6 Cozy Fall Breakfasts

6 breakfast recipes guaranteed to warm the soul this holiday season.

PUMPKIN OAT MUFFIN CUP

gluten-free

• 1 Cup Purely Elizabeth Original Superfood Oat

• 3 tbsp almond milk

• 1 egg

• 1 tbsp maple syrup

• 2 tbsp pumpkin purée

• 1 tsp pumpkin spice

Shake contents of the oatmeal cup to evenly distribute. Add milk, egg and maple syrup to oatmeal cup. Stir to combine. Option to lift half of the oatmeal contents and fill the middle with the pumpkin purée and pumpkin spice to create a gooey center OR add pumpkin purée and pumpkin spice to top of oatmeal contents before microwaving.

Heat in the microwave for 1:30 – 2 minutes or until the muffin begins to form in microwave. Allow muffin cup to sit for 1-2 minutes for oats to firm and cool. Carefully flip cup over onto a plate and drizzle with peanut butter and our Pumpkin Spice Grain- Free Granola for extra pumpkin deliciousness!

BLUEBERRY BANANA OATMEAL STICKS

gluten-free, vegan

10 oz Purely Elizabeth Original Superfood Oats

1 1/2 cups almond milk


1 banana, sliced

1 cup blueberries

1 tbsp coconut oil

TOPPINGS:

maple syrup

nut butter

In a loaf pan, combine oats, almond milk, bananas and blueberries. Stir to combine. Store in the refrigerator overnight to allow the oats to soak. In the morning, cut oatmeal into slices. Heat coconut oil in a large skillet over medium heat. Add sliced oatmeal. Sear on both sides for 3–5 minutes or until browned. Serve with maple syrup and nut butter.

CHOCOLATE STRAWBERRY GRANOLA TART

gluten-free

• 1 cup Purely Elizabeth Dark Chocolate Strawberry Granola

• 4 tbsp peanut butter

• 8 dates, pitted

• 1 cup yogurt

TOPPINGS:

• strawberries, sliced

• bee pollen peanut butter

• Purely Elizabeth Dark Chocolate Strawberry Granola

In a food processor, combine granola, peanut butter and dates. Blend crust ingredients until a crumbly paste is formed (so it can stick together). Press the mixture into a tart pan. Top with yogurt, strawberries, bee pollen, granola + a drizzle of peanut butter.

PEANUT BUTTER PUMPKIN QUESADILLA

gluten-free, grain-free, vegan

• 1 tbsp coconut oil

• 2 tbsp peanut butter

• 1/2 banana, thinly sliced

• Purely Elizabeth Pumpkin Spice Grain-Free Granola

• 2 Siete Tortillas

Heat a large skillet pan to medium heat and add coconut oil. Spread peanut butter on one tortilla. Place banana slices and granola on top. Top with second tortilla. When the skillet is hot, add quesadilla to pan and brown on each side about 3-4 minutes each.

PUMPKIN SPICE BANANA BREAD

gluten-free, grain-free

• 2 very ripe bananas


• 1/3 cup coconut oil


• 3 eggs

• 1/2 cup pumpkin purée

• 1 tsp vanilla



• 1 cup coconut sugar


• 2 cups almond flour

• 1 1/2 tsp pumpkin pie spice

• 1 tsp baking soda


• cinnamon sugar (2 tbsp of coconut sugar for every 1 tsp of cinnamon)

Preheat oven to 350°F. Use an oil spray or coconut oil to grease loaf pan. Sprinkle cinnamon sugar to coat the bottom and sides and set aside. Meanwhile, in a large bowl or food processor, whisk together the mashed bananas, oil, eggs, pumpkin purée and vanilla until smooth. In a separate bowl combine dry ingredients. Pour the wet ingredients into the dry and stir until combined. Pour into loaf pan and bake for 45–50 minutes.

CAULIFLOWER BREAKFAST PIZZA

gluten-free, grain-free

• 1 cauliflower pizza crust

• 2 cups mozzarella cheese, shredded

• 1 roasted sweet potato, sliced

• 1 cup arugula

• 1/2 cup tomatoes, halved

• 2 eggs

Preheat oven to 400°F. Cook crust according to packaging directions to allow crust to crisp. Assemble pizza, layering mozzarella, then vegetables. Crack the eggs on top and bake for 5-7 minutes until desired consistency.