As the crisp fall air settles in, it’s the perfect time to focus on warm, hearty breakfasts that not only satisfy but also prepare you for the day ahead. With homeschooling, work, and meal prep, breakfast needs to be simple yet satisfying, especially when you have a large family like mine. This week, I’ve crafted three easy, comforting, and wholesome breakfast recipes that are perfect for fall. Whether you’re rushing through a busy morning or enjoying a slower start to the day, these dishes can be prepped in advance to save you time and effort.
From the spicy warmth of Banana Ginger Blender Pancakes to the nourishing goodness of Peanut Butter Bars and the seasonal flavors of Pumpkin All Spice Muffins, these recipes will bring cozy vibes and delicious smells into your kitchen. My kids love waking up to the smell of fresh pancakes and warm spices, and I love knowing they’re starting their day with something nutritious.
Banana Ginger Blender Pancakes
These Banana Ginger Blender Pancakes are an effortless, delicious way to kickstart your fall mornings. Packed with the warming spice of ginger and the natural sweetness of bananas, they’re quick to make and perfect for meal prepping. Plus, ginger has digestive benefits, which makes this a perfect start to a busy day. My kids love the sweetness from the bananas, and the ginger adds a comforting warmth that makes these pancakes feel special.
Ingredients:
- 4 ripe bananas
- 1 cup coconut sugar
- 1 tsp baking soda
- 2 tbsp apple cider vinegar
- 2 tsp cinnamon
- 1 tbsp ginger powder
- 3 cups oats
- 2 tbsp oil (coconut or neutral oil works best)
- 1 cup water
Instructions:
- Add all ingredients to a blender and blend until smooth.
- Heat a skillet over medium heat and lightly grease with oil.
- Pour the batter onto the skillet, forming pancake shapes.
- Cook for about 2-3 minutes on each side, until golden brown and cooked through.
- Serve with your favorite toppings, such as maple syrup, nut butter, or fresh fruit.
Serving Suggestion:
We love topping these pancakes with sliced bananas and a drizzle of maple syrup, but feel free to customize them with your favorite fruits or nut butters. They freeze well, making them an excellent breakfast prep for the week ahead.
These pancakes are perfect for freezing and reheating throughout the week, making them an easy go-to breakfast for the family.
Lentil Egg
For a plant-based alternative to eggs, this Lentil Egg recipe is a fantastic addition to your breakfast routine. It’s full of protein and flavor, making it perfect for scrambles, quiches, or even breakfast burritos. Lentils are packed with nutrients like protein and fiber, making this dish a filling and nutritious option for busy mornings.
Ingredients:
- 3 cups soaked, rinsed, and drained lentils
- 1 cup water
- 1 1/2 tsp salt
- 2 tsp onion powder
- 1 tsp garlic powder
- 2 tsp paprika
- 1 tbsp nutritional yeast
- 1 tsp kala namak (optional, for an eggy flavor)
Instructions:
- Blend all ingredients in a food processor or blender until smooth.
- Cook the mixture in a skillet over medium heat, stirring occasionally, until the lentil egg thickens and reaches a scrambled egg-like consistency.
- Use the lentil egg in place of traditional eggs in your favorite breakfast dishes.
Tip: To avoid oil splatter while cooking, I recommend using a splash guard to keep your stovetop clean! Check out the splash guard I use here:
Serving Suggestion:
Serve this lentil egg scramble with toast and avocado for a hearty breakfast. It’s also great in a breakfast burrito or as a filling in quiches. The Lentil Egg is a versatile and nutritious substitute that’s easy to make and adds a great depth of flavor to any meal.
Peanut Butter Bars
If you’re a fan of quick, grab-and-go breakfasts or snacks, these Peanut Butter Bars will be your new favorite. They’re packed with protein and fiber to keep you energized all morning long. Plus, they’re perfect for meal prepping and can last in the fridge or freezer for those busy mornings when you need something filling and nutritious. My kids often grab a bar on their way to starting homeschool, and it keeps them satisfied until lunch.
Ingredients:
- 3/4 cup peanut butter (or 1 cup for a softer, chewier texture)
- 1/4 cup maple syrup or agave syrup
- 4 tbsp ground flax + 8 tbsp water (to make 4 flax eggs)
- 1/4 cup oil
- 1/2 cup water or plant milk of your choice
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup coconut sugar
- 1 cup flour (can reduce by 1/2 cup and replace with oat flour)
- 2 1/2 cups rolled oats
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- Optional: 1/2 cup chocolate chips, 1/4 cup chopped nuts, or 1/4 cup dried fruit
Instructions:
- Preheat your oven to 350°F (175°C).
- Mix the ground flax with water to create your flax eggs and let sit for 5 minutes.
- In a large bowl, combine the peanut butter, maple syrup, flax eggs, oil, water (or plant milk), almond and vanilla extracts, and coconut sugar.
- Fold in the flour, oats, baking soda, and apple cider vinegar until the mixture is well combined. If adding any optional ingredients like chocolate chips or nuts, fold them in now.
- Spread the batter into a parchment lined 9×9 baking dish and press it very firmly into the pan to ensure the bars hold together.
- Bake for 30-35 minutes, or until golden and firm.
- Let the bars cool completely before slicing to prevent crumbling.
These bars are perfect for meal prepping and can be stored in an airtight container for a quick, protein-packed breakfast.
Pumpkin All Spice Muffins (Oil Free)
Nothing says fall quite like the flavors of pumpkin and warm spices. These Pumpkin All Spice Muffins are a cozy treat perfect for breakfast or an afternoon snack. Packed with seasonal spices, they’re the perfect way to bring fall into your kitchen. I like to make a big batch and serve them with a little coconut cream or maple syrup on top.
Ingredients:
- 1/2 cup coconut milk (full-fat for richer flavor and moisture)
- 1 can pumpkin puree (15 oz)
- 1/2 to 3/4 cup water or plant milk of your choice (depending on thickness)
- 1 tsp all spice
- 1 tsp cinnamon
- 2 tbsp apple cider vinegar
- 1 tsp baking soda
- 1/2 cup coconut sugar (or maple syrup for extra moisture)
- 2 cups flour (all-purpose or gluten-free)
- Optional: 1 tsp vanilla extract, 1/2 cup chopped walnuts or pecans, or 1/4 cup raisins
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the coconut milk, pumpkin puree, and water (or plant milk). If you’re using maple syrup instead of coconut sugar, whisk it in here. Add the apple cider vinegar, which will react with the baking soda to help the muffins rise.
- In a separate bowl, mix together the flour, coconut sugar, all spice, cinnamon and baking soda.
- Slowly fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can make the muffins dense. If the batter seems too thick, add more water or plant milk, 1 tablespoon at a time.
- Optionally, fold in any mix-ins like nuts or raisins.
- Line or grease a muffin tin and fill each cup about 3/4 of the way full with the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Why This Recipe Works:
- Coconut milk provides richness and moisture.
- Apple cider vinegar reacts with the baking soda to create bubbles that help the muffins rise and become fluffy.
- Pumpkin puree adds moisture, so not much additional liquid is needed.
- Flour and baking powder give the muffins structure and lightness, while the combination of baking soda and vinegar creates air pockets for a fluffy texture.
- Optional mix-ins like nuts or dried fruit can add texture and flavor without compromising fluffiness.
This adjusted recipe should give you the perfect, fluffy vegan pumpkin muffins. Let me know how they turn out!
Serving Suggestion:
Top these muffins with a drizzle of maple syrup or enjoy them as they are with your favorite cup of tea or coffee. They’re the perfect companion to a cozy fall morning!
These muffins capture the essence of fall with each bite and can be made ahead for a convenient breakfast or snack.
For the recipe for cinnamon rolls please watch this video!
Conclusion
With these four breakfast recipes—Banana Ginger Blender Pancakes, Peanut Butter Bars, Pumpkin All Spice Muffins, and Lentil Egg—your fall mornings will be a breeze. Each recipe brings warmth, simplicity, and seasonal flavors to your kitchen, making meal prep easy and enjoyable. Whether you’re meal prepping for the week or just looking for a quick, nourishing breakfast, these recipes will keep you and your family satisfied. Be sure to check out the full video below, where I walk you through the process step-by-step. Happy cooking!
What’s your go-to breakfast for fall? Let me know in the comments how you customize these recipes for your family!
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