Hearty steel cut oats are cooked in cream then swirled with pureed cranberries lightly sweetened with brown sugar. Gluten Free.
Last month during my visit to Vail (which you’ll hear more about soon!) I had the most delicious breakfast that inspired this new steel cut oatmeal breakfast recipe. My visit to Colorado was for my newest travel series: What to Eat & How to Burn It Off. Well let me tell you, these oats were definitely on the “what to eat” list!
The first essential ingredient? Steel cut oats. I prefer Bob’s Red Mill over other brands because the oats are cut into larger pieces which lends a chewier, heartier end product. Packed with 7 grams of protein and 5 grams of fiber per serving, this is a whole grain that packs a nutritional punch.
The second secret I learned from this restaurant in Vail? The oats were cooked in cream! Let me tell you, if you’re used to eating oats cooked in water this is a total game changer. To keep the calories in check, I used a combination of both half and half and water.
The star of the show is the sweet and tangy cranberry topping. Cranberries are in season which means you’ll see them in both in your produce and freezer sections. They take just 10 minutes to cook with your liquid of choice (orange juice or water both work). For added sweetness I use brown sugar but maple syrup would work too. The end result is out of this world and a nice change from your usual bowl of oats.
Your spoon is waiting.
Gluten Free Cream of Steel Cut Oats with Cranberry
- 1 1/2 cup half and half
- 1 1/2 cups water
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1 cup Bob's Red Mill Organic Steel Cut Oats
- 1 cup fresh or frozen whole cranberries
- 1 cup water (or orange juice)
- 2 tablespoons brown sugar + extra to serve
- chopped walnuts - optional garnish
- Whisk together the first six ingredients (half and half through nutmeg) in a medium sauce pot. Cook over medium-high heat and bring to a boil.
- Stir in the steel cut oats and reduce heat to low. Simmer for 15-20 minutes.
- While the oats are cooking, add the cranberries, water and brown sugar to a small sauce pot over high heat. Bring to a boil then reduce to a simmer. Cook for 10-15 minutes. Mash cranberries with a wooden spoon or potato masher until you create a puree.
- Divide the oatmeal between four bowls and top with the cranberry mash. Sprinkle with additional brown sugar if you wish.
Disclosure: I am honored to be in a long term partnership with Bob’s Red Mill. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
Looking for more healthy breakfast ideas? Check out my Pinterest board!