Maple Roasted Cranberry Oatmeal
This gluten and refined sugar-free Maple Roasted Cranberry Oatmeal is a perfect recipe for your Christmas morning breakfast.
Servings 2 people
- 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
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.
Serving: 1/4 | Calories: 238kcal | Carbohydrates: 38g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 33mg | Potassium: 80mg | Fiber: 6g | Sugar: 12g