Pumpkin for breakfast, for when spring feels like fall.

I know, I know, I know.

It’s much too early for pumpkin spice anything. We had a cool, rainy weekend and I found a can of pumpkin puree in the pantry. One thing led to another…pumpkin spice waffles appeared on the table. I’m not mad about it.

I wanted to mix up breakfasts for Maya AND I have jury duty this morning, which is not related but does mean my husband may be on meal duty for the week.

One can, two baby-friendly recipes: let’s do this.

On Sunday morning I made Cookie and Kate’s delicious whole wheat pumpkin spice waffles and used whole wheat flour instead of oat flour. I really wish I’d just tried the oat flour…they were DENSE!

Maya and Eric, my husband, loved them, so I left a couple out for the week and froze the rest.

To serve to baby, cut into pinky-sized pieces and top with yogurt or nut butter (or both) to prevent choking.

With the rest of the puree, I’m going to make overnight oats from Wholefully. To make them BLW friendly, use maple or agave instead of honey. I also like to add hemp hearts for crunch.

Breakfasts for Maya this week might look like:

Monday: Scrambled eggs, strawberries, avocado

Tuesday: Pumpkin waffle, yogurt, banana

Wednesday: Overnight oats

Thursday: Avocado toast, fried egg, strawberries

Friday: Pumpkin waffle, nut butter, banana

Off to do my civic duty! Wish me (and Eric) luck. I can only imagine how hard it will be to clean pumpkin-spice-anything off of every surface within a two foot radius of the baby.