Cranberry Orange Steel Cut Oats

This recipe can be changed up if you like.  You could also cut the orange and put it in when you put in the orange zest and juice.  Almost any nut or dairy milk can be used.  People can also use left over cranberry sauce from Thanksgiving if you like too.  Some days nothing is better than a hearty bowl of oatmeal, especially in fall and winter. 

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Cranberry Orange Steel Cut Oats

3 cups water

1 cup almond milk or other milk product

1 tablespoon unsalted butter

1 cup steel-cut oats

¼ cup craisins 

dash of cinnamon

zest of one orange and juice of one orange

1 tbl of coconut flakes

1 tbl toasted almonds, chopped

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1. In a large saucepan, bring the water and milk to a simmer over medium heat. In the meantime, melt the butter in a 12-inch skillet over medium heat.

2. Toast the oats, stirring occasionally, until golden and fragrant, around 1 to 2 minutes.

3. Stir the oats into the simmering water/milk mixture.

4. Reduce the heat to medium low and simmer gently for about 20 minutes, until the mixture is very thick.

5. Continue to simmer the mixture.

6. Add craisins and cinnamon, stirring occasionally, until almost all of the liquid is absorbed, about 10 minutes.

7. The oatmeal should be very creamy at this point.

8. Stir in the orange zest and juice, and let the oatmeal stand for 5 minutes before serving.

9. Portion into bowls and top with coconut flakes, toasted almonds, a splash of almond milk.