#fall recipes

[toyastales]

Breakfast Platter

[daily-deliciousness]

Pumpkin cheesecake brownies

[esthers-wine]

[enlaniakea]

[amourmavie]

[vegan-nom-noms]

Apple Cinnamon Fritter Cake

[reciperetreat]

Apple Cinnamon Baked Oatmeal

Apple Cinnamon Baked Oatmeal 🍎🍂

Cozy breakfast alert! This is like dessert for breakfast but it's actually good for you. Warm, spiced, and filled with soft apples. Make it on Sunday and have breakfast ready for the whole week. Your kitchen will smell amazing.

Servings: 6 Prep Time: 15 minutes Cook Time: 35-40 minutes Total Time: 50-55 minutes Difficulty: (Easy)

Estimated Calories: ~300-350 per serving

Ingredients

2 cups (180g) old-fashioned rolled oats (use gluten-free if needed)

1 ½ tsp ground cinnamon

1 tsp baking powder

½ tsp salt

¼ tsp ground nutmeg

2 cups (480ml) unsweetened plant-based milk (oat or almond work great)

⅓ cup (80ml) maple syrup or agave nectar

2 tbsp ground flaxseed

1 tsp vanilla extract

2 cups (about 2 medium) apples, peeled and chopped (like Granny Smith or Honeycrisp)

½ cup (60g) chopped walnuts or pecans (optional)

For topping: 1 tbsp coconut sugar or brown sugar mixed with ¼ tsp cinnamon

How to Prepare

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch or similar baking dish.

2. Mix Dry Ingredients: In a large bowl, whisk together the rolled oats, cinnamon, baking powder, salt, and nutmeg.

3. Mix Wet Ingredients: In a separate medium bowl, whisk together the plant-based milk, maple syrup, ground flaxseed, and vanilla extract until well combined.

4. Combine and Add Apples: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the chopped apples and nuts (if using).

5. Bake: Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the cinnamon-sugar topping over the surface. Bake for 35-40 minutes, until the top is golden brown and the center is set.

6. Serve: Let it cool for about 10 minutes before slicing. Serve warm straight from the pan. It's delicious on its own or with a splash of extra milk, a dollop of vegan yogurt, or a drizzle of almond butter.

Make-Ahead Tip: This is perfect for meal prep! Let it cool completely, then cover and store in the fridge for up to 5 days. Reheat individual portions in the microwave.

[samwisethewitch]

Harvest Stuffed Squash

Sharing in case anyone needs vegetarian recipes for upcoming holiday meals. This is my go-to meatless main dish for fall holidays! The recipe is my own, adapted from the "Comprehensively Stuffed Squash" from The Moosewood Cookbook.

Ingredients:

2 butternut squashes

1 cup chopped onion

3 cloves minced/crushed garlic

1/2 cup chopped celery

1 tsp sage

1 tsp thyme

4 TBSP butter (substitute olive oil for a vegan version)

2 TBSP dry white wine (omit if you can't cook with alcohol)

2 cups lightly toasted bread, coarsley crumbled (I like sourdough)

1/2 cup finely chopped walnuts (to get small pieces, you can run them through a food processor for a few seconds)

1/2 cup grated gouda cheese (I like to use smoked gouda if I can find it!) (substitute vegan cheese for a vegan version, or omit and double the walnuts)

Salt and pepper to taste

To cook:

Split each squash lengthwise down the middle. Remove the seeds.

Bake the squash, face down, for 30 minutes at 350 degrees or until tender.

On the stove over medium heat, sauté the onions in butter until soft.

Add the garlic and celery and sauté several minutes, until the celery is also soft.

Add the white wine and simmer until the smell of alcohol cooks off. (If not using wine, skip this step.)

Combine the cooked veggie mixture with the crumbled bread and grated cheese.

Stuff the squash cavities with the filling.

Bake uncovered at 350 degrees for 25-30 minutes.