Oatmeal

The first thing for oatmeal is you need boiling water. So boil it. About as much water as the amount of oatmeal you want to end up with.

In a bowl, mix up some things you want in the oatmeal. Start with oats. The rolled oats, really thick kind, are the best for boiling because they don't get all gluey. Flax seeds are good to add, they are easier to digest if they are boiled (but maybe that kills all the good oil, who knows). Corn meal, oat bran, wheat germ, bran, you can add a spoonful or more for each bowl being served. Raisins. Shredded coconut! (This adds fat but also flavour and nuttiness.) Chopped almonds.

Some spices that make it good: a stick of cinnamon, a few cloves, nutmeg. Remember about the pieces when you eat the oatmeal later, you can even just put it all in the water while it's boiling then take it out before the next step.

Add the oatmeal mix a small handful at a time. Dad always emphasised the steady stream while whisking. Turn the heat down to just below three so it doesn't boil all over the stove. Dad didn't like to measure the oats, he just sort of got a feeling for when it was thick enough, and then he just stirred. It was done when it looked edible. Err on the side of too little heat so it doesn't burn.

I don't know what Dad would think about all the extra stuff I just mentioned, he was more of just a raisin kind of guy.

Then the best part was at the table, you make a well in the top of the steaming oatmeal, and then put in that dark brown demerara sugar mom and dad liked, a spoon of butter, and pour milk all over it.

You can use maple syrup, coconut milk, molasses, sucanat, etc. at the end. I mean, go nuts.