We’ve been having some strange weather lately: highs in the 70s, strong winds, warm evenings.
But this morning looked like a creepy, foggy fall morning even though it was still in the 50s.
In fact, the weather has been so mild that I’ve been wanting overnight oats again. Cold breakfasts do not go well with cool mornings, but the past few days gave me a reason to have a few more bowls of overnight oatmeal before the weather truly turns.
This is definitely “fall in a glass”.
While working on a few recipes Monday, I cooked up a quick cranberry sauce:
Bring 1 cup fresh cranberries to a boil with 2 Tbsp maple syrup, 1-2 tsp fresh orange zest, and 1 diced orange. Cook/simmer until most of berries burst, take off heat, and let cool.
I used this cranberry sauce in another dish but knew I wanted to fit it in with something pumpkin, too.
Introducing, Overnight Pumpkin Cranberry Oats!
Oat base (mix up the night before and let sit in the fridge)
- 1/2 cup oats
- 1/2 cup vanilla almond milk
- 1/2 tsp vanilla
- pinch salt
- 1/4 – 1/2 cup pumpkin
- 1/2 cup yogurt
In the morning, layer:
- overnight oat mixture
- cranberry orange sauce
- chopped pecans
- maple syrup
I added some wheatberries since I had some extras on hand that were cooked and needed to be used, but you definitely don’t need them!
I loved the crunch of pecans in this, though. It went great with the tart cranberries, the fall spices, and the little drizzle of maple syrup.
Do you use fresh cranberries? What’s your favorite way to have them?