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Could there be a better season than fall to sleep in a little late and enjoy a great breakfast/ brunch? The answer is no and the reason is because there are just so many possibilities. Below are some great ones to help get you started.


Apple Cinnamon Breakfast Bar

  • 1 1/2 cup apples

  • 1 egg

  • 1/2 cup peanut butter

  • 1 1/2 cups oats

  • 1 tsp baking soda

  • 1/2 cup brown sugar

  • 2 tsp cinnamon

  • 1 cup flour

  • 1 tsp vanilla extract

  • 4 tbsp butter

  • 3/4 cup milk

In a bowl, combine the first six ingredients and mix well. Add remaining ingredients and stir until just combined. Spoon into a greased 9×9 pan and bake at 375 degrees for about 20 minutes.

Recipe via theleangreenbean.com


Pecan Pie Baked Oatmeal

  • 2 eggs, large

  • 2 cups rolled oats

  • 6 tbsp maple syrup, pure

  • 4 tbsp brown sugar

  • 1/4 tsp cinnamon

  • 1 Pinch sea salt

  • 1 tsp vanilla

  • 1 tbsp flaxseed, ground

  • 1 cup pecan, halves

  • 1 1/2 cups almond milk or milk, unsweetened

  • 3 tbsp butter

Preheat oven to 375° F. Lightly grease a square 8″ x 8″ baking dish with cooking spray. In a large bowl, combine oats, flaxseed, brown sugar, cinnamon and salt. In a smaller bowl, whisk together butter, almond milk, eggs and vanilla. Pour into dry ingredients and stir to combine. Pour mixture into prepared baking dish. Bake oatmeal mixture for 10 minutes.

Meanwhile, prepare the topping. Bring butter, brown sugar and maple syrup to a boil in a small saucepan. Stir in pecans. Once oatmeal has baked for 10 minutes, remove from oven and top with the pecans mixture. Return to the oven and bake an additional 10-15 minutes. Remove from oven and serve warm or let cool to room temperature before covering and refrigerating.

Recipe via livelytable.com

Caramel Apple Cinnamon Rolls Lasagna

  • 2 cans cinnamon rolls

  • 4 large apples- peeled and diced (Granny Smith or Golden Delicious)

  • ½ cup sugar

  • 1 tsp cinnamon

  • ¼ tsp nutmeg

  • 1 tbsp cornstarch

  • ¼ -1/3 cup caramel sauce (or salted caramel sauce if you prefer)

Preheat the oven to 375 F and spray glass or ceramic 8 x 8 x 2 inch dish with nonstick spray (I used 7 x 9 x 2 inch ceramic dish). In a bowl stir together diced apples, sugar, cornstarch, cinnamon and nutmeg to coat evenly. Cut cinnamon rolls in ¼ inch slices and then roll it out on floured work surface until thin. Dust it with flour because they are too sticky and they will fall apart when rolling out. You can dust your hands with flour and press it to thin it out if you find that easier.

Arrange first layer of flattened cinnamon rolls at the bottom and sides of a dish. Press them with your hands to seal them well. Spread half of apples from the filling and drizzle 2-3 tablespoons of caramel sauce on top. Cover with another layer of flattened cinnamon rolls.Spread remaining apples and drizzle again with caramel sauce. Cover with remaining flattened cinnamon rolls.Cover with aluminum foil and bake 30 minutes. Then remove the foil and bake another 10-15 minutes until the top is golden brown. Cool at least 30 minutes, drizzle with icing (that came with cinnamon rolls), then slice and serve.

Recipe via omgchocolatedesserts.com


Amish Breakfast Casserole

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a separate skillet cook sausage and bell peppers. In a very large mixing bowl, combine the remaining ingredients; stir in bacon mixture and sausage mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.

Recipe via cantstayoutofthekitchen.com


Apple Strudel

  • 1 egg

  • 1 21 oz. can apple pie filling

  • 1/4 tsp cinnamon

  • 4 8 oz. cans crescent roll dough

  • 2/3 cup powdered sugar

  • 1/8 tsp vanilla extract

  • 1 1/2 tbsp milk

  • 2 tsp water

On a parchment-lined surface, roll out 2 cans of crescent roll dough. Pinch the seams and edges together to create one continuous sheet. These will become the bottom pieces. Repeat again with two more cans of dough to create the top pieces.Use a pizza roller or knife to cut out 8 to 10 rectangles from each sheet. I cut out 8 and mine were about 5” long and 3” wide, and they were pretty large. Cut off the excess dough and set aside. Place four rectangular pieces on each parchment-lined cookie sheet (they’re easier to pick up if you roll them slightly from the bottom into your hand), leaving about two inches of room between each one so you have room to crimp.

Use a fork to cut the apple pie filling into chunks, then scoop about one or two forkfuls into the center of each piece of dough, forming a smaller rectangle. Leave about 1/4” inch unfilled around the edges in order to seal the pies. You can sprinkle a bit of cinnamon on top of the filling if you’d like. Cover with another rectangle, and crimp edges with a fork. Use a knife to clean up any extra long crimped edges, this mainly happens around the corners. Make three small diagonal slits on top of each pie.

In a small bowl, beat egg and water together. Brush lightly over pastry. Bake for 13 to 15 minutes at 375F. Remove from oven and allow to cool completely. To speed up cooling, let sit on counter for five or 10 minutes, then place in fridge for about 20 minutes.

Now for the icing, which is really simple. In a small bowl use a fork to mix powdered sugar, milk, vanilla extract and cinnamon together until smooth and thick. Add a bit more powdered sugar if it’s too runny. Use a fork to diagonally drizzle icing over the strudels. As you can see, I made a huge mess with the icing, but after it hardens, the pooled icing on the bottom comes right off once you pick them up. You can also ice these on a cooling rack if you want to avoid this altogether, but it’s definitely not necessary.

Recipe via savorandsavvey.com


Elizabeth is a Senior at Lasell College, she is a writer and President for the Lasell Her Campus chapter.
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