Cranberry Oatmeal Muffins With Oatmeal Crumble Topping Recipe
These Cranberry Oatmeal Muffins With Oatmeal Crumble Topping are a slightly sweet, naturally gluten free, and the perfect seasonal breakfast option for a cozy weekend brunch.
There are so many wonderful outcomes that occur as a side effect of eating with the seasons, but one of my favorites has to be the way in which seasonal eating can expand your mind and open your palate. Contrary to what most people may initially think, seasonally eating does not exclude or eliminate your favorite foods, instead it puts them in the context of the way nature intended them to be enjoyed.
It then also opens so much possibility for all the opportunities for enjoyment outside of those few favorite foods. In actuality, seasonal eating allows for so much expansion and the inclusion of many new and exciting foods and flavors that may not have been experienced otherwise.
Imagine what would happen if instead of using the same five spices you could use thirty, or instead of eating the same four fruits you could experience forty. There are literally thousands of different foods that mother nature has created for us to experience, it is just up to us to allow our bodies and minds to expand enough to welcome them into our lives.
Today it is common for most people to have a handful of grains, fruits, veggies, and meat/seafood/dairy products that they enjoy in rotation all year long — I like to call these foods our “safety net”. They are the ones you mindlessly grab at the supermarket, and they are typically the foods you eat year round, regardless of the season in which they actually grow in.
The negative of this “safety net” is that these foods with time lose their excitement and we lose our appreciation for what they bring into our lives. This is what seasonal eating brings back into our lives, that excitement and appreciation for the first signs of spring with asparagus, or the joy that can be experienced by that first bite into a perfectly ripe summer garden tomato.
This connection and these feelings to our food do not come from eating the same foods all year round. They come from connecting with the seasonality of nature, and embracing a food culture that celebrates that seasonality.
So when I went to design the recipe for these cranberry oatmeal muffins I knew that I wanted them to evoke a feeling and emotion from the season they were being created in. So rather than thinking about making yet another muffin recipe (because let’s be honest there are thousands out there) I decided to start with a feeling.
I pictured the moment in the morning when you first walk into your kitchen and freshly grind espresso for a homemade cappuccino. You close your eyes and for a moment breathe in that wonderful smell of freshly brewed espresso and wrap your hands around the hot mug to savor that first sip. You then walk over to the window and open it wide to catch a breath of that brisk fall or winter morning air, before closing the window and sitting down at your kitchen table with a muffin in one hand and your cappuccino in the other, to savor the early moments of this cozy brisk fall or winter morning.
Can you picture it too? A classic blueberry muffin just wouldn’t fit that scene, but a cranberry oatmeal muffin with a decadent oatmeal crumble topping, now that is a muffin that was made for that special moment.
cranberry oatmeal muffins with oatmeal crumble topping
1.5 cup gluten free oat flour
1/2 cup almond flour
1 tsp baking powder
1/2 tsp baking soda
1 lemon (zest)
1.5 cup chopped cranberries
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
1/3 cup coconut oil
1/4 cup cashew milk
1/2 cup honey
1/4 cup oats
1/4 cup chopped dried cranberries
1/4 cup coconut sugar
2 tablespoons coconut oil (melted)
1/2 tsp cinnamon
Preheat oven to 350 degrees F
In a large mixing bowl combine honey, cashew milk, lemon zest, coconut oil, eggs, and vanilla.
Next, in a medium size missing bowl combine the oat flour, almond flour, baking powder and soda, cinnamon, and salt
Whisk dry ingredients well until no clumps are visible.
Next, slowly pour the dry ingredients into the wet ingredients, mixing with a spoon as you go.
Once dry ingredients have been mixed well into the wet ingredients gently fold the cranberries into the mixture.
Grease a muffin tin with coconut oil and then pour the muffin batter into the cupcake tins 3/4 of the way full.
Taking a separate mixing bowl combine all topping ingredients and lightly sprinkle the top of each muffin with the oat crumble topping.
Place muffins in the preheat oven and bake for roughly 25 minutes.
Once baked, remove from oven and allow to cool entirely before serving.