Steel Cut Oats with Cranberries & Coconut

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So, the stomach bug darkened our door last week. Not much sounded good...except oatmeal. A nice warm bowl of love! My husband is half Irish, and his family turned me on to steel cut oats, aka Irish Oats. Apparently, they're even better for you than regular oats, and I love the nutty texture and flavor. You just feel healthier after eating them. They don't take any more effort than regular oatmeal. They do take a bit more time to cook, but you can cut the time in half if you use a pressure cooker.  This recipe can easily be doubled and frozen in individual portions. Just reheat with milk in the microwave.

Steel Cut Oats with Cranberries & Coconut
serves 4

• 3 cups water
• 1/4 tsp salt
• 1 cup  steel cut oats (I like Bob's Red Mill)
• 2 Tbsp flax seed meal
• 1/2 cup dried cranberries
• 1/4 cup shredded, unsweetened coconut
• 1/4 cup toasted pecans, broken up

1. In a medium saucepan, bring water and salt to a rolling boil.
2. Add oats, flaxseed meal and cranberries. Reduce heat to low, cover and cook for 20-25 minutes (use the low end if you like it on the chewy side)
3. Stir in the coconut.
4. Top with pecans and sweeten to taste with Agave nectar or brown sugar

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