Fruity, Crunchy, Creamy, Good Oatmeal

• Oatmeal
• 3/4 cup low-fat milk or, for Irish oatmeal, 1 cup water
• 1 pinch salt (for rolled oat version only)
• 1/3 cup old-fashioned rolled oats or, for Irish oatmeal, 1/4 cup Irish oats
• Garnishes
• Drizzle heavy cream or half-and-half
• 1 tablespoon unsalted butter
• Small handful dried California apricots, coarsely chopped
• Small handful coarsely chopped walnuts or pecans
• Drizzle pure maple syrup, or a scant tablespoon of brown sugar, crumbled slightly

1. In a small, heavy saucepan, bring milk and salt to a bare simmer, then pour in oats. For the Irish version, bring water to a boil, then pour in Irish oats.
2. Lower heat and cook, stirring with a silicone spatula or wooden spoon, about 5 minutes, or until thickened. Irish oatmeal will take about 20 to 30 minutes -- keep an eye on the pot so it doesn't boil dry.
3. Remove oatmeal from heat and scrape into a bowl. Top with garnishes; starting with the butter and cream, and ending with the syrup or brown sugar. Serve with a steaming mug of coffee -- I like Sumatra.

lowfat milk, salt, oldfashioned, drizzle heavy cream, unsalted butter, handful dried california, handful, drizzle pure maple syrup

Taken from food52.com/recipes/21636-fruity-crunchy-creamy-good-oatmeal (may not work)