Sometimes the simplest foods are the best, and oatmeal is a perfect example.

Oatmeal has been around for centuries, with oats becoming a staple food in Scotland and other parts of Northern Europe, where the cool, damp climate was ideal for growing them.

In the Middle Ages (1100s–1300s) porridge and unleavened oatcakes (like Beltane bannocks) were common fare, and soldiers often carried bags of oatmeal for quick camp meals.

In the 18th century agricultural improvements and watermill expansions turned oats into the primary dietary foundation for the general population.

And then, of course, along came the very popular Quaker Oats for the 20th century family. Finding the right consistency for my personal palate, I researched some of the standard types of oats.

Steel-Cut Oats: Least processed, whole oats are chopped into two or three pieces. Requires the longest cooking time and has a thick, chewy consistency. Excellent for crockpot overnight oats.

Old-Fashioned Oats: My favorite type and what I generally use for my oatmeal preparation (and oatmeal cookies). Whole oats are steamed and then pressed or flattened with large rollers. I like the heartiness of the old-fashioned oats, without the sometimes overly-stiff consistency of the steel-cut oats.

Quick Oats: Old-fashioned oats are chopped into even smaller, thinner pieces to make quick oats and steamed longer so they absorb water faster. This makes a more porridge-like, soupy cereal.

My own version couldn’t be easier, and there’s no standing over a hot stove.

Easy Homemade Oatmeal

• ½ cup old-fashioned oats or one-minute oats
• ½ cup milk
• A splash of vanilla extract
• A sprinkle of cinnamon
• A handful of walnuts
• A drizzle of honey

Combine the oats and milk in a bowl, cover, and refrigerate for a few hours or overnight. When you’re ready to eat, heat in the microwave for about 30 seconds and stir. Heat another 30 seconds, stir in the vanilla and cinnamon, add your walnuts, and finish with a drizzle of honey.

No expensive little packets, no mystery ingredients, and no unnecessary fuss. Just real food made with simple ingredients you probably already have in your kitchen.

Sometimes Grandma’s way really is the better way.