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According to Cooks Illustrated magazine (a issue from a few years ago), steaming oatmeal results in the finest texture and taste. But it's a major pain in the neck (oats fall through the steamer, stick to the steamer, etc.)

My favorite method is to cook whole rolled oats in water for a little while, then add dried apricots (Trader Joe's brand Blenheim apricots from California) for the last few minutes to soften them up. In the last minute I add some brown sugar and a bit of "almond macroon" granola (I don't know who makes it; I buy it in bulk at the grocery store). I typically make a triple batch to provide three days of breakfasts.

Sometimes I also add puffed amaranth, rolled barley, or millet for some variety.

it all begins with old-fashioned scottish porridge oats which i microwave with water, banana, dates, raisins, and a few whole nuts. i only do so for a minute so that the oats get plump. then i top it with whatever fresh fruit i have on hand--apricot, berries of all kinds, nectarine, apple, and cherries will all do. i finish with a sprinkle of lydia's sprouted cinnamon cereal, agave nectar, cinnamon and cardamom, and a little west soy unsweetened soymilk. it truly is an art.

We use the Quaker Old-Fashioned (which, no, I don't soak ... should I?). This morning, when Mary got breakfast in bed for Mother's Day, the oatmeal was topped with dark brown sugar, pats of unsalted butter, and slices of banana. This is normally how I fix oatmeal for her, generally changing the fruit.

One of these days I'll get this one right: Banana Oatmeal Creme Brulée, complete with the broiled top. She's had it more than once at the Marriott World Center in Orlando, and absolutely loved it.

I eat oatmeal every a.m., cook the old-fashion rolled oats in microwave--like it plain. I always wanted to try the steel cut variety--would like to know the best way to cook them.

tudogostoso, your oats sound almost like mine. i also use the the old-fashioned scottish variety and i let them soak in super hot water for about five minutes so they get fluffy. then i add chopped figs (turkish are the best), raisins and dried cranberries, banana, sometimes apricots, and often some medjool date bits. only a very little bit of each. i microwave for about a minute and a half until it's all melted together. then i add fresh berries on top along with a variety of nuts, a little agave nectar, cinnamon, cardamom, soymilk. that's the standard bowl.

Steel cut oats, cooked in water (yes, the long way) until thick and creamy. Then I drizzle in some honey and a bit of blackstrap molasses, a good pinch of salt, cinnamon, and allspice. Yummmmmm.

I use the quick cook oats, and microwave for a few minutes with some water, half of a diced apple, a few raisins, a bit of brown sugar, a teeny sprinkle of salt and a whack of cinnamon. I let it sit for a couple minutes, then I add more cinnamon at the end before eating.

I make a packet of Country Choice organic maple oatmeal every morning at work and add my own ground flaxmeal and cinnamon. The hot water they have in the cafeteria at my office is actually hot enough to cook the oatmeal. Delicious!