Cranberry-Ginger Oatmeal with Toasted Hazelnuts

Once the cranberries begin to burst, reduce the heat to medium-low. Stir in the rolled oats and oatmeal, cooking for 5 to 7 minutes until the desired consistency is achieved.

Ingredients

Cranberries

120 mL of Rolled Oats

120 mL of Oatmeal

Equipment

Sauce Pan

Wooden Spoon

Remove the ginger and cinnamon stick from the saucepan, then stir in the salt.

Ingredients

Ginger

1 piece of Cinnamon Stick

1¼ mL of Salt

Equipment

Sauce Pan

Slotted Spoon

While the oatmeal cooks, place the hazelnuts in a small skillet over medium-low heat. Toast them until fragrant, then remove from heat and fold them into the finished oatmeal.

Ingredients

Oatmeal

60 mL of Hazelnut

Equipment

Frying Pan

Tongs