Now that the mornings are cooler, I want to fill up with a nice, hearty breakfast after a run. And with new season upon us, I can’t get enough of fall flavors. Pumpkin, cinnamon, apple, pear. You name it, I want it.
These fall breakfast ideas have my mouth watering:
- Pumpkin pie Greek yogurt: This one is super healthy, filling, and ready in a jiffy. Combine one cup of plain or vanilla flavored Greek yogurt, ½ cup canned pumpkin, 1 tsp pumpkin pie spice or ground cinnamon, and top with your choice of extras like granola, raisins, almonds, or pepitas. The protein from the Greek yogurt will help stave off hunger for hours.
- Apple cinnamon oatmeal: Warm fruit and hot oatmeal scream fall to me. This easy breakfast dish will satisfy your belly and delight your tastebuds. Core and chop one apple of your favorite variety (I like Granny Smith), and toss the apple and 1 cup of water or milk into a saucepan. Bring to a boil and stir in 2/3 cup rolled oats and 1 tsp ground cinnamon. Return to a boil and simmer until the oatmeal is thick. Then add brown sugar, raisins, milk, or other toppings and enjoy!
- Sweet potato omelet: Skip the cheese – or at least halve it – in your next omelet and add delicious and nutritious sweet potatoes instead. Dice a roasted sweet potato and sauté over medium heat until warm. When your omelet is just about done, carefully spoon the heated sweet potatoes onto one half. Fold, serve, and devour.
- Grilled pear and cheese: If you like a good sweet and savory combo, grilled pear and cheese won’t disappoint. Prep a grilled cheese sandwich as you normally would but carefully select your bread, the grainier the better, as well as the cheese – Brie, Gruyere, or sharp cheddar go great with pear. Core and thinly slice the pears and place them on the cheese before frying your sandwich.
- Pumpkin pancakes or waffles: This one may be best suited after your weekend long run. Transforming your favorite pancake recipe into a fall treat is simple. Just prep any basic pancake or waffle recipe – or use a boxed mix – and add ½ to ¾ cups of canned pumpkin and 1 tsp ground cinnamon per 2 cups of other ingredients before placing the mix on the griddle or waffle iron.
Admittedly, some of these ideas take time in the morning. You can do some prep work the night before to save precious time in the a.m. Dice sweet potatoes or apples the night before – to stop the apples from browning, cover them with lemon or apple juice and keep in a tight, sealed container in the refrigerator. You can also make a big batch of pumpkin pancakes or waffles on the weekend, and freeze individual portions and reheat them throughout the week.
What’s your favorite fall breakfast?
Photo and article by Jen Matz.