This recipe brings autumnal flavors of cranberry and pumpkin into an incredibly delicious and wholesome breakfast! It will make you wish it was fall every day of the year. But who are we kidding- it doesn’t have to be fall to enjoy a bowl of creamy Cranberry Pumpkin Steel Cut Oats, does it? Let’s get started and our oats will be ready in just 25 minutes. Shall we? Cranberries aren’t just beautiful to look at, these tart beauties are also rich in antioxidants such as anthocyanins and vitamins C and E. Paired with carotenoid-rich pumpkin (translation: turns into vitamin A in the body), your cells (and taste buds) will be thanking you! The cranberries are cooked with orange juice and maple syrup. The orange juice adds an extra dose of vitamin C along with a subtle sweetness to balance out the tartness of the cranberries. Maple syrup steps in to round it all out. To a saucepan, we add the oats and pumpkin to a boiling mixture of water and almond milk. The combination yields creamy oats with a rich orange hue. Coconut sugar is added for sweetness along with cinnamon, pumpkin pie spice, and ginger for warming fall flavor. And flaxseed meal (optional) can be added for an extra boost of healthy fats and protein. Top with Coconut Whipped Cream and pecans (optional) for an extra special meal! These oats are everything we hope for in fall. They’re: WarmComfortingSimpleTart & sweetSpiced& Perfect for fall! Into oats? Check out our Sweet Potato Pie Oatmeal, Pumpkin Pie Oats, Brown Sugar Pear Steel-Cut Oats, Creamy Pumpkin Oats with Blueberries and Toasted Almonds, and our guide to The Perfect Bowl of Oats. So many oats, so little time! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
