on the go breakfast Archives - Teri-Ann Carty

Banana Date Breakfast Cookies

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

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Banana Date Breakfast Cookies

Created by: Teri-Ann Carty

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

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A Healthy Oatmeal Breakfast Cookie Recipe

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

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

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

Ingredients for Banana Breakfast Cookies

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

How to Make These Banana Oatmeal Breakfast Cookies

Prep the wet ingredients

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

Mix the dry ingredients

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

Combine and add the mix-ins

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

Scoop, flatten, and bake

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

How to Store These Cookies

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

Tips For the Best Banana Breakfast Cookies

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

What Makes These Healthy Banana Oatmeal Cookies Perfect for Breakfast?

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

Why You’ll Love These Banana Oatmeal Cookies

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

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

Banana Breakfast Cookies FAQs

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

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

Banana Date Breakfast Cookies (refined sugar free!)

Course Breakfast, Dessert

Cuisine Canadian

Prep Time 10

Cook Time 15

Rest Time 30

Servings cookies

Calories 275kcal

Author Teri-Ann Carty

Equipment

mixing bowl
measuring cups and spoons
baking sheets
ice cream scoop

Ingredients

Dry Ingredients

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

Wet Ingredients

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

Add In Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

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

You can add whatever inclusions you desire!!

Nutrition

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High Protein Tiramisu Overnight Oats

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

Home » on the go breakfast

High Protein Tiramisu Overnight Oats

Created by: Teri-Ann Carty

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

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Tiramisu Overnight Oats (High Protein + Sugar-Free)

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

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

High Protein Tiramisu Overnight Oats Ingredients

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

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

Overnight Oats Benefits

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

How to Make Tiramisu Overnight Oats

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

Mix the base

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

Chill and assemble

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

Tips for the Best Overnight Oats

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

How To Make a Bigger Batch of Overnight Oats

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

Why You’ll Love This Tiramisu Overnight Oats

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

Overnight Oats Frequently Asked Questions

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

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

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

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

Did you make this recipe?

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

Banana Baked Oats

Strawberry Baked Oats

Apple Pie Overnight Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

High Protein Tiramisu Overnight Oats (sugar-free)

Course Breakfast

Cuisine Canadian

Prep Time 10

Chill Time 2

Total Time 2 10

Servings servings

Calories 238kcal

Author Teri-Ann Carty

Equipment

spatula, fine mesh sieve
Jars

Ingredients

Overnight Oats Ingredients

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

Top Layer Ingredients

½ cup Greek yogurt
Dusting cacao and cinnamon

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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Brown Butter Banana Bread

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

Home » on the go breakfast

Brown Butter Banana Bread

Created by: Teri-Ann Carty

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

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Brown Butter Banana Bread

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

Refined Sugar Free Banana Bread

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

No longer baking exclusively gluten free

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

Ingredients for This Brown Butter Banana Bread

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

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

How to Brown Butter

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

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

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

How to Make the Banana Bread

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

Mix Your Ingredients

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

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

Bake the Banana Bread

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

Cool and Enjoy!

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

How to Store & Freeze Banana Bread

This butter banana bread stays fresh and moist for days:

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

Banana Bread FAQ

Can I make this gluten-free?

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

How to Ripen Bananas Quickly

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

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

Do I Have To Brown the Butter?

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

Can I Brown Butter Ahead of Time?

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

What Makes Banana Bread Moist?

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

Why You’ll Love This Brown Butter Banana Bread

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

Looking for Other Banana Recipes?

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

Carrot Banana Crumble Cake

Double Chocolate Banana Bread

Banana Baked Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Brown Butter Banana Bread

Course Breakfast, Snack

Cuisine Canadian

Prep Time 15

Cook Time 45

Total Time 1

Servings loaf

Calories 2173kcal

Author Teri-Ann Carty

Equipment

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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Single Serve Blueberry Banana Baked Oats

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

Home » on the go breakfast

Single Serve Blueberry Banana Baked Oats

Created by: Teri-Ann Carty

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

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Single Serve Blueberry Banana Baked Oats

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

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

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

What is Baked Oatmeal?

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

Single Serve Blueberry Banana Baked Oats Ingredients

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

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

How to Make Single-Serve Baked Oats

Prepare the Batter

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

Add Dry Ingredients

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

Transfer and Bake

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

Cool and Enjoy

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

Baked Oatmeal Variations and Tips

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

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

Ways to Serve Baked Oatmeal

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

Can I Use Steel Cut Oats or Quick Oats?

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

Can I Make This Banana Baked Oatmeal Vegan?

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

Can You Make Blueberry Baked Oatmeal Ahead of Time?

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

Can You Freeze This Baked Oatmeal?

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

You Will Love Single-Serve Baked Oatmeal

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

Did you make this Blueberry Banana Baked Oats recipe?

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

Cottage Cheese Banana Blueberry Muffins

Nut Free Tahini Granola Bars

Pumpkin Chia Pudding Parfait

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Single Serve Blueberry Banana Baked Oats

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Total Time 40

Servings serving

Calories 692kcal

Author Teri-Ann Carty

Equipment

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Pumpkin Chia Pudding Parfait

Teri-Ann Carty — Fri, 13 Sep 2024 08:00:24 +0000

Home » on the go breakfast

Pumpkin Chia Pudding Parfait

Created by: Teri-Ann Carty

This Pumpkin Chia Pudding Parfait with Pumpkin Cream is so delicious it should be a crime! It's nutritious, packed with flavour and giving 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. Whether for breakfast, a snack, or dessert, it’s a simple, protein packed dish that you can prep ahead of time for a quick and satisfying meal. It's kinda like having pumpkin pie for breakfast - no complaints here!

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Healthy Pumpkin Chia Pudding

Fall is nearly here, and with it comes all the pumpkin recipes. This Pumpkin Chia Pudding Parfait is full of warming pumpkin spices and flavours and is super easy to make. The best part of this recipe is the incredibly delicious pumpkin “cream,” which is made from high protein Greek yogurt. It’s smooth, and delicate, and adds the perfect creamy element to this high fibre pudding. If you’ve been craving pumpkin spice but haven’t quite made it to your favourite cafe, here is your chance to take things to an even tastier level and make this pumpkin chia pudding right at home!

Chia pudding was one of the first recipes I learned to make when I went vegan 12 years ago. It took me several tries to get the consistency right, but I’m here to make your learning curve much easier! I am sharing all my tips on how to get the perfect consistency in your chia pudding below! Did I mention that this chia pudding recipe can easily be made vegan? This chia pudding is already vegan, as I used soy milk, but if you want the yogurt cream to be vegan too, just use a plant based yogurt. If you’re like me and love pumpkin pie, this pudding will give you those same cozy fall vibes in a healthier, everyday form.

Pumpkin Chia Pudding Parfait Ingredients

Chia Seeds: These tiny seeds are a powerhouse of nutrition, making them the perfect base for this pudding. Chia seeds are high in fibre, which helps with digestion and keeps you full for longer. They’re also rich in omega-3 fatty acids, which support heart health, and protein, making them ideal for a satisfying breakfast or snack. When soaked, they absorb liquid and create a pudding-like texture, making them a great dairy free and gluten free option for a creamy treat. Plus, chia seeds are versatile—add them to smoothies, and yogurt bowls, or even bake with them! White or black chia seeds will work just fine – you can even use a combination of both.
Milk of Choice: The type of milk you choose can change the flavour and nutritional profile of your pudding. Soy milk is my go-to for an added protein boost, but almond milk, oat milk, and coconut milk work just as well, each offering a unique flavour and creaminess. Almond milk is light and subtly nutty, oat milk is smooth and naturally sweet, and coconut milk adds a rich, tropical vibe. All of these plant based milks will keep the pudding light while still adding plenty of creaminess.
Pumpkin Puree: Pumpkin puree brings that classic fall flavour into the mix. Not only does it add a beautiful creamy texture, but it’s also packed with fibre and loaded with vitamins A and C, which are great for your immune system. The natural sweetness of pumpkin pairs perfectly with the spices and chia seeds, giving the pudding a velvety, rich consistency that’s perfect for breakfast or dessert. You can use canned pumpkin puree or make your own if you have fresh pumpkins available!
Pumpkin Spice: A blend of cinnamon, nutmeg, ginger, and cloves, pumpkin spice is what gives this chia pudding that warm, cozy fall feeling. Each spice adds a unique depth to the flavour—cinnamon brings warmth, nutmeg and ginger add a slight spiciness, and cloves give a hint of earthiness. If you don’t have pumpkin spice on hand, you can check out this recipe and see how I made my own. Here is a brand of pumpkin spice that I like.
Maple Syrup: Maple syrup is my sweetener of choice for this recipe (and most others) as it brings a rich, caramel-like flavour without refined sugars. Maple syrup also pairs beautifully with the pumpkin and spices, enhancing the overall flavour profile of the pudding. If you prefer, you can swap it for another natural sweetener like honey or agave syrup, but maple syrup really ties together all the autumnal flavours.
Greek Yogurt: Greek yogurt adds a rich, tangy creaminess that contrasts beautifully with the sweetness of the pudding. It’s also high in protein, making this parfait even more filling and nutritious. I love how it makes the pudding feel indulgent while still keeping it healthy. If you’re following a vegan diet, you can easily swap this for a plant based yogurt, which will keep the pudding just as creamy and delicious.
Granola (optional): No parfait is complete without a sprinkle of granola – in my opinion! You can go grain free and use a granola like this one or any other favorite granola recipe like one of these! Adding granola on top brings a delightful crunch to this smooth pudding. It also adds an extra layer of texture and flavour. I love using nutty or spiced granola to complement the pumpkin and chia pudding, but feel free to use your favourite! You could also top with chopped nuts, seeds, or even some toasted coconut for more texture and flavour.

Chia Seed Health Benefits

Chia seeds are a nutritional powerhouse, loaded with fibre, protein, and omega-3 fatty acids. They’re also rich in antioxidants and minerals like calcium and magnesium, making them perfect for a healthy breakfast or snack. Plus, chia seeds are naturally gluten-free and a great source of plant-based protein. If those aren’t enough reasons for you to throw chia seeds into everything you make – try this chia pudding and this one and tell me you didn’t fall in love! Or check out my girl Amy’s recipe for her hazelnut blended chia pudding!

How To Make Pumpkin Chia Pudding Parfait

Mix the Pudding

Chia pudding is so easy you’re going to love making it! Grab a container that also has a lid and add chia seeds, milk, pumpkin puree, pumpkin spice, vanilla, maple syrup, and a pinch of salt. You don’t need to worry about the order of ingredients – just get them all in there and start to whisk. Whisking is essential – don’t skip it! The more you whisk the faster your chia pudding will set. Also, the more you whisk the better chance that all the ingredients will be incorporated evenly. Nothing worse than biting into a clump of unmixed chia seeds. I like to whisk for a couple of minutes, let the pudding rest and then whisk again. I do this a couple of times before adding the pudding to the fridge. Let it set for at least 3 hours.

Make the Pumpkin Cream

In a small bowl, mix Greek yogurt, pumpkin puree, cinnamon, maple syrup, pumpkin spice, and a pinch of salt until smooth.

Assemble the Parfait

Layer the chia pudding and pumpkin cream in jars, starting with the pudding. Add your favourite granola on top for extra crunch.

Serve or Store

Enjoy immediately or store in the fridge for later. It’s perfect for meal prep!

How to Store Your Pumpkin Chia Pudding Parfait

Store your Pumpkin Chia Pudding Parfait in an airtight container in the fridge for up to 5 days. The longer it sits, the thicker the pudding becomes, making it perfect for grab-and-go breakfasts throughout the week. You can either store all the parts of the parfait separately or add it all in together – makers choice!

Chia Pudding FAQ

How Long Does Pumpkin Chia Seed Pudding Last? Pumpkin chia seed pudding can last up to 5 days in the fridge, making it an excellent option for meal prep. Just be sure to keep it in an airtight container to maintain freshness.

Is Chia Seed Pudding Good For You? Absolutely! Chia seed pudding is incredibly healthy, packed with fibre, protein, omega-3s, and antioxidants. It’s a great way to start your day with a nutritious breakfast or enjoy it as a guilt-free snack.

What Milk Is Best For Pumpkin Chia Seed Pudding? The best milk for pumpkin chia seed pudding depends on your preference. I love using soy milk for its creamy texture and added protein. You can also use almond, coconut, oat milk or any dairy milk.

How Long Should Chia Seeds Soak For Pudding? Chia seeds typically take around 3 hours to soak and set fully for pudding. However, the more you whisk, the faster they’ll gel. For the smoothest texture, give them a good whisk, let them rest, and whisk again a few times before refrigerating.

Why You’ll Love This Pumpkin Chia Pudding

You’ll love this pumpkin chia pudding because it’s healthy, packed with fibre and protein, easy to make, and customizable to your taste. Plus, it’s perfect for meal prep—make it once and enjoy it all week! Did I mention it is perfect for this time of the year – pumpkins are in season, chia seeds are always the best start to the day and who doesn’t love a breakfast that tastes like dessert?

Other Amazing Fall Inspired Recipes

If you liked this recipe and are in the fall mood, check out these! Don’t forget to like and comment below.

Chai Apple Spiced Pancakes

Cinnamon Toast Crunch Granola

Carrot Cake Baked Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pumpkin Chia Pudding Parfait with Pumpkin Cream

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 3

Total Time 3

Servings

Calories 517kcal

Author Teri-Ann Carty

Equipment

container with lid
whisk
small jars

Ingredients

Chia Pudding Ingredients

½ cup chia seeds
2 cups milk of choice
¼ cup pumpkin puree
½ tsp pumpkin spice
1 tsp vanilla
2 tbsp maple syrup
pinch of salt

Pumpkin Cream Ingredients

½ cup Greek yogurt
2 tbsp pumpkin puree
½ tsp cinnamon
2 tbsp maple syrup
½ tsp pumpkin spice
pinch of salt

US Customary - Metric

Instructions

Add all the ingredients of the chia pudding into a container fitted with a lid and whisk vigorously to combine. Allow the pudding to rest for 5 minutes and then whisk again. Repeat one more time and then place the lid on container an set it in the fridge until it gels completely.*
When ready to assemble your parfait, make the cream.
Combine the ingredients in a bowl until smooth and creamy.
Layer chia pudding, cream, pudding, cream and top with your favourite granola. Enjoy immediately or place in the fridge for later.

Notes

*The more you whisk the pudding at the beginning the faster it will gel. I say 3 hours of prep time but it could be much less. You could also blend this pudding if you prefer that texture!

These are the jars I used, click here!

Nutrition

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

Blueberry Croissant Baked Protein Oats

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

Home » on the go breakfast

Blueberry Croissant Baked Protein Oats

Created by: Teri-Ann Carty

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

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High Protein Baked Oats

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

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

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

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

Everything You Need to Make Protein Baked Oats

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

Ingredients for Protein Baked Oats

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

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

Are Oats Gluten Free?

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

How to Make This Easy High Protein Baked Oats

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

Mash the Banana and Mix the Wet Ingredients

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

Combine the Dry Ingredients

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

Fold in the Blueberries

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

Prepare and Add the Topping

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

Bake and Cool

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

Serve and Enjoy

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

How to Store & Reheat Baked Oats

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

Can I Make Baked Oatmeal Ahead of Time?

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

What to Serve With Baked Oats

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

Why You’ll Love These Healthy Baked Oats

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

Tips For Making The Best Protein Baked Oats

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

Try these High Protein Recipes Next!

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

High Protein Cottage Cheese Crepes

High Protein Strawberry Ice Cream Bars

High Protein Pumpkin Protein Granola

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

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Blueberry Croissant Baked Protein Oats

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 814kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven

Ingredients

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

US Customary - Metric

Instructions

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

Notes

Check out my baking essentials!

Find all Botanica Healthy Protein Powders here

Nutrition

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

Double Chocolate Banana Bread

Teri-Ann Carty — Sat, 20 Jul 2024 07:00:23 +0000

Home » on the go breakfast

Double Chocolate Banana Bread

Created by: Teri-Ann Carty

This Gluten Free Double Chocolate Banana Bread is incredibly moist and packed with rich chocolate flavors 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.

This post may contain affiliate links

Chocolate Chip Banana Bread

This EASY Double Chocolate Banana Bread is exactly what you need to make next time you have too many bananas sitting around! I have made this bread several times and can honestly say it is the moistest gluten free chocolate banana bread around – and maybe the chocolatiest! Gluten free baking has gotten so much better over the years thanks to new advances in blending flours like Nature’s Path. There are many amazing gluten free flours on the market so if Nature’s Path is not available in your area keep reading because I will offer a few more to try out.

I have been asked what is the difference between cocoa and cacao SO MANY TIMES and the best way I like to decipher it is the processing. Cacao refers to the raw material: the cacao beans that are harvested from the cacao tree. Cocoa is created after the beans are finely ground into a powder and roasted. I prefer to use raw cacao but a good quality Dutch cocoa powder would work great too. Either way, this moist gluten free bread is going to be a winner so grab those bananas out of the freezer and let’s get baking!

Double Chocolate Banana Bread Ingredients

Eggs: Essential for the structure and richness of the bread. Eggs or any egg replacer will help to bind the ingredients together and create a stable texture. They also contribute to the moisture content, ensuring the bread is not dry. For a vegan alternative, you can use flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) to achieve similar binding properties.
Yogurt: Another key ingredient to keeping this bread moist and tender; yogurt adds a slight tang that balances the sweetness of the other ingredients. It also contributes to the leavening process, making the bread light and fluffy. If you’re dairy-free, you can substitute with a non-dairy yogurt like coconut or almond yogurt.
Olive Oil: Helps create a tender crumb and keeps the bread from drying out. Olive oil is also packed with healthy monounsaturated fats and antioxidants, which are good for heart health.
Coconut Sugar: Adds a natural sweetness with a hint of caramel, enhancing the overall flavor of the bread. It is lower on the glycemic index compared to regular sugar, making it a healthier alternative. You can substitute it with light brown sugar or granulated sugar if preferred.
Bananas: The star ingredient to this banana bread for obvious reasons! Make sure to use ripe bananas with brown spots for the best flavor and sweetness. They add natural sweetness and a soft, tender texture. Bananas are high in potassium, vitamin B6, and vitamin C, and provide dietary fiber.
Vanilla Extract: This wonderful extract enhances the flavor of the bread and adds a subtly sweet and aromatic note. It complements the chocolate and banana flavors beautifully. Vanilla extract is made by soaking vanilla beans in alcohol and water, which extracts the flavor compounds.
Cinnamon: What banana bread is complete without a dash of cinnamon? It adds essential warmth and depth to the flavor profile of the bread. It pairs perfectly with the sweetness of the bananas and the richness of the chocolate. If you’re not a fan of cinnamon, you can leave it out or replace it with another warm spice like nutmeg or allspice.
Salt: Helps to balance all the ingredients by bringing out the natural flavors and prevents the bread from tasting flat. Salt is essential in baking to control the yeast and strengthen the dough. Use fine sea salt for the best results.
Gluten-Free Flour Blend: I went with an amazing blend by Nature’s Path. This flour blend provides structure and texture to the bread. Some blends include xanthan gum but if yours doesn’t you’ll want to add it separately to help bind the ingredients together. If you’re not gluten-free, you can use all purpose flour or whole wheat flour. You could also try Bobs Red Mill or Caputo Flour.
Almond Flour: Almond flour adds a nutty flavor and moist texture to the bread. It is made from finely ground almonds and is naturally gluten-free. Almond flour is high in healthy fats, protein, and vitamin E.
Xanthan Gum: Xanthan gum helps bind the ingredients together, especially in gluten free baking where the absence of gluten can make the bread crumbly. It provides elasticity and structure to the dough. This ingredient is only necessary if your gluten free blend does not include it already. If you’re using regular all purpose flour you can skip this ingredient.
Cacao Powder: This is where the chocolatey goodness starts to come in. It is less processed than cocoa powder, retaining more nutrients like antioxidants and magnesium. I prefer to use raw cacao like this one. You can also use Dutch process cocoa or natural cocoa powder, which will provide a slightly different flavor profile. Cacao powder is known for its intense, bittersweet taste and health benefits.
Baking Powder: Helps the bread rise and become fluffy. It is a leavening agent that releases carbon dioxide when mixed with moisture and heat, causing the dough to expand. Baking powder is essential for achieving the light and airy texture of the bread. Ensure your baking powder is fresh for the best results.
Baking Soda: Baking soda aids in leavening and helps the bread rise. It reacts with the acidic components in the batter, such as yogurt and bananas, to produce carbon dioxide gas, which makes the bread rise. Baking soda also helps to create a tender crumb. Make sure to measure it accurately to avoid any soapy taste.
Chocolate Chips: Chocolate chips provide bursts of chocolate throughout the bread, making it even more indulgent. Use mini chocolate chips for more even distribution or regular chocolate chips for larger pockets of chocolate. You can use semisweet, milk or dark chocolate chips based on your preference. For a dairy-free option, use dairy-free chocolate chips.

How To Make Delicious Chocolate Banana Bread

This banana bread is so easy to make you’ll be letting your bananas go “bad” just so you have an excuse to make this bread more often! Follow these quick and easy instructions to enjoy this chocolatey banana bread asap!

Preheat and Prepare

Preheat your oven to 350°F (175°C). Spray the inside of a standard loaf pan with cooking spray and place a sling of parchment paper into the pan for easy removal.

Mash and Mix

In a large bowl, mash the bananas until smooth. Add the eggs and coconut sugar, whisking to combine. Add the yogurt and vanilla extract, and whisk again. Slowly drizzle in the olive oil while continuing to whisk until fully incorporated.

Combine Dry Ingredients

In a separate bowl, combine the gluten free flour blend, almond flour, xanthan gum (if using), cacao powder, cinnamon, salt, baking powder, and baking soda. Mix well.

Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined. Fold in 3/4 cup of the chocolate chips into the batter.

Bake & Cool

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips on top, gently pressing them into the batter. Bake for 45 minutes, then check with a toothpick. If it needs more time, bake for an additional 5 minutes and check again. The toothpick should come out with a few crumbs. Do not overbake to avoid dryness. Let the bread cool in the pan for 10 minutes before lifting it out and placing it on a wire rack to cool completely.

Customize Your Bread

This double chocolate banana bread can be easily customized to suit your taste and desires of the moment, try some of these options out on your second, third or fourth loaf hehe!

Nuts: Add chopped walnuts or pecans for extra crunch.
Peanut Butter: Swirl in some peanut butter before baking for a delicious twist.
Berries: Fold in some fresh or frozen berries for a fruity touch.

Chocolate Chip Banana Bread Recipe Frequently Asked Questions

Here are some of the most commonly asked questions I get about gluten free baking and banana bread in particular!

How to Pick the Perfect Bananas for Banana Bread

Use ripe bananas with brown spots for the sweetest flavor and moistest texture.

How to Ripen Bananas Quickly

If you really want to make this bread recipe asap and don’t have any ripe bananas you can place bananas in a paper bag with an apple or leave them in a warm place to speed up the ripening process.

What’s The Secret to Super Moist Banana Bread?

I have a few different methods to making my banana bread super moist, I like to use yogurt and a high quality oil in the batter. It’s also so important to avoid overbaking.

How to Bake Banana Bread Without Collapsing?

Ensure your baking powder and baking soda are fresh and avoid overmixing the batter.

How to Save Underbaked Chocolate Banana Bread?

If you discover the bread is underbaked after cutting, return it to the oven for an additional 10-15 minutes and keep a close eye on it. Use the toothpick method to see if its ready to come out and cool.

Why Did My Banana Bread Turn Out Gummy?

This can happen if the bananas are too overripe or if the batter was overmixed.

How to Know When Chocolate Banana Bread is Baked

A toothpick inserted into the center should come out with a few moist crumbs but not wet batter.

How to Turn Chocolate Banana Bread into Banana Muffins

Divide the batter into a muffin tin and adjust your baking temperature and time slightly. You can also use the same temperature and cook for less time – don’t forget to use the toothpick method!

How to Store Double Chocolate Banana Bread

Store your banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

How to Freeze Banana Bread

Wrap the cooled bread tightly in plastic wrap and place it in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Here’s Why You’ll Love This Chocolate Banana Bread

This chocolate banana bread is rich, moist, and packed with chocolatey goodness. It’s gluten free, easy to make, easy to make vegan and perfect for any occasion! Whether you enjoy it as a dessert, snack, or breakfast, this banana bread will become a favorite by the whole family.

Other Favorite Banana Recipes

Carrot Banana Crumble Cake

Banana Bread Donuts

Banana Baked Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Gluten Free Double Chocolate Banana Bread

Course Breakfast, Snack

Cuisine Canadian

Prep Time 10

Cook Time 50

Total Time 1

Servings pieces

Calories 1036kcal

Author Teri-Ann Carty

Equipment

standard loaf pan
oven
mixing bowls
measuring cups and spoons
spatula

Ingredients

2 eggs
½ cup yogurt
½ cup olive oil
½ cup coconut sugar
3 bananas mashed
1 tsp vanilla
½ tsp salt
1½ cup gluten free flour blend
1¼ cup almond flour
¼ tsp xanthan gum omit if your flour already has it
½ cup cacao powder
1 tsp cinnamon
2½ tsp baking powder
½ tsp baking soda
1 cup chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350d. Spray the inside of a standard loaf pan and place a sling of parchment paper into pan for easy removal.
Mash bananas into a large bowl. Add eggs and sugar and whisk to combine.
Add yogurt and vanilla and whisk again.
Slowly add in olive oil whisking the whole time.
Combine dry ingredients into a seperate bowl. mix dry into wet stirring with a spatula.
Fold 3/4 of chocolate chips into batter.
Smooth batter into prepared pan.
Sprinkle remaining chocolate chips on top gently pressing them into the batter.
Bake for 45 minutes. Check with a toothpick and if it needs more time bake for another 5 minutes and check again.
Toothpick should come out with a few crumbs. Do not over bake or your bread will be dry.
Wait to cool in the pan for 10 minutes before lifting it out and placing it on a wire rack to cool.

Nutrition

The post Double Chocolate Banana Bread appeared first on Teri-Ann Carty.

Strawberry Milk Chia Pudding

Teri-Ann Carty — Mon, 10 Jun 2024 08:00:20 +0000

Home » on the go breakfast

Strawberry Milk Chia Pudding

Created by: Teri-Ann Carty

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.

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Strawberry Chia Pudding

What do you do when you have tons of Strawberry Milk? You make this delicious chia pudding of course. This gluten-free breakfast has been on repeat in my house and I have a sneaky suspicion it will be for you too! The milk gives this pudding a beautiful purple hue and the chopped strawberries add fibre with another layer of strawberry flavour. The pudding lasts up to 7 days in the fridge so it is perfect to meal prep. If you’re interested in adding a little extra protein to this, you could add a high protein yogurt, cottage cheese, granola and whatever else your heart desires!

Strawberry Milk Chia Pudding Ingredients

Strawberry Milk: Essential for amplifying the strawberry flavor profile of this breakfast. It also adds a sweet and fruity base to the pudding, giving it a beautiful pink hue and infusing it with the fresh flavour of strawberries. It also provides calcium and vitamin D, which are essential for bone health. If you didn’t make my homemade strawberry cashew milk you can use any other milk however you might not achieve the maximum flavor!
Chia Seeds: The star of this recipe chia seeds absorb the strawberry milk and expand to create a gel-like consistency. Packed with omega-3 fatty acids, fibre, and protein, they make this pudding a nutritious and wholesome choice for your diet.
Vanilla: Enhancing the natural sweetness of the strawberry milk and chia seeds, vanilla extract adds a rich and aromatic flavour to the pudding.
Salt: Just a small amount helps to balance the flavours in the pudding, highlighting the sweetness and enhancing the overall taste.
Fresh Strawberries: These add texture and bursts of juicy flavour to the pudding. Rich in vitamins, antioxidants, and fibre, fresh strawberries contribute to the health benefits of this recipe.

How to Make Strawberry Chia Pudding

To make this Strawberry Chia Pudding start by adding strawberry milk to a medium-sized bowl or mason jar. Mix in chia seeds, vanilla extract, and a pinch of salt, stirring well to combine. After 5 minutes, stir again to ensure the chia seeds are evenly distributed. Place the mixture in the fridge for at least 2 hours or overnight. When you’re ready to eat, stir in the diced strawberries. Divide the pudding into serving bowls and add your favourite toppings like granola, yogurt, or cottage cheese.

Additional Strawberry Chia Pudding Topping Ideas

Enhance your Strawberry Chia Pudding with these delicious topping ideas:

Granola for added crunch. Explore my granola recipes
High-protein yogurt for a creamy texture
Nut or seed butter for a nutty flavour boost.
Coconut flakes for a tropical twist!

Chia Pudding FAQ

Why aren’t my chia seeds gelling?

If your chia seeds aren’t gelling, it could be due to old seeds or not enough liquid. Use fresh chia seeds and stir well evenly distributing them in the liquid.

How can I meal prep chia pudding?

Chia pudding is perfect for meal prep. Make a big batch, divide it into individual portions, and store it in the fridge. It lasts up to a week, making it a convenient and healthy option for busy mornings.

How to store chia pudding?

Store your chia pudding in an airtight container in the fridge. It will stay fresh for up to 7 days.

Health Benefits of Chia Seeds

Chia seeds are a powerhouse of nutrition. They are high in fibre, protein, and omega-3 fatty acids. Including chia seeds in your diet can help improve digestive health, boost energy levels, and support heart health.

Where to Buy Chia Seeds

You can find chia seeds at most grocery stores, health food stores, or online. Look for organic chia seeds to ensure you’re getting the best quality.

Other Recipes with Chia Seeds

Green Chia Pudding

Butterfly Pea Chia Pudding Parfait

Blood Orange Chia Pudding

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Strawberry Milk Chia Pudding

Course Breakfast, Snack

Cuisine Canadian, Vegan

Prep Time 5

Freeze Time 2

Total Time 2 5

Servings jars

Calories 305kcal

Author Teri-Ann Carty

Equipment

medium sized bowl or 1 mason jar
measuring cups and spoons

Ingredients

2 cups strawberry milk
½ cup chia seeds
1 tsp vanilla
pinch of salt
5 strawberries diced

US Customary - Metric

Instructions

Add milk to the mason jar.
Add chia seeds, vanilla and salt and stir well to combine. Wait 5 minutes and stir again to ensure chia seeds are well incorporated.
Place in the fridge for a minimum 2 hours or overnight.
When ready to eat stir in strawberries.
Divide chia into serving bowls and add any other inclusions like granola and yogurt.

Notes

You can divide the recipe into as many jars as you like once the pudding is made.
Lasts up to a week.

Nutrition

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

Lemon Cheesecake Overnight Oats

Teri-Ann Carty — Mon, 08 Apr 2024 08:00:59 +0000

Home » on the go breakfast

Lemon Cheesecake Overnight Oats

Created by: Teri-Ann Carty

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 the ideal meal for a busy morning.

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Protein breakfasts shouldn’t be a chore. I know for me finding new inventive ways to get your daily quota of protein can be a mind bender but I am here to help! These oats have over 20 grams of protein in them without the protein powder. The protein powder would take them to over 30 grams of protein easily! I know so many of you have an aversion to protein powders so if that is you, grab yourself a high protein Greek yogurt, use high protein soy milk or organic cottage cheese. Those 3 ingredients alone have heaps of protein. I am not a nutritionist but I do read labels and am a woman going through menopause so eating a high protein diet has become paramount for me. If you love lemon cheesecake, easy meals and high protein meals this breakfast option is for you!

Lemon Cheesecake Overnight Oats Ingredients

Banana: Provides natural sweetness and creamy texture.
Protein Powder (Optional): For an extra protein boost; the recipe is packed with protein even without it.
Chia Seeds: Adds texture, fibre, and omega-3 fatty acids.
Oats: The heart of overnight oats, providing fibre and helping you feel full longer.
Lemon Juice and Zest: Infuses the oats with a bright, zesty flavour reminiscent of cheesecake.
Vanilla: Adds depth and warmth to the flavours.
Cottage Cheese: A high-protein ingredient that contributes to the cheesecake-like texture. I love this one
Soy Milk: Chosen for its high protein content, enhancing the nutritional value of the oats.
Salt: Just a pinch to balance the sweetness.
Greek Yogurt: Topped for an extra creamy texture and protein boost. I used this one

What Are Overnight Oats?

Overnight oats are a no-cook method of making oatmeal. By soaking oats in milk (or water) overnight, you create a pudding-like porridge that’s perfect for busy mornings. This method not only saves time but also enhances the oats’ digestibility and nutritional availability.

How to Make This Lemon Cheesecake Overnight Oats Recipe

For a delightful twist on your morning routine, try making Lemon Cheesecake Overnight Oats by simply combining mashed banana, your choice of protein, oats, chia seeds, the zest and juice of half a lemon, cottage cheese, a pinch of salt, and soy milk in a ramekin. Ensure everything is mixed thoroughly to blend the flavors. Then, let this mixture sit in the refrigerator for at least two hours, allowing it to set and thicken up, capturing all the creamy textures and citrus notes reminiscent of a lemon cheesecake. When you’re ready to dive into this refreshing breakfast, top it off with a dollop of Greek yogurt and a sprinkle of fresh lemon zest for an extra zing, creating a perfect balance of tartness and sweetness to start your day.

Can You Make Substitutions to These Overnight Oats?

Absolutely! The main joy of an overnight oats recipe is its flexibility – it’s the first meal of the day so you have to start things off right. Don’t have soy milk? Use any other high-protein milk alternative you prefer. If you’re not a fan of cottage cheese, ricotta, additional Greek yogurt or any other plant based cream cheese can be used as a substitute. The aim is to keep the protein content high while catering to individual tastes and dietary needs. Read your labels and you’ll be golden!

How Long Do Overnight Oats Need to Soak?

Ideally, you want to soak your “overnight oats” overnight BUT that isn’t necessary. If you give them at least two hours you should be good. The best part about overnight oats recipes however is the fact that you can set it and forget it! Letting the mix sit overnight in the refrigerator does yield the best results because it gives everything more time to come together.

What Makes Overnight Oatmeal So Great

Overnight oatmeal is incredibly versatile, easy to make, and can be packed with nutrients, especially protein when using ingredients like Greek yogurt, cottage cheese, protein powder and soy milk. It’s a convenient, healthy option that can be customized to suit any taste, making breakfast both effortless and exciting. I love the fact that I can make a big batch of overnight oats and then dress them up however I see fit each morning or just grab a jar and go.

How Long Do Overnight Oats Last?

Properly stored in the refrigerator, overnight oats can last up to five days. This makes them an excellent option for meal prepping at the start of the week. You can have a quick and healthy breakfast every day of the week if you take care of business on Sunday evening! Experiment and get creative with your overnight ingredients. If you do happen to make a large batch and as the days go by the overnight oats become a bit dry you can help them out by rehydrating them with a little extra oat milk or water.

Check Out These Other Healthy Overnight Oats Recipes

If you loved this recipe and are curious about other oats recipe ideas check out these below:

Apple Pie Overnight Oats

Gluten-Free Carrot Cake Baked Oats

Strawberry Rhubarb Slow Cooker Oats

Looking for high protein options for breakfast? Check out these

Botanica Pumpkin Protein Granola

Protein French Toast

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Lemon Cheesecake Overnight Oats

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 269kcal

Author Teri-Ann Carty

Equipment

large ramekin or bowl
measuring spoons and cups
spatula

Ingredients

½ banana mashed
½ scoop protein powder optional
2 tbsp chia seeds
½ cup oats
½ juice and zest of lemon
½ tsp vanilla
¼ cup cottage cheese
¾ cup soy milk
pinch of salt
½ cup Greek yogurt

US Customary - Metric

Instructions

Place mashed banana in ramekin with protein, oats, chia seeds, lemon juice, cottage cheese, salt and milk. Mix well and place in the fridge for a minimum of two hours to set.
Top with yogurt and lemon zest and enjoy.

Nutrition

The post Lemon Cheesecake Overnight Oats appeared first on Teri-Ann Carty.

Gluten-Free Carrot Cake Baked Oats

Teri-Ann Carty — Mon, 25 Mar 2024 08:00:21 +0000

Home » on the go breakfast

Gluten-Free Carrot Cake Baked Oats

Created by: Teri-Ann Carty

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.

This post may contain affiliate links

Baked Carrot Cake Oatmeal – Gluten-Free & Vegan

Are you sick of Carrot Cake yet? I certainly hope not because I am back once again with another wonderful carrot recipe. These gluten-free baked oats are refined sugar free, gluten free, dairy free and packed with wholesome nutritious ingredients. They are perfect for Easter breakfast or brunch or any other time you feel like having baked oatmeal. I used egg in this recipe but have made this using 2 flax eggs with amazing results. It really is a simple swap as the milk I use is dairy free (you could swap that out for whole milk if you desire!).

I love adding nuts and raisins to my carrot cake (is it carrot cake without them?) but I won’t judge you if you want to fully omit them. I love chopped walnuts but any other nut will do. Some of you love adding pineapple, and while that’s not my jam you do you! So don’t listen to those people who say you can’t have cake for breakfast because this Gluten-Free Carrot Cake Baked Oats will have you thinking you’re having dessert first thing in the morning!

Ingredients for the Gluten-Free Carrot Cake Baked Oats

Egg or Flax Eggs: Providing the structure that binds the ingredients together you can choose to use eggs or flax eggs; either one will work perfectly for this recipe.
Banana: Mashed banana acts as a natural sweetener and adds moisture, contributing to the soft, cake-like texture of the baked oatmeal. It also adds a subtle fruity flavor that compliments the spices. Applesauce is a suitable substitute, offering similar sweetness and moisture without the banana flavor.
Maple Syrup: Maple syrup sweetens the dish naturally and adds a rich, warm flavor. You could also use honey or agave syrup instead. These are all great options that are refined sugar free.
Cashew Milk: Any nut milk will do however I opted for my homemade cashew milk as its creamy texture and mild taste do not overpower the other flavors.
Vanilla: Vanilla extract enhances the overall flavor profile of the oatmeal, adding depth and a hint of sweetness.
Olive Oil: Olive oil contributes healthy fats and helps to keep the oatmeal moist. Coconut oil or melted butter can be substituted for varying the flavor and maintaining the moist texture.
Gluten-Free Oats: Necessary for any oatmeal; this amazing ingredient is the heart of this dish, providing texture, fiber, and nutrients, making it suitable for those avoiding gluten. Regular rolled oats can be used if gluten isn’t a concern.
Baking Powder: Baking powder is essential for helping the oatmeal rise and become fluffy.
Cinnamon, Nutmeg, Ginger, & Cardamom: These spices give the oatmeal its distinctive carrot cake flavor, with cinnamon being particularly important for warmth and sweetness. If any are missing, pumpkin pie spice could serve as a catch-all substitute, though it’s best to use the individual spices for more control over the flavor profile!
Salt: Salt enhances the flavors of the other ingredients, balancing the sweetness and bringing out the complexity of the spices.
Grated Carrot: Grated carrots are crucial for that authentic carrot cake taste and texture, adding moisture and sweetness.
Chopped Walnuts or Pecans: Nuts add crunch and richness, contributing to the carrot cake experience. Walnuts or pecans are interchangeable based on preference, or they can be omitted for those with nut allergies, though they add a lovely textural contrast.
Raisins: Raisins are optional but recommended for their chewy texture and natural sweetness, enhancing the carrot cake likeness.

Are Baked Oats Healthy

While this recipe might taste indulgent I assure you that what makes it so amazing is the fact that all the ingredients are wholesome, healthy and simple! Packed with fiber from the oats, vitamins and minerals from the carrots and nuts, and free from refined sugars, it’s a breakfast that fuels your body and satisfies your sweet tooth. Plus, it’s easily adaptable to be vegan and is naturally gluten-free, making it suitable for a variety of dietary needs.

Are Rolled Oats Really Gluten-Free?

This is such a common question and with good reason. Old fashioned rolled oats are naturally gluten-free however cross-contamination can occur during processing. For those with celiac disease or gluten sensitivity, it’s important to choose oats that are certified gluten-free to ensure they’re safe to eat. This recipe uses gluten-free oats to provide peace of mind while enjoying the wholesome goodness of baked oatmeal. My favourite brand to use is Natures Path

How to Make The Healthy Carrot Cake Baked Oatmeal

To make your baked carrot cake oats, start by preheating your oven to 350 degrees and lightly greasing a standard 8×8 baking pan (my favourite pan is this one here) set it aside for later use. In a mixing bowl, break up a banana and use an electric hand mixer to beat it until relatively smooth. Then, incorporate an egg and some maple syrup into the banana mixture, beating again to combine thoroughly. Continue the process by adding oats, baking powder, vanilla extract, and your choice of milk to the mixture, beating until everything is well combined. If you wanted to up the protein in this dish you could easily add a scoop of protein powder; however you may want to adjust the wet ingredients slightly. I have not tried this but it could turn out nicely!

For the final touches, fold in your preferred nuts, some raisins, and grated carrot into the mix using a spatula to ensure everything is evenly distributed. Pour the prepared mixture into your greased pan, and bake it until the center is cooked through without any jiggle. After baking, let it cool for about 10 minutes before cutting it into squares. Serve these delightful squares with yogurt, fresh berries, and your favourite granola for a wholesome treat.

What to Serve With Oatmeal Carrot Cake

This healthy carrot cake baked oats pairs beautifully with a dollop of yogurt and a handful of fresh berries. For an extra touch of indulgence, drizzle over some additional maple syrup or a sprinkle of cinnamon. It’s a versatile dish that can be dressed up or down depending on your mood. If you are reheating and having it for the second time it can be nice to add some unsweetened vanilla almond milk, or any other nut milk to add a bit more moisture back to the dish. You could also turn this into a true dessert by adding cream cheese frosting if you desired. This breakfast is perfect for meal prep because it makes more than enough for one morning even if shared amongst more than one person.

How to Store The Leftover Baked Oats

Any leftovers can be stored in an airtight container in the refrigerator for up to a week, making it a perfect make-ahead breakfast option. Simply reheat in the microwave or oven for a quick, satisfying meal.

Still Craving Carrot Cake? Check these out!

If this recipe leaves you wanting more carrot cake-inspired dishes, I’ve got you covered because I recently just released a few other Carrot Cake varieties that you won’t want to miss!

Carrot Banana Crumble Cake

Roasted Garlic Carrot Squash Soup

Carrot Cake Cupcakes

You could even check out these other baked oatmeal recipes:

Banana Baked Oats

Strawberry Baked Oats

Strawberry Rhubarb Slow Cooker Oats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Gluten Free Carrot Cake Baked Oats

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 438kcal

Author Teri-Ann Carty

Equipment

8x8 pan, mixing bowls electric hand mixer, standing mixer, oven or toaster oven

Ingredients

1 egg or 2 flax eggs
1 banana mashed
¼ cup maple syrup
1¾ cup cashew milk
1 tsp vanilla
2 tbsp olive oil
2 cups gluten free oats
1 tsp baking powder
1 tsp cinnamon
½ tsp each nutmeg & ginger
¼ tsp cardamom
½ tsp salt
1 cup grated carrot
½ cup walnuts or pecans chopped

US Customary - Metric

Instructions

Preheat oven 350. Grease a standard 8x8 pan and set aside.
Break up banana and add it to a mixing bowl. Use your electric hand mixer to beat until relatively smooth. Add egg, maple syrup and beat again.
Add oats, baking powder, spices, vanilla, milk of choice and beat until mixture comes together.
Finally add in nuts of choice and grated carrot. Use a spatula to combine.
Pour into the prepared pan and bake until centre is cooked through and no longer jiggly.
Allow it to cool for 10 minutes before cutting into squares.
Serve with yogurt, fresh berries and your fave granola.

Notes

If your mixture seems too wet before baking, allow the mixture to rest for 5-10 minutes in the mixing bowl before adding it to your greased pan. The carrots and the oats will start to absorb some of the liquid.

Nutrition

The post Gluten-Free Carrot Cake Baked Oats appeared first on Teri-Ann Carty.

Butterfly Pea Chia Pudding Parfait

Teri-Ann Carty — Fri, 10 Nov 2023 09:00:12 +0000

Home » on the go breakfast

Butterfly Pea Chia Pudding Parfait

Created by: Teri-Ann Carty

Indulge in a festive 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.

This post may contain affiliate links

It’s been a minute since we’ve dabbled in the art of chia pudding together, hasn’t it? As the holiday season approaches and Elvis’s crooning “Blue Christmas” starts to echo in my mind, I’m struck by how much the color blue sparks joy for me.

It’s the hue of tranquility, reminiscent of the ocean waves and the twinkling Christmas lights. Since my toes won’t be touching sandy shores until my yoga retreat in January (learn more here) so I figured, why not infuse our days with a dose of festive blues right now?!

Rewind to when I first embraced a vegan lifestyle—chia puddings were my jam. Those little seeds, like tiny treasure chests, are bursting with goodness and were quite the culinary trend. They might not be the latest craze anymore, but they’ve never left my heart (or my kitchen!). Why? Because they’re a powerhouse of protein in a petite package. And that’s something to celebrate any day.

The Superfood Quartet

Chia Seeds: These tiny gems are a powerhouse of nutrition, brimming with omega-3 fatty acids, fiber, and protein. They’re the perfect base for a pudding that’s satisfying and beneficial.
Butterfly Pea Powder: I used Suncore Foods as it’s the star ingredient that gives this pudding its mesmerizing hue! Rich in antioxidants, this powder doesn’t just color your food, it comes packed with health perks.
Soy Milk: A dairy-free foundation that brings creaminess to our parfait. It’s gentle on the stomach and rich in protein, perfect for those who are lactose intolerant or embracing a plant-based diet.
Wild Blueberries: Frozen in summer’s peak and thawed to perfection, they add a burst of sweetness and a boost of antioxidants.

You’re just a few layers away from Crafting your own Butterfly Pea Chia Pudding Parfait!

Making this parfait is a serene ritual in itself. Begin by whisking the butterfly pea powder into the soy milk until you reach a uniform, captivating blue. Sprinkle in the chia seeds, add a touch of maple syrup for natural sweetness, and a hint of vanilla for that comforting aroma. The pinch of salt? It’s there to enhance all the flavors.

After a night in the fridge, the chia seeds swell into a pudding that’s both thick and creamy. Layer this with a dollop of your preferred yogurt, a generous sprinkle of granola for that satisfying crunch, and top with a helping of wild blueberries or fruit of your choosing.

Now, you know I can’t let you go without mentioning my granola. I’m convinced it’s the fairy dust of the breakfast world—sprinkle it on anything, and it transforms into something even more magical.

So, grab your spoons, and let’s dive into a sea of blue with this Butterfly Pea Chia Pudding Parfait. As we gear up for the colder months, let’s bring a little more color into our lives, one parfait at a time.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Butterfly Pea Chia Pudding Parfait

This Butterfly Pea Chia Pudding Parfait is literally all I want for breakfast this season! It's so beautiful, fresh and has all the elements that make me most happy about breakfast! Dig in and make yours tonight and enjoy tomorrow morning!

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 2

Total Time 2 15

Servings

Calories 357kcal

Author Teri-Ann Carty

Equipment

whisk
large measuring cup

Ingredients

2 cups soy milk I used Natura
½ cup chia seeds I used Organic Traditions
1 tbsp butterfly pea powder I used Suncore Foods
1 tbsp maple syrup
1 tsp vanilla
pinch salt

US Customary - Metric

Instructions

Add milk to a large measuring cup
Add superfood powder and whisk until combined
Add chia seeds, maple syrup, vanilla and salt. Whisk vigorously until combined. Let it rest for 2 minutes, then whisk again. Wait 2 more minutes and whisk again. Then, add to the fridge to rest overnight.
When you are ready to eat, split the pudding into 2-3 jars. Add your favourite yogurt, my granola and fruit of choice. Enjoy immediatley or place back in the fridge until you are ready to eat.

Notes

Get your own Butterfly Pea Powder here

Nutrition

The post Butterfly Pea Chia Pudding Parfait appeared first on Teri-Ann Carty.

Chocolate Baked Oats

Teri-Ann Carty — Fri, 01 Sep 2023 08:00:18 +0000

Home » on the go breakfast

Chocolate Baked Oats

Created by: Teri-Ann Carty

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.

This post may contain affiliate links

Chocolate lovers, rejoice! If you’re seeking a delectable breakfast that doubles as a guilt-free dessert, look no further than my Chocolate Baked Oats.

This delightful creation seamlessly blends the perfect ingredients resulting in a satisfying and high protein treat that’s sure to delight your taste buds.

Breakfast is the most important meal of the day, and I believe it should be an experience that always leaves me smiling. My Chocolate Baked Oats recipe is the perfect balance between healthy and indulgence. Whether you’re starting your day with a hearty meal or satisfying your sweet tooth after dinner, this recipe is the perfect fit.

To achieve the rich chocolatey flavor, I’ve incorporated cacao powder into the mix.

The aroma alone is enough to transport you to a world of indulgence. But the magic doesn’t stop there; this recipe invites you to embrace your creativity by swirling almond butter and strawberry chia jam into the batter, adding bursts of flavor and a hint of fruity sweetness.

If you’re feeling whimsical, might I suggest a heart-shaped baking dish or something cute to bake this masterpiece. While it’s not essential, it adds a touch of love to every bite.

Speaking of love, let’s not forget the optional chocolate hearts; whether you craft them yourself or opt for store-bought varieties, these chocolatey gems add a delightful surprise to every spoonful.

As your Chocolate Baked Oats emerge from the oven, your kitchen will be filled with an intoxicating aroma that’s hard to resist. Give it a few moments to cool, allowing the flavors to meld and the textures to settle. Then, with eager anticipation, indulge in a mouthful of pure bliss. If you’re into this recipe or love oats be sure to check out some of my other oat recipes here

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Chocolate Baked Oats

Breakfast for dessert is never a bad idea especially when there's chocolate involved. I added homemade stuffed chocolates but you don't have to. This protein rich breakfast is perfect without them.

Course Breakfast, Desserts & Sweets

Cuisine Canadian

Prep Time 30

Cook Time 25

Total Time 55

Servings

Calories 514kcal

Author Teri-Ann Carty

Equipment

heart shaped baking dish optional
air fryer or oven

Ingredients

1 cup gluten free oats blended
1 cup gluten free oats
1 banana mashed
1 flax egg 1 tbsp ground flax + 2 1/2 tbsp warm water
1 tsp vanilla
1 scoop Botanica Health protein powder (see blog for link to purchase)
½ tsp baking powder
¼ tsp salt
2 tbsp cacao powder
¾ cup soy milk
3 tsp almond butter
3 tsp strawberry chia jam
3 chocolate hearts optional

US Customary - Metric

Instructions

Prepare flax egg and set it aside to gel for 10 minutes.
Preheat oven to 350.
Blend 1 cup of oats in a high speed blender.
In a medium sized bowl add mashed banana, flax egg, oat flour (blended oats), oats, vanilla, cacao, salt, baking powder and milk. Mix thoroughly.
Scrape into a greased pan. Add dollops of almond butter and jam. Use a skewer or knife to swirl into oats.
Press chocolates into oats making sure they are covered. Bake for 20-22 minutes.
Wait 5 minutes before enjoying.

Notes

The heart pan isn't necessary but it IS FUN.
If you want to use chocolates but don't have time to make them use store bought!

Nutrition

The post Chocolate Baked Oats appeared first on Teri-Ann Carty.

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