I'm normally an oatmeal-with-honey-and-raisins sort of person; Mrs. Meadows and I found this recipe a few years back, and I have to admit that it became an instant favorite. (We've adapted it for our own tastes.)
For the oatmeal:
2 cups whole or steel-cut oatmeal
1/4 tsp. salt
sour cream (to top)
For the strawberries:
1 pint strawberries
2 Tbsp. brown sugar, firmly packed
1/4 tsp. vanilla extract (or more to taste)
Rinse and hull the strawberries, then cut - we like to slice and chop coarsely (for the variety of textures). Place in a small bowl with brown sugar and vanilla extract; stir and let macerate.
Cook the oatmeal according to directions on package, but add salt and substitute milk for half of the water recommended for cooking (i.e., if it calls for 2 cups of water, use 1 cup of water and 1 cup of milk).
When oatmeal is cooked, ladle into bowls. Top with sour cream and strawberries.