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1
To make the oats, bring water to a boil in a deep pot. Add oats and cook until they begin to thicken. Reduce to a simmer, and continue cooking, uncovered, until grains are slightly tender and water has mostly absorbed, about 15 to 20 minutes. Turn off heat, cover pot and let sit for 5 minutes before serving.
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2
Make-ahead note: this recipe actually yields enough oats for 6 to 8 servings. Since they reheat very well, this is an easy solution to cut out the normally long cooking time on busy weekday mornings. Store leftovers in a covered container. Spoon your individual portions into a bowl, adding a tablespoon or two of milk or water, then cover and microwave until heated through-about 1 minute does the job in my 1000-watt microwave.
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3
To prepare the onions, heat olive oil in a skillet over medium-high heat. Add onions and season with salt and pepper. Saute until they begin to soften and become golden, about 5 minutes. Stir in molasses, and a touch more olive oil if necessary. Cover skillet and reduce heat to medium-low. Cook, covered, until onions are very tender, about 10 more minutes.
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4
Divide 1 cup of cooked oatmeal among two bowls. Top with equal amounts of caramelized onions and fresh ricotta. Stir together with your spoon before digging in.
