I did something kind of silly the other day. I can’t be the only one who’s ever done this before. Am I?

While flipping through a cooking magazine at my local large-chain bookstore, I found a recipe I really wanted to try. But I didn’t feel like buying the whole magazine. So, I scrounged through my purse and found an old business card for Parallel 33 and wrote down the ingredients and instructions in the empty space on the little card.

Anyway, now you get to benefit from my ridiculous actions of last week. I’ve made this delicious Cranberry Almond Oatmeal twice since then. I think it’s fast on its way to becoming a standard breakfast treat for those days when I have the luxury of time to prepare a slightly fancier morning meal than a Kashi bar on my way out the door. Even my oatmeal-hating husband devoured his bowl and said something nice about oatmeal. Wow!

Cranberry Almond Oatmeal
Serves 4

4 cups water
1/4 t salt
1-3/4 cup rolled oats
1/4 cup oat bran
1/2 cup chopped dried cranberries
4 T maple syrup
1/4 cup sliced almonds
1/4 t cinnamon

Boil the water in a small saucepan. Then add the salt, oats, oat bran, and cranberries. Lower heat and simmer for about 10-12 minutes. Add the rest of the ingredients and cook for 2 more minutes. Serve immediately.