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May 27, 2008 07:14 AM

Do people eat "seasonal" breakfasts?

It occurred to me that breakfast is the one meal that, even for foodies, is fairly unchanging.

I suppose people might switch up what kind of fruit they might put on a waffle or in a fruit salad but I don't see much seasonality.

Discuss please.

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  1. I sort of eat seasonally at breakfast. During the week it's usually just cereal or toast, year round, but on the weekends I like to cook. For example, in spring we might have asparagus omelettes, in summer it might be tomato/basil, etc. If I make muffins or pancakes, they could be blueberry when they're in season or pumpkin in the fall. Fresh fruit, as you mention, would be what's in season. When it's hot out, breakfast is usually light and in the winter I usually want something a bit more substantial. I don't really eat much oatmeal in the summer, for example.

    1. This is something that I've been thinking of recently as well...and the answer in our household is yes, breakfast is definitely seasonal.
      - spring & summer: always light, cereal & kefir and whatever fruit is in season (rhubarb, berries, stone fruit, etc.)
      - fall & winter: mostly oatmeal or other hot cereal + cranberries, pumpkin, apples.

      I made some pumpkin oatmeal the other day and it felt completely out of place.....

      1 Reply
      1. re: jeni1002

        I'm not much of a breakfast person, so I tend to eat the same thing on weekdays (Fage 0% yogurt with a spoonful of marmalade or jam) and to eat more of a lunch-like brunch on the weekends. Since what I have in the house is usually seasonal, whatever I make on the weekends will probably reflect that.

        However, one of the few variants is that I will occasionally have oatmeal on a cold morning. Which theoretically in the Bay Area can be any time of year, but in practice tends to be in the winter.

      2. No much variation here. My wife eats exactly the same thing for breakfast 365 days a year, so much so that it's become a family joke: two buttered slices of heavy whole-grain rye toast (preferably When Pigs Fly), fresh brewed tea, plus a pint or so of cut-up "breakfast fruit" - and she has very strict, if somewhat arcane, rules for what constitutes such fruit: it can be melon (any type except watermelon), pineapple, mango, or papaya, but can NOT be anything citrus, apples or pears, or bananas. Berries are acceptable but not preferred. She will go so far as to bring her own whenever possible when we travel to keep to this routine.

        Me, I'm much more flexible. Tea or coffee, usually a banana, toast or cereal, once a week or so eggs with bacon or sausage, occasionally french toast or hash. But it makes no difference what the season is.

        1. Interesting question.. I hadn't thought about seasonal breakfasting.. Hmmm.. Here on the central coast of California where average daytime temperatures between summer and winter may be no more than 20 degrees apart, there's not much "season" to adapt to. It's more about what is more comforting on a cool dark winter morning or a cool foggy summer morning. Oatmeal or freshly laid eggs comfort any time of year here.

          1. Definitely. But, then again, I generally don't eat traditional American breakfasts such as cereal or coffee and eggs or toast. To me, breakfast can mean anything ranging from congee (more of a fall/winter thing), last night's dinner to a bowl of fresh fruit. It's whatever I'm in the mood for, and it's generally seasonal -- though I've been known to have cravings for a hearty stew in the summer.