Cranberry Pumpkin Steel Cut Oats

Cranberry Pumpkin Steel Cut Oats

Warm, comforting bowls of oats made with cranberries, pumpkin, and spices. Gluten-free, plant-based, rich in antioxidants, and ready in just 25 minutes!

Servings: 2 (Bowls) Category: Breakfast Cuisine: Gluten-Free, Vegan Freezer Friendly No Does it keep? 3 Days

Ingredients

CRANBERRIES

  • 2 cups fresh or frozen cranberries
  • 2 Tbsp orange juice (or sub water)
  • 2 Tbsp maple syrup (more to taste, or sweeten more with stevia)

OATS

  • 1 cup water
  • 1 cup unsweetened plain almond milk (or just sub another cup of water)
  • 1 cup steel cut oats (gluten free for GF eaters)
  • 1/3 cup pumpkin purée (not pie mix)
  • 2 Tbsp coconut sugar (or other sweetener of choice // plus more to taste)
  • 1/2 tsp ground cinnamon
  • 3/4 tsp pumpkin pie spice (plus more to taste)
  • 1 pinch ground ginger
  • 1 Tbsp flaxseed meal (optional)

FOR SERVING optional

  • Coconut Whipped Cream (or coconut cream)
  • Toasted pecans

Instructions

  1. Preheat oven to 400 degrees F (204C) and add cranberries to a small baking dish, along with orange and maple syrup. Toss to combine and set aside while the oven preheats.
  2. To a medium saucepan, add water and almond milk 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 (I like mine with a little bite so tend to cook them less).
  3. 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 (I added a bit of stevia extract).
  4. Once the oats have finished cooking, remove from heat and add coconut sugar, cinnamon, pumpkin pie spice, ground ginger, and flaxseed meal (optional). Stir to combine, adding a little more almond milk if too thick. Taste and adjust flavor as needed, adding more coconut sugar (or stevia) for sweetness, or spices for warmth.
  5. To serve, divide oats and cranberries between two serving bowls. Enjoy as is or add a spoonful of coconut cream (or 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.

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition Per Serving (1 of 2 bowls)

  • Calories: 485
  • Fat: 6.7g
  • Saturated fat: 1.1g
  • Sodium: 92mg
  • Potassium: 241mg
  • Carbohydrates: 97.2g
  • Fiber: 12.9g
  • Sugar: 32.9g
  • Protein: 11.6g

Full recipe here.

mm

Mandefiel Mamora

Basketball fan, traveler, band member, Bauhaus fan and holistic designer. Producing at the sweet spot between aesthetics and intellectual purity to answer design problems with honest solutions.