Side Dish Oatmeal - cooking recipe

Ingredients

2 1/2 cups vegetable broth
1 cup water
2 cups thick-cut oatmeal (my favorite is Old Wessex Ltd.'s Scottish-Style Porridge Oats)
1/2 teaspoon salt (optional)
ground black pepper (to taste)

Preparation

This recipe basically involves substituting broth for most of the water called for on the package directions, so use them as your guide for the appropriate number of servings. I strongly suggest using water for about one-third of the total amount of liquid, or to taste; the nuttiness of the oats will shine through and be enhanced, rather than masked, by the broth.
CAREFULLY (they burn quickly) toast the oats in the saucepan in which you'll be cooking them, stirring constantly.
Quickly add the broth (it stops the toasting), bring to boil, and cook according to package directions, 6 - 10 minutes.
Add pepper to taste if desired and, if you're not too health conscious, some butter as well.