Cranberry Pumpkin Steel Cut Oats
User Reviews
5
Cranberry Pumpkin Steel Cut Oats
Description
Cranberry Pumpkin Steel Cut Oats meld steel cut oats with pumpkin purée and oven-baked cranberries for a textured and warm meal. The oats are simmered gently in water and almond milk until tender with a bit of bite, then seasoned with cinnamon, pumpkin pie spice, ground ginger, and sweetened with coconut sugar. The cranberries are tossed with orange juice and maple syrup and baked until they burst, adding bright tart notes and a soft texture that contrasts with the creamy oats.
The dish highlights seasonal ingredients such as pumpkin and cranberries, with warming spices that complement each other without overpowering the base oats. The optional flaxseed meal adds a bit of nutrition and slight nuttiness. Serving suggestions include topping with coconut whipped cream or toasted pecans to enhance texture and flavor further.
Adjust sweetness to taste during final seasoning, and use fortified almond milk for richer flavor and nutrition. The oats can be cooked to preferred softness between 15 to 20 minutes of simmering, offering control over texture. This recipe is suited for those looking for a filling, textured, and spiced hot cereal breakfast.
Ingredients
CRANBERRIES
- 2 cups Cranberry fresh or frozen
- 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 almond milk or just sub another cup of water, unsweetened plain
- 1 cup steel cut oats (gluten free for GF eaters)
- 1/3 cup pumpkin not pie mix, puree
- 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)
- pecans toasted
Instructions
- 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.
Notes
- Nutrition info is an estimate and uses fortified almond milk without optional toppings.
- Adjust sweetness with maple syrup or stevia to suit your taste.
- Cranberries can be fresh or frozen and are baked separately to bring out their tartness.
- Cook oats to desired texture, between 15 to 20 minutes for firmness or softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2(Bowls)
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1bowls | |
| Calories | 485 | 24% |
| Carbohydrates | 97.2g | 32% |
| Protein | 11.6g | 23% |
| Fat | 6.7g | 10% |
| Saturated Fat | 1.1g | 6% |
| Polyunsaturated Fat | 2.49g | 15% |
| Monounsaturated Fat | 2.88g | 14% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 92mg | 4% |
| Potassium | 241mg | 5% |
| Fiber | 12.9g | 52% |
| Sugar | 32.9g | 66% |
| Vitamin A | 3093IU | 62% |
| Vitamin C | 22.58mg | 25% |
| Calcium | 283mg | 28% |
| Iron | 4.79mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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