Category: Breakfast & Brunch Recipes

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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  • 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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5 from 1 review

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

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

Ingredients

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

Instructions

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

Notes

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

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

Classic Asparagus Quiche

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

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

Asparagus Quiche in pie pan with feta cheese garnish.

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

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

How to make this asparagus quiche recipe: an overview!

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

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

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

Step 1: Blind bake the quiche crust.

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

Step 2: Saute the asparagus and make the filling.

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

Step 3: Bake the quiche.

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

Tips for homemade quiche crust

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

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

Blind baking is key for the crust

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

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

Shortcut: use store-bought crust

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

Asparagus Quiche with slice out and table setting.

Make ahead instructions

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

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

Ways to serve asparagus quiche

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

Dietary notes

This asparagus quiche is vegetarian.

Frequently asked questions

Do I need to pre-cook the asparagus?

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

How can I avoid a soggy quiche crust?

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

Can I use a store-bought pie crust?

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

How can I tell when my quiche is done?

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

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Quiche crust

Classic Asparagus Quiche

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

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

Ingredients

For the quiche crust*

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

For the asparagus quiche

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

Instructions

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

Notes

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

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

Sunny Side Up Eggs

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

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

How to make sunny side up eggs

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

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

Ingredients and equipment you need

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

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

How to make sunny side up eggs

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

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

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

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

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

Ways to serve sunny side up eggs

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

Sunny side up eggs

Egg nutrition

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

More egg basics

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

How to make a fried egg

Dietary notes

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

Frequently asked questions

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

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

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

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

What can I eat with sunny side up eggs?

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

Are sunny side up eggs safe to eat?

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

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

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

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How to fry an egg

*Perfect* Sunny Side Up Eggs

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5 from 4 reviews

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

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

Ingredients

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

Instructions

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

Notes

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

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

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

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

Easy Strawberry Compote

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

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

Strawberry Compote in a jar with spoon.

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

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

Ingredients for strawberry compote

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

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

How to make strawberry compote (basic steps)

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

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

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

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

Using a cornstarch slurry

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

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

Strawberry Compote in jar with spoon and strawberries.

Storage info

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

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

Strawberry Compote in a jar with gold spoon.

Ways to serve strawberry compote

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

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

More strawberry recipes

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

Dietary notes

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

Frequently asked questions

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

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

Can I use frozen strawberries for compote?

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

What are some other fruits I can use for compote?

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

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Strawberry Compote

Easy Strawberry Compote

★★★★★

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

Description

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

Ingredients

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

Instructions

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

Keywords: Strawberry compote, strawberry compote recipe

Easy Egg Tacos

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

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

Egg tacos

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

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

The key ingredients for egg tacos

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

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

How to cook the eggs: a few tips!

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

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

Toppings for egg tacos

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

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

Tip: how to warm tortillas

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

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

Sides to serve with egg tacos

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

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

More egg recipes

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

Dietary notes

This egg tacos recipe is vegetarian and gluten-free.

Print
Egg tacos

Easy Egg Tacos (5 Minutes!)

★★★★★

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

Description

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

Ingredients

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

Instructions

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

Keywords: Egg tacos