Time seemed to get away from me this morning, so this post combines today’s breakfast and lunch.

I started the day with the best pumpkin oatmeal I’ve made yet!

Stovetop:

• 1/3 cup each rolled oats, water, unsweetened vanilla almond milk & Pumpkin Pie Flax Pudding
• 1 banana, sliced thin

Mix-ins/Add-ons:

• pure maple extract
• pumpkin pie spice & ground cinnamon
• 1 Tbsp Mighty Maple peanut butter
• about 1 Tbsp pecan pieces

The oats were steaming hot, so it took me a while to get through this bowl of deliciousness. The flax pudding was the key player in the resulting consistency, which was thick and creamy.

Lunch came in two parts; first up:

• baby spinach & mixed greens lightly dressed with Maple Grove Farms Maple Fig Dressing
• goat cheese
• dried cranberries
• walnut pieces

The second component to lunch satisfied my sweet tooth:

• Fage 0% plain greek yogurt
• a dab of Trader Joe’s blueberry preserves
• thawed frozen mixed berries
• Peanut Butter Puffins

I couldn’t keep my hand out of the puffins box after polishing off this yogurt bowl – I probably had about 1 1/2 cups worth in total. These little pillows of peanut buttery crunchiness are completely addictive… dangerous.

My appetite is finally satiated, and I have plenty of time to work it up again for dinner out tonight!

Hope you’re enjoying the weekend so far.