Makes 6 servings
Note: Plan ahead as the oatmeal is best when allowed to sit overnight in the refrigerator.
1 tablespoon unsalted butter
1 cup steel cut oatmeal
4 cups (1 quart/32 ounces) unsweetened vanilla almond milk
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 cup unsweetened flaked coconut
1 orange, zested and juiced
1/2 teaspoon agave syrup or your favorite sweetener, or to taste (optional)
1 12-ounce bag fresh cranberries
1 cup (7 ounces) sugar
1 cup water
2 ¼ teaspoons finely grated orange peel
½ teaspoon coarse kosher salt
For the oatmeal:
Preheat the oven to 350F. Lightly coat a 13x9x2-inch baking dish with cooking spray.
Melt the butter in a non-stick sauté pan over medium heat. Add the oats and sauté, stirring occasionally, until golden about 2 minutes. Set aside.
In a large bowl, combine the almond milk, salt, baking powder, coconut, orange zest, orange juice, and agave syrup. Whisk until well combined. Stir in toasted oats, then pour into prepared baking dish. Bake for 45 minutes to 1 hour. The oatmeal won't appear set when you remove it from the oven. Let the oatmeal cool to room temperature and then put it in the refrigerator overnight to thicken up.
For the cranberry sauce:
In a heavy medium-size saucepan, add all the ingredients and bring to a boil, stirring often. Reduce heat to medium-low and simmer until most of the cranberries burst, stirring occasionally, about 10 minutes. Transfer to a bowl, cover, and chill until set. (The sauce is best made a day ahead.)
Reheat the oatmeal before serving. Stir in a couple spoonfuls of the cranberry sauce.
The oatmeal will keep well in the refrigerator for 5 days. Or, you can freeze any leftover oatmeal you won’t use in that time.