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5 from 1 vote

Cranberry Hot Breakfast Cereal

This is sweet, tart variation on a cream of wheat style hot breakfast cereal. The glucomann gives it the right body and texture in addition to the coarseness of the almond flour so do not skip it or you will have watery cereal. This keeps well and just needs to be rewarmed, with a bit more liquid (either water, cashew milk, or cream stirred in to get it to your favorite consistency).
Course Breakfast
Cuisine American
Keyword american, breakfast, cranberry, dairy-free, easy, egg-free, fast, holiday, nightshade-free, nut-free, thanksgiving, vegan, vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 263kcal
Author Jenny Ross

Ingredients

  • 1 1/2 cup water
  • 12 ounces cranberries fresh or frozen
  • 1/8-1/4 teaspoon salt
  • 1/4-1/2 teaspoon stevia glycerite to taste
  • 3/4 cup almond flour or 3 tablespoons coconut flour for nut-free (the texture will not be quite the same)
  • 1/4 cup cream cheese
  • 1/4 cup heavy cream or cashew cream for dairy-free, or coconut cream for nut-free
  • 1/2 cup cashew milk almond milk, or coconut milk beverage for nut-free
  • 1/2 teaspoon glucomann powder
  • 1/4 teaspoon vanilla extract optional

Instructions

  • Combine the water, cranberries, salt, and stevia in a small pot and bring to a boil. Reduce to a simmer and cook until the berries are burst, pressing berries with the back of a spoon if they have not burst on their own. Simmer for about 10 minutes, or until thickened. Reserve a bit for swirling into the top of the cereal, if desired.
  • Add in the almond meal, glucommann to the pot and whisk until smooth. Heat on medium high heat until boiling, whisking often to prevent lumps from forming. Cook on a low boil, whisking occasionally for 10 minutes.
  • Add in the cream cheese, cream, and cashew milk and whisk to combine. Simmer for another 10 minutes and remove from heat. Whisk in vanilla, if using and adjust seasoning to taste. The mixture will thicken more as it cools.
  • Serve warm or at room temperature, with the reserved jam swirled in and a bit more cream, if desired.

Notes

Protein:Energy Quotient [calories]: 0.16

Nutrition

Calories: 263kcal | Carbohydrates: 16g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 147mg | Potassium: 101mg | Fiber: 6g | Sugar: 5g | Vitamin A: 460IU | Vitamin C: 12mg | Calcium: 77mg | Iron: 1mg