Thursday, December 1, 2011

Pretty Pink Cranberry Oatmeal

I posted about this delicious breakfast I made for myself on Facebook but I wanted to share the recipe because it has become one of my favorites. I don't always eat oatmeal for breakfast. Usually I have something a little more substantial like eggs with veggies but the day I came up with this I was out of eggs and super hungry so I hit the pantry and found some oatmeal.

I have done a lot of experimenting over the years to find out what foods work for me and what foods don't. I have found breakfast makes a huge impact on my day. I need a heavy dose of protein and fat to keep my blood sugar stable so I add nuts and a little butter to my oatmeal. Cinnamon is good for stabilizing blood sugar as well so I add it. It tastes great too.

It's the perfect time of year for this warm, satisfying bowl of breakfast love. I hope you enjoy it!

Pretty Pink Cranberry Oatmeal

1/2 cup regular oats
2/3 cup water
2/3 cup milk* (I use milk substitute)
1/2 cup fresh cranberries
1/2 teaspoon cinnamon
1/2 tsp vanilla
pinch of salt
pat of butter
chopped almonds (or nut of your choice)
brown sugar or stevia to sweeten

Put the oats, water, milk, and cranberries into a pot over med-high heat. Heat to boiling and turn down the heat to medium. Stir constantly to whip the oatmeal and break up the cranberries until the desired consistency is reached, about 5 minutes. You will see the cranberries begin to burst and then turn the oatmeal pink.

Turn off the heat and stir in the vanilla, cinnamon, salt, and butter. If you are using stevia, add it now.

Pour into the bowl and top with chopped nuts and a sprinkle of brown sugar if not using stevia.

*This may seem like a lot of liquid but I have found the cranberries thicken the oatmeal substantially.

1 comment:

  1. Yum! This looks delicious and I loooove fresh cranberries! Thanks for the recipe!