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Vegan Toasted Oatmeal With Maple Syrup, Cranberries, and Raspberries Recipe

J. Kenji López-Alt
Vegan Toasted Oatmeal With Maple Syrup, Cranberries, and Raspberries Recipe

Toasted oatmeal with cranberry and raspberry with a drizzle of maple syrup makes a killer breakfast, even for non-vegans.

Note: You can replace the cranberries with store-bought cranberry sauce or 3 tablespoons of any other jam/preserves of your choice.

Read more: The Vegan Experience, Days 1 and 2: What's For Breakfast?

  • Yield:serves 4
  • Active time: 30 minutes
  • Total time:30 minutes

Ingredients

  • 1 cup steel cut oats
  • 3 cups water
  • 1/3 cup whole fresh or frozen cranberries and raspberries (see note)
  • 2 tablespoons sugar or brown sugar
  • Pinch kosher salt
  • 2 tablespoons maple syrup

Directions

  1. 1.

    Heat oats in a medium saucepan over medium heat, stirring and tossing constantly until pale golden brown and a nutty aroma develops, about 3 minutes. Add water, berries, sugar, and salt. Bring to a boil over high heat then reduce to a bare simmer.

  2. 2.

    Cook, stirring occasionally until oatmeal is cooked and berries have softened, about 20 minutes total. Gently mash berries with the back of a wooden spoon as they cook to rupture them. Serve immediately, drizzling with maple syrup at the table.

This Recipe Appears In
The Vegan Experience, Days 1 and 2: What's For Breakfast?

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