Pick your oat type first — it sets your liquid ratio. Rolled oats: 1:2 ratio (e.g., ½ cup oats to 1 cup liquid). Steel-cut oats: 1:3 or 1:4 ratio. Measure liquid into the Pot before adding oats. Use water, milk for creaminess, or stock for savory bowls. Add a pinch of salt to the liquid. No soaking needed for rolled oats; steel-cut can soak overnight to cut cook time, but it's optional.

Bring measured liquid to a boil over medium-high to high heat (lid on speeds this up). Once boiling, diverge by type. Rolled oats: Stir in oats and salt, reduce heat to low, simmer ~5 minutes, stirring occasionally. Done when liquid is mostly absorbed and texture looks soft and cohesive. Still watery? Simmer a few more minutes. Steel-cut oats: Reduce to a gentle simmer, stir in oats, cook 20–25 minutes (Irish-style up to 30), stirring every few minutes. Done when grains are tender with a slight chew. Too thick before fully cooked? Add a splash of water. All types: Keep heat at a gentle simmer after adding oats — no rolling boil. Stir regularly to prevent scorching. If you smell burning, start over; the flavor is already ruined.

In a large Mixing Bowl, whisk together the 1 cup old-fashioned rolled oats plus 2 tbsp reserved for topping (reserving 2 tbsp for topping), 1 cup white whole wheat flour, 1 ½ tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, and ¼ tsp fine sea salt until evenly combined.

Pour the wet ingredients into the dry ingredients and fold together with a Spatula until just combined — do not overmix or the muffins will be dense. Fold in ½ cup chopped walnuts or chocolate chips / ½ cup chopped walnuts or chocolate chips if using.

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the reserved 1 cup old-fashioned rolled oats plus 2 tbsp reserved for topping over the tops of each muffin for a rustic finish.

Bake for 20–22 minutes, until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes, then transfer to a Wire Rack to cool completely.