Serious Eats: Recipes

Oatmeal with Cranberry Orange Hazelnut Compote

[Photograph: Carrie Vasios]

Liven up your morning oatmeal with this sweet-tart compote made from fresh cranberries, orange, and hazelnuts.

Notes: To make orange puree, wash and quarter a medium sized seedless orange. Place quarters (with rind) in a food processor and pulse until finely chopped but still with visable chunks. A medium orange should produce about 1 cup puree.

This will make about 12 servings of compote. It is also good spread on toast, stirred into yogurt, or poured over ice cream.

Feel free to use any oatmeal that you like—if plain instant is your choice, that's fine. Personally I prefer old fashioned rolled oats for their hearty texture.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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