@ingrid I recommend breaking conventions. My daily go-to is some sort of berry, crushed cashews, cardamom, and honey.

@ingrid Ok, I am part of the unholy church of overnight oats. A little milk + maple syrup + peanut butter in there... maybe some cacao nibs... maybe some dried sour cherries. It makes for easy and good snacking.

@ingrid I'm real mild about mine, cook some, stir it little so it doesn't turn to glue, butter, maybe brown sugar, eat. I don't stir the sugar and butter in so getting a bit with all three takes a bit of attention which is great to keep my ass entertained.

@ingrid The Instant Pot is The Way: 3/4 cup of steelhead oats, pinch salt, 2 cups water. High pressure for ~14 min. Delay start until morning, keeps warm for hours. Serves 2. (All adjustable to taste & texture preferences.)

After that, it’s just, what will I put on my scrumptious oatmeal today? Sweet, savory? Honey & olive oil is sublime. So is kimchi.

@ingrid
We use oat groats (aka steel-cut oats), soak them overnight in 2 parts water, and then boil them for 5 minutes, cover the pot, and put it in a haybox https://en.wikipedia.org/wiki/Hayboxr for an hour. Make a big batch and then eat the leftovers for a couple of days fried up in olive oil for 1 or 2 more breakfasts.

@ingrid depends on prep method! for overnight oats i use soy milk, chia seeds, a dash of vanilla, and whatever dehydrated fruit bits i’ve got handy.

if cooking on the stove, just a mix of cow’s and coconut milk and some cinnamon.

@ingrid I like savory oatmeal and often make dumbed-down versions of the more elaborate recipes I find online https://www.eatingwell.com/gallery/7912043/savory-oatmeal-recipes/.

My dumb version:
Boil half-whole milk, half-water (roughly twice as much cups of liquid as dry measure of oats).
Add oats, butter, lots of seasoning salt, black pepper, parmesan cheese, hot sauce, and a whole egg, plus whatever else you like.
Simmer uncovered for five minutes.
Let stand covered for another five-ten minutes.
Serve.