Apple-Cranberry Oatmeal

For additional crunch, Michael Romano sometimes adds chopped toasted hazelnuts to this oatmeal.

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  • Servings: 2

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  • 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 this recipe

  1. Preheat the oven to 400°. Spread the pumpkin seeds in a pie plate and toast for 4 minutes, or until lightly browned.

  2. 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.

Contributed By Published November 2002

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