Double Cranberry Oatmeal

It’s fall!  And, while that means pumpkin definitely dominates in the seasonal flavor department, I believe that cranberries deserve their own starring role.  Since I’m raising two berry-loving girls (like their mama!) and a berry-tolerating boy (like his daddy!), this oatmeal was a hearty, natural fit for a filling, before-school breakfast:


Ingredients: (this makes enough to feed my 3 young-ish kiddos)


  • 1 cup old-fashioned oats
  • 2 cups water
  • 1/4 cup dried cranberries (“craisins”)
  • 1/4 cup jellied cranberry sauce (You may want to be a little careful with this, as most brands seem to contain HFCS.  There are some good organic choices that do not, e.g. this one.)



If time allows, dump the first three ingredients in a saucepan and let it soak– I actually just leave mine overnight like that.  The dried cranberries will plump up and, well, it does something good to the oatmeal, but I don’t know the science of it. ;)  In the morning, just turn burner on to med-high until mixture bubbles, then reduce to a simmer.  Cook for about five minutes more, then remove from heat.  Dump in cranberry sauce, give it a quick stir, then pop a lid on top for a few minutes– this will soften the gel so it will incorporate better and more uniformly sweeten the oatmeal.  Stir a few more times and serve.


linked to:
Tasty Tuesday
Tempt My Tummy Tuesday
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