Although vegan pumpkin pie smoothie seems like a seasonal indulgence, all the good fats from the coconut milk and yogurt and the fiber from the pumpkin puree still make this a much better breakfast or afternoon snack than any pumpkin-flavored product or processed treat you could pick up at the store. If you love pumpkin year-round, this is going to be your go-to smoothie no matter what month it is.

Ingredients:

• 6 Tbsp canned pumpkin, frozen overnight in an ice cube tray
• 3/4 cup coconut milk (from a can)
• 1 Medjool date, pitted
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• Pinch ground cloves
• Pinch kosher salt
• Coconut yogurt, for serving (optional)

Instructions:

1. Combine all ingredients in a blender and puree until smooth.
2. Top with coconut yogurt if desired.

The vanilla-bourbon flavor combo is perfect for warm, cozy fall vibes, and this particular recipe is great because it keeps the sugar count relatively low compared to your typical French toast recipe. This vanilla-bourbon French toast version forgoes cream for milk, a deluge of sugar for vanilla, and a slug of bourbon. It's still a pretty French toast recipe to start your day, but at least you won't need a nap afterward.

Ingredients:

• 4 eggs
• 1 1⁄2 cups 2% milk
• 1⁄4 cup bourbon
• 1 tsp vanilla extract
• 1 Tbsp sugar
• 1⁄4 tsp ground nutmeg
• 1 loaf of day-old country bread, preferably whole wheat, cut into 8 slices
• Butter for the pan
• Maple or agave syrup for serving

Instructions:

1. Preheat the oven to 225°F.
2. Combine the eggs, milk, bourbon, vanilla, sugar, and nutmeg in a shallow baking dish and whisk to combine.
3. Soak each slice of bread for 30 seconds, turning once, before cooking.
4. Heat a large cast-iron skillet or nonstick pan over medium heat.
5. Melt a small pat of butter in the pan, enough to coat the surface.
6. Add 2 to 4 slices of the soaked bread and cook for about 3 minutes, until a deep brown crust forms.
7. Flip the bread and continue cooking for another 2 to 3 minutes, until golden brown and firm to the touch.
8. Keep the cooked French toast in the oven while you work through the rest of the batch.
9. Serve with warm syrup and a dusting of powdered sugar, if you like.

Baking bread is one of the best ways to get in the fall spirit. The best-ever banana bread recipe is easy to make, lower in sugar, and absolutely delicious. A slice of this will treat you well at breakfast and will still provide you with the nutrients of banana that other banana bread recipes tend to drown out with too many heavily caloric ingredients. Toast it up and serve with a bit of whipped cream for a true treat.

Ingredients:

• 4 very ripe bananas, peeled and mashed (about 2 cups)
• 1⁄2 cup Greek-style yogurt
• 4 Tbsp butter, melted
• 2 large eggs
• 1 tsp vanilla
• 2 cups flour
• 3⁄4 cup sugar
• 1⁄2 cup toasted walnuts, coarsely chopped
• 1 tsp baking soda
• 1 tsp baking powder
• 1⁄2 tsp ground cinnamon
• 1⁄2 tsp salt

Instructions:

1. Preheat the oven to 350°F. Butter a 9" x 5" x 3" loaf pan.
2. Combine the bananas, yogurt, butter, eggs, and vanilla in a large mixing bowl, stirring to blend. In a separate bowl, mix together the flour, sugar, walnuts, baking soda, baking powder, cinnamon, and salt. Gently fold the dry ingredients into the wet banana mixture, and stir until fully incorporated.
3. Scrape the batter into the prepared pan.
4. Bake on a low oven rack for about 50 minutes, until a toothpick inserted into the center of the bread comes out clean. Let cool for 5 minutes in the pan.
5. Eat warm or at room temperature.

Cozy up your breakfast or snack routine with a seasonal take on the coconut pumpkin smoothie bowl. The base of this vibrant smoothie is a dance of pumpkin and coconut flavors by way of pumpkin puree, pumpkin pie spice, coconut milk, and coconut yogurt. This recipe not only satisfies your fall-flavored cravings, but provides you with protein, fiber, healthy fats, and antioxidants.

Ingredients:

• 1 cup canned pumpkin
• 1/2 cup light canned coconut milk
• 1 5- to 6-oz container coconut-flavor low-fat Greek yogurt
• 2 Tbsp pure maple syrup
• 1/2 tsp pumpkin pie spice
• 2 bananas, sliced, half the slices frozen
• 1 cup ice cubes
• 1/4 cup raw pepita seeds
• 1/4 cup dried cranberries
• 2 Tbsp toasted coconut chips
• 2 tsp chia seeds

Instructions:

1. In a blender, combine pumpkin, coconut milk, yogurt, maple syrup, pumpkin pie spice, frozen banana slices, and ice cubes. Cover and blend until smooth.
2. Pour the smoothie into four bowls. Top with the remaining banana slices, pepitas, cranberries, coconut chips, and chia seeds.

Looking for new fruit to add to your smoothie routine? Try pears! Bartlett pears are perfect for smoothies since they become soft and juicy when ripe. They're an excellent source of fiber and a good source of vitamin C. Oats provide a creamy and sweet smoothie base, whether you're adding them directly to the smoothie or using a plant-based oat beverage. Cardamom is a spice predominantly used in desserts. With an aroma of sweet, spiced wood that's also reminiscent of fennel, it provides a punchy dessert-like aroma. All make up the pear cardamom oats smoothie, which is easy to make and packed full of your flavor.

Ingredients:

• 2 pears
• 6 cardamom pods
• 500 ml oat milk
• 100 g natural yogurt
• 2 teaspoons runny honey
• 2 teaspoons of bee pollen

Instructions:

1. The night before you want to make your smoothie, peel, and core the pears. Pop them into the freezer.
2. Open the cardamom pods and extract the seeds, then crush them up in a pestle and mortar.
3. Tip the crushed seeds into a blender, then add the frozen pears, oat milk, yogurt, and honey. Blitz until smooth.
4. Divide between two glasses and sprinkle over the bee pollen.

These spicy pumpkin parfaits are a great way to cozy up with your favorite fall flavors. Layering parfaits in pint-size canning jars like Mason jars is a genius way to prep your meals the day before and store them sealed in the refrigerator for up to three days. The jar can double as a to-go container as well, so you can enjoy your pumpkin parfait anywhere. Plus, thanks to a kick of heat from cayenne pepper, these parfaits are perfect for spice lovers!

Ingredients:

• 1 15-oz can of pumpkin
• 2 cups vanilla-flavor fat-free Greek yogurt
• 1/2 tsp ground cinnamon
• 1/2 tsp orange zest
• 1 1/2 cups granola with pumpkin seeds
• 1/8 tsp cayenne pepper
• 4 tsp pure maple syrup

Instructions:

1. In a bowl, stir together pumpkin, 1/2 cup of the yogurt, and cinnamon. In another bowl, stir together the remaining yogurt and orange zest. In a third bowl, toss together the granola and cayenne pepper.
2. In four pint-size canning jars or parfait glasses, layer half of the pumpkin mixture and a third of the granola. Top with the yogurt mixture, another third of the granola, and the remaining pumpkin mixture. Finish with the remaining granola and drizzle with maple syrup.

Pancakes are an easy and comforting way to start your day, whether it's a slow Sunday or a busier Tuesday morning. This oatmeal pancake with cinnamon apples takes the nutrition up a notch by using fiber-filled oats, and its cinnamon apples help bring out its fall flavor notes. Perfect tasty, healthy, and filling breakfast you need in the morning.

Ingredients:

• 1 1⁄2 cups buttermilk
• 3⁄4 cup instant rolled oats
• 3⁄4 cup whole wheat flour
• 2 Tbsp milk
• 1 Tbsp melted butter
• 1 1⁄2 tsp baking powder
• 1⁄2 tsp baking soda
• Pinch of cinnamon (plus 1⁄8 tsp for the apples)
• Pinch of nutmeg
• 1 Granny Smith apple, peeled, cored, and chopped
• 1⁄2 cup apple juice
• 2 Tbsp brown sugar
• Butter or cooking spray
• Confectioners' sugar

Instructions:

1. In a large mixing bowl, combine the buttermilk, oats, flour, milk, butter, baking powder, baking soda, a pinch of cinnamon, and nutmeg. Stir to gently combine, then set aside to rest for a few minutes.
2. Combine the apple, apple juice, brown sugar, and remaining 1⁄8 teaspoon cinnamon in a small saucepan and bring to a simmer. Cook until the apple has softened and the liquid has thickened.
3. Preheat the oven to 200°F. Heat a large nonstick or cast-iron skillet over medium heat. Adding a bit of butter or cooking spray before each round, scoop 1⁄4-cup portions of batter into the skillet and use a spatula to spread into thin, even circles. Cook until small bubbles form in the top of the batter, 2 to 3 minutes, then flip and cook for another 2 minutes. Keep pancakes warm in the oven while you finish cooking. Serve topped with warm apples and a bit of confectioner' sugar, if you like.
   

These tiny breakfast pizzas are easy to make on busy mornings, and we know fall brings out the busiest schedules with things like school starting again, football, holiday parties, and traveling. These are not only easy to prepare, but they're tasty enough for the whole family to enjoy.

Ingredients:

• 13.8-ounce tube refrigerated pizza crust
• 2 Tablespoons olive oil
• 8 large eggs
• 1 teaspoon salt
• ½ teaspoon pepper
• ⅓ cup milk
• 2 Tablespoons salted butter
• 15-ounce can of Libby's Country Sausage Gravy
• 2 cups shredded Colby jack cheese
• ½ cup real bacon pieces
  

Instructions:

1. Preheat the oven to 425F degrees. Spray a large baking sheet (10"x 15") with nonstick cooking spray.
2. Spread the pizza crust into the pan. Stretch it out to all the edges. Brush olive oil evenly on top of the crust. Poke the crust really well with a fork (this will keep it from puffing up too much.)
3. Bake the crust for about 7 minutes on a middle rack. It should just start to be getting very light brown in color.
4. While the crust is baking, start making the scrambled eggs. In a medium-sized bowl, add eggs, salt, pepper, and milk. Whisk eggs really well for at least 2 minutes to combine.
5. Preheat a pan on low to medium heat. Add butter. Once butter is melted, pour in the egg mixture. Gently scramble the eggs. The key to good scrambled eggs is to not cook them too fast or else they get rubbery. So just slowly move the eggs around until softly scrambled and fluffy. Turn off the heat.
6. When the crust is ready, remove it from the oven. Spread the sausage gravy evenly over the crust.
7. Top the sausage gravy with scrambled eggs. Then top the eggs with shredded cheese. Finally, sprinkle the bacon pieces evenly over the cheese.
8. Place the baking pan back into the oven (middle rack) and cook at 425F degrees for another 6-7 minutes until everything is warmed through and the cheese is melted.
9. Slice into 12 slices. Then serve while warm.

If you're a fan of chai, you'll love this smoothie in the morning. Chai tea and oats smoothie is the perfect combination of warming spices that taste like fall in every sip. This smoothie is simple and uses only chai, water, banana, and oats, so you may want to pair it with a protein source like Greek yogurt or lean chicken sausage.

Ingredients:

• 2 cups (480 ml) brewed chai tea
• 2 cups (480 ml) almond milk
• 4 (480 g) small bananas, peeled
• ½ cup (40 g) rolled oats
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ cup (70 g) ice cubes

Instructions:

1. Place ingredients into the Vitamix container in the order listed and secure the lid.
2. Start the blender at its lowest speed, then quickly increase it to its highest speed. Blend for 45 seconds or until desired consistency is reached.

Crunchy, salty, and golden brown, this Whole30 butternut squash hash is just as good for dinner or lunch as it is for breakfast. Sausage makes it filling enough to start your day, but you can also top it with a fried or poached egg if you want even more protein and heft to the meal. Don't skip the fennel and tarragon—both brighten up the dish considerably with herby flavor.

Ingredients:

• 2 Tbsp ghee
• 1 clove of garlic, minced
• 2 cups butternut squash cubes
• 1 cup chopped celery
• 1/2 tsp fennel seeds
• 1/2 tsp minced fresh tarragon
• 1/2 lb Whole30-compliant sausage, or Whole30 Blackberry Sage Breakfast Sausage
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large skillet, heat the ghee. Add the garlic and cook until fragrant.
2. Add the butternut squash, celery, fennel seeds, and tarragon, and cook for 5 minutes.
3. Crumble the sausage and add it to the pan with the salt and pepper. Cook, stirring occasionally until the sausage is golden and cooked through.