It's only September and I'm already starting to see ALL the pumpkin spice goodies roll out at the store. I'm totally okay with that and am jumping on the pumpkin spice bandwagon too! I've always been a fan and remember having my first pumpkin spice latte at Starbucks back in college. It didn't have the hype that it does now but I can totally see why it really caught on. The comforting and cozy spice mixed with that hint of creamy nutty taste of pumpkin - I'm sold!
Today I'm sharing 3 pumpkin spice breakfast recipes that will keep you satisfied through fall.
First up is this pumpkin spice granola. I love granola because it is so versatile - I can eat it by the handful as a snack, enjoy it as a cereal with milk, or use it as a topping for yogurts! I mixed this with real pumpkin puree and it really helps to create those nice oat clusters!
Pumpkin Spice Granola
2 ½ cups rolled oats
1 cup raw pecan halves
1 cup raw pumpkin seeds
"1/2 cup pumpkin puree
¼ cup maple syrup
1/4 cup melted coconut oil
1 tbsp pumpkin pie spice
1 teaspoon vanilla extract
1 teaspoon kosher salt
Optional: crystal ginger
Directions:
Preheat oven to 350 degrees.
In a bowl, mix pumpkin puree, maple syrup, coconut oil, pumpkin pie spice, vanilla extract and kosher salt together. Mix well.
Stir in Rolled oats, pecan, and pumpkin seeds. Mix well to coat and bake for 25-30 minutes
Next up is my pumpkin spice yogurt. This is super simple, I just mix pumpkin puree with greek yogurt, maple syrup, and more spices. I love how I could control the sweetness by mixing the ingredients in myself. I topped it with the pumpkin granola and some raspberries for a pop of color and freshness!
Pumpkin Yogurt Bowl
1 cup greek yogurt
1 tbsp pumpkin puree
½ tsp pumpkin pie spice
2 tsps - 1 tbsp maple syrup
Directions:
In a bowl, combine all ingredients and mix well.
Layer add pumpkin yogurt to bowl and layer with pumpkin granola and fresh raspberries.
Finally, a pumpkin smoothie bowl. Since the weather is still pretty warm here in SoCal, I want to enjoy the flavors of fall but yet have the ice cold refreshing-ness of a smoothie! Win win for all. I paired this with a juicy fig, pecans, and chia seeds for a nice crunch.
Pumpkin Pie Smoothie
2/3 cup pumpkin purée
1 ripe banana
⅓ cup soymilk, coconut milk, or almond milk
1 tablespoon maple syrup
1 1/2 teaspoon pumpkin pie spice
½ cup ice cubes
Directions:
In a blender, combine pumpkin puree, banana, milk, maple syrup, vanilla extract, pumpkin spice and ice cubes. Blend until well combined.
Pour into bowl and top with pecans, figs, chia seeds and if you want, coconut flakes
