Cranberry Pumpkin Steel Cut Oats Food

INSTANT POT® CRANBERRY-PUMPKIN STEEL CUT OATMEAL

Steps:

• Place oats in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle with pumpkin pie spice and salt. Add water, milk, pumpkin puree, and cranberries. Stir lightly.
• Close and lock the lid. Set to Manual; select high pressure according to manufacturer's instructions. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Keep warm for 5 minutes more after cooking time is complete.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in honey; divide oatmeal into 4 bowls. Top each serving with 1 tablespoon walnuts and 1 1/2 teaspoons brown sugar.

CRANBERRY, CINNAMON, AND BROWN SUGAR STEEL CUT OATS

Steps:

• Bring water to a boil in a large pot. Stir oats into boiling water and cook at a boil until the mixture begins to thicken, about 5 minutes. Season oats mixture with salt; stir.
• Reduce heat to low and simmer oats until beginning to soften, about 20 minutes.
• Stir milk, brown sugar, melted butter, and cinnamon together in a bowl with a whisk until smooth; stir into the oats mixture. Continue cooking the oats until tender, 10 to 15 minutes more.
• Stir cranberries into the oatmeal to distribute throughout the mixture; cook just until the berries are warmed, 2 to 3 minutes.

CRANBERRY PUMPKIN STEEL CUT OATS

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.

CRANBERRY-PUMPKIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
• Bake for 10 to 12 minutes.