Autumn Breakfast Bounty

Over the summer I dedicated an entire post to smoothies and salads, but now that it’s fall my appetite is running toward the warmer end of the breakfast spectrum. This means that oatmeal is back in the rotation (how 2009, I know), as well as a number of baked goods (which I at least try to keep on the healthy side).

Over the weekend, I made the Lower Fat Banana Bread (with chocolate chips, OBVIOUSLY) from Veganomicon for a football tailgate.

I was really motivated to make this because whenever I tailgate with a bunch of dudes I notice that there is a distinct lack of any food that is not either meat or a piece of bread on which to transfer the meat from hand to mouth. I got up early that morning to bake it so that it would be warm and delicious for the tailgate. It was a big hit and I had only 2-3 slices left over. Here’s what I did with those:

Portable workday breakfast: slice of chocolate chip banana bread with raw almond butter. Perfection.

I also baked a batch of Chocolate Spice Muffins from Everyday Happy Herbivore so that H and I could have a quick, low-cal, grab-and-go breakfast every day this week.

As with the banana bread, I like to cut these in half and spread a little raw almond butter on them. Obviously this ups the calories considerably, but I am the kind of person who is ravenous by 10:30 a.m. if I don’t bulk up my breakfast a little.

^Pretty hard to argue with.

As to that oatmeal, and sticking with another recurring theme of pumpkin everything, check this out:

Chocolate Pumpkin Pecan Oatmeal
Serves 1

Ingredients
1 serving of cooked oatmeal (cooked according to package instructions)
1 tbsp. pumpkin puree
1 tbsp. vegan chocolate chips
1 tbsp. chopped pecans
A sprinkle of pink salt
[optional] 1 tsp. maple syrup

Directions
Simply cook the oatmeal, then stir in remaining ingredients and enjoy!