7 Healthy Fall-Inspired Breakfasts

While breakfast is my favorite meal of the day all year round, there’s something about chilly fall mornings that gets me even more excited to get out of bed and into the kitchen. With the new season comes the return of so many of our favorite flavors and fresh harvest produce. Honeycrisp apples, pumpkin spice, and butternut squash on practically every fragrant street corner can make it overwhelming to decide on which new dish to whip up in the morning. Don’t miss out on all the autumnal possibilities! I’ve rounded up 7 of my favorite fall breakfast recipes for you, from fluffy waffles to creamy oatmeal bowls to chia pudding parfaits, all entirely made with real, plant-based ingredients so that you can embrace this season’s comforting flavors while still feeling your best, starting first thing in the morning.

For more hearty recipes, follow Tayler on Instagram @cleaneatsbytay.

Pumpkin Spice Waffles (Vegan, GF)

Wet ingredients:

  • Chia egg: 1 tbsp. chia seeds + 3 tbsp. water (or use 1 large regular egg)
  • ½ ripe mashed banana
  • ½ cup almond milk
  • Splash of vanilla extract
  • 1 tsp. peanut butter

Dry ingredients:

  • ½ cup oat flour (made by blending ½ cup rolled oats in a blender or food processor until flour consistency is achieved)
  • 2 tbsp. coconut flour
  • ½ tsp. baking powder
  • 1 tsp. pumpkin pie spice
  • 1 tsp. cinnamon

Directions:

  1. Preheat your waffle iron and spray with a nonstick spray.
  2. Create your chia egg in a small dish and set aside for 10-15 minutes.
  3. Mix together the wet and dry ingredients in 2 separate mixing bowls.
  4. Pour the wet ingredients, including the chia egg when ready, into the dry and fold in.
  5. Pour the batter into the waffle iron and cook according to your iron.
  6. When finished add your favorite waffle toppings – I did walnuts, banana, and almond butter!

Apple Pie Baked Oatmeal (Vegan, GF)

Ingredients:

    • ½ cup rolled oats
    • ½ cup vanilla unsweetened almond milk
    • ½ ripe banana, mashed
    • ¼ of a small red apple, grated/shredded
    • 1 tsp. baking powder
    • ½ tsp. Cinnamon
    • ¼ tsp. nutmeg
    • Pinch of salt
    • Splash of vanilla extract
  • Recommended toppings: sliced apple, banana, almonds, pumpkin seeds, and peanut butter

Directions:

  1. Preheat oven to 400F.
  2. Mix all ingredients except for your toppings in a small mixing bowl.
  3. Pour the mixture into an oven-safe dish and place in the oven.
  4. Bake for 20-25 minutes or until the top is dry to touch.
  5. Remove from oven and let cool for 10 minutes.
  6. Add toppings and enjoy!

Chia Seed & Pumpkin Pudding Parfait (Vegan, GF)

Ingredients:

    • 2 tbsp. chia seeds
    • ½ cup almond milk
    • Splash of vanilla extract
    • ½ tsp. pumpkin pie spice
    • ½ cup pumpkin puree (not pumpkin pie filling)
    • ½ tsp. cinnamon
    • ½ tbsp. maple syrup
  • Recommended toppings: granola, puffed rice, almond slices, pumpkin seeds, banana, and peanut butter

Directions:

  1. The night before, create your chia pudding by combining the chia seeds, almond milk, vanilla extract, and pumpkin pie spice in a jar or sealable container. Stir well, seal the lid, and refrigerate overnight or for at least 4 hours.
  2. In the morning, create your pumpkin layer by mixing the pumpkin puree, cinnamon, and maple syrup in a small dish.
  3. Layer your chia pudding and pumpkin layer in the order that you wish, place on your toppings, and serve right away.

Black Bean Sweet Potato Veggie Hash (Vegan, GF)

Ingredients:

  • 1 medium sweet potato, diced
  • ¼ cup chopped yellow onion
  • ¼ cup chopped red bell pepper
  • ¼ cup organic canned black beans
  • 1 clove garlic, minced or finely chopped
  • 1-2 baby bella mushrooms, washed and sliced
  • Handful of spinach or kale
  • 2 tsp. coconut oil or olive oil
  • Garlic salt, paprika, and ground cumin for seasoning
  • 1 tbsp. organic mild salsa

Directions:

  1. Bring a medium fry pan to medium heat and let the oil heat up on the pan.
  2. Add onion, garlic, bell pepper, and diced sweet potato and saute until soft and slightly browned. Add in water when needed so veggies do not burn or dry out.
  3. Add in black beans, mushroom, and seasonings and saute for 3-4 more minutes on medium heat.
  4. Throw in spinach or kale, a little bit of water, and saute until the leaves have wilted.
  5. Remove from heat, cool for 5 minutes, and serve in a bowl with a drizzle of mild salsa.

Pumpkin Spice Vegan French Toast (Vegan)

Ingredients:

    • 2 slices sprouted multi-grain bread (or bread of choice)
    • ½ cup + 1 tbsp. vanilla unsweetened almond milk
    • ½ tbsp. flaxseed meal
    • ½ tsp. pumpkin pie spice
    • ¼ tsp. cinnamon
    • ¼ tsp. vanilla extract
  • Toppings: banana, pumpkin seeds, almond slices, peanut butter, and maple syrup.

Directions:

  1. In a flat container, add all ingredients except for toppings and whisk with a fork.
  2. Place in freezer for 5 minutes to let the mixture thicken, whisk with a fork, place back in freezer for 2-3 more minutes, take out and whisk once more.
  3. Bring a large skillet/fry pan to medium-high heat and spray with nonstick spray.
  4. Thoroughly coat each slice of bread in the mixture, place them on the pan, and cook each side until golden brown. (Tip: while the bread is cooking, sprinkle a little more pumpkin spice on top of each side of the slices!)
  5. Once finished cooking, serve french toast on a plate, add your toppings, and eat right away.

Snickerdoodle Cookie Waffles (Vegan, GF)

Wet ingredients:

  • 1/2 ripe banana, mashed
  • 1/2 cup almond/any nut milk
  • Splash of vanilla
  • 1 tsp. peanut or almond butter

Dry ingredients:

  • 1/2 cup oat flour (made by blending ½ cup rolled oats in a blender or food processor until flour consistency is achieved)
  • 1 tbsp. coconut flour
  • 1 tsp. baking powder
  • 2 tsp cinnamon
  • 1 tbsp coconut sugar
  • Chia egg: 1 tbsp chia seeds + 3 tbsp water (or 1 large regular egg)
  • Mix 1 tsp. coconut sugar and ¼ tsp. cinnamon, sprinkle on top

Directions:

  1. Preheat waffle iron and spray with a nonstick spray.
  2. Create your chia egg in a small dish and set aside for 10 minutes.
  3. Mix together the wet and dry ingredients in 2 separate mixing bowls.
  4. Pour the wet ingredients, including the chia egg, into the dry and fold in.
  5. Pour into waffle iron and cook accordingly. When finished, sprinkle/coat the tops of the waffles with a coconut sugar and cinnamon mixture, and serve with syrup, nut butter, and any other toppings you wish!

Pumpkin Pie Oatmeal

Ingredients:

    • 1/2 cup rolled oats
    • 1/2 cup vanilla almond milk + 1/2 cup water
    • 1/4 cup organic pumpkin purée (not pumpkin pie filling)
    • Pinch of salt
    • ½ tsp. cinnamon
    • ½ tsp. pumpkin pie spice
    • Optional: 1 scoop of vanilla plant-based protein powder
  • Toppings: banana slices, walnuts, pumpkin seeds, hemp seeds, and peanut butter

Directions:

  1. In a small saucepan, bring almond milk and water to a low boil.
  2. Add in all ingredients except for the toppings and lower to a simmer.
  3. Cook ingredients, stirring every 30 seconds or so, until oats are thick and the liquid has been absorbed.
  4. When finished cooking, pour oatmeal into a bowl, add on your toppings, and serve immediately.
No Comments Yet

Comments are closed