Cranberry-Ginger Oatmeal With Toasted Hazelnuts
Basic Information
- Servings: 1
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 70.81
- Health score: 21.00
- Weight Watcher points: 10.00
Summary
The recipe Cranberry-Ginger Oatmeal With Toasted Hazelnuts can be made in around 45 minutes. One serving contains 382 calories, 10g of protein, and 21g of fat. This recipe serves 1. For $1.12 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 2 would say it hit the spot. It works well as a breakfast. Head to the store and pick up salt, nutmeg, ginger root, and a few other things to make it today. It is brought to you by Foodista. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. Try Porridge with beetroot, apple & cranberry compote & toasted hazelnuts, Cranberry Toasted Coconut Flax Seed Oatmeal, and Broccoli with Toasted Hazelnuts and Pancetta for similar recipes.
Ingredients
cinnamon stick1
cranberries0.5 cup
ginger root1 inch
hazelnuts0.25 cup
nutmeg0.25 teaspoon
rolled oats0.5 cup
salt1 teaspoon
water1.25 cups
Instructions
Step 1
Add water, cranberries, ginger, and spices to a medium saucepan. Bring to a boil over medium-high heat. When the cranberries begin to burst, lower the heat to medium-low and add the oats, stirring occasionally until the desired consistency is reached, about 5-7 minutes. When oatmeal is cooked, remove the ginger and cinnamon stick and add salt.Meanwhile, heat a small skillet over medium-low heat and add hazelnuts. Toast in the pan until you can smell the hazelnuts, as this means they are releasing their oils. Turn off heat and add hazelnuts to the oatmeal.
Categories
Dish Types: morning meal, brunch, breakfast
Diets: gluten free, dairy free, lacto ovo vegetarian, fodmap friendly, vegan