apple cranberry pumpkin oatmeal

September 17, 2011

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.

September 17, 2011 003
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!

September 17, 2011 006

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.

September 13, 2011 023 
Paired up with my oats, a blanket, and some slippers, this was the perfect Saturday morning breakfast on a 45 degree morning.

September 17, 2011 009 
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?

Previous post:

Next post: