College Friendly Recipes to Get You Excited for Autumn

Happy Fall everyone! It’s that time for everything-spiced treats, Halloween shopping, midterm-stressing, and apple-cider sipping. Going to school in California means getting profusely sweating in the cozy fall fits, but that doesn’t mean you can’t enjoy a delicious autumn meal once the sun goes down and things (finally) get chilly. 

Fall has always been my favorite season, and nothing marks the turn of the seasons like what’s on your plate. Despite that, being in college often means not having access to the top-notch supplies and ingredients online recipes typically call for (I can’t tell you how many times I’ve ditched a recipe because it calls for any vegetable other than baby carrots). So with that in mind, here are some delicious fall recipes that are dorm-safe, lack-of-supplies-friendly, and will help cure that Halloweekend hangover. Happy cooking!

Cinnamon-Honeyed Apples

Cinnamon, honey, and apples are already so good on their own that they should be considered their own food group. Together, however, they make a fantastic, low-calorie fall snack that’s perfect for some midterm study munching or a Friendsgiving appetizer. 

Supplies:

• Knife
• Microwave
• Microwave-safe Bowl

Ingredients:

• Apple 
• Honey
• 1 teaspoon of cinnamon 
• 1 teaspoon Butter

Instructions: 

1. Slice your apple into slices or cubes and top with butter, honey, cinnamon, and sugar. Place the slices or cubes into a microwave-safe bowl. 
2. Microwave for 6-8 minutes or until apples are soft.
3. Top with more cinnamon and honey if you choose and enjoy! 

Tomato Soup and Grilled Cheese 

The coziest of cozy dinners. This has been a fall favorite of mine since my first year in college, not only because it’s delicious, but how it’s so easy to make (Pro-tip: if you’re feeling too lazy to make grilled cheese, grab one from Starbucks to combine with your soup. I’ve done it a few times, and it’s still delicious!).

Supplies:

• Pan
• Microwave-safe bowl or pot 
• Microwave

Ingredients:

• Trader Joe’s Organic Tomato and Roasted Red Pepper Soup
• 2 slices of bread of your choosing 
• Cheese of your choosing
• Butter

Instructions: 

1. Pour tomato soup into your pot and heat until warm OR pour into a microwave-safe bowl, cover, then heat in 1-minute intervals, stirring in between until warm. 
2. Butter both sides of your bread and place cheese in between. Lay on the pan until the cheese melts and flip. 

Pumpkin Pie Oatmeal 

There’s often debate on whether apple pie or pumpkin pie is superior — but being in college now and having a busy schedule, I’ve found that what’s easiest to make is the best.  This delicious pumpkin pie oatmeal doesn’t get much simpler to make. 

Supplies:

• Mug or microwave-safe bowl 
• Microwave 
• Spoon

Ingredients: 

• One-half cup rolled oats 
• Three-fourths cup milk (any kind)
• One-fourth cup pumpkin puree
• 1-2 teaspoons brown sugar 
• One-fourth teaspoon cinnamon 
• Optional toppings: Granola, or crushed graham crackers 

Instructions: 

1. In a microwave-safe bowl, mix oats, milk, pumpkin purée, brown sugar, and cinnamon. 
2. Microwave on high for 1½ to 2 minutes, stirring halfway through.
3. Let it sit for 1–2 minutes to thicken.
4. Top with granola or graham cracker crumbs. 

Caramel Apple Parfait 

This is for all the protein-loving people who were wondering how they could upgrade the first recipe — this parfait is a great grab-and-go breakfast that can be high in protein (with the right yogurt) and high in deliciousness. 

Supplies:

• Microwave
• Bowl

Ingredients:

• 1 Apple chopped into cubes
• Caramel sauce
• Greek or vanilla yogurt 
• Granola

Instructions:

1. Put your chopped apple cubes into a microwave-safe bowl. Heat until soft.
2. Top with yogurt, caramel, and granola and enjoy.

Japanese Curry

Saving what might be the most challenging (but most rewarding!) dish for last, Japanese curry is the perfect meal that makes you feel all cozy and warm inside. It’s been a comfort food that’s been passed down for generations in my family, and once you try it, you’ll see why. 

Supplies:

• Pan and heat-proof spatula
• Grater
• Chopping board & knife

Ingredients: 

• 1 tablespoon of cooking oil
• One-fourth small onion, sliced (for texture) or minced (for smoother sauce)
• One-half clove garlic, minced
• One-fourth inch ginger, peeled and grated
• One-fourth to one-half medium carrot, cut into rounds
• One-half to two-thirds of a  cup of water (chicken stock for richer flavor)
• One-half teaspoon sugar or honey
• One-fourth pack Japanese curry roux (about 1 cube, depending on brand and thickness preference)

Instructions: 

1. Heat oil or butter in a small saucepan over medium heat.
2. Add the onion and sauté 5–8 minutes until golden. Optional: Cook for a longer time on low for a deeper, caramelized flavor.
3. Add garlic and ginger; cook briefly until fragrant.
4. Pour in the water (or stock) and bring to a boil. Skim off any foam or scum that forms.
5. Reduce to a simmer and add carrots (and potatoes if using).
6. Cook until vegetables are soft.
7. Stir in sugar or honey.
8. Lower the heat to the minimum, then add about one-fourth of the roux cube at a time, stirring until dissolved before adding more.
9. Simmer 5–8 minutes until the curry thickens to your liking. If it gets too thick, add a few spoonfuls of water.
10. Serve hot over rice. Garnish as you like!

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• #fall
• #recipes
• college