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

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
Learn about Serious Eats' Editorial Process
Updated August 30, 2018
20120115-vegan-experience-day-1-1.jpg

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.

Recipe Details

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

Active 30 mins
Total 30 mins
Serves 4 servings

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. 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. 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

More Serious Eats Recipes