Roasted Cranberry Quinoa Oatmeal

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Here’s a new take on cranberries–roast them! This recipe 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.

Roasted Cranberry Quinoa Oatmeal


  • 2 cups fresh cranberries
  • 1 teaspoon coconut oil
  • 1 teaspoon 100% pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 cup old fashioned oats (certified gluten-free if necessary)
  • 1/2 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.

Nutrition Information

Serves: 3 |  Serving Size: 1/3 of recipe 

Per serving: Calories: 302; Total Fat: 6g; Saturated Fat: 2g; Monounsaturated Fat: 1g; Cholesterol: 4mg; Sodium: 48mg; Carbohydrate: 53g; Dietary Fiber: 7g; Sugar: 12g; Protein 10g

Nutrition Bonus: Potassium: 212mg; Iron: 22%; Vitamin A: 4%; Vitamin C: 15%; Calcium: 12%


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