Oatmeal

For a creamy bowl, simmer one part oatmeal with about three parts water or milk, stirring often. Fine oatmeal takes around 5 minutes; coarser oatmeal may need 10–15 minutes. Add more liquid if it thickens before the oats are tender.

Yes. Stir oatmeal into yoghurt or milk, cover and refrigerate overnight; fine oatmeal softens especially well. If the mixture is too thick in the morning, loosen it with a splash of milk.

Not always. Oatmeal usually means oats that have been ground, while porridge oats are commonly rolled or cut; the words can also mean the cooked dish. Ground oatmeal cooks quickly and makes a smoother porridge than rolled oats.

Keep it in an airtight container in a cool, dry cupboard, away from steam and strong-smelling foods. Once cooked, refrigerate it in a covered container and use within a few days; reheat until steaming, adding liquid to loosen it.

You can replace some flour with oatmeal for a denser, more tender bake, but a complete swap may make cakes or bread crumbly because oatmeal has no gluten. For a closer flour texture, grind the oatmeal finely before using it.

Cook it with water or stock and serve it as a savoury porridge, topped with a fried egg, mushrooms or spring onions. Coarser oatmeal is also useful in Scottish haggis and can add texture to stuffing.

Fresh oatmeal smells mild and slightly nutty. Discard it if it smells rancid, musty or unusually bitter, or if you see damp clumps or signs of mould; moisture can spoil dry oats.

No, you can eat it uncooked when it has been soaked in milk or yoghurt, as in overnight oats. Soaking softens the grains; dry oatmeal can be gritty, so it is usually cooked or mixed into a moist recipe.