baked Archives - Teri-Ann Carty

Stuffed Purple Sweet Potatoes

Teri-Ann Carty — Thu, 07 May 2026 08:00:10 +0000

Home » baked

Stuffed Purple Sweet Potatoes

Created by: Teri-Ann Carty

Make these Stuffed Purple Sweet Potatoes for a hearty, colourful, protein rich meal that is packed with nourishment and fiber! Made with roasted purple sweet potatoes, seasoned ground chicken, butter beans, cottage cheese, avocado, and chili crunch. This healthy stuffed sweet potato recipe is satisfying enough for dinner, easy enough for meal prep, and endlessly customizable for busy weeks when you want something delicious that still supports your protein goals.

This post may contain affiliate links

Stuffed Sweet Potatoes

Do people even eat food that isn’t high protein? Okay, in all seriousness, it feels like these days everything is high protein, and I understand why. Protein matters. It helps us stay strong, it gives us energy, it makes our brains function and most of the time it makes a meal feel complete. So, another day, another high protein recipe! Nothing is safe these days, and that means stuffed sweet potatoes are getting the high protein makeover they need!

This recipe is a dream for meal prep! I am often cooking for one, which means that I love recipes that can feed me more than once and will give me leftovers and meals for days to come. These stuffed baked sweet potatoes are perfect because you can change the toppings each time. Add a fried egg for breakfast, more avocado for lunch, or extra chili crunch for dinner. If leftovers are not your thing, freeze the chicken and butter bean mixture for a future meal and make life easier later. I’m constantly on the mission of making life easier, food more approachable and playing with ingredients out of the ordinary. If you are looking for a recipe for purple sweet potatoes that feels like a complete meal, this is a beautiful place to start.

What are Purple Sweet Potatoes?

Purple sweet potatoes have been flooding my social feed lately, and when I’m not seeing them in a post, I’m hearing about them on podcasts. I recently listened to Rich Roll’s podcast with the amazing Dr. Dawn, where she shared some incredible food advice, including the health benefits of purple sweet potatoes. These gorgeous root vegetables have deep purple flesh, an earthy, subtly sweet flavour, and are considered a superfood thanks to their high antioxidant content. Their vibrant colour comes from anthocyanins, the same plant compounds found in blueberries and purple cabbage. I’m not a nutritionist, but from what I’ve read and learned, these beautiful spuds may also support inflammation. They aren’t always easy to find, so if you come across purple sweet potatoes, grab them!

Purple Sweet Potatoes vs Regular Sweet Potatoes

Purple sweet potatoes and regular orange sweet potatoes are both delicious, nourishing, and incredibly versatile, but they do have a few differences. Orange sweet potatoes tend to be softer, sweeter, and more moist once baked. Purple sweet potatoes are usually denser, starchier, and slightly earthier. They still have natural sweetness, but it is a little more subtle.

From a cooking perspective, purple sweet potatoes often need enough time in the oven to fully soften. Because of their denser texture, you want to roast them until a fork slides easily into the center. If they are undercooked, they can feel firm and dry instead of creamy and tender. For this recipe, specifically, if you cannot find purple sweet potatoes, regular sweet potatoes or Japanese sweet potatoes will still work beautifully. The flavours will shift slightly, but the final result will still be satisfying!

Ingredients For The Best Stuffed Purple Sweet Potatoes

Now that you know a little more about purple sweet potatoes, it’s time to find out what other ingredients you’ll want for these high protein stuffed potatoes!

Purple Sweet Potatoes: Purple sweet potatoes are the base of this recipe. They become a little softer and tender once baked, but still maintain their shape, which is perfect for stuffing. Their earthy sweetness pairs beautifully with the savoury chicken, creamy cottage cheese, and spicy chili oil!
Red Onion & Garlic: This dynamic duo helps build the flavour base for the ground chicken mixture.
Ground Chicken: Here is where a good portion of this recipe’s protein comes from. In my last jacket potato recipe, I went with ground beef, and this time we are switching things up and cooking with lean, ground chicken. It’s easy to season, and it cooks quickly, making it perfect for a high protein dinner or lunch. Of course, you can omit the chicken if you’re making this vegetarian.
Paprika, Oregano, Cumin, and Chili Flakes: This spice blend gives the chicken mixture warmth, depth, and a little heat. Paprika adds colour and subtle smokiness, oregano brings herbiness, cumin adds earthiness, and chili flakes give the filling a gentle kick.
Tomato Paste: Adds concentrated flavour to the chicken mixture.
Crushed Tomatoes: Create a saucy base that brings everything together. They keep the chicken moist and help the butter beans settle into the filling.
Butter Beans: One of my favorite beans to cook with! Butter beans add creaminess, fibre, and extra plant-based protein. They make the filling more satisfying while adding a soft, tender bite.
Cottage Cheese: Added as a cool, creamy topping and another boost of protein. It balances the heat from the chili crunch and makes each bite feel rich without being heavy.
Avocado: Brings healthy fats and an additional buttery texture that complements the other ingredients.
Chili Crunch: It is the final drizzle that makes the whole dish feel exciting and a little spicy! Use as much or as little as you’d like.

How to Make Stuffed Sweet Potatoes

Making these stuffed sweet potatoes is not at all difficult. While the potatoes are baking, you’ll be sauteing it up over the stove, and then before you know it, everything comes together!

Prepare the Sweet Potatoes

Preheat your oven to 400°F. Wash and dry the purple sweet potatoes well, then generously prick them all over with a fork. This allows steam to escape as they bake and helps the insides cook evenly. Rub the potatoes with avocado oil and season with sea salt and cracked pepper. Place them on a baking sheet and roast for 50 to 60 minutes, or until they are soft in the middle. You’ll know they are ready when a fork slides into the center easily and the skins look slightly wrinkled.

Don’t Forget to Poke Holes in the Sweet Potatoes!

This step may seem small, but it matters. When sweet potatoes bake, steam builds inside. Poking holes with a fork allows that steam to escape and helps the potato cook evenly. It also reduces the chance of the potato bursting in the oven. A few generous pricks all around each potato is all you need.

Start the Chicken Filling

While the sweet potatoes roast, heat avocado oil in a large skillet over medium-high heat. Add the diced red onion and sauté for several minutes, stirring often, until it begins to soften and smell sweet. Add the minced garlic and cook for about one minute. You should smell the garlic almost immediately. Once it is fragrant, it is time to move on.

Cook the Ground Chicken

Add the ground chicken to the skillet and break it apart with a spatula. Cook until it is no longer pink, stirring as it browns. Season with paprika, oregano, cumin, chili flakes, salt, and cracked pepper. You want the chicken to absorb all those spices before adding the tomato ingredients.

Build the Sauce

Make a little space in the middle of the pan and add the tomato paste. Let it cook for one to two minutes, stirring it into the pan until it darkens slightly. This step builds a richer flavour. Add the crushed tomatoes and stir everything together. Let the mixture cook for several minutes so it thickens slightly and becomes saucy.

Add the Butter Beans

Stir in the drained and rinsed butter beans. Let them cook for another two to three minutes, just until warmed through. Taste and adjust the seasoning as needed. At this point, the filling should be savoury, hearty, and spoonable.

Open and Fill the Sweet Potatoes

Once the sweet potatoes are cool enough to handle, slice them down the middle. Be careful because the insides will still be very hot. Use a fork to gently press the potato down and create space for the filling. Scoop the chicken and butter bean mixture generously over the potatoes. This is very much a “with your heart” moment.

Add the Toppings

Finish each potato with a scoop of cottage cheese, sliced avocado, chili crunch, flaky salt, and cracked pepper. Serve warm and enjoy every creamy, savoury, spicy bite.

How to Meal Prep Stuffed Sweet Potatoes

These stuffed sweet potatoes are a meal prep dream! It’s really easy to prepare all of these ingredients and store each of them in its own container, so all you have to do is reheat and stuff whenever you’re ready to eat. You can roast the sweet potatoes ahead of time and store them in the fridge for several days. The ground chicken and butter bean mixture can also be made in advance and kept in an airtight container. Add the cottage cheese, avocado, chili crunch, and flaky salt just before serving so everything tastes fresh. If you want to freeze part of the recipe, freeze the chicken and butter bean mixture on its own. It reheats beautifully and can be spooned over fresh roasted sweet potatoes, regular potatoes, rice, or greens.

How To Customize Your Stuffed Purple Sweet Potatoes

One of the reasons why I love this recipe so much is that it’s super easy to customize and make all your own.

If you cannot find purple sweet potatoes, use regular sweet potatoes, Japanese sweet potatoes, or even classic potatoes.
Swap the chicken for ground turkey, beef, or lentils for a plant based alternative.
For toppings, swap cottage cheese for Greek yogurt, sour cream, or a dairy-free alternative. Add pickled onions, fresh herbs, shredded cheese, hot sauce, or a fried egg if you want to enjoy this baked potato for breakfast!

What to Serve With Stuffed Purple Sweet Potatoes

These stuffed baked sweet potatoes are hearty enough to serve as a complete meal, but you can also add them to your plate amongst other things like air fryer salmon, a quick and easy nicoise salad or meal prep this amazing air fryer chicken, and you’ve got everything sorted for days to come!

Why You’ll Love These Stuffed Baked Sweet Potatoes

There are so many reasons to love stuffed and baked sweet potatoes! They are total comfort food and super easy to prepare. It’s one of those meals that makes itself and really doesn’t need any special skills in the kitchen (beginner cook friendly!). The meal is nourishing, satisfying, and full of texture thanks to all the optional toppings. They’re packed with protein from the ground chicken, butter beans, and cottage cheese, making them a great option for meal time.

Stuffed Sweet Potatoes FAQ

Is sweet potato high in protein? Sweet potatoes themselves are not especially high in protein, but they are a nourishing source of complex carbohydrates, fibre, and vitamins. In this recipe, the protein comes from the ground chicken, butter beans, and cottage cheese.

Do you need to parboil sweet potatoes before roasting? No, you do not need to parboil sweet potatoes before roasting them whole. Just prick them with a fork, coat with oil, season, and roast until tender.

Can I use regular sweet potatoes instead of purple sweet potatoes? Absolutely any potato will work with this recipe! You can try my orange sweet potato recipe here, or you can use regular potatoes or even Caribbean yams.

Can I make these dairy-free? Yes. Skip the cottage cheese or replace it with a dairy-free yogurt, cashew cream, or avocado-based sauce.

Can I make these ahead of time? I love making this recipe ahead of time! Simply roast the potatoes and prepare the filling in advance, then assemble when ready to eat.

Are these like twice baked potatoes? They have a similar comfort-food feel, but they are easier. Instead of scooping out and rebaking the centers like twice baked potatoes, these are roasted, sliced open, and filled.

Did You Make This Recipe?

If you made these stuffed purple sweet potatoes, I would love to hear how you liked them! Leave a comment and review below

Other Sweet Potato Recipes You Might Like

Fan of sweet potatoes like me? Here are some other sweet potato recipes to try next!

High Protein Stuffed Sweet Potatoes

Sweet Potato Chicken Soup

Sweet Potato Mac and Cheese

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Stuffed Purple Sweet Potatoes

Course Main Course

Cuisine Canadian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 428kcal

Author Teri-Ann Carty

Equipment

baking sheet
large pan
chefs knife, cutting board, oven

Ingredients

Baked Purple Sweet Potato Ingredients

2 medium sized purple sweet potatoes washed and dried
1-2 tsp avocado oil
sea salt and cracked pepper

Ground Chicken Ingredients

2 tbsp avocado oil
½ red onion diced
2 cloves garlic minced
1 pound ground chicken
1 tsp paprika
1 tsp oregano
½ tsp cumin
½ tsp chili flakes
1 tbsp tomato paste
1 cup crushed tomatoes
398 ml canned butter beans drained and rinsed
½ tsp salt
cracked pepper to taste

Add-ons Ingredients

cottage cheese
sliced avocado
chili crunch
flaky salt
cracked pepper

US Customary - Metric

Instructions

Preheat oven to 400.
Generously prick the potatoes all over with a fork.
Coat potatoes with oil and season with salt and pepper.
Place potatoes on a baking sheet and bake for 50-60 minutes or until soft in the middle.
Once soft, set aside to cool slightly to make it safer/easier to handle.
In a large skillet heat oil over medium high heat. Add onion and saute for several minutes. Add garlic and cook for 1 minute.
Add ground chicken. Break the chicken up with a spatula and cook until it is no longer pink. Season with spices and a pinch of salt.
Make a hole in the middle for the tomato paste. Cook off the paste for 1-2 minutes before adding crushed tomatoes. Allow the mixture to cook for several minutes before adding butter beans. Cook for 2-3 more minutes, taste for seasoning and remove from heat. Cover if your pan has a lid.
Once potatoes have cooled enough to work with (be careful, the insides will still be piping hot!), slice down the middle of the potato. Use a fork to press the potato down.
Scoop (with your heart)chicken/butterbean mixture onto the potatoes.
Add a scoop of cottage cheese and sliced avocado on top. Spoon some chili oil on top and season with flaky salt.

Notes

Can't find purple sweet potatoes? Use regular or sweet potatoes instead.

*macros do not include optional add on ingredients

Nutrition

The post Stuffed Purple Sweet Potatoes appeared first on Teri-Ann Carty.

Chocolate Banana Breakfast Cookies

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

Home » baked

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 Cookies 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.

Carrot Date Breakfast Cookies

Teri-Ann Carty — Fri, 03 Oct 2025 08:00:49 +0000

Home » baked

Carrot Date Breakfast Cookies

Created by: Teri-Ann Carty

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.

This post may contain affiliate links

Carrot Date Breakfast Cookies

You all love my breakfast cookies so much, and so do I, so naturally, you’re getting fall themed breakfast cookies, fresh out of the oven! I love having sugar free cookies available to me whenever the craving hits. These carrot cookies differ from my other carrot cookies on the site because I have made them sugar-free and slightly more breakfast-friendly. These are sweetened with the ever-viral dates and banana combo. I’ve been on a mission to make my sweet desserts less sweet, and you know what? I’m actually starting to notice a real difference in my body, mood and sleep! Sugar addiction is a real thing, so when you’re job is creating recipes and you love sweets… well, you can see why there might be a problem!

These cookies are made with organic gluten-free oats and flour. Ever buy oat flour and make a recipe, and the finished product comes out dense? Well, it could be the store bought flour! I prefer to make my own, and it is so easy to do. Just add your oats to a blender and blend! Be careful not to overblend, as you might create the same problem you are trying to avoid! Buy from Yupik and get the large-format bags. You get more bang for your buck. PS, this is not sponsored – just love them!

What Are Breakfast Cookies?

Breakfast cookies are exactly what they sound like—cookies you can eat for breakfast! I mean, you can do whatever you want and eat whatever cookies you want for breakfast, but these ones here won’t spike your blood sugar levels first thing in the AM and still taste like a treat. The main difference between these and my other Carrot Cookies? They’re made with all refined sugar free ingredients, are a little lighter and packed with even more whole ingredients that are perfect for first thing in the morning. Think of them more like soft, handheld oatmeal bars with a satisfying cookie texture.

What Makes Breakfast Cookies Healthy?

These breakfast cookies pack a nutritious punch in every bite. They’re high in fibre from the oats, flax, and seeds, filled with healthy fats from tahini and nuts, and naturally sweetened with fruit instead of refined sugar. Flourless and naturally gluten-free, they deliver plenty of protein thanks to tahini, egg, and seeds while sneaking in fruit and vegetables for extra nutrients. Best of all, they’re made with simple, wholesome ingredients you probably already have on hand, no strange additives or overly processed mixes, just real food you can feel good about eating as your first meal of the day!

Carrot Date Breakfast Cookies Ingredients

Here’s what you’ll need to make this simple, nourishing cookie recipe:

Banana: Provides natural sweetness, moisture, and binding power. The riper the banana, the better! Use those sad looking bananas on your counter.
Tahini: Adds richness, creaminess, and a dose of healthy fat. You can substitute almond butter, peanut butter or any nut butter you prefer.
Egg: Helps hold everything together while adding protein.
Vanilla + Olive Oil: Vanilla enhances the warm spices, while olive oil keeps the cookies tender and heart-healthy.
Oat Flour + Rolled Oats: Oat flour creates a soft base while whole oats add texture and fibre.
Seeds (pumpkin, sunflower, hemp, flax): This nutrient-rich mix delivers protein, crunch, and essential fatty acids.
Shredded Coconut: Adds natural sweetness and chewy texture to your cookies.
Spices (cinnamon, allspice): Bring that cozy carrot cake vibe. Adjust according to your preferences.
Carrot: Moisture-rich and naturally sweet, carrots are the star here.
Dates: Sticky and sweet, dates add depth and natural sugar. Soak first if they’re dry.
Walnuts: Optional, but recommended for crunch and richness.

How to Make These Delicious Breakfast Cookies

These cookies are easy to make, nutritious to eat and will make your home smell heavenly. Here is how to do it:

Prep the Oven and Mix Wet Ingredients

Preheat your oven to 375°F and line a baking sheet with parchment paper. In a large mixing bowl, mash the ripe banana until smooth. Whisk in the tahini, egg, olive oil, and vanilla until everything is fully combined and creamy.

Combine Dry Ingredients and Fold In Add-Ins

Add the oat flour, oats, baking powder, coconut, seeds, flax, salt, and spices directly into the wet mixture. Stir until just combined, then fold in the grated carrot and chopped dates. Let the dough rest for 10 minutes to allow the oats to hydrate and the mixture to firm up.

Shape and Bake the Cookies

Use a cookie scoop to portion the dough onto your prepared baking sheet. Lightly flatten each cookie with damp fingers to shape. Bake for 15 minutes or until the cookies are golden brown on the bottom and dry to the touch. Transfer to a wire rack and let cool completely before storing.

How to Customize Your Carrot Cookies

This is a flexible, fridge-cleanout kind of recipe. Try these swaps and additions:

Nut-free: Stick with tahini or sunflower seed butter.
No egg? Use a flax egg (1 tbsp flax + 3 tbsp water).
Swap the seeds: Use what you have, chia, sesame, or pecans all work.
Add-ins: Raisins or dark chocolate chips are all welcome.
Make it sweeter: Add 1–2 tablespoons of maple syrup if you like a sweeter cookie.

How to Store Carrot Cookies

Once cool, transfer cookies to an airtight container and store at room temperature for 2 days or in the fridge for up to 5 days. They also freeze beautifully, just layer them with parchment in a freezer-safe container and thaw as needed.

Why You’ll Love This Recipe

These carrot cookies are sweet, soft, and deeply satisfying. They feel indulgent, but they’re actually good for you. Full of whole foods, balanced energy, and the cozy flavor of spiced carrot cake, they are perfect whether you eat them for breakfast or as a nourishing afternoon snack.

Tips For Making the Best Breakfast Cookies

Don’t skip the rest time: Letting the dough sit allows the oats to soak up moisture and prevents the cookies from spreading too much.
Use damp hands to shape: This makes the dough easier to handle and helps you form even cookies.
Grate your carrots finely: They’ll blend better into the dough and bake more evenly.
Store properly: Let them cool completely before transferring to a container.

Carrot Date Breakfast Cookies FAQs

Can I freeze these cookies? Yes! Let them cool completely, then freeze in a single layer or with parchment in between. Thaw overnight or warm briefly in the oven.

Can I make them vegan? Yes. Replace the egg with a flax egg, and double check that your tahini and other ingredients are vegan. If you are looking for a vegan baked oatmeal recipe, check out my dear friend Lizzie’s amazing website.

Can I skip the coconut? Sure. You can swap in more oats or chopped nuts if you like more crunch.

Are these low in sugar? They are naturally sweetened with banana and dates—no refined sugar added!

Did you make these breakfast cookies?

Don’t forget to leave a rating and review below to let me know how you liked them! Try these breakfast cookies next:

Blueberry Zucchini Breakfast Cookies

Banana Date Breakfast Cookies

Tahini Chai Breakfast Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Carrot Date Breakfast Cookies

Course Breakfast, Dessert

Cuisine Canadian

Prep Time 15

Total Time 45

Servings cookies

Calories 269kcal

Author Teri-Ann Carty

Equipment

Oven, cutting board, measuring cups and spoons
baking sheets
cookie scoop
large bowl

Ingredients

1 ripe banana the riper the better!
½ cup tahini or nut butter of choice
1 egg
1 tsp vanilla
¼ cup olive oil
½ cup oat flour*
1 tsp baking powder
1 cup oats
¾ cup shredded unsweetened coconut
¼ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup hemp seeds
2 tbsp ground flax
½ tsp salt
1 tsp cinnamon
¼ tsp allspice
1 cup grated carrot
5 dates pits removed and roughly chopped (soaked in hot water for 10 minutes if dry and hard)
¾ cup walnuts roughly chopped

US Customary - Metric

Instructions

Preheat oven to 375 degrees and place parchment on a cookie sheet.
To a large bowl, add mashed banana, egg, tahini, olive oil and vanilla. Whisk to combine until smooth.
Add dry ingredients up to the carrot and mix until almost thoroughly combined.
Add carrot and dates and mix until fully incorporated.
Allow the dough to rest for approximately 10 minutes.
Use an ice cream scoop to measure out dough onto the prepared cookie sheet.
With a damp hand, gently flatten and shape into circles.
Bake for 15 minutes or until the cookies start to brown and are dry to the touch.
Transfer to a wire rack to cool for 10-15 minutes before enjoying.
Once cool, store in an airtight container.

Notes

I used gluten-free oats to make my oat flour. I find store bought oat flour very dense to bake with. When you make your own, it tends to be more fluffy as long as you don't over-blend the oats. I like to make up extra and put it in an air-tight container so it's ready for my next recipe.

These cookies freeze like a dream!

Nutrition

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Banana Date Breakfast Cookies

Teri-Ann Carty — Wed, 02 Jul 2025 08:00:28 +0000

Home » baked

Banana Date Breakfast Cookies

Created by: Teri-Ann Carty

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!

This post may contain affiliate links

A Healthy Oatmeal Breakfast Cookie Recipe

A couple of months ago, I decided to go sugar free and grain free for 3 weeks. I should preface this by saying – it was not opening, but totally necessary. The whole experience was an eye-opener for me. I knew I was addicted to sugar, but I had no idea the effect going off sugar would have! I went through withdrawals not unlike how I felt going off alcohol. I had headaches, fatigue, and I was downright grouchy. My symptoms lasted a few days, and then things started to even out (thank god).

Now that I am on the other side of this experiment, I have a few key takeaways I’d love to share with you all! One is that I need to do more sugar cleanses. Two is that I eat a lot of sugar (even if it’s the healthy kind like maple syrup). Lastly, I don’t ever plan to give it up because life is too short to live in such a restricted way. With all that said… I’d like to introduce you to my Banana Date Breakfast Cookies. These babies are refined sugar free, gluten free, and so simple to make.

I think that Bananas and Dates are in a new relationship (or at least the internet has me thinking so!) I’ve seen people sauteeing dates and bananas together, and it looks wonderfully delicious. I, too, plan on trying this combo, but it got me thinking of a healthy cookie, and this is how this recipe was born. I always have bananas on hand to bake with, and the bananas I used for this recipe were RIPE. Like the ripest bananas ever. They basically mashed themselves haha. The riper the banana, the sweeter they are, so no need to add any sugar to this recipe. Also, dates…While they don’t spike blood sugar (isn’t that the coolest fact?), they are still VERY sweet. These cookies are high in fibre too, making that a delicious, healthy bonus. If you’re always wondering what to do with overripe bananas, this recipe is for you. Let’s get into it!

Ingredients for Banana Breakfast Cookies

Gluten free oats: Form the hearty base of the cookie and help keep them chewy and gluten free.
Gluten free oat flour or spelt flour: Helps bind the dough while keeping the cookies light.
Unsweetened shredded coconut: Adds natural sweetness and chew.
Cinnamon, ginger, nutmeg: Bring warmth and balance to the sweetness essential to any breakfast cookie (in my opinion!)
Baking powder + baking soda: Provide gentle lift.
Salt: Brings out all the other flavours.
Ripe bananas: Naturally sweet and moisture-rich. The more ripe the better, I promise you they make up for the “lack” of refined sugars!
Olive oil: Adds healthy fat and helps the dough hold together.
Tahini: Gives richness and a hint of sesame flavour.
Egg or flax eggs: Bind the ingredients together.
Vanilla extract: Enhances the sweetness and spice.
Walnuts, pumpkin seeds, sunflower seeds, hemp seeds: Add crunch, protein, and omega-3s.
Dates: Provide caramel-like sweetness without refined sugar.

How to Make These Banana Oatmeal Breakfast Cookies

Prep the wet ingredients

Preheat the oven to 350°F and line a cookie sheet with parchment paper. In a large bowl, mash the ripe bananas and whisk in the egg (or flax eggs), olive oil, tahini, and vanilla until smooth.

Mix the dry ingredients

In a separate bowl, stir together oats, flour, coconut, spices, baking powder, baking soda, and salt.

Combine and add the mix-ins

Add the dry ingredients to the wet and stir until well incorporated. Fold in chopped nuts, seeds, and dates.

Scoop, flatten, and bake

Use an ice cream scoop to portion out cookies onto the prepared baking sheet. Dampen your fingers and flatten each cookie slightly—they won’t spread much. Bake for 15 minutes or until lightly golden. Cool completely on a wire rack.

How to Store These Cookies

These cookies keep well in an airtight container at room temperature for 3–4 days. For longer storage, freeze them in a single layer and then transfer to a container or freezer bag. They’ll last up to 2 months. Reheat gently in the toaster oven or microwave if desired.

Tips For the Best Banana Breakfast Cookies

Use very ripe bananas: They should be deeply speckled or blackened for the best flavour and sweetness.
Let the dough rest: A 30-minute rest before baking helps hydrate the oats and bind the ingredients.
Customize with add-ins: You can swap the seeds for chopped nuts, add chocolate chips, or fold in dried fruit.
Don’t overbake: They should be lightly golden and just set. Overbaking will dry them out.

What Makes These Healthy Banana Oatmeal Cookies Perfect for Breakfast?

These cookies are made with real, whole-food ingredients that support sustained energy. There are no refined sugars or flours, and they’re filled with healthy fats, fibre, and protein from tahini, seeds, and oats. They’re also totally portable and freezer-friendly—ideal for busy mornings, post-yoga snacks, or anytime you need something nourishing and sweet.

Why You’ll Love These Banana Oatmeal Cookies

These banana oatmeal cookies are naturally gluten-free, refined sugar-free, and full of texture, flavour, and wholesome ingredients. They’re the kind of treat you can feel good about reaching for any time of day—whether you’re grabbing a quick breakfast, looking for a post-workout snack, or just need something sweet after dinner.

They’re also endlessly customizable and a perfect way to use up overripe bananas. Whether you’re packing lunches, prepping for the week ahead, or just need a cookie that won’t leave you crashing, this recipe checks all the boxes. My favourite part about these cookies is their ease of preparation and the fact that they are a favourite with everyone I share them with! Imagine making a cookie that everyone loves?! What a gift!!

Banana Breakfast Cookies FAQs

Can I use frozen bananas? Yes, just thaw them completely and drain any excess liquid before using.

Can I freeze these banana chocolate chip breakfast cookies? Absolutely. They freeze beautifully. Just let them cool fully first.

Banana Date Breakfast Cookies (refined sugar free!)

Course Breakfast, Dessert

Cuisine Canadian

Prep Time 10

Cook Time 15

Rest Time 30

Servings cookies

Calories 275kcal

Author Teri-Ann Carty

Equipment

mixing bowl
measuring cups and spoons
baking sheets
ice cream scoop

Ingredients

Dry Ingredients

1 cup gluten free oats
½ cup gluten free oat flour or spelt flour
¾ cup shredded unsweetened coconut
1 tsp cinnamon
½ tsp ground ginger
½ tsp nutmeg
½ tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients

1 egg or 2 flax eggs (2 tbsp ground flax+5 tbsp warm water)
2 ripe bananas mashed
¼ cup olive oil
½ cup tahini
1 tsp vanilla

Add In Ingredients

½ cup walnuts chopped
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup hemp seeds
5 dates finely chopped

US Customary - Metric

Instructions

Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
In a large bowl, mash bananas and add egg, olive oil, tahini and vanilla. Whisk to combine until smooth.
In a separate bowl, mix dry ingredients and set aside.
Stir dry ingredients into wet until well combined.
Next, add your add-ins! Mix thoroughly.
Scoop the dough using an ice cream scoop. The cookies don't spread, so you can fit approximately 9-12 cookies on your prepared cookie sheet. Dampen your fingers and lightly flatten the cookies into desired circles.
Bake for 15 minutes or until lightly browned.
Once baked, let cool on a wire rack.

Notes

These cookies freeze so well!! Perfect for meal prep.

I used tahini, but you can swap it out for your desired nut or seed butter.

You can add whatever inclusions you desire!!

Nutrition

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Sugar Free Granola

Teri-Ann Carty — Fri, 09 May 2025 08:00:37 +0000

Home » baked

Sugar Free Granola

Created by: Teri-Ann Carty

If you’re looking for a Sugar Free Granola recipe that still delivers major crunch and flavour—this one’s it. Packed with nuts, seeds, and naturally sweetened with applesauce and dates, it’s everything you want in a healthy snack or breakfast topper. Plus, it’s grain-free, gluten-free, and meal prep approved.

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The Best Sugar Free Granola Recipe (Grain-Free & Naturally Sweetened!)

So many of you ask me for a “healthy granola”, and to that I want to tell you that – all my granolas are healthy! With that being said, I do understand that some people prefer something with a little less sugar and maybe even no grains. Everyone has their reasons for making these choices; I, myself, love to go on sugar breaks from time to time. Even though maple syrup is refined sugar free – it is still sugar after all. A couple of weeks ago, I decided to go on a sugar cleanse. The first couple of days were ROUGH. I was shocked at how my body felt! I seriously felt like I was going through withdrawals. This was an eye-opener and a game-changer. It’s safe to say that I will not be sugar free forever, but I will be much more conscious of how often and how much I enjoy it.

The Inspiration For This Sugar Free Granola

As most of you know, I have gone through a massive heartbreak over the past 6 months. During the first few months, I lost a ton of weight. It was fast and very unhealthy. Once January came around, I let myself eat whatever and whenever I wanted. I started to feel the weight gain, and then that too became a problem. I am an addict to my core. I want what I want when I want it and will do whatever it takes to get it. So this 3-week cleanse was a way of me seeing if I could, and it turns out I can, so moderation is key.

This granola is made with no grains (oats) and no maple syrup. Instead, I used 4 dates (dates cure everything, right?!) and unsweetened apple sauce. Honestly? This granola ROCKS!! I can’t wait for you to try it, and stay tuned for a few more recipes from my time on my cleanse. They are delicious and nutritious. Spoiler alert, healthy food doesn’t need to suck!

Simple Sugar Free Granola Ingredients

This granola sugar free recipe comes together with a mix of nuts, seeds, and a few pantry staples:

Buckwheat Groats: Adds crunch and a nutty flavour that is the perfect base for this grain free granola. It’s also totally gluten-free!
Raw Pecans, Cashews & Almonds: A trio of healthy fats and texture. These are the same nuts that are in my homemade nut butter, which I use in this recipe.
Pumpkin & Sunflower Seeds: More crunch, more minerals, more fibre and of course more protein!
Hemp & Ground Flax Seeds: For protein, omega-3s, and binding.
Cinnamon & Salt: To bring out the warmth and enhance flavour.
Medjool Dates: My secret weapon, alongside the apple sauce, to naturally sweeten this granola without added sugar.
Pecan Almond Cashew Butter: Click here for my recipe! This wonderful nut butter brings everything together like a dream.
Olive Oil: Helps everything bake evenly and get crispy.
Unsweetened Applesauce: Adds moisture and subtle sweetness. You can make your own apple sauce, and this granola will be extra special. Otherwise, any unsweetened store-bought apple sauce will do.
Vanilla Extract: For a warm, aromatic finish.

How to Make Sugar Free Granola

This easy sugar free granola recipe comes together in a few simple steps:

Prep Your Oven

Preheat to 300°F convection (or 285°F if your oven runs hot).

Mix Dry Ingredients

In a large bowl, stir together buckwheat groats, chopped nuts, seeds, cinnamon, and salt.

Heat the Wet Ingredients

Gently warm the nut butter, applesauce, olive oil, and vanilla in a pot over low heat until smooth.

Combine

Pour the wet mixture over the dry ingredients. Add chopped dates and stir well.

Spread and Bake

Divide the mixture between two baking sheets and press down firmly with a spatula. Bake for 20 minutes, rotate pans, and bake for 10–15 minutes more, until dry to the touch.

Cool Completely

Let the granola cool before breaking into clusters. Just like all my other granolas – patience is still key!

Ways to Customize Your Sugar Free Granola

This granola without sugar is endlessly adaptable, making it easy to keep things fresh week after week. You can swap out the pecans for walnuts or hazelnuts, use tahini or almond butter instead of the nut butter blend, or mix in unsweetened shredded coconut or chia seeds for extra texture. Stir in cacao nibs or a sprinkle of cinnamon before baking to enhance the flavour, or toss in freeze-dried fruit after baking for a pop of colour and added crunch.

How to Serve Sugar Free Granola

Think regular granola! This grain free version is just as easy to enjoy, and it goes with all the same things. Serve it over Greek yogurt or coconut yogurt for a balanced breakfast, pour it into a bowl with almond milk and berries for a simple cereal. Use it as a crunchy topping on smoothie bowls, oatmeal or cakes. It also works beautifully layered in a parfait or simply eaten by the handful as a quick snack on the go!

Tips for Crunchy Granola

Press firmly: Use a spatula to really press the granola into the pan before baking.
Cool completely: Don’t skip this step! It helps the clusters form.
Use stoneware if possible: I love baking on my Pampered Chef Stone Bar Pan—it distributes heat evenly and enhances crunch.

Why You’ll Love This Sugar Free Granola

You’ll love this because it’s exactly what you’ve been asking for! This sugar free granola recipe offers up everything you love about my other granola recipes, but the sugar content is lower, and it’s totally grain free (this was a bonus!). It’s everything you want in a wholesome, everyday staple. It’s naturally sweetened with dates and applesauce—no added sugars needed—making it a smart option for those watching their intake. It’s grain-free, gluten-free, and packed with healthy fats, fibre, and plant-based protein!

Sugar Free Granola FAQ

Is this granola good for diabetics? Yes! This granola sugar free recipe uses only natural sugars from fruit and no added sweeteners.

Can I make this nut-free? The nuts are a major part of this recipe however, you could swap the nut butter for a seed butter and remove all the nuts from the recipe and replace them with additional seeds or coconut. I have not tested this, but you could give it a try.

How long does homemade sugar free granola last? Stored in a sealed container at room temperature, it will stay fresh for up to a month.

Recommended recipes to try next:

Buckwheat Breakfast

Grain Free Miso Maple Granola

Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Simple Sugar Free Granola (also Grain free!)

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cool Time 1

Total Time 1 15

Servings cups

Calories 433kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

1 cup buckwheat groats
1 cup raw pecans roughly chopped
½ cup raw cashews roughly chopped
½ cup raw almonds roughly chopped
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup hemp seeds
¼ cup ground flax seeds
1 tbsp cinnamon
¾ tsp salt
4 medjool dates roughly chopped and pit removed
½ cup Pecan Almond Cashew Butter storebought works fine too!
½ cup olive oil
½ cup apple sauce*
1 tbsp vanilla

US Customary - Metric

Instructions

Preheat oven to 300 convection. (My new oven runs HOT. I reduce the temperature so it doesn't burn).
To a large bowl add chopped nuts, seeds and spices.
Add wet ingredients to a small pot. Heat over low, stirring until fully incorporated.
Pour wet over dry. Add chopped dates. Stir together until everything is well mixed.
Spread mixture into a thin even layer onto 2 baking sheets.* Press it down firmly with a rubber spatula.
Place in the oven for 20 minutes. Turn the pans 180 degrees and bake again for 10-15 more minutes. The top should be dry to the touch. Let the granola cool completely before using a hard spatula to lift it off of the pan.
Store in mason jars in the pantry. Lasts up to a month!

Notes

*If you are using a regular cookie sheet and not the stoneware that I use, you may want to put parchment down. The Pampered Chef stoneware is awesome

*This is the sugar free apple sauce I used

Nutrition

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High Protein Tortilla Quiche

Teri-Ann Carty — Wed, 07 May 2025 08:00:31 +0000

Home » baked

High Protein Tortilla Quiche

Created by: Teri-Ann Carty

The ideal recipe for Mother's Day brunch, 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.

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Healthy High Protein Tortilla Quiche

I don’t know who needs to hear this, but QUICHE IS DELICIOUS! Do you remember being a kid and not loving quiche? SAME and I honestly don’t know why, it’s scrambled eggs, it’s pie, it’s delicious. It’s literally all the things of my brunch dreams, and this recipe here – IDEAL for Mother’s Day! The recipe can easily feed four people and would be delicious alongside fun appetizers or complementary dishes. I have made this recipe or variations of it a dozen times, and I’m so excited to finally be sharing it with you all. There are a million and one ways to make quiche, and I love this variation by Drizzle & Dip.

Quick and Easy Quiche Recipe

If you’re looking for a recipe that is versatile, quick to make and high protein – this is it! I honestly can’t get enough of adaptable recipes. I mean, isn’t that the best thing about cooking? This recipe can clean out a fridge for those last-minute dinner or brunch ideas. Eggs for dinner are always a good idea in my books! Over the past few months, I’ve been getting adjusted to cooking for 1, and if I am being honest, I LOVE it. Having leftovers is one of my favourite things, and now every meal I make turns into the perfect meal prep scenario. I did a juice fast a few weeks back, and this was my first solid meal once the cleanse ended. It slices up perfectly, giving me 4 generous portions for 4 different meals! It reheats wonderfully in a microwave for 1 minute.

What is Quiche?

Quiche is a classic French dish made with a savoury custard of eggs and milk or cream, often baked in a pastry crust and filled with vegetables, cheese, or meat. It’s traditionally rich, buttery, and indulgent. I decided to create a lighter, protein-packed version that fits beautifully into a nourishing lifestyle. Enter: the tortilla quiche, my no-fuss, no-crust solution for busy mornings and protein lovers alike!

Ingredients Needed For High Protein Quiche

This healthy quiche is packed with protein, texture, and flavor. Here are the ingredients you will need:

Tortilla: This is the shortcut you didn’t know you needed. Instead of rolling out a pastry crust, use a store-bought whole grain or gluten-free tortilla to form the perfect quiche base. It crisps up beautifully in the oven and holds everything together like a dream.
Eggs: No quiche is complete without eggs. They form the structure of the filling, providing complete protein and a silky, rich texture. Whisked with cottage cheese, they turn light and fluffy.
Cottage Cheese: This might be the secret ingredient that sets this high protein quiche apart. It adds an irresistible creaminess while boosting protein content. Plus, it melts into the eggs to create that luscious, custard-like consistency—no heavy cream needed.
Cherry Tomatoes: Fresh cherry tomatoes cut through the richness and offer a touch of acidity. I slice them in half so their juices burst just slightly as they bake, adding brightness to every bite.
Cooked Salmon: A bit unconventional for quiche, but truly delicious. I love using leftover roasted salmon for this—it’s tender, savory, and filled with heart-healthy omega-3 fatty acids. Chicken, turkey bacon, or even ground beef would also work here. If you want to make this vegetarian, just skip the added protein.
Kale or Spinach: Leafy greens add both color and nutrients. I often use kale, but baby spinach or even arugula are great options. Whether sautéed or raw, they wilt into the filling and add that earthy balance I love.
Mozzarella Cheese: A little goes a long way. I sprinkle shredded mozzarella on top for that golden, melty finish. It’s classic and comforting, and if you’re feeling fancy, goat cheese or feta work too.

How to Make High Protein Quiche

This tortilla quiche bake is quick, mess-free, and perfect for a weekday meal prep or a weekend brunch spread. Here’s how to bring it together:

Preheat your oven to 375°F

Make sure your rack is in the center. This will help the quiche cook evenly without burning the edges.

Line your skillet or pie plate with a tortilla

I use an 8″ cast iron skillet, but a ceramic pie dish works well too. Tuck the tortilla into the pan so it forms a shell around the edges—it should sit flat on the bottom and slope up the sides slightly.

Whisk together the eggs and cottage cheese

Mix until the mixture is light and creamy. Season with sea salt and cracked pepper to taste. This blend gives the quiche its rich, custard-like texture without the need for cream.

Fold in your fillings

Stir in chopped kale or spinach, sliced cherry tomatoes, and your cooked salmon (or whatever protein you’re using). The mixture will be thick, but that’s what helps the quiche set nicely.

Pour the mixture into the tortilla shell

Spread it out evenly. Sprinkle the top with shredded mozzarella or your cheese of choice.

Bake for 20 to 22 minutes

Bake until the center is set and the edges of the tortilla are golden and crisp. To check for doneness, gently jiggle the pan—the center should be firm and not wobbly. Broil for 2 minutes to get that perfectly browned cheese top. Watch closely so it doesn’t burn. Then let the quiche rest for 5–10 minutes before slicing into quarters.

Why Make Breakfast Tortilla Quiche Bake

This easy high protein quiche comes together in one pan, and I love that! With minimal clean up, minimal prep and maximum flavor. It’s the perfect recipe to share with friends, and it’s perfect for meal prep. It tastes just as good warm as it does cold, which is also a major plus. This high protein breakfast is what I call a back-pocket recipe. It’s easy, versatile, and loaded with flavor. The best part? No rolling dough or pre-baking a crust. A tortilla lines the pan instead, acting as the perfect golden wrapper for creamy cottage cheese, leafy greens, and your choice of protein. This is breakfast made simple. It’s also wildly easy to customize, making it a banger for cleaning out the fridge and experimenting.

Tips and Tricks for Making the Best Tortilla Quiche Bake

Don’t skip the broil—it adds that irresistible golden top.
Use a good-quality tortilla that won’t get soggy.
Add a splash of hot sauce to the egg mixture if you like a kick.
Let it cool slightly before slicing to make clean cuts.

What to Serve With This Quiche

Quiche is amazing all by itself. It truly is a whole meal, and it doesn’t need anything else, which is why I love serving it up when I’m a little on the lazy side or have a busy week and want to prep the perfect lunch. This recipe is super versatile, and it pairs well with all sorts of things if you’re looking to feed a crowd. Try serving it with a simple leafy green salad dressed in lemon vinaigrette for a refreshing contrast. Roasted sweet potatoes or a breakfast hash round out the meal with heartiness. You can also go light with fresh fruit and a spoonful of Greek yogurt. And of course, no breakfast quiche recipe is complete without your favorite warm beverage—tea or coffee, dealer’s choice.

How to Store Leftover Quiche

Leftover tortilla quiche bake keeps really well and makes weekday mornings effortless. Once cooled, wrap the quiche tightly in foil or store in an airtight container to maintain freshness. In the fridge, it will last up to four days. To store longer, slice the quiche into wedges and place parchment between layers before freezing. This high protein quiche freezes well for up to two months!

Best Way to Reheat Quiche

Reheating this cottage cheese quiche is easy and convenient. The best method is to use the oven—just bake at 350°F for about 10 minutes until warmed through. This also ensures your golden top gets its texture back. If you’re only heating a slice, a toaster oven works great and keeps the tortilla crust crisp. You can use the microwave in a pinch, though it may soften the crust slightly. However you reheat it, this healthy breakfast quiche stays flavorful and satisfying.

Healthy Quiche Frequently Asked Questions

What is the Difference Between a Quiche and a Frittata? A quiche is baked in a crust (or tortilla, in this case) and usually includes dairy like milk or cottage cheese. A frittata skips the crust and is often cooked stovetop before being finished in the oven. Both are delicious; it just depends on your mood (and your dishware).

What Vegetables Go Well With Cottage Cheese Quiche? Try bell peppers, onions, spinach, mushrooms, or even leftover roasted veggies. Almost anything goes. You can truly make a quiche with whatever you’ve got leftover in your fridge!

How Do You Ensure the Quiche is Cooked Evenly? Make sure your oven is fully preheated and don’t overload the quiche with wet ingredients. Bake until the center is no longer wobbly and a knife inserted comes out clean.

Can Cottage Cheese Quiche Be Frozen? Absolutely. Let it cool completely, slice it, and freeze the portions with parchment in between to prevent sticking.

Can Cottage Cheese Quiche Be Made in Advance? Yes! Make it a day ahead and store it in the fridge. Just reheat before serving.

Is This Quiche Gluten-Free? Yes, if you use a certified gluten-free tortilla. The rest of the ingredients are naturally gluten-free.

Why You’ll Love This Quiche Recipe

This healthy quiche recipe hits all the right notes for flavor, nutrition, and simplicity. The cottage cheese and eggs make it naturally high in protein, perfect for those focusing on balanced eating. It’s also gluten-free when you use a gluten-free tortilla, making it great for celiac-friendly diets. Make this wonderful meal ahead of time to meal prep or if you’re planning on hosting – all you need to do is warm it up and enjoy! The best part? Its totally customizable which means you can consider this recipe as a base to let your imagination run wild or follow it ingredient by ingredient. One pan, one tortilla, and one delicious way to start your day!

Other High Protein Breakfast Options

Buckwheat Breakfast

Blueberry Croissant Baked Protein Oats

High Protein Cottage Cheese Crepes

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Healthy High Protein Tortilla Egg Quiche (with cottage cheese!)

Course Breakfast, Brunch

Cuisine Canadian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 222kcal

Author Teri-Ann Carty

Equipment

8" cast iron skillet or pie plate
whisk and oven

Ingredients

1 tortilla
4 eggs
½ cup cottage cheese
1 cup cherry tomatoes sliced
1 salmon filet precooked and broken into smaller pieces*
1 cup kale roughly chopped, or any leafy green like arugula or spinach
½ cup shredded mozzarella*
sea salt and cracked pepper to taste

US Customary - Metric

Instructions

Preheat oven to 375.
Tuck tortilla into cast iron (or pie plate).
Crack eggs into a bowl with cottage cheese. Whisk to combine and season with salt and pepper.
Stir in remaining ingredients except for cheese and pour into the tortilla.
Season again with salt and pepper.
Top with mozzarella.
Bake for 20 minutes or until no longer jiggly. Broil for 2 minutes to brown cheese. Wait for it to cool slightly and slice into quarters. Serve with a side salad.

Notes

*I’ve made this with precooked chicken, turkey bacon, and ground beef. All the protein works, so swap it out for what you fancy!
*I have used feta, goat cheese and even cheddar in this quiche. All very delicious!

Nutrition

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Pecan Chickpea Blondies

Teri-Ann Carty — Fri, 02 May 2025 08:00:13 +0000

Home » baked

Pecan Chickpea Blondies

Created by: Teri-Ann Carty

If you're looking for a treat that ticks all the right boxes, this Pecan Chickpea Blondie recipe is exactly what you need. This chewy, protein-packed dessert doesn’t taste “healthy,” but it sure is. They're soft, sweet, and full of nutty flavour with a hidden boost of chickpeas and maple syrup. Perfect for snack time or dessert, this recipe is about to become a new favourite!

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Pecan Chickpea Blondies (Gluten-Free & Plant Based)

Is anyone else sick of hearing how much protein they need to eat in one day? Maybe it’s just me, but the word protein is EVERYWHERE. Okay, I’m not innocent in this matter, I may be searching for protein recipes and now my lovely little algorithm is like “you want protein? YOU’VE GOT IT” and maybe that’s whats happening for you too; because let’s be real here, I’ve been throwing protein recipes at you left, right and center. My website has to be overflowing, but there is a good reason… y’all LOVE THEM and so do I! Protein is definitely a buzzword right now, but maybe it’s because we are all waking up to just how important it truly is. Do you get enough protein?

I’ve had no shortage of inspiration for new recipes recently, and I am loving it! It seems like they are just flowing in my direction, and I will gladly ride the wave. Recently, I was going through old recipe notes and stumbled upon a few gems that I started working on but never shared with you all. This Pecan Chickpea Blondie recipe is one of them. It is vegan, gluten-free, and so easy to make. These blondies are also refined sugar free (if you skip the chocolate chips or get unsweetened).

I made my very own pecan butter that is so good, you will want to drink it. It’s my literal obsession, and I’ve been putting it on everything. This recipe was clearly not safe either! You could totally make these bars nut free if you use tahini and sunflower seeds instead of pecan butter. I am confident that they will still taste amazing. My dear friend Dr. Tara made her own version of chickpea blondies that you could also try out. You’re here now, though, so why not keep reading and grab your ingredients! Let’s get baking.

What Is a Blondie?

If brownies are the dark, fudgy side of dessert, blondies are their golden counterpart. A classic blondie recipe is made with brown sugar, butter, and vanilla, resulting in a chewy, caramel-like bar that’s rich without needing chocolate. Think of them as the blonde brownies! Blondies swap cocoa powder and melted chocolate for vanilla and brown sugar. They’re less intense but just as satisfying. While brownies are rich and fudgy, blondies lean into warm, nutty sweetness—especially when pecans and a touch of cinnamon are involved. These pecan blondies bring even more to the table with a chickpea base and no refined sugar.

Chickpea Blondie Recipe Ingredients

This is not your typical blondie bar. Here’s what makes this recipe special:

Chickpeas: Our flourless base is blended chickpeas to help create a soft, moist texture while packing in protein and fiber effortlessly!
Pecan Butter: Adds richness and a buttery, nutty depth. You can use any nut or seed butter, but pecan butter brings out the cozy fall flavors. I made my own pecan butter, and my goodness is ever addictive.
Maple Syrup: Perfect for keeping these blondies refined sugar free. Using natural sweeteners like maple also adds essential caramel notes to the overall flavor.
Vanilla: Enhances the sweetness and rounds out the flavor.
Almond Flour: Light, gluten-free, and adds a delicate texture when mixed with the wet ingredients.
Baking Powder + Baking Soda: Just enough lift for a soft, cakey middle.
Cinnamon + Salt: A warm spice profile and a hit of contrast.
Chocolate Chips + Chopped Pecans: Classic add-ins for sweetness and crunch. You can use toasted pecans if you’d like, they will add a nice depth.
Flaky Salt: For that finishing touch.

Can You Taste the Chickpeas in This Recipe?

Nope! Chickpeas are the secret ingredient nobody sees coming. Once blended with maple syrup, vanilla, and nut butter, they completely disappear into the batter, leaving you with chewy, sweet bars that taste nothing like hummus. Promise.

How to Make Homemade Pecan Chickpea Blondies

Making blondies from scratch has never been easier.

Blend the Chickpeas

Start by rinsing your canned chickpeas and blending them in a food processor until smooth. This step is key—no one wants a whole chickpea in their dessert.

Add Wet Ingredients

Add the pecan butter, maple syrup, and vanilla to your blended chickpeas. Process again until silky.

Mix in the Dry Ingredients

Toss in the almond flour, baking powder, baking soda, cinnamon, and salt. Pulse to combine. Stir in chocolate chips by hand or with a few quick pulses.

Spread and Top

Transfer the sticky batter to a lined 8×8 pan and smooth it out with a damp spatula. Sprinkle the top with chopped pecans and gently press them in.

Baking the Blondies

Bake at 350°F for 25–30 minutes. Keep an eye on your oven in the last few minutes. These blondies should be golden around the edges and just set in the middle. They’ll firm up more as they cool, so don’t overbake.

Tip: How to Cut Chickpea Blondies

Let them cool in the pan fully before slicing. This is not optional if you want clean edges! Use a sharp knife, and wipe the blade between cuts for clean lines. A bench scraper works great too.

How to Customize Blondies

One of the best things about these pecan chickpea blondies is how easy they are to adapt to your own desires. If pecans aren’t your thing, swap them for chopped walnuts, slivered almonds, hazelnuts, or even sunflower seeds for a nut-free option. Want more texture or natural sweetness? Add dried fruit like cherries, raisins, or chopped dates. For a tropical spin, fold in coconut flakes. And if you’re craving something extra decadent, drizzle the cooled blondies with melted dark chocolate or swirl some into the batter before baking. The base is neutral enough to let you get creative with flavors and textures—make them your own!

How to Store and Freeze Blondies

These chickpea blondie bars are incredibly storage-friendly. You can keep them at room temperature in an airtight container for 2–3 days, or store them in the fridge for up to a week. If you want to make a batch ahead of time, simply slice and freeze them with parchment between layers in a sealed container—they’ll keep well for up to 2 months.

Why This Is the Best Blondies Recipe

For so many reasons my friends! This is not your average blondie bar. It’s flourless, gluten-free, and naturally sweetened with maple syrup. Chickpeas, almond flour, and pecans deliver a nutrient-dense boost of fiber, healthy fats, and plant-based protein. These blondies are satisfying, wholesome, and totally customizable with your favorite add-ins.

Blondie Bar FAQs and Tips

The Key to Perfectly Baked Blondies: A Metal Baking Pan

Metal pans conduct heat more evenly than glass, helping your blondies bake consistently with golden edges and a chewy center.

How Do You Know When Blondies Are Done Baking?

They’ll look set at the edges and soft in the middle. A toothpick should come out with moist crumbs (not wet batter).

Should Blondies Be Gooey?

Yes—just the right amount. Think soft and chewy, not raw.

Can I Double This Blondie Recipe?

I have not tested this recipe doubled, but if you do want to, I would suggest using a 9×13 pan and baking a bit longer, checking at the 30-minute mark.

Storage: How Long Are Blondies Good For?

Up to 1 week in the fridge or 2 months in the freezer. My word, they will not last that long – they are addictive!

Did You Make These Pecan Blondies?

If you tried this chickpea blondie recipe, I’d love to hear what you thought. Leave a rating and review below and try these recipes next!

High Protein Chocolate Peanut Butter Eggs

Black Tahini Brown Butter Chocolate Chunk Cookies

Pistachio Butter

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pecan Chickpea Blondies

Course Dessert, Snack

Cuisine Canadian

Prep Time 20

Rest Time 30

Total Time 50

Servings bars

Calories 276kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven

Ingredients

½ cup pecan butter
1 can chickpeas drained and rinsed
⅓ cup maple syrup
1 tsp vanilla
1 cup almond flour
½ tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup chocolate chips
½ cup pecans chopped
flaky salt for garnish

US Customary - Metric

Instructions

Preheat oven to 350d and line 8x8 square baking pan with parchment paper.
Add chickpeas to a food processor and blend to combine. Scrape down sides as needed. Add nut butter, maple syrup and vanilla and process until smooth.
Add almond flour, baking powder, soda, cinnamon and salt and blend until all the ingredients are fully combined. Add chocolate chips and pulse to incorporate.
Scrape batter into pan. Dampen a silicon spatula to smooth out, as batter will be sticky. Sprinkle the top with chopped pecans, gently pressing them into the batter.
Place in the preheated oven and bake for 25-30 minutes. Allow the blondies to cool completely before slicing into 9 bars.

Notes

These bars freeze nicely! Put a piece of parchment in between them so they don't stick together!

Nutrition

The post Pecan Chickpea Blondies appeared first on Teri-Ann Carty.

Brown Butter Banana Bread

Teri-Ann Carty — Tue, 08 Apr 2025 08:00:09 +0000

Home » baked

Brown Butter Banana Bread

Created by: Teri-Ann Carty

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!

This post may contain affiliate links

Brown Butter Banana Bread

I will never tire of brown butter, and apparently neither will you! This brown butter banana bread is off-the-charts delicious and is so easy to make. I added cottage cheese to the bread to help pump up the protein and add moisture. You don’t need to blend it, and I promise you won’t notice it in the final product. Cottage cheese has been having a serious moment on the internet these days, and it’s showing up in a bunch of my recipes. It’s kind of crazy that when I was a vegan I was missing out on so much protein and probiotics per tablespoon – you truly don’t need a lot of cottage cheese to reap the benefits of it!

Refined Sugar Free Banana Bread

As you all know, I have been reducing my sugar intake and increasing my protein and it seems you are all trying to do the same. Menopause is gnarly and very real; this has been my experience at least and making these small changes to my diet has made a big impact. I love reducing the sugar in my baked goods. Why? Because I have a major sweet tooth and don’t want to give it up. My rule is that as long as I make it I get to eat it. Having control of your blood sugar is so important especially at this time of our lives. What goes into our bodies and onto our bodies makes the biggest difference!

No longer baking exclusively gluten free

You may have noticed that my recipes are no longer gluten-free. When I separated, I decided to cut that cord too. I realized a few years ago (after being gf for 10 years!) that I didn’t have issues with gluten. Well, now that I don’t NEED to be gluten free, I am happily NOT. Don’t fret, I have so many gluten free recipes on my website, and they aren’t going anywhere – also nowadays gluten free all purpose flour is so amazing that you pretty much can swap it in this recipe or any of them without any issue! Happy Baking!

Ingredients for This Brown Butter Banana Bread

Here’s everything you’ll need to make this banana bread with brown butter. Each ingredient has its purpose, and a few of them might surprise you:

Unsalted butter: Browning the butter brings out a nutty, toasty depth you can’t get from regular melted butter. It transforms the entire loaf.
Coconut sugar: Adds gentle sweetness with a hint of caramel flavor. You can use brown sugar in a pinch, but coconut sugar gives this loaf a more balanced sweetness.
Ripe bananas: The riper, the better. Bananas add moisture, sweetness, and that classic banana bread flavor.
Cottage cheese: Don’t knock it till you try it. It melts right into the batter and gives this bread an extra boost of protein and moisture without changing the flavor.
Eggs: Help bind everything together and add richness.
Vanilla extract: Rounds out the flavor and enhances the sweetness of the bananas.
All-purpose flour: Gives the bread structure while keeping the crumb tender. You can use a 1:1 gluten-free blend if needed.
Baking powder + baking soda: The combo gives the perfect rise and a soft, fluffy texture. Never skip these when baking!!
Fine sea salt: Essential for balance. Salt enhances every other flavor in the loaf.
Cinnamon: Optional, but seriously why would you ever skip the opportunity to use a pinch of cinnamon?! It complements the bananas and brown butter beautifully.

How to Brown Butter

Start by placing a stick of unsalted butter in a small saucepan over medium heat. As the butter begins to melt, stir continuously with a rubber spatula, gently swirling the pan. The butter will foam and start to smell toasty. After about a minute, you’ll notice brown specks forming underneath the foam — that’s the milk solids browning. Once the butter turns golden with amber flecks and gives off a rich, nutty aroma, remove it from the heat immediately.

Keep swirling the pan off the heat for a few seconds to let the butter finish browning evenly. Let it cool to room temperature before using. If it’s still slightly warm, that’s totally fine.

Pro tip: Brown butter can burn fast, so keep a close eye on it and don’t walk away from the stove.

How to Make the Banana Bread

Making this Brown Butter Banana Bread is so easy. Just start by preheating your oven to 375°F and lining a standard loaf tin with parchment paper. Grease it well to make sure your loaf releases easily once baked.

Mix Your Ingredients

In a large mixing bowl, mash the ripe bananas and whisk them together with the coconut sugar and cooled brown butter. The mixture should look smooth and glossy.

Add the eggs, cottage cheese, and vanilla to the bowl. Whisk until everything is fully combined. The cottage cheese will blend right in – I promise you won’t notice it! In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon (if using), and sea salt. Add the dry ingredients to the wet and stir until no dry patches remain.

Bake the Banana Bread

Pour the batter into your prepared loaf tin. Smooth out the top and draw a line down the center using your spatula; this helps create that signature crack on top of the loaf as it bakes. Place in the oven and bake for 45–55 minutes. If the top starts to brown too quickly, loosely tent the loaf with foil around the 25-minute mark.

Cool and Enjoy!

Check the loaf at 45 minutes. It’s ready when a toothpick inserted in the center comes out with a few moist crumbs. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

How to Store & Freeze Banana Bread

This butter banana bread stays fresh and moist for days:

Room temp: Store tightly wrapped or in an airtight container for up to 3 days.
Fridge: Keeps well for 5–6 days, though the texture is best at room temp.
Freeze: Wrap slices individually in parchment and store in a freezer-safe bag for up to 2 months. Let thaw at room temp or pop into a toaster oven to reheat.

Banana Bread FAQ

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend. The results will be very similar.

How to Ripen Bananas Quickly

If your bananas aren’t ripe yet, here’s how to speed things up:

Oven method: Place unpeeled bananas on a baking sheet and bake at 300°F (150°C) for 15–20 minutes until blackened and soft.
Paper bag trick: Place bananas in a brown paper bag with an apple or ripe banana to speed up ripening overnight.

Do I Have To Brown the Butter?

You don’t have to, but you really should. The brown butter is what elevates this from regular banana bread to something crave-worthy. It’s the little step that makes a big difference.

Can I Brown Butter Ahead of Time?

Yes! Brown your butter, cool it completely, and store it in an airtight container in the fridge. When you’re ready to bake, let it come to room temperature or gently warm it until it’s pourable.

What Makes Banana Bread Moist?

Honestly a few things, overripe bananas make a difference! When you use bananas that are really yellow without a single speckle of brown, they aren’t ready, and they don’t have the same amount of moisture. The addition of cottage cheese is also a big moisture factor in this recipe. It’s amazing because it acts like yogurt or mayonnaise that many people put into their banana breads but it’s a much healthier option. And last but not least of course, the butter! One important thing to ensure you make moist banana bread is to avoid overmixing and measure your flour correctly. Overbaking can also dry it out, so check it early and tent with foil if needed.

Why You’ll Love This Brown Butter Banana Bread

I cannot think of a single reason why you wouldn’t love a brown butter banana bread! It’s rich, moist, and deeply flavorful, thanks to the browned butter and ripe bananas. No blender or mixer is required, just a little elbow grease. This recipe is intentionally high-protein and low-sugar without the use of any refined sugars and no protein power – just whole ingredients. Also it’s super fun to customize, if you’re a fan of chocolate chips add a few or even walnuts for a slight crunch and texture.

Looking for Other Banana Recipes?

If you’ve got bananas on the counter, don’t stop here:

Carrot Banana Crumble Cake

Double Chocolate Banana Bread

Banana Baked Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Brown Butter Banana Bread

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cook Time 45

Total Time 1

Servings loaf

Calories 2173kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 stick unsalted butter browned
⅓ cup coconut sugar
2 ripe bananas
¾ cup cottage cheese
2 eggs
1 tsp vanilla
1½ cups all purpose flour
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
1 tsp fine sea salt

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Place parchment into a standard loaf tin and set aside.
Place a stick of butter into a small sauce pan over medium high heat. Once it starts to melt, use a rubber spatula to stir, swirling the pan frequently. The butter will start to froth, keep swirling. After about 1 minute you will see the colour under the foamy butter change. Remove from the heat and keep swirling the pan. Let it come to room temperature. If it’s still warm, that is also perfectly ok.
Add mashed bananas, sugar and brown butter to a large bowl and whisk to combine.
Add eggs, cottage cheese and vanilla and whisk again.
In a separate bowl whisk flour, baking powder, baking soda, cinnamon and salt.
Add dry to wet. Mix well until no dry ingredients remain.
Transfer batter to the prepared tin. Smooth out the top. Draw a line down the middle of the batter with your spatula to help form a “crack” once baked.
Bake for 45-55* minutes until a toothpick comes out with a few crumbs. Be careful not to overcook.
Allow the bread to rest for 10 minutes in the tin before removing to cool on a wire rack.

Notes

*Oven temperatures vary. I had to tent my banana bread with tinfoil at the halfway mark because the top was browning quickly. Check your bread at the 45 minute mark and continue to bake until a toothpick cones out clean with a few crumbs.

Nutrition

The post Brown Butter Banana Bread appeared first on Teri-Ann Carty.

Single Serve Blueberry Banana Baked Oats

Teri-Ann Carty — Wed, 12 Mar 2025 08:00:20 +0000

Home » baked

Single Serve Blueberry Banana Baked Oats

Created by: Teri-Ann Carty

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.

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Single Serve Blueberry Banana Baked Oats

As you may know, I recently moved homes and so naturally I was living in a boxed fort while trying to make healthy choices! Picture this, my kitchen was in boxes the last week before moving, but I had a serious urge for baked oats. I was rifling through all the kitchen boxes to locate my ramekin! It was a scene to behold and definitely worth the hunt because this new oatmeal recipe is what I made! If being able to cook something so delicious in a kitchen filled with boxes doesn’t convince you of how easy this recipe is – I don’t know what will!

This Single Serve Blueberry Banana Baked Oats is for all my protein lovers who know how to appreciate something with a little sweetness for breakfast. I can’t tell you how much I enjoyed it! I had half of it for breakfast and the other half for dessert. Sheer perfection! I love this recipe because it only requires one bowl. If I don’t have to pull out my blender I won’t. Too many dishes = sad Teri-Ann. This easy breakfast is simplicity at its finest, and could totally be prepared in the air fryer if you don’t have an oven. I would air fry it at 375 for 20 minutes, check the middle and if it’s not fully baked blast it again for 5-10 more minutes. The centre should come out clean.

If you’re looking for an easy, healthy, and satisfying breakfast, this single-serve baked oatmeal is exactly what you need. Whether you love bananas, blueberries, oats or all three, this recipe is the perfect meal prep option and is healthy to boot! Gluten free, dairy free, and could easily be made totally plant based if you wanted. Try it today and let me know how you customize yours!

What is Baked Oatmeal?

Baked oatmeal is a warm, hearty, and wholesome breakfast that combines rolled oats, almond flour, and fruit into a deliciously soft and cake-like texture. Unlike traditional stovetop oatmeal, which can be mushy, baked oats have a fluffy, slightly crisp top that makes them feel like a real treat. This single-serve baked oatmeal recipe is made with bananas, blueberries, and protein powder for extra nutrients and a boost of natural sweetness.

Single Serve Blueberry Banana Baked Oats Ingredients

With a handful of kitchen staples, this breakfast option is ready in no time! Gather the goods and let’s get baking

Banana: Adds natural sweetness and moisture to the baked oatmeal recipe. The riper, the better!
Egg: Helps bind everything together, creating a soft and fluffy texture. If you want to make this plant based make a flax egg.
Olive Oil: Keeps the banana baked oats moist and adds a slight richness.
Maple Syrup: A natural sweetener that enhances the flavor without refined sugar. Honey would also be a wonderful option here.
Tahini: Adds a subtle nuttiness and extra creaminess while boosting protein and healthy fats.
Vanilla Extract: Enhances the sweet, warm flavors of the baked oats with banana.
Oats: The base of this oatmeal bake, providing fiber and a chewy texture. Use old-fashioned rolled oats for the best results.
Protein Powder: Increases the protein content, making this a healthy, filling breakfast. Use your favorite protein, vanilla or plain, will work best.
Almond Flour: Adds extra moisture and tenderness while keeping this gluten-free.
Baking Powder: Gives the baked oats a slight rise for a cake-like texture.
Cinnamon: Complements the banana and blueberries while adding warmth to the oatmeal bake.
Salt: Enhances all the flavors and balances the sweetness.
Hemp Seeds: Up the protein count with these little but mighty seeds. They also provide healthy fats.
Blueberries: Bursting with flavor, these add a juicy, tart contrast to the banana baked oats.

How to Make Single-Serve Baked Oats

Prepare the Batter

Mash the banana in a large bowl until smooth. Add the wet ingredients: egg, olive oil, maple syrup, tahini, and vanilla extract, and whisk until well combined.

Add Dry Ingredients

Stir in oats, almond flour, protein powder, baking powder, cinnamon, and salt until a thick batter forms. Gently fold in the blueberries, ensuring they are evenly distributed throughout the mixture.

Transfer and Bake

Pour the batter into a large ramekin and top with hemp seeds for added crunch. Bake at 350°F for 30-32 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Let the baked oatmeal cool for 5 minutes before digging in. This single-serve baked oats recipe is perfect for quick breakfasts, a healthy dessert, or meal prep. Make a few in advance and store them in the fridge for a delicious grab-and-go breakfast option!

Baked Oatmeal Variations and Tips

You’re going to love how easy it is to customize this recipe. Consider it the foundation for your imagination! Use whatever you have on hand and you’ll never get tired of baked oats. Here are a few fun suggestions:

Swap the fruit: Instead of blueberries, try adding raspberries, chopped apples, or chocolate chips.
Make it vegan: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use dairy-free protein powder.

Ways to Serve Baked Oatmeal

This banana blueberry baked oats recipe is delicious on its own, but there are plenty of ways to elevate it. For extra creaminess, top it with a dollop of Greek yogurt or coconut yogurt. If you love nutty flavors, drizzle peanut butter, almond butter, or tahini over the top for a rich and satisfying finish. Want more texture? Add fresh banana slices, blueberries, or chopped nuts to enhance the flavor and crunch. You can enjoy this baked oatmeal warm straight from the oven or store it in the fridge for a quick and easy meal prep breakfast that tastes just as good cold. If you enjoy it as dessert, might I suggest ice cream on top?

Can I Use Steel Cut Oats or Quick Oats?

For the best texture, old-fashioned rolled oats are the top choice for this baked oatmeal recipe. However, if you need to make adjustments, steel-cut oats can be used—just soak them overnight in almond milk for a softer texture or pulse them in a food processor before baking. If you only have quick oats on hand, you could use them but they will likely be more soft, less chewy and they may bake quicker. This recipe has only been made with old fashioned rolled oats.

Can I Make This Banana Baked Oatmeal Vegan?

Yes! To make this single-serve baked oatmeal vegan, swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and let it sit for 5 minutes before adding. Also, make sure to use dairy-free protein powder.

Can You Make Blueberry Baked Oatmeal Ahead of Time?

Absolutely! One of the best parts about this recipe is that you can make it ahead of time and enjoy when hunger strikes. This single-serve baked oatmeal recipe is great for meal prep; all you need to do is bake, let it cool, and store in the fridge for up to 3 days. Reheat in the microwave for 30 seconds before serving.

Can You Freeze This Baked Oatmeal?

Yes! If you want to prep ahead, bake the blueberry baked oats, let them cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge or reheat directly in the oven at 350°F for 10 minutes.

You Will Love Single-Serve Baked Oatmeal

You will love this single-serve baked oatmeal because it’s naturally sweetened with banana and maple syrup, making it a healthy and delicious breakfast option. Packed with protein powder, tahini, and hemp seeds, it’s designed to keep you full and satisfied for hours. Plus, it’s completely gluten-free and dairy-free, thanks to the almond flour and oats, making it a great choice for those with dietary restrictions. The best part? There’s no blender required—just a one-bowl, no-mess recipe that’s perfect for busy mornings. Whether you enjoy it for breakfast, a quick snack, or a healthy dessert, this baked oatmeal recipe is as versatile as it is delicious!

Did you make this Blueberry Banana Baked Oats recipe?

Leave a rating and review below, try these recipes next!

Cottage Cheese Banana Blueberry Muffins

Nut Free Tahini Granola Bars

Pumpkin Chia Pudding Parfait

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Single Serve Blueberry Banana Baked Oats

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Total Time 40

Servings serving

Calories 692kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 ripe banana
1 egg
1 tbsp olive oil
2 tbsp maple syrup
2 tbsp tahini
½ tsp vanilla
½ cup oats
2 tbsp protein powder
½ cup almond flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 tbsp hemp seeds
½ cup blueberries

US Customary - Metric

Instructions

Preheat oven to 350 and grease a large ramekin.
Add banana to a bowl and mash well with a fork.
Add egg, olive oil, maple syrup, tahini and vanilla and whisk to combine.
Add oats, almond flour, protein powder, baking powder, cinnamon and salt and mix well.
Stir in blueberries.
Scrape into the prepared ramekin and top with hemp seeds.
Bake for 30-32 minutes until a toothpick comes out clean from the centre*.
Wait for it to cool for 5 minutes and enjoy!

Notes

*I used almond flour but you could use regular flour. The bake time for regular flour would be 22-25 minutes.

Nutrition

The post Single Serve Blueberry Banana Baked Oats appeared first on Teri-Ann Carty.

Brown Butter Pecan Granola

Teri-Ann Carty — Fri, 14 Feb 2025 09:00:39 +0000

Home » baked

Brown Butter Pecan Granola

Created by: Teri-Ann Carty

This Brown Butter Pecan Granola recipe takes homemade granola to the next level. The nutty, caramelized notes from the golden brown butter coat the rolled oats, pecans, and coconut flakes, giving this granola a warm, toasty depth. Naturally sweetened with maple syrup and packed with crunchy pumpkin and sunflower seeds, this homemade granola is perfect over yogurt, oatmeal, or straight from the jar.

This post may contain affiliate links

Easy Brown Butter Pecan Granola

If you’ve been following my granola recipes, you know I always boast about a high-quality olive oil, but I’m shaking things up with brown butter this time! The result, in my opinion, is WOW, I was amazed by the difference it makes! If you’re not familiar with brown butter keep reading! Browning butter over medium heat gives it a nutty, caramel-like flavor that makes everything taste richer. If you’ve never made brown butter granola before, trust me, you’re in for a treat!

Browning butter is an art and I always do it in the same pan because IYKYK! The worst thing that can happen while browning butter is it burns – no bueno. This is my absolute favourite pan for browning are these ones from Hexclad. These pans cook evenly and there is absolutely no stick, it’s truly ideal for a cooking method like this.

This Brown Butter Pecan Granola is perfect as a breakfast topper on yogurt, pancakes, or oatmeal, but it also doubles as an incredible dessert—especially sprinkled over ice cream. I may or may not have eaten almost an entire tray straight from the pan, so consider yourself warned! It’s truly like anything I’ve made before, and I need to know what you think! The brown butter takes the flavour to a whole new level, and I hope you love it as much as I do. Let’s get baking!

What is Brown Butter?

Brown butter (or beurre noisette if we’re feeling fancy) is butter that’s been melted and cooked over medium heat until the milk solids toast, turning golden brown and releasing a rich, nutty aroma. It’s commonly used in baking, but today, it’s making its granola debut!

Ingredients for Brown Butter Pecan Granola

Gluten-Free Oats: The perfect base for this granola recipe, adding crunch and fiber. Stay away from quick oats, they will not work for this recipe.
Raw Pecans: Toast up beautifully and complement the brown butter with their natural richness.
Pumpkin & Sunflower Seeds: Add texture, nutrients, and a satisfying crunch. Replace with whatever seeds you have on hand or prefer.
Coconut Flakes: Lightly toasted for extra flavor and texture.
Hemp & Ground Flax Seeds: A boost of healthy fats and fiber.
Dried Cherries: Soaked for extra juiciness, balancing the nuttiness with a pop of tartness. I love dried cherries but you could also use cranberries, raisins or blueberries!
Salted Butter: Browning butter is the key to this granola’s toasty, caramelized flavor.
Pecan or Peanut Butter: Helps create the best crunchy granola clusters however feel free to use whatever nuts you have on hand; walnuts or cashews could be wonderful.
Maple Syrup: Naturally sweetens and enhances the maple pecan flavors.
Vanilla & Cinnamon: Warm, cozy spices that tie everything together.

How to Make Homemade Brown Butter Pecan Granola

This recipe is so easy to make; like each of my granola recipes, the steps are really straight forward. Follow along and you’ll have the tastiest treat in your kitchen in no time!

How to Make Brown Butter

In a small saucepan over medium heat, melt the butter, swirling occasionally. It will foam up, then subside. Watch closely—when the milk solids turn a golden brown and it smells nutty and toasty, remove from heat immediately.

Combine Wet Ingredients

Whisk the pecan or peanut butter, maple syrup, and vanilla into the brown butter until smooth.

Mix Dry Ingredients

In a large bowl, stir together the oats, pecans, seeds, coconut flakes, cinnamon, and salt. Pour the brown butter mixture over the top and stir to coat evenly.

Bake Until Golden Brown

Spread the granola mixture evenly onto two baking sheets lined with parchment paper. Bake at 320°F convection for 20 minutes, then rotate the trays and bake for another 10-15 minutes until golden brown and dry to the touch.

Cool Completely & Store

Let the granola cool completely before breaking it into clumps—this ensures the best texture! I love to store my granola in these beautiful mason jars as they are airtight and look beautiful in my pantry.

Why You’ll Love This Crunchy Pecan Granola

This homemade granola is amazing! It’s loaded with nutty, sweet and rich flavors thanks to the maple, pecans and brown butter! It’s got the perfect amounts of clumps and crunch and it doesn’t get soggy when drenched in milk. It’s perfect with truly anything you pair it with and it’s super easy to make. If you’re looking for a healthy and delicious breakfast or snack this recipe is perfect for you. It’s also naturally gluten free and refined sugar free so you can feel good about that too!

Brown Butter Frequently Asked Questions

How Long Does It Take to Brown Butter?

It takes about 5-7 minutes over medium heat. Watch closely—brown butter vs burnt butter is a fine line!

Does It Matter If I Use Salted or Unsalted Butter?

I used salted butter, and it made the best granola! You can use unsalted butter, but you may want to add an extra pinch of salt.

How Will I Know If My Butter Is Burnt?

If your butter turns black and smells bitter, it’s burnt! Start over for that perfect golden brown color.

How to Store Extra Brown Butter?

You can store extra brown butter in the fridge for up to 2 weeks or freeze it in an ice cube tray for later use. If you have any other questions about granola make sure you check out my all things granola page!

Try My Favorite Brown Butter Recipes

If you love the nutty, toasty magic of brown butter, check out these recipes next:

Brown Butter Apple Crumble

Black Tahini Brown Butter Chocolate Chunk Cookies

Tahini Brown Butter Rice Crispy Treats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Brown Butter Pecan Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 10

Cook Time 35

Total Time 45

Servings cups

Calories 397kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

3 cups gluten-free oats
1 cup raw pecans
½ cup pumpkin seeds
½ cup sunflower seeds
¾ cup coconut flakes
¼ cup hemp seeds
2 tbsp ground flax
1 tsp cinnamon
¾ tsp sea salt
½ cup dried cherries* soaked for 15 minutes in warm water before adding to the dry ingredients
½ cup salted butter*
½ cup pecan or peanut butter
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add butter to a small sauce pan over medium high heat.
Allow the butter to melt, swirling pan often.
Once melted, the butter will foam up a bit, then subside.
Watch carefully as the butter turns quickly. You should see a darker colour form under the foam.
The butter should have a nutty, toasty aroma.
Add nut butter, maple syrup and vanilla into the butter and still until well combined.
Add dry ingredients into a large bowl. Lightly stir and then add wet ingredients on top of dry.
Mix until all the dry ingredients are thoroughly coated.
Transfer to 2 baking sheets. Press the granola firmly into the baking sheets using a rubber spatula.
Place in the oven for 20 minutes. Turn pans 180 degrees and bake again for 10-15 minutes until golden brown and dry to the touch.
Allow the granola to cool completely before lifting off the pan using a wooden spatula.
Transfer to 2 mason jars and store in the pantry.

Notes

I used unsalted butter for this granola, but I much preferred the salted butter! It still tasted great, but go for the salted butter if you can!

Use any dried fruit if you can't find dried cherries. You can omit the dried fruit if you prefer.

Nutrition

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

Blueberry Croissant Baked Protein Oats

Teri-Ann Carty — Wed, 28 Aug 2024 08:00:07 +0000

Home » baked

Blueberry Croissant Baked Protein Oats

Created by: Teri-Ann Carty

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 beneficial to your health. This baked oats recipe is packed with protein, gluten-free oats, and the subtle flavour of almond croissants.

This post may contain affiliate links

High Protein Baked Oats

Introducing your newest breakfast obsession! My Blueberry Almond Croissant Baked Oats will be your new favourite meal prep or weekend delight. Packed with protein, antioxidants and wholesome ingredients you most likely have in your pantry. It might be a mouthful to say but it couldn’t be easier to make or more delicious to eat.

Now, you might wonder, “What do these baked oats have to do with croissants?” You’re not alone – my inquisitive hubby asked the same thing! The inspiration comes from the classic almond croissant, which is filled with a sweet, rich Frangipane or Almond Cream. I decided to create a healthier version of that filling and swirl it into the oats, giving you all the flavours of an almond croissant without any compromise on taste. The result blew my mind and I know it will for you too!

You all know my love for Botanica Health protein powders They’re my secret weapon for boosting protein levels in recipes. And trust me, no one will even notice the extra protein in these oats!

You can make these oats and eat straight from the oven using a big spoon to serve OR you can cut them into bars once they cool. I like to cut them into bars for quick breakfasts either on the go (we are all in a rush some days) or served with yogurt and of course my granola. If you are looking for another fabby recipe to make check out my friend Fanny’s recipe!

Everything You Need to Make Protein Baked Oats

These protein baked oats are easy to make and require only a minimal amount of tools and ingredients that you most likely already have in your kitchen. You’ll need an 8×8 baking dish, some ripe bananas, and your favourite protein powder to get started!

Ingredients for Protein Baked Oats

Banana: The banana serves as a natural sweetener and binder in this recipe, giving the baked oats a moist and tender texture. Packed with potassium and fibre; bananas help make this recipe nutritious and naturally sweet. If you’re not a fan of bananas, you can substitute them with applesauce or pumpkin puree, which will still provide that soft texture while adding a different flavour twist.
Egg or Flax Eggs: Bakers choice here, either eggs or flax eggs will work perfectly for this no fuss breakfast recipe. Eggs provide structure to the baked oats, helping them rise and stay together. Whether you use a traditional egg or a flax egg, both options ensure the oats hold their shape and have the perfect consistency.
Soy Milk: Going for the protein punch with soy milk as it helps provide plant based protein, a creamy texture and a slight nuttiness to the overall flavour. Soy milk is also rich in calcium and vitamins, making it an excellent choice. Any other milk that you have on hand – plant based or cow based will work just fine in this recipe.
Almond Extract: Almond extract is a powerful flavour enhancer that gives the oats a sweet, nutty aroma reminiscent of almond croissants. It adds a layer of depth to the recipe, making each bite taste like a decadent treat.
Vanilla Extract: Perfevt in any oats recipe in my opinion; vanilla extract brings warmth and a comforting sweetness to the oats. It enhances the natural flavours of the other ingredients, making the oats taste richer and more complex. Vanilla is a classic addition that pairs perfectly with the almond butter and spices, creating a balanced and inviting flavour profile.
Butter: Melted butter plays a crucial role in the baked oats and the topping. It ensures a soft and flavorful texture for the baked oats. In the topping, it helps create a golden, crispy finish that contrasts beautifully with the fluffy oats. Whether you opt for dairy butter or vegan butter, this ingredient is essential for achieving that perfect bakery-style texture and buttery flavour.
Almond Butter: To achieve the almond croissant flavour profile of course we need to work with some almond butter! It helps contribute a creamy, nutty richness to the baked oats that makes this dish absolutely irresistible. It’s packed with healthy fats, protein, and fibre, making the oats more filling and nutritious.

Gluten Free Oats: Oats are the heart of this recipe, providing a hearty, chewy texture that’s perfect for breakfast. Oats are naturally gluten free and rich in fibre, which helps keep you full and satisfied throughout the morning.
Ground Flax: Loaded with omega-3 fatty acids, fibre, and antioxidants; these mighty little seeds provide a subtle nutty flavour to the oats. They also help bind the ingredients together and are a great nutritional contribution to any breakfast. If you don’t have flax you can use ground chia seeds to achieve much of the same properties.
Baking Powder: Essential for giving the baked oats their rise, ensuring they are light and fluffy. It creates tiny air bubbles in the batter as it bakes, leading to a cake-like texture that’s both soft and satisfying. Without it, the oats would be dense and heavy, so this ingredient is key to achieving the perfect bake.
Nutmeg, Cinnamon & Ginger: This trio of spices add warmth and depth to the flavour. Cinnamon brings a sweet, woody note, nutmeg adds a hint of spice, and ginger gives a subtle zing. Together, they create a balanced and inviting flavour that complements the almond butter and vanilla perfectly.
Protein Powder: Protein powder boosts the protein content of these baked oats, making them a powerful breakfast option that keeps you full and energized. Whether you use vanilla or chocolate flavoured protein powder, it blends seamlessly into the batter, adding a rich, creamy texture without altering the taste. If you don’t have protein powder on hand, you can increase the almond butter or add Greek yogurt for an extra protein boost.
Salt: Brings out the natural flavours of the oats, almond butter, and spices, making each bite more flavorful and satisfying. Just a pinch goes a long way, so don’t skip this crucial ingredient.
Blueberries: Adding a burst of freshness and sweetness to the baked oats, making each bite delightful. They are packed with antioxidants, fibre, and vitamins, making them a healthy and delicious addition. As they bake, the blueberries burst, creating juicy pockets of flavour throughout the oats. If fresh blueberries aren’t in season, frozen ones work just as well, or you could substitute with raspberries or chopped strawberries.
Almond Flour: Keeping things gluten free; almond flour adds a subtle nutty flavour and a moist, tender texture to the baked oats. Almond flour helps to create a slightly denser, more satisfying bite, making these oats feel more like a decadent treat. You can substitute it with coconut flour, but keep in mind that coconut flour is more absorbent, so you may need to adjust the liquid content.
Maple Syrup: Maple syrup is a natural sweetener that adds a rich, caramel-like flavour to the recipe. It perfectly complements the almond butter and spices, creating a harmonious balance of sweet and nutty. Unlike refined sugar, maple syrup adds depth and complexity. If you’re looking to switch things up, honey or agave syrup are great alternatives that will still keep the oats perfectly sweetened.
Slivered Almonds: The essential addition to really bring the almond croissant vibes to life! Almond slices toast beautifully in the oven, adding a golden, slightly buttery taste that complements the creamy oats below. If you’re looking for a nut-free option, sunflower seeds or pumpkin seeds would also work well, providing a similar crunch.
Powdered Sugar (Optional): A dusting of powdered sugar is the finishing touch that makes these baked oats feel like a special treat. It adds a touch of sweetness without overpowering the other flavours, making the oats feel more like a dessert than a breakfast. While it’s optional, it’s a lovely way to add a bit of elegance and indulgence to the dish.

Are Oats Gluten Free?

Oats are naturally gluten free, but they can often be cross-contaminated with gluten during processing. To ensure your baked oats are truly gluten free, opt for certified gluten free option – this should be clearly labelled on the packaging from a brand that you trust. This is particularly important for those with celiac disease or gluten sensitivities.

How to Make This Easy High Protein Baked Oats

Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease an 8×8-inch baking pan thoroughly with butter or non-stick spray. This step ensures that your baked oats won’t stick to the pan, making for easy removal and cleanup later on.

Mash the Banana and Mix the Wet Ingredients

In a large mixing bowl, break up your ripe banana and use some good old elbow grease or an electric hand mixer to mash it until it’s relatively smooth with no large lumps. This gives the oats a naturally sweet base and a moist texture. Once the banana is mashed, add in the egg (or flax eggs for a vegan option), almond extract, vanilla extract, melted butter, and almond butter. Beat the mixture again until all the wet ingredients are fully incorporated and creamy. This blend of wet ingredients is key to achieving the perfect texture and flavour for your baked oats.

Combine the Dry Ingredients

Next, it’s time to add your dry ingredients. Slowly mix in the gluten-free oats, ground flax seeds, protein powder, baking powder, and spices (cinnamon, nutmeg, and ginger). Gradually pour in your choice of milk (soy, almond, etc.) while mixing, ensuring that everything combines smoothly. The ground flax and protein powder help to bind the ingredients together while also boosting the nutritional content, making these baked oats both satisfying and wholesome.

Fold in the Blueberries

Once your batter is well-mixed, gently fold in the blueberries using a spatula. The blueberries will add bursts of sweetness and juiciness throughout the oats as they bake. Be sure to distribute them evenly to ensure every bite is filled with that delicious blueberry flavour.

Prepare and Add the Topping

In a small bowl, prepare the topping by mixing together almond flour, maple syrup, and almond butter until it forms a thick, crumbly mixture. Using two spoons, scatter this topping over the surface of your oats, making sure to cover it evenly. Finally, sprinkle sliced almonds on top to add a crunchy texture that will contrast beautifully with the soft, baked oats.

Bake and Cool

Place your prepared pan in the preheated oven and bake for 40-45 minutes, or until the oats are set and no longer jiggly in the center. The topping should be golden brown, indicating that it’s perfectly baked. Once done, remove the pan from the oven and allow it to cool for about 10 minutes. This cooling period helps the oats to set further, making them easier to cut into squares or bars.

Serve and Enjoy

Once cooled, cut the baked oats into squares and serve. These oats are delicious on their own but can be elevated further when served with a dollop of yogurt, a handful of fresh berries, and a sprinkle of your favourite granola. Enjoy them warm from the oven, or let them cool completely for a convenient grab-and-go breakfast or snack.

How to Store & Reheat Baked Oats

Once baked, let the oats cool completely before cutting them into squares. Store them in an airtight container in the fridge for up to five days. To reheat, simply pop a square in the microwave for 20-30 seconds, or enjoy them cold – they’re just as delicious!

Can I Make Baked Oatmeal Ahead of Time?

This is the best way to enjoy the fruits of your labour! Making these baked oats ahead of time makes mornings so much easier, snack time delicious and answers the question of “What for breakfast?” in a flash! These protein baked oats are perfect for meal prep and you can bake them ahead of time and store them in the fridge for up to five days. Simply reheat a slice in the microwave or enjoy it cold as a quick, grab-and-go breakfast.

What to Serve With Baked Oats

These baked oats are delicious on their own, but you can also pair them with a dollop of yogurt, a handful of fresh berries, or a drizzle of maple syrup. For an extra crunch, sprinkle some of your favourite granola on top.

Why You’ll Love These Healthy Baked Oats

These protein baked oats are a game-changer for anyone looking for a healthy, filling breakfast. They’re packed with protein, gluten-free, and have just the right amount of sweetness. You can customize this recipe a million ways and enjoy it all week long. It’s incredibly easy to make vegan if that’s your jam and everyone in the house is going to adore their fluffy texture and flavorful taste!

Tips For Making The Best Protein Baked Oats

Make sure to evenly distribute the mixture in your baking dish; this will help them cook evenly and prevent any soggy spots.
If you like a crispier top, you can broil the oats for the last few minutes of baking.
Don’t be afraid to get creative and change some ingredients around.
Make sure you grease your baking pan!

Try these High Protein Recipes Next!

Protein powders aren’t just for smoothies! Check these recipes out!!

High Protein Cottage Cheese Crepes

High Protein Strawberry Ice Cream Bars

High Protein Pumpkin Protein Granola

Don’t forget to rate and review this recipe if you try it!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Blueberry Croissant Baked Protein Oats

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 814kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven

Ingredients

1 banana mashed
1 egg or 2 flax eggs
1½ cup soy milk
½ tsp almond extract
½ tsp vanilla extract
2 tbsp melted butter
¼ cup almond butter
2 cups gluten free oats
2 tbsp ground flax
1 tsp baking powder
½ tsp nutmeg
½ tsp cinnamon
½ tsp ginger
½ cup protein powder @botanicahealth
½ tsp salt
1 cup blueberries
½ cup almond flour
¼ cup maple syrup
¼ cup almond butter
1 tbsp melted butter
pinch salt
½ cup slivered almonds
powdered sugar optional

US Customary - Metric

Instructions

Preheat oven 350. Grease a standard 8x8 pan and set aside.
Break up banana and add it to a mixing bowl. Use your electric hand mixer to beat until relatively smooth. Add egg, almond and vanilla extract, melted butter and almond butter and beat again.
Add oats, ground flax, protein powder, baking powder, spices and milk of choice and beat until mixture comes together.
Pour in blueberries and mix well. Use a spatula to combine.
Pour into the prepared pan spreading oats into an even layer.
Prepare topping by mixing almond flour, maple syrup and almond butter together. Dollop the top of the oats with the frangipane. Use a knife to swirl it into the oats. Top with sliced almonds.
Bake for 40-45 minutes until no longer jiggly and topping is golden brown.
Allow it to cool for 10 minutes before cutting into squares.
Serve with yogurt, fresh berries and your fave granola.

Notes

Check out my baking essentials!

Find all Botanica Healthy Protein Powders here

Nutrition

The post Blueberry Croissant Baked Protein Oats appeared first on Teri-Ann Carty.

Nutella Granola

Teri-Ann Carty — Fri, 24 Nov 2023 09:30:49 +0000

Home » baked

Nutella Granola

Created by: Teri-Ann Carty

My Nutella Granola recipe is a delightful mix of homemade nutella, hazelnuts, cacao, and oats. It's a healthy, gluten-free option for breakfast, snacks, or desserts. Roasted hazelnuts and organic cacao powder make this granola a Christmas treat, both nutritious and delicious.

This post may contain affiliate links

A Granola poem… True story! The mister and I were sitting having breakfast discussing what we needed for groceries. The idea popped into my head that I wanted to make a granola with hazelnuts. Hazelnuts are such a Christmas nut. And then it hit me, NUTELLA GRANOLA. I think I actually squealed with excitement. How had I not thought of this before?? Well it’s here now and it is sensational.

Roasting your hazelnuts in your oven will put you in the Christmas spirit. Put your favourite album on and get making both the homemade nutella and the granola! Making your own Nutella will take this granola to a whole new level and really will make it come out the best. My version of Nutella uses whole ingredients and in my humble opinion, tastes WAY better than store bought. I’m super excited to share a recipe that’s going to make your holiday mornings a little more magical.

Ingredients for Nutella Granola:

Homemade Nutella: The star of the show, bringing a creamy, nutty, and chocolaty flavor that’s irresistibly good. Check out my recipe here on how to make it! It’s quick and minimal ingredients. You will be SO GLAD you did it.
Hazelnuts: These nuts are a quintessential holiday ingredient, adding a rich, toasty depth to the granola. They are FILLED with nutritional benefits that I get into on the nutella blog. If you want to know more about how amazing these little fall/winter nuts are go here.
Cacao Powder and Nibs: I used organic nubs and Cocoa Powder from Nativas Organics. Packed with antioxidants, cacao adds a deep chocolate flavour without the added sugar, making the granola both healthy and indulgent. Both are superfoods and are unsweetened.

The Magic of a Homemade Granola

This granola isn’t just a treat; it’s a labor of love. Imagine the aroma of roasting hazelnuts filling your kitchen, instantly putting you in the holiday spirit. Mixing these with oats, seeds, and the superfood powers of cacao, then combining them with the homemade Nutella – it’s a process that’s as enjoyable as it is rewarding. The result is a granola that’s crunchy, chocolaty, nutty, and just perfectly sweetened with maple syrup.

I plan on buying some pretty mason jars from amazon to give this granola to some loved ones during the holidays because I KNOW that it will be well received!

This nutella granola will be the perfect bowlfor breakfast, snacking on it throughout the day, or packaging it in pretty mason jars for a thoughtful homemade gift. It’s a celebration of holiday flavours, made with love and healthy ingredients. So, grab your apron, and let’s get to baking some granola magic!

Considering gifting Granola over the holidays this year?

Do things Teri-Ann style and check out my All Things Granola page where I dive deep into all things granola! From perfect pairings to all my favourite granola variations!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Nutella Granola

This Nutella Granola recipe came to me one lovely morning with the mister and I had to make it happen! If you love my granola recipes this one will have you weak because it includes a homemade nutella recipe that I've also created recently!

Course Breakfast, Snack

Cuisine Canadian, Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 484kcal

Author Teri-Ann Carty

Equipment

baking sheets/sheet trays
oven
measuring cups and spoons

Ingredients

3 cups oats
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup cacao powder
¼ cup cacao nibs
¼ cup dessicated coconut
1 tbsp maca optional
1 tsp cinnamon
¾ tsp sea salt
1 cup hazelnuts chopped
1 cup macadamia nuts chopped
½ cup olive oil
½ cup maple syrup
½ cup homemade nutella
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 325 convection if you have it.
In a large bowl combine all the dry ingredients and stir to combine.
In a small pot combine all the wet ingredients. If necessary heat it over medium heat and stir until well combined.
Pour wet over dry and stir to coat until no dry parts remain.
Spread evenly onto 1-2 baking sheets. Don't make granola too thick on the sheet or it won't cook evenly.
Place in the oven for 20 minutes. Turn the pans, and bake for 10 more minutes.
Remove from the oven and allow it to COOL COMPLETELY before using spatula to lift off of the pan.
Store in an air-tight container.

Notes

All my granolas last a minimum of 3 weeks but I highly doubt they will make it over a week in your pantry.

Nutrition

The post Nutella Granola appeared first on Teri-Ann Carty.