22 Delicious Fall Harvest Brunch Recipes You’ll Love

Fall is the perfect time to gather with friends and family over a cozy, flavorful brunch.

The season brings an abundance of fresh produce, warm spices, and comforting flavors that make every dish feel festive and heartwarming.

From sweet pumpkin waffles to savory butternut squash frittatas, fall brunch recipes highlight the rich colors and tastes of the harvest season.

In this article, we’ve curated 22 fall harvest brunch recipes that are easy to prepare, bursting with seasonal flavors, and perfect for any autumn gathering—whether it’s a weekend treat or a holiday brunch spread.

22 Delicious Fall Harvest Brunch Recipes You’ll Love

Fall is all about flavors, warmth, and sharing meals with loved ones.

These 22 fall harvest brunch recipes are a celebration of the season, featuring everything from sweet pumpkin muffins and apple cinnamon pancakes to savory vegetable frittatas and roasted vegetable grain salads.

Whether you’re hosting a weekend brunch, preparing a cozy breakfast, or trying something new, these recipes capture the essence of autumn in every bite.

Embrace the flavors of the harvest and make your brunch table a seasonal delight.

Autumn Apple Cinnamon Pancakes

These fluffy pancakes are infused with the warm flavors of autumn.

Sweet diced apples, fragrant cinnamon, and a hint of nutmeg come together in a comforting stack that pairs perfectly with maple syrup and a sprinkle of powdered sugar.

Ideal for a weekend brunch when you want a cozy, seasonal treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup milk
• 2 large eggs
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup diced apples (preferably Honeycrisp or Gala)
• Butter and maple syrup, for serving

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. In another bowl, whisk the milk, eggs, melted butter, and vanilla extract until combined.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
4. Fold in the diced apples.
5. Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook another 2 minutes until golden brown.
7. Serve warm, topped with extra butter and maple syrup.

These apple cinnamon pancakes are a true autumn delight.

They are soft, fluffy, and bursting with seasonal flavors—perfect for a leisurely fall brunch with family or friends.

Harvest Vegetable Frittata

A hearty, colorful frittata packed with seasonal vegetables like butternut squash, kale, and red bell peppers.

This dish is protein-rich, gluten-free, and perfect for a satisfying brunch.

It’s simple to prepare yet impressive when served straight from the oven.

Ingredients:

• 8 large eggs
• ½ cup milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 small butternut squash, peeled and diced
• 1 red bell pepper, diced
• 1 cup kale, chopped
• ½ cup onion, diced
• 2 cloves garlic, minced
• ½ cup shredded cheddar or Gruyère cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together eggs, milk, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the onion and garlic and sauté for 2-3 minutes until fragrant.
4. Add the butternut squash and red bell pepper. Cook for about 5-7 minutes until slightly tender. Stir in the kale and cook another 2 minutes.
5. Pour the egg mixture over the vegetables and let cook undisturbed for 2-3 minutes. Sprinkle the cheese evenly over the top.
6. Transfer the skillet to the oven and bake for 15-20 minutes until the frittata is set and lightly golden.
7. Let cool for 5 minutes, then slice and serve warm.

This harvest vegetable frittata is a nutritious and flavorful brunch option.

Its vibrant colors and hearty texture make it a centerpiece dish that celebrates the best of fall produce.

Pumpkin Spice Waffles with Maple Glaze

These waffles are infused with pumpkin puree and classic fall spices, creating a sweet and aromatic brunch treat.

Topped with a rich maple glaze, they are a decadent yet simple way to celebrate the season.

Ingredients:

• 1 ¾ cups all-purpose flour
• 2 tablespoons brown sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 cup pumpkin puree
• 1 ¼ cups milk
• 2 large eggs
• ¼ cup unsalted butter, melted
• 1 teaspoon vanilla extract

Maple Glaze:

• ½ cup powdered sugar
• 2 tablespoons maple syrup
• 1-2 teaspoons milk

Instructions:

1. Preheat your waffle iron according to manufacturer instructions.
2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix pumpkin puree, milk, eggs, melted butter, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Lightly grease the waffle iron and pour batter onto the center. Cook according to your waffle iron instructions until golden brown.
6. For the glaze, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over warm waffles before serving.

Pumpkin spice waffles with maple glaze are a show-stopping fall brunch treat.

Their tender texture and warm, spicy flavors make them a seasonal favorite that will impress anyone at your table.

Caramelized Pear and Pecan Croissant Bake

This decadent brunch dish combines buttery croissants with caramelized pears, crunchy pecans, and a custardy egg mixture.

Baked until golden and bubbly, it’s a perfect combination of sweet, nutty, and rich flavors—a true fall indulgence.

Ingredients:

• 4 large croissants, cut into chunks
• 2 ripe pears, peeled, cored, and sliced
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• ½ teaspoon ground cinnamon
• 4 large eggs
• 1 ½ cups milk
• ¼ cup heavy cream
• ½ teaspoon vanilla extract
• ½ cup chopped pecans
• Powdered sugar, for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a skillet, melt butter over medium heat. Add pear slices, brown sugar, and cinnamon. Sauté for 5-7 minutes until the pears are caramelized and slightly soft.
3. Arrange croissant chunks in the prepared baking dish. Scatter the caramelized pears and pecans evenly over the top.
4. In a medium bowl, whisk together eggs, milk, cream, and vanilla. Pour the mixture over the croissants and pears, pressing gently to soak evenly.
5. Bake for 35-40 minutes until the custard is set and the top is golden brown.
6. Let cool slightly, then sprinkle with powdered sugar before serving.

This croissant bake is a luxurious fall brunch treat.

The combination of sweet pears, crunchy pecans, and buttery custard makes it irresistible for family gatherings or special weekends.

Sweet Potato and Sage Breakfast Hash

A savory and slightly sweet breakfast hash featuring roasted sweet potatoes, caramelized onions, bell peppers, and fresh sage.

Topped with perfectly cooked eggs, this dish is hearty, flavorful, and packed with autumn vibes.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon fresh sage, chopped
• 4 large eggs
• Optional: hot sauce or avocado for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.
2. In a large skillet, heat remaining olive oil over medium heat. Sauté onions and bell peppers until soft and slightly caramelized, about 5-7 minutes.
3. Add roasted sweet potatoes and fresh sage to the skillet. Toss gently to combine and cook for another 2-3 minutes.
4. In a separate pan, cook eggs to your liking—fried, poached, or scrambled.
5. Serve the hash with eggs on top, and optional hot sauce or avocado slices.

This sweet potato and sage breakfast hash is a warm, hearty dish that captures the flavors of fall.

It’s perfect for brunches where you want something nourishing, satisfying, and full of seasonal goodness.

Cranberry Orange Scones

Tender, buttery scones studded with tart cranberries and bright orange zest, perfect for a fall brunch spread.

These scones are slightly sweet with a crisp exterior and a soft, fluffy interior, ideal with tea, coffee, or a drizzle of glaze.

Ingredients:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• ½ cup dried cranberries
• Zest of 1 orange
• ½ cup heavy cream, plus extra for brushing
• 1 teaspoon vanilla extract

Optional Glaze:

• ½ cup powdered sugar
• 1-2 tablespoons orange juice

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
3. Stir in cranberries and orange zest.
4. In a small bowl, mix cream and vanilla, then pour into the dry ingredients. Stir gently until dough comes together.
5. Turn dough onto a floured surface and shape into a circle about 1-inch thick. Cut into 8 wedges and place on the prepared baking sheet. Brush tops with a little heavy cream.
6. Bake for 18-20 minutes until golden brown. Remove from oven and cool slightly.
7. Optional: whisk powdered sugar with orange juice to make a glaze and drizzle over scones before serving.

Cranberry orange scones are a delightful fall brunch pastry.

Their sweet-tart flavor and buttery texture make them a seasonal favorite, perfect for enjoying with morning coffee or afternoon tea.

Maple Pecan Overnight Oats

A make-ahead brunch option that’s both hearty and nutritious.

Rolled oats are soaked overnight with milk, maple syrup, and warm spices, then topped with toasted pecans for a crunchy, autumn-inspired breakfast.

Ingredients:

• 1 cup rolled oats
• 1 cup milk (dairy or plant-based)
• ½ cup plain yogurt
• 2 tablespoons maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ teaspoon vanilla extract
• ¼ cup chopped pecans, toasted
• Optional toppings: fresh apple slices, dried cranberries, or extra maple syrup

Instructions:

1. In a medium bowl or jar, combine oats, milk, yogurt, maple syrup, cinnamon, nutmeg, and vanilla extract. Stir well to combine.
2. Cover and refrigerate overnight (or at least 6 hours) to allow oats to soften and flavors to meld.
3. In the morning, stir the oats and top with toasted pecans and any optional toppings.
4. Serve cold or warm in the microwave for 1-2 minutes if desired.

Maple pecan overnight oats are the perfect effortless fall brunch.

With minimal morning prep, you get a creamy, spiced, and nutty dish ready to fuel your day.

Butternut Squash and Goat Cheese Tart

A savory tart bursting with fall flavors.

Roasted butternut squash pairs with creamy goat cheese, caramelized onions, and fresh thyme on a flaky puff pastry crust—a show-stopping brunch centerpiece.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 small butternut squash, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 small onion, thinly sliced
• 2 teaspoons fresh thyme leaves
• 4 ounces goat cheese, crumbled
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a skillet, sauté onions over medium heat until soft and lightly caramelized.
3. Roll out puff pastry on a baking sheet lined with parchment paper. Score a 1-inch border around the edges.
4. Spread caramelized onions within the border, then layer roasted squash and crumbled goat cheese. Sprinkle with thyme.
5. Brush the edges with beaten egg and bake for 20-25 minutes until golden and puffed.
6. Allow to cool slightly before slicing and serving.

This butternut squash and goat cheese tart is both elegant and comforting.

Its sweet and savory layers make it a memorable dish for a fall brunch gathering.

Spiced Pumpkin Muffins

Moist and tender pumpkin muffins with a perfect balance of fall spices.

These muffins are lightly sweetened and can be enjoyed plain or with a cream cheese glaze for a festive brunch treat.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• ½ cup vegetable oil
• ¾ cup brown sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In another bowl, beat oil and brown sugar until smooth. Add eggs, one at a time, then stir in pumpkin puree and vanilla.
4. Gently fold wet ingredients into dry ingredients until just combined.
5. Divide batter evenly among muffin cups and bake for 20-25 minutes until a toothpick comes out clean.
6. Cool on a wire rack before serving, or drizzle with cream cheese glaze if desired.

These spiced pumpkin muffins are soft, flavorful, and full of fall warmth. They’re perfect for brunches, coffee breaks, or as a seasonal snack.

Autumn Harvest Quiche

A colorful quiche filled with seasonal vegetables such as spinach, roasted red peppers, and caramelized shallots, all bound in a creamy egg custard.

A versatile dish that’s perfect for brunch, lunch, or a light dinner.

Ingredients:

• 1 pre-made pie crust
• 4 large eggs
• 1 cup heavy cream
• Salt and pepper to taste
• 1 cup fresh spinach, chopped
• 1 roasted red pepper, diced
• 2 shallots, thinly sliced and caramelized
• ½ cup shredded Gruyère or Swiss cheese

Instructions:

1. Preheat oven to 375°F (190°C). Place pie crust in a 9-inch tart or pie pan and prick bottom with a fork.
2. In a skillet, caramelize shallots over medium heat until golden.
3. In a bowl, whisk eggs, heavy cream, salt, and pepper. Stir in spinach, roasted red pepper, and caramelized shallots.
4. Pour mixture into prepared crust and sprinkle cheese on top.
5. Bake for 35-40 minutes until set and lightly golden. Allow to cool 5 minutes before slicing.

This autumn harvest quiche is rich, flavorful, and visually appealing.

Its combination of creamy custard and seasonal vegetables makes it a perfect brunch centerpiece.

Apple Cinnamon Danish Braid

A visually stunning pastry featuring layers of buttery dough, spiced apple filling, and a sweet glaze.

Perfect for a fall brunch, this braid combines the comforting flavors of apple and cinnamon with a flaky, golden crust.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 apples, peeled, cored, and diced
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon butter
• 1 egg, beaten (for egg wash)
• ¼ cup powdered sugar
• 1 tablespoon milk (for glaze)

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a skillet, melt butter over medium heat. Add apples, brown sugar, and cinnamon. Cook 5 minutes until apples soften. Cool slightly.
3. Roll puff pastry into a rectangle. Place apple mixture in a line down the center. Cut diagonal strips along the edges and braid over the filling.
4. Brush braid with egg wash and bake for 25-30 minutes until golden.
5. Mix powdered sugar and milk to make glaze, then drizzle over cooled braid.

This apple cinnamon Danish braid is a beautiful and flavorful fall brunch treat.

Its golden layers and spiced apple filling make it both festive and delicious.

Sweet Corn and Cheddar Waffles

Savory waffles with sweet corn kernels and sharp cheddar cheese, perfect for a brunch that’s a little different.

Serve with a dollop of sour cream or a drizzle of maple syrup for an exciting flavor twist.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 cup milk
• 2 large eggs
• ¼ cup melted butter
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• ½ cup shredded sharp cheddar cheese

Instructions:

1. Preheat waffle iron and grease lightly.
2. In a large bowl, mix flour, sugar, baking powder, salt, pepper, and paprika.
3. In another bowl, whisk milk, eggs, and melted butter. Combine wet and dry ingredients until just mixed.
4. Fold in corn and cheddar cheese.
5. Cook in preheated waffle iron according to manufacturer instructions until golden brown.
6. Serve immediately with sour cream, butter, or maple syrup.

Sweet corn and cheddar waffles are a unique and flavorful addition to a fall brunch.

The combination of savory cheese and sweet corn makes them irresistible and memorable.

Cinnamon Apple Breakfast Quinoa

A warm, protein-packed breakfast featuring quinoa cooked with cinnamon, apples, and a touch of maple syrup.

This dish is hearty, naturally sweetened, and perfect for a cozy fall brunch.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups milk (or plant-based alternative)
• 1 teaspoon cinnamon
• 2 tablespoons maple syrup
• 1 apple, peeled, cored, and diced
• ¼ teaspoon salt
• Optional toppings: chopped walnuts, dried cranberries, or extra maple syrup

Instructions:

1. In a medium saucepan, combine quinoa, milk, cinnamon, maple syrup, and salt. Bring to a boil.
2. Reduce heat and simmer for 15 minutes, stirring occasionally, until quinoa is tender and milk is mostly absorbed.
3. Stir in diced apple and cook for another 5 minutes until apples are slightly softened.
4. Serve warm with optional toppings such as walnuts or cranberries.

Cinnamon apple breakfast quinoa is a wholesome, comforting dish for a fall brunch.

Its warm spices and tender apples make it a cozy start to the day.

Roasted Vegetable and Feta Breakfast Pizza

A crispy flatbread or pizza crust topped with roasted autumn vegetables, crumbled feta, and fresh herbs.

This savory dish is colorful, flavorful, and ideal for brunch gatherings.

Ingredients:

• 1 pre-made pizza crust or flatbread
• 1 small zucchini, sliced
• 1 small red bell pepper, sliced
• ½ cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• ¼ teaspoon dried oregano
• ¼ teaspoon garlic powder
• ½ cup crumbled feta cheese
• 1 teaspoon fresh thyme or parsley

Instructions:

1. Preheat oven to 425°F (220°C). Toss zucchini, bell pepper, and tomatoes with olive oil, salt, pepper, oregano, and garlic powder. Roast for 15-20 minutes until tender.
2. Place the pizza crust on a baking sheet. Arrange roasted vegetables on top and sprinkle with crumbled feta.
3. Bake for 10-12 minutes until crust is golden and cheese is slightly melted.
4. Garnish with fresh thyme or parsley before serving.

This roasted vegetable and feta breakfast pizza is a savory, vibrant dish that brings the flavors of fall to your brunch table.

It’s easy to make and visually stunning.

Pear and Almond Breakfast Galette

A rustic, free-form pastry with tender layers of buttery dough, spiced pears, and almond cream filling.

Perfect for an elegant fall brunch treat.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 ripe pears, peeled, cored, and sliced
• 2 tablespoons sugar
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ cup almond meal or finely ground almonds
• 2 tablespoons butter, melted
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a bowl, toss pear slices with sugar, cinnamon, and nutmeg.
3. Roll puff pastry into a rectangle. Spread almond meal evenly in the center, leaving a 1-inch border. Layer pears on top. Fold edges over pears, overlapping slightly.
4. Brush pastry edges with beaten egg and drizzle melted butter over pears.
5. Bake for 25-30 minutes until golden and puffed. Let cool slightly before serving.

The pear and almond galette is a rustic and elegant fall brunch pastry.

Its tender crust and aromatic filling make it a seasonal favorite.

Sweet Potato and Black Bean Breakfast Burrito

A hearty and savory breakfast burrito filled with roasted sweet potatoes, black beans, eggs, and cheese.

Perfect for a portable fall brunch with lots of flavor and nutrition.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1 cup black beans, rinsed and drained
• 4 large eggs, scrambled
• ½ cup shredded cheddar cheese
• 4 large flour tortillas
• Optional toppings: salsa, avocado, sour cream

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, pepper, and smoked paprika. Roast for 20 minutes until tender.
2. In a skillet, scramble eggs and season with salt and pepper.
3. Warm tortillas and layer each with roasted sweet potatoes, black beans, scrambled eggs, and cheese.
4. Roll tortillas into burritos and serve with optional toppings.

Sweet potato and black bean breakfast burritos are hearty, filling, and full of fall flavors.

They’re perfect for a casual brunch or meal prep for the week.

Pumpkin Chia Seed Pudding

A creamy, protein-packed pudding with pumpkin puree, chia seeds, and warm spices.

Make-ahead and naturally sweetened, it’s perfect for a healthy fall brunch option.

Ingredients:

• ½ cup chia seeds
• 2 cups milk (or plant-based alternative)
• ½ cup pumpkin puree
• 2 tablespoons maple syrup
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon vanilla extract
• Optional toppings: granola, nuts, or pumpkin seeds

Instructions:

1. In a bowl, whisk together chia seeds, milk, pumpkin puree, maple syrup, cinnamon, nutmeg, and vanilla.
2. Cover and refrigerate for at least 4 hours or overnight until thickened.
3. Stir the pudding and serve with optional toppings.

Pumpkin chia seed pudding is a healthy, make-ahead brunch treat.

Its creamy texture and warm spices perfectly capture the essence of fall.

Carrot Cake Breakfast Bars

These moist and spiced breakfast bars are made with grated carrots, warm spices, and a touch of sweetness.

Perfect for brunch or as an on-the-go fall breakfast.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups grated carrots
• ½ cup chopped walnuts (optional)
• ½ cup raisins (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, beat together brown sugar, oil, eggs, and vanilla. Stir in grated carrots, walnuts, and raisins.
4. Fold wet ingredients into dry ingredients until just combined. Pour into prepared pan.
5. Bake for 25-30 minutes until a toothpick comes out clean. Cool before slicing into bars.

Carrot cake breakfast bars are a spiced, sweet, and portable fall brunch option.

They are perfect for sharing with family or enjoying with a hot cup of coffee.

Harvest Grain Salad with Roasted Vegetables

A wholesome and hearty grain salad featuring farro, quinoa, or brown rice combined with roasted fall vegetables like butternut squash, carrots, and brussels sprouts.

Tossed with a tangy maple-balsamic dressing, this salad is a perfect brunch option.

Ingredients:

• 1 cup farro or quinoa
• 2 cups water or vegetable broth
• 1 cup diced butternut squash
• 1 cup diced carrots
• 1 cup halved Brussels sprouts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• ¼ cup chopped fresh parsley
• ¼ cup toasted pumpkin seeds

Instructions:

1. Preheat oven to 400°F (200°C). Toss vegetables with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. Cook farro or quinoa according to package instructions, then let cool slightly.
3. In a small bowl, whisk together remaining olive oil, maple syrup, and balsamic vinegar to make dressing.
4. Combine grains, roasted vegetables, parsley, and pumpkin seeds in a large bowl. Toss with dressing and serve warm or at room temperature.

This harvest grain salad is flavorful, nutritious, and perfectly embodies fall flavors.

It’s ideal for a lighter brunch or as a side dish.

Spiced Pear Smoothie Bowl

A creamy, fall-inspired smoothie bowl made with pears, banana, yogurt, and warming spices.

Topped with granola, nuts, and seeds, it’s a refreshing yet cozy option for brunch.

Ingredients:

• 2 ripe pears, peeled and chopped
• 1 banana
• ½ cup plain or vanilla yogurt
• ½ cup milk or plant-based alternative
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• Toppings: granola, pumpkin seeds, sliced almonds, fresh berries

Instructions:

1. In a blender, combine pears, banana, yogurt, milk, and spices. Blend until smooth.
2. Pour into a bowl and add toppings as desired.
3. Serve immediately.

This spiced pear smoothie bowl is a light, nutritious, and visually appealing fall brunch option.

Its naturally sweet and aromatic flavors make it perfect for autumn mornings.

Pumpkin and Sage Savory Muffins

Moist and savory muffins infused with pumpkin puree, fresh sage, and sharp cheddar cheese.

These muffins are an ideal accompaniment to soups, salads, or a brunch spread.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground sage or 1 tablespoon fresh chopped sage
• ½ cup pumpkin puree
• 1 cup milk
• ½ cup melted butter
• 1 large egg
• ½ cup shredded cheddar cheese

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sage.
3. In another bowl, mix pumpkin puree, milk, melted butter, and egg. Combine with dry ingredients, then fold in cheese.
4. Divide batter evenly among muffin cups and bake for 20-25 minutes until golden and a toothpick comes out clean.
5. Cool slightly before serving.

Pumpkin and sage savory muffins are aromatic, flavorful, and perfect for autumn brunches.

They balance sweet and savory notes beautifully.

Autumn Fruit and Yogurt Parfaits

Layered parfaits with creamy yogurt, spiced granola, and seasonal fruits like apples, pears, or figs.

These parfaits are visually appealing, light, and perfect for a healthy fall brunch.

Ingredients:

• 2 cups Greek yogurt
• 2 tablespoons honey or maple syrup
• 1 teaspoon cinnamon
• 1 cup granola (spiced or plain)
• 1 cup diced seasonal fruits (apples, pears, figs)
• Optional toppings: nuts, seeds, or dried cranberries

Instructions:

1. In a small bowl, mix yogurt with honey and cinnamon.
2. In serving glasses, layer yogurt, granola, and diced fruit. Repeat layers until glasses are full.
3. Top with nuts, seeds, or dried cranberries if desired.
4. Serve immediately or refrigerate for up to 2 hours before serving.

Autumn fruit and yogurt parfaits are fresh, healthy, and colorful.

They bring seasonal flavors to your brunch table while remaining light and nutritious