Cranberry Pear Baked Steel Cut Oats

These cranberry pear baked steel cut oats are the perfect way to welcome the day. Full of delicious winter fruit flavor and hearty enough to keep you full for hours. Top with toasted nuts and a sprinkling of powdered sugar to jazz it up.

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

You know how some kids will turn up their nose at the idea of eating oatmeal? I was never one of those kids. I was the weirdo in the corner begging her mother to buy boxes of oatmeal, cream of wheat and non-sugared cereal. I like to start the day not totally flying by on a sugar high. I mean I’m not one to turn down cinnamon rolls or anything but I need protein along the side. I cannot be expected to last hours on just sugary breakfast dishes. After an hour I’m on the edge of breaking down and going full on hangry beast mode. Which if you’re wondering is not that great. I pretty much turn into a 3 year old throwing a temper tantrum in the body of a rotund 33 year old woman.

This is where these delicious Udi’s steel cut oats come into play. They are slightly sweet, full of fresh fruit and are PACKED full of protein and fiber. This is where it’s at! Plus the whole dish is gluten free thanks to the awesome folks at Udi’s. Seriously their products are ahhhhhmazing. I made a gluten free turkey monte cristo with their sandwich bread last month and I’m still obsessed. Every week I bounce from eating steel cuts oats to toasted Udi’s sandwich bread with fried eggs.

To jazz up the dish even more I threw in some chopped fresh pears and fresh cranberries. To sweeten it up a bit I used coconut palm sugar but you can really use whatever sweetener you prefer. I think maple syrup would work great in a dish like this! And I added in a spoonful of apple pie spice because it just makes the dish so cozy and warm.

After it came out of the oven it was a little ugly looking (just keeping it real!) so I gave it a quick stir, topped it with freshly toasted nuts and sprinkled it with powdered sugar. It was so delicious that more than excited about the thought of leftovers for breakfast all. week. long. Seriously the fact that this makes a bunch is a good thing. It heats up easily and can easily be thinned out by pouring on some almond milk and calling it day.

{Looking for more tasty breakfast dishes? Try my baked blueberry oatmeal, cranberry smoothie bowl or my blueberry zucchini oat waffles.}

Learn more about living gluten free! Visit https://udisglutenfree.com/community 

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

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