Cinnamon Raisin Oatmeal with Greek Yogurt

Toast the walnuts in a dry medium saucepan over medium heat, shaking the pan often, for 3 to 4 minutes until they smell nutty and darken slightly. Tip them onto a plate.

Tip: Pull them as soon as they smell toasted; walnuts go from golden to bitter in under a minute.

Melt the butter in the same saucepan over medium heat. Add the diced apple and 1 tsp of the cinnamon and cook, stirring now and then, for 3 to 4 minutes until the apple edges soften and turn lightly golden.

Tip: Leave the skin on; it keeps the apple pieces from turning to mush in the oats.

Pour in the water, add the raisins and salt, and raise the heat to high. Bring to a boil, about 4 minutes, until the raisins look plump and glossy.

Tip: Simmering the raisins in the water first plumps them and sweetens the whole pot.

Stir in the oats, the brown sugar and the rest of the cinnamon, then turn the heat down to medium-low. Simmer, stirring, for 2 to 3 minutes until the oats are tender and the porridge is thick and creamy. Take it off the heat and let it stand 1 minute.

Tip: It keeps thickening as it stands; loosen with a splash of hot water if you like it looser.

Spoon the oatmeal into bowls, top each with a big spoonful of cold Greek yogurt, scatter over the toasted walnuts and finish with a pinch of cinnamon. Serve right away while the oats are hot.

Tip: Meal prep: keep leftover oatmeal in the fridge up to 3 days, reheat with a splash of water, and add the yogurt and walnuts after reheating.