Steel Cut Oats with Cranberries and Orange

It’s that kind of day- dreary and cold. The whole family needed something to brighten the morning so I decided to combine two of my favorite things- oatmeal and cranberry sauce. I prepped the oats the night before using the tried and true Cooks Illustrated recipe ( I whipped up the cranberry sauce in the morning and topped it with some granola (see recipe in blog for homemade granola). This sauce is adapted from the Moosewood Restaurant’s Book of Desserts.


2 cups cranberries (fresh or frozen)

1/4 cup dried apricots, chopped

1/3 cup honey or maple syrup (you may want more depending on your taste)

1 cup water

1 tsp. cinnamon

1 orange, zested and squeezed

3 1/2 tsp. arrowroot powder

*prepared gluten-free steel cut oats

Method of Preparation:

  1. Rinse cranberries and place in a small saucepan
  2. Add the apricots, honey, water, cinnamon, orange juice and zest.
  3. Begin to heat the mixture and slowly add the arrowroot powder while stirring.
  4. Continue to cook the sauce, stirring often, until it’s slightly thickened and the cranberries begin to pop.
  5. Ladle a few spoonfuls on to your oatmeal.
  6. Save leftover sauce in refrigerator

Nut and Dried Fruit Granola

This granola is incredibly easy and can be adapted to include whatever you might have lurking in those kitchen cabinets. Do you have some leftover walnuts from a batch of brownies you made a few weeks ago? How about flax or chia seeds from your smoothie stash? Any and all of these can be used in this recipe. Here’s the basic breakdown, but it is your time to be creative!


3 cups old-fashioned oats (gluten free)

1 1/2 cups chopped nuts (almonds, walnuts, or pecans)

1 1/2 cups shredded unsweetened coconut

3 tbs. flax, chia or hemp seeds

2 tbs. brown sugar

1 1/2 tsp. kosher salt

1 tsp cinnamon (or a mix of cinnamon, ginger, nutmeg)

1/4 cup olive oil or melted coconut oil

1 large egg white

1/2 cup maple syrup, honey or agave syrup

Method of Preparation:

Preheat oven to 300 degrees F.

Toss all the ingredients in a large bowl until well combined.

Grease a large 9×13″ sheet pan lined with tin foil.

Bake 15 minutes or until golden brown.