Breakfast Archives - Teri-Ann Carty

Homemade Pecan Butter

Teri-Ann Carty — Mon, 06 Apr 2026 08:00:36 +0000

Home » Breakfast

Homemade Pecan Butter

Created by: Teri-Ann Carty

This homemade Pecan Butter is rich, smooth, and deeply flavourful. Made from just roasted pecans and a touch of salt, this warm, creamy, and naturally sweet nut butter comes together effortlessly in a food processor and delivers a luxurious, nutrient-dense spread you’ll want on everything.

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The Best Nut Butter

All you need is a food processor and one ingredient (two if you count salt!) to make this absolutely epically delicious homemade Pecan Nut Butter!

I’ve been on a mission over the last few years to make all my nut butters from home (peanut butter, I’m coming for you next), and Pecan is in the processor today. I’m not sure if you noticed, but nut butters have gotten ridiculously expensive, and I just cannot justify spending $18 on an itty bitty jar anymore. The more exclusive the nut, the higher the price. You’d be totally correct if you’re thinking, “but Teri, nuts are insanely expensive too!!” and to that I would say, you’re totally right. HOWEVER, you can buy nuts in bulk, which is something I’ve been doing for a while now, and it seriously makes a difference.

Here is some food for thought.

The nut butters you see in the grocery stores have likely been on the shelf for a minute. Oftentimes, if I buy a store-bought butter, I get it home, and it’s stiff and hard. It’s a hot mess to mix and usually makes me pretty irritated before I even get to enjoy it. If you know what I’m talking about, you need to click here and try this hack from my stepdad; he’s smart.

When you make homemade pecan butter, you control everything: the freshness, the texture, and the flavour. And nothing, truly nothing, compares to warm, freshly blended nut butter straight from the food processor. It’s silky, aromatic, and naturally rich in a way that store-bought versions simply cannot replicate.

Are Nut Butters Important in a Balanced Diet?

Nut butters are more than just a delicious spread; they’re a meaningful addition to a balanced diet. Pecans, in particular, are rich in healthy fats, which support sustained energy and help keep you feeling satisfied. They also contain important vitamins, minerals, and antioxidants, making them a nourishing addition to almost anything. From spreading it on toast to adding it to smoothies or drizzling it over oatmeal, there are endless pecan butter uses.

Ingredients for This Easy Pecan Butter Recipe

Raw Pecans: The foundation of this recipe is simple: raw pecan halves. When roasted, they release their natural oils and deepen in flavour, creating that rich, slightly sweet taste that defines toasted pecan butter. Using high-quality pecans makes a noticeable difference in both flavour and texture.
Sea Salt: Salt may seem like a small addition, but it plays a critical role. It enhances the natural sweetness of the pecans and balances the richness of the butter, elevating this into a truly irresistible pecan spread. Do not skip the salt!

How to Make Homemade Pecan Butter

Making this nut butter, like my others, is easy but requires a little patience and a good food processor. Many of you have asked if you can use a blender, and some of you have even tried it! I still suggest a food processor, but the challenge is all yours! This is the food processor that I always rely on.

Here is what you’ll want to do to create this wonderful nut butter, along with a few helpful tips:

Roast the Pecans Until Fragrant

Preheat your oven to 350°F and spread the pecans evenly on a baking sheet. Place them in the oven and roast for about 15 minutes. You’ll know they’re ready when your kitchen fills with a warm, nutty aroma and the edges begin to deepen slightly in colour.

Blend While Warm

Carefully transfer the hot pecans into your food processor. Don’t wait for them to cool; working with warm nuts helps release the oils more quickly, resulting in a smoother butter and easier processing experience. Begin blending. At first, the pecans will break down into a coarse crumble. After a minute or two, you’ll notice the mixture starting to clump together.

Scrape and Continue Blending

Pause the processor and scrape down the sides. Continue blending, and repeat this process as many times as necessary to reach the consistency you’re happy with. Gradually, you’ll see the mixture transform from crumbly to thick, and finally into a smooth, glossy butter.

Add Salt and Finish

Once the butter is silky and flowing, add the sea salt and blend one final time. I implore you to do a little taste test before and after, so you can see the difference in flavour.

Transfer and Cool

Pour the homemade pecan butter into a mason jar. It will still be quite hot, so leave the lid off until it cools completely. As it cools, it will thicken slightly while remaining smooth and spreadable.

How to Store Pecan Butter

Once cooled, store your pecan butter spread in a sealed jar at room temperature for up to three weeks. Because it contains no added preservatives, keeping it in a cool, dry place helps maintain its freshness. If your kitchen is warm, you can also store it in the fridge. Just allow it to come to room temperature before using so it softens back into a smooth, spreadable consistency!

Homemade Nut Butter Tips

Making your own pecan nut butter is simple, but a few small details can make a big difference.

Always blend the pecans while they are still warm. This is the most important tip for achieving a smooth texture quickly, as the natural oils release more easily when heated.
Be patient with your food processor. It’s working hard and blending nuts from solid form to butter takes a little patience; it goes through a transformative process, try and enjoy it!
If your butter feels too thick, continue blending rather than adding oil. Pecans naturally contain enough fat to create a creamy consistency on their own.
For a deeper flavour, you can roast the pecans slightly longer, but keep a close eye on them. You’re looking for fragrant and lightly golden, not burnt.
Experiment and try something new. Consider jazzing up your nut butter by adding cinnamon, maple syrup, or even vanilla to create variations on this classic pecan butter recipe.

Is Homemade Pecan Butter Healthy?

Yes, homemade pecan butter is healthy, and in fact, it’s healthier than what you’d find in the stores. Pecans are rich in healthy fats, which support heart health and sustained energy, and contain nutrients that contribute to overall wellness. When you make it yourself, you avoid added oils, sugars, and preservatives often found in store-bought versions.

Homemade Nut Butter FAQ

How long does it take to make pecan butter? From start to finish, about 30 minutes, including roasting and blending.

Do I need to add oil? No. Pecans naturally contain enough oils to create a smooth butter when blended properly.

Can I use pre-roasted pecans? Yes, but warming them slightly before blending will still help achieve the best texture.

What can I use pecan butter for? There are many pecan butter uses, including spreading on toast, adding to smoothies, drizzling over oatmeal, or using it in baking.

Did You Make This Recipe?

Don’t forget to leave a rating and review to share your experience! If this is your first nut butter, I highly suggest giving one of these a try next:

Homemade Nutella

Macadamia Nut Butter

Almond Butter

Pecan Almond Cashew Butter

Pistachio Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pecan Butter

Course Dips & Spreads

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings cups

Calories 90kcal

Author Teri-Ann Carty

Equipment

food processor
oven, spatula

Ingredients

4 cups raw pecans
½ tsp sea salt

US Customary - Metric

Instructions

Preheat oven to 350.
Spread pecans onto a baking sheet.
Bake pecans for 15 minutes or until they start to smell toasty.
Carefully add hot nuts to the processor*. Blend for 1-2 minutes. Scrape down sides and blend again.
Continue to scrape down and blend until the nuts turn a smooth consistency. Add salt and blend one more time
Pour butter into a mason jar. The butter will still be hot, so keep the lid off until the nut butter cools.
Store in the pantry for up to 3 weeks.

Notes

Hot nuts are my best tip for a fast and smooth nut butter. The oils in the nuts break down much faster when the nuts are hot!

Nutrition

The post Homemade Pecan Butter appeared first on Teri-Ann Carty.

Chocolate Banana Breakfast Cookies

Teri-Ann Carty — Wed, 01 Apr 2026 08:00:15 +0000

Home » Breakfast

Chocolate Banana Breakfast Cookies

Created by: Teri-Ann Carty

These Chocolate Banana Breakfast Cookies are soft, nourishing, and naturally sweetened with banana and dates. Made with oats, cacao, peanut butter, and a boost of fibre-rich ingredients, they're the type of cookie you don't need to feel guilty about eating first thing in the morning. Grab one on your way out the door first thing in the morning, post workout or as an energizing afternoon pick me up! Made totally gluten free and refined sugar free.

This post may contain affiliate links

The Best Chocolate Banana Breakfast Cookies

Milk and cookies… name a more iconic pairing. I’ll wait.

Breakfast cookies are not so secretly one of my obsessions… and based on the response from all of you, apparently an obsession of yours too! And let’s face it, why be surprised? Breakfast cookies are a great way to start the day, break up hunger mid-afternoon, or just enjoy because life is short! These banana chocolate chip breakfast cookies take that classic comfort and turn it into something nourishing, energizing, and completely appropriate to enjoy any time of the day. Soft, slightly chewy, and rich in chocolatey flavour, they strike that perfect balance between indulgent and wholesome.

I’ve been in the kitchen having fun with my other obsession… my Nama milk maker! I have a Nama juicer and their milk maker, and I can honestly say these are some wonderful appliances. I’ve been playing around with different plant based milks, and when I made my latest oat milk, I knew I wanted to make something tasty with the discard. I absolutely love the fact that the Nama M1 Milk Maker separates the creamy plant-based milk from the nutrient-dense pulp. If you know me, you know I love a no-waste recipe, and incorporating that discard into these cookies adds both texture and fibre.

Why Are These Cookies Healthier?

These are not your traditional chocolate chip cookies. While they deliver all the rich, chocolatey satisfaction you expect, they are built on a foundation of whole, nourishing ingredients. The sweetness comes primarily from ripe banana and dates, with just a touch of maple syrup, making these chocolate cookies viturally sugar free in comparison to conventional recipes. The oats, seeds, and nuts provide fibre and healthy fats, while peanut butter and egg contribute protein, helping to keep you full longer. These cookies are also naturally gluten free, so long as you are making them with certified gluten free oats.

Ingredients You’ll Need for These Chocolate Banana Breakfast Cookies

Cashews & Oats (Milk Base + Discard): Using the Nama Milk Maker, cashews and oats create a creamy plant-based milk while the leftover pulp becomes a fibre-rich addition to the cookies. This discard adds texture, reduces waste, and boosts the nutritional value of these banana oat breakfast cookies.
Banana: The heart of these delicious cookies! A ripe banana is best for this recipe as it will provide all the sweetness, moisture and stickiness you’d want.
Peanut Butter: Adds richness, healthy fats, and depth of flavour. It also helps bind the cookies together while contributing to the overall protein content. You could go with any nut butter of your choice, but the classic banana, peanut butter and chocolate combo is a big time winner for me!
Cacao Powder: Provides that deep chocolately flavour while also adding antioxidants and minimally processed richness.
Rolled Oats: The only “flour” in this recipe is from oats! They provide structure and a chewy consistency while keeping the recipe naturally gluten free and fiberous!
Coconut: Shredded coconut adds subtle sweetness and texture, helping to create a soft but slightly textured bite.
Egg: The egg helps bind the ingredients together and supports structure during baking.
Olive Oil: Olive oil keeps the cookies moist and tender while adding healthy fats.
Maple Syrup: Just a small amount enhances the sweetness without overpowering the natural flavours.
Seeds, Nuts, Dates, Cacao Nibs: These add in ingredients bring texture, crunch, and additional nutrients. The chopped dates add natural sweetness, while seeds and nuts boost fibre and healthy fats.

Substitutions for Banana Breakfast Cookies

This breakfast cookie recipe is very forgiving and easy to adapt, which means that you can swap things out easily if you’re missing an ingredient. If you prefer, almond butter or cashew butter can replace peanut butter for a slightly different flavour profile. If you do not have access to the milk maker discard, you can simply omit it, and the cookies will still turn out beautifully.

Cacao powder can be substituted for cocoa powder if needed, and each of the mix-ins can be adjusted based on what you have on hand. Chocolate chips can replace cacao nibs if you prefer a sweeter bite, making these closer to classic banana and chocolate chip cookies. Basically, the options are endless; feel free to experiment and make these cookies perfect for you!

How to Make Chocolate Banana Breakfast Cookies

These cookies come together quickly and easily. They can be rustic in shape or completely uniformed and the mixing process is a breeze.

Prepare the Cashew Oat Milk & Set Aside the Discard

Start by preparing your plant-based milk using the Nama Milk Maker. Add the cashews, oats, date, vanilla, and salt, then process until smooth. You’ll notice the milk becoming creamy while the pulp separates—this pulp is full of fibre and will be used in the cookies, so set it aside!

Prepare Your Baking Tray

Preheat your oven to 350°F and line a baking sheet with parchment paper. Having everything ready makes everything easier once your batter is combined.

Mash and Mix the Wet Ingredients

In a large bowl, mash the banana until it becomes soft and smooth, with very few lumps remaining. Add the maple syrup, vanilla, and egg, then whisk until the mixture looks glossy and well combined. Stir in the olive oil and peanut butter until the mixture becomes creamy and cohesive; you should see a thick, smooth batter forming.

Add Dry Ingredients and Mix-Ins

Fold in the dry ingredients and stir gently. As you mix, you’ll notice the batter thickening. Add the milk maker discard along with all of your mix-ins, stirring until no dry pockets remain and everything is evenly distributed.

Scoop and Shape the Cookies

Using an ice cream scoop, portion the dough onto your prepared baking sheet. Lightly dampen your hands and gently press the tops down. You want the cookies slightly flattened so they bake evenly and hold their shape.

Bake Until Set and Fragrant

Place the cookies in the oven and bake for 15 to 17 minutes. You’ll know they’re ready when the edges look set, and you can smell the cacao becoming rich and fragrant throughout your kitchen.

Finish and Cool

Once out of the oven, sprinkle the cookies with flaky salt while they are still warm. Transfer them to a wire rack and allow them to cool completely before enjoying.

Quick Tips for the Best Banana Breakfast Cookies

Ripe Bananas! Try to avoid using bananas that are hard and very yellow. You want something that looks almost sad! The riper the bananas, the more natural sweetness you’ll get and the best banana flavour you’ll have!
Do not skip flattening the cookies before baking. This is important because these cookies have a denser dough, and they will not spread the same while baking as traditional cookie dough.
Dough too thick? If your mixture feels too thick, you can add a splash of the cashew oat milk to loosen it slightly.

Can I Use Frozen Bananas?

Yes, frozen bananas work very well in this recipe. Just make sure to thaw them completely and drain any excess liquid before mashing. This helps maintain the right texture for your cookie dough.

How to Avoid Flat Cookies!

If your cookies are turning out too flat, it is usually because the mixture is too wet. This can happen if the banana is overly large or if excess liquid from frozen bananas is not removed. To fix this, add a small amount of oats to thicken the mixture before baking.

How to Store These Chocolate Banana Breakfast Cookies

These healthy banana breakfast cookies store beautifully. Keep them in an airtight container at room temperature for up to three days, or refrigerate for up to one week. For longer storage, freeze them in a sealed container. They thaw quickly and maintain their texture, making them perfect for meal prep and busy mornings!

Banana Breakfast Cookie FAQ

Are these cookies gluten free? Yes, as long as you use certified gluten free oats, these cookies are naturally gluten free.

Can I make these without eggs? You can substitute the egg with a flax egg if needed, though the texture may be slightly softer.

Are these cookies sweet? They are lightly sweetened and rely mostly on banana and dates, making them a more balanced option.

Can I make these ahead of time? Of course! These are ideal for meal prep and can be stored or frozen for easy grab-and-go snacks.

Did you make this recipe?

I would love to hear about your experience with this breakfast cookie recipe! Be sure to leave a rating and review below, and then check out these recipes next:

Banana Date Bliss Balls

Hazelnut Chocolate Cookies

Cherry Rhubarb Crumble Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Chocolate Banana Breakfast Cookies

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 224kcal

Author Teri-Ann Carty

Equipment

Nama M1 Milk Maker
cookie scoop
oven, bowl, spatula

Ingredients

Cashew Oat Milk Ingredients

1 cup cashews
½ cup oats
1 small date pit removed
1 tsp vanilla
pinch salt

Cookies - Dry Ingredients

1 cup gluten free oats
¾ cup shredded unsweetened coconut
¼ cup cacao powder
1 tsp cinnamon
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Cookies - Wet Ingredients

1 egg
1 ripe banana mashed
¼ cup olive oil
½ cup peanut butter
1 tsp vanilla
cashew oat milk discard
2 tbsp maple syrup

Cookie Add Ins

½ cup cashews chopped
½ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup cacao nibs
5 dates finely chopped
flaky sea salt optional

US Customary - Metric

Instructions

Add nuts, oats, date, vanilla and salt to the Nama M1 Milk maker.
Process for 1 minute. Store in the fridge.
Put the discard into a bowl and set aside.
Preheat oven to 350. Place parchment on a large cookie sheet.
Place banana into a large bowl and mash well. Add maple syrup, vanilla and egg and whisk to combine.
Add oil and peanut butter and whisk until smooth.
Add dry ingredients and stir well to combine.
Add discard and add-in ingredients and mix until no dry ingredients remain.
Use a 1/4 cup ice cream scoop to measure out cookies. I got 9 cookies on the sheet.
Dampen hands and lightly flatten the tops of the cookies.
Bake for 15 minutes.
Sprinkle the cookies with flaky salt and transfer to a wire rack to cool.
Store in an airtight container.

Notes

If you don't have the milk maker, don't worry. These cookies will be perfect without the discard!

Nutrition

The post Chocolate Banana Breakfast Cookies appeared first on Teri-Ann Carty.

Banana Chia Pudding

Teri-Ann Carty — Fri, 20 Mar 2026 08:00:04 +0000

Home » Breakfast

Banana Chia Pudding

Created by: Teri-Ann Carty

This Banana Chia Pudding recipe is a high protein breakfast made with ripe banana, Greek yogurt, chia seeds, and milk. It creates a rich, satisfying chia seed pudding that works as breakfast, snack, or even dessert.

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The Best Banana Chia Pudding Recipe

This easy, high protein breakfast is made with under 10 ingredients and one container, no baking, cooking or blending necessary! It couldn’t be easier, and you’re going to love it!

I bet most of you who are currently reading this have a ripe banana (or 3) sitting on your counter. Take a look, see them there? Grab one and make this pudding! I love using ripe bananas as a sweetener in many of my recipes. Bananas are a good source of fibre, and once they are ripe, they make the best sweetener! Chia pudding is one of my fave things to make because let’s face it, making breakfast every day can be a drag. Having a nutritious option at the ready will help you get your breakfast in your belly, making you feel like you are already winning at the beginning of your day.

On paper, chia pudding is one of the simplest recipes, but sometimes getting the texture right can be challenging for people. Some people blend it like my friend here. I personally don’t love my chia blended. I love that the little seeds add texture. I am ALL about texture..more on that later.

The Most Important Chia Seed Tip!

My number 1 tip for a creamy chia pudding is in the whisking! I whisk my chia pudding for several minutes TWICE before I place it in the fridge to set.

Whisking your chia pudding will help to activate the seeds for a creamier pudding. It will also cut down your fridge time by half. If you don’t activate your seeds well, the result will be runny. Not a good pudding experience.

My second tip is to add Greek yogurt to the mix. Sure, you can add milk alone, but adding a thick Greek yogurt adds bulk and protein to your pudding. We all KNOW the protein police will be happy to hear that!

Ingredients for Chia Seed Pudding

Just a handful of ingredients and 10 minutes prep for the perfect healthy breakfast! Here’s what you’ll need:

Banana: Ripe bananas are one of my favourite natural sweeteners, and the riper the better! A ripe banana naturally sweetens the pudding while adding fibre and body. They bring fibre, natural sweetness, and creamy texture to recipes without needing refined sugar.
Greek yogurt: Adds richness and a big boost of protein! When combined with the other ingredients, Greek yogurt totally transforms. It thickens the pudding and balances the sweetness of the banana, all while keeping you satiated!
Vanilla: Just a small splash enhances all the flavours. Vanilla brings warmth and depth to the pudding and complements the bananas.
Salt: Only a pinch of salt is necessary to make a difference! It sharpens the flavours of each ingredient while balancing sweetness.
Chia seeds: What kind of chia pudding recipe would this be without chia seeds! When mixed with liquid, chia seeds absorb moisture and form a gel-like texture that thickens the pudding naturally. They’re also packed with fibre, omega-3 fats, and plant-based nutrients.
Milk of choice: Milk loosens the mixture and allows the chia seeds to hydrate properly. Use whatever you prefer: dairy milk, almond milk, oat milk, or homemade cashew milk.

How To Make Banana Chia Pudding

This recipe couldn’t be simpler, but a few small techniques make the difference between a runny chia pudding and the perfect creamy consistency!

Mash the Banana

Place your ripe banana into a glass container with a lid, like these ones. Using a fork, mash it thoroughly until mostly smooth. A few small lumps are perfectly fine; they’ll add texture and character.

Add Yogurt and Flavor

In the same container, it’s now time to stir in the Greek yogurt, vanilla and a bit of salt. Mix until everything is combined.

Stir in the Chia Seeds

Add the chia seeds and stir well so they are evenly distributed. This step is important because if you don’t mix it, you’ll have clumps, and you don’t want those. You want the chia seeds evenly distributed in the mixture

Add Milk and Whisk

Pour in the milk and whisk for about 2–3 minutes. You’ll notice the mixture starting to thicken slightly as the chia seeds start to absorb the liquid. Let the mixture sit for about 2 minutes, and then whisk again for another 2–3 minutes. This second whisking step is key because you’re helping activate the chia seeds so they hydrate evenly and create a truly irresistible texture.

Chill the Pudding

Cover the container with a lid and place it in the fridge for at least 2 hours. Overnight is better if you ask me. There’s a huge satisfaction in waking up in the morning, knowing you have a delicious breakfast waiting for you in the fridge!

Banana Chia Pudding Toppings Ideas

If you haven’t noticed, I have a few chia pudding recipes on my site, and there’s a reason for that. They are versatile. You can pretty much add anything to them, and they will taste good. Think…

Fresh fruits: Blueberries, chopped strawberries, raspberries or whatever juicy berry you desire!
Seeds: Hemp seeds or sunflower seeds would be a great addition to this breakfast, offering additional protein, healthy fats and fiber.
Granola: If you know me, you know it’s all things granola for me! Chia pudding, in my opinion, isn’t complete without a little crunch from my favourite thing to bake! Granola gives a necessary contrast in texture and is just always great to have around. Check these granola recipes out to get inspired!

How to Store Chia Seed Pudding

One of the things I love about chia pudding is that it keeps well in the fridge for up to five days! It’s the perfect breakfast meal prep because you can enjoy it all week long. If you make your puddings in containers like this one, you’ve already got the sealed lid included. Otherwise, ensure you have it in a container that can be closed airtight.

How to Serve Chia Pudding

Dress it up however you’d like! Straight from the container, no toppings or add fruit, granola, nuts or seeds to take it up a notch. You could also enjoy this as an afternoon snack, post workout meal or as dessert, depending on what you add to it! If the pudding thickens too much overnight, simply stir in a splash of milk to loosen it.

Chia Pudding FAQ

Why didn’t my chia pudding thicken? This is the most common chia pudding issue. Usually, the problem comes down to insufficient whisking or not enough time to hydrate the seeds. Chia seeds need time and movement to absorb liquid properly.

My biggest tip: whisk twice before refrigerating. This activates the seeds and prevents clumping. If your pudding is still thin, simply stir in another tablespoon of chia seeds and allow it to sit for another hour.

What are the best chia pudding jars? Glass jars with airtight lids work best. These ones are my favourite for when I am making a large batch. They’re durable, easy to clean, and perfect for storing chia pudding for several days. They also make it easy to portion your pudding into grab-and-go breakfasts.

Try These Chia Pudding Recipes Next

If you love this banana chia pudding recipe, there are plenty of other delicious variations to explore. Don’t forget to leave a rating and review if you make this recipe or have a question!

High Protein Chocolate Chia Pudding

Matcha Chia Pudding

Strawberry Milk Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Banana Chia Pudding

Course Breakfast, Snack

Cuisine Canadian

Prep Time 10

Chill Time 2

Total Time 2 10

Servings servings

Calories 199kcal

Author Teri-Ann Carty

Equipment

whisk, measuring cups and spoons
glass container with lid

Ingredients

1 banana the riper the better
½ cup Greek yogurt
½ tsp vanilla
pinch salt
½ cup chia seeds
2 cups milk of choice

Optional Toppings

blueberries
hemp seeds
granola

US Customary - Metric

Instructions

Place a banana in your glass container and mash well with a fork.
Stir in yogurt, vanilla and a pinch of salt.
Add chia seeds and mix to combine.
Pour in milk. Whisk for 2-3 minutes. Pause for 2 minutes and repeat whisking for 2-3 more minutes.
Cover with a lid and place in the fridge until the pudding is fully set.
Garnish with your preferred toppings and enjoy!

Notes

This recipe lasts for 3-5 days. I eat it for breakfast and dessert!

Nutrition

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High Protein Chocolate Chia Pudding

Teri-Ann Carty — Wed, 04 Feb 2026 09:00:23 +0000

Home » Breakfast

High Protein Chocolate Chia Pudding

Created by: Teri-Ann Carty

Take breakfast to new heights with this High Protein Chocolate Chia Pudding. It's rich, creamy, naturally sweetened, packed with protein and fibre. Easy to meal prep and ideal for breakfast, snacking, or dessert!

This post may contain affiliate links

High Protein Chocolate Chia Pudding Recipe

High fibre protein breakfasts are trending right now, and since it’s been a hot minute since I’ve created you a new chia pudding recipe, I thought now is the time. I love chia pudding. I have several here on the website, and for good reason. Chia pudding is easy, healthy, super customizable and very nutritious. It’s the perfect make ahead breakfast or snack, and the topping ideas are endless. They are so easy to keep plant-based, but if you want to pump up the protein, you can add yogurt or cottage cheese (I may have something in progress for this!).

Perfect High Protein Breakfast!

This high protein chocolate chia seed pudding leans into real ingredients that actually keep you full. It’s naturally sweetened with ripe banana, deeply flavoured with cacao, and finished with protein-rich yogurt and peanut butter for staying power. I don’t know a single soul who doesn’t love the chocolate peanut butter combination. Add banana to that mix, and you get this chunkey monkey vibe that I am absolutely here for! Dessert becomes breakfast, and that will always be a reason to celebrate whole ingredients.

There is a reason chia pudding has earned a permanent place in my fridge. If you’re someone who struggles to eat breakfast, you aren’t alone. I usually fast until 10-11 daily, but once I am ready to eat, I want high protein and delicious food, fast. This breakfast will make you excited to eat in the morning. Add my granola on top for the crunch that is always missing from chia pudding. If you don’t like the texture of chia pudding on its own, granola will make the difference. You’re welcome.

Are Chia Seeds Healthy?

Never underestimate things that come in small packages (ahem, I’m a shorty!!) Chia seeds are small, but my goodness, are they mighty! They’re packed with fibre, plant-based protein, omega-3 fatty acids, and key minerals that support digestion, energy, and overall health. When soaked, chia seeds absorb liquid and expand, creating that signature pudding-like texture while helping keep you full for hours. Aside from being so easy to prepare, this is what makes chia seed pudding so popular!

High Protein Chocolate Chia Seed Protein Pudding Ingredients

This chocolate chia pudding is built around simple, accessible ingredients that work together to create a thick, creamy texture and deep chocolate flavour. Make whatever swaps work for you; chia pudding is foolproof!

Very ripe banana: A ripe banana gives your chia pudding the sweetness that it needs without anything refined. It also helps create a thick, creamy texture that is to die for! The riper the banana, the better the flavour and consistency.
Cacao powder: Cacao powder gives this chia pudding its deep chocolate flavour while adding antioxidants and richness. It creates a dessert-like experience without overpowering sweetness.
Yogurt: Yogurt adds creaminess and a boost of protein, making this chia seed pudding more satisfying and balanced. Go with whatever yogurt you prefer, dairy free will work just fine too.
Peanut butter: Brings healthy fats and richness, giving the pudding body and staying power. It pairs beautifully with chocolate and helps keep you full longer. You could also use a homemade nut butter, I have plenty of nut butter recipes to choose from!
Vanilla: Enhances the chocolate notes and adds warmth to the pudding. It helps balance the cacao and rounds out the overall flavour.
Chia seeds: Chia seeds are the backbone of this recipe, absorbing liquid and transforming into a thick, pudding-like texture. They add fibre, plant-based protein, and structure to the dish. Use whatever colour chia seeds you’d like.
Milk of choice: Milk brings everything together and determines the final consistency of the pudding. You could choose from one of my homemade nut milks or use whatever you typically have on hand.
Cacao nibs: Cacao nibs add a subtle crunch and an extra layer of chocolate flavour. They’re optional but highly recommended for texture and contrast.
Pinch of salt: A small pinch of salt enhances the chocolate flavour and balances the sweetness. It helps all the ingredients shine without making the pudding taste salty.

How to Make High Protein Chocolate Chia Seed Pudding

Making chia pudding is so quick and easy; the hardest part is waiting for the chia to expand! Ratios matter for the best consistency, so follow these instructions, and you’ll have the tastiest chia pudding ever!

Mix the Chocolate Base

Start by mashing the ripe banana in a container large enough to hold the entire recipe. Add the cacao powder, yogurt, peanut butter, vanilla, and salt, then mix until smooth and fully combined. This step ensures the chocolate flavour is evenly distributed before adding the chia seeds.

Add Chia Seeds and Liquid

Stir in the chia seeds and milk, mixing thoroughly for one to two minutes. Let the mixture rest for five minutes, then stir again. This second mix is key; the more evenly the chia seeds are dispersed, the better and faster the pudding thickens.

Chill and Set

Cover the container and place it in the fridge for at least two hours, or overnight for best results. Once set, portion the pudding into jars with lids and store chilled until ready to eat.

Optional Toppings for Chocolate Chia Pudding

One of the best things about this chocolate chia protein pudding is how customizable it is. You can keep it simple or dress it up depending on your mood. Fresh berries add brightness and contrast, while yogurt creates extra creaminess. Granola (my favourite topping) brings crunch, homemade nut butteradds richness, and chia jam gives a pop of fruit-forward sweetness. This pudding is a perfect base for layering and topping however you like.

Chia Pudding Tips

For the thickest, creamiest chia pudding, always stir twice! Once when you first mix everything, and again after a short rest. This prevents clumping and ensures even gelling.
Use a very ripe banana for the best sweetness and texture, and don’t be afraid to adjust the milk slightly if you prefer a thinner or thicker consistency.
Pay attention to your ratios! Too much liquid and you won’t get the full pudding effect; too little liquid and your chia won’t have a chance to fully expand.

How Long Will the Chia Pudding Last?

Longer than you think! Stored in a fridge in an airtight container, this high protein chia seed pudding will last up to five days. In fact, the flavour often improves after the first day as everything melds together. This is exactly what makes chia pudding an excellent option for meal prep, busy mornings, or that midday snack to crush hunger cravings.

Why You’ll Love This Easy Chocolate Protein Chia Seed Pudding

This recipe checks all the boxes. It’s rich and chocolatey without being overly sweet, high in protein without tasting chalky, and nourishing without feeling restrictive. It works as a healthy breakfast, a snack, or even a dessert. It’s quick to make, endlessly customizable, and relies on ingredients you likely already have on hand. Once you try it, it becomes one of those recipes you keep coming back to.

Chia Pudding FAQ

Why didn’t my chia pudding thicken? This usually happens if the mixture wasn’t stirred enough. Make sure to stir thoroughly, let it rest, then stir again before chilling.

How long does chia pudding last? Chia pudding keeps well in the fridge for up to five days when stored in airtight containers.

What are the best chia pudding jars? Small mason jars or jars with lids and built-in spoons like these ones work best for portioning and storing chia pudding.

Did You Make This Recipe?

If you tried this chia pudding recipe, I’d love to hear how you enjoyed it. Leave a comment and rate the recipe below!

Try These Chia Pudding Recipes Next!

Matcha Chia Pudding

Blood Orange Chia Pudding

Classic Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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High Protein Chocolate Chia Pudding

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 471kcal

Author Teri-Ann Carty

Equipment

Jars with lids and spoons
whisk, rubber spatula

Ingredients

1 very ripe banana mashed
¼ cup cacao powder
½ cup yogurt
¼ cup peanut butter*
1 tsp vanilla
½ cup chia seeds
2 cups milk I used homemade cashew milk
2 tbsp cacao nibs
pinch salt

US Customary - Metric

Instructions

Add banana to a container large enough for the entire recipe with a lid. Mash the banana well.
Add cacao powder, yogurt, peanut butter and vanilla and mix well.
Add chia seeds and milk and mix for 1-2 minutes. Let the pudding rest for 5 minutes and then mix again. The more you mix, the faster it gels. Once the chia seeds are thoroughly mixed in, cover the container and place it in the fridge for 2 hours or overnight.
Once ready to eat, you can put them in separate jars with lids (see link for the ones I use) and top them with your favourite topping. I chose my strawberry chia jam, yogurt and my granola.

Notes

Use any nut or seed butter

Nutrition

The post High Protein Chocolate Chia Pudding appeared first on Teri-Ann Carty.

Easy Healthy Breakfasts to Make on Repeat

Teri-Ann Carty — Sat, 31 Jan 2026 17:30:53 +0000

Home » Breakfast

Easy Healthy Breakfasts to Make on Repeat

Created by: Teri-Ann Carty

Browse this list of Easy Healthy Breakfasts to Make on Repeat and fall in love with breakfast all over again. From fluffy pancakes, nourishing oats, breakfast muffins, chia pudding, and homemade granola, there is something for everyone! Many vegan and gluten free recipes are included in this list, so enjoy recipes that are simple, comforting and designed to support energy, balance, and real life mornings.

This post may contain affiliate links

Easy Healthy Breakfasts to Make on Repeat

If there’s one thing I’ve learned over the years, it’s that breakfast doesn’t need to be complicated to be nourishing. In fact, the breakfasts we come back to again and again tend to be simple, comforting, and easy to fit into real life. The kind of meals that don’t require decision fatigue before 8 a.m. This roundup of healthy breakfast recipes is exactly that: a collection of recipes you can rely on. The ones you bookmark, batch-prep, freeze, and genuinely look forward to eating. Whether you love fluffy pancakes, cozy breakfast muffins, nourishing oats, or crunchy granola, there’s something here to start your day feeling steady, fuelled, and cared for.

Good-For-You Breakfast Ideas To Help Start The Day

Haven’t you ever noticed that a good breakfast can set the tone for the rest of the day? Whether it’s having something healthy to grab and go that gives you that essential hit of energy without a mid day crash, or making something decadent on a weekend morning, this list has a little something something for everyone! These healthy breakfast ideas are designed to nourish without overwhelm. Think protein-rich muffins, baked oats, chia puddings, and simple pancakes that actually keep you full. Meals that stabilize energy, support focus, and help you avoid that mid-morning crash. When breakfast feels easy and satisfying, it becomes something you look forward to rather than rush through.

Best Fluffy Pancakes & Waffles!

Weekends are made for pancakes and waffles. There, I said it, and I mean it! There is just something that is so deeply comforting about a fluffy stack in the morning. Soft, warm, and satisfying, pancakes feel like a treat, but when made thoughtfully, they can absolutely be part of your regular routine.

The recipes here focus on simple ingredients for an easy to make experience and easy digestion! Add fruit, yogurt, nut butter, or a drizzle of maple syrup, and you’ve got a breakfast that feels indulgent while still being balanced.

High Protein Pumpkin Walnut Pancakes

Looking for a cozy breakfast? These High Protein Pumpkin Pancakes are fluffy, warmly spiced, and naturally sweetened. The high protein comes from a special ingredient that I am sure you won’t expect; spoiler alert, it’s not protein powder. Perfect for weekend brunch but also simple enough to meal prep to eat on a busy morning!

Click here for the full recipe!

Blender Protein Pancakes

Blender Protein Pancakes are here, and they might just be your new favourite breakfast. High in protein, easy to make, and endlessly customizable, they’re everything you want in a weekday pancake. The best part? There’s hardly any mess to clean up, as everything comes together in the blender!

Click here for the full recipe!

Apple Cinnamon Fritter Pancakes

These fluffy Apple Cinnamon Fritter Pancakes are ready in less than 20 minutes and will have you singing and dancing for days. They’re gluten-free, easily made vegan, and they freeze like a dream. I topped these off with a delicious homemade cinnamon butter that is hard to keep your hands off!

Click here for the full recipe!

Gingerbread Buckwheat Pancakes

Who said healthy and decadent couldn’t land in the form of a pancake? Introducing my deliciously vegan and gluten free Gingerbread Buckwheat Pancakes! They are both healthy and decadent at the same time, so go nuts!

Click here for the full recipe!

Chai Apple Spiced Pancakes

UM, if you’re not eating your pancakes with chai spice and apples, what are you even doing?! These delicious gluten free pancakes are fluffy, nostalgic, comforting and easy to make!

Click here for the full recipe!

Banana Cassava Oat Pancakes

These vegan Banana Cassava Oat Pancakes scream Sunday morning. Enjoy these with fresh coffee and good company! With wholesome ingredients and a short cook time, you’ll be craving these pancakes long after they are finished!

Click here for the full recipe!

Pumpkin Waffles

Who says that pumpkin cannot be enjoyed year around? These vegan Pumpkin Waffles are sure to cheer you up even in summer! You could also make these into pancakes if you don’t have a waffle maker.

Click here for the full recipe!

Butternut Squash Waffles

Waffles are something special, and when you make them with ingredients like butternut squash, you know it’s bound to be delicious. I love taking unlikely ingredients and making them into something you will want to make over and over again!

Click here for the full recipe!

Breakfast Muffins, Bread & Snack Cakes

These are the grab-and-go breakfast heroes! Perfect for busy mornings, school lunches, a mid-morning coffee break, or an afternoon delight. These breakfast muffins, loaves and baked items are nourishing, freezer-friendly, and deeply satisfying.

High Protein Almond Banana Muffins

These High Protein Banana Almond Muffins are soft, moist, and naturally sweetened with ripe bananas and maple syrup. Packed with cottage cheese, homemade almond butter, and chocolate protein powder, they’re the perfect high-protein breakfast muffin for busy mornings. Easy to make, freezer-friendly, and full of cozy banana-bread flavour!

Click here for the full recipe!

Cottage Cheese Banana Blueberry Muffins

Light, fluffy and bursting with blueberry flavour. These Blueberry Banana Muffins have quite literally blown up on the internet and for good reason! They are easy to make, so delicious and clearly a crowd favourite. Make these naturally sweetened muffins and watch them fly off the counter. Don’t be surprised if your batch disappears in less than 24 hours; you’ve been warned!

Click here for the full recipe!

Double Chocolate Protein Muffins

Get ready to bake something special that’s both nourishing and delicious! My Double Chocolate Protein Muffins are here to brighten your brunch or snack time. Made with health in mind, they feature no refined sugar, are dairy free, gluten free, rich in protein, and boast the antioxidant benefits of organic cacao powder. These muffins are a delightful treat, perfect for keeping your blood sugar in check.

Click here for the full recipe!

Banana Walnut Chocolate Chip Muffins

If you like chocolate for breakfast, I honestly can’t blame you. These delicious little bundles are the perfect balance of banana and chocolate! They are totally plant based, ready in under an hour and will hit the spot every time.

Click here for the full recipe!

Chocolate Zucchini Muffins

If you have a sweet tooth first thing in the morning, you are going to fall in love with these Chocolate Zucchini Muffins. They are made with wholesome ingredients, totally vegan, yet they taste like a decadent cupcake from a celebration. Call me crazy, but every morning can feel like your birthday if you make a batch of these!

Click here for the full recipe!

Heritage Flake Muffins

These muffins were created with whole, nutritious food in mind. This is my healthy take on a bran muffin. When I had the ripest bananas known to man on my counter and walnuts in my freezer, I knew what had to be done, and the muffins were born! Grinding the cereal into a “flour” created this nutty depth that was just perfect.

Click here for the full recipe!

Lemon Turmeric Ginger Pear Muffins

The name alone will have your mouth watering… Lemon Turmeric Ginger Pear Muffins… they are gluten free, vegan and very delicious. The perfect muffin for a fresh sunny morning.

Click here for the full recipe!

Brown Butter Banana Bread

This is the ultimate banana bread recipe! If you’re in the mood for some brown butter, this recipe is for you. Try this Brown Butter Banana Bread featuring super ripe bananas, perfectly browned butter and a handful of pantry staples. Baking this banana bread will leave you with the most moist, flavorful banana bread you’ve ever tried. This one has a protein-packed twist you won’t see coming!

Click here for the full recipe!

Banana Date Snack Cake

This delicious Banana Coffee Cake is refined sugar free but still kisses that sweet tooth. The recipe is easy to follow, quick to make and will have you obsessed with the banana date combo (like me!) Try this recipe and fall in love instantly.

Click here for the full recipe!

Double Chocolate Banana Bread

This Double Chocolate Banana Bread is incredibly moist and packed with rich chocolate flavours to satisfy that sweet tooth! Made with ripe bananas, high-quality cocoa, and plenty of chocolate chips, this bread is almost too easy to make and guaranteed to be a hit every time.

Click here for the full recipe!

Zucchini Bread

No zucchini required! This recipe is so popular amongst this community, and I suppose for good reason! The zucchini bread is delicious, packed with simple ingredients, mostly from your pantry, and it just works every time. It’s one of those foolproof recipes that you go back to time and time again when you want to make something reliable, tasty and easy.

Click here for the full recipe!

Banana Walnut Bread

This Banana Walnut Bread is both vegan and gluten-free, making it totally approachable for most diets. I’ve eaten it at breakfast, as an afternoon snack, and I may have even eaten some as dessert a time or two. It lasts a few days on the counter (if you don’t eat it all), and if you slice it up, it freezes really nicely. It’s the perfect gift and it’s one of those recipes that you can rely on.

Click here for the full recipe!

Banana Cranberry Chocolate Bread

If you’re looking for a recipe that feels like the holidays but can be enjoyed year round, this is the bread for you! My Banana Cranberry Chocolate Bread is exactly as it sounds and tastes even better. It comes together easily, and it’s a seasonal favourite; however, I have actually made this in the summer just because I was feeling a little Christmas nostalgia, and yup, it hit the spot!

Click here for the full recipe!

Banana Snack Coffee Cake

Snack cake lovers, this one’s for you! This Banana Date Snack Cake is everything we love about healthy baking—moist, lightly sweet, and made with real ingredients. It’s great for breakfast, snacking, or dessert and comes together in one bowl with zero fuss.

Click here for the full recipe!

Gluten Free Strawberry Scones

These Gluten Free Strawberry Scones are a quick, nutritious meal that’s perfect for breakfast, a snack, or dessert. Follow the recipe as I’ve made it, or customize it with your favourite ingredients. Made with gluten-free ingredients and lighter dairy varieties, this recipe makes for an amazing post-workout option!

Click here for the full recipe!

The Best Baked Oats Recipes

Baked oats are one of the most reliable, grounding breakfasts you can build a routine around. These recipes are warm, comforting, and easy to prep ahead. They provide steady energy that will last all the way until lunchtime. Most of these recipes are high protein, gluten free, naturally sweetened and meal prep friendly!

High Protein Apple Pie Baked Oatmeal

Apple pie for breakfast? Hell ya! This High Protein Apple Pie Baked Oatmeal is cozy, satisfying, and the perfect excuse to eat pie first thing in the morning. Made with banana, oats, apple, and warm spices, it’s naturally sweetened and loaded with fibre and protein to keep you full all morning long. Drizzle on that creamy yogurt glaze and dig in.

Click here for the full recipe!

Blueberry Banana Baked Oats

If you love baked oatmeal but don’t want to commit to an entire batch, this single-serve baked oats recipe is exactly what you need! Made with banana, blueberries, and almond flour, this healthy baked oats recipe is naturally sweetened, packed with protein, and comes together in just one bowl. Whether you’re looking for a quick breakfast, snack, or dessert, this banana blueberry baked oats recipe is easy, customizable, and perfect for meal prep.

Click here for the full recipe!

Strawberry Rhubarb Slow Cooker Oats

For my slow cooker lovers, this is a great way to put your slow cooker to use for a morning recipe! Set it in the evening and wake up to this glorious Strawberry Rhubarb Oats! It’s easily adaptable to seasonal ingredients and a great way to set it and forge it!

Click here for the full recipe!

Chocolate Baked Oats

Satisfy your sweet cravings with a protein-packed twist on breakfast, Chocolate Baked Oats. Decadent and nutritious, this gluten-free and vegan delight features homemade chocolates and swirls of almond butter and jam.

Click here for the full recipe!

Buckwheat Breakfast Porridge

If you’re tired of oatmeal but still want something cozy and nourishing, this easy buckwheat porridge is the recipe you need. Not only is it quick to make, gluten free, dairy free, but it’s also packed with fibre and protein, making it a nutritious option to start your day. With endless topping possibilities, it might just become your new go-to breakfast!

Click here for the full recipe!

Blueberry Croissant Baked Protein Oats

Prepare to be addicted to the ease and deliciousness that is these Blueberry Croissant Baked Protein Oats! Perfect to make ahead of time for busy mornings, a snack on the go or just when you’re craving something that tastes decadent but is actually beneficial to your health. This baked oats recipe is packed with protein, gluten-free oats, and the subtle flavour of almond croissants.

Click here for the full recipe!

Carrot Cake Baked Oats

Embrace the joy of eating cake for breakfast with this Gluten-Free Carrot Cake Baked Oats recipe. It’s a comforting, healthy, and utterly delicious way to start your day, capturing the essence of carrot cake in a form that’s good for both body and soul.

Click here for the full recipe!

Banana Baked Oats

How many ways can you enjoy banana? I’ve certainly lost count, but this banana baked oats recipe is one of my favourites! Bananas are just always around, and no matter how quickly you try to eat them, there are always a few that aren’t really packed lunch acceptable but are totally packed with sweetness and cannot be thrown out! Mash them up with some oats, and you’ve got yourself the breakfast of champs!

Click here for the full recipe!

Chia Pudding & Overnight Oats You’ll Actually Crave

These are the breakfasts you make once and enjoy all week. Creamy, nourishing, and endlessly customizable, chia puddings and overnight oats are perfect for low-effort, high-reward mornings. If you’re not an overnight, set it and forget it kind of person, you’re missing out. Rolled oats and chia seeds are affordable, versatile, and endlessly customizable. This collection includes a handful of no bake breakfast recipes you’ll want to bookmark!

Matcha Chia Pudding

This Matcha Chia Pudding is loaded with fibre, protein, and healthy fats, but the best part? It’s a breeze to meal prep! Naturally gluten-free and easily vegan, this recipe is perfect for slow mornings or busy weeks. All you need is five minutes of prep and a few simple ingredients. It’s clean, green, and oh-so-good.

Click here for the full recipe!

Lemon Cheesecake Overnight Oats

Make yourself a high protein breakfast that is effortless, ready when you are and packs a minimum of 20 grams of protein per serving. Gluten free, refined sugar free and ready when you are, this Lemon Cheesecake Overnight Oats recipe is ideal for any morning.

Click here for the full recipe!

Pumpkin Chia Pudding Parfait

This Pumpkin Chia Pudding Parfait with Pumpkin Cream is so delicious that it should be a crime! It’s nutritious, packed with flavour and gives all the pumpkin vibes you could ever want! This recipe combines the creamy texture of chia seeds with the rich taste of pumpkin and warming spices. Topped with a luscious pumpkin Greek yogurt cream and your favourite granola, this recipe is the perfect balance of healthy and indulgent.

Click here for the full recipe!

Apple Pie Overnight Oats

First there was the baked apple pie, and now we’ve gone ahead and gotten even easier because these overnight oats require even less time in the kitchen!! Never have a bad breakfast again, overnight oats are the way to a healthy, nourishing and satiating start to any day. These Apple Pie Overnight Oats taste like dessert but are actually so good for you!

Click here for the full recipe!

Strawberry Milk Chia Pudding

I’m not saying you’ve gotta make my Strawberry Cashew Milk, but if you do, this Strawberry Chia Pudding recipe needs to be next on your list! This chia pudding is packed with health benefits, bursting with flavor and perfect for meal prep. Enjoy the creamy, fruity goodness of this chia seed pudding and make it a regular part of your healthy eating.

Click here for the full recipe!

Butterfly Pea Chia Pudding Parfait

Indulge in a superfood treat with this Butterfly Pea Chia Pudding Parfait. A perfect blend of protein-packed chia seeds, vibrant butterfly pea powder, and sweet wild blueberries, layered with your choice of yogurt and crunchy granola.

Click here for the full recipe!

High Protein Tiramisu Overnight Oats

If you’re craving a healthy breakfast that feels like dessert, you’re going to love these High Protein Tiramisu Overnight Oats. Creamy, satisfying, and sugar-free, they’re made with oats, chia seeds, cocoa, and coffee. Topped with a dreamy yogurt “mascarpone” layer. Meal prep a few jars and start your mornings with something that feels indulgent but fuels you all day long.

Click here for the full recipe!

Green Chia Pudding

Packed with a handful of nutritional benefits, this breakfast is a meal prepper’s dream come true. Loaded with protein, flavour and pizzaz, this chia pudding is the best way to start any day. Top it with whatever you want or keep it simple, you can’t go wrong!

Click here for the full recipe!

Granola, Bars & Breakfast Cookies

If breakfast can fit in one hand and your other hand can do something else, wouldn’t that be the best breakfast for a busy morning? Think travel days, on the go mornings or chilling out for a slow morning that requires minimal effort. Granola, granola bars and breakfast cookies are some of the easiest ways to prep breakfast for a whole week, or more, depending on how many people you’re feeding!

Tried and True Granola

By far, my most popular granola recipe and quite literally the gateway into what Teri-Ann Carty recipes are all about. This Tried and True Granola recipe is a testament to the beauty of quick and easy baking. If you love granola, click here and check out the insane amount of granola recipes I have to offer you! Any flavour combo you can imagine lives there with pride and joy! Granola is easily one of my most favourite breakfast options for so many reasons. It’s customizable, healthy, easy to make and crunchy!!! My granola recipes are designed to delight your taste buds and support your health.

Click here for the full recipe!

Banana Date Breakfast Cookies

These Banana Date Breakfast Cookies are soft, gluten-free, and naturally sweetened with ripe bananas and dates. Packed with fibre, healthy fats, and plant-based protein, they’re a perfect make-ahead breakfast or snack. No refined sugar, just wholesome fuel for your day!

Click here for the full recipe!

Nut-Free Tahini Granola Bars

These quick, easy, chewy Nut-Free Tahini Granola Bars are a healthy addition to any day. If you’re looking to boost your energy midday, grab one of these. Made with seeds, oats, tahini, and honey, they’re gluten-free, naturally sweetened, and hold together perfectly. Topped with tahini and dark chocolate, they offer a delicious sweet-salty balance and can be stored in the freezer for easy meal prep!

Click here for the full recipe!

Carrot Date Breakfast Cookies

This recipe is all about a cozy, nourishing breakfast you can hold in one hand! These Carrot Date Breakfast Cookies are packed with whole grains, seeds, and natural sweetness. Perfect for meal prep and made without refined sugar. Bake a batch and fuel your mornings with real food that tastes like dessert.

Click here for the full recipe!

Almond Butter Protein Bars

Breakfast and snack time just got a lot easier with these Almond Butter Protein Bars. Filled with wholesome ingredients like almond butter, seeds, and protein powder, these bars are loaded with fibre, protein, and healthy fats. They’re also vegan, gluten-free, and their chewy texture, sweet and salty flavour make them completely irresistible!

Click here for the full recipe!

Tahini Granola Cookies

Transform your granola routine with my new Tahini Granola Cookies! Full of seeds, nuts, and heart-healthy oats, they’re a delightful twist on your classic granola, ideal for on-the-go breakfasts or nourishing snacks.

Click here for the full recipe!

Blueberry Zucchini Breakfast Cookies

If you’re looking for a cozy, nourishing breakfast to ease you into the season, these Blueberry Zucchini Breakfast Cookies are it! Soft, hearty, and full of oats, seeds, and juicy blueberries, they’re perfect for busy mornings or slow coffee breaks. They freeze beautifully, so make a double batch and thank yourself later!

Click here for the full recipe!

Tahini Chai Breakfast Cookies

These Tahini Chai Breakfast Cookies are perfected when paired with a fresh pot of coffee and some calming morning music! So many of you have made these cookies and raved about their simplicity yet complex flavour, the ease of preparation and the texture! Make them and find out for yourself.

Click here for the full recipe!

Granola for the Win!

Want more granola recipes? I’ve got you!! Click here to review ALL of my granola recipes.

Homemade granola is a game-changer. When you make your own, you control the sweetness, the crunch, and the ingredients. It keeps longer than store-bought, tastes better, and pairs beautifully with yogurt, milk, or fruit. Granola turns simple breakfasts into something special, and it’s one of those staples that makes mornings feel more intentional without adding work.

Check out all of my granola recipes here

Savoury & Decadent Breakfasts

Full on restaurant vibes with these savoury and decadent breakfast options! Whether you want something hearty and grounding, or indulgent and secretly healthy, I love a savoury breakfast as much as the next gal, so here are just a handful of my favourites!

Want more? Leave a comment below, and I’ll be sure to share!

High Protein Tortilla Quiche

The ideal recipe for brunch is my Healthy High Protein Tortilla Quiche! Made with cottage cheese, kale, eggs, and a crispy tortilla crust, this gluten-free friendly dish is perfect for meal prep, post-workout refuelling, or your next weekend brunch. It’s simple, customizable, and seriously satisfying.

Click here for the full recipe!

High Protein Cottage Cheese Crepes

High Protein Cottage Cheese Crepes are a quick and nutritious meal time option; made with only 5 ingredients, these high protein, gluten free crepes come together in 20 minutes and can be enjoyed for breakfast, post workout or whenever hunger strikes. Enjoy with your favourite toppings to make it all your own!

Click here for the full recipe!

Protein French Toast

Indulge in a healthier, protein-enriched version of classic French toast. Made with protein powder and organic ingredients, this recipe boosts your morning with delicious flavors and essential nutrients. Perfect for a high-energy start to your day!

Click here for the full recipe!

Frequently Asked Questions About Healthy Breakfasts

How to Freeze & Reheat Pancakes?

Let pancakes cool completely, then layer them between parchment paper and store in an airtight container or freezer bag. When you’re ready to eat, reheat gently in a toaster, toaster oven, or pan until warmed through.

How to Make the Best Chia Pudding?

Chia pudding is one of the easiest breakfasts you can make, and it’s endlessly customizable. A good chia pudding is all about balance, enough liquid for creaminess, enough time to thicken properly, and flavours you genuinely enjoy. Once it’s set, you can top it with fruit, granola, nut butter, or yogurt for extra texture and nourishment. It’s an ideal option if you want a simple healthy breakfast recipe that requires very little effort but delivers big on nutrition.

What is the healthiest breakfast to eat every day?

The healthiest breakfast is one that balances protein, fibre, and healthy fats, and one that you actually enjoy eating consistently.

Are oats a good breakfast option?

Yes. Oats are rich in fibre and incredibly versatile, making them a great foundation for a healthy breakfast.

Can pancakes be part of a healthy breakfast?

Absolutely. When made with nourishing ingredients and paired with protein or fruit, pancakes can be a balanced, satisfying meal.

What’s a good make-ahead healthy breakfast?

Overnight oats, baked oatmeal, muffins, pancakes, and granola are all excellent make-ahead options.

Did you love this list?

Leave a comment below and let me know what recipe you’re excited to try!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

The post Easy Healthy Breakfasts to Make on Repeat appeared first on Teri-Ann Carty.

Banana Coffee Granola

Teri-Ann Carty — Sat, 24 Jan 2026 09:00:11 +0000

Home » Breakfast

Banana Coffee Granola

Created by: Teri-Ann Carty

This Banana Coffee Granola is exactly what it sounds like, aka a dream come true! Think crunchy, gluten-free homemade granola made with ripe banana, instant coffee, cacao, nuts, and seeds. It's cozy, bold, and perfect for breakfast or snacking.

This post may contain affiliate links

Banana Coffee Granola (Crunchy, Cozy & Deeply Satisfying)

First granola flavour of 2026 and she is a banger! If you still aren’t making your own granola, clearly I am not doing my job properly. My granola recipes last 10x longer than store bought and they include only whole ingredients, meaning there will be no tongue twister ingredients! This first granola of the year is for the grown folks in the room because coffee IN your granola? Sounds like a thing most kids probably wouldn’t enjoy, but honestly, you’d be surprised because this one is in gooooood. A little birdie told me there have been requests for a coffee flavoured granola, and once that landed, I was like, OK, it’s time to get to work!

The Best Homemade Granola!

This recipe combines some of my favourite flavours: peanut butter, coffee, banana, vanilla and chocolate! Adding all of those with olive oil and maple is kind of like a dream come true. The smell that comes off the wet ingredients while it’s on the stove is next level. I am usually really good at waiting for the granola to cool, but I may or may not have snuck a few pieces, just to taste test, ya know? Once it was totally cooled, I really went to town and ate a healthy portion right off the pan, so please be warned, it’s addictive. It will give you a little pep in your step in the morning as it’s full of plant based protein and fibre.

This recipe brings together the natural sweetness of ripe banana with the richness of instant coffee and cacao powder, creating a coffee granola that feels equally at home on a slow weekend morning or as an afternoon snack. It’s crunchy, deeply flavoured, and incredibly versatile, so get your baking tools out and let’s get started!

Is Granola Healthy?

Granola can absolutely be part of a healthy, balanced diet, especially when it’s homemade. Making your own healthy granola recipe allows you to control the sweetness, fats, and overall ingredient quality. This banana granola recipe is made with whole ingredients, healthy fats, seeds, and nuts. It’s naturally gluten free, full of fibre, and deeply satisfying, meaning a little truly goes a long way.

Coffee Banana Granola Ingredients

Each ingredient in this homemade granola recipe plays a role in flavour, texture, or nourishment. Here’s what you’ll need, along with a few substitutions:

Rolled Oats: form the base, creating that classic crunchy granola texture. I like to go with old fashioned rolled oats, you can do gluten free or not, the choice is yours!
Pecans: add richness and a buttery crunch. Any nut will work here, but I felt pecans really went nicely with the flavour of this granola in general.
Pumpkin seeds, sunflower seeds, hemp seeds, and chia seeds: contribute texture, healthy fats, and staying power.
Unsweetened coconut: adds subtle sweetness and toasty depth and an amazing texture.
Cinnamon and salt: balance the flavours and enhance the banana and coffee notes.
Olive oil and peanut butter: the base of your wet ingredients, creating richness and helping the granola crisp evenly.
Ripe banana: of course, banana to add that banana flavour to this granola and bring natural sweetness and moisture.
Maple syrup: gently sweetens without overpowering.
Instant coffee: delivers that bold coffee flavour to this granola. Instant coffee works best as you don’t need to brew anything!
Cacao powder: deepens the flavour and complements the coffee beautifully.

Types of Instant Coffee

Not all instant coffee is created equal, and the type you use will influence the final flavour of your instant coffee granola. Look for a good-quality instant coffee with a smooth, balanced profile. Espresso-style instant coffee works beautifully here. Avoid overly bitter or burnt-tasting varieties. This is the instant coffee that I used and prefer.

How to Make Coffee Banana Granola

Making this granola is much like my others! Quick, easy and very satisfying.

Preheat & Combine Dry Ingredients

Begin by preheating your oven and preparing your baking sheets. Combine all the dry ingredients in a large bowl and stir until evenly mixed.

Warm Wet Ingredients & Combine

In a small pot, gently warm the olive oil, maple syrup, peanut butter, mashed banana, vanilla, instant coffee, and cacao powder over low heat until smooth and cohesive. Pour the wet mixture over the dry ingredients and mix thoroughly until no dry pockets remain.

Bake & Cool

Spread the mixture evenly onto two baking sheets and press it firmly into the pans. This step is key to creating crunchy granola clusters. Bake, turning the pans partway through, until golden brown and dry to the touch. Allow the granola to cool completely before lifting it from the pans; this is when the crunch really sets.

Ways to Serve Coffee Banana Granola

This coffee granola recipe is incredibly versatile and honestly is delicious straight off the pan, no add ins. However, serve this granola on top of Greek yogurt with fresh fruit for breakfast, and you’ve got yourself a dish you’ll be craving every morning! Sprinkle it over smoothie bowls, or enjoy it with milk for a quick snack.

How to Store Coffee Granola

Once cooled, store your homemade granola in airtight jars at room temperature. It will keep beautifully for several weeks, maintaining its crunch and flavour. If your kitchen runs warm, storing it in a cooler pantry spot will help preserve freshness.

Why You’ll Love This Easy and Delicious Coffee Banana Granola

This banana coffee granola is everything I want in a granola recipe: simple, bold, and satisfying. The banana adds natural sweetness and moisture, while the coffee brings depth and a subtle bitterness that balances everything beautifully. Unlike overly sweet store-bought options, this coffee flavored granola is rich and bold.

And let’s just face the facts; there’s something deeply comforting about a tray of homemade baked granola slowly toasting in the oven. The smell alone will take over your home in the best way possible. For me, making granola feels like a gentle nudge to slow down and savour the moment.

Homemade Granola FAQ

Can I make this granola without coffee? Yes. Simply omit the instant coffee for a classic banana cacao granola.

Is this granola gluten free? Yes, as long as you use certified gluten-free oats.

How do I get extra crunchy granola? Press the mixture firmly into the pans and let it cool completely before breaking it apart.

Can I swap the peanut butter? Absolutely. Almond butter or cashew butter both work beautifully.

Did You Make This Recipe?

Don’t forget to leave a rating and review below! I would absolutely love to hear how you like this one! Here are some other delicious recipes to try next:

Walnut Banana Bread Granola

Goji Berry Cashew Granola

Carrot Cake Granola

Apple Cinnamon Granola

Grain Free Miso Maple Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Banana Coffee Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Rest Time 1

Total Time 1 45

Servings cups

Calories 466kcal

Author Teri-Ann Carty

Equipment

baking sheets
small pot, oven
spatula

Ingredients

Dry Ingredients

3 cups oats
1 cup pecans roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup hemp seeds
¼ cup chia seeds
½ cup unsweetened coconut
1 tsp cinnamon
¾ tsp salt

Wet Ingredients

½ cup olive oil
½ cup runny peanut butter
1 ripe banana mashed
½ cup maple syrup
1 tsp vanilla
1 tbsp instant coffee
¼ cup cacao powder

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add dry ingredients to a large bowl and stir to combine.
To a small pot, add oil, maple syrup, peanut butter, banana, vanilla, coffee and cacao powder. Mix well and stir over low heat until mixture is smooth.
Pour wet over dry and mix until no dry ingredients remain.
Spread evenly onto 2 baking sheets. Press the mixture firmly into the pans using a rubber spatula.
Bake in the preheated oven for 20 minutes. Turn pans and bake again for 10-15 more minutes until golden brown and dry to the touch.*
Let the granola cool completely before using a spatula to lift off the pans.
Store in mason jars in the pantry.

Notes

Turning the pans ensures the granola cooks evenly, as some ovens have "hot spots".
The longer you cook your granola, the better. Just be careful to keep an eye on it so it doesn't burn. My oven runs hot, so I must keep a keen eye.

Nutrition

The post Banana Coffee Granola appeared first on Teri-Ann Carty.

Hazelnut Milk

Teri-Ann Carty — Sat, 20 Dec 2025 09:00:06 +0000

Home » Breakfast

Hazelnut Milk

Created by: Teri-Ann Carty

This homemade Hazelnut Milk is rich, creamy, and naturally sweetened with just one date. Made with roasted hazelnuts, macadamias, hemp seeds, and filtered water. Thanks to the Nama Milk Maker, it blends into a silky vegan milk perfect for coffee, overnight oats, smoothies, and baking. A beautiful, nourishing staple you'll want in your fridge all week!

This post may contain affiliate links

Homemade Hazelnut Milk (Creamy, Dreamy & Naturally Vegan)

Welcome to your (and my) new favourite machine!!! If you’ve been hanging around for a while, you will know just how many plant-based milks over the years. What you might not know is that there have been a few nut milks I could never nail; one being almond, and another being hazelnut. I just hated the idea of using a milk bag or cheesecloth to strain the milk. Anytime a recipe becomes annoying like that, I’m OUT.

The other milk I could never get right was oat milk. I know it sounds like the simplest, but mine always turned out slimy and weird, so for obvious reasons, I gave up on that too. When Nama reached out to me to try their M1 Milk Maker, I had to admit, I was dubious. I mean, I’m not even vegan anymore, and how good could it actually be? I’m thrilled to say, I was seriously wrong. This machine is not just good, it’s FABULOUS. I’ve been having the most fun making all the different flavours of milk, and when I made this Hazelnut Milk, I just knew I had to share because it’s the perfect drink for Santa’s Cup!

This hazelnut milk recipe is velvety, lightly nutty, and completely free from thickeners, gums, or added oils. Made with roasted hazelnuts, macadamias, hemp seeds, and a single date, it blends into a silky milk perfect for overnight oats, iced coffee, smoothies, or drinking straight from the jar. Whether you’re dairy-free, vegan, or simply love a beautiful homemade staple, this is the milk you’ll want ready in your fridge all week.

One thing I want to note, very heavily: Don’t throw out the hazelnut discard because you are going to need it for my new Chocolate Hazelnut Cookies!!! One of the best things about this machine is that the pulp is taken care of for you. No cheesecloth needed, and the milk is creamy and delicious every single time. Nothing gets wasted, which is such a win for me.

Save 10% when you shop with my link!

What You’ll Need to Make Your Own Hazelnut Milk

First, you will need the Nama M1 Milk Maker for this recipe. You could attempt it in a blender with a cheese cloth, but this girl will not be testing this to confirm it turns out the same! Next, you’ll need just a handful of pantry items to make this homemade nut milk.

Hazelnuts: The main ingredient in this nut milk. Their naturally sweet, roasted flavour creates a deeply aromatic milk. Choose skinned hazelnuts for the smoothest result.
Macadamia nuts: Add richness and a buttery creaminess. If unavailable, cashews are a beautiful substitute.
Hemp seeds: An essential boost of protein that gives the milk a silky finish.
Vanilla: Rounds out the flavour with soft sweetness.
Cinnamon: Adds warmth and depth without overpowering; adjust according to your personal preference, or skip altogether.
Date: A touch of natural sweetness. Just enough to elevate the hazelnuts without making the milk sugary.
Filtered water: Essential for a clean, pure-tasting milk.

Homemade Nut Milk vs Store Bought

In all honesty, there is no comparison between homemade hazelnut milk and what you find in the grocery store. Store bought milks often contain stabilizers, emulsifiers, synthetic vitamins, natural flavours, and a shockingly small amount of actual nuts. Homemade milk, on the other hand, gives you control over the sweetness, many more nuts, no gums, oils, preservatives or fillers.

Honestly, I find homemade creamier and way tastier. It’s also a lot fresher, but who’s comparing! Let’s not even start talking about the environmental factor; making nut milk at home is essentially waste free, especially if you’re making cookies like my chocolate hazelnut cookies – in that case, there is zero waste! Once you experience the taste and texture of homemade, it’s nearly impossible to go back.

Why Make Homemade Nut Milk?

The benefits go far beyond flavour. Making your own milk offers:

Better nutrition: Higher nut content and zero additives.
Customization: Adjust sweetness, thickness, and seasoning to suit your taste.
Cost-effectiveness: Especially when buying nuts in bulk.
Sustainability: Less packaging and fewer unnecessary ingredients.
Creativity: You can create endless blends, hazelnut, almond, cashew, pistachio, or combinations using matcha or spices.

How to Make Hazelnut Milk

This is an easy homemade nut milk recipe, especially with the Nama M1 Milk Maker. It creates ultra-smooth, creamy milk in minutes.

Add Ingredients

Make sure the spout cap is closed. Add hazelnuts, macadamias, hemp seeds, cinnamon, vanilla, a date, and water to the filter basket. Secure the lid, set the blending time to one minute, and press start. The Nama will literally handle everything. When prompted, open the spout. After ten seconds, the spin cycle begins. This pushes every drop of milk through, leaving the pulp behind. Transfer to a glass jar and refrigerate. Don’t forget to put your pulp aside so that you can make these chocolate hazelnut cookies. Shake gently before using.

What to Do with Hazelnut Pulp

Don’t toss the hazelnut pulp, it’s full of flavour and fibre. You can make my newest chocolate hazelnut cookies. There are also tons of recipes on the internet for pulp muffins. You can add it to smoothies for extra richness and fibre. Stir the pulp into oatmeal or overnight oats for texture and additional fibre, or simply freeze the pulp for future use! Nothing goes to waste, one of the many joys of homemade milk.

How to Use Hazelnut Milk

This unsweetened hazelnut milk is creamy and versatile, making it perfect for ice lattes, overnight oats, smoothies, hot chocolate, chia puddings, porridge, adding to granola, or simply drinking it straight from the jar! There is another level of creaminess when it comes to homemade nut milks, and I find that they are way better for barista style drinks than most store bought nut milks.

Why I LOVE My Nama Milk Maker

The Nama M1 Milk Maker is the new reason I will be making nut milk multiple times a week. It’s quiet, intuitive, and produces the creamiest milk with zero mess. No straining bags, no squeezing, no gritty texture, honestly just pure bliss. It blends, strains, separates pulp, and dispenses everything for you. If you’ve struggled with homemade milks in the past, this machine changes everything. I also feel really creative with this machine. Before the Nama, I felt limited by what nuts I could use, but this machine makes experimenting with any nut an absolute joy.

Homemade Nut Milk FAQ

Do I need to soak the nuts first? With the Nama M1 Milk Maker, soaking isn’t required. If using a traditional blender, soaking for 4–6 hours creates smoother milk.

Can I use raw hazelnuts instead of roasted? Yes. Raw hazelnuts make a lighter, subtler milk, while roasted hazelnuts create deeper flavour.

How long does hazelnut milk last? Homemade nut milk lasts 3–5 days in the refrigerator. Always store in a sealed glass jar.

Does hazelnut milk work in coffee? Absolutely. Hazelnut milk in coffee is creamy, flavourful, naturally sweet, and it foams well.

Can I sweeten it more? Yes. Add an extra date, a splash of maple syrup, or even a pinch of sea salt to enhance flavour.

Did you make this recipe?

If you made this hazelnut milk or have the Nama, I would love to hear from you! Leave a rating and review below and try these other nut milks next:

Cashew and Hemp Milk

Homemade Cashew Milk

Strawberry Cashew Milk

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Hazelnut Milk

Course Beverages & Drinks

Cuisine Canadian

Prep Time 10

Total Time 10

Servings cups

Calories 390kcal

Author Teri-Ann Carty

Equipment

Nama M1 Milk Maker
mason jar or milk jar

Ingredients

1 cup hazelnuts skin off
½ cup macadamia nuts*
1 tsp vanilla
1 tsp cinnamon
¼ cup hemp seeds
1 date pit removed
4 cups water filtered is best

US Customary - Metric

Instructions

Using the Nama M1 Plant-Based Milk Maker, check that the spout cap is closed, then add all ingredients into the filter basket.⁣⁣⁣
Secure the lid and set the blending time to 1 minute. Press Start.⁣⁣⁣
Follow prompts to open the spout, after 10 seconds the spin cycle will activate. Once this is finished, your milk is ready to enjoy.⁣⁣⁣

Notes

If you can't find macadamia use cashews instead! It makes the milk super creamy.
Save the pulp for my Hazelnut Cookies if desired.

Nutrition

The post Hazelnut Milk appeared first on Teri-Ann Carty.

High Protein Almond Banana Muffins

Teri-Ann Carty — Wed, 26 Nov 2025 09:00:38 +0000

Home » Breakfast

High Protein Almond Banana Muffins

Created by: Teri-Ann Carty

This post may contain affiliate links

High Protein Banana Almond Muffins (Moist, Wholesome + Naturally Sweetened)

Are you looking for a muffin to help you hit your protein goals? This is it! I levelled these up with my favourite chocolate protein powder, 2 eggs, homemade almond butter and cottage cheese. I sweetened them with dark chocolate, maple syrup and banana. They are truly the best.

Could you make these in a blender? If you don’t like the little pops of cottage cheese in your dough, then yes, but do you notice it in the final product? The answer, for me, is no. I don’t mind, nor do I taste the cottage cheese, but then again, I love cottage cheese. Same for the protein powder. If you are using a protein powder that is super sweet or tastes like stevia, you probably won’t like using it in recipes. Get yourself a good quality protein like Botanica, and you’ll see exactly why I love adding it to EVERYTHING.

I can’t speak highly enough about my latest homemade almond butter recipe. It is absolutely insanely delicious. So easy to make and it just tastes unreal delicious in this recipe! If you prefer peanut butter or even crunchy peanut butter (I tested these with crunchy peanut butter and they are amazing), use what you love!

Healthy High Protein Banana Almond Muffins Ingredients

Every ingredient in this banana muffin recipe contributes to flavour, moisture, and that perfect high-protein lift. Here’s what you’ll need:

Flour: Gives the muffins their structure while keeping the crumb soft and tender. Whole wheat or all-purpose flour both work beautifully here.
Chocolate protein powder: I used Botanica, as it’s my favourite protein powder, and it bakes amazingly. It adds a chocolatey richness, depth, and an essential boost of protein.
Baking powder + baking soda: Essential for a tall rise and airy crumb.
Cinnamon: Brings warmth and grounding sweetness to every bite.
Salt: Enhances flavour and balances the banana’s natural sweetness.
Ripe bananas: The heart of this recipe. They provide moisture, natural sweetness, and that classic banana bread flavour we all love.
Butter: Adds richness and tenderness, giving the muffins a soft bakery-style texture.
Maple syrup: A natural sweetener that adds caramel notes without overpowering the banana.
Cottage cheese: That extra spike of protein in these muffins. It adds moisture and increases the protein content without affecting flavour.
Almond butter: Adds healthy fats, nutty depth, and extra creaminess that sets these almond muffins apart. Make my homemade almond butterfor the best flavour ever!
Eggs: Help the muffins rise while creating a light, cohesive texture.
Vanilla: Enhances sweetness and brings warmth.
Almond milk: Keeps the batter light and silky without adding extra heaviness.
Dark chocolate: Adds richness and decadence while still keeping the muffins wholesome.
Mini chocolate chips: A finishing touch that adds pockets of chocolate in every bite.

How to Make High Protein Banana Almond Muffins

Making these high protein muffins is quick and easy. Just follow these simple instructions for bakery style muffins right at home! Start by preheating your oven to 400°F and lining a standard muffin tin with parchment or silicone liners.

Sift the Dry Ingredients

Add flour, protein powder, baking powder, baking soda, cinnamon, and salt to a sieve. Tap gently to sift into a large bowl. This keeps the muffins light and ensures everything incorporates smoothly.

Combine the Wet Ingredients

Mash the ripe bananas in a separate bowl until smooth. Add maple syrup, melted butter, cottage cheese, and eggs. Stir until the mixture is creamy and cohesive. Mix in the almond butter and vanilla until silky and well combined.

Bring Everything Together

Add the dry ingredients to the wet and stir until just combined. Fold in the chopped dark chocolate. Allow the batter to rest for 10 minutes — this step helps create taller, fluffier muffins.

Fill and Bake

Use an ice cream scoop to portion the batter evenly, filling each liner to the very top. Bake at 400°F for 10 minutes, then reduce the heat to 350°F and bake for another 10 minutes. A toothpick should come out clean. Let the muffins cool slightly before removing them from the tin. Store in an airtight container for several days or freeze for long-term storage.

Why a High-Protein Diet is Important

Protein plays a foundational role in energy, muscle repair, metabolism, and satiety. Starting your morning with a high protein breakfast like these banana muffins helps keep blood sugar stable, supports hormone health, and prevents the mid-morning crash so many people experience! I have countless high protein breakfasts that you can try, and they all are going to make you feel amazing and satiated for hours! These banana protein muffins deliver protein from multiple sources, such as cottage cheese, almond butter, almond milk, and protein powder! This quadruple hit of protein makes these muffins a balanced, nourishing choice for breakfast or snack time.

How to Customize Your Muffins

These almond banana muffins are wonderfully flexible. Here are a few suggestions to make them all your own:

Swap the almond butter for peanut butter, cashew butter, or tahini.
Use whole wheat pastry flour or a gluten-free 1:1 blend to make them gluten free.
Add chopped walnuts or pecans for extra crunch, or fold in blueberries or raspberries instead of chocolate.
Use vanilla protein powder instead of chocolate for a lighter flavour.
Drizzle the cooled muffins with almond butter for a bakery-style finish.

Why You’ll Love These High Protein Banana Almond Muffins

These muffins have everything you want in a healthy banana protein muffin. They’re tender, moist, naturally sweetened, and full of nourishing ingredients that support energy and satiety. Each bite tastes like a blend of banana bread, almond butter, and dark chocolate, but with a lightness that makes them perfect for everyday eating. They’re wonderful for meal prep, freezer-friendly, and easy to grab on busy mornings.

High Protein Muffin FAQ

Are these muffins healthy? Yes. They’re naturally sweetened, high in protein, and made with whole ingredients that support balanced energy and blood sugar.

Can I freeze muffins? Absolutely. These freeze beautifully. Store them in an airtight bag or container for up to three months. Thaw at room temperature or warm gently in the oven.

What can I use instead of protein powder in muffins? You can substitute with almond flour, oat flour, or an additional ¼ cup of regular flour. The muffins will still be delicious and moist.

Did you make this recipe?

If you made these, don’t forget to leave a rating and review below. Try these other muffin recipes next:

Double Chocolate Protein Muffins

Cottage Cheese Banana Blueberry Muffins

Heritage Flake Muffins

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Banana Almond Muffins

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cook Time 20

Rest Time 30

Total Time 1

Servings muffins

Calories 336kcal

Author Teri-Ann Carty

Equipment

standard 12 muffin tin
ice cream scoop
oven, sifter or sieve, spatula

Ingredients

1¾ cup all purpose or whole wheat flour
¼ cup Botanica Chocolate Protein Powder
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
3 bananas ripe
¼ cup butter melted
½ cup maple syrup
½ cup cottage cheese
½ cup almond butter
2 eggs
2 tsp vanilla
½ cup almond milk
¾ cup dark chocolate chopped
2 tbsp mini chocolate chips (give or take)

US Customary - Metric

Instructions

Preheat oven to 400°F and line a muffin tin with parchment or silicone liners.
Add dry ingredients into a sieve. Gently tap the sides to sift the flour into a bowl.
Mash banana into a large bowl with a fork until smooth.
Add maple syrup, butter, cottage cheese and eggs. Mix until smooth.
Add almond butter and vanilla and mix thoroughly to combine.
Add dry to wet. Mix until no dry remains.
Add chopped dark chocolate and chocolate chips and mix until just combined. Let the batter rest for 10 minutes.
Use an ice cream scoop to measure batter evenly. Filling the batter right up to the top of the liner.
Bake for 10 minutes at 400. Reduce heat to 350°F and bake for 10 more minutes until a toothpick comes out clean from the middle of the muffin.
Allow the muffins to cool slightly before enjoying.
Store in an airtight container.

Notes

These muffins would be amazing with peanut butter too!
These store wonderfully in the freezer.

Nutrition

The post High Protein Almond Banana Muffins appeared first on Teri-Ann Carty.

Walnut Banana Bread Granola

Teri-Ann Carty — Fri, 21 Nov 2025 09:00:37 +0000

Home » Breakfast

Walnut Banana Bread Granola

Created by: Teri-Ann Carty

This Walnut Banana Bread Granola captures everything you love about warm banana bread but in a golden, crunchy, wholesome granola. Packed with nuts, seeds, ripe banana, and cozy cinnamon, it's naturally gluten-free, beautifully clumpy, and perfect for yogurt bowls, snacking, or gifting. This is the banana granola you’ll make again and again!

This post may contain affiliate links

Walnut Banana Bread Granola (Gluten-Free + Perfectly Clumpy)

Christmas is around the corner, and there is something so comforting about the aroma of something baking in the oven that just makes you want to share the love! There is no better gift to give than my homemade granola; I’ve been doing it for years now, and so have all of you – not once has there been a complaint! People appreciate homemade gifts, especially ones that they can eat. This Walnut Banana Bread Granola is unreal and about to become your new favourite. It’s so clumpy, crunchy and addictively delicious that anyone will be lucky to get a jar. Make sure you are not hungry when you make this granola, because the cooling period (as we all know) is the hardest part, and if you’re hungry, you’ll be snacking!!

Inspired by classic banana bread, this granola is everything you love about the nostalgic loaf but with a satisfying crunch that’s perfect for breakfast, snacks, or sprinkling over yogurt. The ripe banana adds natural sweetness and subtle caramel notes, while the almond butter and maple syrup help create the perfect clumps! I’ve been wanting to make this granola for eons, and really, only one thing has stopped me – so many of you loathe bananas. I honestly will never understand, but here’s the thing: you can’t please everyone all of the time, so this granola is for the banana lovers. I kept dried fruit out of this one because who puts raisins in their banana bread? No shade if you do, but for me, I wanted to keep it cozy with the flavour of walnuts and banana. Let’s get into it!

What You’ll Need to Make this Granola

Walnut Banana Bread Granola Ingredients

This banana bread granola recipe is filled with nutrient-rich nuts, hearty oats, and wholesome seeds to create a deeply flavoured, crunchy breakfast staple. Here’s what you’ll need!

Oats: Necessary for any granola in my opinion. Use certified gluten free if necessary.
Walnuts: A classic pairing with banana bread, walnuts bring richness and an earthy, buttery crunch that deepens as they roast.
Pecans: Their natural sweetness and crisp texture elevate the granola and pair perfectly with the warm spices.
Pumpkin seeds: Add a toasty, nutty crunch and a boost of minerals and healthy fats.
Sunflower seeds: Mild and buttery, they balance stronger flavours and add extra texture.
Unsweetened coconut: Provides lightness and subtle sweetness while helping the granola crisp in the oven.
Hemp seeds: Soft, nutty, and high in protein; they melt into the clusters and enrich every bite.
Ground flax: Helps bind the granola while adding fibre and omega-3s.
Cinnamon: The essential spice that makes this granola taste like banana bread straight from the oven.
Salt: Balances sweetness and enhances every warm, toasty note.
Ripe banana: Adds natural sweetness and moisture. I used 1 ripe banana for this recipe, but if your bananas are small, go ahead and use 2.
Olive oil: Helps the granola toast evenly and creates beautiful golden edges.
Almond butter: Essential for clumpy granola; it binds the mixture, adds richness, and complements the banana flavour.
Maple syrup: Naturally sweetens the granola and caramelizes beautifully as it bakes.
Vanilla: Rounds out all the flavours with warmth and depth.

How to Make Walnut Banana Bread Granola

This healthy banana granola is simple to prepare and comes together with minimal effort. Let’s get into it!

Prep Your Pans & Mix Dry Ingredients

Preheat the oven to 320°F convection (lower to 300°F if your oven runs hot). Line two baking sheets with parchment paper unless using stoneware. Add the oats, nuts, seeds, coconut, cinnamon, and salt to a large bowl. Mix well so everything is evenly distributed.

Heat the Wet Ingredients

Mash the ripe banana into a small pot. Add the olive oil, almond butter, maple syrup, and vanilla. Warm over medium-low heat, stirring until smooth and slightly fluid.

Combine Wet and Dry

Pour the warm banana mixture over the dry ingredients. Stir until every oat and nut is evenly coated. Try to ensure there are no dry pockets in the mix; you want everything covered! Divide the mixture between your baking sheets. Use a spatula to spread it into an even layer, then firmly press it down; this is the secret to large, bakery-style clusters!

Bake Until Golden

Bake for 20 minutes, rotate the pans, then bake for another 10–15 minutes until the granola is golden brown and dry to the touch.

Cool Completely & Store

This is the most important step. Let the granola cool completely on the trays before touching it. As it cools, it sets into those perfect clumps. Once fully cooled, transfer to mason jars. It keeps beautifully for up to a month in your pantry.

How to Customize Your Granola

This banana nut granola recipe is flexible, forgiving, and easy to personalize. There are a handful of things you can do to modify this recipe or customize it to make it your own. Try swapping the walnuts or pecans for almonds, cashews, or hazelnuts. Use peanut butter, cashew butter, or sunflower seed butter in place of almond butter (although using this homemade almond butter is probably the best thing you’ll ever do and make!). You could also try adding some ginger or nutmeg for extra warm spice!

Why You’ll Love This Easy Banana Granola

This is the best banana bread granola for so many reasons. It’s naturally gluten-free, deeply flavorful, and packed with nuts and seeds that make it hearty and satisfying. The combination of ripe banana, maple syrup, and cinnamon tastes like a slice of warm banana bread but in a crunchy, golden form. Eat this with your favourite milk and you’ll be sipping every last drop of it after all the crunching because my goodness, this granola is gooood. It’s nourishing, affordable to make in large batches, and far fresher than anything you can buy. It makes a wonderful holiday gift and is a lot of fun to make!

Tips and Tricks for Clumpy Homemade Granola

Press the mixture firmly onto the pan before baking.
Don’t stir during baking; this disrupts cluster formation.
Cool completely before lifting or breaking apart.
Use a nut butter like my homemade almond butter to help bind the clusters.

Walnut Banana Bread Granola FAQ

How do I make granola clumpy? Press the mixture firmly onto the pan, bake without stirring, and let it cool fully before breaking apart.

Is this granola gluten-free? Yes, as long as you use certified gluten-free oats.

Can I use frozen bananas? Yes, but thaw and drain them first so they don’t add excess moisture.

Can I make this granola lower in sugar? Reduce the maple syrup slightly and add an extra tablespoon of nut butter to help with clumping.

Did you make this granola?

Don’t forget to leave a rating and review below! Try these recipes next:

Immunity Simmer Pot

High Protein Pumpkin Walnut Pancakes

Everything But the Bagel Seed Crackers

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Walnut Banana Bread Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cool Time 1

Total Time 1 45

Servings cups

Calories 472kcal

Author Teri-Ann Carty

Equipment

2 baking sheets
large mason jar
chefs knife, large bowl, measuring cups and spoons, oven

Ingredients

3 cups oats
1 cup raw walnuts roughly chopped
½ cup raw pecans roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup unsweetened coconut
¼ cup hemp seeds
¼ cup ground flax
2 tsp cinnamon
¾ tsp salt
1 ripe banana
½ cup olive oil
½ cup almond butter
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection. If your oven runs hot, decrease to 300 convection.
Place parchment down onto your baking sheets (unless you have stoneware, then don't bother with this step).
Add dry ingredients to a large bowl and mix to combine.
Mash banana and add it to a small pot. Pour in remaining wet ingredients. Gently heat over medium-low heat, stirring to combine.
Pour wet over dry and mix until no dry ingredients remain.
Spread evenly onto baking sheets and press the granola firmly with a rubber spatula.
Bake for 20 minutes, turn the pans and bake again for 10-15 minutes more until golden brown and dry to the touch.
Let the granola COOL COMPLETELY before lifting it off the pan.
Store in mason jars for up to a month in your pantry.

Notes

This granola is the perfect gift for your banana bread-loving family and friends.
Use whatever nut or seed butter you prefer.
Use whatever combination of nuts you prefer.
Not a fan of coconut? Omit it.
You could always add a scoop of protein powder to the mix!

Nutrition

The post Walnut Banana Bread Granola appeared first on Teri-Ann Carty.

Pumpkin Crumble Cake

Teri-Ann Carty — Wed, 29 Oct 2025 08:00:05 +0000

Home » Breakfast

Pumpkin Crumble Cake

Created by: Teri-Ann Carty

This Pumpkin Crumble Cake is everything you want in a fall bake: it's soft, spiced, and topped with a golden oat crumble. It’s lower in sugar, higher in protein, and drizzled with creamy yogurt glaze for the perfect finish. Serve it warm with coffee or enjoy it as a cozy dessert all season long.

This post may contain affiliate links

Pumpkin Crumble Cake (Low Sugar, High Protein)

The colours are finally popping around the city, and I just have this overwhelming feeling of joy for October. I have had a glorious month so far, filled with family and friends. I just LOVE having family and friends come together for Canadian Thanksgiving, it’s one of my favourite times of the year. Nothing beats sweater weather, scarves and warm woolly hats to cover our ears. Fall is so bountiful in so many ways. My only complaint is that it doesn’t last long enough!

Autumnal food is probably my favourite as well; root vegetables, squash, soups and cozy casseroles are some of the childhood food memories that come to mind. Of course, let’s not forget about the fact that pumpkin spice is everywhere. My friend is visiting from the UK, and he has never had pumpkin pie before! I can’t wait to see his face after that first bite.

Which brings us to today’s recipe. I have been on a bit of a pumpkin kick this month, but I can’t help it; it’s so dang good in desserts! No recipe is safe around me right now; I will find a way to pumpify it! This high protein crumb cake is no exception! Putting protein at the forefront, lower sugar content, and packed with flavour, this cake is easily one of my new favourite recipes! It has the most cozy crumble topping, like my other crumble cakes: Carrot Banana Crumble Cake, Apple Crumble Cake, and the delicious Gingerbread Crumble Cake. This cake is the perfect midday snack with a steaming hot cup of tea!

Pumpkin Crumb Cake: A Fall Breakfast or Dessert

If you love pumpkin pie and coffee cake, this pumpkin crumble cake might become your new fall favourite. It has the soft, fluffy texture of a classic crumb cake with all the warming notes of pumpkin spice and brown sugar. The addition of Botanica protein powder makes it more nourishing while keeping every bite rich and satisfying. If you’re not on the Botanica train with me yet, I honestly don’t know what to tell you. This is my favourite protein powder for YEARS now, I honestly put it in everything (as you may already know) and it seriously just enhances any recipe AND makes it protein forward. Win win if you ask me! This crumb cake is no exception, and adding protein is what helps make it feel like dessert for breakfast or just a decadent dessert, but it’s secretly healthy!

Ingredients for Easy Pumpkin Crumble Cake

Each ingredient in this easy pumpkin crumble cake plays a role in creating the perfect texture, flavour, and aroma.

For the Cake

Eggs: Provide lift and structure while keeping the crumb tender and moist.
Coconut sugar: Brings a deep caramel note that complements the pumpkin without overpowering it.
Olive oil: Adds moisture and richness while helping the cake stay soft even after cooling.
Vanilla extract: Enhances the natural sweetness and warmth of pumpkin spice.
Pumpkin puree: The heart of this recipe, giving the cake its moist, velvety texture and earthy sweetness.
Butter: Adds flavour and a bakery-style crumb that feels indulgent but balanced.
Flour: Forms the structure of the cake while maintaining a light, fluffy interior.
Botanica protein powder: Boosts protein content and adds subtle nutty depth to each bite.
Pumpkin spice: A cozy blend of cinnamon, nutmeg, ginger, and cloves that defines this seasonal favourite.
Baking powder and baking soda: Ensure the perfect rise and a soft, airy crumb.
Salt: Balances the sweetness and enhances every warm, spiced note.
Milk: Brings the batter together and creates a silky, smooth consistency.
Dates: Add natural sweetness and chewy pops of flavour throughout the cake.

For the Crumble Topping

Oats: Give texture and crunch to the topping, creating that signature crumble layer.
Flour: Helps bind the topping and keeps it crisp once baked.
Coconut sugar: Adds a light caramel flavour that melts beautifully over the cake.
Pumpkin spice: Echoes the warm fall flavours found in the cake base.
Salt: Brings out the sweetness and keeps the crumble from tasting flat.
Butter: The key to a perfect crumble, melts into golden clusters that crisp up in the oven.

For the Yogurt Drizzle

Greek yogurt: Adds a tangy contrast to the sweet crumble, balancing the flavours.
Maple syrup: Naturally sweetens and helps achieve a pourable glaze consistency.

How to Make Pumpkin Crumble Cake

This recipe is easy enough for everyday baking but beautiful enough for special occasions. Follow these steps for a perfectly moist, golden, and aromatic pumpkin crumb cake.

Prepare the Pan

Preheat your oven to 350°F (175°C). Line the bottom of an 8 or 9-inch springform pan with parchment paper and grease the sides with butter or nonstick spray. This ensures an easy release and clean edges.

Whisk the Wet Ingredients

In a large mixing bowl, whisk together melted butter and coconut sugar until combined. Add the eggs and whisk until light and fluffy. Stir in vanilla and pumpkin puree until the mixture is smooth and creamy.

Combine the Dry Ingredients

Place a fine-mesh sieve over the bowl and sift in flour, protein powder, pumpkin spice, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet until almost fully combined. Pour in the milk and mix until smooth. Fold in the chopped dates for little bursts of natural sweetness throughout the cake.

Make the Crumble Topping

In a separate bowl, combine oats, flour, coconut sugar, pumpkin spice, salt, and melted butter. Mix until clumps form; these will bake into golden, crunchy bits.

Assemble and Bake

Pour the batter into the prepared springform pan and smooth the top. Scatter the crumble topping evenly over the surface. Bake for 45–50 minutes, or until a skewer inserted in the center comes out clean.

Cool and Drizzle

Allow the cake to rest for 10 minutes before releasing the springform. Transfer to a wire rack to cool completely. For the drizzle, whisk together Greek yogurt and maple syrup until smooth and pourable, then drizzle over the cooled cake before serving.

How to Decorate Pumpkin Crumble Cake

This cake doesn’t require much attention post baking. It’s almost best to keep it simple and elegant, as that’s the whole charm of a homemade crumb cake. Once cooled, drizzle the yogurt glaze over the top in long, uneven streaks for a rustic finish. You can also sprinkle a pinch of pumpkin spice or a handful of crushed nuts for added texture. Serve on a wooden board or cake stand for a cozy, autumnal presentation.

How to Store Leftover Pumpkin Crumble Cake

Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to five. To reheat, warm slices gently in the oven or microwave for that fresh-baked softness. The crumble stays crisp, and the flavour deepens with time, making this cake even better the next day.

Why You’ll Love This Crumb Cake Recipe

This Pumpkin Crumble Cake has everything you love about fall baking. It’s high in protein yet perfectly tender and moist, with each bite offering warmth and comfort. The lower sugar content allows the natural sweetness of pumpkin and dates to shine, while still feeling indulgent and satisfying. It’s equally suited for breakfast, brunch, or dessert, a beautiful bake that transitions effortlessly from morning coffee to an after-dinner treat. With simple ingredients and no fancy equipment required, this recipe is approachable and reliable, perfect for both seasoned bakers and beginners. Best of all, it keeps beautifully and tastes even better the next day as the flavours meld and deepen.

Tips for Making This Healthy Pumpkin Crumble Cake

Don’t overmix once you add the dry ingredients; this keeps the cake light and fluffy.
For a gluten-free option, try a 1:1 gluten-free flour blend.
If you prefer it sweeter, increase the coconut sugar slightly.
Swap dates for raisins, cranberries, or chopped nuts for variation.
Let the cake cool fully before drizzling to avoid melting the glaze.

Pumpkin Crumble Cake FAQ

Is crumb cake the same as coffee cake? They’re very similar! Both feature a soft, moist cake with a buttery crumb topping. Coffee cake often includes a ribbon of cinnamon sugar inside, while crumb cake has a thicker, crunchier topping.

What pairs well with pumpkin cake? Pumpkin crumb cake is delicious with coffee, tea, or a chai latte. It also pairs beautifully with whipped cream, vanilla ice cream, or a spoonful of yogurt for breakfast.

Can I make this pumpkin crumble cake ahead of time? Absolutely. This cake keeps beautifully when made a day in advance. Simply bake, cool completely, and store it covered at room temperature or in the fridge. The flavours deepen overnight, and the crumble stays delightfully crisp.

Can I make pumpkin crumble cake gluten-free? Yes, you can! A high-quality 1:1 gluten-free flour blend works beautifully in this recipe. The texture remains soft and tender, and the crumble bakes up just as golden and crisp.

Can I freeze pumpkin crumb cake? Definitely. Once cooled, wrap slices tightly and freeze for up to three months. When you’re ready to enjoy, thaw overnight and warm in the oven for that just-baked aroma.

How do I know when my crumb cake is done baking? Insert a skewer or toothpick into the center; it should come out clean or with a few moist crumbs. The top will be golden, and the crumble will feel firm to the touch.

Did you make this recipe?

Don’t forget to leave a rating and review below, and let me know how you liked it! Try these delicious recipes next:

High Protein Apple Pie Baked Oats

High Protein Blend Pancakes

High protein Cookie Dough Bark

High Protein Carrot Cake Loaf

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pumpkin Date Crumble Cake

Course Breakfast, Dessert

Cuisine Canadian

Prep Time 15

Rest Time 1

Total Time 2

Servings slices

Calories 423kcal

Author Teri-Ann Carty

Equipment

8 or 9-inch springform pan
stand or hand mixer (can also use a whisk and a spatula)
parchment paper, oven

Ingredients

Cake Ingredients

2 eggs
½ cup coconut sugar
¼ cup olive oil
1 tbsp vanilla
1 cup pumpkin puree
¼ cup butter melted
1¾ cup flour*
1 scoop Botanica protein powder
2 tsp pumpkin spice
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup milk
5 dates pit removed and roughly chopped

Crumble Topping Ingredients

¼ cup oats
½ cup all purpose flour*
2 tbsp coconut sugar
1 tsp pumpkin spice
¼ tsp salt
¼ cup butter melted

Yogurt Drizzle

⅓ cup Greek yogurt
1 tbsp maple syrup

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Line the bottom of a springform pan with parchment paper and spray the pan with nonstick spray or grease with butter.
To a large mixing bowl, add butter and sugar. Beat with a whisk to combine. (This can be done with a stand mixer or a handheld mixer)
Add eggs and oil and beat again until light and fluffy.
Add vanilla and pumpkin puree and beat again.
Place a fine mesh sieve over batter and sift in dry ingredients. Fold dry into wet until almost incorporated. Pour in milk and mix until smooth.
Add chopped dates and mix one last time.
Transfer to the prepared springform pan and smooth the top with your spatula.
Make the crumble topping by adding all the ingredients to a bowl and mixing well to combine.
Use your hands to scatter the topping on top of the cake.
Bake for 45-50 minutes until a skewer comes out clean. From the middle of the cake. Let the cake rest for 10 minutes before removing the springform.
Carefully slide the cake onto a wire rack to cool before drizzling with yogurt glaze. To make glaze, simply combine yogurt and maple syrup in a bowl and stir until you achieve a runny consistency. You might use 2 tbsp of maple syrup to achieve the consistency of a glaze. Use a spoon to drizzle on top of your cooled cake.
Serve and enjoy!

Notes

You can add up to 1 cup of coconut sugar to the batter, but I kept this LOW IN SUGAR on purpose. If you have a sweeter tooth, go for it.
I haven't tried this cake with an alternate flour, but quite sure a 1:1 gf flour would work just fine.
Not a fan of protein powder? Omit it. The recipe will still be brilliant.
Not a fan of pecans? Use a nut that you and your family love. Sliced almonds would be great!

Nutrition

The post Pumpkin Crumble Cake appeared first on Teri-Ann Carty.

High Protein Pumpkin Walnut Pancakes

Teri-Ann Carty — Sun, 26 Oct 2025 08:00:43 +0000

Home » Breakfast

High Protein Pumpkin Walnut Pancakes

Created by: Teri-Ann Carty

Looking for a cozy fall breakfast? These High Protein Pumpkin Pancakes are fluffy, warmly spiced, and naturally sweetened. No protein powder needed for this recipe; the protein content comes from a special ingredient that you won't expect! Perfect for a chilly weekend brunch or a make-ahead breakfast.

This post may contain affiliate links

High Protein Pumpkin Walnut Pancakes (No Protein Powder!)

Would fall be complete without pumpkin pancakes? In my opinion, that’s a big fat no, which is why I am so excited about this recipe! It’s the season for pumpkin spice and everything nice, and these High Protein Pumpkin Pancakes are delivering on all fronts. If you’ve been following me for long enough (or even just this month), you’ll know that I absolutely adore all things autumn. Chunky sweaters, pumpkin spice everything, and cozy, warm meals, breakfast included!

I’ve been eating a ton of savoury breakfasts lately, but there is absolutely nothing better than a fluffy stack of pancakes, and these are it. I’m so pleased, like absolutely giddy, to share these because they are the best pancakes I’ve ever made. If you have a good scroll through my breakfast recipes, you will see I have a thing for pancakes, but there has never been a time when I’ve loved them more than right now. These babies are high in protein, fluffy and have all the cozy pumpkin flavours you want in a stack. You need them in your life and can’t wait to read your comments after making them.

Did I mention that they are also refined sugar free? I added 1-2 tbsp of maple syrup to the batter, and honestly, you could omit it if you want to. Add a drizzle of maple on top and a sprinkle of my Cranberry Pumpkin Granola, and you’ve got yourself a breakfast fit for the gods! I have made these more times than I’d like to admit, but honestly, it was worth it to get the recipe exactly where I wanted it to be! Let’s get into them. By the way, if you’re wondering where these incredible plates came from, check out Melanie Lamers website!

Ingredients for Pumpkin Protein Pancakes

This simple recipe comes together with pantry staples and fresh, whole-food ingredients. Here’s what you’ll need:

Cottage cheese: Don’t skip this! It adds serious protein and moisture, making your pancakes rich and fluffy without overpowering flavour.
Eggs: Help bind everything together while adding extra protein and fluff.
Pumpkin purée: Use pure canned pumpkin, not pie filling. It adds moisture, natural sweetness, and a big dose of beta-carotene.
Maple syrup: Just a touch to sweeten the batter. You can add more on top after cooking if desired.
Pumpkin spice: A warm blend of cinnamon, ginger, nutmeg, and cloves that turns these into true pumpkin spice pancakes. Get my pumpkin blend here.
All-purpose flour: You can use regular or gluten-free AP flour here for structure and texture.
Baking powder: For lift! Helps your pancakes fluff up perfectly.
Salt: Just a little to enhance all the other flavours.
Milk: Thins out the batter just enough to keep it pourable.
Walnuts: Add crunch, heart-healthy fats, and an earthy balance to the pumpkin.
Butter: For greasing the pan and creating those beautiful golden edges.

How To Make Healthy Pumpkin Protein Pancakes

These pancakes are as easy as whisk, rest, and cook!

Whisk the Wet Ingredients

In a large bowl, whisk together the cottage cheese, pumpkin purée, eggs, maple syrup, and pumpkin spice until the mixture is smooth and creamy. This forms the base of your batter and helps create rich, fluffy pancakes.

Add the Dry Ingredients

Add the flour, baking powder, and salt to the wet mixture. Stir gently until the ingredients are almost combined, then pour in the milk and mix until smooth. Be careful not to overmix; this keeps the pancakes light and tender.

Fold, Rest, and Cook

Fold in the chopped walnuts and let the batter rest for 5–10 minutes to thicken. Heat a nonstick skillet over medium heat, melt a little butter, and ladle out the batter. Cook until golden on both sides, then serve warm with maple syrup, Greek yogurt, or a sprinkle of granola.

How to Keep Pancakes Warm

If you’re cooking in batches, keep your pancakes warm by placing them on a baking sheet in a 200°F oven while you finish cooking the rest.

What to Serve with Pumpkin Pancakes

These protein pumpkin pancakes are satisfying on their own, but they’re even better with a few simple toppings. A drizzle of maple syrup or honey for extra sweetness, or a sprinkle of granola or crushed nuts for texture. You can also top them with sautéed apples or banana slices for a fruity touch. They pair beautifully with a warm mug of chai or a spiced coffee for the ultimate cozy breakfast.

How to Freeze Pumpkin Protein Pancakes

Make a double batch; future you will thank you! Let the pancakes cool completely, then layer them with parchment paper and freeze in an airtight container or freezer bag. Reheat in a toaster, skillet, or microwave for an easy breakfast on the go.

Tips For Making Protein Pumpkin Pancakes

Rest your batter: Letting it sit for 5–10 minutes before cooking gives you fluffier pancakes.
Don’t overmix: Once the flour is in, stir just until combined to avoid dense cakes.
Grease the pan well: Use a touch of butter or coconut oil for crispy golden edges.
Use a nonstick skillet: This makes flipping easier and cleanup faster. (I love my Circulon pan for this!)

Why You’ll Love This High-Protein Pumpkin Pancake Recipe

There is so much to love about these delicious pancakes! They are high protein and packed with whole ingredients. You don’t need to add protein powder (which so many of you ask about), and they are totally on theme for the season. Making a double or triple batch to share with loved ones is also a breeze. Naturally sweetened, full of warm pumpkin spice, and incredibly fluffy! Each serving packs over 20 grams of protein, keeping you full and energized all morning long.

Protein Pancakes FAQs

What can you make with leftover pumpkin purée? Use it in muffins, oatmeal, smoothies, or try my Clumpy Pumpkin Granola, Pumpkin Bread, or Tahini Pumpkin Brownies!

Can I make these pumpkin pancakes in the blender? Yes! Blend all the ingredients except walnuts, then stir them in by hand. This makes cleanup even easier.

Can I make this a vegan pumpkin pancake recipe? I haven’t tested a vegan version yet, but you could try using a plant-based yogurt in place of cottage cheese and flax eggs instead of eggs. Let me know how it turns out!

Are these pancakes sweet? They’re mildly sweet from the pumpkin and maple syrup, but you can increase the sweetness by adding more syrup on top or serving with fruit.

Did you make these healthy pancakes?

Let me know how you liked these pancakes by leaving a rating and comment below! Try these other perfectly October breakfasts next:

Blender Protein Pancakes

Apple Cinnamon Fritter Pancakes

Buckwheat Oat Pancakes with Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Pumpkin Walnut Pancakes (no protein powder!)

Course Breakfast

Cuisine Canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 624kcal

Author Teri-Ann Carty

Equipment

whisk, stove, nonstick pan

Ingredients

½ cup cottage cheese
2 eggs
½ cup pumpkin puree
1-2 tbsp maple syrup
1 tsp pumpkin spice
1 cup all purpose flour*
1 tbsp baking powder
½ tsp salt
½ cup milk
½ cup walnuts roughly chopped
butter for frying pancakes

US Customary - Metric

Instructions

To a large glass measuring cup or bowl, whisk together cottage cheese, pumpkin puree, eggs, maple syrup and pumpkin spice.
Add in dry ingredients, stir until almost fully combined.
Pour in milk and stir until smooth.
Add chopped walnuts and stir until just combined.
Let batter rest for 5-10 minutes.
Heat a nonstick skillet over medium high heat.
Add 1/2 tsp of butter to the hot pan.
Use a ladle to measure out pancakes. Don't overcrowd your pan.
Flip when you see bubbles start to appear. Cook until brown on both sides.
Serve with butter, granola and maple syrup.*

Notes

You can use all purpose gluten free flour for this recipe too!

You could skip the maple syrup at the end and serve these with high protein Greek yogurt instead.

Nutrition

The post High Protein Pumpkin Walnut Pancakes appeared first on Teri-Ann Carty.

Clumpy Pumpkin Cranberry Granola

Teri-Ann Carty — Wed, 08 Oct 2025 08:00:55 +0000

Home » Breakfast

Clumpy Pumpkin Cranberry Granola

Created by: Teri-Ann Carty

If fall had a flavour, this would be it. This Clumpy Pumpkin Cranberry Granola is packed with cozy spices, crunchy clusters, and just enough sweetness from maple syrup and cranberries. It’s a make-ahead dream and the perfect addition to your October breakfast routine. Start your morning with a little extra crunch this season!

This post may contain affiliate links

Clumpy Pumpkin Cranberry Granola

Is there such a thing as too many pumpkin recipes? I’d hope not because I am coming in hot with another brand new granola flavour that is perfect for October. We had a glorious September, but October is here, and that means pumpkin recipes get their time in the spotlight!! Apples were so last month, and while I adore apple recipes (my website will prove that), I have such a soft spot for pumpkin as October will prove.

All my ingredients are from my favourite YUPIK; I order online and it magically gets delivered to my door. The large format bags are my favourite, and they have an endless range of ingredients on their website. If you enjoy making granola, granola bars, cakes, cookies or basically just enjoy baking – Yupik is seriously the answer. No more running out of ingredients because it’s like buying in bulk, but it comes to your house. It’s truly perfect!

Homemade Pumpkin Spice Blend

The recipe would not be complete without pumpkin spice (also got all the goods from Yupik). If you’ve ever wanted to make your own pumpkin spice blend, this is your chance. I’m sharing my absolute favourite pumpkin spice blend recipe with you because it’s perfect, if I do say so myself. Once you have the blend in a jar, you can add it to everything this season! I love to sprinkle it into my oatmeal, on top of yogurt bowls (with this granola of course!), and I even sprinkle it on top of my coffee. Of course, you can add it to the classic pumpkin pie, cakes, cheesecakes, puddings, whipped cream… the list is long. Let’s get baking!

Ingredients for This Clumpy Pumpkin Cranberry Granola

This healthy pumpkin granola recipe brings together pantry staples with seasonal flavours. Here’s what you’ll need:

Oats: I use gluten-free rolled oats as the sturdy base for this granola. They toast up beautifully in the oven and hold their shape, creating a hearty crunch in every bite.
Walnuts: These add a buttery, earthy flavour along with healthy fats and a satisfying crunch. Walnuts also complement the warming spices in the granola perfectly.
Cashews: Soft and slightly sweet, cashews bring a creamy note to the mix. Their mellow flavour balances the tangy cranberries and pumpkin seed butter.
Pumpkin Seeds: These little green gems add texture, healthy fats, and a subtle nutty flavour. They also toast up perfectly for extra crunch.
Sunflower Seeds: Sunflower seeds are mild and nutty, making them a great way to sneak in extra minerals and crunch without overpowering the mix.
Unsweetened Coconut: Brings a subtle chew and richness that balances the crisp oats.
Dried Cranberries: Soaked in warm water before baking, they plump up and deliver sweet-tart bursts of flavour in every handful.
Pumpkin Spice: My homemade blend (see below) adds deep, warming flavour.
Olive Oil and Maple Syrup: This duo helps crisp the granola while lightly sweetening it.
Pumpkin Seed Butter: Adds moisture and flavour without overpowering sweetness. Make your own or use store bought.
Vanilla and Sea Salt: Enhance and round out the flavour.

How to Make Homemade Pumpkin Spice

You can absolutely use a pre-made pumpkin spice mix, but I prefer to make my own so I can tweak the ratios. Here’s my go-to:

3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp nutmeg
1½ tsp ground allspice
1½ tsp ground cloves
Pinch of black pepper

Mix all ingredients in a small bowl or mason jar. Seal and shake to combine. This makes a generous batch, so you’ll have extra for lattes, muffins, or anything else you want to spice up.

How to Make My Pumpkin Spice Granola

Preheat & Prep

Set your oven to 320°F convection (or 300°F if your oven runs hot). Line two baking sheets with parchment paper.

Mix the Dry Ingredients

In a large bowl, stir together the oats, nuts, seeds, coconut, pumpkin spice, and salt.

Heat the Wet Ingredients

Add the olive oil, maple syrup, pumpkin seed butter, and vanilla to a small pot. Warm gently over medium-low heat, stirring until smooth.

Combine & Bake

Pour the wet mixture over the dry and stir until everything is coated. Drain your soaked cranberries and mix them in. Divide the granola between your baking sheets and firmly press it down into a single, even layer. Bake for 20 minutes, rotate the pans (don’t mix the granola), and bake another 10–15 minutes until golden and dry to the touch.

Cool Completely

Don’t skip this step! Leaving the granola on the pan to cool completely ensures maximum cluster formation. Once cool, lift with a spatula and break into large clumps.

Additional Healthy Add-Ins for Granola

If you want to customize your granola, there are plenty of nutritious options to try. Add chia seeds or flaxseeds for an extra boost of fibre, or swap out the cashews for pecans or almonds if you prefer a different nutty flavour. Once your granola has cooled, you can also sprinkle in some cacao nibs for a hint of chocolate. Reduce the amount of maple if you want your granola to be less sweet, or stir your granola if you don’t want clumps (who the heck would want that?!).

How to Serve This Clumpy Pumpkin Cranberry Granola

Try it spooned over Greek yogurt with a drizzle of almond butter for a hearty breakfast. Add it to a smoothie bowl for extra texture and crunch or layer it in a parfait. It’s also delicious served as cereal with almond or oat milk. For a quick and easy dessert, sprinkle it over baked apples or pears. And of course, it’s just as satisfying eaten by the handful straight from the jar!

How to Store Pumpkin Cranberry Granola

Once cooled, transfer your granola to an airtight container or large mason jar. It’ll keep well in the pantry for up to 2 weeks. If you want to keep it longer, freeze it for up to 2 months. Just make sure you let it come to room temperature before eating.

Why You’ll Love This Homemade Granola

You’ll love this homemade granola because it’s naturally sweetened with maple syrup, completely gluten-free and vegan, and made with wholesome ingredients you can feel good about. Each bite is crunchy, clumpy, and packed with warm fall flavour, making it the perfect seasonal upgrade to your breakfast routine. It’s not only healthier than store-bought versions, but also much more affordable, especially when you buy ingredients in bulk. Plus, it’s easy to make ahead and enjoy all week long as a quick breakfast or nourishing snack.

Pumpkin Granola FAQs

Does baking temp matter in homemade granola? Yes! A lower temperature helps prevent burning and ensures even crisping. Pressing it firmly onto the baking sheet also helps get those big clusters.

Can I crisp up soggy granola? If your granola gets soft, you can pop it back into the oven at 300°F for 8–10 minutes. Let it cool completely to crisp up.

Is it cheaper to make your own granola? Absolutely. Especially when buying ingredients like oats, nuts, and seeds in bulk from Yupik. Homemade granola also lets you control the sugar, oil, and add-ins.

Did you make this recipe?

Don’t forget to leave a rating and review below, and let me know how you liked it! Try these delicious pumpkin recipes next:

Pecan Pumpkin Pie Granola

Pumpkin Tomato Soup

Brown Butter Pumpkin Chocolate Chip Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Clumpy Pumpkin Cranberry Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Total Time 50

Servings cups

Calories 416kcal

Author Teri-Ann Carty

Equipment

baking sheets
chefs knife, oven, measuring cups and spoons, large mason jar
large bowl

Ingredients

Homemade Pumpkin Spice Ingredients

3 tbsp ground cinnamon
2 tsp ground ginger
2 tsp nutmeg
1½ tsp ground allspice
1½ tsp ground cloves
pinch of black pepper

Pumpkin Cranberry Granola

3 cups gluten free oats
1 cup raw walnuts roughly chopped
½ cup cashews roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup unsweetened coconut
½ cup dried cranberries soaked in warm water for 15 minutes
1 tbsp pumpkin spice recipe above
¾ tsp sea salt
½ cup olive oil
½ cup maple syrup
½ cup pumpkin seed butter
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection. If your oven runs hot, you may decrease the temperature to 300°F and cook 5 minutes longer.

Pumpkin Spice Instructions

Add all the spices to a small mason jar. Cover with a lid and shake to combine. You can also whisk ingredients in a bowl and transfer to a mason jar.

Granola Instructions

Pour hot water over dried cranberries and allow them to sit while mixing other ingredients.
Add dry ingredients to a large bowl and mix to combine.
Add wet ingredients to a small pot. Heat over medium low heat, stirring to combine.
Pour wet ingredients over dry ingredients and mix until no dry parts remain.
Drain cranberries and mix them into the granola.
Spread evenly onto 2 baking sheets to ensure even baking. Use your spatula to PRESS THE GRANOLA FIRMLY onto the pans.
Bake for 20 minutes, turn the pans 180 degrees and bake again for 10-15 minutes until golden brown and dry to the touch.
ALLOW GRANOLA TO COOL COMPLETELY before using a spatula to lift it off of pan.
Transfer to mason jars and store in the pantry.

Notes

If you don't like the taste of tahini or you happen not to have it, use whatever nut or seed butter you have handy!

Nutrition

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