Category: Toddler Recipes

Pumpkin Muffins with Cream Cheese Frosting

These Pumpkin Muffins with Cream Cheese Frosting are the ultimate fall treat—delicious, easy to make, and a perfect way to use up that extra pumpkin purée hiding in your pantry! There’s nothing better than baking up a batch of these moist, spiced muffins topped with rich cream cheese frosting. They’re a family favorite! Why I…

The post Pumpkin Muffins with Cream Cheese Frosting appeared first on Weelicious.

These Pumpkin Muffins with Cream Cheese Frosting are the ultimate fall treat—delicious, easy to make, and a perfect way to use up that extra pumpkin purée hiding in your pantry! There’s nothing better than baking up a batch of these moist, spiced muffins topped with rich cream cheese frosting. They’re a family favorite!

Pumpkin muffins with cream cheese frosting on cooling rack.

Why I Love This Recipe

  • Fall in Every Bite: These muffins capture all the cozy, warm pumpkin flavors of autumn—it’s like strolling through a pumpkin patch!
  • Creamy Indulgence: The cream cheese frosting is the perfect finishing touch—its tangy sweetness pairs beautifully with the spiced pumpkin.
  • Versatile Treat: Perfect for brunch, dessert, or an after-school snack, these muffins are a hit at any fall gathering.
  • Hands-On Fun: Get the kids involved! Baking these muffins is a fun and easy way to teach them some kitchen skills.
  • Pumpkin Purée Saver: Got extra cans of pumpkin purée? This recipe is the perfect way to use them up! If you’re looking for a gluten-free version of pumpkin muffins, try my Flourless Pumpkin Chocolate Muffins!

The Ingredients:

Pumpkin muffins and cream cheese frosting ingredients.

For the Pumpkin Muffins:

  • Flour: Just your basic all-purpose flour to give the muffins structure and fluffiness.
  • Baking Powder & Baking Soda: These make the muffins rise and keep them nice and light.
  • Salt: A pinch of salt to balance all the sweet flavors.
  • Pumpkin Pie Spice: The secret to that warm, cozy fall flavor—cinnamon, nutmeg, cloves, all the good stuff!
  • Melted Butter: Keeps the muffins moist and adds richness.
  • Brown Sugar: Adds sweetness with a little hint of caramel—perfect with pumpkin!
  • Pumpkin Purée: The star of the show! Pumpkin purée makes the muffins moist, flavorful, and full of fall vibes.
  • Egg: Helps hold everything together.
  • Milk: Keeps the muffins tender and soft.
  • Vanilla Extract: Just a splash to add a little extra sweetness.

For the Cream Cheese Frosting:

  • Cream Cheese: Makes the frosting super creamy and tangy.
  • Butter: Adds smoothness and makes the frosting nice and rich.
  • Powdered Sugar: Sweetens up the frosting and gives it that fluffy texture.
  • Vanilla: A little vanilla goes a long way in making the frosting extra delicious!

How to Make Pumpkin Muffins with Cream Cheese Frosting

Pumpkin muffin dry ingredients in a mixing bowl.

Step 1: Preheat oven to 400°F. Place the flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl and whisk to combine.

Pumpkin muffins wet ingredients in mixing bowl.

Step 2: In a separate bowl whisk together the butter, brown sugar, pumpkin purée, egg, milk and vanilla extract.

Wet and dry ingredients combined to make a batter.

Step 3: Add the dry ingredients into the wet and whisk until just combined.

Pumpkin muffin batter in muffin cups ready to be baked.

Step 4: Pour into greased muffins cups 3/4 full.

Baked pumpkin muffins in muffin tin.

Step 5: Bake for 20 minutes. Allow muffins to cool before frosting. 

Cream cheese icing in mixing bowl.

Step 6: Make the frosting. Combine cream cheese, butter, confectioners sugar and vanilla extract in bowl and beat for 1-2 minutes, until fluffy. Frost muffins once cooled.

Tips and Tricks

  • Don’t Overmix: Stir the batter just until combined for light and fluffy muffins.
  • Scoop for Even Muffins: Use an ice cream scoop to evenly portion batter for muffins that bake evenly.
  • Cool Before Frosting: Let the muffins cool completely before frosting, so it doesn’t melt off.
  • Add Spice to Frosting: Mix in a pinch of cinnamon or pumpkin spice for extra fall flavor!
Pumpkin muffins with cream cheese frosting.

More Pumpkin Treats

Whether you’re baking them for a special occasion or simply craving a taste of the season, these muffins muffins are a sweet treat you won’t want to miss. Let me know in the comments what you think of this recipe and leave a rating!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!

Pumpkin muffins with cream cheese frosting.
Print

Pumpkin Muffins with Cream Cheese Frosting

Pumpkin Muffins with Cream Cheese Frosting are a delectable and easy to make fall treat! Use up the cans of pumpkin purée in your pantry and make these with the whole family!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 280kcal
Author Catherine McCord

Equipment

Ingredients

For the Muffins:

For the Frosting:

Instructions

For the Muffins:

  • Preheat oven to 400°F.
  • Place the first 5 ingredients in a bowl and whisk to combine.
  • In a separate bowl whisk the remaining ingredients.
  • Add the dry ingredients into the wet and whisk until just combined.
  • Pour into greased muffins cups 3/4 full.
  • Bake for 20 minutes. Allow to cool before frosting. 

For the Frosting:

  • Combine all ingredients and beat for 1-2 minutes, until fluffy. Frost cupcakes and serve!

Notes

  • Don’t Overmix: Stir the batter just until combined for light and fluffy muffins.
  • Scoop for Even Muffins: Use an ice cream scoop to evenly portion batter for muffins that bake evenly.
  • Cool Before Frosting: Let the muffins cool completely before frosting, so it doesn’t melt off.
  • Add Spice to Frosting: Mix in a pinch of cinnamon or pumpkin spice for extra fall flavor!

Nutrition

Calories: 280kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Cholesterol: 35mg | Sodium: 280mg | Fiber: 1g | Sugar: 24g

The post Pumpkin Muffins with Cream Cheese Frosting appeared first on Weelicious.

Pumpkin Spice Oatmeal in the Slow Cooker

This Pumpkin Spice Oatmeal in the Slow Cooker brings all the best fall flavors straight to your bowl—think pumpkin puree, cinnamon, and a drizzle of maple syrup. It’s a hands-off, make-ahead breakfast that’ll keep the whole family happy and satisfied. The best part? It takes just minutes to prep the night before! Great for busy fall…

The post Pumpkin Spice Oatmeal in the Slow Cooker appeared first on Weelicious.

This Pumpkin Spice Oatmeal in the Slow Cooker brings all the best fall flavors straight to your bowl—think pumpkin puree, cinnamon, and a drizzle of maple syrup. It’s a hands-off, make-ahead breakfast that’ll keep the whole family happy and satisfied. The best part? It takes just minutes to prep the night before! Great for busy fall mornings!

Pumpkin spice oatmeal in a bowl topped with chopped apples, raisins and walnuts.

Table of Contents

Why I Love This Recipe

  • Effortless Mornings: There’s nothing better than a slow cooker recipe! Simply toss everything in before bed, and wake up to the smell of pumpkin spice perfection. This is one of my favorite low-effort breakfasts.
  • Packed with Fall Flavor: This recipe is similar to my Slow Cooker Oatmeal recipe, but packed with fall flavors like pumpkin puree, warm spices, and a touch of maple syrup. It’s the ultimate autumn breakfast.
  • Healthy and Filling: Oats, pumpkin, and just the right amount of sweetness make this a healthy start to your day. Plus, you can customize with more nutritious toppings!
  • Kid-Friendly: This slow cooker oatmeal is like having pumpkin pie for breakfast… but healthy! Your kids will be obsessed just like mine.
  • Pumpkin Perfection: We love all things pumpkin especially during the fall. If we’re not making this recipe we’re making Pumpkin Pear Bread, Flourless Pumpkin Chocolate Muffins or these adorable Pumpkin Pie Pop Tarts.

The Ingredients

Slow Cooker Pumpkin Spice Oatmeal ingredients.
  • Steel-cut oats: For slow cooker oatmeal, I recommend using steel cut-oats as they are the heartiest oats and perfect for slow cooking.
  • Milk of choice and Water: A combination of water and your milk of choice creates the perfect texture for this oatmeal. Store-bought or homemade almond milk or oat milk all work great here for extra creaminess. 
  • Pumpkin puree: Adds richness and that irresistible pumpkin flavor. It’s simple to use canned from the store, or you can make your own pumpkin puree!
  • Pumpkin pie spice: If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, ginger, and cloves to bring out all the fall vibes.
  • Maple Syrup (optional): You can add maple syrup to taste before cooking or let everyone customize their bowl by drizzling as much or as little as they want it on top after.

How to Make Pumpkin Spice Oatmeal in the Slow Cooker

Pumpkin spice oatmeal ingredients in a slow cooker.

Step 1: Place all the ingredients in the crock pot and stir to combine.

Pumpkin spice oatmeal in a slow cooker.

Step 2: Cover and cook on low for 4-8 hours (note that the cooking time can vary depending on your crock pot. Crock pots without non-stick surfaces tend to get hotter, so you’ll want to stick closer to a 5 hour cooking time).

Tips and Tricks

  • Overnight Oats Made Easy: This is a great make ahead breakfast. Set the slow cooker to low before you go to bed, and by morning, you’ll have a warm, hearty meal waiting for everyone.
  • Type of Oats: Use steel cut oats for this recipe. They hold up better than rolled oats when it comes to slow cooking.
  • The Cook Time: Keep in mind that the cooking time can vary depending on your crock pot. Crock pots without non-stick surfaces tend to get hotter, so you’ll want to stick closer to a 5 hour cooking time.
  • Custom Toppings: Stir in some dried cranberries, raisins, chopped apples, walnuts, or pecans, or a handful of chocolate chips right before serving for an extra treat.
  • Storing Leftovers: If you have any leftover oatmeal (although it’s so good, you might not!), store it in an airtight container in the fridge for up to 5 days. Reheat it on the stovetop or in the microwave with a splash of milk to loosen it up.
Pumpkin spice oatmeal in a bowl topped with chopped apples, raisins and walnuts.

More Irresistible Oatmeal Recipes

There’s nothing better than pumpkin recipes, especially in the fall! This oatmeal is one of our go-to’s! It’s simple to make, delicious and kids absolutely love it! Be sure to let me know in the comments how it turned out!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!

Print

Pumpkin Spice Oatmeal in the Crock Pot

Pumpkin Spice Oatmeal in the Crock Pot is a simple way to make oatmeal exciting. It's like having pumpkin pie for breakfast, but much more healthy!
Course Breakfast
Cuisine American
Cook Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 200kcal
Author Catherine McCord

Ingredients

  • 2 cups water
  • 2 1/2 cups milk of choice
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin spice
  • 1 cup steel cut oats

Instructions

  • Place all the ingredients in the crock pot and stir to combine.
  • Cover and cook on low for 4-8 hours (note that the cooking time can vary depending on your crock pot. Crock pots without non-stick surfaces tend to get hotter, so you’ll want to stick closer to a 5 hour cooking time).

Notes

  • You can also use oat, almond, rice or any plant based milk if you want to make the oatmeal vegan. 

Nutrition

Calories: 200kcal | Carbohydrates: 30g | Protein: 11g | Fat: 4g | Cholesterol: 10mg | Sodium: 80mg | Fiber: 4g | Sugar: 7g

The post Pumpkin Spice Oatmeal in the Slow Cooker appeared first on Weelicious.

How to Roast a Whole Pumpkin (& Make Purée)

Fall is all about cozy sweaters, vibrant leaves, and pumpkins! It’s simpler than it sounds to roast a whole pumpkin and gives you endless possibilities. You can make your own pumpkin purée for pies and soups, use the pumpkin chunks for salads, and even toast the pumpkin seeds for a crunchy snack. Plus, using every…

The post How to Roast a Whole Pumpkin (& Make Purée) appeared first on Weelicious.

Fall is all about cozy sweaters, vibrant leaves, and pumpkins! It’s simpler than it sounds to roast a whole pumpkin and gives you endless possibilities. You can make your own pumpkin purée for pies and soups, use the pumpkin chunks for salads, and even toast the pumpkin seeds for a crunchy snack. Plus, using every part of the pumpkin means less food waste, making this seasonal favorite both delicious and eco-friendly!

Roast pumpkin, pumpkin puree and toasted pumpkin seeds.

Table of Contents

Why Roast Pumpkin?

  • Incredible Flavor: Roasting brings out the natural sweetness and rich, caramelized flavor of pumpkin—perfect for everything from delicious soups to a sweet pumpkin pie!
  • Packed with Nutrition: Pumpkin is loaded with vitamins, fiber, and antioxidants, and roasting helps keep all those good-for-you nutrients intact.
  • No Waste: You get to use the entire pumpkin! Roast the flesh for homemade pumpkin purée, and make Toasted Pumpkin Seeds for a crunchy, healthy snack.
  • Super Versatile: Whether you’re whipping up savory dishes like Pumpkin Mac and Cheese in a Mug or sweet treats like Pumpkin Pie Parfaits and Mini Pumpkin Cheesecakes, roasted pumpkin fits into tons of fall recipes.
  • Fun for Kids: While carving pumpkins is a fall favorite, roasting a whole pumpkin is a new adventure! Kids can help coat the inside with maple syrup and cinnamon, then watch the magic as it turns into delicious puree! It even makes a great baby food purée!

The Ingredients

Ingredients for roasting a whole pumpkin.
  • Pumpkin: You’ll want a 4-6 pound sugar or pie pumpkin for this recipe. These smaller pumpkins are ideal for roasting and yield sweet, tender flesh.
  • Maple Syrup: Adds a natural sweetness that pairs beautifully with the pumpkin flavor.
  • Cinnamon: Just a hint of cinnamon brings out the cozy, warm flavors we all love in fall.
  • Sea Salt: A little sprinkle of salt enhances the natural sweetness of the pumpkin.

Variations and Substitutions

  • Sweeteners: If you prefer, you can swap out maple syrup for honey or brown sugar.
  • Spices: Add more warming spices like nutmeg or cloves to give your pumpkin a deeper flavor profile.
  • Make it Savory: Use a touch of olive oil and sprinkle of salt to make this dish savory.
  • Pumpkin Varieties: If you don’t have a sugar pumpkin, you can use any small edible pumpkin variety. Just keep in mind that carving pumpkins are too watery and not ideal for roasting!

How to Roast a Whole Pumpkin (& Make Purée)

Pumpkin with top missing revealing inside flesh.

Step 1: Preheat oven to 400°F. Carefully cut a hole in the top of the pumpkin using a knife, about 2 inches in diameter. Remove the “top”.

Drying pumpkin seeds with hand towel.

Step 2: Using your hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds. Follow Toasted Pumpkin Seeds instructions for a delicious, healthy snack.

Pouring cinnamon into maple syrup coated inside of pumpkin.

Step 3: Pour the maple syrup into the pumpkin and swirl it around coating the flesh. Sprinkle cinnamon inside.

Roast pumpkin on baking sheet.

Step 4: Place on a cookie sheet and bake for 40 minutes. Then, place the top on the pumpkin and continue to cook for an additional 20 minutes or until tender. Uncover the pumpkin and cool.

Roast pumpin puree in small blue bowl.

Step 5: If you want to make pumpkin puree, once the pumpkin is cool enough to handle, scoop the flesh into food processor and puree until smooth. Add water a tablespoon at a time (only if needed) to reach desired consistency.

Tips and Tricks

  • The Best Pumpkins for Roasting: You’ll want to choose a variety known as a “sugar pumpkin” or “pie pumpkin.” These smaller pumpkins are sweeter and have a smoother texture, making them ideal for roasting and baking. If you’re not sure which pumpkins your grocery store carries, just know that any pumpkin around 2-6 pounds will usually work great! Save the huge pumpkins for carving jack-o’-lanterns!
  • Check for Doneness: Check the pumpkin flesh with a fork toward the end of cooking. If the fork slides in easily, it’s done!
  • Storing Purée: Once you’ve made your purée, store it in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months!

Uses for Roasted Pumpkin

FAQs

Can I use this pumpkin purée for baking?

Yes! This homemade pumpkin purée is perfect for any recipe that calls for canned pumpkin. Check out these Easy Pumpkin Recipes for inspiration!

Do I need to peel the pumpkin before roasting?

Nope! Roasting the pumpkin with the skin on makes it much easier to scoop out the tender flesh after it’s cooked.

What if my pumpkin purée is too thick?

If your purée turns out a bit too thick, you can thin it out by adding a tablespoon of water at a time until you reach your desired consistency.

How long does homemade pumpkin purée last?

Pumpkin purée can be stored in the fridge for up to 4 days or in the freezer for up to 3 months.

Slices of roast pumpkin on plate.

More Recipes Using Pumpkin

By roasting a whole pumpkin and making purée from scratch, you get a fresh, flavorful ingredient that’s perfect for all your favorite fall recipes. It’s easy, delicious, and fun—plus, you get to save the seeds for a crunchy snack later! Let me know what you think of this recipe by leaving a comment and rating below!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!

Slices of roast pumpkin on plate.
Print

How to Roast Whole Pumpkin (& Make Puree)

It's simpler than it sounds to roast a whole pumpkin and gives you endless possibilities. You can make your own pumpkin purée for pies and soups, use the pumpkin chunks for salads, and even toast the pumpkin seeds for a crunchy, healthy snack.
Course Side, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6
Calories 97kcal
Author Catherine McCord

Ingredients

Instructions

  • Preheat oven to 400°F.
  • Carefully cut a hole in the top of the pumpkin using a knife, about 2 inches in diameter. Remove the “top”.
  • Using your hands or a spoon, remove the seeds and rinse with water in a colander. Remove any of the stringy pulp pieces that stick to the seeds. Follow Toasted Pumpkin Seeds instructions for a delicious, healthy snack!
  • Pour the maple syrup into the pumpkin and swirl it around coating the flesh. Sprinkle cinnamon inside.
  • Place pumpkin on a cookie sheet without top and bake for 40 minutes.
  • Place the top back on the pumpkin and continue to cook for additional 20 minutes or until tender. Uncover the pumpkin and cool.
  • To make pumpkin puree, once the pumpkin is cool enough to handle, scoop the flesh into food processor and puree until smooth. Add water a tablespoon at a time (only if needed) to reach desired consistency.

Notes

  • The Best Pumpkins for Roasting: You’ll want to choose a variety known as a “sugar pumpkin” or “pie pumpkin.” These smaller pumpkins are sweeter and have a smoother texture, making them ideal for roasting and baking. If you’re not sure which pumpkins your grocery store carries, just know that any pumpkin around 2-6 pounds will usually work great! Save the huge pumpkins for carving jack-o’-lanterns!
  • Check for Doneness: Check the pumpkin flesh with a fork toward the end of cooking. If the fork slides in easily, it’s done!
  • Storing Purée: Once you’ve made your purée, store it in an airtight container in the fridge for up to a week. You can also freeze it for up to 3 months!

Nutrition

Calories: 97kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Sodium: 4mg | Potassium: 1045mg | Fiber: 2g | Sugar: 12g | Vitamin A: 25744IU | Vitamin C: 27mg | Calcium: 74mg | Iron: 2mg

Images by Ivan Solis

The post How to Roast a Whole Pumpkin (& Make Purée) appeared first on Weelicious.

Spaghetti Cakes

Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Spaghetti Cakes are a perfect marriage between Rice Cakes and Noodle Pancakes. They’re super simple to make and a ton of fun to eat! Who would have thought you could eat spaghetti with your hands?! Why I Love This Recipe The Ingredients Variations and…

The post Spaghetti Cakes appeared first on Weelicious.

Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Spaghetti Cakes are a perfect marriage between Rice Cakes and Noodle Pancakes. They’re super simple to make and a ton of fun to eat! Who would have thought you could eat spaghetti with your hands?!

Spaghetti Cake fritters on pink serving platter with a side of marinara.

Table of Contents

Why I Love This Recipe

  • Leftover Spaghetti Hack: I love leftovers. I’ll often double recipes just so I have one less thing to cook the next day. Sometimes, for kids, leftovers just aren’t “exciting” enough, but turning them into something different is the ultimate hack! Next time you have leftover spaghetti in your refrigerator and your kids turn up their nose, you know what to do!
  • Kid-Friendly: Every time I make something my kids can eat with their hands, like Easy Chicken Nuggets, Crispy Fish Fingers and this recipe, they’re more excited to eat it. Plus, these spaghetti cakes are great for messy toddlers who are always throwing their spaghetti on the floor!
  • School Lunch Winner: This recipe is a great one to include in your kid’s school lunch rotation, especially if you made spaghetti the night before. They’re very lunchbox friendly and sure to get eaten. If you’re looking for more fun, handheld lunchbox recipes try my Tex Mex Rice Cakes or these Veggie Pancakes.

The Ingredients

Spaghetti Cakes ingredients.
  • Spaghetti: Use cooked and cooled spaghetti for this recipe. Leftovers work great here!
  • Marinara Sauce: Adds a touch of tang and binds everything together.
  • Eggs: Acts as the glue to hold the cakes together.
  • Capers: Adds a burst of salty flavor that contrasts beautifully with the marinara.
  • Olives: You can use black or green—whichever you prefer. They add great texture and briny flavor.
  • Cheese: Parmesan or mozzarella works well to add richness and a bit of gooeyness.
  • Olive Oil: For frying the cakes to crispy perfection.
  • Marinara Sauce for Dipping: Because who doesn’t love a dip with their crispy cakes?

Variations and Substitutions

  • Swap the Pasta: Any long pasta like linguine or fettuccine would work in this recipe if that’s what you have.
  • Add Some Veggies: Finely diced bell peppers, spinach, or even shredded zucchini could work here. Just be sure to squeeze out excess moisture from any veggies you add so the cakes stay crispy.
  • Shredded Cheese: Feel free to use whatever shredded cheese you have on hand for these spaghetti cakes.
  • No Olives or Capers?: If those briny flavors aren’t your thing, feel free to skip them. Or you can replace them with a handful of chopped sun-dried tomatoes for a little extra zing if you’d like!

How to Make Spaghetti Cakes

Spaghetti noodles in a bowl being cut with kitchen shears.

Step 1: Place spaghetti in a bowl and cut into 1/4-1/2 inch pieces using scissors.

Spaghetti cakes mixture in a mixing bowl.

Step 2: Toss cut pasta with remaining ingredients until completely coated.

Sauté pan with oil.

Step 3: Heat a large sauté pan over medium/high and add a thin layer of oil.

Spaghetti cakes in sauté pan.

Step 4: Using a large ice cream scoop or 1/4 cup measuring cup place mixture into sauté pan and flatten slightly to form a 1/2-1 inch thick disk.

Cooked spaghetti cakes in sauté pan.

Step 5: Cook cakes for 4 minutes on each side or until golden.

Spaghetti cake being dipped in marinara sauce.

Step 6: Serve spaghetti cakes with additional marinara sauce for dipping.

Tips and Tricks

  • Use Leftover Spaghetti: This recipe works best when the spaghetti is cold. If you make fresh pasta, cool or refrigerate it before you make this recipe, so that the cakes are easier to form.
  • Kitchen Scissors: The key to cutting the spaghetti noodles into smaller pieces is using kitchen shears! I used these herb scissors that did just the trick and saved me a ton of time! Once you chop your cooked spaghetti, this recipe comes together in no time.
  • Don’t Overcrowd the Pan: Work in batches if necessary to avoid overcrowding the pan. If you put too many cakes in at once, they won’t crisp up properly.
Fork cutting into spaghetti cake.

More Kid-Friendly Spaghetti Recipes

This recipe is one of my favorite ways to transform leftovers into something new. Let me know what you think of this recipe by leaving a comment and rating below!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!

Spaghetti cakes on pink serving platter with marinara.
Print

Spaghetti Cakes

Spaghetti Cakes are the ultimate hack for turning leftover spaghetti into something exciting! Who would have thought you could eat spaghetti with your hands?!
Course Appetizer, Lunch, Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4
Calories 222kcal
Author Catherine McCord

Ingredients

Instructions

  • Place spaghetti in a bowl and cut into 1/4-1/2 inch pieces using scissors.
  • Toss cut pasta with remaining ingredients until completely coated.
  • Heat a large sauté pan over medium/high and add a thin layer of oil.
  • Using a large ice cream scoop or 1/4 cup measuring cup place mixture into sauté pan and flatten slightly to form a 1/2-1 inch thick disk.
  • Cook cakes for 4 minutes on each side or until golden.
  • Serve with marinara sauce.

Notes

  • Use Leftover Spaghetti: This recipe works best when the spaghetti is cold. If you make fresh pasta, cool or refrigerate it before you make this recipe, so that the cakes are easier to form.
  • Kitchen Scissors: The key to cutting the spaghetti noodles into smaller pieces is using kitchen shears! I used these herb scissors that did just the trick and saved me a ton of time! Once you chop your cooked spaghetti, this recipe comes together in no time.
  • Don’t Overcrowd the Pan: Work in batches if necessary to avoid overcrowding the pan. If you put too many cakes in at once, they won’t crisp up properly.

Nutrition

Calories: 222kcal | Carbohydrates: 24g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 128mg | Sodium: 844mg | Potassium: 156mg | Fiber: 2g | Sugar: 1g | Vitamin A: 413IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 2mg

The post Spaghetti Cakes appeared first on Weelicious.

Easy Chicken Nuggets

These Easy Chicken Nuggets not only deliver on the easy part of their name, but they’re insanely delicious too! They taste just as good (if not better) than fast food or store bought frozen nuggets and are made with simple ingredients. Kid’s go crazy for these! Why I Love This Recipe Homemade chicken nuggets are one…

The post Easy Chicken Nuggets appeared first on Weelicious.

These Easy Chicken Nuggets not only deliver on the easy part of their name, but they’re insanely delicious too! They taste just as good (if not better) than fast food or store bought frozen nuggets and are made with simple ingredients. Kid’s go crazy for these!

Easy Chicken Nuggets on serving platter.

Why I Love This Recipe

Homemade chicken nuggets are one of the most requested recipes I’ve received since I started creating family-friendly meals for Weelicious. While I’ve made Baked Chicken Nuggets before, I wanted to create a version that closely resembles the fast food nuggets everyone loves. And so, this recipe was born! Chicken nuggets and french fries are convenient and undeniably loved by kids, so naturally have I several recipes for each.

This homemade chicken nugget recipe is incredibly easy to make and offers the same crispy, delicious taste as fast food—but with healthier ingredients! It comes together in under 30 minutes using ingredients you likely already have in your kitchen. Plus, you can make a large batch and freeze them for later, making these nuggets not only a budget-friendly recipe but also a huge time-saver when you need a quick meal.

The Ingredients

Easy chicken nuggets ingredients.
  • Chicken Breasts: The star of the show! We use boneless, skinless chicken breasts for this recipe, a great protein source!
  • Old Fashioned Oats: Also known as rolled oats, this ingredient helps bind the chicken nuggets together. Plus, oats are high in fiber which adds some extra nutritional benefits.
  • Panko breadcrumbs: Panko is what gives these nuggets that irresistible crispy, crunchy exterior!
  • Grated parmesan cheese: Parmesan adds flavor to the nuggets, but if you need these to be dairy free you can omit it.
  • Seasonings: Dried parsley, garlic powder, onion powder, and kosher salt add tons of flavor to this recipe!

Variations and Substitutions

  • Ground Chicken: If you don’t have a food processor, you can use ground chicken in this recipe. To do so, you’ll need to blend the oats into a finer consistency and then combine them with the ground chicken and remaining ingredients as instructed.
  • Seasonings: Feel free to customize the seasonings to your taste preferences!
  • Gluten Free: Use certified gluten free oats and gluten free panko to make this recipe suitable for people with gluten sensitivities.

How to Make Easy Chicken Nuggets

Easy chicken nuggets mixture in bowl.

Step 1: Preheat the oven to 375°F. Place the chicken chunks, oats and seasonings in a food processor until chicken is finely chopped and ingredients are combined.

Breadcrumbs and parmesan cheese combined in shallow bowl.

Step 2: Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.

Chicken nuggets on parchment paper.

Step 3: With moistened hands, roll about 1 tablespoon of chicken mixture between your palms and flatten it into a nugget shape.

Breaded chicken nuggets on baking sheet lined with parchment paper.

Step 4: Gently press nuggets into bread crumbs to evenly coat them. Place nuggets on a parchment lined baking sheet. Lightly spray nuggets with cooking spray. Bake for 12-15 minutes or until golden.

Recipe Tip

If you want your nuggets to be even more golden brown, place under the broiler for 2 minutes after cooking.

How to Air Fry Homemade Chicken Nuggets

Making these homemade chicken nuggets in the air fryer is super easy! Simply form the nuggets as directed, spray each one with cooking spray, and place them in your air fryer basket. Cook at 375°F for 10-12 minutes, or until golden brown. Since every air fryer can vary, keep an eye on your nuggets while they cook to ensure perfect results!

Chicken nuggets in air fryer basket.
Cooked chicken nuggets in air fryer basket.

How to Freeze Homemade Chicken Nuggets

Many parents keep frozen chicken nuggets on hand as a quick meal solution, but have you ever looked closely at the ingredients in your favorite brand? Are they pronounceable? Are they things you want your kids eating? I was shocked when I first checked the labels, which is why I now make extra homemade chicken nuggets to freeze. This way, I always have a batch ready for when the craving hits, and I feel good knowing exactly what’s in them!

  1. Before cooking, place the coated, raw nuggets on a parchment-lined baking sheet, freeze them for an hour.
  2. Put frozen nuggets in labeled zip-top bags and freeze for up to 4 months.
  3. When ready to eat, cook as directed, adding 1-2 minutes to the cooking time.

Tips and Tricks

  • Use Wet Hands for Shaping: Keep your hands slightly damp while shaping the nuggets to prevent the chicken mixture from sticking to your fingers.
  • Chill the Mixture: If the chicken mixture feels too soft to handle, place it in the fridge for 10-15 minutes to firm up. This makes shaping the nuggets easier and helps them hold their form while cooking.
  • Coat Nuggets Evenly: To get an even coating, press the nuggets gently into the breadcrumb mixture, turning them a few times. This ensures a crispy coating all over.
Easy Chicken Nuggets served with BBQ sauce and ketchup for dipping.

More Kid-Approved Chicken Recipes

Crispy on the outside, tender inside, freshly made easy chicken nuggets your kids will beg for everyday. What could be more simple, economical, nutritious and yummy than that?

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!

Print

Easy Chicken Nuggets

There's no recipe more kid friendly than easy chicken nuggets. These nuggets are just as good (if not better) than fast food or store bought frozen nuggets and made with ingredients you can pronounce!
Course Appetizer, Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 199kcal
Author Catherine McCord

Equipment

  • Food Processor

Ingredients

Instructions

  • Preheat oven to 375°F.
  • Place the first 6 ingredients in a food processor until chicken is finely chopped and ingredients are combined.
  • Place the bread crumbs and parmesan cheese in a shallow bowl or on a plate and stir to combine.
  • With moistened hands, roll 1 tablespoon of chicken mixture between your palms and flatten it into a “nugget” shape.
  • Gently press nuggets into bread crumbs to evenly coat them.
  • Place nuggets on parchment lined baking sheet and lightly spray nuggets with cooking spray.
  • Bake for 12-15 minutes or until golden and serve. If you want your nuggets to be more golden brown, place under the broiler for 2 minutes after cooking. Air frying instructions are in the notes below!

Video

Notes

To Freeze: Before cooking, place the coated, raw nuggets on a parchment-lined baking sheet, freeze them for an hour, then put them in labeled zip-top bags and freeze for up to 4 months. When ready to eat, cook as directed, adding 2 minutes to the cooking time.
To Air Fry: Form the nuggets as instructed and spritz each one will cooking spray. Air fry at 375°F for 10-12 minutes until golden brown. Since every air fryer can vary, keep an eye on your nuggets while they cook to ensure perfect results!
If you don’t have a food processor, you can use ground chicken in this recipe. To do so, you’ll need to blend the oats into a finer consistency and then combine them with the ground chicken and remaining ingredients as instructed.

Nutrition

Calories: 199kcal | Carbohydrates: 12g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 527mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg

The post Easy Chicken Nuggets appeared first on Weelicious.

Easy Ramen Noodle Soup

Who doesn’t love a quick and comforting bowl of ramen? This Easy Ramen Noodle Soup recipe is a healthier version of the classic packaged ramen, and it’s just as convenient! This homemade version is loaded with umami flavor, and best of all, you can customize it with your favorite veggies, protein, or seaweed for a heartier meal.…

The post Easy Ramen Noodle Soup appeared first on Weelicious.

Who doesn’t love a quick and comforting bowl of ramen? This Easy Ramen Noodle Soup recipe is a healthier version of the classic packaged ramen, and it’s just as convenient! This homemade version is loaded with umami flavor, and best of all, you can customize it with your favorite veggies, protein, or seaweed for a heartier meal.

Person's hand using chopsticks to grab ramen noodles from bowl of ramen noodle soup.

Table of Contents

Why I Love This Recipe

From kids to college students to adults, I don’t know many people who don’t love a good ramen noodle soup. It’s quick, easy and not to mention super affordable! This version takes it to the next level and boosts the nutritional value a bit! Here’s why I love it:

  • Healthier than store-bought ramen. By skipping the seasoning packet, you avoid excess sodium and artificial additives. Instead, miso, soy sauce, and spices bring a deep, savory flavor to your bowl.
  • Quick and Easy: Just like my Ramen Noodle Stir Fry and Dumpling Soup, this recipe is super easy to make. Ready in less than 15 minutes, it’s perfect for busy weeknights.
  • Customizable: Use cooked chicken, shrimp, or tofu and throw in some fresh veggies like spinach or seaweed to make this dish your own. I usually lay out a bunch of options, let everyone tell me which ones they want and personalize each person’s bowl!

The Ingredients

Easy Ramen Noodle Soup ingredients.
  • Chicken Stock or Vegetable stock – Make your own chicken stock or use your favorite store-bought stock as the base for a flavorful soup.
  • Yellow or white miso – Adds richness and umami flavor to the soup.
  • Packaged ramen noodles – Seasoning packet discarded for a healthier option. You could also use soba noodles, rice noodles or even whole wheat spaghetti if you wanted!
  • Shiitake mushrooms, sliced thin – For that earthy flavor and extra nutrition! Feel free to substitute other vegetables you have on hand if your crew doesn’t like mushrooms.
  • Soy sauce – Adds depth and saltiness. Opt for low sodium if you’re looking to have less salt content.
  • Mirin – A touch of sweetness to balance the flavors. If you’re having trouble finding mirin, try your local Asian grocery store!
  • Garlic powder & Onion powder – For that classic savory seasoning.
  • Scallions – Adds freshness and crunch at the end.
  • Optional Add-ins: Fresh spinach, nori, wakame, hijiki, arame, chicken, shrimp, or cubed tofu – the perfect way to customize your ramen.

*For a full list of ingredients and measurements, see the recipe card below.*

How to Make Healthier Ramen Noodle Soup

Ramen noodle soup broth in sauce pan.

Step 1: In a large saucepan, add the chicken or vegetable stock, water, and miso. Bring everything to a boil.

Ramen noodle soup with shiitake mushrooms in large sauce pan.

Step 2: Add the ramen noodles, mushrooms, and any optional ingredients like cooked chicken, tofu, or additional veggies. Cook for 3 minutes, until the noodles are soft and everything is heated through.

Ramen noodle soup with shiitake mushroom and scallions in large sauce pan.

Step 3: Add the scallions and serve.

Tips for Customizing Your Ramen

  • For a protein boost: Add some cooked chicken or shrimp, or keep it vegetarian with cubed tofu.
  • Boost the greens: Fresh spinach, nori, or even a sprinkle of wakame will add some nutrition and texture to your bowl.
  • Spice it up: Drizzle a bit of sriracha or top with chili flakes for a kick.
Bowl of ramen noodle soup with spoon.

More Easy Soup Recipes

This Easy Ramen Noodle Soup lets you enjoy all the comforting flavors of ramen but with a healthier, more wholesome twist. It’s so simple, you’ll forget about those salty seasoning packets forever! Whether you need a quick lunch or a satisfying dinner everyone will love, this recipe will hit the spot.

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!

Person's hand using chopsticks to grab ramen noodles from bowl of ramen noodle soup.
Print

Easy Ramen Noodle Soup

This Easy Ramen Noodle Soup lets you enjoy all the comforting flavors of ramen but with a healthier, more wholesome twist. It's so simple, you'll forget about those salty seasoning packets forever!
Course Main Dish
Cuisine Asian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 310kcal
Author Catherine McCord

Ingredients

  • 32 ounces chicken or vegetable stock
  • 1 cup water
  • 2 tablespoons yellow or white miso
  • 2 3-ounce packages ramen noodles
  • 4 shiitake mushrooms, sliced thin
  • 2 tablespoons soy sauce (low sodium if you prefer)
  • 2 tablespoons mirin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 cup scallions, green and white, sliced

Optional Additional Ingredients:

  • fresh spinach, nori, wakame, hijiki, arame, chicken, shrimp, cubed tofu

Instructions

  • In a large saucepan, add the chicken or vegetable stock, water, and miso. Bring everything to a boil.
  • Add the ramen noodles, mushrooms, and any optional ingredients like cooked chicken, tofu, or additional veggies. Cook for 3 minutes, until the noodles are soft and everything is heated through.
  • Add the scallions and serve.

Video

Notes

  • For a protein boost: Add some cooked chicken or shrimp, or keep it vegetarian with cubed tofu.
  • Boost the greens: Fresh spinach, nori, or even a sprinkle of wakame will add some nutrition and texture to your bowl.
  • Spice it up: Drizzle a bit of sriracha or top with chili flakes for a kick.

Nutrition

Calories: 310kcal | Carbohydrates: 42g | Protein: 12g | Fat: 10g | Cholesterol: 5mg | Sodium: 1960mg | Fiber: 2g | Sugar: 6g

The post Easy Ramen Noodle Soup appeared first on Weelicious.

Banana Wheat Germ Muffins

These nutritious Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you too! Why You’ll Love This Recipe The Ingredients Variations and Substitutions How to Make Banana Wheat Germ Muffins Step 1: Preheat oven to 350 degrees. Combine flour, wheat…

The post Banana Wheat Germ Muffins appeared first on Weelicious.

These nutritious Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you too!

Banana Wheat Germ Muffins on pink and purple plates.

Table of Contents

Why You’ll Love This Recipe

  • Simple to make with everyday ingredients.
  • Packed with fiber and nutrients from wheat germ.
  • Naturally sweetened with ripe bananas and honey instead of tons of sugar. I have tons of recipes using ripe bananas you could try!
  • Moist, tender, and perfect for breakfast or a snack.
  • Ready in under 30 minutes!

The Ingredients

Banana Wheat Germ Muffins Ingredients.
  • All-purpose flour: The base for a fluffy muffin.
  • Wheat germ: Adds texture and nutritional benefits.
  • Baking Soda & Baking Powder: Work together to help the muffins rise.
  • Very ripe bananas: Since there’s very little additional sweetener in these muffins, using very ripe, naturally sweet bananas is imperative. The spottier, the better!
  • Honey: We use honey (or agave) instead of granulated sugar in this recipe to naturally sweeten the muffins.
  • Vegetable oil: Keeps the muffins tender.
  • Vanilla extract: Adds a rich depth of flavor.
  • Large egg: Binds the ingredients together.

Variations and Substitutions

  • Add-Ins: Try adding some dark chocolate chips, dried fruit or chopped nuts for extra flavor and texture.
  • Sweetener: Feel free to use maple syrup instead of honey or agave to sweeten the muffins.
  • Wheat Germ: If you don’t have wheat germ, feel free to substitute it with oat bran or whole wheat flour.

How to Make Banana Wheat Germ Muffins

Banana Wheat Germ Muffins dry ingredients combined in mixing bowl.

Step 1: Preheat oven to 350 degrees. Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.

Banana wheat germ muffin wet ingredients combined in mixing bowl.

Step 2: In a standing mixer or with a hand mixer, combine the 3 bananas, honey or agave, oil, vanilla and egg. Beat until combined and bananas are mashed.

Banana wheat germ muffin batter in mixing bowl.

Step 3: Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.

Wheat germ muffin batter in muffin tin.

Step 4: Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.

Wheat germ muffin batter in muffin tin. Each muffin topped with a slice of banana.

Step 5: Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.

Baked banana wheat germ muffins in muffin tin.

Step 6: Bake 15 minutes for mini muffin cups, 20 for regular muffin cups or 25 minutes for mini loaf pans or until a toothpick comes out clean.

Make-Ahead and Storage

Muffins are so great to make each week to have on hand. We always have a batch on the counter or in the freezer. These banana wheat germ muffins are great to make ahead for a quick breakfast or healthy snack. Store them in an airtight container at room temperature for up to three days or freeze them for longer storage. Just warm them up when you’re ready to enjoy! I’m also loving Flourless Pumpkin Chocolate Muffins, Spinach Cake Muffins, and Carrot Pineapple Muffins right now!

Tips and Tricks

  • Use very ripe bananas for maximum sweetness and flavor.
  • Don’t over-mix the batter to keep the muffins light and fluffy.
Banana wheat germ muffins stacked on top of each other.

More Healthy Muffin Recipes

Next time you have a craving for a delicious banana muffin, try these! They’re packed with nutrients, easy to make and so delicious. Let me know what you think of this recipe by leaving a comment and rating below!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!

Banana Wheat Germ Muffins on pink and purple plates.
Print

Banana Wheat Germ Muffins

Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you!
Course Breakfast, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 190kcal
Author Catherine McCord

Equipment

Ingredients

Instructions

  • Preheat oven to 350°F.
  • Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
  • In a standing mixer or with a hand mixer, combine the 3 bananas, agave, oil, vanilla and egg. Beat until combined and bananas are mashed.
  • Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.
  • Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.
  • Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.
  • Bake 15 minutes for mini muffin cups, 20 for regular muffin cups or 25 minutes for mini loaf pans or until a toothpick comes out clean.
  • Cool and serve.

Notes

  • Use very ripe bananas for maximum sweetness and flavor.
  • Don’t over-mix the batter to keep the muffins light and fluffy.
  • Storage: Store in an airtight container at room temperature for up to three days or freeze for longer storage.

Nutrition

Calories: 190kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Cholesterol: 15mg | Sodium: 280mg | Fiber: 3g | Sugar: 16g

The post Banana Wheat Germ Muffins appeared first on Weelicious.

Crispy Air Fryer Chickpeas

Quick and healthy, these Crispy Air Fryer Chickpeas are a satisfying snack that are crunchy, flavorful, and packed with protein! Plus, they’re incredibly easy to make with just three simple ingredients. Why I Love This Recipe Chickpeas, also known as garbanzo beans, are a powerhouse snack packed with protein and fiber. These air fryer crispy…

The post Crispy Air Fryer Chickpeas appeared first on Weelicious.

Quick and healthy, these Crispy Air Fryer Chickpeas are a satisfying snack that are crunchy, flavorful, and packed with protein! Plus, they’re incredibly easy to make with just three simple ingredients.

Air Fryer Crispy Chickpeas in serving bowl.

Table of Contents

Why I Love This Recipe

Chickpeas, also known as garbanzo beans, are a powerhouse snack packed with protein and fiber. These air fryer crispy chickpeas are everything you crave in a snack—perfectly crunchy, salty, and downright addictive. You could even add them to a salad for some crunch! They’re so versatile that you can even make a sweet version, like my Roasted Honey Cinnamon Chickpeas.

What I love about Air Fryer Crispy Chickpeas is how easy they are to customize. Just like with my paper bag popcorn, the flavor possibilities are endless. Plus, they’re bite-sized, making them the ideal grab-and-go snack. The air fryer has become one of my favorite kitchen tools—it’s fast, efficient, and doesn’t require heating up the oven. Even my kids are getting in on the fun, experimenting with different recipes and enjoying the quick results.

The Ingredients

Air Fryer Roasted Chickpeas ingredients.

You only need 3 basic ingredients to make this delicious snack:

  • Chickpeas (Garbanzo Beans): Canned chickpeas are a great source of protein. When roasted in the air fryer, they become super crispy and totally addictive.
  • Oil: Just a couple teaspoons of your favorite cooking oil — Olive oil and avocado oil are great choices.
  • Kosher Salt: A sprinkle of salt is crucial in this recipe. Feel free to experiment with other seasonings like garlic powder, smoked paprika, or cumin to make this snack your own.

How to Make Crispy Air Fryer Chickpeas

Chickpeas rinsed, drained and patted dry in glass bowl.

Step 1: Drain and rinse chickpeas. Pat them dry with a paper towel or tea towel. Place chickpeas, oil and salt in a bowl and toss to coat.

Chickpeas in air fryer basket.

Step 2: Place chickpeas in air fryer basket.

Roasted chickpeas in air fryer basket.

Step 3: Air fry chickpeas at 375°F for 15 minutes or until golden.

Tips and Tricks

  • Dry Chickpeas Well: Removing as much moisture as possible before air frying will give you the crispiest chickpeas.
  • Customize Your Seasoning: Feel free to experiment with different seasonings like smoked paprika, garlic powder, or cumin for a flavor twist. Or opt for a sweeter version of roasted chickpeas and make my Roasted Honey Cinnamon Chickpeas.
  • Storage Tips: If you have leftovers (though they’re usually too good to last!), store them in an airtight container at room temperature for up to two days. Re-crisp them in the air fryer for a few minutes before serving if you need! I like to stash mine in a mason jar in my car or purse so they’re always on hand when we’re driving around between school and activities.

FAQs

Why are my roasted chickpeas not crispy?

The key to super crispy chickpeas is to dry them really well after rinsing them. Use a paper towel or tea towel to pat them dry. The drier they are when they go into the air fryer, the crispier they’ll become.

Does air frying chickpeas make them less healthy?

Air frying chickpeas is actually one of the healthier cooking methods. Most of the protein, fiber, and minerals in chickpeas remain intact, making air-fried chickpeas a nutritious and delicious snack option!

Why are my chickpeas popping in the air fryer?

Chickpeas pop in the air fryer because the moisture inside turns into steam, building up pressure. To minimize popping, dry your chickpeas well and avoid overcrowding the basket for even cooking.

Air Fryer Crispy Chickpeas in serving bowl.

More Crunchy Snacks

Crispy Air Fryer Chickpeas are the ultimate healthy snack! They’re simple to make, endlessly customizable, and always delicious. Whether you’re prepping school snacks for the week or just need something to munch on during the afternoon, these crispy chickpeas are sure to hit the spot.

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!

Print

Air Fryer Crispy Chickpeas

These air fryer crispy chickpeas comes out addictively crunchy and salty, which is what I am often looking for in a snack! 
Course Side, Snack
Cuisine American
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 4
Calories 117kcal
Author Catherine McCord

Equipment

Ingredients

  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 teaspoons oil
  • 1/4 teaspoon kosher salt

Instructions

  • Drain and rinse your chickpeas then pat dry thoroughly with a paper towel or tea towel.
  • Place chickpeas, oil and salt in a bowl and toss to coat.
  • Place chickpeas in air fryer basket and air fry at 375°F for 15 minutes or until golden. 

Notes

  • Dry Chickpeas Well: Removing as much moisture as possible before air frying will give you the crispiest results.
  • Customize Your Seasoning: Feel free to experiment with different seasonings like smoked paprika, garlic powder, or cumin for a flavor twist. Or opt for a sweeter version of roasted chickpeas and make my Roasted Honey Cinnamon Chickpeas.
  • Storage Tips: Store leftovers in an airtight container at room temperature for up to two days. Re-crisp them in the air fryer for a few minutes before serving if you need!

Nutrition

Calories: 117kcal | Carbohydrates: 15g | Protein: 6g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 460mg | Potassium: 163mg | Fiber: 5g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg

The post Crispy Air Fryer Chickpeas appeared first on Weelicious.

Homemade Graham Crackers

Perfectly sweet, with a hint of cinnamon and honey, these Homemade Graham Crackers are a delicious, easy to make snack. If you’ve never baked cookies with your kids, this is a perfect starter recipe. Why I Love This Recipe The Ingredients *For exact measurements and instructions, see the recipe card below.* Variations and Substitutions How…

The post Homemade Graham Crackers appeared first on Weelicious.

Perfectly sweet, with a hint of cinnamon and honey, these Homemade Graham Crackers are a delicious, easy to make snack. If you’ve never baked cookies with your kids, this is a perfect starter recipe.

Graham Crackers recipe on blue plate.

Table of Contents

Why I Love This Recipe

  • Better Than Store-Bought: These graham crackers have a rich, buttery flavor and a slightly chewy texture that you just can’t get from store-bought versions. I love re-creating healthy versions of store-bought snacks like Homemade Fig Bars, Homemade Oreo Cookies and Chocolate Chip Granola Bars.
  • Healthier Ingredients: Made with whole wheat flour, dark brown sugar, and honey, these crackers are a more wholesome treat you can feel good about serving to your family.
  • Versatile Use: Enjoy them as a snack on their own, crumble them over yogurt, or make classic s’mores – the possibilities are endless!
  • Fun to Make: This homemade graham cracker recipe is fun to make, especially if you get the kids involved in cutting out shapes with cookie cutters. It’s a perfect kitchen project for a cozy afternoon.
  • Egg-Free: The best part is that there’s no eggs in this Graham Cracker recipe dough, so you can let your kids roll, cut out shapes and enjoy a taste of the dough AND the final baked product!

The Ingredients

Graham cracker ingredients.
  • Whole Wheat Flour: Adds a wholesome, nutty flavor and extra fiber to the crackers.
  • All-Purpose Flour: Creates a perfect balance between tender and crisp in the crackers.
  • Dark Brown Sugar: Provides a deep, molasses-like sweetness that complements the honey.
  • Kosher Salt: Balances the sweetness and brings out the flavors of the other ingredients.
  • Ground Cinnamon: Adds a touch of warmth and spice, giving the crackers their signature taste.
  • Baking Soda: Helps the crackers rise slightly and gives them a light, crisp texture.
  • Unsalted Butter: Using chilled and cubed butter contributes to the flaky texture and rich flavor of the crackers.
  • Honey: Adds natural sweetness to the graham crackers.
  • Water: Helps bring the dough together and keeps it from being too dry.

*For exact measurements and instructions, see the recipe card below.*

Variations and Substitutions

  • Flours: You can use all whole wheat flour for a denser, more fiber-rich cracker, or use all all-purpose flour. Some of my readers have used graham flour in place of the whole wheat flour with success too. Feel free to experiment!
  • Gluten-Free: I’ve had Weelicious readers share that they’ve used a gluten free all-purpose flour in place of the flours in this recipe with great success!
  • Toppings: If you want, before baking, sprinkle the crackers with a bit of cinnamon sugar or flaky sea salt for added texture and flavor.
  • Chocolate Dipped: For a sweet treat, dip half of each graham cracker in melted dark or milk chocolate and let it set before serving. Or for a chocolatey version, make Chocolate Graham Crackers.

How to Make Homemade Graham Crackers

Graham cracker dry ingredients in food processor.

Step 1: Preheat oven to 350 degrees. In a food processor or mixer combine the flours, brown sugar, salt, cinnamon and baking soda.

Graham cracker ingredients in food processor.

Step 2: Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.

Graham cracker dough in food processor.

Step 3: Add honey and water and continue to mix until it all combines.

Rolled out graham cracker dough.

Step 4: Remove and shape the dough into a flat disk and place between two sheets of parchment paper. Use a rolling pin to roll dough out until 1/4 inch thick.

Graham cracker dough with shapes cut out.

Step 5: Cut dough into square crackers or fun shapes using cookie cutters.

Baked graham crackers on baking sheet.

Step 6: Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes. Cool and serve.

Tips and Tricks

For the best homemade graham crackers, keep these tips and tricks in mind:

  • Chill the Butter: Make sure your butter is cold and cubed before adding it to the dough. This helps create a flaky texture in the crackers.
  • Don’t Overwork the Dough: Mix the dough just until it comes together to avoid tough crackers. Over-mixing can result in a denser texture.
  • Even Thickness: Roll the dough evenly to ensure that the crackers bake uniformly. Uneven dough can lead to some crackers being over-baked while others remain undercooked.
  • Cutting Shapes: Get creative with shapes by using cookie cutters. If you’re making these with kids, they’ll love picking out fun shapes for their crackers!

Storage Tip

Store the cooled graham crackers in an airtight container at room temperature for up to a week. They can also be frozen (pre-baked or baked) for up to 4 months.

FAQs

Can I make graham cracker dough ahead of time?

Yes, you can prepare the dough ahead of time and refrigerate it for up to 2 days. Just let it come to room temperature for a few minutes before rolling it out. Alternatively, you can freeze the dough for up to a month and thaw it in the refrigerator before using.

What can I do with leftover graham crackers?

Leftover graham crackers are incredibly versatile! Crumble them up and use them in Pumpkin Pie Parfaits, use them as a topping for yogurt or ice cream, or enjoy them with a spread of nut butter or homemade homemade strawberry preserves.

Why are my homemade graham crackers not crispy?

If your graham crackers are not crispy, they may need a bit more baking time. You can also try rolling the dough slightly thinner next time for a crisper result. Remember to let them cool completely, as they will firm up as they cool.

Can I flavor the graham crackers differently?

Absolutely! You can add different spices like ginger, nutmeg, or even a bit of cocoa powder to make Chocolate Graham Crackers. Or experiment with almond or vanilla extract for different flavors.

Homemade bear-shaped graham crackers on light blue plate.

More Easy Snacks for Kids

If you’ve never made your own graham crackers, you’ve got to try! Especially if you have little one. Graham crackers are like a total cookie rite of passage for kids. Let me know what you think of this recipe by leaving a comment and rating below!

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!

homemade graham crackers from Weelicious.com
Print

Graham Crackers

Homemade Graham Crackers are a fun activity to make with your kids and are perfect for a quick snack or to put in a school lunch for a treat!
Course Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 90kcal
Author Catherine McCord

Equipment

  • Food Processor

Ingredients

Instructions

  • Preheat oven to 350°F.
  • In a food processor or mixer combine the first 6 ingredients.
  • Add cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal.
  • Add honey and water and continue to mix until it all combines into a dough.
  • Remove and shape the dough into a flat disk and place between two pieces of parchment paper.
  • Roll dough out until 1/4 inch thick. Cut into crackers or fun shapes using cookie cutters.
  • Place cookies on a Silpat or parchment lined baking sheet and bake for 15 minutes.
  • Cool and serve.

Video

Notes

  • To Freeze: After step 6, place the cut out cookie shapes on a baking sheet and freeze for 20 minutes. Remove, place in a Ziploc bag, label and freeze for up to 4 months. When ready to bake, follow steps 7-8, adding an additional 1-2 minutes baking time.
  • If you have no Whole Wheat, you can use 1 Cup Oat Bran to 2 Cups AP Flour instead of what the recipe calls for and it works perfect!
  • To Store: Place the cooled graham crackers in an airtight container at room temperature for up to a week.

Nutrition

Calories: 90kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Cholesterol: 10mg | Sodium: 90mg | Fiber: 1g | Sugar: 6g

The post Homemade Graham Crackers appeared first on Weelicious.

Homemade Fig Bars

Homemade Fig Bars are easy, healthy and better than anything you can buy in the store. They’re going to blow your mind. Why I Love This Recipe What pre-packaged treat do you most remember your parents buying you as a child? Graham crackers? Chocolate chip cookies? Gingersnaps? Oreos? In my day, it was Fig Newtons. I think…

The post Homemade Fig Bars appeared first on Weelicious.

Homemade Fig Bars are easy, healthy and better than anything you can buy in the store. They’re going to blow your mind.

Homemade Fig Bars served with a glass of milk.

Table of Contents

Why I Love This Recipe

What pre-packaged treat do you most remember your parents buying you as a child? Graham crackers? Chocolate chip cookies? Gingersnaps? Oreos? In my day, it was Fig Newtons. I think my mother assumed the fig center made them a more sensible choice than the other options at the grocery. While my mom usually baked her own delicious cookies, I don’t think she ever considered trying her hand at homemade Fig Newtons. Even when I started thinking about making a healthier, less sugar-filled, homemade version of Newtons I was a bit intimidated at the prospect of doing it. It just didn’t seem like a recipe that would be easy to pull off in a home kitchen.

Well, I was wrong. Totally wrong. In fact, in the same amount of time it would take me to make a simple batch of chocolate chip cookies, I made these decadently rich bars, boasting sweet figs tucked inside a tender, flaky whole wheat cookie. My kids agreed they were superior to the store bought Fig Newtons they had recently tried at a friend’s house, and they couldn’t keep their mitts out of the tin I put them in.

One night after two of my little cookie monsters absconded with three cookies a piece and were coming back for more, I hid the tin. I did such a good job hiding it out of sight in fact, that five days later I realized I totally forgot about them. Figuring they would be stale, I opened the container and pulled one out to try. Amazingly, these homemade fig bars were still as moist and irresistible as the first day I had baked them. Store bought fig bars for us? Never again!

The Ingredients

Homemade fig bar ingredients.
  • Dried figs, stems removed: Figs provide natural sweetness and a chewy texture that makes these bars irresistible.
  • Honey: Adds a touch of extra sweetness to the fig filling.
  • Unsalted butter: Helps create that tender, flaky texture in the cookiedough. Use softened butter for the best results.
  • Sugar: Just enough to sweeten the dough without overpowering the natural fig flavor.
  • Large egg: Adds richness and helps bind the dough together.
  • Vanilla extract: Infuses the dough with a warm, aromatic flavor.
  • White whole wheat flour – A healthier alternative to regular flour, offering a boost of fiber and nutrients.

Substitutions and Variations

  • Figs: If you’re not a fan of figs, try using dried dates, apricots, or prunes for a different flavor.
  • Honey:Maple syrup or agave nectar can be used in place of honey.
  • Sugar: Swap out the sugar for coconut sugar or a sugar substitute like monk fruit sweetener for a lower-glycemic version.
  • Flour: If you prefer, you can use all-purpose flour or a gluten-free flour blend instead of white whole wheat flour.

How to Make Homemade Fig Bars

Dried figs soaking in bowl of warm water.

Step 1: Preheat your oven to 350°F. Place the dried figs in a small bowl, cover with hot water, and soak for 10 minutes.

Fig mixture in food processor bowl.

Step 2: Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable.

Eggs and sugar mixed in bowl.

Step 3: In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated.

Fig bar dough in mixing bowl.

Step 4: Add the flour and mix until a dough forms.

Fig bar dough rolled into rectangle.

Step 5: Roll dough between two pieces of parchment paper and shape into a 12 x 5 inch rectangle.

Fig bar with fig mixture on one side of the rectangle.

Step 6: Spread the fig mixture on one side of the rectangle, spreading it evenly along the 12-inch side leaving a 1/4-1/2 inch border along the edges.

Fig bar rolled over top of fig mixture to make a log shape.

Step 5: Fold the dough over on top of itself and gently press the dough together at the edges.

Fig bars cut into pieces.

Step 6: Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet. Bake 15-20 minutes, or until golden.

Tips for Perfect Homemade Fig Bars

  • Use quality dried figs: The flavor of your bars will depend largely on the quality of your figs, so choose ones that are plump and moist.
  • Don’t skip the soaking step: Soaking the figs ensures they’re soft enough to blend into a smooth filling.
  • Seal the edges well: To prevent the filling from leaking out during baking, make sure to press the edges of the dough together firmly.

FAQs

Can I use fresh figs instead of dried figs for homemade fig bars?

Yes, you can use fresh figs, but you may need to cook them down to reduce the moisture before blending into a smooth filling. Dried figs are recommended as they provide a thicker, more concentrated flavor.

How do I store homemade fig bars?

Store your fig bars in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate them for up to two weeks or freeze them for up to three months.

What other fillings can I use instead of figs?

You can get creative with fillings! Try using a mix of dried fruits like apricots, dates, or raisins. You can also add a touch of orange zest, lemon zest or a splash of lemon juice to the fig filling for a citrusy twist.

Can I make fig bars gluten-free?

Absolutely! Just substitute the white whole wheat flour with a gluten-free flour blend that you trust works well for baking.

Homemade Fig Bars with glass of milk.

More Homemade Snacks

Want more Weelicious? Subscribe to my newsletter and follow me on Instagram, Facebook, and TikTok for all the newest recipes!

Print

Homemade Fig Bars

Homemade Fig Bars are easy, healthy and better than anything you can buy in the store. They're going to blow your mind.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Soak Time 10 minutes
Total Time 45 minutes
Servings 10
Calories 110kcal
Author Catherine McCord

Equipment

  • Food Processor

Ingredients

Instructions

  • Preheat your oven to 350°F.
  • Place the dried figs in a small bowl, cover with hot water, and soak for 10 minutes.
  • Remove the figs from the water with a slotted spoon and place in the bowl of a food processor. Add the honey and 1 tablespoon of the soaking liquid. Puree until smooth and spreadable.
  • In the bowl of a standing mixer, or with a hand mixer, cream together the butter and sugar for 2 minutes, or until smooth. Add the egg and vanilla and mix until incorporated.
  • Add the flour and mix until a dough forms.
  • Roll dough between two pieces of parchment paper and shape into a 12 x 5 inch rectangle.
  • Spread the fig mixture on one side of the rectangle, spreading it evenly along the 12-inch side leaving a 1/4-1/2 inch border along the edges.
  • Fold the dough over on top of itself and gently press the dough together at the edges.
  • Cut each log into 10 cookies and transfer to a silpat or parchment-lined baking sheet.
  • Bake 15-20 minutes, or until golden.

Video

Nutrition

Calories: 110kcal | Carbohydrates: 18g | Protein: 1g | Fat: 3g | Cholesterol: 10mg | Fiber: 1g | Sugar: 9g

The post Homemade Fig Bars appeared first on Weelicious.