Cranberry Pumpkin Oatmeal Cookie Cake (for breakfast!)

Remember that breakfast oatmeal cookie cake concoction I made in the crock pot last week? I didn’t think it could get any better, but it did.

I had some fresh cranberries left over from Thanksgiving and thought they’d give a nice pop of flavor to this cozy breakfast. I tossed in 2 cups of fresh cranberries to the original recipe in place of the raisins and they gave each bite a tart contrast to the sweet, pillowy oatmeal cake. I also added in a few pinches of pumpkin pie spice along with the cinnamon before baking.

I’ve been eating this for breakfast daily and as a late night snack, too. Do I dare altering the recipe again? I may add some orange segments next time, since I just made these Cranberry Orange Fruit Bars for friends the other night and loved the tart cranberry-orange combo.

You can find my original recipe and instructions here. Enjoy this healthy holiday breakfast while cranberries are still in stores!