Oh, hi. I’ve returned from paradise (Scottsdale) and I’m utterly exhausted. Take a mom who has slept through the night only a handful of times since 2016, who is on eastern standard time and is thrown into pacific standard time, and add in way too much bachelorette party fun – Scottsdale hangover.
My flight arrived back to Chicago on time, but after a wait for my luggage, a chaotic shuttle ride to the economy parking lot, and a 93-mile drive home with a close call for speeding…at 1am when I walked in the door, my body was thinking it was only 10pm. Worse, when I got up this morning, it was 4am in Arizona and I felt rough and even more so as the day has gone on.
I was warmly welcomed home around 4am by a hungry Piper and a frustrating start to my morning when I discovered Mark hadn’t packed the girls’ lunches for school. Some hateful texts ensued as I groggily caffeinated and loved on my babies who I missed so very much. So thankful I was off today!
The weekend was UH-MAZING. Filled with fantastic food, drink, company, and memories I didn’t want it to end. The beautiful bride and all of her nearest and dearest were a blast, the AirBnB was more than we could’ve asked for (most people never even left the property all 3 days!!), and everyone had a wonderful time.
The second morning we were there, I whipped up pumpkin pie French toast and people were pretty excited about it. While it couldn’t feel any less like October in Scottsdale…it just seemed fitting. Plus, we had an asparagus and goat cheese quiche to balance out the meal 😉
While we all may preference a syrupy breakfast of pumpkin pie French toast, this oatmeal with cranberries is a healthy breakfast take on the ever-popular pumpkin-y breakfast. Packed with fiber and that pumpkin pie spice goodness, this is great served hot or cold, fresh or leftover. Yep, this one is sure to please!
- 3 cups old fashioned oats
- ½ cup brown sugar
- 1½ tsp baking powder
- 1½ tsp pumpkin pie spice
- ½ tsp salt
- ⅓ cup dried cranberries
- 2 eggs
- 2 cups unsweetened almond milk
- 1 cup pumpkin puree
- 1 tsp pure vanilla extract
- 2 Tbsp coconut oil, melted and cooled
- ¾ cup pecans
- Preheat oven to 350 degrees F. Mist a 9-inch x 13-inch baking dish with nonstick cooking spray and set aside.
- In a large bowl, whisk together the oats, brown sugar, baking powder, pumpkin pie spice, salt, and cranberries.
- In a separate bowl, whisk together the eggs, almond milk, pumpkin puree, vanilla, and coconut oil; whisk until well-combined.
- Pour the wet ingredients into the dry and mix until just combined. Transfer to the 9x13-inch baking dish and evenly top with pecans.
- Bake for 45-55 minutes or until set. Cool for 10-15 minutes before serving. May also be served at room temperature or chilled.
Weekly Menu: October 16th – 20th
- Monday: Easy Veggie Noodle Stir-Fry
- Tuesday: leftovers, working late
- Wednesday: Autumn Harvest Salad
- Thursday: Creamy Garlic Butter Tuscan Shrimp
- Friday: Mustard-Maple Pork Tenderloin with potatoes and salad