RECIPE

Apple-Cranberry Oatmeal

  • ACTIVE: 15 MIN
  • TOTAL TIME: 35 MIN
  • SERVINGS: 2

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

  • ACTIVE: 15 MIN
  • TOTAL TIME: 35 MIN
  • SERVINGS: 2
  • FAST
  • HEALTHY
  • VEGETARIAN

Ingredients

  • Ingredients
    1. 2 tablespoons shelled pumpkin seeds
    2. 2 cups apple cider
    3. 1/3 cup fresh or frozen cranberries
    4. 1 1/4 cups old-fashioned rolled oats
    5. 1 Granny Smith apple, peeled and cut into 1/3-inch pieces
    6. 1/8 teaspoon cinnamon
    7. Plain yogurt and maple syrup, for serving

Directions

  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.