Start Your Day the Right Way with 5 Fall-Inspired Breakfast Recipes
There’s just something about fall flavors, ya know? Whether it’s cinnamon and apples, hearty squashes, or pumpkin-spiced everything, fall has a flavor that’s all its own. And there’s no meal that embraces everything that fall has to offer quite like breakfast. Whether you’re in the mood for something sweet, savory, or a combination of the two, fall flavors and breakfast are a match made in Heaven. So why not get your day started right with these 5 macro-friendly breakfast recipes full of everything you love about fall.
Whole-Grain Cinnamon-Apple Pancakes
2 medium Gala or Honeycrisp apples, peeled and cored
2 tablespoons unsalted butter
2 tablespoons maple syrup
1 1/4 teaspoons ground cinnamon, divided
3/4 cup (90g) white whole-wheat flour
2/3 cup (60g) quick-cooking oats
2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup (235g) plain fat-free Greek yogurt
1 teaspoon vanilla extract
1 large egg
Cut one apple in half, shred, and set aside. Dice remaining 1 1/2 apples. In a small saucepan over medium heat, melt butter. Stir in diced apple and 1/4 cup (59ml) water. Cover and cook until the apple is tender (10–12 minutes). Stir in maple syrup and 1/4 teaspoon cinnamon (this will become the apple topping).
In a large bowl, stir together flour, oats, baking powder, sugar, salt, baking soda, and the remaining 1 teaspoon of cinnamon. In a medium bowl, whisk together yogurt, remaining 1/2 cup (118ml) water, vanilla and egg. Add yogurt mixture and shredded apple to flour mixture, and stir until just combined.
Heat a large, non-stick skillet over medium heat. Spoon a 1/4 cup of batter per pancake onto the hot surface. Cook until tops are dotted with bubbles and edges look cooked (3–4 minutes), before turning and cooking 2–3 minutes on the opposite side.
Top pancakes with apple topping.
Serves: 4 | Serving Size: 3 pancakes and 1/4 cup apple topping
1/4 cup (60g) canned pumpkin puree (certified gluten-free, if necessary)
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
2 tablespoons honey
In a saucepan, combine milk and water and heat over medium-low heat for 2–3 minutes.
Add oats, pumpkin puree, vanilla extract, salt, and pumpkin pie spice to the pot, then stir until well combined. Allow the oatmeal to simmer for 2–3 minutes. (Pro tip: If the oatmeal is too thick, stir in a tablespoon of water at a time until it reaches the desired consistency.)
Add honey, and stir. Enjoy!
Serves: 4 | Serving Size: 1 cup oatmeal (230 grams)
100% Coconut or olive oil cooking spray (look for cooking spray with no propellant)
2 tablespoons sugar
1/2 teaspoon cinnamon
Preheat oven to 350°F.
Combine the apple cider and apples in a small saucepan and bring to a boil over medium-high heat. Simmer, stirring occasionally, until cider is absorbed by the apples, about 10 minutes. Pour into a small bowl and refrigerate until cool, 10 minutes.
Whisk together the flour, sugar, pie spice, cardamom, and salt in a large bowl. In a medium bowl, whisk together egg, milk, and vanilla. Combine the wet ingredients with the dry, then add the reduced apple cider mixture and butter or coconut oil, and stir with a rubber spatula until just combined.
Spray a muffin pan with cooking spray and spoon the batter into the pan, filling the wells 3/4 full. (Pro tip: The batter will be pretty thin – a small ice cream scoop makes it easy to portion the batter.)
Bake until the tops of the muffins are dry and golden brown, 15–18 minutes. Remove from oven and let cool for 10 minutes before removing from pan.
For the topping, combine sugar and cinnamon in a small bowl. Mist each muffin with cooking spray and dip tops in the sugar. Serve warm or keep in an airtight container at room temperature for up to 2 days.
Preheat the oven to 425°F. Spray a 12-well muffin tin with cooking spray.
Wash the spaghetti squash, and use a knife to poke 8–10 holes into it. Place squash into a microwaveable dish. Microwave for 7 minutes; turn over and microwave for an additional 7 minutes. Allow squash to cool for 5 minutes. Cut off the ends of the squash and cut in half. Remove seeds, and use a fork to scrape pulp into a mesh strainer. Press down on squash pulp to drain liquid.
Heat cooking oil in a medium skillet on medium-low heat. Reserve a handful of green onions for garnish. Add remaining onions to the pan, and sauté for about 5 minutes, or until soft.
Put squash, green onions, egg whites, salt, pepper, flour and cheese into mixing bowl. Combine until well mixed. Evenly divide mixture into 8–10 muffin-tin wells (depending on size of your squash). Press down on the bottom and sides of each well to create a “nest.” Bake for 15 minutes, until the edges become golden and crispy.
Reduce the heat to 375°F. Remove muffin tin from oven, and carefully crack 1 egg into each well. Bake an additional 10–12 minutes, or longer depending on how you like your eggs. Garnish with green onions, and serve immediately.
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