In a small saucepan bring steel cut oats and water to a boil. Reduce heat to low, cover, and cook for 10 minutes. Remove from heat and fluff the oats with a fork (note that oats are purposely undercooked to retain texture and bite). Place oats in a strainer and run under cold water until the oats are chilled. Drain well. Whisk together olive oil, apple cider vinegar, maple syrup, and salt & pepper to create dressing. Combine the cooled oats, cranberries, apples, pecans, and cheese in a large mixing bowl. Add the dressing and toss well. Serve cold or at room temperature.
Brought to you by Samantha Stephens of OatMeals NY.