Eggnog-Cranberry Oatmeal

Here’s a delightful way to sneak eggnog into a breakfast dish! Allow yourself the treat by telling yourself the cranberries add a bit of health food to this decadent hot cereal. Oh, and the steel-cut oats are, indeed, a great source of vitamins and fiber.

Makes 4 servings.

2 cups water

2 cups eggnog

1 cup steel-cut oats (do not substitute rolled or quick-cooking oats)

¹/₄ teaspoon salt, or to taste

¹/₂ cup dried cranberries

Nutmeg or cinnamon to garnish

1. Combine water, eggnog, oats, and salt in a 5- or 6-quart slow cooker. Turn heat to Low, and cook for 4 to 5 hours.

2. Add the dried cranberries and gently stir. Continue cooking on Low for another hour until the oats are tender and the porridge is creamy.

3. Serve with a sprinkle of nutmeg or cinnamon if desired.

Delightful at breakfast, this dish also makes a great late-night snack. Double the recipe and save half (let cool before refrigerating, and keep in the fridge for up to 3 days). When ready to reheat, put the oatmeal in a microwave-safe bowl or in a saucepan with some extra eggnog to keep it moist while it heats up. Get really naughty and add a dollop of whipped cream!