Almond butter and cinnamon are stirred into hearty oatmeal, which is then topped with leftover cranberry sauce in this Creamy Cranberry Almond Oatmeal recipe.
Delicious Use of Thanksgiving Leftovers
My parents had a lot of leftovers after Thanksgiving this year. The reason being that my sister and her family cancelled coming down to Iowa a few days before. She came down with a cold and pink eye and didn’t want to infect us all. We appreciated the consideration, but we missed them all. We also had a ton of leftovers. I’ve been busy finding ways to us up all that turkey. Today I made my Creamy Leftover Turkey and Potato Soup using the turkey bone broth I made yesterday using my Low-FODMAP Chicken Stock recipe.
I didn’t have any leftover cranberry sauce this year because we made our usual Cranberry Crush recipe (which you can find in my cookbook). Last year I did have some leftover cranberry sauce and started making this oatmeal. I enjoyed it so much, I decided to make some cranberry sauce just to make this oatmeal.
Not for the Elimination Phase of the FODMAP Diet
Unfortunately, Monash University hasn’t tested fresh or cooked cranberries as of the date of this post, so the FODMAP content of cranberry sauce is unknown. As a result, this recipe probably isn’t appropriate for the elimination phase of the FODMAP diet.
Luckily, I don’t seem to have any issues with cranberry sauce, so I can enjoy this porridge. My favorite cranberry sauce recipe is this one from Food.com: Cranberry Sauce. I use water and then stir in a little orange zest. I like to make my oatmeal with half milk and half water. I like the protein lactose-free milk adds and find that it cooks up better when made with water as well. The almond butter adds a delicious creaminess that is also satiating. This Creamy Cranberry Almond Oatmeal will keep you going all morning long and I hope you enjoy it as much as I do.
Looking for something low FODMAP? Try these other porridge recipes from my collection:
Cranberry Almond Oatmeal
Ingredients
- ½ cup rolled oats
- ½ cup lactose-free milk or almond milk for vegan
- ½ cup water
- 1 tablespoon Creamy Almond Butter (I love Justin’s)
- ¼ teaspoon ground cinnamon
- 2 tablespoons Cranberry Sauce
Instructions
- Combine the oats, milk, and water and prepare oatmeal according to package directions (using either stovetop or microwave). When oats are done, stir in the almond butter and cinnamon.
- Serve topped with the cranberry sauce.
Notes
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