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oh yum that looks good!!!

I am a recent convert to oatmeal, having grown up on farina. I am raising my son to enjoy a bowl of it for breakfast and it is a great, kid-friendly way to start the day:
http://www.izzyeats.com/2007/12/pease-porridge-hot-warm-wintry-weekday.html

In terms of enjoyment I definitely prefer steel cut oatmeal to rolled, and slow cooked oatmeal to instant. I still will probably never use anything but instant. Why? I eat breakfast at work, and its a lot easier to add some hot water and nuke it for a minute than... actually, I really have no idea of how I could do anything else. Breakfast at home just isn't going to happen.

@Plaid Ninja, I used to be the same way, but then I realized that steel cut oats are just as good reheated as fresh. I made a pot earlier this week (you can do it at night) with cashews, a little saffron, and plumped-up golden raisins. You can even sweeten it in the pot.

Then take a Tupperware to work and nuke it just like instant - voila! I actually like it better when it's a day old.

Saffron? Wow... Would you mind sharing the recipe? :) Or at least how much saffron you used? I never cooked with it before, but I understand a little goes a long way.

I heart oatmeal. I only eat the steel-cut variety though. I buy McCann's or from Wholefoods bulk bins. Every morning i stumble out of bed, add 1/4 cup oats to 1 cup boiling water and get into the shower. It's done by the time i'm ready to step out.

I eat it at work an hour later drizzled with honey/agave nectar and a spoonful of homemade granola. It's a great way to start the day. Plus, it keeps me full until noon.

I love steel cut oatmeal. With cranberries almonds a little vanilla and cinnamon. I dont use sugar, i think it covers the creaminess. Just a pinch of salt. Particularly the overnight method because I eat breakfast first thing. But I also prefer my oatmeal made with milk, but don't like the idea of a pot of milk sitting out overnight. Any suggestion? (I don't have a slow cooker)

sandhya- agreed! I stay fuller much longer than eating cold cereal!

I always try to keep a supply of oatmeal for those days mornings are a little chilly :)

I measure out 1 1/4 cup of rolled oats (the traditional kind, not the quick cooking ones), 2 cups cold water, and 1/2 cup organic whole milk yougurt into a pot. I leave it in the fridge or on the counter overnight and then cook it in the morning. It takes hardly any time to cook after soaking and it is creamier.

Soaking grains and soaking them in something a little acidic is a method suggested in 'Nourishing Traditions'. The reasoning is that it makes the grains easier to digest without destroying any of the nutrients and actually makes those nutrient more available.