Cranberry Orange Steel Cut Oats

The best way to wake up after a holiday is with a bowl of Cranberry Orange Steel Cut Oats! Orange zest and juice is mixed into creamy steel cut oats and topped with leftover cranberry sauce, vanilla yogurt and chopped toasted pecans. Yields 4 in about 35 minutes.

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, cereal, leftovers, oatmeal, Thanksgiving

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 327

Author Laurie McNamara

Ingredients

FOR THE STEEL CUT OATS:

3 cups water
1 cup half & half or milk
1 tablespoon ghee butter or coconut oil
1 cup steel cut oats
kosher salt to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon orange zest
1/4 cup orange juice fresh squeezed
1/2 cup cranberry sauce

OPTIONAL TOPPINGS:

1/4 cup vanilla yogurt for serving
1/4 cup pecans chopped toasted (or walnuts or roasted pumpkin seeds)

US Customary - Metric

Instructions

In a saucepan, measure and combine water with half & half. Heat on medium to medium-high until simmering. Stirring often to prevent scorching.
Meanwhile, add ghee (butter or coconut oil) to a skillet and heat on medium.
Stir in the steel cut oats and toast for 2 to 3 minutes.
Once the milk/water is simmering, stir the toasted steel cut oats.
Reduce the heat to medium-low and continue to simmer (whisking occasionally) for 18 to 20 minutes.
When creamy, measure and add in a few pinches of kosher salt, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg. Continue to occasionally whisk while simmering, for 10 to 12 more minutes or until all the liquids are absorbed.
Remove the pan off of the heat and add in 1 teaspoon orange (or clementine) zest plus 1/4 cup fresh orange juice.
Give it a final stir to combine and allow the oats to rest for 2 to 3 minutes before serving.
Divide the lusciously creamy steel cut oats among bowls, top with cranberry sauce, vanilla yogurt, chopped toasted pecans and extra zest if desired.

Nutrition