Cranberry Rum Oats

Make this sinful breakfast on cold mornings or whenever you feel you need hearty fortifications for body or soul.  Makes one generous servings or 2 small servings.  Double or triple for family (and maybe put the rum in only the grownups’ portions!)


1 tsp    grass-fed, organic butter (or vegan substitute)

1/4 cup   sliced almonds

1/4 cup   dried cranberries (or other dried fruit, cut into bits)

pinch of salt

1 tbsp   100% pure organic maple syrup

2 tbsp   rum (more, if you are anticipating a tough day)

1/2 tsp   Ceylon cinnamon (regular is ok, but Ceylon is better at regulating blood glucose)

1 cup   raw, uncooked, organic oats

1/2 cup   organic, nondairy milk (I use soy, but rice or coconut are fine, too)

topping to taste (I add a sprinkle of coconut sugar)



On medium-high heat, place butter, cranberries, almonds, and salt in a medium saucepan.  Stir frequently until ingredients start to give off a roasted scent (about 3 minutes).  Add the rum, cinnamon, and oats and continue to stir occasionally to prevent sticking and burning.  Continue roasting on medium-high for 2-4 minutes being careful not to let it scorch.  Add the nondairy milk, stirring well to mix.  Let oatmeal come back up to a boil, then turn down to low and simmer 5-6 minutes.  Add salt or maple sugar to taste.

Et voila!  You have the best breakfast anyone could ask for!  If more “fortification” is needed or desired, you can try mixing 2 tbsp rum with 4-5 tbsp orange juice and pouring that on top for a nice contrast in taste!

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