Easy Smoothie Bowl

Here’s how to make a smoothie bowl! These tips and tricks make it easy to whip up this tasty breakfast…

A Couple Cooks – Recipes worth repeating.

Here’s how to make a smoothie bowl! These tips and tricks make it easy to whip up this tasty breakfast or snack homemade.

Smoothie Bowl

Need breakfast or snack inspiration? Try a quick and easy Smoothie Bowl! Instead of sipping the fruity puree through a straw, grab a spoon and eat it in a bowl loaded up with toppings. It’s a satisfying blend of textures and flavors that honestly tastes more like dessert than a healthy way to start the day! Here are a few tips to making a killer smoothie bowl: how to avoid melting too fast, how to pack it with protein, and the best toppings to use.

How to make a smoothie bowl (base recipe)

Making a smoothie bowl is simple, but you’ll a few tricks. The smoothie bowl concept is modeled after an Acai Bowl, a Brazilian dish that’s a frozen puree of acai berries topped with fruit, granola, coconut and nut butter. It was invented in the 1980’s in Brazil and spread to the US in the 2000’s. Now, smoothie bowls hold a place in popular culture: made with any type of frozen fruit. Here’s what to know about how to make a smoothie bowl:

  • Freeze the bowl first. This quick tip helps to avoid the smoothie melting too fast.
  • Prep the toppings while the bowl freezes. You’ll want them all ready to go before you blend it up.
  • Memorize the base recipe. The base recipe for a smoothie bowl is thicker than a normal smoothie. Use 1 ½ cups frozen fruit, 1 banana, ½ cup Greek yogurt and ½ cup orange juice, plus any more to get it to blend. (For vegan, omit the Greek yogurt and add enough orange juice until the puree is able to blend.)
Smoothie Bowl

Smoothie bowl flavors

You can vary a smoothie bowl in so many different ways using different frozen fruit! Shown in these photos is the mixed berry smoothie, using frozen mixed berries (the package with strawberries, blueberries, raspberries and blackberries). But there are infinite variations on the base recipe. Here are some ideas for varying the 1 ½ cups frozen fruit:

  • Strawberry using frozen strawberries, or a combination of strawberry blueberry, strawberry mango, strawberry peach or strawberry pineapple.
  • Blueberries using frozen blueberries, or blueberry peach or blueberry pineapple.
  • Mango using frozen mangos, or mango peach, mango pineapple, or mango blueberry.
  • Peach using frozen peaches, or peach pineapple or peach raspberry.
  • Pineapple using frozen pineapple.
  • Green smoothie bowl using frozen mango or pineapple as the fruit, along with 2 cups spinach or baby kale.
Smoothie Bowl

Packing the bowl with protein

This smoothie bowl has a dose of protein from the Greek yogurt: and you can add more if desired! Protein is important for keeping you full and satiated, especially important if you’re eating this smoothie bowl as a meal. Here are a few ways to add protein to a smoothie bowl, including plant-based options:

  • Greek yogurt adds a creamy texture and flavor, along with 12 grams protein in a ½ cup serving.
  • Protein powder adds a a major boost of staying power (we like this protein powder that has 24 grams protein per scoop).
  • Chia seeds are a great way to add plant-based protein, with 2 grams protein per tablespoon.
  • Nut butter in the topping also adds a nice boost of plant-based protein, adding 3.4 grams protein per tablespoon of almond butter.

Smoothie bowl toppings

What are the best smoothie bowl toppings? A mix of fruity, crunchy and drizzled items makes the ideal topping blend. The key element that ties everything together is nut butter, in our opinion. The way it slightly solidifies in the smoothie reminds us of hot fudge in a sundae! Here are our ideal toppings:

How to make a smoothie bowl

Vegan variation

Our standard smoothie bowl recipe has Greek yogurt because of the creamy texture it lends and protein it adds, which helps to keep you full longer. Want a vegan smoothie bowl? Simply omit the Greek yogurt and add more orange juice until the smoothie blends. You also may want to add another protein source like protein powder or chia seeds to make the bowl more filling.

More smoothie recipes

You can even make a smoothie bowl with an existing smoothie recipe! Important tip: reduce the liquids slightly so that the texture of the smoothie is a bit thicker. Here are a few of our favorite smoothies:

This smoothie bowl recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, see the notes in the recipe below.

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Smoothie Bowl

Easy Smoothie Bowl


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 1 smoothie bowl

Description

Here’s how to make a smoothie bowl! These tips and tricks make it easy to whip up this tasty breakfast or snack homemade.


Ingredients

  • 1 ½ cups frozen mixed berries (or any frozen fruit)
  • 1 banana (room temperature)
  • ½ cup Greek yogurt*
  • ½ cup orange juice, plus more as needed
  • Optional: 1 scoop protein powder or 1 tablespoon chia seeds
  • Toppings: fresh berries, sliced bananas or other fruit, granola or nuts, coconut, almond butter, honey or maple syrup

Instructions

  1. Place the bowl for the smoothie in the freezer, then prepare the toppings (this helps to slow the melting process).
  2. Place the frozen fruit, banana, Greek yogurt and orange juice in a blender. Blend until thick and smooth, adding a splash more orange juice as necessary.
  3. Pour into the bowl and quickly top with the toppings. Enjoy immediately.

Notes

*For vegan, omit the Greek yogurt and add more orange juice until the smoothie blends. Consider adding the optional protein powder or chia seeds.

  • Category: Breakfast
  • Method: Blender
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Smoothie bowl

A Couple Cooks - Recipes worth repeating.

Ricotta Toast

Ricotta toast makes a deliciously easy breakfast or lunch! Slather on ricotta, then top with sweet or savory toppings. Here’s…

A Couple Cooks – Recipes worth repeating.

Ricotta toast makes a deliciously easy breakfast or lunch! Slather on ricotta, then top with sweet or savory toppings.

Ricotta Toast

Here’s a genius simple idea that tastes far greater than the sum of its parts: Ricotta Toast! Spread ricotta cheese on toast, then load it up with sweet or savory toppings. Go basic with juicy ripe tomatoes and a drizzle of olive oil, or hearty with tender smoked salmon, capers and fresh dill. Or go sweet with fruit, a drizzle of honey and cinnamon. Anything goes here! It’s a simple meal that feels luxuriously elegant, and we’re making them on repeat over there.

What you need for ricotta toast

Ricotta toast is ricotta cheese that’s spread on toast, then topped with savory or sweet toppings. It got loads of exposure after going viral on TikTok, but it’s a basic idea that’s been around for years. Use either plain seasoned ricotta or whipped ricotta as the base, then top it with the creative toppings of your choice. Here are the required ingredients:

  • Bread: It’s best with artisan-style crusty bread, but you can use any store-bought loaf
  • Ricotta: This healthy cheese is packed with protein and makes the ideal smooth base. It’s great right out of the container, but you’ll want to season with salt and pepper since its flavor is rather bland. Or, you can make Whipped Ricotta: an airy, fluffier version that tastes transcendental.
  • Toppings: The great thing about ricotta toast? It works sweet or savory. Add the veggies, protein or fruits of your choice. See below for more options!
Ricotta Toast

Whipped ricotta vs plain

Ricotta toast is fantastic with ricotta cheese right out of the tub, seasoned with salt and pepper. But to make the most delicious of all ricotta toast, try the whipped version! Here’s why it’s worth the extra time:

  • Whipped ricotta has a light and airy texture to contrast with the bread and toppings. It really does make this toast that much better.
  • How to make it? Place 16 ounces whole milk ricotta, 3 tablespoons milk and 1 tablespoon olive oil in a bowl and whisk with a whisk for about 2 minutes until light and fluffy.
Ricotta Toast

Ricotta toast topping ideas

The fun part about ricotta toast is creativity: there are endless ideas of how to arrange the toppings! It’s a customizable idea that works for breakfast, lunch, snacks…or even a simple dinner (like on days where you just don’t want to think). Here are a few ideas for ricotta toast toppings, both savory and sweet:

  • Smoked salmon: A favorite: packed with both flavor and protein! Add capers, red onion and fresh dill
  • Tuna: Canned tuna is also great and filling
  • Prosciutto: Add prosciutto is another savory protein-filled option
  • Hard boiled eggs: Add additional protein with Stovetop Hard Boiled Eggs or Steamed Hard Boiled Eggs.
  • Tomatoes: Juicy ripe heirloom tomatoes are divine
  • Avocado: Avocado ricotta toast is another filling, hearty idea
  • Other vegetables: Try cucumbers, radishes, pickled vegetables, shredded carrots, and so forth
  • Fresh herbs: Herbs add great flavor (chives, thyme, dill, basil, etc)
  • Apples and pears: Sliced apples with a drizzle of honey and dusting of cinnamon is another favorite
  • Berries: Sliced strawberries, blackberries, blueberries, and raspberries are also fantastic
  • Chopped nuts: Top a fruity toast with chopped pistachios, hazelnuts, pecans, walnuts, almonds or other nuts
Ricotta Toast

Is ricotta healthy?

Can ricotta cheese be considered a healthy cheese? Yes! Ricotta is a creamy, white cheese that’s loaded with protein. Here are a few nutrition facts about ricotta (via Healthline):

  • Ricotta is high in protein. One ½ cup serving of ricotta has 12 grams protein!
  • The whey in ricotta could promote muscle growth and help lower blood pressure.

More ricotta recipes

There are so many great ways to eat ricotta: of course, this ricotta toast is a favorite! Here are a few more fun ricotta recipes:

This ricotta toast recipe is…

Vegetarian.


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Ricotta Toast

Ricotta Toast


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving

Description

Ricotta toast makes a deliciously easy breakfast, lunch or snack! Slather on ricotta, then top with sweet or savory toppings.


Ingredients

  • 1 cup whole milk ricotta cheese or Whipped Ricotta (see Step 1)
  • Kosher salt
  • Fresh ground pepper
  • Slices of bread
  • For the salmon toast: Smoked salmon, capers, red onion, fresh dill
  • For the tomato toast: Ripe tomatoes, garlic salt, chives or green onion, olive oil
  • For the avocado toast: Ripe avocado, radishes, garlic salt
  • For the apple honey toast: Apple slices, honey, chopped pistachios, cinnamon
  • Other ideas: Strawberries, blackberries, blueberries, pears, cucumber, canned tuna, canned salmon, prosciutto, hard boiled eggs, fresh herbs, pickled vegetables, etc.

Instructions

  1. Stir together the ricotta with ¼ teaspoon kosher salt and several grinds of fresh ground pepper; taste and adjust seasoning as desired. Or, make the Whipped Ricotta: place 16 ounces whole milk ricotta, 3 tablespoons milk and 1 tablespoon olive oil in a bowl and whisk with a whisk for about 2 minutes until light and fluffy.
  2. Toast the bread.
  3. Salmon toast: Spread the ricotta on the toast. Top with smoked salmon, drained capers, sliced red onion and fresh dill sprigs. Add 1 grind fresh black pepper.
  4. Tomato toast: Spread the ricotta on the toast. Top the toast with the sliced tomatoes, chopped chives or green onion, drizzle of olive oil, a small pinch salt and fresh ground pepper.
  5. Avocado toast: Spread ricotta on the toast. Top the toast with sliced radishes, drizzle of olive oil, and a small pinch salt and fresh ground pepper.
  6. Apple honey toast: Spread ricotta on the toast. Add apple slices, a drizzle of honey, chopped pistachios, and a pinch of cinnamon.
  • Category: Breakfast or Lunch
  • Method: No cook
  • Cuisine: Healthy
  • Diet: Vegetarian

Keywords: Ricotta toast

A Couple Cooks - Recipes worth repeating.

Chocolate Chip Banana Bread

Try this chocolate chip banana bread recipe: the best way to use the ripe fruit! It’s moist and sweet, flavored…

A Couple Cooks – Recipes worth repeating.

Try this chocolate chip banana bread recipe: the best way to use the ripe fruit! It’s moist and sweet, flavored with brown butter.

Chocolate Chip Banana Bread

Got ripe bananas ripening on the counter? Here’s a decadent way to use them: this Chocolate Chip Banana Bread! This recipe takes the standard up a notch by using browned butter, infusing a rich, nutty flavor into the entire loaf. It’s perfectly moist, studded with semi-sweet bits of chocolate and scented with just the right hint of cinnamon. In a word, it’s downright heavenly.

Ingredients in this chocolate chip banana bread recipe

This chocolate chip banana bread are pretty standard, with the exception of the browned butter which we’ll cover below. It includes a bit of whole wheat flour and a little less chocolate chips than the standard: but it tastes just as decadent. Here are the ingredients you’ll need:

  • Very ripe bananas
  • Butter
  • Granulated sugar
  • Eggs
  • Vanilla
  • Baking soda, cinnamon, and salt
  • All-purpose flour
  • Whole wheat flour
  • Semi-sweet chocolate chips
Banana chocolate chip bread

Tips for browned butter

The best part of this chocolate chip banana bread? It’s flavored with browned butter. Browned butter is butter that’s heated until it turns light brown, bringing out a complex, nutty flavor. It takes just a few minutes, and if you have to melt butter for a recipe anyway, why not make browned butter? Here are a few tips:

  • Slice it into pieces for even melting. This way, the butter is heated at the same rate (vs a entire stick melting gradually).
  • Butter browns quickly, so keep an eye on it. Don’t leave the stove! It can go from browned to burned in an instant.
  • Remove it to a bowl to stop the cooking. This helps to prevent burning. Cool it for a minute before adding to the wets for your batter.
Chocolate Chip Banana Bread Recipe

Mix-ins and flavor variations

Chocolate chip banana bread is one thing, but add another flavor or mix-in and you’ll really impress whoever you’re baking for. Here are a few ideas:

  • Chopped nuts: Add ¼ to ½ cup chopped pecans or walnuts
  • Other chips: Use a mix of chocolate and peanut butter chips or butterscotch chips
  • Sea salt: Add a sprinkle of flaky sea salt to the top after baking
  • Orange zest: Add ½ teaspoon orange zest to the batter
  • Bourbon: Add 1 tablespoon bourbon for a boozy nuance
  • Sprinkles: Add a dash of sprinkles to the top, because why not?
Banana Bread with Chocolate Chips

More ripe banana recipes

There are so many ways to make a great banana bread…and don’t stop there! Make muffins, pancakes, cake, and more! Here are a few top ripe banana recipes to try:

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Chocolate Chip Banana Bread

Chocolate Chip Banana Bread


  • Author: Sonja Overhiser
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices
  • Diet: Vegetarian

Description

Try this chocolate chip banana bread recipe: the best way to use the ripe fruit! It’s moist and sweet, flavored with brown butter.


Ingredients

  • 1 ¼ cups mashed very ripe bananas (3 medium bananas)
  • ½ cup butter
  • 2/3 cup granulated sugar
  • 2 large eggs (or flax eggs for vegan)
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ¾ cup semi sweet chocolate chips

Instructions

  1. Preheat: Preheat oven to 350 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
  2. Brown the butter: Place the butter (sliced into pieces) in a skillet over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to cool for a minute before adding to the batter.
  3. Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 ¼ cup. Whisk in the brown sugar, egg, and vanilla extract. Add the browned butter once it’s ready.
  4. Add the baking soda, cinnamon, kosher salt, all-purpose flour, and whole wheat flour to another bowl and mix. Add to the bowl with the wet ingredients and stir together with a spoon. Gently fold in ½ cup chocolate chips.
  5. Bake: Pour the batter into the loaf pan and top with the remaining ¼ cup chocolate chips. Bake 55 to 60 minutes until a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan. Optional: add a sprinkle of flaky sea salt when you remove the bread from the oven.
  6. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Quick bread
  • Method: Baked
  • Cuisine: Baked

Keywords: Chocolate chip banana bread, chocolate chip banana bread recipe, banana chocolate chip bread

A Couple Cooks - Recipes worth repeating.

Crumpets

Traditional English crumpets are perfect for breakfast or snacks! This crumpet recipe has all the tricks to making them homemade.…

A Couple Cooks – Recipes worth repeating.

Traditional English crumpets are perfect for breakfast or snacks! This crumpet recipe has all the tricks to making them homemade.

Crumpets

Behold: perfect circles of golden batter that’s crispy on the outside and spongy on the inside, ideal for topping with butter or jam. Yes, they’re traditional English crumpets! This mashup of an English muffin and a pancake is one of the most satisfying breakfast or snacks you’ll find. We were craving the magic of this tasty treat, so we spent hours honing this homemade crumpet recipe for you! It’s a fun cooking project that results in irresistible golden orbs with the best yeasted flavor and spongy texture. Our family can’t resist one warm from the toaster. Here’s how it’s done!

What is a crumpet?

A crumpet is a traditional English round bread made with flour, milk, and yeast and cooked on a griddle. The surface of a crumpet has delicate round holes, bubbles from the yeast that rise to the surface during cooking. They’re often served topped with butter, jam, clotted cream, or honey.

Crumpets are a traditional tea time snack (tea and crumpets, anyone?). They’re popular in the UK and other former British territories like Canada and Australia. Crumpets are similar to English muffins, but English muffins have a more bready texture, are served split in half, and don’t have the signature holes on top.

Crumpets

How to make this crumpet recipe: an overview!

Purchased crumpets give something to be desired in the flavor and texture department. So why not make them homemade? We spent hours honing this master crumpets recipe for how to make these treats at home. Here’s the basic outline of what you’re getting yourself into with this crumpet recipe. The process takes about 2 hours total. You can then refrigerate or freeze them for eating all week! Here’s an outline of what you’ll have to do (jump to the recipe for full details):

Mix the batter5 minutes active
Rest1 hour hands off
Mix and rest again2 minutes active, 30 minutes hands off
Cook30 minutes active
Cool45 minutes, hands off
Crumpets

Equipment needed: crumpet rings

The only special equipment you’ll need to make homemade crumpets? Crumpet rings! These 3 1/2-inch wide rings make the signature round shape. Here are a few things to note about the rings:

  • To keep the crumpets from sticking, find non-stick crumpet rings. Our first set of rings had some issues with sticking, so we found some non-stick rings that did the trick! Here are the non-stick English muffin rings we used: they work like a charm.
  • The rings have many other uses: like English muffins, eggs, cakes and even for forming burgers. So they’re not a one-use gadget!
Crumpets recipe

A few tips on this crumpet recipe

Once you’ve got the rings, you’re well on your way to homemade crumpets. Here are a few tips on the batter-making and cooking process:

  • The batter should be very thick but pourable. You may need to add just a splash of water to the batter to get the correct consistency.
  • Have patience: the first batch may not be perfect! It’s just like cooking pancakes or crepes. You’ll need to get used to the process during the first batch. Continue to make adjustments and hone the process as you go!
  • Are the crumpets sticking to the rings? Use a sharp knife to pop out them out of the ring if necessary. Using the non-stick rings mentioned above is the best way to keep them from sticking! But you may need some extra help popping them out with a knife.

Crumpet storage

The best crumpet is one that’s hot off the griddle, slathered with salted butter! But since this recipe makes 12 to 14, you won’t be eating all of them that way. Here are a few notes on storing homemade crumpets:

  • Refrigerate up to 1 week. They may pick up some moisture during storage, but pop them into a toaster oven prior to serving and they crisp up perfectly.
  • Freeze up to 2 months. Crumpets freeze well too! Place them in a sealed container and store 2 to 3 months. Don’t go right from the freezer to the toaster, however. Take out a batch of them and place them in the refrigerator, or take out a singleton and let it warm at room temperature prior to toasting. (Otherwise, the outsides get too browned when toasting while the center is still frozen.)
Crumpets

How to serve crumpets

And now for the best part: eating them! This crumpet recipe is best toasted: so make sure to pop it in the toaster prior to serving. Then top it with one or more of the toppings below:

  • Salted butter
  • Jam or preserves: try our easy strawberry jam or purchased blackberry, blueberry or apricot preserves
  • Clotted cream, another English delicacy
  • Honey
  • Peanut butter

More DIY baked goods and breads

We love a good baking project around here! Here are a few more fun homemade bread recipes:

This crumpet recipe is…

Vegetarian. For vegan or plant-based, use oat milk.

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Crumpets

Crumpets


  • Author: Sonja Overhiser
  • Total Time: 2 hours 15 minutes
  • Yield: 12 to 14 crumpets
  • Diet: Vegetarian

Description

Traditional English crumpets are perfect for breakfast or snacks! This crumpet recipe has all the tricks to making them homemade.


Ingredients

  • 125 grams (1 cup) bread flour
  • 125 grams (1 cup) all purpose flour
  • 1 cup cup lukewarm water, divided
  • 1 cup lukewarm milk (or oat milk for vegan**)
  • 1 teaspoon granulated sugar
  • 2 teaspoons instant yeast
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • Equipment: Non-stick English muffin rings / crumpet rings*

Instructions

  1. Mix the batter: In a large bowl or bowl of a stand mixer, mix together the flours. In a liquid measuring cup, microwave ½ cup of the water with the 1 cup milk in 30 second bursts until warm, about 105 degrees Fahrenheit. Stir in the sugar and yeast until dissolved. Pour the wet mixture into the flours and mix vigorously with a spatula for three minutes, or attach the paddle attachment to a stand mixer and mix on medium speed for 3 minutes.
  2. Rest for 1 hour: Cover the bowl with a damp towel and allow to rise for 1 hour in a warm place.
  3. Add liquid and rest 30 minutes: After 1 hour, whisk together the baking soda, kosher salt and the remaining ½ cup water. Stir the liquid mixture into the dough. (If the batter is very thick and not pourable, add a splash more water until the batter is just pourable.) Rest for 30 minutes.
  4. Prep for cooking: Heat a griddle to just under medium heat; allow it to preheat for about 5 minutes. Grease the griddle and inside of the 4 crumpet rings with paper towel dipped in vegetable oil. Place the rings on the griddle and scoop ¼ cup scoops into each ring.
  5. Cook 1 batch of crumpets: Cook the batch of crumpets for 6 to 9 minutes, until the bottom is browned and top is almost set. Use tongs or oven gloves to carefully remove each of the rings, sliding a sharp knife around the edge if it sticks. Carefully flip the crumpets and and cook additional 1 minute until lightly browned.
  6. Cook the remaining batches: Oil the griddle and crumpet rings again, and repeat with the remaining batches of crumpets. If necessary, add a splash of water to batter to keep it pourable.
  7. Serve / storage info: Serve warm from the griddle, or cool on wire racks and then store. Refrigerate up to 1 week or freeze up to 2 months; toast in a toaster before serving. (If frozen, don’t go straight from the freezer to the toaster: either place a batch of frozen crumpets in the refrigerator and allow to partially thaw before toasting, or leave a single crumpet at room temperature for a few minutes prior to toasting.)

Notes

*We found it’s worth investing in non-stick rings, since we had issues with sticking on aluminum rings.

**We have not tested a vegan variation, but it should work with oat milk! Let us know if you try. 

  • Prep Time: 1 hour 45 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Stovetop
  • Cuisine: English

Keywords: Crumpets, what is a crumpet, crumpet recipe

A Couple Cooks - Recipes worth repeating.

Yogurt Parfaits

Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to…

A Couple Cooks – Recipes worth repeating.

Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.

Yogurt Parfait

Looking for an easy breakfast or brunch idea? Try this Berry & Yogurt Parfait! Layer Greek yogurt, berries and peanut butter granola in a glass, and looks loads fancier than it actually is. We’ve been making these for years, but here’s our latest favorite spin. It’s like an elevated spin on the MacDonald’s version that tastes more pure and real (and less sugary). Try this Greek yogurt parfait for a fancy brunch, or a quick make-ahead breakfast!

Ingredients in this yogurt parfait

This yogurt parfait is quick and easy to layer up: ideal for simple breakfasts. But it looks so stunning, it’s great for brunches too! Here’s what you’ll need for the ingredients:

  • Peanut Butter Granola, Crispy Homemade Granola, or other purchased granola (as high quality as you can find)
  • Greek yogurt or plain yogurt
  • Maple syrup
  • Vanilla
  • Cinnamon
  • Frozen strawberries
  • Fresh berries: blueberries, blackberries, raspberries, etc
Yogurt Parfait

Why use frozen berries?

Why use frozen strawberries here? Can you use all fresh berries, or all frozen berries? Here’s what to know:

  • Frozen berries help to make a sauce. Defrosting the frozen berries makes a nice fruity sauce to mix with maple syrup to flavor the berries. Again, it’s got a vibe of that McDonald’s fruit and yogurt parfait.
  • Frozen are also cheaper. It’s a little cheaper than buying 2 cups of fresh berries.
  • But you can use all fresh berries or all frozen! Whatever works for you! You can also make a fruit compote with frozen berries: see below.

Greek yogurt vs plain yogurt

Our favorite yogurt to use in general is Greek yogurt, but you can use plain yogurt too! Here are a few notes on making a Greek yogurt parfait:

  • Greek yogurt is thick and creamy, with a delicious tang. The flavor really is superior to plain yogurt.
  • Greek yogurt has lots of health benefits: it’s high in protein and can aid in gut health.
  • Substitute plain yogurt if you like. Then follow the recipe below to add maple syrup and cinnamon to flavor it.
Yogurt Parfait

Variations on a yogurt parfait

You can use many different options for the fruit in this yogurt parfait! We love it with berries, but the sky’s the limit here. Here a few ideas for mixing it up:

Granola to use

The granola in these yogurt parfaits is important. Because it’s such a simple recipe, it’s important to use the best quality granola you can find. If you purchase the granola, find a high quality, artisan-style granola. Or make it homemade! Here’s what to know:

Make ahead instructions for a yogurt parfait

Want to make yogurt parfaits as a make-ahead breakfast? It’s a great option for making ahead, but there’s one important thing to know:

  • You can make yogurt parfaits ahead up to 4 days in advance.
  • The granola becomes soggy after a few hours. If you’re making for make ahead breakfasts, layer the parfait without the granola. Then add it right before serving!
Yogurt Parfait

More easy breakfast recipes

Want to start the day on the right foot? Here are our top easy breakfast recipes:

This Greek yogurt parfait recipe is…

Vegetarian and gluten-free.

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Yogurt parfait

Yogurt Parfaits


Description

Here’s a deliciously easy breakfast and brunch idea: the Yogurt Parfait! This layered cup looks fancy but takes minutes to make.


Ingredients

  • ½ cup Peanut Butter Granola, Crispy Homemade Granola, or purchased granola
  • 1 cup Greek yogurt (or plain yogurt)
  • 1 tablespoon plus 1 teaspoon maple syrup
  • 1 teaspoon vanilla
  • 1 cup frozen or fresh strawberries*
  • 1 cup fresh berries like blueberries, blackberries, raspberries or a mix
  • ⅛ teaspoon cinnamon

Instructions

  1. Mix the Greek yogurt, 1 tablespoon maple syrup, and the vanilla.
  2. Defrost the strawberries in the microwave, keeping the juice that releases as they thaw (optional if using frozen). Stir together with the fresh berries, 1 teaspoon maple syrup, and 1 pinch cinnamon.
  3. In each glass, layer ½ cup yogurt, a sprinkle berries and granola, ½ cup yogurt, and another sprinkle berries and granola. Serve immediately. Make ahead instructions: You can also store for up to 4 days, but the granola becomes soggy. If you’re making for make ahead breakfasts, layer it without the granola and add it right before serving.

Notes

*Defrosting the frozen berries helps to make a juicy sauce for all of the berries. But substitute fresh strawberries if you like!

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: Breakfast

Keywords: Yogurt parfait

A Couple Cooks - Recipes worth repeating.

Healthy Breakfast Sandwich

This healthy breakfast sandwich is an easy way to start the day with veggies and protein! The spinach feta filling…

A Couple Cooks – Recipes worth repeating.

This healthy breakfast sandwich is an easy way to start the day with veggies and protein! The spinach feta filling is hearty and satisfying.

Healthy breakfast sandwich

Need easy breakfast ideas? Here’s a quick and satisfying way to start the day with veggies and protein: this Healthy Breakfast Sandwich! It’s easy to load up mornings with sugar (granola, muffins, pancakes…you know the heavy hitters). This savory idea always satisfies. The spinach feta filling is full of hearty flavor, and it’s topped off with mashed avocado for more healthy fats. Even better: you can whip it up in under 10 minutes.

Ingredients in this healthy breakfast sandwich

The breakfast sandwich is an endlessly customizable concept: and honestly, we could eat it for every meal! This one we wanted to keep simple and pure, with a focus on healthy veggies and ease of assembly. You’ll be surprised by the amount of flavor packed in by the ingredients. There’s no need for bacon or sausage here: the flavor holds up on its own! Here are the basic ingredients you’ll need:

  • Whole grain English muffin
  • Egg
  • Olive oil, salt, and garlic powder
  • Baby spinach
  • Feta cheese
  • Tomato
  • Avocado
Healthy breakfast sandwich

Tips on cooking the sandwich

This healthy breakfast sandwich relies on vegetables and eggs for savory, hearty flavor. You can add even more fun swaps and variations below to bring in even more intrigue, if you like. Here are a few tips to note before you head to the recipe below:

  • Use one egg for a low calorie sandwich, or use two for a more filling sandwich. Two eggs makes more than enough volume, so you can get away with one especially if you like light breakfasts like we do.
  • Cook the spinach and eggs in a thin circle, then fold it twice. Folding the eggs up and over makes a sort of wedge shape: it gives height and texture to the sandwich.
  • Use feta as a low calorie option with big flavor. Just 1 tablespoon of feta brings in quite a bit of flavor, and is a healthier option than the classic American or cheddar cheese.
Healthy breakfast sandwich

Swaps and variations

There are lots of ways to mix up flavors in this healthy breakfast sandwich! Here are a few more ideas:

  • Use bagel thins instead of the English muffin (we like O’Doughs bagel thins, which are gluten free and vegan)
  • Use other sauteed veggies: chop them very thinly in order to achieve the folded wedge shape
  • Mix salsa into the mashed avocado, or use purchased guacamole instead
  • Add hot sauce (like Cholula)

More healthy breakfast ideas

Looking for more ideas for wholesome ways to start the day? Try these healthy breakfast ideas:

This healthy breakfast sandwich recipe is…

Vegetarian. For gluten-free, use gluten-free bagel thins like O’Doughs. For dairy-free, omit the cheese. For vegan, use this tofu scramble as the filling.

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Healthy breakfast sandwich

Healthy Breakfast Sandwich


  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 5 minutes
  • Total Time: 8 minutes
  • Yield: 1 sandwich
  • Diet: Vegetarian

Description

This healthy breakfast sandwich is an easy way to start the day with veggies and protein! The spinach feta filling is hearty and satisfying.


Ingredients

  • 1 whole grain English muffin (or bagel thins: we like gluten-free O’Doughs)
  • 1 egg (or 2 eggs, for a more filling sandwich)
  • 3 pinches kosher salt, divided
  • 1 drizzle olive oil
  • 1 ½ cups baby spinach (or chopped spinach)
  • 1 pinch garlic powder
  • 1 tablespoon feta cheese
  • 1 slice tomato
  • 1/4 ripe avocado, mashed

Instructions

  1. Toast the English muffin.
  2. Meanwhile, whisk the egg and add 1 pinch salt and fresh ground pepper. Add a drizzle olive oil to a very small nonstick skillet over medium heat. Add the spinach and 1 pinch each salt and garlic powder, and cook until it is wilted, about 2 minutes. Spread the spinach to cover the bottom of the pan. Pour in egg, adjusting it with a spatula so it covers the entire bottom of the pan. Sprinkle with the feta cheese and cook, without flipping, for about 2 minutes until mostly set. Once mostly set, fold the egg in half, then in half again to make a wedge.
  3. Mash the avocado with another pinch salt, and spread it on the top half of the English muffin. Add the last pinch of salt to the tomato slice. Place the eggs on the bottom of the English muffin, then add the eggs, tomato, and top half of the English muffin. Enjoy immediately.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Healthy breakfast sandwich

A Couple Cooks - Recipes worth repeating.

Cottage Cheese Breakfast Bowls

These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a…

A Couple Cooks – Recipes worth repeating.

These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a hint of honey.

Cottage Cheese Breakfast

Here’s a healthy breakfast idea that’s a bit unexpected, but surprisingly satisfying…Cottage Cheese Breakfast Bowls! Sure, cottage cheese and pineapple or melon seems a little retro. So let’s dust off the concept and make a modern way to start the day. Top this high protein cheese with fresh berries or apple, cinnamon and drizzle of honey. One bite, and you’ll be a believer (we promise).

Cottage Cheese Breakfast

Cottage cheese breakfast bowls

Cottage cheese is great for breakfast because it’s low calorie and high protein: to keep you full all day long! Let us be the first to declare: the whole cottage cheese and pineapple idea has never been our thing. But top it with fresh berries or apples and cinnamon, and it’s a whole new ballgame. Promise! If you have a texture thing about cottage cheese, we get it. But we think you’ll be pleasantly surprised here! Here’s what to do:

  • Add ¾ cup cottage cheese to a bowl. All brands taste different, so find one you love. (We like the flavor of Daisy brand.)
  • Top with berries or diced apple. For the berry bowl shown here, we used blueberries, raspberries and blackberries. For the apple cinnamon, we used Pink Lady apples (our favorite variety!).
  • Add a sprinkle of chopped nuts. Go with pistachios for the berry bowl and pecans for the apple.
  • Add a pinch of cinnamon and a drizzle of honey. Both ingredients are essential to taking the flavors up a notch. You can use maple syrup if you prefer.
Cottage Cheese Breakfast
Berry cottage cheese breakfast bowls: we added Goji berries for fun

A healthy way to start the day

Make up a cottage cheese breakfast bowl and it’s both delicious and filling. One serving with ½ cup blueberries and 2 tablespoons chopped pistachios has:

  • 234 calories
  • 25 grams protein

One thing to watch with cottage cheese is the sodium: this recipe has 30% of your daily sodium. This shouldn’t be a problem if you cook healthy, whole food meals on the regular, but keep it in mind if you also eat lots of salty foods during the day.

Cottage Cheese Breakfast

More ways to eat cottage cheese breakfast

Want a few other ideas for ways to eat cottage cheese at breakfast? Here are a few ideas you might enjoy:

More easy breakfast ideas

There are so many ways to eat a quick breakfast, especially on the go! Here are a few ideas:

This cottage cheese breakfast bowls recipe is…

Vegetarian and gluten-free.

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Cottage Cheese Breakfast

Cottage Cheese Breakfast Bowls


  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 0 minutes
  • Total Time: 2 minutes
  • Yield: 1 serving
  • Diet: Vegetarian

Description

These cottage cheese breakfast bowls are a healthy and easy breakfast! Top them with berries or apple, cinnamon and a hint of honey.


Ingredients

  • ¾ cup cottage cheese
  • 1/2 to 3/4 cup fresh berries or chopped apple
  • 2 tablespoons chopped pistachios or pecans
  • 1 pinch cinnamon
  • 1 teaspoon honey

Instructions

  1. Place the cottage cheese in a bowl. Top with the berries, nuts, cinnamon, and honey. Eat immediately.
  • Category: Breakfast
  • Method: Easy
  • Cuisine: Breakfast

Keywords: Cottage cheese breakfast

A Couple Cooks - Recipes worth repeating.

Egg Muffins

This egg muffins recipe makes the ideal healthy breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate…

A Couple Cooks – Recipes worth repeating.

This egg muffins recipe makes the ideal healthy breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate for quick meals.

Egg Muffins

Here’s a customizable make-ahead recipe that works for healthy breakfast, lunch and snack: Egg Muffins! Bake up scrambled eggs in muffin tin cups with healthy veggies, then refrigerate them for meals all week! This works as a grab-and-go breakfast, and it’s perfect for kid lunch boxes. We also find ourselves sneaking them out of the refrigerator for a quick snack. The filling is packed with good stuff: loads of spinach, cottage cheese for healthy protein, and jarred red pepper. They’re easy to whip up and so full of flavor!

Ingredients in egg muffins

Egg muffins are scrambled eggs that are baked in muffin tin cups, often with added vegetables or meat. Our spin on an egg muffin recipe loads up on healthy vegetables: spinach and red pepper. Because why not pack in healthy veggies? This makes them perfect for a healthy breakfast or lunch boxes. Our son loves these (and he’s wary of spinach: go figure!). Here’s what you’ll need:

  • Eggs
  • Oregano, garlic powder, salt and pepper
  • Frozen spinach: don’t substitute fresh; frozen spinach has a specific texture you’ll want her
  • Cottage cheese: bold, savory flavor and velvety texture and adds protein
  • Parmesan cheese
  • Jarred roasted red peppers: substitute sundried tomatoes if desired
Egg Muffin Cups

Bake it up in muffin cups

This egg muffins recipe is simple: whisk up the eggs, add the cheese and veggies, and bake it up! Head to the recipe below. But here are a few notes on the baking process:

  • Important: squeeze out as much water as possible from the spinach! The spinach should feel like dry crumbles when you are done. This makes sure the egg muffins will hold together when baking and won’t be too watery.
  • Spray or grease the muffin tin well. You’ll want to be able to pop the egg muffins right out after baking!
  • Bake until puffed and golden, 22 to 24 minutes. They’ll deflate a bit after you let them cool: that’s expected!
Healthy Egg Tin Muffins

Variations on egg muffins

These healthy breakfast egg muffins are exactly what we love in the morning: they’re packed with vegetables and healthy protein! But if you like, you can customize egg muffins to have different variations. Add ½ cup additional mix-ins to the recipe below, or remove the spinach entirely and substitute about 1 to 1 ½ cups mix-ins. Here are some ideas (make sure they are finely chopped):

Important notes: You’ll want the veggies on the done side when you sauté them, so they don’t release too much moisture while baking. They should be finely chopped for good distribution. Also, make sure to keep the cottage cheese in the base recipe; or you can replace it with milk.

Egg Muffins Recipe

Storage info

The great part about these egg muffins? They keep very well! They’re perfect for storing in the refrigerator for meals all week.

  • Store refrigerated for up to 5 days: you can eat them cold, room temp, or re-warmed. Personally we like them room temp!
  • You can also freeze them for up to 3 months. Defrost by placing in the refrigerator overnight.

Another spin: crustless quiche!

This egg muffin recipe is a spin on our Crustless Spinach Quiche. So if you prefer, you can make this recipe in a pie pan and slice into wedges. Simply bake it for 25 to 30 minutes until puffed and golden. Head to the linked recipe for more details!

Crustless Quiche

More healthy breakfast and lunch ideas

You can never have enough healthy breakfast or lunch ideas, in our opinion at least! Here are some more of our favorite resources:

This egg muffin cups recipe is…

Vegetarian and gluten-free.

Healthy Breakfast Egg Muffins
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Egg Muffins

Egg Muffins


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

This egg muffins recipe makes the ideal healthy breakfast, lunch, or snack! Bake eggs in muffin tin cups, then refrigerate for quick meals.


Ingredients

  • 10 to 12 ounces frozen spinach*
  • 6 large eggs
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • 1 cup cottage cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped roasted red pepper (from a jar), plus more for topping
  • Fresh ground black pepper

Instructions

  1. Preheat oven to 375°F. Spray or grease a standard 12-cup muffin tin.
  2. Place the spinach in a colander and let warm water run over it until it is thawed, about 1 minute (some brands take a bit more effort to defrost: you can also use a microwave if necessary). Then use your hands to squeeze out as much excess liquid as you can.
  3. In a large bowl, whisk the eggs. Then stir in the oregano, salt, garlic powder, cottage cheese, grated Parmesan cheese, spinach, and roasted red pepper. Add a few grinds of fresh ground black pepper if you like.
  4. Fill each muffin cup three-quarters of the way to the top with the egg mixture. Sprinkle the tops with additional chopped roasted red pepper.
  5. Bake 22 to 24 minutes until set in the center and golden around the edges. Allow to cool for a few minutes (they’ll deflate, which is expected), and then run a butter knife around the edges of each muffin to loosen it and pop it out. Enjoy immediately or store refrigerated for up to 5 days: you can eat them cold, room temp, or re-warmed. (You can also freeze them for up to 3 months and defrost by placing in the refrigerator overnight.)

Notes

*Note: To customize the mix-ins in this recipe, substitute about 1 to 1 ½ cups mix-ins for the spinach. Try finely chopped sauteed broccoli, ham or bacon, caramelized onions, roasted peppers and onions or sautéed peppers, sauteed mushrooms, and so forth. You’ll want the veggies on the done side when you saute them, so they don’t release too much moisture while baking.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: Breakfast

Keywords: Egg muffins

A Couple Cooks - Recipes worth repeating.

Healthy Banana Muffins with Oatmeal

This healthy banana muffins recipe with oatmeal is incredibly easy to make in a blender with oats, bananas, and a…

A Couple Cooks – Recipes worth repeating.

This healthy banana muffins recipe with oatmeal is incredibly easy to make in a blender with oats, bananas, and a few other simple ingredients! It’s the best use for ripe bananas as a healthy breakfast or snack.

Healthy banana muffins with oatmeal on top and bananas in background

Here’s a fan favorite recipe that we make weekly to this day: Healthy Banana Muffins with oatmeal! Years ago a reader asked us, “Could you create more healthy muffin recipes?” We set about to create a muffin that was easy to make, healthy, and irresistibly good, and it’s still a favorite to this day! Get this: all you have to do is toss ripe bananas, rolled oats, and a few other ingredients into a blender (no flour!). Throw them in the oven, and they come out fluffy and delicious every time! This recipe is a standby: we make it on the regular and hear so many rave reviews from family, friends and readers.

Why make this healthy banana muffins recipe

What’s so special about these muffins? It’s truly the perfect use for those bananas blackening on your countertop: in fact, we make it on the regular! It’s always in our son’s school lunch and often serves as a snack for our daughter (plus, we love them too!). There are loads of recipes all over the internet, but here’s why you should add this healthy banana muffins recipe to your arsenal:

  • They’re made with mostly Old Fashioned oats and bananas: no flour! That’s right, there’s no flour at all in these muffins! It’s basically like eating oatmeal and a banana. That makes this recipe naturally gluten-free.
  • They’re lightly sweetened with maple syrup. Most muffins are like eating a cupcake for breakfast. Instead, this recipe is lightly sweetened with maple syrup.
  • It’s quick and simple in a blender! If you haven’t made blender muffins before, it’s time to start! Somehow whizzing everything together in a blender makes for less mess than a normal muffins recipe. I can usually make these in about 10 minutes while the oven is preheating, since we also made the recipe quantities easy to remember (see below).

What people are saying

After trying this recipe out for us, the reader who requested these muffins loved them! In fact, she said,

  • The healthy banana muffins were great and super easy to make. So easy that I’ve made them multiple times already! The entire family enjoyed the recipe: it’s a winner!” –Lisa
Healthy banana muffins with bananas and measuring spoons

Tips for making healthy banana muffins

We make these healthy banana muffins all the time and our kids gobbles them up! Several of our family and friends do the same. We love serving them since it’s basically like eating oatmeal and a banana, with a few added seasonings. Here’s how to make banana muffins, our way (or jump to the recipe below):

  • In a blender, add all ingredients: 3 ripe bananas, 2 eggs, 2 cups Old Fashioned oats, ¼ cup each neutral oil and maple syrup, 1 teaspoon each baking soda, baking powder, cinnamon and vanilla, and ¼ teaspoon salt. (You’ll notice the quantities are easy to memorize: that is intentional!)
  • Blend on high for about 1 minute until the batter is smooth. Pour into 9 muffin cups.
  • Bake: Bake 30 minutes at 350°F until fluffy and baked!

A few notes: this recipe is very forgiving! We’ve found that it even works with 2 ripe bananas. It’s not too touchy and it’s hard to mess up. Just make sure that you blend everything as much as possible since you’ll be grinding the oats into oat flour in the process. It’s the perfect go-to healthy snack or breakfast!

Variations on healthy banana muffins

There are lots of ways to mix up these healthy banana muffins with oatmeal! Here are a few ideas:

  • Allspice, ginger or cloves: If you’d like, add ½ teaspoon allspice to add even more flavor to this muffin. You can also add ½ ground ginger or ¼ teaspoon cloves for a bigger spice kick. 
  • Nuts: You can add up to ½ cup chopped pecans, walnuts or nuts of your choice to this recipe.
  • Blueberries: This recipe also works with blueberries: go to Healthy Blueberry Muffins.
Healthy banana muffins

Storage and freezing info

These healthy banana muffins store well. Place them in the refrigerator and store for up to 10 days. They’re best at room temperature, so allow them to fit for a few minutes before eating.

These muffins also freeze well: place them in a freezer safe container and freeze for up to 3 months. Take out a few and pop them into the fridge for use in lunches throughout the week.

More healthy muffin recipes

Over the years, we’ve found readers love the healthy banana blender muffin concept. So of course we had to create a few variations on this recipe! Here are a few different flavors using the same blender muffin idea with rolled oats:

This healthy banana muffins recipe is…

Vegetarian, gluten-free, and dairy-free. For vegan and plant-based, substitute 2 flax eggs for the eggs.

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Healthy banana muffins

Healthy Banana Muffins (Fan Favorite!)


  • Author: Sonja
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 9 muffins

Description

This healthy banana muffins recipe with oatmeal is incredibly easy to make in a blender with oats, bananas, and a few other simple ingredients! It’s the best use for ripe bananas as a healthy breakfast or snack.


Ingredients

  • 3 large very ripe bananas (about 1 ½ cups mashed*)
  • 2 large eggs
  • 2 cups rolled oats, plus more for topping
  • ¼ cup neutral oil (sunflower, vegetable or grapeseed)
  • ¼ cup pure maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon**
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt

Instructions

  1. Preheat the oven to 350°F.
  2. Place all ingredients in a blender, breaking the bananas into pieces as you add them. Blend everything on high for a minute or two until a smooth batter forms.
  3. Place 9 muffin cups into a muffin tin and pour the batter divided evenly between the cups; the amount of muffins will depend on the size of the bananas and type of oats (we like filling them as full for a tall muffin). Sprinkle the tops with extra oats and gently press them down.
  4. Bake for about 30 to 33 minutes* until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated for up to 10 days or frozen for up to 3 months. 

Notes

*Note: The amount of muffins can depend on the size of the bananas and the type of oats, and it’s a forgiving recipe (it even works with 2 large bananas). With large bananas and rolled oats, we typically get 9 muffins. We’ve had readers get 10 or even up to 12. The 30 minute bake time typically works for any amount of muffins, but you may want to check them at 25 minutes if you’re baking 10 to 12 muffins.

**If you’d like, add ½ teaspoon allspice to add even more flavor to this muffin. You can also add ½ ground ginger or ¼ teaspoon cloves for a bigger spice kick. 

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Banana bread muffins, Healthy banana muffins, Banana oatmeal muffins, How to make banana muffins, Blender muffins, How long to bake banana bread muffins

A Couple Cooks - Recipes worth repeating.

Magic Breakfast Cookies

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie!…

A Couple Cooks – Recipes worth repeating.

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie! Morning win.

Breakfast Cookies

The path to healthy breakfast ideas is difficult, especially for meals on the go. So here’s a make ahead breakfast that fits in the palm of your hand: these Healthy Oatmeal Breakfast Cookies! Yes, it’s magic: oats, nut butter, applesauce, and maple syrup transform into cookies that you can eat for breakfast. There’s none of those traditional cookie ingredients: no flour, no butter, no oil, and no refined sugar. How is it possible? You’ve got to taste. Read the post for some important pointers.

Ingredients in breakfast cookies

Eating cookies for breakfast? Breakfast cookies are a handheld cookie made with healthy ingredients intended tp be eaten for breakfast or snack. They’re similar to a granola bar, but the texture is softer like a cookie. Breakfast cookies are conveniently easy to make in advance and refrigerate or freeze for meals on the go.

These healthy oatmeal breakfast cookies have no flour and no oil, opting for healthy alternatives. They also make both a vegan breakfast idea and gluten free breakfast option! Here are the 8 ingredients you’ll need:

  • Unsweetened applesauce
  • Creamy peanut butter or creamy almond butter
  • Maple syrup
  • Old Fashioned rolled oats
  • Baking powder
  • Cinnamon
  • Kosher salt
  • Raisins
Oatmeal Breakfast Cookies

These breakfast cookies we created for a friend who asked us for healthy breakfast ideas for on the go (hi Chelsea!). She had particular dietary considerations, resulting in these cookies being vegan, gluten-free, and full of nutrient-dense ingredients. Here are a few notes on calories and serving the cookies:

  • The recipe yields 11 to 12 cookies. You’ll get 11 cookies if you make ¼ cup scoops, or 12 cookies if you make them slightly smaller.
  • The cookies are either 270 calories or 247 calories, depending on whether you made a batch of 11 or 12.
  • Serving size is 1 cookie. The cookies are fairly sweet so we’d suggest another item if you want a more filling breakfast. Add an apple or other grab-and-go item.
Healthy Breakfast Cookies

These breakfast cookies are not like a traditional cookie! There are a few things that are a bit different and pointers to note:

  • The dough is very wet. It’s not like a normal cookie dough, so don’t expect it to be! It’s very wet.
  • You’ll have to form the dough into the cookie shapes with your hands. Again, it doesn’t shape like you expect it to: but that’s ok!
  • They also don’t spread when baking like a normal cookie. When you shape it, that will be the final shape of the cookie when baked. You can press a few extra raisins into the top before you bake if the cookie looks a little sparse on top.

Storage info

The best thing about breakfast cookies? They’re easy to make ahead and store for on-the-go breakfasts! Here’s what to know about storage:

  • Store refrigerated for up to 2 weeks or frozen for 3 months. Then grab them on your way out the door.
  • You can also store at room temp for about 5 days. They get very soft when stored at room temp (and delicious!).
  • The cookies become softer when stored. You’ll notice they’re a little crisp at the edges after baking, but they hydrate more during storage.

More healthy breakfast ideas

Looking for easy healthy ways to start the day? (Who isn’t?) Here are a few healthy breakfast ideas:

This healthy oatmeal breakfast cookies recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Breakfast cookies

Magic Breakfast Cookies


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 11 to 12 cookies
  • Diet: Vegan

Description

These healthy breakfast cookies are amazing: no flour, refined sugar or dairy, yet they taste like an oatmeal raisin cookie! Morning win.


Ingredients

  • ½ cup unsweetened applesauce
  • ⅓ cup creamy peanut butter or creamy almond butter
  • ½ cup pure maple syrup
  • 3 cups Old Fashioned rolled oats
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ½ teaspoon kosher salt
  • ¼ cup raisins

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, mix together the applesauce, maple syrup, and peanut butter. Stir in the oats, baking powder, cinnamon and salt and mix very well to combine into a dough. Add the raisins and stir until combined. The dough will be wetter than you expect, but it’s as intended.
  3. Line a baking sheet with parchment paper. Scoop out 1/4-cup portions of dough and use the palm of your hand to gently shape it into a cookie to about 3/4-inch thick. The cookie won’t spread while baking, so make it the shape you’d like the final cookie. Place it on the prepared baking sheet. If it doesn’t pop right out of the cup, you can remove it with your hands, form it into a ball and then flatten it into a cookie shape with your hands. Again, the dough will be wetter than a normal cookie dough. Repeat to make 11 ¼ cup sized cookies or 12 slightly smaller cookies. Press a few extra raisins into the tops of any cookies that seem sparse.
  4. Bake until the cookies are golden and firm, about 20 to 25 minutes. Let cool on the pan 5 minutes, then transfer to a rack and cool to room temperature, about 20 minutes. The texture becomes softer during storage. Leftover breakfast cookies will store in a sealed container at room temperature for up to 5 days, in the refrigerator for up to 2 weeks, and in the freezer for up to 3 months (you can wrap individually in foil if you like or place in a freezer proof container).
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Breakfast

Keywords: Breakfast cookies, breakfast cookie recipe, oatmeal breakfast cookies, healthy breakfast cookies

A Couple Cooks - Recipes worth repeating.