Just when I thought that McDonald’s might actually be taking a step in the right direction with their new Fruit and Maple Oatmeal, I read a pretty harrowing account of what was actually going on at the Golden Arches. OK, “harrowing” might be a little extreme… but you gotta know, I really, really love oatmeal.
Turns out, according to my main man Mark Bittman, that Mickey D’s automatically adds cream to the oatmeal, along with copious amounts of sugar and “11 weird ingredients you would never keep in your kitchen.” Really? Oats don’t need all that- they just need a little love, baby!
Now, I’m not exactly innocent in keeping oatmeal as pure and healthy as it can be, either. The recipe I’m about to show you does use one of my favorite ingredients, which is dubiously marketed as a “breakfast spread”: Nutella. But we’re only using one teaspoon for two servings… so that makes it okay, right?
This has been my tried and true oatmeal combination for about four years, since I started working after graduating college and needed a quick, go-to meal to get me going for the day. The dried cranberries that stud this luscious, creamy oatmeal not only add color, but some really nice tart flavor, and of course, the Nutella provides a deep chocolate hazelnut undertone in each bite. This is starting to sound more like a fine wine, huh?
Oatmeal with Nutella and Dried Cranberries
- 1 cup rolled oats (not quick cooking kind)
- 2 cups water
- pinch salt
- cinnamon sugar to taste
- 1 tsp Nutella
- handful dried cranberries
1) Boil the water in a pot over high heat. When boiling, add the oats and a few shakes of the salt shaker, and stir to get everything incorporated. Reduce heat to medium and simmer for 5-7 minutes.
2) When most of the water has been absorbed, add cinnamon sugar to taste, Nutella, and dried cranberries. Stir again to melt the Nutella and get it incorporated with the oats.
3) Serve and enjoy!
Now, wasn’t that easy? …I’m lovin’ it!