Side dishes got a whole lot tastier with this crunchy vegan coleslaw! This coleslaw recipe is vegan friendly and made with red and white cabbage, carrots, non-dairy yogurt, white wine vinegar and topped with crunchy walnuts and pumpkin seeds. Wit…
Side dishes got a whole lot tastier with this crunchy vegan coleslaw! This coleslaw recipe is vegan friendly and made with red and white cabbage, carrots, non-dairy yogurt, white wine vinegar and topped with crunchy walnuts and pumpkin seeds. With this easy non-dairy coleslaw you can dress up any dinner you have planned. Also, try...
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.
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.
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 5minutes
Total Time 5minutes
Servings 8½ cup each
Calories 222kcal
Author Beth – Budget Bytes
Ingredients
3cupsdry old-fashioned oats $0.68
1/2cupchopped walnuts* $0.60
1/2cupdried cranberries*$0.88
1/4cupsunflower seeds*$0.25
2Tbspbrown sugar (optional)$0.08
1/2tspcinnamon$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.
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.
Simply stir the ingredients together and now it’s ready to use!
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.
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).
Enjoy the muesli as is or top with your favorite fresh fruit, maple syrup, or nut butter.
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.
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.
Shown garnished with fresh apples and walnuts.
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 8hours
Total Time 8hours
Servings 4
Calories 306kcal
Author Beth - Budget Bytes
Ingredients
1 1/3cupsold-fashioned rolled oats $0.24
1/2tspcinnamon $0.05
1/4tspground ginger $0.02
1/4tspground cloves $0.02
1/2cupchopped walnuts $0.60
1/4cupdried cranberries$0.44
1 1/3cupsunsweetened applesauce $0.62
1 1/3cupsmilk $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.
How to Make Apple Pie Overnight Oats – Step by Step Photos
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.
Next, add 2 Tbsp chopped walnuts and 1 Tbsp dried cranberries to each jar.
Finally, add ⅓ cup unsweetened applesauce and ⅓ cup milk to each jar.
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.
You can add more toppings to your overnight oats, like fresh apples, after soaking, if desired.
Last Thanksgiving I made the most amazing Wild Rice Pilaf that I then stuffed inside roasted acorn squash as a sort of vegetarian main dish recipe idea. It was beautiful and delicious, but I can’t lie, I kind of just wanted to devour that wild rice pilaf by itself! It was so tasty on its own, had so much color, so much texture, that I knew I had to post it as a stand-alone recipe. This pilaf is really delicious and I know I’m going to be making it on repeat every fall and winter from here on out!
What’s in Wild Rice Pilaf
This delicious pilaf starts with rice cooked in vegetable broth for extra flavor. While the rice cooks, aromatics like onion, celery, and apples are sautéed in butter until tender. Next comes the cozy mix of seasonings including sage, thyme, salt, and pepper. Once the cooked rice is combined with the aromatics and herbs, it’s finished off with a little extra flavor and texture from walnuts, dried cranberries, and parsley. So much fall flavor in every bite!
What is “Wild Rice Blend”?
I used a bagged “wild rice blend” as the base for this recipe. It’s a colorful blend of different varieties of rice, including wild rice. I used Lundberg brand, which you can find in many major grocery stores, but I was also pleasantly surprised to see ALDI had its own version this year (check the step by step photos below the recipe to see a photo). You can use any brand rice blend for this recipe, just follow the cooking instructions on the package and replace the water with vegetable broth.
This wild rice pilaf is full of color, texture, and fall flavors. It's the perfect side dish for dinner during the cooler months.
Total Cost $2.73 recipe / $0.68 serving
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Servings 41 cup each
Calories 245kcal
Author Beth – Budget Bytes
Ingredients
1/2cupwild rice blend*$0.07
1cupvegetable broth$0.13
2Tbspbutter$0.22
1yellow onion$0.28
3ribscelery$0.64
1apple$0.41
1/2tspdried sage$0.05
1/2tspdried thyme$0.05
1/4tspsalt$0.02
1/4tspfreshly cracked black pepper$0.02
1/4cupchopped walnuts$0.30
1/4cupdried cranberries$0.44
1Tbspchopped parsley$0.10
Instructions
Add the wild rice blend and vegetable broth to a saucepot. Place a lid on top and turn the heat on to medium-high. Allow the broth to come to a full boil. Once boiling, reduce the heat to medium-low and allow to simmer for 45 minutes, or for the amount of time directed on the package.*
While the rice is cooking, prepare the rest of the pilaf. Dice the onion, celery, and apple.
Add the onion to a large skillet with the butter and sauté over medium heat until softened.
Add the apples, celery, sage, thyme, salt, and pepper to the skillet with the onions and continue to sauté for about five minutes more, or just until the apples and celery begin to soften (they should still have some bite).
When the rice has finished cooking, add it to the skillet with the apples, celery, and onion. Also add the chopped walnuts, cranberries, and chopped parsley. Stir until everything is evenly combined.
Taste the pilaf and adjust the salt or seasonings to your liking. Serve hot.
Notes
* You can use any brand wild rice blend. Cook according to the package directions, substituting vegetable broth for the water recommended in the instructions. Cooking time may vary depending on the brand.
I used the Lundberg wild rice blend on the left since I actually still had some leftover from last year, but I bought some of the ALDI wild rice blend on the right just to show you another option. Whatever brand you use, make sure to follow the cooking instructions on the back but substitute vegetable broth for the water it recommends. Cooking time can vary depending on the brand.
Add ½ cup of the wild rice blend to a small sauce pot with 1 cup vegetable broth. Place a lid on the pot and heat over medium-high. Allow it to come to a boil, then reduce the heat to medium-low and let it simmer for 45 minutes.
While the rice is cooking, prepare the rest of the pilaf. Dice one yellow onion, 3 ribs of celery, and one apple.
Add the diced onion to a large skillet with 2 Tbsp butter. Sauté the onion in the butter over medium heat for about five minutes, or until the onion has softened.
Add the chopped apples and celery to the skillet along with ½ tsp dried sage, ½ tsp dried thyme, ¼ tsp salt, and ¼ tsp pepper. Continue to sauté over medium until the apples and celery just begin to soften.
When the rice has finished cooking, add it to the skillet along with ¼ cup chopped walnuts, ¼ cup dried cranberries, and a tablespoon of chopped parsley.
Fold the ingredients together until everything is combined. Give it a taste and adjust the seasonings to your liking. Serve hot!
Oatmeal has been one of my favorite budget ingredients since day one. It’s super inexpensive, shelf-stable, and can be used in both sweet and savory dishes. Not to mention, a warm bowl of oatmeal is just the epitome of cozy. 🥰 This Autumn Fruit and Nut Oatmeal is one of the first flavored oatmeal I […]
Oatmeal has been one of my favorite budget ingredients since day one. It’s super inexpensive, shelf-stable, and can be used in both sweet and savory dishes. Not to mention, a warm bowl of oatmeal is just the epitome of cozy. 🥰 This Autumn Fruit and Nut Oatmeal is one of the first flavored oatmeal I made back in the day when I was flat broke but knew I still needed to put something good in my belly. You can make one serving at a time, or make a batch of two as listed below and just microwave the second half for your breakfast the next morning (or share with someone you love). Enjoy!
Originally posted 10-29-2010, updated 10-7-2021.
What Kind of Oats are Best?
My favorite kind of oats to use for a classic bowl of oatmeal are old-fashioned rolled oats. These oats have plenty of texture so you don’t end up with a bowl of mush, and they still cook relatively quickly (about 5 minutes). You can use quick oats if you have to, but you’ll want to adjust the cooking time according to what is suggested on the package and keep in mind that the texture won’t be as great. You could definitely do something similar with steel-cut oats, although they require a much longer cooking time and more liquid, so adjust as needed.
Sweeten to Your Liking
I used a couple of tablespoons of maple syrup to sweeten my Autumn Fruit and Nut Oatmeal because that maple flavor adds to the whole autumn vibe. But real maple syrup can be expensive, so if you want to cut the costs on this bowl a bit, try using brown sugar instead. Brown sugar still goes great with all the flavors in this bowl and is much less expensive. Feel free to swap out with any sweetener of your choice, keeping in mind the flavor differences from maple syrup.
How to Store Leftovers of Autumn Fruit and Nut Oatmeal
The batch below makes two servings, so if you want to save the second serving for the next day, I would refrigerate it before adding the second half of the apples and the walnuts. Add those after reheating the next day. To reheat, simply microwave for 1-2 minutes, adding a splash of water to help loosen the oatmeal as you stir. Once reheated, top with the apples and walnuts, then enjoy.
Can I Use a Microwave?
Yes, you can definitely make this in a microwave. I suggest making one serving at a time (half of the recipe below). Simply add the butter, apples, cinnamon, cloves, oats, salt, water, and cranberries to a bowl. Microwave on high for one minute, stir, then microwave again in 30-second intervals until thickened. Sweeten with maple syrup, then top with the walnuts and remaining apples.
Autumn Fruit and Nut Oatmeal
Get all of the delicious flavors of fall in one bowl with this Autumn Fruit and Nut Oatmeal. Sweet, crunchy, warm, and cozy!
Chop the apple into ½-inch pieces. Add about ¾ of the apple pieces to a small saucepot with the butter, cinnamon, and cloves. Sauté over medium heat for a few minutes, or just until the apples begin to soften.
Add the water to the pot. Place a lid on top, turn the heat up to medium-high, and allow the water to come up to a boil.
Once the water reaches a boil, stir in the oats, dried cranberries, and salt. Turn the heat down to medium-low and continue to simmer the oats for about 5 minutes, or until thickened.
When the oats have thickened, stir in the chopped walnuts and maple syrup. Taste and adjust the sweetness to your liking. Top with the remaining chopped apples. Serve hot.
How to Make Autumn Fruit and Nut Oatmeal – Step by Step Photos
Chop one apple into ½-inch sized pieces.
Add about ¾ of the apple pieces to a sauce pot with 1 tsp butter, ½ tsp cinnamon, and a tiny pinch of cloves (optional). Sauté over medium just until they begin to soften (just a few minutes).
Next, add 2 cups of water to the pot. Place a lid on top, turn the heat up to medium-high, and bring the water to a boil.
Once the water is boiling, add 1 cup old-fashioned rolled oats, 2 Tbsp dried cranberries, and 1/4 tsp salt. Turn the heat down to medium-low and continue to simmer the oats for about five minutes, or until thickened.
Once the oats have thickened, add ¼ cup chopped walnuts and 2 Tbsp maple syrup (or sweeten to your liking with your favorite sweetener).
Divide into two bowls and top with the remaining chopped apples. Enjoy!
After perfecting Vegan Sausage Links and Easy Vegan Chorizo, we knew what we had to do: Vegan Chorizo Links! By tweaking and combining the two recipes, we’ve created the best of both worlds — smoky, spicy flavor, but in link form!
Even better? They’re…
After perfecting Vegan Sausage Links and Easy Vegan Chorizo, we knew what we had to do: Vegan Chorizo Links! By tweaking and combining the two recipes, we’ve created the best of both worlds — smoky, spicy flavor, but in link form!
Even better? They’re plant-based, gluten-free, soy-free, and made with just 10 wholesome ingredients! Not only are these chorizo links packed with flavor and super satisfying, but they’re incredibly versatile and so great as a freezer staple.
Is there anything pumpkin can’t do? We think not. From pumpkin cake to pumpkin pie ice cream to the ever-amazing pumpkin spice latte, there is nothing quite as classic as those warm and comforting flavors. So we’ve taken it to a whole new level — meet …
Is there anything pumpkin can’t do? We think not. From pumpkin cake to pumpkin pie ice cream to the ever-amazing pumpkin spice latte, there is nothing quite as classic as those warm and comforting flavors. So we’ve taken it to a whole new level — meet pumpkin spice cake bites (they’re thrilled to be here)!
All the best parts of pumpkin spice in a decadent and dreamy bite — perfect for snacking, enjoying as a wholesome treat, or adding some bite-sized fun to your holiday table.
This stuffed mushrooms recipe will make you say wow! It’s easy to put together and perfect for entertaining…or snacking.
Looking for a great healthy appetizer recipe for entertaining…or just snacking? Try this simple stuffed mushrooms recipe! These little bites have everything going on: they’re savory, meaty, and herby, with a tender exterior and a crunch in each bite. In fact, they came out even better than we expected! Even better, this recipe is incredibly easy: no need to sauté filling ingredients. Chop them up, fill, and bake!
Ingredients in this stuffed mushrooms recipe
You can make stuffed mushrooms a million different ways. Our favorite is our spinach artichoke stuffed portabello mushrooms, which are stunning and work as a side or vegetarian dinner. But what about when you want to stuff the little guys, like for party food? Enter this stuffed baby bella mushrooms recipe! We customized it to be quick and simple to put together. Here’s what you’ll need:
Cremini mushrooms, also called baby bella
Olive oil
Shallot
Walnuts (or omit and use more breadcrumbs, but we like the crunch!)
Parsley
Italian panko (see notes below)
Grated Parmesan cheese (the powdery kind)
Salt and pepper
Let’s talk through a few of the special ingredients, then we’ll get to the method!
Find cremini mushrooms, aka baby bellas
Cremini mushrooms are a small mushroom with a round brown top. Also known as baby bella mushrooms, it’s one of the most widely consumed mushroom varieties in the world. Here are a few fun facts about the cremini:
Cremini mushrooms are the same variety as button mushrooms and portobellos. White mushrooms, aka button mushrooms, are an earlier growth stage, so they have a milder flavor. Portobello mushrooms are the oldest stage, so they have the most meaty and savory flavor.
What do they taste like? Cremini mushrooms have an earthy, savory flavor that tastes like a milder version of a portobello and a more developed version of a white mushroom.
Can you substitute white mushrooms here? Yes! If you can’t find cremini or baby bella, go with white or button mushrooms.
Look for Italian style Panko or breadcrumbs
Another important part of this stuffed mushrooms recipe? Finding Italian-style panko. If you can’t find that, go to Italian breadcrumbs! Here’s what to know:
Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs: we like it here because it’s crunchier! But breadcrumbs work just as well.
“Italian” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store.
What to do if you can’t find them? Use plain pankoor breadcrumbs and add salt and Italian seasonings. Mix the ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).
How to make stuffed mushrooms: a few tips!
We engineered this stuffed mushrooms recipe to be simpler than most. That means no sautéing filling ingredients: just chop them up and fill the mushrooms! Here are a few things to note about the method (or jump to the recipe below):
Use a parchment lined baking sheet, or brush it with oil. Parchment helps for easy clean up!
Chop the filling ingredients, then spoon them in! Drizzle a hint of olive oil over the tops to help with browning.
Roast until just tender. It should be 15 to 20 minutes depending on your oven. Roasting too long makes them soggy, so take care not to over bake.
Garnish if you like! We like adding a hint of paprika to the tops for color (not necessarily flavor). Smoked paprika does add a nice hint of smoke if you have it.
Leftover storage info
Once you pull these stuffed mushrooms out of the oven, they’re best right away! Because mushrooms contain a lot of moisture, they can become soggy over time. If you’re leaving out a tray at a party, try to minimize the time that they’re out if possible.
These mushrooms are best right away, but you can save leftovers! Store refrigerated for up to 2 days. They still taste amazing, though the texture is not crunchy. If you’d like, you can reheat them in a 350 degree oven to revive the crunchy texture!
More mushroom recipes
There are so many great mushroom recipes to try! Here are some of our top things to make with mushrooms, and a few unique varieties to try out:
Pat the mushrooms dry with a towel and place them in a large bowl. Mix them with 1 tablespoon olive oil, ½ teaspoon kosher salt and fresh ground black pepper. Line a baking sheet with parchment paper or brush it with olive oil. Add the mushrooms in a single layer on top.
In a medium bowl, mix the minced shallot, chopped walnuts, minced parsley, Italian panko*, grated Parmesan cheese, and garlic powder. Spoon the filling into the mushrooms. Lightly drizzle the tops with olive oil (just a small drizzle).
Bake for 15 to 20 minutes, until the mushrooms are cooked and golden brown on top. Serve immediately, garnished with a sprinkle of paprika and additional chopped parsley if you like. (Leftovers last 2 days refrigerated, but the filling is less crunchy. You can reheat them in a 350 degree oven until warmed through.)
Notes
*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko or breadcrumbs, mix ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).
Category:Appetizer
Method:Baked
Cuisine:Mushrooms
Keywords: Stuffed mushrooms, stuffed mushroom recipe, how to make stuffed mushrooms
Friends, these vegan sausages are little miracles. Not a crumble in sight! These bean, oat, and nut-based sausages are packed with flavor thanks to spices like fennel and smoked paprika, have the texture of REAL sausage, and are incredibly versatile!
…
Friends, these vegan sausages are little miracles. Not a crumble in sight! These bean, oat, and nut-based sausages are packed with flavor thanks to spices like fennel and smoked paprika, have the texture of REAL sausage, and are incredibly versatile!
They can be made into large sausages for grilling (Hello, vegan sausage in a bun with mustard and sauerkraut), or made into small breakfast sausages perfect for brunch, scrambles, hashes, and more!
My favourite gluten-free vegan bread! This loaf is soft and fluffy, with an indulgent texture and a crunchy outside. Perfect served with avocado, vegan butter, or peanut butter, and also dipped in soup! I’ve never been the biggest fan of supermarket br…
My favourite gluten-free vegan bread! This loaf is soft and fluffy, with an indulgent texture and a crunchy outside. Perfect served with avocado, vegan butter, or peanut butter, and also dipped in soup! I’ve never been the biggest fan of supermarket bread. It just isn’t the same as homemade bread straight from the oven, slathered...
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