This week I’m switching up my morning routine with savory oatmeal recipes. To start, I have a “gateway” recipe; it’s tart and bitter, and lands somewhere between savory and sweet. It’s a big switch-up from my usual apple cinnamon, or chocolate and berry oatmeal. I leave the prepared cranberries in the fridge and just scoop out a spoonful each morning as needed.
1 1/2 cups fresh cranberries
1/3 cup orange juice
1/4 tsp ground cinnamon
2 tbsp. organic honey
1 serving cooked rolled or steel cut oats
1 tbsp. Sunbutter
1 tbsp. coconut chips/flakes
Add the cranberries, orange juice, cinnamon, and honey to a small sauce pan. Simmer on medium-high heat, stirring often. Once the cranberries are bursting and bubbling (about 10 - 15 minutes) turn the heat down to low and continue stirring until it reaches your desired thickness, about 5 minutes. Remember that it will thicken up more as it starts to cool.
Prepare a bowl of oats. I use instant oats, but you can use steel cut or rolled, whatever you prefer. To prepare my oats I saturate them in a bowl with boiling water, cover with a plate, and let steam for 3 - 5 minutes.
Scoop a few big spoonfuls of the cranberry sauce onto the oats, add the Sunbutter, and coconut flakes, and serve while it’s still warm.
Cranberry sauce makes 3 - 4 servings.