I came up with this recipe as a happy mistake (or maybe I should call it happy leftovers).
Recently, I tried making acorn squash for the first time and made this apple, walnut, cranberry mixture to go inside the acorn squash. I had a fair amount extra of the mixture so I saved it.
Viola! What I got was an incredible combination of Fall flavors for my oatmeal breakfast. To say I was thrilled that I thought to use these leftovers in my oatmeal would be an understatement. This has become my go-to breakfast. It is just so darn delicious!
The apples combined with the spices 100% remind me of my mom’s homemade apple pie. Anyone that knows me knows my mom’s apple pie is my favorite thing that she makes. So to have a healthier option for breakfast that has a similar flavor just makes my heart happy!
If you are bored with your everyday breakfast, make a double batch of this mixture and you will have breakfast for days!
I hope you enjoy it as much as I do!!! Happy Fall yall!
Apple, Walnut and Cranberry Oatmeal
Ingredients
- 1 apple chopped
- 1/4 cup dried cranberries
- 1/4 cup walnut chopped
- 1 tbsp raw honey
- 1 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/2 tbsp coconut oil
- rolled oats/oatmeal of your choice my easy, go-to, is Bob's Red Mill organic oatmeal with flax & chia seeds
- 1 tbsp mini chocolate chips OPTIONAL
Instructions
- Melt the coconut oil in a skillet over medium-high heat
- Add the chopped apples, walnuts, cranberries, 1/2 tbsp raw honey, cinnamon, nutmeg, and a pinch of salt to the skillet
- Cook for 5-7 minutes, or until apples are tender
- Cook oatmeal according to packaging
- Top cooked oatmeal with apple, walnut, cranberries mixture
- Optional: add mini chocolate chips for an added sweet flavor
