CRANBERRY ALMOND OATMEAL
It is cranberry season, and the fresh cranberries looked too good to pass up at Whole Foods. These cranberries were destined for breakfast preparation but we found a distinct lack of good cranberry oatmeal recipes on line or in any of our favorite cookbooks. So we went to the Dandy and Wit kitchen laboratory and sorted it out. Here's what we discovered.
CRANBERRY ALMOND OATMEAL
- 1/2 cup fresh cranberries
- 1/4 cup chopped almonds
- 1/4 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 1/2 cups Whole Oats
- 3 cups water (stove top)
- 1 3/4 cups water (rice cooker DW preferred method)
STOVE TOP
Combine all ingredients in sauce pan. Cook over medium low heat for 5 - 7 minutes (or until you oatmeal has reached your preferred consistency)
When cooking oatmeal, we prefer a longer cook time with lower heat. This creates a more creamy porridge-like consistency. Faster cooking will produce a more whole grain effect.
RICE COOKER
Add all ingredients to your rice cooker. Close the lid and turn on. It will probably only take your rice cooker about 5 minutes and it should turn itself off when finished. You can leave it on and warming while you jump in the shower or head out to collect the morning paper.
Top it off with a splash of milk and a quick pour of maple syrup or honey.
