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Epicurean Adventures: Autumn Edition Recipes

Posted by Jessica Windell on

The crisp air, the pumpkin patches, the festive holidays – we might be a little fall-crazy, but who isn’t? There’s something comforting about cooking with autumn ingredients, so we wanted to take that feeling of cozy sweaters and warm soup, and make it a little more “perfect.”

We found some great recipes that, once you incorporate a nutrient-packed Perfect Bar, become even better for your fall festivities. We don’t know if it’s the 20+ superfoods or the creamy nut butter that elevates these dishes into something special – but we do know that they come highly recommend it (by all our in-house taste-testers, that is).

Check out these delicious fall recipes below and let us know where your epicurean adventures take you!

Almond Butter Overnight Oats:

Almond Butter overnight oats in a jar

overnight oats ingredients


**Overnight Oatmeal:

  • ¼ cup of old fashion oats
  • ¼ cup non-fat milk
  • ¼ tsp of vanilla extract
  • dash of ground cinnamon
  • 1 tsp chia seeds

**The Add In’s**

  • ½ cup of plain non-fat greek yogurt
  • ½ cup of raspberries
  • ½ Blueberries
  • 1 Almond Butter Perfect Bar


  1. The night before, make your over night Oatmeal
  2. Place oatmeal, milk, vanilla, chia seeds and cinnamon in a bowl, stir, cover and leave in the fridge over night.
  3. In the morning, layer in this order:
  4. Oatmeal
  5. ¼ cup of yogurt
  6. ¼ cup of strawberries
  7. ¼ cup of blueberries
  8. Almond Butter Perfect Bar, crumbled to your liking

Slow-Cooker Peanut Curry Soup:

curry soup

curry soup ingredients

  • 2 tablespoons red curry paste
  • 2 12 ounce cans of coconut milk
  • 2 cups chicken stock
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut butter
  • 1½ pounds chicken breasts, cut into 1½ inch pieces
  • 1 red bell pepper, seeded and sliced into ¼ inch slices
  • 1 onion, thinly sliced
  • 1 heaping tablespoon fresh ginger, minced
  • 1 cup frozen peas, thawed
  • 1 tablespoon lime juice
  • cilantro for garnish
  • cooked white rice
  1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
  2. Add in the peas and cook for ½ hour longer. Stir in lime juice and serve with cilantro and white rice.

Enjoy cooking up these fall favorites and sharing your perfect creations with family and friends!