I have a generous hand with the spices, and I make sure to add some nuts for crunch and protein, and some kind of fruit, dried or fresh, and a heaping tablespoon of crystallized ginger to elevate it from bland porridge to special bowl of coziness.
The nice thing about Hasselbrink's recipe is its adaptability and simplicity. Don't like cranberries? Toss in some plump cherries or currents instead. Low on oats? Try the recipe with other relatively quick-cooking grain flakes like barley flakes or rye flakes. Then when you're ready to cook the oatmeal, it's as easy as heating it on the stove (or in the microwave) with a cup of water until creamy. Couldn't be easier. I might even go so far as to say it's a road-trip game changer.
Get the Recipe: Cranberry Ginger Oatmeal | The Year in Food