6 Recipes to Transition You Into Fall

Spiced Peach and Pecan Baked Oatmeal

Why We Love It: When it comes to summer-to-fall recipes, one of the keys is incorporating fresh ingredients that span the seasons. Case in point, this baked oatmeal. It pairs peaches and pecans for a spicy and sweet blend of summer-to-fall goodness. Hot tip: swap in your favorite fruits all throughout the year. That way, you can enjoy this baked oatmeal anytime you’d like.

Banana Pumpkin Muffins

Why We Love It: I know you’re feeling it too: we’re all craving pumpkin-everything right now. But because pumpkin pie is more fit for October, I’m still looking to work the ingredient into my daily meals without going overboard. Enter: banana pumpkin muffins. These healthier-than-they-taste morning treats are gluten-free and dairy-free, letting everyone enjoy their deliciousness. If you want to go sweeter, fold in a handful of chocolate chips. It’s almost like dessert for breakfast. Almost.

Get Figgy With It Smoothie

Why We Love It: In case you haven’t heard, smoothies aren’t just for spring and summer. Simply omit the ice and opt for a few warming ingredients. Figs, cinnamon, ginger, and maple syrup help take this refreshing sipper straight into the fall. Trust, you’ll be enjoying it all season long.

Spicy Melon Ricotta Toast

Why We Love It: Our love of toast cannot be stopped. From tomatoes to grated carrots and hummus—we’ve topped it with just about everything. This spicy, melon-topped toast might just be our favorite way to take the girl dinner trend into fall. It combines crunchy, crisp, and creamy textures to keep your mouth engaged with every bite. And that color? Stunning.

Green & Protein Power Bowl

Why We Love It: I tend to find a way to incorporate sweet potatoes into all of my fall meals, and this power bowl is the perfect transitional way to do that. It’s a Fresa’s copycat meal, and whipping this up for dinner gives me a cozy taste of home every time. 

Vegan Red Pepper Pasta with Charred Corn & Basil

Why We Love It: This plant-based recipe comes to us courtesy of Laura Wright, the brilliant vegan recipe creator behind one of our favorite cooking blogs, The First Mess. Like zucchini, corn is abundant this time of year, and we love pairing it with basil for fresh, bright flavor. This pasta is colorful and packs in all the good stuff. A summer-ish salad in pasta form? We’re obsessed.

Courtesy of Camille Styles