Maple Roasted Cranberry Oatmeal
This gluten and refined sugar-free Maple Roasted Cranberry Oatmeal is a perfect recipe for your Christmas morning breakfast.
Hope you are all excited for Christmas like I am. This year we will spend Christmas in Montreal with my in-laws and then New Year’s Even in Boston with my auntie, uncle and cousins. We are already at the cottage of my husband’s family and I have to say to you guys that the scenery here is gorgeous. We had lots of snow and the Christmas tree that my mother-in-law decorated is very beautiful, colorful and shinny. Yesterday we went shopping for the last gifts, wrote some Christmas cards and today I still have to wrap some presents. But other than that I’m all set. What about you guys? Ready for the big day?
Talking about being “ready for the big day”, do know already what to make for Christmas morning breakfast this year? If you are still looking for a delicious, easy and quick recipe I’ve got you cover with this ultra-easy and very tasty Maple Roasted Cranberry Oatmeal. One of the best parts of Christmas is when we wake up and look at the tree full of presents to unwrap, don’t you think? Nobody wants to spend lots of time in the kitchen making the Christmas breakfast/brunch, because what we all really want is to be with our loved ones.
So, this recipe is perfect for you who want to make very fast, but yet delicious recipe for breakfast! This recipe is also made with coconut milk and it doesn’t contain refined sugar. The sweetness from the maple goes really well with the bitter/sour taste of the cranberries. Just roast them for about for 5-7 minutes and you will have .a very flavorful topping for this recipe. It’s so tasty that I’m sure everybody will enjoy it. On top of that the chopped pecans add some crunch to the oatmeal and brings even more flavor to your bowl of goodness.
Maple Roasted Cranberry Oatmeal
Ingredients
- 3 cups coconut milk from a carton
- 1 1/2 cups whole grain oats
- 2 tablespoons + 1 tablespoon maple syrup
- 2 cups fresh cranberries
- 3 tablespoons pecan — choppe
Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment pepper.
- Place cranberries on baking sheet and drizzle with 2 tablespoons of maple syrup. Spread maple using silicone pastry brush to coat the cranberries evenly.
- Roast for about 7 minutes.
- While the cranberries are roasting, in a medium pan add coconut milk, whole gain oats and 1 tablespoon of maple syrup and bring to a boil, reduce heat and simmer until fully cooked.
- When it is ready add the oatmeal in a serving bowl.
- Top with the roasted cranberries, pecan and chia.
- Serve immediately.
- Enjoy!
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I just have a quick question. When you say coconut milk, do you mean the kind that comes in a tin that is used for making thai curries, or do you mean the kind of coconut milk that can be found next to soy milk and almond milk at the grocery store.
It’s the coconut milk that can be found next to soy milk and almond milk at the grocery store 😉
When you say to use cranberries, are they fresh, frozen or dried cranberries? I couldn’t figure it out and this looks so delicious that I really want to try it. I don’t want to make it with the wrong kind.
They are fresh cranberries. I just adjusted it to avoid further confusing.