• Wash and dry produce.

• Zest and halve one orange (two oranges for 4 servings); squeeze juice into a small bowl until you have 1/4 cup (1/2 cup for 4), discarding any seeds. (It’s OK if you have slightly more or less juice!) Cut remaining orange into 8 wedges (you’ll have 16 wedges for 4).

• Roughly chop pistachios.

• In a small pot, combine oats, dried cranberries, orange zest, orange juice, half the jam, 11/2 cups water, 2 TBSP sugar, and a pinch of salt (use a medium pot, 3 cups water, and 4 TBSP sugar for 4 servings). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until oats are tender and mixture is creamy, 3-5 minutes.

• Remove from heat; stir in one packet of crème fraîche and 1 TBSP butter (two packets of crème fraîche and 2 TBSP butter for 4 servings). TIP: The oats will thicken as they sit.

• While oatmeal cooks, in a second small bowl, combine remaining crème fraîche and remaining jam. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Divide oatmeal between bowls. Sprinkle with pistachios and as many chocolate chips as you like. Spoon cherry drizzle over top. Serve with orange wedges on the side.