This conversation is sponsored by the Calorie Control Council. The Calorie Control Council provided compensation for me to create this recipe. The opinions and text are all mine.
As summer ends and fall begins, I always find it hard to say goodbye to summer foods and cooking methods. My favorite part about summer is enjoying a variety of seasonal fresh fruits and vegetables in my collection of no bake summer meals. Don’t get me wrong— I always look forward to the flavors of fall, but it just seems like summer meals don’t take as much effort compared to other seasons. Toss a salad together with fresh fruit and vegetables, add some grilled chicken and dinner is done! The good news is that there’s still time to enjoy some of my favorite summer foods and cooking methods even in the fall.
With the back to school rush and Labor Day right around the corner, I wanted to share a recipe that would be a great way to transition from summer to fall. This recipe utilizes blueberries that might still be in the fridge and also includes some fall favorites such as dried cranberries, pecans, and oats. It takes less than ten minutes to prepare and it also doesn’t require the use of an oven, which is perfect especially on those busy fall days when it can get pretty warm outside. Other foods that are great for the transition from summer to fall include eggplant, acorn squash, and corn. These vegetables are perfecting for roasting and enjoying as a side dish or in casseroles or soups. Summer fruits like blueberries, raspberries, and peaches also make great fall fruits especially when used in crisps and cobblers.
What I like about this recipe is that I can make it the night before and enjoy it for breakfast the next day with a hot cup of coffee. It can also be enjoyed after school, before a workout, or even a late night snack.
