Cranberry Cinnamon Oats Recipes

CRANBERRY, CINNAMON, AND BROWN SUGAR STEEL CUT OATS

Steps:

• Bring water to a boil in a large pot. Stir oats into boiling water and cook at a boil until the mixture begins to thicken, about 5 minutes. Season oats mixture with salt; stir.
• Reduce heat to low and simmer oats until beginning to soften, about 20 minutes.
• Stir milk, brown sugar, melted butter, and cinnamon together in a bowl with a whisk until smooth; stir into the oats mixture. Continue cooking the oats until tender, 10 to 15 minutes more.
• Stir cranberries into the oatmeal to distribute throughout the mixture; cook just until the berries are warmed, 2 to 3 minutes.

CINNAMON-CRANBERRY OAT BARS

Steps:

• In a large bowl, combine oats, Rice Krispies, cranberries, flax, 1 teaspoon cinnamon and nutmeg., In a large saucepan, combine brown sugar, corn syrup, oil and honey; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla and salt., Stir in oat mixture; toss to coat. Press firmly into a 9-in. square pan coated with cooking spray. Combine sugar and remaining cinnamon; sprinkle over bars. Cool completely. Cut into bars.

CRANBERRY CINNAMON COOKIES

Steps:

• Sift together the flour and cinnamon in a bowl. Cream together the butter and sugar in a separate bowl. Mix in 1 egg thoroughly, then mix in the second egg. Slowly stir the flour mixture into the butter mixture. Stir in the cranberries.
• Roll the dough into a log with a diameter of about 1 1/2 inches; wrap in plastic; place in freezer for at least 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Cut the cookie dough into 1/2-inch-thick slices using a sharp knife. Arrange the cookies onto a large baking sheet.
• Bake in preheated oven until edges turn brown, about 10 minutes.

CRANBERRY COCONUT OATMEAL COOKIES

Steps:

• Preheat oven to 350. Combine butter and sugars in a bowl and mix with mixer until
• creamy. Mix in eggs and vanilla, beat until well combined. In a separate bowl combine flour, baking soda, and cinnamon. Add wet ingredients and mix well. Stir in oatmeal, craisins, coconut, and pecans.
• On a greased cookie sheet (or you can use parchment paper) drop rounded spoonfuls on the pan. Cook for 11-14 minutes or until edges are brown. Makes 36-48 cookies depending on size.

CRANBERRY OATMEAL COOKIES

Steps:

• In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you'll need about 5 minutes to achieve the desired texture. Then add one egg at a time and whisk well after each addition. At last, add the vanilla extract and mix until well combined.
• In another bowl, combine oats, flour, cinnamon, baking soda, and salt.
• Add the dry ingredients to the wet ingredients and stir well to combine.
• Fold in cranberries and chopped walnuts and stir until combined.
• Cover the dough and refrigerate it for one hour. (If you're going to leave it for more than one hour, it is good to pre-scoop the cookies to have them ready to bake).
• When you're ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper.
• Scoop the dough using a 1.5 tbsp ice cream scoop and lightly flatten the top of each cookie.
• Bake for 10-12 minutes or until the cookies are set and slightly brown on the edges but still soft in the center.
• Allow the cookies to cool for 10 minutes before transferring them to the cooling rack, or they might break.
• Optional: drizzle your cookies with melted white chocolate.

GANACHE-FILLED CINNAMON, CRANBERRY AND OATMEAL MOON PIES

Steps:

• For the chocolate ganache: In a 1-quart saucepan, bring the cream to a simmer. Add the chocolate, butter and glucose syrup. Remove from the heat and stir constantly until all of the ingredients are well mixed. Cool the ganache for later use.
• For the cinnamon cranberry oatmeal moon pies: Preheat the oven to 375 degrees F.
• In the bowl of an electric mixer with a paddle attachment, cream the brown sugar and butter together until light and creamy, approximately 3 minutes. Add the vanilla extract and egg and incorporate until smooth again. Add the flour, cinnamon, baking powder, baking soda and salt and mix until incorporated. Add the rolled oats and cranberries and mix until combined.
• With a 2-ounce scoop, portion out the moon pies onto a baking sheet and bake until light brown in color, 8 minutes. Let cool.
• To assemble, sandwich 2 moon pies together with the cooled ganache. Top with fondant icing, let dry for 5 minutes and decorate with colored luster dust.

CRANBERRY BAKED OATMEAL RECIPE

Steps:

• Preheat the oven to 350 F.
• Spray a 2-quart baking dish with nonstick cooking spray.
• Pour 1/2 of the cranberries into the bottom of the baking dish.
• Stir the oats, baking powder, cinnamon, and salt together in a small mixing bowl.
• Pour the mixture evenly over the cranberries.
• Whisk the milk, egg, maple syrup, vanilla, and orange juice and zest together in a bowl.
• Pour the mixture over the oats.
• Top it evenly with the remaining cranberries and walnuts.
• Place the dish in the preheated oven, and bake for 30 to 35 minutes until the top is golden brown and it has set.