Cranberry Pumpkin Steel Cut Oats
The perfect warm, comforting breakfast for when the temperatures drop. Steel cut oats are infused with pumpkin purée and spices and topped with tart-sweet baked cranberries for a dose of antioxidants and vibrant color. A spoonful of coconut cream and toasted pecans make the ultimate garnish.
Plus, nearly 12 g protein + 10 g fiber / serving. Enjoy!
2 cups fresh cranberries
2 Tbsp orange juice
2 Tbsp maple syrup
1 cup water
1 cup unsweetened plain almond milk
1 cup steel cut oats
1/3 cup pumpkin purée
2 Tbsp coconut sugar
1/2 tsp ground cinnamon
3/4 tsp pumpkin pie spice
Pinch ground ginger
Coconut Whipped Cream
Preheat oven to 400 degrees F and add cranberries to a small baking dish, along with orange and maple syrup. Toss to combine and set aside while the oven preheats.
Add water and almond milk to a medium saucepan and bring to a boil. Once boiling, add oats and pumpkin purée and stir. Lower heat to a simmer, cover, and let cook for about 15-20 minutes, depending on how soft you prefer your oats.
Add cranberries to the oven and bake for about 15-20 minutes total, or until burst and tender. Once cooked, stir with a spoon and taste to see if it needs any more sweetness.
Once the oats have finished cooking, remove from heat and add coconut sugar, cinnamon, pumpkin pie spice and ground ginger. Stir to combine, adding a little more almond milk if too thick. Taste and adjust flavor as needed, adding more coconut sugar for sweetness, or spices for warmth.
To serve, divide oats and cranberries between two serving bowls. Enjoy as is or add a spoonful of coconut whipped cream and toasted pecans. Best when fresh, though leftovers keep in the refrigerator for a few days. Reheat on the stovetop (or the microwave), adding more almond milk or water as they tend to dry out once refrigerated.
Calories - 440 | Fat - 7.2 g | Saturated Fat - 1.1 g | Sodium - 103 mg | Total Carbohydrates - 85.1 g | Dietary Fiber - 9.6 g | Sugar - 27.3 g | Protein - 11.5 g
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Murphy, NC 28906
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