Connecticut Cranberry Winter Cereal

Ingredients

  • Steel Cut Oats – 1/4 Cup
  • Red Quinoa – 1/4 Cup
  • Amaranth – 1/4 Cup
  • Golden Flax Seeds – 1/4 Cup
  • Chia Seeds – 1/4 Cup
  • Unsweetened Shredded Coconut – 1/4 Cup
  • Hazelnut Flour – 1/4 Cup
  • Fresh Cranberries – 2 Cups
  • Agave – 3 Tablespoons
  • Sliced Almonds – 1/4 Cup
  • Water – 3 Cups

Directions 

  • Mix Steel Cut Oats, Red Quinoa, Amaranth, Golden Flax Seeds, Chia Seeds, Unsweetened Shredded Coconut, Hazelnut Flour and 3 cups of Water in a non-stick pot.
  • Cover and bring to a boil.
  • Turn down heat and simmer for 20 minutes, stirring occasionally.
  • Stir in Agave.
  • Stir in Fresh Cranberries and cover.
  • Cook until Cranberries split – about 5 minutes, stirring occasionally.
  • Serve hot.
  • Add Sliced Almonds to top.

More Information

  • Fruit – If you don’t have access to fresh cranberries, you can try another tart fruit like Granny Smith Apples. I have also made this recipe with fresh pineapple.
  • Sweetener – Some may prefer a sweeter cereal, agave can be added to the top as well.
  • Leftovers – This cereal is not as tasty reheated, but it is great cold.
4 Servings
Calories                 342
Fat                             19 g
Cholesterol         0 mg
Sodium                  6 mg
Carbohydrates 44 g
   Dietary Fiber       9 g
   Sugar                      13 g
Protein                   10 g
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