Category: Breakfast & Brunch Recipes

Pumpkin Banana Muffins

These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and…

These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and topped with crunchy sugar, they’re easy to whip up as a baking project with friends or family.

Pumpkin Banana Muffins with pumpkin puree in measuring cup

Ready for your next fall baking project? We’ve got three words for you: pumpkin banana muffins! Alex and I are all about cooking with friends and family (we even wrote a book about it). For this season, we created this muffins recipe for doing just that. Though of course, you can bake them solo too.

These muffins come out beautifully moist from both pumpkin and banana, infused with cozy pumpkin spices. They’re just sweet enough and topped with crunchy sugar. Our family can’t get enough of these—and we promise everyone who tastes them will beg for the recipe!

Ingredient notes for pumpkin banana muffins

Turns out, pumpkin and banana go hand in hand in these pumpkin banana muffins! The banana adds a nice natural sweetness and additional moisture. Here are a few notes on ingredients:

  • Very ripe bananas: The riper the bananas, the better: very dark brown or black bananas are best.
  • Pumpkin puree: Make sure to use puree, not pumpkin pie filling (which has added sugar and spices).
  • Neutral oil: This recipe uses oil as the fat, like organic grapeseed or vegetable oil. You can also substitute melted butter or even use olive oil.
  • Brown and granulated sugar: This recipe is sweetened using traditional sugar. You can use a solid sweetener substitute, but we recommend not using maple syrup or honey here because it can alter the texture.
  • Eggs: For vegan, you can try substituting a flax egg.
  • Baking soda, salt, vanilla extract, and pumpkin pie spice: These ingredients round out the flavoring in the bread.
  • All purpose flour: If desired, you can substitute in up to ¼ of the all purpose flour with whole wheat flour.
Pumpkin Banana Muffins on baking rack

Variations and mix-ins

There are so many ways to dress up pumpkin banana muffins. We almost made them with our favorite maple glaze, but wanted to keep them basic and let you add your desired mix-ins or toppings. Here are a few other ideas:

  • Mix-ins: Add ½ to ¾ cup dark chocolate chips, chopped walnuts, or chopped pecans.
  • Pumpkin seed topping: Top each muffin with a sprinkle of pepitas (we like roasted salted best).
  • Streusel topping: Combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter cut into pieces. Cut in the butter using a pastry cutter or fork until a crumbly streusel forms. Sprinkle on top before baking.
  • Glaze topping: Make 1 recipe of this Maple Glaze and drizzle it over the muffins with a fork. Or, use the Salted Caramel Glaze from this Brown Butter Banana Bread recipe.

Storing leftovers

These pumpkin banana muffins store well. They last 4 days at room temperature in a sealed container, refrigerated for 10 days, or frozen for up to 3 months.

Dietary notes

These pumpkin banana muffins are vegetarian. For vegan, substitute flax eggs.

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Pumpkin Banana Muffin

Pumpkin Banana Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12
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Description

These pumpkin banana muffins are so moist and flavorful, you’ll be making them on repeat! Infused with pumpkin spices and topped with crunchy sugar, they’re easy to whip up as a baking project with friends or family.

Ingredients

  • 3⁄4 cup mashed very ripe bananas (2 large very ripe bananas)
  • 1 cup pumpkin puree
  • 1⁄2 cup neutral oil (vegetable, canola or
    grapeseed)
  • 1⁄2 cup light brown sugar
  • 1⁄2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 1⁄2 tablespoons pumpkin pie spice
  • 1⁄2 teaspoon kosher salt
  • 1 1⁄2 cups [210 g] all-purpose flour
  • Turbinado sugar, for sprinkling (optional)

Instructions

  1. Preheat: Preheat the oven to 350°F. Add 12 muffin cups to a muffin tin (or spray it with cooking spray).
  2. Make the batter: Mash the bananas in the bottom of a large bowl and measure them out. Whisk in the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and
    vanilla extract. In a separate bowl, whisk the baking soda, pumpkin pie spice, kosher salt, and all-purpose flour. Then stir the dry ingredients into the batter with a
    spoon.
  3. Bake: Fill the muffin cups evenly with the batter. Sprinkle the tops of the muffins with turbinado sugar. Place the muffin tin in the oven and bake for about 25 minutes,
    until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then remove them from the tin and place them on a cooling
    rack to fully cool. Store up to 4 days in a sealed container, refrigerated up to 10 days, or frozen up to 3 months.

Notes

Mix-in ideas: Add ½ to ¾ cup dark chocolate chips, chopped walnuts, or chopped pecans into the batter before baking.

Streusel topping variation: Combine ¼ cup rolled oats, 2 tablespoons flour, 1 teaspoon pumpkin pie spice, ¼ cup turbinado sugar and ¼ cup salted butter cut into pieces. Cut in the butter using a pastry cutter or fork until a crumbly streusel forms. Sprinkle on top before baking.

Glaze topping variation: Make 1 recipe of this Maple Glaze and drizzle it over the muffins with a fork. Or, use the Salted Caramel Glaze from this Brown Butter Banana Bread recipe.

  • Category: Muffin
  • Method: Baked
  • Cuisine: Pumpkin
  • Diet: Vegetarian

A few more pumpkin recipes

Every fall we make it our goal to make all the pumpkin recipes! Here are a few favorites:

Easy Pumpkin Bread

This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices.…

This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices. Top it with a simple maple glaze to take it over the top! This is our family favorite recipe we use every fall.

Pumpkin Bread Recipe

A good pumpkin bread recipe is an essential for any home cook. As cookbook authors and passionate home cooks, we’ve made more pumpkin bread recipes than we can count. Here’s our spin: we wanted to create a loaf that was easy to make and full of flavor.

This one comes out cozy-spiced, tender, and moist, with a texture not too fluffy or too dense. It’s simple to whip up: one bowl, no special equipment; just dump and stir! Top it with a sweet maple glaze to take it over the top. It’s the quick bread to make in fall!

Ingredient notes for this pumpkin bread recipe

There are many ways to make a great pumpkin bread. Alex and I created this one to be ultra moist, with the perfect sweet, cozy spiced flavor and soft, tender crumb. Why is it easy? There’s no need for a mixer or waiting for butter to come to room temperature: you can mix it all up in one bowl! Here are a few ingredient notes for this recipe:

  • Pumpkin puree: Use canned or homemade; the most consistent brand we’ve found is Libby’s (we’re not affiliated).
  • Eggs: These bind the bread together. For egg-free, go to our Vegan Pumpkin Bread.
  • Granulated sugar: You can substitute the solid sweetener of your choice; we don’t recommend using maple syrup here.
  • Neutral oil: Oil makes a moister quick bread than butter; it also allows the recipe to be made in a bowl with no stand mixer.
  • Cinnamon and pumpkin pie spice (or ginger, allspice, and nutmeg): Individual spices make the boldest flavor, but you can also use pumpkin pie spice.
  • All purpose flour: You can substitute up to ¼ of the flour with whole wheat flour. For a gluten-free option, go to our Gluten Free Pumpkin Bread.
Pumpkin Bread

Tips for baking pumpkin bread

This pumpkin bread recipe is easier than most: no need for a stand mixer or two loaf pans. It’s straightforward and made in one bowl! There are a few things to keep in mind for baking success:

  • Use an aluminum baking pan for best results (9 x 5-inch). Ceramic and glass pans don’t cook as evenly. This recipe is optimized for a 9 x 5 inch pan, but also works in a 8 x 4 inch pan.
  • Don’t overmix. Overmixing a quick bread can lead to holes in the texture of the crumb.
  • Let it cool fully before serving. This bread has an even more developed flavor once it is fully cooled: eating it after 2 hours is ideal.

Try it with a maple glaze

This easy pumpkin bread is delicious plain, but we like it best with a glaze! This maple glaze is simple to whip up and has a sweet, maple-forward flavor.

  • Using maple glaze adds a pop of maple-forward flavor. It’s easy to find at the grocery store and it’s worth buying. However, the glaze tastes delicious without it!
  • Butter is helpful for storage. One advantage of the maple glaze is that the butter helps to make for a more solidified glaze that holds up better over time.
  • Use our even simpler variations. You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.

Tip

Want a solid glaze? Make double the glaze recipe below and glaze the cooled bread in the pan, so the glaze doesn’t run down the sides.

Glaze for pumpkin bread

Variations and mix-ins

OF course, there are lots of ways to riff on a pumpkin bread recipe. Here are a few ideas for adding to the top or inside this bread:

Pumpkin Bread Recipe

Storing leftovers

This pumpkin bread recipe tastes even better the next day, because it picks up moisture during storage. Here are a few tips for storage of this quick bread:

  • Stores at room temperature for 4 days, wrapped tightly in aluminum foil.
  • Stores refrigerated for 10 days. Cold temperatures can make it taste dryer, so bring to room temperature before serving.
  • Stores frozen for up to 3 months. Slice the bread and freeze it in slices for up to 3 months.
Pumpkin Bread recipe

More pumpkin recipes

When it’s pumpkin season, you’ve got to taste test them all! Here are a few tasty pumpkin recipes you might enjoy:

Dietary notes

This easy pumpkin bread recipe is vegetarian. For vegan, go to Vegan Pumpkin Bread. For gluten-free, go to Gluten Free Pumpkin Bread

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Pumpkin Bread

Easy Pumpkin Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 slices
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Description

This easy pumpkin bread recipe is made in just one bowl and bakes up into the best moist, cozy-spiced slices. Top it with a simple maple glaze to take it over the top! This is our family favorite recipe we use every fall.

Ingredients

For the pumpkin bread

  • 3 eggs
  • 1 cup pumpkin puree
  • 1 ¼ cups granulated sugar
  • ¾ cup neutral oil
  • 2 teaspoons vanilla extract
  • 1 tablespoon cinnamon
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon ground ginger, 1 teaspoon allspice, and ½ teaspoon nutmeg)
  • ¾ teaspoon kosher salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ cups [210 g] all-purpose flour

For the glaze (optional*)

  • ½ cup powdered sugar
  • 1 tablespoon melted butter
  • 2 tablespoons maple syrup
  • 1 pinch salt
  • 3 drops maple extract (optional)
  • 1 tablespoon milk, plus more if needed

Instructions

  1. Preheat the oven to 350°F. Grease a 9 x 5 inch aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the bread once its baked. 
  2. In a bowl, whisk the eggs. Then whisk in the pumpkin puree, sugar, oil, and vanilla.
  3. Whisk in the cinnamon, ginger, allspice, nutmeg, and kosher salt. Then whisk in the baking powder and baking soda. Sprinkle in the flour, half at a time, and mix with a spatula until just combined and there are no more dry bits (don’t over-stir). 
  4. Pour the batter into the bread pan.
  5. Bake 60 to 65 minutes, until the top is set and a toothpick comes out with a few clinging crumbs. Allow to cool in the pan for 30 minutes, then run a knife around the edges and pull up on the parchment paper to remove the bread. Allow to cool to room temperature if glazing.
  6. If making the glaze, heat the butter and maple syrup in a small saucepan until the butter melts. In a medium bowl, slowly whisk the powdered sugar, butter and maple syrup, salt and maple extract until a thick glaze forms. Gradually add the milk to make a smooth, pourable glaze. If the glaze is too sticky, add a teaspoon more milk until it comes to a smooth, thick consistency. Use a fork to drizzle across the bread. 
  7. Slice into pieces and serve. Stores for 4 days at room temperature wrapped in foil, 10 days in the refrigerator (bring to room temperature before serving), or freeze in slices for a few months (freezing works best without the glaze).

Notes

*You can also use this 1-Minute Powdered Sugar Icing or Vanilla Glaze for topping.

  • Category: Bread
  • Method: Baked
  • Cuisine: Baked
  • Diet: Vegetarian

Chocolate Chip Pancakes

This chocolate chip pancakes recipe is your go-to for delicious mornings! They come out golden and fluffy with a subtle…

This chocolate chip pancakes recipe is your go-to for delicious mornings! They come out golden and fluffy with a subtle tangy flavor from buttermilk, making them the perfect canvas for pops of rich chocolate.

Chocolate Chip Pancakes

Why we love this recipe

When it comes to special breakfasts, pancakes are at the top of our list. So here’s a fun celebratory morning treat: chocolate chip pancakes! This is the stuff birthdays are made of (just add sprinkles!), or a fun morning with extended family in town.

Our secret to the best ever pancakes? Buttermilk. Alex and I have found that this magical substance really does make a difference, giving a lift to the fluffy texture and a slight tang to the flavor. Add a few pops of rich chocolate, and it’s the perfect Saturday or Sunday morning treat. Of course, our kids are over the moon for these (though on a regular basis we prefer these banana oatmeal pancakes!).

Ingredient notes for chocolate chip pancakes

When it comes to pancakes, we’ve found on particular ingredient is key: buttermilk. Other than that, you just need a few pantry staples! Here are a few notes:

  • All purpose flour: If desired, you can substitute up to ¼ with whole wheat flour. For a gluten-free pancake, try our Almond Flour Pancakes and add chocolate chips.
  • Granulated sugar: You could also substitute brown sugar or even maple syrup or honey here.
  • Egg: Egg is the binder and necessary for these pancakes to hold together. For pancakes without eggs, go to our Pancakes without Eggs and add chocolate chips.
  • Buttermilk: Real buttermilk makes the fluffiest pancakes, and adds a hint of tangy flavor. We recommend it if at all possible! We prefer it to a buttermilk substitute, but you can use that in a pinch.
  • Butter: Butter adds richness and a smooth texture; you can substitute neutral oil if desired.
  • Semi sweet chocolate chips: Semi-sweet have the classic flavor. You can also use dark chocolate chips for a richer, more nuanced flavor.
Chocolate chip pancakes

Tips for cooking these chocolate chip pancakes

We’ve created a lot of pancake recipes over here at A Couple Cooks, from blueberry pancakes to cottage cheese pancakes. Here are some best practices we’ve learned:

  • Use a large griddle: a non-stick surface is helpful. Some griddles have uneven heating, so use a quality griddle or skillet. A non-stick surface is a plus.
  • Experiment to find the right heat level. Medium low heat is ideal. If it’s too low the pancakes don’t puff up and brown on the outside, but if it’s too high it burns the outside before the interior cooks.
  • The batter can become very thick while cooking the first batch. If so, add a teaspoon or two of milk until the batter is pourable. 

Variations, mix-ins and toppings

There’s not a lot you need to add to these chocolate chip pancakes, except for a drizzle of maple syrup! They taste amazing and perfectly sweet as is. If you’d like, you can add some of the following to step them up:

Storing leftovers

Leftover pancakes store up to 5 days refrigerated. Leftover maple caramel stores refrigerated for up to 3 days; gently re-warm it on the stovetop before serving.

More pancake recipes

There are so many fun flavors of pancake recipes: we’re just getting started! Here are a few more of our weekend favorites:

Dietary notes

These chocolate chip pancakes are vegetarian. For vegan, go to these Vegan Pancakes. For gluten-free, go to Gluten Free Pancakes.

Frequently asked questions

Can I make the batter ahead of time?

It’s best to cook the pancakes immediately after mixing the batter. However, you can store the batter in the refrigerator for up to 2 hours. Give it a gentle stir before cooking.

Can I freeze leftover pancakes?

Allow the pancakes to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container for longer storage. To reheat, pop them in the toaster or microwave.  

What kind of chocolate chips are best?

While semi-sweet chocolate chips are the classic choice, feel free to experiment with dark chocolate, peanut butter chips, caramel chips, or even white chocolate chips. You can also try chopping up a chocolate bar for larger chunks of chocolate in your pancakes.

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Chocolate Chip Pancakes

Chocolate Chip Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 medium pancakes
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Description

This chocolate chip pancakes recipe is your go-to for delicious mornings! They come out golden and fluffy with a subtle tangy flavor from buttermilk, making them the perfect canvas for pops of rich chocolate.

Ingredients

  • 1 cup all purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 1 large egg
  • 1 cup plus 2 tablespoons buttermilk
  • 2 tablespoons melted butter
  • ½ cup semi-sweet (or dark) chocolate chips

Instructions

  1. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
  2. In a separate bowl, whisk the egg, then whisk in the buttermilk and butter. Fold in the chocolate chips. 
  3. Stir the wet ingredients into the dry ingredients until a smooth batter forms. Allow the batter to sit for 5 minutes to thicken.
  4. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter into small circles (about ¼ cup). Cook the pancakes until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
  5. Place the cooked pancakes under and inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature. Serve immediately with butter and maple syrup. Store leftovers refrigerated for 5 days or frozen for up to 3 months.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegetarian

Pumpkin Waffles

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast.…

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast. We love them with a drizzle of maple syrup and a dollop of almond butter.

Pumpkin waffles

Why we love this recipe

It’s fall and that means: cue the pumpkin recipes! It’s our goal to turn just about everything imaginable into a pumpkin flavored version of itself. Of course, that extends to hummus, pasta, coffee, pancakes, soup, oatmeal…and waffles!

These Pumpkin Waffles are the ideal fall breakfast, featuring cozy spices and pumpkin puree. They’re just sweet enough and topped with a little pure maple syrup…let’s just say they went over like a charm over here.

Ingredient notes for pumpkin waffles

Here’s the thing: pumpkin is very dense, so adding it to waffles can make them thick and weighty. Instead, we formulated this pumpkin waffles recipe so that it uses just enough pumpkin to bring in a light orange hue, but not so much that each bite is weighed down with vegetable puree. Here are the ingredients you’ll need for these pumpkin waffles:

  • All purpose flour: For gluten-free, you could swap in 1-to-1 gluten-free flour (or make these almond flour-based gluten free waffles and add pumpkin spices).
  • Brown sugar: We typically sweeten waffle batter with maple syrup, but the consistency is better with sugar here because of the moisture in the pumpkin.
  • Pumpkin puree: Make sure it’s puree, not pie filling.
  • Pumpkin pie spice: Use purchased or homemade pumpkin pie spices.
  • Eggs: These help hold the batter together and give it a little lift.
  • Milk: Use your milk of choice; oat milk is a great substitute for dairy-free.
Pumpkin waffles

For the pumpkin pie spice

Here’s a secret: most of what people love about pumpkin recipes are the spices—not the actual pumpkin itself! Pumpkin is pretty bland and bitter right out of the can. Our favorite way to flavor it is with our homemaker spice blend, which makes a large batch. You can also make a smaller size for this recipe. Here’s what to do:

  • Make a batch: Mix up this Pumpkin Pie Spice: it makes ¼ cup, which is enough for 4 pumpkin waffles recipes.
  • Or, make a small recipe: For the 1 tablespoon pumpkin spice in the recipe, use 1 teaspoon cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon each cloves and nutmeg.

Standard waffles vs Belgian waffles

You can make these pumpkin waffles two ways: using a standard waffle maker or make them into Belgian waffles. We prefer Belgian waffles since they’re taller and fluffier than standard waffles, and just plain more fun to eat. Here are the differences between the two:

  • Belgian waffles are twice as large as regular waffles: they’re thicker with a deeper grid pattern. Remember a serving size is ½ of the waffle, because it’s double a standard waffle.
  • Standard waffles are thinner, around 1/2-inch thick. If you’re making a standard waffle, the serving size is 1 waffle.

Looking for a waffle iron? Here’s a Belgian waffle iron we use and love!

Pumpkin waffles

Once you’ve whipped up a batch of pumpkin waffles, the fun begins! Top them up to make them into a healthy or no so healthy breakfast. Here’s what we used, and a few more ideas:

Storing leftovers

Don’t want to do all the work every time? Make a double batch of these pumpkin waffles and save more for later! Here’s what to do:

  • To store: Make the waffles, then let them cool completely on a wire rack. Once they’ve cooled, stack the waffles in a freezer-safe baggie. They’ll keep for up to 3 months.
  • To reheat: Pop them into the toaster and cook them on a low setting for just a few seconds, repeating it two or three times. Or, warm them on an oiled baking sheet in a 300 degree oven (make sure to oil the sheet or the waffles will stick!).

Pumpkin waffles toppings

Wondering how to top these pumpkin waffles? Here are a few topping ideas we love:

  • Almond butter: This is our top pick for pumpkin waffles because it offsets the sweet with richness, and adds a hit of plant-based protein.
  • Chopped pecans or walnuts: These nuts both go well with pumpkin! Make toasted pecans or toasted walnuts to bring out their flavor even more.
  • Greek yogurt with maple syrup: Mix ½ cup Greek yogurt with 1 tablespoon maple syrup and ½ teaspoon vanilla and use it for dolloping.
  • Make it dessert: ice cream! Turn this pumpkin waffle into dessert by topping it with vanilla ice cream and caramel sauce.
Pumpkin waffles

More pumpkin breakfast recipes

There are so many fun pumpkin breakfast recipes to make your fall morning cozy. Here are a few ideas:

Dietary notes

This pumpkin waffles recipe is vegetarian and dairy-free.

Frequently asked questions

Can I use fresh pumpkin puree instead of canned?

Absolutely! Fresh pumpkin puree will give your waffles a slightly more vibrant flavor. Just make sure to cook and puree the pumpkin until it’s smooth and free of excess moisture.

Can I freeze pumpkin waffles?

Absolutely! Freeze them in a single layer on a baking sheet until solid, then transfer them to a freezer bag for longer storage. They’ll keep in the freezer for up to 2 months.

My waffles are sticking to the waffle iron. What am I doing wrong?

Make sure your waffle iron is properly heated and greased before adding the batter. You may also need to adjust the cooking time depending on your waffle iron.

Can I add chocolate chips to the batter?

Chocolate chips would be a delicious addition: pumpkin and chocolate go hand in hand! You can also add other mix-ins like chopped nuts or dried cranberries.

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Pumpkin waffles

Easy Pumpkin Waffles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 (4 standard or 2 large Belgian waffles)
Save Recipe
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Description

Pumpkin waffles are perfect for fall! They’re lightly spiced and made with real pumpkin puree for a cozy special breakfast.

Ingredients

  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ cup brown sugar
  • 1 tablespoon Pumpkin Pie Spice*
  • ¼ teaspoon kosher salt
  • 2 eggs
  • ½ cup pumpkin puree
  • ¾ cup milk of choice (dairy or non-dairy)
  • ¼ cup neutral oil (like organic vegetable oil, organic canola, or grapeseed)

Instructions

  1. Preheat the waffle iron to the high heat setting.
  2. In a medium bowl, mix the all purpose flour, baking powder, brown sugar, pumpkin pie spice, and kosher salt until thoroughly combined.
  3. In another bowl, whisk the eggs, pumpkin puree, milk, and neutral oil. Pour the wet ingredients into the dry ingredients and whisk vigorously until the batter is mostly smooth.
  4. Lightly brush oil onto the waffle maker. Immediately, add the batter (1 ¼ cups for a Belgian waffle maker and a little over ½ cup for a standard waffle maker) into the center of the waffle iron, then cook according to the waffle iron’s instructions. Remove the cooked waffles and place them on a baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
  5. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.

Notes

*Or substitute 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg and ¼ teaspoon ground cloves. 

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

Overnight Oats

This overnight oats recipe is the epitome of a healthy, easy breakfast! On weekdays, we make it almost daily for…

This overnight oats recipe is the epitome of a healthy, easy breakfast! On weekdays, we make it almost daily for our kids. Here’s how to make it, including all our tips and topping ideas.

Overnight oats

Why we love this recipe

Looking for the epitome of an easy breakfast idea? Try this overnight oats recipe! There’s no cooking involved here: in fact, you can mix up a jar in just 2 minutes. 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 absolutely fantastic!

This easy breakfast has been trendy for years now. But it wasn’t until recently that Alex and I found a recipe that we actually like. We make this one almost every day for our son, who gobbles them up! Here are lots of tips and topping ideas for how to make the best overnight oats ever.

How to make overnight oats

This overnight oats recipe has just 4 ingredients, plus salt. That’s less than most recipes you’ll find! Here’s the breakdown of what you’ll need (or jump to the recipe below):

  • Rolled Old Fashioned oats*
  • Milk of choice (2%, oat milk, or almond milk or other)
  • Maple syrup
  • Vanilla

That’s it! Throw them into a jar and leave the in the refrigerator overnight. Instant breakfast! Here’s the thing though: there are a few tips to keep in mind about this process.

Overnight oats recipe

Use Old Fashioned rolled oats, not steel cut

This overnight oats recipe is for Old Fashioned rolled oats, the kind that you use to make your standard oatmeal that look like flat discs. Do not use steel cut oats here! Steel cut oats are whole grains that are cut into nubs instead of rolled out, which looks like brown rice or barley. For fun, we tested the overnight process with steel cut oats, but it turned out terribly. The texture of the oats tasted soaked grains of rice, even after several days in the refrigerator.

Some people think that steel cut oats are healthier than rolled oats. That’s actually not true! Both varieties have very similar nutritional profiles: lots of protein and fiber to start your day. So opt for rolled oats here and you’re losing nothing. (Read more at Steel Cut vs Rolled Oats.)

Chia seeds aren’t required!

Most overnight oats recipes have chia seeds in them. Confession: we tried an overnight oats with chia seeds recipe a few years ago, and it turned us off on the concept for years. Chia seeds form a gel when they’re wet, so they give overnight oats a jelly-like quality. To us, this wasn’t appetizing!

If this has happened to you before: never fear! Chia seeds aren’t essential for overnight oats. Overnight oats are simply oats soaked with milk and seasonings. So the texture here is just softened oats—not jelly-like at all!

How to make overnight oats

Serving overnight oats

Overnight oats are typically eaten cold right from the refrigerator. This makes it a little different from normal oats, so you have to get used to it. Think of it more like a combination between breakfast cereal and oatmeal.

Want to heat it up instead? You can do that too! Microwave it for about 40 to 60 seconds, stopping about halfway through to stir. Make sure you have enough room in your jar for overflow. You also can heat it on the stovetop, though that’s kind of defeating the purpose of these oats! In that case, you might as well just make oatmeal (it takes only a few minutes).

Storing leftovers

The texture of overnight oats is not like normal oatmeal. It’s softer and a little more gooey—but it’s very delicious, once you get used to it!

So, this overnight oats recipe is best eaten the day after you make it. We found that the texture of oats can get very soggy and gooey after a few days in the refrigerator. If you don’t mind that, you can store it 2 to 3 days. We like it best eaten the next day.

Overnight oats

Healthy overnight oats topping ideas!

Once you’ve got your tasty overnight oats, you can decide on your toppings! Here’s the thing: many overnight oats recipes have loads of sugar in the toppings. For us, we prefer not to overload on sugar for the first meal of the day! So here are some ideas for healthy overnight oats topping ideas:

  • Fresh fruit like strawberries, blueberries, raspberries, sliced bananas, or cubed apples
  • Nut butters like peanut butter, almond butter, cashew butter, or pecan butter
  • Sweeteners like honey, agave syrup, or maple syrup
  • Dried fruit like dried cranberries, dried cherries, or raisins
  • Nuts and seeds like almonds, pecans, walnuts, hazelnuts, pepitas, or chia seeds (as a garnish)
Best overnight oats

More oatmeal recipes

We love this overnight oats recipe, but Alex and I are partial to regular oatmeal and our baked oatmeal. This overnight oats is a close second—but our son Larson loves it the most! Here are a few more of our favorite oatmeal recipes:

Dietary notes

This overnight oats recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Overnight oats

Overnight Oats (The Best Easy Recipe!)

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 2 minutes
  • Total Time: 7 minutes
  • Yield: 1 serving
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Description

This overnight oats recipe is the epitome of a healthy, easy breakfast! Here’s how to make it, with lots of tips and topping ideas.

Ingredients

  • ¾ cup rolled Old Fashioned oats*
  • ¾ cup milk of choice (2%, oat milk, or almond milk)
  • 1 tablespoon maple syrup
  • ½ teaspoon vanilla
  • ⅛ teaspoon kosher salt
  • Topping ideas: berries, banana slices, diced apple, peanut butter, almond butter, cashew butter,  toasted nuts, dried fruit, maple syrup, etc. 

Instructions

  1. Place the oats, milk, maple syrup, vanilla and salt in a small jar with a cover and stir or shake to combine.
  2. Leave in the refrigerator or overnight. The oats are best the next day, but you can store 2 to 3 days (the texture becomes more sticky). This oatmeal is meant to be enjoyed cold straight from the refrigerator. Add toppings and enjoy! If you’d like, you also can microwave the jar for about 40 to 60 seconds.

Notes

*Do not use steel cut oats. 

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

Peach Cobbler Muffins

These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is…

These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is packed with juicy peaches and topped with a sweet vanilla glaze, capturing the warm, comforting flavors of peach cobbler in every bite.

Peach Cobbler Muffins

Why we love this recipe

Here’s everyone’s favorite summer dessert turned into a muffin: peach cobbler muffins! As cookbook authors and recipe developers, we’ve found that mashup recipes are always fun. Take two great things and put them together—greatness is born!

These muffins are light and fluffy, with the perfect springy crumb from buttermilk. The peaches add a juicy hit to each bite, and the top is drizzled with a simple vanilla icing to mimic the vanilla ice cream traditionally served with peach cobbler. We created these inspired by some ripe peaches on our counter, and our friends and family were head over heels!

Ingredient notes for peach cobbler muffins

These peach cobbler muffins come together simply, but you’ve got to have two star ingredients: ripe peaches and buttermilk. (They can still be good without it, but not as good.) We’ve formulated this recipe to make very tall, soft, and fluffy muffins. Here’s a rundown:

  • Peaches: Make sure your peaches are ripe, sweet and juicy. You can’t make up for it with sugar!
  • Buttermilk: Buttermilk makes the most consistent texture and rise! A buttermilk substitute can work, but it’s much better with the real thing and is worth a trip to the store (we promise).
  • Butter and oil. Butter and oil work uniquely in baked goods. We like using a combination, which makes the best
  • Vanilla extract and cinnamon: These add a cozy nuance to the flavor that is reminiscent of peach cobbler.
  • All-purpose flour, granulated sugar, eggs, baking powder, baking soda, and salt: These common baking ingredients round out the recipe.
Peaches

Tips for baking peach muffins

This peach muffins recipe is a riff on our rhubarb muffins, which makes a very tall, fluffy muffin with a large muffin top (which is key with muffins, we think!). Here are a few tricks to this recipe:

  • Oil or grease the top of the muffin tins. Because the tops of these muffins are very large, they can extend over the tops of the cups. This makes sure that they don’t stick to the pan.
  • Fill the muffin cups up to the top. Here you’ll muffin cups very full up to the top, which makes for beautifully tall and fluffy muffins. You can discard extra batter once all the muffin cups are filled.
  • Baking at 375°F makes a taller muffin. A slightly hotter oven makes a taller and fluffier muffin, versus the standard 350°F.
  • Use a butter knife to help loosen the muffin tops from the pan when removing them, if necessary.

Vanilla icing and other topping ideas

This vanilla icing adds a nice hit of sweetness to these peach cobbler muffins, and is reminiscent of the peach ice cream you’d use to traditionally top a cobbler. It’s a spin on our 1 minute powdered sugar icing. Here are a few notes about the icing and some other topping ideas:

  • Use more or less liquid to get the desired consistency. Add just enough liquid until it is easy to drizzle. We used heavy cream for this recipe, but you can also use milk like in our standard powdered sugar icing.
  • Use a fork to drizzle the icing. This helps to make nice thin lines, versus using a spoon (which is harder to control).
  • For a different topping, try streusel or cream cheese glaze. Use the streusel topping in these rhubarb muffins, or this cream cheese glaze.

Storing leftovers

These peach cobbler muffins taste great the day of, and they’re best eaten the day of baking. You can store at room temperature covered with a towel about 2 days if iced or refrigerated for up to 1 week (allow to come to room temperature before serving). You can also store frozen without glaze for up to 3 months.

Peach Muffins with Vanilla Drizzle.

Dietary notes

These peach cobbler muffins are vegetarian. For vegan, use Vegan Blueberry Muffins and substitute peaches, or use a flax egg and non-dairy milk of your choice in the recipe below.

More peach recipes

Got peaches? You’ll love these peach recipes: try peaches and cream oatmeal to start the day, or simple peach burrata salad. Bake up a peach crisp, peach crumble, or fresh peach pie, or try our tasty peach salsa.

Frequently asked questions

Can I use frozen peaches instead of fresh?

You can substitute frozen or canned peaches (no sugar added). For frozen, allow them to thaw until you can dice them, then discard any extra liquid. 

The icing is too thick/thin. What can I do?

If the icing is too thick, add a teaspoon of milk at a time until you reach the desired consistency. If it’s too thin, add a tablespoon of powdered sugar at a time until it thickens up.

Can I use a different liquid for the icing?

Yes, you can use any type of milk you prefer, such as almond milk, oat milk, or skim milk. Start with slightly less than the recipe specifies and add more as necessary.

Can I add other ingredients to the muffins, like nuts or spices?

Absolutely! Chopped pecans, walnuts, or a pinch of cinnamon or nutmeg would all be delicious additions.

I don’t have muffin liners. Can I still make these?

Yes, you can grease the muffin tin well with butter or cooking spray to prevent sticking.

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Peach Cobbler Muffins

Peach Cobbler Muffins

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  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 12
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Description

These peach cobbler muffins are a delicious mashup of a muffin with everyone’s favorite summer dessert! Each fluffy muffin is packed with juicy peaches and topped with a sweet vanilla glaze, capturing the warm, comforting flavors of peach cobbler in every bite.

Ingredients

For the peach muffins

  • 2 cups peaches, peeled and finely chopped (2 large peaches; about 1 pound; see notes)
  • 2 cups [280 g] all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¾ teaspoon kosher salt
  • 1 cup granulated sugar, plus 1 tablespoon
  • ¾ cup buttermilk (see Notes)
  • 5 tablespoons melted unsalted butter
  • ⅓ cup neutral oil (grapeseed, canola, or vegetable oil)
  • 2 eggs
  • ½ tablespoon vanilla extract
  • Turbinado sugar for topping (or additional granulated sugar)

For the vanilla icing

  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 ½ tablespoons heavy cream or milk (plus more as desired)

Instructions

  1. Preheat the oven to 375°F.
  2. Peel and chop the peaches (if the peaches are very ripe you can pull of with your fingers, or go to How to Peel Peaches for our easy method). Save out 1 handful of peaches for a topping. In a small bowl, mix the remaining peaches with 1 tablespoon granulated sugar. 
  3. Place muffin wrappers in 12-cup muffin tins (see Notes). Spray or rub the top of the pan with oil (so the tops don’t stick after baking).
  4. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Make a well in the center.
  5. In a medium bowl, whisk the granulated sugar, buttermilk, melted butter, neutral oil, eggs, and vanilla extract.
  6. Pour the wet ingredients for the batter into the well in the dry ingredients. Mix gently until just combined and there are no longer streaks of flour.
  7. Add the bowl of peaches and fold them in with a spatula, taking care not to overwork the batter. Scoop the batter into the muffin papers using a dough scoop: it should fill to the top of the muffin papers. (You may have some batter left over, which you can discard or make very tall muffins.) Sprinkle the tops with the handful of peaches, then add a sprinkle of turbinado sugar (or more granulated sugar). 
  8. Bake until the tops are golden brown and a toothpick in the center comes out with a few crumbs, about 20 to 26 minutes total (rotate the pans halfway through baking). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool, about 30 minutes to 1 hour. If necessary, when removing the muffins use a butter knife to slide under any bits of the muffins tops that stick to the muffin pan.  
  9. When ready to glaze, in a medium bowl mix together the vanilla, cream or milk, and the powdered sugar until a thick icing forms. If the texture is not drizzle-able, add a few more drops liquid and continue stirring until it comes together (if you add too much liquid, even it out by adding a little more powdered sugar). Drizzle a small amount with a fork over each of the muffins. Allow to dry for 10 minutes. 
  10. The muffins taste great the day of, or store at room temperature covered with a towel about 2 days if iced or refrigerated for up to 1 week (allow to come to room temperature before serving). You can also store frozen without glaze for up to 3 months.

Notes

You can also substitute frozen or canned peaches (no sugar added). For frozen, allow them to thaw until you can dice them, then discard any extra liquid. 

For the most even baking, you can place the muffin wrappers into every other hole in 2 12-cup muffin tins.

Buttermilk is the magic ingredient which makes the most consistent texture and rise! A buttermilk substitute can work, but it’s much better with the real thing and is worth a trip to the store (we promise).

  • Category: Muffins
  • Method: Baked
  • Cuisine: Muffins
  • Diet: Vegetarian

Brown Butter Pancakes with Maple Caramel Syrup

These brown butter pancakes are irresistibly good, served a salted maple caramel syrup. This simple twist on the classic breakfast…

These brown butter pancakes are irresistibly good, served a salted maple caramel syrup. This simple twist on the classic breakfast favorite takes your pancakes to a whole new level of deliciousness!

Brown Butter Pancakes

Why we love this recipe

Hello and welcome to your new favorite breakfast! Alex and I came together to create an over-the-top breakfast recipe and we came up with these brown butter pancakes. Brown butter infuses a nutty essence to the pancakes, and what takes them sky high is the salted maple caramel syrup, which covers everything in salty sweet gooeyness. We are absolutely obsessed with

This recipe is a collaboration to celebrate BUTTER, a fine art fair that features artwork made by Black visual artists from Indiana and across the country. It’s one of our favorite events in the city! So we made a custom recipe starring, of course, butter in all its best forms. Learn more about BUTTER below* and buy tickets here.

Ingredient notes for brown butter pancakes

Brown butter pancakes are a fun way to take a simple pancakes recipe over the top. The brown butter infuses nutty, caramelized notes into the pancakes. But even better is the maple caramel syrup: it really takes the cake here! It brings out the sweet, salty, and nutty notes in a way that’s indescribable. We’d recommend making it if at all possible! Here are a few ingredient notes:

  • Unsalted butter: The level of saltiness in salted butter varies. So using unsalted butter allows the salt content to be controlled by the amount specified in the recipe. You can also use salted butter here if it’s all you have; just use slightly salt than specified in the pancakes (¼ teaspoon).
  • All purpose flour and whole wheat flour: We like adding a little whole wheat flour to pancakes to make them heartier and add a slightly nutty flavor. You can use 100% all purpose flour if desired.
  • Milk: Use your milk of choice, either whole, 2%, skim, or non-dairy milk.
  • Brown sugar: Use granulated sugar if desired.
  • Egg: For vegan, substitute a flax egg.
  • Baking powder, salt, vanilla, and apple cider vinegar: These ingredients round out the pancakes. The vinegar helps the pancakes to be fluffy: substitute any other type of vinegar if you don’t have it on hand.

Tips for the maple caramel syrup

The maple caramel syrup really carries the flavor here! It’s a salted syrup so the salty sweet flavor really takes the pancakes over the top. Here are a few notes and tips for making it:

  • Find pure maple syrup. You’ll want pure maple syrup, not artificially flavored. We like syrup marked “Grade A: Dark Color Robust Taste.”
  • Use heavy cream to add thickness. The cream adds thickness and shine to the syrup. For vegan, use full ft coconut milk.
  • Customize the salt to taste. We like it with ¼ teaspoon salt, but you can use more or less as desired.
Brown Butter Pancakes with Maple Caramel

How to make brown butter

Brown butter is regular butter cooked a bit longer until the milk solids toast and turn golden brown, creating a nutty and caramelized flavor that adds depth and richness to dishes. You’ll want it to become very brown, then remove it from the heat right before it burns. Here are the steps for browning butter:

Step 1: Heat until the butter starts to foam.

Step 1: Place the butter in a large skillet, cut into pieces. Heat over medium heat, stirring occasionally. First the butter melts, then it starts to foam (around 1 ½ minutes if browning 1 stick of butter).

Step 2: Continue to stir until it starts to bubble.

Step 2: Continue to stir occasionally until the foaming stops and the butter starts to bubble, typically around 4 to 5 minutes.

Step 3: Cook until the butter turns brown.

Step 3: Continue to stir occasionally until the butter becomes brown in color and starts to smell nutty, around 5 to 7 minutes. Immediately remove the butter from the heat and pour it into a bowl to cool.

Storing leftovers

Leftover pancakes store up to 5 days refrigerated. Leftover maple caramel stores refrigerated for up to 3 days; gently re-warm it on the stovetop before serving.

More brown butter recipes

Love brown butter anything, like we do? Learn how to brown butter, make our brown butter chocolate chip cookies, or try our brown butter sage sauce.

Dietary notes

This brown butter pancakes with maple caramel recipe is vegetarian. For vegan, use a flax egg, non-dairy milk, and coconut milk for the caramel. For gluten-free, try our almond flour pancakes with brown butter.

*About BUTTER

BUTTER is a multi-day fine art fair organized by GANGGANG that features artwork made by Black visual artists from Indiana and across the country. GANGGANG is a cultural development and creative advocacy firm that works to center beauty, culture, and equity in systems and cities, testing new more equitable models with experiments like BUTTER.

Anchored in Indianapolis over Labor Day weekend, BUTTER honors and amplifies the value and worth of Black artists, serving as a new model for economic justice in the arts and a catalyst for career transformation. Buy tickets here.

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Brown Butter Pancakes

Brown Butter Pancakes with Maple Caramel Syrup

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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 pancakes
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Description

These brown butter pancakes are irresistibly good, served a salted maple caramel syrup. This simple twist on the classic breakfast favorite takes your pancakes to a whole new level of deliciousness!

Ingredients

Brown Butter Pancakes

  • ¼ cup unsalted butter
  • ¾ cup all purpose flour
  • ¼ cup whole wheat flour
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup milk of choice
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon apple cider vinegar

Salted Maple Butter Drizzle

  • ¼ cup pure maple syrup
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy whipping cream
  • ¼ teaspoon kosher salt

Instructions

  1. To make the drizzle, combine the butter and maple syrup in a saucepan. Bring it to a simmer, then simmer on low heat for 4 to 5 minutes, stirring occasionally, until it becomes very foamy and starts to turn a caramel color. Add the cream and boil for 1 minute, stirring occasionally. Remove from the heat and pour into a pitcher to cool (it will thicken more as it cools).
  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 and then brown in color and smells nutty. For the best flavor, you’ll want the butter to be very brown: but not burnt! Be careful because it can burn very quickly. Immediately remove from the heat and transfer to a medium mixing bowl. 
  3. In a medium bowl, whisk together the all purpose flour, whole wheat flour, brown sugar, baking powder, and salt.
  4. In a separate bowl, whisk the egg, milk, vanilla extract, and vinegar. Once the butter is ready and slightly cooled, whisk it in. 
  5. Stir the wet ingredients into the dry ingredients until a smooth batter forms. (It will thicken after it sits 1 to 2 minutes.) 
  6. Lightly butter a skillet or griddle and wipe off extra grease with a paper towel. Heat the skillet to medium low heat. Pour the batter onto the griddle in ¼ cup scoops. Cook until the bubbles pop on the top and the bottoms are golden. Then flip them and cook until cooked through.
  7. Place the cooked pancakes under an inverted bowl to keep them warm. Repeat with the remaining batter, adjusting the heat as necessary to maintain an even temperature, and adding additional splash of milk to the batter if necessary. Serve immediately with maple caramel syrup.

Notes

Leftover pancakes store up to 5 days refrigerated. Leftover maple caramel stores refrigerated for up to 3 days; gently re-warm it on the stovetop before serving.

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

Peaches and Cream Oatmeal

This easy peaches and cream oatmeal is a cozy, comforting breakfast that tastes like pie! It’s one of our favorite…

This easy peaches and cream oatmeal is a cozy, comforting breakfast that tastes like pie! It’s one of our favorite easy breakfast ideas, made with fresh or frozen peaches, maple, vanilla, and cinnamon. Peach oatmeal for the win!

Peaches and Cream Oatmeal

Why we love this recipe

After one bite of this oatmeal, Alex whispered to me, “Don’t tell your mom, but this is just as good as peach pie and way easier!” Yes, this peach oatmeal really does taste like fresh peach pie (though personally I do feel like Mom’s pie has a tiny leg up).

If you’re looking for a low-effort way to each peaches this season, this is it! It turns this sweet stone fruit into a cozy and filling breakfast, mixed with some maple syrup, cinnamon and vanilla extract. Sprinkle with some crunchy pecans and each bite is a pop of sweet tart fruit! Our family is obsessed with oatmeal and needless to say, peaches and cream oatmeal was a huge winner over here (I couldn’t stop sneaking bites.)

Ingredients notes for peaches and cream oatmeal

All you need is a handful of pantry ingredients plus peaches to make this peaches and cream oatmeal come to life. We love it with fresh, in-season peaches, but you can make it in the off season too. Here are our tips and substitutions:

  • Old Fashioned rolled oats: Avoid instant oats or quick-cooking oats: the texture is much better with Old Fashioned oats.
  • Fresh peaches: The flavor of fresh peaches is best, but you can substitute either frozen or canned. See the notes below!
  • Maple syrup: Our sweetener of choice is pure maple syrup, but you can substitute honey, agave nectar, or even brown sugar or granulated sugar.
  • Vanilla extract and cinnamon: These two flavorings add nuance to the flavor and make it taste like pie. We highly recommend using both, but you can use just one in a pinch.
  • Heavy cream: Heavy cream adds a creamy richness. You can also use half and half or whole milk. For vegan, use non-dairy creamer or full fat coconut milk.
Peaches

Tips for substituting frozen or canned peaches

Peaches and cream oatmeal is best with fresh peaches, but you can substitute canned or frozen peaches, too!

  • Defrost frozen peaches until they are soft enough to dice, then add to the oatmeal along with their liquid; add more maple syrup if desired (frozen peaches can have a tart flavor).
  • If using canned peaches, adjust the maple syrup accordingly if the canned peaches have added sugar.

Peach oatmeal topping ideas

We like this peaches and cream oatmeal with a sprinkle of chopped pecans, but there are lots of other ideas that would taste great! Here are a few fun ideas:

Peach oatmeal with bowl and spoon.

Storing leftovers

Peaches and cream oatmeal stores up to 5 days refrigerated. Reheat on the stovetop or in the microwave, and make sure to garnish again with fresh peaches and maple syrup.

Dietary notes

This peach oatmeal recipe is vegetarian and gluten-free. For vegan, use non-dairy creamer or full fat coconut milk.

More breakfast ideas

A few more easy breakfast ideas we love? Try more oatmeal recipes like strawberry oatmeal, blueberry oatmeal, or apple cinnamon oatmeal, go for banana baked oatmeal or banana oatmeal pancakes, or make sunny side up eggs, over medium eggs, or over hard eggs.

Frequently asked questions

Can I use steel-cut oats instead of rolled oats?

No, steel cut oats require a different cooking time. Go to Steel Cut Oats.

What kind of peaches are best for oatmeal?

Both fresh and frozen peaches work well in oatmeal. If using fresh peaches, choose ripe but firm ones for the best flavor and texture. Frozen peaches should be thawed until they are soft enough to dice; they are often more tart than fresh peaches so you may need to add more sugar. If using canned peaches, drain them well before adding them to the oatmeal.

What are some other ways to serve peach oatmeal?

Besides the classic bowl of oatmeal, here are some other ways to enjoy peach oatmeal flavors:

Overnight oats: Combine oats, milk, and peaches in a jar and refrigerate overnight for a quick and easy breakfast. Use the ingredient ratios in this Overnight Oats recipe.

Baked oatmeal: Bake the oatmeal in a casserole dish for a warm and comforting breakfast bake. Use the ingredient ratios in this Baked Oatmeal recipe.

Smoothie bowl: Blend the oatmeal with milk, peaches, and other ingredients for a refreshing and filling smoothie bowl.

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Peaches and Cream Oatmeal

Peaches and Cream Oatmeal

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  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 7 minutes
  • Yield: 2
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Description

This easy peaches and cream oatmeal is a cozy, comforting breakfast that tastes like pie! It’s one of our favorite easy breakfast ideas, made with fresh or frozen peaches, maple, vanilla, and cinnamon. Peach oatmeal for the win!

Ingredients

  • 1 cup Old Fashioned rolled oats (not quick cooking or instant)
  • 2 cups water
  • 1 cup diced fresh peaches (about 1 large peach; see notes)
  • 2 to 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon kosher salt
  • 2 tablespoons heavy cream (or non-dairy creamer or full fat coconut milk, for vegan)
  • For topping: maple syrup and sliced or diced fresh peaches, chopped pecans or almonds

Instructions

  1. In a saucepan, add the oats, water, peaches, maple syrup, vanilla extract, cinnamon, and salt, stirring. Bring to a simmer and cook for 5 to 7 minutes until thickened and the oats are tender.
  2. Remove from the heat and stir in the cream. Taste and if desired, use more maple syrup (up to 1 tablespoon), keeping in mind you’ll also top with maple syrup for sweetness.
  3. To serve, top with a drizzle of maple syrup, chopped pecans, sliced or diced peaches and a small drizzle of cream (this is required and what brings out the peach flavor). Leftovers store refrigerated for up 5 days. Reheat on the stovetop or in the microwave, and make sure to garnish again with fresh peaches and maple syrup.

Notes

*If desired, you can substitute canned or frozen peaches. Defrost frozen peaches until they are soft enough to dice, then add to the oatmeal along with their liquid; add more maple syrup if desired (frozen peaches can have a tart flavor). Adjust the maple syrup accordingly if the canned peaches have added sugar.

Our sweetener of choice is pure maple syrup, but you can substitute honey, agave nectar, or even brown sugar or granulated sugar.

These two flavorings add nuance to the flavor and make it taste like pie. We highly recommend using both, but you can use just one in a pinch.

You can substitute half and half or whole milk for the heavy cream.

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

Cozy Veggie Bake

This hearty veggie bake recipe is savory and refined, almost meaty, but it’s vegetarian and gluten-free! It’s perfect for Meatless…

This hearty veggie bake recipe is savory and refined, almost meaty, but it’s vegetarian and gluten-free! It’s perfect for Meatless Mondays or a cozy brunch.

Veggie bake in pan

Food is about connection and people. That’s what drew Alex and me to cooking together. Our kids might be too young to truly understand, but when we all eat the same food, there’s truly something that stirs in me. When we first ate this veggie bake together, watching our kids love it so much (making the yum yum sound) was fulfilling in a way that I never dreamed.

This harvest vegetable bake is a recipe from The Pollan Family Table cookbook. It’s a vegetarian main dish the Pollans suggested we try, and my, does it deliver on flavor! It’s a combination of vegetables and baked tofu, topped with cheese and baked until bubbly. Here’s the recipe and more about it!

Veggie bake on plate

Tips for making this veggie bake

This veggie bake is from The Pollan Family Table cookbook (shared here with the authors’ permission!). While it takes a bit of time to prepare, the flavor is savory and refined, almost meaty. It features a filling of tofu, cheese, carrots, broccoli, chard, and mushrooms, flavored in a punchy wine sauce.

We served this veggie bake as a vegetarian main dish for dinner, but we think it would also be a fantastic savory bake for a brunch spread. This vegetable bake recipe is incredibly versatile and can be served so many ways. A few of our favorite ways to enjoy this recipe are:

  • With a side of brown rice — The hearty vegetables and cheese go perfectly with a side of brown rice. The rice rounds out the meal and adds a healthy source of carbs to your plate without taking away from the main attraction (this vegetable bake!).
  • With a simple salad — If you’re serving this vegetable bake at lunch or dinner, a fresh salad of some kind would pair well with the baked veggies.
  • With fruit salad — To make this dish brunch appropriate, serve it with a lighter, fresh side like fruit salad.

More about the book

This book is by the Pollan family: mother Corky and sisters Dana, Lori, and Tracy. Brother Michael Pollan is well-known for his books and documentaries on food and eating. His mother and sisters have collaborated on a The Pollan Family Table cookbook with the message that a culture of family dinners is transformative: for your physical health, mental well-being, and overall happiness.

We were lucky enough to have the Pollan family as guests on our podcast, and it stands out as one of our favorite episodes to date. Maybe it’s because we had four guests at once (yes, four!). But I think it’s because of the genuine warmth and sincerity with which these women recounted growing up at the table — and their own hopes for the next generation of eaters.

Congratulations to the Pollan family on an incredible book: we can’t wait for the next one! And make sure to take a listen to their podcast episode: A Family Affair.

Vegetable bake

More vegetarian dinner recipes

We love creating easy dinner recipes that are naturally meatless! A few of our favorite vegetarian dinners are:

Dietary notes

This veggie bake recipe is vegetarian and gluten-free.

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10 Delicious Vegetarian Main Dish Thanksgiving Recipes | A Couple Cooks

Cozy Veggie Bake

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5 from 1 review

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 (or more if served as part of a larger spread)
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Description

This harvest vegetable bake is savory and refined, almost meaty, but it’s vegetarian and gluten-free! Perfect for Meatless Mondays or a cozy brunch.

Ingredients

  • 12 to 14-ounce package extra firm organic tofu, drained and cut into 1/2-inch cubes
  • 1 tablespoon unsalted butter
  • 3 tablespoons extra virgin olive oil
  • ½ cup finely chopped shallot
  • 4 cloves garlic (2 minced, 2 sliced)
  • 1 tablespoon dry sherry (we used brandy in a pinch)
  • ½ cup dry white wine
  • 1 cup low-sodium vegetable broth
  • 1 teaspoon soy sauce
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup sliced cremini or baby bella mushrooms
  • 1 cup peeled and sliced carrots, cut into 1/4-inch-thick rounds
  • 2 cups sliced zucchini, cut into 1/4-inch-thick rounds (we omitted)
  • 2 ½ cups 1-inch broccoli florets
  • 2 cups packed stemmed and roughly chopped Swiss chard (we did 5 cups)
  • ¾ cup shredded cheddar cheese
  • ¾ cup shredded Monterey Jack cheese

Instructions

  1. Set a rack in the middle of the oven and preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
  2. Arrange the tofu in a single layer on the baking sheet and bake for 20 minutes, flipping once halfway through. Remove from the oven and set aside. Increase the oven temperature to 400ºF.
  3. Meanwhile, begin preparing the sauce and vegetables. In a small saucepan over medium heat, melt the butter. Add 1 tablespoon of the oil, the shallot, and the minced garlic. Stir occasionally until they become translucent and begin to brown, about 8 minutes. Add the sherry and white wine and cook for 2 minutes. Stir in the vegetable broth, soy sauce, ½ teaspoon of salt, and ⅛ teaspoon of pepper. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Set aside.
  4. While the sauce simmers, pour the remaining 2 tablespoons of oil into a large skillet over medium heat. When the oil is shimmering, add the sliced garlic, the mushrooms, and carrots, and saute for 2 minutes. Raise the heat to medium high, add the zucchini and broccoli, and saute for 6 minutes. Add the Swiss chard and stir all the vegetables continuously for 2 minutes more, until well combined and the Swiss chard has wilted.
  5. Transfer the vegetables to a large casserole or baking dish. Add the tofu, pour the sauce over the casserole, and mix. Sprinkle the cheddar and Monterey Jack cheese on top. Bake uncovered until the cheese are browned and bubbling, 20 to 25 minutes. Serve hot.

Notes

Reprinted with permission from The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals by Corky, Lori, Dana, and Tracy Pollan

  • Category: Main Course
  • Method: Baked
  • Cuisine: American

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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  • 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