Just because the pumpkin spice latte is everywhere—everywhere—this time of year doesn't mean there's no escape. You can still get your sweet and toasty pumpkin fix in the morning, all season long, without resorting to the predictable PSL. These five easy breakfast recipes incorporate your favorite fall flavors in everything from a roasted pumpkin omelet to a sweet pumpkin smoothie, to a coffee-oatmeal-pumpkin creation that just might completely redefine your fall breakfast routine. Recipes and photos by Rachel Johnson.
Savory Roasted Pumpkin Omelet
(Makes: 1 omelet)
Preheat oven to 350F. Using a very sharp knife and a steady hand, cut 1 small sugar pie pumpkin in half. Remove seeds and discard. Set pumpkin halves on a foil lined baking sheet, skin side down. Spray flesh with cooking spray and sprinkle with 1 teaspoon ground cumin, 1 teaspoon kosher salt, and 1 teaspoon paprika. Roast 45 minutes, or until fork tender. Scoop out flesh, discard skin, and reserve 1/3 cup pumpkin, saving excess for another use. In a bowl, whisk together 2 large eggs, 1 tablespoon whole milk, and 1/2 teaspoon kosher salt. Set a small saute pan over medium-low heat and melt 1 teaspoon unsalted butter. Pour egg mixture into the pan and let cook until the edges are set. Chop pumpkin and add to middle of egg mixture. Top with 1/2 ounce goat cheese and 1 teaspoon chopped Italian parsley. Carefully fold the omelette over with a rubber spatula and cover to cook through. Remove from pan and serve garnished with more Italian parsley, if desired.
Toast 1 slice rye bread (or other preferred breakfast bread, such as Cranberry Walnut or Whole Wheat) in the toaster to desired doneness. While bread is toasting, stir together 1 tablespoon pureed pumpkin, 1 tablespoon softened cream cheese, 1 teaspoon maple syrup, and 1/2 teaspoon cinnamon. Spread toast with pumpkin mixture and top with 1 teaspoon pumpkin seeds (pepitas) and ¼ teaspoon turbinado sugar, if desired.
Pumpkin Oatmeal Latte
(Makes: 1 serving)
Prepare 1 package plain microwaveable oatmeal to package directions. Stir 1 tablespoon pumpkin puree, 2 teaspoons brown sugar and ½ teaspoon pumpkin pie spice into oatmeal. Make 1 cup of coffee with preferred method and stir in 2 teaspoons maple syrup. In a small mason jar, shake ¼ cup low fat milk vigorously. Remove cap and immediately microwave for 30 seconds. Pour coffee over oatmeal and top with milk foam. Add 1 teaspoon slivered almonds and dust with more pumpkin pie spice, if desired.
Overnight Pumpkin Bulgur Bowl
Combine 1 cup uncooked bulgur wheat and 1-½ cup whole milk in a bowl. Cover and let sit overnight in the refrigerator. In the morning, stir in 1 tablespoon pumpkin butter, 1 tablespoon peanut butter, 1 teaspoon chopped walnuts, and 10 golden raisins.
(Makes: 1 serving)
Add 1 large frozen banana*, 1 tablespoon almond butter, 2 tablespoons pumpkin puree, ½ teaspoon cinnamon, and 1 cup almond milk to a blender. Blend until smooth. Add more almond milk to thin the smoothie, if necessary. *If you don’t have frozen bananas, add 6 ice cubes in addition to the banana.
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