Cranberry Orange Steel-Cut Oatmeal
Inspired by techniques from America's Test Kitchen.
Tart-sweet cranberries and bright orange juice cut through creamy oats warmed with cardamom, topped with crunchy almonds for textural contrast.
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Method
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Equipment
- large saucepan with lid
- wooden spoon
- measuring jug
- chopping board
- knife
- small frying pan (for toasting)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 346 kcal |
| Protein | 9.4 g |
| Carbohydrate | 58.4 g |
| of which sugars | 25.1 g |
| of which free sugars | 22.6 g |
| Fat | 9.7 g |
| of which saturates | 1.5 g |
| Fibre | 6.7 g |
| Salt | 0.78 g |
Protein per 100 kcal
2.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Overnight soak
- 720 ml water
- 175 g steel-cut oats
- 3 g fine sea salt or table salt about ½ tsp
Porridge
- 120 ml orange juice
- 120 ml whole milk
- 60 g dried cranberries
- 38 g dark brown sugar
- 1 pinch ground cardamom
To serve
- 45 g flaked almonds, toasted
- 1
Soak overnight. Boil 720 ml water in the large saucepan, remove from the heat, add 175 g steel-cut oats and ½ tsp salt, cover and leave out overnight.
- 2
Toast nuts. Toast 45 g flaked almonds in a small dry pan 2-3 min and set aside.
- 3
Cook. The morning after, stir in 120 ml orange juice, 120 ml milk, 60 g dried cranberries, 38 g dark brown sugar and a pinch of cardamom.
- 4
Simmer. Bring up to the boil on medium-high, then lower to medium and cook 4-6 min, stirring from time to time, until the oats are tender with a little bite and thickened like warm pudding.
- 5
Rest. Off the heat, rest 5 min, then scatter about 2 tbsp toasted almonds over each bowl.
Storage
Serve warm; keep any leftovers in the fridge for 2 days and reheat gently on the stove with a splash of milk or juice. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
