Cranberry-ginger oatmeal with toasted hazelnuts

Name: Cranberry-ginger oatmeal with toasted hazelnuts
Total time: 45 min
Yield: 1 servings
Ingredients: 1 cinnamon stick; 50 g cranberries; 1 inch fresh ginger root; 30 g hazelnuts; 0.25 tsps ground nutmeg; 40.54 g oats; 1 tsp salt; 295.74 ml water

A cozy and nutritious breakfast option, Cranberry-Ginger Oatmeal With Toasted Hazelnuts can be made in around 45 minutes. This recipe is ideal for those following a gluten-free, dairy-free, lacto-ovo vegetarian, and FODMAP-friendly diet. It covers 19% of daily vitamin and mineral requirements and is perfect for a hearty morning meal.

Ingredients

cinnamon stick

cranberries

50 g

fresh ginger root

1 inch

hazelnuts

30 g

ground nutmeg

0.25 tsps

oats

40.54 g

salt

1 tsp

water

295.74 ml

Method

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.

Nutrition:

381 kcal

Carbs

42 g

Fat

21 g

Protein

10 g

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