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


  • 2 cups fresh cranberries

  • 1 teaspoon coconut oil

  • 1 teaspoon 100% pure maple syrup

  • 0.5 teaspoon ground cinnamon

  • 1 cup old fashioned oats (certified gluten-free if necessary)

  • 0.5 cup cooked quinoa (certified gluten-free if necessary)

  • 1 cup 1% milk

  • 1 cup water


  • 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.

Clap if you liked this recipe!
4.5 40