Bring the water, milk, salt, and brown sugar to a boil. Add steel oats and bring back to a boil, then turn burner down to a simmer. Simmer about 20 minutes or until oats have thickened and liquid is absorbed.

Spray a 9×13 pan with cooking spray. Pour oat mixture into pan. Set aside to cool. When cool, place in refrigerator to chill at least one hour (longer is better).

When you are ready to sauté the oat cakes, removed pan from refrigerator and turn pan upside down. You may need to jiggle one side loose, but once you do that, the rest will fall out of the pan fairly easily. Cut oats into squares or triangles.

I used a little butter to sauté my cakes but you can also use cooking spray. Heat frying pan over medium heat and once butter sizzles, or pan is hot, add oat cakes you have cut into pan. Let sauté about 3-4 minutes or until browned, then turn to sauté other side. While your cakes are sizzling, add your syrup and cranberries to a small sauce pan and turn heat onto high. Once syrup starts to bubble, turn heat down to bring just to a simmer. Simmer 2-3 minutes – don’t go much longer as this will thicken quick fast.

Place cakes on serving plate and top with cranberry infused syrup. Top with toasted walnuts if desired.