Fall Breakfast – Apple, Cranberry, Pumpkin

Good morning!

I finished my statistics homework at 2:30 am. There was one problem I didn’t understand and when I did, it took me 1 hour 1/2 to do it! I woke up at 9 am and made breakfast, starting with coffee…
But not any coffee!

Adaptation of Pumpkin Spice Latte on allrecipes

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Ingredients:

• 1 cup hot milk (I used cow milk – for a non-dairy option, I suggest almond milk since it is creamier)
• 2 espresso shots, or 1/2 cup very strong coffee
• 2 tbsp pumpkin puree
• 2 tbsp unrefined cane sugar
• 1/2 tsp pure vanilla extract
• 1/8 tsp molasses
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1 pinch ginger
• 1 pinch cloves

Directions: Put all ingredients in a bowl and mix with a hand mixer. If you don’t have one, use a whisk.
Serve in a cup, sprinkled with cinnamon and nutmeg.

Serves 1

Nutrition facts: 171 calories, 6 calories from fat, 1 g fat, 0 g saturated fat, 0 g trans fat, 5 mg cholesterol, 134 mg sodium, 33 g carbohydrates, 1 g fiber, 30 g sugars, 6 g protein – 88% Vitamin A, 6% Vitamin C, 32% Calcium,  4% Iron

This can’t be compared to Starbucks pumpkin spice latte. One is super-sweet, the other is not. It actually is two very different tastes. But still, it was very good!

I drank my latte while waiting on my breakfast, that was baking.

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Ingredients:

• 1/4 cup rolled oats
• 1 tbsp chia seeds
• 3/4 cup milk (I used unsweetened almond milk)
• 1/4 tsp pure vanilla extract
• 1/4 tsp cinnamon
• 1 tsp maple syrup
• 1 small apple, peeled, grated on the coarse grating surface
• 1 handful fresh cranberries

Directions: Preheat oven to 400°F. Mix all ingredients in a small baking dish. Bake for 40-45 minutes, until golden brown.

Serves 1

Nutrition facts: 360 calories, 81 calories from fat, 9 g fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 140 mg sodium, 62 g carbohydrates, 13 g fiber, 22 g sugars, 10 g protein – 1% Vitamin A, 14% Vitamin C, 28% Calcium, 14% Iron

Now I have to go hand out y homework before class.
See you tonight!