healthy dessert Archives - Teri-Ann Carty

Cereal Chocolate Date Bark

Teri-Ann Carty — Mon, 11 May 2026 08:00:11 +0000

Home » healthy dessert

Cereal Chocolate Date Bark

Created by: Teri-Ann Carty

Make this Cereal Chocolate Date Bark and fall in love with its sweet, salty and crunchy bites! This is absolutely a healthy snack you'll want to have stocked in your freezer at all times. Made with soft Medjool dates, creamy tahini, dark chocolate, crispy cereal, hemp seeds, sesame seeds, and flaky sea salt. This healthy date snack is no-bake, gluten free if using gluten-free cereal, easy to prep, and perfect for when you need a little something sweet with real ingredients.

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Salted Cereal Chocolate Date Bark

This recipe was born from one very relatable kitchen question: What the hell am I going to do with this?

I had cereal sitting in my pantry for a little longer than anticipated, and I really didn’t know what to do with it. It was past the point of enjoying with milk, and since I’m a granola addict, cereal is just not something I reach for that often. I’m pretty sure this box was gifted to me, but you know how I feel about wasting food. It is simply not my thing. If you know Andrea Buckett, you know her coined phrase of “what the hell am I going to do with this?” This recipe is giving that vibe. I really hate wasting food, so it got me thinking about how I could turn it into something snacky. Something with crunch. Something chocolatey. Something that could live in my freezer for foreseeable peckish moments.

Enter: chocolate date bark!

This recipe is super trendy at the moment. Everyone is looking for recipes that have that everyone-can-make-it energy because we’ve all become a little lazy. I SAID IT! Myself included. I just love a no bake recipe that hits the spot yet uses simple ingredients and comes together with little to no effort. It’s sweet from the dates, rich from the chocolate and tahini, crunchy from the cereal, and finished with flaky salt because I will never stop reminding you that salt belongs in sweet recipes. Personally, I like to cut my pieces smaller and have 2, feels a little more indulgent that way.

Is this the highest protein snack I’ve ever made? No. But where it doesn’t lead with protein, it absolutely delivers on fibre, healthy fats, and satisfaction. Dates bring natural sweetness, tahini adds richness, hemp seeds add a little extra nourishment, and the cereal gives it that light, crispy bite that makes it hard to stop at one piece.

Nutritional Highlights of Dates

You may be surprised to know that dates are one of those ingredients that kind of do it all. They are naturally sweet, soft, chewy, and full of fibre, making them a beautiful base for any healthy snack recipe. Medjool dates in particular have a caramel-like texture and flavour; this is likely why they are the most popular date forenergy balls, stuffed dates, and this date bark recipe like this one. They bring sweetness without needing refined sugar, and they help create desserts that feel indulgent while still being rooted in real ingredients.

Dates also pair incredibly well with nut butter, tahini, seeds, chocolate, and flaky salt. That combination of sweet, creamy, crunchy, and salty is exactly why so many date recipes have become staples in healthy snacking. They don’t spike blood sugar levels, and people around the world have been breaking fast with dates for centuries. I still am shocked with myself that there was a time when I did not like them; I’m really a changed woman.

Why Use Dates in Recipes

Dates are one of the easiest ways to add natural sweetness to snacks and desserts without having to rely on refined sugar. They’re soft enough to press into bark, sticky enough to help hold ingredients together, and sweet enough to satisfy any sweet tooth. If you are looking for simple recipes using dates, this one is a perfect place to start.

Salted Chocolate Date Bark with Cereal Ingredients

There is just a small handful of ingredients in this recipe, and most of them (aside from the dates) are easy to swap with something else you may have on hand.

Medjool Dates: These soft, sticky, naturally sweet, caramel-like little dried fruits are the base of this recipe. The softer the date, the better, because they press down easily into a flat layer and create the chewy foundation for the chocolate topping. If your dates are dry or firm, soaking them first will make them easier to work with.
Tahini: Adds creaminess, richness, and healthy fats. It blends directly into the melted chocolate and gives the topping a silky texture with a slightly nutty flavour. If you prefer, you can swap it for peanut butter, almond butter, or a homemade nut butter.
Dark Chocolate: Essential for giving the dark its rich, dessert vibes. When combined with the tahini, it coats the cereal, creating a crisp, chocolatey layer once frozen. I prefer dark chocolate here because dates are already sweet, but any chocolate will technically work. Just know that milk or white chocolate will make the bark much sweeter.
Cereal: Any cereal will do here; I just used whatever I had hanging out in my pantry. This is also a great place to get creative with your crunch. Crushing the cereal slightly helps it mix evenly into the chocolate tahini coating while still keeping plenty of texture.
Hemp Seeds: Add a little extra nourishment, texture, healthy fats and protein. They blend easily into the bark and help make each piece a little more satisfying. Any seed would work here; pumpkin or sunflower would be a nice addition or substitute.
Sesame Seeds: Add a delicate crunch and reinforce the flavour of the tahini. They also make the top of the bark look beautiful.
Flaky Sea Salt: Not optional in my world. It balances the sweetness of the dates and chocolate, sharpens every flavour, and gives this healthy date bark recipe that sweet-salty finish that keeps you coming back.

Fresh vs Dry Dates

Fresh, soft Medjool dates are always best for this easy date bark recipe because they press down easily and create that chewy, caramel-like base. If your dates feel dry, firm, or a little tough, do not panic. You can revive them! Here is a quick tip on how to soften dates for baking, because this may not be the first or last time you have to do it.

Sometimes the longer dates sit, the tougher they get, but all you need to do is place the dates in hot water for 10 to 15 minutes. Drain them well before removing the pits and using them. You want the dates soft enough that they flatten without cracking. If they are too dry, they will be harder to press into an even layer, and the bark may not hold together as well.

How To Make This Easy Chocolate Date Bark

All you need is about 10 minutes and a little patience (for the chilling time) to make this delicious snack!

Melt the Chocolate

Start by melting the dark chocolate in 30-second increments, stirring between each round. You are looking for the chocolate to become glossy, smooth, and completely melted. Once it is ready, stir in the tahini until the mixture looks silky and fully combined. You can also double boil if you don’t have a microwave.

Crush & Coat Cereal

Add the cereal to a medium bowl and crush it gently with your hands. You are not looking for perfection here. Some small pieces, some bigger pieces, and plenty of texture are exactly what make this bark so good. Pour the chocolate and tahini mixture over the crushed cereal and stir until every piece is coated. The mixture should look glossy, thick, and crunchy.

Press the Dates

Line a baking sheet with parchment paper. Arrange the pitted Medjool dates in a 3-by-4 rectangle. To make life easier, spray a second piece of parchment with nonstick spray and place it over the dates. Use a flat-bottomed ramekin to press them down into an even layer. Carefully peel back the parchment.

Add the Chocolate Cereal Layer

Spread the cereal mixture over the flattened dates. Use a rubber spatula to press it edge to edge, making sure the topping reaches all the corners. This helps every bite have a little bit of date, chocolate, tahini, and crunch.

Finish with Salt and Seeds

Sprinkle the top with sesame seeds and flaky sea salt. You want the salt to hit the chocolate while it is still soft, so it sticks beautifully.

Freeze and Slice

Place the tray in the freezer until the bark is firm. Once hardened, slice it into pieces. You can make 12 larger pieces or cut them smaller for little snack bites.

Date Bark Storage Tips

Store your chocolate date bark in an airtight container in the fridge or freezer. The fridge will keep the bark slightly softer and easier to bite into, while the freezer gives it a firmer, snappier texture.

I personally love keeping it in the freezer because it slows me down. In all honesty, I could probably eat the whole pan if I weren’t paying attention. Date bark is addictive, and this cereal chocolate version might just up the ante. I would suggest leaving a piece or two out for a few minutes before you dig in. I just find the texture is a little better than straight out of the freezer.

Tips For Making The BEST Date Bark

Use soft dates. This makes all the difference. If your dates are hard, soak them in hot water before pressing them into the pan.
Choose a runny tahini or nut butter. A thick, dry tahini will not blend as smoothly into the chocolate and can make the topping harder to spread.
Do not over-crush the cereal. You want texture, so leave some larger crispy pieces in the mix. If you make the pieces too small, you’ll lose the much desired crunch of the cereal.
Press the date layer firmly. This helps create a sturdy base and keeps the bark from falling apart when sliced.
Do not skip the salt. The flaky sea salt balances the sweetness of the dates and chocolate and makes the whole recipe taste more complete.
Cut the bark into smaller pieces if you want a lighter snack. This recipe is rich, so smaller pieces (in my opinion) are the way to go.

Why You’ll Love This Date Bark Recipe

Let me count the ways! It’s difficult not to fall in love with a snack that is packed with all the goodies like dates, chocolate and salt; even better when it’s no-bake, easy, and made with simple ingredients you probably already have. Naturally sweet from the dates, crunchy from the cereal, rich from the chocolate, and balanced with tahini and flaky salt. Easy to customize based on what you have on hand or what you’re trying to use up (hello old cereal!).

Did You Make This Recipe?

If you made this date bark, I would love to hear what you think. Did you use tahini, peanut butter, or almond butter? Leave a comment and rating below and let me know!

Got Extra Dates? Try These Recipes Next!

I’ve got you! Once you start making snacks with dates, you’ll quickly realize there are endless ways to turn this simple ingredient into something delicious. All of these recipes below use dates in one form or another, so go wild!

Banana Date Bliss Balls

Snickers Date Bark

Pecan Chocolate Stuffed Dates

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Cereal Chocolate Date Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 30

Total Time 45

Servings pieces

Calories 258kcal

Author Teri-Ann Carty

Equipment

freezer, flat bottomed ramekin, rubber spatula

Ingredients

12 medjool dates pit removed*
½ cup runny tahini
1 cup dark chocolate melted*
1½ cup corn flakes cereal I used Nature's Path, but you could use any cereal you'd like!
4 tbsp hemp seeds
1 tbsp sesame seeds
flaky sea salt

US Customary - Metric

Instructions

Melt chocolate in 30 second increments until smooth. Stir in tahini until well combined.
In a medium sized bowl, crush the cereal with your hands. Not looking for perfection here, just smaller pieces of cereal.
Pour chocolate & tahini mixture on top, add in hemp seeds and stir to coat.
Place parchment paper on baking sheet.
Line up your dates 3x4.
To make life easier, spray a second piece of parchment with nonstick cooking spray to prevent sticking. Place on top of dates.
Use a flat bottomed ramekin to press down dates. Carefully remove parchment.
Spread the cereal mixture onto the dates, pressing edge to edge with a rubber spatula.
Sprinkle with sea salt and sesame seeds.
Place in the freezer to harden.
Slice as desired and store in an air-tight container in the fridge or freezer.

Video

Notes

My dates had gotten hard, so I soaked them in hot water for 15 minutes before removing the pit.
I prefer dark chocolate, but any chocolate will do. Just be warned, if you use milk or white, it will be very sweet.

Nutrition

The post Cereal Chocolate Date Bark appeared first on Teri-Ann Carty.

Carrot Date Breakfast Cookies

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

Home » healthy dessert

Carrot Date Breakfast Cookies

Created by: Teri-Ann Carty

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

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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.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Carrot Date Breakfast Cookies

Course Breakfast, Dessert

Cuisine Canadian

Prep Time 15

Total Time 45

Servings cookies

Calories 269kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

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

US Customary - Metric

Instructions

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

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

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

4-Ingredient Puffed Quinoa Cups

Teri-Ann Carty — Wed, 02 Apr 2025 08:00:44 +0000

Home » healthy dessert

4-Ingredient Puffed Quinoa Cups

Created by: Teri-Ann Carty

If you love Puffed Quinoa but never know what to do with it - this is the recipe for you! This puffed quinoa cup recipe is about to become your new favorite snack! Made with puffed quinoa, tahini, dark chocolate, and vanilla, these no-bake treats are naturally sweetened and require just 15 minutes of prep. Whether you're looking for puffed quinoa snacks, a high-protein treat, or an easy dessert, these chocolate quinoa cups check all the boxes.

This post may contain affiliate links

4-Ingredient Puffed Quinoa Cups

Is it just me or have all the food creators on Instagram been popping quinoa recently? I don’t know how one thing can become such a thing overnight, but if everyone is into puffer quinoa right now I am going to have some fun with it! I’ll be honest, I tried popping quinoa myself and when it failed for the 3rd time, I gave up!! Sometimes it’s just plain easier to buy the ingredient. That’s exactly what I did for this recipe. These Puffed Quinoa Cups are so easy to make! They require 4 ingredients and the combination of flavours could be endless. Think ANY nut or seed butter and a wide variation of inclusions such as sunflower or pumpkin seeds, chopped walnuts or pecans, buckwheat groats or black sesame paste and black sesame seeds (halloween treat!!). I love the simplicity of this snack as it doesn’t have any added sugar.

I use dark chocolate chips because it has a higher percentage of cacao. If you love milk chocolate, then do you! You could add this to a silicone mould as well and change up the shapes of your treats. Hearts for Valentine’s day, big thick squares or whatever else you fancy! I meant it when I said the options are endless! If you’ve been looking for puffed quinoa recipes, this puffed quinoa cup is a must-try! Whether you’re craving a healthy snack, a quick dessert, or a high-protein treat, these chocolate quinoa cups deliver flavour, texture, and convenience. Make a batch today and let me know how you customize yours!

Ingredients for Puffed Quinoa Cups

Puffed quinoa: Adds a light, airy crunch to these chocolate quinoa treats. Pop your own or purchase them literally anywhere!
Tahini: Provides a creamy, nutty base while keeping these puffed quinoa cups gluten-free and dairy-free. This is my all-time favorite tahini.
Vanilla extract: Enhances the flavors and balances the richness of the chocolate and tahini.
Dark chocolate chips: Melted chocolate holds everything together while adding a rich, indulgent taste.
Maldon sea salt: A pinch of flaky salt enhances the sweet and salty balance of these puffed quinoa cups.
Sesame seeds (optional): Adds extra texture and visual appeal to these puffed quinoa crispy treats.

What is Popped Quinoa?

Popped quinoa, also known as puffed quinoa, is quinoa that has been heated until it expands, creating a light, crispy texture. It’s pretty similar to puffed rice and you’ll often find it used in granola, granola bars, energy bites and different types of protein snacks. It’s super versatile and easy to enjoy. You can find puffed quinoa in health food stores, or you can make your own at home.

Surprising Health Benefits of Puffed Quinoa

Puffed quinoa has a lot of the same health benefits as regular boiled quinoa. It’s packed with nutrients and unlike traditional puffed rice, quinoa is a complete protein. That means that even in its puffed state it contains all nine essential amino acids; making it a naturally high protein ingredient. If you’re looking for an alternative to puffed rice you definitely should go with puffed quinoa! It is also naturally gluten-free and grain-free, making it a great alternative for those with food sensitivities. Quinoa is rich in fiber, which supports digestion and gut health, while also being loaded with essential minerals like iron, magnesium, and zinc, which help support overall wellness.

How to Make These Puffed Quinoa Cups

These puffed quinoa snacks come together in just a few easy steps:

Prepare the muffin tin

Line a muffin tin with parchment liners to prevent sticking.

Melt the chocolate

In a heatproof bowl, melt dark chocolate chips in the microwave or over a double boiler until smooth.

Mix the ingredients

In a large bowl, stir in tahini and vanilla extract until fully combined, then fold in the puffed quinoa.

Fill the cups

Use a spoon or ice cream scoop to divide the mixture into the muffin tin, pressing it down to create firm cups.

Top and freeze

Sprinkle with flaky sea salt and sesame seeds, then freeze for 2 hours until set. Store these puffed quinoa crispy treats in the freezer for the best texture!

How to Make Popped Quinoa at Home

If you want to try making your own puffed quinoa recipe, please be my guest! As mentioned above I really didn’t have much success trying this; the process is simple but requires attention to detail. Start by heating a dry skillet over medium heat. Add a few tablespoons of raw quinoa to the pan, stirring constantly to ensure even heat distribution. You will begin to see the quinoa start popping, much like popcorn. Once popped, remove it from the heat and allow it to cool completely before using. This method takes a bit of practice, and not all the quinoa will puff evenly. If you find it tricky to get consistent results, store-bought puffed quinoa is a great alternative!

What Does Puffed Quinoa Taste Like?

Puffed quinoa has a light, nutty flavor with a delicate crunch. It’s not overly sweet on its own, which makes it a great base for both sweet and savory puffed quinoa recipes. When mixed with dark chocolate and tahini, it takes on a crispy, slightly chewy texture that melts in your mouth.

How to Store Organic Puffed Quinoa

To keep puffed quinoa fresh, store it in an airtight container in a cool, dry place away from moisture. If you are using homemade popped quinoa, ensure it is completely cool before transferring it to storage. Puffed quinoa is best when used within three to four weeks for optimal flavor and texture.

Other Ways to Use Popped Quinoa

Aside from these puffed quinoa cups, there are endless ways to incorporate puffed quinoa into your diet. For a nutrient-dense snack, mix it with nut butter and maple syrup to create homemade quinoa bars. It also makes a great topping for yogurt, smoothie bowls, or oatmeal, adding extra crunch and texture. You can even use puffed quinoa as a gluten-free breadcrumb substitute in savory dishes for added texture without the grains. I haven’t done this yet but puffed quinoa also works amazingly in granola, and maybe – just maybe you’ll see that coming up soon!

Why You’ll Love This Puffed Quinoa Recipe

It’s so easy!! It’s so tasty and it only takes four ingredients to make! You don’t need to do any baking, the clean-up is minimal and everyone can enjoy this recipe. The fact that it’s dairy free, gluten free, refined sugar free and high protein is reason enough to make these and enjoy them for days to come. They are perfect for kids’ lunches because they are also nut free! Thanks to puffed quinoa and tahini, these cups are packed with protein and fibre, keeping you satisfied and energized throughout the day. Whether you are looking for a healthy meal prep snack or a quick, nourishing treat, these puffed quinoa cups are the perfect option to keep in your freezer for easy access!

Did you make this recipe?

Leave a rating and review below! Try these recipes next:

Snickers Date Bark

Healthy Homemade Vegan Twix Bar

Cherry Rhubarb Crumble Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

4 Ingredient Puffed Quinoa Cups

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings cups

Calories 219kcal

Author Teri-Ann Carty

Equipment

muffin tin

Ingredients

1½ cups puffed quinoa
½ cup tahini*
½ tsp vanilla
1 cup dark chocolate chips
maldon sea salt
sprinkle of sesame seeds on top optional

US Customary - Metric

Instructions

Place parchment liners into muffin tin.
Melt chocolate chips in a heat proof bowl in the microwave or over a double boiler until smooth.
Mix in tahini and vanilla until fully combined.
Fold in puffed quinoa until fully mixed.
Use an ice cream scoop or large spoon to divide into 12 cups. Press the mixture down into each cup.
Sprinkle each cup with flaky sea salt and sesame seeds if desired.
Place in the freezer to set for 2 hours.
Best stored in the freezer.

Notes

*You can use whatever nut or seed butter you prefer!

Nutrition

The post 4-Ingredient Puffed Quinoa Cups appeared first on Teri-Ann Carty.

Single Serve Blueberry Banana Baked Oats

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

Home » healthy dessert

Single Serve Blueberry Banana Baked Oats

Created by: Teri-Ann Carty

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

This post may contain affiliate links

Single Serve Blueberry Banana Baked Oats

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

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

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

What is Baked Oatmeal?

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

Single Serve Blueberry Banana Baked Oats Ingredients

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

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

How to Make Single-Serve Baked Oats

Prepare the Batter

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

Add Dry Ingredients

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

Transfer and Bake

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

Cool and Enjoy

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

Baked Oatmeal Variations and Tips

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

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

Ways to Serve Baked Oatmeal

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

Can I Use Steel Cut Oats or Quick Oats?

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

Can I Make This Banana Baked Oatmeal Vegan?

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

Can You Make Blueberry Baked Oatmeal Ahead of Time?

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

Can You Freeze This Baked Oatmeal?

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

You Will Love Single-Serve Baked Oatmeal

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

Did you make this Blueberry Banana Baked Oats recipe?

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

Cottage Cheese Banana Blueberry Muffins

Nut Free Tahini Granola Bars

Pumpkin Chia Pudding Parfait

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Single Serve Blueberry Banana Baked Oats

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Total Time 40

Servings serving

Calories 692kcal

Author Teri-Ann Carty

Equipment

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Chocolate Beet Brownies

Teri-Ann Carty — Wed, 05 Mar 2025 09:00:40 +0000

Home » healthy dessert

Chocolate Beet Brownies

Created by: Teri-Ann Carty

If you’ve never tried baking with beets, these Chocolate Beet Brownies are the perfect place to start! Made with beet puree, dark chocolate chips, oat flour, and cocoa powder, they are fudgy, moist, and deeply chocolatey with just the right amount of sweetness. The roasted beets add a subtle earthiness that enhances the chocolate flavor while keeping the brownies soft and rich. Prepare to surprise everyone with them because you’d never guess these brownies are made with beets! They're packed with fiber, nutrients and perfect to serve warm with vanilla ice cream.

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Fudgy Chocolate Beet Brownies

February has flown by and March is about to feel like a whole new life. I moved over the weekend and I could not be happier to be in my new space. It was emotional, a lot of hard work and moving is never not stressful, but I am grateful. I’m grateful for my resilience, grateful for my community and grateful that it’s over – and there is space for a new beginning. I’m in the process of setting up my new photography studio in my apartment and oh my goodness, I can’t wait to find my new groove!

I can’t wait to get settled and start hosting dinner parties to thank all the incredible people who have supported me during this time. Who’s coming for dessert? Speaking of, these fudgy beet brownies have been in my notes for as long as I can remember. I love them so much and I know you will too!

Beets are high in fibre and add such a delicious sweet, earthy flavour and I promise no one will know unless you want to tell them! I served my beet brownies with vanilla ice cream warm from the oven, but if you live alone like me, you can store them in the fridge and warm up one piece at a time in your microwave. I had my brownies in the fridge for 1 week and they were still crazy good. These gluten free brownies are about to become your new obsession, consider this your warning!

Chocolate Beet Brownies Ingredients

Beet Puree: The secret ingredient to making these brownies healthy! Beets add moisture, natural sweetness, nutrients and a rich texture.
Sugar: Use any granulated sugar. Use coconut or cane to keep the recipe refined sugar free. Brown or white sugar will also work perfectly.
Eggs: Help bind the ingredients together for the perfect brownie texture.
Butter: Adds richness and that classic buttery flavor. Use dairy free butter if you’d like to keep this recipe dairy free.
Vanilla Extract: Enhances the chocolate and beet flavors.
Milk: Any dairy-free milk works, but I love using soy milk for that extra splash of protein and silkiness!
Oat Flour: A gluten-free alternative that keeps these brownies soft and tender. You can make your own oat flour by blending rolled oats until finely ground.
Baking Powder: Helps with structure and a slight lift.
Cocoa Powder: Gives these chocolate beet brownies their deep, rich flavor. This is my favorite cocoa powder that I use time and time again!
Salt: A little sea salt balances the sweetness.
Dark Chocolate Chips: Melt into the brownies, making them extra gooey and indulgent.
Walnuts: Add a little crunch and complement the earthy, chocolate flavors. Totally optional if you want to make this recipe nut free.

Possible Substitutions for Fudgy Beet Brownies

If you need to make a few substitutions, feel free to swap oat flour for almond flour for a nutty flavor. You can use maple syrup instead of granulated sugar. I haven’t tested this, but you could replace butter with coconut oil and any other milk will work! Pecans are always a wonderful substitution for walnuts if you want to switch up the nut!

How to Make These Beetroot Brownies

Making these beetroot brownies is very easy. Sometimes slow baking yields the best results! So don’t go with canned or boiled beets, make sure you slow roast them first!

Roast and Prepare the Beets

Preheat the oven to 400°F. Wrap whole beets in foil and bake for about 1 hour, or until they are fork-tender. Once cooled, rub off the skins (gloves recommended to avoid staining). Blend the beets in a food processor until smooth to create a beet puree.

Prepare the Brownie Batter

Lower the oven temperature to 350°F and line an 8×8 baking dish with parchment paper. In a large bowl, whisk together the beet puree, eggs, melted butter, milk, sugar, and vanilla until well combined. Stir in the oat flour, cocoa powder, baking powder, and salt until a smooth batter forms.

Add Mix-Ins & Transfer to Baking Dish

Fold in dark chocolate chips, ensuring they are evenly distributed. Pour the batter into the prepared baking dish, smoothing it out with a spatula. Sprinkle the top with walnuts and additional chocolate chips for extra crunch and richness.

Bake and Cool

Bake the brownies for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Allow them to cool completely in the pan before slicing into squares. Enjoy immediately or store in an airtight container for later!

Ways to Customize Your Chocolate Beet Brownies

There are plenty of ways to customize these chocolate beet brownies to suit your taste. For an extra indulgent touch, top them with chocolate ganache or cream cheese frosting. If you need a nut-free dessert, simply skip the walnuts. For a dairy dairy free dessert, swap out any dairy products such as the butter for a dairy free alternative. Want to enhance the flavor even more? Try adding a dash of cinnamon or espresso powder to bring out the richness of the chocolate.

Chocolate Beetroot Brownies Frequently Asked Questions

How Long Do Beet Brownies Last?

Store these fudgy beet brownies in the fridge for up to one week or in the freezer for up to 3 months.

Why Should We Add Beetroot to Brownies?

Beets add moisture, natural sweetness, and fiber while enhancing the rich chocolate flavor. Plus, they make the brownies extra soft and fudgy without needing extra butter or oil.

Will the Brownies Taste Like Beetroot?

Not at all! The chocolate, cocoa powder, and vanilla mask the beet flavor. They just add a little earthy sweetness that blends seamlessly with the chocolate.

Why You’ll LOVE These Beetroot Brownies

These beetroot brownies are everything you want in a dessert—super fudgy, moist, and packed with rich chocolate flavor. The beet puree keeps them dense and gooey, while cocoa powder, melted chocolate chips, create indulgent little pockets of chocolaty goodness. They’re also gluten-free and naturally sweetened, made with oat flour and beets instead of refined flours.

Best of all, they’re incredibly easy to make, requiring just a few simple steps and a blender or food processor to do most of the work. If you’re looking for a healthier brownie option, a healthy dessert or just a snack that’s loaded with fiber, antioxidants, and essential vitamins – this recipe is for you!

Looking for Other Chocolatey Recipes?

If you love these beet brownies, here are a few more chocolate-loaded desserts to try:

Double Chocolate Protein Muffins
Black Tahini Brown Butter Chocolate Chunk Cookies
Double Decker Chocolate Cake with Buttercream

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Chocolate Beet Brownies

Course Dessert, Snack

Cuisine Canadian

Prep Time 1 30

Rest Time 30

Total Time 2

Servings squares

Calories 326kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 cup puree beets about 3 medium roasted beets
½ cup sugar any sugar will do
2 eggs room temperature
½ cup butter melted
1 tsp vanilla
¼ cup milk I used soy milk
1½ cups oat flour from ground oats*
1½ tsp baking powder
½ cup cacao powder
½ tsp salt
½ cup dark chocolate chips
¼ cup walnuts roughly chopped

US Customary - Metric

Instructions

Preheat oven to 400. Wrap beets in tin foil and bake for 1 hour or until fork tender. Wait for them to cool and then slide skin off. You may want to wear gloves. Place cooled skinned beets in food processor or blender and blend until smooth. Set aside.
Reduce heat to 350. Line an 8x8 baking tin with parchment paper.
In a large bowl, add eggs, beet purée, cashew milk, olive oil, sugar, vanilla and whisk generously to combine. Add in dry ingredients except for chocolate chips and walnuts. Mix thoroughly. Add chocolate chips and walnuts, stir again. Transfer to a parchment-lined 8x8 square pan and scrape in batter. Smoothing it out before topping with walnuts and extra chocolate chips.
Bake for 30-35 minutes. Allow to cool completely before cutting.

Notes

*You can easily blend your oats to make your oat flour! Just add your oats to a blender and blend until fluffy.

Nutrition

The post Chocolate Beet Brownies appeared first on Teri-Ann Carty.

Snickers Date Bark

Teri-Ann Carty — Fri, 21 Feb 2025 09:00:20 +0000

Home » healthy dessert

Snickers Date Bark

Created by: Teri-Ann Carty

This Snickers-inspired date bark is the easiest, healthiest chocolate bark recipe you’ll ever try! Made with soft Medjool dates, peanut butter, salted peanuts, and dark chocolate, it’s a naturally sweet, fiber-rich snack that tastes just like a Snickers bar! This version of the viral date bark is vegan, gluten-free, freezer-friendly and requires no baking. Whether you're desiring a quick dessert with dates, need an easy meal prep snack or just want to see what all the hype is about, this healthy date bark recipe is one you’ll want to keep stocked in your freezer!

This post may contain affiliate links

Viral Snickers Date Bark

Dates are having a real moment. They have been quietly stealing the show for the past few years but now they are totally front and center. I remember when date bark went viral at the beginning of 2024. I was obsessed like much of you – its ease and deliciousness just stole the show. Dates are a healthy sugar alternative, full of fibre and minerals; I recently read this article that truly made me feel guilt free about these squishy morsels of deliciousness, check it out here. If you’re looking for some high quality dates these are my favorite here.These dates are from Palestine, and I truly feel lucky to be able to purchase them in bulk from Karma Coop.

The thing I love about this healthy dessert is that it just gets tucked away in my freezer and is something I can turn to whenever the sugar bug comes biting! Doing what I do for a living can be a blessing and a curse! I tend to always have a lot of things in the freezer and find myself sharing with my yoga students, neighbours and friends whenever they come over! If you’re like me and food is your love language, you need to make this date bark recipe – it’s the best thing to have on hand when you’ve got company! This Snickers Date Bark is, hands down, the best viral dessert hack I’ve tried. It’s sweet, salty, crunchy, and loaded with chocolate, yet made with real, wholesome ingredients. What flavors would you like to see next?

What is The Viral Date Bark Recipe?

If you’ve spent any time on TikTok or Instagram, chances are you’ve come across the viral date bark recipe. This simple, no-bake treat quickly became a favorite for its rich flavor, chewy texture, and easy preparation. Inspired by the flavors of a Snickers bar, it’s made with three simple layers that come together in minutes!

The base starts with chewy Medjool dates, which are naturally sweet and caramel-like when flattened into a sticky layer. On top of that goes a generous spread of creamy peanut butter, adding richness and depth. Crunchy salted peanuts provide that signature Snickers texture, with a thick coating of melted dark chocolate. A sprinkle of flaky sea salt ties everything together to balance the sweet, salty, and nutty flavors. The best part? This date bark requires absolutely no baking—just layer, freeze, and enjoy a wholesome, indulgent snack whenever you need it.

Snickers Date Bark Ingredients

Medjool Dates: The softer, the better! Chewy Medjool dates create the perfect caramel-like base. These are my favorites dates.
Peanut Butter: Use runny peanut butter for easy spreading. Feel free to use any spread you have on hand such as almond butter, cashew butter, or sunflower seed butter.
Salted Peanuts: Adds crunch and enhances the sweet and salty balance.
Dark Chocolate Chips: I love the flavor and balance that dark chocolate brings, however, milk chocolate also works!
Olive Oil or Coconut Oil: Helps the melted chocolate spread smoothly.
Flaky Sea Salt: A must for that chocolate bark recipe magic!

Health Benefits of Medjool Dates

Medjool dates aren’t just a naturally sweet treat—they’re packed with fiber, antioxidants, and essential nutrients. Their natural sugars provide a quick energy boost without the crash that comes from refined sugars, making them a great choice for a pre-workout snack, midday pick-me-up or when breaking a fasting period. Plus, their high fibre content supports digestion and helps keep you feeling full longer!

Beyond their sweetness, Medjool dates are rich in potassium, magnesium, and iron, which play a key role in muscle function, heart health, and overall energy levels. This chocolate date bark recipe lets you enjoy a decadent-tasting dessert while nourishing your body with wholesome ingredients. With zero refined sugar, this is a snack you can feel good about eating—delicious, nutrient-dense, and naturally satisfying. Lear more about dates in this Healthline article.

How To Make Snickers Date Bark

Prep the Base

Line a baking sheet with parchment paper. Remove pits from the Medjool dates and press them flat onto the sheet in a 4×4 grid. Cover with another parchment paper sheet and use a rolling pin to flatten.

Add the Peanut Butter Layer

Spread creamy peanut butter evenly over the dates. Press ¾ of the salted peanuts into the peanut butter.

Melt the Chocolate

Melt dark chocolate chips with olive oil or coconut oil in the microwave in 30-second intervals, stirring until smooth.

Assemble the Bark

Pour the melted chocolate over the peanut layer and spread evenly with a spatula. Sprinkle with flaky sea salt.

Freeze & Slice

Freeze for 2 hours until firm. Remove from the freezer and cut into squares or bars. Enjoy Straight from the Freezer!

Tips For Success With This Recipe

Use Soft Dates: If your Medjool dates are dry, soak them in warm water for 10 minutes before flattening. This will plump them up and make them more chewy.
Choose the Right Peanut Butter: A runny, natural peanut butter spreads best.
Get the Best Chocolate Layer: Add a teaspoon of coconut oil when melting chocolate for a smooth, glossy finish.
Don’t Skip the Salt: A sprinkle of flaky sea salt goes a long way for flavor! I promise you it will elevate this dessert.

Serving & Storing this Recipe

No secrets here – this viral dessert is as simple to make as it is to store. You can enjoy it straight from the freezer (this also provides the best texture) and to store keep in an airtight container in the freezer for up to 3 months.

Why You’ll Love This Viral Date Bark

This viral date bark is the perfect balance of sweet, salty, and satisfying, making it an easy and delicious treat to keep on hand. It’s naturally sweetened with chewy Medjool dates, meaning there’s no refined sugar, just pure caramel-like goodness from whole ingredients. The addition of peanut butter and nuts makes it a protein-packed snack, giving you long-lasting energy while keeping cravings in check.

This date bark recipe is also ideal for meal prep—make a batch, store it in the freezer, and enjoy a quick, grab-and-go snack anytime. The best part? It tastes just like a Snickers bar, but it’s completely homemade and much healthier. Plus, there’s no baking required, making it one of the easiest chocolate bark recipes you’ll ever make. Whether you’re looking for a wholesome dessert or an afternoon pick-me-up, this date bark will become a staple in your kitchen.

Enjoy These Recipes Next!

Healthy Homemade Vegan Twix Bar

Cottage Cheese Banana Blueberry Muffins

Macadamia Granola

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Snickers Date Bark

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Freeze Time 2

Total Time 2 15

Servings pieces

Calories 204kcal

Author Teri-Ann Carty

Equipment

freezer
cooke sheet
Rolling Pin

Ingredients

16 medjool dates pits removed (the softer the better)
½ cup runny peanut butter*
½ cup salted peanuts*
1 cup dark chocolate chips
1 tsp olive oil any oil will do
flaky sea salt

US Customary - Metric

Instructions

place parchment on a cookie sheet.
remove pit from the dates and open them up. Place on the cookie sheet 4x4.
place a second piece of parchment on top and flatten them with a rolling pin or a flat bottomed surface.
spread runny peanut butter evenly on top. Don't worry if it runs through the dates!
press 3/4 of the peanuts into the peanut butter.
melt chocolate and oil together in the microwave or in a double boiler until smooth.
pour chocolate on top. Use a spatula to spread it as evenly as possible. Sprinkle with sea salt and place it in the freezer to set for 2 hours.
once hard, remove from the freezer and place on a cutting board. Use a sharp knife to cut into pieces.
store in an air-tight container in the freezer.
best eaten straight from the freezer!

Notes

I love switching up the nut and seed butters for this recipe. You can use whatever nut or seed you fancy!

These are my favorite dates

Nutrition

The post Snickers Date Bark appeared first on Teri-Ann Carty.

Almond Butter Protein Bars

Teri-Ann Carty — Wed, 29 Jan 2025 09:00:11 +0000

Home » healthy dessert

Almond Butter Protein Bars

Created by: Teri-Ann Carty

Snack time just got a lot tastier! These Almond Butter Protein Bars are easy to make, and filled with wholesome ingredients like almond butter, seeds, and protein powder. Loaded with fiber, protein, and healthy fats, they're also vegan, gluten-free, and ideal for breakfast, snacks, or even dessert. The chewy texture, sweet and salty flavor, and optional chocolate topping make these a treat you’ll keep coming back to.

This post may contain affiliate links

Easy Almond Butter Protein Bars

Hello, friends! After a rejuvenating retreat in Costa Rica, feeling ready for the new phase of life, brozed and ready to share all my newest recipes! I’m thrilled to be back in the kitchen creating and this recipe has been waiting patiently for you to enjoy! My Almond Butter Protein Bars are everything you need in a snack – chewy, healthy, and packed with protein. Whether you need a quick breakfast, a midday energy boost, or a post-yoga treat, these bars deliver.

These bars are filled with fibre, protein and healthy fats making them a winning recipe in all the ways. It’s the perfect not too sweet and salty snack that stores in the freezer and makes a great addition to a lunch. I’ve been really into fibre packed snacks lately and this recipe is full of it. The secret to their perfect texture? Psyllium husk, which not only adds fiber but also binds the bars together like a dream.

Paired with my favorite @botanicahealth protein powder, these bars are as functional as they are delicious. I’ve tried other recipes where the bars essentially fall apart, no bueno. These babies hold together like an absolute dream. If you’re a fan of sweet and salty, the optional dark chocolate and flaky sea salt topping will seal the deal!

Almond Butter Protein Bar Ingredients

Pumpkin Seeds: Add a nutty crunch and are a great source of zinc and magnesium.
Sunflower Seeds: A nutrient-rich addition with vitamin E and a mild, nutty flavor.
Chia Seeds: These tiny seeds are packed with fiber, omega-3s, and protein.
Hemp Seeds: A great plant-based protein source with a creamy texture.
Sliced Almonds: Add extra crunch and complement the almond butter base.
Oats: Provide structure, fiber, and heart-healthy goodness to the bars.
Ground Flax: Boosts fiber content and helps bind the ingredients.
Psyllium Husk: The key ingredient for holding the bars together and adding a fiber boost.
Protein Powder: Use a high-quality like Botanica Health to enhance the protein content. This is my favorite and the one I used for this recipe.
Cinnamon: Adds warmth and a touch of spice to the flavor profile.
Salt: Balances the sweetness and enhances the flavors.
Almond Butter: The star ingredient, providing creaminess, protein, and healthy fats. You could swap this for any nut butter of choice.
Honey: Naturally sweetens the bars and helps bind the ingredients. Use maple syrup or agave if you’d like to keep this vegan.
Vanilla: Adds a subtle, comforting flavor.
Olive Oil: Keeps the bars moist and adds a rich texture.

How to Make Almond Butter Protein Bars

These bars are so easy to make you’ll be wondering why you ever bought granola bars from the supermarket! Make them once and fall in love with every bite:

Prepare Your Pan

Preheat your oven to 320°F convection and line a 9×11 baking pan with parchment paper, leaving an overhang for easy removal.

Mix Dry Ingredients

In a large bowl, combine all the dry ingredients: seeds, oats, flax, psyllium husk, protein powder, cinnamon, and salt.

Prepare Wet Ingredients

In a small pot, gently heat the almond butter, honey, vanilla, and olive oil over medium-low heat until smooth and combined.

Combine and Bake

Pour the wet ingredients over the dry ingredients and mix thoroughly, ensuring everything is well coated. Press the mixture firmly and evenly into the prepared pan using a rubber spatula. Bake for 30-35 minutes, or until the top is golden brown and dry to the touch.

Cool and Add Toppings

Let the bars cool completely on a wire rack. Spread a layer of almond butter over the top, then melt the dark chocolate and spread it evenly over the almond butter. Sprinkle with flaky sea salt for an extra kick of flavor.

Freeze and Slice

Freeze the pan until the chocolate hardens, then remove the bars using the parchment overhang. Slice into bars with a sharp knife and store in the freezer.

Ways to Customize Your Almond Butter Protein Bars

There are so many ways to get creative with this recipe. You can easily customize these almond butter protein bars to suit your taste or dietary preferences. Try swapping the almond butter for another type of nut or seed butter, like peanut butter or sunflower seed butter. Add dried fruit, such as cranberries or chopped dates, to bring a touch of natural sweetness to the bars. For a tropical twist, sprinkle shredded coconut on top before baking.

Can I Make These Bars Into Balls?

Absolutely! Simply roll the mixture into bite-sized balls instead of pressing it into a pan. Freeze until firm and enjoy as protein bites. You could even try dipping them in the dark chocolate for a decadent chocolate coating!

Why You’ll Love These Almond Butter Protein Bars

You’ll love these almond butter protein bars because they’re the perfect combination of healthy, delicious, and easy to make! Packed with fiber, protein, and healthy fats, they’re a nutrient-rich snack that will keep you fueled throughout the day. These bars are vegan friendly and gluten-free, making them suitable for a variety of diets, and they’re easily customizable to fit your favorite flavors and ingredients. Best of all, they’re perfect for on-the-go snacking—just store them in the freezer and grab one whenever you need a quick, convenient snack or breakfast!

Tips for Making the Best Protein Bars

Press Firmly: Ensure the mixture is packed tightly into the pan to help the bars hold together.
Don’t Skip the Psyllium Husk: It’s key for binding the bars and adding fiber.
Cool Completely: Let the bars cool fully before adding toppings or slicing to prevent them from crumbling.

Other Bars You’ll Love!

If you made these bars don’t forget to leave a rating and review below. Check out these recipes next:

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Almond Butter Protein Bars

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings bars

Calories 261kcal

Author Teri-Ann Carty

Equipment

9x11 pan
oven

Ingredients

¾ cup pumpkin seeds
¼ cup sunflower seeds
¼ cup chia seeds
¼ cup hemp seeds
½ cup sliced almonds
½ cup oats
¼ cup ground flax
2 tbsp psyllium husk
¼ cup Botanica Health Protein Powder
1 tsp cinnamon
½ tsp salt
½ cup almond butter or any nut/seed butter of choice
1 tsp vanilla
½ cup honey
2 tbsp olive oil

Optional Toppings

½ cup dark chocolate chips
¼ cup almond butter
flaky salt to finish

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Line a 9x12 deep sided baking sheet or dish with parchment paper ensuring there is an overhang for easy removal.
Add dry ingredients to a bowl and stir to combine.
Add almond butter, olive oil, honey and vanilla to a small pot and heat gently over medium low heat. Stir to combine.
Pour wet over dry and stir to coat. Being careful to get all the dry parts combined.
Press evenly and firmly into the pan using a rubber spatula.
Place in the oven to bake for 30-35 minutes. The surface should be golden brown and dry to the touch.
Allow it to cool on a wire rack.
Spread almond butter on top of granola.
Melt chocolate in 39 second increments until til smooth. Spread chocolate over almond butter. It’s OK if almond butter and chocolate start to meld together. MINE DID!
Place in the freezer to allow chocolate to harden.
Once hard, remove from the freezer and sprinkle with flaky sea salt.
Place on a cutting board and cut into bars.
Store them in the freezer.

Notes

Click here to grab your Botanica Health Protein Powder

Nutrition

The post Almond Butter Protein Bars appeared first on Teri-Ann Carty.

Healthy Homemade Vegan Twix Bar

Teri-Ann Carty — Wed, 08 Jan 2025 09:00:59 +0000

Home » healthy dessert

Healthy Homemade Vegan Twix Bar

Created by: Teri-Ann Carty

These homemade Twix bars are the ultimate sweet and salty treat. Featuring a buttery almond flour shortbread crust, a creamy caramel layer made with tahini, and a decadent chocolate topping! They’re a healthier, vegan twist on the classic candy bar and only require a few ingredients and steps to make.

This post may contain affiliate links

Homemade Twix Bars

It’s Veganuary, and while I’m no longer strictly plant-based, I still adore creating vegan recipes! I’ve been making these chocolate bars for ages and thought it was just about time they are on the site and available to all of you. There is a good chance you’ve had a twix bar or two in your lifetime and you probably really enjoyed it! What you might not have considered is how unhealthy they actually are – filled with refined sugars, additives and a bunch of things you don’t want in your body! I decided to change that – you might have seen these on my Instagram in the past and I’ve seen a few other creators make them but unbiasedly – mine are my favourite!

These homemade Twix bars are sweet, salty, and absolutely irresistible. They’re the perfect way to indulge while sticking to a plant-based lifestyle. These bars come together quickly, using wholesome ingredients like almond flour, tahini, and dark chocolate chips. I’ve tested this recipe with both coconut oil and olive oil, and both work beautifully, depending on your preference. I love baking with olive oil and almost exclusively use it. One great thing about coconut oil is that it solidifies in a way that olive oil doesn’t. Sometimes it is better to use coconut oil for crusts because it will hold together better. The last time I made these I used coconut oil in the crust and olive oil in the filling and the chocolate layer. It worked like a charm! Let’s dive into how you can make these homemade Twix bars from scratch!

Ingredients for Homemade Twix

These cookie bars are actually a lot easier to make than you might think. There is a good chance you have most (if not all) of the ingredients already in your pantry!

Crust Ingredients

Almond Flour: Creates a light, buttery shortbread crust that’s gluten-free and rich in flavour.
Maple Syrup: Adds natural sweetness and helps bind the crust together.
Coconut Oil: Ensures the crust holds its shape while adding a subtle richness.
Salt: Enhances the sweet and nutty flavours.

Filling Ingredients

Tahini or Peanut Butter: The star of the creamy caramel layer, providing a nutty, slightly savoury base.
Maple Syrup: Adds sweetness to balance the tahini or nut butter and adds to the caramel flavour.
Coconut Oil or Olive Oil: Creates a smooth, pourable consistency for the filling.
Vanilla Extract: Adds warmth and depth to the caramel.
Sea Salt: Brings out the sweet and salty magic of the filling.

Topping Ingredients

Dark Chocolate: Rich and indulgent, it forms the final layer of these Twix bars.
Coconut Oil or Olive Oil: Helps the chocolate melt smoothly and creates a shiny finish.
Maldon Sea Salt: Adds a crunchy, salty garnish to balance the sweetness.

What Are Homemade Twix?

Homemade Twix bars are a healthier, DIY version of the classic candy bar. This recipe features three layers just like the originals. The first layer is a crumbly base made from almond flour. The middle layer is a luscious filling made with tahini or peanut butter, maple syrup, and a touch of salt. And of course, a decadent layer of melted dark chocolate to coat the whole homemade chocolate bar. Unlike store-bought Twix bars, these are gluten-free, vegan, and free from refined sugars, making them a guilt-free indulgence!

How to Make Homemade Twix Bars

Prepare the Shortbread Crust

Preheat your oven to 350°F and line an 8×8 pan with parchment paper. Combine almond flour, maple syrup, melted coconut oil, and salt in a bowl. Mix until it forms a dough, then press it firmly into the prepared pan. Bake for 15 minutes, then let it cool.

Make the Caramel Layer

In a small pot, combine tahini, maple syrup, coconut oil, vanilla extract, and sea salt. Stir until smooth and bring to a gentle bubble. Simmer for about 10 minutes, then remove from heat and allow to cool slightly. Pour the caramel evenly over the crust and freeze for 30-60 minutes.

Add the Chocolate Topping

Melt dark chocolate and coconut oil together in the microwave in 30-second increments until smooth. Pour the melted chocolate over the caramel layer, spreading it evenly. Sprinkle with Maldon sea salt for a touch of elegance.

Cut and Serve

Freeze the bars again until set. Before serving, let them sit at room temperature for 15 minutes. Use a hot knife to cut into clean bars, wiping the knife between cuts.

Why You’ll Love These Homemade Twix Bars

You’ll love these homemade Twix bars for so many reasons! Made with natural ingredients like almond flour, tahini, and dark chocolate, they’re a healthier, guilt-free alternative to the classic candy bar. The steps to making these bars could not be easier and they come together super quick. Plus, these bars are vegan and gluten-free, making them suitable for a wide range of dietary needs.

How to Store These Healthy Twix Bars

These homemade Twix bars are best stored in the freezer. Keep them in an airtight container, and they’ll last up to a month. Allow them to sit at room temperature for 10-15 minutes before serving.

Tips for the Best Twix Bars

Use Runny Tahini: A smooth, runny tahini works best for the caramel layer. If using peanut butter, opt for the natural variety.
Cool Between Layers: Allow each layer to cool and set before adding the next to ensure clean, even layers.
Don’t Skip the Salt: A sprinkle of sea salt enhances the flavors and adds the perfect sweet-and-salty balance.

Did You Make These Homemade Twix Bars?

I’d love to hear how they turned out! Leave a comment below or tag me on Instagram with your creations. These homemade Twix bars are a labor of love, and I can’t wait to see your take on them.

Try these recipes next:

Berry Vegan Cheesecake Bars

Vegan Marshmallow Snickers Bars

Vegan Rocky Road Fudge

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Homemade Healthy Vegan Twix Bar

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 15

Freeze Time 2

Total Time 2 30

Servings bars

Calories 544kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven, freezer, stovetop

Ingredients

Crust Ingredients

2 cups almond flour
2 tbsp maple syrup room temperature
¼ cup coconut oil melted and cooled
pinch salt

Filling Ingredients

⅔ cup tahini runny or peanut butter
¼ cup maple syrup
¼ cup coconut oil or olive oil
1 tsp vanilla
¼ tsp sea salt more to taste

Topping Ingredients

¾ cup dark chocolate chopped
1 tsp coconut oil or olive oil
Maldon sea salt

US Customary - Metric

Instructions

Preheat oven to 350d and place parchment into an 8x8 pan. To a medium sized bowl add almond flour, maple syrup, coconut oil and salt. Mix to combine. Press firmly into prepared pan. Bake for 15 minutes. Set aside to cool.
For filling add all the ingredients into small pot. Stir to combine. Bring to a bubble and then reduce heat to a simmer for 10 minutes. Remove from heat and allow the mixture to cool slightly before pouring over crust. Place in the freezer to set for 30 minutes to an hour. Before adding chocolate layer.
Melt chocolate and coconut oil together in the microwave in 30 second increments until smooth. Pour over caramel in an even layer. Sprinkle granola on top of chocolate and sprinkle with melon sea salt. Place back in the freezer to set.
Once ready to eat, remove from the freezer for 15 minutes. Use a hot knife to cut into bars wiping knife between each cut. Store in the freezer.

Notes

Don't like tahini? Use any nut or seed butter instead!

Nutrition

The post Healthy Homemade Vegan Twix Bar appeared first on Teri-Ann Carty.

Hazelnut Banana Cake

Teri-Ann Carty — Wed, 27 Nov 2024 09:00:29 +0000

Home » healthy dessert

Hazelnut Banana Cake

Created by: Teri-Ann Carty

This Healthy High Protein Hazelnut Banana Cake is the perfect dessert or snack for the holidays and beyond! Made with mashed ripe bananas, flour, and boosted with protein powder, this cake is moist, delicious, and sneakily nutritious. Top it with a creamy hazelnut frosting made with Nutella for a treat that’s as indulgent as it is wholesome.

This post may contain affiliate links

Healthy High Protein Hazelnut Banana Cake

Maybe it’s just me but November has been one fast moving month! With Christmas around the corner, many of my friends celebrating American Thanksgiving and the start of these dark and cold days becoming a regular, I feel like we could use a protein snack and this cake is (sneakily) just that! I love love my friends over at Botanica Health and their amazing protein powders. So many of you have asked if my protein recipes actually need the protein powders and my answer is almost always the same. Are you looking to increase your protein intake and still want dessert? Well, there’s your answer. Adding the powder to your desserts will help keep blood sugar at bay.

I love decreasing the amount of sugar I add to my desserts because honestly we just don’t need to add that much sugar. Especially when we are baking with ripe bananas. Bananas are sweet enough on their own!! I used my homemade Nutella and a pinch of salt to the frosting and my goodness that was a good idea! This cake is just enough sweet and salty and everything in between. If you want to have your cake and eat protein too – this is the recipe for you!

Healthy Hazelnut Banana Cake Ingredients

Olive Oil: Keeps the cake moist and tender while adding richness and healthy fats.
White & Brown Sugar: Work together to provides sweetness, fluffy texture and caramel-like depth and keep the cake extra moist.
Mashed Bananas: Naturally sweetens the cake while adding moisture and a delicious banana flavor.
Eggs: Provide structure and stability, helping the cake rise and hold together. Use flax eggs 1:1 if you want to keep this recipe vegan.
Vanilla: Enhances the flavors with a warm and sweet aroma.
Flour: Forms the structure of the cake; can be adapted to suit dietary preferences. I went with a gluten free all purpose flour as per usual but you can use whatever flour you have on hand.

Protein Powder: Boosts the nutritional value, making this a satisfying and healthier dessert. I used my favorite Botanica Health!
Baking Powder: Helps the cake rise, creating a light and fluffy texture.
Baking Soda: Reacts with acidic ingredients to ensure the cake rises with a tender crumb.
Cinnamon: Adds a warm, cozy spice that complements the bananas and hazelnuts.
Salt: Balances the sweetness and enhances the overall flavor of the cake.
Roasted Hazelnuts: Provide a delightful crunch and nutty flavor that pairs perfectly with banana and Nutella.

Frosting Ingredients

Butter: Forms the creamy base of the frosting, giving it a rich and smooth texture. Use dairy free butter sticks if you’d like to keep this recipe dairy free.
Homemade Nutella: Adds a luscious chocolate and hazelnut flavor to the frosting. Here is my recipe for this delicious spread!
Icing Sugar: Sweetens the frosting while creating a smooth, fluffy consistency.
Vanilla: Adds depth and balance to the sweetness in the frosting.
Salt: Enhances the chocolate and hazelnut flavors without making the frosting overly sweet.
Milk: Softens the frosting for the perfect spreadable consistency. Use plant based milk such as soy or oat if you want to make this dairy free.
Shaved Chocolate and Chopped Hazelnuts: Add texture and a visually stunning garnish.

How To Make This High Protein Healthy Hazelnut Banana Cake

Prepare the Pan and Preheat the Oven

Set your oven to 350°F and line an 8×8 baking pan with parchment paper. This will prevent sticking and make it easier to remove the cake later.

Mix the Wet Ingredients

In a large bowl, whisk together olive oil, white sugar, brown sugar, and mashed bananas until smooth. Add eggs and vanilla extract, and whisk again until fully combined.

Combine the Dry Ingredients

Sift flour, protein powder, baking powder, baking soda, cinnamon, and salt into the wet ingredients. Gently fold until the batter is smooth and just combined. Stir in chopped hazelnuts for added crunch.

Bake and Frost the Cake

Pour the batter into the prepared pan, smoothing the top. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely before frosting. To make the frosting, beat together butter and Nutella until fluffy, then gradually mix in icing sugar, vanilla, salt, and milk. Spread the frosting over the cooled cake and garnish with chopped hazelnuts and shaved chocolate. Enjoy!

Banana Cake Frosting Options

This cake pairs beautifully with my homemade Nutella frosting, but you could also try making a Greek yogurt frosting for additional protein or a chocolate ganache for extra decadence.

Why You Should Make This Hazelnut Banana Cake

There is never a reason not to love a dessert recipe that also is high in protein! It’s just a win-win situation my friends. This Hazelnut Banan Cake is the perfect dessert or snack when you need a little sugar boost, finishing a workout or just want to share something sweet and healthy with people you like! It’s super easy to make and really fun to customize – make this recipe all your own.

Banana Cake Frequently Asked Questions

How to ripen bananas quickly?
Place bananas in a warm oven (about 300°F) for 15-20 minutes, or microwave them in 30-second bursts until soft.

What makes this banana bread healthy?
This recipe uses less sugar, protein powder, and healthier flour like oat or almond flour, making it a nutritious alternative to traditional banana bread recipes.

Banana cake or banana bread—what’s the difference?
Banana cake is lighter and sweeter, often with frosting, while banana bread is denser and more rustic.

Tips to Make The Best Hazelnut Banana Cake

Use overripe bananas—they’re easier to mash and naturally sweeter.
Don’t overmix the batter; it keeps the cake tender.
Toast your hazelnuts for a deeper flavor.

Did you make this healthy banana bread recipe?

Let me know in the comments below! Share your thoughts, substitutions, and tips! Try these healthy desserts next:

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

High Protein Hazelnut Banana Cake

Course Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 677kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish, oven, stand or electric mixer

Ingredients

Cake Ingredients

½ cup olive oil
¼ cup white sugar
¼ cup brown sugar
2 bananas mashed approximately 1 cup
2 eggs room temperature
1 tbsp vanilla
1½ cup flour
¼ cup protein powder
1 tsp baking powder
¾ tsp baking soda
1 tsp cinnamon
½ tsp salt
½ cup roasted hazelnuts roughly chopped

Frosting Ingredients

½ cup butter softened to room temperature
½ cup homemade Nutella
2 cups icing sugar
1 tsp vanilla
pinch of salt
2 tbsp milk
shaved chocolate and chopped hazelnuts to garnish

US Customary - Metric

Instructions

Preheat oven to 350d. Line a 8x8 pan with parchment paper and set aside.
Add olive oil, banana and sugars to a medium large bowl. Use a whisk to vigorously combine.
Add eggs and vanilla and whisk again
Place a fine meshed sieve over the bowl. Add flour, protein powder baking powder and soda, cinnamon and salt to the sieve. Use the heal of your hand to tap sieve over wet ingredients.
Whisk dry ingredients into wet until a smooth batter forms. Fold in chopped hazelnuts.
Add batter to prepared pan. Tap the pan firmly to release any air bubbles.
Bake for 55-60 minutes until a toothpick comes out clean from the centre of the cake.
Allow the cake to cool completely before frosting.
Add butter and nutella to the bowl of a stand mixer with the paddle attachment.
Beat together until smooth and fluffy.
Add 1/2 cup icing sugar at a time until incorporated. Scrape down sides as needed.
Add vanilla, salt and milk. Beat again until smooth.
Remove cake from the pan. Frost the cake with as much frosting as you desire. You can freeze leftover frosting!
Finish cake with chopped hazelnuts and shaved chocolate.

Notes

I made this cake with protein powder but you could omit if desired. If omitting, add 1/4 cup more flour.

Nutrition

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High Protein Chocolate Lava Cake

Teri-Ann Carty — Fri, 08 Nov 2024 09:00:33 +0000

Home » healthy dessert

High Protein Chocolate Lava Cake

Created by: Teri-Ann Carty

This High Protein Cottage Cheese Lava Cake is a quick, gluten-free treat made with cottage cheese, chocolate protein powder, and dark cacao. In just under 10 minutes, you’ll have a rich, gooey lava cake that’s high in protein, low in sugar, and big in flavour. Serve with a scoop of vanilla ice cream for the ultimate dessert experience!

This post may contain affiliate links

My Favorite Chocolate Molten Lava Cakes

Want dessert, breakfast or a snack in under 10 minutes that’s high protein and absolutely delicious? This High Protein Chocolate Lava Cake is the bee’s knees and about to be your new favourite chocolate fix! Are you a fan of trends? I have to admit I DO love a good food trend and sometimes they are a total miss, but SOMETIMES they are spot on. This is one of those trending recipes that hit all the notes and my goodness I have made it more times than I want to admit.

I love a good lava cake; call me old school but I do remember the first time I tried a lava cake and wow my life was altered. Chocolate oozing from the middle of a warm cake topped with vanilla ice cream and I was taken straight to nirvana. From that point forward I promised myself I would always order one if it was on the dessert menu.

Times have changed and my focus is on higher protein and low in sugar desserts now which is why I LOVE this one. You might think that means I don’t enjoy desserts anymore but it’s just not true! This cake is exactly what I want all day and all night for the rest of eternity. It’s gluten-free, high in protein and low in sugar. Checks all my boxes – and the fact that it’s chocolatey and ready in a jiffy really just adds to its charm.

You can serve it with whatever you want but I prefer a scoop of vanilla ice cream. It melts over the top making for one insanely tasty snack. My dear friend @BasicswithBails also made a refined sugar free version! that is absolutely delicious! Get ready to impress yourself and everyone you make this for because my goodness – it’s the real deal!

Ingredients for These High Protein Lava Cakes

Cottage Cheese: This might sound unusual, but it’s the key to making this lava cake high in protein and super creamy. Cottage cheese blends beautifully into the batter, creating a rich and smooth texture. Its flavour is not overpowering and when paired with the chocolate protein powder and cacao it nearly disappears completely. TRUST ME!
Egg: Helps bind the ingredients and adds to the fluffy texture. Egg also adds a bit more protein to this recipe.
Chocolate Protein Powder: Not only does this add a chocolatey boost, but it also adds extra protein. If you don’t have chocolate protein powder, feel free to use what you have; the cocoa powder will keep the chocolate flavour intense. I am protein obsessed and would recommend any of these.
Black Cacao Powder: Gives the cake a dark, rich colour and deep chocolate flavour. Regular cocoa powder works as well if you don’t have black cacao on hand. Here is the one I used.
Maple Syrup: Naturally sweetens the cake while keeping it low in refined sugars. Use as much or as little as you’d like to make the cake sweet to your liking. Honey or agave would also work in this recipe.
Vanilla Extract: Enhances the chocolate flavour and adds a subtle warmth.
Dark Chocolate Chips: These are added to the center to create that gooey molten center that flows out when you cut into the cake.
Flaky Sea Salt: Optional but a great addition to the lava cake. A sprinkle on top adds a delicious contrast to the sweetness and enhances the chocolate flavour.

How to Make High Protein Chocolate Lava Cake

Lightly grease a ramekin (these are the ones I used) and set it aside. In a small blender, add the cottage cheese, egg, protein powder, cacao powder, maple syrup, and salt. Blend until the mixture is smooth and creamy, then pour it into the prepared ramekin. Top with chocolate chips.

Place the ramekin on a small plate (in case it runs over!) and microwave on high for 90 seconds. Sprinkle with flaky salt, let it cool for 2 minutes and then indulge!

How to Serve Lava Cake

This chocolate molten lava cake is best served warm, right after baking for obvious reasons! Pair it with a scoop of vanilla ice cream, whipped cream, or a drizzle of nut butter for a delicious contrast to the warm, gooey chocolate center. You could also sprinkle it with cocoa powder or powdered sugar for an extra touch.

How to Store Lava Cake

If you have any leftovers (though I doubt you will!), store them in an airtight container in the fridge for up to 2 days. Reheat in the microwave for about 20-30 seconds to bring back that molten center. It will never be the same as when freshly made but it will absolutely still be enjoyable and delicious!

Lava Cake Frequently Asked Questions

Can I Make Chocolate Lava Cakes in Different Flavors?

Absolutely! Try adding a spoonful of peanut butter or a sprinkle of espresso powder to the batter for a unique twist on the classic chocolate flavour.

Can You Make Chocolate Lava Cakes Ahead of Time?

Yes, you can prepare the batter and pour it into ramekins. Cover and refrigerate for up to a day. When ready to bake, simply microwave or bake as directed, keeping an eye on the timing since cold batter may take slightly longer.

Can You Freeze Chocolate Lava Cakes?

Yes! Prepare the cakes in ramekins and freeze them before baking. When ready to serve, bake from frozen, adding a couple of extra minutes to the cooking time.

Why You’ll Love These High Protein Chocolate Lava Cakes

This chocolate lava cake is everything you love about the classic molten lava cake but with a healthy twist.

Rich and Gooey: The chocolate center is warm, gooey, and deliciously indulgent.
Packed with Protein: Thanks to the cottage cheese and protein powder, this cake is filling and makes a great snack or dessert.
Low in Sugar: Sweetened naturally with maple syrup, so you get all the flavour without the sugar crash.
Quick and Easy: Prep and cook time is under 10 minutes, making it perfect for when those chocolate cravings hit.

Did you make this recipe? Don’t forget to leave a rating and review below.

Check out these recipes next!

Tahini Pumpkin Brownies

Brown Butter Apple Crumble

Blueberry Croissant Baked Protein Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

High Protein Cottage Cheese Lava Cake

Course Dessert

Cuisine Canadian

Prep Time 10

Cook Time 1

Total Time 11

Servings

Calories 440kcal

Author Teri-Ann Carty

Equipment

microwave
small blender or food processor
8oz ramekin

Ingredients

⅓ cup full-fat cottage cheese
1 egg
2 tbsp chocolate protein powder*
2 tbsp black cacao powder*
2 tbsp maple syrup
½ tsp vanilla
¼ tsp salt
1 tbsp dark chocolate chips*
pinch of flaky sea salt optional

US Customary - Metric

Instructions

Lightly grease a ramekin and set aside.
To a small blender add cottage cheese, egg, protein powder, cacao powder, maple syrup and salt.
Blend until smooth and creamy.
Pour into ramekin.
Top with chocolate chips.
Place ramekin on a small plate (just in case it runs over!) and microwave on high for 90 seconds.
Sprinkle with flaky salt and wait for it to cool for 2 minutes.
Best served with vanilla ice cream.

Notes

If you don't have chocolate protein powder, use what you have. The cacao/cocoa will make it chocolatey enough!
You don't need to use black cacao. Regular cocoa powder works great too!
If you prefer to use chopped dark chocolate instead of chocolate chips, that works too!

Nutrition

The post High Protein Chocolate Lava Cake appeared first on Teri-Ann Carty.

Nut-Free Tahini Granola Bars

Teri-Ann Carty — Mon, 16 Sep 2024 08:00:09 +0000

Home » healthy dessert

Nut-Free Tahini Granola Bars

Created by: Teri-Ann Carty

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

This post may contain affiliate links

Gluten-Free Granola Bars (Nut-Free!)

If I had a dime for every time someone asked me for a granola bar recipe, I’d be lounging on a beach somewhere! But seriously, as the self-proclaimed granola queen, these nut-free tahini granola bars have become a fast favourite in my kitchen. They come together in no time, are made from pantry staples and truly are fun to make! No fuss, no weird ingredients – just wholesome goodness you can feel good about eating and feeding others.

These bars are packed with fibre, making them an ideal snack for all those back-to-school lunches, a midday pick-me-up, or even a little treat after dinner. And guess what? They stick together perfectly (thank you, honey!). So many of you ask me about using honey instead of maple syrup in my granola recipes and while I might not be making that switch – this is certainly the moment for honey to shine. Skip the store bought granola bars that are packed with preservatives, refined sugars and cheap ingredients – make these! Plus, they’re gluten-free and nearly vegan, so they’re pretty much made for everyone.

Ladies, I see you with those never-ending lunchbox duties and trust me, these bars are about to become your go-to; individually wrap them in some parchment paper and you’ve got yourself a granola bar to go.

Are Granola Bars Healthy?

Yes, these nut-free granola bars are loaded with healthy ingredients like seeds, oats, and tahini, which offer great sources of fibre, protein, and healthy fats. Unlike store-bought options, which often contain added sugars and trans fats, this homemade recipe uses natural sweeteners like honey, offering a wholesome alternative that’s delicious and nourishing. Making your own granola bars means that you have complete control of the quality of ingredients and can feel confident about sharing them with the ones you love.

Everything You’ll Need to Make These Nut-Free Granola Bars

To make these homemade granola bars, you’ll need a few kitchen essentials:

9×12 pan, oven
parchment paper
mixing bowl
rubber spatula, offset spatula
wire rack

Nut-Free Granola Bar Ingredients

These nut-free granola bars are filled with wholesome, nutrient-dense ingredients that not only provide essential health benefits but also contribute to the bars’ unique texture and flavour.

Pumpkin Seeds: These mighty seeds add a satisfying crunch and are rich in magnesium, zinc, and healthy fats. They provide a subtle nutty flavour without using nuts, making this recipe perfect for those with nut allergies.
Sunflower Seeds: I LOVE sunflower seeds – they are underrated if you ask me and in this recipe, they really shine. They’re a great source of healthy fats, vitamins, and minerals like vitamin E and selenium. They enhance the texture and offer a mild, nutty flavour.
Sesame Seeds: White sesame seeds offer a slight crunch and a deep, earthy flavour. They are a great source of calcium and iron, contributing to the overall nutritional value of the bars. Black sesame seeds can be used if you’re looking for a more visually striking bar with a slightly different taste profile.
Ground Flax Seeds: Ground flax seeds are packed with omega-3 fatty acids and fibre, helping to bind the bars together while boosting their nutritional profile. Their mild flavour blends seamlessly into the recipe. You can substitute flax seeds with chia seeds, which also provide a great source of fibre and a similar texture.
Psyllium Husk Powder: Psyllium husk is a great source of soluble fibre and helps give these bars a chewy texture. It acts as a binder, ensuring the bars hold together without becoming crumbly.
Desiccated Coconut (Unsweetened): The unsweetened desiccated coconut adds a slight chew and a hint of natural sweetness without overpowering the other flavours. It also provides healthy fats. If you’re not a fan of coconut, you can substitute it with finely chopped dried fruit for added sweetness and texture.
Hemp Seeds: The protein boost from hemp seeds is exactly what every granola bar should include! Their soft texture makes them a great addition without adding too much crunch. Hemp seeds contribute protein, omega-3 fatty acids, and a mild, nutty flavour that complements the tahini.
Buckwheat Groats: Despite their name, buckwheat groats are actually gluten free. They provide a crunchy texture and offer a mildly earthy flavour. If you don’t have buckwheat groats, you can substitute puffed rice or quinoa for a lighter texture and crunch.
Gluten-Free Rolled Oats: Oats are essential for creating the chewy base of these bars. They’re rich in fibre and make the bars more filling. Ensure you’re using certified gluten-free oats to keep the recipe gluten-free.

Sea Salt: A small amount of sea salt enhances the overall flavours and balances the sweetness of the honey. Maldon salt is used to finish the bars for a delightful salty-sweet contrast. Regular table salt can be used, but sea salt adds a more complex flavour.
Cinnamon: Granola anything is not complete without a dash of cinnamon if you ask me! The warmth and depth of the flavour perfectly complement the honey and tahini. If you prefer a spicier twist, try using a dash of nutmeg or ground ginger instead.
Tahini: Tahini is a creamy, nutty sesame paste that holds the ingredients together while adding a rich flavour. It’s a perfect nut-free alternative to peanut or almond butter. If you’re not a fan of tahini, you can easily substitute it with sunflower butter or any other seed butter.
Honey: Honey acts as both a natural sweetener and binder in this recipe, helping the bars stick together while adding a soft chew. Maple syrup can be substituted for honey if you prefer a vegan option or a different flavour profile. Maple syrup will give a slightly softer bar, so make sure to refrigerate them to help maintain structure.
Vanilla: Enhances the sweetness of the honey and rounds out the flavours in the granola bars. It’s a subtle but essential ingredient for balancing the flavour. You can experiment with almond extract or coconut extract for a different twist.
Olive Oil: Helps to keep the bars moist and adds a subtle, fruity richness. It also makes these bars healthier by providing heart-healthy fats. You can substitute with coconut oil or avocado oil for a different flavour profile.
Dark Chocolate: Dark chocolate gives these granola bars an indulgent finish. Rich in antioxidants, it pairs beautifully with the tahini. Feel free to substitute dark chocolate with dairy-free chocolate chips, or omit it altogether if you prefer a lighter bar.

How to Make Nut-Free Granola Bars

Prepare the Pan and Preheat the Oven

Preheat your oven to 320°F on convection mode. Line your 9×12 deep-sided baking pan with parchment paper, leaving an overhang for easy removal later.

Mix Dry and Wet Ingredients

In a large mixing bowl, combine all the dry ingredients: pumpkin seeds, sunflower seeds, sesame seeds, ground flax, psyllium husk, coconut, hemp seeds, buckwheat groats, oats, sea salt, and cinnamon.

Separately, heat the tahini, honey, vanilla, and olive oil over medium-low heat in a small pot until fully combined.

Combine and Bake

Pour the wet mixture over the dry ingredients and stir until everything is thoroughly coated. Firmly press the mixture into the prepared pan using a rubber spatula. Bake for 30-35 minutes until golden brown and dry to the touch.

Cool, Add Toppings, and Slice

Once baked, allow the granola to cool on a wire rack. Spread a layer of tahini over the cooled bars, melt the chocolate, and spread it on top. Freeze to set the chocolate. Once hardened, sprinkle with Maldon salt, cut into bars, and enjoy!

Customize Your Bars

It’s really easy to experiment with a recipe like this because it’s just the swap of a few ingredients or the addition of a few! If you want to adapt this recipe specifically to meet your desires try swapping tahini for a nut butter, adding chocolate chips, chopped dried fruit or whatever calls your name from the pantry! If you want a little inspiration or a sneak peak of granola bars to come; think Peanut Butter & Chocolate, Almond Butter & Blueberry, Cashew Butter & Cranberry, or Sunflower Butter & Chocolate Chips.. you get the idea!

Try These Other Healthy Snacks

If you liked this recipe make sure you leave a comment and rating below! Check out these other quick and easy snacks that are perfect for any time!

Cherry Rhubarb Crumble Bars

Walnut Chocolate Chai Bars

Peanut Butter Hemp Crispy Treats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Nut Free Tahini Granola Bars (gluten-free!)

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Total Time 40

Servings bars

Calories 313kcal

Author Teri-Ann Carty

Equipment

9x12 deep sided pan
oven
mixing bowl
sharp chefs knife

Ingredients

¾ cup pumpkin seeds
½ cup sunflower seeds
¼ cup white sesame seeds
¼ cup ground flax seeds
2 tbsp psyllium husk powder
½ cup desiccated coconut unsweetened
¼ cup hemp seeds
¼ cup buckwheat groats
½ cup gluten-free oats
¼ tsp sea salt
½ tsp cinnamon
½ cup tahini
½ cup honey
½ tsp vanilla
2 tbsp olive oil use the code GRANOLA20 for a discout!

Topping Ingredients:

¼-⅓ cup tahini
½ cup dark chocolate chopped
maldon salt to finish

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Line a 9x12 deep sided baking sheet or dish with parchment paper ensuring there is an overhang for easy removal.
Add dry ingredients to a bowl and stir to combine.
Add tahini, honey, olive oil and vanilla to a small pot and heat gently over medium low heat. Stir to combine.
Pour wet over dry and stir to coat. Be careful to get all the dry parts combined.
Press evenly and firmly into the pan using a rubber spatula.
Place in the oven to bake for 30-35 minutes. The surface should be golden brown and dry to the touch.
Allow it to cool on a wire rack.
Spread tahini on top of granola.
Melt chocolate and pour chocolate over tahini. Use an offset spatula to spread it over tahini. It’s OK if tahini and chocolate start to meld together. MINE DID!
Place in the freezer to allow chocolate to harden.
Once hard, remove from the freezer and sprinkle with flaky sea salt.
Place on a cutting board and cut into bars.
Store them in the freezer.

Nutrition

The post Nut-Free Tahini Granola Bars appeared first on Teri-Ann Carty.

Blueberry Croissant Baked Protein Oats

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

Home » healthy dessert

Blueberry Croissant Baked Protein Oats

Created by: Teri-Ann Carty

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

This post may contain affiliate links

High Protein Baked Oats

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

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

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

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

Everything You Need to Make Protein Baked Oats

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

Ingredients for Protein Baked Oats

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

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

Are Oats Gluten Free?

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

How to Make This Easy High Protein Baked Oats

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

Mash the Banana and Mix the Wet Ingredients

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

Combine the Dry Ingredients

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

Fold in the Blueberries

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

Prepare and Add the Topping

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

Bake and Cool

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

Serve and Enjoy

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

How to Store & Reheat Baked Oats

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

Can I Make Baked Oatmeal Ahead of Time?

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

What to Serve With Baked Oats

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

Why You’ll Love These Healthy Baked Oats

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

Tips For Making The Best Protein Baked Oats

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

Try these High Protein Recipes Next!

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

High Protein Cottage Cheese Crepes

High Protein Strawberry Ice Cream Bars

High Protein Pumpkin Protein Granola

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

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Flourless Black Tahini Cookies

Black Tahini (Black Sesame Paste)

Join my mailing list!

Blueberry Croissant Baked Protein Oats

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 814kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven

Ingredients

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

US Customary - Metric

Instructions

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

Notes

Check out my baking essentials!

Find all Botanica Healthy Protein Powders here

Nutrition

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