Steel-Cut Oats with Fresh Cranberry-Maple Topping

One of my main goals, when I started the 10 in 10 challenge was to eat healthier breakfasts and lunches. We always eat healthy dinners, but sometimes I don't prep enough or plan ahead to make sure that I get in a healthy breakfast and lunch.

I loathe almost all breakfast cereals. Cold cereal just isn't my thing.
Although, I must say, that I really love Shredded Wheat'n Bran. It is even more delicious with fresh berries thrown in.

I decided that for me, healthy breakfasts were going to have to include some combination of oats or another whole grain, fruit, peanut butter, eggs, and possibly, veggies. Not all these things on the same morning, but enough things to have variety day to day.

Might as well start with the oats.
I have had steel-cut oats before and I had some in the pantry, so I made a big batch of them, using Heidi Swanson's method of preparation in her cookbook Super Natural Cooking.
She also includes 7 ways to top steel-cut oats, but I had fresh cranberries, so I made a topping with fresh cranberries and pure maple syrup. That way I didn't have to add any sugar to the oats. The topping was just perfect. I also added sliced almonds and a little bit of skim milk, after I took the picture.

Cooking this many oats at once was great because then I put the leftovers in an 8x8-inch pan and let them chill in the fridge overnight.
The next morning I was able to cut a piece out and enjoy it topped with strawberries and almonds. I also froze single servings in plastic containers with the cranberry topping, so I have a quick breakfast when I need one.

Steel-cut Oats from Super Natural Cooking by Heidi Swanson
6 cups water
1/2 tsp fine sea salt
1 1/2 cups steel-cut oats

Bring water to a boil. Stir in salt, then oats. Lower heat and barely simmer, uncovered for 35-40 minutes, until liquid is absorbed.

Fresh Cranberry-Maple Topping by Mary Ann
1 cup fresh cranberries
1/4- 1/2 cup real maple syrup (depending on how sweet you want it to be)
1/2 cup water


Combine cranberries, syrup and water in a small saucepan and bring to a boil over med-high heat. Stir and lower heat to medium. Continue to cook, for 10-15 minutes or until bubbly and thick.