1 cup rolled oats
1 teaspoon very finely chopped orange zest
1/2 teaspoon ground cinnamon
2 tablespoons dried tart cherries
2 cups skim milk

The night before you plan to serve this, in a glass bowl combine the oats, zest, cinnamon, and dried cherries. Mix well, then stir in the milk. Cover and place in the refrigerator.

The next morning, place the oat mixture in a medium-sized saucepan and bring it to a simmer. Lower the heat and cook, stirring frequently, for 4-6 minutes, or until the oats are tender and the mixture is thick. Serve immediately, either as is, or with brown or granulated sugar, and cream, butter, or milk.

NOTES : can use Craisins instead of dried cherries, and added 1 teaspoon of butter and 1 teaspoon of dark brown sugar when it finished cooking. It took almost 10 minutes to thicken.

Gail's Notes - Gail didn't use orange zest, she did use old fashioned oats, and dried cherries. She made it again and used raisins/craisins, and said she thought the version with cherries was better.

Stacy's Notes - made this Feb 2005, right after Gail sent it to me. I messed up and grabbed quick cook oats out of habit, and it was good, but next time, be sure to use old-fashioned oats. I didn't have an orange, so no zest. Used cinnamon and dried cherries (prob used 3-4T of cherries). Tim told me as he was eating it that he liked cinnamon in oatmeal! :) Flavored ours with Splenda and some Brummel & Brown. Next time try the brown sugar! Very good, a keeper