September 30, 2020

When the seasons change, it’s the perfect opportunity to adjust your routine and adapt to the changing environment. Fall brings cooler weather and shorter days, which can make you crave more warming spices and cozy meals — cinnamon and pumpkin spice, we’re looking at you!

Fortunately, autumn brings with it a bountiful harvest of fresh fruits and vegetables ready to be enjoyed. We’ve gathered a few breakfast and brunch options filled with key seasonal ingredients to help you celebrate fall. Enjoy throughout the week to fuel your busy workday, or save them for the weekend as a special warm and cozy treat!

 

ramekin of chai spiced pear oatmeal

CHAI SPICED PEAR BAKED STEEL-CUT OATMEAL (with slow cooker option)

Recipe fromHummusapian

Featuring seasonal pears and warming spices, this Chai Spiced Pear Baked Oatmeal breakfast is warm and comforting, and tastes just like chai tea! Serves 1.

Ingredients

1 small ripe pear, cored and diced

½ cup unsweetened vanilla almond milk

1 tsp ground flaxseed

1 tsp pure maple syrup

½ tsp vanilla extract

½ tsp cinnamon

⅛ tsp ground ginger

⅛ tsp cardamom

pinch of cloves

pinch of salt

¼ cup steel-cut oats

 

Directions

  1. Preheat oven to 400°F. Spray a ramekin or small oven-proof baking dish with cooking spray. Place diced pear in dish.
  2. In a separate bowl, whisk together almond milk, flax, maple syrup, vanilla, cinnamon, ginger, cardamom, cloves and salt until well-combined. Stir in oats.
  3. Pour milk-oat mixture over pears and stir to combine. Bake for 40-43 minutes.

 

Slow Cooker Option:

To make 4 servings, quadruple this recipe (1 cup steel cut oats, 4 cups almond milk, 4 pears, etc.) and cook it in a crockpot on high for four hours or low for eight hours.

 

chocolate chip pumpkin square with bite

HEALTHY PUMPKIN CHOCOLATE CHIP OAT BARS (vegan and gluten free)

Recipe fromAmbitious Kitchen

Healthy pumpkin bars made extra yummy with chocolate chips. Made with oat flour and without butter, these vegan and gluten free treats are the perfect breakfast, snack or treat.

Ingredients

3 cups gluten free oats

1 tsp baking powder

¼ tsp salt

1 ½ tsp cinnamon

¼ tsp nutmeg

⅛ tsp ground cloves or allspice

1 cup canned pumpkin (not pumpkin pie mix)

2 tsp pure vanilla extract

½ cup unsweetened applesauce (or sub 1/3 cup melted coconut oil)

½ cup packed dark brown sugar or coconut sugar

1 tablespoon olive or melted coconut oil

⅓ cup vegan chocolate chips, plus 2 tbsp for sprinkling on top

 

Directions

  1. Preheat oven to 350°F. Spray 9x9 inch baking pan with nonstick cooking spray.
  2. Make oat flour: Place oats into blender or food processor and blend for 1-2 minutes until oats resemble flour.
  3. Measure out just 2 ½ cups of the oat flour and place in a medium bowl. Whisk in baking powder, salt and spices; set aside.
  4. In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, oil (olive or melted coconut), and applesauce for 1-2 minutes until the consistency is smooth and creamy.
  5. Slowly add in oat flour mixture and mix until just combined.
  6. Gently fold in ⅓ cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top.
  7. Bake for 15-25 minutes or until knife inserted into the center comes out clean. Cool for 10 minutes on wire rack, then cut into squares.

 

egg plated on top of sweet potato hash

Breakfast Hash with Brussels Sprouts and Sweet Potatoes

Recipe from Minimalist Baker

Cozy breakfast hash made with just 10 simple ingredients. Crispy Brussels Sprouts, sweet potatoes, onions, and garlic marry perfectly with a runny egg. Options for vegans and vegetarians included!

Ingredients

FOR SWEET POTATO & BRUSSELS:

1 medium-large sweet potato, chopped into bite-size pieces (skin on)

3 cups Brussels sprouts, quartered or halved

1 tbsp avocado oil

1 pinch each sea salt and black pepper

FOR THE REST:

2 tsp avocado oil

½ medium onion, finely chopped

3 cloves garlic, minced

¾ cup Fuji apple, finely diced

1 tbsp fresh minced sage

2 tbsp dried currants or cranberry (optional)

1 cup spicy chicken or pork sausage (or sub vegan sausage)

2 heaping cups fresh spinach

4 large eggs (optional)

FOR SERVING (optional):

Fresh parsley

Hot sauce

Directions

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Add sweet potato and Brussels sprouts to the baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Bake for 22-28 minutes or until tender and golden brown. Toss at the halfway point to ensure even cooking.
  3. In the meantime, heat a large skillet over medium heat. Once hot, add oil and onion. Sauté for 1 minute, then add garlic, apple, sage, and dried fruit (optional). Sauté for 3 minutes — or until slightly golden brown and fragrant — stirring occasionally.
  4. Add sausage or veggie sausage of choice (optional) and sauté until golden brown and cooked through — about 5-8 minutes. Stir frequently and use a spoon to break the sausage into small, bite-size pieces.
  5. Once sausage is cooked, add spinach, cover, and cook for a few minutes until wilted. Stir in roasted Brussels sprouts and sweet potato. Turn off heat and set aside until serving.
  6. Heat a separate skillet over medium heat. Once hot, add a little oil, if needed, and desired number of eggs. To cook egg, crack in pan, cook for 3 minutes uncovered, then cover with a lid in the last 1-2 minutes to help the whites cook while keeping the yolks soft. Alternatively, scramble or cook to desired doneness.
  7. Enjoy hash as is, or garnish with fresh parsley and hot sauce (optional).
  8. Store cooled leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Reheat on the stovetop or in the microwave until hot.

 

As the temperatures cool down and autumn sets in, warm breakfasts sound like the perfect way to start each morning. These recipes will help you enjoy the fall flavors and autumn harvest with all their seasonal ingredients. Enjoy throughout the week as part of your morning routine or save for a special weekend brunch!

What’s your favorite fall recipe?

 


2 Responses

gXxktsVliHRn
gXxktsVliHRn

October 07, 2020

OeWLJEqnot

IYKepxwSJLnrC
IYKepxwSJLnrC

October 07, 2020

nuHkXYWO

Leave a comment