1/2 teaspoon salt
2 cups quick oats
1/2 teaspoon vanilla
1/2 cup brown sugar

Bring 3 3/4 cups water and the salt to a boil. Stir in oats, vanilla, and brown sugar. Consistency should be rather thick.

Spray 5 custard cups or decorative molds with nonstick spray. Fill with oatmeal mixture and refrigerate overnight.

Before serving, microwave on medium for 2 minutes or heat in oven 20 minutes at 350 degrees. To finish, drizzle purèes (see recipes, below) on plates, unmold oatmeal, and place in center. Sprinkle with powdered sugar and pour vanilla sauce (see recipe, below) on top.

Blackberry Purèe

2 cups fresh or frozen blackberries (thawed)
1 tablespoon sugar, or to taste

Mix ingredients in a blender, reserving a few whole berries for garnish. Press through fine sieve.

Raspberry Purèe

Follow recipe above using raspberries.

Vanilla Sauce

1 tablespoon butter
1/2 cup sugar
1/2 cup 2 percent milk
1/8 teaspoon salt
1 tablespoon vanilla extract

Heat ingredients over medium flame until sugar dissolves. Cool to room temperature.