What could be better on a chilly morning! Porridge for one cooks up within 5 minutes or so, a little longer for larger servings.
The beauty of oatmeal is that it lends itself well to so many ingredients, both sweet and savory. In the mornings I like to peel and dice a green apple, put it in a sauce pan with 1 cup of water (or more, depending on the size of the apple), sprinkle in a generous amount of cinnamon, add 1 clove bud, and bring it to a boil. Then I stir in ⅓ cup or so of rolled oats. I keep it boiling on high till the oats start to release their milky stickiness and any excess water has evaporated. Then I turn it off and let the oats 'finish cooking' by pouring the steaming porridge into a bowl and mixing it 'round till it's cool enough to eat! Those who like their porridge sweet will want to add honey, maple syrup or brown sugar. No milk (or dairy) is necessary. Oatmeal creates its own lovely milky liquid which you can learn to enjoy.
Rolled oats also make a great base for a thick savory 'soup'. Again, with very little effort, you can chop up some onions (green peppers, mushrooms, whatever you like…), wilt them in olive oil in a large and deep-enough saucepan, add a 28 oz. can of whole or crushed tomatoes (juice and all), stir in 1+ cups of rolled oats, and finally add enough water so there is enough liquid overall for the oats to triple in bulk. Season with sea salt, dried basil or thyme and a small pinch of oregano. Bring to a boil, then cover and simmer for 15 minutes or so till most of the liquid is absorbed. The result is a wonderfully hardy porridge 'soup' that will stick to your ribs and give you energy to spare.
Eating oatmeal can be a pleasurable indulgence and it's always good for your heart! ♥