Breakfast: Fall Edition

Hello everyone and welcome back to my blog! Today I want to take a break from my usual information dump and share some delicious recipes for weekend breakfasts inspired by the upcoming season change.

One of my favorite things about fall cooking has to be the spices, everything is so warm and flavorful. So what spices taste like fall? Let’s go over a few!

All Spice: did you know that all spice is actually the dried fruit of the Pimenta Dioica plant. The fruit of the plant is picked when green (unripe) and are often dried in the sun. When they are completely dry they look like a large, smooth peppercorn. All spice tastes like c loves, nutmeg, cinnamon, ginger, with slight peppery overtones, which is how it got its name.

Cinnamon: Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon has a sweet and woody flavor.

Cloves: Clove tree are an evergreen that grows from 26–39 feet tall, with large leaves and crimson flowers grouped in clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. They have a slightly sweet, warm flavor.

Nutmeg: Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree into powder. The spice has a distinctive pungent fragrance and a warm, slightly sweet taste.

Baked Oatmeal

The first time I made baked oatmeal I know I would be making it again and again. This recipe is simple enough to throw together any day of the week as long as you have the 40 minutes it takes to bake.

Baked oatmeal freezes really well, just cool the oatmeal completely and slice into 4-6 portions and wrap in place wrap, store in a freezer safe bag. Simply defrost the oatmeal in the refrigerator overnight and heat in the microwave.

Baking Apples

The most common baking apples I enjoy cooking with are Janagold, Honeycrisp, Braeburn, and Pink Lady. They hold their shape well when cooked and have a pleasant flavor.

Baking Pears

Look for Bartlett or Bosc pears when you are planning on cooking with them

This sweet potato oatmeal tastes like sweet potato pie!

Yield: 6

Author: Telly Smith

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Sweet Potato Baked Oatmeal

Breakfast that tastes like sweet potato pie!

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

Ingredients

• 2 cups + 2 tablespoons old fashioned rolled oats, divided 
• 1/2 cup brown sugar 
• 1/2 cup raisins 
• 1 teaspoons baking powder 
• 2 teaspoons cinnamon 
• 1 teaspoon nutmeg 
• 1/2 teaspoon cloves 
• 1/2 teaspoon salt 
• 1 egg 
• 1 teaspoon vanilla 
• 4 tablespoons butter, melted 
• 1/2 cup mashed sweet potatoes 
• 1 1/2 cup milk 
• 1/4 cup pecans 

Instructions

1. Heat your oven to 325 degrees. 
2. Butter a 8-9 inch pan.
3. Combine oats, brown sugar, raisins, baking powder, cinnamon, nutmeg, cloves and salt and stir well. 
4. Add the egg, vanilla, butter, mashed sweet potatoes and milk. 
5. Stir until everything is well combined. 
6. Pour into the prepared pan and sprinkle the top with the reserved oats and pecans. 
7. Bake uncovered for 40 minutes 
8. Let the oatmeal cool for 5-10 before serving. 

Nutrition Facts

Calories

280.81

Fat (grams)

14.48

Sat. Fat (grams)

7.13

Carbs (grams)

35.74

Fiber (grams)

1.98

Net carbs

33.76

Sugar (grams)

28.54

Protein (grams)

4.52

Sodium (milligrams)

380.60

Cholesterol (grams)

59.82

This oatmeal highlights all the best parts of fall! Apples, pears, cranberries and maple syrup makes breakfast extra special.

Yield: 6

Author: Telly Smith

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Fall Harvest Baked Oatmeal

A burst of fall in a bowl

Prep time: 10 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 Hour

Ingredients

• 2 cups old fashioned rolled oats 
• 1/2 cup brown sugar 
• 3/4 cup pecans divided 
• 1/4 cup raisins 
• 1/4 cup dried cranberries 
• 1 teaspoon baking powder 
• 1/2 teaspoon salt 
• 2 teaspoons cinnamon
• 2 eggs, whisked 
• 2 cups milk 
• 1 teaspoon vanilla  
• 3 tablespoons Trader Joe's Organic Maple Butter or 2 tablespoons pure maple syrup 
• 1 apple, cut into 1/2 inch chunks 
• 1 pear, cut into 1/2 inch chunks 

Instructions

1. Heat your oven to 325 degrees.
2. Butter a 8-9 inch pan.
3. Combine oats, brown sugar, raisins, cranberries, baking powder, cinnamon and salt and stir well.
4. Add the eggs, vanilla, butter, maple butter or maple syrup  and milk.
5. Stir until everything is well combined.
6. Pour into the prepared pan.
7. Bake uncovered for 40 minutes.
8. Let the oatmeal cool for 5-10 before serving.
9. Serve with an additional drizzle of maple butter or syrup. 

Nutrition Facts

Calories

419.49

Fat (grams)

15.62

Sat. Fat (grams)

3.38

Carbs (grams)

64.00

Fiber (grams)

6.68

Net carbs

57.32

Sugar (grams)

38.65

Protein (grams)

10.06

Sodium (milligrams)

340.64

Cholesterol (grams)

71.15

Vanilla Chi Pancakes

These delicious whole wheat pancakes are lightly sweetened with honey but get the bulk of their flavor from vanilla chi tea that is steeped in warm milk. Enjoy these pancakes with your favorite syrup or the suggested toppings in the recipe. Either way, these pancakes are perfect for chilly mornings!

Yield: 6

Author: Telly Smith

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Vanilla Chi Pancakes

These pancakes are sure to be a weekend breakfast treat! `

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 1 cup milk of choice, warm 
• 2 vanilla chi bags 
• 1 cup white whole wheat flour 
• 2 tablespoons almond flour (optional) 
• 1 1/2 teaspoons baking powder 
• 1/4 teaspoon salt 
• 1 egg, lightly beaten 
• 2 tablespoons butter, melted 
• 2 tablespoons honey 

Banana and Almond Topping

• 2 ripe bananas, sliced
• 1/4 cup toasted almonds
• Mild molasses 
• Cashew butter 

Apple and Pear Topping

• 1 apple, peeled, cored and cut into 1 inch chunks
• 1 Bartlett pear, peeled, cored and cut into 1 inch chunks 
• 2-4 tablespoons butter 
• 1 teaspoon cinnamon 
• 2-4 tablespoons maple syrup or 1/4 cup maple butter 

Instructions

1. Steep the tea in the milk while you prepare the rest of the ingredients. 
2. in a medium bowl sift together the flour, almond flour, salt, and baking powder.
3. When the milk is cool whisk in the egg, honey and butter. 
4. Pour the wet ingredients into the dry and stir gently, a few lumps are to be expected, do not over mix or your pancakes will be tough. 
5. Let the batter rest for 10 minutes. 
6. Heat a large non stick skillet over medium heat, when the pan is hot add about 1/3 of a cup of the batter. 
7. Let the pancakes cook until you see the bubbles bursting at the surface, around 2-3 minutes per side. 

To make the banana almond topping

1. Toast almonds in a small pan over medium heat until fragrant, about 4 minutes, stirring consistently.
2. Top pancake with  a tablespoon on cashew butter, a drizzle of molasses, top with banana slices and a sprinkle of toasted almonds. 

To make the apple and pear topping

1. In a dry pan under medium heat toast pecans for 4-5 minutes stirring frequently. 
2. Melt butter in medium pan over medium heat 
3. Add apples and pears and cook for about 5 minutes until the fruit is soft. 
4. Add cinnamon and maple syrup and cook for an additional 4 minutes. 

Notes:

This recipe doubles well.

Nutrition Facts

Calories

405.97

Fat (grams)

10.31

Sat. Fat (grams)

3.66

Carbs (grams)

75.36

Fiber (grams)

4.10

Net carbs

71.27

Sugar (grams)

55.29

Protein (grams)

7.22

Sodium (milligrams)

322.03

Cholesterol (grams)

44.43