For additional crunch, Michael Romano sometimes adds chopped toasted hazelnuts to this oatmeal.
More Brunch Dishes
2 tablespoons shelled pumpkin seeds
2 cups apple cider
1/3 cup fresh or frozen cranberries
1 1/4 cups old-fashioned rolled oats
1 Granny Smith apple, peeled and cut into 1/3-inch pieces
1/8 teaspoon cinnamon
Plain yogurt and maple syrup, for serving
How to Make It
Preheat the oven to 400°. Spread the pumpkin seeds in a pie plate and toast for 4 minutes, or until lightly browned.
In a saucepan, bring the cider and cranberries to a boil. Cover and simmer over moderate heat until the cranberries burst, about 2 minutes. Stir in the oats, apple and cinnamon and simmer over moderate heat, stirring occasionally, until the oats are cooked, about 7 minutes. Stir in the pumpkin seeds and turn off the heat. Let the oatmeal stand for 10 minutes, or until thick. Serve with the yogurt and maple syrup.
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