Fuel up for the day ahead with this Thanksgiving breakfast idea

Fuel up for the day ahead with this Thanksgiving breakfast idea

This easy breakfast is light enough that it won’t spoil your appetite for the feasting that lays ahead! Better yet, it’s pumpkin inspired — the perfect Fall treat!

If you are da one… da one who gets up at the crack of dawn on Thanksgiving morning to organize, roast, peel and set, then you are probably also the one that looks askance at the first peep to enter your kitchen that morning, asking “What’s for breakfast?”

Umm…Really? You’re probably up to your eyeballs in pie dough and giblets. Who thought about breakfast? Well, here’s a FUN, seasonal breakfast recipe that you can make a couple of days in advance, and lay out on the table for all the peeps, whenever they show up. It’s yummy, and light enough that they’ll probably come back into the kitchen at noon and ask, “What’s for lunch?”

Pumpkin Pie Spice Yogurt

With Pumpkin Granola and Berries

Serves 6 to 8

20 Minute Cuisine plus some Chilling

Nothing screams Fall like pumpkin. Just look at all the flavored coffees, smoothies, cakes and donut spreads… it goes on and on! So, why not pumpkin-up your favorite breakfast foods? Stir some pumpkin pie flavorings into your morning yogurt, and make your weekday breakfast just a little more pumkinfied! It’s yummy on Thanksgiving morning……..

For Yogurt:

1 (24-ounce) container Greek yogurt

½ cup half and half

1 teaspoon pumpkin spice

½ cup brown sugar

For Granola:

¼ cup honey

¼ cup maple syrup

2 tablespoons butter

1 teaspoon vanilla

4 cups rolled oats

½ cup whole almonds

½ cup pecans, toasted and finely chopped

¼ cup roasted unsalted pumpkin seeds

1 teaspoon pumpkin pie spice

For Berries:

1 pint blueberries

1 pint blackberries

1 pint raspberries

1 pint strawberries, stems removed, cut in half (or quarters if they’re large)

Stir together the yogurt, half and half and pumpkin pie spice in a large bowl. Sprinkle the brown sugar over top. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and better if it’s overnight.

Preheat the oven to 350°. Heat the honey, maple syrup, and butter in a saucepan until just combined but not boiling, about 4 to 5 minutes.  Remove from the heat and stir in the vanilla. Toss together the oats, almonds, pecans, pumpkin seeds, and pumpkin pie spice in a large bowl.  Pour the liquid over the dry ingredients.  Quickly stir together, so that all the ingredients are well coated.  Spread out, in a single layer, onto a parchment lined baking sheet. Bake for 8 to 10 minutes.  The granola should be crispy and golden.  After the granola has cooled on the baking sheet, you can place it into an airtight container and store for several days.

When you are ready to dig in, remove the yogurt from the fridge. The brown sugar will have formed a bit of a crust. This is what you want. Spoon berries into bowls, top with yogurt cream and sprinkle with granola. It’s pretty yummy!

Cook’s Tip

You can buy pumpkin-pie spice in the spice section in your grocery store. Or, you can make your own. You probably have all the spices in your pantry. Combine 4 teaspoons ground cinnamon with 2 teaspoons ground ginger, 1 teaspoon ground cloves and ½ teaspoon nutmeg. Whisk everything together and store in a small jar.






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