If you are like me, a huge fan of apples and cinnamon, be sure to also check out our Apple Almond Flour Muffins, Apple Roses, and Dairy-Free Apple Crisp recipes.

Whether you are a morning person like me or someone who prefers to sleep until the last minute, I am pretty sure the unmistakably autumn aroma of this homemade apple oatmeal cooking on the stovetop will lure even the sleepiest member of your family out of bed.

It’s an easy way to set the mood for the fall season, and similar to my other breakfast bowl recipes, it’s ready in only 15 minutes. Bonus – it’s also vegan, dairy-free, paleo-friendly, and gluten-free!

Ingredients for Apple Cinnamon Oatmeal:

You probably already have a handful of ingredients you need to make this Cinnamon Apple Oatmeal in your pantry. Below is everything you need:

• Oil: We use oil to sautee apples and cinnamon before adding in the oats and milk. We use coconut oil, but avocado oil, butter, or clarified butter (also known as ghee) would also work in this apple oatmeal breakfast recipe.
• Fresh Apples: We use Honeycrisp apples, but any other variety of apples, like Fuji, Pink Lady, Gala, and Granny Smith Apples, would also work. Peeling them is optional, but we recommend cutting them into 1-inch cubes. You can also use two different kinds of apples if you want to take your apple pie oatmeal recipe to the next level.
• Spices: You’ll need ground cinnamon and a pinch of nutmeg.
• Nuts: We are using unsalted walnuts, but pecans or almonds would also work well in this recipe. If you have the time, we recommend toasting your nuts for a few minutes to enhance their flavors.
• Rolled Oats: Of all the different kinds of oats, rolled oats (also called old-fashioned oats) are probably the easiest to find, and therefore, it is what we are using in this apple oatmeal breakfast. Use gluten-free oats if you are following a gluten-free diet. If you are new to the world of oats and want to know more about them, be sure to check out our detailed articles on Rolled Oats vs. Steel-Cut Oats and Quick Oats vs. Rolled Oats.
• Milk: We used unsweetened almond milk, but any dairy or non-dairy milk (such as coconut milk, oat milk, or regular milk) would work in this recipe. You can also make Almond Milk from Almond Butter in a pinch. Either way, we recommend using sugar-free milk to keep it healthy.
• Superfoods: To boost protein and to keep you full for longer, we used a tablespoon of chia seeds. However, you can also add ground flax seeds, hemp seeds, and even your favorite protein powder to up the nutrition of this apple oats recipe.
• Sweetener: We wanted this homemade apple oatmeal recipe to be sugar-free, so instead of adding sugar to the mixture, we opted for a drizzle of maple syrup in the end. However, if you prefer it to be sweeter, you can use brown sugar, coconut sugar, honey, or regular granulated sugar and add it to the oatmeal mixture as you are cooking it.
• Optional Toppings: We sprinkled our apple and cinnamon oatmeal with diced apples, walnuts, and pomegranate arils for a pop of color. However, when it comes to toppings, the sky is the limit. Feel free to add a tablespoon of almond or peanut butter (a great way to add some protein to the recipe), raisins (or cranberries), and even a dollop of vanilla yogurt.

How To Make Apple Cinnamon Oatmeal on Stove Top?

The steps to making this easy apple cinnamon oatmeal recipe are twofold, and it only takes 15 minutes from start to finish. Below are the steps:

1. Saute apples and spices: Start by heating coconut oil in a small saucepan over medium-high heat. Add apples and sauté, stirring frequently, for 2-3 minutes. Add the ground cinnamon and nutmeg and cook for 10 more seconds.
2. Make oatmeal: Add the nuts, rolled oats, milk, and chia seeds (if using). Stir to combine and cook, keeping a close eye on it and stirring occasionally until thickened for 8-10 minutes.
3. Serve with toppings: Ladle into bowls, and garnish with fresh diced apples (or other fruits like pomegranate seeds), more nuts, and a drizzle of maple syrup. If preferred, you can sprinkle it with more ground cinnamon and an extra splash of milk.

On a side note, we based the recipe for this healthy apple cinnamon oatmeal on my Oatmeal with Almond Milk and Chia Seeds recipe, which happens to be one of the most popular recipes on Foolproof Living. It is a great recipe to show you how to make oatmeal on the stovetop if you are new to making oatmeal for breakfast or in need of a works-every-time recipe.

How To Meal Prep, Store, and Reheat?

One of the reasons why we love making this healthy apple cinnamon oatmeal is that it is a great meal prep-friendly breakfast recipe that you can make over the weekend and enjoy in the next few days. Perfect for busy mornings! Here is how we do it:

• Meal Prep: Make the apple oatmeal recipe as written but refrain from adding the toppings. Divide it among four mason jars and let it cool on the counter. Once fully cooled, cover it tightly with a lid and store it in the fridge for up to 4 days. When ready to serve, be sure to top it off with your favorite toppings.
• Storing leftovers: Store the leftover cinnamon apple oatmeal in an airtight container in the fridge for up to 4 days.
• Reheating: While you can enjoy this recipe warm, cold, or at room temperature, we like to reheat it in the microwave if we are serving it on a crisp fall morning. To do so, transfer the apple porridge into a bowl, add a splash of milk (or water), and give it a stir. Place in the microwave and heat it in 30-second increments stirring every time until it is warmed to your liking.

How to make this Oatmeal recipe in the microwave?

If you’d rather make this homemade cinnamon apple oatmeal in the microwave, simply:

• Start with cooking the apples: Sprinkle cubed apples with cinnamon and place in a large microwave-safe bowl (it should be large enough to make the whole oatmeal)
• Add the liquid and nuts: Add in the almond milk (or water) and nuts and cook on high for 3-5 minutes, stopping and stirring every minute or so until it reaches your desired consistency.
• Assemble: Drizzle with maple syrup and add the toppings. Give it a taste and add more if you like.

FAQs

You Might Also Like:

If you enjoyed this healthy apple breakfast porridge, then you will love our collection of oatmeal and apple recipes. Below are a few that we hand-picked for you:

Other Oatmeal Recipes:

• Overnight Steel Cut Oats
• Overnight Apple Muesli
• Warm Farro Breakfast Bowl With Cinnamon Apples
• Pressure Cooker Steel Cut Oats Recipe
• Overnight Oats with Yogurt
• Blackberry Baked Oatmeal

Other Autumn-Inspired Apple Recipes:

• Apple Appetizers
• Apple Cranberry Cake
• Apple Salad Recipe

If you try this Homemade Apple Oatmeal recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Apple Cinnamon Oatmeal Recipe

This Homemade Apple Cinnamon Oatmeal is an autumn-inspired twist on plain oatmeal. Rolled oats, apples, and cinnamon simmered in almond milk with a touch of maple syrup make a delicious and healthy breakfast ready in less than 15 minutes.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 454kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon coconut oil avocado oil or ghee would also work
• 1 large apple or 2 small apples, cut into small chunks
• ½ teaspoon ground cinnamon
• Pinch of ground nutmeg
• ¼ cup chopped pecans or walnuts, plus more as topping
• 1 cup rolled oats – Not quick cooking {I used Trader Joe's gluten free brand oats}
• 2 cups unsweetened almond milk
• 1 teaspoon chia seeds optional
• 1 tablespoon pure maple syrup plus more to finish
• ¼ cup pomegranate seeds as garnish (optional)

Instructions

• Heat coconut oil in a medium sized saucepan over medium heat.
• Add in the apples and saute for 2-3 minutes. Stir in the cinnamon and nutmeg.
• Add in the pecans, oats, almond milk, and chia seeds (if using). Give it a stir and let it cook until thickened for about 7-10 minutes, stirring constantly during the cooking process.
• Ladle into bowls and top them off with pomegranate seeds (or other fruit), nuts, more apples, and a slight sprinkle of ground cinnamon. Serve.

Video

Notes

• Yields: This recipe makes about 3 cups of apple oatmeal, which is ideal for serving two people. You can multiply the recipe if you are serving a crowd. The nutritional values below are per serving and include the calories coming from the listed toppings.
• Optional Add-ins: You can easily customize this cinnamon apple recipe according to your taste buds. A few of our favorite ways to do it are as follows:
  • Use two different types of apples
  • Add a splash of vanilla extract
  • Up the nutrition by adding other superfoods such as ground flaxseeds and hempseeds
  • Top it off with a dollop of creamy peanut butter or yogurt for additional protein
• Meal Prep: Make the recipe as written but refrain from adding the toppings. Divide it among four mason jars and let it cool on the counter. Once fully cooled, cover it tightly with a lid and store it in the fridge for up to 4 days. When ready to serve, top it off with your favorite toppings.
• Storing leftovers: Store the leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: While you can enjoy this recipe warm, cold, or at room temperature, I like to reheat it in the microwave if I am serving it on a crisp fall morning. To do so, transfer the apple porridge into a bowl, add a splash of milk (or water), and give it a stir. Place in the microwave and heat it in 30-second increments stirring every time until it is warmed to your liking.

Nutrition

Calories: 454kcal | Carbohydrates: 58g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 330mg | Potassium: 403mg | Fiber: 11g | Sugar: 22g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 368mg | Iron: 2mg

The post Apple Cinnamon Oatmeal Recipe appeared first on Foolproof Living.

Ingredients to Make This Baked Apple Oatmeal

Made with only the tastiest natural ingredients, this apple cinnamon baked oatmeal recipe is perfect for anyone looking to transform their home pantry into a gourmet breakfast.

• Coconut oil: Melted coconut oil is a must when greasing your baking dish, ensuring that your apple oat bake doesn’t stick to the edges of the pan. However, you may also use butter or cooking spray, depending on what you have on hand.
• Rolled oats: It’s essential that you use rolled oats (also known as old-fashioned oats) in your baked oatmeal recipes. When considering the difference between Rolled Oats vs. Quick Oats, remember that instant oats (quick-cooking oats) will melt under high oven temperatures, and steel cut oats will come out thick and gummy.
• Chia seeds: Though chia seeds are optional, they add deliciously nutty undertones while loading your breakfast with protein, fiber, and antioxidants. You can also incorporate other superfoods, like hemp seeds, to add nutrition to your breakfast bake.
• Warm spices: The best way to season this healthy baked apple oatmeal recipe is with everyone’s favorite fall classics—ground cinnamon and ground nutmeg. You can also add a pinch of apple pie spice for extra warm, woody overtones.
• Baking powder and kosher salt: These two ingredients are perfect for bringing out this sweet breakfast recipe’s nuanced flavors and giving it a light, pastry-like rise.
• Large eggs: We use two large eggs to thicken and bind this hearty breakfast recipe. However, if you prefer a vegan apple cinnamon bake, you can substitute these eggs with a flax egg. To make flax eggs, stir together two tablespoons of ground flax seed and five tablespoons of water in a small bowl. Once combined, let the mixture rest for ten minutes to thicken it. It’s ready to add to your batter when it reaches the desired consistency.
• Milk: I used almond milk in my cinnamon apple oatmeal bake, but any of your favorite types of milk—from dairy-free options (i.e. oat milk, soy milk, coconut milk, etc.) to traditional cow’s milk—would work.
• Unsweetened applesauce: The key to making apple-baked oats as sweet, moist, and tender as possible is preparing your baked oatmeal with applesauce. I prefer using homemade Unsweetened Applesauce because it’s vegan, smooth, and only uses a few simple ingredients.

• Vanilla extract
• Maple syrup: I only use ⅓ cup of maple syrup to sweeten my baked apple oats, but if you like your oatmeal sweeter, you can increase it to ½ cup.
• Apple: Any of your favorite fresh apples would work in this apple and oatmeal bake, including Honeycrisp, Pink Lady, Granny Smith, Fuji, Braeburn, and even Gala. Depending on your preference, you may also choose whether to use peeled or unpeeled apples for this recipe. However, you must cut them into even-sized cubes before adding them to your mix to ensure maximum tenderness and uniform baking.
• Nuts: I recommend crunchy pecans, walnuts, or almonds to give your baked oatmeal a touch of earthy, buttery notes. Just be sure to give them a rough chop before adding them to your batter to ensure a balanced flavor distribution and delicious texture.
• Dates: I love adding dates to my oatmeal recipe due to their rich flavor and chewy texture. However, other dried fruit—including raisins, cranberries, and figs—would also work.
• Coconut or brown sugar: If you love the deep, toffee-like taste of baked sugar, you may choose to add a sprinkle of coconut sugar or light brown sugar to the top of your baked apple oatmeal.

How to Make Baked Apple Cinnamon Oatmeal

You don’t have to work at a diner to make this healthy baked oatmeal with apples easily. This tasty breakfast will come out with irresistibly sweet, hearty, and warm flavors in eight easy steps.

1. Prep the oven: Preheat the oven to 350 degrees F. While the oven heats, coat an 8×8 baking dish with coconut oil and set it aside.
2. Mix the dry ingredients: In a large mixing bowl, stir the oats, chia seeds (if using), cinnamon, nutmeg, baking powder, and Kosher salt. Ensure the ingredients mix evenly throughout the blend.
3. Whisk the wet ingredients: In a separate bowl, whisk together the eggs, almond milk, applesauce, vanilla extract, and maple syrup until thoroughly mixed.
4. Combine the wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients and mix until combined.

5. Incorporate the add-ins: Gently fold the chopped apples, walnuts, and dates into the oat mixture.
6. Transfer the oatmeal blend: Pour the apple oatmeal batter into the prepared baking dish and spread it into a single even layer.
7. Bake: Bake the dish for 35-40 minutes until golden brown.
8. Serve: Remove the breakfast apple bake from the oven and let it cool for 10 minutes. Then, drizzle it lightly with maple syrup and serve.

How to Make Ahead, Store, Freeze, and Thaw?

This apple cinnamon oatmeal bake is one of my cookbook’s most meal prep-friendly breakfast recipes. Take the stress out of your early mornings with this must-have make-ahead breakfast.

• Make ahead: To make baked apple cinnamon oats in advance, bake the recipe and let it come to room temperature. Then, store the mixture, covered, in the refrigerator for up to three days.
• Store: When storing your baked oats, let them come to room temperature first. Then, transfer them to an airtight container and store them in the fridge for up to three days. You may also keep your oatmeal in individual portions for a convenient grab-and-go breakfast.
• Reheat: You can reheat this recipe in the oven at 325 degrees F. for 15 minutes or in the microwave in 30-45-second intervals until warmed through.
• Freeze: Though you can freeze this baked oatmeal recipe, it will likely come out a bit dry once thawed. However, if you freeze your baked oats, let them come to room temperature first, transfer them to an airtight container, and place them in the freezer. It’s essential, too, to cover the oats tightly to avoid freezer burn.
• Thaw: To thaw your frozen apple oatmeal, place it in the fridge overnight and reheat it in the morning.

What to Serve it With?

A warm cup of coffee or tea is all you need to turn this cinnamon apple baked oatmeal recipe into a five-star breakfast. However, these easy additions will add all the creamy, sweet, and moist flavors you could want from your morning meal.

• A drizzle of maple syrup or honey: If you’re a fan of caramelly, floral flavors, I recommend topping your apple breakfast bake with maple syrup or honey. This simple addition will infuse every slice with a rich, complex taste.
• A dollop of Greek yogurt or vanilla yogurt: Add a spoonful of yogurt to this delicious breakfast, and your baked apple oatmeal recipe will come alive with cool, creamy flavors.
• Breakfast fruit salad: What pairs better with juicy apples than a brilliant blend of your favorite fruits? Made with a customizable mix of bananas, blueberries, strawberries, and pineapple, this healthy breakfast option will delight your tastebuds with just fifteen minutes of prep.
• Maple whipped cream: Transform this wholesome breakfast into a sweet treat the whole family will love with a small dollop of light, fluffy whipped cream.
• A dollop of almond butter or peanut butter: If you love the nutty, tart combination of apples and peanut butter, you’ll love adding this creamy addition to your apple oatmeal breakfast bake.

Other Baked Apple Recipes

This easy apple-baked oatmeal has all the sweet, tart, and warm flavors you love in your favorite baked apple recipes. Below, you’ll find even more tasty apple recipes to satisfy all your fall cravings.

• Apple Roses
• Almond Flour Apple Cake
• Overnight Apple Muesli

If you try this Baked Apple Cinnamon Oatmeal recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Apple Cinnamon Baked Oatmeal Recipe

Apple Cinnamon Baked Oatmeal offers a healthy and wholesome start to your day. Made with tender apples, warm cinnamon, and a touch of maple syrup, this healthy breakfast bake is the ultimate fall/winter oatmeal recipe.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 slices

Calories 271kcal

Author Aysegul Sanford

Ingredients

• 1 teaspoon coconut oil
• 2 ½ cups old-fashioned rolled oats
• 1 tablespoon chia seeds optional
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• 2 large eggs* or flax eggs for vegan option (recipe below in the notes)
• 1 ½ cups unsweetened almond milk or any other non-dairy milk of your choice
• 1 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup plus more to drizzle on top
• 1 apple* peeled (or unpeeled) and diced into 1-inch cubes
• 1 cup chopped walnuts or pecans optional
• ½ cup chopped dates optional (5-6 Medjool dates)

Instructions

• Preheat the oven to 350 degrees F. Coat an 8×8- inch* baking dish with the coconut oil and set aside.
• In a large bowl, stir the oats, chia seeds (if using), cinnamon, nutmeg, baking powder, and Kosher salt until combined.
• In a separate bowl, whisk together the eggs, almond milk, applesauce, vanilla extract, and maple syrup until fully combined.
• Pour the egg mixture into the oat mixture and stir to combine.
• Gently fold in the diced apples, walnuts, and dates.
• Pour the mixture into the baking dish and gently spread it evenly.
• Bake for 35-40 minutes until golden brown.
• Cool for 10 minutes and serve with a drizzle of maple syrup.

Notes

• Yield: This recipe yields 9 slices of baked apple oatmeal. The nutritional values below are per slice. 
• Size of your baking dish: You can use both an 8×8 or a 9×9 square dish to make this recipe. If you prefer to use a 9×13, we recommend doubling the recipe and baking it for 45 minutes.
• Use flax eggs to make it vegan*: This is a gluten-free and dairy-free recipe. If you prefer to make this dish vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs. 
• Apple: I used Honeycrisp apples but any type of apple you have on hand would work.
• Make Ahead: You can bake apple oatmeal bake in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
• Store: Be sure to bring the leftovers to room temperature. Then,  transfer them to an airtight container and store them in the fridge for up to three days. You may also keep your oatmeal in individual servings for a convenient grab-and-go breakfast.

Nutrition

Calories: 271kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 248mg | Potassium: 270mg | Fiber: 5g | Sugar: 18g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg

The post Apple Cinnamon Baked Oatmeal appeared first on Foolproof Living.

Ingredients You’ll Need

When you make blackberry breakfast recipes like this, there’s no need to spend hundreds at the grocery store. This simple oatmeal bake only uses natural, pantry-ready ingredients to start your morning.

• Coconut oil: I use coconut oil to coat my oatmeal baking dish, though oil spray would also work. If you feel luxurious and want to give your oatmeal rich, sumptuous undertones, you may also prepare this recipe with melted butter.
• Old-fashioned oats: Old-fashioned oats (also known as rolled oats) are my go-to for this blackberry-baked oatmeal, as their flat, round flakes are perfect for absorbing excess liquid and withstand the baking process. However, if you’re unsure about the difference between Rolled Oats vs. Quick Oats or Steel-Cut Oats vs. Rolled Oats, these simple guides explain everything you need to know. Furthermore, you may also make this dish with gluten-free oats to accommodate a gluten-free diet.
• Ground cinnamon
• Unsweetened shredded coconut: I prefer my coconut-baked oatmeal to get a mild sweetness from natural ingredients, such as maple syrup and fresh berries. However, you can also use sweetened shredded coconut to add sweetness to your breakfast.
• Nuts: I used sliced almonds, but you can also use chopped almonds or other nuts like walnuts or pecans.
• Chia seeds
• Baking powder
• Salt: You only need a pinch of salt to bring out the other nuanced flavors of this recipe.
• Large eggs
• Milk: Though I usually use unsweetened almond milk in this dish, any kind of milk will work, from oat milk to soy milk, cow milk, coconut milk, and beyond. If you prefer making your own milk, my Homemade Almond Milk recipe is the one I recommend.
• Vanilla extract
• Maple syrup
• Lemon zest
• Frozen or fresh blackberries: I love making this blackberry breakfast with the luscious, tart flavor of fresh blackberries. However, you may also use frozen blackberries as long as you reduce the almond milk to 1⅔ cups. This reduction will help balance the added moisture in frozen berries, keeping your oatmeal from becoming watery.

How to Make It

This baked oatmeal with berries recipe is a cinch to make and makes waking up a delight. In just nine steps and ten minutes of prep time, a delectable dish will be ready on your table.

1. Prep the oven: Preheat the oven to 350 degrees F., and coat an 8×8-inch baking dish with coconut oil. Set the coated dish aside.
2. Mix the dry ingredients: Stir the oats, cinnamon, shredded coconut, sliced almonds, chia seeds, baking powder, and Kosher salt in a large mixing bowl until thoroughly combined.
3. Whisk the wet ingredients: In a separate bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, and lemon zest until fully integrated.
4. Combine wet and dry ingredients: Pour the milk mixture into the large bowl of dry ingredients and stir until combined.
5. Add the blackberries: Gently fold the blackberries into the oat mixture.

6. Transfer the oatmeal: Pour the oatmeal recipe into the oiled oven-safe pan and spread it evenly with a spatula.
7. Bake: Cook for 35-40 minutes or until the oatmeal turns golden brown.
8. Cool: Remove the baking dish from the oven and let it cool for 10 minutes.
9. Serve: Once cooled, divide the berry oatmeal bake among several bowls, garnish them with extra berries, and drizzle with maple syrup.

How to Store, Reheat, and Freeze?

Out of all the blackberry recipes for breakfast, this is one of the most meal prep-friendly. These simple tips will show you how to make baked oatmeal to enjoy throughout the week or freeze it for future use.

• Storage: To store your baked blackberry oatmeal, first let it reach room temperature. Then, transfer it to an airtight container and store it in the refrigerator for 3-4 days. If preferred, you can also slice it and store it in single-serving portions for extra easy morning meal prep.
• Reheat: You can reheat it in a 325-degree F. oven for 10-15 minutes or in the microwave in 30-second increments.
• Freeze: When freezing this recipe, let it reach room temperature first. Then, cover it tightly with several layers of plastic wrap to avoid freezer burn and store it in the freezer for up to 1-2 months.
• Thaw: To thaw your frozen blackberry oatmeal bake, place it in the fridge overnight. Then, reheat it in the oven for 15 minutes at 325 degrees F.

How to Serve?

Making blackberry recipes for breakfast is a great way to add creativity to the kitchen. Serve it any way you want, from a grab-and-go morning meal to a healthy dessert guaranteed to make your mouth water.

• A cup of coffee or juice: If you’re used to busy mornings, nothing is as satisfying as serving up a piece of this oatmeal bake alongside a hot cup of coffee or fresh juice.
• Greek Yogurt: One of my favorite ways to serve this dish is with a sweet dollop of Honey Vanilla Yogurt. If you prefer a plant-based yogurt, you may also add a spoonful of coconut yogurt or almond milk yogurt for an equally creamy addition.
• Milk: Do you prefer your oatmeal bake to be a little creamier? Adding a splash of milk to your baked dish will add a rich taste and an extra helping of calcium to your breakfast.
• Nut butters: An easy way to make this simple recipe more filling and add protein is to spread a spoonful of peanut, almond, or cashew butter over your oatmeal bake slice.
• Sweeteners: When prepared as-is, this blackberry baked oatmeal has a mildly sweet flavor—perfect for those who don’t like their breakfasts to taste too sugary. However, if you prefer more sweetness in your morning meal, add a drizzle of honey, maple syrup, or more blackberries. 
• Sauce: If you’re like me, you know that a dash of sauce is all that’s needed to bring a recipe to life. Add a dollop of Date Caramel, Applesauce, or Homemade Blueberry Sauce to give this oatmeal bake extra rich, gooey flavor.
• Ice cream: If you want to transform this tasty breakfast recipe into an irresistible dessert, try serving it with a scoop of your favorite ice cream! Honey Vanilla Ice Cream exquisitely balances the warm, woody undertones of oatmeal, while Chocolate Honey Ice Cream is a great addition for those who love the rich taste of cocoa powder.

FAQs

Other Oatmeal Recipes You Might Like

There are few better ways to start your morning with a filling, heart-healthy taste than with a bowl of warm oatmeal. These tasty recipes will ensure you never endure another bland breakfast again.

• Crock Pot Steel Cut Oats
• Oatmeal with Almond Milk
• Instant Pot Steel Cut Oats
• Oatmeal Raisin Cookies

If you try this Blackberry Oatmeal Bake recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Blackberry Oatmeal Bake Recipe

This Blackberry Oatmeal Bake is an easy-to-make, healthy baked oatmeal recipe packed with juicy blackberries and superfoods and sweetened with maple syrup. It is a delicious morning treat that is also breakfast meal-prep friendly.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 9 slices

Calories 215kcal

Author Aysegul Sanford

Ingredients

• 2 teaspoons coconut oil avocado oil, or oil spray would also work
• 2 cups old-fashioned oats aka rolled oats*
• ½ teaspoon ground cinnamon
• ½ cup unsweetened toasted shredded coconut optional
• ½ cup sliced almonds optional
• 1 tablespoon chia seeds optional
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• 2 large eggs or flax eggs for a vegan option
• 2 cups unsweetened almond milk or any milk you prefer
• 1 teaspoon vanilla extract
• ⅓ cup maple syrup plus more for drizzle
• 1 teaspoon lemon zest optional
• 2 cups fresh blackberries divided (reserving ½ cup for garnish)

Instructions

• Preheat the oven to 350 degrees F. Coat an 8×8 inch square baking dish with the coconut oil and set aside.
• In a large bowl, stir the rolled oats, cinnamon, shredded coconut, sliced almonds, chia seeds, baking powder, and Kosher salt until combined.
• In a separate bowl, whisk together the eggs, almond milk, vanilla extract, maple syrup, and lemon zest, ensuring that everything is fully combined.
• Pour the wet ingredients into the oat mixture and stir to combine.
• Gently fold in the blackberries.
• Pour the mixture into the baking dish and spread it evenly using a spatula.
• Bake for 35-40 minutes until golden brown.
• Remove from the oven and let it cool for 10 minutes.
• When ready to serve, divide it amongst several bowls, garnish with blackberries, and drizzle with maple syrup.

Notes

• Yield: This recipe yields 9 slices of baked oatmeal. The nutritional values below are per slice. 
• Gluten-free rolled oats: If you are following a gluten-free diet, be sure to purchase gluten-free oats. 
• Size of your casserole dish: You can use both an 8×8 or a 9×9 baking dish to make this recipe. If you prefer to use a 9×13, we recommend doubling the recipe and baking it for 40 minutes.
• Sweetness: This recipe is mildly sweet. You may add an additional ¼ cup of maple syrup to the mixture if you prefer it to be sweeter.
• Other sweeteners: Don’t have any maple syrup on hand? No problem! You can also sweeten it using other natural sweeteners, like honey, coconut sugar, or brown sugar. However, if you use these sugars in your recipe, I recommend using ⅓ cup less liquid to avoid watery oatmeal.
• Fresh vs. Frozen Berries: We tested this recipe using both fresh and frozen berries. We found that frozen blackberries can be used in place of fresh. However, if you decide to do so, please reduce the almond milk to 1 ⅔ cup due to the extra moisture in the frozen berries.
• Make it vegan*: This is a gluten-free and dairy-free recipe. However, if you also want it to be vegan, you can substitute the eggs with “flax eggs.” To make flax eggs, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water, stirring to combine. Set aside for 10 minutes, then use it in place of the eggs.
• Make Ahead: You can bake this baked oatmeal in advance and store it in the fridge for up to 3 days. Just be sure to bring it to room temperature before storing it in an airtight container. You can reheat it in the oven at 325 degrees F for 15 minutes or microwave it (in 30-second increments) until warmed through.
• Storage: It is best to bring leftovers to room temperature before storing them in an airtight container. We recommend storing them in individual portions so you can easily reheat (if preferred) and grab and go. If stored properly in the fridge, they should be fresh for up to 3-4 days.

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 267mg | Potassium: 230mg | Fiber: 6g | Sugar: 10g | Vitamin A: 122IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 2mg

The post Blackberry Oatmeal Bake appeared first on Foolproof Living.

Ingredients You’ll Need

You can say goodbye to complicated Italian recipes with this super-easy side dish. You only need a handful of ingredients to make air fryer homemade garlic bread.

• Bread: During our recipe testing, we found that the best bread for this delicious garlic bread recipe is a French baguette because of its fluffy insides and firm yet crusty exterior. Day-old bread, too, is preferable as it is drier compared to a fresh loaf. However, you can also make garlic bread with white, Italian, or French bread if you don’t have a baguette. If you want to make your own loaf, you could also whip up my favorite crusty bread, aka No-Knead Bread, for an effortless solution. However, remember that the air frying time may need to be modified based on the type of bread you are using. Irrespective of the bread variety, we recommend cutting your bread into ½-inch slices to ensure proper cooking.
• Butter: Unsalted butter is the best choice for garlic bread because it keeps your side from tasting overly salty when paired with parmesan cheese. However, if you want to make this recipe without cheese, I recommend using salted butter or adding a touch of flaky sea salt or Kosher salt to your butter mixture.
• Garlic: It’s essential to use finely minced garlic in this recipe to ensure its flavors evenly coat each slice of bread. If you prefer fresh garlic, I recommend using a garlic press (affiliate link) to chop the ingredient into an ultra-fine paste. If you don’t have any fresh garlic in your pantry, you may substitute this ingredient for an equal amount of garlic powder. You could also use Roasted Garlic Cloves instead for a rich, caramelized taste.
• Parsley: Parsley is essential to giving this dish its herby undertones and a pop of bright color. You can use dried or fresh parsley if you chop it thinly.
• Shredded parmesan cheese: I usually use shredded parmesan when I make cheesy garlic bread in the air fryer, giving each bite a touch of nutty, rich flavor. However, shaved parmesan or shredded mozzarella cheese would also work.

How to Make Garlic Bread in the Air Fryer?

Preparing homemade garlic bread in an air fryer is a simple way to enjoy warm, perfectly toasted sides every night of the week—or even a quick snack! Plus, it only takes six steps and no lengthy oven time.

1. Prepare the air fryer: Preheat your air fryer to 350 degrees F.

2. Make the garlic butter: In a small bowl, mix the butter, garlic, parsley, and parmesan cheese.
3. Coat the bread slices: Spread about one teaspoon of the butter mixture onto each slice of bread, covering the entire surface.
4. Transfer the bread: Arrange the buttered bread slices in the air fryer basket. Make sure they lay in a single layer without any overlap. If all your bread doesn’t fit, you may need to cook them in two batches.
5. Air fry the garlic toast: Toast the garlic bread in the air fryer for approximately five minutes or until golden brown.
6. Serve: Serve the toasted garlic bread while still warm.

How to Make Ahead, Store, Freeze, and Reheat?

This recipe for garlic bread in the air fryer is an easy way to simplify your meal prep. Prepare this recipe ahead of time for an easy crowd-ready side, or store your leftover garlic bread to enjoy throughout the week.

• Make-ahead: To make this recipe ahead of time, make the garlic butter mixture up to one day beforehand and slice your bread into ½-inch slices. Then, store the butter mixture in an airtight container in the fridge and keep the bread slices separately, spreading the pieces with the softened butter just before air frying. If you’re preparing for a dinner party and won’t have time to spread the slices before cooking, you can also coat the bread slices with the butter mixture one day in advance. Then, arrange them in a single layer on a sheet pan, cover them tightly with stretch film or aluminum foil, and store them in the fridge until ready to cook.
• Storage: Bring your slices to room temperature, place them on a plate in a single layer, tightly cover them with stretch film, and store in the fridge for 3 days. When ready to eat, reheat the garlic bread in the air fryer at 300 degrees F. for 2-3 minutes.
• Freeze: Bring your slices to room temperature to make frozen garlic bread for later use. Then, place parchment paper between each of the slices to prevent sticking, and store them in an airtight freezer-safe container (or Ziploc bag) in the freezer until ready to reheat.
• Reheat: There’s no need to defrost your slices when reheating garlic bread in an air fryer. Simply place your frozen bread in a 350-degree F. air fryer for 4-5 minutes or until golden brown.

What to Serve with Air Fried Garlic Bread?

Cooking garlic bread in the air fryer is one of the best ways to ensure a five-star meal any day of the week. This simple collection of recipes will satisfy any craving, from creamy pasta to light salads.

• Pasta: Few combinations are as mouthwatering as garlic bread and pasta. If you’re a fan of bold flavors, I recommend serving your bread with classic dishes like Garlic Butter Noodles or Spaghetti Bolognese. You could also serve this delectable dish with Vodka Pasta or Baked Ziti for a more decadent menu. 
• Soup, stews, and chili: If you love to dip your bread in soup, then these easy recipes are just what you need. Green Lentil Soup and Carrot Ginger Soup add a bright, veggie-packed taste to your dinner spread. Or, you could whip up a heartier menu by preparing Quinoa Stew or—if you’re a meat-lover—Turkish Beef Stew.
• Salad: Add a hearty carb to your light meal by pairing your garlic toast alongside classic salad recipes, like Caesar Salad or Caprese Burrata Salad.
• Seafood: When you make a garlic baguette in the air fryer, you’ll have dozens of lip-smacking seafood recipes to pair. Shrimp Scampi, Steamed Mussels, and Fish Stew are just a few of my seaside go-tos.
• Italian meals: You can impress even your most devout Italian food fans by serving your air-fried garlic bread with authentic, delectable dishes, like Chicken Parm, Eggplant Parmesan, or Eggplant Involtini.

FAQs

Making fresh garlic bread in an air fryer is a beginner-ready recipe that comes together with minimal effort. Below, I’ve answered all your questions about this easy dish, taking the stress out of the process.

Other Air Fryer Recipes You Might Also Like

No one can resist the hassle-free, tasty eats possible with an air fryer. If you liked this air fryer garlic toast, here are a few other easy air fryer recipes you might also like.

• Air Fryer Cornish Hens
• Breaded Eggplant in Air Fryer
• Corn on the Cob in Air Fryer
• Air Fryer Eggplant

If you try this Air Fryer Garlic Bread recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Garlic Bread Recipe (Fresh or Frozen)

Making fresh garlic bread in the air fryer is possibly the easiest and quickest way to treat yourself to a delicious side dish or appetizer. Not to mention, using your air fryer cuts down on the cooking time, allowing you to enjoy your garlic bread in minutes.

Course Bread, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 12 slices

Calories 107kcal

Author Aysegul Sanford

Equipment

• 1 Air Fryer

Ingredients

• ¼ cup unsalted butter at room temperature (2 ounces)
• 5 cloves garlic crushed through a garlic press or finely chopped
• 1 tablespoon dried parsley or chopped fresh parsley
• ½ cup parmesan cheese grated (optional*)
• 1 baguette sliced into ½-inch thick slices

Instructions

• Preheat the air fryer to 350 degrees F.
• Mix the butter, garlic, parsley, and parmesan cheese (if using) in a bowl.
• Spread the butter mixture evenly onto each slice of bread, approximately 1 teaspoon per slice.
• Place the garlic toast slices in the air fryer in a single layer, ensuring that they are not overlapping. Depending on the size of your air fryer, if they don’t fit, you may have to air fry them in two batches.
• Air fry for approximately 5 minutes or until golden brown.
• Serve immediately while they are still warm.
• Any leftover browned slices can be stored in an airtight container in the fridge for up to 2 days. You can reheat in the air fryer at 300 degrees F for 2-3 minutes until warm.

Notes

• Yields: This recipe yields 12 slices of French baguette bread. The nutritional information below is per slice.
• Bread: You can use any other bread you have on hand. Italian bread, sourdough bread, French bread, and even ciabatta would all work. However, keep in mind that there is a direct correlation between the thickness of bread and air frying time. We recommend slicing in ½-inch slices for the best results. We also recommend day-old bread as it absorbs the garlic-butter mixture better.
• Parmesan Cheese: If you decide to make this recipe without parmesan cheese, add in 1/2 teaspoon kosher salt into the butter mixture.
• Garlic: We found that minced fresh garlic was way better than garlic powder. However, the two can be used interchangeably in a pinch. If you do have the time, we recommend trying this recipe with Roasted Garlic or Air Fried Garlic for truly next-level garlic bread.
• Parsley: If you do not have dried parsley, you can substitute it with fresh, but it should be finely chopped when incorporating it into the butter mixture. Alternatively, you can use other dried or fresh herbs such as thyme, oregano, and rosemary. 
• Keep in mind that individual air fryer brands may perform differently, so consider this recipe as a starting point and adjust the cook time according to your personal preference.
• Storage: Bring your slices to room temperature, place them on a plate in a single layer, tightly cover them with stretch film, and store them in the fridge for 3 days. When ready to eat, reheat the garlic bread in the air fryer at 300 degrees F. for 2-3 minutes.
• Freeze: Bring your slices to room temperature, place parchment paper between each of the slices to prevent sticking, and store them in an airtight Ziploc bag in the freezer until ready to cook.
• Reheat: There’s no need to defrost your slices before reheating. Simply place your frozen bread in a 350-degree F. air fryer for 4-5 minutes or until golden brown.

Nutrition

Calories: 107kcal | Carbohydrates: 11g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 197mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

The post Air Fryer Garlic Bread appeared first on Foolproof Living.

Ingredients You’ll Need for Fruit Breakfast Salad

You only need two sets of simple ingredients for this breakfast fruit salad recipe: the fruits and the fruit salad dressing.

Breakfast fruits: Wondering what ingredients to include when you make fruit for breakfast? This classic mix of colorful produce will brighten your table with nutritious, brilliant flavors.

• Pineapple: Pick out a ripe pineapple that is juicy and sweet.
• Grapes: You can use both red and yellow grapes in this recipe. However, I would recommend getting the seedless variety.
• Berries: Nearly any berry will make this simple morning dish full of ripe, juicy flavors. My favorite fresh berries include strawberries, blackberries, and blueberries.
• Oranges
• Kiwis
• Banana: I adore the creamy, sweet taste of fresh bananas. However, you can omit this ingredient if you’re not a fan of the fruit or preparing this recipe beforehand.

Fruit salad dressing:

• Orange juice and orange zest: Be sure to use fresh orange juice and orange zest when you make fruit dishes for breakfast. Fresh oranges will give your recipe a delectable balance of tartness and sweetness guaranteed to satisfy your cravings.
• Lime juice and lime zest: Fresh lime juice is the secret ingredient to giving this dish its zesty, bright flavor—and keeping your fruit fresh for longer! If you don’t have any limes, you can substitute this ingredient for lemon juice and zest.
• Vanilla extract
• Ground cinnamon
• Sweetener: Because this dish gets natural sweetness from fruits, adding an extra sweetener is optional. If you want to enhance the sweetness of your fresh fruit breakfast, add a bit of honey (or honey syrup), maple syrup, or agave. You could also use my Honey Lime Dressing as a citrus-sweet alternative to this classic fruit dressing.

Variations Based on Season and Dietary Restrictions

The best fruits for a fruit salad match the time of year. If you want to transform this easy dish into a seasonal treat or satisfy a dietary need, you’ll love this collection of tasty fruits to use.

• Summer: Looking to fill your morning fruit bowl with a mixture of sunny, summer-ready produce? I recommend making your summer salad with peaches, plums, raspberries, nectarines, cantaloupe, honeydew, papayas, and mango.
• Fall: Fall produce makes some of my favorite fruit breakfasts. To make an autumn fruit salad, use apples, figs, pears, and pomegranate seeds for a dish perfect for the holiday season.
• Winter: To make a winter fruit salad perfect for special occasions, I recommend adding tart, warm-colored fruits like Mandarin oranges, blood oranges, tangerines, grapefruit, and bananas.
• Spring: When jumping into the garden-fresh spring season, you’ll want these fruits in your breakfast spread. Apricots and strawberries are some of the most spring-forward fruits in the produce aisle.
• Low-sugar fruit salad: If you are in need of a healthy fruit salad recipe that has low quantities of sugar, I recommend using low-sugar fruits (as recommended by Healthline), like raspberries, strawberries, blackberries, kiwis, and grapefruit.
• Low-calorie fruit salad: Want to cut down on your morning calorie intake? No problem! Some of the lowest-calorie fresh fruits for breakfast include apples, berries, grapefruit, passion fruit, and stone fruits (e.g., peaches, nectarines, and apricots).

Hot to Make Fruit Salad for Breakfast?

You don’t need a home garden to make a healthy breakfast. While it takes a bit of time to chop all the fruit, once you have them ready, you can prepare a breakfast or brunch fruit salad in just four simple steps:

1. Add the fruit: Take out a large bowl, and add the fresh strawberries, pineapple, grapes, blueberries, blackberries, cut oranges, and kiwis. Add the banana if you plan to serve this dish immediately. If you’re making this dish ahead, wait to add the banana just before serving.
2. Make the dressing: In a small bowl or mason jar, mix the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon. Either whisk or vigorously shake everything until combined thoroughly. If you are using honey, be sure also to whisk that into the dressing.
3. Add the dressing: Drizzle the dressing over the fruit salad and gently toss to combine.
4. Serve: If using, garnish the fruit salad with fresh mint leaves and serve.

How To Make Ahead, Meal Prep, and Store?

It doesn’t matter whether you want a make fruit salad ahead for a crowd or an easy recipe for everyday meal prep. This simple guide will show you how to keep your salad fresh for a few additional days.

• Make ahead: This recipe is one of the greatest brunch fruit ideas because it’s so easy to make ahead of time. Simply cut up your fruits and place them in a large mixing bowl. Then, just before serving, add the banana and drizzle the fruit with your prepared dressing.
• Meal prep: Looking for easy breakfast fruit cup ideas? Divide the prepared fruit mixture into individual airtight cups or mason jars (or Weck Jars (affiliate link) as I did in the photo below), and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
• Storage: You can store this sugar-free fruit salad in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.

What to Serve with Fruit Salad for Breakfast?

Want to serve fruit for a brunch buffet or make a delicious fruit bowl for breakfast? When you make this easy recipe, you’ll discover countless ways to transform seasonal produce into a filling meal. 

• Add protein: Add a dollop of my Vanilla Yogurt or Chunky Granola on top of the finished dish for the perfect breakfast fruit bowl. You could also serve your fruit salad with a side of Greek Yogurt Fruit Dip to make one of my favorite fruit brunch ideas. 
• With your favorite cereal: One of my favorite ways to enjoy this simple salad is to mix it into my favorite cereals, like my Homemade Museli.
• Weekday breakfast: There’s no reason why you can’t enjoy healthy breakfast ideas with fruit every day of the week. Serve this simple salad alongside simple, tasty recipes like Salmon Avocado Toast, Oatmeal with Chia Seeds, and Steel Cut Overnight Oats (with a dollop of peanut butter on top) for a breakfast that will keep you satisfied for hours.
• Pancakes and waffles: If you want a fruit-based breakfast with a delectably filling base, I recommend serving it with my Almond Flour Waffles, Overnight Yeasted Waffles, or Lemon Ricotta Pancakes.

FAQs

Other Fruit Breakfast Recipes

No one can resist a sweet bowl of fruit for breakfast. If you want other ingenious ways to incorporate nutritious fruit into your morning, you’ll love these simple dishes.

• Yogurt Parfait: If you want a recipe incorporating healthy breakfast fruit with creamy, light Greek yogurt, this dish is precisely what you need.
• Apple Cinnamon Oatmeal: Pack all the fresh, crisp flavors of the orchard into your morning bowl with this 15-minute recipe.
• Instant Pot Quinoa Breakfast Bowl: This vegan, gluten-free breakfast recipe comes together in less than 20 minutes and is the perfect make-ahead dish.
• Peach Galette: Search no more for a healthy dessert. This sophisticated recipe makes for the perfect brunch dessert—especially when served with my fan favorite Honey Vanilla Ice Cream.
• Can’t get enough? Check out all our fruity desserts.

If you try this Breakfast Fruit Salad recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Breakfast Fruit Salad Recipe

Here is a breakfast fruit salad that will help you start the day in a healthy way. Made without the use of any additional sugars, this easy fruit salad can be served by itself or as a side dish served with baked goods, eggs, or oatmeal.

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 131kcal

Author Aysegul Sanford

Ingredients

For The Fruit Salad

• 2 cups pineapple peeled, cored, and cut into 1-inch pieces
• 1 cup grapes rinsed and halved
• 1 cup strawberries rinsed, hulled, and quartered
• 1 cup blueberries rinsed
• 1 cup blackberries rinsed
• 1 orange peeled and cut into 1-inch pieces
• 2 Kiwis peeled and cut into 1-inch pieces
• 1 banana peeled and sliced – optional

For The Salad Dressing

• ¼ cup orange juice freshly squeezed
• 1 teaspoon orange zest
• 2 teaspoons lime zest
• 4 tablespoons lime juice from approximately 2 limes
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon
• Handful of fresh mint leaves chopped – Optional

Instructions

• Place the pineapple, grapes, strawberries, blueberries, blackberries, cut orange, and kiwi in a large bowl. If you are serving it right away, add the banana, but if you are making it ahead of time, we recommend adding the banana right before serving.
• To make the fruit salad dressing, combine the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon* in a small bowl or mason jar. Whisk or shake vigorously to incorporate.
• Drizzle the fruit salad with the dressing and gently toss to combine.
• If using, garnish with fresh mint leaves and serve.

Notes

• Yields: This recipe yields approximately 8-9 cups of breakfast fruit salad. The nutritional values below are for 1 serving.
• Sweetener*: As we were working on this recipe, we wanted it to be a healthy no-sugar-added breakfast option. However, if preferred, you can add a tablespoon (or more) of honey (or honey simple syrup) to the dressing. Honey-sweetened fruit salad is slightly sweeter but has a subtle (but welcome) honey flavor.
• Make ahead: If you want to make it ahead, simply cut up the fruit (except the banana) and prepare the dressing. Store them in separate airtight containers. Then, just before serving, add the banana and drizzle the fruit with the prepared dressing.
• Meal prep: Divide the prepared fruit mixture into individual airtight cups, mason, or weck jars, and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
• Storage: The leftovers can be stored in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.
• Making it for a crowd? Feel free to multiply the recipe as many times as you need.

Nutrition

Calories: 131kcal | Carbohydrates: 33g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 407mg | Fiber: 5g | Sugar: 22g | Vitamin A: 232IU | Vitamin C: 93mg | Calcium: 46mg | Iron: 1mg

The post Breakfast Fruit Salad appeared first on Foolproof Living.

If you are a salmon lover like I am, be sure to also check out my Salmon Nicose Salad, Baked Sockeye Salmon, or Salmon Coconut Soup to serve for lunch or dinner.

Ingredients 

This avocado toast with smoked salmon is great because you can make it your own by adding whatever toppings you like best. Here’s a short, simple list of ingredients that will make shopping a breeze:

• Bread: Feel free to choose your favorite bread. I like to use whole-grain bread, but if you make your own sourdough bread, go for it. If you want to make it extra special, treat yourself with buttery homemade Brioche. If you have dietary restrictions like gluten intolerance, try my Almond Flour Bread or any store-bought gluten-free bread you like. There are also easy-to-find keto-friendly options at the grocery store if you’re following a keto diet. Finally, you can ditch the bread and go for your favorite bagel.
• Avocado: The store has many avocado choices, but I think Hass avocado is the most flavorful one out there. When buying avocados, be sure to pick one that is nice and ripe for easy mashing or slicing.
• Fresh lemon juice: Lemon juice will give your toast the acid it needs to wake up your taste buds. Fresh lemon (and freshly squeezed lemon juice) is preferred. Alternatively, you can use fresh lime in this recipe.
• Cucumber: Persian cucumbers sliced thinly are my favorite for this, but English will get the job done.  
• Smoked salmon vs. lox: While lox and smoked salmon are different things, they can be used interchangeably in this smoked salmon and avocado toast recipe. Just make sure to get a brand that you like. And if you are wondering, my favorite one is Trader Joes’, Everything But The Bagel Seasoned Salmon.
• Spices: I use kosher salt and black pepper in terms of spices. However, if I am serving this smoked salmon breakfast toast to adults, I sometimes sprinkle it with a pinch of red pepper flakes.

How to Make Avocado Toast with Smoked Salmon

This avocado smoked salmon toast will make prep and cleanup faster than ever before. You don’t even need to cook anything. Here’s how I make it:

1. Toast the bread: This is optional, but toasting the bread will give it a nice crispy bite. If you do, be sure to let it cool while you are working on the rest of the prep.

2. Mash or slice the avocado: Scoop your avocado into a medium size bowl and mash with a fork. Add your salt, pepper, a squeeze of lemon juice, and garlic (optional), and mix well. Give it a taste and add in if needed. Alternatively, you can slice your avocado thinly.
3. Spread the avocado mixture: Add a layer of your mashed or sliced avocado to the bread.
4. Top with cucumber: Arrange the sliced cucumber evenly on top.
5. Add smoked salmon: Layer about 2 oz. of smoked salmon per person on your toast, along with the pickled red onion. 

6. Garnish: Make it your own with any of your favorite garnishes. I like microgreens and a drizzle of extra virgin olive oil. Sprinkle some Everything But the Bagel Seasoning for the finishing touch. 
7. Serve: Once you’ve topped your toast with the desired garnishes, serve with a lemon wedge on the side.

How to Make Ahead and Store

This smoked salmon toast recipe is best when served right away. However, you can prepare some ingredients ahead of time to put together in just 5 minutes. Here’s what I recommend: 

• Make Ahead: The most time-consuming part of this avocado toast with salmon recipe is preparing the avocado spread. However, it can be prepped in advance. So, go ahead and make it a day ahead and store it as I did in my go-to Guacamole Recipe. Here’s how to do it:
  • After making the guacamole, evenly spread it in an airtight container.
  • Cover the surface with a thin layer of water, lime, or lemon juice. We are doing this to prevent it from oxidizing.
  • Place a plastic wrap on top, and remove all the air bubbles before storing it in the refrigerator. You can also slice your cucumbers beforehand and store them in an airtight container for quick assembly. 

• Storing: Enjoy this delicious avocado and salmon toast immediately for the best results. I’d be surprised if you have leftovers! But, if you do, then store the leftovers in an airtight container in the refrigerator and eat them by the next day.  

FAQs

Other Avocado Recipes You Might Like:

Can’t get enough of avocado goodness? You are not alone. Here at Foolproof Living, we are huge fans of this versatile fruit and have many other recipes. Below are a few that we think you might like:

• Avocado Salad Dressing
• Quinoa Salad with Avocado
• Avocado Watermelon Salad
• Mango and Avocado Salad

If you try this Avocado Smoked Salmon Toast recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Smoked Salmon Avocado Toast Recipe

This smoked salmon avocado toast is a quick, easy, and healthy breakfast that not only tastes great but also looks delicious. Ready in 10 minutes,  it is simple enough for a morning on the go and elevated enough for a holiday brunch like Easter, Mother's Day, or even Christmas morning.

Course Breakfast

Cuisine American

Diet Low Lactose

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 240kcal

Author Aysegul Sanford

Ingredients

• 2 pieces toast multi-grain bread and sourdough bread would all work
• 1 large avocado ripened
• 1 ½ teaspoons lemon juice plus lemon wedges to serve with
• 1 garlic clove minced – optional
• ½ teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• ½ Persian cucumber peeled and sliced thinly (or English cucumber would also work)
• 4 oz. smoked salmon packaged
• ½ cup micro greens or arugula
• 1 tablespoon pickled red onions optional
• A drizzle of extra virgin olive oil
• 1 teaspoon Everything Bagel Seasoning optional

Instructions

• If preferred, toast your bread and let it cool for a few minutes.
• Meanwhile, in a small bowl, mash avocado using the back of a fork. Add lemon juice, minced garlic (if using), salt, and pepper. Stir well. Give it a taste and add more if necessary.
• Spread each slice of toast with the avocado mixture.
• Top each slice with the cucumber slices.
• Place smoked salmon pieces and pickled onion (if using) on top.
• Garnish with microgreens and a drizzle of olive oil. Finish it off with a sprinkle of Everything Bagel Seasoning.
• Serve with a lemon wedge on the side.

Notes

• Garlic: If I am making this avocado toast on a work day I omit using garlic, but if I am making it on the weekend, then I make sure to add it in. 
• Multiply the recipe: Serving a crowd? No problem. Simply multiply the recipe as many times as you want. I usually serve 2 ounces of smoked salmon and ½ avocado per serving.
• To Make Ahead: If you are serving this recipe to a crowd, feel free to mash the avocados in advance, but be sure to cover the surface with a thin layer of lemon juice followed by some plastic wrap to prevent oxidizing. Assemble the recipe right before serving.
• Storing leftovers: This avocado toast is best on the day it is served. However, you can store the leftovers in an airtight container in the refrigerator for up to 1 day.

Nutrition

Calories: 240kcal | Carbohydrates: 11g | Protein: 13g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 13mg | Sodium: 1170mg | Potassium: 636mg | Fiber: 7g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 1mg

The post Smoked Salmon Avocado Toast appeared first on Foolproof Living.

If you enjoy smoothies like this Peanut Butter Spinach Smoothie, you might also like our Turmeric Green Smoothie and Vegan Banana Smoothie, which are both packed with a variety of nutrients for a satisfying breakfast. And if you need more smoothie recipe inspiration, be sure to browse our collection of superfood smoothies.

Ingredients

The ingredient list of this peanut butter banana spinach smoothie is short and sweet, with plenty of substitutions and optional add-ins to make it even more nutritious. Below is everything you need to know to make this healthy green smoothie your own:

• Frozen banana: I usually freeze ripe bananas when they start changing their colors. If all you have is a fresh banana (and want your smoothie to be super cold), then just add in a cup of ice cubes.
• Natural Peanut Butter: I prefer unsalted and unsweetened creamy peanut butter to avoid added sugars and excessive sodium. However, you can also use other nut butter options like almond butter or cashew butter. And if you have nut allergies, you can substitute peanut butter with a seed butter of your choice.
• Non-Dairy Milk: I prefer dairy free unsweetened almond milk (or vanilla almond milk), but any kind of milk would work here. Soy milk, oat milk, and coconut milk would all work. 
• Fresh Spinach Leaves: I recommend using prewashed and rinsed baby spinach for ease of use. While I prefer fresh spinach for its milder flavor, you can make it with frozen spinach as well.

How To Make Peanut Butter Banana Spinach Smoothie?

The best part of this spinach breakfast smoothie recipe is that it takes just a few minutes to make. Simply:

1. Blend: Put spinach leaves, peanut butter, milk of your choice, and frozen banana (and all the optional add-ins) into a blender and blend until creamy and smooth. 
2. Serve: Pour into a few glasses (or mason jars) and serve right away.

How To Make Ahead and Store Spinach Banana Smoothie?

Whether you make green smoothies like this for breakfast or enjoy them as a post-workout snack, with just a few minutes of advance prep, you can have them in minutes. Here is how I do it:

• Make Ahead: Portion out all the ingredients (except peanut butter) and place them into a Ziplock bag. Store in the fridge (or freezer). When ready to serve, dump everything in your blender along with peanut butter and blend until smooth.
• Storing leftovers: I think this peanut butter spinach banana smoothie recipe is best on the day that it is made. However, you can place the leftovers into a mason jar, put the lid on and store it in the fridge for up to 1 day. Just be sure to give it a good shake before serving.

FAQs:

Other Smoothie Recipes You Might Like:

It is no secret that green smoothies like this Spinach Banana Smoothie have a long list of benefits and incorporating them in your daily diet (especially as a substitute for your sweet cravings), will help you feel energized and full. If you agree, here are a few other smoothie recipes you might like:

• Turmeric Mango Smoothie
• Mango Peach Smoothie
• Kale and Pineapple Smoothie
• And if you have some leftover peanut butter, be sure to try this Keto Peanut Butter Mousse recipe to treat yourself.

If you try this healthy peanut butter green smoothie recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Spinach Peanut Butter Smoothie Recipe

Treat yourself to a refreshing Spinach Peanut Butter Smoothie, crafted with creamy peanut butter, vibrant fresh spinach and a frozen ripe banana. This naturally sweetened green smoothie is ready in 5 minutes and great as a healthy breakfast or post work-out fuel.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 257kcal

Author Aysegul Sanford

Ingredients

• 2 cups baby spinach leaves
• 2 cups unsweetened almond milk or any other regular or plant based milk
• 1 large banana frozen*
• 3 tablespoons peanut butter creamy and unsalted natural peanut butter
• 1 tablespoon ground flaxseeds optional – plus more as garnish

Instructions

• Place all the ingredients into a blender. Blend in high speed until smooth.
• Pour into glasses and sprinkle with ground flaxseeds (and/or chia seeds.) Serve right away.

Notes

• Banana: If you do not have a frozen banana, you can use a ripe one and add 1 cup of ice cubes into the blender.
• Optional sweeteners: If you want your peanut butter smoothie to be sweeter, you can add in a few tablespoons of maple syrup, honey or a few pitted dates and blend until smooth.
• Consistency: For a thicker smoothie, use an additional half a banana and for a thinner one, use more almond milk.
• To Make Ahead: Portion all the ingredients (except peanut butter) and place them into a plastic bag. Store in the fridge (or freezer). When ready to serve, dump everything in your blender along with peanut butter and blend until smooth.
• Storing leftovers: I think this peanut butter spinach banana smoothie recipe is best on the day that it is made. However, you can place the leftovers into a mason jar, put the lid on and store it in the fridge for up to 1 day. Just be sure to give it a good shake before serving.

Nutrition

Calories: 257kcal | Carbohydrates: 22g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 354mg | Potassium: 541mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2851IU | Vitamin C: 14mg | Calcium: 353mg | Iron: 2mg

The post Spinach Peanut Butter Smoothie appeared first on Foolproof Living.

Ingredients

Besides a loaf of brioche bread, which is the star of the show in this easy recipe, you’ll need a few basic ingredients that you likely already have on hand. Simply gather:

• Brioche loaf: You’ll need one loaf of day-old brioche bread, which you should be able to cut into about eight 1-inch slices. Day-old bread is ideal for this brioche breakfast casserole, as its dry texture evenly soaks up the milk mixture and prevents the casserole from getting soggy. I make my own brioche, but store-bought would also work for this recipe.
• Unsalted butter
• Whole milk
• Heavy cream (or half and half)
• Eggs
• Vanilla extract 
• Coconut sugar
• Ground cinnamon
• Ground nutmeg 
• Kosher salt 
• Sliced strawberries (optional)
• Sliced almonds or other nuts (optional) 

Substitutions, Optional Toppings, & Add-Ins

If you don’t have all the ingredients on hand or if a few of them aren’t compatible with your dietary restrictions, rest assured that you can still enjoy this delicious french toast brioche bake with a few simple swaps. Feel free to get creative with the toppings, too! Here are a few suggestions: 

• Type of bread: I love to use brioche for french toast because it offers a sweet, buttery richness and a fluffy texture. If you can’t find brioche at your local grocery store or don’t have the ingredients to make it, you can also make a french toast casserole with challah bread. Either buy it from the store or make your own Challah Bread for a great substitute that still provides that fluffy, rich flavor and texture. 
• Plant-based milk: If you follow a dairy-free diet, I recommend swapping full-fat coconut milk for the whole milk in this french toast brioche casserole. The fat content in the coconut milk will help you achieve that rich, decadent texture, but keep in mind that it will slightly alter the flavor. You can also use almond milk, which will result in a thinner, less rich texture.
• Heavy cream: If you don’t have heavy cream on hand or wish to cut down on the fat and calories, you can use an equal amount of half and half instead. For a dairy-free option, you can completely omit the cream and substitute an equal amount of dairy-free milk of your choice. Keep in mind that doing so will alter the texture and flavor of the recipe (not to say it won’t still taste delicious!). 
• Sugar: I prefer to use coconut sugar in this recipe since it’s unrefined, but you can also use brown sugar for a similar flavor. For another refined-sugar-free option, try using maple syrup instead. If you do choose to substitute maple syrup, just use ½ cup less milk than the recipe calls for. 
• Toppings: My favorite way to serve this easy french toast bake with brioche is to top it with fresh sliced strawberries or fresh berries, sliced almonds, and a dusting of powdered sugar. For an extra sweet and indulgent baked french toast casserole topping, whip up a cinnamon Streusel Topping to sprinkle on top of the casserole before baking it in the oven. 
• Chocolate brioche french toast: If you’re one of my chocolate-loving friends, you know that you can never go wrong with adding chocolate to a sweet breakfast recipe. You can incorporate some chocolate chips into your french brioche toast or simply sprinkle some on top before baking. Use as much chocolate as your heart desires! 

How to Make French Toast Casserole with Brioche Bread?

This french toast casserole recipe with brioche bread only requires 10 minutes of hands-on time, which is as easy as whipping up a milk and egg mixture to pour over the bread. You’ll need a little bit of patience for the resting and cook time, but it’s worth it (trust me). Here’s how to make french toast with brioche bread: 

1. Slice the bread and prep your baking dish: Cut your brioche slices into 1-inch cubes. Grease a 9×13-inch baking pan with the melted butter. 
2. Place the bread cubes in the pan: Spread the small pieces of bread in an even layer in the prepared baking dish and set aside. 
3. Make the milk and egg mixture: Add the whole milk, heavy cream, eggs, vanilla extract, coconut sugar, cinnamon, nutmeg, and a pinch of salt to a large bowl. Whisk until fully combined. 
4. Pour the mixture over the bread: Slowly pour the custard mixture over the brioche cubes until they are evenly covered. Gently press on the bread pieces to ensure they have soaked up the liquid. 

5. Cover and rest: Cover the dish with plastic wrap and let it rest in the refrigerator for at least 2 hours or overnight (for up to 8 hours). 
6. Preheat the oven: Preheat your oven to 350 degrees F (176 degrees C). 
7. Add the toppings: Remove the plastic wrap and top the casserole with sliced strawberries and almonds, if desired. 
8. Bake: Bake the brioche bread breakfast casserole for 45-50 minutes or until it appears lightly golden brown. 
9. Let cool and serve: Let your baked brioche french toast casserole cool for about 10-15 minutes. Serve. 

How to Serve?

Just like regular french toast, this easy brioche french toast casserole is delicious when served with a variety of sweet toppings. From a simple dusting of powdered sugar to a heaping pile of whipped cream and fresh fruit, you can make it as decadent as you’d like! It’s the perfect dish to serve for special occasions, weekend mornings, or just because. Here are my serving recommendations: 

• Add a scoop of ice cream: Who doesn’t like dessert for breakfast? For a truly indulgent treat, top your brioche french toast bake recipe with some homemade Vanilla Ice Cream. 
• Dust on some powdered sugar: If you like to keep things simple and subtly sweet, you can add a dusting of powdered sugar on top. You can also top your brioche french toast casserole with fruit, such as fresh blueberries or strawberries, and sliced almonds.
• Serve it with a mound of whipped cream: To amp up the creaminess of this brioche toast recipe, top it off with a heaping mound of Whipped Maple Cream. The maple flavor pairs beautifully with the rich brioche french toast recipe.

Expert Tips

The key to perfect oven-baked brioche french toast is achieving a moist, rich texture on the inside and a slightly crisp, golden brown exterior. With some trial and error, I’ve learned a few simple tips and tricks that I’d like to share with you to help you achieve expert results on your first try. Here’s what you need to know: 

• Use day-old bread: Stale bread might not sound too appetizing, but it’s actually crucial to use day-old bread to keep your baked french toast brioche from getting soggy. The idea is that the dry bread will evenly soak up all the liquid while still holding its shape. If you only have fresh bread available, you can dry it out in a low-heat oven for a few minutes. I recommend 300 degrees F for about 15 minutes. 
• Make sure the cubes aren’t too thin: Make sure to cut your bread slices into cubes no thinner than about an inch. Keeping your cubes on the thicker side will ensure they come out moist and rich instead of soggy. 
• Alternative method: For a classic french toast option, you can cut your brioche slices in half diagonally to form two triangles per slice. Dip each triangular slice into the milk mixture (making sure to soak both sides), line them up at the bottom of the pan, pour the remaining liquid on top, and bake as instructed above. Let it cool a bit before serving. 

FAQs

Other Brioche-Based Recipes You Can Make

I love brioche bread because not only is it delicious, but it’s also super versatile. From sweet to savory recipes, a simple loaf of brioche goes a long way. If you’re as much of a fan as I am, you’ll love these other brioche-based recipes: 

• Pumpkin Bread Pudding Recipe
• Goat Cheese Bread Pudding
• Mushroom Brioche Stuffing 

If you try this Overnight Brioche French Toast Casserole recipe or any other recipe on Foolproof Living, please take a minute to leave a star rating and a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Brioche French Toast Casserole Recipe

This Brioche French Toast Casserole is made with thick-sliced and cubed buttery brioche bread coated in a creamy milk and egg mixture and topped with fresh fruit and nuts. With just a few simple ingredients, it's the perfect breakfast or brunch dish to serve for special occasions, such as Mother's Day, Easter, or Christmas, or for a decadent weekend treat!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Resting time 2 hours hours

Total Time 3 hours hours

Servings 6 Servings

Calories 538kcal

Author Aysegul Sanford

Ingredients

• 1 loaf brioche 8 1-inch slices (day-old bread)
• 1 tablespoon unsalted butter melted and cooled
• 1 ½ cups whole milk
• ½ cup heavy cream or half and half
• 6 large eggs
• 1 tablespoon vanilla extract
• ½ cup coconut sugar or brown sugar, plus more for sprinkling on top
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch kosher salt

Optional Toppings

• 1 cup strawberries halved
• ½ cup sliced almonds or any other nuts

Instructions

• Slice brioche slices into small 1-inch cubes. Brush a 9X13 casserole dish with melted butter.
• Spread the cubed brioche bread on a single layer. Set it aside.
• In another large mixing bowl, whisk together whole milk, heavy cream, eggs, vanilla extract, coconut sugar, ground cinnamon, ground nutmeg, and salt until fully combined.
• Spread it over the bread. Gently press to ensure that brioche cubes are fully soaked with the liquid mixture.
• Cover with plastic wrap and refrigerate for at least two hours or overnight (for up to 8 hours).
• Preheat the oven to 350 degrees F (176 C).
• Remove the plastic wrap. If desired, top it off with halved strawberries and sprinkle it with almond slices.
• Bake in the preheated oven for 45-50 minutes until the top layer is lightly golden brown.
• Let it cool for 10-15 minutes before serving.

Notes

• Use day-old bread: Stale bread might not sound too appetizing, but it’s actually crucial to use day-old bread to keep this oven-baked french toast brioche from getting soggy. If you only have fresh bread available, you can place it on a sheet pan and dry it out in a low-heat oven for a few minutes. I recommend 300 degrees F for about 15 minutes. 
• Store-bought brioche: Please be aware that some store-bought brioche is sweetened with more sugar than my homemade version. Therefore, if you are using a store-bought brioche loaf, I recommend giving it a taste and reducing the amount of sugar used. Depending on the sweetness level of the particular brand you are using, I recommend starting with half the amount of sugar.
• Alternative method: For more of a classic french toast option, you can cut your brioche slices in half diagonally to form two triangles per slice. Dip each triangular slice into the milk mixture (making sure to soak both sides), line them up at the bottom of the pan, pour the remaining liquid on top, and bake as instructed in the recipe card.
• Store: Let the leftovers cool to room temperature, tightly cover or place them in an airtight container, and store them in the fridge for up to 3 days. You can also separate your leftovers into smaller, individual airtight containers so you can reheat individual servings.
• Reheat: Reheat your leftover casserole in a 350-degree F oven for 15 minutes or until heated through.

Nutrition

Calories: 538kcal | Carbohydrates: 45g | Protein: 17g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 318mg | Sodium: 385mg | Potassium: 278mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1208IU | Vitamin C: 14mg | Calcium: 177mg | Iron: 2mg

The post Brioche French Toast Casserole appeared first on Foolproof Living.

Like my Almond Flour Chocolate Cake and Flourless Chocolate Cupcakes recipes, this easy brownie recipe is easy to make. Plus, it is a great alternative to traditional brownies that are butter and sugar-packed and not so healthy.

Why You’ll Love This Recipe:

1. Made with everyday ingredients: The almond flour brownie batter comes together in one bowl in just a few minutes and uses only 7 simple ingredients, all of which are pantry staples.
2. No different than a brownie made with regular flour: You won’t be able to detect any difference when it comes to taste and texture. Perfectly fudgy, almond flour brownies pack the same addictive chocolate flavor you’d expect from a brownie.
3. Made with diet restrictions in mind: Like all of my almond flour recipes, compared to traditional baked goods made with all-purpose flour and butter, it uses a minimal amount of oil. It is also low-carb, grain-free (great for Passover), and paleo-friendly. Plus, thanks to the healthy fats in ground almonds, you can even count this as a healthy brownies recipe.

Ingredients:

The ingredient profile for this gluten-free almond flour fudge brownies recipe is similar to that of my Almond Flour Chocolate Cake recipe and even my Flourless Chocolate Cupcakes recipe. (Can you tell I love almond flour desserts?)

In terms of ingredients, you will need:

• Blanched almond flour (affiliate link)
• Unsweetened cocoa powder – You can use cacao powder and cocoa powder interchangeably in this recipe.
• Melted coconut oil (cooled)
• Maple syrup
• Large eggs
• Vanilla extract
• Walnuts

How To Make Brownies with Almond Flour?

The steps to making this easy almond flour brownie recipe has 6 folds:

1. Prepare for baking: Preheat the Oven to 350 Degrees. Line an 8X8 square baking dish with parchment paper.

2. Combine Dry Ingredients: Whisk together almond flour and cocoa powder in a large bowl until homogeneous, and no lumps remain.

3. Add Wet Ingredients: Add coconut oil, maple syrup, eggs, and vanilla extract to the bowl of dry ingredients, and whisk until fully incorporated.
4. Add the Nuts: Fold in half a cup of the nuts.

5. Prepare to Bake: Transfer the raw batter into the prepared pan and spread it out evenly using a spatula. Sprinkle it with the rest of the walnuts.
6. Bake: Cook them for 35-40 minutes in the prepared oven or until a toothpick inserted in the center of the brownies comes out clean (or with a few tiny crumbs). Allow the brownies to cool for 5 minutes, and remove them from the pan onto a wire rack. Let it cool to room temperature before slicing to avoid them falling apart. Serve with coffee, milk, or plant-based milks such as almond milk.
7. Optional step: If you are like me, and enjoy extra chocolatey, gooey brownies, then I recommend drizzling them with melted chocolate. I think the easiest way to melt chocolate is in the microwave. To do so;
   1. Place 2 oz. of your favorite chocolate chips (both semi-sweetened and unsweetened would work) in a microwave-safe glass bowl. 
   2. Microwave at high for 30 seconds. Give it a stir and then repeat in 30-second intervals until fully melted. Slice your brownies and drizzle them with melted chocolate chips.

How To Store, Freeze and Thaw?

My favorite thing about these homemade almond flour brownies is that they get better as they sit. I recommend storing them in the refrigerator and warming them slightly before serving.

• Storage: These gluten-free chocolate brownies will keep for 3-4 days in the fridge in an airtight container or plastic bag. You can also store them on your counter in the same fashion for a day as long as your kitchen stays fairly cool. 
• Freezing: To freeze, bring brownies to room temperature, individually wrap them with parchment paper, and store them in an airtight container in the freezer for up to a month.
• Thawing: To thaw, let it sit on the counter for 15 minutes and warm in a low-heat (300 degrees F) oven for 10-15 minutes and serve.

FAQs:

Other Almond Flour Recipes You Might Like:

If you are in need of creative and healthier gluten-free recipes made without the use of refined sugars (i.e., white sugar), you’ll like the recipes below:

• Almond Flour Apple Cake
• Banana Bread with Almond Flour
• Almond Flour Carrot Cake
• Waffles Made with Almond Flour
• Almond Flour Banana Muffins

This almond flour chocolate brownies recipe is adapted from Almond Flour Brownies at Allrecipes.com with changes.

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Almond Flour Brownies Recipe

Almond Flour Brownies recipe made with only 7 ingredients in one bowl. They are just the trick to satisfy your sweet tooth without going totally overboard. Fudgy, moist, and Paleo-friendly, meaning they’re gluten-free, wheat-free, and dairy-free! Plus, they get their sweetness from maple syrup, making them refined sugar-free, as well.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9 servings

Calories 375kcal

Author Aysegul Sanford

Ingredients

• 1 ½ cups almond flour 6.3 oz.
• ½ cup + 2 tablespoons cocoa powder 2.3 oz.
• ½ cup coconut oil melted and cooled
• 1 ⅓ cups maple syrup at room temperature
• 4 large eggs at room temperature
• 2 teaspoons vanilla extract
• 1 cup walnuts or pecans chopped & divided

Chocolate Drizzle (Optional)

• 2 oz. chocolate chips i.e. Naturally sweetened Enjoy Life brand
• 1 tablespoon dried strawberries

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees. Line an 8X8 square baking pan with parchment paper.
• Mix together almond flour and cocoa powder in a large mixing bowl until no lumps remain.
• Add in coconut oil, maple syrup, eggs, and vanilla extract and whisk until fully incorporated.
• Fold in half a cup of the nuts.
• Transfer batter to the parchment lined pan and spread it throughout the pan using a spatula.
• Sprinkle it with the rest of the walnuts.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean (or with a few tiny crumbs).
• Let it cool for 5 minutes and remove from the pan on to a wire rack. Let it cool before slicing.
• If you are using chocolate drizzle, place the chocolate chips in a glass bowl and melt in the microwave in 30-second intervals, mixing after each time until fully melted.
• Drizzle the melted chocolate over the brownie and sprinkle with dried strawberries.
• Slice & serve.

Video

Notes

• To Store leftovers: Place the leftover brownies in an airtight container after they come to room temperature. Store in the fridge for up to 4 days. You can also store them on your counter in the same fashion for a day as long as your kitchen stays fairly cool. 
• Freezing: To freeze, bring brownies to room temperature, individually wrap them with parchment paper, and store them in an airtight container in the freezer for up to a month.
• Thawing: To thaw, let it sit on the counter for 15 minutes, warm in a low-heat (300 degrees F) oven for 10-15 minutes, and serve.

Nutrition

Calories: 375kcal | Carbohydrates: 38g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 32mg | Potassium: 136mg | Fiber: 2g | Sugar: 31g | Vitamin A: 106IU | Calcium: 103mg | Iron: 1mg

The post Almond Flour Brownies appeared first on Foolproof Living.

Ingredients

We’re keeping the ingredient list short and simple for this recipe, making it easy to whip up these quick brioche waffles whenever the mood strikes. Top them off with fresh fruit and maple syrup for the perfect Sunday morning breakfast. Here’s what you’ll need:

• For this brioche waffle recipe, gather a loaf of brioche bread, whole milk, eggs, salt, vanilla extract, and maple syrup (optional). 
• As optional toppings, use maple syrup, chopped seasonal fruit, and optional confectioner’s sugar. 

How to Make Brioche Waffles 

This fast brioche recipe comes together in about 25 minutes, meaning you can spend less time cooking and cleaning and more time indulging. Here’s how to make them:  

1. Slice the bread: Cut your brioche loaf into approximately 1 ½ inch slices. Set them aside. 
2. Preheat the oven: Preheat the oven to 200 degrees F. You can keep your cooked brioche bread waffles in the oven to keep warm while you cook the rest of the waffles. 
3. Preheat the waffle iron: Preheat your waffle iron according to the manufacturer’s instructions. 
4. Make the milk mixture: Add the milk, eggs, vanilla extract, salt, and (optional) maple syrup to a bowl and whisk until combined. Dip each slice of brioche into the mixture for 2-3 seconds per side. Transfer them to a baking sheet. 
5. Cook the waffles: Spray the waffle iron with vegetable oil spray and cook each piece of brioche according to your iron’s instructions. Make sure to spray the iron before adding another slice. 
6. Transfer to the oven: Transfer each cooked waffle onto a baking sheet and keep them in the warmed oven as you cook the rest of the waffles. Continue until all your slices are cooked. 
7. Serve: Top each waffle with chopped fresh fruit and a drizzle of maple syrup. For additional sweetness, dust the waffles with confectioner’s sugar. 

How to Store, Freeze, and Reheat 

The great thing about this fast brioche recipe is that you can make extra waffles to store and enjoy for breakfast throughout the week. All you have to do is reheat them, add your toppings of choice, and enjoy! Here are a few storage tips: 

• Store: If you think you’ll consume the extra waffles within a few days, let them cool to room temperature before placing them in an airtight container. They’ll keep in the fridge for up to four days.
• Freeze: I like to freeze my extras, so I have a quick waffle to enjoy whenever I have a busy morning. To freeze, allow them to come to room temperature before placing them in a freezer-safe, airtight container (ensure it’s airtight to prevent freezer burn). You can store them in the freezer for up to a month. 
• Reheat: To reheat the waffles from the fridge or the freezer, pop them in the toaster or toaster oven until they’re warm.

FAQs

Other Quick Breakfast Recipes You Might Like

They say breakfast is the most important meal of the day, so why not make it delicious? Whether you’re in the mood for something savory or sweet, you can find lots of breakfast inspiration here on the blog. Check out the links below for some ideas:

• Yogurt Parfait
• Oatmeal with Yogurt
• Steel Cut Overnight Oats

If you try this Waffle Brioche recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Brioche Waffles Recipe

These quick brioche waffles are a great alternative to waffles made with batter, especially when you are short on time. It is made by lightly dipping slices of brioche in an egg and milk mixture and cooking them in a waffle iron. Simply make a batch eat it right away, or freeze it for later.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 Slices

Calories 236kcal

Author Aysegul Sanford

Ingredients

• 1 loaf Brioche bread
• ¾ cup whole milk
• 3 large eggs
• Pinch salt
• ½ teaspoon vanilla extract
• 1 tablespoon maple syrup optional
• vegetable spray
• ½ cup seasonal fruit chopped
• Confectioners’ sugar (optional)

Instructions

• Slice Brioche into 1½ inch thick slices. Set aside.
• Pre-heat your oven to 200 degrees.
• Pre-heat your waffle iron.
• Whisk together the milk, eggs, salt, vanilla extract, and maple syrup (if using). Dip each slice into the mixture for 2-3 seconds on both sides and then transfer it to a baking sheet.
• Spray the waffle iron with vegetable spray. Cook each slice in your waffle iron according to the manufacturer’s instructions. Make sure to spray again after each slice to prevent bread from sticking.
• Transfer cooked waffles onto a rimmed baking sheet and keep them warm in the oven as you cook the rest of the slices.
• To serve: Top them off with chopped fruit. Drizzle them with maple syrup. If preferred, sprinkle it with some confectioners’ sugar.

Video

Notes

• Store: If you think you’ll consume the extra waffles within a few days, let them cool to room temperature before placing them in an airtight container. They’ll keep in the fridge for up to four days.
• Freeze: I like to freeze my extra waffles, so I have one ready to go whenever I’m craving a quick, yummy breakfast. To freeze, allow them to come to room temperature before placing them in a freezer-safe, airtight container (make sure it’s airtight to prevent freezer burn). You can store them in the freezer for up to a month.
• Reheat: To reheat the waffles from the fridge or the freezer, simply pop them in the toaster or toaster oven until they’re warm.

Nutrition

Calories: 236kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 136mg | Sodium: 228mg | Potassium: 72mg | Fiber: 1g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

The post Quick Brioche Waffles appeared first on Foolproof Living.

New to cooking steel-cut oats? Learn why I choose steel-cut oats over any other type of oats for my morning breakfast in this Rolled vs. Steel Cut Oats article.

Ingredients

To make this tasty, savory oatmeal recipe, you will need two sets of ingredients:

• Steel-cut oats: Gather vegetable stock, steel cut oats (aka Irish Oats) and kosher salt. 
• Vegetable toppings: For the savory vegetable topping, you will need olive oil, ground cumin, ground paprika, Baby Bella mushrooms, baby spinach, a fresh garlic clove, kosher salt, and ground black pepper. 
• Optional toppings: While they are optional, you can also top it off with fried eggs, hard-boiled eggs, soft-boiled eggs, or even poached eggs for some extra protein. I think savory oatmeal with an egg on top is a tasty, high-protein meal that happens to be one of my favorite steel cut oats dinner recipes. However, if you prefer this recipe to be vegan, you can omit it.

How to Make This Recipe?

Making this savory steel cut oats dish could not be easier. Here are the steps:

1. Soak the steel cut oats: Bring the vegetable stock to a boil in a small saucepan. Turn the heat off and stir in the oats and salt. Cover it with a tight-fitting lid and let the oats sit overnight. 

2. Make the toppings: Start by heating the olive oil in a large skillet over medium heat. Stir in the ground cumin and paprika and cook for about a minute. Add the sliced Baby Bella mushrooms and cook for about 4-5 minutes or until they are softened and have released some of their juices. Stir in the spinach and cook until it wilts. Add the minced garlic (if using) and season it with salt and pepper. Set it aside while you finish making the steel cut oatmeal. 
3. Prepare the additional toppings (optional): If you are planning to make your savory oats with egg on top, this is the best time to cook them. I like to fry mine with a bit of butter, but you can cook your eggs any way you like.

4. Prepare the steel-cut oatmeal: Place the pot of steel cut oats and broth back on the stove and stir it frequently while heating over medium-high heat. The steel cut oatmeal will get thicker and creamier as it cooks. If it is too thick, feel free to add ¼ cup of water (or vegetable broth) to make it the perfect consistency. Be sure to taste the oatmeal and add more seasonings if necessary. 

5. Assemble the savory steel cut oats: Scoop the steel-cut oatmeal into a bowl and top it with the mushroom spinach topping. If you are using eggs, add one (or more) on top of the warm oats. Sprinkle with a pinch of salt, pepper, and red pepper flakes, if using.

Variations- Other Topping Ideas

I love to serve my family a big bowl of savory steel cut oatmeal because it offers numerous health benefits and, with a little bit of creativity, they can customize it to their liking. Simply take the basic recipe below and change it up with just a few additions and ingredient swaps. Get creative with whatever vegetables, spices, and herbs you have in your pantry and fridge. Think of this savory steel cut oatmeal recipe as a blank canvas!

Here are a few of my other favorite ways to make this savory steel cut oatmeal recipe:

• Utilize your leftovers: Try using leftover sauteed veggies or roasted veggies as your savory oatmeal toppings. Baked shiitake mushrooms, sauteed asparagus, or roasted butternut squash make fantastic toppings for this dish. Using leftovers will also save you time since your toppings are already prepared! 
• Create Indian steel cut oats: Indian-inspired steel cut oats make for an incredible breakfast, lunch, or dinner. Mix a teaspoon of my golden paste into the cooked steel cut oats, then top it with some roasted chickpeas for an amazing Indian-cuisine inspired bowl of steel-cut oats. Alternatively, if you do not have the golden paste, you can use a touch of curry powder to make this recipe one of the best savory breakfasts you can make in minutes.
• Asian savory steel cut oatmeal: Make the steel cut oatmeal topping with shiitake mushrooms, baby spinach, and sesame oil. Add a splash of soy sauce and garnish the oatmeal with edamame or steamed broccoli. 
• Mediterranean steel cut oats: Make a Mediterranean bowl of steel cut oats simply by topping it with my Turkish White Bean Salad. And, if you want to take it a step further and make this savory dish umami-rich, you can mix vegetable broth (or water) with a tablespoon of tomato paste. 
• Mexican steel cut oats: Add a little ground cumin, coriander, and red chili powder to make a flavorful, Mexican-style steel-cut oats breakfast. Taking inspiration from my Mexican Quinoa recipe, you can make a warm topping by sauteing some onions, tomatoes, bell pepper, jalapenos, and black beans to use as a topping. Some fresh avocado, a squeeze of lime juice, or a few tablespoons of pickled Mexican red onion are also great oatmeal toppings.

FAQs

Other Oatmeal Breakfasts You Might Like

If you are a fan of recipes with steel cut oats, chances are you often enjoy a bowl of oatmeal in the morning. Below are a few more oatmeal recipes you might like:

• Overnight Oats with Muesli
• Yogurt Overnight Oats
• Homemade Muesli Recipe
• Oatmeal with Chia Seeds

If you try this Savory Steel Cut Oatmeal recipe, please take a minute to leave a comment or even a picture below. It is great to hear how much you love the recipes on my site and will help others who may be planning to make the recipe. And, if you took any pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories. Enjoy!

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Savory Steel Cut Oats Recipe

This Savory Steel Cut Oatmeal is packed with fresh veggies and fragrant spices for a hearty, filling meal that will fuel your day. Customize it with add-ins and toppings to accommodate your family's preferences and serve it for an easy breakfast, lunch, or dinner.

Course Breakfast

Cuisine American Vegetarian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Overnight Soak 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 2 servings

Calories 417kcal

Author Aysegul Sanford

Ingredients

For The Steel Cut Oats

• 2 cups vegetable stock or water plus a bit more if needed
• 1 cup steel cut oats
• ½ teaspoon kosher salt

For The Topping:

• 1 tablespoon olive oil or unsalted butter
• ¼ teaspoon ground cumin
• ½ teaspoon ground paprika
• 8 ounces baby bella mushrooms sliced / or any other one of your favorite mushrooms
• 5 oz. fresh baby spinach leaves
• 1 clove garlic minced or ½ teaspoon garlic powder – optional
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 large eggs – fried or soft boiled – optional
• 1/8 teaspoon Red pepper flakes optional

Instructions

• To soak steel cut oats: Place vegetable stock (or water) in a medium saucepan with a lid. Bring it to a boil. Off the heat, stir in the steel-cut oats and salt. Cover it with the lid and let it sit on the kitchen counter overnight.
• To make the veggie topping: In the morning, before cooking the steel-cut oatmeal, prepare the topping. To do so, heat oil in a large skillet over medium heat. Add spices and cook them for a minute or so.
• Add the sliced mushrooms and cook, stirring often, until they are fully cooked, for about 6-8 minutes.
• Add the baby spinach and cook until wilted, for 3-4 minutes.
• If using, add the garlic and saute for 30 seconds. Finish it off with salt and pepper and set it aside.
• To prepare the savory steel-cut oatmeal: Put the saucepan back on the stove and heat it over medium heat. Stir it frequently using a wooden spoon to prevent it from sticking to the bottom of the pan. As it cooks, the excess liquid will evaporate, and the steel-cut oatmeal will form a thicker and creamier texture. If it gets too thick, feel free to add ¼ cup of water (or vegetable broth) to thin it out. This process happens in 3-4 minutes, so do not leave site of it.
• Taste steel-cut oatmeal for seasoning and add more if necessary.
• When ready to serve, ladle steel-cut oatmeal into a bowl. Top it off with cooked mushrooms and spinach. If using, add a fried egg on top.
• Finish it off with salt and pepper and red pepper flakes. Serve.

Video

Notes

• Serving size: This recipe yields about 2 to 2 1/4 cups of cooked steel cut oatmeal. I listed it as 2 servings (as shown in the photos), but if you keep the portions smaller, it could be served to 4 people. 
• Steel cut oats: If you are following a gluten-free diet, be sure to purchase gluten-free certified steel cut oats.
• Make-Ahead Instructions: You can prep the steel cut oatmeal and the toppings and store them in separate air-tight containers in the fridge for up to 4 days. When you are ready to serve, you can reheat each component and assemble it as directed. 
• Storing Leftovers: I recommend storing the savory oatmeal and vegetable toppings in separate airtight containers if you can. Bring them to room temperature and store them in the fridge for up to 4 days.
• Reheating: To reheat, microwave the steel-cut oatmeal in 30-second increments, stirring after heating, until they are warm. You can also heat it on the stovetop in a small pot. Simply heat it over medium heat and stir frequently until the oats are warm, which will take about 3-5 minutes. You may need to add an extra splash of vegetable stock, coconut milk, or water to thin out the oats a little bit.
• Nutrition Information: The calorie and nutrition information below does not include the optional egg on top.

Nutrition

Calories: 417kcal | Carbohydrates: 61g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 647mg | Potassium: 931mg | Fiber: 11g | Sugar: 2g | Vitamin A: 6934IU | Vitamin C: 20mg | Calcium: 139mg | Iron: 6mg

The post Savory Steel Cut Oatmeal appeared first on Foolproof Living.

Today’s recipe, Crockpot steel cut oatmeal, is the ultimate grab-and-go breakfast. It only takes five minutes to put together, and you can flavor your oats with dozens of delectable add-ins.

Plus, unlike other crockpot oatmeal you’ll find on the internet, my simple recipe uses a water bath and a small casserole dish or mason jars to eliminate the hassle of cleanup—perfect for a busy morning or to make for a crowd. It doesn’t matter whether you’re a morning person or not, you’ll love the chewy texture of these steel cut crock pot oats.

Ingredients

To make this recipe for steel-cut oats in a crock pot, you only need a handful of pantry-ready ingredients: 

• Steel-Cut Oats: When selecting types of oats for this oatmeal recipe, I recommend using steel cut oats—sometimes called “Irish oats.” As mentioned in this article on Steel Cut Oats vs. Rolled Oats, steel cut oats are less processed and have a lower glycemic index than any of the different kinds of oats in the market. Also, rolled oats have a softer texture and don’t do well in slow cookers. Bob’s Red Mill (affiliate link) is one of my favorite steel-cut oats brands and is available in most grocery stores.
• Liquid: You can use water, plant-based or regular milk, or a combination of the two when you slow cook steel cut oats. Any other natural plant milk will work if you don’t want to use dairy milk. My favorite is unsweetened almond milk, which you can make at home using my easy recipe for DIY Almond Milk. I also like unsweetened coconut milk and oat milk.
• Sweetener: To give your crockpot steel cut oats natural, low-calorie sweetness, I recommend adding in a mashed ripe banana or applesauce (hello, Homemade Unsweetened Applesauce!). Or better yet, make a batch of my Breakfast Fruit Salad and use it as a healthy unsweetened option for topping. These tasty ingredients will satisfy your sweet tooth without the added sugar. 
• Salt: A pinch of salt is the key to brightening up the sweet, creamy flavor of your slow cooker overnight oats.
• Toppings (optional): Garnish your steel-cut oats with fresh berries, homemade chunky granola, or unsweetened coconut flakes for a light, sweet take on this classic dish. Or, give your breakfast extra protein by adding peanut butter (or any other nut butter), a handful of nuts, or your favorite granola.
• Add-ins: Who says you have to eat slow cooker steel cut oats plain? Adding a dash of spices, like cardamom, cinnamon, or pumpkin pie spice, is an easy way to give your oats a warm, fragrant flavor. Or, mix in a teaspoon of vanilla extract to give each bite sweet undertones. You can even add protein powders to your overnight crockpot steel cut oats for extra nutrition.

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Equipment You’ll Need

If desired, you can make this steel cut oatmeal recipe directly in the insert of the slow cooker. Spraying the insert with cooking spray or using a crockpot liner (affiliate link) will help make cleaning easier.

However, I recommend cooking your oatmeal in an additional heat-resistant, waterproof bowl—such as a casserole dish, mason jar (I use the widely available 16 oz. jars – affiliate link), or ramekin. The key is to find a container that will fit in the bowl of your slow cooker.

This extra layer ensures easy portioning and mess-free cleanup.

How to Cook Steel Cut Oats in a Crock Pot?

My slow cooker steel cut oats recipe takes the hassle out of overnight oatmeal. Once you combine your ingredients, you can set it and forget it with this effortless breakfast.

1. Combine the ingredients: Select a heat-resistant bowl, mason jar, or small casserole dish that will fit in your slow cooker. Mix the steel cut oats, water, almond milk, mashed banana, and salt inside the selected bowl.

2. Prepare the slow cooker: Place your oat-filled dish inside your crockpot, and fill the insert halfway with water.
3. Cook the oatmeal: Put on the lid and cook the steel cut oats in the crockpot for four hours in a low-heat setting. For a thicker consistency, let the oatmeal cook for up to five hours at low heat.

4. Serve: Divide the overnight oats among four bowls. Top each off with fresh fruit, nut butter, or other favorite toppings. If you made your slow-cooking oats in mason jars, serve them in the jars with your toppings of choice.

How to Store, Reheat, Freeze, and Thaw?

Making steel cut oatmeal in a slow cooker is a fantastic way to relieve morning meal prep stress. With these storage tips, you’ll never have to worry about preparing breakfast again.

• Storage: To store crock-pot steel cut oats, let the mixture reach room temperature. Then, store in an airtight container and place in the fridge. If you prepared your oats in mason jars, screw on the jars’ lids for an airtight seal.
• Reheat: When reheating your slow-cooked oatmeal recipe, place the oats in a microwaveable bowl and add a splash of water or milk. Then, microwave the mixture for about 1½ minutes, stirring the oats every thirty seconds.
• Freeze: To freeze, divide your overnight slow cooker oatmeal into a 12-cup muffin tin and freeze for 4-5 hours. Then, transfer the frozen oatmeal cups into a Ziploc bag, remove as much air as possible, and store them in the freezer. You can reheat the frozen oatmeal by placing it in a microwaveable bowl with a little water or milk and microwaving it for 1-2 minutes. 
• Thaw: If you’d prefer not to microwave your steel-cut oats straight from the freezer, you can thaw them overnight in the fridge. Just be sure to eat them the next day to ensure freshness.

FAQs

You don’t need to stress over this easy steel cut oats in slow cooker recipe. Whether you’re looking for the perfect oat-to-liquid ratio or ideal cook times, this simple guide has everything you need.

Other Oatmeal Recipes You Might Like

Once you taste the creamy decadence of steel cut oatmeal in a crock pot, you’ll crave oatmeal every day of the week. These healthy oat recipes will help you start each day well.

• Savory Steel Cut Oats
• Almond Milk Oatmeal
• Overnight Oats with Greek Yogurt
• Quinoa Breakfast Porridge
• Overnight Steel Cut Oats

If you try this Slow Cooker Steel Cut Oatmeal recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Slow Cooker Steel Cut Oats Recipe

Who knew that the best way to make steel cut oatmeal is to use your crock pot and cook the oats in a bowl in hot bath? Read through the post and recipe below to learn my foolproof method to make the best overnight slow cooker steel cut oats only to wake up to a bowl of warm steel cuts oats in the morning.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 5 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 4 cups

Calories 172kcal

Author Aysegul Sanford

Ingredients

For The Steel Cut Oats:

• 1 cup steel cut oats
• 2 cups water
• 2 cups unsweetened almond milk or any of your favorite plant based or cow’s milk
• 1 cup mashed banana from one small banana or ½ cup of applesauce
• Pinch Salt

Optional Toppings:

• 1 cup seasonal fruit chopped
• Nuts or nut butters as garnish

Instructions

• Mix together the steel cut oats, water, almond milk, mashed banana and salt in a heat-resistant bowl (or a small casserole dish) that will fit in your slow cooker*. Alternatively, you can divide the ingredients (¼ cup steel-cut oats and 1 cup of liquid per jar) among four mason jars. Be sure to stir it well.
• Place the casserole dish (or mason jars) in the bowl of your crock pot. Fill the bowl halfway through with water.
• Put the lid on and cook for 4 hours in a low-heat setting for a super creamy consistency. If you want it to be thicker, you can let it cook for up to 5 hours in a low heat setting*.
• When ready to serve, divide it between 4 bowls and top each cup off with fresh fruit, nut butter, or any other one of your favorite toppings. If you cooked them in mason jars, serve them in the jars with your toppings of choice.

Notes

• Serving size: Each serving of this recipe is between 2/3 cup to a cup.
• Crockpot size: The size of my slow cooker is 6 1/2 quarts (a model that is no longer produced.) 
• Warm heat setting: To maintain the creamy texture of your steel cut oatmeal, I suggest turning your slow cooker to a warm heat setting after 4 hours and keeping it on “warm” until you’re ready to eat. This is especially necessary if you are cooking it overnight.
• Prefer not to use the water bath method? If you prefer to cook your steel-cut oats in the bowl of your slow cooker instead, you can put all the ingredients in the bowl. I recommend using cooking spray before adding everything in. Alternatively, you can use a slow cooker liner to make cleaning easier. The timing would not change.
• Cook times may vary: It is no secret that every brand of the slow cooker is different, so the timing might change slightly. My recommendation is to use this basic recipe as a starting point and alter the cooking time according to your own crock pot.
• Storage: To store leftover oatmeal, let it come to room temperature. Then, store in an airtight container and place in the fridge. If you prepared your oats in mason jars, screw on the jars’ lids for an airtight seal.
• Reheat: When reheating, place the oats in a microwaveable bowl and add a splash of water or milk. Then, microwave the mixture for about 1½ minutes, making sure to stir the oats every thirty seconds.
• Freeze: To freeze, divide your overnight slow cooker oatmeal into a 12-cup muffin tin and freeze for 4-5 hours. Then, transfer the frozen oatmeal cups into a freezer bag, remove as much air as possible, seal them, and store them in the freezer. You can reheat the frozen oatmeal by placing it in a microwaveable bowl with a little water or milk and microwaving it for 1-2 minutes. 
• The nutritional information below does not include the optional toppings.

Nutrition

Calories: 172kcal | Carbohydrates: 27g | Protein: 7g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 168mg | Fiber: 5g | Sugar: 0.1g | Calcium: 174mg | Iron: 2mg

The post Slow Cooker Steel Cut Oats appeared first on Foolproof Living.

Ingredients

This recipe (adapted from the original recipe, Mark Bittman Yogurt Bread) requires only a few basic ingredients that you likely have stocked in your pantry and fridge. Besides classic bread ingredients like flour and baking soda, we’re adding molasses, dried fruits, and walnuts for the perfect balance of sweet and savory. 

For this quick bread recipe, you’ll need whole wheat flour (or white whole wheat flour), cornmeal, kosher salt, baking soda, plain whole milk yogurt (or buttermilk), unsulphured molasses (I like Grandma’s Molasses – affiliate link), chopped dried fruit (any kind you prefer, such as cranberries, figs, or raisins), and chopped walnuts. 

How to Make It?

This moist loaf comes together with only 15 minutes of hands-on time and an hour of cook time, making it a no-fuss option whenever you’re craving a slice of warm, homemade bread. Here’s how to make it:

1. Preheat the oven: Preheat the oven to 325 degrees F. Grease a non-stick, 9×5 or 8.5×4.5 inch loaf pan with vegetable oil spray (such as olive oil), or line it with parchment paper. 

2. Combine the dry ingredients: Add the whole wheat flour, cornmeal, salt, and baking soda to a medium bowl and mix until well combined. 
3. Whisk the wet ingredients: In a separate large mixing bowl, whisk together the wet ingredients until combined. 
4. Combine ingredients together: Add the flour mixture into the bowl with the wet mixture and stir until just combined, making sure to scrape the bottom of the bowl. The dough will be very thick.
5. Add the dried fruit and nuts: Gently fold in the chopped fruits and nuts until they are evenly distributed throughout the dough. This is a rather dense dough so don’t be alarmed.

6. Pour into a loaf pan: Transfer batter to the prepared loaf pan and use a spatula to even it out. 
7. Bake loaf: Bake in the center of the oven for about 55-60 minutes or until a toothpick inserted in the middle comes out clean. Let it rest for 5 minutes, then remove it from the pan and let it cool completely on a wire rack. 
8. Serve: Slice with a serrated knife and serve with your favorite spreads or toppings. 

How to Store and Freeze

If you don’t think you can consume the loaf within about a week, you can store it in the freezer to enjoy later. Better yet, make a double recipe and store one loaf in the freezer to have homemade bread available whenever you’re craving it. Here are some storage tips: 

• Store: Let the bread cool to room temperature and store it in an airtight container in the fridge. It’ll keep in the fridge for about a week. 
• Freeze: Before freezing, let the bread cool to room temperature and slice it (it’s difficult to slice once it’s frozen). Wrap it in plastic wrap and store it in a freezer-safe container for up to two months. 

FAQs

Other Quick Bread Recipes You Might Like

Once you start making bread at home, you won’t want to buy it from the store! Whether you serve it to your family or give it away to friends and neighbors, it’s always nice to have a homemade loaf that’s ready to enjoy. If you’re looking to expand your collection of quick bread recipes, look no further than the links below: 

• Almond Bread – This is my favorite gluten-free bread made with almond flour
• Simple Pumpkin Bread Recipe
• Best Vegan Zucchini Bread

If you try this Yogurt Molasses Bread recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe is adapted from Mark Bittman’s Quick Whole Wheat and Molasses Bread recipe in his cookbook, How To Cook Everything (affiliate link.)

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Yogurt Molasses Bread Recipe

With just the right amount of sweetness this yogurt walnut and dried fig bread make a delicious breakfast bread or snack cake to serve with your afternoon tea. If you are a fan of making your own bread, this whole wheat flour and cornmeal based Yogurt Molasses bread recipe is one that you should definitely try.

Course Bread

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 slices

Calories 335kcal

Author Aysegul Sanford

Ingredients

• 2 1/2 cups whole wheat flour 13.75 oz.
• 1/2 cup fine cornmeal 3 oz.
• 1 teaspoon Kosher salt
• 1 teaspoon baking soda
• 1 2/3 cups plain whole milk yogurt 14 oz. – at room temperature
• 1/2 cup unsulphured blackstrap molasses 4.5 oz.
• 1/2 cup dried fruit chopped
• 1 cup walnuts chopped

US Customary – Metric

Instructions

• Preheat the oven to 325 Degrees F. Spray a non-stick 9X5 or 8.5 X4.5 baking dish with vegetable spray.
• Mix whole wheat flour, cornmeal, salt, and baking soda in a large bowl. Set it aside.
• Whisk together yogurt and molasses in a separate bowl until fully combined.
• Stir the wet ingredients into the dry ingredients and stir just until combined. It will be a very thick batter.
• Mix in the chopped fruit and walnuts and stir them in just until they are evenly distributed.
• Place the batter into the prepared pan and distribute it evenly in the pan using a spatula.
• Bake until a toothpick inserted in the middle comes out clean for about 55-60 minutes. Let it rest for 5 minutes. Remove from the pan and transfer onto a wire rack to cool completely.
• Slice and serve.

Notes

• It is a dense dough: After you add the fruit, you will end up with a dense dough, and it may feel like you need more liquid, but trust the recipe.
• Let it cool completely before slicing: I know you will be tempted to cut into your bread as soon as it comes out of the oven (I was, too), but it’s important to wait a little bit to let the loaf cool completely before cutting into it. Bread actually continues to cook and release steam as it cools, so cutting into it too soon interrupts this process and leaves you with a dense texture that’s usually a bit sticky. 
• Storage: Bring the leftovers to room temperature before placing in an airtight container in the fridge. The sliced bread will keep fresh for up to a week.
• Freezing: This whole wheat bread is great for freezing. Though I recommend freezing it after slicing. Simply place the sliced bread in an airtight container, and get the air out as much as possible before freezing. 
• Thawing: No need to thaw! Just warm it up in a toaster (or toaster oven) for a delicious breakfast toast.

Nutrition

Calories: 335kcal | Carbohydrates: 54g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 410mg | Potassium: 607mg | Fiber: 6g | Sugar: 21g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 3mg

The post Yogurt and Molasses Bread with Walnuts and Dried Figs appeared first on Foolproof Living.

I love to make a big batch of healthy overnight oats with Greek yogurt at the beginning of the week, especially when I know I have busy weekdays ahead. It’s convenient, filling, yummy, and prevents me from skipping the most important meal of the day! 

If you’re looking to incorporate similar recipes into your breakfast routine, you have to try this Overnight Steel Cut Oats Recipe, my Almond Milk Oatmeal, and Muesli Overnight Oats. 

Ingredients

This simple yogurt and oats recipe requires four basic ingredients that you likely already have on hand or can easily pick up at the grocery store. To amp up the flavor, add as many additional ingredients or toppings as you’d like. Here’s what you’ll need:

• To make creamy overnight oats with yogurt, gather Greek Vanilla Yogurt, old-fashioned rolled oats, honey (or maple syrup), cinnamon, and water.
• As optional toppings, use fresh fruit (such as fresh berries), chopped nuts or nut butter (such as almond butter, peanut butter, or sunflower seed butter), and even homemade granola. 

Ingredient Substitutions

This easy overnight oats with yogurt recipe is very forgiving when it comes to substitutions. Feel free to customize it to your liking to accommodate the ingredients you have on hand or your dietary restrictions or preferences. Here are some suggestions: 

• Yogurt: While plain Greek yogurt gives this oatmeal with yogurt recipe a creamy texture and a perfect consistency, feel free to use plain yogurt or your favorite yogurt instead. I love to make vanilla yogurt at home, so I can control the sweetness, but you can also purchase vanilla yogurt from your local store. You can even make overnight oats with strawberry yogurt or your favorite fruit-flavored yogurts. If you wish to make the recipe vegan and dairy-free, simply substitute your favorite vegan yogurt. Just remember that vegan yogurt is typically thinner in consistency than regular yogurt, so your yogurt with oats recipe may not be super creamy if you use vegan yogurt (but it’ll still taste great). 
• Oats: In my opinion, amongst all types, the best oats for yogurt overnight oats are old-fashioned rolled oats. My personal favorite is the organic brand One Degree (affiliate link), which offers old-fashioned oats and gluten-free oats. You can also use quick oats to make instant oatmeal with Greek yogurt. Not sure about how rolled oats are different than quick oats? Check out our comprehensive guide on quick oats vs. rolled oats. Or, to really pack in some extra superfoods, substitute equal parts of Homemade Muesli for the oats. 
• Water vs. milk: Some cold oatmeal cereal recipes use milk, but I thought water would suffice since we’re also using yogurt. If you want to use milk to make this refrigerator oatmeal recipe extra rich and creamy, you can use cow’s milk or non-dairy milk, such as almond milk, coconut milk, or even cashew milk. 
• Sweetener: While I love the flavor and sweetness of honey, you can use whatever type of sweetener you prefer or have on hand. I recommend maple syrup, coconut sugar, or brown sugar, as they all pair well with this overnight yogurt oatmeal. 
• Spices: If ground cinnamon just isn’t enough, you can amp up the flavor with all your favorite “sweet” spices. Ground nutmeg, cardamom, ginger, and cloves would all pair beautifully with your oatmeal and yogurt breakfast. 

Optional Toppings and Add-Ins

You can easily customize this recipe’s flavor profile and sweetness by adding your toppings of choice. Feel free to get creative, but here are some of my favorites: 

• Fruit: Fresh fruit is a classic breakfast topping, and Greek yogurt with strawberries and oats pairs so well. I also love to top mine with a ripe mashed banana, raspberries, or blueberries. You can always use thawed frozen fruit if berries or your favorite fruits aren’t in season. 
• Additional sweeteners: If you have leftover Cranberry Maple Sauce sitting around from holiday baking, use it to sweeten up this recipe! Other fruit sauces and jams, like Blueberry Sauce or Homemade Applesauce, are also great natural sweeteners to flavor your oats with Greek yogurt. 
• Nuts: To add some crunch to your simple overnight oats with yogurt, use chopped nuts, such as almonds, cashews, pecans, or walnuts. For a high-protein breakfast that’s the perfect pre or post-workout fuel, add a tablespoon or two of nut butter, such as peanut butter or almond butter. To make your Greek yogurt with oats recipe extra decadent, try topping it off with chocolate chips (which pair great with peanut butter). 
• Granola: You can also top your oat and yogurt breakfast with my Chunky Granola Recipe or this Quinoa Crunch for additional texture, flavor, and a boost of nutrients. 
• Superfoods: If you’re looking for a great way to incorporate an extra dose of health benefits into your daily diet, add a pinch of superfoods, such as chia seeds, hemp seeds, or ground flax seeds, into your yummy breakfast. 

How to Make Overnight Oats with Yogurt

In only five minutes, you can whip up this basic vanilla overnight oats recipe with yogurt to have it ready to go first thing in the morning. If you’d like to make your own vanilla yogurt from plain yogurt to use in this recipe, follow the first two steps below. If you purchased vanilla yogurt from the store, you can skip to step three. Here’s how to do it:

1. Make the vanilla yogurt: Place plain, whole milk yogurt (regular or Greek), honey, and vanilla extract in a bowl. Whisk to combine. 
2. Taste and adjust: Give it a taste and add more honey or vanilla if needed. 

3. Combine the ingredients: Add the vanilla yogurt, honey, and water to a large mixing bowl. Whisk until well combined. 
4. Stir in the oats: Add in the oats and ground cinnamon (if using) and give it a stir until the mixture is well combined. 

5. Rest: Cover the bowl with a lid or plastic wrap and place it in the fridge for at least 6 hours. 
6. Stir: In the morning, take the vanilla yogurt overnight oats out of the fridge and give them a good stir to reincorporate the ingredients. 
7. Serve or store: If you’re ready to serve, place your desired amount of oats in a bowl and garnish with your toppings of choice and a drizzle of honey. If you wish to store your Greek yogurt and oats recipe, divide it into jars and store it in the fridge. 

How to Serve Overnight Yogurt Oats?

It’s no secret that starting your day with Greek yogurt is an excellent habit because of its many health benefits, such as its high calcium and protein content. Once your overnight oatmeal with yogurt is ready in the morning, you can enjoy it as-is or store it in jars as part of your weekly meal prep. Here are some tips:

• Make breakfast in a jar with yogurt: For a truly grab-and-go, single-serving breakfast, make overnight oats in a mason jar! Mix up a big batch of this recipe (multiply the recipe as many times as you’d like), let it sit overnight, and divide it into 16 oz mason jars (or another one of your favorite containers) in the morning. To make things even easier, you can add your favorite toppings, such as fruit, into each 16-ounce jar. You can also layer the oats with granola, as you would in my Yogurt Parfait recipe. However, I recommend adding the granola to the jars right before you’re ready to serve, as granola tends to get soggy as it sits.
• Serve it in a bowl: For a quick way to serve your easy breakfast recipe, whip up a batch of Greek oats and add your desired amount to a bowl in the morning. Don’t forget to add the toppings!

How to Store

This overnight oats yogurt recipe is super meal prep friendly, especially if you store the recipe in mason jars. If you store it in an airtight container, such as a mason jar, in the fridge, it will stay fresh for up to four days.

FAQs

Other Breakfast Porridge Recipes

Make-ahead breakfasts like this refrigerator yogurt oatmeal are a perfect option for busy mornings, as they’re quick, filling, nutritious, and tasty. If you’re looking for more easy, healthy breakfast ideas, browse the links below for inspiration: 

• Quinoa Breakfast Porridge
• Overnight Buckwheat Porridge
• Kasha Porridge

If you try this Overnight Oats in Yogurt recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Overnight Oats with Yogurt Recipe

This Overnight Oats with Yogurt recipe is a quick, nutritious, and high-protein breakfast that's easy to add to your weekly meal plan. Simply combine the ingredients, let them soak overnight, and enjoy in the morning! Plus, this basic recipe pairs perfectly with a variety of different toppings, making it easily customizable to suit your preferences.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Resting Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 2

Calories 203kcal

Author Aysegul Sanford

Ingredients

• 1 cup Vanilla Yogurt or Greek Vanilla Yogurt
• 2 tablespoons honey or maple syrup more to taste
• 1 cup water or milk of your choice
• ½ teaspoon ground cinnamon optional
• 1 ½ cups old-fashioned rolled oats

Optional Toppings:

• ½ cup fresh fruit such as fresh berries
• A handful of nuts or a few tablespoons of nut butter
• Granola

Instructions

• Combine the ingredients: In a large mixing bowl, whisk together vanilla yogurt, honey, and water until well combined.
• Stir in the oats: Stir in the rolled oats and ground cinnamon (if using) and mix until fully incorporated.
• Cover and rest: Cover with plastic wrap or a tight-fitting lid and place in the refrigerator for at least 6 hours or overnight.
• Stir: In the morning, give it a quick stir.
• Garnish and serve: Divide the overnight yogurt oats into bowls (or jars) and, if preferred, garnish them with your favorite toppings and a drizzle of honey.

Video

Notes

• Yogurt: You can make your own vanilla yogurt or buy any of your favorite yogurt brands from the grocery store to make this recipe. You can also use your favorite fruit flavored yogurt in this recipe. 
• Oats: You can make this recipe with instant oats, but I do not recommend using steel-cut oats as they do not soften properly even after a whole night in the fridge.
• Store: Store in an airtight container or jar in the fridge for up to four days.
• Meal prep: If you are making the refrigerator oatmeal as a part of your weekly meal prep, you can easily multiply this recipe. As a general rule, my go-to overnight oats ratio with yogurt and water is 1 ½ cups rolled oats, 1 cup yogurt, and 1 cup water (or any milk of your choice.)
• Calorie info: Calorie information below does not include the optional toppings.

Nutrition

Calories: 203kcal | Carbohydrates: 43g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.4g | Cholesterol: 6mg | Sodium: 91mg | Potassium: 334mg | Fiber: 1g | Sugar: 41g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 0.4mg

The post Overnight Oats with Yogurt appeared first on Foolproof Living.

Few breakfasts are as filling, nutritious, or versatile as this homemade muesli recipe. Every bite will satisfy your tastebuds, whether you prepare it with almond milk, like my Almond Milk Oatmeal, or top it with fresh fruit, like my Apple Cinnamon Oatmeal. And if you love the health-conscious ingredients in this easy muesli recipe, you’ll adore other oatmeal dishes, including my Vegan Baked Oatmeal.

Muesli Ingredients

Below, you will find the formula I follow to make this muesli recipe along with recommendations on brands I like and buy all the time. However, if you are living outside the US (or in an area where you do not have access to these specific ingredients), please know that you can substitute pretty much every single ingredient in this recipe, which is listed under the formula.

Some of the links in this section are affiliate links, which means if you make a purchase using a link, I will get a commission at no cost to you.

With that being said, these ingredients and brands are just a suggestion, and I suggest you take this basic muesli recipe and change it up according to your taste buds. My only recommendation is that you read the labels while you are shopping for these ingredients. 

When I am at the store, I make sure to buy products that are unsweetened, unsalted, and organic as much as possible. I prefer organic ingredients because USDA organic requirements prohibit the use of pesticides in farming, and I prefer that my muesli breakfast bowl in the morning has none of that in it. 

This recipe results in 16 cups of mixed muesli (approx. 16 servings), though you can halve or multiply the recipe as necessary. Please refer to the formula sheet below for ingredients and their amounts.

Ingredient	Amount
Quick Cooking Rolled Oats	3 cups
Other Grain Cereals	5 cups
Dried Fruit	3 cups
Superfoods	1 cup
Seeds and Nuts	2 1/2 cups

Quick Cooking Rolled Oats VS. Old Fashioned Rolled Oats

You can use either quick-cooking or old-fashioned oats for muesli. I prefer using quick oats because they don’t require any extra cooking to soften them. Add in milk or yogurt, and they’re ready to eat!

If you are not sure about how they are different, be sure to check out this comprehensive article on rolled oats vs. old-fashioned oats.

However, if you prefer to use old-fashioned oats—a thicker cut than quick-cooking oats—I recommend roasting them in the oven before eating. Simply spread the rolled oats on a large baking sheet alongside nuts and seeds (if desired) at 350 degrees F. for 10-12 minutes. Just make sure to give it a toss halfway through the process.

Other Grain Cereals

Adding breakfast muesli cereals to your mixture is an excellent way to give your recipe a delectable crunch. Some of my favorite brands include Brown Rice Crisps, Rice Puffs, Kamut Khorasan Wheat Puffs (not gluten-free), Bran Flakes (not gluten-free), and Quinoa Flakes—all of which should be available in the health section of your local grocery store. Of course, you can order them online as well. Be sure to use a gluten-free cereal brand if you want to keep this recipe gluten-free.

Dried Fruit

To give your muesli mixture an irresistible sweetness, you can add any dried fruit that’s unsweetened and doesn’t contain sulfur (marked as “unsulfured”). Some of my favorite dry fruits include dried apples, golden raisins, dried apricot, goji berries, and dried mango. 

If I am making this DIY muesli during the holidays, I like using dried cranberries. However, be aware that most dried cranberries are sweetened with sugar as they are pretty bitter without it. That being said, you can find use orange juice-sweetened cranberries at health food stores like Whole Foods, Sprouts, and Trader Joe’s.

Superfoods

If you’re wondering how to make muesli extra nutritious, superfoods are just what your recipe needs. Heart-healthy hemp seeds and antioxidant-packed chia seeds are two of my favorite health-conscious add-ins. 

You could also add ground flax seeds to your muesli to increase its omega-3 fatty acids. However, don’t add them to the cereal mixture until just before you eat it, as they must be refrigerated until use.

Seeds and Nuts

Want to add more protein to your vegan muesli? Any unsalted raw seeds or nuts will work. My go-to additions to this muesli cereal recipe include pumpkin seeds, sliced or slivered almonds, sunflower seeds, pecans, and walnuts.

Other Optional Add-Ins & Topping Suggestions

Give your muesli a healthy crunch by filling it with unsweetened coconut flakes. Or, add ½ cup of wheat germ for a power food with tons of healthy fats. Sesame seeds, fresh berries, apricots, and bananas also add a bright taste to your muesli breakfast. 

I also enjoy adding ground warm spices for additional flavor, stirring in a pinch of ground cinnamon, ground nutmeg, ground cloves, ground ginger, or ground cardamom. Just remember that a small amount goes a long way!

How to Prepare Muesli at Home?

This healthy muesli recipe is one of the simplest breakfast dishes in my recipe book. Simply place all of the ingredients in a large bowl or glass jar, mix to combine, top it off with a lid, and serve as desired. That’s it!

How to Serve?

There are several ways to serve this DIY muesli recipe. From homemade muesli cereal to fruity almond milk oatmeal, these tasty suggestions will have you craving a muesli breakfast daily.

• Serve it as cereal with milk: Prepare your muesli as a breakfast cereal by mixing it with an equal amount of cold milk (I recommend one cup for every cup of muesli). You can use cow or plant-based milk, such as oat or almond milk (which you can even make at home using my effortless recipes for Almond Butter Milk or DIY Almond Milk!). Then, top off your cereal muesli with fresh fruit (strawberries and blueberries are my faves) for extra juicy and sweet flavors.
• With yogurt: Give your muesli an irresistibly creamy texture by soaking it overnight in plain Greek yogurt. If you don’t want your muesli quite as soft, you could make a yogurt bowl by topping off your mixture with Homemade Vanilla Yogurt or your favorite store-bought brand. Or, make your muesli part of your favorite yogurt parfait with recipes like my fresh and flavorful Greek Yogurt Parfait. Alternatively, you can use this muesli to make my Overnight Oats with Yogurt by simply using this muesli mixture instead of rolled oats.
• With juice: Enjoy your muesli in European style by serving it with fruit juice, such as orange juice.
• Make oatmeal: To make muesli oatmeal, mix 1 cup of water or milk for every ½ cup of muesli. Then, bring the mixture to a quick boil on the stovetop or in the microwave, give it a quick stir, and serve. This simple oatmeal comes together in just 5-10 minutes. If you need further instructions, check out my Almond Milk Oatmeal recipe.
• With fruit on top or on the side: Top it off with a handful of fruit, or better yet, make a batch of my Fruit Breakfast Salad and serve it on the side.
• Optional sweeteners: If you have a sweet tooth, in my opinion, the best muesli recipe is one that has delicious natural sweeteners, like Pureed Blueberries, Unsweetened Applesauce, or Cranberry Maple Sauce. Alternatively, a drizzle of honey is yet another way of adding some sweetness to your morning bowl.

How to Store Homemade Muesli?

You can store your muesli mix in an airtight container or airtight jar at room temperature for up to a month. It may seem like the muesli ingredients should last longer according to their expiration dates. However, their longevity decreases when repeatedly exposed to air, such as when you open their storage container to get a helping of muesli.

I use this one-gallon glass jar to store my muesli mixture. If you want to keep your muesli for longer than a month, place the cereal in smaller containers and remove as much air as possible.

Expert Tips

Learning to make muesli at home is one of my favorite beginner-level recipes. With these pro suggestions, your dream breakfast will come together in seconds.

• Use a large bowl to mix: I highly recommend using a large bowl to combine your ingredients, as this recipe results in 16 cups of muesli, and you need enough space to distribute your ingredients evenly. When I made muesli on Instagram, I mixed all the ingredients in a large, 1-gallon glass jar, and as you can see, it is best to do it in a big bowl and then transfer it to the container.
• Use organic and gluten-free certified ingredients: Reduce your gluten intake, cut unhealthy chemicals from your diet, and support all-natural farms by using organic and gluten-free ingredients in this muesli dish.
• Halve or multiply the recipe as you please: You can prepare as many or as few servings of this breakfast dish as you’d like. Refer to the formula to increase or decrease your ingredients accordingly.
• Get creative: There are countless different ways to customize this easy homemade muesli recipe, and trying out new combinations is the best way to vary your diet without the hassle of everyday prep time. Whether you try this dish using an overnight oats-style, mix in some peanut butter, or top it with additional fresh fruits, don’t be afraid to have fun with it!
• Eat smaller portions for weight loss: If you’re trying to shed some pounds, I recommend consuming it in smaller portions (perhaps, ½ cup per serving.) Though it is made using healthy and nutritious ingredients, consuming muesli in smaller portions is ideal for weight loss.

FAQs

Wondering how to cook muesli, what muesli’s nutritional information is, or how muesli differs from other breakfast staples? Here are all your homemade muesli questions answered:

Other Breakfast Bowl Recipes You Might Also Like

When you make your own muesli, you’re bound to fall in love with tasty breakfast foods. Try these other fan-favorite breakfast bowl recipes, and you’ll start every morning energized and satisfied.

• Microwave Quinoa Breakfast 
• Quinoa Breakfast Porridge
• Steel Cut Overnight Oats
• Buckwheat Overnight Oats
• Crock Pot Steel-Cut Oats
• Can’t get enough? Check out the rest of our breakfast bowl ideas.

If you try this How to Make Muesli recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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How to Make Muesli Recipe

Once you learn How to Make Muesli at home, you'll never have to buy store-bought cereal again. Not only is homemade muesli a nutrient-dense and filling breakfast, but it's also meal-prep friendly for busy mornings. This helpful guide also features plenty of substitutions and serving suggestions to accommodate your preferences, the ingredients you have on hand, and dietary restrictions and allergies.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 30 minutes minutes

Cook Time 0 minutes minutes

Total Time 30 minutes minutes

Servings 16 cups

Calories 406kcal

Author Aysegul Sanford

Ingredients

• 3 cups Quick-Cooking Oats* 10.2 oz
• 3 cups Brown Rice Crisps 5.3 oz.
• 2 cups Rice Puffs 1.5 oz
• 2 cups Unsweetened Shredded Coconut 4.6 oz.
• 1/2 cup Hemp Seeds 2.5 oz.
• 1/2 cup Chia Seeds 3 oz.
• 1 cup Unsalted Pumpkin Seeds 5.2 oz.
• 1 1/2 cups Sliced almonds 5.8 oz.
• 1 cup Unsalted Sunflower Seeds 4.9 oz.
• 2 cups Dried Apples chopped – 4.4 oz.
• 1 cup Dried Raisin or Cranberries roughly chopped – 4 oz.

US Customary – Metric

Instructions

• Combine ingredients: Place all ingredients in a large bowl (or a glass jar, like I did) and stir to combine.
• Serve/store: Cover it tightly with a lid. Enjoy it with your favorite milk and fresh fruit.

Notes

• When shopping for these ingredients, be sure to read the label. I recommend choosing ingredients that are made with no added sugar and are naturally gluten-free (if that is important to you) and organic, if possible.
• The basic formula: The ratio that I follow for making muesli is 3 cups of Quick Cooking Rolled Oats, 5 cups of grain (or non-grain) cereals, 3 cups of dried fruit, and 1 cup of superfoods. You can find further information on substitutions within the blog post.
• Serving amount and suggestion: This recipe yields 16 cups of mixed muesli (approx. 16 servings), though you can halve or multiply the recipe as necessary. 
• Quick Cooking Oats vs. Old-Fashioned Rolled Oats: I use quick-cooking oats in my muesli because they require no cooking and are softened as soon as they are mixed in with the liquid. However, if you prefer using rolled oats, I recommend roasting them in a preheated 350-degree oven for 10-12 minutes, along with the seeds and nuts you are using. 
• Calorie Information: Please know that the nutritional values below are approximate and may change depending on the brand you use.
• Storage: Store it in an airtight container or jar at room temperature for up to a month. It may seem like the muesli ingredients should last longer according to their expiration dates. However, their longevity decreases when repeatedly exposed to air, such as when you open their storage container to get a helping of muesli. 
• Longer storage: If you want it to last longer, you can store it in separate airtight containers (or jars) in smaller portions for up to 3 months. 
• Serving suggestions:
  • Serve it with any of your favorite dairy or non-dairy milk (like you would serve store-bought cereal). 
  • Make it a warm bowl of oatmeal by cooking it with milk. My ratio is ½ cup muesli to 1 cup liquid (plant-based or regular milk or water).
  • Mix it with milk or yogurt (1 to 1 ratio) to make it overnight muesli.

Nutrition

Calories: 406kcal | Carbohydrates: 38g | Protein: 12g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 20mg | Potassium: 442mg | Fiber: 9g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 5mg

The post How To Make Muesli appeared first on Foolproof Living.

I love to use this jalapeno cheese cornbread for my Vegetarian Cornbread Stuffing when the holiday season comes around. And if you don’t have any boxes of Jiffy corn muffin mix at home or would prefer a from-scratch recipe, try my Savory Cornbread Muffins instead.

Ingredients You Will Need

This Jiffy cheddar jalapeno cornbread requires a short list of only 7 simple ingredients. Gather together large eggs, sour cream, unsalted butter, honey, Jiffy corn muffin mix, canned jalapenos and cheddar cheese.

Ingredient Substitutions and Notes

• Sour Cream: Use whole milk sour cream for a great texture and moist cornbread recipe.
• Honey: We like sweet jalapeno cornbread, and since the Jiffy mix already has sugar, a teaspoon of honey goes a long way. Feel free to omit or replace it with maple syrup instead.
• Oil: Swap out the butter for a neutral flavored oil, like avocado oil or refined coconut oil.
• Canned vs. Fresh Jalapeños: I used diced canned jalapenos, but fresh jalapeno peppers, stemmed, seeded, and diced, or canned green chiles (be sure to drain it well) would also work. If adding jalapenos to the cornbread mix sounds too spicy to you, feel free to adjust the quantity based on your preferred heat level.
• Cheese: I used white sharp cheddar cheese since that’s what I had on hand. A few other cheese options include pepper jack cheese, sharp cheddar, Monterey jack, or Mexican blend cheese.
• Creamed Corn: If you’re looking for a Mexican cornbread with jiffy mix spin, add half a can of drained creamed corn (aka cream-style corn). Cooking time should remain the same.

How to Make This Recipe?

This easy Jiffy jalapeno cornbread recipe is just that – easy! It comes together in just a few minutes, and the rest of the time it’s left to bake away in the oven. Here’s how to do it:

1. Grease pan: Preheat the oven to 400 degrees F. Generously grease a 9 x 9-inch baking pan with butter or cooking spray.
2. Whisk wet ingredients: In a large bowl, whisk together eggs, sour cream, melted butter and honey, if using, until thoroughly combined and emulsified.

3. Add corn muffin mix: Fold in the two boxes of Jiffy cornbread mix. It will feel like you don’t have enough liquid. Be patient. As you mix, the batter will come together.
4. Stir in additions: Add jalapenos to the cornbread mix, along with the cheddar cheese.

5. Bake: Transfer the cornbread batter to the prepared baking dish. Spread it evenly throughout the pan with a spatula. Bake for 20-25 minutes, or until the top is lightly golden brown and a toothpick inserted into the center comes out clean. Allow to cool for 15 minutes. Slice and serve.

If you try this easy Jalapeno Cheddar Cornbread with Jiffy recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Jiffy Jalapeno Cheddar Cornbread Recipe

This recipe for Jalapeno Cheddar Cornbread with Jiffy Mix adds a hint of spice, a touch of sweetness, and lots of cheesy flavor to your classic cornbread mix. Make this 7-ingredient recipe in only 30 minutes for an irresistible side to soups, stews, chilis, and more.

Course Bread

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Cooling time 10 minutes minutes

Total Time 42 minutes minutes

Servings 9 servings

Calories 415kcal

Author Aysegul Sanford

Ingredients

• 2 large eggs at room temperature
• 1 cup sour cream at room temperature
• ¼ cup melted unsalted butter cooled plus more for greasing the pan
• 1 teaspoon honey optional
• 2 boxes Jiffy Corn Muffin Mix 8.5 ounces each
• ½ cup diced canned jalapenos* fully drained and chopped
• 1 ½ cups shredded cheddar cheese

Instructions

• Grease pan: Preheat oven to 400 degrees F. Generously grease a 9X9 inch baking dish with butter (or cooking spray).
• Whisk wet ingredients: Whisk eggs, sour cream, melted butter and honey, if using, in a large mixing bowl until fully combined.
• Add dry ingredients: Stir in the Jiffy corn muffin mix. At first, it will feel like you don’t have enough liquid, but as you mix, it will come together.
• Stir in mix-ins: Fold in the chopped jalapenos and cheddar cheese.
• Bake: Transfer the mixture to the prepared baking dish and spread it evenly throughout the pan. Bake for 20-25 minutes, or until the top is lightly browned and a toothpick inserted in the middle comes out clean. Let it cool for 15 minutes. Slice and serve.

Notes

Notes:

• Bring all ingredients to room temperature. This will create a smoother, well-mixed batter.
• Drain the canned jalapenos. It’s important to drain canned jalapenos before mixing them into the cornbread mix, or you run the risk of making the batter too wet. I like to drain and even pat them dry with a paper towel.
• Save a little extra shredded cheddar cheese for the top. It adds a visual appeal and another level of cheesy goodness. It is optional, but a few jalapeno slices on top adds a nice touch, too.
• To make it in a Cast Iron Skillet: Prepare the jalapeno cornbread as directed. Spread into an even layer into a very well-greased / buttered 10-inch cast iron skillet. Bake at 350 degrees F for 20-22 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Cool for 15 minutes before slicing.
• To make it in a Muffin Pan: To make corn muffins, prepare the corn muffin batter as directed. Line a 12-cup muffin tin with parchment paper liners (affiliate link). Divide the batter into the prepared muffin cups. Bake at 350 degrees F for 20-23 minutes, or until the tops are golden brown and the centers spring back to the touch. Cool in the pan for 10 minutes, then serve warm or transfer to a cooling rack to cool completely. This cheesy jalapeno cornbread recipe will make 12 muffins.
• Storage: This cornbread can be stored in an airtight container in the fridge for up to 5 days. For best results, bring to room temperature and preheat in a low-heat (300-degree oven) until warmed through 10-15 minutes.

Nutrition

Calories: 415kcal | Carbohydrates: 40g | Protein: 10g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 710mg | Potassium: 137mg | Fiber: 4g | Sugar: 13g | Vitamin A: 748IU | Vitamin C: 1mg | Calcium: 198mg | Iron: 2mg

The post Jalapeno Cheddar Cornbread with Jiffy Mix appeared first on Foolproof Living.

Over the years, I have shared so many Superfood Smoothie Recipes and have no plans of slowing down. If you are a fan as well, be sure to check out Cantaloupe Smoothie and Mango Turmeric Smoothie, both of which are perfect for warmer months.

Ingredients

To make this peach mango drink, you will need fresh mango, peach slices, fresh orange juice, ice cubes, and your favorite yogurt. 

How to Make This Recipe

Making this tropical mango peach smoothie cannot be easier. Here are the steps:

1. Blend ingredients: Combine mango chunks, peaches, orange juice, yogurt, and ice cubes into a blender. Pulse your ingredients a few times before blending them at high speed until it has a smooth consistency. 
2. Serve: Pour your smoothie into your favorite glass. I like to garnish it with hemp seeds on top before serving, but it’s optional. 

How to Store

Store your drink in a cup with a lid (like a mason jar) for easy storage. It should be good for up to two days. Note that the longer it stays in the fridge, the more liquid it will become. Make sure you shake it up before serving it.

FAQs

Other Smoothie Recipes You Might Also Like:

If you liked this mango peach smoothie recipe, here are a few other delicious reader-favorite smoothie recipes you might enjoy:

• Strawberry Banana Yogurt Smoothie
• Kale and Pineapple Smoothie
• Vegan Banana Smoothie
• Turmeric Smoothies

If you try this Peach-Mango Smoothie recipe or any of our other smoothie recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Peach Mango Smoothie Recipe

This 5-ingredient Peach Mango Smoothie is the perfect easy breakfast or afternoon snack for a refreshing boost of nutrients! Make this tropical smoothie in only 5 minutes with fresh or frozen fruit.

Course Smoothie

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 278kcal

Author Aysegul Sanford

Ingredients

• 1 cup mango cut into large chunks from 1 large ripe mango
• 1 cup peach cut into large chunks for 2 small or 1 large ripe peach
• ¾ cup orange juice or pineapple juice
• ¼ cup Greek yogurt or any other one of your favorite yogurt
• 1 cup ice

Instructions

• Place all ingredients in a blender and blend until smooth. Serve right away.

Notes

• Fruit: If fresh fruit is not available, you can use frozen mango and frozen peach instead. If you use frozen fruit, I recommend adding half the amount of ice.
• Yogurt: You can use any type of yogurt you like here, homemade vanilla yogurt or even your favorite brand of vegan yogurt would also work.

Nutrition

Serving: 1g | Calories: 278kcal | Carbohydrates: 61g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Cholesterol: 3mg | Sodium: 53mg | Potassium: 908mg | Fiber: 5g | Sugar: 53g | Vitamin A: 2661IU | Vitamin C: 159mg | Calcium: 107mg | Iron: 1mg

The post Peach Mango Smoothie appeared first on Foolproof Living.

Yogurt is such a perfect complement to so many foods, so trust us when we say the yogurt recipes don’t stop here. If you’re like us and love the classic combo of yogurt and fruit, you’ll love this Frozen Yogurt Bark & my go-to Yogurt Dip for Fruit! 

Recipe Ingredients

This ultra quick and easy homemade vanilla yogurt recipe requires only 3 staple ingredients that you probably already have on hand or can quickly grab from the grocery store. You’ll need plain whole milk Greek yogurt, vanilla extract, and honey. 

How to Turn Plain Yogurt into Vanilla Yogurt

You can whip up this delicious recipe in no time! Simply:

1. Combine the ingredients: Add the yogurt, honey, and vanilla extract to a bowl. Whisk until smooth and well combined. 
2. Taste and adjust: Give it a taste and add more vanilla extract or honey, if desired. 

How to Use Vanilla Yogurt in Recipes?

Not only can you enjoy this flavorful vanilla greek yogurt recipe by itself as a breakfast or snack, but you can also use it in any recipe that calls for vanilla yogurt! Here are some vanilla yogurt recipe ideas:

• Make yogurt parfaits: Name a better combo than creamy vanilla yogurt, fresh fruit, and crunchy granola. For one of my favorite vanilla yogurt recipes, try making my Yogurt Parfait recipe!
• Try it in a smoothie: Vanilla yogurt is the perfect addition to any smoothie because it gives it that coveted thick, creamy texture and adds in just the right amount of sweetness. Try adding it to my Strawberry Banana Yogurt Smoothie or Cantaloupe Shake recipe for an ultra-tasty and refreshing smoothie. 
• Pair it with fruit: Whether you’re making a fruit salad for a brunch crowd, bringing a fruit platter to your next gathering, or setting out a big fruit bowl for dessert, this easy recipe pairs perfectly with all your favorite seasonal fruit. 
• Top it off with granola: Something about the crunchy texture and salty-sweet flavor of granola goes so well with yogurt. Simply top a bowl of yogurt with my Chunky Granola and call it breakfast!
• Turn it into ice cream: Want to know how to make plain yogurt taste better? For a healthier yet delicious version of our favorite summer treat, try using this recipe to make Vanilla Frozen Yogurt!

FAQs

Other Yogurt Recipes You Might Like

If you have an abundance of yogurt in your fridge that you’re dying to use, or if you’re just a yogurt fanatic like me, here are some other yogurt recipes you’ll love! 

• Greek Yogurt Salad Dressing
• Yogurt Dill Sauce
• Tahini Yogurt Sauce
• Greek Yogurt Marinated Chicken
• Eggplant Yogurt
• Peach Mango Smoothie with Yogurt

If you try your hand at making this recipe, please take a minute to rate it and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Vanilla Yogurt Recipe

Learn how to turn plain yogurt into vanilla yogurt with this simple Vanilla Yogurt recipe! This refreshing, subtly sweet yogurt requires only 3 ingredients and takes 2 minutes to prepare. Enjoy it as a yummy breakfast with granola and berries or as a bedtime snack, or use it in any recipe that calls for vanilla yogurt!

Course Snack

Cuisine American

Diet Gluten Free

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 1 cup

Calories 283kcal

Author Aysegul Sanford

Ingredients

• 1 cup plain whole milk yogurt regular or Greek yogurt
• 2 tablespoons hone
• ½ teaspoon vanilla extract

Instructions

• Place yogurt, honey and vanilla extract in a bowl. Whisk until well combined.
• Give it a taste and add more if necessary.

Notes

• Storage: Store yogurt in an airtight container in the fridge for up to 5 days. 
• Freeze: Freeze yogurt for up to 2 months to preserve the best taste and texture. 
• Thaw: Thaw frozen yogurt in the refrigerator (preferably overnight). If the yogurt has separated while thawing, stir to reincorporate the ingredients. Add a few more tablespoons of yogurt if it’s too watery, or blend for a few seconds in a food processor. Make sure not to refreeze once thawed.

Nutrition

Calories: 283kcal | Carbohydrates: 46g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 115mg | Potassium: 405mg | Fiber: 0.1g | Sugar: 46g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 299mg | Iron: 0.3mg

The post Vanilla Yogurt From Plain Yogurt appeared first on Foolproof Living.

Whether you are making my Avocado Bacon Burgers, Bulgur Burger, or Tuna Melt Sandwiches or are in need of delicious a bread to serve with your favorite soups, this no-knead brioche-style bun recipe is an easy way to level up any of your meals.

If you have ever tried your hand at making the traditional brioche bun recipe you know that it requires a standing mixer, bread machine, or a lot of elbow grease as there is a lot of kneading involved. However, with this easy brioche bun recipe, you will not need any of that. 

Yes, you do need to tend the dough for the first few hours, but after that, time will do the rest of it for you. Simply follow the instructions or watch the how-to video below in the recipe card to master my technique for fluffy brioche buns that are guaranteed to impress.

Ingredients

To make homemade brioche hamburger buns, gather unsalted butter, bread flour, instant yeast, kosher salt, large eggs, water, and sugar. If preferred, you can sprinkle them with sesame or poppy seeds at the end for additional flavor and texture.

• Bread flour: This recipe will not yield great results if you use all-purpose flour. My favorite US brand is King Arthur Unbleached Bread Flour (affiliate link), but I also tested it with other national brands like Bob’s Red Mills (affiliate link), Gold Medal, and even Walmart’s Great Value Bread Flour. They all work well in this recipe.
• Instant Yeast: I used a packet of Fleischmann’s Rapid Instant Yeast (affiliate link) but this recipe is also tested with Red Star’s Quick Rise Instant Yeast.
• Salt: I used Diamond Kosher salt (affiliate link). If you use, Morton’s Kosher salt or table salt, use half the amount.
• Sugar: You can use granulated sugar or cane sugar (for a naturally sweetened recipe). Coconut sugar would also work but the color of the brioche buns will be darker and have a slightly noticeable brown-sugar like the taste.

How to Make This Brioche Bun Recipe?

Making no-knead burger rolls is a hassle-free way to take your sandwich game to the next level. In just a few simple steps, you can make super soft brioche buns like a pro.

Mix the Ingredients

1. Melt the butter: Put the butter in a small saucepan over medium heat and cook until fully melted. Be sure to watch the butter closely to avoid any burning. Then, turn off the heat and let the butter cool to room temperature.

2. Mix the dry ingredients: In a large bowl, whisk together the bread flour, instant yeast, and salt. Set the mixture aside.
3. Whisk the wet ingredients: In a glass measuring cup (or in a small bowl), combine six large eggs, water, and sugar.
4. Combine the ingredients: Pour the melted butter and egg mixture into the dry ingredients, and use a wooden spoon to stir them together. The mixture could look as if it has more liquid than it should. That is normal. Mix the brioche bun ingredients until no dry flour remains and a uniform mass of dough forms (about 1 minute). Don’t overmix the ingredients. 
5. Let the dough rest: Cover the bowl with plastic wrap, and let the dough rest for 10 minutes.

Fold the Dough & Let it Rest Overnight

1. Fold the dough: Hold the edge of the dough with your fingertips. Bring the edge towards the center of the dough, and fold it over itself. Then, turn the bowl 45 degrees and repeat the same folding process. Rotate and fold the dough six more times (eight times in total). Once you have folded the entire outer edge of the dough, cover it with plastic wrap and let it rest for 30 minutes.
2. Repeat the folding process: Perform the same folding process three more times, waiting 30 minutes between each repetition. Be aware that this is a very sticky dough, but luckily all you have to do is to fold it as directed, so it shouldn’t require much more kneading than that. After the fourth set of folds, cover the dough with plastic wrap and let it rest in the fridge for 16-48 hours.

Shape the Dough & Let it Rise

The next day, when you are ready to bake, follow these steps to get them ready for baking:

1. Prepare the sheet pans: Line two sheet pans with parchment paper and set them aside.

2. Divide dough: Transfer the dough to a lightly floured work surface, and cut it into 12 equal portions. You can use a kitchen scale to weigh each ball or get help from a ruler to get equal dough balls.

3. Shape the rolls: Take one piece of dough and pat it into a 3-inch disk. Take one dough edge and fold it towards the disk’s center. Repeat this edge-folding process until the disk forms a ball. Then, flip the ball folded-side-down and move your hands in small circular motions until the dough forms a smooth, round ball shape. If desired, cover the dough ball with a clean kitchen towel. Repeat this shaping process with the remaining 11 pieces of dough.

Bake

Finally, it is time to bake them. If you have a digital thermometer, use it for foolproof results. 

1. Arrange the dough balls: Place the balls of dough onto the prepared sheet pans. I recommend positioning the balls three inches apart, six balls per pan. Remember that the dough will expand as they bake and rest.
2. Let the dough rise: Cover the sheet pans with plastic wrap and let the rolls rise for two hours, or until they nearly double in size. This rising process may take a little longer if you’re making the brioche burger buns in the colder months. You can speed up this process by placing the dough in a warm place within your kitchen.
3. Preheat the oven: 30 minutes before you bake the brioche rolls, preheat the oven to 350 degrees F.
4. Brush with egg wash: Whisk together one egg and a tablespoon of water in a small bowl. Then, remove the plastic wrap over the dough balls and brush each brioche roll generously with the egg wash. If making a sesame brioche bun, sprinkle your brushed rolls with sesame seeds.

5. Bake: Place each baking tray into the preheated oven and bake for 20-25 minutes until they turn golden brown on top, or the internal temperature of the brioche rolls reaches 190 degrees F. Be sure to rotate the baking sheets halfway through the baking time.
6. Serve: Remove the butter brioche rolls from the oven and let them rest for 5 minutes before serving.

How to Store, Freeze & Thaw?

The best part of this recipe is that you can make a batch, enjoy some right away, and store the rest for later. This way, you have the most delicious brioche hamburger buns for your summer cookouts, holiday dinners, or for an easy weeknight dinner at a moment’s notice.

If you plan on using this recipe for brioche hamburger buns or sandwiches, I recommend slicing your rolls in half before putting them in the fridge or freezer for easier use later on.

• Storage: When covered with a clean kitchen towel, your homemade brioche buns can sit on the kitchen counter at room temperature for up to one day. For more extended storage, place your buns in an airtight container or a plastic storage bag with as much air removed as possible. Then, place the container in the fridge, and your light brioche buns will stay fresh for up to six days.
• Freezing instructions: Place your brioche burger buns in an airtight container or a freezer-safe Ziploc air with as little air as possible. Your brioche will stay fresh for up to six weeks in the freezer. 
• Thawing & toasting: One great thing about these homemade buns is that you don’t need to thaw your bread before using it. Simply place your frozen brioche in a toaster oven at low heat (275 degrees F oven) for 10 minutes. Or, if you’ve already cut your frozen rolls in half, you can put the slices in a toaster until they reach your desired heat.

How to Use Brioche Buns?

It doesn’t matter whether you use these brioche buns for hamburgers or as an easy dinner side. There are countless delectable ways to put this sweet brioche bun recipe to use.

• As rolls with butter: Nothing pairs better with a hearty main than buttery brioche buns. Whip up this brioche rolls recipe for any meal you would serve with bread; soups and stews, salads, or any of your dinner recipes. And voila, just like that, the perfect meal any day.
• For burger buns or sloppy joes: Step up your hamburger game (be sure to try my Avocado Bacon Burger or these Buffalo Chicken Burgers) with a bun that is as mouthwatering as the meat. Set your juicy burger atop this traditional brioche bun, and every bite will explode with rich flavor.
• As sandwich bread: Cut your brioche-style bun in half, fill it with your favorite toppings, and you’ll have one of the richest and most flavorful sandwiches you’ve ever eaten.