Cranberry Sage Oatmeal

Cranberries and sage lend a fall-garden twist to classic American breakfast oatmeal. Grated sweet potato simmers into the oats with maple and cinnamon, then the bowl is finished with toasted pecans and yogurt.

Serves 4 · 10 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 11g protein
• 58g carbs
• 9g fat
• 3g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 3 cups unsweetened almond milk
• 1 cup water
• 1 1/2 cups fresh cranberries
• 1 medium sweet potato
• 8 leaves fresh sage leaves
• 3 tbsp maple syrup
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 1/4 tsp pinch of salt
• 1/3 cup chopped toasted pecans
• 1/2 cup Greek yogurt

Instructions

1. 1Peel the sweet potato and grate it on the large holes of a box grater; set the shreds aside in a bowl.
2. 2Rinse the fresh cranberries and pat them dry. Finely chop half the sage leaves and leave the rest whole for finishing.
3. 3In a medium saucepan over medium heat, warm a splash of the almond milk and swirl in the chopped sage until fragrant, about 30 seconds.
4. 4Add the remaining almond milk, water, oats, grated sweet potato, cinnamon, and salt. Stir well and bring to a gentle simmer.
5. 5Reduce heat to medium-low and cook, stirring often, until the oats thicken and the sweet potato softens, 8 to 10 minutes.
6. 6Stir in the fresh cranberries and continue cooking until most berries burst and release their juice, 3 to 4 minutes more; the mixture should look creamy and pink-tinged.
7. 7Remove from heat, stir in maple syrup and vanilla, and let the oatmeal rest 2 minutes so it thickens further.
8. 8Divide into bowls. Dollop Greek yogurt on each serving, scatter toasted pecans and the remaining whole sage leaves, and serve warm.