Creamy Steel-Cut Oats with Dried Cranberries and Pistachios

If you’ve never tried steel-cut oats, they’re nothing like the “old-fashioned” type that have been rolled or flattened to speed up cooking time. They have a chewy, creamy texture, making them especially stick-to-your-ribs satisfying. They do take longer to cook, but we’ve nixed that concern with an overnight method that takes just minutes of active time.

Ingredients
4 cups fat-free milk
1 cup steel-cut oats
½ teaspoon cinnamon
½ teaspoon ground ginger
½ cup dried cranberries, chopped
6 tablespoons chopped shelled pistachios
2 tablespoons plus 2 teaspoons maple syrup



PREP TIME: 10 MINUTES / TOTAL TIME: 20 MINUTES + STANDING TIME / SERVINGS: 4

1 BRING the milk to a simmer in a medium saucepan on medium-high heat, stirring occasionally to keep the milk from sticking to the bottom of the pan, about 10 minutes. Add the oats, cinnamon, ginger, and 1⁄8 teaspoon salt. Return to a simmer, reduce the heat to medium low, and cook, stirring constantly, 1 minute. Cover and remove from the heat. Cool at room temperature 30 minutes to 1 hour, using the shorter time if room temperature is warm. Place the covered saucepan in the refrigerator; chill overnight.

2 HEAT the oats on low heat, stirring frequently, until thickened and tender, 10 to 15 minutes. Divide among 4 bowls and top evenly with the cranberries, pistachios, and maple syrup.