The changing seasons is the perfect time to switch up your breakfast options with a variety of new ingredients. With autumn on the horizon, it’s a perfect occasion to stock up your kitchen with new spices and foods to whip together satisfying breakfasts that are packed with flavor and healthy ingredients.
Spices and produce are easy to add to any meal, whether it be in yogurt, smoothies or pancakes. Ariel Johnston, LD, RD, recommends persimmons as they are a great source of fiber and Vitamin A. Other seasonal fruit additions include apples, pears and figs. On the veggie front, sweet potato, acorn squash, kale, arugula, cauliflower, broccoli and brussels sprouts are perfect for autumn. If you’re looking to add a dash of flavor to a dish, ginger, cinnamon, cloves, nutmeg, fennel, garlic, orange peel and turmeric are all options that will enhance your meal.
Fall Breakfast Ideas You'll Love
Cinnamon Apple Oatmeal
Fall is the ideal time to work in some warmer meals, especially in the morning. Whip up some oatmeal packed with cinnamon and apple flavors for a breakfast treat. Johnston recommends drizzling maple syrup or honey on top for a touch of sweetness.
- 1 C oatmeal
- 1 scoop Vital Proteins Collagen Peptides
- 1/2 C apples, cubed
- 1 t cinnamon
- Honey (optional)
- Add Collagen Peptides to oatmeal and heat your mixture in the microwave or on the stove.
- Slice up an apple.
- Sprinkle cinnamon into warm oatmeal and mix.
- Add in apple slices and drizzle honey on top.
- If you want, you can sprinkle apples with cinnamon and pop in the microwave for 30 seconds.
- Add to the oatmeal for a little bit of a different variation with the same flavors and not as much crunch as the crisp apple slices.
Cinnamon Sweet Potato Pancake
If you’re looking for a healthier pancake recipe with a fall twist, then this option will hit the spot! It features all fresh and real ingredients.
- 1 baked sweet potato (or cooked in microwave)
- 2 eggs
- 1 t vanilla extract
- Nut butter (optional)
- Whisk eggs in bowl. Add in baked sweet potato and mash and mix with eggs.
- Add cinnamon spice to your liking along with vanilla extract.
- Mix together and cook on medium heat on stovetop.
- Cook 3-5 minutes on each side or until completely cooked.
- You can even add some nut butter on top for some extra fat and protein.
Savory Roasted Pumpkin
Johnston recommends replacing your usual potatoes with roasted pumpkin to go along with your traditional eggs and bacon.
- Eggs (cooked to your liking)
- Bacon, sausage or protein of your choice
- Cubed pumpkin drizzled with olive oil, salt and pepper to taste
- First, roast some pumpkin. To do this, you will want to halve the pumpkin, brush it with coconut oil, and bake at 350ºF for about 45 minutes.
- Once cooked, you can scoop out and serve your desired amount.
- While the pumpkin is roasting, you can cook up your eggs and bacon.
Smoothies work perfectly for a quick on-the-go option. Johnston recommends adding spices to create a chai-flavored smoothie.
- 1/8 t cardamom
- 1 t cinnamon
- 1/4 t ginger
- 1/8 t cloves
- 1/8 t nutmeg
- 1 banana
- 1 C milk of choice
- 2 scoops Vital Proteins Collagen Peptides
- Granola (optional)
- Blend all ingredients together, excluding the granola.
- Serve as a smoothie or turn it into a smoothie bowl and add granola toppings.
Sweet Potato Arugula & Egg Burrito
This is an excellent option to make ahead and freeze to use the rest of the week. Johnston shares that she adds egg, arugula and sweet potato to burritos during the fall months.
- 4 whole grain tortillas
- 6 eggs
- 2 C arugula
- 1/2 C green peppers
- 1 C cooked sweet potato (cubed)
- Cook eggs and cubed sweet potatoes.
- Fill wraps with combination of ingredients.
- Wrap in aluminum foil to freeze or eat right away!