Fall is officially in full swing — and that means crisp air and plenty of comforting, feel-good food! This week, I’m celebrating the season with three recipes that’ll make your home smell like a dream and your taste buds do a happy dance.
I’m starting with a warm and nourishing apple pie baked oatmeal that works wonderfully as a scrumptious breakfast or a better-for-you dessert. Next up: pumpkin chocolate chip cookies that are soft and chewy and packed with healthy ingredients (you won’t believe they’re actually good for you!). And to round out the lineup, my slow-cooker salsa verde chicken chili is a hearty, hands-off meal that’s full of flavor and perfect for busy weeknights.
Each of these seasonal delights are simple to make and super satisfying to devour — just the way fall cooking should be, right?
Apple Pie Baked Oatmeal
This comforting bake delivers all the nostalgic flavors of apple pie in a hearty, healthy recipe you’ll want to make again and again. Rolled oats, cinnamon, maple syrup,and chopped apples come together in one dish for a make-ahead bake that’s so darn delicious. The texture is soft and substantial, with a golden top layer of caramelized apples and crunchy, buttery nuts. I love serving it warm with a dollop of Greek yogurt (or whipped cream) and a drizzle of maple syrup or sometimes melty peanut butter, but it’s equally tasty cold straight from the fridge.
Pumpkin Chocolate Chip Cookies
Meet your new favorite fall cookie. These chewy, chocolate-studded gems blend pumpkin and banana for the perfect touch of sweetness and spice. Made with oats instead of flour, they’re wholesome yet totally indulgent. You can choose to add everything into the blender or food processor for a cakier, muffin-like texture, or mix by hand in a bowl for a classic, chewier cookie (what I typically do). Either way, they’re pure autumn comfort in cookie form.
This one’s a weeknight win — just toss everything into your slow cooker and let it work its magic. The combination of shredded chicken, beans, butternut squash and salsa verde creates a rich, hearty chili that’s light yet deeply satisfying. It’s packed with protein, fiber and flavor, and the best part is the slow cooker does all the heavy lifting. I like topping each bowl with creamy avocado, cilantro and a sprinkle of shredded cheese for the ultimate finishing touch. But it’s 100% eater’s choice.
