Fall is here! Therefore, my bestie, roommate and ofttimes collaborator got super excited about making an autumnal breakfast. In fact, we were so excited about the arrival of pumpkin spice and orange coloured foods that we designed two beautiful breakfast options for you.
Firstly, we have the hearty autumnal breakfast bowl by Grace Doyle. This bowl tastes exactly like pumpkin pie. It is way too delicious. Furthermore, the raw oats, crunchy seeds, nut butter and dried berries will give you lots of energy for a busy fall day. It also takes about one minute to prepare so if you’re a student or workaholic in search of a healthy, quick breakfast, this will do the trick.
Secondly, we have my whole wheat pumpkin pancakes with orange zest. These are also fairly hearty because they’re made with oat milk and pumpkin. They will keep you feeling especially full and satisfy your morning sweet tooth. They are especially delicious served with nuts, seeds, coconut, maple syrup or vegan whipped cream. Toppings are basically the best part of pancakes so don’t hold back.
If you enjoyed these autumnal breakfast options subscribe to the blog via the sidebar, follow me @diningtoknow or like my Facebook page so you can keep up with all my happenings. More recipes to come…did someone say spooky pasta?
Hearty Autumnal Breakfast Bowl
- 1/3 cup oats
- 1/2 tsp. pumpkin spice (we sourced ours from bulk barn)
- 1/4 cup pumpkin purée
- 2 tbsp. pecans
- 2 tbsp. dried cranberries
- 1 heaping tbsp. each desiccated coconut, pepitas and almond butter
- 1 tsp. maple syrup (or more if you like it sweet!)
- chia seeds for garnish
- Toss together your oats and pumpkin spice.
- Arrange all ingredients artfully in a bowl.
- Stir together everything- ruining your artful arrangement- and consume.
Whole-Wheat Pumpkin Pancakes with Orange Zest
- 1 cup whole wheat pastry flour
- 2 tsp. baking powder
- 2 tbsp. brown sugar
- 1/2 tsp. cinnamon
- zest from 1/2 an orange
- 1/3 cup pumpkin purée
- 1½ cups non-dairy milk
- 1/4 tsp. pure vanilla extract
- Combine all dry ingredients in a large mixing bowl. Sifting the dry ingredients always helps to achieve a smoother batter.
- Combine all wet ingredients in a small mixing bowl.
- Add wet mix to dry mix and combine.
- Dollop a 1/4 cup of mixture into a non-stick pan. Cook over medium heat until golden brown. Pumpkin pancake batter is a little different than your usual pancake batter so you may find it helpful to spread the batter out into a circular shape in the pan using the back of a spoon. I just find it rather thick with the pumpkin. You can also add more milk if your batter is super thick.
- Serve with maple syrup and toppings of your choice.