Category: Breakfast & Brunch Recipes

Strawberry Oatmeal

Dive into a bowl of juicy berry flavor with strawberry oatmeal recipe! It’s fast and easy to make as a…

Dive into a bowl of juicy berry flavor with strawberry oatmeal recipe! It’s fast and easy to make as a satisfying breakfast: the perfect balance of sweet and tart.

Strawberry oatmeal

It’s easy to get in a rut with breakfasts. Here’s a fun spin on the classic breakfast that will make you look forward to mornings: strawberry oatmeal! Who can say no to pink oatmeal? The sweet berry flavor is irresistible, and topped with fresh berries and a drizzle of maple syrup and a hint of cream, it’s absolutely sublime.

Why we love this recipe: Alex and I eat a lot of oatmeal around here (it’s a daily occurrence!). This berry spin is our new favorite because it’s so much fun: sweet, cozy, and such a fun way to use seasonal berries. Strawberries and cream? Count us obsessed.

Ingredients in strawberry oatmeal

This strawberry oatmeal recipe relies on simple ingredients to make a fun, wholesome breakfast. Here are the ingredients you’ll need:

  • Old Fashioned rolled oats: Old Fashioned oats are the key to the texture and cook time. Avoid substituting instant oats, quick cook oats, or steel cut oats here.
  • Diced strawberries: Fresh strawberries are best in this recipe: they have the sweetest flavor, and they are necessary as a garnish for the full flavor to come out. You can use frozen berries too, but they have a slightly more tart flavor (add extra sweetener if desired).
  • Pure maple syrup: Maple syrup is our natural sweetener of choice. You can also use honey or granulated sugar, if desired.
  • Heavy cream or half and half: To make the strawberries and cream vibe, we’ve used a hint of heavy cream here. If desired, you can use half and half, whole milk, or a non-dairy creamer or coconut milk (oat milk is an option, but it doesn’t have the rich quality that cream brings).
  • Vanilla extract and kosher salt: These ingredients round out the flavor.
Strawberry Oatmeal Ingredients: oats, vanilla, strawberries, maple syrup, cream.

How to make strawberry oatmeal: step by step

Strawberry oatmeal is quick and easy to make: the entire process takes about 10 minutes. It’s a great fun easy breakfast idea to look forward to. Here are the basic steps (or go to the full recipe):

Step 1: Dice the strawberries.

Step 2: In a saucepan, add the oats, water, strawberries, syrup, and vanilla extract, stirring. Bring to a simmer and cook for 5 to 7 minutes until thickened and the oats are tender. Smash the berries with the back of a large spoon as you stir.

Step 3: Garnish with fresh strawberries and maple syrup. This is important to allow the flavor to pop! If desired, add a drizzle of cream.

Fresh vs frozen strawberries

🍓Both fresh or frozen strawberries work here, but it’s best with fresh berries because the have the sweetest flavor. Also, adding fresh strawberries as a garnish is what makes the strawberry flavor pop.

But if all you have is frozen strawberries, they work too! Consider saving out a few and thawing them for a garnish (you don’t need to thaw the berries that go into the pot with the oatmeal). Since they’re more tart than fresh berries, you may need to add a little extra maple syrup.

Strawberry Oatmeal in bowl with fresh strawberries.

Flavor variations for strawberry oatmeal

We think this strawberries and cream oatmeal is so much fun as a healthy breakfast idea: there’s really no need to change the flavor at all! But if you love changing things up, here are a few flavors that would pair well:

  • Nuts and seeds: A topping of sliced almonds, chopped walnuts, chia seeds, or flaxseeds add a nice crunch and healthy fats.
  • Nut butter: Add a spoonful of peanut butter or almond butter as a topping (for PB&J vibes)
  • Cinnamon: Add ¼ teaspoon cinnamon while cooking.
  • Blueberries: You can make this with blueberries instead: go to Blueberry Oatmeal.

Leftover storage and make ahead tips

Leftovers store refrigerated for up 3 days. Reheat on the stovetop or in the microwave, and make sure to garnish again with fresh strawberries and maple syrup. 

A few of our top strawberry recipes

We love mixing up recipes with this seasonal berry! Here are some of our top strawberry recipes:

Dietary notes

This strawberry oatmeal recipe is vegetarian and gluten-free (using gluten-free oats). For vegan, plant-based, and dairy-free, use plain non-dairy creamer or coconut milk.

Frequently asked questions

What kind of oats are best for strawberry oatmeal?

Rolled oats are the perfect choice for stovetop oatmeal, offering a creamy texture that complements the strawberries. If you prefer a quicker option, you can use instant oats, but be aware they might cook up a bit mushier.

Fresh or frozen strawberries?

Both work well! Fresh strawberries offer a brighter flavor, while frozen strawberries can add a thicker consistency (add additional sweetener to taste).

How can I sweeten my strawberry oatmeal?

Honey, maple syrup, agave nectar, or even chopped dates are all delicious options. You can also use a sprinkle of brown sugar for a touch of caramel flavor.

What are some other toppings for strawberry oatmeal?

Nuts and Seeds: Sliced almonds, chopped walnuts, chia seeds, or flaxseeds add a nice crunch and healthy fats.

Yogurt: A dollop of plain or flavored yogurt adds a creamy richness.

Coconut Flakes: For a tropical twist, sprinkle some toasted coconut flakes on top.

Chocolate: A drizzle of chocolate syrup or dark chocolate shavings is a decadent treat.

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Strawberry oatmeal

Strawberry Oatmeal

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2
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Description

Dive into a bowl of juicy berry flavor with strawberry oatmeal recipe! It’s fast and easy to make as a satisfying breakfast: the perfect balance of sweet and tart.

Ingredients

  • 1 cup Old Fashioned rolled oats
  • 2 cups water
  • 1 cup diced strawberries, fresh or frozen*
  • 2 tablespoons maple syrup
  • ⅛ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • 2 tablespoons heavy cream (or oat milk, for vegan)
  • For topping: maple syrup and fresh strawberries (required)

Instructions

  1. In a saucepan, add the oats, water, strawberries, maple syrup, salt, and vanilla extract, stirring. Bring to a simmer and cook for 5 to 7 minutes until thickened and the oats are tender, smashing the berries with the back of a large spoon as you stir. (Try to smash the majority of the berries to give the oatmeal its pink color.)
  2. Remove from the heat and stir in the cream. Top with a drizzle of maple syrup and sliced strawberries: this is required and what brings out the strawberry flavor. If desired, add a drizzle of cream. 
  3. Leftovers store refrigerated for up 3 days. Reheat on the stovetop or in the microwave, and make sure to garnish again with fresh strawberries and maple syrup. 

Notes

*Fresh or frozen strawberries work. Keep in mind that adding fresh strawberries as a garnish is what makes the strawberry flavor pop. If all you have is frozen berries, they work too! A few tips: consider saving out a few and thawing them for a garnish (you don’t need to thaw the berries that go into the pot with the oatmeal). Since they’re more tart than fresh berries, add a little extra maple syrup.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Classic Asparagus Quiche

This asparagus quiche recipe is a total showstopper! Flaky pastry crust, tender asparagus spears, and a savory cheese filling come…

This asparagus quiche recipe is a total showstopper! Flaky pastry crust, tender asparagus spears, and a savory cheese filling come together for a satisfying and impressive dish.

Asparagus Quiche in pie pan with feta cheese garnish.

The buttery scent of this asparagus quiche recipe in the oven may win you one or two marriage proposals—or at least it will have the neighbors wandering by to snatch up a slice! It’s packed with savory, cozy flavor, perfect for spring brunches or light dinners with a crisp glass of white wine.

Why we love this recipe: This asparagus quiche is worth every second of time for the satisfaction you’ll get from making a quiche from scratch. Plus, it’s easy to make in advance. We served it to guests who went gaga over this one. Come: let’s make quiche!

How to make this asparagus quiche recipe: an overview!

In under 2 hours, you’ve got a complete masterpiece of an asparagus quiche recipe: made completely from scratch. That includes a homemade quiche crust. Want a shortcut? You can do store-bought crust too: see below. But we highly recommend the homemade crust: it’s crispy, buttery perfection. Here’s what to expect from this process timing-wise:

Make the quiche dough20 minutes, active
Freeze the crust15 minutes, inactive
Blind bake the dough + make the filling25 minutes, active
Bake the quiche40 to 50 minutes, inactive

Here is an overview in photographs of how to make this asparagus quiche. For all the details, jump to the full recipe below.

Step 1: Blind bake the quiche crust.

Step 1: Make the quiche crust (go this quiche crust recipe for instructions). Freeze it for 15 minutes. Blind bake the crust with pie weights at 375°F for 15 minutes.

Step 2: Saute the asparagus and make the filling.

Step 2: Make the filling: sauté the asparagus. Whisk together the eggs, milk, cream, salt, and pepper. Place grated smoked mozzarella cheese in bottom of the crust. Pour the egg mixture over the top. Sprinkle the sauteed asparagus and feta cheese crumbles.

Step 3: Bake the quiche.

Step 3: Bake the quiche for 40 to 50 minutes at 350°F.

Tips for homemade quiche crust

Ever made a quiche crust from scratch? It’s pretty simple, but you do need a few dough-making techniques. Working with dough takes time and practice. If it’s your first time, give yourself patience and grace.

  • Use a standard 9-inch pie plate, not deep dish. Deep dish will be too thick for the filling amount here.
  • A pastry cloth can be helpful (optional). It helps for rolling out the dough so it doesn’t stick on the counter. If you don’t have one, just lightly dust the counter with flour.
  • Use the tines of a fork to decorate the edge. This is easier than a fluted edge, though either works.
  • You’ll freeze the crust 15 minutes before blind baking it. This helps the crust to hold its shape while blind baking. This freezer method shortcuts refrigerating for a few hours. (You’re welcome!)
Asparagus Quiche slice with fork.

Blind baking is key for the crust

The biggest key to making an asparagus quiche recipe is blind baking the crust. Blind baking is baking a pie crust without the filling. This makes sure that crust is perfectly firm before you add the wet filling, which is especially important for a custard pie like a quiche because the filling is so wet. If you don’t blind bake, you’ll get soggy bottom crust for sure (we did!). Here’s what to know about blind baking and how to get the perfect flaky crust:

  • Prick holes with a fork all over the crust. This is called docking the crust: it makes it puff up less while in the oven.
  • Add pie weights: like dried beans or rice! You can use ceramic pie weights (we used these) to weigh down the crust so it doesn’t get too puffy. Or, you can use dried beans or dry rice! It doesn’t harm the beans or rice: you can still cook them as normal after using them as weights.

Shortcut: use store-bought crust

Yes, you can short-cut the effort to make your homemade crust and go with a store-bought pastry crust. Any type of purchased pie crust works (we don’t have a favorite brand since we always make our own). You’ll still need to blind bake the store-bought crust! So start in the recipe below at Step 3.

Asparagus Quiche with slice out and table setting.

Make ahead instructions

Yes, it takes about 2 hours to make! But here’s the thing: only about 1 hour of it is active time. Even better: it saves VERY well. It’s so easy to make the night before, or even a few days in advance! Here’s what to do:

  • Make the entire quiche 1 to 3 days in advance. Then refrigerate it until serving!
  • Warm in a 200 degree oven for about 20 minutes before serving. It’s also delicious cold, but we like it warmed up.
  • Saves 5 days refrigerated. Wrap it in plastic or aluminum to keep it fresh.

Ways to serve asparagus quiche

This asparagus quiche recipe is a total showstopper! We served this at a spring birthday brunch for my mom and everyone went crazy over it. In fact, it was suddenly gone before we knew it! It was absolutely perfect for a festive occasion (it would be great for Easter or Mother’s Day). While recipe testing, we also ate it for dinner: which was perfect as well. Here are some ways to serve quiche:

Dietary notes

This asparagus quiche is vegetarian.

Frequently asked questions

Do I need to pre-cook the asparagus?

Pre-cooking the asparagus for a few minutes is essential to ensure it’s tender throughout the quiche.

How can I avoid a soggy quiche crust?

Soggy quiche crust can happen for a few reasons. Make sure your dough is chilled before baking to prevent it from melting too quickly. It’s essential to pre-bake (blind bake) the crust for a few minutes before adding the filling.

Can I use a store-bought pie crust?

Absolutely! Using a store-bought crust is a great time-saver. Just follow the package instructions for pre-baking.

How can I tell when my quiche is done?

The quiche is done when the center is no longer jiggly and a toothpick inserted comes out clean. The crust should also be golden brown.

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Quiche crust

Classic Asparagus Quiche

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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8
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Description

This asparagus quiche recipe is a total showstopper! Flaky pastry crust, tender asparagus spears, and a savory cheese filling come together for a satisfying and impressive dish.

Ingredients

For the quiche crust*

  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 6 tablespoons unsalted butter
  • 4 to 6 tablespoons ice water

For the asparagus quiche

  • 4 ounces asparagus (about 8 thin stalks)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • 3 large eggs
  • 1 cup milk
  • ½ cup heavy cream
  • Fresh ground black pepper
  • 3 ounces (about ¾ cup) smoked mozzarella or smoked gouda, grated
  • ¼ cup feta cheese crumbles

Instructions

  1. Make the quiche crust: Preheat the oven to 375°F. In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Slice the butter into pieces, then cut it into the flour mixture using a pastry blender until a coarse meal texture is obtained. Sprinkle the ice water over the flour 1 tablespoon at a time, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together but is not sticky. Form the dough into a ball.
  2. Roll out and freeze the dough: If you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional), and either way, dust the pin in flour. Roll the dough to an even 12-inch circle (which corresponds to the 9-inch pie pan). Use a rolling pin to transfer the dough to the pie pan (make sure it is standard and not deep dish). Fold the overhanging dough backwards and seal it to form a rim. Then press it with the tines of a fork to decorate the edges (see the photos). Use a fork to gently prick holes in the bottom and sides of the crust (this helps it to not puff up while blind baking). Freeze the crust for 10 minutes before blind baking. 
  3. Blind bake the crust: Remove the dough from the freezer and place a sheet of parchment paper on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 15 minutes, then carefully remove the parchment and weights and bake additional 8 minutes until the bottom is lightly browned. Remove from the oven and go to Step 5.
  4. Sauté the asparagus: Meanwhile, wash the asparagus and trim off the ends. Cut the stalks into bite-sized pieces. In a large skillet, heat the olive oil over medium high heat. Add the asparagus, ¼ teaspoon kosher salt, and a few grind black pepper. Cook, stirring occasionally, until the largest pieces are tender, about 5 to 8 minutes. This depends on the thickness and maturity of the asparagus, so it’s different every time! Taste and remove when it’s just tender and still bright green, but not crunchy.
  5. Reduce the oven heat: When the crust is done blind baking, remove it from the oven and reduce the heat of the oven to 350°F. 
  6. Make the filling: In a medium bowl, whisk together the eggs, milk, cream, ¾ teaspoon kosher salt, and several grinds black pepper. Place the grated smoked mozzarella cheese in bottom of the crust. Pour the egg mixture over the top. Sprinkle the sauteed asparagus and feta cheese crumbles.
  7. Bake: Bake 40 to 50 minutes minutes, until the center is set and the top is lightly browned. Cool at least two hours. It’s easiest to make the night before, so you can refrigerate until serving. Re-warm in a 200°F oven for 20 minutes. (You can also serve it cold.) Leftovers stay for 5 days refrigerated. 

Notes

*You can also use a storebought pastry crust to shortcut some time. You’ll still need to blind bake the crust, so start with Step 3.

  • Category: Main dish
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Sunny Side Up Eggs

Here’s how to make sunny side up eggs with a perfectly runny yolk! Eat them for breakfast, sandwiches, rice bowls,…

Here’s how to make sunny side up eggs with a perfectly runny yolk! Eat them for breakfast, sandwiches, rice bowls, and more.

How to make sunny side up eggs

Want to make anything into a meal? Put an egg on it! Alex and I learned that slogan early in our cooking journey, and we still use it to this day. Eggs aren’t just for breakfast: they make a rice bowl or sesame noodles into a filling meal.

So here’s one of our top kitchen basic skills for you: how to make sunny side up eggs! This easy technique makes perfectly cooked whites and a runny, gooey egg yolk: and it’s perfect for breakfast, lunch or dinner. Ready to get frying?

Ingredients and equipment you need

How to make the very best sunny side up eggs? We’ve got your covered. There are a few tips you’ll need to know before you jump into the frying pan, so to speak! Here’s what to know:

  • Fresh eggs are best. You can use any eggs here. but the best sunny side up eggs are made with fresh eggs. If your eggs have been in the fridge for a while, the white will spread a lot when it hits the pan. However, this doesn’t affect the flavor and you can move it back with a spatula to round out the shape.
  • Use a non-stick or cast iron skillet. These types of pans are the best when it comes to the ease of cooking eggs. While you can still cook in an aluminum pan, non-stick is preferable.
Sunny side up eggs

How to make sunny side up eggs

Ready to start frying? Remember: you’ll want to cook eggs on medium low or low heat. The slower the better with eggs, since they’re delicate and can easily be overcooked. Here are the basic steps to a perfectly cooked sunny side up egg:

Step 1: Heat ½ tablespoon butter over medium low heat.

Step 2: Add 1 or 2 eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. 

Step 3: Cook for 2 to 3 minutes, until the whites are firm but the yolk is still runny (don’t flip). Remove to a plate and serve.

The best spatula to use is a fish spatula for a cast iron pan or a nylon spatula for a non-stick pan. The cooking process is simple, but it does require a little finesse and confidence. The more you practice, the easier it becomes!

Ways to serve sunny side up eggs

There’s not much that doesn’t taste better with an egg on it! You can literally add an egg to anything and it’s a fantastic boost of protein. (See below for more egg nutrition.) And eggs aren’t just for breakfast! Here are our top ways to serve sunny side up eggs:

Sunny side up eggs

Egg nutrition

Eggs are some of the most nutritious foods on the planet, though they sometimes get a bad rap! Recent research has found that instead of avoiding eggs for cholesterol reasons, they can increase the good cholesterol the body needs. Eggs are an affordable and easy-to-eat source of high quality protein. They’re also especially helpful for vegetarian diets as a natural source of B12. One egg has:

More egg basics

Want to know how to cook eggs…every way possible? Here are tutorials on the most popular ways to cook eggs:

How to make a fried egg

Dietary notes

This sunny side up eggs recipe is vegetarian, dairy-free, and gluten-free.

Frequently asked questions

What’s the difference between sunny side up and fried eggs?

Sunny side up eggs are cooked with the yolk unbroken, while fried eggs can have the yolk broken or cooked all the way through. Sunny side up eggs typically have a slightly runny yolk and crispy whites.

My yolk breaks when I make sunny side up eggs! How can I prevent that?

Fresh eggs with firm yolks are ideal for sunny side up. Crack the egg on a flat surface first to check for cracks. Use a gentle touch when sliding it into the pan.

What can I eat with sunny side up eggs?

Sunny side up eggs pair well with various breakfast sides:
Toast (perfect for soaking up the runny yolk!)
Bacon, sausage, or ham
Hash browns or home fries
Sautéed vegetables
Avocado toast

Are sunny side up eggs safe to eat?

Sunny side up eggs are generally safe as long as the whites are cooked through. However, if you’re concerned about consuming raw egg whites (due to a weakened immune system), consider cooking them to a firmer consistency.

Can I make sunny side up eggs with different types of pans?

While a non-stick pan makes flipping the eggs easier, you can use any pan with a good heat distribution. Cast iron skillets are a popular choice for achieving crispy whites.

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How to fry an egg

*Perfect* Sunny Side Up Eggs

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5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 3 minutes
  • Total Time: 3 minutes
  • Yield: 2 eggs
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Description

Here’s how to make sunny side up eggs with a perfectly runny yolk! Eat them for breakfast, sandwiches, rice bowls, and more.

Ingredients

  • ½ tablespoon butter (or neutral oil for dairy-free)
  • 2 fresh eggs (fresh is best*)

Instructions

  1. In a large cast iron or non-stick skillet, melt ½ tablespoon butter over medium low heat until starting to foam (eggs are best on low to medium low heat**).
  2. Add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper. Cook for 2 to 3 minutes, until the white is firm but the yolk is still runny (do not flip). Remove to a plate and serve.

Notes

*Fresh eggs are best for frying because the whites hold their shape. The whites on older eggs tend to spread: simply use a spatula to pull back the egg whites towards the middle (it just won’t look as pretty!). 

**The slower the better with eggs: they can easily get overcooked. Note that if you’re cooking a second batch, you may need to lower the heat to avoid overcooking the egg since the skillet is already hot. 

This is the non-stick skillet we use. This is the cast-iron skillet we use.

  • Category: Essentials
  • Method: Stovetop
  • Cuisine: Eggs
  • Diet: Vegetarian

Easy Strawberry Compote

This strawberry compote recipe makes a thick, sweet sauce that’s perfect for drizzling over ice cream, waffles, cheesecake and more!…

This strawberry compote recipe makes a thick, sweet sauce that’s perfect for drizzling over ice cream, waffles, cheesecake and more!

Strawberry Compote in a jar with spoon.

Got ripe berries? Here’s a quick and fun way to use them: make strawberry compote! Cooking down strawberries with a bit of sugar reduces it into glossy, luxurious tangy sauce that’s like an amped version of taking a bite into this sweet berry.

Why we love this recipe: This strawberry compote is outrageously tangy and bursting with sweet berry flavor! Alex and I love whipping this up as a versatile topping for ice cream, pancakes, waffles, or oatmeal. A compote is a great way to use fruit that’s almost overripe, but there’s no need to wait for that for this recipe. Anytime is the perfect excuse!

Ingredients for strawberry compote

A compote is a fruit sauce where the fruit is cooked with water, sugar, and seasonings until thickened. Compote works as a sweet sauce for desserts, or to spoon over breakfast items like yogurt, oatmeal and waffles. This strawberry compote has a minimal ingredient list and comes together in just 15 minutes! Here’s what you’ll need:

  • Fresh strawberries: Both fresh strawberries and frozen berries work in a compote. It’s quick to make with either and there’s no thawing required.
  • Granulated sugar: This type of sugar brings out the most intense sweet tart flavor and helps to make a thick, syrupy compote. You can also substitute pure maple syrup or honey as natural sweeteners, and the taste is comparable.
  • Lemon zest: Fresh lemon zest brings a pop to the flavor; the acidity of the lemon is almost like salt in a savory dish. While it’s optional, we highly recommend it!
  • Cornstarch: Using cornstarch makes a thick, glossy body to this sauce. A good cornstarch substitute is arrowroot powder.
  • Vanilla extract and salt: These ingredients around out the flavor.
Strawberries in container.

How to make strawberry compote (basic steps)

Strawberry compote is quick and simple to make: you’ll need about 5 minutes to prep the strawberries and 5 minutes to cook them. Here are the basic steps (or jump to the full recipe):

Step 1: Add the strawberries to a small saucepan with the sugar, lemon zest, and 2 tablespoons of the water. Cook over medium heat, stirring occasionally while it bubbles gently.

Step 2: After 5 to 7 minutes when strawberries start to break down, whisk 2 tablespoons water with 1 tablespoon cornstarch. Pour the mixture into the pan and stir until thickened, 1 minute. Reduce the heat. Mash the strawberries with a potato masher or fork.

Step 3: Remove from the heat and stir in the salt and vanilla. Taste and add additional sweetener, depending on the ripeness of your berries. The compote will thicken as it cools. Serve warm or cooled slightly.

Using a cornstarch slurry

This strawberry compote recipe uses a cornstarch slurry: a mix of cornstarch and water (or another room temperature liquid). If dry cornstarch is added directly to a dish, it clumps up. So, it’s best to add it to sauces and stir fries mixed with a little liquid first.

Cornstarch must be heated to around 203°F for the thickening to occur. It’s called “starch gelatinization,” which is a fancy word for the process where the the particles of cornstarch absorb water. Once you add the cornstarch slurry to the warm sauce, it immediately starts to thicken: the starch gelatinization has been activated!

Strawberry Compote in jar with spoon and strawberries.

Storage info

How long does homemade strawberry compote last? Store it refrigerated for up to 2 weeks. Or, you can freeze it in a freezer safe container for up to 6 months.

Compote becomes very thick when it’s cooled, so make sure to bring to room temperature or warm it on the stovetop before serving. This is especially important if you’re serving with a warm food like pancakes or waffles.

Strawberry Compote in a jar with gold spoon.

Ways to serve strawberry compote

There are so many ways to serve strawberry compote! This fruit sauce is versatile enough to work with desserts or breakfast food items. Here are a few ideas for how to serve fruit compote:

Vanilla Ice CreamVanilla Ice CreamCottage Cheese PancakesCottage Cheese PancakesStrawberry wafflesStrawberry WafflesOatmealOatmeal Flourless chocolate cakeFlourless Chocolate Cake

More strawberry recipes

Got more berries? Here are a few more strawberry recipes to try:

Dietary notes

This strawberry compote recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently asked questions

What’s the difference between strawberry compote and strawberry jam?

Compote is a looser and fresher-tasting fruit sauce compared to jam. It uses less sugar and cooks the strawberries for a shorter time, preserving their shape and some of their natural texture.

Can I use frozen strawberries for compote?

Absolutely! Thaw frozen strawberries completely before using them in the compote. They might release more liquid, so adjust the cooking time slightly to achieve the desired consistency.

What are some other fruits I can use for compote?

The possibilities are endless! Berries like blueberries, raspberries, or blackberries work well. You can also try stone fruits like peaches, plums, or cherries. Try our Blueberry Compote, Peach Compote, Easy Raspberry Compote, or Rhubarb Compote.

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Strawberry Compote

Easy Strawberry Compote

★★★★★

5 from 1 review
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 ½ cups
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Description

This strawberry compote recipe makes a thick, sweet sauce that’s perfect for drizzling over ice cream, waffles, cheesecake and more!

Ingredients

  • 1 pound fresh strawberries
  • ¼ cup granulated sugar
  • ½ teaspoon lemon zest
  • ¼ cup water, divided
  • 1 tablespoon cornstarch
  • 1 pinch kosher salt
  • 1 teaspoon vanilla extract

Instructions

  1. Clean, hull and quarter the strawberries.
  2. Add the strawberries to a small saucepan with the sugar, lemon zest, and 2 tablespoons of the water. Cook over medium heat, stirring occasionally while it bubbles gently.
  3. After about 5 to 7 minutes when strawberries start to break down, whisk 2 tablespoons water with 1 tablespoon cornstarch. Pour the mixture into the pan and stir until thickened, about 1 minute. Reduce the heat. Mash the strawberries to the desired texture with a potato masher or fork.
  4. Remove from the heat and stir in the salt and vanilla. Taste and add additional sugar if desired, depending on the ripeness of your berries. The compote will thicken as it cools. If it’s too thick, add a little water.
  5. Serve warm or cooled slightly. Store in a sealed container refrigerated for up to 2 weeks (or cool and freeze up to 6 months). Warm on the stovetop before serving.
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Sauce
  • Diet: Vegetarian

Keywords: Strawberry compote, strawberry compote recipe

Easy Egg Tacos

You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any…

You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day.

Egg tacos

Looking for a 5-minute breakfast idea, an easy lunch, or a fast and easy dinner? Well, here’s a recipe that’s all three at once. (Audible gasp.) Meet these amazing egg tacos! This is one of our favorite kitchen tricks of all time. We created it as a dare from my sister to create a dinner recipe that can be made in 5 minutes. Sounds impossible, but it works!

Did you know that eggs can taste like taco meat? Yes, somehow the spiced scrambled eggs filling channels the flavor of taco meat. Alex and I have used this trick over and over to get fast dinners on the table, and our kids love it! It works for easy breakfasts or lunch ideas, too. This one’s in our arsenal of recipes every cook should know.

The key ingredients for egg tacos

Wait a minute: egg tacos that taste like they have meat? Yes, this trick is like kitchen magic. These scrambled eggs are perfectly seasoned and they take only 5 minutes to make. Here are the ingredients you need for the filling:

  • Eggs: Buy organic eggs if you can, and local eggs if possible.
  • Chili powder, garlic powder, cumin, and salt: You’ll notice it’s a heavy amount of seasoning: ½ tablespoon each for the chili powder, garlic powder and cumin. But trust us: this is what brings the meaty flavor!
  • Tortillas: Flour tortillas are our preference, but as a gluten free recipe this works with corn tortillas or grain free tortillas.
  • Toppings: We like pico de gallo, red onion, and cilantro, but you can use any toppings you like.
Egg Tacos Ingredients

How to cook the eggs: a few tips!

The key to these egg tacos is the special method for cooking the eggs. Many people over cook scrambled eggs, and break them into too small of pieces. This method makes luscious folds of eggs, so the filling texture holds up in the tacos. Here’s what to know:

  • Cook over medium low heat. Don’t have the heat too high: you’ll want it just above low heat.
  • Scrape with a spatula as the eggs solidify, for 3 to 4 minutes. They’ll start to form together into a meat-like texture.
  • Don’t stir too much! You don’t want tiny bits of eggs, you’ll want it to hold together into a cohesive texture.

Toppings for egg tacos

Once you’ve cooked the eggs (in just 5 minutes!), all you have to do is top the tacos! For this egg tacos recipe, we tried to keep it as simple as possible. But if you have more time, the sky’s the limit! Here’s what we added to these tacos, then a few more ideas to get your wheels turning:

  • Salsa fresca or pico de gallo: We used store-bought to keep it quick, but you can also use homemade.
  • Jarred salsa: Or go traditional with a jar of red salsa or salsa verde.
  • Red onion: Use thinly sliced fresh onion (rinse and drain it a few times to remove the bite, if you like!). Pickled red onion adds a tangy flair.
  • Cilantro: Quickly tear off a few leaves for a great garnish
  • Lettuce: Crunchy romaine lettuce adds another nice texture
  • Sour cream: Use standard or dairy free sour cream.
  • Jalapeno: Add a kick! Try thin sliced fresh or pickled jalapenos.
  • Crema or sauce: Try Cilantro Lime Crema, Cilantro Lime Sauce or Creamy Cilantro Sauce.
Egg tacos recipe

Tip: how to warm tortillas

You absolutely must warm your tortillas for egg tacos: it gives them just the right supple texture. No one likes a tough, cold tortilla! While you’re at it, place them in a tortilla warmer to keep them toasty while you’re eating (here’s the tortilla warmer we use). Here are two ways for how to warm tortillas:

  • Stovetop: Char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm (this also infuses a charred flavor).
  • Oven: Wrap a few tortillas (in packets of no more than 5) in aluminum foil and place on the oven grates to 350°F for 15 to 20 minutes.

Sides to serve with egg tacos

Want to make these egg tacos into a full-blown meal? They work as a fast breakfast, healthy lunch or easy dinner. If we only have 5 minutes, we just whip these up and scarf them down. But if we have a few extra minutes, here are some sides we like to pair:

Black beans recipeEasy Black BeansHomemade refried beansRefried BeansMexican saladMexican Chopped SaladBean dip5 Minute Bean DipHomemade corn tortilla chipsTortilla Chips

More egg recipes

These egg tacos are one of our favorite tricks that we make again and again! Egg recipes are always saving us for quick weeknight meals. Here are some of our other ways to make eggs into a meal:

Dietary notes

This egg tacos recipe is vegetarian and gluten-free.

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Egg tacos

Easy Egg Tacos (5 Minutes!)

★★★★★

5 from 1 review
  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings (4 tacos)
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Description

You won’t believe the flavor in these fast and easy egg tacos! The vegetarian “taco meat” filling works for any meal of the day.

Ingredients

  • 4 eggs
  • ½ tablespoon chili powder
  • ½ tablespoon garlic powder
  • ½ tablespoon cumin
  • ¼ teaspoon kosher salt
  • ½ tablespoon olive oil
  • 4 taco-sized flour tortillas or corn tortillas
  • Pico de gallo or salsa fresca
  • 1 handful thinly sliced red onion
  • Torn cilantro leaves
  • Hot sauce

Instructions

  1. In a medium bowl, whisk together the 4 eggs. Add the chili powder, garlic powder, cumin, and kosher salt, and whisk until combined.
  2. In a skillet, heat the olive oil. Add the eggs and cook over medium low heat, scraping as the eggs solidify, about 3 to 4 minutes total. As you scrape, they’ll start to form together into a meat-like texture. Don’t scrape too much or you’ll make too small of pieces: just enough for that it comes together! 
  3. If time, warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
  4. Top with salsa fresca (drain extra liquid before serving), thin sliced red onions, torn cilantro leaves, and hot sauce.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican Inspired
  • Diet: Vegetarian

Keywords: Egg tacos

20 Mediterranean Diet Breakfast Recipes

Try these Mediterranean diet breakfast recipes, delicious and vibrant ways to start the day inspired by this heart-healthy way to…

A Couple Cooks – Recipes worth repeating.

Try these Mediterranean diet breakfast recipes, delicious and vibrant ways to start the day inspired by this heart-healthy way to eat! Fuel your day with fresh flavors and feel-good ingredients.

Mediterranean diet breakfast recipes

Want to start your day with the Mediterranean diet? We, Sonja and Alex, are married cookbook authors and experts in the Mediterranean style of eating and living. This diet has been called one of the healthiest in the world, focusing on whole food ingredients and lots of fruits and vegetables. Luckily, it’s also an incredibly delicious and satisfying way to eat: we know from experience!

But how to start the day with this philosophy? We’ve researched the best Mediterranean diet recipes to jump start your morning.

What’s the Mediterranean diet?

The Mediterranean diet has been called one of the best diets in the world according to US News and World Report. This way of eating and living derives from the countries that border the Mediterranean Sea, like Italy and Greece. It’s not a strict diet, but more at set of guidelines. Here’s how the Mayo Clinic defines the Mediterranean diet:

  • Daily consumption of vegetables, fruits, whole grains and healthy fats (like olive oil)
  • Weekly consumption of fish, poultry, legumes (beans & lentils), and eggs
  • Moderate portions of dairy products
  • Limited intake of red meat and added sugar

Mayo Clinic stresses that the Mediterranean diet is plant-based, not meat based. Why eat this way? According to a study by The American Journal of Medicine, “the Mediterranean diet is arguably the best-studied and most evidence-based diet to prevent not only cardiovascular disease, but also other chronic diseases, as it has become the standard for healthy eating.”

What does a Mediterranean diet breakfast look like?

When it comes to a Mediterranean diet breakfast, this way to eat focuses on whole grains, fruits and vegetables, and nuts and seeds. It’s a stark contrast to the typical dairy, eggs, meat, and sugar found in an American-style breakfast. Per the Cleveland Clinic, here is what breakfast foods for the Mediterranean diet should look like:

  • Whole grains like oats, quinoa, barley, and so forth. Prioritize whole wheat or whole grain bread.
  • Fruits and vegetables
  • Nuts and seeds
  • Yogurt in moderation
  • Milk and natural or light cheeses in moderation, like cottage cheese, ricotta (per the Cleveland Clinic and Mayo Clinic)
  • Eggs in moderation (1 egg per day)
  • Olive oil (instead of butter)

You’ll notice there is no mention of bacon or sausage here, which can be common in American breakfasts. Eggs and dairy should be eaten at a minimum: make sure to balance them with what you eat in the rest of the day!

It’s all about the lifestyle.

The Mediterranean diet is all about the lifestyle. This eating philosophy originated based on the longevity of people in the Mediterranean, and researchers observed more than just eating habits. So, simply eating Mediterranean diet breakfast recipes is not all there is to it! Here’s what’s important in addition to food:

  • Stay active and exercise regularly.
  • Avoid smoking.
  • Reduce the amount of stress in your lifestyle.
  • Actively participate in community: be invested and engaged in the people around you.

For example, you may want to eat meals with people in your community. Or, share this list of Mediterranean diet recipes with others so you can each cook them in your separate homes. And now, let’s get to the recipes!

20 Mediterranean diet breakfast recipes

Breakfast Quinoa Bowl

This Breakfast Quinoa Bowl aligns with the Mediterranean diet's emphasis on whole grains, fresh fruit, and nuts as a cornerstone! It's an alternative to oatmeal that's just as satisfying. Load it up with toppings like fresh berries, pumpkin seeds, and nut butter.

Banana Baked Oatmeal

Baked oatmeal is wholesome and filling, made with Mediterranean diet featured ingredients like oats and bananas. It's vegan so has no eggs or dairy, helpful for this lifestyle. Topped with a little nut butter and banana slices, it’s a wholesome treat.

Healthy Breakfast Sandwich

This Healthy Breakfast Sandwich is an easy way to load up mornings without basing them around sugar. The spinach feta filling is full of hearty flavor, made with only one egg, and it’s topped off with mashed avocado for more healthy fats. 

Banana Oatmeal Pancakes

These healthy banana oatmeal pancakes are flourless and made in a blender for quick and easy breakfasts! Enjoy fluffy, satisfying pancakes packed with wholesome oats and natural sweetness. (Use the olive oil option in the recipe.)

Smoked Salmon Toast

Salmon toast is a simple toast of whole grain bread loaded with fluffy whipped ricotta, smoked salmon, capers and fresh dill. Each bite is a burst of smoky, creamy, rich, briny, salty and fresh! 

Easy Smoothie Bowl

This quick and easy smoothie bowl is a great Mediterranean diet breakfast idea! Instead of sipping the fruity puree through a straw, try it in a bowl loaded up with toppings. It’s a satisfying blend of textures and flavors that makes a healthy way to start the day!

Banana Blender Muffins

These muffins have a secret: they're made of 100% oats and no flour! Throw bananas, oats and a few other ingredients into a blender and blend them up. Then bake and you'll be amazed at the fluffy texture when they come out of the oven. Top with almond butter and they're a filling way to start the day.

Easy Tofu Scramble

This tofu scramble tastes extraordinarily similar to the flavor and texture of scrambled eggs: and it’s so hearty and satisfying! It’s hard to find healthy egg-free breakfast ideas, and this one is delicious and takes only 10 minutes to make!

Peanut Butter Oatmeal

This peanut butter oatmeal is an ideal healthy and easy Mediterranean breakfast recipe, featuring whole grains and nuts. Top it with fresh fruit and it's a hearty way to start the day.

Vegan Breakfast Sandwich

This breakfast sandwich is a savory breakfast that takes just minutes to whip up! The chickpea pancake filling has a similar flavor and texture to scrambled eggs. Pile it high on a toasted sourdough muffin with tomato and avocado and it’s satisfying and totally plant based!

Cottage Cheese Toast

Need a Mediterranean diet breakfast in 5 minutes? Try cottage cheese on toast! This simple way to make a tasty meal is not rocket science, but it’s incredibly satisfying every time. Spread this high-protein cheese onto a piece of toast and add savory toppings.

Savory Oatmeal

This savory breakfast idea will surprise you. It makes a pot of chewy toasted oats that are irresistibly tasty, topped with a fried egg and garlicky sautéed kale. Eating a veggie-filled healthy breakfast just got easier!

Crustless Quiche with Spinach

The Mediterranean diet breakfast encourages minimal eggs and dairy, but this concept uses less then 1 egg per serving and diet-approved cottage cheese! It’s deliciously savory and hearty and simple to whip up, packed with veggies like spinach and red peppers.

Easy Blueberry Oatmeal

This pot of oats has an irresistible sweet berry flavor that’s nuanced with cinnamon, allspice and a hint of vanilla. Even better is the color: the brilliant-purple hue makes it that much more fun to eat your breakfast. 

Greek Yogurt Parfaits

Looking for an easy Mediterranean breakfast recipe? Layer Greek yogurt, berries and homemade granola in a glass, and looks loads fancier than it actually is. This parfait is ideal for a quick make-ahead breakfast: just layer it right before serving!

Pecan Energy Bar Recipe

Don't have time in the morning to make Mediterranean diet breakfasts? Meal prep a batch of pecan energy bars! The sweet flavor is reminiscent of pecan pie, and they’re full of superfoods like pecans and chia seeds.

Overnight Oats

Leave rolled oats in the fridge overnight with milk, and it magically makes them into a sort of porridge. Eat them cold topped with berries or nut butter and they're a hearty way to start the day! 

Homemade Acai Bowl

Acai bowls are smoothies made with the Brazilian acai berry, and have become very popular here in the US lately! This tasty Mediterranean diet breakfast relies on fruit and nuts to make a nutrient dense way to start the day.

Avocado Toast

It may be simple, but avocado toast is the perfect Mediterranean diet breakfast recipe! Smash a ripe avocado onto whole grain toast and call it a meal. Top it with an egg for added protein (this diet recommends 1 egg per day).

Sweet Potato Hash Browns

Last up in our Mediterranean diet breakfast recipes: sweet potato hash browns! They're simple to whip up with shredded sweet potatoes, olive oil, a little cornstarch to keep them crispy, and salt and pepper. Add an egg or a tofu scramble and breakfast is served!

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Mediterranean diet breakfast recipes

Mediterranean Diet Breakfast Recipes

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 servings
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Description

This breakfast quinoa bowl is a hearty and healthy Mediterranean diet breakfast recipe! Load up this whole grain with tasty toppings.

Ingredients

For the quinoa

  • 2 cups cooked quinoa (not dry!) 
  • ½ cup milk of choice (dairy or oat milk for vegan)
  • 1 teaspoon ground cinnamon
  • 2 tablespoons maple syrup
  • ⅛ teaspoon kosher salt

For the toppings

  • Fresh berries (we used blueberries and raspberries)
  • Sliced almonds
  • Coconut flakes
  • Roasted salted pepitas (pumpkin seeds)
  • Nut butter

Instructions

  1. Cook the quinoa in advance, following the instructions in How to Cook Quinoa. Refrigerate until serving or proceed to Step 2.
  2. Place the quinoa, milk, cinnamon, maple syrup and kosher salt in a saucepan. Heat for 3 to 4 minutes over medium heat until warmed though, stirring occasionally.
  3. Transfer to 2 bowls. Top each serving with berries, sliced almonds, coconut flakes, pepitas, and a drizzle of nut butter. Serve immediately. Leftover breakfast quinoa stores for 4 to 5 days refrigerated; warm gently before serving.

Notes

Note that the prep time assumes pre-cooked quinoa.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mediterranean Diet
  • Diet: Vegetarian

Keywords: Mediterranean diet, Mediterranean diet breakfast

A Couple Cooks - Recipes worth repeating.

3 Ingredient Banana Pancakes

It sounds too good to be true, but these 3 ingredient banana pancakes are fluffy, delicious, and ready in 10…

A Couple Cooks – Recipes worth repeating.

It sounds too good to be true, but these 3 ingredient banana pancakes are fluffy, delicious, and ready in 10 minutes. They’re perfect for busy mornings or snacks!

3 ingredient banana pancakes

Now I didn’t invent this concept, but it’s a trick that’s worth knowing and a great use for a lone banana ripening on the counter: 3 ingredient banana pancakes! Of course like most internet “hacks,” it sounds too good to be true. But take it from this real human who has made countless batches. These nutrient-rich pancakes really do come out sweet, fluffy, and delicious!

I’ve even whipped them up in a pinch with my toddler on my hip and let me tell you: these really work. Slather them with nut butter and they’re perfect for a quick breakfast or tasty afternoon snack! It goes with saying they’re great for kids too—we’re amazed at the speed our two kiddos can demolish them.

Jump to the recipe—now.

Why to make 3 ingredient banana pancakes

Who invented 3 ingredient banana pancakes? This trick has been making its rounds on the internet since 2017, when model Karlie Kloss shared this recipe on her YouTube channel with bananas, eggs, and oats. Like any good trend, it’s been made and remade thousands of times with different ingredients.

This version of 3 ingredient banana pancakes uses a ripe banana, eggs, and all purpose or whole wheat flour. We tried these years ago, but they had an odd texture and didn’t come out right. So we’ve finally perfected the correct ingredients and ratios! Like the original pancakes you can also use oats in banana pancakes, but for the best pancake texture we prefer blending the oats like in these Banana Oatmeal Pancakes.

These pancakes are nutrient-dense, made mostly bananas and eggs with a small amount of flour. They come together in 10 minutes and they fry up into a fluffy, satisfying texture that feels like more than the handful of ingredients.

These have become a lifesaver in our household: we make them for our two kiddos on the regular and they gobble them up. They’re great warm or saved as leftovers: you can eat them cold, room temp, or reheat them.

3 ingredient banana pancakes with syrup

A few notes for cooking them

These 3 ingredient banana pancakes come together very quickly with just one bowl, a fork, and a griddle! I’ve made them holding my toddler when she wanted a snack, and they were easy enough to do with one hand (though I wouldn’t recommend that on the regular!). Here are a few tips for cooking the pancakes:

  • Use a very ripe banana. The ripeness of the banana is what brings that signature fruity perfume to this recipe. It also makes the best texture. Avoid using a banana that is underripe or just ripe.
  • Add a pinch of salt to bring out the flavors. This is not required, but it does bring out the flavors nicely. We typically don’t include salt in an ingredient count, since most cooks have have it on hand.
  • Use butter or coconut oil for cooking. Again it’s not technically in the ingredient list, but you’ll need a cooking oil to fry the pancakes.
  • Check for browning. These pancakes have a slightly different texture from your typical pancake, and they brown slightly differently. To check for doneness, simply slide a spatula under the bottom and check for browning. Flip once they are golden brown; be careful not to overcook!

Substitutions for 3 ingredient banana pancakes

These 3 ingredient banana pancakes work best with all-purpose flour or whole wheat flour. You can also make them gluten-free: we’d suggest using gluten-free 1-to-1 flour. Oat flour could also work well here.

Avoid substituting almond flour, since it makes such a delicate texture for pancakes. Try these Almond Flour Pancakes if you’re looking for a pancake recipe formulated for almond flour.

3 ingredient banana pancakes

Ways to serve them

Make these pancakes for breakfast for quick morning meals, or we love them as a snacks topped with peanut butter or almond butter. They are perfect for kids or adults, and taste great at any temperature.

If you want to step them up, you can add any sort of pancake topping! Here are a few ideas:

Leftover and storage info

Leftover pancakes last up to 3 days refrigerated and taste good cold, at room temperature, or gently reheated on the stovetop in a dry skillet.

3 ingredient banana pancakes with bananas silverware and napkins

A few more ripe banana recipes we love

When you’ve got ripe bananas, try one of these fun ideas for how to use them:

Dietary notes

These 3 ingredient banana pancakes are vegetarian and dairy-free. For vegan, go to Vegan Banana Pancakes. For gluten-free, go to Banana Oatmeal Pancakes.

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3 ingredient banana pancakes

3 Ingredient Banana Pancakes

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4
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Description

It sounds too good to be true, but these 3 ingredient banana pancakes are fluffy, delicious, and ready in 10 minutes. Perfect for busy mornings or snacks!

Ingredients

  • 1 very ripe banana (don’t compromise on this!)
  • 2 eggs (no substitutions)
  • ⅓ cup all purpose or whole wheat flour*

Instructions

  1. In a medium bowl, mash the banana with fork. Stir in the eggs and all purpose flour and mix to combine using a fork. If desired, add 1 pinch kosher salt to enhance the flavors.
  2. Heat a griddle or skillet to medium heat and lightly grease it with a bit of butter or oil. Add the batter onto the skillet in ¼ cup scoops. Cook for a minute or two until the bottoms are golden brown (check with a spatula early and often; the timing varies on your griddle and the exact heat level). Be careful not to overcook. Flip and cook another 30 seconds until cooked through.
  3. Remove to a plate and serve warm, topped with maple syrup and banana slices, if desired. Store leftovers refrigerated for up to 3 days. 

Notes

*You can substitute gluten free flour for the all-purpose flour. Almond flour works better in Almond Flour Pancakes because it makes a more fragile batter.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian

Keywords: 3 Ingredient Banana Pancakes

A Couple Cooks - Recipes worth repeating.

Banana Oatmeal Pancakes

These healthy banana oatmeal pancakes are flourless and made in a blender for quick and easy breakfasts! Enjoy fluffy, satisfying…

These healthy banana oatmeal pancakes are flourless and made in a blender for quick and easy breakfasts! Enjoy fluffy, satisfying pancakes packed with wholesome oats and natural sweetness.

Banana oatmeal pancakes

Want a deliciously healthy breakfast idea that sticks with you all morning? Enter banana oatmeal pancakes! These tasty flapjacks blend up in minutes for a quick and satisfying breakfast. And get this: they’re flourless, made with the magic of Old Fashioned oats and a blender! They are so satisfying, no one will know they’re not “normal” pancakes. Every time we make them, we literally cannot stop eating them (our kids make them disappear in seconds). They’re basically like eating oatmeal and a banana, in pancake form!

Why make these banana oatmeal pancakes?

This banana oatmeal pancakes recipe is a combination between our fan favorite healthy banana muffins recipe and our oatmeal pancakes. Many pancake recipes made with all purpose flour leave us with a sugar crash and hungry an hour later. But these banana oatmeal pancakes are hearty, wholesome and one of our favorite ways to start the morning! What’s great about them?

  • They’re made mainly of oats: no flour. This makes them 100% whole grain and naturally gluten free pancakes. You’ll find they stick with you: they’re filling and make your stomach feel full, not ready for a sugar crash! It’s basically like eating a bowl of oatmeal.
  • They’re so easy to make! All you need is a blender and these pancakes come together in a breeze.
  • They’ve got amazing flavor. Take one bite, and you’ll be a believer. We promise!
Stack of Banana Oatmeal Pancakes

They’re easy to make: in a blender!

How to make pancakes easy? Simply whiz up everything in a blender and you’re ready to go! For some reason, using a blender seems easier than whisking everything together: maybe because there’s a little less mess? Then cook them up the same as a standard pancake.

The batter for these banana oatmeal pancakes is a slightly more delicate than a standard pancake since these oatmeal blender pancakes have no gluten. But they don’t require a lot of extra babying! It should feel essentially the same as a normal pancake when they’re on the griddle.

Variations on these banana oatmeal pancakes

Here are a few variations on these banana oatmeal pancakes:

  • Dairy free: Use almond milk instead of standard milk, and neutral oil instead of butter. Try vegan yogurt for the yogurt, or you can just add the same amount of non-dairy milk.
  • Vegan / plant based: Honestly, we’d recommend our Vegan Pancakes instead. But you can try using flax eggs in place of the egg! To learn more, go to How to make a flax egg.
Ingredients for banana oatmeal pancakes

How to step up these banana oatmeal pancakes

We love serving these banana oatmeal pancakes with just a drizzle of maple syrup! Of course it’s essential to be light-handed on toppings for a healthy pancake recipe, or it kind of negates the purpose of being healthier in the first place, right? Here are a few fun ways to dress up your gluten free banana oatmeal pancakes, with a healthy spin:

Love banana flavor? Our Healthy Banana Muffins or Healthy Banana Bread use the same method! Or browse our favorite banana recipes.

Banana Oatmeal Pancakes

More great pancakes recipes

Want more pancakes recipes? We’ve got ’em! Try our original oatmeal pancakes and more:

This banana oatmeal pancakes recipe is…

Vegetarian, gluten free, and dairy free. For vegan and plant-based, substitute a flax egg for the eggs or go to Vegan Banana Pancakes.

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Banana oatmeal pancakes

Banana Oatmeal Pancakes (Flourless!)

★★★★★

4.9 from 7 reviews
  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 9 large or 12 small pancakes
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Description

These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin. NOTE: Recipe updated 5/26/2021 to address reader comments. 

Ingredients

  • 2 cups Old Fashioned rolled oats
  • ¼ cup plain or vanilla yogurt (Greek or whole milk work)
  • 2 large eggs
  • ½ cup milk of choice
  • 2 tablespoons salted butter, melted (or grapeseed or olive oil)
  • 2 tablespoons brown sugar (or maple syrup)
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup mashed very ripe bananas (about 2 medium)

Instructions

  1. Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms. 
  2. Mash the bananas, then stir them into the blender with a spatula. 
  3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the batter until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side. 
  4. Add another tablespoon or two of milk to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
  • Category: Brunch
  • Method: Stovetop
  • Cuisine: American

Keywords: Banana Oatmeal Pancakes

Perfect Strawberry Smoothie

This recipe unlocks the secret to the perfect strawberry smoothie! It’s deliciously thick, perfectly sweet, and bursting with fresh flavor.…

A Couple Cooks – Recipes worth repeating.

This recipe unlocks the secret to the perfect strawberry smoothie! It’s deliciously thick, perfectly sweet, and bursting with fresh flavor.

Strawberry Smoothie Recipe

It’s more difficult than you think to make a perfect smoothie without a recipe. Our strawberry smoothie recipe uses just 5 ingredients to make the creamiest texture and a pure, sweet berry flavor. Make it, memorize it, and make a perfect healthy smoothie on repeat!

Jump to the recipe—now.

Why this recipe is the perfect strawberry smoothie

It’s my job to make the best smoothie recipes on the internet. I’ve created over 65 smoothie recipes focusing on natural fruits and vegetables and healthy proteins like yogurt, while avoiding sugary juices. Along with my co-author Alex, we’ve made green smoothies, vegetable smoothies, fruit smoothies and energy smoothies.

But when it comes to picking favorites, it all comes back to this strawberry smoothie recipe for both of us! Here’s why it’s perfect, to us:

  • Light and creamy texture. It’s easy for smoothies to turn out too icy or thick. This one is light and creamy, with just the right icy and airy texture.
  • Subtly sweet, fruity flavor. Often smoothies are too bitter or overly sweet. This strawberry smoothie is lightly sweet, with just the right berry essence.
Best strawberry smoothie

Ingredients for this strawberry smoothie

Here’s what you’ll need to make this strawberry smoothie! Strawberries have a lot of nutritional punch for very few calories (per Cleveland Clinic), making them one of our favorite ingredients to incorporate in smoothies. We were careful to choose healthy ingredients for this smoothie: no overly sugary juices or syrups. Here’s what we selected:

  • Frozen strawberries: It’s easy to find and store frozen berries, and they add a great icy texture to this smoothie. If you prefer using fresh berries, use a frozen banana instead of one at room temperature.
  • Fresh banana: Many smoothie recipes call for frozen bananas, but we don’t often have them on hand or have the time to wait for freezing. So we customized this recipe to use a fresh banana!
  • Greek yogurt: Greek yogurt gives this recipe a protein boost and helpful probiotics. (If you love yogurt, you could add a touch more.) It also makes for a perfect creamy texture.
  • Ice: Here’s the most important part — ice is essential to a perfect strawberry smoothie! It makes just the right frothy texture. We’ve tried it without and it really makes a difference. Do not omit it!
  • Milk: You need just the right amount of liquid in a smoothie to get it to blend. Not enough and the blender gets stuck (the worst!), and too much it tastes milky. You can also use non-dairy milk.
  • Maple syrup: Adding a hint of maple brings out the sweetness in the berries. If you eat a low sugar diet you could omit, but it doesn’t quite taste sweet enough with no sweetener.
Strawberry smoothie

Add-ins and options

Of course, you can mix in whatever you’d like to customize your healthy strawberry smoothie! But if you want it to be perfect, you’ve got to use flavors that work. Here are some ideas:

  • Almond butter. Almond goes well with strawberry. Use about 1 tablespoon, 2 for a stronger almond flavor (it will also dull the color a bit).
  • Vanilla. Use ¼ to ½ teaspoon vanilla to heighten the flavors.
  • Mint or basil. Add a few fresh mint or basil leaves for an herbaceous spin.
  • Cocoa powder. Craving chocolate? Go to Chocolate Strawberry Smoothie.

Things not to add? Handfuls of spinach leaves! They turn this smoothie into an unappealing shade of brown. If you want a green smoothie, go to our Green Smoothie.

Strawberry smoothie variations

Strawberry smoothie variations

Craving a flavor twist? Don’t stop at strawberries! This versatile smoothie base can be transformed into a tropical paradise with a handful of mango or pineapple. Mix in blueberries for a tart and tangy upgrade, or add even more banana for extra sweetness. We’ve created separate recipes for each variation:

For a strawberry recipe without banana, try this one from smoothie expert The Blender Girl.

Ways to make it plant based

You can make this strawberry smoothie plant-based or vegan by doing the following:

  • Make our strawberry banana smoothie. Try our Strawberry Banana Smoothie: it’s vegan and uses only 2 ingredients!
  • Omit the yogurt and use non-dairy milk for the milk. We like using oat milk or almond milk. Oat milk is usually a little sweeter and creamier, so it’s our default for smoothies. You could also try coconut milk, which adds a nice coconut essence, or soy milk. To compensate for the yogurt, add a splash more milk as necessary to get it to blend.
Strawberry smoothies in two cups with straws and strawberry garnish

Storing leftovers

Smoothies are best eaten immediately. But this strawberry smoothie actually lasts 1 to 2 days refrigerated, stored in a sealed container or a mason jar with the lid on. It may separate, which is perfectly natural. Just shake it up and you’re good to go!

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Strawberry smoothie

Perfect Strawberry Smoothie

★★★★★

4.9 from 27 reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2 small smoothies
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Description

This 2-minute recipe unlocks the secret to the perfect strawberry smoothie! It’s deliciously thick, perfectly sweet, and bursting with fresh flavor.

Ingredients

  • 2 cups frozen strawberries
  • 1 banana (room temperature)
  • ¼ cup Greek yogurt*
  • 1 cup milk (or almond milk or oat milk)
  • 1 ½ tablespoons maple syrup, honey, or agave syrup
  • ½ cup ice
  • Optional add-ins: 1 tablespoon almond butter, ¼ teaspoon vanilla, fresh mint leaves or basil leaves

Instructions

  1. Place all ingredients in a blender, breaking the banana into pieces. Blend until creamy and frothy, stopping and scraping down the sides as necessary. Serve immediately or store in a covered jar in the refrigerator for 2 days.

Notes

*For vegan, make a Strawberry Banana Smoothie! Blend 2 cups frozen strawberries, 2 bananas (room temperature), ½ cup water and 8 ice cubes. Or, omit the Greek yogurt and add additional oat milk to get the smoothie to blend. 

  • Category: Drink
  • Method: Blended
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Strawberry Smoothie, Strawberry Banana Smoothie

This strawberry smoothie recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, see the recipe for variations.

A few favorite smoothies

We’ve got lots more where this came from! Here more smoothie recipes to try:

A Couple Cooks - Recipes worth repeating.

12 Healthy Pancakes Recipes

Here are all our favorite healthy pancake recipes packed with protein, fiber, and wholesome ingredients, to satisfy your cravings without…

A Couple Cooks – Recipes worth repeating.

Here are all our favorite healthy pancake recipes packed with protein, fiber, and wholesome ingredients, to satisfy your cravings without compromise!

Healthy pancake recipes

Need a healthy pancakes recipe? There are many different options, depending on what you’re looking for! There’s no one definition of a healthy pancake: some people may look at overall calories per pancake, others may prefer those that are loaded with nutrient-dense ingredients or conform to a certain diet. So this list contains lots of different options! Try recipes like Oatmeal Pancakes made with 100% oats (no flour), or high-protein Cottage Cheese. Opt for vegan pancakes, or those loaded with banana or applesauce. Ready to get started?

And now…our top healthy pancake recipes to try!

Banana Oatmeal Pancakes

At the top of our list of healthy pancakes is these banana oatmeal pancakes! They're flourless and made in a blender for quick and easy breakfasts! Enjoy fluffy, satisfying pancakes packed with wholesome oats and natural sweetness.

Cottage Cheese Pancakes

Cottage cheese in pancakes? This protein-packed pancake uses half the flour as a regular pancake recipe, relying on eggs and cottage cheese instead. It’s tender, fluffy, and vanilla-scented: in fact, it tastes like French toast! This is our go-to pancake recipe. Each pancake has 7 grams of protein and 111 calories.

Whole Wheat Pancakes

We love a good pancake recipe for lazy weekend breakfasts. Here’s what’s become our go-to healthy recipe: whole wheat pancakes! Using whole wheat flour adds a nutty complexity in flavor that makes these flapjacks absolutely irresistible. It also makes them a bit heartier so they keep you satisfied through the morning. Bookmark this recipe because it will become a favorite (we promise!).

Sweet Potato Pancakes

These sweet potato pancakes are so fluffy, moist and cinnamon-scented, they immediately moved to the top of our favorite healthy pancakes list. They're the most delicious, fluffy breakfast treat: incredibly moist and packed with cozy flavors. Get ready to fall in love with this easy and satisfying breakfast idea!

Healthy Oatmeal Pancakes

Looking for a healthy pancake recipes that's outrageously delicious? Meet these incredible Oatmeal Pancakes! They’re fluffy, they’re made with 100% oats (no flour!), and easy to whip up in a blender. Even better: they taste like vanilla cake! These healthy pancakes are gluten-free and full of fiber and protein. Breakfast just got better!

Go-To Vegan Pancakes

Does your definition of healthy mean plant-based? Then try these vegan pancakes! The flavor is rich and buttery, but there are no eggs or dairy at all. There’s a secret ingredient that makes them extra savory irresistible (peanut butter!). Though they’re vegan, this recipe will please literally anyone, no matter their diet!

Fluffy Almond Flour Pancakes

Here’s a healthy pancakes recipe that's ideal for gluten-free diets: Almond Flour Pancakes! They’re fluffy and vanilla scented, so tasty that no one would guess there’s none of the standard all purpose flour. In fact, we might just switch to these as our everyday pancake! These have the most calories of all the recipes in the list, but you're getting all the benefits of ground almonds.

Greek Yogurt Pancakes

This Greek yogurt pancakes recipe has become our new favorite! Greek yogurt makes pancakes tender, moist and fluffy, with a subtle tang. Really, they’re the best pancakes you can make. And if you’re like us, you might already have all of the ingredients in your pantry or fridge! Even better: add Greek yogurt flavored with a bit of maple syrup as a topping.

Vegan Banana Pancakes

Try these Vegan Banana Pancakes! These babies are fast, easy and so delicious: and leftovers make for great snacks, slathered in nut butter with a hint of maple syrup. This healthy pancake recipe is so easy to make using simple ingredients: no need for any egg substitutes! We tried them out on family and they couldn’t stop raving.

Lemon Ricotta Pancakes

Need a show-stopping healthy pancakes recipe? Look no further than these Lemon Ricotta Pancakes! They're impossibly fluffy and light, with a pop citrus flavor on the finish. Even better: they're packed with protein: a whopping 9.6 grams per pancake! They might sound fancy, but they're so easy to whip up and perfect for impressing friends and family at a lazy breakfast or brunch.

Apple Cinnamon Pancakes

Here’s a recipe for cozy mornings that’s got a secret…it’s a healthy pancakes idea, too. Meet these Apple Cinnamon Pancakes! They’re fluffy, cinnamon-spiced, and guess what? They’re made of 100% oats, no flour! Using oats lends a warm, homey flavor and makes them more filling and nutrient-dense than the traditional pancake.

Cozy Applesauce Pancakes

Last up in our healthy pancakes recipes...Applesauce Pancakes! This fruit puree makes the ideal soft and moist texture for flapjacks, and adds a boost of fruit. These pancakes are perfectly fluffy and spiced with cinnamon. They’re perfect for a cozy breakfast…and easy enough for anyone (even kids!). Top them with a little more applesauce and a hint of maple syrup.

Topping ideas for healthy pancakes

Another thing to think about when it comes to pancakes? The topping! Make sure not to load on caloric or sugary toppings. The best toppings here?

More healthy breakfast recipes

Need more ideas for healthy breakfasts? Seems like we’re always in need of more. Here are some of our top ideas:

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Healthy pancakes

Healthy Oatmeal Pancakes (& More Ideas!)

★★★★★

5 from 3 reviews
  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: About 9 large or 12 small pancakes
Print Recipe

Description

These deliciously easy banana oatmeal pancakes are made in a blender using oats and bananas: no flour! They’re delicious with a healthy spin. 

Ingredients

  • 2 cups Old Fashioned rolled oats
  • ¼ cup plain or vanilla yogurt (Greek or whole milk work)
  • 2 large eggs
  • ½ cup milk of choice
  • 2 tablespoons salted butter, melted (or neutral oil)
  • 2 tablespoons brown sugar (or maple syrup)
  • 1 tablespoon vanilla extract
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • ¾ cup mashed very ripe bananas (about 2 medium)

Instructions

  1. Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms. 
  2. Mash the bananas, then stir them into the blender with a spatula. 
  3. Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the batter until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side. 
  4. Add another tablespoon or two of milk to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Healthy pancakes, healthy pancake recipes

A Couple Cooks - Recipes worth repeating.