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.)

 

Directions:

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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