Fortification

I have to admit that I'm getting pretty sluggish these days. As I was walking home yesterday, I couldn't help but feel a little defeated that the sun was beginning to set at four o'clock in the afternoon. With the little daylight that we have this time of year continuing to dwindle well into late December, a girl could use a pick-me-up. Something bright, comforting, and warm to fortify her through the doom and gloom of finals season in the midst of a Northwest winter. This girl needs oatmeal.

Now I know that oatmeal ranks high among the easiest foods to prepare, and that is precisely why I want to talk about it. I am certainly a sucker for recipes that demand a lot of attention and affection directed their way, and I have been known to carve out substantial chunks of my day so that I can dote on some food item or another. But sometimes, I get tired. And sometimes, when facing an unprecedented onslaught of academic responsibilities, I get tired fast. When that happens, all I want is a fleet of culinary elves, toiling away in the kitchen as I sleep and leaving me with a day's worth of delicious treats (shoes, incidentally, would be nice too). In the absence of such magical assitance, oatmeal comes in at a pretty close second in terms of minimal effort expended. All the better that it happens to be delicious, hearty, and fortifying for a sleepy and bundled up college student bracing herself for another day of cold, damp, and darkness.

CRANBERRY-GINGER OATMEAL WITH TOASTED HAZELNUTS

Bright, tart cranberries from Vincent Family Cranberries and sweet, toasty hazelnuts from Freddy Guys dress up a breakfast standard. 

1/2 cup fresh cranberries

1-inch piece of fresh, peeled ginger root

1 cinnamon stick

1/2 tsp cloves

1/4 tsp nutmeg

1/2 cup rolled oats (I used quick-cooking oats)

1 1/4 cup water (more or less depending on how thin/thick you like your oatmeal)

Pinch of salt

1/4 cup hazelnuts (I used a combination of whole hazelnuts and hazelnut pieces)

Add water, cranberries, ginger, and spices to a medium saucepan. Bring to a boil over medium-high heat. When the cranberries begin to burst, lower the heat to medium-low and add the oats, stirring occasionally until the desired consistency is reached, about 5-7 minutes. When oatmeal is cooked, remove the ginger and cinnamon stick and add salt.

Meanwhile, heat a small skillet over medium-low heat and add hazelnuts. Toast in the pan until you can smell the hazelnuts, as this means they are releasing their oils. Turn off heat and add hazelnuts to the oatmeal. Enjoy!