Cranberry Oatmeal Bowl, a simple steel cut or rolled oats breakfast recipe with fresh, frozen, or dried cranberries that perfect any time of year. A vibrant way to start your morning!
Optional:a drizzle of nut or seed butter, a sprinkle of nuts or seeds, ground flax seeds
Instructions
Add ingredients to a pot: In a medium pot, add oats, water, cranberries, a pinch of salt, maple syrup, vanilla, ground cinnamon, and ground nutmeg.
Cook oats: Bring oats to a boil over high heat on the stovetop, then reduce heat to a low simmer and cook until oats are soft. This is usually 5 minutes for rolled oats, and 10 minutes for steel cut oats.
To serve: Transfer cooked oatmeal to a bowl. Optionally, you can top the oatmeal with a drizzle of nut or seed butter, a sprinkle of nuts or seeds, and a sprinkle of ground flax seeds.
Microwave cooking instructions: Alternatively you can also cook oats in the microwave. Cook rolled oats a microwave safe bowl for about 2 minutes, and steel cut oats for about 5 minutes. Make sure to cover the oats and stir once throughout cooking.
Notes
Steel cut vs. rolled oats: You can use either steel cut or rolled oats in this recipes. Rolled oats will cook faster, but have a softer (and mushier) texture. Steel cut oats take a bit longer to cook and have a sturdier texture.
Leftovers and storage: Store leftover oats in an airtight container in the refrigerator for up to three days. Reheat by adding a small amount of water to the oats to rehydrate the, and reheating in a pot on the stove or for 1 minute in the microwave. Do not freeze.
Nutrition notes: Nutrition information is for oatmeal without optional toppings and uses fresh cranberries instead of dried. This recipe is high in fiber and a good source of vitamin A.