There is nothing better than a warm breakfast like these Stovetop Cranberry Maple Oats on a chilly morning! The temps have been plummeting in Berlin, though we still have yet to see a single snowflake. Jealous of all the snow pics I’m seeing from NJ! ❄️
Now, I’ve heard rumors that there are families that manage to sit down together for breakfast on weekday mornings, but I feel like that’s a myth generated by overpaid execs for tv ads and it’s certainly not something that happens at our house. There’s a lot of whizzing around, hectic making of sandwiches and chopping of carrot sticks that will be sent off to school with a silent prayer that they will not once again come home uneaten, a few fairly unrepeatable choice words here and there about the general speed at which the preparations for the day are progressing and me knocking back gulps of rapidly cooling coffee…
But once I’ve dropped the kids off at school, I usually have a few moments to myself and this is my breakfast of choice at the moment. I love oats and these are bursting with pops of tart cranberries and chopped dates (optional, but highly recommended!) and rounded off with maple syrup, cinnamon and a touch of nutmeg. These can be #vegan and #glutenfree, depending on your choice of milk and substituting gf oats for the regular oats.
Enjoy with a piping HOT cup of coffee or tea! ☕️😉 xoxo Donata
1 1/2 cups milk of choice (I used almond milk)
1 cup oven toasted quick oats
1 cup frozen cranberries
1/2 cup chopped Medjool dates
3 tbsp maple syrup plus more for drizzling
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
2 pinches salt
Combine all the ingredients in a pot and cook on medium for 5-8 minutes or until the cranberries are soft and the skins are bursting open.
Serve immediately with an extra drizzle of maple syrup if you should so feel inclined! This can be reheated if you have leftovers, loosen with a dash of milk if necessary.