easy breakfast Archives - Teri-Ann Carty https://terianncarty.com/tag/easy-breakfast/ Healthy Recipes and Food Photography Wed, 12 Aug 2026 16:39:59 +0000 en hourly 1 https://wordpress.org/?v=7.0.4 https://terianncarty.com/wp-content/uploads/2023/03/TAC-logo-330x-e1678232478237-150x143.png easy breakfast Archives - Teri-Ann Carty https://terianncarty.com/tag/easy-breakfast/ 32 32 243542906 Caramelized Peach Oatmeal https://terianncarty.com/caramelized-peach-oatmeal/ https://terianncarty.com/caramelized-peach-oatmeal/#comments Wed, 22 Jul 2026 08:00:53 +0000 https://terianncarty.com/?p=38440 If you're looking for a delicious way to enjoy peach season, you need to make this Caramelized Peach Oatmeal! It's a cozy-meets-summer breakfast made with creamy rolled oats, buttery pan fried peaches, maple syrup, vanilla, cinnamon, and a pinch of salt. It is quick, nourishing, naturally sweet, and the perfect way to celebrate peach season while making your morning oats feel a little extra special.

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Caramelized Peach Oatmeal

If you're looking for a delicious way to enjoy peach season, you need to make this Caramelized Peach Oatmeal! It's a cozy-meets-summer breakfast made with creamy rolled oats, buttery pan fried peaches, maple syrup, vanilla, cinnamon, and a pinch of salt. It is quick, nourishing, naturally sweet, and the perfect way to celebrate peach season while making your morning oats feel a little extra special.
partially eaten bowl of caramelized peach oatmeal with granola and hemp seeds

This post may contain affiliate links

Peach Season is Here!

Peach season has arrived, and that means it is officially SWOON season.

I have been caramelizing fruit for a long time, but for some reason I enjoy it just for myself and totally forget to share it with you all! That’s changing- how rude of me!

This might be the first pan-fried caramelized recipe on the blog, but the method is pretty much the same regardless of the fruit. This method works beautifully whether you are making fried peaches, bananas, plums, apples, or any fruit that gets soft and glossy in a hot pan.

halved ripe peach held over a wooden cutting board

The formula is simple and perfect every time: butter, maple syrup, vanilla, and a pinch of cinnamon. That is it. That combination takes fruit from already delicious to absolutely stop-you-in-your-tracks good. I’ve fallen deeply in love with my new non-stick pan from Zwilling (check it out here) because it just works SO WELL when you want to make something sticky, gooey, and delicious but don’t want to lose all the good stuff to the pan!

Caramelized Peach Oatmeal

These pan fried peaches become soft, golden, glossy, and caramelized around the edges. They are sweet, juicy, a little buttery, and so good spooned over a bowl of creamy oats.

For those of you who are here because of my reels, HIIIII. I am so happy to see you here. For the longest time, I had only a half-ass website, but now I have a place to call home. A place where I can share my delicious food and also what is in my heart. I love the tribe we have built here. You guys are the best. If you are new here, I hope you subscribe so you never miss a recipe. Your support means so much.

Now let’s get into this peach oatmeal, because she’s a keeper.

bowl with oats and juicy peach slices

Quick and Easy Summer Breakfast

I took a minute off oats, but I’m back. Oats are a healthy source of fibre, and for me, that’s a win. You can add protein sources to your oats to make your breakfast more balanced. This is one of those easy peach breakfast recipes that feels a little fancy but takes almost no time. The oats cook in one small pot while the peaches caramelize in a skillet. In about 15 minutes, you have a bowl of warm, creamy oatmeal topped with glossy, buttery peaches. It is simple, satisfying, and such a beautiful way to use fresh peaches while they’re in season.

all the ingredients necessary to make caramelized peach oatmeal on a cutting board

Caramelized Peach Oatmeal Ingredients

You only need a handful of ingredients for this recipe, and bonus points for you if you’re using fresh in season peaches because it’ll be unreal!

  • Peach is the star of the show, and you only need half a peach for one serving. When cooked in butter, maple syrup, vanilla, and cinnamon, the peach becomes soft, glossy, and caramelized. This is what gives the whole bowl that summer dessert-for-breakfast feeling. Use any fruit of your choice if peaches aren’t your thing!
  • Butter helps the peaches brown and caramelize in the pan. It adds richness and gives the peaches that beautiful glossy coating. You do not need much, but it makes a big difference.
  • Maple Syrup adds sweetness and helps create that caramelized coating on the peaches. It pairs beautifully with cinnamon and vanilla, giving this fried peaches recipe a warm, cozy flavour without refined sugar.
  • Vanilla makes the peaches taste more dessert-like and warm. It brings out their sweetness and adds a soft aroma to the dish.
  • Cinnamon is used in both the peaches and the oatmeal. It adds warmth and makes the whole bowl feel comforting, even though the peaches keep it summery.
  • Rolled Oats are the base of this peach oatmeal. They cook quickly, become creamy, and offer fibre to help make this breakfast more satisfying. Rolled oats are my go-to here because they create the perfect texture without taking forever.
  • Milk is perfect for adding that additional creamy touch to the oats. You can use dairy milk, almond milk, oat milk, cashew milk, or whatever you love!
  • Salt is essential. It balances the sweetness from the peach and maple syrup and makes the oatmeal taste like something, not just oats in a bowl. No sad oats allowed.
  • Granola is optional, but seriously, who doesn’t love a crunch? Creamy oats plus soft caramelized peaches plus crunchy granola is a very good situation.
  • Hemp Seeds are also optional, but they add healthy fats, a little plant-based protein, and a nice nutty finish.
peach cut in half on a wooden cutting board beside a bowl of rolled oats

What are the Best Peaches for Cooking?

The best peaches for cooking are ripe, but not falling-apart ripe. You want peaches that smell sweet and give slightly when pressed, but still hold their shape when sliced. 

If the peach is too firm, it will not get as juicy and caramelized in the pan. If it is too soft, it may turn into peach sauce. Not the worst thing in the world, but not exactly what we are going for here. For pan seared peaches, you’ll want to look for peaches that are fragrant, juicy, and just tender. Frozen peaches can work in a pinch, but they release more water and may not get quite as glossy or golden in the skillet.

fresh peach slices caramelizing in butter in a cast-iron skillet

How to Make This Peachy Summer Breakfast!

Grab your nonstick pan (or cast iron) and heat over medium.

Start the Peaches

Once you’ve got a hot pan, add the butter and let it melt. Once melted, add your peach slices and let them cook for 1 to 2 minutes.

Add the Flavour

Add the maple syrup, vanilla, and half of the cinnamon to the pan. Use a spoon to gently coat the peaches in that buttery maple mixture. Flip the slices and cook for another 1 to 2 minutes until the peaches are glossy and caramelized. Set them aside while you make the oats, or cook the oats at the same time if you are feeling efficient.

rolled oats being stirred while cooking in a saucepan

Cook the Oats

In a small pot, add the water, rolled oats, remaining cinnamon, and sea salt. Bring the mixture to a boil, then reduce the heat to low. Cook until the water is almost fully absorbed and the oats are soft and creamy.

Add Milk

Add 2 to 3 tablespoons of milk and continue cooking until the oats thicken. This gives them a creamier texture and makes the bowl feel a little more luxurious. 

Assemble the Bowl

Transfer the oatmeal to a bowl. Top with the caramelized peach slices, then add granola and hemp seeds if using. This is oatmeal and peaches at their very best: creamy, warm, juicy, sweet, and just a little bit indulgent.

top view of oatmeal topped with caramelized peaches and granola

How to Customize This Peach Oatmeal

This recipe is really easy to customize because it’s really straightforward! The easiest swap would be peaches for literally any other fruit you desire. 

If you want to increase the protein, add 2 tablespoons of your favourite protein powder to the oats. I recommend stirring it in near the end, along with the milk, so it blends smoothly. You can also add Greek yogurt on top, cottage cheese on the side, or hemp seeds for a little extra boost.

This also works beautifully as dessert. Make the oats a little creamier, add the peaches, and finish with a scoop of vanilla ice cream or Greek yogurt. Breakfast peach recipes that can double as dessert? We love to see it. Totally a peaches and cream vibe!

oatmeal topped with peaches, granola and hemp seeds.

Why You’ll Love This Recipe

You’ll love this recipe because it’s delicious, easy to customize and tastes like summer!

If you’re looking for a recipe that really upgrades your average bowl of oats into something that feels intentional and seasonal, this is exactly what you need to make.

Also, peaches?! As if they aren’t extremely lovable already, we’ve caramelized them; like seriously, it sounds too good to be true, yet it’s breakfast.

creamy oatmeal topped with caramelized peaches, granola, hemp seeds, and maple syrup

Peach Oatmeal FAQ

Can I use frozen peaches? Yes, you can use frozen peaches, but fresh peaches will give you the best texture. Frozen peaches release more liquid, so they may not caramelize quite as well. If using frozen, let them thaw slightly and pat them dry before adding them to the pan.

Can I make this with another fruit? Of course, this method works with bananas, plums, nectarines, apples, pears, or even berries. Softer fruits cook faster, while apples and pears may need a few extra minutes.

What kind of oats should I use? Rolled oats work best for this recipe. Quick oats will cook faster and create a softer texture, while steel-cut oats take much longer and require more liquid.

Did you make this recipe?

Did you make this recipe? I cannot wait to hear how you liked it! Leave a rating and review below and then try these recipes next:

High Protein Chocolate Chia Pudding

Brown Butter Banana Bread

Banana Date Breakfast Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

partially eaten bowl of caramelized peach oatmeal with granola and hemp seeds
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Caramelized Peach Oatmeal

If you're looking for a delicious way to enjoy peach season, you need to make this Caramelized Peach Oatmeal! It's a cozy-meets-summer breakfast made with creamy rolled oats, buttery pan fried peaches, maple syrup, vanilla, cinnamon, and a pinch of salt. It is quick, nourishing, naturally sweet, and the perfect way to celebrate peach season while making your morning oats feel a little extra special.
Course Breakfast
Cuisine Canadian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 serving
Calories 361kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • ½ peach 5-6 slices
  • 1 tbsp butter
  • 1 tbsp maple syrup
  • ½ tsp vanilla
  • ½ tsp cinnamon divided
  • ½ cup rolled oats
  • 1 cup water
  • 2-3 tbsp milk of choice
  • pinch salt

optional toppings

US Customary - Metric

Instructions

  • Heat a cast iron or nonstick pan over medium heat.
  • Add butter to melt.
  • Add peach slices.
  • Cook for 1-2 minutes before adding maple syrup, vanilla and 1/2 of the cinnamon.
  • Use a spoon to coat peach slices.
  • Flip slices and cook for 1-2 more minutes until glossy and caramelized.
  • Add water, oats, cinnamon and sea salt to a small pot and bring to a boil.
  • Reduce heat to low and cook until water is almost fully dissolved.
  • Add milk and cook until thickened.
  • Transfer to a bowl, add peach slices, granola and hemp seeds.

Notes

If you want to increase protein, please add 2 tbsp of your fave protein powder.

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 51g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 131mg | Potassium: 336mg | Fiber: 6g | Sugar: 20g | Vitamin A: 715IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 2mg

The post Caramelized Peach Oatmeal appeared first on Teri-Ann Carty.

]]> https://terianncarty.com/caramelized-peach-oatmeal/feed/ 2 38440 Banana Chia Pudding https://terianncarty.com/banana-chia-pudding/ https://terianncarty.com/banana-chia-pudding/#comments Fri, 20 Mar 2026 08:00:04 +0000 https://terianncarty.com/?p=36183 This Banana Chia Pudding recipe is a high protein breakfast made with ripe banana, Greek yogurt, chia seeds, and milk. It creates a rich, satisfying chia seed pudding that works as breakfast, snack, or even dessert.

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Banana Chia Pudding

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

This post may contain affiliate links

The Best Banana Chia Pudding Recipe

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

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

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

bowl of easy banana chia pudding topped with granola, fresh blueberries and a sprinkle of hemp seeds

The Most Important Chia Seed Tip!

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

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

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

ingredients to make banana chia pudding

Ingredients for Chia Seed Pudding

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

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

How To Make Banana Chia Pudding

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

Mash the Banana

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

mashed ripe banana in a glass bowl beside yogurt

Add Yogurt and Flavor

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

Stir in the Chia Seeds

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

glass container filled with banana chia pudding

Add Milk and Whisk

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

Chill the Pudding

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

spoonful of banana chia pudding with a glass container out of focus in the background filled with healthy chia pudding

Banana Chia Pudding Toppings Ideas

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

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

How to Store Chia Seed Pudding

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

bowl filled with delicious banana chia pudding topped with hemp seeds, crunchy homemade granola and fresh blueberries

How to Serve Chia Pudding

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

Chia Pudding FAQ

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

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

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

Try These Chia Pudding Recipes Next

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

High Protein Chocolate Chia Pudding

Matcha Chia Pudding

Strawberry Milk Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

Bowl of oatmeal with blueberries, granola and hemp seeds on top
Print

Banana Chia Pudding

This Banana Chia Pudding recipe is a high protein breakfast made with ripe banana, Greek yogurt, chia seeds, and milk. It creates a rich, satisfying chia seed pudding that works as breakfast, snack, or even dessert.
Course Breakfast, Snack
Cuisine Canadian
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 servings
Calories 199kcal
Author Teri-Ann Carty

Equipment

Ingredients

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

Optional Toppings

US Customary - Metric

Instructions

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

Notes

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

Nutrition

Serving: 1serving | Calories: 199kcal | Carbohydrates: 21g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 72mg | Potassium: 394mg | Fiber: 9g | Sugar: 7g | Vitamin A: 495IU | Vitamin C: 11mg | Calcium: 329mg | Iron: 2mg

The post Banana Chia Pudding appeared first on Teri-Ann Carty.

]]> https://terianncarty.com/banana-chia-pudding/feed/ 6 36183 Walnut Banana Bread Granola https://terianncarty.com/walnut-banana-bread-granola/ https://terianncarty.com/walnut-banana-bread-granola/#comments Fri, 21 Nov 2025 09:00:37 +0000 https://terianncarty.com/?p=35403 This Walnut Banana Bread Granola captures everything you love about warm banana bread but in a golden, crunchy, wholesome granola. Packed with nuts, seeds, ripe banana, and cozy cinnamon, it's naturally gluten-free, beautifully clumpy, and perfect for yogurt bowls, snacking, or gifting. This is the banana granola you’ll make again and again!

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Walnut Banana Bread Granola

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

This post may contain affiliate links

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

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

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

What You’ll Need to Make this Granola

Walnut Banana Bread Granola Ingredients

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

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

How to Make Walnut Banana Bread Granola

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

Prep Your Pans & Mix Dry Ingredients

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

Heat the Wet Ingredients

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

Combine Wet and Dry

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

Bake Until Golden

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

Cool Completely & Store

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

How to Customize Your Granola

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

Why You’ll Love This Easy Banana Granola

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

Tips and Tricks for Clumpy Homemade Granola

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

Walnut Banana Bread Granola FAQ

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

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

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

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

Did you make this granola? 

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

Immunity Simmer Pot

High Protein Pumpkin Walnut Pancakes

Everything But the Bagel Seed Crackers

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Walnut Banana Bread Granola

This Walnut Banana Bread Granola captures everything you love about warm banana bread but in a golden, crunchy, wholesome granola. Packed with nuts, seeds, ripe banana, and cozy cinnamon, it's naturally gluten-free, beautifully clumpy, and perfect for yogurt bowls, snacking, or gifting. This is the banana granola you’ll make again and again!
Course Breakfast, Snack
Cuisine Canadian
Prep Time 15 minutes
Cool Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 cups
Calories 472kcal
Author Teri-Ann Carty

Equipment

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

Serving: 1cup | Calories: 472kcal | Carbohydrates: 33g | Protein: 11g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 15g | Trans Fat: 0.002g | Sodium: 152mg | Potassium: 383mg | Fiber: 7g | Sugar: 11g | Vitamin A: 36IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 3mg

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

]]> https://terianncarty.com/walnut-banana-bread-granola/feed/ 32 35403 Clumpy Pumpkin Cranberry Granola https://terianncarty.com/clumpy-pumpkin-cranberry-granola/ https://terianncarty.com/clumpy-pumpkin-cranberry-granola/#comments Wed, 08 Oct 2025 08:00:55 +0000 https://terianncarty.com/?p=33300 If fall had a flavour, this would be it. This Clumpy Pumpkin Cranberry Granola is packed with cozy spices, crunchy clusters, and just enough sweetness from maple syrup and cranberries. It’s a make-ahead dream and the perfect addition to your October breakfast routine. Start your morning with a little extra crunch this season!

The post Clumpy Pumpkin Cranberry Granola appeared first on Teri-Ann Carty.

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Clumpy Pumpkin Cranberry Granola

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

This post may contain affiliate links

Clumpy Pumpkin Cranberry Granola

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

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

Homemade Pumpkin Spice Blend

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

Ingredients for This Clumpy Pumpkin Cranberry Granola

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

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

How to Make Homemade Pumpkin Spice

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

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

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

How to Make My Pumpkin Spice Granola

Preheat & Prep

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

Mix the Dry Ingredients

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

Heat the Wet Ingredients

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

Combine & Bake

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

Cool Completely

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

Additional Healthy Add-Ins for Granola

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

How to Serve This Clumpy Pumpkin Cranberry Granola

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

How to Store Pumpkin Cranberry Granola

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

Why You’ll Love This Homemade Granola

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

Pumpkin Granola FAQs

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

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

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

Did you make this recipe?

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

Pecan Pumpkin Pie Granola

Pumpkin Tomato Soup

Brown Butter Pumpkin Chocolate Chip Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

Print

Clumpy Pumpkin Cranberry Granola

If fall had a flavour, this would be it. This Clumpy Pumpkin Cranberry Granola is packed with cozy spices, crunchy clusters, and just enough sweetness from maple syrup and cranberries. It’s a make-ahead dream and the perfect addition to your October breakfast routine. Start your morning with a little extra crunch this season!
Course Breakfast, Snack
Cuisine Canadian
Prep Time 15 minutes
Total Time 50 minutes
Servings 12 cups
Calories 416kcal
Author Teri-Ann Carty

Equipment

Ingredients

Homemade Pumpkin Spice Ingredients

Pumpkin Cranberry Granola

US Customary - Metric

Instructions

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

Pumpkin Spice Instructions

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

Granola Instructions

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

Notes

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

Nutrition

Serving: 1cup | Calories: 416kcal | Carbohydrates: 36g | Protein: 8g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Sodium: 155mg | Potassium: 318mg | Fiber: 6g | Sugar: 13g | Vitamin A: 812IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg

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]]> https://terianncarty.com/clumpy-pumpkin-cranberry-granola/feed/ 9 33300 Carrot Date Breakfast Cookies https://terianncarty.com/carrot-date-breakfast-cookies/ https://terianncarty.com/carrot-date-breakfast-cookies/#comments Fri, 03 Oct 2025 08:00:49 +0000 https://terianncarty.com/?p=33272 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.

The post Carrot Date Breakfast Cookies appeared first on Teri-Ann Carty.

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Carrot Date Breakfast Cookies

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

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. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

Print

Carrot Date Breakfast Cookies

This recipe is all about a cozy, nourishing breakfast you can hold in one hand! These Carrot Date Breakfast Cookies are packed with whole grains, seeds, and natural sweetness. Perfect for meal prep and made without refined sugar. Bake a batch and fuel your mornings with real food that tastes like dessert.
Course Breakfast, Dessert
Cuisine Canadian
Prep Time 15 minutes
Total Time 45 minutes
Servings 14 cookies
Calories 269kcal
Author Teri-Ann Carty

Equipment

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.

Video

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

Serving: 1cookie | Calories: 269kcal | Carbohydrates: 17g | Protein: 7g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 12mg | Sodium: 131mg | Potassium: 245mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1578IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg

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]]> https://terianncarty.com/carrot-date-breakfast-cookies/feed/ 76 33272 High Protein Apple Pie Baked Oatmeal https://terianncarty.com/high-protein-apple-pie-baked-oatmeal/ https://terianncarty.com/high-protein-apple-pie-baked-oatmeal/#comments Wed, 24 Sep 2025 08:00:55 +0000 https://terianncarty.com/?p=33244 This High Protein Apple Pie Baked Oatmeal is cozy, satisfying, and the perfect excuse to eat pie for breakfast. Made with banana, oats, apple, and warm spices, it’s naturally sweetened and loaded with fibre and protein to keep you full all morning long. Drizzle on that creamy yogurt glaze and dig in.

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High Protein Apple Pie Baked Oatmeal

This High Protein Apple Pie Baked Oatmeal is cozy, satisfying, and the perfect excuse to eat pie for breakfast. Made with banana, oats, apple, and warm spices, it’s naturally sweetened and loaded with fibre and protein to keep you full all morning long. Drizzle on that creamy yogurt glaze and dig in.
Close-up of apple pie baked oats drizzled with icing, with a spoonful already served from the dish

This post may contain affiliate links

High Protein Apple Pie Baked Oats

As I was making my grocery list the other day (I feel like it’s actually a daily occurrence), I realized that all I ever seem to have on the list is eggs and cottage cheese. Now, some of you might be saying, “but what does that have to do with this recipe?”, and the answer to that is not much except that the title in almost every one of my recipes lately has the word “protein” in it. Protein is top of mind for women these days, and I am here for it! I make sure that every meal is focused on protein, and that includes breakfasts and desserts!

Apple season is here. I hate saying goodbye to our ridiculously short summer, but seasons change. God, everything changes, and the wiser I get, the more I learn that the more we attach to anything, therein lies the suffering, so bye-bye summer and hello fall! I do love fall, and this year is going to be a WHOLE LOT BETTER than last year (iykyk), so grab some apples because apple season has officially started on this website.

The BEST Baked Oats Recipe

This isn’t your average oatmeal. We’re talking about a baked apple breakfast that tastes like dessert but fuels you like a proper meal. With rolled oats, warm spices, and plenty of chopped apples, it brings the comfort of pie with the staying power of a protein-packed breakfast. If you’re trying to increase your protein, curb your sugar intake, or simply want more breakfast ideas with apples, this is the recipe to bookmark!

Overnight Oats vs Baked Oats

Both overnight oats and baked oats start with the same base, rolled oats. The texture and experience of each dish are totally different. Overnight oats are cold, creamy, and grab-and-go, while baked oats are warm, soft, and spoonable, more like cake or pudding. Don’t get me wrong, you can eat baked oats cold, and it’s actually quite delicious, but nothing beats it straight out of the oven! This apple cinnamon baked version brings a little extra comfort to your breakfast routine, especially in the cooler months.

Why I Love Baked Oatmeal

Baked oatmeal has become a staple in my kitchen because it’s incredibly versatile; you can swap in different fruits, spices, or toppings depending on the season or your mood. It’s also make-ahead friendly and reheats like a dream, making it perfect for busy mornings. Beyond convenience, it’s a nutritious option that’s packed with protein and fibre, especially when made with whole food ingredients. Since it’s naturally gluten-free when using GF oats and flour, it’s accessible to more people. Best of all, it requires minimal effort: just stir, pour, and bake.

Flat lay of ingredients for apple pie baked oats including rolled oats, vanilla protein powder, almond flour, spices, and a jar of Botanica protein powder

Ingredients in This Easy Apple Pie Oatmeal Bake

This recipe brings together simple pantry and fridge staples with a few healthy swaps:

  • Banana: Adds natural sweetness and moisture.
  • Egg: Binds the ingredients and gives structure. Skip eggs and go with flax eggs if you’re making this plant based.
  • Olive oil: A heart-healthy fat that makes the oats soft and tender.
  • Applesauce: Adds extra apple flavour and keeps it moist.
  • Vanilla & spices: Cinnamon, ginger, and nutmeg deliver that cozy, apple-pie flavour.
  • Milk: Use any kind you like, dairy or non-dairy.
  • Rolled oats: The base of any good baked oatmeal. Avoid quick oats and steel cut oats for this recipe.
  • Protein powder: I used Bontanica for an extra protein boost!
  • Almond flour: For texture and a hint of nuttiness.
  • Diced apple: Fresh, juicy chunks bring the whole thing to life.

And for the optional glaze? Just yogurt and maple syrup stirred together. It’s simple, delicious, and adds a creamy finish.

How To Make Apple Pie Oatmeal

Start by preheating your oven to 350°F and greasing a large ramekin.

Prep the Base

In a medium-sized bowl, mash the ripe banana until smooth. Add the egg, olive oil, applesauce, and vanilla, then whisk everything together until well combined.

Mix the Dry Ingredients

In a separate bowl, whisk together the oats, protein powder, almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gently fold the dry ingredients into the wet mixture until mostly incorporated, then stir in the milk to create a smooth, pourable batter. Fold in most of the diced apple, reserving a few pieces for topping.

Assemble and Bake

Transfer the mixture to the greased ramekin, smoothing out the top with a spoon or spatula. Press the reserved apple pieces into the surface. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool slightly before serving.

Finish with the Glaze

While the oatmeal bake cools, whisk together the yogurt and maple syrup in a small bowl to create the optional glaze. Drizzle it over the top of the baked oats and dig in!

Oval baking dish filled with apple pie baked oats topped with diced apple pieces on a wooden board

Serving Apple Pie Baked Oatmeal

This baked apple breakfast is best served warm with a generous drizzle of creamy yogurt glaze over the top. For extra texture or indulgence, try adding a dollop of nut butter, a sprinkle of chopped nuts or granola for crunch, or even a spoonful of coconut cream or whipped cream if you’re leaning more toward dessert. A splash of warm milk poured over the oats also adds cozy, comforting vibes that take this breakfast to the next level.

Make Ahead Baked Oats

Want to meal prep? This is a great apple cinnamon baked oatmeal to make in batches. Double or triple the recipe and bake in a larger dish, then portion out servings throughout the week.

How to Reheat Baked Oatmeal

To reheat baked oatmeal, store any leftovers in an airtight container in the fridge for up to four days. When you’re ready to enjoy it again, simply microwave it for 45 to 60 seconds, or warm it in the oven at 300°F for 8 to 10 minutes. If the oatmeal feels a bit dry after reheating, add a splash of milk or a spoonful of yogurt on top to bring back that moist, creamy texture.

Tips To Make Apple Pie Oatmeal

  • Use ripe bananas: They make everything sweeter and softer.
  • Chop your apples small: They bake more evenly and blend right into the oats.
  • Don’t overmix: Just combine until no dry spots remain.
  • No protein powder? Swap in ¼ cup of hemp seeds as a nourishing alternative.
  • Use Greek yogurt for a thicker glaze, or a thinner yogurt for a drizzle.

Why You’ll Love This Recipe

This is a baked apple with oats breakfast that feels like dessert but delivers real nourishment. It’s gluten-free, protein-rich, and made with whole food ingredients you likely already have. Whether you serve it for breakfast, a snack, or a dessert, this apple pie oats recipe is one you’ll want on repeat.

Baked Oats FAQ

Can I make baked oatmeal without eggs? Yes, you can! Replace the egg with a flax egg (1 tablespoon ground flax + 3 tablespoons water, mixed and rested for 5 minutes).

How can I make my baked oatmeal sweeter? This recipe is naturally sweetened with banana and applesauce, but you can easily increase the sweetness by adding a tablespoon of maple syrup or honey to the batter. You can also top with extra yogurt glaze, nut butter, or a drizzle of date syrup.

Do I have to use protein powder? No, but it does boost the protein content significantly. If you want to skip it, try replacing it with ¼ cup of hemp seeds, almond flour, or additional oats.

Can I make this recipe in advance? Absolutely. Baked oatmeal stores well in the fridge for up to 4 days and reheats beautifully. It’s perfect for meal prep breakfasts.

Can I freeze baked oats? Yes! Once baked and cooled, wrap individual portions tightly and freeze for up to 2 months. Reheat in the microwave or oven before serving.

Can I use steel-cut oats instead of rolled oats? No, steel-cut oats won’t cook through properly in this recipe. Stick to rolled oats or quick oats for the best texture.

Is this recipe gluten-free? Yes, as long as you use certified gluten-free oats and a gluten-free protein powder or flour substitute.

If You Liked This Recipe, You’ll Want to Try These

Carrot Cake Baked Oats

Banana Baked Oats

Blueberry Croissant Baked Protein Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Close-up of apple pie baked oats drizzled with icing, with a spoonful already served from the dish
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High Protein Apple Pie Baked Oats

This High Protein Apple Pie Baked Oatmeal is cozy, satisfying, and the perfect excuse to eat pie for breakfast. Made with banana, oats, apple, and warm spices, it’s naturally sweetened and loaded with fibre and protein to keep you full all morning long. Drizzle on that creamy yogurt glaze and dig in.
Course Breakfast, Dessert
Cuisine Canadian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 servings
Calories 269kcal
Author Teri-Ann Carty

Equipment

Ingredients

  • 1 ripe banana
  • 1 egg
  • 1 tbsp olive oil
  • ¼ cup apple sauce
  • ½ tsp vanilla
  • ¼ cup milk
  • ⅓ cup oats
  • ¼ cup Botanica Protein Powder *
  • ¼ cup almond flour
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ cup apple diced

Optional Glaze Ingredients

  • 2-3 tbsp yogurt I used Rolling Meadows
  • 1-2 tsp maple syrup
US Customary - Metric

Instructions

  • Preheat oven to 350. Grease 1 large ramekin and set aside.
  • Mash the banana in a medium sized bowl.
  • Add egg, olive oil, apple sauce and vanilla and whisk to combine.
  • In a separate bowl, whisk together dry ingredients. Fold dry into wet until almost completely combined and then add milk. Stir until the batter is smooth.
  • Stir in 3/4 of the diced apple. Transfer to ramekin, smoothing out the top before adding the remaining chopped apple.
  • Place in preheated oven for 30 minutes. The centre should come out clean if testing with a toothpick. Set aside to cool while you make the glaze.
  • Stir yogurt and maple syrup together until combined. Drizzle over the oats and enjoy!

Notes

*Y'all love to ask me if the protein powder can be omitted. The answer is yes, but the protein will be diminished in a major way. If you still want to omit it, add 1/4 cup of hemp seeds instead!

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 28g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 324mg | Potassium: 328mg | Fiber: 4g | Sugar: 13g | Vitamin A: 169IU | Vitamin C: 5mg | Calcium: 169mg | Iron: 1mg

The post High Protein Apple Pie Baked Oatmeal appeared first on Teri-Ann Carty.

]]> https://terianncarty.com/high-protein-apple-pie-baked-oatmeal/feed/ 8 33244 Matcha Chia Pudding https://terianncarty.com/matcha-chia-pudding/ https://terianncarty.com/matcha-chia-pudding/#respond Fri, 12 Sep 2025 08:00:39 +0000 https://terianncarty.com/?p=33177 This Matcha Chia Pudding is loaded with fibre, protein, and healthy fats, but the best part? It’s a breeze to meal prep! Naturally gluten-free and easily vegan, this recipe is perfect for slow mornings or busy weeks. All you need is five minutes of prep and a few simple ingredients. It’s clean, green, and oh-so-good.

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Matcha Chia Pudding

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

This post may contain affiliate links

Matcha Chia Pudding

A fun and easy breakfast that you could eat for dessert or a mid-afternoon snack (precisely what I am doing right now!). I personally LOVE Matcha, and if you’re like me, this pudding is for you! If you’re a fan of matcha, you will understand that not all matchas are created equal.  If you have ever had a matcha that tastes like wet grass, you know what I mean. Sometimes you get a matcha that is simply too sweet AND tastes like grass. That’s double bad, but when you find a delicious cream, well-balanced matcha, the heavens open, and it tastes like nirvana… or something like that!

For this recipe, and pretty much anytime I drink matcha at home, I am making it with Soar Organics. It’s ceremonial, and they have about a dozen different matchas to choose from. This product is seriously wonderful; it has the right amount of earthiness and the perfect amount of calm and delicious. It never clumps (I’ve had this before, and let me tell you it sucks!), it doesn’t taste like wet grass, and it is easily adaptable to drink or make chia seed pudding with! I added 2 tsp of matcha to this pudding. I put the matcha through a small sifter straight into the pudding and whisked it to combine.

If you are wondering where I got this adorable bowl, check out my friend Melanie’s IG. You can reach out to her directly for some of the cutest ceramics I’ve seen. Her work is amazing!

Ingredients for Matcha Chia Pudding

You only need a handful of ingredients to make this healthy chia seed pudding:

  • Chia seeds: The base that creates that signature pudding texture. I always go for whole black or white chia seeds.
  • Milk of choice: Cow’s milk, almond, cashew, or oat milk. Whatever you choose, the creamier, the better!
  • Matcha powder: I use a high-quality ceremonial-grade matcha, like this one from Soar Organics, for the best flavour and health benefits.
  • Honey: Just a touch for sweetness. You can skip it or swap for maple syrup if you prefer.
  • Vanilla extract: Adds warmth and balance to the earthy matcha.
  • Salt: Just a pinch to bring it all together.

Optional add-ons: Greek yogurt, homemade granola (I love my apple cinnamon granola), fresh berries, bananas, or whatever fruit is in season.

chia pudding bowl no toppings

What are the Health Benefits of Chia Seeds?

If you didn’t know, chia seeds are a true superfood! Just two tablespoons pack in 10g of fibre, 5g of plant-based protein, and a hefty dose of omega-3 fatty acids. They support digestion, help stabilize blood sugar, and keep you feeling full and energized for hours. When soaked in liquid, they plump up and create a luscious, pudding-like texture.

What are the Health Benefits of Matcha?

Matcha is more than just a pretty green powder—it’s a powerful source of antioxidants, especially EGCG (epigallocatechin gallate), which helps fight inflammation and support cell health.

Matcha is also known for its calming qualities, which many don’t know about. Its combination of caffeine and L-theanine help aid the body in its chill factor. Unlike coffee, which can spike cortisol, matcha gives a sustained boost without the crash.

How to Make Matcha Chia Pudding

Making chia pudding is as simple as whisk, rest, and chill. Here’s how I do it:

Whisk and Mix

In a medium bowl, whisk together 1 cup of milk and chia seeds. Let the mixture sit for 10 minutes, then whisk again to break up any clumps. Using a fine mesh sieve, sift your matcha powder and whisk until smooth and fully incorporated. Add honey (or maple syrup), vanilla, and a pinch of salt, then give it one final stir.

Chill and Serve

Cover the bowl and place it in the fridge for at least 2 hours or overnight. Once the pudding is thick and creamy, stir it well and serve with your favourite toppings like granola, fresh fruit, or a dollop of yogurt.

Can I Meal Prep This Matcha Chia Seed Pudding?

This recipe is pretty much made for meal prep! You can make a double or triple batch and portion it into jars or containers for the week. It’s great on its own, but even better with a layer of yogurt, granola, or fresh fruit. Keep a stash in the fridge, and you’ve got a ready-to-go breakfast or snack that keeps you full and fueled.

How to Store Chia Seed Pudding

Chia pudding keeps beautifully in the fridge for up to 5 days. Store it in an airtight container or mason jar with a lid. If it thickens too much, just stir in a splash of milk to loosen it up. And if you’re planning to add fruit, wait until just before serving to keep everything fresh.

Black ceramic cup of matcha chia pudding topped with whipped cream and blueberry sauce

Why You’ll Love This Healthy Matcha Chia Pudding

This healthy matcha chia pudding is the kind of recipe that fits effortlessly into your routine and checks all the boxes. It’s incredibly simple to make and perfect for meal prepping. Don’t let the simplicity fool you because this pudding is packed with nutritional benefits. Thanks to the chia seeds and matcha, you’re getting a good dose of fibre, antioxidants, healthy fats, and plant-based protein in every bite. The best part? It’s totally customizable, meaning you can make it all your own. Switch up the type of milk, add whatever toppings you want or adjust your sweetness to fit your preferences.

Tips for Making Matcha Chia Pudding

  • Use ceremonial grade matcha like Soar Organics for the best colour and flavour.
  • Whisk in stages to prevent clumping. First, mix the chia and milk, then add matcha and sweeteners.
  • Sift the matcha powder; this is a game changer and will make all the difference.
  • Let it sit overnight if you can. The texture only gets better with time.

Chia Pudding FAQ

How long does chia pudding last? Up to 5 days in the fridge. Great for batch prep!

What are the best chia pudding jars? Small mason jars like these work best. Bonus points if they’re wide-mouth so you can easily add toppings.

What matcha do you recommend? I love Soar Organics for its beautiful colour and smooth taste. Always opt for ceremonial grade for recipes like this.

Can I make this chia pudding vegan? Yes! Just use a plant-based milk and swap honey for maple syrup or agave.

Did you make this recipe?

Don’t forget to leave a rating and review below! Let me know how you liked it. Try these easy breakfast options next:

Butterfly Pea Chia Pudding Parfait

Black Magic Tahini Granola

Protein French Toast

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

Matcha chia pudding in a black cup topped with blueberry sauce, granola, and seeds with a spoon inside
Print

Matcha Chia Pudding

This Matcha Chia Pudding is loaded with fibre, protein, and healthy fats, but the best part? It’s a breeze to meal prep! Naturally gluten-free and easily vegan, this recipe is perfect for slow mornings or busy weeks. All you need is five minutes of prep and a few simple ingredients. It’s clean, green, and oh-so-good.
Course Breakfast
Cuisine Canadian
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings 2 servings
Calories 182kcal
Author Teri-Ann Carty

Equipment

  • whisk, bowl, fridge

Ingredients

  • 1 cup milk of choice
  • ¼ cup chia seeds
  • 2 tsp matcha
  • 1-2 tsp honey
  • ½ tsp vanilla
  • pinch of salt

Optional Add-ons

US Customary - Metric

Instructions

  • Add chia seeds and milk into a bowl and whisk vigorously to combine.
  • Let the pudding rest and then whisk again.
  • Push matcha (over the chia pudding) through a small fine mesh sieve using the back of a spoon and whisk to combine.
  • Add honey, vanilla and salt and whisk one more time.
  • Place the pudding in the fridge to set for 2 hours or overnight.
  • Once chia is set, top it off with your favourite toppings and enjoy!

Notes

If you aren't a fan of matcha, check out this brand for so many fun, healthy and colourful ways to add to your chia puddings!

Nutrition

Serving: 1serving | Calories: 182kcal | Carbohydrates: 16g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 63mg | Potassium: 256mg | Fiber: 8g | Sugar: 6g | Vitamin A: 675IU | Vitamin C: 9mg | Calcium: 300mg | Iron: 3mg

The post Matcha Chia Pudding appeared first on Teri-Ann Carty.

]]> https://terianncarty.com/matcha-chia-pudding/feed/ 0 33177 Blender Protein Pancakes https://terianncarty.com/blender-protein-pancakes/ https://terianncarty.com/blender-protein-pancakes/#respond Wed, 27 Aug 2025 08:00:36 +0000 https://terianncarty.com/?p=33022 Blender Protein Pancakes are here—and they might just be your new favourite breakfast. High in protein, easy to make, and endlessly customizable, they’re everything you want in a weekday pancake. Bonus: they’re blender-friendly for quick cleanup.

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Blender Protein Pancakes

Blender Protein Pancakes are here—and they might just be your new favourite breakfast. High in protein, easy to make, and endlessly customizable, they’re everything you want in a weekday pancake. Bonus: they’re blender-friendly for quick cleanup.

This post may contain affiliate links

Blender Protein Pancakes

It’s been a minute since I’ve made pancakes. I have been a pancake girly forever, but over the past few years, I have been trying to up the protein, and often, pancakes don’t make the cut; that is, until now! This brand new recipe combines protein from several different sources, and while none of these elements on their own are necessarily high in protein, once combined, they are!

Delicious protein pancakes stacked with hemp seed topping and served with maple syrup

I think we all know how cottage cheese has taken the internet by storm, and if you’ve spent any length of time on my site, you will see that I’ve got a few high protein cottage cheese recipes! I have been tinkering with this recipe to get the exact texture I wanted and have firmly nailed it. The best part of the recipe is that you make it in a blender and can pour straight into the pan, unless you prefer to use a ladle. These pancakes are easy, delicious and bound to become a repeat in your home if you love high protein recipes!

Bowls with ingredients for protein pancakes including milk, tahini, cottage cheese, maple and egg, placed on a wooden board with a brown background.

Ingredients for Blender Protein Pancakes

Here’s what you’ll need to whip up a batch of these fluffy protein pancakes:

  • Egg: Helps bind the batter together and adds structure, moisture, and protein to each pancake.
  • Soy Milk: A dairy-free alternative that adds moisture and plant-based protein while keeping the batter smooth and blendable.
  • Cottage Cheese: Adds creaminess and a boost of protein, making these pancakes fluffy and filling.
  • Tahini: A rich, nutty seed butter that contributes healthy fats and a subtle earthy flavor. Great for balancing the sweetness and adding depth.
  • Vanilla: Enhances the overall flavor of the pancakes and complements the warm notes of cinnamon and tahini.
  • All-Purpose Flour: Provides the base structure for the batter, giving the pancakes a tender, soft crumb.
  • Baking Powder: A leavening agent that helps the pancakes rise and stay light and fluffy.
  • Cinnamon: Adds a warm, cozy spice that makes the pancakes feel like a comforting breakfast treat.
  • Hemp Seeds: Rich in omega-3s and protein, these add a subtle nutty flavor and extra nutrients.
  • Botanica Healthy Protein Powder: Boosts the protein content without overpowering the taste—use code TERIANN15 for 15% off.
  • Salt: Balances the sweetness and enhances all the other flavors.
  • Butter (for cooking and topping): Adds richness and crisp edges to the pancakes when cooking, and a touch of indulgence when serving.

How to Make Blender Protein Pancakes

Blend the Wet Ingredients

Add the egg, milk, cottage cheese, tahini, and vanilla to your blender. Blend for about 30 seconds until smooth.

Add the Dry Ingredients

Add flour, baking powder, cinnamon, hemp seeds, protein powder, and salt to the blender. Blend just until combined, don’t overmix. Scrape down the sides of the blender if needed.

Cook the Pancakes

Let the batter rest while you heat a non-stick pan or skillet over medium heat. Add a small amount of butter to the pan and let it melt. Use a ladle or measuring cup to pour the batter into the pan (I usually fit three pancakes at a time). When bubbles start to form on the surface, flip and cook the other side until golden brown.

How to Keep Pancakes Warm

This is always the dilemma with pancakes when feeding a crowd! Keep pancakes warm by placing them on a baking sheet in a 200°F oven until you’re ready to serve. This helps maintain texture without drying them out.

Why You’ll Love These High Protein Pancakes

These are not your average pancakes. They’re thick, fluffy, and perfectly golden with crispy edges when cooked just right in a buttery pan. Every bite has that tender, satisfying chew that makes you pause and say, “Yes, I nailed breakfast.” The base is naturally high in protein, thanks to a powerhouse trio of cottage cheese, hemp seeds, and Botanica’s Protein Powder. That means you’ll stay full for hours, without any mid-morning crashes.

The best part? Everything comes together in a blender! There is minimal cleanup, and they are super easy to customize. Make them your own with any nut or seed butter (I’ve tried peanut butter, almond butter, and tahini, and loved every version). 

Fork holding a stack of fluffy protein pancakes with peach slices and syrup in the background

Benefits of Protein for Breakfast

Starting your morning with a balanced meal rich in protein is a game-changer. Not only does it keep you full longer (bye-bye, 10 a.m. hanger), but it also helps stabilize your blood sugar and gives your brain and body the steady fuel it needs. When you eat high protein pancakes for breakfast, you’re not only enjoying something that feels like a treat, you’re also treating your body well and setting the tone for a better day.

Toppings for Protein Pancakes

Now let’s talk toppings because half the fun of pancakes is dressing them up. You can go fresh and bright with a handful of berries or banana slices, or keep it cozy with a dollop of Greek yogurt or your favourite plant-based alternative. If you want a little more protein, swirl on some nut butter (almond, peanut, cashew—you can’t go wrong) and finish with a sprinkle of chopped nuts or hemp seeds.

Can You Freeze Pancakes?

Yes! These pancakes freeze beautifully. Let them cool completely, then store in a single layer in an airtight container or freezer bag. You can reheat in a toaster, toaster oven, or microwave.

How to Store Leftover Protein Pancakes

Store leftover pancakes in an airtight container in the fridge for up to 4 days. To reheat, pop them in the toaster or warm them in a skillet over low heat.

The Best Protein Pancakes FAQs

Can I use another protein powder? Yes, any plant-based or whey protein powder should work. If using a different brand, make sure it’s not overly sweetened or flavoured.

How much protein do they contain? Each serving has approximately 12–15g of protein, not including the protein powder (this depends on what protein powder you use).

Can I make them gluten-free? Yes. Just swap the all-purpose flour for a 1:1 gluten-free baking flour.

Can I double the batch? Definitely! Just make sure your blender can handle the volume, or blend in two batches.

Can I make these protein pancakes in advance? Yes, they hold up well in the fridge and freezer for meal prep.

Are protein pancakes healthy? Absolutely, they’re high in protein, lower in sugar, and keep you full longer than traditional pancakes.

Can I skip the tahini? You can swap in another nut or seed butter like almond, peanut, or sunflower.

How do I make them fluffier? Don’t overblend the batter and make sure your baking powder is fresh!

Stack of protein pancakes topped with fresh peach slices, butter, and a drizzle of maple syrup

Other High Protein Breakfast Recipes

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

High Protein Tortilla Quiche

High Protein Cottage Cheese Crepes

Blueberry Croissant Baked Protein Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

FREE EBOOKS
NEWEST RECIPES

Join my mailing list!

Print

Blender Protein Pancakes

Blender Protein Pancakes are here—and they might just be your new favourite breakfast. High in protein, easy to make, and endlessly customizable, they’re everything you want in a weekday pancake. Bonus: they’re blender-friendly for quick cleanup.
Course Breakfast
Cuisine Canadian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 pancakes
Calories 232kcal
Author Teri-Ann Carty

Equipment

  • blender (or food processor)
  • stove
  • pans (I love my new Circulon!

Ingredients

  • 1 egg
  • 1 cup soy milk
  • ½ cup cottage cheese I used 2%
  • ½ cup tahini*
  • 1 tsp vanilla
  • 1 cup all purpose flour
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • ¼ cup hemp seeds
  • ¼ cup Botanica Health Protein Powder
  • ¼ tsp salt
  • butter for the pan and to top your pancakes
US Customary - Metric

Instructions

  • To a blender, add egg, milk, cottage cheese, tahini, and vanilla. Blend for 30 seconds or so.
  • Add dry ingredients and blend until just incorporated. Scrape down sides of blender if needed.
  • Let the batter rest while you heat your pan.
  • Add 1 tsp butter into the hot pan (non-stick spray also works). Let the butter melt before ladling pancake batter into the pan. I fit 3 pancakes in my pan.
  • Wait for bubbles to appear, then flip your pancakes and cook until golden brown on both sides.
  • Serve your pancakes with your favourite toppings!

Notes

I have used smooth and crunchy peanut butter for this recipe and loved it! Use any nut or seed butter you like!

Nutrition

Calories: 232kcal | Carbohydrates: 19g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 335mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 209IU | Vitamin C: 3mg | Calcium: 192mg | Iron: 3mg

The post Blender Protein Pancakes appeared first on Teri-Ann Carty.

]]> https://terianncarty.com/blender-protein-pancakes/feed/ 0 33022 Strawberry Shortcake Granola https://terianncarty.com/strawberry-shortcake-granola/ https://terianncarty.com/strawberry-shortcake-granola/#respond Wed, 09 Jul 2025 08:00:28 +0000 https://terianncarty.com/?p=32677 Say hello to your new favorite granola! This Strawberry Shortcake Granola is about to steal your heart and fill your bellies. Inspired by my favourite dessert, this granola is made with oats, dried strawberries, seeds, macadamia nuts, and warm spices. It’s crunchy, naturally sweetened, and full of strawberry flavour. Try it with yogurt, fruit, or by the handful!

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Strawberry Shortcake Granola

Say hello to your new favorite granola! This Strawberry Shortcake Granola is about to steal your heart and fill your bellies. Inspired by my favourite dessert, this granola is made with oats, dried strawberries, seeds, macadamia nuts, and warm spices. It’s crunchy, naturally sweetened, and full of strawberry flavour. Try it with yogurt, fruit, or by the handful!

This post may contain affiliate links

Strawberry Shortcake Granola (Gluten Free)

It’s strawberry season in Ontario, and I’m very happy about it! If you didn’t know, I LOVE STRAWBERRIES! They are easily one of my most favourite fruits ever, beyond versatile, totally delicious, and so cute. This season, I am filled with strawberry shortcake vibes, and I’m not skimping. I just love strawberries, especially freshly picked strawberries. I’ve already gone picking twice this season! One time, I went with a friend, and it was one of the hottest days of the year so far. We had an absolute blast, but were dripping in sweat by the end, and our bellies were so full from all the strawberries we “tested”. Strawberry season doesn’t last long here in Ontario, but the berries are next level, and I may be biased, but I think they are the best in the country. They are juicy, fragrant and red all the way through!! 

Strawberries by the dozen!

The magic in this granola is that you can make it ALL YEAR ROUND with the help of Yupik’s dried strawberries. These dried berries are the whole reason this recipe works. I tested this recipe quite a few times and found that soaking the dried berries was the best method. Soaking the berries in hot water for 15 minutes while you prepare the remaining ingredients keeps them from turning rock hard after baking.

I have been on a nut butter kick lately, so I made a homemade macadamia nut butter for this granola. Ever since I figured out I could purchase my nuts and seeds in bulk with Yupik I haven’t looked back. It is so simple, the price is better, and it’s way better for the environment. I get the one-kilo bags because they last so much longer! This nut butter came together in a jiffy, and if you want to make it, click here. I use nut butter in this granola recipe, but of course, you can use store-bought if you don’t want to make your own. Macadamia and strawberry is the most elite combo I’ve ever done;  you are going to LOVE IT! 

Why You Should Make Your Own Granola

Making your own granola is one of the easiest ways to upgrade your breakfasts and snacks. Store-bought bags often contain unnecessary sugars, oils, or additives. No thank you. This homemade gluten free version is full of nourishing, high-quality ingredients that you likely already have in your kitchen. Plus, once you get the hang of it, you can customize it endlessly, just like your favourite easy strawberry shortcake recipe, but in granola form.

Ingredients You’ll Need For This Gluten Free Strawberry Shortcake Granola

  • Gluten free oats: The base of any great gluten free granola recipe.
  • Yupik raw macadamia nuts: Buttery, rich, and perfect with strawberry. 
  • Yupik dried strawberries: Rehydrated slightly to infuse every bite with fruity flavour. These dried strawberries come from Yupik.
  • Yupik unsweetened coconut: Adds subtle texture and sweetness.
  • Yupik pumpkin seeds + Yupik sunflower seeds: Nut-free crunch, fibre, and minerals. Use any seeds you have on hand; this is what I felt worked best with the recipe.
  • Ground ginger + cinnamon: Warm, subtle spice to balance the sweet.
  • Sea salt: Enhances the overall flavour.
  • Olive oil: Helps everything crisp up. You can also use coconut oil if you prefer, but olive oil is a bit more neutral in flavour and blends better, in my opinion.
  • Macadamia nut butter: Binds the mix and adds creaminess. Here is my macadamia nut butter recipe if you’re looking to make your own! Use any nut or seed butter you prefer.
  • Maple syrup: Natural sweetness with a caramel finish.
  • Vanilla: Key to bringing that strawberry shortcake flavour to life.

How to Make Strawberry Shortcake Granola

Making this granola is super simple and much like my other granola recipes. Follow these steps and your house will smell like strawberry shortcake in no time!

Prep the oven and strawberries

Preheat your oven to 320°F on convection. Add the chopped dried strawberries to a bowl of hot water and soak for about 10 minutes while you prep the rest of the ingredients.

Mix the dry and wet ingredients

In a large bowl, stir together the oats, nuts, seeds, coconut, cinnamon, ginger, and sea salt. In a small pot, combine the olive oil, maple syrup, macadamia nut butter, and vanilla. Stir until smooth and fully incorporated. Warm slightly if needed.

Combine and spread

Drain the strawberries and fold them into the dry mix. Pour the wet mixture over the top and stir well, making sure there are no dry patches. Spread the mixture evenly onto two parchment-lined baking sheets and press it down firmly with a spatula.

Bake and cool

Bake for 20 minutes, rotate the trays, and bake for another 10–15 minutes until golden brown and dry to the touch. Let the granola cool completely before lifting it off the pan.

Important Tip for Making This Healthy Granola Recipe

Granola gets crunchier as it cools, but humidity can work against you, especially in summer! If it doesn’t feel crisp after cooling, don’t panic. Return it to the oven for another 10–15 minutes, watching carefully so it doesn’t burn. And always let it cool fully before storing.

Ways to Enjoy This Homemade Gluten Free Granola

This isn’t just breakfast cereal. This strawberry shortcake granola is the kind of thing that makes everything better. Spoon it over yogurt or coconut cream with fresh fruit, sprinkle it on top of chia pudding or smoothie bowls, or layer it into parfaits for texture and crunch. It also makes a fantastic lunchbox snack or quick energy boost between meals. Of course, you can also eat it straight from the jar by the handful, which often happens at my house! 

How to Store Homemade Gluten Free Granola

Store your homemade gluten free granola in airtight jars or containers in a cool, dry place. It will stay fresh for about a month. Be sure the granola is completely cooled before sealing to avoid trapping moisture and losing that crunch.

Why You’ll Love This Perfect Strawberry Shortcake Granola Recipe

This healthy gluten free granola recipe is naturally gluten-free, refined sugar-free, and packed with crunchy clusters, texture, and real strawberry flavour. It’s easy to make in big batches and stores beautifully. It’s the perfect gift for a friend, and it also makes breakfast meal prep a breeze. You don’t have to be married to every ingredient I’ve listed – the best part about this recipe is you can make swaps that fit your pantry or dietary preferences! If you’re the type of person who enjoys dessert for breakfast, this recipe is a keeper!

Strawberry Shortcake Granola FAQ

Is this granola refined sugar-free? Yes! It’s naturally sweetened with maple syrup.

Can I use a different nut butter? Absolutely. Almond, cashew, or even sunflower seed butter all work.

How do I make this nut-free? Use sunflower and pumpkin seeds, coconut, and a seed butter instead of nuts.

Try Some of The Best Gluten Free Granola Recipes!

Love this recipe? Don’t forget to leave a rating and comment below to let me know! Try these recipes next:

Goji Berry Cashew Granola

Pecan Cinnamon Roll Granola

Sugar Free Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Strawberry Shortcake Granola

Say hello to your new favorite granola! This Strawberry Shortcake Granola is about to steal your heart and fill your bellies. Inspired by my favourite dessert, this granola is made with oats, dried strawberries, seeds, macadamia nuts, and warm spices. It’s crunchy, naturally sweetened, and full of strawberry flavour. Try it with yogurt, fruit, or by the handful!
Course Breakfast, Snack
Cuisine Canadian
Prep Time 15 minutes
Cook Time 35 minutes
Cool Time 1 hour
Total Time 1 hour 50 minutes
Servings 12 cups
Calories 437kcal
Author Teri-Ann Carty

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 320 convection.
  • Add strawberries to a bowl of hot water and soak while you prepare the remaining ingredients.
  • Add dry ingredients to a large mixing bowl and mix well.
  • Add wet ingredients to a small pot and stir until fully incorporated. Stir over low heat if necessary.
  • Drain strawberries and add to the bowl.
  • Pour wet over dry and mix until no dry bits remain.
  • Spread evenly onto 2 baking sheets. Press the granola down FIRMLY with a rubber spatula.
  • Bake for 20 minutes, then turn the pans and bake again for another 10-15 minutes until the granola is golden brown and dry to the touch.
  • Let the granola cool COMPLETELY before lifting it off the pan with a hard spatula.
  • Store in mason jars in a cool, dry place.

Notes

It is SUMMER, so that means humidity for most of us. Humidity doesn't make clumpy, crunchy granola, SO if you find that it isn't crunchy enough after it has cooled, you CAN bake it a second time for 10-15 minutes. Just be careful it doesn't burn!! 

Nutrition

Serving: 1cup | Calories: 437kcal | Carbohydrates: 35g | Protein: 8g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.002g | Sodium: 151mg | Potassium: 303mg | Fiber: 6g | Sugar: 15g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 82mg | Iron: 2mg

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]]> https://terianncarty.com/strawberry-shortcake-granola/feed/ 0 32677 Banana Date Breakfast Cookies https://terianncarty.com/banana-date-breakfast-cookies/ https://terianncarty.com/banana-date-breakfast-cookies/#comments Wed, 02 Jul 2025 08:00:28 +0000 https://terianncarty.com/?p=32633 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!

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Banana Date Breakfast Cookies

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

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.

You Might Also Love These Delicious Recipes

Tahini Chai Breakfast Cookies

Tahini Granola Cookies

Tahini Oatmeal Chocolate Chip Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Banana Date Breakfast Cookies (refined sugar free!)

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!
Course Breakfast, Dessert
Cuisine Canadian
Prep Time 10 minutes
Cook Time 15 minutes
Rest Time 30 minutes
Servings 15 cookies
Calories 275kcal
Author Teri-Ann Carty

Equipment

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

Serving: 1cookie | Calories: 275kcal | Carbohydrates: 17g | Protein: 8g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 139mg | Potassium: 237mg | Fiber: 4g | Sugar: 4g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 3mg

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]]> https://terianncarty.com/banana-date-breakfast-cookies/feed/ 82 32633 High Protein Tiramisu Overnight Oats https://terianncarty.com/high-protein-tiramisu-overnight-oats/ https://terianncarty.com/high-protein-tiramisu-overnight-oats/#comments Wed, 28 May 2025 08:00:08 +0000 https://terianncarty.com/?p=30603 If you’re craving a healthy breakfast that feels like dessert, you’re going to love these High Protein Tiramisu Overnight Oats. Creamy, satisfying, and sugar-free, they’re made with oats, chia seeds, cocoa, and coffee—all topped with a dreamy yogurt “mascarpone” layer. Meal prep a few jars and start your mornings with something that feels indulgent but fuels you all day long.

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High Protein Tiramisu Overnight Oats

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

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Tiramisu Overnight Oats (High Protein + Sugar-Free)

These High Protein Tiramisu Oats have all the heavenly dessert vibes without giving you a massive sugar crash. They are just the right amount of everything you love about this popular dessert, but in a breakfast form! This recipe is totally gluten free, refined sugar free and high in protein, which we all know is super important! I’ve been making these overnight oats forever and a day, and posted these oats on my Instagram a million years ago, but never got around to getting them on the website. You all asked for it, so here it is! I’ve made so many different versions of this recipe, which is maybe why I never shared it until now – it’s officially perfected and ready for you all to indulge in. 

Dessert for breakfast that is actually healthy and the very definition of perfection. If you’re looking for a totally vegan version, you could try this one from my dear friend Elizabeth @vancouverwithlove makes one you should try out! If you aren’t a fan of tiramisu as a dessert, this probably won’t be the recipe for you, but if you are.. Let’s go! 

High Protein Tiramisu Overnight Oats Ingredients

This overnight oats recipe has all the cozy, indulgent flavours of tiramisu with none of the sugar crash. Here’s what you need:

  • Rolled oats: The base of every good overnight oat recipe. Rolled oats create a creamy texture and soak up flavour beautifully. These are my favourite certified gluten free oats.
  • Chia seeds: These little seeds help thicken the oats and add fibre and omega-3s.
  • Instant coffee: The key to that classic tiramisu flavour. Choose a strong brew or espresso powder.
  • Cocoa powder: Unsweetened cocoa or cacao powder balances out the sweetness with rich, chocolatey depth. It’s used both in the overnight oats and as a topping.
  • Vanilla extract: Rounds out the flavour and ties it all together.
  • Salt: Just a pinch brings out all the other ingredients.
  • Soy milk: Or any unsweetened non-dairy milk you prefer—almond milk, oat milk, or cashew milk work well too. This is my favorite dairy free milk.
  • Greek yogurt: Thick and protein-rich, it mimics the creamy top layer of traditional tiramisu.
  • Cinnamon: add the perfect amount of warmth to this overnight oats recipe.

Overnight Oats Benefits

Overnight oats are a go-to for busy mornings because they’re easy, nutrient-dense, and incredibly versatile. You can make a batch ahead of time, skip the cooking altogether, and customize each jar to your taste. Packed with fibre, healthy fats, and protein, this no-cook breakfast option is naturally sweetened and supports stable blood sugar, perfect for meal prep or a quick grab-and-go start to the day.

How to Make Tiramisu Overnight Oats

This recipe is as easy as it gets and comes together in about 10 minutes of hands-on prep.

Mix the base

In a medium bowl, combine oats, chia seeds, instant coffee, cocoa powder, vanilla extract, and salt. Stir in the soy milk and mix until everything is well combined.

Chill and assemble

Cover the bowl and refrigerate for at least 2 hours, or overnight. Once set, transfer the oat mixture into one or two jars. Add a generous layer of Greek yogurt. Then, using a fine mesh sieve, dust the top with a mixture of cocoa powder and cinnamon. Eat right away or pop the jar back in the fridge until you’re ready.

Tips for the Best Overnight Oats

  • Use rolled oats, not quick or steel-cut.
  • For a creamy consistency, make sure to mix well before refrigerating.
  • Use a fine mesh sieve to evenly dust the cocoa and cinnamon topping.
  • Let the oats sit for at least 2 hours, but overnight is ideal.
  • Adjust sweetness to your liking with maple syrup or stevia if needed, but this recipe is delicious as is.

How To Make a Bigger Batch of Overnight Oats

Want to prep for the week? Just double or triple the recipe and divide it into individual jars. The oats keep well in the fridge for up to 5 days, making them one of the best healthy breakfast ideas for busy mornings.

Why You’ll Love This Tiramisu Overnight Oats

This healthy tiramisu overnight oats recipe is everything you want in a nourishing treat. It’s high in protein from chia seeds and Greek yogurt, naturally sugar-free, and completely customizable depending on your preferred milk or yogurt. Whether you enjoy it for breakfast or dessert, it’s easy to prep ahead, store in jars, and grab on the go.

Overnight Oats Frequently Asked Questions

What kind of oats should I use? Rolled oats (also called old-fashioned oats) are best. Quick oats will be too soft, and steel-cut won’t absorb enough liquid.

Can I make this vegan? Yes! Use a plant-based yogurt instead of Greek yogurt.

Do I need chia seeds? They help thicken the oats, but you can omit them and use slightly less milk for a similar result.

Can I skip the coffee? You can, but you’ll lose the tiramisu flavor. Try decaf if caffeine is a concern.

Did you make this recipe?

Don’t forget to leave a rating and review below. Try these other oat filled breakfast recipes:

Banana Baked Oats

Strawberry Baked Oats

Apple Pie Overnight Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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NEWEST RECIPES

Join my mailing list!

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High Protein Tiramisu Overnight Oats (sugar-free)

If you’re craving a healthy breakfast that feels like dessert, you’re going to love these High Protein Tiramisu Overnight Oats. Creamy, satisfying, and sugar-free, they’re made with oats, chia seeds, cocoa, and coffee—all topped with a dreamy yogurt “mascarpone” layer. Meal prep a few jars and start your mornings with something that feels indulgent but fuels you all day long.
Course Breakfast
Cuisine Canadian
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
Servings 2 servings
Calories 238kcal
Author Teri-Ann Carty

Equipment

  • spatula, fine mesh sieve
  • Jars

Ingredients

Overnight Oats Ingredients

  • ½ cup oats
  • 2 tbsp chia seeds
  • 1 tsp instant coffee
  • 2 tbsp cocoa powder
  • 1 tsp vanilla
  • pinch salt
  • 1 cup soy milk

Top Layer Ingredients

  • ½ cup Greek yogurt
  • Dusting cacao and cinnamon
US Customary - Metric

Instructions

  • Add oats, chia seeds, instant coffee, cocoa powder, vanilla and salt into a bowl fitted with a lid and mix.
  • Pour milk over oat mixture and stir well. Cover with a lid and place in the fridge for 2 hours or overnight.
  • Once ready to assemble, add to a jar or jars (if you want to split them into 2 portions).
  • Next, layer Greek yogurt on top.
  • Lastly and 1/2 tsp each cinnamon and cocoa powder into a fine mesh sieve. Gently tap the sieve to dust over the yogurt. You can place place in the fridge until you are ready to eat or enjoy it immediately.

Notes

You can make this 100% vegan by adding your fave plant-based yogurt on top of the oats.

Nutrition

Serving: 1serving | Calories: 238kcal | Carbohydrates: 28g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 456mg | Fiber: 8g | Sugar: 5g | Vitamin A: 472IU | Vitamin C: 9mg | Calcium: 314mg | Iron: 3mg

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]]> https://terianncarty.com/high-protein-tiramisu-overnight-oats/feed/ 6 30603 High Protein Tortilla Quiche https://terianncarty.com/high-protein-tortilla-quiche/ https://terianncarty.com/high-protein-tortilla-quiche/#comments Wed, 07 May 2025 08:00:31 +0000 https://terianncarty.com/?p=30168 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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High Protein Tortilla Quiche

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. 

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

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.
Course Breakfast, Brunch
Cuisine Canadian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 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

Serving: 1serving | Calories: 222kcal | Carbohydrates: 7g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 203mg | Sodium: 314mg | Potassium: 416mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1093IU | Vitamin C: 13mg | Calcium: 151mg | Iron: 2mg

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