*Prefer to make oatmeal with milk instead of water? In this case, let the covered oats cool slightly, and then refrigerate the pot (or transfer to a microwaveable container) until ready to reheat. In this case, I like a 50-50 ratio of milk and water to prevent scorching on the stovetop. Milk will lend creaminess, especially when using one with a higher level of milk fat.
When scaling the recipe for more or fewer servings, maintain the same ratios.
For meal prep: Once cool, I portion the oats into individual bowls, cover, and then warm in the microwave as needed. The oatmeal will keep in the refrigerator for 5 days.
For added protein: I sometimes stir in a scoop of protein powder. In this case, an extra drizzle of milk is helpful.
Optional toasting step for a nuttier flavor: I occasionally do this when making bigger batches. For 1 cup of steel cut oats, melt 1 tablespoon of butter or coconut oil in a 12-inch skillet over medium heat. Once shimmering, add the oats and cook, stirring occasionally, until they are fragrant and lightly golden, about 2 minutes. Used the toasted oats in the recipe as directed.