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.

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

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.

What are Sweet Potato Noodles?

Sweet potato noodles are a type of “noodle” made from spiralizing sweet potatoes into a shape similar to spaghetti or angel hair pasta. You can buy spiralized sweet potato noodles at the grocery store or make them at home by feeding skinned sweet potatoes through a spiralizer.

The sweet potato spiral noodles we are featuring in this recipe are not the same as Korean sweet potato glass noodles (also known as japchae noodles, Korean potato noodles, and Korean vermicelli potato noodles). Korean sweet potato noodles consist of sweet potato starch and water, whereas my noodles come from whole sweet potatoes.

I use a spiralizer to make the sweet potato spaghetti used in this recipe. However, you can find out below how to make spiralized sweet potato noodles without a spiralizer.

How are they Made?

If you’ve ever wondered, “How are sweet potato noodles made?” you’ll be happy to see that they are super easy to make. Yes, you do need a spiralizer (I use this Paderno Spiralizer – affiliate link), but it is a rather inexpensive one-time investment.

Once you have your equipment ready, spiralizing sweet potatoes requires the following three steps:

1. Cut and peel the sweet potatoes: Use a sharp knife to cut off both ends of the sweet potato. Then, peel off the skin using a vegetable peeler. Once peeled, cut the sweet potatoes in half, right down the middle.
2. Align the sweet potato: Secure your spiralizer on the countertop to keep it from moving (for instance, my spiralizer has suction cups on its bottom to help keep it in place). Take one of your sweet potato halves, line it up with the center prong on your spiralizer, and press it firmly into the prong. Then, press the other end of the spiralizer to secure the sweet potato from both sides.

3. Spiralize: Once you secure the sweet potato half, spin the side handle of the spiralizer clockwise while applying pressure. Continue turning the handle until you spiralize the entire sweet potato half. Repeat steps 2 and 3 until you have spiralized all of your sweet potatoes.

What if I Don’t Have a Spiralizer?

If you don’t have a spiralizer, don’t worry! You can also prepare them using a julienne peeler (affiliate link). Just keep in mind that this method will likely require more physical effort. Also, because the noodles will turn out thinner, they will take less time to cook than spiralized vegetable noodles.

To reduce preparation time, you can also buy pre-prepared sweet potato noodles at the grocery store in lieu of using a spiralizer.

Recipe Ingredients

To make this recipe with sweet potato noodles, you’ll need two sets of ingredients:

For the sauce, you’ll need unsweetened, smooth peanut butter, tamari (or soy sauce), sesame oil, maple syrup, freshly grated ginger, minced garlic, fresh lime juice, salt, and vegetable stock.

For the noodles, you’ll need olive oil, onion, red or yellow bell pepper, sweet potatoes, vegetable stock, edamame, and fresh cilantro.

You can also garnish them with sesame seeds, green onions, and lightly salted peanuts (roughly chopped).

Substitutions & Optional Add-Ins

There are countless ways to customize this gluten free sweet potato noodles recipe. These delicious add-ins will take your dish to the next level, from a pop of spice to natural oils.

• Tamari: I use tamari in my noodle dish to make it gluten-free. However, soy sauce works just as well.
• Nut butter: Don’t want to use peanut butter in your pasta sauce? Good news: Almond butter makes an excellent substitute for this sweet potato pasta.
• Oil: I use sesame oil to give my potato and noodles a nutty Asian flavor. However, this recipe also works with light-flavored olive oil or avocado oil.
• Add mushrooms: Few things amplify the taste of these tender veggie noodles more than earthy, buttery mushrooms. Add shiitake mushrooms to your noodles at the start of the recipe, and the mushrooms will come out beautifully sautéed. Or, add Roasted Shiitake Mushrooms just before serving your dish for extra smoky flavor.
• Chili paste: Add a zing of sweet-and-spicy flavor by adding one teaspoon of chili paste to your sweet potato spaghetti recipe.

How to Cook?

Cooking sweet potato noodles is a simple, healthy way to treat yourself to full-bodied Asian flavor. You can have this delicious dish from spiralizer to table in just half an hour.

1. Spiralize the sweet potatoes: Trim, peel, and cut your sweet potatoes to prepare them for spiralization. Then, attach the sweet potato halves to your spiralizer, one by one, and turn the handle clockwise until you spiralize each half. Continue spiralizing your sweet potato halves until you have enough noodles.
2. Mix the dressing: In a small bowl, whisk together the peanut butter, tamari, sesame oil, maple syrup, ginger, minced garlic, lime juice, salt, and vegetable stock. Refrigerate the mixture until you are ready to use it.
3. Saute the veggies: Heat the olive oil in a large skillet over medium heat. Add the onion and pepper to the skillet and cook them, frequently stirring, until they turn translucent (5-7 minutes).
4. Cook the noodles: Add the spiralized sweet potatoes and vegetable stock to the skillet. Using a pair of kitchen tongs, cook sweet potato noodles tossing gently every few minutes until they are al dente and lose most of their volume, for 6-7 minutes.

5. Add the dressing: Pour the dressing over the noodles and toss the mixture until the noodles have an equal layer of dressing. Cook the coated noodles until they are warm (2-3 minutes).
6. Stir in the edamame: Take the noodles off the heat, then stir in the edamame and chopped cilantro.
7. Serve: Divide the noodles among four bowls and garnish each dish with sesame seeds, green onions, and peanuts. Serve.

How to Make Ahead and Store

Preparing sweet potato zoodles is a great way to fit meal prep into your schedule. Whether you serve this dish at a party or pack it for an easy lunch, these storage tips are just what you need.

• Make ahead: To make sweet potato noodles ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
• Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

How to Serve?

As the main dish: Whether you serve it warm, at room temperature, or cold, this dish is a delicious lunch or dinner that is perfect when you are in need of a light meal with lots of flavors.

As a tasty side: This recipe also makes a delicious side dish alongside dozens of meat dishes with a similar flavor profile. Serve your vegetable noodles with Chicken Teriyaki Stir Fry or Crock Pot Butter Chicken for a bold and saucy pair. Or, try my Cauliflower Curry or Thai Lemongrass Chicken for meals as vibrant as they are easy.

FAQs

Other Sweet Potato Recipes You Might Also Like

Want even more sweet potatoes on your table? The following recipes are some of the best ways to incorporate this festive (and healthy!) vegetable into your cooking.

• Sweet Potato Soup
• Mashed Sweet Potatoes
• Southern Sweet Potato Souffle
• Sweet Potato Biscuits

If you try this 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.

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Sweet Potato Noodles Recipe

This easy Sweet Potato Noodles recipe is loaded with Asian-inspired flavors, like ginger, edamame and cilantro, and is tossed in a sweet and savory peanut sauce. Throw this easy dish together for a satisfying lunch or a light, nutritious dinner

Course Main Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Calories 291kcal

Author Aysegul Sanford

Ingredients

For the dressing:

• 3 tablespoons unsweetened and smooth peanut butter
• 3 tablespoons tamari*
• 1 teaspoon sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon freshly grated ginger
• 2 cloves garlic minced
• 2 tablespoons lime juice freshly squeezed
• ½ teaspoon kosher salt
• 3 tablespoons vegetable stock more as needed

For the Noodles:

• 1 tablespoon olive oil
• 1 small onion chopped
• 1 red or yellow bell pepper seeded and sliced thinly
• 2 medium-size sweet potatoes peeled and spiralized (as seen in the photos) – You should have 5-6 cups of “noodles”
• ¼ cup vegetable stock
• ½ cup edamame
• 3 tablespoons chopped cilantro

As Garnish:

• 1 tablespoon sesame seeds
• 1-2 stalks green onions both white and green parts chopped
• 2 tablespoons lightly salted peanuts coarsely chopped

Instructions

• To make the dressing: Whisk together all the dressing ingredients in a bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
• To cook the sweet potato noodles: Heat olive oil in a large skillet in medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, 5-7 minutes.
• Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for 6-7 minutes.
• Pour the dressing over the noodles and give it a large stir, making sure that the noodles are coated with the dressing. Cook 2-3 minutes until it is warm.
• Off the heat, stir in the edamame and chopped cilantro.
• To serve, divide the noodles in 4 bowls and garnish each one with sesame seeds, green onions, and peanuts.
• Serve immediately.

Video

Notes

• If you are not gluten-sensitive, you can use soy sauce instead of tamari, but make sure to taste the dressing before adding more salt to it. 
• To Make ahead: To make this dish ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
• Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

 

Nutrition

Calories: 291kcal | Carbohydrates: 40g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Sodium: 1289mg | Potassium: 708mg | Fiber: 7g | Sugar: 12g | Vitamin A: 17068IU | Vitamin C: 47mg | Calcium: 88mg | Iron: 2mg

The post Sweet Potato Noodles appeared first on Foolproof Living.

And if you happen to have extra potatoes on hand, give these muffin tin potatoes or this mashed potato casserole a try.

Why Should You Try This Recipe?

Nothing says potato salad more to me than a drool-worthy dressing to toss it in. I know you will love it because:

• Update on classic potato salad. This one comes with a world of fixings, including capers, pickles, onions, and hard-boiled eggs.
• Serving is versatile. You can serve this summer potato salad recipe warm, room temperature or cold. The choice is yours!
• Super customizable. With plenty of ingredient swaps and substitutions, you can really make this potato salad your own.

Ingredients

This easy potato salad recipe is broken down into three parts – potatoes, dressing and the salad ingredients.

• Potatoes: You will need Yukon Gold potatoes, kosher salt, and water.

• Salad Dressing: Gather mayonnaise (or veganaise), whole grain Dijon mustard, lemon juice, garlic, salt, and black pepper.

• Other potato salad ingredients: Prepare dill pickles, red onion, scallions, capers, hard-boiled eggs, and fresh parsley.

How to Make

This homemade potato salad recipe is so easy to make and takes under 30 minutes to put together. Here’s how to do it:

1. Boil Potatoes: In a large pot, cover potatoes with cold water by one inch and liberally salt the water. Set the pot over medium-high heat. Bring the potatoes to a boil, then turn down the heat to medium. Cook until the potatoes are slightly tender when pierced with a sharp knife, 15-20 minutes. Drain the potatoes in a colander. Leave aside to cool slightly.
2. Make the dressing: In a small bowl, whisk together mayo, mustard, lemon juice, garlic, salt, and black pepper until combined.

3. Make the salad: Once the potatoes are cool enough to handle, cut them into small cubes or thin rounds. Place potatoes in a large bowl, then stir in the pickles, red onion, scallions, capers, eggs, and chopped parsley. Pour the dressing over the mixture and give it a gentle toss. Serve right away or store in the fridge for later.

What to Serve it With?

This homemade potato salad is a crowd pleaser and the ultimate summer side dish that goes with just about anything. Some of my favorite pairings include:

• Marinated Grilled Mahi Mahi 
• Shrimp Kabobs
• Greek Yogurt Marinated Chicken
• Baked Bone In Chicken Breast
• Avocado Bacon Burger
• Vegetarian Stuffed Eggplant

How to Store

This creamy potato salad will last for days in the fridge. Here’s how to do it:

• To Store Leftovers: Transfer to an airtight container and store in the fridge for up to 5 days.
• Make Ahead: If looking to get ahead for a party or BBQ, potato salad will keep well in the fridge, tightly wrapped in plastic wrap, in your serving bowl of choice for 2-3 days. Please note that the potatoes will absorb the dressing over time. If you prefer a looser potato salad come serving time, make an extra batch of dressing.

FAQs

Other BBQ Salad Recipes You Might Also Like:

• Quinoa Salads
• Summer Salads
• Thai Steak Salad
• Caprese Pasta Salad with Pesto

If you try this Potato Salad with Capers 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.

This recipe was originally published in 2014 and was called The Ultimate Potato Salad. In August 2022, it has been updated with new photos and helpful information with no changes made to the originally published recipe.

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Potato Salad with Capers Recipe

This Potato Salad with Capers recipe is what I'd like to call "The Ultimate Potato Salad recipe". Creamy potatoes mixed in with capers, cornichons, onions, and eggs, it offers the perfect balance of creamy, salty, and earthy flavors.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 340kcal

Author Aysegul Sanford

Ingredients

For the potatoes:

• 2 pounds Yukon Gold potatoes washed thoroughly and unpeeled
• Kosher Salt

For the dressing:

• 3/4 cup mayonnaise or veganese
• 3 tablespoons whole grain mustard
• 1 tablespoon lemon juice
• 2 cloves garlic finely minced or pressed through a garlic press
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the salad:

• 1/4 cup dill pickles chopped
• 1 red onion (a small one – approximately 1/2 cup chopped onions)
• 5 stalks scallions both green and white parts, chopped
• 1/2 cup capers drained
• 2 hard-boiled eggs chopped
• 1/4 cup Italian parsley chopped

Instructions

• Boil Potatoes: In a large pot, cover potatoes with cold water by one inch and liberally salt the water. Bring the potatoes to a boil over medium-high heat, then turn down the heat to medium and continue to cook until potatoes are barely tender when pierced with a knife, 15-20 minutes. Drain the potatoes in a colander and set them aside to cool.
• Make the dressing: In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, garlic, salt and black pepper.
• Make the salad: Cut the now-cooled potatoes into small cubes. Place them in a large mixing bowl. Add the pickles, red onion, scallions, capers, eggs, and chopped parsley. Pour the dressing over the mixture and give it a gentle stir. Taste for seasoning and adjust if necessary. Serve warm, room temperature, or cold.

Video

Notes

• To Store Leftovers place them to an airtight container and store in the fridge for up to 5 days.
• Make Ahead: If you are looking to get ahead for a party, this salad will keep well in the fridge, tightly wrapped in plastic wrap for 2-3 days. Please note that the potatoes will absorb the dressing over time. If you prefer a looser potato salad come serving time, make an extra batch of dressing.
• Freezing: I do not recommend freezing this potato salad recipe.

Nutrition

Calories: 340kcal | Carbohydrates: 33g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 1122mg | Potassium: 735mg | Fiber: 5g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 38mg | Calcium: 56mg | Iron: 2mg

The post Potato Salad with Capers appeared first on Foolproof Living.

Ingredients 

Since this greek yogurt parfait only has 3 ingredients (not counting the optional sweetener), I recommend using the best ingredients you can find.

• Greek Yogurt: I prefer whole milk plain yogurt for its thicker consistency and no added sugar, but any of your favorite types of yogurt will work as well. Vanilla Greek yogurt (I make mine at home), honey yogurt, and even vegan choices such as coconut or almond milk yogurt would work well in this recipe.
• Berries/Fruit: I used a combination of fresh strawberries and blueberries, but any of your favorite fruit combinations (including my Breakfast Fruit Salad) would work. No fresh fruit? Use frozen fruit! Frozen berries work perfectly in this recipe.
• Granola: I might be biased but I think the best granola for yogurt parfait is homemade granola as and it can be made with less sugar (than most store-bought brands). However, in a crunch, you can use storebought. If you are in need of a good granola recipe, feel free to check out my Chunky Granola. Or, if you are after high protein yogurt breakfast, try my Quinoa Crunch for added plant-based protein.

How To Make A Parfait With Greek Yogurt

Making this yogurt and fruit parfait cannot be easier. Follow these steps for a quick breakfast that is not only delicious but also visually impressive:

1. Add the sweetener (optional): If using, whisk together your choice of sweetener with your favorite yogurt until it is completely whipped and creamy.
2. Build the yogurt parfait layers: Spoon half of the yogurt at the bottom of a bowl, tall glasses, or mason jars. Layer with half of the fruit and half of the granola. Carefully spoon the remaining yogurt mixture into the glass and add the rest of the fruit and granola to the top. 

3. Garnish: If you prefer, finish it with a drizzle of honey (or maple syrup), more fresh fruit, and granola on top. Serve immediately or store in the refrigerator for later.

How To Make Ahead And Store 

Got some leftovers or want to make it ahead? No problem! Follow the tips below to enjoy these healthy yogurt parfaits for days:

Make-Ahead Instructions:

Making this layered parfait recipe as a part of your weekly meal plan is a breeze, but there are a few things to keep in mind:

1. Serve granola on the side: I recommend leaving the granola out when layering the parfait because as it sits it will lose its crunchy texture and become soggy. Let’s face it, no one likes soggy granola. Instead, serve it on the side and add the granola into the parfait right before serving.
2. Use mason jars: I think 8 oz. mason jars – affiliate link – (mostly used for canning) are ideal for the perfectly portioned and grab-and-go homemade yogurt parfait. Simply layer yogurt and fruit, tighten it with the lid and store it in the fridge.

Make-ahead yogurt parfait should keep fresh in the fridge for up to 4 days.

To Store Leftovers:

If you have leftovers, place them in an airtight container (such as a mason jar) and keep them in the fridge for up to 4 days. Be sure to serve them with extra fruit and granola on the side.

Expert Tips 

Here are a few quick tips for the best yogurt fruit granola parfait that you can make over and over again.

• Whisk yogurt: It might sound like an extra step, but taking a few minutes to whisk the yogurt in a bowl makes it even more creamy and easy to layer. 
• Make it your own: The thing I love about this simple recipe is that it is so easy to change it up with whatever you have on hand. Use these measurements as a place to start and make it your own with different fruit, yogurt, and granola.
• When serving for breakfast or brunch: If I am serving this for friends, I make sure to take my time in layering, use colorful fresh fruit and always garnish it with fresh mint. People go crazy as soon as they see pretty parfaits layered with colorful fruit in jars.

Other Easy Breakfast Recipes You Might Also Like:

Whether you are a fan of Chic Fil A’s Yogurt Parfait or Pioneer Women’s Yogurt Parfait with honey, I hope you give my version a try. I know those are favored by many people but my version here is just as easy and delicious.

• Homemade Kind Bars
• Instant Pot Steel Cut Oats
• Savory Steel Cut Oats
• Quinoa Porridge
• Slow Cooker Steel Cut Oats
• Can’t get enough? Be sure to check out all our Easy Breakfast Recipes.

And if you have leftover yogurt, try your hand at making my Frozen Yogurt Bark as well. It’s a healthy dessert that is a great alternative to ice cream.

If you try this Fruit and Yogurt Parfait 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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Greek Yogurt Parfait Recipe

This Fruit and Yogurt Parfait recipe is made by layering yogurt with granola and fruit. It is quick and easy to put together. It also stores well so it is a great breakfast recipe to make it a part of your weekly meal prep.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 servings

Calories 298kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon honey or maple syrup optional – more as a drizzle
• ¾ cup plain Greek yogurt
• ¼ cup berries or any other fruit cut into small 1-inch chunks
• ¼ cup homemade granola or store bought granola

Instructions

• If using a sweetener, mix it with greek yogurt in a small bowl until fully combined.
• To layer the yogurt parfait, place half of the yogurt at the bottom of a mason jar or a bowl. Top it off with half of the fruit and half of the granola. Cover them with the rest of the yogurt and top it off with the rest of the fruit and granola.
• If preferred, finish it off with a drizzle of honey. Serve immediately.

Notes

• This recipe can be multiplied as many times as you want.
• Make Ahead: If you are making these granola parfaits as a part of your meal plan I would recommend against using the granola as a part of the layers. Instead, just layer them with fruit and yogurt and serve the granola on the side to add in later to prevent it from getting soggy. I also recommend using 8 oz. mason jars as they are not only ideal in size but also great for serving.

Nutrition

Calories: 298kcal | Carbohydrates: 28g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 78mg | Potassium: 185mg | Fiber: 4g | Sugar: 16g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 1mg

The post Greek Yogurt Parfait appeared first on Foolproof Living.

Today’s recipe, Almond Flour Bread, a savory quick bread recipe, is yet another addition to my collection. Though I have to admit, it is one that took quite a bit of trial and error to be good enough to be published.

I believe the reason why it took so long is that I was after a savory almond loaf bread recipe that tasted more like bread than an almond cake and none of the recipes I tried gave me one that I would use to make a sandwich. Until now.

The trick is all about the eggs. Rather than using whole eggs, I replaced a few of them with egg whites (removed egg yolks) and it made all the difference in texture. The exceptional flavor was just the added bonus. Believe it or not, I had four slices as soon as the bread came out of the oven!

Just like my Almond Flour Waffle and Almond Flour Biscuits recipe, this easy almond flour bread is healthy, light, low carb and with the right adjustments, Paleo, Keto Diet friendly, and Whole30, too. So I guess those four slices were totally worth it – no guilt included!

If you are thinking like, how the heck do you make homemade bread using almond flour, read on. I promise it is easier (and more delicious) than you think.

Almond Bread Ingredients

Like it is in many baked goods, this gluten-free almond flour bread recipe has 2 sets of ingredients; wet and dry ingredients:

Wet Ingredients:

• Vegetable Oil – I used grapeseed oil, but any mild-flavored oil, such as extra virgin olive oil, coconut oil, or avocado oil, will do.
• Large Eggs, plus Egg Whites – The combination of whole eggs and egg whites create a light-textured bread.
• Apple Cider Vinegar – Subtly sweet, the acid in ACV activates the baking soda and brings balance to the flavor.
• Liquid Sweetener – Although completely optional, any of your favorite liquid sweeteners will do. I prefer maple syrup, but you can use honey or agave if that’s all you have on hand.

Dry Ingredients:

• Blanched Almond Flour – I highly recommend blanched almond flour (made from ground almonds) over almond meal (which is almond flour with the skins still on) more so for its light golden color, but you can use them both interchangeably. If you have the time you can easily make your own almond flour (made with grinding almonds in a high-powered blender (like Vitamix) or a food processor).
  If you want to make this recipe using almond flour, my favorite brand is Blue Diamond (affiliate link). I love that it tastes great and has almost no odor, which is usually an issue with most packaged almond flours sold in stores.
  If you want to use almond meal (affiliate link), my favorite brand is Barney. 
• Ground Flaxseeds – There are two options – regular Flaxseed or Golden Flaxseed. Either one can be used, however, regular flax seeds will give you specks throughout your gluten-free loaf, whereas golden flaxseed creates a more neutral-colored bread.
• Baking Soda – The leavening agent reacts with the apple cider vinegar, giving you both lift and that beautiful golden hue.
• Baking Powder – A bit more lift never hurt any low carb gluten-free bread recipe. To make this a paleo bread, you can use 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar as a substitute for 1 teaspoon of baking powder.
• Fine Sea Salt – I specify fine sea salt since it dissolves easily into the batter. If you do not have fine sea salt on hand, you can also use the same amount of kosher salt.

How to make bread with almond flour

To make this Gluten-Free Almond Flour Bread, simply:

1. Whisk together the wet ingredients. Add the oil, eggs, egg whites, apple cider vinegar and liquid sweetener to a medium bowl. Thoroughly mix all the ingredients together until smooth and emulsified (see PRO TIP below).
2. Mix together the dry ingredients. In a larger bowl, add the almond flour, flaxseed, baking soda, baking powder, and salt. Mix together until well combined and create a slight well in the center.
3. Pour the wet ingredients into the dry ingredients. Fold together gently until just combined. Transfer to the prepared loaf pan (more on that below) and smooth the top.
4. Bake. For 35 minutes, or until the loaf is golden brown, springs back to the touch and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.
5. Serve. Slice and serve. A few of my favorite options include slicing the loaf like sandwich bread and placing a few slices of roasted turkey, lettuce, and mashed avocado between two slices.

How To Serve:

Go ahead, slice your almond flour loaf and enjoy it right away. Here are a few ideas to get you started:

• Make avocado toast: Spread it with a thick layer of my avocado dressing and sprinkle it with bagel seasoning for a low carb breakfast.
• Use it to make a sandwich: Layer it with baked turkey bacon, tomato, and lettuce for a keto BLT.
• Serve in place of toast with a layer of cream cheese (or peanut butter) and your favorite jam.

FAQs

For the full nutritional information (including calories), please be sure to check out the recipe card above.

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Almond Flour Bread Recipe

The best quick and easy to make Almond Flour Bread recipe that is low carb, grain-free, gluten-free, dairy free, low sugar, paleo and keto friendly. Great to use as a sandwich bread or as toast for breakfast.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Calories 288kcal

Author Aysegul Sanford

Ingredients

Wet Ingredients:

• 5 Tablespoons (70g) Vegetable Oil, plus more for greasing – I used grapeseed oil but olive oil would also work
• 2 large Eggs room temperature
• 3 large Egg Whites room temperature
• 1 Tablespoon (15g) Apple Cider Vinegar
• 1 Tablespoon (21g) Maple Syrup (or honey)

Dry Ingredients:

• 2 cups (224g) Blanched Almond Flour
• ¼ cup (28g) Ground Flaxseed
• ¾ tsp Baking Soda
• 1 tsp Baking Powder*
• ½ tsp Fine Sea Salt

Instructions

• Preheat the oven to 350 degrees F. Grease an 8X4 (or 9 x 5-inch) loaf pan with 1 teaspoon vegetable oil.
• In a medium bowl, whisk together the oil, eggs, egg whites, apple cider vinegar and maple syrup until emulsified*
• In a large bowl, whisk together the almond flour, ground flaxseed, baking soda, baking powder and salt. Make a slight well in the dry ingredients and mix in the egg mixture until just combined.
• Transfer to the prepared loaf pan and smooth the top. Bake 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Video

Notes

• Thoroughly mixing the wet ingredients until emulsified is important as it helps the bread bake to the right texture. When the wet ingredients become one smooth mixture and slightly thickened, you know it’s ready!
• Substitute for baking powder: To make this a paleo-diet-friendly bread, you can use 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar as a substitute for 1 teaspoon of baking powder.
• Can I use chia seeds instead of flax seeds? While some readers made this recipe using chia seeds instead of flax seeds, I prefer the version made with flaxseeds. Ground flax seeds help with rising and provide a better form/shape to the overall bread.
• Storage: This homemade almond flour loaf keeps best in an airtight container or wrapped in parchment paper and stored on the kitchen counter for up to 3 days. However, if you keep it in the fridge it will store for up to a week.
• Freezing Instructions: For longer storage, slice it, place in a plastic freezer storage bag, seal tight, label, date and freeze for up to 3 months. When you are ready to serve, pop it in your toaster to warm it up. There is no need to thaw.

Nutrition

Calories: 288kcal | Carbohydrates: 9g | Protein: 9g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 348mg | Potassium: 74mg | Fiber: 4g | Sugar: 2g | Vitamin A: 59IU | Calcium: 111mg | Iron: 2mg

The post Almond Flour Bread (Quick Low Carb Recipe) appeared first on Foolproof Living.

Crisp and rich, borek is a savory Turkish pastry often served at breakfast and brunch. It’s made by layering ultra-thin dough, an egg mixture, and various fillings. Borek also comes in many shapes and sizes, ranging from cigarette-shaped rolls to large trays. 

Traditionally, chefs prepare borek with Turkish yufka dough, an ultra-thin, unleavened dough made from flour, water, and salt. Yufka pastry leaves recipes—like borek—often use layers of a yogurt or milk mixture to keep the dough equally moist and flakey. 

Although feta and spinach borek is a quintessential Turkish dish, you can find Turkish borek recipes across the former Ottoman Empire. The Balkans, Eastern Europe, and even Northern Africa are just a few places. Perhaps because of the pastry’s geographic range, its name has many alternate spellings. “Bourek,” “burek,” “börek,” and even “bòrek” are all popular variations.

Recipe Ingredients

Who knew authentic Turkish cuisine could be so easy to make? This spinach borek recipe only uses simple ingredients that you can find at your local grocery store.

• Phyllo Dough: You’ll need one package of phyllo dough to make this recipe, which you can find in the grocery store’s frozen section. Though chefs traditionally make Turkish borek dough from layers of yufka, phyllo dough (this is the brand I used) is easier to find here in the U.S. so that’s what I am using. Be sure to thaw it in the fridge overnight.
• Yogurt Wash to Keep Layers Moist: For the yogurt wash, gather olive oil, whole milk, egg, plain unsweetened yogurt, salt, and black pepper.

• Borek Filling: In this spinach burek recipe, your filling will consist of olive oil, chopped onion, baby spinach, kosher salt, black pepper, crumbled feta cheese, sesame seeds, and egg yolks. You may also add poppy seeds or Nigella seeds if desired.

How to Make Borek with Spinach

Sheet pan borek is one of my recipe book’s tastiest and most effortless Turkish side dishes. You can learn how to make borek like an expert in just a few simple steps.

Cook the Vegetables & Make the Filling

1. Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add the onion to the pan and cook, frequently stirring, until translucent (4-5 minutes). Then, add the baby spinach, salt, and pepper to the pan. Toss the mixture every few minutes using kitchen tongs. Let it cook until the spinach loses most of its volume (approx. 5 minutes). Turn off the heat and let the veggies cool for 15-20 minutes.
   PRO TIP: If your veggie filling has too much liquid, I recommend straining the juices using a colander. Straining will keep your borek from turning soggy when fully assembled.
2. Prepare the yogurt milk mixture: While your vegetables cool, whisk your olive oil, milk, egg, whole-milk yogurt, salt, and black pepper in a measuring cup.
3. Preheat the oven: Preheat the oven to 350 degrees F. 

Layer the Phyllo Dough

1. Layer the bottom borek sheets: Line your sheet pan with parchment paper. Then, layer sheets of phyllo dough onto the parchment paper until the whole pan is covered, using as many sheets as necessary. Let any excess dough hang over the sides. 
2. Brush the phyllo: Lay a second layer of phyllo on top of the first, covering every part of the sheet pan. Pour 3-4 tablespoons of the milk mixture over the sheets, and use a pastry brush to spread it evenly over the dough.
3. Add layers: Add another two layers of phyllo sheets on top of the first. Brush the top layer again with yogurt wash. Then, place one more layer of phyllo dough on the washed layer. Don’t brush this top layer with the milk mixture.
4. Layer the filling: Distribute your cooled sautéed veggies over the top sheet of phyllo in one even layer. Then, sprinkle the crumbled feta cheese evenly over the spinach. 

5. Layer the top borek sheets: Place another two layers of phyllo dough over the spinach filling, covering it completely. Brush the top layer with the milk and yogurt wash. Then, place two more layers of phyllo dough on top of the washed layer. Brush the top of the assembled pastry with an even layer of the yogurt mixture.
6. Fold excess dough: If any sheets are hanging over the side of the pan, fold them in toward the pastry’s center. Be sure to brush this extra dough with the milk mixture. At this point, your borek should look moist and tightly packed.

7. Cut the pastry: Cut your borek into 12 equal pieces using a knife. 
8. Add toppings: Mix the egg yolks in a bowl. Brush the top layer of the borek with a generous layer of egg wash. If desired, sprinkle the top with sesame seeds and nigella seeds.
9. Bake: Bake the borek in the preheated oven for 30-35 minutes or until the top is golden brown. 
10. Serve: Remove the pastry from the oven and let it cool for 15-20 minutes on a wire rack. Then, slice it along the pre-cut lines, and serve while still warm.

How to Make Ahead, Store, and Freeze

Make meal prep stress a thing of the past with this Turkish cheese borek recipe. Whether you make this dish a day or an entire month in advance, these storage tips have you covered.

• Make ahead: To make your pastry ahead of time, cook the burek spinach and onions one day in advance. Store the veggies in an airtight container in the fridge, removing it when you’re ready to assemble your borek. Another option is to assemble the entire pastry, cover it with plastic wrap, and store it in the fridge overnight. Then, cook your burek as usual when ready to eat.
• Store: Leftover borek will stay fresh for up to 3 days when stored in an airtight container. Just be sure to let it reach room temperature before storing.
• Freeze: You can freeze your spinach burek recipe for up to one month before baking it. Just be sure to cover the pastry tightly with plastic wrap and cover it with aluminum foil to prevent freezer burn.
• Thaw: Transfer your burek from the freezer to the fridge one full day before you plan to bake it. Then, bake the pastry according to the standard cooking directions (350 degrees F. for 30-35 minutes).

Filling Variations

The sky’s the limit when it comes to filling this Turkish cheese pastry. Whether you want a borek recipe with meat or a cheese burek for feta fans, these popular fillings are just what you need.

• Meat borek: Make your pastry extra satisfying by adding a savory protein. Any meat will work, but ground beef borek, borek with minced meat, and ground lamb borek are some of my favorite savory fillings.
• Cheese & herbs: Don’t want to add veggies? No problem! Borek with cheese and fresh herbs is a common filling you’ll adore. Simply fill your Turkish filo pastry with feta cheese and fresh parsley.
• Try it with different vegetables: When you make burek, spinach is only one of the countless delicious veggies you can use. Roasted Shiitake Mushrooms and Baked Portobello Mushrooms are two of my favorite alternatives.

Expert Tips

You don’t have to be a master chef to make international eats. With these foolproof tips, your cheese and spinach borek will come out flaky, gooey, and decadent every time.

• Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.
• It’s OK if you miss a layer: Don’t stress if you miss a layer when assembling your borek. This dish is highly forgiving, and it’s always better to have too few layers than too many.
• Cover the filo sheets with a damp towel: As you are making this Turkish spinach borek recipe, be sure to cover the filo dough sheets with a damp towel to prevent them from drying. 
• Don’t skimp on the yogurt wash: Be sure to spread the yogurt wash evenly over your Turkish pastry. Every layer should be adequately moist after brushing. 
• Slice before baking: Slicing the borek pastry before it goes into the oven will make cutting and serving much easier. Simply slice the dough into your ideal portion sizes when you finish layering your borek.
• Let the borek sit overnight: Though this step is optional, I highly recommend letting your borek recipe sit in the fridge overnight. Allowing your borek to rest will give your phyllo dough time to absorb the flavorful liquid, giving your pastry extra moisture and savoriness.
• Strain your veggie mixture: If your sautéed veggie mixture has any liquid, I suggest straining it in a colander before adding it to your borek. Too much liquid will turn your pastry soggy.
• Prewashed baby spinach: If you have a busy schedule or simply don’t want to spend hours in the kitchen, prewashed baby spinach will save you oodles of time.
• Phyllo dough vs. puff pastry: Though phyllo dough and puff pastry can be found in the same section of the grocery store, they are not interchangeable. French puff pastry contains many layers of dough and butter, which rise and become airy in the oven. By contrast, phyllo pastry is paper-thin and bakes to a super fine, flaky texture.

FAQs

You don’t have to be Turkish to be a borek buff. This handy FAQ will answer all your questions about my recipe for Turkish borek, from the dish’s national origins to its nutritional content.

Other Turkish Recipes You Might Like:

• Cheesy Parsley Phyllo Dough Rolls
• Bulgur Pilaf
• Karniyarik
• Tahini Yoghurt Dressing
• Mediterranean Green Beans
• Mediterranean Hummus Dip
• Want to see more? Check out all our Turkish recipes on the site

If you try this Turkish Borek 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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Spinach and Feta Cheese Börek – Turkish Borek Recipe

Learn how to make Spinach and Feta Cheese Borek – A classic Turkish Borek recipe made with stuffing phyllo sheets with spinach and feta. This authentic and simple recipe can be made ahead and baked right before serving for a warm and delicious breakfast or brunch recipe.

Course Appetizer, Breakfast

Cuisine Turkish

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 slices

Calories 174kcal

Author Aysegul Sanford

Ingredients

For the Spinach and Feta filling:

• 1 tablespoon olive oil or any vegetable oil such as avocado oil
• 1 medium-size onion peeled and chopped
• 16 oz. baby spinach leaves washed and dried
• 1/4 teaspoon kosher salt*
• 1/4 teaspoon black pepper
• 8 oz. crumbled feta cheese

For The Milk Yogurt Mixture:

• 3 tablespoon olive oil or any vegetable oil such as avocado oil
• ½ cup whole milk
• 1 large egg
• 2 tablespoons plain whole-milk yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For The Layers:

• 1 package of Phyllo Dough* thawed overnight in the fridge
• 2 egg yolks
• 2 tablespoons sesame seeds
• ½ teaspoon Nigella seeds optional

Instructions

• Cook the filling: Heat 1 tablespoon of olive oil in a large pan at medium heat. Add the chopped onion and cook, stirring frequently, until translucent, 4-5 minutes. Add the spinach, salt, and pepper. Cook it, tossing it every few minutes using kitchen tongs, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it cool for 15 minutes.
• Preheat the oven to 350 degrees F.
• Make the yogurt milk mixture: Whisk olive oil, milk, egg, yogurt, salt, and black pepper in a bowl until combined.
• To assemble: Line a baking sheet (mine is 12X17) with parchment paper. In a single layer, place sheets of phyllo dough onto the parchment paper. Use as many sheets as you need to make sure that the pan’s whole surface is covered. It is okay if some filo is overhanging on the sides.
• Place another layer of phyllo on top of the first, again making sure that the bottom of the pan is covered. Pour 3-4 tablespoons of the milk mixture on the top layer of dough and brush it over the filo sheets, making sure that it is evenly spread.
• Stack another two layers of phyllo dough on top of the first two. Again, brush the milk mixture over the top phyllo sheet. Then, cover the top sheet with one more layer of phyllo dough—not two. Do not brush the top sheet with the milk mixture again.
• Spread the now-cooled spinach and crumbled feta cheese evenly over the top layer of phyllo sheets.
• Place another two layers of phyllo sheets over the filling, covering it completely. Brush another 3-4 teaspoons of the milk mixture over the topmost sheet. Then, place two final layers of phyllo dough on top of the washed layer, and brush the top with the milk mixture. You should have 9 layers of dough in total.
• If there are sheets overhanging on the side, fold them in towards the pastry’s center and make sure that they are brushed with the milk mixture. At this point, the borek should look nicely moist and tightly packed.
• Using a sharp knife, pre-slice borek into 12 equal pieces (please refer to the video for a visual).
• Mix egg yolks in a bowl.
• Brush each slice with egg yolk and sprinkle with sesame seeds and nigella seeds if using.
• Bake in the oven for 30-35 minutes or until it turns golden brown.
• Let it cool for a few minutes, slice, and serve while it is still warm.

Video

Notes

• Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.
• If you have time, I recommend letting your borek rest before baking it. Simply cover the baking sheet with plastic wrap and place it in the fridge. Let the pastry rest for a few hours or up to overnight. Then, bake as usual.
• Depending on the size of the sheet pan you are using, you may not need to use the whole package of phyllo dough. 
• Strain your veggie mixture: If your sauteed veggie mixture has any liquid, I suggest straining it in a colander before using it as a filling. Too much liquid will turn your pastry soggy.
• Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.

Nutrition

Calories: 174kcal | Carbohydrates: 6g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 503mg | Potassium: 481mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6851IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 3mg

This recipe was originally published in November 2013. It has been updated in June 2022 with new text, photos, and a how-to video with very minor edits (mostly for clarification) to the originally published recipe.

The post Spinach and Feta Cheese Börek appeared first on Foolproof Living.

Interested in more ways to roast eggplant? You should definitely try Whole Roasted Eggplant, Fire Roasted Eggplant, and Roasted Eggplant Halves.

Why Should You Try This Recipe?

Eggplant and ricotta are a match made in heaven – and for good reason. An America’s Test Kitchen recipe that stood the test of time, I make this easy vegetarian recipe during the eggplant season. I know you will love it because:

• Healthy and satisfying: Baking eggplant slices in the oven cuts down on prep time (and all the unwanted fat and calories from frying) and allows the meaty texture of eggplant to shine.
• A feast for eyes: I always make this involtini recipe when I am entertaining. It’s one of those dishes that make people swoon as soon as you place it in the middle of the table. First, the smell hits them, and then the beauty of rolled eggplant with ricotta cheese simmering in tomato sauce.
• Hearty and vegetarian: I love a vegetarian meal that can stand up on its own. Serve it with a crisp green salad such as my Spring Mix Salad or Butter Lettuce Salad on the side for a summery feel.

Ingredients

This is an Italian-style eggplant recipe that relies on just a handful of fresh and flavorful ingredients that you probably have in your fridge/pantry.

For the eggplant, you will need two large eggplants, olive oil, kosher salt, and black pepper.

To make the filling, gather together ricotta cheese, breadcrumbs, grated Parmesan cheese, fresh basil leaves, lemon juice, and lemon zest.

For the tomato sauce, you will need olive oil, garlic, oregano, red pepper flakes, canned diced tomatoes, and fresh basil.

How to Make

The simplicity of this eggplant stuffed with ricotta really brings the eggplant into focus. Here’s how to make it:

Step 1: Bake Eggplant

Below are the basic steps to precook the eggplant slices for this recipe. However, if you wish to learn more about it, be sure to check my detailed post on Baked Eggplant Slices.

1. Prep equipment: Preheat the oven to 400 F degrees. Set up two large baking sheets lined with parchment paper. Spray with cooking spray.
2. Slice the eggplants: Cut the stem end off, then peel each eggplant with a vegetable peeler. Slice eggplant lengthwise into ½-inch thick slices. Trim the rounded ends for even cooking. New to preparing eggplant? Check out our guide on How To Slice an Eggplant like a pro.
3. Coat with olive oil: Brush eggplant slices with olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Bake: Bake for 25 to 30 minutes, or until the eggplant is tender and soft to touch. Flip the eggplant slices and switch and rotate the sheets halfway through baking. 

Step 2: Prepare The Ricotta Filling

Mix all ingredients: Combine ricotta cheese, breadcrumbs, grated cheese, chopped fresh basil, lemon juice, and 1/2 teaspoon salt in a medium bowl.

Step 3: Make the Tomato Sauce

1. Saute aromatics and seasonings: In a 10-inch ovenproof skillet, add olive oil and heat for 1 minute over medium heat. Add the garlic, 1/2 teaspoon salt, oregano, and a pinch of red pepper flakes. Stir and cook for 30 seconds.
2. Cook tomatoes: Stir in the canned diced tomatoes. Bring to a boil and let it simmer, stirring occasionally, over medium-low heat, until thickened for about 12 to 15 minutes.
3. Add basil: Once tomatoes have thickened, add the chopped basil, give it a large stir and turn off the heat.

Step 4: Assembly

1. Roll the eggplant: Evenly distribute the ricotta cheese mixture onto the widest end of each eggplant slice (bottom third of each slice). Then, gently roll eggplant slices with your hands. Place seam side down, in the pan with the tomato sauce.
2. Simmer, then broil: Once all the eggplant slices are in the pan, bring it back up to a simmer over medium heat. Simmer for 5 minutes, then broil for 5 more minutes in the oven.
3. Finish and serve: Sprinkle with the remaining grated cheese and chopped basil. When serving, place a rolled eggplant on a plate and spoon tomato sauce over. 

How to Make Ahead, Store, Freeze and Reheat?

The eggplant rollatini will keep stored to enjoy later in the week. It can also be made ahead. Here’s how I like to do it:

• Make-Ahead: You can make the whole recipe, until the last broil, bring to room temperature, cover it tightly with stretch film, and keep it in the refrigerator a day in advance. When ready to serve, preheat the oven to 350 degrees and reheat it for about 15 minutes or until thoroughly warmed. Garnish with fresh basil and parmesan cheese right before serving.
• Store: Transfer the ricotta eggplant rolls to a large container big enough to fit them in a single layer. Seal tight and keep in the fridge for up to 4 days.
• Reheat: Transfer to an oven-safe baking dish, and reheat, covered, in a 350-degree F oven for 10-15 minutes. Or, reheat 1-2 pieces in the microwave in 30-second to 1-minute increments until warmed through.
• Freeze: Prepare as directed, then cool completely. Transfer to a freezer-safe and oven-safe casserole dish. Cover it tightly with stretch film (and/or aluminum foil) to prevent freezer burn. Freeze for up to 1 month.
• Reheat: Bake right from frozen, covered with aluminum foil, in a 350-degree oven for 20-25 minutes, or until warmed through.

Expert Tips

• Use a 10-inch oven-proof skillet. This makes it easier to transfer from stovetop to oven. Alternatively, if you do not oven an oven-proof skillet, spread the tomato sauce at the bottom of a baking dish, nestle the rolled eggplant into the sauce, and bake in the oven.
• Sweating eggplants: As you can see in the recipe below, I did not salt the eggplants as I was making this baked stuffed eggplant recipe during the eggplant season. However, if you prefer salting yours, feel free to do so before baking the eggplant slices in the oven. If you are new to it, be sure to check out my guide on How To Prepare and Salt eggplant before cooking.
• Not a fan of broiling? Alternatively, you can place the skillet in a preheated 350 degrees F oven for 10-15 minutes before serving.

FAQs

Want more Italian Comfort Food?

Here are a few more Italian dishes that you might also like:

• Bread Dipping Oil – Italian Restaurant Style
• Pesto Caprese Pasta Salad
• Pizza Caprese
• Pesto Salad Dressing
• Crispy Baked Breaded Eggplant

If you try this Eggplant Involtini recipe or any other eggplant 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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Eggplant Involtini Recipe

This eggplant involtini recipe is made by rolling slices of oven-baked eggplant with basil-ricotta mixture and baking it in a homemade tomato sauce. Serve it as a vegetarian main course or as a side dish to accompany any meat dishes. Either way, it is easy-to-make and delicious.

Course Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 306kcal

Author Aysegul Sanford

Ingredients

For Baked Eggplant Slices

• 2 globe eggplants each approximately 1 to 1/2 half lbs.*
• 5 tablespoons olive oil divided
• Kosher Salt and Pepper

For Ricotta Mixture

• 1 cup homemade ricotta cheese or full fat store bought ricotta cheese
• 3/4 cup shredded Parmesan cheese Or Pecorino Romano cheese
• 1/2 cup breadcrumbs
• 1/4 cup fresh basil chopped
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice freshly squeezed

For Tomato Sauce

• 1 tablespoon olive oil
• 3 cloves of garlic minced
• 1/4 teaspoon oregano
• Pinch of red pepper flakes
• 1 can diced tomatoes 28 oz of can
• 1/2 cup fresh basil loosly packed and roughly chopped

As Garnish

• 2 tablespoons fresh basil roughly chopped
• 2 tablespoons shredded parmesan cheese

Instructions

To prepare eggplant:

• Pre-heat your oven to 400 F Degrees.
• Peel the eggplants. Cut them lengthwise into 6 slices. Each slice should be about 1/2 inch thick. Trim the rounded ends so that they will lay flat.
• Cover two baking sheets with parchment paper and spray them generously with cooking spray. Place 6 eggplant slices on each baking sheet.
• Start with the first baking sheet. Brush each eggplant slice with two and a half tablespoons of olive oil (you use the 2 1/2 tbs olive oil to brush all of the slices) and season it with 1/2 teaspoon salt and 1/4 teaspoon pepper. Flip each slice and do the same thing for the other side. Repeat the same process for the second baking sheet.
• Place both sheets in the oven and bake for 25-30 minutes, or until they are tender and lightly browned. To ensure even baking, flip eggplant slices and switch and rotate sheets halfway through the baking process.
• When eggplants are baked, let them cool for 5 minutes.

To make the filling:

• Place 1 cup of homemade ricotta cheese (or full-fat supermarket ricotta cheese), 1/2 cup bread crumbs, 1/2 cup grated parmesan cheese, 1/4 cup chopped fresh basil, lemon zest, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Stir until they are all combined. Set aside.

To make the tomato sauce:

• Heat 1 tablespoon of olive oil in a large ovenproof skillet (I used a 10-inch skillet). Add the garlic, 1/2 teaspoon salt, oregano, and a pinch of red pepper flakes. Cook, stirring constantly, for 30 seconds.
• Stir in the tomatoes and cook, stirring occasionally, on medium-low heat, until it thickens, 12-15 minutes.
• At the very end, add the chopped basil, give it a large stir, cover, and set aside.

To assemble:

• With the widest side of the eggplant slices facing you, evenly distribute approximately 1 1/2 to 2 tabelspoons of ricotta mixture onto each slice. Starting from the widest end, gently roll each piece and place it, seamed side down, in the pan with the tomato sauce.
• Bring it to a simmer over medium heat. Allow it to cook for 5 minutes.
• Turn the broiler on, place it in the oven, and broil* for 5 minutes until the eggplants and cheese are warmed thoroughly.

To finish:

• Sprinkle it with 1/4 cup of grated parmesan cheese and 2 tablespoons of chopped fresh basil.
• When ready to serve, place a few eggplant rolls onto a plate and spoon a generous amount of tomato sauce over it.

Video

Notes

• When you are shopping for eggplants I recommend buying shorter and wider ones that are similar in size. I also recommend making sure that they are sliced around 1/2-inch thick, which should give you 5-6 slices per eggplant.
• Sweating eggplants: As you can see in the recipe, I did not salt the eggplants as I was making this recipe during the eggplant season. However, if you prefer salting yours, feel free to do so before baking the eggplant slices in the oven. If you are new to it, be sure to check out my guide on How To Prepare and Salt eggplant before cooking.
• Not a fan of broiling? Alternatively, you can place the skillet in a preheated 350 degrees F oven for 10-15 minutes before serving.

Nutrition

Calories: 306kcal | Carbohydrates: 27g | Protein: 17g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 381mg | Potassium: 641mg | Fiber: 7g | Sugar: 9g | Vitamin A: 404IU | Vitamin C: 7mg | Calcium: 376mg | Iron: 2mg

Recipe adapted (with minor changes) from Cook’s Illustrated magazine, June 2014 edition.

This post was originally published in July 2014. It has been updated with new photos and helpful information in April 2022.

The post Eggplant Involtini appeared first on Foolproof Living.

Similar to my Almond Flour Vanilla Cake and Chocolate Almond Flour Cake, it is a wonderful, one-layer cake you can make for the upcoming Easter celebration and throughout the spring season. This healthy spin on gluten-free carrot cake recipe with almond flour is also grain-free, refined sugar-free, and Paleo.

For the icing on top of the cake (literally!), the maple frosting is inspired by my Maple Cream Cheese Frosting recipe. It’s a Vegan Paleo Cream Cheese Frosting that transforms this into a completely dairy-free dessert!

Ingredients for the cake:

The ingredients for healthier flourless carrot cake are broken down into the dry ingredients, the wet ingredients, and last-minute additions (aka the goodies).

Dry Ingredients

• Almond Flour / Meal – My favorite brand is Blue Diamond Almond Flour since it is sweet and nutty, but Bob’s Red Mill is another great option. If you have the time, homemade almond flour is even better. 
• Ground Golden Flaxseed – I specify golden flaxseed here because you don’t get the little specks of flaxseed throughout the grain-free cake, but the golden version can sometimes be hard to find in stores. Simply use regular ground flaxseed, if that is all you have on hand.
• Baking Powder* + Baking Soda + Fine Sea Salt – For lift, color and flavor, make sure you don’t leave them out! Almond flour needs that extra bit of insurance from the chemical leaveners. *While some people use baking powder while observing a paleo diet, I know that some don’t. If that is you, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.
• Cinnamon + Ginger + Cardamom – This is my favorite part! Cinnamon and ginger are traditional, but it’s the cardamom that takes this carrot cake mix above and beyond – trust me, it makes all the difference!

Wet Ingredients

• Coconut Oil – I used refined coconut oil, which is milder in flavor than unrefined, but either will work. Make sure to melt and cool completely before mixing it into the wet ingredients.
• Eggs – Three large eggs help bind the wet and dry ingredients together. Make sure to bring to room temperature for easy whisking.
• Coconut Sugar – Delicately sweet and fruity, coconut sugar is a paleo-friendly sugar that is (most of the time) an easy 1:1 substitute for refined white sugar.

• Orange Juice – A mere teaspoon goes a long way here, adding a pop of acidity. You will need more orange juice in the vegan frosting recipe, so make sure to keep it on hand.
• Vanilla Extract
• Shredded Carrots – I personally like to peel my carrots, but if yours are organic, feel free to skip that step, and instead, thoroughly scrub the surface. Grate on the smallest holes of your box grater for the best texture.

Last-Minute Additions

• Chopped Walnuts – For that extra bit of crunch and classic flavor. If you have a few minutes, while you gather the rest of the ingredients, toast the walnuts on a baking sheet in the preheated 350-degree F oven for 5-7 minutes and cool completely.
• Golden Raisins – A bit more sour and sweet than regular raisins, be sure to use the golden variety if you can find them.
• Shredded Unsweetened Coconut – The coconut is optional, but I find it adds that extra layer of texture and flavor. If you can’t get your hands on shredded coconut, you can use an equal amount of coconut flour.
• Diced Fresh Pineapple – Pineapple is another optional ingredient but I highly encourage you to add it as paleo carrot cake with pineapple is much better tasting than without.

Ingredients For Dairy Free Carrot Cake Frosting

Inspired by my Maple Cream Cheese Frosting, this vegan version of carrot cake frosting is just as satisfying.

• Unsalted Vegan Butter – Remove the butter from the fridge while you are preparing the cake recipe. This will be enough time to bring the butter to cool room temperature.
• Vegan Cream Cheese – I personally enjoy Kite Hill Vegan Cream Cheese for all my icing needs.
• Pure Maple Syrup – Another paleo-friendly sweetener, purchase Grade A golden or dark amber.
• Vanilla Extract – The vanilla makes it taste like a homemade cake frosting recipe.
• A Squeeze of Orange/Lemon Juice – That extra pop of fresh citrus flavor makes this frosting to the next level.

How To Make Almond Flour Carrot Cake

This grain-free carrot cake can easily be mixed by hand, no mixer required! Simply:

1. Prep your tools. Preheat the oven to 350 degrees F, place the oven rack in the center of the oven and grease an 8” or 9” cake pan with coconut oil (or you can use a cooking spray as well) and line the bottom with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk together almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
3. Mix the wet ingredients. In a separate bowl, whisk together the eggs, remaining coconut oil, coconut sugar, orange juice, and vanilla extract until well combined, silky smooth, and emulsified. 
4. Make the cake batter! Add the wet ingredients to the dry ingredients and fold with a spatula until well combined. Fold in the grated carrots, walnuts, golden raisins, pineapple, and coconut (if using). Transfer the batter to the prepared cake pan and smooth the top.
5. Bake! Bake for 1 hour if using an 8-inch cake pan or 50-55 minutes if using a 9-inch cake pan, or until golden brown and the center springs back to the touch. Transfer to a cooling rack and let cool in the pan for 20 minutes. Gently remove from the pan, peeling off the parchment paper bottom and place on the cooling rack to cool completely. This is a good time to make the Maple Cream Cheese Frosting or Dairy Free Icing!

How To Make Paleo Cream Cheese Frosting

I use my refined sugar free cream cheese frosting to finish it off. This way, you get all the flavors of the traditional carrot cake with every bite.

The icing will whisk together much better with an electric stand mixer or hand mixer. Simply:

1. Whisk the butter and cream cheese. In the bowl of an electric mixer with the whisk attachment or a large bowl and handheld mixer, beat the vegan butter and cream cheese on medium-high heat until smooth, about 2 minutes. Scrape down the sides of the bowl.
2. Sweeten it up! Add the maple syrup, vanilla extract, and orange/lemon juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping the sides and bottom of the bowl halfway through. If the frosting is too soft, chill in the fridge for 10 minutes to stiffen slightly to a spreadable consistency.

Cream Cheese Vs. Vegan Cream Cheese Frosting

If you are avoiding all dairy, the vegan cream cheese frosting is a great alternative. I personally used Earth Balance Vegan Butter (affiliate link) and Kite Hill Vegan Cream Cheese. Note the texture will be a bit more grainy and not as thick as regular frosting since the vegan products are looser in terms of consistency. But this makes the entire carrot cake recipe completely Dairy-Free!

The Vegan Cream Cheese recipe makes just enough to frost the cake, but you can double the recipe and use it throughout the week to slather on anything from bagels to paleo pumpkin muffins to almond meal banana bread to low carb almond flour bread!

If dairy is not an issue, try my Maple Cream Cheese Frosting recipe for a more traditional flavor. It is surely a great option for the classic cream cheese frosting made with powdered sugar.

How To Store Leftovers

If you happen to end up with leftovers, you can store this low sugar carrot cake in an airtight container in the fridge for up to 1 week. After about 4 days, the cake will begin to dry out, so I would recommend freezing it after the 4-day mark.

To freeze, place a piece of plastic wrap over the entire opening of your container, seal tight, label, date and freeze for up to 1 month.

A Few Helpful Tips for The Best Cake:

• Use room temperature ingredients for the best paleo carrot cake, but be sure to cold ingredients for the vegan frosting. I know this sounds confusing, but cake mix ingredients that are warm-room temperature combine better, whereas frosting ingredients that are a bit colder whip to a better consistency.
• Bake this flourless carrot cake in the center of your oven. There is where the heat is most even. I tested one cake with the convection setting on my oven, but I still placed my oven rack in the center for added insurance.
• Be sure to treat yourself (or your family) to a slice of carrot cake with a glass of almond milk or a cup of coffee.

FAQs:

Can’t Get Enough Almond Flour Cakes? Here are a few more:

If you enjoyed this grain free carrot cake recipe, you might enjoy our other grain free cakes:

• Almond Flour Apple Cake
• Paleo Zucchini Bread
• Almond Flour Pumpkin Bread
• Banana Bread with Almond Flour
• Strawberry Almond Flour Cake

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Paleo Carrot Cake with Almond Flour Recipe

This Paleo Carrot Cake with almond flour is deliciously moist, lightly spiced, and mildly sweetened with maple syrup. Topped off with creamy vegan cream cheese frosting it is gluten and dairy-free too.

Course Cake, Dessert

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 8 slices

Calories 402kcal

Author Aysegul Sanford

Ingredients

For The Almond Flour Carrot Cake:

• ¼ cup (56g) Coconut Oil, plus 1 teaspoon for greasing the pan, melted + cooled
• 1 ½ cups (180g) Almond Flour
• 3 Tbsp (21g) Ground Golden Flaxseed
• 1 tsp (4g) Baking Powder* Or Mix 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar for paleo version
• ¼ tsp (1g) Baking Soda
• ¾ tsp (3g) Fine Sea Salt
• ½ tsp Ground Cinnamon
• ½ tsp Ground Ginger
• ½ tsp Ground Cardamom
• 3 large Eggs at room temperature
• ½ cup + 2 Tablespoons (125g) Coconut Sugar
• 1 teaspoon Orange Juice freshly squeezed
• ½ teaspoon Vanilla Extract
• 6 oz Carrots about 2 large, scrubbed, grated on the smallest holes of a box grater (1 ¼ cups packed)
• ¼ cup (40g) Diced Fresh Pineapple, optional
• ¼ cup (25g) Toasted, Chopped Walnuts
• ¼ cup (40g) Golden Raisins
• ¼ cup (25g) Shredded Unsweetened Coconut, optional

For The Vegan Cream Cheese Frosting:

• 2 Tablespoons (20g) Unsalted Vegan Butter, cool room temperature
• ½ cup (113g) Vegan Cream Cheese, cool room temperature
• 2 Tablespoons (42g) Pure Maple Syrup
• ½ teaspoon Vanilla Extract
• Squeeze of Lemon/Orange Juice about ½ teaspoon

Instructions

To Make The Paleo Carrot Cake:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease an 8 or 9-inch cake pan with 1 teaspoon coconut oil and line the bottom with parchment paperIn a large bowl, whisk together the almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger and cardamom.
• In a medium bowl, whisk the eggs, remaining coconut oil, coconut sugar, orange juice and vanilla until well combined, silky smooth and emulsified.Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the walnuts, golden raisins and coconut (if using).Fold in the carrots, pineapple (if using), and walnuts.
• Transfer the batter to the prepared pan and smooth the top. Bake for 1 hour (8-inch) or 50-55 minutes (9-inch), or until lightly brown, a toothpick inserted in the center comes out clean and the center springs back to the touch.
• Let cool in the pan for 10 minutes, then gently remove from the pan, discard the parchment paper and transfer to a cooling rack to cool completely. Top with the frosting.

To Make The Vegan Cream Cheese Frosting:

• In the bowl of an electric mixer with the whisk attachment or with a large bowl and hand held mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
• Scrape down the sides of the bowl and add maple syrup, vanilla extract, and lemon/orange juice.
• Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
• If needed, chill for 10 minutes in the fridge to stiffen slightly to spreadable consistency.

Video

Notes

• How To Store: If you happen to end up with leftovers, you can store this low sugar carrot cake in an airtight container in the fridge for up to 1 week. After about 4 days, the cake will begin to dry out, so I would recommend freezing it after the 4-day mark. To freeze, place a piece of plastic wrap over the entire opening of your container, seal tight, label, date and freeze for up to 1 month.
• To Make Muffins (or cupcakes): If you prefer individual low carb carrot cakes, divide the batter into a 12-cup muffin tin lined with parchment paper liners. Bake in a 350 degrees F oven in the center of the oven for 20-25 minutes. For paleo carrot cake cupcakes, pipe swirls of dairy-free frosting (or maple cream cheese frosting) on top with a piping bag and decorative pastry tip. And sprinkle it with walnuts.
• If you do not mind a frosting with dairy, you can also use my Maple Cream Cheese Frosting recipe. 
• The prep time below does not include the cooling time of the cake. Depending on the temperature of your kitchen, I would recommend adding at least 30 minutes for cooling time.
• Baking powder: While some people use baking powder while observing a paleo diet, I know that some don’t. If that is you, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.

Nutrition

Calories: 402kcal | Carbohydrates: 29g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 460mg | Potassium: 187mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3775IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 2mg

This Paleo Carrot Cake recipe was originally published in April 7, 2020. It has been updated with a few more helpful notes and no changes to the originally published recipe on April 2nd, 2022.

The post Paleo Carrot Cake with Almond Flour appeared first on Foolproof Living.

I am a big fan of easy chicken recipes like chicken caprese sandwich, chicken bolognese, and baked bone-in chicken. They are lean, healthy, protein-packed, and satisfy the hunger in all of us. And on those occasions when I find myself craving restaurant-style chicken parmesan, but without all the guilt and extra calories, I turn to this easy-baked chicken parm with panko.

Why Should You Try This Recipe?

I can assure you this no fry chicken parmesan will give you that same warm, cozy feeling as though it took hours to prepare. I know you’ll love it because:

• It’s crisp, crunchy, and cheesy – all the things you want in a hearty Italian meal without frying.
• This quick chicken parmesan in the oven is ready in around 45 minutes and it is great to serve along with a simple green side salad, garlic bread, or serve with zucchini noodles.
• Two simple techniques ensure moist, juicy, and evenly cooked chicken breasts every time.
• The bonus – it’s super quick to make with already prepared homemade tomato sauce.

Ingredients

The ingredient list for this oven fried chicken parmesan recipe is broken down into two parts – the chicken and the tomato sauce.

For the chicken, gather together panko breadcrumbs (aka Japenese breadcrumbs), olive oil, Parmesan cheese, flour, salt, black pepper, garlic powder, egg whites, water, chicken breasts, shredded mozzarella cheese, and fresh basil.

For the tomato sauce, you will need canned crushed tomatoes, olive oil, garlic, tomato paste, red pepper flakes (optional), and fresh basil.

Ingredient Substitutions & Notes

• Breadcrumbs: While I think what makes this recipe so special is the crunch factor coming from the panko breadcrumbs, you can use traditional or seasoned breadcrumbs. Though please be aware that it will not have that nice crispy coating after it is baked in the oven.
• Chicken Thighs: There have been multiple requests for replacing the chicken breasts with chicken thighs. I found that chicken breasts deliver better taste and texture mainly because of their shape so I wouldn’t recommend using chicken thighs for this recipe.
• Cheese: Swap out the mozzarella cheese for provolone, asiago, or fontina. Or, slice thin medallions of fresh mozzarella cheese to layer on top before melting.
• Seasoning: Add 1-2 teaspoons of Italian seasoning for even more flavor.
• Tomato Sauce: If you are short on time, you can use your favorite jarred marinara sauce instead of making your own.

How to Cut Chicken Breasts in Half

This chicken parm recipe calls for three 6-8 ounces chicken breasts each. As a part of the ingredient prep, you need to cut chicken breasts in half. To do so, simply cut through the middle of the chicken breast horizontally (as if you were going to butterfly the chicken) while holding it firmly on the top of a cutting board. You will end up with two thinner chicken breasts.

This creates chicken breast halves roughly the same size in thickness throughout. Even thickness promotes even (and faster) cooking every time.

How to Make 

This is one of those baked homemade chicken parmesan recipes I believe to be that much better than the original. Below are the steps on how to make and how to layer chicken pieces for baking in the oven.

1. Toast breadcrumbs: Place the panko bread crumbs in a large non-stick skillet with olive oil and cook until it is golden brown, stirring frequently, 9-10 minutes. Set aside to cool.
2. Prep equipment: Preheat the oven to 450 F degrees. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray it with olive oil spray or brush it with oil.

3. Set up the breading station: First shallow dish – Mix flour, salt, black pepper, and garlic powder. Second shallow dish – Place the egg whites and water and whisk until incorporated. Third shallow dish – Stir in the Parmesan cheese with the now cooled panko.

4. Coat chicken: Pat-dry each chicken cutlet with a paper towel. Dredge the cutlets into flour (shake off the excess flour), second, dip chicken into the egg wash and then lastly, coat with panko and Parmesan breadcrumbs. Press the panko mixture to coat. Place it on the wire rack. Repeat the same process for the rest of the chicken cutlets.
5. Bake for 15-20 minutes or the internal temperature of a chicken breast inserted with a digital thermometer reaches 165 degrees F.

6. While the chicken cooks, make the tomato sauce: Saute the olive oil, minced garlic cloves, tomato paste, and optional red pepper flakes in a large skillet over medium heat. Stir in the crushed tomatoes and season with salt and black pepper to taste. Cook, stirring occasionally until the sauce is thickened, about 15-20 minutes. Off the heat, stir in the fresh basil.
7. Assemble chicken parmesan: Once the chicken is cooked, remove it from the oven. Place 2 tablespoons of tomato sauce on each chicken cutlet and top it off with 2 tablespoons (or more) mozzarella cheese. Return to the oven and broil until the cheese melts, about 5 more minutes.
8. Serve: Sprinkle each chicken cutlet with ribbons of basil and grated cheese and serve.

Expert Tips

• Set a wire rack over the baking sheet. This ensures the hot air from the oven circulates all the way around the surface of the chicken. Be sure to brush it with oil to avoid the breaded chicken breasts sticking to the wire rack. This wire rack (aka cooling rack) (affiliate link) is the one I use and recommend.
• Set up the breading station in order – flour, whisked egg whites, breadcrumb mixture, prepared baking sheet – for a seamless prep station.
• The tomato sauce that we make in the recipe below makes more than you need to top off the parmesan chicken. You can use the rest as a pasta sauce.

Other Chicken Recipes You’ll Enjoy:

• Chicken Fricassee
• Chicken Lo Mein Recipe
• Chicken and Potato Bake
• Healthy Creamy Chicken and Rice Soup
• Chicken with Lemon and Olives
• Air Fryer Chicken Legs

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Oven Baked Chicken Parmesan Recipe

This delicious Oven Baked Chicken Parmesan recipe is made with panko. Unlike the traditional Parmesan Chicken recipe, this version is made without frying. Event hough it is not fried it is still super moist and flavorful.

Course Main Course

Cuisine American/Italian

Diet Low Fat

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 453kcal

Author Aysegul Sanford

Ingredients

For The Chicken

• 1 1/2 cups panko
• 1 tablespoon olive oil
• 1 oz. freshly grated Parmesan cheese (approximately 1/2 cup)
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons garlic powder
• 3 egg whites
• 1 tablespoon water
• Vegetable cooking spray
• 3 large skinless chicken breasts sliced into cutlets – (6-8 ounces each)
• 3/4 cup mozzarella cheese shredded
• 1 tablespoon minced fresh basil

For The Tomato Sauce

• 2 cans crushed tomatoes* (14 oz. each)
• 4 cloves garlic minced
• 1 tablespoon tomato paste
• 1 teaspoon olive oil
• 1/8 teaspoon red pepper flakes optional
• 1 tablespoon minced fresh basil leaves

Instructions

• Place the panko in a large non-stick skillet with olive oil and cook until it is golden brown, stirring frequently, 9-10 minutes. Set aside and let it cool.
• Preheat the oven to 450 F Degrees. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray it with vegetable oil cooking spray.
• Arrange 3 shallow bowls (or pie plates) side by side. First shallow dish: Mix flour, garlic powder, salt and black pepper. Second shallow dish: Place the egg whites and water and whisk until incorporated. Third shallow dish: Stir in the Parmesan cheese with, now cooled, panko.
• Pat-dry each chicken cutlet with a paper towel.
• First, dredge the cutlets into flour (shake off the excess flour), second, dip into the egg whites and then lastly, coat with panko and Parmesan breadcrumbs. Press the panko mixture to coat. Place it on the wire rack.
• Lightly spray the top of each chicken with vegetable oil spray prior to placing it in the oven. Bake for 15-20 minutes or the internal temperature of a chicken breast inserted with a thermometer reaches 165 degrees F.
• While it is baking, make the tomato sauce: Cook the oil, garlic, tomato paste, red pepper flakes in a large skillet (in medium heat), until it coats the bottom of the pan. Stir in the crushed tomatoes and season it with salt and pepper. Cook, stirring occasionally, until the sauce is thickened, about 15-20 minutes. Off the heat, stir in the basil.
• Once the chicken is cooked, remove it from the oven. Place 2 tablespoons of the tomato sauce on each chicken cutlet and top it off with 2 tablespoons (or more) mozzarella cheese. Return it into the oven and broil until the cheese melts, for 5 more minutes.
• To serve, sprinkle each chicken cutlet with ribbons of basil and Parmesan cheese.

Video

Notes

• If you can’t find crushed tomatoes, you can buy diced tomatoes and process them in the food processor.
• The tomato sauce makes more than you need to top off the parmesan chicken. You can use the rest as a pasta sauce.
• To Make Ahead: You can make the tomato sauce up to 4 days in advance and store it in a tight-fitting jar. I would recommend working on the rest of the recipe on the day you are preparing to make it.
• Storage Instructions: Bring breaded chicken cutlets to room temperature and place them in an airtight container. Store in the refrigerator for up to 3 days. When ready to serve, place chicken parm in the oven that is preheated to 350 F for 10-15 minutes or until it is warmed thoroughly. If you have it, you can add in more cheese and tomato sauce on top.
• Freezer: Place the boneless baked chicken breasts in a freezer-safe container with strips of parchment paper between each layer. Freeze for up to 1 month. The tomato sauce can be stored in a freezer-safe glass jar and frozen for up to 4 months. With this being said, please know that the thawed and heated panko chicken parmesan will not be as crispy as the one that is freshly baked.
• This Baked Chicken Parm recipe was originally in 2013. It is updated with new photos and helpful information in Jan 2022. There were some minor edits done to the original recipe after testing it several times. 

Nutrition

Calories: 453kcal | Carbohydrates: 47g | Protein: 37g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1431mg | Potassium: 1097mg | Fiber: 6g | Sugar: 11g | Vitamin A: 703IU | Vitamin C: 22mg | Calcium: 369mg | Iron: 5mg

The post Oven Baked Chicken Parmesan appeared first on Foolproof Living.

If you are new to cooking green beans, be sure to check out my guide on How To Boil Green Beans. Knowing the basics will help you make the best garlic butter green beans on your first try. And if you are a fan of air fryers, you might also like my Air Fryer Green Beans and Green Bean Fries in Air Fryer recipes.

If you are a fan of simple side dishes like this one, be sure to check out our library of Vegetable Side Dishes.

Ingredients

To make garlic string beans, gather fresh green beans, unsalted butter, minced garlic cloves, kosher salt, and black ground pepper. You can also add lemon zest if desired.

A Few Substitutions:

• Olive oil: I know the recipe is called garlic butter green beans, but an equal amount of olive oil can be used instead of butter. 
• Fresh Garlic vs. Garlic Powder: I’ll be honest, fresh garlic cloves is the way to go but if you are in a pinch you can also use garlic powder.
• Butter: If you want to take things up a notch, you can also make this easy green bean dish with my garlic butter recipe.

How to Make?

Cooking green beans on the stove is a piece of cake when you have my foolproof guide. This garlic string beans recipe comes together in less than 20 minutes with seven basic steps.

1. Boil the saltwater: In a large pot, mix 2 tablespoons of salt into 3 quarts of water. Bring the water to a boil over medium-high heat.
2. Prepare the ice bath: Fill a large bowl with ice and water. Then, line a sheet pan with paper towels (or a clean kitchen towel) and set both aside.
3. Boil the green beans: Add the green beans to the boiling water and cook until crisp, tender and al dente (5 minutes).
4. Blanch the green beans: Transfer the green beans to the ice bath using a slotted spoon or spider strainer. Let them cool for about 5 minutes or until they reach room temperature. Then, drain the bowl and transfer the beans to the lined sheet pan. Dry them as much as possible.

5. Saute the garlic: Melt butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds, stirring constantly.
6. Saute the green beans: Add the green beans and stir so that each stalk is fully coated with the butter mixture. Saute until the green beans are softened yet tender (2-3 minutes), being sure to turn them often.
7. Season & Serve: If desired, add the lemon zest one minute before the cooking is complete. Transfer the beans to a plate and serve. 

Make Ahead, Storage, & Reheating Instructions

Whether you want to cut down on preparation time or free up counter space, garlic butter green beans is the perfect dish to make ahead. 

• Make ahead: To make ahead green beans for a crowd, parboil your green beans ahead of time, dry them off completely, and store them in the fridge in an airtight container. Then, right before serving, heat the butter and garlic in a large skillet. Add the green beans and stir until cooked through and thoroughly coated in the butter mixture.
• Store: If you have any leftover green beans (not sautéed), dry them off after parboiling and store them in an airtight container in the fridge. If they are sautéed, you don’t need to dry them off before storing them.
• Reheat: To reheat plain green beans, add a little bit of water to their container and microwave them for a few minutes until hot. You can also saute them with a tiny bit of water on the stovetop. If the green beans are sautéed, you don’t need to add water before reheating.

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Garlic Butter Green Beans Recipe

Made in about 15 minutes, this Garlic Butter Green Beans is the perfect side dish for Thanksgiving or on any night of the week.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 88kcal

Author Aysegul Sanford

Ingredients

• 1 pound fresh green beans aka string beans, ends trimmed
• 2 tablespoons unsalted butter
• 2 cloves garlic minced
• ½ teaspoon kosher salt + more for seasoning the boiling water
• ¼ teaspoon ground black pepper
• 1 teaspoon lemon zest – Optional

Instructions

• Place 6 cups of water and 2 tablespoons salt in a large pot over medium-high heat. Cover and bring it to a boil.
• Meanwhile, fill a large bowl with ice and water. Line a sheet pan with a few sheets of paper towel. Set them aside.
• Carefully add the green beans into the boiling water. Cook until crisp and tender, 5 minutes.
• Using a slotted spoon or a spider strainer, transfer the green beans into the ice water. Let them cool to room temperature completely for about 5 minutes. Drain and then transfer on to the sheet pan lined with paper towels. Dry as much as you can.
• Melt the butter in a large skillet (10 or 12 inch) over medium heat. Add the garlic and cook, stirring constantly, 30 seconds.
• Add in the green beans and gently stir to make sure they are coated with the butter and garlic mixture. Sautee, turning often, for 2-3 minutes or until green beans are softened but still tender.
• If preferred, toss in the lemon zest at the last minute. Transfer the beans on a plate and serve.

Video

Notes

• Make ahead: To make ahead green beans for a crowd, parboil your green beans ahead of time, dry them off completely, and store them in the fridge in an airtight container. Then, right before serving, heat the butter and garlic in a large skillet. Add the green beans and stir until cooked through and thoroughly coated in the butter mixture.
• Store: If you have any leftover green beans (not sautéed), dry them off after parboiling and store them in an airtight container in the fridge. If they are sautéed, you don’t need to dry them off before storing them.
• Reheat: To reheat plain green beans, add a little bit of water to their container and microwave them for a few minutes until hot. You can also saute them with a tiny bit of water on the stovetop. If the green beans are sautéed, you don’t need to add water before reheating.
• Double the recipe: Whether you’re cooking green bean recipes for Thanksgiving dinner or a party potluck, it never hurts to make extras. You can easily double (or triple!) this easy green bean recipe to feed a crowd.
• Add flavor: The best way to cook green beans is by adding enough flavor. Two tablespoons of unsalted butter and two garlic cloves are an excellent place to start for one lb. of green beans. However, you can always use more garlic and more butter if you want a more sumptuous flavor.
  •  

Nutrition

Calories: 88kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 299mg | Potassium: 249mg | Fiber: 3g | Sugar: 4g | Vitamin A: 958IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 1mg

The post Garlic Butter Green Beans appeared first on Foolproof Living.

Today’s recipe, Roasted Carrot Hummus, is the newest addition to our collection of easy appetizers. Similar to some of the other reader favorites like my Baked Goat Cheese Dip, Italian Bread Dipping Oil, and Muhammara, it is ready in less than 20 minutes.

List of Ingredients:

To make this carrot hummus recipe you will need three sets of ingredients. The list below might look long but I bet you have all of them in your pantry.

For Roasting Carrots:

In terms of veggies, you will need carrots and whole garlic cloves. Make sure to wash and chop your carrots and don’t be afraid to mix them up with some colorful carrots such as purple or yellow. 

I like to cut them into equal (2-inch) pieces to make sure they roast evenly. You will also need a few garlic cloves, olive oil, ground cumin, and salt and black pepper.

For The Hummus:

For the hummus ingredients, gather tahini (aka sesame paste), olive oil, fresh lemon juice, water, salt and black pepper, and chickpeas.

For The Toppings:

You can certainly serve this roasted carrot hummus without any toppings, but toppings are usually the fun part. A few of my favorites include black or white sesame seeds, chopped fresh herbs like parsley or dill, and a drizzle of olive oil.

How To Make It?

1. Roast the vegetables: Arrange carrot and garlic cloves in a single layer on a baking sheet. Drizzle it with olive oil and sprinkle it with salt and pepper. Roast in a preheated 400 degrees F oven for 30-35 minutes. Set aside to cool.

2. Prep the tahini mixture: Meanwhile, whisk together tahini, olive oil, lemon juice, water, salt and pepper in a small bowl. Place roasted carrots, garlic and drained chickpeas in a food processor.
3. Process: Pulse 4-5 times to break them. Then while the machine is running, pour the tahini dressing through the opening. 
4. Scrape: Stop and scrape the sides of the bowl to incorporate any unmixed chunks. Give it a taste and add more seasoning if necessary.
5. Garnish & Serve: Transfer into a bowl, drizzle it with a tablespoon of olive oil and sprinkle it with fresh parsley.

How and What to Serve With?

There are so many options when it comes to serving this carrot hummus dip and no wrong way to eat it! Here are a few of my favorite ways to serve this appetizer:

• Serve it with crackers & raw vegetables: Pita chips, crackers, root vegetable chips, raw veggies (like snap peas, cauliflower, and broccoli) provide a colorful serving option.
• Serve it as a part of a charcuterie board: Present this homemade hummus as part of a meat and cheese platter for a unique spin on an appetizer display.
• Use it as sandwich spread: On the next day, use it to spread over toasted bread and top it off with sliced avocado for a delicious vegan breakfast.

Other Carrot Recipes You Might Also Like:

Whether you are a fan of Food Network / Giada’s Carrot Hummus or have always loved Bon Appetite’s Roasted Carrot Hummus recipe, I hope you give my version a try. I know those are favorited by many people but I promise you that my version is just as good, if not better.

And if you have some leftover carrots, here are a few more recipes to try”

• No Banana Carrot Smoothie
• Almond Flour Carrot Cake
• Carrot and Ginger Soup
• Oven Roasted Carrots
• Maple Carrot Cupcakes
• Roasted Carrots with Maple Syrup

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Roasted Carrot Hummus Recipe

This Roasted carrot hummus has all of the creaminess of classic hummus, but with the volume turned up. The sweetnees coming from caramelized roasted carrots mixed with tahini and chickpeas take the simple hummus recipe to a whole new level. Serve this easy dip as an appetizer or as a part of your meat and cheese boards.

Course Appetizer

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 188kcal

Author Aysegul Sanford

Ingredients

For the Roasted Carrots:

• 8-10 medium carrots scrubbed well and cut into big chunks ( about 1 1/4 pounds)
• 2 cloves garlic peeled
• 2 tablespoons extra virgin olive oil
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper freshly ground

For the Hummus:

• 2 tablespoons tahini sesame paste
• 3 tablespoons of extra virgin olive oil
• 3 tablespoons lemon juice freshly squeezed
• 2 tablespoons water more if needed
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¾ cup canned chickpeas rinsed and drained

Optional Garnish:

• 1 teaspoon black or white sesame seeds
• Drizzle of olive oil
• 1 tablespoon chopped parsley

Instructions

• Pre-heat the oven to 400 degrees. Line a baking sheet with parchment paper. Place the carrots and garlic onto the prepared sheet, drizzle with olive oil and sprinkle with ground cumin, salt and pepper. Roast for 30 minutes. Let them cool for 10 minutes.
• Whisk together the tahini, olive oil, lemon juice, water, salt and pepper in a bowl until thoroughly combined.
• Transfer the roasted carrots and garlic into the bowl of a food processor. Add in the chickpeas. Pulse 4-5 times, scrape the sides of the bowl and then turn the processor on. As it runs, drizzle the tahini mix through the tube. Let it run until the hummus is creamy. You might have to stop and scrape the sides of the bowl a few times.
• Taste for seasoning and add in more salt and pepper if necessary.
• Garnish with a drizzle of olive oil, sesame seeds, and parsley if using.

Notes

• This carrot hummus recipe yields 1 1/2 – 2 cups of carrot hummus.
• To Store: If you have leftovers, place them in an airtight container (make sure that it is at room temperature)  and store in the fridge for up to 3 days. 
• To Freeze: As long as it is kept in an airtight container, carrot hummus will keep fresh for up to a month.
• To Thaw: Thaw in the fridge overnight. You may have to give it a stir before serving as ingredients tend to separate. Thawed out hummus is good for up to 5 days and should not be refrozen.

Nutrition

Calories: 188kcal | Carbohydrates: 13g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 503mg | Potassium: 330mg | Fiber: 4g | Sugar: 4g | Vitamin A: 13598IU | Vitamin C: 8mg | Calcium: 46mg | Iron: 1mg

The post Roasted Carrot Hummus appeared first on Foolproof Living.

The traditional Swiss bircher muesli recipe consists of rolled oats, grated apple, condensed milk, nuts, lemon, and honey. However, use my simple muesli formula below for endlessly customizable (and always scrumptious!) flavor combinations:

• Oats: You’ll need old-fashioned rolled oats for this recipe. I would not recommend using other types of oats, like quick-cooking oats as it would deliver a mushy end product.
• Seed and nuts: I used chia seeds and sliced almonds in my version. However, hemp seeds, flax seeds, and even leftover almond pulp are other delicious options.
• Milk: You can choose your favorite milk to use in your muesli mixture. I made my Bircher oats with almond milk, though oat milk and cashew milk also work for dairy-free overnight oatmeal. And if you want you can have cow’s milk as well. 
• Yogurt (optional): Vegan yogurt—such as almond yogurt—or Greek yogurt both work to give this dish its irresistible tanginess. Plus, you can play around with which flavors you use, like vanilla, peach, and raspberry.
• Fruit: Any fruit will work for your Bircher muesli ingredients, whether it’s mixed in or added on top! I used shredded apple, but you can also use anything from fresh berries to a ripe banana, or even a few tablespoons of my homemade Unsweetened Applesauce.
• Sweetener: Maple syrup, brown sugar, and a drizzle of honey are all options to give your overnight muesli recipe a sweet flavor.
• Optional spices: I used ground cinnamon in my muesli. However, cardamom, nutmeg, and pumpkin pie spice can also give your oats a robust flavor.
• Other optional toppings: Nut butter—such as peanut butter and almond butter—pack this dish with rich, creamy protein. You can also include fresh herbs, like mint, for color and taste.

How To Make

Effortless and budget-friendly, this soaked muesli recipe is just what you need on busy weekday mornings. In 10 minutes and 3 steps, your hearty breakfast will be ready to eat the next day!

1. Combine the ingredients: In a large bowl, mix oats, shredded apples, chia seeds, sliced almonds, almond milk, almond yogurt, cinnamon, and maple syrup.
2. Give it a stir: Stir to make sure all ingredients are fully incorporated.
3. Refrigerate: Once the ingredients are fully combined, cover the bowl and refrigerate it overnight.
4. Serve: The next morning, equally divide the soaked muesli among four bowls. If desired, top each off with berries, fresh mint leaves, and a drizzle of maple syrup.

Other Healthy Breakfast Bowl Recipes You Might Like

• Slow-Cooker Steel Cut Oats
• Warm Farro Breakfast Bowl with Cinnamon Apples
• Quinoa Breakfast Porridge
• Overnight Coconut Buckwheat Porridge
• Apple Cinnamon Oatmeal
• Slow Cooker Unsweetened Applesauce
• Steel Cut Oats Recipe Overnight
• Pressure Cooker Steel Cut Oatmeal

If you try this Overnight 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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Overnight Muesli Recipe

This Overnight Muesli is the original overnight oats recipe. Made with almond milk, rolled oats, and chia seeds, it is endlessly customizable and easy to make. With only 5-minutes of hands on time, it makes a healthy, nutritious, and filling breakfast that you can serve your family.

Course Breakfast

Cuisine American Vegan

Diet Vegan

Prep Time 5 minutes minutes

Overnight rest 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 servings

Calories 234kcal

Author Aysegul Sanford

Ingredients

• 1 cup Shredded apples from 1 large or 2 small apples
• 1 cup old fashioned rolled oats gluten-free certified
• 2 tablespoons chia seeds
• 2-3 tablespoons sliced almonds or more if you want
• 1 cup unsweetened almond milk or any other milk of your choice
• 2/3 cup unsweetened almond yogurt or any other yogurt of your choice, like soy, coconut, milk, etc.
• ½ teaspoon ground cinnamon
• 2 tablespoons maple syrup
• ½ cup mixed berries or any other seasonal fruit
• a few fresh mint leaves as garnish optional

Instructions

• Place the shredded apples, oats, chia seeds, sliced almonds, almond milk, almond yogurt, cinnamon, and maple syrup in a bowl. Mix to combine.
• Cover and refrigerate overnight.
• When ready to eat, divide the muesli in between 4 bowls, top them off with berries and garnish with a few fresh mint leaves.

Video

Notes

• This recipe would serve 4 people in 1/2 to 2/3 cup portions. If you are serving a crowd, feel free to double the recipe.
• The beauty of this recipe is that it is endlessly customizable. In place of milk and yogurt, you can use any plant-based milk or yogurt you like (or even cows milk and yogurt). Similarly, you can use any nuts and fruits. 
• How long does muesli last? As long as it is kept in an airtight container, this healthy overnight muesli will keep fresh for up to 4 days.
• Do you eat overnight oats cold? Many prefer eating this dish straight from the fridge for a cold muesli breakfast. However, you can also make your morning extra cozy by heating this dish before you serve it.

Nutrition

Calories: 234kcal | Carbohydrates: 40g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 263mg | Fiber: 8g | Sugar: 18g | Vitamin A: 49IU | Vitamin C: 5mg | Calcium: 203mg | Iron: 2mg

The post Overnight Muesli – The Original Overnight Oats appeared first on Foolproof Living.

As soon as the temperatures start going down, we switch from simple salads to veggie-packed soup recipes like this Turkish lentil soup. If you have ever visited Turkey, chances are that you know this is one of the most popular Turkish Soup recipe.

In the archives of this website, there are many different soup recipes that you can make that are similar in nutrition and style, such as my Green Lentil Soup, Carrot Ginger Soup, and Vegan Sweet Potato Soup. So, if you are a fan of veggie-packed creamy soups, you are in the right place.

Ingredient Notes

To make this Traditional Turkish red lentil soup recipe, gather yellow onion, red lentils, garlic, potatoes, carrot, vegetable stock, and salt and black pepper.

While those are the basic ingredients you will need, below I am including a few add-ins and swaps you can use:

• Tomato Paste or Red Pepper Paste: If you want to add a little more color or spice to your soup, consider adding a tablespoon of tomato paste or red pepper paste. 
• Chicken Broth: Although this Turkish lentil soup is vegan by default, you can always substitute vegetable broth for chicken stock. If you go with chicken stock, I would recommend using 4 cups of stock and 4 cups of water, as all chicken stock might be a little bit overpowering.
• Additional Seasoning: If you want to add a little extra flavor to your soup, try incorporating fresh herbs and spices such as fresh parsley, fresh mint, ground cumin, and/or red pepper flakes.

How to Make It?

This velvety Red Lentil Turkish soup recipe is easy to make and requires just a few basic steps. Here is how I make it:

1. Prepare Ingredients: Cut up your onion and carrots (size can vary based on preference) and mince 3 cloves of garlic. Next, rinse your lentils in a colander under cold running water. Finally, cut a small potato into 1-inch cubes. 

2. Combine Ingredients & cook: Combine onion, carrots, garlic, lentils, and potato in a large pot or large saucepan. Add vegetable stock, salt, and pepper. Give it a quick stir. Put the lid on and bring the mixture to a boil over medium-high heat. Once it comes to a boil, turn down the heat to low and let it simmer for 10-12 minutes or until a knife inserted in one of the vegetables comes in and out easily.

3. Blend: Off the heat, blend using an immersion blender (aka hand blender) until it is smooth and creamy. Heat the soup for one additional minute just to make sure it is nice and warm.
4. Check for Seasoning: Taste for seasoning and add in if necessary. Ladle soup into soup bowls. If you prefer, top each bowl off with croutons and a pinch of sumac or red pepper flakes/Aleppo pepper.

How to Store and Freeze

• Storage: If you have leftovers, bring your lentil soup to room temperature and store it in an airtight container. When kept refrigerated, your soup should remain fresh and tasty for up to 4 days.
• Freezing: To freeze, bring it to room temperature, place it in an airtight container and freeze upto 2 months.
• To Thaw: Remove it from the freezer and let it thaw in the fridge overnight. Heat in a small saucepan before serving.

Expert Tips 

Here are a few helpful tips to help make the best red lentil soup possible:

• Consistency: I followed in the footsteps of my mom and used 8 cups of liquid. However, if you want your soup to be thicker, you can use less liquid or if you want it to be thinner you can add in more. Either way, I recommend making adjustments in half a cup increments.
• Texture: It is easy to adjust the texture of this lentil soup to your taste. If you prefer your soup to be silkier, simply blend it longer. If you prefer a chunkier version, blend until it reaches the consistency you like. 
• No immersion blender? No problem: If you do not have an immersion blender, a regular blender or food processor will also work. Just be sure to be careful if you are using one of these alternatives, as the soup will be super hot.

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Turkish Red Lentil Soup Recipe (Kirmizi Mercimek Corbasi)

This Turkish Red Lentil Soup recipe is a heartwarming, vegan, and gluten-free soup you can make in one pot in 30 minutes. It is also one of the most popular Middle Eastern soup recipes that happens to be so easy to make.

Course Soup

Cuisine Turkish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 193kcal

Author Aysegul Sanford

Ingredients

For the soup:

• 1 medium-sized onion chopped
• 1 1/4 cup red lentils picked over and rinsed
• 3 cloves of garlic minced
• 1 small potato cut into 1-inch cubes
• 1 large carrots – chopped approximately 1/2 cup chopped
• 8 cups vegetable stock or a combination of water and stock
• 2 teaspoons salt
• 1/2 teaspoon black pepper

Optional Toppings

• 2 tablespoons Italian parsley chopped
• 1 cup croutons
• lemon wedges
• 1 tbsp sumac
• Pinch of Aleppo Pepper, Urfa Chili or red pepper flakes

Instructions

• Add onion, red lentils, garlic, potato, and carrot in a medium size heavy bottom pot. Pour in the stock.
• Bring it to a boil in medium-high heat. Turn down the heat to low and let it cook until lentils are softened and potato cubes and carrots are cooked, 10-15 min. You can check doneness by inserting a knife in one of the vegetables. If it comes in and out easily, it should be good to go.
• Off the heat, puree the soup using an immersion blender or do it batches using a food processor or blender.
• Put it back on the heat, bring it to a one last boil.
• Taste for seasoning and add if necessary. Ladle into bowls.
• Serve it immediately with croutons, chopped parsley, and lemon wedges (optional).

Video

Notes

• This recipe was originally published in 2014. It has been updated with new images since then. In the earlier version, I didn’t have carrots in the recipe, but lately, I like to add them because of the flavor and color. If you watch the video that was published earlier, you will see that I didn’t use carrots but please know that you can make this soup with or without carrots.
• Optional Butter drizzle: While it takes a few extra minutes to prepare, drizzling it with melted butter is not only the traditional way of serving it but also a wonderful addition to up the flavors of this red lentil soup. To do so, warm up half a stick of salted butter (4 tablespoons) in a small skillet over low heat until lightly browned. Add in 1/2 teaspoon cayenne pepper (or Aleppo pepper, if you have it). Then right before serving, drizzle each bowl with a tablespoon of the butter drizzle.
• Consistency: I followed in the footsteps of my mom and used 8 cups of liquid. However, if you want your soup to be thicker, you can use less liquid or if you want it to be thinner you can add in more. Either way, I recommend making adjustments in half a cup increments.
• Storage: If you have leftovers bring them to room temperature and store them in an airtight container. When kept refrigerated, your soup should remain fresh and tasty for up to 4 days.
• Freezing: To freeze, bring it to room temperature, place it in an airtight container and freeze for up to 2 months.
• To Thaw: Remove it from the freezer and let it thaw in the fridge overnight. Heat in a small saucepan before serving.

Nutrition

Calories: 193kcal | Carbohydrates: 36g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 2053mg | Potassium: 571mg | Fiber: 13g | Sugar: 5g | Vitamin A: 959IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 3mg

This Turkish Lentil Soup recipe was originally published in April 2014. It has been updated with new photos and more helpful information in September 2021.

The post Turkish Red Lentil Soup – Kirmizi Mercimek Corbasi appeared first on Foolproof Living.

They are stuffed with two of my favorite ingredients – black beans and corn. The addition of ground beef gives these Mexican-inspired stuffed peppers that extra boost of protein, while the cumin and coriander provide those Mexican flavors I’ve been craving! This is a great recipe that you can add to your collection of dinner and beef recipes as you are planning your weekly dinner menu.

Plus, this post includes all my tips on how to pick, prepare, stuff, and cook bell peppers for the most delicious (and foolproof) stuffed bell pepper recipe.

Ingredients:

The ingredients list for this Mexican peppers recipe might look long at a first glance but they are simple every day ingredients you probably already have on hand.

• Sweet, Summer Yellow, Orange or Red Bell Peppers: While shopping for peppers, I recommend picking ones that are in similar size so that they will cook at the same time.
• Yellow Onion
• Ground Cumin and Coriander – I used two of my favorite Mexican spices but you can also use your favorite taco seasoning
• Ground Beef, I used the 85% lean variety
• Garlic
• Canned, Diced Tomatoes
• Canned Black Beans, rinsed and drained
• Fresh Corn Kernels, but frozen can be substituted
• Cooked White Rice or Quinoa
• Fresh Cilantro, or Parsley if you don’t like the flavor of cilantro
• Shredded Cheddar Cheese, I prefer White Cheddar, but any version will do

How To Make This Recipe?

This Mexican Stuffed Bell Pepper recipe can be made in 3 folds.

First, prepare the bell peppers.

How to Prepare The Bell Peppers?

To prepare bell peppers: 

• Cut the tops of the peppers with a small paring knife and set aside. Remove the seeds and ribs (aka white membranes) with a large spoon and discard, as you will no longer need the insides. 
• Lightly salt each pepper with a pinch of salt. Alternatively, you can brush the insights lightly with olive oil as well.
• Chop the remaining tops to use in the filling. 
• Place peppers cut side up in a baking dish or cast-iron skillet, fitting in as many as you can (my skillet only fit 9, but if you can get 10, go for it!).

Second, preheat the oven to 375 degrees and prepare the filling. In a large skillet, heat the oil over medium heat. Place the chopped onions, peppers, cumin, coriander, salt, and pepper in the pot, and cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. 

Stir in the ground meat, using a wooden spoon to break up any large pieces, and cook until everything is combined and meat is cooked, 6-8 minutes. Add the garlic and cook for 30 seconds. Stir in the diced tomatoes, black beans, and corn, put the lid on, bring to a boil, reduce to a simmer, and let it cook for 3-4 minutes. 

Taste the beef mixture for seasoning and adjust, if necessary. Off the heat, add the cooked rice and cilantro and give it a gentle toss.

Finally, assemble the peppers. Divide the filling amongst the peppers, filling each pepper as evenly as you can, and top each pepper with a generous amount of shredded cheese.

Fill the bottom of the pan with a cup of water (more on that later), cover with aluminum foil (or parchment paper), and bake until the peppers are softened, the filling is heated through, and the cheese is melted about 50-55 minutes. 

Garnish with cilantro and enjoy!

How To Cook Stuffed Bell Peppers

After doing much research, I found several recipes that partially cook the peppers first and then bake them in the oven as I did with my Middle Eastern Stuffed Peppers recipe.

A properly cooked stuffed bell pepper is when the bell pepper is cooked all the way through while the filling is thoroughly warmed through, but still moist. There are techniques to par-boil them, pre-bake them, or even stick them in the microwave!

However, with the help of this Kitchn’s post, I found the best way to cook bell peppers is by adding 1 cup of water to the bottom of the baking dish or skillet, cover, and simply bake in the oven. The water at the bottom of the dish provides moisture so that the peppers will steam and cook evenly all the way through.

Can I Make This Recipe Ahead Of Time?

Yes! These Mexican stuffed bell peppers with black beans and corn can be prepped 1-2 days in advance. Follow the recipe up to assembling the peppers, but do not add the water or top with the cheese. Cover and refrigerate until ready to bake. 

Once ready, remove from the fridge at least 30 minutes before baking. At this point, you can preheat your oven, add the water to the bottom of the pan, and top with the cheese. Cover and bake for 50-55 minutes, or until completely warmed through.

How To Freeze:

Freezing your Mexican stuffed peppers is a huge time saver and a smart way to enjoy meals throughout the week. Frozen stuffed bell peppers will last in the freezer for up to 3 months.

To freeze properly:

1. Cook the stuffed peppers all the way through according to the recipe and cool completely.
2. Place all of the stuffed peppers in a freezer-safe airtight container (a large casserole dish works well), cover with aluminum foil, and then wrap the entire dish in plastic wrap to completely seal, leaving no part of the peppers exposed, or you risk freezer burn. Label, date, and place in your freezer.
3. Alternatively, wrap each individual pepper in plastic wrap and place in multiple freezer-safe plastic storage bags, making sure the bag is tightly sealed. Label, date, and place in your freezer.

How To Reheat:

To reheat leftovers from the fridge, preheat your oven to 350 degrees, place the peppers in an oven-safe baking dish, cover, and bake for 20-25 minutes, or until completely warmed through.

To reheat from frozen, preheat your oven to 350 degrees and remove all the wrapping, leaving the aluminum foil or parchment paper intact. Bake for 30-35 minutes, or until thoroughly warmed through. Alternatively, place the frozen peppers in the fridge to thaw overnight and follow the reheating instructions from the fridge, above.

Best Peppers To Use For This Recipe

The sweet red, orange, and yellow bell peppers you can find at the market or grocery store this time of year are the best.

If I had to choose, Mexican stuffed yellow peppers are my favorite, but I like to use a combination of colors to give it that special eye appeal. By all means, use any color combination that suits you!

Other Mexican Inspired Recipes You Might Like

• Mexican Quinoa Recipe
• Best Vegan Chili Recipe
• Mexican Corn Recipe
• Vegan Mexican Sauce
• Mexican Corn Salad
• Corn Tortilla Recipe
• Mexican Egg Bake
• Mexican Street Corn Pasta Salad
• Need more inspiration? Check out all our Mexican recipes

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Mexican Stuffed Peppers Recipe

Make these Mexican Stuffed Peppers for an easy weeknight meal. Stuffed with a filling made with ground beef, beans, corn, and rice, they are healthy and delicious. Perfect for meal prep!

Course Dinner

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 304kcal

Author Aysegul Sanford

Ingredients

To Prepare the Bell Peppers

• 8-10 medium size bell peppers choose between red, yellow and orange
• 2 teaspoons kosher salt
• ½ teaspoon ground black pepper

To make the filling:

• 1 tablespoon vegetable oil I used olive oil
• 1 medium-sized onion chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 pound ground beef I used 85% lean
• 3 cloves of garlic minced
• 1 15 oz diced tomatoes, juices drained
• 1 15 oz can black beans
• 1 cup fresh corn
• 1 cup cooked white rice or quinoa
• ½ cup fresh cilantro or parsley chopped
• 1 cup water
• 1 cup shredded cheddar

Instructions

• Prepare the peppers. Use a small knife to cut off the top of each bell pepper. Season the inside of each pepper with salt and pepper. Place peppers into a large baking dish (or a cast iron pan like I did), wedging them together as needed to fit in one layer. Set aside. 
• Gently, cut the stems from the tops and discard them. Chop the tops to use in the filling.
• Pre-heat the oven 375 F degrees. 
• To make the filling: Heat oil in a large pot over medium heat. Add in the onion, chopped peppers, ground cumin, ground coriander, salt and pepper. Cook, stirring frequently, until onions and peppers are softened, 5-7 minutes.
• Add in the meat. Using a wooden spoon break large pieces and cook until everything is combined and meat is cooked, 6-8 minutes.
• Stir in the garlic and cook for 30 seconds.
• Stir in the tomatoes, black beans, and corn. Put the lid on, bring it to a boil, and then let it simmer for 3-4 minutes. Taste for seasoning and add in if needed. 
• Off the heat add in the cooked rice and chopped cilantro. Give it a gentle stir.
• To assemble the peppers: Divide the filling amongst the peppers. Top each pepper with a generous amount of shredded cheese.
• Fill the bottom of the pan with a cup of water and cover the peppers with aluminum foil (or parchement paper).
• Bake in the oven until the peppers are softened and the filling is heated through for about 50-55 minutes. 
• If preferred, garnish with cilantro and serve.

Video

Notes

Notes:

• I find that a large shallow cast iron pan with a lid works very well for a recipe like this. The one I am using in the pictures and in the video is this Le Creuset Braiser 5qt. (affiliate link)
• While I listed 8-10 peppers in the ingredients list, the number of peppers you need will depend on their size. Obviously, the smaller the bell peppers the more you will need them. After cooked, the filling in this recipe is about 6 – 7 cups. During my recipe testings I found out that if you have 8-10 medium sized peppers you will have enough.
• How To Freeze:  To freeze properly:
  1. Cook the stuffed peppers all the way through according to the recipe and cool completely.
  2. Place all of the stuffed peppers in a freezer-safe dish (a large casserole dish works well), cover with aluminum foil, and then wrap the entire dish in plastic wrap to completely seal, leaving no part of the peppers exposed, or you risk freezer burn. Label, date, and place in your freezer.
  3. Alternatively, wrap each individual pepper in plastic wrap and place in multiple freezer-safe plastic storage bags, making sure the bag is tightly sealed. Label, date, and place in your freezer.
• How to Reheat: To reheat leftovers from the fridge, preheat your oven to 350 degrees, place the peppers in an oven-safe baking dish, cover, and bake for 20-25 minutes, or until completely warmed through.
  To reheat from frozen, preheat your oven to 350 degrees and remove all the wrapping, leaving the aluminum foil or parchment paper intact. Bake for 30-35 minutes, or until thoroughly warmed through. Alternatively, place the frozen peppers in the fridge to thaw overnight and follow the reheating instructions from the fridge, above.

Nutrition

Calories: 304kcal | Carbohydrates: 18g | Protein: 16g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 1008mg | Potassium: 503mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3901IU | Vitamin C: 155mg | Calcium: 132mg | Iron: 2mg