As summer winds down, we’ll be squeezing in as many cookouts, frozen drinks, and days by the pool as possible. But instead of mourning our beloved nice creams (which we’ll still eat in the winter, let’s be real), we’ve starting looking toward fall—the land of pumpkin spice and everything nice. With pumpkin, apple, and cinnamon stepping into the spotlight, you can forget your summer blues. It’s time to get cozy.
I know that Starbucks loaf is looking mighty tempting, but you’ll feel way better if you make your own. This recipe uses Greek yogurt and pumpkin purée instead of butter and oil, which also makes the bread super moist. Cinnamon and nutmeg give it an extra fall boost.
Nothing says fall like a big bowl of soup on the first slightly chilly day. This protein-filled vegetarian pot has squash, quinoa, peppers, and beans, plus cinnamon, paprika, and garlic to make it smell amazing.
Stock up on pumpkin purée now—these pancakes are going to become a fall weekend staple. They’re made with canned pumpkin, bananas, eggs, and honey, and either 1/2 cup flour or a mix of flour and protein powder.
Mix quinoa and homemade applesauce, and you’ve got this delicious breakfast bowl. Boil apples, water, and quinoa, then stir in cinnamon and a little peanut or almond butter. Drizzle with honey, add a touch more cinnamon (because you can never have too much), and dig in.
This recipe would be perfect as a Thanksgiving side dish, so you might as well help your fam out and give it a test run a few times first. It blends all the best autumn ingredients, including butternut squash, cranberries, and those pumpkin seeds you saved from your first pumpkin patch outing.
If sweet potatoes are part of your daily diet (and we assume they are), you’ll love this seasonal version. Combine sweet potatoes, cranberries, coconut oil, and maple syrup, then sprinkle with cinnamon and bake for about 45 minutes. If sweet potato fries with a burger are the summer staple, these are for the fall.
Oatmeal is one of those meals that should take two minutes to make, but when you factor in rummaging through the cupboards for oats, picking out a few toppings, and heating it up, it can get complicated (it’s OK, 7 a.m. is hard for everyone). Overnight oats are one solution, but this baked version works too. After you cook, just slice and serve.
Sage, rosemary, and thyme are quintessential fall herbs. Seriously, your house is about to smell like Thanksgiving morning. Add ’em to pork chops, chicken stock, thinly sliced apples, and onions, and let it simmer.
These healthy oat cookies are ideal to stash in your purse or backpack to beat a midday sugar craving. They’re made with pumpkin purée, oats, and stevia (or honey), but you can add nuts, chocolate chips, or dried fruit to add your unique touch/impress your guests.