Pour the plant milk and creamer in a medium saucepan. Bring to a boil.
Stir in the oats, the pinch of salt, and the add-ins, if desired. Turn down heat to simmer. Watch closely as the mixture may start to boil over before the temperature cools down.
Cover and cook for 20 to 35 minutes, stirring occasionally.
Once oats are thick, they are done. Remove from heat and cover. Let it sit for a few minutes. The oatmeal will thicken as it cools. If desired, add warm milk or water for preferred consistency.
Serve with desired toppings.
Increase oats to 1 1/2 cups.
Increase milk to 4 cups.
Increase creamer to 1 cup.
Double add-ins, if using.
Place all ingredients in a slow cooker on low.
Cover and cook for 7-8 hours.
Oats can be cross-contaminated with gluten-containing grains. To ensure that this is a gluten-free cereal, purchase certified gluten-free oats.
This recipe will not work with any other type of oat, including quick-cooking steel-cut oats. If you wish to make the quick-cooking steel-cut oats, follow the directions on the package. They are similar quantities but the cooking time is only 5 minutes. The texture, however, is not the same. It is far less chewy and of course, more processed.
Quick cooking steel cut oats will not work in the slow cooker recipe.