Oatmeal

Rolled oats (old-fashioned) cook in 15-18 minutes and yield a creamier texture; steel-cut oats take 25-30 minutes and are chewier and nuttier. Both work in this recipe—just adjust cooking time. Do not use instant oats; they become mushy.

Immediately stir in 2-3 tbsp milk and heat briefly until loose. Oatmeal thickens as it sits, so if making ahead for storage, err on the side of slightly loose when cooking. You can always add milk when serving.

Yes—combine 0.5 cup oats, 1 cup liquid (milk and water mixed) and 0.25 tsp salt in a microwave-safe bowl. Microwave on high for 2.5 minutes for rolled oats, stirring halfway through. Add toppings after. Results are slightly less creamy than stovetop but faster.

Use all milk (1.5 cups to 0.5 cup oats) for a richer oatmeal, or all water (1.5 cups to 0.5 cup oats) for a lighter version. The key is 3 parts liquid to 1 part oats by volume.

Sliced banana and honey; fresh berries and a drizzle of honey; diced apple with cinnamon and walnuts; or a spoonful of almond butter and sliced almonds. Add after cooking so toppings stay fresh.

Yes, but store-bought oatmeal refrigerated is best eaten within 1 day. Reheat in the microwave with 2-3 tbsp added milk for 60-90 seconds, stirring halfway through. Stovetop reheating is not recommended as it tends to clump.