I don’t know about you but I love all the winter fruits like cranberries, pomegranates, citrus, and persimmons and all the nuts that are out this time of year. We’ve been on a cranberry kick here lately, and here are two of our favorites ways to enjoy them. They are simple, clean-eating and have the perfect comfort-food type of feeling while being both sweet and almost savory!
Did you know cranberries are a great source of antioxidants, vitamins C, E, and K, as well as being anti-inflammatory? And walnuts are also anti-inflammatory, a good source of vitamin E and full of good omega-3 fats.
On a completely random note, this year we discovered the glory of fresh walnuts as opposed to what you buy in the store. When we picked out our Christmas tree at Bryan’s Creek Tree Farm, they were selling these massive 10 lb bags of walnuts. We literally haven’t stopped eating them since. Fresh walnuts are sweeter, and much easier to crack since they’ve been allowed to dry completely. I would definitely recommend picking some up if you can!
Cranberry Walnut Oatmeal
This oatmeal is the best way to start your day– I think I’ve had it almost every day the past week. It’s cozy and warm and the tartness and crunchiness of the cranberries adds a really great dimension.
- Combine your warm steel-cut oats with a sprinkle of cinnamon or pumpkin pie spice, a small handful of nuts, and a small handful of fresh cranberries. Drizzle with real maple syrup and sprinkle with wheat germ for an extra nutritional punch.
For the 21 Day Fix this would count as 1 Yellow, 1 blue, and depending on how many berries, about 1/2 a purple container
Healthy Cranberry Oatmeal Cookies
While cookies will never be 100% healthy, these ones taste delicious but have the added benefits of whole wheat, zero animal fats, and healthy fats (chia seeds and nuts), as well as fresh fruit and a low amount of sugar.
modified from this delicious recipe
- ¾ cup whole wheat flour
- ¼ teaspoon unrefined sea salt
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- 1 cup old-fashioned rolled oats
- 1 1/2 cup fresh cranberries
- 2/3 cup finely chopped raw walnuts
- ¼ cup chia seeds
- ¼ cup plus 1 tablespoon extra virgin coconut oil, melted (such as Barlean’s)
- ¼ cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 whole banana, cut into pieces
- Preheat oven to 350 degrees. Lightly coat a heavy duty baking sheet with a thin layer of extra virgin coconut oil.
- In a large bowl, whisk together the flour, salt, baking soda, cinnamon and allspice. Mix in the oats, cranberries, walnuts and chia seeds.
- In a blender on medium speed, blend the melted extra virgin coconut oil, sugar and vanilla extract until the sugar is smooth. Add the banana and blend until the banana is completely pureed. Stir the banana mixture into the dry ingredients until well combined.
- Drop the batter by tablespoonfuls onto the prepared baking sheet, 1 inch apart, to make 24 cookies. Flatten the cookies slightly with the back of a wet spoon.
- Bake the cookies for 15 to 18 minutes, until they are golden brown and almost firm to the touch. Cool on the baking sheet on a wire rack for about 5 minutes, then remove the cookies from the baking sheet and continue to let them cool on a rack.