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Stovetop for rolled oats: In a medium saucepan bring water and salt to boiling. Stir in rolled oats. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat and let stand for 2 minutes before serving.
Microwave for rolled oats: In a medium microwave-safe bowl combine water, rolled oats, and a dash of salt. Microwave on high for 2-½ to 3 minutes. Stir before serving.
Stovetop for quick-cooking oats: In a medium saucepan bring water and salt to boiling. Stir in quick-cooking oats. Reduce heat and simmer, uncovered, for 1 minute, stirring occasionally. Remove from heat and let stand for about 30 seconds before serving.
Microwave for quick-cooking oats: In a medium microwave-safe bowl combine water, quick-cooking oats, and a dash of salt. Microwave on high for 1-½ to 2 minutes. Stir before serving.
Stovetop for steel-cut oats: In a large saucepan bring water and salt to boiling. Stir in steel-cut oats. Cover and simmer for 25 to 30 minutes or until the oats are just tender.
Make-ahead for steel-cut oats: Place cooked oatmeal in an airtight container and chill for up to 3 days. Microwave chilled cooked oatmeal for 50 to 60 seconds until heated, stirring once.
Slow cooker oatmeal: In a slow cooker combine water, steel-cut oats, and salt. Cover and cook on low for 6 to 7 hours or on high for 3 to 3-½ hours.