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Gluten Free Cream of Steel Cut Oats with Cranberry

    Hearty steel cut oats are cooked in cream then swirled with pureed cranberries lightly sweetened with brown sugar. Gluten Free.

    Cream of Steel Cut Oats with Cranberry

    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!

    bobs-red-mill-steel-cut-oats

    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.

    cranberry-swirled-steel-cut-oats-a-satisfying-breakfast-recipe

    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.

    cranberries-and-cream-steel-cut-oats-a-hearty-breakfast-recipe

    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

    Gluten Free Cream of Steel Cut Oats with Cranberry

    4.67 stars average
    Hearty steel cut oats are cooked in cream then swirled with pureed cranberries lightly sweetened with brown sugar. Gluten Free.
    PREP: 5 mins
    COOK: 20 mins
    TOTAL: 25 mins
    Save
    Servings: 4

    Ingredients
     

    • 1 ½ cup half and half
    • 1 ½ cups water
    • 1 teaspoon vanilla
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • ¼ 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

    Instructions
     

    • 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.

    Nutrition

    Calories: 311kcalCarbohydrates: 40gProtein: 9gFat: 13gSaturated Fat: 7gCholesterol: 34mgSodium: 193mgPotassium: 139mgFiber: 6gSugar: 7gVitamin A: 336IUVitamin C: 4mgCalcium: 123mgIron: 2mg
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    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!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    35 Comments

    1. This was delicious! I cut the recipe in half and was very careful to include every ingredient by half. Yet I found the cereal much too salty, even with half the amount. And I am a serious salt lover. I ended up adding more steel cut oats and water just to absorb the saltiness. I will definitely make it again but definitely cut back on the salt. I was surprised that no one else mentioned it. And I think you do have to cook the cranberries a bit more to absorb the water. But I have scads of cranberries left from Thanksgiving and am always looking for ways to use them. And I’m going to try to remember to make steel cut oats like this and use my leftover homemade cranberry sauce after Thanksgiving. Such a good idea! Thank you.

    2. I love how much protein the oats have! I could totally see cooking them in whole milk and then giving them to the kiddos for breakfast because my skinny munchkins NEED the calories! This is awesome, thanks Liz!

        1. What a fabulous idea! I had some leftover cranberries in my fruit drawer, and your recipe called to them, and me! I think it did have, however, a little too much salt, and I really like salt. I had to add more oats and water to overcome the salt taste. Other than that, perfection! Thank you!

    3. This looks so good, Liz! I always cook my steel cut oats in half whole milk and half water, but I love the idea of making them even creamier with the half and half! And honestly I never would have thought to add cranberries to my oatmeal, but now I’m definitely going to do it. Thanks for the great idea!

    4. Perfect recipe for the day after Canadian Thanksgiving to use all that extra cranberry sauce..
      Looks very yummy.. Will make a double batch to have for the week…Thanks for all your yummy recipes.

    5. I like the idea of this oatmeal. The cranberries would make for a nice flavor change after all the summertime overnight oats I’ve been making.

    6. Hi Liz,

      Thanks for all your healthy recipes which also taste good. Would you mind sharing the restaurant you visited in Vail because I will be out there in December and it sounds like a great option for breakfast.

      Next week I’m heading to Michigan to visit your recommended area (Travers City, etc) for some fall photography. I’ll be referencing your helpful site.

    7. Wow, I cant WAIT to buy these ingredients and make it! I would be the only person in my house eating this, probably. Have you found a good way to reheat cooked oatmeal? Also, is the a product that is readily available at traditional grocery stores? I hope so….I wish I was eating this NOW!

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