Oatmeal lends itself to pairing with fruit. Although raisins and apples are the most common, a lot of other fruits work as well. For instance, strawberries. We had some excellent local organic strawberries that we had brought with us on our trip to Washington, but not all of them made it whole, and they messed up the rest enough that it would have been hard to eat them out of hand. So we brought them back home, sorted the good from the bad, cut off their tops and sliced them all in half. I put them in a pot with about a half cup of brown sugar that had hardened in my cupboard, set the heat to low, and let them cook until they were all soft and the sugar was bubbling. I put the syrupy mixture in the fridge overnight, then added it to the oatmeal in the morning. One thing to note, however: The acid in the strawberries will cause whatever milk you add to separate.