Toasted oatmeal with cranberry and raspberry with a drizzle of maple syrup makes a killer breakfast, even for non-vegans.
Note: You can replace the cranberries with store-bought cranberry sauce or 3 tablespoons of any other jam/preserves of your choice.
- 1 cup steel cut oats
- 3 cups water
- 1/3 cup whole fresh or frozen cranberries and raspberries (see note)
- 2 tablespoons sugar or brown sugar
- Pinch kosher salt
- 2 tablespoons maple syrup
Heat oats in a medium saucepan over medium heat, stirring and tossing constantly until pale golden brown and a nutty aroma develops, about 3 minutes. Add water, berries, sugar, and salt. Bring to a boil over high heat then reduce to a bare simmer.
Cook, stirring occasionally until oatmeal is cooked and berries have softened, about 20 minutes total. Gently mash berries with the back of a wooden spoon as they cook to rupture them. Serve immediately, drizzling with maple syrup at the table.