- 1 cup oatmeal (I think mine is the quick-cooking variety)
- 2 cups milk (I use 1 c. soy milk and 1 c. almond milk, but you're welcome to use dairy, or even goat's milk!)
- 1 cup water
- 1/4 c. dried cranberries
- 1/4 teaspoon salt
- 1/8 t. nutmeg
- 1/2 t. cinnamon
- 1/4 t. ground ginger
- 1/4 t. vanilla extract
- for topping: coconut oil and honey
Cook your oatmeal according to the package directions. I throw everything except for the toppings in the pot at the beginning, because I like my cranberries plump.
After it's all creamy and hot and ready, pour a little melted coconut oil and honey on each bowlful. I served ours with boiled eggs, Japanese in-season white peaches, and some sausages.