FoodWage
ROASTED CRANBERRY QUINOA OATMEAL
Here’s a new take on cranberries–roast them! This recipe from Love & Zest features cinnamonny and mapley (yes, those are adjectives!) oatmeal topped with roasted cranberries. A bowl of this is great for a high fiber breakfast so grab a spoon and dig in, preferably in your coziest pajamas.
Ingredients for servings
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2 cups fresh cranberries
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1 teaspoon coconut oil
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1 teaspoon 100% pure maple syrup
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0.5 teaspoon ground cinnamon
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1 cup old fashioned oats (certified gluten-free if necessary)
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0.5 cup cooked quinoa (certified gluten-free if necessary)
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1 cup 1% milk
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1 cup water
Oatmeal
Directions
Preheat oven to 425 degrees F; line baking sheet with parchment paper.
Pour cranberries onto baking sheet and toss with coconut oil, maple syrup, and cinnamon to coat. Bake for 15 minutes.
Meanwhile, in a medium sized pot, combine oats, quinoa, milk, and water, and bring to a boil.
Stirring consistently, reduce heat and continue to cook until most water is absorbed.
Serve warm and topped with roasted cranberries.