1 cup steel-cut oats

1 12 to 16 oz can mackerel

2 tablespoons fresh chopped parsley (or 2 teaspoons dried)

 

Put 1 cup of steel-cut oats in 3-1/2 cups of water.  Bring to a quick boil, and then simmer on very low heat for 30-40 minutes, checking during the cooking process to see if more water is needed.  Put cooked oatmeal in a large bowl, fluff it up, and allow it to cool a bit (should yield about 3 cups).  Mix canned mackerel and parsley into oatmeal.  Finish cooling and serve.