Take advantage of your leftover cranberry sauce and make these seasonally flavored cranberry steel cut oats. They’re the perfect breakfast to make ahead and enjoy all week, or prepare for brunch.
I hope everyone had a fabulous Thanksgiving. I’m beyond grateful for the evening I got to share at my grandparent’s new house on the cape. They recently moved off Nantucket, because you know the whole “30 miles out to see” thing becomes a little less charming after so many years. Lucky for us, they’re still on cape cod! I got to cozy up in my aunt and uncle’s adorable barnstable beach house with my mom, sister, her boyfriend, my step dad, my aunt, uncle and cousin and their adorable “meat pack” (what I like to call their 3 dachshunds and chihuahua).
I was also massively grateful that my pecan brussels sprouts and dairy free pumpkin pie were a hit! Sweet sweet redemption for last year’s pie flop (and I don’t mean the fun kind of fun delicious pie in your face flop). It was also pretty fun to direct family to the blog when they inquired about recipes.
Speaking of thanksgiving recipes, today’s recipe is the perfect solution to the “I have too much leftover cranberry sauce” problem, which really is never a problem. Full disclosure: I made an extra batch of cranberry sauce especially for this recipe when I got home to New Jersey this weekend. I honestly can’t get enough of the stuff. If you don’t have leftover sauce on hand here’s my stupid simple 3 ingredient cranberry sauce recipe.
What’s the first thing you think of when you hear “Thanksgiving leftovers”? I’m guessing it’s probably a big ‘ol sandwich stuffed with all the fixins’. Maybe even a classic smorgasbord of your favorites on replay and some pie for dessert. My guess is it’s not typically a breakfast dish. But I’m here to change your leftover game for good. Once you taste the seasonally spiced oats mixed with sweet tart cranberries and sparkling ginger you’ll be smitten.
- 1 Cup of Steel Cut Oats
- 2 Cups of Almond Milk
- 2 Cups of Water
- 1 tsp of cinnamon
- 1 tsp of vanilla
- ½ tsp of ginger
- ½ tsp of pumpkin spice
- ½ cup of Cranberry Sauce (link below)
- 8 pieces of Candied Ginger for topping
- Mix almond milk, water and spices in a medium sauce pan
- Stir in steel cut oats
- Cook on medium heat until liquid is completely absorbed (approximately 40 minutes)
- Serve in a bowl and stir in cranberry sauce
- Garnish with candied ginger
I hope you enjoyed my Long Run Vegetarian Thanksgiving mini series. Did you enjoy it? Would you want something similar in the future? I love hearing feedback!
- What’s your favorite holiday leftover?
- How far did you have to travel for Thanksgiving?
- What was your favorite dish you ate this year?
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