meal prep Archives - Teri-Ann Carty

Salmon Feta Bake

Teri-Ann Carty — Fri, 05 Jun 2026 08:00:36 +0000

Home » meal prep

Salmon Feta Bake

Created by: Teri-Ann Carty

This Salmon Feta Bake is a quick, nourishing, high-protein dinner that tastes like something you'd order at a restaurant but is ready in 20 minutes max! It's made with tender baked salmon, creamy feta cheese, butter beans, cherry tomatoes, olives, arugula, and chili miso. It is naturally gluten free, lower in carbs, full of fibre, and ready in a jiffy, making it the perfect easy baked salmon recipe for busy weeknights.

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Quick and Easy Salmon Feta Bake!

This easy salmon feta bake is ready to devour in 20 minutes, and I am not exaggerating when I say it packs in so much flavour with very little effort.

I love salmon so much. I was vegan for 11 years, and the way I missed salmon and eggs still makes me laugh. I’m so happy to be eating all the things again, and for this recipe, I didn’t skimp on all the things I love. I use wild salmon when I can find it, Greek feta cheese, cherry tomatoes, kalamata olives, butter beans, and chili miso sauce smeared right over the salmon and feta. It is savoury, salty, creamy, spicy, and absolutely insane in the best way.

You know I love a recipe that feels abundant but does not require 47 steps, and this one is exactly that. It is high in protein, full of fibre, naturally gluten free, and lower in carbs because I am keeping the pasta out. Instead, I added a can of butter beans, which have become my current favourite bean, to bulk up the dish and make it feel incredibly satisfying.

Why healthy meals like this Fet Bake are important to me

To understand what truly inspires my cooking and recipe development, you have to understand where I come from. My dad is type 2 diabetic. He has led a sedentary lifestyle, and his diet is crap. I mean, really, it’s not good. To be fair, he was on the road most of his life, driving transport and ate 90% of his meals in truck stops, diners and other random places. His favourite thing is salt and steak. He literally salts every bite and has done so for years. He kept a salt shaker in his truck and would salt his hand while driving down the highway. It’s a wonder how the man hasn’t had a heart attack. As long as I’ve been alive, I’ve been told that “you are just like your father,” and in many ways, they’re right. No, I don’t salt every bite, but I do love salt! I feel that most people (homecooks, specifically my mother) under salt their food. We need salt, just not as much as my dad.

I lead an absolutely opposite lifestyle from my dad. I teach yoga, walk close to 15k steps a day, cycle and lift weights. I couldn’t be more active if I tried, and yet still I have to watch my blood sugar. It has ventured into pre-diabetic territory more than once, and to say that scares me is the biggest understatement. Which is why I’m doing everything I can to stay healthy. I have ventured into the land of peptides and GLP-1 (low dose) to keep my system feeling good. I want to live with vitality, and I want my brain to be sharp as well. This is WHY I eat low sugar, high protein + fibre and low carb.

And the other reason…

Which leads me to my other reason, navigating perimenopause isn’t a joke and eating in a way that complements this time of my life is exceptionally important to me. When I first started going through perimenopause, no one was talking about it; that was nearly 10 years ago. Nobody tells you that perimenopause is a lot longer than actual menopause. ANYWAYS, nowadays, there is so much more information (and doctors specializing in the field) because, surprise!! Women’s bodies matter and don’t operate the same as a man’s, THUS research is necessary.

I digress, sometimes, too much information can be overwhelming, so making sure your sources are good and trustworthy is key. Which is why I would love to suggest (if you’re navigating these times like me), I highly recommend checking out this doctor who actually knows her stuff. I’m not a doctor, nutritionist or naturopath, so I can’t offer health advice, but what I can be is a big sister and share with you my experience as I navigate this stage of my beautiful life! All of that to say, I will always create recipes that support a healthy lifestyle, and this salmon feta bake is no exception, so let’s get into it!

What is a Feta Bake?

A feta bake is exactly what it sounds like: feta cheese baked until warm, creamy, and slightly softened, usually alongside vegetables, protein, and usually pasta. You may remember the viral baked feta pasta moment, where feta was roasted with tomatoes and then tossed with noodles. Delicious? Yes. But this version is a little more aligned with how I’m eating right now, as it keeps the creamy, salty goodness of a feta cheese bake, but swaps the pasta for salmon and butter beans!

The result is a healthy feta cheese bake that still feels hearty and comforting, aligns with my high protein, high fibre obsession and is truly deliciously satisfying without being heavy. The feta softens into the tomatoes and beans, the salmon cooks gently in the oven, and the chili miso brings everything together with a little heat and umami.

Why Bake Salmon?

Baking salmon is one of the easiest ways to cook it well. When you bake salmon, the oven does most of the work for you. There is no flipping, no splattering oil, and no standing over the stove worrying about whether it is sticking to the pan. You simply season it, place it in your dish, and let the oven and seasoning do everything else. I also love the fact that oven baked salmon stays tender when cooked properly, but can still have a little crispiness around the edges.

Salmon Feta Bake Ingredients

Salmon is the protein star of this recipe. It is rich, tender, and cooks quickly, which makes it perfect for a 20-minute meal. I used one 8-ounce piece with the salmon skin removed, but you can use individual salmon fillets if that is what you have.
Feta brings saltiness, creaminess, and tang. As it bakes, it softens and becomes rich enough to spoon into the tomatoes, beans, and salmon. Greek feta made from sheep or goat milk is my preference because it has such a beautiful flavour, but use what you love.
Cherry Tomatoes burst in the oven and release their juices into the dish. They add sweetness, acidity, and colour, helping to balance the salty feta and rich salmon.
Butter Beans add plant-based fibre, creaminess, and heartiness to this dish. They kinda take the place of pasta that is commonly put in a feta bake and makes this salmon dish feel like a complete meal. They also soak up all the flavour from the chili miso, tomatoes, feta, and olive oil, which is an absolute dream.
Kalamata Olives bring briny, salty depth to the dish and help amplify the Mediterranean vibe of this feta bake.
Chili Miso is the flavour bomb you didn’t know you needed! It adds heat, umami, and richness. Spreading it on top of both the salmon and feta gives every bite a little kick and makes this salmon feta recipe feel extra special. This is the chili miso oil that I’m obsessed with!
Oregano adds an earthy, herbaceous flavour and works beautifully with the tomatoes, feta, olives, and salmon.
Sea Salt and Cracked Pepper help season the entire dish and bring all the flavours into focus. Because feta and olives are naturally salty, taste before adding too much at the end.
Baby Arugula is added after baking, so it lightly wilts into the warm dish. It adds freshness, colour, and a peppery bite that balances the richness.

How to Make This Salmon Feta Bake

Making this quick salmon recipe is almost too easy to make; it requires minimal prep, just an oven and takes all of 20 minutes to make! Double it up, and you’ll have the perfect meal prep.

Preheat the Oven

Preheat your oven to 400°F. While the oven heats, pat the salmon dry on both sides. This helps the chili miso cling to the fish and allows the salmon to bake more evenly.

Arrange the Ingredients

In an oven-proof baking dish, arrange the salmon, cherry tomatoes, drained and rinsed butter beans, feta, and kalamata olives. Keep the arugula aside for after baking. You want everything nestled together so the tomatoes can release their juices into the beans and feta as they cook.

Add the Chili Miso

Spread the chili miso over the top of the salmon and feta. Use the back of a spoon to gently smear it across the surface. This is where the flavour really starts to build.

Season the Dish

Season everything with sea salt, cracked pepper, and oregano. Remember that feta and olives already bring salt, so you can always add more at the end once you taste it.

Bake Until the Salmon is Cooked

Place the dish in the oven and bake for about 20 minutes, or until the salmon is cooked through. You’ll know it is ready when the salmon flakes easily with a fork and the tomatoes look softened and juicy! Once you’re happy with your baked salmon, remove the dish from the oven and add the baby arugula while everything is still hot. Lightly mix it through so the greens soften without completely disappearing.

Finish and Serve

Taste for seasoning, adding more salt and pepper if needed. Drizzle with olive oil and serve in bowls. Make sure each bowl gets salmon, feta, beans, tomatoes, olives, and a little of that saucy goodness from the bottom of the dish.

Tips for Baking Salmon

Do not overcook the salmon. This is the biggest tip. Salmon can go from tender to dry quickly, so check it at the 18 to 20 minute mark depending on the thickness of your fillet.
Pat the salmon dry before baking. This helps the seasoning and chili miso stick better.
Use an oven-proof dish that fits the ingredients snugly. If the dish is too large, everything can spread out and dry slightly instead of becoming saucy.
Let the salmon rest for a minute or two before serving. This helps the juices settle and makes the texture even better.
Taste before adding extra salt. Feta, olives, and chili miso all bring saltiness, so season thoughtfully.

Why You’ll Love This Salmon Feta Bake

Who doesn’t love a recipe that comes together in 20 minutes, in one dish and requires little to no effort on your own part?! This salmon feta bake is such a quick and easy recipe, but it seriously delivers on all fronts. High protein, high fiber, gluten free, one pan, ready in 20 and honestly just as delicious the next day (hello leftovers!!).

I can even go as far as to say it’s low in carbs in comparison to a typical feta bake, because I skipped the pasta and swapped it out for beans! I didn’t even mention the fact that the salmon feta combination is a serious winner. This recipe is giving Mediterranean vibes in all the right ways. It’s easy to customize, so if you don’t like an ingredient, swap it out!

Feta Bake FAQ

Can I use salmon with the skin on? Yes, you can use salmon with the skin on and remove it after baking if you prefer. If you love crispy salmon skin, this recipe will not crisp it because everything is baked in a dish, but it will still cook beautifully.

Can I make this feta bake without chili miso? The chili miso adds incredible flavour, but you can use pesto, harissa, chili crisp, olive tapenade, or even a drizzle of olive oil with extra herbs.

How do I know when salmon is cooked in the oven? Salmon is cooked when it flakes easily with a fork and looks opaque throughout. The exact timing depends on the thickness of your fillet, but 20 minutes at 400°F works well for this recipe.

Can I meal prep this recipe? Totally, and it’s highly recommended because if you store leftovers in an airtight container in the fridge, they will be good for at least two days. Reheat gently so the salmon does not dry out.

Did You Make This Recipe?

Leave a rating and review below and let me know how you liked it!

Try These Other Salmon Recipes!

If you love baked salmon, there are so many ways to keep it exciting. Salmon is so versatile. Try one of these recipes next:

Air Fried Salmon with Mango Salsa

Easy Salmon Poke Bowl

Dill Pesto Salmon

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Salmon Feta Bake (High Fiber!)

Course Main Course

Cuisine Canadian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 1047kcal

Author Teri-Ann Carty

Equipment

oven proof dish
oven

Ingredients

8 ounce salmon skin removed
1 cup cherry tomatoes
398 ml canned butter beans drained and rinsed
400 g feta cheese
¼ cup kalamata olives
2 tbsp chili miso
1 tsp oregano
sea salt and cracked pepper to taste
2 handfuls baby arugula
1 tbsp olive oil

Instructions

Preheat oven to 400d. Pat salmon dry on both sides.
Arrange ingredients into an oven-proof dish, excluding arugula.
Spread chili miso on top of salmon and feta.
Season with sea salt and cracked pepper.
Bake for 20 minutes or until salmon is cooked through.
Remove from the oven, add arugula and lightly mix everything together.
Taste for seasoning and add more salt and pepper if desired.
Drizzle with olive oil and serve in bowls.

Notes

Add some cooked pasta or gnocchi if you want to bulk it up more to feed more people!
Leftovers are a dream for those of us cooking for 1

Nutrition

The post Salmon Feta Bake appeared first on Teri-Ann Carty.

High Protein Chocolate Chia Pudding

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

Home » meal prep

High Protein Chocolate Chia Pudding

Created by: Teri-Ann Carty

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

This post may contain affiliate links

High Protein Chocolate Chia Pudding Recipe

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

Perfect High Protein Breakfast!

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

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

Are Chia Seeds Healthy?

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

High Protein Chocolate Chia Seed Protein Pudding Ingredients

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

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

How to Make High Protein Chocolate Chia Seed Pudding

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

Mix the Chocolate Base

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

Add Chia Seeds and Liquid

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

Chill and Set

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

Optional Toppings for Chocolate Chia Pudding

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

Chia Pudding Tips

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

How Long Will the Chia Pudding Last?

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

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

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

Chia Pudding FAQ

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

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

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

Did You Make This Recipe?

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

Try These Chia Pudding Recipes Next!

Matcha Chia Pudding

Blood Orange Chia Pudding

Classic Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Chocolate Chia Pudding

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 471kcal

Author Teri-Ann Carty

Equipment

Jars with lids and spoons
whisk, rubber spatula

Ingredients

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

US Customary - Metric

Instructions

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

Notes

Use any nut or seed butter

Nutrition

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

Easy Healthy Breakfasts to Make on Repeat

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

Home » meal prep

Easy Healthy Breakfasts to Make on Repeat

Created by: Teri-Ann Carty

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

This post may contain affiliate links

Easy Healthy Breakfasts to Make on Repeat

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

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

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

Best Fluffy Pancakes & Waffles!

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

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

High Protein Pumpkin Walnut Pancakes

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

Click here for the full recipe!

Blender Protein Pancakes

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

Click here for the full recipe!

Apple Cinnamon Fritter Pancakes

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

Click here for the full recipe!

Gingerbread Buckwheat Pancakes

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

Click here for the full recipe!

Chai Apple Spiced Pancakes

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

Click here for the full recipe!

Banana Cassava Oat Pancakes

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

Click here for the full recipe!

Pumpkin Waffles

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

Click here for the full recipe!

Butternut Squash Waffles

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

Click here for the full recipe!

Breakfast Muffins, Bread & Snack Cakes

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

High Protein Almond Banana Muffins

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

Click here for the full recipe!

Cottage Cheese Banana Blueberry Muffins

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

Click here for the full recipe!

Double Chocolate Protein Muffins

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

Click here for the full recipe!

Banana Walnut Chocolate Chip Muffins

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

Click here for the full recipe!

Chocolate Zucchini Muffins

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

Click here for the full recipe!

Heritage Flake Muffins

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

Click here for the full recipe!

Lemon Turmeric Ginger Pear Muffins

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

Click here for the full recipe!

Brown Butter Banana Bread

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

Click here for the full recipe!

Banana Date Snack Cake

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

Click here for the full recipe!

Double Chocolate Banana Bread

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

Click here for the full recipe!

Zucchini Bread

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

Click here for the full recipe!

Banana Walnut Bread

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

Click here for the full recipe!

Banana Cranberry Chocolate Bread

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

Click here for the full recipe!

Banana Snack Coffee Cake

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

Click here for the full recipe!

Gluten Free Strawberry Scones

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

Click here for the full recipe!

The Best Baked Oats Recipes

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

High Protein Apple Pie Baked Oatmeal

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

Click here for the full recipe!

Blueberry Banana Baked Oats

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

Click here for the full recipe!

Strawberry Rhubarb Slow Cooker Oats

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

Click here for the full recipe!

Chocolate Baked Oats

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

Click here for the full recipe!

Buckwheat Breakfast Porridge

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

Click here for the full recipe!

Blueberry Croissant Baked Protein Oats

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

Click here for the full recipe!

Carrot Cake Baked Oats

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

Click here for the full recipe!

Banana Baked Oats

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

Click here for the full recipe!

Chia Pudding & Overnight Oats You’ll Actually Crave

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

Matcha Chia Pudding

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

Click here for the full recipe!

Lemon Cheesecake Overnight Oats

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

Click here for the full recipe!

Pumpkin Chia Pudding Parfait

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

Click here for the full recipe!

Apple Pie Overnight Oats

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

Click here for the full recipe!

Strawberry Milk Chia Pudding

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

Click here for the full recipe!

Butterfly Pea Chia Pudding Parfait

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

Click here for the full recipe!

High Protein Tiramisu Overnight Oats

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

Click here for the full recipe!

Green Chia Pudding

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

Click here for the full recipe!

Granola, Bars & Breakfast Cookies

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

Tried and True Granola

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

Click here for the full recipe!

Banana Date Breakfast Cookies

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

Click here for the full recipe!

Nut-Free Tahini Granola Bars

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

Click here for the full recipe!

Carrot Date Breakfast Cookies

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

Click here for the full recipe!

Almond Butter Protein Bars

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

Click here for the full recipe!

Tahini Granola Cookies

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

Click here for the full recipe!

Blueberry Zucchini Breakfast Cookies

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

Click here for the full recipe!

Tahini Chai Breakfast Cookies

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

Click here for the full recipe!

Granola for the Win!

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

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

Check out all of my granola recipes here

Savoury & Decadent Breakfasts

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

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

High Protein Tortilla Quiche

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

Click here for the full recipe!

High Protein Cottage Cheese Crepes

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

Click here for the full recipe!

Protein French Toast

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

Click here for the full recipe!

Frequently Asked Questions About Healthy Breakfasts

How to Freeze & Reheat Pancakes?

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

How to Make the Best Chia Pudding?

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

What is the healthiest breakfast to eat every day?

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

Are oats a good breakfast option?

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

Can pancakes be part of a healthy breakfast?

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

What’s a good make-ahead healthy breakfast?

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

Did you love this list?

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

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

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

Clumpy Pumpkin Cranberry Granola

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

Home » meal prep

Clumpy Pumpkin Cranberry Granola

Created by: Teri-Ann Carty

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

This post may contain affiliate links

Clumpy Pumpkin Cranberry Granola

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

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

Homemade Pumpkin Spice Blend

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

Ingredients for This Clumpy Pumpkin Cranberry Granola

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

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

How to Make Homemade Pumpkin Spice

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

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

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

How to Make My Pumpkin Spice Granola

Preheat & Prep

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

Mix the Dry Ingredients

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

Heat the Wet Ingredients

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

Combine & Bake

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

Cool Completely

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

Additional Healthy Add-Ins for Granola

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

How to Serve This Clumpy Pumpkin Cranberry Granola

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

How to Store Pumpkin Cranberry Granola

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

Why You’ll Love This Homemade Granola

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

Pumpkin Granola FAQs

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

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

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

Did you make this recipe?

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

Pecan Pumpkin Pie Granola

Pumpkin Tomato Soup

Brown Butter Pumpkin Chocolate Chip Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Clumpy Pumpkin Cranberry Granola

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Total Time 50

Servings cups

Calories 416kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

Homemade Pumpkin Spice Ingredients

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

Pumpkin Cranberry Granola

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

US Customary - Metric

Instructions

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

Pumpkin Spice Instructions

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

Granola Instructions

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

Notes

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

Nutrition

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

High Protein Apple Pie Baked Oatmeal

Teri-Ann Carty — Wed, 24 Sep 2025 08:00:55 +0000

Home » meal prep

High Protein Apple Pie Baked Oatmeal

Created by: Teri-Ann Carty

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

This post may contain affiliate links

High Protein Apple Pie Baked Oats

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

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

The BEST Baked Oats Recipe

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

Overnight Oats vs Baked Oats

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

Why I Love Baked Oatmeal

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

Ingredients in This Easy Apple Pie Oatmeal Bake

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

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

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

How To Make Apple Pie Oatmeal

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

Prep the Base

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

Mix the Dry Ingredients

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

Assemble and Bake

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

Finish with the Glaze

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

Serving Apple Pie Baked Oatmeal

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

Make Ahead Baked Oats

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

How to Reheat Baked Oatmeal

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

Tips To Make Apple Pie Oatmeal

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

Why You’ll Love This Recipe

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

Baked Oats FAQ

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

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

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

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

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

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

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

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

Carrot Cake Baked Oats

Banana Baked Oats

Blueberry Croissant Baked Protein Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Apple Pie Baked Oats

Course Breakfast, Dessert

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 269kcal

Author Teri-Ann Carty

Equipment

1 large ramekin
oven

Ingredients

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

Optional Glaze Ingredients

2-3 tbsp yogurt I used Rolling Meadows
1-2 tsp maple syrup

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Matcha Chia Pudding

Teri-Ann Carty — Fri, 12 Sep 2025 08:00:39 +0000

Home » meal prep

Matcha Chia Pudding

Created by: Teri-Ann Carty

This post may contain affiliate links

Matcha Chia Pudding

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

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

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

Ingredients for Matcha Chia Pudding

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

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

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

What are the Health Benefits of Chia Seeds?

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

What are the Health Benefits of Matcha?

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

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

How to Make Matcha Chia Pudding

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

Whisk and Mix

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

Chill and Serve

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

Can I Meal Prep This Matcha Chia Seed Pudding?

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

How to Store Chia Seed Pudding

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

Why You’ll Love This Healthy Matcha Chia Pudding

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

Tips for Making Matcha Chia Pudding

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

Chia Pudding FAQ

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

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

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

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

Did you make this recipe?

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

Butterfly Pea Chia Pudding Parfait

Black Magic Tahini Granola

Protein French Toast

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Matcha Chia Pudding

Course Breakfast

Cuisine Canadian

Prep Time 10

Chill Time 2

Total Time 2 10

Servings servings

Calories 182kcal

Author Teri-Ann Carty

Equipment

whisk, bowl, fridge

Ingredients

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

Optional Add-ons

greek yogurt
granola
fresh fruit

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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Blueberry Zucchini Breakfast Cookies

Teri-Ann Carty — Wed, 10 Sep 2025 08:00:55 +0000

Home » meal prep

Blueberry Zucchini Breakfast Cookies

Created by: Teri-Ann Carty

This post may contain affiliate links

Blueberry Zucchini Breakfast Cookies

Whenever I share a breakfast cookie recipe, you lot go wild! So, naturally, here I go again! This time I’m going seasonal with grated zucchini and fresh blueberries. These cookies are high in fibre and low in sugar, making them a suitable option for your first meal of the day. I love breakfast cookies; I have about three already on my site, and I likely won’t stop here. I suppose the convenience of having a grab and go breakfast or healthy snack appeals to all of us.

Refining Refined Sugar in my Diet

I know I am not the only woman who is trying to curb the sugar craving. The internet is awesome because it teaches us so many things, makes communities more connected and helps us realize we are never alone in our journey. I’ve been noticing that many women are trying to reduce their sugar intake, and this cookie is a great way to do it. My date tahini cookies were such a hit, and I assume it’s because they are super low in sugar, satiating and still cut that treat craving.

I always try and make recipes that lean more to the healthy side, which my gut is thanking me for – and I think so are yours! These cookies are made totally without sugar, but because I’m human and I love me a little sweetness, I did make mine with a touch of maple and my goodness, it takes the edge off without spiking my blood sugar level. Let’s get into it!

What Are Breakfast Cookies?

Breakfast cookies are exactly what they sound like: cookies made with breakfast-worthy ingredients. Think of them as a cross between baked oatmeal and a chewy granola bar. They’re soft, lightly sweetened, and made with nourishing ingredients that give you lasting energy. No refined sugar, no empty calories; just real food in a portable little package.

Ingredients For These Healthy Breakfast Cookies

This breakfast cookie recipe is packed with whole-food ingredients that fuel your morning:

Banana: The perfect ingredient to naturally sweeten these cookies. They also add moisture and a hint of banana flavour.
Tahini or Nut Butter: I love using a runny nut or seed butter. If you use a stiff tahini or dry seed butter, you might end up with dry or bitter cookies. I typically use this brand of tahini as it’s runny and delicious. Pro tip: Shake the container before pouring it into your measuring cup. If you don’t like tahini, swap it out with a nut or seed butter of your choice.
Maple Syrup (optional): This is totally optional, but it gives the cookies a little extra sweetness. If you’re bananas are extra ripe, I would skip the maple.
Egg: Binds everything together and adds protein.
Olive Oil: Keeps the cookies moist while boosting heart-healthy fats.
Whole Wheat Flour: A wholesome base with extra fibre. Use whatever flour you prefer. I have not tested this recipe gluten free, but I’m sure the cookies would still turn out perfect.
Oats: Classic breakfast ingredient that adds texture and keeps you full.
Unsweetened Coconut: I love adding coconut flakes to my cookies as they add texture and an ever so slight flavour.
Pumpkin & Sunflower Seeds: Add crunch, minerals, and plant protein.
Pecans: For richness, crunch, and extra texture. Use whatever nut you prefer.
Hemp Seeds & Ground Flax: Omega-3s, fibre, and protein in every bite.
Zucchini: The star ingredient of these breakfast cookies. The zucchini adds all the moisture you need for this recipe. It also adds nutrients and a sneaky veggie boost!
Fresh Blueberries: I love adding fresh blueberries to this recipe, but dried ones will also work. Just be aware, dried blueberries are very expensive.

What Makes Breakfast Cookies Healthy?

These cookies are a powerhouse of healthy fats, fibre, and protein, making them a satisfying way to start the day. There are no refined sugars or flours here, and you get a serious nutrient boost from seeds, whole grains, and fruit. They’re also free from dairy and can easily be made gluten-free by swapping the flour with a certified gluten-free blend.

How to Make These Blueberry Zucchini Breakfast Cookies

These cookies are easy to make, fun to make and perfect for all those leftover zucchinis in your garden! I love a breakfast cookie, and I cannot wait for you to make these.

How to Prep the Zucchini

No squeezing required! Yes, I’m not kidding you, you read correctly. There are a few things I’ve given up on in the kitchen, and one of those is squeezing out water from grated zucchini. NOW, I will say if your zucchini is super wet, go ahead and squeeze, but if it’s freshly grated and appears relatively dry, don’t bother! No need to peel it, just give it a good rinse and grate it on a box grater.

Mix the Wet Ingredients

In a large mixing bowl, mash the ripe banana until smooth. Whisk in the tahini (or nut butter), egg, maple syrup, vanilla, and olive oil until fully combined and creamy.

Add the Dry Ingredients

Stir in the whole wheat flour, baking powder, oats, cinnamon, and salt. Mix just until the dry ingredients are incorporated—don’t overdo it!

Fold in the Good Stuff

Add the chopped pecans, sunflower seeds, pumpkin seeds, hemp seeds, flax, and shredded coconut. Stir to combine, then mix in the grated zucchini. Gently fold in the fresh blueberries last, being careful not to crush them. Pro tip: If your zucchini is extra watery, give it a light squeeze with a clean towel before adding it to the dough.

Shape and Bake

Use a cookie scoop or spoon to portion the dough onto a lined baking sheet. Lightly flatten the tops with damp fingers and bake at 375°F for 15–20 minutes (until golden brown and dry to the touch). These cookies require a longer bake time. If your oven runs hot, you may not need the full 20 minutes in the oven, but then again, you might! I like these cookies golden brown and dry to the touch. Let cool on a wire rack before enjoying.

How to Customize Your Breakfast Cookies

These cookies are incredibly flexible. Try any of the following swaps:

Use almond butter, peanut butter, or sunflower seed butter in place of tahini.
Skip the pecans or swap for walnuts or chopped almonds.
Add a handful of raisins for extra sweetness.
Swap blueberries for dried cranberries or cherries.
Make them nut-free by using seed butter and omitting pecans.

How to Store Zucchini Cookies

Once cooled, store these cookies in an airtight container on the counter for up to 3 days, or in the fridge for up to a week. For longer storage, pop them in the freezer. They’ll keep for a month or more and thaw beautifully at room temperature. You can even warm them in the oven for a fresh-baked feel.

Tips For Making the Best Blueberry Zucchini Breakfast Cookies

Use ripe bananas for natural sweetness and a soft texture.
Fold blueberries in gently to avoid squishing them.
Flatten lightly before baking, as these cookies don’t spread much.

Are Blueberries Good for Breakfast?

Yes, yes, and yes! Blueberries are packed with antioxidants, fibre, and natural sweetness, making them the perfect breakfast fruit. They pair beautifully with oats, seeds, and nut butters, and add a juicy burst to each cookie.

What You’ll Love About These Breakfast Cookies

Let me tell you, these are not your average cookies… They’re soft, hearty, and full of texture and flavour. Whether you’re starting your day or reaching for a mid-afternoon snack, they’re easy to make, nutrient-packed, and absolutely delicious. They’re also freezer-friendly and make a great school-safe snack for kids!

Most Common Breakfast Cookie Questions

Can I use frozen blueberries? Yes, but don’t thaw them first, just toss them in gently while still frozen to prevent bleeding.

Can I skip the maple syrup? Absolutely! The banana adds sweetness on its own, so you can reduce or omit it depending on your taste.

Can I make them egg-free? Yes, I have not tested this recipe egg free but you could try replacing the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water).

Can I use quick oats? Yes, but the texture will be softer. I recommend old-fashioned rolled oats for the best result.

Did you make these breakfast cookies?

Don’t forget to leave a rating and review below! Let me know how you liked them, and don’t forget to try these recipes next:

Banana Date Breakfast Cookies

Tahini Chai Breakfast Cookies

Tahini Granola Cookies

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Blueberry Zucchini Breakfast Cookies

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Rest Time 30

Total Time 1

Servings cookies

Calories 226kcal

Author Teri-Ann Carty

Equipment

oven
mixing bowl
ice cream scoop
box grater
parchment paper
baking sheet

Ingredients

1 ripe banana the riper the better!
½ cup tahini or nut butter of choice, the runnier the better!
¼ cup maple syrup optional
1 egg
1 tsp vanilla
¼ cup olive oil
½ cup whole wheat flour*
1 tsp baking powder
1 cup oats
¾ cup shredded unsweetened coconut
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup pecans chopped
¼ cup hemp seeds
2 tbsp ground flax
½ tsp salt
1 tsp cinnamon
1 cup grated zucchini
½ cup fresh blueberries*

US Customary - Metric

Instructions

Preheat oven to 375d.
Place parchment down onto the cookie sheet.
Mash banana in a large bowl until smooth.
Add egg, maple syrup, tahini, vanilla and olive oil. Whisk vigorously to combine.
Add in flour, baking powder, oats, cinnamon and salt. Lightly mix to combine. It’s ok to still see flour at this point.
Add in seeds and pecans. Stir again.
Add in zucchini until well incorporated.
Finally, gently fold in blueberries. Don't over-mix or the berries will bruise.
Use an ice cream scoop to measure out cookies. Lightly flatten the top of the cookies with a damp hand. The cookies don't spread much, so don't worry about spacing.
Bake for 17-22 minutes or until golden brown and dry to the touch.
Transfer to a wire rack to cool for 15-30 minutes before devouring.

Notes

You can swap out the flour for all-purpose, spelt or gluten-free flour blend.
I love the pop of the fresh blueberries, but you can also add dried blueberries if you can find them!

Nutrition

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The Best Vegan Creamy Tomato Pasta

Teri-Ann Carty — Wed, 16 Jul 2025 08:00:36 +0000

Home » meal prep

The Best Vegan Creamy Tomato Pasta

Created by: Teri-Ann Carty

Enjoy this rich and comforting Creamy Tomato Pasta that’s entirely dairy-free and bursting with flavour! Made with cashews, cherry tomatoes, gochujang, and lemon for a bright, tangy twist on the classic creamy sauce. This one-pot vegan pasta is ready in under an hour and perfect for cozy nights in.

This post may contain affiliate links

The Best Vegan Creamy Tomato Pasta

Once upon a time, there was a yogi who lived a fully plant-based lifestyle. She gave up alcohol and decided to become vegan and gluten-free also. She changed her life so radically that her friends and family barely recognized the human she was quickly transforming into. That was me back in 2012. It started with getting sober; everything changed after that. I lived a vegan life until 2021. I was knee deep in perimenopause and knew that something needed to change. My body told me I was ready to incorporate animal products, and while the choice was difficult, I made it unabashedly.

In the time I was vegan, I created a ton of recipes. It’s how my website came to exist. I crowned myself the pasta queen long before the Granola title came along, and my goodness, did I ever make a lot of pasta recipes. This recipe has been in the vault forever, one of those go to recipes that you don’t share because it’s just so familiar that you don’t even consider that others might fall madly in love with it. It came to my mind recently when I was deciding what I wanted to make for dinner, and I thought this is a good one – people deserve to enjoy it!!

I have always enjoyed my creamy vegan sauces. I think I do a damn good job at combining just the right ingredients to make something super savoury and falvorful. This sauce is the bees’ knees! The texture is creamy, tangy and oh so divine. I used to love serving it to my meat eating friends. They “put up” with my vegan cooking because they love me, but mainly because it TASTES GREAT. I wouldn’t dream of serving mediocre, lacklustre food to anyone, vegan or not. Since not being vegan anymore, I’ve still made this recipe countless times and recently tried serving it with seared salmon, chicken and shrimp (not at the same time), and it was delicious. I highly recommend playing around with this recipe to make it all your own!

Creamy Tomato Pasta Ingredients

This creamy vegan pasta uses wholesome ingredients to create a luscious, rich sauce without any dairy:

Rigatoni: A sturdy, short pasta shape that holds onto the creamy tomato sauce and gives the dish its satisfying bite. I love Pasta Rummo’s gluten free pasta. Use whatever pasta you’d like!
Cashews: Soaked and blended, these provide the base for the dairy-free cream sauce, adding richness and body. If you don’t soak them, make sure you boil them for a few minutes to soften.
Navy beans: Help to thicken the sauce while adding plant-based protein and fibre for a more filling meal.
Dijon mustard: Adds a subtle tang and sharpness that brightens up the entire sauce.
Lemon juice: Cuts through the richness and balances the deep tomato and umami flavours with acidity.
Olive oil: Used to sauté the aromatics and deepen the flavour of the base.
Chili flakes: Offer gentle heat that enhances the savoury and sweet elements of the dish.
Onion: Creates a fragrant, sweet foundation for the tomato sauce.
Garlic: Builds flavour and gives the sauce a classic, comforting base note.
Cherry tomatoes: Juicy, sweet, and full of fresh tomato flavour that softens beautifully when cooked.
Vegetable broth: Helps blend the sauce while enhancing the umami and tomato depth.
Tomato paste: Intensifies the tomato flavour and adds a rich, slightly sweet note.
Gochujang paste: Offers a subtle fermented heat that deepens the savoury complexity without overpowering. This is the gochujang that I use (please note it’s not vegan), but many varieties are!
Vegan parmesan or Parmigiano: Adds the final savoury finish with nutty, salty depth, elevating the creamy texture.

How to Make Vegan Creamy Tomato Pasta

This pasta is quick, easy and delicious! Make it anytime you’re craving a bowl of comfort or serving a crowd.

Cook the pasta and make the sauce

Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 2 cups of pasta water before draining. While the pasta cooks, blend soaked cashews, navy beans, Dijon mustard, lemon juice, salt, pepper, and 1 cup of pasta water until silky smooth. The sauce should be pourable—add more pasta water as needed.

Sauté the aromatics and build the sauce base

In a deep-sided pan or Dutch oven, heat olive oil and chili flakes over medium heat. Add the diced onion and sauté until translucent. Stir in the garlic, then add cherry tomatoes, salt, pepper, and a splash of vegetable broth. Add tomato paste and cook briefly before stirring in the gochujang. Cook until tomatoes begin to burst, pressing them gently with the back of a spoon.

Combine, adjust, and serve

Pour the creamy cashew sauce into the pan and stir to combine. Add the cooked pasta and stir, using additional pasta water or broth to reach a creamy consistency. Finish with vegan parmesan, adjust seasoning, and serve warm.

Why Starchy Pasta Water is Your Best Friend!

That cloudy, salty liquid left in the pot after cooking your pasta? It’s liquid gold my friends! Starchy pasta water helps emulsify and thicken the sauce while ensuring everything clings beautifully to the pasta. It’s the key to turning this into a creamy tomato pasta sauce without cream into the creamiest, dreamiest sauce you’ll ever have. Reserve more than you think you’ll need. You can always add extra as you stir in the pasta.

How to Customize This Easy and Delicious Creamy Tomato Pasta Sauce

This creamy tomato pasta has endless possibilities and you can make it all your own. Take a look around your kitchen and see what you could add.

Pasta Swap: If you don’t have rigatoni, you can easily swap it with other short pasta shapes like penne, fusilli, or shells.
Adding Texture: Consider adding roasted red pepper or sun-dried tomatoes for a deeper, more complex flavour.
Nutrition Boost: For an extra boost of plant-based nutrients, stir in spinach or kale just before serving. You can also bulk up the texture and protein with chickpeas or sautéed mushrooms.
Heat things up: Add extra chili flakes or even a spoonful of chili oil to dial up the spice.

What to Serve With Creamy Tomato Pasta

This creamy tomato pasta recipe is comforting and satisfying all on its own, but a few simple sides can round out the meal beautifully. Try pairing it with garlicky sautéed greens like broccolini, kale, or chard. The bitterness and texture of leafy greens complement the rich, creamy sauce perfectly. A crisp green salad is always a nice side to any pasta. Want to go the classic route? Garlic bread!

Why This is the Best Creamy Tomato Pasta

This isn’t just another creamy tomato pasta recipe—this is a pantry-friendly, flavour-packed, and truly satisfying dish that checks every box. First, it’s a one pot wonder, which means minimal cleanup. The sauce is made entirely from scratch and is completely dairy-free, yet still incredibly creamy and indulgent.

You’ve also got a whole lot of protein and fiber in this dish, making it not only delicious but also nutritious! The recipe is totally adaptable to many dietary restrictions being that its naturally gluten free (depending on your pasta), dairy free, and could easily be made oil free.

Creamy Tomato Pasta FAQ

What if I forget to soak my cashews? Quick soak them in boiling water for 15–20 minutes, then drain and use as directed.

What pasta shape should I use? Any short shape works—rigatoni, penne, shells, fusilli. You want something that holds onto sauce.

Can I make this without gochujang? Yes! Try a touch of smoked paprika or miso paste for a similar umami effect.

How long will leftovers keep? Up to 4 days in the fridge. Reheat with a splash of water or broth to loosen.

Did you make this recipe?

Don’t forget to leave a rating and review below!

Other Must-Try Vegan Pasta Recipes

If you love this vegan creamy tomato pasta, you’ll want to try these next:

Eggplant Involtini

Spicy Braised Jackfruit and Mushrooms

Vegan Cacio E Pepe Pasta

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

The Best Vegan Creamy Tomato Pasta

Course Main Course, Pasta

Cuisine Canadian, Italian

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 632kcal

Author Teri-Ann Carty

Equipment

blender
large pasta pot, deep sided pan or dutch oven

Ingredients

400 g rigatoni
½ cup cashews soaked for 4 hours
½ cup navy beans cooked
1 tsp Dijon mustard
¼ cup lemon juice
3 tbsp olive oil
½ tsp chili flakes
½ onion diced
3 garlic cloves minced
3 cups cherry tomatoes
½ cup vegetable broth
1 tbsp tomato paste
2 tbsp gochujang paste
Parmigiano to taste
sea salt to taste
cracked pepper to taste

US Customary - Metric

Instructions

Bring a large pot of water to a boil. Add a generous amount of salt to the water—reserve 2 cups of pasta water before draining.
Drain cashews and add to a blender with beans, dijon, lemon juice, sea salt, cracked pepper and 1 cup of pasta water. Blend until creamy. The mixture should be pourable, so add more water to thin it out if needed.
Heat olive oil and chilli flakes in a deep-sided pan, add onion and saute until translucent.
Add in garlic and saute for 30 seconds more.
Add cherry tomatoes and season with salt and cracked pepper. Add a splash of vegetable broth and stir to combine.
Add in tomato paste and cook for 30 seconds.
Add in the gochujang paste and toss to coat the tomatoes. Cook tomatoes until they soften. Press them with the back of the spoon to break them down. Pour in creamy sauce and stir to combine.
Add in cooked pasta, more pasta water or veggie broth until you reach a creamy consistency.
Grate in cheese, season once more and enjoy.

Nutrition

The post The Best Vegan Creamy Tomato Pasta appeared first on Teri-Ann Carty.

High Protein Tortilla Quiche

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

Home » meal prep

High Protein Tortilla Quiche

Created by: Teri-Ann Carty

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

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Healthy High Protein Tortilla Quiche

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

Quick and Easy Quiche Recipe

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

What is Quiche?

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

Ingredients Needed For High Protein Quiche

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

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

How to Make High Protein Quiche

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

Preheat your oven to 375°F

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

Line your skillet or pie plate with a tortilla

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

Whisk together the eggs and cottage cheese

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

Fold in your fillings

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

Pour the mixture into the tortilla shell

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

Bake for 20 to 22 minutes

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

Why Make Breakfast Tortilla Quiche Bake

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

Tips and Tricks for Making the Best Tortilla Quiche Bake

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

What to Serve With This Quiche

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

How to Store Leftover Quiche

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

Best Way to Reheat Quiche

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

Healthy Quiche Frequently Asked Questions

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

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

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

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

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

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

Why You’ll Love This Quiche Recipe

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

Other High Protein Breakfast Options

Buckwheat Breakfast

Blueberry Croissant Baked Protein Oats

High Protein Cottage Cheese Crepes

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

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

Course Breakfast, Brunch

Cuisine Canadian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 222kcal

Author Teri-Ann Carty

Equipment

8" cast iron skillet or pie plate
whisk and oven

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

The post High Protein Tortilla Quiche appeared first on Teri-Ann Carty.

Dubai Chocolate Granola

Teri-Ann Carty — Fri, 21 Mar 2025 08:00:28 +0000

Home » meal prep

Dubai Chocolate Granola

Created by: Teri-Ann Carty

Who says you can't have chocolate for breakfast? This Dubai Chocolate Granola recipe is totally inspired by the newest viral sensation! The Dubai Chocolate Bar is all over your feed, and this healthy chocolate granola recipe is for you! This granola combines pistachio butter, cacao nibs, dried cherries, and coconut to create a crunchy, chocolatey, nutrient-packed breakfast or snack. Instead of using traditional pistachio cream and kataifi pastry, I’ve kept it simple with pistachio butter and unsweetened coconut, making it gluten-free, naturally sweetened, and packed with protein and healthy fats.

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Healthy Dubai Chocolate Granola

Did you make the Pistachio Butter I shared with you last week? If you didn’t, bookmark this recipe and click here first! Ok, now that we’ve got that covered, I’m going to assume you already know what the Dubai Chocolate Bar is all about – right? Well, if you’ve been living under a rock you MAY NOT KNOW about this wildly viral trend. The chocolate bar that has taken the internet by storm, it’s a chocolate bar that is like no other and today I’ve turned it into your new favorite granola flavor.

Now, if you’ve been hanging around here long enough – you know I adore a *good* viral recipe, and I am quite literally obsessed with granola. I also love making things healthy, gluten free, refined sugar free… the list goes on – the best part is that none of it ever tastes “healthy” it’s always delicious. So when this idea sprang upon me, I knew I had to make it!

The Dubai Chocolate Bar recipe has pistachio cream, which is made several different ways, but generally with pistachios, milk and sugar. There are a lot of different recipes out there and I am sure they are all very tasty, but for my recipe, I wanted to keep it clean and use my homemade pistachio nut butter. Let me just let you know – it was a good idea because it is GOOD. Not much has changed about this granola recipe in comparison to my others. I added dried cherries to the mix and the flavours are spectacular. I used nutrient-dense cacao powder and cacao nibs instead of dark chocolate and that was a banging good idea. This granola is a winner in every single way. I can’t wait for you to try it. This granola as always is gluten free, dairy free, and refined sugar free!

What is the Viral Dubai Pistachio Chocolate Bar?

The Dubai Chocolate Bar is all anyone is making these days – and for good reason; it’s delicious. This Middle Eastern-inspired chocolate bar is made with shredded phyllo dough (kataifi pastry), pistachio cream, and melted chocolate. Found in many Middle Eastern grocery stores, it has a crispy, nutty, and creamy filling wrapped in a rich milk chocolate coating. If you are interested in making this viral recipe they are all over the place but my friend Hannah makes a pretty amazing one here!

Ingredients Needed to Make This Dubai Chocolate Granola Recipe

Gluten-free oats: The perfect base for this chocolate granola recipe, giving it structure and crunch.
Raw pistachios: Adds crunch and gives that classic pistachio chocolate flavor.
Unsweetened coconut: A light, flaky texture that mimics shredded phyllo dough from the Dubai chocolate bar.
Pumpkin seeds: A nutrient-dense addition packed with protein, magnesium, and zinc.
Cacao powder: The foundation of any dark chocolate granola recipe, creating a rich, deep chocolate flavor.
Cacao nibs: You could use chocolate chips instead of cacao nibs but these add the perfect crunch and an intense chocolate taste while keeping it dairy free.
Ground flax: Boosts fibre and helps the granola hold together in clusters.
Cinnamon: Adds warmth and depth to the chocolate pistachio granola.
Sea salt: Enhances the sweet and nutty flavors.
Dried cherries: A tart contrast to the sweet chocolate and nutty pistachios.
Olive oil: A healthy fat that helps create crispy granola clusters. You can use coconut oil if you prefer but expect less clumping!
Pistachio butter: The key ingredient that makes this Dubai chocolate recipe unique, adding richness and creaminess. Use my homemade 2 ingredient pistachio butter recipe here.
Maple syrup: A natural sweetener that binds the granola together.
Vanilla extract: Rounds out the flavors and enhances the chocolate notes.

How to Make This Dubai Chocolate Granola

Preheat the Oven and Prepare the Dry Ingredients

To start, preheat your oven to 320°F convection (or 300°F if your oven tends to run hot). This ensures an even bake without burning the granola. While the oven heats up, grab a large mixing bowl and combine all the dry ingredients: gluten-free oats, chopped pistachios, unsweetened coconut, pumpkin seeds, cacao powder, cacao nibs, ground flax, cinnamon, sea salt, and drained the soaked dried cherries. Give everything a good stir to evenly distribute the ingredients, so each bite is packed with flavor and texture.

Heat the Wet Ingredients

The secret to rich, chocolatey granola is a smooth, well-combined liquid mixture. In a small saucepan over medium heat, add the olive oil, pistachio butter, maple syrup, and vanilla extract. Stir continuously until the mixture is fully combined and slightly warmed. Heating the wet ingredients helps everything mix more easily and ensures that the granola bakes into delicious clusters instead of dry, separate bits.

Combine and Bake the Granola

Once your wet ingredients are ready, pour them over the dry ingredients and mix thoroughly. Make sure every oat, nut, and seed is fully coated so the flavors are evenly distributed. Spread the granola mixture evenly onto two baking sheets (or one very large one) using a rubber spatula to press it down firmly—this helps create those irresistible crunchy clusters. Bake for 20 minutes, then rotate the pans to ensure even baking. Continue baking for another 10-15 minutes, or until the granola is golden brown and dry to the touch.

Cool and Store for Maximum Crunch

The most important step is letting the granola cool completely before lifting it with a flat spatula and transferring it to a container. As it cools, it crisps up, locking in that crunchy texture we all love. Once fully cooled, store it in an airtight container or mason jar to maintain freshness. This Dubai chocolate granola can be kept at room temperature.

How to Serve This Dubai Chocolate Granola

This Dubai chocolate granola is so delicious and can be enjoyed many ways. Whether you’re looking for a quick breakfast, a crunchy snack, or a decadent dessert topper, here are some ways to serve it:

Enjoy It as a Breakfast Cereal: Pour your homemade chocolate granola into a bowl and serve it with cold almond milk, coconut milk, or your favorite milk. The rich chocolate flavor pairs beautifully with creamy milk, making it a wholesome, energy-packed way to start the day. Add sliced bananas or fresh berries for an extra boost of sweetness and nutrients.
Sprinkle Over Yogurt or Smoothie Bowls: This pistachio chocolate granola makes the perfect crunchy topping for yogurt. The combination of crunchy oats, cacao nibs, and pistachios adds texture and depth to any bowl of yogurt. You could add a drizzle of honey, maple or a dollop of additional pistachio butter if you want!
Turn It into a Dessert Topping: Spring your Dubai Chocolate Granola over vanilla ice cream, chocolate mousse, or even baked oatmeal. The crispy clusters and dark chocolate flavors enhance any sweet treat, making it a healthier alternative to cookie crumbles or store-bought toppings.

FAQs About Homemade Chocolate Granola

How Long Does Granola Last?

Stored in an airtight container, this homemade chocolate granola lasts two months at room temperature (guaranteed you will eat it all before it has the chance to go stale).

What Makes This a Dubai Chocolate Recipe?

This Dubai chocolate granola is inspired by the viral Dubai chocolate bar, which features shredded phyllo dough, pistachio cream, and melted chocolate. My version turns these flavors into a healthy granola recipe by using pistachio butter, coconut, and cacao powder.

My Best Chocolate Pistachio Granola Tips

For extra crunch: Press the granola down before baking—it helps create clusters.
Watch your oven: If your oven runs hot (like my new Miele oven), lower the temperature to 300°F to prevent burning.
Let everything cool!This is critical if you want clumps in your granola, resist the urge to try your granola until it’s completely cooled down. You’ll thank yourself for your patience!

Why You’ll Love This Recipe

What is there not to love? This recipe totally marries two things that we all love – granola and chocolate! To boot, it’s a viral chocolate recipe that the whole world is enjoying. This chocolate granola is a fun, easy way to enjoy the flavors of the viral Dubai chocolate recipe in a healthy and nutrient-dense form. It’s naturally sweetened, packed with healthy fats, and completely gluten-free. Whether you eat it as a snack, sprinkle it over yogurt, or enjoy it as a breakfast cereal, this granola is a must-try for any chocolate lover.

Did you make this recipe?

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

Blueberry Banana Baked Oats

Extra Clumpy Cashew Cherry Granola

Blood Orange Blueberry Bundt Cake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Healthy Dubai Chocolate Granola

Course Breakfast, Snack

Cuisine Canadian, Middle Eastern

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 415kcal

Author Teri-Ann Carty

Equipment

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

Ingredients

3 cups gluten free oats
1 cup raw pistachios roughly chopped
½ cup unsweetened coconut
½ cup pumpkin seeds
½ cup cacao powder
⅓ cup cacao nibs
¼ cup ground flax
1 tsp cinnamon
¾ tsp sea salt
½ cup dried cherries soaked in warm water for 15 minutes
½ cup olive oil
½ cup pistachio butter
½ cup maple syrup
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320 convection (If your oven runs hot, drop the temperature to 300 convection)
Add dry ingredients to a large bowl and stir to combine. Drain cherries and add to the dry ingredients and stir again.
To a small pot add wet ingredients. Heat on the stovetop stirring until well combined.
Pour wet over dry and mix until no dry bits remain. Make sure you get right to the bottom of your mixture!
Spread evenly onto 2 baking sheets. Use your rubber spatula to press it firmly corner to corner on the baking sheet.
Place in the oven and bake for 20 minutes. Turn pans 180 degrees and bake for 10 more minutes. The granola should be dry to the touch. Be careful not to let it burn!
Wait for the granola to COOL COMPLETELY before removing it from the cookie sheet.
Store your granola in a mason jar.

Notes

I recently moved and that means I have a new oven. This Miele oven RUNS HOT. I almost burned my granola!! For ME, I will be dropping the temperature to 300 and keeping a close eye.

Nutrition

The post Dubai Chocolate Granola appeared first on Teri-Ann Carty.

Single Serve Blueberry Banana Baked Oats

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

Home » meal prep

Single Serve Blueberry Banana Baked Oats

Created by: Teri-Ann Carty

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.

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

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Snickers Date Bark

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

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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!

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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.

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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

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