I love instant oatmeal 'raisins and spice' flavor, but I wanted better oats, so this is my own twist. This recipe is not 'quick,' but if you make this large amount, you can refrigerate in small storage containers for a quick and easy snack or meal. This oatmeal taste great hot but even tastes good cold when you are on the go.
Ingredients
- 8 cups water
- 2 cups steel-cut oats
- 1 dash salt
- 1 cup whole milk
- 0.33 cups brown sugar
- 1 tablespoon butter , melted
- 1 teaspoon ground cinnamon
- 1 cup dried cranberries
Instructions
-
1
Bring water to a boil in a large pot. Stir oats into boiling water and cook at a boil until the mixture begins to thicken, about 5 minutes. Season oats mixture with salt; stir.
-
2
Reduce heat to low and simmer oats until beginning to soften, about 20 minutes.
-
3
Stir milk, brown sugar, melted butter, and cinnamon together in a bowl with a whisk until smooth; stir into the oats mixture. Continue cooking the oats until tender, 10 to 15 minutes more.
-
4
Stir cranberries into the oatmeal to distribute throughout the mixture; cook just until the berries are warmed, 2 to 3 minutes.
Nutrition Facts
Per serving
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