I’m making a New Year’s Resolution to eat more oatmeal and get my cholesterol down! So I’m trying to make plain old oatmeal a little more exciting…and I came up with this Cranberry-Pecan Oatmeal recipe. I used old-fashioned oats, but you could use quick oats or instant oatmeal…whatever you like making best (just adjust the cooking time for the quick or instant oats, which will be less). This recipe is for one serving, so you’ll need to increase the amounts for the number of servings you want. I’m including directions for both stove top and microwave cooking.
CRANBERRY-PECAN OATMEAL by NancyCreative
Makes 1 serving
- 3/4 cup oats (I used Quaker Oats® Old Fashioned Oats)
- 1 1/2 cups water or milk
- Dash of salt (optional)
- 2 Tablespoons dried cranberries, plus an additional 1/2 to 1 Tablespoon for garnish
- 1 Tablespoon coarsely chopped pecans, plus an additional 1/2 to 1 Tablespoon for garnish (you could also substitute walnuts for the pecans)
- 1/2-1 Tablespoon honey (to drizzle over oatmeal)
- additional milk to serve with oatmeal, if desired
STOVE TOP DIRECTIONS: Put water or milk in a pot, add a dash of salt, and bring to a boil. Stir in oats and cook about 5 minutes over medium heat, stirring occasionally (I used old-fashioned oats, so if you’re using quick or instant oats, see directions on your container or package of oats). Remove pot from heat and stir 2 Tablespoons of dried cranberries into the hot oatmeal–they’ll plump as you stir them in–and then stir in 1 Tablespoon of chopped pecans. Spoon oatmeal into a serving bowl and add a little milk if desired. Sprinkle 1/2 to 1 Tablespoon each of dried cranberries and chopped pecans over oatmeal for garnish, and drizzle 1/2 to 1 Tablespoon honey over everything as a finishing touch!
MICROWAVE DIRECTIONS: Combine water or milk, salt, and oats in a medium-size microwave bowl; microwave on High for 2 1/2 to 3 minutes for old-fashioned oats; see package directions for quick or instant oatmeal. Stir 2 Tablespoons of dried cranberries into the hot oatmeal–they’ll plump as you stir them in–and then stir in 1 Tablespoon of chopped pecans. Spoon oatmeal into a serving bowl and add a little milk if desired. Sprinkle 1/2 to 1 Tablespoon each of dried cranberries and chopped pecans for garnish, and drizzle 1/2 to 1 Tablespoon honey over your oatmeal.
Now you’re ready to enjoy this healthy, yummy breakfast! 🙂
Linked to Sundae Scoop, Potluck Sunday, Tempt My Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, Show and Tell, Strut Your Stuff, Show Off Your Stuff, Favorite Things Friday, Foodie Friday, Favorite Things Saturday, Made With Love Monday, Make It Yours Day.
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The Giveaway is now closed. I’m reviewing a new cookbook, When Pies Fly, and I’m also having a giveaway for two copies—2 winners will each receive a copy! Continue reading below for details on how to enter the giveaway! 
by food writer Cathy Barrow. It’s a book for both novice and experienced pie-makers, with sweet and savory recipes ranging from free-form galettes to pretty tarts, hand pies, and more.
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