Cranberry Orange Steel Cut Oatmeal Food

CRANBERRY ORANGE STEEL CUT OATMEAL

Cranberry Orange Steel Cut Oatmeal image

Creamy, warmly spiced, and just different enough to be special, this hearty oatmeal is full of cozy flavors - the perfect breakfast for when the weather turns colder.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 15

Ingredients

1 cup water
1 cup Silk unsweetened vanilla almond milk
1/2 cup steel cut oats
1/2 cup dried cranberries
1 teaspoon orange zest (from about 1/2 medium orange)
2 tablespoons chia seeds (optional; see note)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch ground cloves
Pinch kosher salt
Orange slices or diced orange (I zest the orange then slice it for topping)
More dried cranberries
Chopped pecans
Pure maple syrup
Additional almond milk

Steps:

Add water, almond milk, oats, cranberries, orange zest, chia seeds, cinnamon, nutmeg, cloves, and salt to a medium saucepan over low heat. Bring to a simmer and cook, stirring occasionally, until thickened and creamy, about 15 minutes.
Remove from heat and spoon into bowls. Top with orange slices, dried cranberries, pecans, and more almond milk if desired. If you like a sweeter oatmeal, you may want to drizzle with pure maple syrup or your sweetener of choice.

CRANBERRY PUMPKIN STEEL CUT OATS

Cranberry Pumpkin Steel Cut Oats image

This was surprisingly delicious. I've never tried steel cut oats, but if you're a regular like my Mom this is a special way to eat that makes them and festive for the holidays. Recipe courtesy of The Minimalist Baker.

Provided by AmyZoe

Categories Oatmeal

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

2 cups fresh cranberries or 2 cups frozen cranberries
2 tablespoons orange juice or 2 tablespoons substitute water
2 tablespoons maple syrup
1 cup water
1 cup unsweetened plain almond milk (or substitute water)
1 cup steel cut oats
1/3 cup pumpkin puree (not pie mix)
2 tablespoons coconut sugar crystals
1/2 teaspoon ground cinnamon
3/4 teaspoon pumpkin pie spice
1 pinch ground ginger
1 tablespoon flax seed meal

Steps:

Preheat oven to 400 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 puree and stir. Lower heat to a simmer, cover, and let cook for about 15 to 20 minutes, depending on how soft you prefer your oats.
Add cranberries to the oven and bake for about 15 to 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, ground ginger, and flaxseed meal. 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 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 microwave, adding more almond milk or water as they tend to dry out once refrigerated.

Nutrition Facts : Calories 435.8, Fat 7.1, SaturatedFat 1.1, Sodium 11.3, Carbohydrate 82.1, Fiber 14.4, Sugar 17.8, Protein 14.6

CRANBERRY ORANGE OATMEAL

Cranberry Orange Oatmeal image

A very nice change to the standard cinnamon oatmeal. The original recipe called for walnuts but I enjoy almonds instead. Ready in 15 minutes!

Provided by HokiesMom

Categories Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups water
4 tablespoons orange juice concentrate
1 1/4 cups quick-cooking oats
1/4 cup dried cranberries
1 (11 ounce) can mandarin oranges, drained
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 cup almonds, chopped

Steps:

In a large saucepan, bring the water and orange juice concentrate to a boil.
Stir in the oats and cranberries, return to a low-boil; cook and stir for 2 minutes.
Remove from heat and add mandarin oranges, brown sugar, cinnamon and nuts.

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In a large saucepan, bring the water and milk to a simmer over medium heat. In the meantime, melt the butter (or coconut oil) in a 12-inch skillet over medium heat. Toast the oats, stirring occasionally, until golden and fragrant, around 1 1/2 to 2 minutes.
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