pumpkin cranberry oatmeal Cold mornings call for hot breakfasts. Since it’s been a really long time since I’ve shared a new oatmeal recipe, I thought I’d post a recent favorite I’ve been enjoying now that it’s cranberry season. This is packed with filling fiber and protein to keep you satisfied all morning and boasts a hefty dose of vitamins A and C, plus some omega-3s in the flax.


  • 1 cup water
  • 1/3 cup rolled oats
  • 1 tbsp ground flax
  • 1 tsp pumpkin pie spice (or 1/4 tsp each cinnamon, clove, ginger)
  • 1/4 c pumpkin puree
  • 1/2 c cranberries, rinsed
  • 1/4 tsp vanilla
  • 1/4 c liquid egg whites (optional)


  1. Bring water to a boil in a small sauce pot.
  2. Add oats, flax, spices, pumpkin, and cranberry. Stir well and lower heat to medium-low.
  3. Allow to cook for a few minutes, stirring occasionally to prevent sticking to the bottom of the pan, until almost all liquid has been absorbed.
  4. Mix in vanilla and allow to cook another minute before adding the egg white, if using.
  5. Stir vigorously for 4 or 5 minutes until oats are fluffy. Cover and turn off heat. Allow to sit about 5 minutes before pouring into a bowl.
  6. Enjoy warm and topped with your favorite toppings sauce as cranberry sauce and/or nut butter.

What’s your favorite breakfast these days? 


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