Breakfast · Sweet

Overnight Oatmeal with Almonds and Dried Cranberries

This recipe will change your life (and probably lower your cholesterol!). You can make delicious, steel cut oatmeal once a week and have it on the table in less than 10 minutes the first day and about one minute on subsequent days. I started my quest to speed up steel cut oatmeal after I had the Best Oatmeal Ever at a hotel in Portland with my friend Jessica. It was so good that I even gave her the ingredients as a gift. But I hate giving a gift that complicates life, so I was so happy to come across this speedy trick.

Just soak your oatmeal on Sunday night, and you have a whole week’s worth that tastes as good as the first day! Take time to find muscovado brown sugar if you can; it’s a special touch. I use sliced almonds and dried cranberries from Costco, but the hotel served hazelnuts, and of course you could use raisins for the fruit. Either way, yum! I found the recipe on The Bitten Word, adapted from Food & Wine in 2008.

Overnight Oatmeal with Almonds and Dried Cranberries

Serves 6

1 1/2 cups steel-cut oats
6 cups water
1/4 cup chopped salted roasted almonds
1/4 cup dried cranberries
Brown sugar or pure maple syrup, for serving

In a large saucepan, boil the oats in the water for 1 minute. Cover and let stand overnight at room temperature.

The next day, uncover the oats and bring to a boil over high heat. Reduce the heat to low and simmer, stirring frequently, until the oatmeal is cooked and creamy but still a little bit chewy, about 10 minutes. Spoon the oatmeal into bowls. Top with the chopped almonds and dried cranberries and sweeten to taste with brown sugar or pure maple syrup.

Make Ahead: The prepared oatmeal can be refrigerated for up to 1 week. Rewarm in a microwave oven and thin with water if necessary before serving.

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