Pumpkin-Cranberry Oatmeal

Okay, so I liked the oatmeal the other day. This, coupled with a desire for increased health (and the option of a little fat off my belly, though not much) is making me open to eating oatmeal more often. But I'm still not ready for the rolled oats, which are so much faster to make. I like the texture of the steel cut, but they really do take a lot of time to make. Time is not something I have much of in the mornings, so I usually forego breakfast all together, instead favouring a large lunch of dinner. I did some research on oatmeal, and I found this article from Apartment Therapy. It gives you an overnight method that doesn't use the crock pot, to make the oatmeal (I only have a very large and a very small crock pot, which makes breakfast impractical for it). Sounds full of win, to me. Here's my take on this method. Hope you enjoy!

1 tablespoon butter
1/3 cup steel-cut oatmeal
1 1/3 cups water
pinch salt
1 cup pumpkin
1/4 - 1/3 cup brown sugar
large handful dried cranberries
pinch each: cinnamon, nutmeg (freshly grated), ginger
1/2 teaspoon vanilla extract

Over medium heat, melt butter. Add oatmeal and fry lightly for a minute or two. Add the water and salt, then bring to a boil. Boil for one minute, then shut off the heat and cover (I have electric, so I left the pot half on and half off the burner). In the morning, uncover and add the remaining ingredients. Bring to a simmer. When fully heated, serve. Serves 2.

I'm giving you a picture this time, despite my previous refusal to do so. Oatmeal is never going to be pretty, but I figured you guys might want to see it anyway.