EATING WELL ON THE ROAD, HOLIDAY EDITION: CRANBERRY + CRYSTALLIZED GINGER OATMEAL PACKS

Thinking about eating well on the road was so easy during the summer. So many towns have a farmers’ market worth visiting, and putting together a huge impromptu salad is a breeze when the produce is abundant. Plus, it’s inherently tied to summer travel adventures, which are a very different kind of travel than the kind of travel we do at the holidays. It’s the kind of travel that embraces all that is carefree about the season. Not so much this time of year.

But I really think that it’s now that we need to eat well on the road (and at home). Now, with all the inherent stresses of holidays and ridiculously harried airports. Now, with the glut of holiday food coming our way, delicious though it may be. And now, with the onslaught of colds and flus, it just feels good to take care of ourselves. To be kind.

I’ve been eating oatmeal every morning. It’s just the best when it’s cold out, especially with this winning formula. 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. This recipe is my everyday standard, and I love how easily and how well it translates for travel. Throw it in a ziploc bag and take it with you next week if you’re headed somewhere for Thanksgiving. Or have a bowl before you head off to work. It happens to taste just as good at home.

CRANBERRY GINGER OATMEAL

Fore each serving:

1/2 cup rolled oats
2 heaping tablespoons dried cranberries
2 tablespoons sliced almonds (any nut will work, really)
1 tablespoon chopped crystallized ginger
1 teaspoon turbinado or brown sugar
1 generous pinch cinnamon
1 generous pinch cardamom
1 generous pinch sea salt

Combine the above in a sealable bag for travel. Follow instructions below when ready to serve.

When ready to use, combine all ingredients in a bowl (if microwaving) or a saucepan (if heating on the stove.) Add one cup of water. Heat until just creamy. Add milk, cream or Greek yogurt if desired. Serve immediately.