Cozy Fall Breakfast Eats That Hit Different—Lazy Mornings Done Right

When fall comes around and the days start getting shorter, it’s the perfect excuse to roll out of bed and dive into a super cozy breakfast. Let us tell you, our recipes will have you practically leaping out of bed! Imagine waking up to pumpkin cinnamon rolls, apple spice pancakes, or a hearty breakfast casserole.  They go so hard with a pumpkin spice latte, like, honestly, you might find yourself daydreaming about fall breakfasts all year long.

Grab your forks and get ready for a breakfast bonanza that’ll make you fall in love with mornings all over again because our recipes are straight-up fire! No cap.

Apple Cinnamon French Toast

Alright let’s talk about apple cinnamon French toast—a dish so good it might just make you ditch the snooze button. Here’s the lowdown on making this breakfast favourite.

Ingredients:

• 8 thick slices of brioche or challah bread
• 3 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon (plus extra for apples)
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter (plus more for frying)
• 2 large apples, peeled, cored, and thinly sliced
• 1/4 cup brown sugar
• 1/2 teaspoon ground nutmeg

Method:

1. Grab a skillet and melt 2 tablespoons of butter like no one’s looking. Toss in your thinly sliced apples, brown sugar, a dash of cinnamon (don’t be shy), and a pinch of nutmeg. Sauté until the apples are as soft as a cloud and coated in caramel goodness—in about 10 minutes. Set them aside. 
2. In a big bowl, whisk together eggs, milk, vanilla extract, a teaspoon of cinnamon, and a bit of salt. It’s French toast’s secret potion—smooth, creamy, and ready to transform your bread.
3. Dip each slice of bread into your custard concoction. Let it soak up the goodness, but don’t let it turn into mush. You want it nicely coated, not a soggy mess!
4. Heat a non-stick skillet over medium-low heat, add a dab of butter, and let it melt like your morning worries. Cook each slice of bread for 3-4 minutes on each side until it’s golden brown and crispy. Perfectly cooked toast. 
5. Pile on that apple mixture while it’s still warm, and you can also sprinkle a little extra cinnamon on top. Enjoy.

Pumpkin Pie Oatmeal 

Let’s chat about the breakfast that’s here to steal the spotlight: Pumpkin Pie Oatmeal. It’s the perfect way to say, ‘Good morning!’ to yourself. Here’s the scoop.

Ingredients:

• Oat Milk
• Water
• Pumpkin Puree
• Oats
• Pumpkin Pie Spice
• Coconut Sugar: Or brown sugar, if that’s your jam.

Now, if you’re a fan of the overnight oats trend (who isn’t?), here’s how to make it happen.

Method:

1. Combine equal parts oats and oat milk. For a touch of pumpkin, use pumpkin puree, a bit less—1/4 cup should do the trick. Throw in some yogurt and a tablespoon of coconut sugar and chia seeds for a nutritious boost.
2. In a pot, bring your mix to a gentle bubble over medium-high heat. Then, lower the heat and let it simmer for about 5-6 minutes, stirring occasionally.
3. Remove from heat and serve hot with your favorite toppings.

Chocolate Chip Pumpkin Pancakes with Whipped Maple Butter

You’ll be ready to leap out of  bed just to make these pumpkin pancakes that’ll make your mornings next-level delicious. Here’s how you can whip it up.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups buttermilk
• 3/4 cup pumpkin puree
• 2 eggs
• 4 tablespoons browned butter or melted butter
• 1 tablespoon maple syrup
• 2 teaspoons vanilla
• 1 cup semi-sweet chocolate chips

Method:

1. Grab a big bowl and toss in the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Give it a good whisk to mix everything together.
2. In another bowl, whisk together the buttermilk, pumpkin puree, eggs, melted butter, maple syrup, and vanilla extract. If your pumpkin puree is feeling chunky, blend everything together to make it smooth.
3. Pour your wet mix into the dry mix and stir until just combined. It’s okay if it’s a bit lumpy! Fold in those chocolate chips and let the batter chill out for about 10 minutes.
4. For the whipped maple butter, melt the butter and maple syrup in a small pan over medium heat. Let it bubble and thicken for 3-5 minutes. Then, get your mixer out (or just use some elbow grease) and whip it until it’s fluffy. A pinch of salt is the finishing touch.
5. Heat a skillet or griddle over medium heat. Add a dab of butter or use cooking spray to keep things non-stick. Pour about 1/4 cup of batter onto the hot surface and spread it into a circle. Cook until bubbles appear on top, then flip it over and cook until it’s golden brown.
6. Slather your pancakes with that dreamy whipped maple butter. Drizzle with extra maple syrup if you prefer extra sweetness.

Chai Spice Apple Dutch Baby with Honey Butter

We love a Dutch and baby and this Chai Spice Apple Dutch Baby right here is bursting with autumn flavours. Topped with honey butter, this will jet set you to a different dimension. Ready to wow your taste buds? Here’s how.

For the Chai Spice Mix:

• 1 tbsp ground cardamom
• ¼ tbsp ground clove
• ⅛ tbsp ground black pepper
• 2 tbsp ground cinnamon
• ½ tbsp ground ginger
• ½ tbsp ground fennel seeds

For the Honey Butter

• ¼ cup unsalted butter, softened
• 1-2 tbsp clover honey

For the Dutch Baby

• 2-3 large apples, thinly sliced
• 3 eggs
• ½ cup all-purpose flour
• ½ cup skim milk 
• ¼ tbsp coarse salt
• 1 ½ tbsp white sugar
• ½ tbsp vanilla extract
• ½ tbsp vanilla paste 
• 3 tbsp unsalted butter (for the pan)
• Powdered sugar, pomegranate seeds, walnuts, and pecans for garnish

Method:

1. Mix all the ingredients for the chai spice mix in a small bowl and set it aside. Whisk together the honey butter ingredients in another bowl and chill it in the fridge until you’re ready to serve.
2. Melt 3 tablespoons of butter in a large, oven-safe skillet over medium-high heat. Add the sliced apples and 2 teaspoons of the chai spice mix. Cook, stirring occasionally, until the apples start to soften—about 4-5 minutes. Your kitchen should start smelling like autumn!
3. While the apples are cooking, blend the eggs, flour, milk, salt, sugar, vanilla extract, vanilla paste (if using), and the remaining chai spice mix in a blender until smooth. This will be your Dutch Baby batter.
4. Turn off the heat under the skillet with the apples. Pour the prepared batter over the apples in the pan. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the Dutch Baby is puffed up and golden brown.
5. Once out of the oven, sift some powdered sugar over the puffed pancake. Sprinkle with pomegranate seeds, walnuts, and pecans for that extra crunch and color. Serve warm with dollops of chilled honey butter on top.

Pumpkin Spice Waffles 

As soon as the weather starts to get a little chilly, it’s all about that pumpkin life for everyone (no cap). PSLs, pumpkin bread, pumpkin everything! And these pumpkin spice waffles? An absolute vibe.

Ingredients:

• 1 ¾ cups all-purpose flour
• 2 tsp brown sugar
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1 tsp kosher salt
• 1 ¼ cups buttermilk
• 1 cup canned pumpkin puree
• 2 large eggs
• ¼ cup unsalted butter, melted

Method:

1. Preheat your oven to 200°F and get that waffle iron ready on medium-high. Lightly grease it up with some oil or nonstick spray.
2. In a big bowl, mix together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
3. In another bowl (or a big glass measuring cup), whisk together the buttermilk, pumpkin puree, eggs, and melted butter. Pour this mix over your dry ingredients and stir it up with a spatula until just combined. Don’t overmix—keep it a little lumpy!
4. Pour a scant ½ cup of that pumpkin batter into the waffle iron, close it up, and cook until it’s golden brown and crispy, about 4-5 minutes. Keep them warm in the oven while you make the rest.
5. Serve those waffles hot and enjoy!

Pumpkin and Spice Frittata

This pumpkin and spice frittata is a delicious way to enjoy fall flavours. It is perfect for brunch or a cozy dinner—get ready to impress. Here’s how to whip it up.

Ingredients:

• 400g regular pumpkin
• Olive oil 
• 50g plain flour 
• ½ bunch sage 
• 2 garlic cloves 
• 4 medium free-range eggs 
• 30g parmesan 
• Pinch of chili flakes

Method:

1. Slice the pumpkin very thin—no thicker than 3mm—and remove the seeds. If you have round pastry cutters, use them to stamp out small circles; otherwise, just cut into bite-sized pieces.
2. Heat a generous amount of olive oil in a 15-18cm frying pan over medium-high heat. Dust the pumpkin slices with flour and fry them in batches, about 2 minutes per side, until golden brown and crisp. Drain on kitchen paper.
3. In the same pan, add the sage leaves and sliced garlic. Cook until the garlic is lightly golden and the sage is crisp. Remove and set aside on paper towels.
4. Preheat your grill to high. In a bowl, beat the eggs with the grated cheese, chili flakes, and a pinch of salt and pepper.
5. Pour the egg mixture into the frying pan, swirling to cover the base. Arrange the fried pumpkin on top (it’s okay if some sink). Tuck the garlic and sage among the pumpkin slices. Lower the heat to low-medium, cover with a lid, and cook for 5-6 minutes, or until the eggs are set.
6. Slide the frittata under the grill for a few minutes to brown the top.
7. Transfer the frittata to a plate or board and enjoy!

Moroccan Eggs with Harissa Yogurt

Let’s whip up some Moroccan Eggs, baked in a killer lamb stew with all the Moroccan spices and topped with spicy Harissa yogurt, perfect for a chill Sunday brunch. 

For the Stew:

• 1 lb ground lamb
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups fresh spinach
• Water (just enough to keep it juicy)
• Salt, to taste
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• Optional: whole spices like cardamom or cloves for toasting
• Olive oil

For the Eggs:

• 6 large eggs
• Salt and pepper, to taste

For the Harissa Yogurt:

• 1/2 cup plain yogurt
• 2-3 tbsp harissa paste 

For Garnish:

• Fresh cilantro, chopped
• Chili flakes 

Method:

1. Preheat that oven to 375°F (190°C).
2. In a dry skillet, toss in any whole spices for 1-2 mins until they smell bomb. Set aside. Heat some olive oil in the skillet over medium heat. Add the chopped onion and minced garlic, sautéing until soft. Then, throw in the ground lamb and cook it up for about 8 mins. Mix in salt and your toasted spices.
3. Stir in the tomatoes, spinach, and a splash of water. Cover it and let it simmer on low for about 10 mins. If it’s looking dry, add a lil more water.
4. Make six little wells in the stew with a spoon, crack an egg into each well, and sprinkle with salt and pepper. Slide that skillet into the oven for 7-10 mins until the egg whites are set but the yolks are still runny. 
5. While it’s baking, mix the harissa paste into the yogurt for a spicy touch. When the eggs are done, top with chopped cilantro and a sprinkle of Aleppo chili flakes. Drizzle or dollop that Harissa yogurt on top, or serve it on the side.

Apple Cider Doughnut Loaf Cake

This Apple Cider Doughnut Loaf Cake is the perfect way to satisfy those autumn cravings without the hassle of making doughnuts. Trust us, it’s the best of the series.

Ingredients:

• 1 cup fresh apple cider
• 2 cups all-purpose flour
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1/2 cup brown sugar
• 1/2 cup sour cream
• 1/2 cup granulated sugar (for coating)
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Method:

1. Preheat to 325°F. Grease a 9×5 loaf pan and line it with parchment paper (helps with easy removal). Pour the apple cider into a small saucepan. Bring it to a boil and let it simmer for about 10 mins until it reduces to about 1/2 cup. Let it cool a bit.
2. In a bowl, combine the reduced cider with sour cream and vanilla. In the same saucepan, melt the butter and let it cool slightly. In a stand mixer or bowl, beat the eggs and brown sugar until frothy. Drizzle in the melted butter while mixing on low until combined.
3. In another bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the egg mixture, alternating with the cider mixture. Start and end with the dry ingredients. Mix just until combined—don’t overdo it!
4. Pour the batter into your prepared pan. Bake for about 55 mins, or until a toothpick comes out clean. Let the cake cool in the pan for 10 mins, then lift it out using the parchment. Cool for another 5 mins.
5. Mix granulated sugar and cinnamon in a bowl. Brush the warm cake with melted butter and coat it thickly with the cinnamon sugar. Do the top first, then press the sugar onto the sides. Don’t slice until you’re ready to eat. Store it loosely covered at room temp.

Images: Pinterest

PS: Loved reading this article? Head over to our food and drinks stories for more.