Oat Cranberry Pilaf with Pistachios (Vegan, Gluten-Free)

Sharon Palmer

Who says that cool weather side dishes have to involve stuffing and sweet potatoes? I created this super simple plant-based side dish for Oat Cranberry Pilaf that involves one skillet and a short list of ingredients, such as oats, cranberries, pistachios, and turmeric. Yet, it’s so simple, nutritious and flavorful! It’s the perfect holiday dish. You can even serve it for a savory breakfast.

Mix and cook this entire recipe in a skillet for fewer dishes to clean!

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Oat Cranberry Pilaf with Pistachios (Vegan, Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings 1x



  1. Heat oil in a large cast iron skillet. Add onions, celery and garlic and sauté for 5 minutes.
  2. Add mushrooms, parsley, turmeric, marjoram, black pepper and pistachios, and sauté for an additional 3 minutes.
  3. While vegetables are cooking, heat oven to 350 F.
  4. Add cranberries, maple syrup, broth and oats, stirring until smooth.
  5. Transfer skillet to oven and bake on top rack for 25 minutes, until golden and tender.


  • Serving Size: 1 serving
  • Calories: 166
  • Sugar: 2 g
  • Sodium: 160 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 26 g
  • Fiber: 5 g
  • Protein: 8 g

Keywords: oat, pilaf, cranberry

For other holiday side dish recipes, check out some of my favorites:

Cranberry Apple Leek Stuffing
Broccoli Walnut Au Gratin

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