Cranberry & Orange Oatmeal

1 C steel-cut oats
2 C milk
1⁄2 C dried cranberries
2 T butter
2 tsp finely shredded orange peel
Milk, warmed (optional)
4 tsp raw sugar
1⁄4 tsp ground cinnamon
1/8 tsp salt
Dash ground nutmeg
1⁄4 C hazelnuts*, pecans, almonds, or walnuts, toasted and chopped


1. In a nonmetal bowl combine oats, cranberries, orange peel, cinnamon, salt, and nutmeg. Stir in milk; cover and chill for 8 to 24 hours.

2. To server, transfer oatmeal mixture to a medium saucepan. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until oatmeal is done, stirring occasionally. Remove from heat. Stir in butter until melted. If desired, add additional milk to make desired consistency. Spoon into 4 bowls; sprinkle with sugar and nuts. Serve with additional milk, if desired. Makes 4 servings.

Note: To toast hazelnuts, spread nuts in a single layer in a shallow baking pan. Bake in a 350 degree oven about 10 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts don’t burn. Cool slightly. Place the nuts on a clean kitchen towel, fold towel over nuts, and rub vigorously to remove the skins.