Maple Roasted Cranberry Oatmeal
This Maple Roasted Cranberry Oatmeal is a perfect recipe for your Christmas morning breakfast.
Servings: 2 people
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!
Notes
- You can swap the coconut milk for any type of milk.
- Feel free to use honey instead of maple syrup if you prefer.
- To store: I recommend that you serve this oatmeal immediately, especially if you've already added the toppings. You could store the oatmeal in the fridge for a couple of days in an airtight container.
- To reheat: Reheat the oatmeal on the stovetop or microwave.
- To freeze: Freeze oatmeal in a freezer-safe container for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 238kcal | Carbohydrates: 38g | Protein: 4g | Fat: 8g | Sodium: 33mg | Potassium: 80mg | Fiber: 6g | Sugar: 12g