Name: Cranberry-Orange Steel-Cut Oatmeal
Total time: 12 h 30 min
Ingredients: 3 cups water; 1 cup steel-cut oats; 1/2 teaspoon salt; 1/2 cup orange juice; 1/2 cup whole milk; 1/2 cup dried cranberries; 3 tablespoons packed dark brown sugar; 1/8 teaspoon ground cardamom; 1/2 cup sliced almonds , toasted

Why This Recipe Works

Most oatmeal fans agree that the steel-cut version of the grain offers the best flavor and texture, but many balk at the 40-minute cooking time. In this recipe, we decrease the cooking time to only 10 minutes by stirring steel-cut oats into boiling water the night before. This enables the grains to hydrate and soften overnight. In the morning, more water (or fruit juice or milk) is added and the mixture is simmered for four to six minutes, until thick and creamy. A brief resting period off the heat ensures that the porridge achieves the perfect consistency.

Before You Begin

The oatmeal will continue to thicken as it cools. If you prefer a looser consistency, thin the oatmeal with boiling water. To make this dish gluten free, make sure to use gluten-free oats. To make this gluten-free, make sure to use gluten-free steel cut oats.

Instructions

Bring water to boil in large saucepan over high heat. Remove pan from heat; stir in oats and salt. Cover pan and let stand overnight.

Stir orange juice, milk, cranberries, sugar, and cardamom into oats. Bring to boil over medium-high heat. Reduce heat to medium and cook, stirring occasionally, until oats are softened but still retain some chew and mixture thickens and resembles warm pudding, 4 to 6 minutes. Remove pan from heat and let stand for 5 minutes. Stir and serve, sprinkling each serving with 2 tablespoons almonds.