Combine the half-and-half with the sugar in a small saucepan and cook over medium-high heat until bubbles form around the outer edges. Do not bring to a boil. Immediately remove from heat; stir in the vanilla and set aside.
Bring the water and salt to a boil in a large saucepan over high heat. Stir in the oats; reduce heat to medium and cook 1 minute or until thickened. Stir in the cinnamon.
To serve, spoon equal amounts of the oatmeal into each of four shallow soup bowls, pour the cream sauce over the oatmeal, and top with the berries.
Authors Note: Serve with 8 slices (1/2 pound) of browned Canadian bacon. Will add 90 Calories, 4g Fat, 1g Fiber and 800mg Sodium.
Source: 1500 Calorie a Day Cookbook