On a chilly fall morning, the last thing you may want to do is crawl out from under your warm covers. And the thought of stepping into your cold kitchen to prepare a full breakfast? Forget it!
But we’re taking the dread out of your morning meal prep with three simple, nourishing breakfasts from the talented cooks at LiveEatLearn.com and we added some extra autumn-inspired deliciousness to warm you up and fill your belly when it’s chilly outside.
1. Crockpot Steel Cut Oats & Butternut Squash
Nothing says cozy like a crockpot meal! This recipe will not only fill your home with the wonderful smells of fall but even better, it'll do all the work while you're sleeping.
- 2 cups of organic butternut squash (peeled, reseeded, and chopped)
- 1 cup of organic, non-GMO steel cut oats
- 1/4 cup of organic maple syrup
- 1 tsp. cinnamon
- 1/2 tsp. Celtic Sea Salt
- 1/2 tsp. vanilla
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground ginger
- 3 cups water
- Optional toppings: Pecans, almonds, full-fat coconut milk
Add all the ingredients, except the optional toppings, into your slow cooker. Give it a quick stir. Then, cook it on low for 6 to 8 hours, or on high for 5 to 7 hours. The recipe is done once the oats are soft and the butternut squash is tender.
Once done, use a large spatula to mash up the butternut squash. Then give it one final stir before serving with your toppings.
Tip: The butternut squash will provide a natural sweetness, so feel free to adjust or leave out the maple syrup.
2. Sweet Potato and Spinach Breakfast Skillet
This veggie-packed breakfast is perfect if you need a quick fill-up while on the go. Prep the ingredients the night before, so you can whip up this hearty breakfast in less than 30 minutes!
- 1 Tbsp. olive oil
- 1 sweet potato, diced
- 1/2 red onion, diced
- 1 bell pepper, diced (you can use any color!)
- 2 cloves of garlic, minced
- 1 cup of spinach
- 1/2 cup of uncooked quinoa
- 1 cup of vegetable broth
- 4 eggs prepared in your favorite way
Heat the olive oil in a skillet over medium-level heat. Add in all the veggies, except the spinach. Toss, cover, and cook for about 10 minutes (or until the sweet potatoes are a smidge soft). If you like your food a bit more spicy, you can toss in a poblano chili!
Then, add the spinach and cook until it’s wilted down. This will take just a minute or two. Stir in the quinoa, add in the broth, and start to simmer. Cover and cook for about 10-15 minutes, or until the quinoa is cooked.
Top the veggie skillet with your eggs and sprinkle with a little salt and pepper!
Tip: Throw in a sliced avocado for an extra creamy touch!
3. Oh My Pumpkin Smoothie
As you know, pumpkin is the humble mascot for the fall season! This healthy smoothie recipe is jam-packed with all of your fall favorites. Plus, the added jolt of coffee will give you an extra pep in your step.
- 1/2 cup of pumpkin puree
- 1/2 cup of raw milk or your favorite nut milk
- 1/2 cup of coffee
- 1 frozen and chopped banana
- 2 Tbsp. maple syrup
- 1 1/2 tsp. of pumpkin pie spice
Blend all the ingredients until it’s smooth and creamy. If you want a more intense pumpkin or spice flavor, add in more pumpkin pie spice or throw in an extra dash of cinnamon.
Tip: If you didn’t freeze your banana beforehand, that’s okay! Just add 1/2 cup of ice.
Cozy up With Breakfast This Fall
With a new season upon us, it's the perfect time to change up your recipes and try something new. And there's nothing better than a cozy breakfast that will leave you feeling warm, full, and nourished for your day.
Give one of these recipes a try, and let us know what you think on our social media channel. Bon appetit!