Here’s a new take on cranberries–roast them! This recipe from Love & Zest features cinnamonny and mapley (yes, those are adjectives!) oatmeal topped with roasted cranberries. A bowl of this is great for a high fiber breakfast so grab a spoon and dig in, preferably in your coziest pajamas.
Breakfast Done Quick and Healthy: Roasted Cranberry Quinoa Oatmeal
Roasted Cranberry Quinoa Oatmeal
Ingredients
- 2 cups fresh cranberries
- 1 teaspoon coconut oil
- 1 teaspoon 100% pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1 cup old fashioned oats (certified gluten-free if necessary)
- 1/2 cup cooked quinoa (certified gluten-free if necessary)
- 1 cup 1% milk
- 1 cup water
Directions
Preheat oven to 425 degrees F; line baking sheet with parchment paper.
Pour cranberries onto baking sheet and toss with coconut oil, maple syrup, and cinnamon to coat. Bake for 15 minutes.
Meanwhile, in a medium sized pot, combine oats, quinoa, milk, and water, and bring to a boil.
Stirring consistently, reduce heat and continue to cook until most water is absorbed.
Serve warm and topped with roasted cranberries.
Nutrition Information
Serves: 3 | Serving Size: 1/3 of recipe
Per serving: Calories: 302; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 4mg; Sodium: 48mg; Carbohydrate: 53g; Dietary Fiber: 7g; Sugar: 12g; Protein 10g
Nutrition Bonus: Potassium: 212mg; Iron: 22%; Vitamin A: 4%; Vitamin C: 15%; Calcium: 12%
Kristina LaRue, RD, CSSD, LDN is a sports dietitian in Orlando, FL and co-author of the Flat Belly Cookbook for Dummies. She writes the food and nutrition blog, Love & Zest, where she shares recipes, life, and nutrition. Connect with her outside of the blog on Pinterest, Twitter and Instagram.
Photo courtesy of Kristina LaRue. Original recipe published on Love & Zest.
