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
- 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)
- 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
- 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.
- 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).
- 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).
- 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.
- 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.
*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