*See Kitchen Notes for more information, substitutes or links (when applicable).
Bring 1 cups water to a boil in a sauce pan. Slowly add the oats, stirring. Bring back to a boil stirring constantly. Remove from the heat and cover. Let sit at least 30 minutes to overnight.
Reheat the oats with the orange juice. Bring to a boil, reduce to a simmer and stir for about 5 minutes. If the oats appear too thick, add some almond milk.
Add the cranberries and sweetener. Cook, stirring occasionally for 8 to 10 minutes. Taste for texture, sweetness and saltiness. Adjust each to your taste.
Divide the oatmeal between two bowls and top with a scoop of Greek yogurt if desired.
Thickness of oats – Steel cuts soak up a lot of liquid; therefore, the longer they soak and cook, the more liquid you’ll need. So just keep adding almond milk until you get the consistency you want.
Almond milk – Almond milk, soy milk or regular milk can all be used for these oats.
Sweetener – For the sweetener, you can use brown sugar, honey, maple syrup or whatever sweetener you want. Two teaspoons provide enough sweetness for us, but, again, add or subtract based on your own preference.
Nuts - Pecans and walnuts are our favorite for this particular oatmeal. I do used oven roasted nuts, but that's just my preference.
Recipe author: MJ of MJ's Kitchen