Warm up with your family on a chilly morning while enjoying the best of the season’s produce with these festive fall breakfasts.
Creamy pumpkin pie oats. Prepare plain oats however you normally do, then transfer to a blender or food processor. Add 1/2 cup canned pumpkin for each serving of oats, a few dashes of cinnamon, plus a pinch each of ginger and cloves—then whizz away (blending the oats makes the dish super creamy, sort of like a pudding!). Serve with chopped walnuts and a drizzle of maple syrup.
Open-faced apple-almond butter sandwich. My favorite on-the-go breakfast. Toast two slices of your kid’s favorite bread (I love Ezekial sprouted grain bread, but anything except white, please!) Slather each piece of bread with almond butter, then top with crunchy apple slices and sprinkle with cinnamon.
Kabocha squash pudding. Roast or steam slices of peeled kabocha or butternut squash (perhaps the night before to save time!). Transfer to a food processor, then blend, adding enough milk (dairy or non-dairy, both work) to make a smooth mixture. Add some ground ginger for warmth, then sweeten to taste with a little agave nectar or maple syrup.
Pumpkin smoothie. In a blender, combine 1/4 cup canned pumpkin with 1/2 cup plain or vanilla yogurt, maple syrup to taste, plus a pinch each of cinnamon and nutmeg. Blend to combine and serve.
Baked apples. These are best straight out of the oven, so save them for the weekend! Slice off the tops of 4 baking apples (like Granny Smith), then scoop out the centers. Stuff apples with a mixture of chopped walnuts or pecans, raisins, brown sugar, cinnamon, plus a tiny bit of butter and lemon zest for good measure, then bake at 400 degrees for about 30 minutes. To keep the fruit moist, you can baste them with a little bit of apple juice throughout the baking process.