Vicki's stovetop oatmeal with raisins

I admit this is about as basic as it gets, but I've been suffering along with microwave oatmeal in the morning. I'm used to it, and it's healthy, but last week I tried some of Vicki's stovetop oatmeal. The taste was about the same, but the texture ... so much better. 

Instead of a congealed lump of rolled oats, there is a mixture of individually distinguishable oat bits. The mouth feel is 10 times better, and it's almost as easy as microwave.

So I'm changing. I got her to show me her technique and here is the outcome. Add some homemade whole-spelt bread, and it's a hearty start to the day. I'll try putting the recipes in the comments, in the hope that might make it a bit easier to use when cooking.

Hmmm. I don't seem to be able to comment myself. So here's the recipe:

Stovetop oatmeal
(two servings)

In a saucepan, add:
Salt (light dusting, less than 1/8 tsp)
Cinnamon (cover the bottom, maybe 1/2 tsp; also known in France as Cannelle)
Nutmeg (heavy dusting, maybe 1/4 tsp)
Ground ginger (medium dusting, maybe 1/8 tsp)

Add:
2 cups water.
Bring to boil

Add:
1 cup rolled oats.
Stir, turn heat to medium. Cook at gentle boil for four minutes.

Add:
1/2 cup raisins.
Stir. Cook at gentle boil for one minute.

Remove from heat, stir, and cover. Leave covered one minute before serving.

In serving, add:
1 tsp brown sugar or honey, or to taste

Serve with toast or whole-wheat bread.