Classic Oatmeal

• Oatmeal is milled into several different forms, and which one you choose depends largely on the time at your disposal. Steel-cut oats have a pleasantly chewy texture but take the longest to cook, at 20 to 30 minutes. Regular, large-flake rolled oats require just five to eight minutes to become tender, though you can cook them for longer if you like a softer, creamier consistency. Quick oats are milled to a finer texture, and cook in as little as one minute. To make rolled oats, boil one part oats with two parts water. For longer-cooking steel-cut oats, use one part oats to four parts water instead.

Add-Ins and Garnishes

• The pleasantly bland and nutty flavor of oats is agreeable all on its own, but even better as a blank canvas for other tastes and textures. Replace part of the water in your oatmeal with milk or half-and-half for a creamier flavor, or almond or soy milk for a non-dairy alternative. Add dried fruit or fruit pieces to slow-cooking oatmeal, or spoon stewed or preserved fruit onto the finished cereal for its bright colors and vivid taste. Toasted seeds and nuts, or shredded unsweetened coconut, add a pleasant crunch to the bowl in addition to their flavor and nutrition. You can even stir in a spoonful of your favorite nut butter, to add protein and make the cereal more sustaining.

Instant Oatmeal

• If your time in the mornings is truly minimal, instant oatmeal -- prepared by adding boiling water, or by microwaving your bowl -- is the quickest way to prepare oatmeal. Store-bought versions vary widely in quality and price, but it's easy enough to make your own. Quick-cooking "minute" oats soften in the correct length of time, but don't form the characteristically thick texture of regular oatmeal. To correct that deficiency, turn approximately 1/3 of the oats into coarse powder in a blender or spice grinder. Toss the powdered oats with the quick-cooking oats, add your choice of flavorings, and store them in an airtight jar for those hectic mornings.

Granola and Muesli

• Oatmeal is the most traditional way to eat oats at breakfast, but it's certainly not the only option. Homemade granola is easy to make, and readily tailored to suit your own personal preferences. Combine regular oats with nuts, seeds, dried fruit or other flaked grains to your taste, and then toss them with warm spices and your sweetener of choice. Spread the mixture on a parchment-lined sheet pan and bake it in your oven, then break it up into bite-sized clusters when it cools. Muesli is an even simpler and more virtuous option. Skip the sweetener and simply bake your oats, seeds and other grains until they're toasted and golden, then add dried fruit once the oats have cooled. Store either cereal in an airtight container to preserve its freshness.