Cranberry Cinnamon Oatmeal Soft Serve

June 27th, 2012 12:06 pm by Kelly Garbato

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Oatmeal! Who doesn’t love the stuff? Even the fussiest of kids will happily down a bowl, as long as you dress it up with chocolate chips and gummy candy and other assorted sweet treats. (Totally speaking from personal experience here. From the fussy kid’s perspective, natch.)

Cinnamon oatmeal with dried cranberries is a staple around my house*; the oats are good for my heart and digestive system and the cranberries help to prevent UTIs. Plus it’s delicious, hello! Even the dogs get into the act come breakfast time, begging for their daily serving of cranberries. (Or, in Mags’s case, demanding.) It’s a family affair.

Given my passion for oatmeal (too much?), this dessert was inevitable. Unstoppable. HAD TO HAPPEN. I give you: Cranberry Cinnamon Oatmeal Soft Serve – cranberry cinnamon oatmeal in soft serve form. With bananas, ’cause you should always bring a banana to party.

 

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Cranberry Cinnamon Oatmeal Soft Serve

(Makes just under one quart of ice cream.)

Ingredients

3-4 overripe bananas, peeled, sliced and frozen
1/4 cup + 2 tablespoons quick oats, divided
1/2 cup water or nondairy milk
1 teaspoon cinnamon sugar
1 teaspoon cinnamon
6 tablespoons dried cranberries, divided
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

1. Combine 1/4 cup of quick oats, 1/2 cup of water, and 1 teaspoon of cinnamon sugar in a microwave safe bowl; mix well. Microwave for 60 seconds and stir again. Allow the oatmeal to cool to room temp, either on the countertop or in the fridge.

2. Put the bananas in the food processor and pulse until smoothly blended. Most likely you’ll need to stir them by hand several times, as the frozen chunks tend to gather and become “stuck” on one side of the bowl. If necessary, add a splash of non-dairy milk or creamer to get things moving!

Alternately, you can allow the bananas to defrost on the counter top for 30 to 60 minutes beforehand, so that they’re easier to work with. Before putting them in the food processor, break them up into smaller chunks with a butter knife.

Note: Since introducing extra liquids (such as non-dairy milk) into the mix results in a slightly icier finished product, I prefer defrosting to non-dairy milk. If you’re in a hurry, pop the bananas in the microwave for 20 to 45 seconds instead.

3. If the bananas aren’t sweet enough for your taste (sometimes this happens if you freeze them before they’re sufficiently ripe), add a bit of sugar to taste. Any sugar works fine – white, brown, etc. – but I find that powdered sugar results in a smoother blend.

4. Add the oatmeal, 1 teaspoon of cinnamon, and 3 tablespoons of cranberries and pulse until well blended. Add the last three tablespoons of cranberries and the 2 tablespoons of quick oats and pulse several times, just enough to mix the cranberries and oats into the ice cream batter (but not enough to chop them up into small bits).

5. Transfer the ice cream to an airtight container. Enjoy immediately as soft serve, or pop the ice cream in the freezer for an hour+ for a firmer dessert. Store any leftovers in the freezer in an airtight container. If the frozen banana ice cream proves too hard to scoop, microwave it for ten seconds to help loosen it up (or let the container sit on the counter for ten to thirty minutes prior to eating, depending on room temp).

6. Serve with a dusting of cinnamon sugar for extra shiny measure!

 

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Kaylee creeper, wants some ice cream!
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Can you blame her?
Just look at the fruit oaty goodness!
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* Exhibit A: the ginormous 25-pound box of dried cranberries I ordered online in March;

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I’ve already polished off the smaller of the two containers!

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In the event of a zombie apocalypse, ALL the vegans can come and stay at my place!

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One Response to “Cranberry Cinnamon Oatmeal Soft Serve”

  1. Tanya Says:

    wow this sounds super amazing!

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