Overnight oats variation: Combine 1/2 cup old-fashioned rolled oats with 1/2 cup water and a pinch of salt in a jar or bowl. Cover and refrigerate overnight. In the morning, add toppings. Eat cold or heat up. Makes about 1 cup.
Steel-cut oats variation: Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add 1/3 cup steel-cut oats, reduce heat to a bare simmer, cover and cook, stirring occasionally, until most of the liquid is absorbed, 15 to 20 minutes. Remove from heat and let stand, covered, 2 to 3 minutes. Add toppings. Makes about 1 cup.
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Serving Size: 1 1/3 cups
282 calories; protein 6.7g; carbohydrates 48.2g; dietary fiber 6.1g; sugars 18.7g; fat 8.9g; saturated fat 0.9g; vitamin a iu 6.2IU; vitamin c 0.2mg; folate 26mcg; calcium 22.6mg; iron 2.5mg; magnesium 139.9mg; potassium 323mg; sodium 153.3mg; thiamin 0.3mg; added sugar 6g.