Try This— 6 Avocado Toast Recipes That Are Perfect for Autumn and Winter

Rules are made to be broken. Avocados are totally a summer staple, but who says you can’t enjoy them year round? My love affair with this tasty green fruit kind of begins with avocado toast. I have literally made and devoured every possible avocado toast recipe you can think of. There’s nothing more satisfying, wholesome, and downright delicious.

True, avocado toast gets a lot of hype. Tom Brady and Gisele Bundchen dressed up as avocado and toast this Halloween, fitness experts swear by the nutritional properties of the mighty avocado, and there’s certainly no shortage of avocado toast recipes floating around the internet. Many of those recipes though are your basic run of the mill take on avocado toast as a Summer treat…salt, pepper, a squirt of lemon juice. Totally delicious, but what if you’re a daredevil, an avocado rebel like me? Say no more, these avocado toast recipes are just what you need. You must try this!!!

1. Autumn Avocado Toast With Pear, Gorgonzola, and Walnuts

Pears, crumbled gorgonzola, walnuts, honey and cinnamon. Yes. It’s as delicious as it sounds. Find the recipe here.

Autumn Avocado Toast With Pear, Gorgonzola, and Walnuts via Arsenic and Old Place

2. Cornbread Avocado Toast

Sometimes the easiest way to change of your avocado toast is by changing up the toast. Swap out your usual bread for cornbread. You’re welcome. Find the recipe here.

Cornbread Avocado Toast via Arsenic and Old Place

3. Garlicky Avocado Grilled Cheese With Pesto

For those colder Autumn days when you want to spice things up a bit, this recipe, like your classic grilled cheese, goes great with a bowl of hot soup. Find the recipe here.

Garlicky Avocado Grilled Cheese With Pesto via Arsenic and Old Place

4. Avocado Toast With Citrus, Pomegranate, and Goat Cheese

A little bit sweet, a little bit salty, a little bit tangy, and a lotta bit creamy, avocado paired with orange and pomegranate is a match made in Heaven. Find the recipe here.

Avocado Toast With Citrus, Pomegranate, and Goat Cheese via Arsenic and Old Place

5. Avocado Toast with caramelized sweet onion and grape tomatoes

If you’ve never added onions to your avocado toast, this is the perfect recipe to start with. Find the recipe here.

Avocado Toast with Caramelized Sweet Onion and Grape Tomatoes via Arsenic and Old Place

6. Avocado Toast With Chili Flakes and Crushed Pistachios

You said you’re a daredevil, right? Don’t be shy about the chili flakes on this one, you won’t be sorry. Find the recipe here.

Avocado Toast With Chili Flakes and Crushed Pistachios via Arsenic and Old Place

Try This— Cheesy Savory Oatmeal

Confession: there’s people out here that put sugar in their grits and I know this because I am one of those people. My argument is this. Grits are a type of cereal and cereal NEEDS to be sweetened— end of story…drops mic. I can admit when I’m wrong though and with all the time I spend sweetening foods that are traditionally savory, or spicing foods up that are traditionally sweet, I have to say, I should totally abandon my stance on grits. You know why? Because I’ve developed a new obsession. Say what?! Savory oatmeal!!!

Last fall I was addicted to grain bowls for breakfast. Seriously. I couldn’t start my day without that hearty, stick to your ribs breakfast. When the weather starts to get colder, breakfast smoothies no longer work for me. I need hot meals that are filling and delicious. So when I came across this savory oatmeal recipe on Healthy Nibbles and Bits, I knew I just had to try it. Guess what?! It’s amazing. Just what the doctor ordered for those chilly Autumn mornings. You must try this!

Cheesy Savory Oatmeal


  • 1/4 cup dry quick-cooking steel cut oats
  • 3/4 cup water
  • salt and pepper
  • 2 tbsp shredded white cheddar cheese (or more, because how can you really measure cheesy goodness?)
  • 1 tsp coconut oil, divided
  • 1/4 cup diced red peppers
  • 2 TBS finely chopped onions
  • 1 large egg


  1. Stove Top Method: Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper
  2. Microwave Method*: Place oats and water in a microwave-safe bowl. Line microwave dish with paper towels to catch any spills. Microwave at a high setting (but not the highest, about 8/10 power setting) at one-minute intervals for a total of 3 minutes. If you want a softer texture, continue microwaving at 30-second intervals. Give the oats a little stir between intervals. When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper.
  3. Heat a nonstick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium.
  4. Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal.
  5. Top with chopped walnuts, green onions, and za’atar
Salted Honey Apple Pie

Try This—Salted Honey Apple Pie

This may read like a Trader Joe’s commercial, but I assure you, they have no idea who I am except for the massive amounts of money I give them for cookie butter and apple blossoms. Still, I have to give them a shout out for all the hidden gems they have hiding in their freezer section.

Anyway, I was looking for a frozen pie crust. Anyone that’s ever made a pie from scratch knows how temperamental and unforgiving homemade pie crust can be. When it’s done right though you have flaky, buttery heaven surrounding the filling that you’ve made. Sounds yum, but the time it takes can sometimes be a pain. I really wanted to try this recipe before the holidays, so I wanted to stress less about the crust and focus my energy on the filling.

Thank goodness for Trader Joe’s Pie Crust! As far as frozen pie crusts go, this is by far the best. For sure the closest you’re gonna get to that homemade flavor and consistency. Anyway, The most important part of a pie is the filling, and this recipe is seriously dope.

A little backstory… If you haven’t already, you should pick up the Four & Twenty Blackbirds Pie Book. This recipe book is everything! When I was a kid, there were whole sections of Brooklyn that were dilapidated wastelands, Gowanus (the little section located between Carroll Gardens and Park Slope) was one of them. Now there are all kinds of trendy little shops and cafes all around that neighborhood. Four & Twenty Blackbirds is one such little cafe that specializes in homemade pies that are pretty darn delicious. Fortunately, if you don’t live close by, you can now try your hand at making some of these recipes at home thanks to their cookbook.

This particular recipe is one of my favorites! So without further ado! You must try this!!!

Salted Honey Apple Pie

Salted Honey Apple Pie

Ingredients (for the filling)

  • 1/2c (1 stick) unsalted butter, melted
  • 1/2c sugar
  • 1 tbsp white cornmeal
  • 1/2 teaspoon kosher salt
  • 1tsp vanilla paste (find it here)
  • 3/4 cup honey
  • 3 large eggs
  • 1/2 cup heavy cream
  • 2 teaspoons apple cider vinegar
  • 1 to 2 teaspoons flaked sea salt (for finishing)
  • 1 to 2 fresh apples, peeled and thinly sliced

Salted Honey Apple Pie

Salted Honey Apple Pie


  • In a mixing bowl, whisk together melted butter, sugar, cornmeal, salt, and vanilla paste
  • Whisk in the honey
  • Add the eggs (one at a time), whisking to combine.
  • Add in heavy cream and vinegar, continue to whisk.
  • Remove your pie crust from the freezer and arrange thinly sliced apples around the bottom
  • Pour the filling into your pie crust
  • Bake pie on the middle rack for about 45 to 55 minutes until pie is deep golden brown and puffed around the edges and set in the center.
  • Rotate the pie (so that the part of the pie that’s been facing the front of your oven is now facing the back) about 30 minutes into baking
  • This pie cooks like custard and is done when the filling is no longer liquid, but set and golden brown
  • Remove the pie from the oven and allow it to cool for at least 3 hours
  • Sprinkle with sea salt and serve warm, or at room temperature

***for a little extra yum, try using sage infused honey

Images: TwiggStudio