Thanksgiving is almost here! Although we’re tempted to fast until the big meal, it’s a good idea to not skip breakfast so you don’t get overly hungry before lunch. Treat Thanksgiving like any other day and make sure you get in that first meal of the day! Try out these Registered Dietitian approved Thanksgiving-themed breakfast recipes and let us know what you think!
MORNING GLORY BAKED OATMEAL
This baked oatmeal recipe takes inspiration from morning glory muffins! This recipe is full of fiber and is naturally sweetened with fresh orange juice, raisins, and a tad of maple syrup instead of refined sugar. It can easily be made vegan by omitting the egg and you can swap the butter and milk with any dairy-alternative you like!
- 3 Tbsp melted unsalted butter, plus more room temperature for pan
- 1 large egg
- Zest of 1 orange
- 1/2 cup fresh orange juice
- 2 cups milk
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 2 cups old-fashioned oats
- 1/2 cup steel-cut oats
- 1 cup grated apple (about 1 medium)
- 1 cup grated carrot (about 1 large)
- 1/2 cup golden or other raisins
- 1 tsp baking powder
- 1/2 cup chopped pecans, plus more for on top
- Heavy cream or milk
- Place a rack in middle of oven; preheat to 375°. Butter an 8×8″ ovenproof baking dish. Whisk egg, orange zest, orange juice, milk, maple syrup, melted butter, vanilla, salt, cinnamon, and ginger in a large bowl to combine. Add old-fashioned oats, steel-cut oats, apple, carrot, raisins, baking powder, and ½ cup pecans and stir again to combine. Scrape into prepared baking dish and sprinkle more pecans on top.
- Bake oatmeal until top is golden brown and has puffed up a bit, about 40 minutes. Let sit 5 minutes.
- Serve warm with a drizzle of cream on top. Serves 6-8.
*Oatmeal can be baked 5 days ahead. Cover and chill. Reheat with a splash of milk before serving.
AUTUMN VEGGIE BREAKFAST CASSEROLE
Our second recipe is a breakfast casserole with autumn veggies. This recipe uses a combination of sweet potatoes, Yukon gold potatoes, baby bella mushrooms, red bell pepper, kale and onion, but feel free to include any other veggies you want! Make it vegetarian by skipping the sausage!
- 8 ounces baby bella mushrooms, quartered
- 1.5 pounds potatoes, diced into 1/2-inch cubes (Can be any kind of potatoes)
- 1 large red bell pepper, cored and diced
- 1 medium white or yellow onion, peeled and diced
- 3 tablespoons olive oil
- sea salt and freshly-cracked black pepper
- 1 pound ground Italian sausage (or breakfast sausage)
- 4 cloves garlic, peeled and minced
- 2 handfuls roughly-chopped fresh kale, tough stems discarded
- 15 eggs, whisked
- 2/3 cup milk
- 1 1/2 tablespoons Old Bay Seasoning, or more/less to taste
- Heat oven to 400°F. Line a large baking sheet (or two medium baking sheets) with parchment paper; set aside. Lightly mist a 9 x 13-inch baking pan with cooking spray; set aside.
- Spread the mushrooms, potatoes, red bell pepper, and onion out on a large baking sheet (or two medium baking sheets). Drizzle evenly with the oil, and season with a few generous pinches of salt and pepper. Toss the veggies until they are evenly coated with the oil and arranged in an even layer, not overlapping. Bake for about 20-25 minutes, or until the potatoes are tender. Remove baking sheet(s) from the oven, and carefully transfer the veggies into the prepared baking dish; set aside.
- Meanwhile, as the veggies are roasting, cook the sausage in a large sauté pan over medium-high heat until browned, using a wooden spoon to break up and crumble the sausage as it cooks. Once the sausage is browned, add in the garlic and kale and sauté for an extra 2-3 minutes, stirring occasionally, until fragrant. (If there is not leftover oil in the pan from the sausage, you may need to add in an extra teaspoon or two to sauté the garlic and kale.) Remove pan from heat, and transfer the sausage into the prepared baking dish; set aside.
- In a separate large bowl or measuring cup, whisk together the eggs, milk, Old Bay seasoning, plus an extra 1 teaspoon salt and 1/2 teaspoon black pepper until combined.
- Once the veggies and sausage have been cooked and added to the baking dish, use a spoon to give them a brief toss. Then spread the mixture out in an even layer in the baking dish. Carefully pour the whisked egg mixture evenly on top of the veggies and sausage.
- Bake uncovered for 30-35 minutes, or until a toothpick inserted in the middle of the casserole comes out completely clean. (If the veggies on top of the casserole get too browned before the casserole is done, just lay a piece of aluminum foil gently on top of the baking dish until the inside is cooked through.) Remove from the oven and transfer to a cooling rack to cool for 10 minutes.
- Serve warm, then slice, serve and enjoy! Or cover and refrigerate for up to 3 days. Serves 12.
Pumpkin baked oatmeal
Pumpkin baked oatmeal is a great fall breakfast! Pumpkin, brown sugar, maple syrup, pumpkin pie spice and dried cranberries make for a delicious easy meal that reheats great in the microwave with a splash of milk!
- 2 cups Quaker Old Fashioned Oats
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups milk, regular or almond
- 1/2 cup pure pumpkin, not pumpkin pie filling
- 2 tablespoons pure maple syrup
- 1 large egg
- 3 tablespoons melted butter, cooled to room temperature (or coconut oil)
- 1 teaspoon vanilla extract
- 1/3 cup dried cranberries
- Preheat the oven to 350 degrees F. Grease an 8×8 square baking dish and set aside.
- In a medium bowl, mix together the oats, brown sugar, baking powder, salt, and pumpkin pie spice.
- In another medium bowl, whisk together the milk, pumpkin, maple syrup, egg, butter, and vanilla extract.
- Pour the milk mixture over the oats and stir until combined. Stir in the dried cranberries. Pour oat mixture into prepared baking dish.
- Bake for 30-35 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve warm.