apple cranberry pumpkin oatmeal

About a month ago, I was starting to get very very tired of the 95 degree weather that Chicago inevitably had this year. I was sweaty and crabby most likely because the Husband was crabby about our air conditioning bill… so he turned it off. I understand and all — paying for air conditioning is not that great, but having a crabby wife because she’s too hot to move is even worse.

But actually, that does not even have anything to do with what comes next: pumpkin.

About a month ago when I was hot and sweaty and air conditioning-less, I thought maybe if I pretended like it was fall, then it would fix my problems. So, I went out and bought a can of pumpkin.

I put some in my oats.

And I wanted to gag.

Apparently I wasn’t ready for fall flavors yet.

But in the last couple of weeks, the air has gotten crisp, the leaves — all two of them — are starting to crunch, and I now enjoying hot coffee instead of iced. With that being said, I decided to give pumpkin one more try around.

This time, it was successful — and I now can’t understand how I could have not been ready for pumpkin a few weeks ago. This is one of my favorite fall oatmeal bowls, and I usually eat it 3-4 times a week during the cold months of the year. I am a volume eater by trade, so I have a trick to make this bowl of oats nice and plump — just the way I like it!

Apple Cranberry Pumpkin Oatmeal

Serves: 1
Difficulty: Easy
Prep Time: 5 minutes (the night before!!!)
Cook Time: 5 minutes

• 1/3 cup oats
• 1 tbsp. chia seeds
• 1 cup water
• 1/3 cup almond milk
• 1 tsp. vanilla extract
• 1/2 banana, thinly sliced
• 1/3 cup pumpkin
• 1/4  cup apple, chopped
• 1 tbsp. cranberries
• 1 tbsp. peanut butter
• cinnamon

Directions: The night before, combine your oats, vanilla, water, and chia seeds in a small saucepan. Heat over medium heat for approximately 1-2 minutes (or until it starts to boil), turn off the heat, and cover until morning.

In the morning, give your soaked oats a stir and add your almond milk and banana. Heat over medium high heat for a few minutes until the liquid starts to boil. Using a fork, whisk the banana into your oats. Once the banana is smooth (or maybe with a few lumps), add your pumpkin, give it a stir, and cook until most of the liquid has been absorbed and your oats reach your desired consistency.

Pour your oats into a bowl, top with cinnamon, cranberries, apples, and peanut butter. Enjoy every last bite!

The best part about this fall flavored breakfast was some seasonal coffee to go along with it! Because I am a Foodbuzz Featured Publisher, I was sent some Godiva flavored coffee to try out — Caramel Pecan Bark and Pumpkin Spice.

Both of the coffees have distinct flavors and wonderful aromas, and I have been in a fall induced coma all week.

 
Paired up with my oats, a blanket, and some slippers, this was the perfect Saturday morning breakfast on a 45 degree morning.

 
The only other thing I need to make fall feel complete is get out all of my decor and pumpkin scented candles!

Question: What is your favorite part about fall?

Tagged as: breakfast, coffee, foodbuzz, foodbuzz featured publisher, gluten free, godiva flavored coffee, pumpkin oatmeal, recipe, review