Haute Cuisine of Oats

My favorite breakfast cereal is savory steel cut oats with fenugreek, celery (yes, celery!) and fruit.  For two generous servings: In a sauce pan, combine 1/2 cup steel cut oats,  1 1/2 c water with a pinch of salt, 1 - 2 Tbs of fenugreek (seeds), finely diced celery (2 small stalks is enough) and a peeled and chopped apple or pear if you like. Bring to a boil, then simmer slowly for about 15 minutes.  The celery and fenugreek add earthiness and depth to the rather bland oat flavor and apple or pear adds a subtle sweetness.  When done, take the pan off the heat, cover and let sit for a few minutes.  To serve, dress it up with chopped walnuts, dates, raisins or figs, and then dribble some olive oil on top, dust with freshly ground pepper and, if you are really ambitious, add chopped cilantro.  If you've a sweet tooth or you are a traditionalist, like my husband, you'll skip the olive oil and pour on some warmed almond milk.  Either way - it's a great reason to leap out of bed in the morning!