Monkey Bread

If you’re looking for an easy, absolute knockout dessert, try making the buttery, caramelized, pull-apart cinnamon loaf known as Monkey Bread.

The post Monkey Bread appeared first on Budget Bytes.

When it comes to desserts, the easier, the better. Am I right? Well, if you’re looking for an effortless, absolute knockout sweet treat, you’ve found it in Monkey Bread. This buttery, caramelized, pull-apart cinnamon loaf can be made with a handful of ingredients and just a few minutes of work. Bonus: you’re supposed to eat it with your hands, so don’t worry about putting out any plates! It’s time to bring a new favorite to your table!

Side shot of hand pulling a piece of monkey bread out of a loaf.

What Is Monkey Bread Made Of

In its simplest form, Monkey Bread is chopped biscuit dough baked in butter and cinnamon sugar. Think of it like a pillowy, pull-apart, caramelized cinnamon toast. But, you know, without the crunch. In other words: pure, unadulterated heaven.

Why Is It Called Monkey Bread?

Some say Monkey Bread got its name because its texture resembles the rind of an African fruit often eaten by monkeys. Others say it gets its name from how you eat it- by picking off a piece at a time- which looks like the grooming rituals of primates. I prefer the fruit story. I don’t want to think about monkeys picking fleas off each other. But you do you.

Overhead shot of monkey bread on white plate with a few pieces picked out of it .

What Pans Can You Use For Monkey Bread

You can bake Monkey Bread in almost any oven-safe pan, but your choice of pan will definitely affect your results. The best option is a bundt pan because it allows hot air to circulate through the middle of the loaf and cooks the dense biscuit dough evenly. But a pie pan will also work, especially if you place a small, oven-safe ramekin in the middle to help the center of the loaf rise evenly.

What Do You Serve With Monkey Bread

Pair Monkey Bread with savory brunch dishes. Or serve it as a dessert with a strong cup of coffee, a floral tea, or a cold glass of milk. If you want something to break up the sweetness, serve it with salty fresh farmer’s cheese.

How To Store Leftovers

Keep any leftovers out of the fridge, as cool temperatures tend to harden and dry out the dough. Instead, store Monkey Bread at room temperature in an air-tight container. It will keep for a day or two. For more extended storage, freezing is your best bet. Portion it before freezing, as you only want to thaw it once. Wrap it in plastic, then aluminum, and then place it in a freezer-safe container. It should keep for about a month. Then warm it in a 250°F oven for about 20 minutes.

Overhead shot of monkey bread on white plate.
Side shot of hand pulling a piece of monkey bread out of a loaf.
Print

Monkey Bread

If you're looking for an easy, absolute knockout dessert, try making the buttery, caramelized, pull-apart cinnamon loaf known as Monkey Bread.
Course Dessert
Cuisine American
Total Cost ($7.53 recipe / $0.63 serving)
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 cups
Calories 509kcal

Ingredients

  • 1 cup salted butter $2.40
  • 1 cup brown sugar $0.45
  • 1/3 cup heavy whipping cream $0.55
  • 2 tsp cinnamon $0.04
  • 1/2 tsp vanilla $0.36
  • 2 cans biscuit dough, 16 oz each $3.38

Instructions

  • Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored saucepan over medium heat. Add the butter and reserve the wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter. Using a light-colored pan will help you see the color change as the butter browns.
  • Add the brown sugar to the pan.
  • Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will form a caramel.
  • Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.
  • Whisk in the vanilla and the cinnamon.
  • Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.
  • Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan.*
  • Top the Monkey Bread with any remaining caramel.
  • Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.
  • Allow the loaf to cool before inverting it onto a serving dish.

See how we calculate recipe costs here.

Notes

*Please allow the caramel to cool so that you don’t burn yourself when dipping the biscuits into it. Don’t let it get cold, but don’t get your skin anywhere near hot caramel. 

Nutrition

Calories: 509kcal | Carbohydrates: 56g | Protein: 5g | Fat: 30g | Sodium: 854mg | Fiber: 1g
Overhead shot of monkey bread on white plate.

How to Make Monkey Bread – Step By Step Photos

Overhead shot of butter browning in a pot.

Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored pan over medium heat and add the butter. Reserve the butter wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter.

Overhead shot of brown sugar being cooked in a pot with butter.

Add the brown sugar to the pan.

Overhead shot of hand mixing caramel in a pot with a whisk.

Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will have formed a caramel.

Overhead shot of hand mixing caramel and cream in a pot with a whisk.

Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.

Overhead shot of hand stirring caramel with a whisk in a pot and a second hand adding vanilla to the pot with a measuring spoon.

Whisk in the vanilla and cinnamon.

Overhead shot of knife cutting canned biscuit rounds.

Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.

Overhead shot of hand dipping a biscuit piece into a bowl of caramel with pieces of biscuits and a Bundt pant next to it.

Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan. Please make sure the caramel has cooled so you do not burn yourself.

Overhead shot of raw Monkey Bread in a Bundt pan.

Top the Monkey Bread with any remaining caramel.

Overhead shot of baked Monkey Bread in a Bundt pan.

Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.

Overhead shot of monkey bread on white plate.

Allow the loaf to cool before inverting it onto a serving dish. Serve as a whole loaf, and let your loved ones go to town!

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Baked Pumpkin Pie Oatmeal

Baked Pumpkin Pie Oatmeal is a great make-ahead breakfast option that has all the great flavors of pumpkin pie packed into whole grain oats.

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If you’re the type to love anything and everything pumpkin pie flavored, you’re going to LOVE this Pumpkin Pie Baked Oatmeal. It’s got all the goodies of pumpkin pie baked right into your breakfast oats. …But with a lot less sugar so you won’t get a sugar crash at 10am. ;)

Overhead view of baked pumpkin pie oatmeal in the baking dish being scooped with a wooden spoon.

What is Baked Oatmeal?

Baked oatmeal is just oats that have been baked into a custard-like mixture. So think of bread pudding but made with oats instead of chunks of bread. They’re soft (not crunchy like the photos sometimes appear), warm, and very moist. Baked oats are more firm than traditionally cooked oats because they contain eggs and less liquid, but they still remain soft.

WhAT KIND OF OATS TO USE

I find that old-fashioned rolled oats work best for baked oatmeal recipes. Quick oats are a bit too small and delicate, and will create a pretty mushy end texture. Steel-cut oats require more moisture and a longer cooking time, so they will not work in this recipe. Old-fashioned rolled oats are the perfect mix between good texture and quick cooking!

How to Serve Baked Pumpkin Pie Oatmeal

I absolutely love eating this pumpkin pie oatmeal cold every morning, but you can also reheat it in the microwave and eat it warm. Try drizzling a little maple syrup over top, sprinkling on a few chopped nuts, or even adding a dollop of whipped cream for an extra dessert-like finish.

How to Store Baked Oatmeal

This is a bake once, eat all week type of meal. After baking I divide the pumpkin pie baked oatmeal into single portions, then store them in the refrigerator for 4-5 days or freeze them for up to a few months. If you plan to freeze some of your baked oatmeal, chill it completely in the refrigerator first, then transfer it to the freezer.

Milk being poured into a bowl of pumpkin pie oatmeal with nuts.
Milk being poured into a bowl of pumpkin pie oatmeal with nuts.
Print

Baked Pumpkin Pie Oatmeal

Baked Pumpkin Pie Oatmeal is a great make-ahead breakfast option that has all the great flavors of pumpkin pie packed into whole grain oats.
Course Breakfast
Cuisine American
Total Cost $3.84 recipe / $0.64 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 285kcal
Author Beth – Budget Bytes

Ingredients

  • 1 15oz. can pumpkin purée $1.99
  • 1/2 cup brown sugar $0.32
  • 2 large eggs $0.36
  • 1/2 Tbsp pumpkin pie spice $0.15
  • 1/2 tsp vanilla extract $0.29
  • 1/4 tsp salt $0.02
  • 3/4 tsp baking powder $0.03
  • 1 1/2 cups milk $0.36
  • 2 1/2 cups old fashioned rolled oats $0.32

Instructions

  • Preheat the oven to 375ºF. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth.
  • Add the milk and whisk until smooth again.
  • Stir the dry oats into the pumpkin mixture.
  • Pour the oats into an 8×8-inch baking dish.
  • Bake the oats in the preheated oven for 45 minutes, or until the center no longer looks wet and the edges are lightly golden brown.
  • Serve hot right out of the oven or refrigerate until ready to serve. The baked oats can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts if desired.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 285kcal | Carbohydrates: 50g | Protein: 9g | Fat: 6g | Sodium: 208mg | Fiber: 6g
close up of pumpkin pie oatmeal being scooped out of the baking dish.

How to Make Pumpkin Pie Oatmeal – Step By Step Photos

Custard ingredients without milk, in a bowl.

Preheat the oven to 375ºF. In a bowl, whisk together one 15oz. can of pumpkin purée, ½ cup brown sugar, 2 large eggs, ½ tablespoon of pumpkin pie spice, ¾ tsp baking powder, ½ tsp vanilla extract, and ¼ tsp salt.

Milk being poured into the bowl.

Add 1.5 cups milk and whisk until smooth again.

Dry oats added to the pumpkin custard mixture.

Add 2.5 cups of old-fashioned rolled oats to the bowl, then stir until combined.

Final pumpkin oatmeal mixture mixed together in the bowl.

This is what the mixture should look like, once mixed.

pumpkin pie oatmeal mixture in a baking dish.

Add the pumpkin pie oatmeal mixture to an 8×8-inch baking dish.

Baked pumpkin pie oatmeal in the baking dish.

Bake the oatmeal for 45 minutes, or until the center is slightly puffed and cracked, and the edges look slightly golden brown.

Baked pumpkin pie oatmeal in a bowl with nuts and milk.

Serve the pumpkin pie oatmeal warm or refrigerate for later! Enjoy alone or with milk, nuts, or maple syrup.

side view of a bowl of baked pumpkin pie oatmeal.

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Ricotta Pancakes

Once you taste these luscious ricotta pancakes, you’ll be making them non-stop. Ricotta transforms them into airy, creamy, custardy delights.

The post Ricotta Pancakes appeared first on Budget Bytes.

If you haven’t added ricotta to your pancake game-you’re truly missing out. I know, I know. Cheese in a pancake sounds awful. But stay with me. Ricotta transforms pancakes into airy, creamy, custardy delights. Once you taste these luscious ricotta pancakes, you’ll be making them non-stop.

Side shot of a stack of ricotta pancakes with blueberry sauce on top.

Why would I add Ricotta to a pancake?

Why? Not to steal Loreal’s thunder, but- because you’re worth it. That’s precisely why you need ricotta in your pancakes. It’s still a pancake… just better. And you always deserve better. Plus ricotta doesn’t necessarily add flavor as much as it does mouth feel. It doesn’t taste cheesy, and it’s not ooey-gooey. Instead, these pancakes taste creamy, and the crumb is so moist it’s almost custard-like. The whipped egg whites lend airiness. You almost don’t need syrup. Almost. I can’t stop myself from dropping loads of blueberry sauce on each one.

Do I Have To Whip Egg Whites?

Yes, you’re going to have to whip egg whites. IT’S WORTH IT. These are birthday-breakfast-in-bed-tell-me-you-love-me pancakes. This is the recipe you use to impress your future mother-in-law. The one you trot out for that special brunch attended by the frenemy you imaginary fight with when you’re stopped at a red light. (Don’t act. We all have at least one.)

ADDITIONAL INGREDIENTS YOU CAN ADD TO RICOTTA PANCAKE BATTER

In the case that you want to take this batter to the next level (I’m talking a Princess Jasmine A Whole New World MOMENT) try adding these little nuggets of goodness:

  • A 1/2 tablespoon of lemon or orange zest
  • A 1/4 cup of dark chocolate chips
  • A 1/4 cup of chopped dried apricots
  • A 1/4 cup of your favorite berry
  • A 1/4 cup of chopped walnuts
Overhead shot of ricotta pancake stack with a pat of butter.

Can I make RICOTTA PANCAKE batter ahead of time?

I wish. Because it has whipped egg whites, this batter is more fragile than a Hollywood ego. (Don’t come at me if you live in LA. You know exactly what I’m talking about.) The fluffiness of those whipped whites doesn’t last forever. So as soon as you make the batter, you should cook it. The best you can do to save time is to mise everything out. (That’s just chef speak for measuring out all of your ingredients and having everything ready to go.) You can pre-mix the dry ingredients, of course. But you’ll have to make the batter the day of.

How To Store, Thaw, and Reheat Ricotta Pancakes.

I doubt you’ll have leftover pancakes. But in case you do: refrigerate in an air-tight container with parchment paper between each layer for up to four days. Do the same if you’re going to freeze them, where they will keep for a couple of months. To reheat, you can just put them in the microwave and cook in 30-second increments until they start to steam. I prefer to warm them in an oven at 350°F. Add a cup of water to an oven-safe container and place it in your oven before you start preheating. It will keep the pancakes from drying out.

What Can I Serve RICOTTA Pancakes With?

Top them with lemon curd, blueberry sauce, or strawberry syrup. Serve them with Fruit Salad or an Omelet. Or eat them with your bare hands while you watch a Handmaid’s Tale and wonder what happened to women’s rights. (Very specific, I know. But I highly recommend it.)

Side shot of a stack of ricotta pancakes with blueberry sauce on top.
Side shot of a stack of ricotta pancakes with blueberry sauce on top.
Print

Ricotta Pancakes

Once you taste these luscious ricotta pancakes, you'll be making them non-stop. Ricotta transforms them into airy, creamy, custardy delights.
Course Breakfast, Brunch
Cuisine American
Total Cost $2.29 recipe / $0.57 serving
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 2 pancakes each
Calories 364kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 2 large eggs $0.36
  • 1 cup flour $0.09
  • 1 tsp baking powder $0.03
  • 1 Tbsp granulated sugar $0.01
  • 1/8 tsp salt $0.01
  • 1 cup ricotta* $1.22
  • 1 cup milk $0.24
  • 1/2 tsp vanilla extract $0.29
  • 2 Tbsp oil, for cooking $0.04

Instructions

  • Separate the eggs into yolks and whites. Set the whites aside. Beat the egg yolks until they run in a smooth stream through the tines of a fork.
  • Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.
  • Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.
  • Add the dry ingredients on top of the ricotta mixture and gently fold it in.*
  • Beat the egg whites until stiff peaks form. Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it.
  • Add the remaining egg whites to the top of the batter and fold them in with a spatula. Lumps are OK; if you over-mix, you will remove all the air from the batter.
  • Place a medium-sized pan over medium heat. Add a 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan.
  • Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes. Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add 1/2 tablespoon of oil as needed. Makes about 8 pancakes.

See how we calculate recipe costs here.

Notes

*If ricotta is very wet, set it in a fine-mesh strainer and press down on it with a ladle to remove excess liquid.
*Folding is a series of gentle strokes to create an airy batter. Use a wide rubber spatula to slice straight down through the dry ingredients. When the spatula hits the bottom of the bowl, scrape alongside the curve of the bowl for a few inches, scooping up the batter and bringing it towards the top, then “folding” it on top of the dry ingredients. Rotate the bowl fifteen degrees and continue the stroke until the wet and dry are incorporated.

Nutrition

Serving: 2pancakes | Calories: 364kcal | Carbohydrates: 32g | Protein: 15g | Fat: 19g | Sodium: 285mg | Fiber: 1g
Overhead shot of ricotta pancake stack with blueberry sauce and a fork with a slice of the stack on it.

How to Make RICOTTA PANCAKES – Step by Step Photos

Overhead shot of egg yolksd and egg whites in separate ramekins.

Separate the eggs into yolks and whites. Beat the egg yolks until they run in a smooth stream through the tines of a fork. Set the whites aside

Overhead shot of dry ingredients and a whisk in a white bowl.

Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.

Overhead shot of wet ingredients in a white bowl.

Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.

Overhead shot of wood handled rubber spatula mixing wet and dry ingredients.

Add the dry ingredients on top of the ricotta mixture and gently fold it in. Folding is a series of gentle strokes to create an airy batter. Use a wide rubber spatula to slice straight down through the dry ingredients. When the spatula hits the bottom of the bowl, scrape alongside the curve of the bowl for a few inches, scooping up the batter and bringing it towards the top, then “folding” it on top of the dry ingredients. Rotate the bowl fifteen degrees and continue the stroke until the wet and dry are incorporated.

Overhead shot of hand mixer whipping egg whites in a white bowl.

Use a hand mixer with whisk attachments to beat the egg whites until stiff peaks form. If you don’t have a hand mixer, use a whisk and a whole lot of elbow grease.

Overhead shot of egg whites being mixed into pancake batter in a white bowl with a wood handled rubber spatula in it.

Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it. Add the remaining egg whites to the top of the batter and fold them in with a spatula.

Overhead shot of pancake batter in a white bowl with a wood handled rubber spatula in it.

Continue to gently fold in the egg whites until they’re incpororated. Lumps are OK; if you over-mix, you will remove all the air from the batter.

Overhead shot of pancake cooking in a pan.

Place a medium-sized pan over medium heat. Add 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan. Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes.

Overhead shot of cooked pancake in a pan.

Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add 1/2 tablespoon of oil as necessary. Makes about 8 pancakes.

Side shot of a stack of ricotta pancakes with blueberry sauce on top.

The post Ricotta Pancakes appeared first on Budget Bytes.

Blueberry Sauce

Have you heard the good news? You can get this extraordinarily yummy blueberry sauce on your table in about fifteen minutes with very minimal effort.

The post Blueberry Sauce appeared first on Budget Bytes.

Want to kick your weekend breakfast table up 1,000 notches? You can make this extraordinarily yummy blueberry sauce in about fifteen minutes with very minimal effort. And you probably have all the ingredients you need in your pantry and your freezer. Yes, freezer. We’re using budget-friendly frozen blueberries to create the most indulgent topping for All. Of. The. Things.

Overhead shot of blueberry sauce in a serving bowl with lemon zest.

What You Need

This blueberry sauce recipe uses just four ingredients: blueberries, a little sugar, some cornstarch, and a lemon. That’s it!! And the results are BEYOND. (That’s my favorite place, BEYOND. It’s where all the good stuff happens!)

Is this the same thing as blueberry syrup?

Sauces and syrups are two different things. Syrup is a sugar solution that’s usually free of solids. A sauce is any liquid you put on your food. It can often contain solids. You can use this recipe to make a delicious blueberry syrup by straining the blueberries out of the sauce. I don’t know why you’d do that, but you’re allowed to make erratic decisions. I get it. One time I married a dude in front of an Elvis impersonator. (It didn’t turn out well. #obvi)

What pairs well with blueberry sauce?

I mean, I hate to get all Shakespearean here, but how do I count the ways?? This sauce can go on EVERYTHING. I can list a baker’s dozen just off the top of my head: pancakes, waffles, French toast, buttered toast, biscuits, cornbread, banana bread, ice cream, cheesecake, pound cake, oatmeal, yogurt, cottage cheese; you name it!

Overhead shot of blueberry sauce in a serving bowl with spoon in it.

Can I Use This Recipe With Other Berries?

You can absolutely sub blueberries with your favorite berry. Try strawberries, raspberries, blackberries, cranberries, and even pitted cherries. Choose your own adventure! (Please leave a comment if you remember that book series. I want to celebrate how old we are on a public forum.)

How To Store Blueberry Sauce

Store this sauce in your fridge in a squeaky clean airtight container. It will keep for up to 2 weeks. You can also freeze blueberry sauce. Store it in an airtight container with plastic or beeswax wrap directly on the surface of the sauce. It will keep for up to 3 months. Then, thaw it out in your refrigerator overnight. I recommend freezing it in 1 cup portions, so you’re only thawing as much as you need.

Overhead shot of blueberry sauce in a serving bowl with lemon zest.
Side shot of blueberry sauce in a serving bowl with spoon in it.

Blueberry Sauce

This extraordinarily yummy blueberry sauce is so easy to make you can get it on your table in fifteen minutes with just a few ingredients. Use it on All. Of. The. Things.
Course Breakfast, Dessert
Cuisine American
Total Cost ($4.54 recipe / $0.28 serving)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 2 Tbsp each
Calories 37kcal
Author Monti – Budget Bytes

Ingredients

  • 2 cups frozen blueberries $3.99
  • 1/2 cup sugar $0.22
  • 1 lemon $0.30
  • 1 Tbsp corn starch $0.03
  • 3/4 cup water, divided $0.00

Instructions

  • Place a medium-sized pot over medium heat. Add the blueberries, the sugar, and 1/2 cup of the water. Stir to incorporate.
  • Use a vegetable peeler to zest the lemon in long strips. Then juice the lemon. Add the zest and just 1/2 tablespoon of the juice to the pot.
  • When the mixture comes to a boil, use a separate bowl to mix the cornstarch into 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the blueberries and stir until incorporated.
  • Continue to stir until the syrup in the blueberry sauce has thickened enough to coat the back of a spoon. Take the syrup off the heat, allow to cool, and remove the strips of lemon zest. It will thicken as it cools. Enjoy!

Nutrition

Serving: 2Tbsp | Calories: 37kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.1g | Sodium: 1mg | Fiber: 0.5g
Side shot of blueberry sauce in a serving bowl with spoon in it.

How to Make Blueberry Sauce – Step by Step Photos

Overhead shot of sugar and water being added to blueberries.

Place a medium-sized pot over medium heat. Add 2 cups of frozen blueberries, 1/2 cup sugar, and 1/2 cup of the water. Stir to incorporate.

Overhead shot of a hand holding a lemon while a second hand zests it.

While the blueberries come to a sputtering boil, use a vegetable peeler to zest the lemon in strips. Then juice the lemon. You will use 1/2 tablespoon of juice for this recipe. Reserve the rest for a different recipe.

Overhead shot of hand holding a spoon and mashing blueberries in a pot.

It will take about 7 to 10 minutes for the blueberry mixture to come to a sputtering boil. Once that happens, use a fork to mash the blueberries against the walls of the pan.

Overhead shot of lemon and cornstarch being added to blueberry sauce.

Add the 1/2 tablespoon of lemon juice and the lemon zest to the pan. Stir to incorporate. In a separate bowl, mix the tablespoon of cornstarch into the remaining 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the pan and stir until it is fully mixed in.

Overhead shot of blueberry sauce in a pan with finger checking sauce thickness on the back of a spoon.

Continue to stir the blueberry sauce until the syrup coats the back of a spoon. This will take about 3 to 5 minutes. When you drag your finger over the back of the spoon, it should leave a mark that the syrup does not seep back into. Take the sauce off the heat, allow it to cool. The sauce will thicken as it cools. Enjoy!

Overhead shot of blueberry sauce in a serving bowl.

The post Blueberry Sauce appeared first on Budget Bytes.

Air Fryer Cinnamon Toast

Did you know you can make the crunchiest cinnamon toast ever in an air fryer? Buttery, and so decadent, for pennies! This one’s a keeper.

The post Air Fryer Cinnamon Toast appeared first on Budget Bytes.

Why yes, you can make cinnamon toast in an air-fryer, and I’ve got the easiest recipe for you! Just five ingredients and a few minutes are all that separate you from the most decadent, buttery, cinnamon dream bite ever. (Yes, I categorize bites. And on a scale of 1 to 10, this one’s an 11.) I will warn you now, once you start making air-fryer cinnamon toast, it’ll be hard to start your day with anything else.

Overhead shot of hand holding cinnamon toast over a white plate.

What is cinnamon toast?

Here’s a little fun history for you: cinnamon toast has been around for almost 600 years. It started as a budget-friendly alternative to french toast in Europe and that’s why we still love it today. Cinnamon toast is so loved that it even spawned a cereal (Cinnamon Toast Crunch), and if you’re a fan of that, you will LOVE this recipe.

What is Cinnamon Toast Made Of?

Cinnamon toast is made with just four ingredients: bread, butter, sugar, and cinnamon. But the combination is so good that they transformed into a supergroup, like the Beatles. (If you don’t know who the Beatles are, please don’t tell me, because I will cry.)

Through rigorous testing (I love my job), I’ve discovered that the trick to cinnamon toast perfection is making sweetened cinnamon butter with a few drops of vanilla. The vanilla is optional, but it gives the toast a little something extra. (PS I am not claiming to have invented cinnamon butter. Just that I ate way too many pieces of cinnamon toast while testing this recipe and the one with vanilla was my fave. Ok? Don’t come for me.)

Can’t I just use my toaster?

What you’re looking for in a perfect bite of cinnamon toast is a thunderous crunch that gives way to a buttery, gooey center. Unfortunately, you cannot achieve this heightened level of yum by simply toasting your bread, buttering it, and sprinkling it with cinnamon and sugar. You’ll only have flavor on the top of your toast, not throughout, and while it will be good, it won’t be BEYOND. And don’t we all need a little BEYOND in our lives?

Why make cinnamon toast in an air fryer?

When you pop the buttered toast into your air fryer, hot air circulates all over it. This not only browns your butter, giving you hints of hazelnut, but it also blooms the cinnamon, releasing citrusy notes. The butter melts into every nook and cranny of that piece of toast, which soaks it up like a sponge. The results? THE MOST AMAZING crispy outer layer, giving way to a decadent, buttery center. BRB. I’m going to make a slice while you check out the recipe.

Overhead shot of cooked cinnamon toast ripped and served on a white plate.
Overhead shot of hand holding cinnamon toast over a white plate.

Air Fryer Cinnamon Toast

Make the crunchiest cinnamon toast ever with the help of an air fryer. You'll have a buttery decadent breakfast in minutes, and for pennies! This one's a keeper.
Course Breakfast
Cuisine American
Total Cost ($0.43 recipe)
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1
Calories 350kcal
Author Monti – Budget Bytes

Ingredients

  • 1 slice bread $0.13
  • 2 Tbsp salted butter $0.25
  • 4 drops vanilla extract $0.02
  • 1 1/2 Tbsp sugar $0.02
  • 1/2 tsp cinnamon $0.01

Instructions

  • Add room temperature butter, vanilla, sugar, and cinnamon to a small bowl.
  • Mix until incorporated.
  • Spread half of the butter on one side of your slice of bread. Make sure to cover the slice from corner to corner.
  • Air fry for five minutes.
  • Take the toast out and spread the remaining butter on the other side, again corner to corner.
  • Air fry for five minutes.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 32g | Protein: 3g | Fat: 24g | Sodium: 313mg | Fiber: 2g
Overhead shot of air fried cinnamon toast on white plate.

How to Make Air Fryer Cinnamon Toast – Step by Step Photos

Overhead shot of cinnamon, butter, and sugar in a small bowl with a spoon in it.

Add room temperature butter, vanilla, sugar, and cinnamon to a small bowl.

Overhead shot of spoon mixing cinnamon, butter, and sugar in a small bowl.

Mix until incorporated. The butter should look whipped.

Knife spreading cinnamon butter on slice of bread on a white plate.

Spread half of the butter on one side of the slice of bread. Make sure to cover the slice from corner to corner.

Overhead shot of one side of cooked cinnamon toast in an air fryer basket.

Air fry for five minutes.

Knife spreading cinnamon butter on slice of bread on a white plate.

Take the toast out of the air fryer and spread the remaining butter on the other side, again corner to corner.

Overhead shot of cooked cinnamon toast in an air fryer basket.

Air fry for 5 minutes. Enjoy!

Overhead shot of air fried cinnamon toast on white plate.

Want more quick breakfast ideas? Check these recipes out:

The post Air Fryer Cinnamon Toast appeared first on Budget Bytes.

Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothies are slightly sweet, super creamy, deliciously filling, and make a fast and easy snack or breakfast!

The post Peanut Butter Banana Smoothie appeared first on Budget Bytes.

Peanut butter banana smoothies have been a favorite snack (or dessert) of mine since I was a teenager. I usually always have the ingredients on have on hand, they’re ultra-creamy, just sweet enough to kill my sweet tooth, and filling enough to stand in for breakfast. Plus, they’re INEXPENSIVE. There are a lot of ways you can modify this simple banana smoothie if you want to make it your own, so if you haven’t tried this one yet, definitely put it on your list!

Peanut butter banana smoothie in a glass with a yellow striped straw.

Use any Nut Butter

I love the classic peanut butter-banana combo, but if you don’t like peanut butter or can’t have it for other reasons, feel free to substitute it with any type of nut or seed butter. Almond butter or Sun Butter would be awesome, and it would also be fun to experiment with flavored nut butters. The nut butter makes this smoothie extra rich and delicious, so don’t skip this ingredient!

Use Frozen Bananas for the Best Texture

The key to getting this ultra-creamy milkshake-like consistency is to use frozen bananas. Not only will frozen bananas make the smoothie extra thick and creamy, but they also keep it cold without having to add ice, which would water down the smoothie. So anytime I have bananas that are on their last leg, I make sure to peel, slice, and freeze them to use in smoothies and other desserts later.

Use Any Type of Milk

This smoothie recipe is incredibly flexible. You can use any type of dairy or non-dairy milk for this smoothie, keeping in mind that the creamier the milk, the creamier the smoothie will be. I like whole milk the best, but I think coconut would also pair nicely with these flavors!

What Else Can I Add?

As mentioned above, there are a lot of different things you can add to this smoothie to take it in a different direction. Try adding some of these ingredients to your banana smoothie:

  • Quick oats (about ¼ cup)
  • Coconut
  • Cinnamon
  • Ground flaxseed
  • Cocoa powder
  • Instant coffee
  • Chia seeds
  • Spinach
Overhead view of a peanut butter banana smoothie in a glass with cinnamon.
Side view of a glass full of peanut butter banana smoothie with a yellow striped straw.

Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothies are slightly sweet, super creamy, deliciously filling, and make a fast and easy snack or breakfast!
Course Breakfast, Dessert, Snack
Cuisine American
Total Cost $0.71 each
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 (approx. 12 oz.)
Calories 461kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 frozen banana, sliced $0.22
  • 2 Tbsp peanut butter $0.14
  • 1 tsp brown sugar $0.02
  • 1/4 tsp vanilla extract $0.13
  • 1 cup milk $0.20

Instructions

  • Add the sliced banana, peanut butter, brown sugar, vanilla extract, and milk to a blender.
  • Blend the ingredients until smooth. If the smoothie is too thick, add more milk. If the smoothie is too thin, add more frozen banana. Taste and adjust the sweetness to your liking.

Nutrition

Serving: 1smoothie | Calories: 461kcal | Carbohydrates: 49g | Protein: 16g | Fat: 25g | Sodium: 232mg | Fiber: 5g

How to Make a Peanut Butter Banana Smoothie – Step by Step Photos

Smoothie ingredients in a blender cup.

Add one sliced frozen banana to a blender along with 2 Tbsp peanut butter, 1 tsp brown sugar, and ¼ tsp vanilla extract.

Milk being poured into the blender cup.

Add one cup of milk. I use whole milk, but you can use the milk of your choice.

Blended smoothie in the blender cup, from above.

Blend the ingredients until smooth. If the smoothie is too thick, you can add more milk. If it’s too liquidy for your taste, you can add more frozen sliced banana.

Side view of a glass full of peanut butter banana smoothie with a yellow striped straw.

Try These Other Smoothie Recipes:

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Homemade Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They’re freezer-friendly, too!

The post Homemade Blueberry Muffins appeared first on Budget Bytes.

If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!

Blueberry muffins on a cooling rack with the first one torn open.

Use Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.

Use Butter AND Oil for Delicious and Moist Muffins

Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!

blueberry muffins on a cooling rack from above.

Topping Options

I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.

How to Freeze Blueberry Muffins

Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.

Side view of blueberry muffins on a cooling rack.
Side view of blueberry muffins on a cooling rack.

Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too!
Course Breakfast, Brunch
Cuisine American
Total Cost $3.83 recipe / $0.48 each
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 muffins
Calories 287kcal
Author Beth – Budget Bytes

Ingredients

  • 1.5 cups all-purpose flour $0.18
  • 2 tsp baking powder $0.04
  • 3/4 tsp salt $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp nutmeg $0.02
  • 1 cup plain yogurt* $0.85
  • 1/2 cup granulated sugar $0.08
  • 4 Tbsp melted butter $0.40
  • 2 Tbsp cooking oil $0.08
  • 1 large egg $0.21
  • 1.5 tsp vanilla extract $0.42
  • 1 cup blueberries $1.33

Crumble Topping (optional)

  • 1 Tbsp melted butter $0.10
  • 2 Tbsp granulated sugar $0.02
  • 1/8 tsp cinnamon $0.02
  • 2 Tbsp all-purpose flour $0.02

Instructions

  • If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
  • Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
  • In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
  • Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
  • If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over stirring.
  • Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
  • Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

Notes

*Use plain, not Greek-style or strained yogurt, to maintain the proper moisture balance in the muffins.

Nutrition

Serving: 1muffin | Calories: 287kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Sodium: 404mg | Fiber: 1g
Overhead view of blueberry muffins on a cooling rack with one torn in half.

How to Make Make Blueberry Muffins – Step by Step Photos

Crumble topping mixture in a small bowl with a spoon.

I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.

muffin dry ingredients in a bowl with a whisk.

Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.

Muffin wet ingredients in a bowl with a whisk.

In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.

Wet ingredients being poured into dry ingredients.

Pour the wet ingredients into the bowl of dry ingredients.

Partially stirred together muffin batter.

It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.

A bowl of blueberries coated in flour.

You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.

Blueberries stirred into the muffin batter.

Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.

Unbaked blueberry muffins in the muffin tin topped with crumble.

Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).

Baked blueberry muffins in the muffin tin.

Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.

Baked blueberry muffins on a wire rack surrounded by baking supplies.

These blueberry muffins are seriously SO good!!

Close up side view of an open blueberry muffin next to other baked muffins.

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Muesli

Rolled oats, dried fruit, and nuts soaked in cold milk or yogurt make Muesli a quick and refreshing meal prep breakfast for summer!

The post Muesli appeared first on Budget Bytes.

I was rummaging through my pantry the other day and noticed that I had way too many half-used bags of dried fruit and nuts, and I knew exactly what I needed to make to use up all those odds and ends. Muesli! What is Muesli? The short answer: muesli is the old-school version of overnight oats. Keep reading below for a more detailed explanation!

Originally posted 3/1/2011, Updated 5/18/2022.

A batch of muesli in a bowl with ingredients on the sides.

What is Muesli?

Muesli is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice. This dish is attributed to a Swiss doctor, Maximilian Bircher-Benner, who fed this refreshing and filling breakfast to the patients in his hospital. For that reason, muesli often goes by the name “Bircher Muesli.”

Muesli vs. Granola

You might be asking yourself, “How is that different from granola??” While they are similar, there are distinct differences between muesli and granola. Muesli is almost like raw granola. You can turn muesli into granola by adding some sweeteners and binders, like honey or brown sugar and oil, then baking it until it becomes deliciously crunchy.

How Do You Eat Muesli?

There are a few different ways you can enjoy muesli. You can add cold milk or yogurt, stir it on up, and let it soak for just a few minutes so the oats are just barely chewy. Or, if you prefer a softer oat, you can let them soak overnight or for up to about four days. And just like the “overnight oats” that have taken the internet by storm over the past decade, muesli is a great way to meal prep your breakfast for the week.

You can also treat your muesli like little homemade instant oatmeal packets. Divide the muesli into ⅓ or ½ cup servings, place in resealable containers, then every morning add about a cup of milk and microwave for a minute or two and you have a hot bowl of oatmeal.

What Kind of Oats are Best for Muesli?

The best type of oat for muesli is, in my opinion, old-fashioned rolled oats. These oats are hearty and have a lot of texture, but still soften fairly quickly when soaked. Quick oats are very thin and delicate and will create a much mushier texture in your muesli. Steel-cut oats are very tough and will need to be soaked for several hours before they soften.

What Else Can You Put in Muesli?

Just like overnight oats, you can add so many different things to your muesli. You can add any type of dried fruit, nut, or seed to the dry mix (stored at room temperature), or once you begin soaking your muesli you can add wet or perishable ingredients, like fresh fruit or maple syrup.

Side view of a bowl of muesli with milk and a spoon.
Overhead view of a bowl full of muesli with ingredients on the sides.

Muesli

Rolled oats, dried fruit, and nuts soaked in cold milk or yogurt make Muesli a quick and refreshing meal prep breakfast for summer!
Course Breakfast
Cuisine Swiss
Total Cost $2.54 recipe / $0.32 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 ½ cup each
Calories 222kcal
Author Beth – Budget Bytes

Ingredients

  • 3 cups dry old-fashioned oats $0.68
  • 1/2 cup chopped walnuts* $0.60
  • 1/2 cup dried cranberries* $0.88
  • 1/4 cup sunflower seeds* $0.25
  • 2 Tbsp brown sugar (optional) $0.08
  • 1/2 tsp cinnamon $0.05

Instructions

  • Combine the oats, cranberries, walnuts, brown sugar, and cinnamon in a bowl. Stir until evenly mixed. Store mixture in an air-tight container in a cool dry place until ready to eat.
  • To prepare the muesli, combine 1/2 cup muesli with 1/2 cup of cold milk. Let soak for 5 minutes, or up to four days in the refrigerator.

Notes

*You can use any type of dried fruit, nuts, and seeds.

Nutrition

Serving: 1Serving | Calories: 222kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Sodium: 4mg | Fiber: 4g

How to Make Muesli – Step By Step Photos

Muesli ingredients in a bowl, not stirred.

Add your oats, fruit, nuts, spices, and sweetener (optional) to a bowl. I used 3 cups old-fashioned rolled oats, ½ cup chopped walnuts, ½ cup dried cranberries, ¼ cup sunflower seeds, 2 Tbsp brown sugar, and ½ tsp cinnamon.

Muesli ingredients stirred together in the bowl.

Simply stir the ingredients together and now it’s ready to use!

Muesli in a food storage container.

You can store this mix in an air-tight container at room temperature. It will last just as long as the individual dry ingredients themselves.

Milk being poured onto a single serving bowl of muesli.

To enjoy your muesli, measure ½ cup of the dry muesli mix into a bowl. Pour ½ cup of milk (or more) over top and let sit for about five minutes (or refrigerate overnight for a softer oat).

A bowl of muesli ready to enjoy with milk.

Enjoy the muesli as is or top with your favorite fresh fruit, maple syrup, or nut butter.

Close up side view of a bowl of muesli.

The post Muesli appeared first on Budget Bytes.

Fluffy Homemade Pancakes

This easy homemade pancake recipe makes the most delicious and fluffy stack of pancakes around! Perfect for a cozy weekend breakfast.

The post Fluffy Homemade Pancakes appeared first on Budget Bytes.

Is there really anything better than a big stack of fluffy homemade pancakes?? I have a few pancake recipe variations on Budget Bytes already, but it was high time I added an easy, go-to homemade pancake recipe to the collection. Making pancakes is pretty easy, but I’ve got a few tips and tricks for you to make sure your pancakes are the fluffiest and tastiest stack around!

Syrup being poured onto a stack of pancakes.

What are Pancakes Made Of?

Pancake batter is really simple. You only need a few basic pantry staples: milk, butter, egg, sugar, flour, baking powder, and salt. Plus I add a little vanilla extract for a little more depth of flavor. The batter only takes minutes to mix together, then you’re on your way to a cozy homemade pancake breakfast.

What Makes a Fluffy Pancake?

Baking powder is responsible for leavening the pancake, but other ingredients and techniques will affect how well the baking powder works. Here are a few tips to make sure your pancakes are extra soft and fluffy:

  • Make sure your baking powder is fresh. Check the expiration date or do a quick test to make sure it is still active. Mix a couple of teaspoons of baking powder into a cup of hot water. If it fizzes, the baking powder is still active.
  • Don’t over stir the batter. Stir just until the flour is moistened and a few lumps remain. Over stirring the batter will develop the gluten in the flour and make the pancakes rubbery rather than soft and fluffy.
  • Let the batter rest for 15 minutes after mixing. This allows the flour to fully hydrate and the remaining lumps to soften without the need for more stirring.
  • The batter should be thick, but still pourable. If the batter is too runny, your pancakes will be thin. If the batter is too thick, the pancakes can turn out slightly dry. So you may need to adjust the amount of milk in the batter to get just the right consistency.

Pancake Toppings!

My favorite part about making homemade pancakes is having fun with the toppings. There are so many more options for pancakes than just butter and maple syrup! Here are some ideas:

What is your favorite thing to put on pancakes?

Overhead view of a stack of pancakes with a fork
Side view of a stack of pancakes with a fork.

Fluffy Homemade Pancakes

This easy homemade pancake recipe makes the most delicious and fluffy stack of pancakes around! Perfect for a cozy weekend breakfast.
Course Breakfast, Brunch
Cuisine American
Total Cost $0.95 recipe / $0.24 serving
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Servings 4 2 pancakes each
Calories 279kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup all-purpose flour $0.07
  • 1.5 tsp baking powder $0.03
  • 1/2 tsp salt $0.03
  • ¾ cup +2 Tbsp warm milk* $0.02
  • 2 Tbsp melted butter $0.20
  • 1 large egg $0.21
  • 2 Tbsp sugar $0.02
  • 1/2 tsp vanilla extract $0.14
  • 4 tsp cooking oil $0.05

Instructions

  • Whisk together the flour, baking powder, and salt in a bowl.
  • In a separate bowl, whisk together the milk, egg, melted butter, sugar, and vanilla extract.
  • Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until combined. The mixture should be thick, but still pourable, and a little bit lumpy. Let the batter rest for 15 minutes.
  • Heat a large skillet or griddle over medium. Once hot add enough cooking oil to coat the surface (I use about ½ tsp per pancake). Add the pancake batter to the hot griddle, ¼ cup at a time. Use the back of the measuring cup to spread the batter into a 4.5-inch diameter circle.
  • Cook the pancakes until bubbles form over the surface and begin to pop, the edges of the pancakes look dry, and the bottom is golden brown (about 60 seconds). Flip the pancakes and cook on the second side until golden brown (about 30 seconds).
  • Repeat with the remaining batter, adding more oil to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or in a warm oven until all of the pancakes have been cooked. Serve warm with your favorite toppings!

Video

Notes

*¾ cup of milk makes a super thick batter, but aslightly dry pancake. One cup of milk makes a thinner batter and pancakes that are not quite as thick and fluffy. ¾ cup plus 2 Tbsp milk made perfectly thick and fluffy pancakes. You can adjust the milk to make the batter the consistency that you prefer. Using slightly warm milk helps the butter stay melted, which allows it to incorporate evenly into the batter.

Nutrition

Serving: 2pancakes | Calories: 279kcal | Carbohydrates: 33g | Protein: 7g | Fat: 13g | Sodium: 536mg | Fiber: 1g
Side view of a stack of pancakes with a fork.

How to Make Fluffy Homemade Pancakes – Step by Step Photos

dry ingredients for pancakes in a bowl with a whisk.

Whisk together 1 cup all-purpose flour, 1.5 tsp baking powder, and ½ tsp salt in a bowl.

Wet ingredients for pancakes in a bowl with a whisk.

In a separate bowl, whisk together ¾ cup warm milk, 2 Tbsp melted butter, 1 large egg, 2 Tbsp sugar, and ½ tsp vanilla extract. Whisk the ingredients together until smooth.

Wet being poured into dry ingredients.

Pour the wet ingredients into the bowl of dry ingredients.

Pancake batter being stirred.

Stir just until there is no dry flour left on the bottom of the bowl. It’s okay if there are a few lumps left in the batter, just make sure to not over stir. Let the batter rest for 15 minutes.

Pancake batter pouring off a spoon into a bowl.

The pancake batter should be thick, but still pourable. If the batter is thin, the pancakes will be thin. Thicker batter will make thicker pancakes. But if the batter is too thick the pancakes can be a bit dry. So add a touch more milk, if needed, to make the batter thick but pourable.

Oil being brushed into a skillet.

Heat a large skillet or griddle over medium heat. Once hot, brush some cooking oil over the surface.

Half cooked pancake in the skillet.

Scoop ¼ cup of the batter onto the skillet and use the measuring cup to spread it out into a circle (about 4-inches in diameter). Cook the pancakes until the surface are covered in bubbles and some of them have burst open. You can cook multiple pancakes at once. I just did one at a time for demonstration purposes.

Flipped pancake in the skillet.

Flip the pancake and cook until golden brown on the second side. You may need to adjust the heat up or down as you cook the pancakes to maintain even cooking.

Pancakes on a plate covered with a towel.

Repeat with the remaining batter, adding more oil to the skillet in batches, until all of the pancakes are cooked. Place the pancakes on a plate and cover with a clean dish towel to keep warm as you cook the rest of the batch.

Pancakes in a stick on a plate with butter, no syrup.

Enjoy the pancakes with your favorite toppings!

Close up side view of a stack of pancakes

Try These Other Pancake Recipes:

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Apple Pie Overnight Oats

These Apple Pie Overnight Oats are an easy and delicious make-ahead breakfast with no added sugar that you can enjoy either hot or cold.

The post Apple Pie Overnight Oats appeared first on Budget Bytes.

The weather is starting to warm up outside, so that means it’s officially overnight oats season in my house! When the weather gets hot, I switch from big bowls of warm oatmeal to chilled jars of overnight oats in the morning. Overnight oats are fast and easy to make and the flavor possibilities are endless. This week I made these Apple Pie Overnight Oats that have no added sugar, yet somehow, magically taste just like an apple pie. Yes, please!

Originally posted 6-8-2016, updated 4-13-2022.

A jar of apple pie overnight oats with apples and nuts in the background.

What are Overnight Oats?

If you’re looking for a super simple breakfast meal prep to make mornings fast and easy, overnight oats are it. They’re basically just oats that have been softened by soaking in a liquid for hours, rather than being briefly boiled in the liquid. And when you add all sorts of fun extra ingredients, they will absorb all those flavors as they soak, too! Great, right? Well, it’s even better when they’re apple pie flavored and don’t need any extra sugar to be scrumptious. #winning

Do You Eat Overnight Oats Hot or Cold?

You can eat overnight oats hot or cold. In the summer I love overnight oats cold, but if you prefer a hot breakfast, simply microwave the oats for 60-90 seconds until heated through. They’re great either way!

What Kind of Oats Should I Use?

Old-fashioned rolled oats are my favorite for overnight oats because they soften overnight, but maintain a good deal of texture. Quick or instant oats will soften quickly as well, but they have a lot less texture and will give a more mushy result. While you can do a variation of overnight oats with steel-cut oats, they require a more liquid and a longer soaking time, so they can not simply be swapped into the recipe below.

What Kind of Containers Should I Use?

You can use any type of resealable container for overnight oats. the blue-top Ziploc containers are great if you’re on a tight budget, but mason jars or glass meal prep containers also work great. For the recipe below you’ll want a container that holds 1-1.5 cups. I used 8oz. jars.

What Kind of Dried Fruit to Add

You have a few options here, which will allow you to use the ingredient that is most affordable or accessible to you. I used dried cranberries today because that’s what I had on hand, but you can also use raisins, dried currants, or chopped dried dates.

Overhead view of a bowl of apple pie overnight oats.

Shown garnished with fresh apples and walnuts.

Overhead view of a bowl of apple pie overnight oats.

Apple Pie Overnight Oats

These Apple Pie Overnight Oats are an easy and delicious make-ahead breakfast with no added sugar that you can enjoy either hot or cold.
Course Breakfast
Cuisine American
Prep Time 8 hours
Total Time 8 hours
Servings 4
Calories 306kcal
Author Beth - Budget Bytes

Ingredients

  • 1 1/3 cups old-fashioned rolled oats $0.24
  • 1/2 tsp cinnamon $0.05
  • 1/4 tsp ground ginger $0.02
  • 1/4 tsp ground cloves $0.02
  • 1/2 cup chopped walnuts $0.60
  • 1/4 cup dried cranberries $0.44
  • 1 1/3 cups unsweetened applesauce $0.62
  • 1 1/3 cups milk $0.27

Instructions

  • Add ⅓ cup oats each to four resealable containers. Also add ⅛ tsp cinnamon, a pinch of ginger, and a pinch of cloves to each container.
  • Add 2 Tbsp chopped walnuts and 1 Tbsp dried cranberries to each container.
  • Finally, add ⅓ cup applesauce and ⅓ cup milk to each container.
  • Close the containers and refrigerate overnight or up to four days. Stir the contents of the container before eating.

Nutrition

Serving: 1Serving | Calories: 306kcal | Carbohydrates: 40g | Protein: 9g | Fat: 14g | Sodium: 35mg | Fiber: 5g

Four jars of apple pie overnight oats from above.

How to Make Apple Pie Overnight Oats – Step by Step Photos

oats and spices added to jars, from above.

Add ⅓ cup old-fashioned rolled oats to each container. Also, add ⅛ tsp cinnamon and a pinch of ground ginger and ground cloves to each jar.

Walnuts and dried fruit added to the jars, from the side.

Next, add 2 Tbsp chopped walnuts and 1 Tbsp dried cranberries to each jar.

milk being poured into the jar.

Finally, add ⅓ cup unsweetened applesauce and ⅓ cup milk to each jar.

Overnight oats after soaking, one jar stirred.

You can either stir each jar before soaking, or just add the lid and soak as-is, then stir just before eating. Either way, let your oats soak overnight (8 hours) or up to four days. Give them a good stir just before eating, and enjoy.

Overhead view of a bowl of apple pie overnight oats.

You can add more toppings to your overnight oats, like fresh apples, after soaking, if desired.

Try These Other Overnight Oats Recipes:

No Sugar Added Apple Pie Overnight Oats are the perfect healthy and delicious make-ahead breakfast for summer. BudgetBytes.com

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