Rolled Oats With Amaranth Seeds, Maple Syrup and Apple

• 13 cup rolled oats
• 1 tablespoon amaranth seeds
• Generous pinch of salt, or to taste
• 1 tablespoon golden raisins
• 1 teaspoon maple syrup, more for drizzling
• 1/4 apple
• Milk and/or chopped toasted walnuts or almonds, for topping (optional)

1. Stir together oats, amaranth seeds, salt and raisins in a medium-size microwave-proof bowl.
2. Bring 2/3 cup water to a boil and pour over mixture.
3. Add maple syrup and stir together, then cover bowl with a plate and leave it out on the counter overnight.
4. (You can refrigerate if you prefer.)
5. In the morning, place bowl (still covered by the plate) in the microwave and cook for 2 minutes on 100 percent power.
6. Remove from the microwave and very carefully remove plate from top of bowl.
7. (Bowl will be hot, and steam will rise from cereal.)
8. Stir the mixture.
9. If it is not yet thick, cover again and return to microwave.
10. Cook 1 to 2 minutes longer, until the mixture is no longer watery.
11. Transfer to a serving dish.
12. Coarsely grate apple over cereal and stir in.
13. Drizzle on more maple syrup and, if desired, add a little milk, and walnuts or almonds.

rolled oats, amaranth seeds, generous, golden raisins, maple syrup, apple, milk

Taken from cooking.nytimes.com/recipes/1016109 (may not work)