When fall sets in, there’s nothing quite as comforting as warming up with a bowl of oats.
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:
Tart & sweet
& 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!
Cranberry Pumpkin Steel Cut Oats
- 2 cups fresh or frozen cranberries
- 2 Tbsp orange juice (or sub water)
- 2 Tbsp maple syrup (more to taste, or sweeten more with stevia)
- 1 cup water
- 1 cup unsweetened plain almond milk (or just sub another cup of water)
- 1 cup steel cut oats (gluten free for GF eaters)
- 1/3 cup pumpkin purée (not pie mix)
- 2 Tbsp coconut sugar (or other sweetener of choice // plus more to taste)
- 1/2 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice (plus more to taste)
- 1 pinch ground ginger
- 1 Tbsp flaxseed meal (optional)
FOR SERVING optional
- Coconut Whipped Cream (or coconut cream)
- Toasted pecans
- Preheat oven to 400 degrees F (204C) and add cranberries to a small baking dish, along with orange and maple syrup. Toss to combine and set aside while the oven preheats.
- To a medium saucepan, add water and almond milk and bring to a boil. Once boiling, add oats and pumpkin purée and stir. Lower heat to a simmer, cover, and let cook for about 15-20 minutes, depending on how soft you prefer your oats (I like mine with a little bite so tend to cook them less).
- Add cranberries to the oven and bake for about 15-20 minutes total, or until burst and tender. Once cooked, stir with a spoon and taste to see if it needs any more sweetness (I added a bit of stevia extract).
- Once the oats have finished cooking, remove from heat and add coconut sugar, cinnamon, pumpkin pie spice, ground ginger, and flaxseed meal (optional). Stir to combine, adding a little more almond milk if too thick. Taste and adjust flavor as needed, adding more coconut sugar (or stevia) for sweetness, or spices for warmth.
- To serve, divide oats and cranberries between two serving bowls. Enjoy as is or add a spoonful of coconut cream (or coconut whipped cream) and toasted pecans. Best when fresh, though leftovers keep in the refrigerator for a few days. Reheat on the stovetop (or the microwave), adding more almond milk or water as they tend to dry out once refrigerated.
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