3 Delicious, Nutritious Pumpkin Breakfast Recipes

Written by Bella Bucchiotti

If you’re at all like us, we have pumpkin on the brain! Judging by how much you liked the pumpkin spice smoothie recipe, you are craving the fall favorite flavor too. The cravings are definitely in full force. Sure, pumpkin pies are on our minds right now. But in an effort to stay healthy, we have three delicious, nutritious pumpkin breakfast recipes to share with you today.These three (smashing) pumpkin recipes will have you feeling pumpkin, spice and everything nice before you know it.

Cranberry Pumpkin Bites

First, let’s start with these tasty breakfast energy bites. These are absolutely perfect for taking to go and pairing with your morning coffee, particularly a pumpkin spice latte! They are packed full of seasonal flavor and totally guilt free.

Ingredients

• 1 1/2 cups oats (old-fashioned rolled)
• 1/3 cup canned pumpkin puree
• 1/3 cup dried cranberries
• 1/2 cup pumpkin seeds
• 1/2 Tsp. ginger, ground
• 1/2 Tsp. cinnamon, ground
• 1/2 Tsp. nutmeg, ground
• 1/2 cup honey

Directions

Place parchment paper on a baking sheet. Set aside.

Combine all the ingredients in a bowl and mix thoroughly.

Make 1-inch balls with mixture and set on baking sheet. Wet hands slightly if sticking.

Refrigerate for 30 to 40 minutes to set. Store in the fridge.

Pumpkin Oatmeal

Oatmeal is the classic comfort breakfast food. In fact, Carrie tells me it is her favorite breakfast. And this version has a delicious pumpkin twist. Although you can omit the toppings, you won’t want to do so because the flavor combination is simply amazing.

Ingredients

• 1 cup oats (old-fashioned rolled)
• 1 3/4 cups milk, or non-dairy alternative
• 1/4 cup canned pumpkin puree
• 1/2 teaspoon cinnamon, ground
• 1/4 teaspoon nutmeg, ground

Toppings:

• 1/2 cup chopped pecans
• 1/4 cup dried cranberries
• 1 Tsp. chia seeds

Directions

Mix together the oats and milk in a saucepan over medium heat. Boil and then reduce heat and simmer for about 5 minutes. Stir occasionally. Stir in pumpkin, cinnamon and nutmeg and heat for about 1 to 2 minutes. Place in bowl and top with pecans, cranberries and chia seeds.

Pumpkin French Toast Bake

While this one may be less nutritious than the other two, we included it anyway, as it is scrumptiously delicious! This breakfast bake is easy to make the night before and then just pop in the oven before your guests awake. Beware, though… It tastes so good that they will request it the next morning, too!

Ingredients

• 1 French bread loaf, cut into medium size cubes
• 2 Cups milk
• 1/2 Cup heavy cream
• 1 Cup granulated sugar
• 6 Eggs
• 1 Cup canned pumpkin puree
• 1/2 Tsp. ginger, ground
• 1/2 Tsp. cinnamon, ground
• 1/2 Tsp. nutmeg, ground

Toppings:

• 1/2 Cup brown sugar
• 1/2 Cup butter, melted
• 1/2 Cup all purpose flour
• 1/3 Cup Pecans, chopped

Optional: Caramel drizzle

Directions

Spray pan with cooking spray. Set aside. Place the diced bread inside the baking pan and then set aside. In a bowl, combine all the ingredients. Pour over the bread into the baking pan. Cover and refrigerate overnight. Preheat oven to 350 degrees F.

For the topping, combine the all the ingredients in a bowl. Layer on top of the French toast bake.

Bake for 50 to 60 minutes or until thoroughly cooked. If it looks like it is browning too fast, tent with foil. Cool for 10 minutes and then drizzle on caramel drizzle just prior to serving.

In Closing

Try these out, and let us know what you think. Also, we’d love to hear if you have any fall breakfast favorites!