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Peach Juice

Jul 1, 2022 · Leave a Comment

This fresh peach juice has been brightening our breakfast table this summer. It's thick, sweet, and made with fresh peaches and a hint of mango. It's a summer delight in a glass! Plus it has no preservatives nor added refined sugar. It's perfect for either breakfast or brunch.

This juice recipe is awesome enough, but we don't stop there! We have included a simple peach crumble recipe that you can make with the pulp. It's a beautiful healthy dessert that you can share with your favorite person. Nothing will go to waste! Read on to learn how to make both!

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❤️ Reasons to Love This Recipe

It's easy. This recipe is super easy. If you can add fruit to a juice extractor, you can make this recipe.
It's healthy. Our bodies need daily servings of fresh fruit and vegetables to stay healthy. With this recipe, you can enjoy a serving of fruit in the most delicious way.
It's quick. Ten minutes are all it takes to make this recipe from beginning to end.
It's fresh and preservative free. If you're worried about preservatives in your family's diet, you can make this juice and feel good about what you are feeding your family.
It's versatile. This recipe makes more than juice. It also makes a healthy and delicious peach dessert for two. That alone is a great reason to make this peach juice!
It's a crowd pleaser. Hosting a summer brunch party? Your guests will adore this beverage.
It's simple. This recipe takes just a few readily available ingredients.

🍑 Ingredients

Peach Juice

Fresh peaches. Peeled and pitted. Make sure they are ripe enough. A ripe peach has bright orange and yellow skin and has a bit of give to it when squeezed. If it's very firm, it's not ripe enough. This recipe is best with fresh peaches, but you can use frozen peaches as well.
Fresh mangoes. Peeled and pitted. We use and recommend the Tommy Atkins variety because it is readily available. Be sure to choose one that is brightly colored with red and yellow skin. A mango with green skin is not quite ripe.
Honey. We added honey for a little natural sweetness, but you can omit this. Ripe fresh peaches and mangoes are plenty sweet!

Peach Crumble

Pulp from peach juice.
All-purpose flour. You can also use gluten-free flour. We recommend Bob's Red Mill 1-to-1 baking flour. Avoid using self-rising flour because it contains baking powder and salt. That will have an unwanted effect on the flavor.
Salted butter. Chilled and cubed.
Light brown sugar. For a sugar-free, calorie-free option, we use Swerve brown sweetener.

See recipe card for quantities.

📝 Instructions

Peach Juice

Peeled, pitted, and rough chopped peaches in a white ceramic bowl. — Peel. pit, and rough chop peaches.

Peeled, pitted, and chopped mango in a white ceramic bowl — Peel, pit, and chop mangoes.

Fresh peach half being dropped into the chute of a juice extractor. — Add peaches one at a time to a juice extractor on high speed. Add some mango, and alternate adding peaches and mango. Drizzle honey into extractor halfway through.

Peach Crumble

Preheat oven to 350 F (177 C).

Gather the pulp from the juice extractor.

Peach pulp in two white ramekins. — Scoop pulp into two 8 oz. ramekins, dividing evenly. Set aside.

Crumble topping ingredients in a small white bowl. — Add flour, butter, and brown sugar to a small bowl.

Crumble topping in a small white bowl. — Use the back of a fork or pastry cutter to press and combine until mixture resembles a coarse meal.

Unbaked peach crumble in two white ramekins. — Sprinkle flour mixture over the top of pulp, dividing evenly between ramekins.

Bake for 15 to 20 minutes until crumb topping is lightly browned. Serve with fresh peach slices and whipped cream or ice cream.

Fresh peach crumble topped with fresh peach slices in two white ramekins

🥣 Equipment

Juice extractor. Used to make the juice. It also produces the pulp that is used to make the crumble.
Two 8 oz. ramekins. Used to make the peach crumble dessert.
Small bowl. Used for mixing the crumb topping for the peach crumble.

ℹ️ Substitutions

Gluten Free. The peach juice is naturally gluten free, but the crumb topping for the peach crumble is not. For a gluten free version, substitute gluten-free flour for the all-purpose flour used in this recipe. We recommend Bob's Red Mill 1-to-1 baking flour.
Sugar-Free. You can omit the honey from the juice and substitute Swerve brown sweetener for the brown sugar in the crumble recipe.

💡 Variations

Orange Peach Mango Juice. Add two to three large peeled and seeded oranges to juice extractor.
Peach Juice and Champagne. For an adult version, fill a glass half full with peach juice and fill to the top with champagne or sparkling white wine.
Strawberry Peach Juice. Substitute the mango with one pint of hulled fresh strawberries.

Close up of two tall glasses of peach juice topped with fresh peach slices and flowers.

🌡️ Storage

If your juice extractor came with a pitcher with a lid, store the fresh peach juice in that pitcher in your refrigerator. Otherwise, store it in an airtight container in the fridge. It will keep for up to five days, if it lasts that long!

Reserve the pulp to make the peach crumble. If you don't want to make the crumble right away, scoop the pulp into an airtight container. It will keep in the refrigerator for up to three days. You can also freeze it to use later. It will keep in the freezer for up to three months.

Once baked, the peach crumble is best consumed the day it is made. If you do have any leftovers, store them in an airtight container in your refrigerator. It will keep for a day or two. Reheat in the oven at 350 F for five minutes.

Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

📖 Recipe

Two glasses of peach juice topped with peach slices and fresh flowers.

Print Recipe

5 from 1 vote

Peach Juice

Skip the added sugar and preservatives and make your own peach juice at home for breakfast or brunch. This one features fresh mango and honey for added flavor. It's loaded with the vitamins and nutrients you would find in fresh fruit. We also include an amazing peach crumble dessert that you can make with the pulp. Nothing goes to waste!

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy, healthy, quick

Servings: cups

Calories: 150kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

Peach Juice

4 pounds fresh peaches Peeled and pitted.
3 large mangoes Peeled and pitted. We use and recommend the Tommy Atkins variety because it is readily available. Be sure to choose one that is brightly colored with red and yellow skin. Green skin is not quite ripe.
1 tablespoon honey Or to taste.

Peach Crumble

pulp from peach juice
⅓ cup all-purpose flour
2 tablespoons salted butter Chilled and cubed.
1½ tablespoon light brown sugar

US Customary - Metric

Instructions

Peach Juice

Peel. pit, and rough chop peaches.
4 pounds fresh peaches
Peel, pit, and chop mangoes.
3 large mangoes
Add peaches one at a time to a juice extractor on high speed. Add some mango, and alternate adding peaches and mango.
Drizzle honey into extractor halfway through.
1 tablespoon honey
Serve chilled and top with peach slices, if desired.

Peach Crumble

Preheat oven to 350 F (177 C).
Gather the pulp from the juice extractor.
pulp from peach juice
Scoop pulp into two 8 oz. ramekins, dividing evenly. Set aside.
Add flour, butter, and brown sugar to a small bowl. Use the back of a fork or pastry cutter to press and combine until mixture resembles a coarse meal.
⅓ cup all-purpose flour, 2 tablespoons salted butter, 1½ tablespoon light brown sugar
Sprinkle flour mixture over the top of pulp, dividing evenly between ramekins.
Bake for 15 to 20 minutes until crumb topping is lightly browned. Serve with fresh peach slices and whipped cream or ice cream.

Nutrition

Sweet Cream Pancakes

Jun 22, 2022 · Leave a Comment

We have several pancake recipes on this site. We couldn't call ourselves a breakfast recipe site if we didn't, right? I was super excited about developing the recipe for these pancakes because even the name - sweet cream pancakes - sounds like something I would look forward to eating in the morning. These pancakes have even made it to our dinner table. Breakfast for dinner is always great in my book.

It took a few tries to get these pancakes right. They needed to have a rich, decadent quality to live up to their name, yet they also needed to be fluffy to live up the name of pancakes. I truly think we have achieved that with these pancakes. The heavy cream gives them the richness they need, but the milk tones that down.

I would put these in the same category as these butterscotch pancakes or these bananas Foster pancakes. They have that dessert pancake quality about them. So good!!

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❤️ Reasons to Love This Recipe

It's easy. This recipe does not require a bunch of complicated steps.
It's a crowd pleaser. This recipe makes a large batch of pancakes. We were able to get 16 4-5 inch diameter pancakes from one batch. These would be great for holiday mornings or brunch parties.
It's make ahead friendly. Some people are surprised to learn that pancakes don't have to be made fresh to taste delicious. We keep a supply of homemade pancakes in our freezer at all times. These are even better than the ones you buy in the freezer section at your grocery store because they are preservative free and are not processed - whole food ingredients are best.
It's simple. It uses just a few readily available ingredients. It doesn't require a trip to a specialty grocery store.

🥛 Ingredients

All-purpose flour. You can substitute gluten-free or self-rising flour. If substituting self-rising flour, omit the salt and baking powder.
Baking powder. Used as a leavening agent. This is what makes the pancakes rise and makes them fluffy.
Granulated sugar. Adds sweetness. For a richer flavor, substitute brown sugar. Adjust this to your taste. Some like their pancakes very sweet, some do not. For a sugar-free version, substitute Swerve products for the sugar used in this recipe: Swerve granulated sugar. (affiliate link).
Salt. Enhances flavor.
Eggs. Used as a binding and leavening agent. For an egg-free version, you can substitute ½ cup of plain or vanilla yogurt.
Heavy cream. Adds richness and helps make the pancakes more tender.
Whole milk. Adds flavor.
Vanilla extract. Adds flavor.

See recipe card for quantities.

📝 Instructions

Dry ingredients in a fine mesh strainer over a white ceramic bowl — In a large bowl, sift or whisk together the flour, sugar, baking powder, and salt. Set aside.

Wet ingredients in a blender. — In a blender or medium bowl, blend or whisk together the cream, milk, eggs, and vanilla.

Wet ingredients being poured into dry ingredients in a white ceramic bowl. — Pour wet ingredients into dry and stir until just combined.

Pancake batter in a white ceramic bowl. — Set aside to rest for 5 minutes.

Pancake batter being ladled onto a griddle with an ice cream scoop. — Heat a griddle or large non-stick skillet over medium-high heat until hot. Spray with canola or butter-flavored cooking spray. Add about ¼ cup batter to the hot surface. Repeat until there is no more room on the cooking surface.

Pancakes cooking on a griddle. — Cook until lightly browned on the bottom and the top is bubbly, about 2-3 minutes. Flip and cook until the other side is browned, about 2-3 minutes. Transfer to a plate and tent with aluminum foil to keep pancakes warm. Repeat until batter is gone, spraying pan or griddle as necessary.

🥄 Equipment

Large bowl. Used to mix the dry ingredients and the batter.
Blender. Used to blend the wet ingredients. Since we keep our blender on the kitchen counter (it's the most used small appliance in our kitchen), I found it convenient to use the blender for this purpose. If you don't want to use a blender, you can use a medium bowl and a whisk instead.
Medium bowl. Used to mix the wet ingredients if you don't want to use a blender.
Silicone whisk. Used to mix the wet ingredients if not using a blender.
Griddle. We use and love our Chefman electric griddle. You can use a large non-stick skillet instead.
Large skillet. Use this instead of a griddle.
Wide non-stick spatula. Used to flip the pancakes. If you don't have a non-stick spatula, you can spray the spatula with cooking spray.

Looking for more information about making pancakes? Visit our complete guide for making homemade pancakes from scratch, including detailed ingredient information, step-by-step instructions and more!

ℹ️ Substitutions

Gluten Free - Substitute Bob's Red Mill Gluten Free 1-to-Balking flour for the all-purpose flour in this recipe.
Sugar Free - Substitute Swerve products for the sugar used in this recipe: Swerve granulated sugar. (affiliate link).
Self-Rising flour - As mentioned above, you can substitute self-rising flour for the all-purpose flour. If using self-rising flour, omit the baking powder and salt.
Milk - This recipe works best with whole milk, but if you want a more reduced fat version, you can substitute 1 or 2 percent or skim milk.
Egg Free - Replace the eggs with ½ cup of yogurt, plain or vanilla. If this makes the batter too thick, stir in more milk, a splash at a time.

🌡️ Storage

These pancakes freeze very well. For maximum freshness, freeze leftovers immediately. To freeze, cut wax paper the same diameter as the pancakes and place sheets of wax paper between pancakes. Place the pancakes in a freezer bag and freeze for up to 6 months. Reheat in the microwave or toaster.

Close up of a stack of sweet cream pancakes topped with whipped cream, maple syrup, fresh blueberries, and chopped pecans on a white plate. on top of a grey napkin.

⭐ Top tips

Spoon the flour into a measuring cup designed for dry ingredients and then level off with a butter knife. Do not measure out the flour by dipping the measuring cup into the flour bag. You will end up with too much flour and the pancake batter will be too thick.
Do not overmix the batter. Just give it a few good stirs to get rid of any flour streaks. It's okay if a few lumps remain.
Allow the batter to rest for at least 5 minutes before cooking. This step causes the gluten in the batter to relax a bit and helps to achieve a more light, fluffy, and tender pancake.
Adjust the amount of sugar to your taste. Some people like the pancakes to be sweeter, some do not.
We cooked ours on our Chefman electric griddle. If you are cooking yours on the stovetop in a skillet, you may need to adjust your cooking time and temperature depending on whether or not your stove is gas or electric.

See more pancake recipes →

📖 Recipe

Print Recipe

5 from 1 vote

Sweet Cream Pancakes

Make these sweet cream pancakes if you want to up your breakfast game and wow your brunch guests! They're slightly denser than regular pancakes thanks to the heavy cream. Yet they're still fluffy, thanks to the eggs and baking powder. They're sweet, flavorful, and freeze very well.

Prep Time5 mins

Cook Time30 mins

Resting Time5 mins

Total Time40 mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy, freezable, make-ahead, sweet, vegetarian

Servings: pancakes

Calories: 153kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
¼ cup granulated sugar
½ teaspoon salt
2 large eggs
1¼ cup heavy cream
1 cup whole milk
1 tablespoon vanilla extract

US Customary - Metric

Instructions

In a large bowl, sift or whisk together the flour, sugar, baking powder, and salt. Set aside.
2 cups all-purpose flour, 1 tablespoon baking powder, ¼ cup granulated sugar, ½ teaspoon salt
In a blender or medium bowl, blend or whisk together the cream, milk, eggs, and vanilla.
2 large eggs, 1¼ cup heavy cream, 1 cup whole milk, 1 tablespoon vanilla extract
Pour wet ingredients into dry and stir until just combined. Set aside to rest for 5 minutes.
Heat a griddle or large non-stick skillet over medium-high heat until hot. Spray with canola or butter-flavored cooking spray. Add about ¼ cup batter to the hot surface. Repeat until there is no more room on the cooking surface.
Cook until lightly browned on the bottom and the top is bubbly, about 2-3 minutes. Flip and cook until the other side is browned, about 2-3 minutes. Transfer to a plate and tent with aluminum foil to keep pancakes warm. Repeat until batter is gone, spraying pan or griddle as necessary.
Serve hot with butter and syrup.

Nutrition

🛟 Food safety

Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.
Never leave cooking food unattended.
Use oils with high smoking point to avoid harmful compounds.
Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

Cinnamon Granola

Jun 15, 2022 · Leave a Comment

Granola is one of our favorite things to make ahead and have on hand for breakfast. We've made a few we've enjoyed, like this cherry vanilla granola and this blueberry granola, but I think this cinnamon granola is my favorite. It doesn't skimp on cinnamon and has so many good things like chopped pecans, sunflower seeds, bran, and raisins. Serve it up with some fresh blueberries, and you will have a meal you can feel good about!

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❤️ Reasons to Love This Recipe

It's easy. If you thought homemade granola was difficult to make, think again. It's really just a matter of combining some ingredients in a bowl, heating the oil and syrup with some flavorings, combining everything together and baking.
It's healthy. This granola contains many healthy ingredients like bran, rolled oats, nuts, and seeds. For an even healthier sugar-free version, substitute sugar-free maple syrup, like this monkfruit version from Lakanto.
It's make ahead friendly. As I said, this is a great make ahead breakfast option. You can make it this weekend and enjoy it all week!
It's a crowd pleaser. If you have friends that love granola, make this and give it out as gifts!
It's preservative-free. Since you're making this yourself at home, you can feel good serving it to your family. It lacks the preservatives and added sugars of store-bought granola.

🌾 Ingredients

Rolled oats. Do not use steel cut or quick oats.
Wheat bran. Adds nutrition and fiber.
Oat bran. Adds nutrition and fiber.
Sunflower seeds. Raw. Be sure to use raw sunflower seeds. Roasted sunflower seeds may burn in the oven. You can substitute pine nuts.
Pecans. Chopped. Walnuts or almonds would work well also.
Maple syrup. Maple syrup adds just the right kind of flavor. Use pure maple syrup for the best results. Avoid anything that contains high fructose corn syrup and artificial flavor. We used agave syrup for this homemade blueberry granola with great results. You can substitute that as well.
Vegetable oil. You can substitute coconut oil or butter. Avoid olive oil as it could add a savory flavor.
Ground cinnamon. This recipe calls for ample cinnamon. For the best results, don't skimp on this!
Vanilla extract. Adds flavor.
Salt. Enhances flavor.
Raisins. Optional. Raisins are optional, but they combine very well with the cinnamon. Use dried cranberries for a more tart version or dried cherries. You can also use chopped dried apples.

See recipe card for quantities.

📝 Instructions

Preheat oven to 250 F (120 C). Line a baking sheet with parchment paper or non-stick aluminum foil (or spray foil with cooking spray). Set aside.

Dry ingredients in a large white ceramic bowl. — Combine the oats, wheat bran, oat bran, sunflower seeds, and pecans in a large heatproof bowl.

Sugar and wet ingredients in a medium saucepan. — In a small saucepan, combine the maple syrup, oil, cinnamon, vanilla extract, and salt. Bring to a boil over medium heat.

Wet and dry ingredients in large white ceramic bowl. — Immediately pour liquid mixture over dry ingredients.

Unbaked cinnamon granola in a large white ceramic bowl. — Stir to coat.

Unbaked cinnamon granola spread onto a foil-lined baking sheet. — Spread the mixture evenly on the baking sheet. Bake until crispy and toasted, about 45-50 minutes.

Baked granola clusters in a large white ceramic bowl with raisins. — Remove from oven and allow to cool. Crumble into a large bowl, leaving large chunks, and carefully stir in raisins, if using.

Click to see how to make this cinnamon granola recipe in a visual story.

🥣 Equipment

Baking sheet. Use a baking sheet with sides measuring 11 by 17 inches. A flat baking sheet will not work for this recipe.
Large bowl. Used for mixing ingredients.
Small saucepan. Used to heat the oil, syrup, and flavorings.

ℹ️ Substitutions

Gluten Free. Rolled oats are naturally gluten free, but some oats contain gluten from the processing process. We recommend Bob's Red Mill Organic Old Fashioned Rolled Oats for truly gluten free oats. We added wheat and oat bran for extra nutrition and fiber. However, this granola would be just fine without it. You can safely omit it for gluten-free cinnamon granola.
Sugar Free. Substitute sugar-free maple syrup, like this monkfruit version from Lakanto.
Nut Free. Substitute crisp rice cereal or Grape Nuts for the pecans in this recipe for the same texture and crunch. Instead of vegetable oil, substitute the same amount of unsalted butter.

💡 Variations

Apple Cinnamon Granola. Substitute chopped dried apples for the raisins.
Date Granola. Substitute chopped dates for the raisins.
Keto Cinnamon Granola. Substitute Lakanto monkfruit sweetener for the maple syrup.

🌡️ Storage

Store granola in an airtight container in your pantry for up to a two weeks. For longer storage, keep in the refrigerator for up to a month. You can also freeze it for up to 5 months.

Cinnamon granola in a white ceramic bowl with fresh blueberries and a soup spoon with granola.

More granola and granola-inspired recipes.

See more baked goods, cookies and cereal recipes →

📖 Recipe

Cinnamon granola in a small white ceramic bowl with fresh blueberries.

Print Recipe

5 from 1 vote

Cinnamon Granola

This wonderful homemade cinnamon granola is loaded with healthy grains like wheat and oat bran, and rolled oats. It also features crunchy sunflower seeds and chopped pecans for a dose of protein. The flavor comes from a big serving of ground cinnamon, maple syrup, and vanilla. Finish it off with some raisins for a breakfast you won't forget!

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy, healthy, vegetarian

Servings: servings

Calories: 314kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

3¼ cups rolled oats Do not use steel cut or quick oats.
½ cup wheat bran
½ cup oat bran
⅓ cup sunflower seeds Raw.
⅓ cup pecans Chopped.
½ cup maple syrup
⅓ cup vegetable oil
2 tablespoons ground cinnamon
1½ teaspoon vanilla extract
½ teaspoon salt
¾ cup raisins Optional.

US Customary - Metric

Instructions

Preheat oven to 250 F (120 C). Line a baking sheet with parchment paper or non-stick aluminum foil (or spray foil with cooking spray). Set aside.
Combine the oats, wheat bran, oat bran, sunflower seeds, and pecans in a large heatproof bowl.
3¼ cups rolled oats, ½ cup wheat bran, ½ cup oat bran, ⅓ cup sunflower seeds, ⅓ cup pecans
In a small saucepan, combine the maple syrup, oil, cinnamon, vanilla extract, and salt. Bring to a boil over medium heat.
½ cup maple syrup, ⅓ cup vegetable oil, 2 tablespoons ground cinnamon, 1½ teaspoon vanilla extract, ½ teaspoon salt
Immediately pour liquid mixture over dry ingredients and stir to coat.
Spread the mixture evenly on the baking sheet. Bake until crispy and toasted, about 45-50 minutes.
Remove from oven and allow to cool. Crumble into a large bowl, leaving large chunks, and carefully stir in raisins, if using.
¾ cup raisins

Nutrition

Toppings for Smoothie Bowls

Jun 2, 2022 · Leave a Comment

Smoothie bowls make for a delicious and healthy breakfast. They're also very versatile and the flavors can be changed up depending on the toppings you put on them. We thought it would be helpful to create a list of toppings for smoothie bowls to help you get your creative juices flowing the next time you make a smoothie bowl!

Front view of thick mango smoothie in a white bowl topped with fresh mango slices, chopped macadamia nuts, sliced kiwi, and toasted coconut flakes with a spoon and a light beige napkin. — This tasty mango smoothie bowl will get your day off to a great start! It's topped with sliced fresh mango and kiwi, toasted macadamia nuts, and toasted coconut flakes.

Dried Fruit

Dried fruit always makes a great smoothie bowl topping. It tends to be chewy and sweet, so it adds both texture and flavor.

Apricots. Chopped dried apricots are great when you want some summer flavors even in the dead of winter. Try them on top of this apricot raspberry smoothie bowl from Maroc Mama.
Apples. Dried apples and currants (listed below) are perfect for fall. Try them on this banana smoothie bowl.
Cherries. Dried cherries are a real treat. We love them in salads and on top of smoothie bowls. Dried cherries would pair very well with chopped almonds and be right at home on top of a chocolate smoothie bowl like this chocolate hazelnut smoothie bowl from Feel Good Foodie.
Cranberries. If you love a bit of tartness, dried cranberries are definitely the way to go! They also add a bit of sweetness to your morning smoothie bowl. They're not only for smoothie bowls though! We used them in our breakfast couscous recipe, and "yum" is all I have to say! If you love cranberries, check out this cranberry smoothie bowl recipe from Nutmeg Nanny.
Currants. A current is a small, dried berry. They are similar to raisins and can be used interchangeably.
Dates. I love to eat dates for dessert because they make me feel like I'm eating candy but without the guilt! Chop or slice some dates on top of your smoothie bowl for lots of sweetness. They pair very well with peanut butter, so we used them on this peanut butter toast and would make a great topping for these peanut butter pancakes or this peanut butter milkshake.
Figs. Dried figs will add color, interest, and flavor to your smoothie bowl.
Goji berries. Goji berries may not be as familiar to you. What are they? Goji berries, otherwise known as wolfberries, are small red berries that are native to Asia. They are used in traditional Asian cuisine and the dried version is often found in granola bars. We used them in this spicy chicken soup. They are a great alternative to raisins when you want something a little different!
Prunes. Not many people think of prunes as a topping for their smoothie bowl, but they taste great!
Raisins. Raisins are a great option on top of an autumn-inspired smoothie bowl, like this apple pie smoothie bowl from Fit Foodie Finds. If you would rather have a smoothie that you can drink, you might want to give this apple pie smoothie a try!

Chopped Nuts and Seeds

Almonds, cashews, pecans, and macadamia nuts in wooden spoons.

Chopped nuts and seeds make a great addition to your morning smoothie bowl because they add protein and texture. Toast them for added flavor.

Almonds.
Apricots.
Cashews.
Cherries.
Chia seeds.
Flaxseed.
Grapes.
Hazelnuts.
Macadamia nuts.
Pecans.
Peaches.
Peanuts.
Pine nuts.
Pistachios.
Poppy seeds.
Pumpkin seeds.
Sesame seeds.
Sunflower seeds.
Walnuts.

Fresh Fruit

Your options for fresh fruit atop your smoothie bowl are limited only by what is available at your grocery store. This list is not exhaustive and provides only a few suggestions. Combine them to come up with your own flavor combination like we did for this tropical smoothie bowl.

Apples.
Bananas.
Blackberries.
Blueberries.
Kiwi.
Mango.
Pears.
Pineapple.
Pomegranate seeds.
Raspberries.
Strawberries.

Overhead view of two tropical smoothie bowls in a white bowls with strawberries and pineapple and a white and red napkin. — Tropical smoothie bowl with fresh pineapple, strawberries, and mango.

Miscellaneous Toppings

Combine some of these miscellaneous toppings with the other items on this page for a tasty mix for your next smoothie bowl!

Banana chips.
Buckwheat groats.
Cacao nibs.
Chili powder.
Chocolate chips.
Ground cardamom.
Ground cinnamon.
Oat bran.
Rolled oats.
Shredded coconut.
Steel cut oats.
Wheat bran.

Banana smoothie bowl topped with chopped peanuts, fresh blueberries, chocolate shavings, and a line of ground cinnamon in a white bowl with a spoon. — Banana smoothie bowl with fresh banana slices, blueberries, milk chocolate shavings, chopped roasted peanuts, and ground cinnamon.

Topping Combinations

Toppings for smoothie bowls are not limited to the items listed individually on this page. Here we share some delicious combinations and recipes that will make your next smoothie bowl come alive with flavor and texture. You can mix many of these ahead of time and store them in an airtight container. Many will keep in your pantry, but some are best kept in the freezer.

Apricot crunch. Combine ⅓ cup each of dried apricot halves, pistachios, and roasted walnut halves. Add 1 tablespoon each of toasted sesame seeds and halved dried golden berries. Add 1 tablespoon orange blossom water. Stir to combine. Place mixture in a jar, seal with a lid, and store in the freezer for up to 6 months. It will be ready to go the next time you make your favorite smoothie bowl.
Cherry vanilla granola. This homemade cherry vanilla granola would be perfect on top of a vanilla smoothie bowl. Store in an airtight container in your pantry. It will keep up to one month.
Honey Crumble. Heat 1 tablespoon coconut oil in a frying pan. Stir in ¼ cup quinoa, 1 tablespoon each of honey and sesame seeds, and ½ teaspoon ground cinnamon until golden. Spread on a parchment paper-lined tray. Cool, and break into pieces. Store in an airtight jar in your pantry. It will keep for up to a month.
Vanilla crunch. Combine ⅓ cup coconut flakes, ⅓ cup sliced almonds, and the scraped seeds from 1 split vanilla bean in a small jar. Seal the lid and store in your freezer for up to 6 months.
Berry poppy. Combine ½ cup toasted shredded coconut, ½ cup dried goji berries (or cherries or cranberries) and 2 tablespoons poppy seeds in a small jar. Seal the lid and store in your pantry. It will keep up to a month.

Some topping recipes came from Smoothies & Super Juices magazine by Food to Love.

Smoothie Bowl Recipes

We hope you have found these suggested toppings for smoothie bowls helpful. We will be adding as we go. If you have any other suggestions, please let us know in the comments!

Ricotta Toast

May 29, 2022 · Leave a Comment

Sometimes there is nothing better than fresh fruit for breakfast, and what better way to enjoy it than on this beautiful ricotta toast! We love this toast because it uses buttery thick-sliced brioche bread that pairs so well with the fresh fruit. Plus it is sprinkled with granola for texture and drizzled with honey for sweetness.

Breakfast toasts are a quick and easy way to make a satisfying breakfast when you're short on time. Some of our favorites include smoked salmon toast, avocado tomato toast, and peanut butter toast.

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❤️ Reasons to Love This Recipe

It's quick. You can make this recipe in 10 minutes or less!
It's easy. This recipe doesn't require a bunch of fancy steps. You simply whip the ricotta, toast the bread, cut up some fruit, and drizzle with honey.
It's simple. It takes just a handful of readily-available ingredients.
It's healthy. This recipe takes advantage of fresh fruit and protein-packed ricotta for a satisfying breakfast or brunch!

🍓 Ingredients

Ricotta cheese. Whipped.
Brioche bread. You can substitute pretty much any bread you like. Brioche has a buttery flavor that goes nicely with this recipe.
Strawberries. Sliced and quartered.
Mango. Diced.
Blueberries.
Granola. You can use store bought or make your own for a preservative-free option! Give this cherry vanilla or blueberry granola a try!
Honey. Pure maple or agave syrup would be good options as well!

See recipe card for quantities.

📝 Instructions

Whipped ricotta in a stainless steel bowl. — Place ricotta in a medium bowl and whisk until ricotta is light and fluffy.

Brioche toast topped with whipped ricotta. — Toast brioche and spread whipped ricotta evenly over toasted bread.

Ricotta toast on a white ceramic serving board. — Carefully lay strawberries in a horizontal line across the top of the toast. Repeat with the mango below the strawberries. Add blueberries below the mango.

Honey being drizzled over the top of ricotta toast with a honey wand. — Sprinkle granola over the top and drizzle with honey. Slice toast into thirds to make it easier to eat.

Click here to see how to make this ricotta toast in a visual story.

🥣 Equipment

Medium bowl. Used to whip the ricotta.
Wire whisk. Used to whip the ricotta.
Toaster. Used to toast the brioche bread slices. If you don't have a toaster, you can use a toaster oven or regular oven instead.

💡 Variations

Savory ricotta toast - Use whole grain or sourdough bread and top with prosciutto and roasted tomatoes (visit our post for eggs Blackstone to learn how to roast tomatoes). Drizzle with pesto.
Apple ricotta toast - Substitute the fruit with thinly sliced apple (use gala or Fuji apples if your taste leans toward the sweet. If you prefer tart, use Granny Smith). Drizzle with caramel sauce (visit our post for caramel apple French toast to learn how to make your own easy caramel sauce).
Ricotta fig toast - Substitute fresh fruit with sliced fresh figs. Sprinkle with blue cheese crumbles and drizzle with honey. Divine!

Slices of fruit-topped ricotta toast on a white ceramic serving board with a small bowl of honey and honey wand.

🌡️ Storage

You can cut up the fruit a day ahead and store it in an airtight container in your refrigerator. The ricotta toast itself should be eaten the day it is assembled. Otherwise, it will become soggy in the refrigerator and will not keep well.

More breakfast toast recipes!

See more breakfast toast and sandwich recipes →

Recipe adapted from rainbow toast in the First Watch Cookbook.

📖 Recipe

Print Recipe

5 from 1 vote

Ricotta Toast

This healthy and delicious ricotta toast is super easy to make and takes advantage of fresh fruit for a simple and refreshing breakfast. Don't let its size fool you. Thanks to the ricotta, it contains 12 grams of protein which will leave you feeling full and satisfied longer. This is an excellent summertime breakfast treat!

Prep Time10 mins

Total Time10 mins

Course: Breakfast

Cuisine: American

Keyword: easy, quick, vegetarian

Servings: serving

Calories: 379kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

3 tablespoons ricotta cheese Whipped.
1 slice brioche bread
¼ cup strawberries Sliced and quartered.
¼ cup mango Diced.
¼ cup blueberries
2 tablespoons granola
honey

US Customary - Metric

Instructions

Place ricotta in a medium bowl and whisk until ricotta is light and fluffy.
3 tablespoons ricotta cheese
Toast brioche.
1 slice brioche bread
Spread whipped ricotta evenly over toasted bread.
Carefully lay strawberries in a horizontal line across the top of the toast.
¼ cup strawberries
Repeat with the mango, below the strawberries.
¼ cup mango
Add blueberries below the mango.
¼ cup blueberries
Sprinkle granola over the top and drizzle with honey. Slice toast into thirds to make it easier to eat.
2 tablespoons granola, honey

Nutrition

Quiche Florentine

May 20, 2022 · 2 Comments

We love a tasty quiche around here, and for good reason. It's a handy and delicious breakfast option. Plus, it makes an excellent dish to bring to a brunch potluck. We are proud to present this flavorful quiche Florentine for your dining pleasure. It takes advantage of healthy, nutritious spinach, but don't let that fool you into thinking that it's lacking in deliciousness. On the contrary, the baby Swiss and Parmesan come together with a shallot, garlic, and heavy cream to make an amazingly flavorful dish!

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❤️ Reasons to Love This Recipe

It's easy. Contrary to what you might think, this quiche is actually very easy to make thanks to the prepared crust that you can buy at the grocery store.
It's simple. It uses readily-available staple ingredients. No fancy ingredients needed here!
It's a crowd pleaser. This is the perfect dish to bring to your next brunch party. You will certainly get many compliments and requests for the recipe!
It's make ahead friendly. While this quiche is best consumed the day that it's made, we typically enjoy the leftovers for many days. It's great to have something delicious and ready to go for breakfast! Please see below for freezing instructions.
It's vegetarian. If you're on a vegetarian diet, this quiche is perfect. For more vegetarian quiche recipes, check out this veggie-packed quiche Provencale and this tasty leek and mushroom quiche.

🥬 Ingredients

1 unbaked pie crust. You can usually find this in the refrigerated section of your grocery store. For a gluten-free option, we recommend King Arthur Flour's Gluten Free Pie Crust Mix (affiliate link), or you can make your own using this easy pie crust recipe from Natasha's Kitchen.
Spinach. Fresh, chopped. We have only tested this recipe using fresh spinach. You can try a 1:1 substitution of chopped frozen spinach. Thaw first, then squeeze out the liquid before adding it to your skillet.
1 shallot. Diced.
Butter. Salted or unsalted is fine. This is used to oil your skillet to prevent the shallot, garlic, and spinach from sticking to the pan.
Garlic. Minced. We keep a jar of minced garlic in our fridge. It comes in very handy for recipes like this!
Large eggs.
Heavy cream. You can substitute milk, but if you do, go for whole milk, not 1 2 percent, or skim.
Salt.
Ground pepper.
Baby Swiss cheese. Grated. Regular Swiss (is more tangy) or gruyère cheese will work as well.
Parmesan cheese. Shredded.

See recipe card for quantities.

📝 Instructions

Preheat oven to 350 F (177 C).

Unbaked pie crust in a white quiche dish. — Bring crust to room temperature (about 15 minutes), and slowly and gently unroll. If necessary, lightly roll crust out with a rolling pin until it is about 11-12 inches in diameter. Be careful not to roll it too thin to prevent tears. Carefully place it in the quiche dish and press crust firmly against the side and bottom, fold over any excess and press into the side of the dish to create a sturdy side. Set aside in the refrigerator.

Chopped spinach on a wood cutting board. — Give spinach a rough chop. For presentation, it's best to leave larger pieces and not chop too fine.

Slab of butter in a stainless steel skillet. — Heat butter in a skillet over medium heat.

Diced shallot cooking in a stainless steel skillet — Add shallot and cook, stirring often, until lightly browned, about 3 to 5 minutes.

Minced garlic and cooked shallot in a skillet. — Lower heat to low-medium, add garlic, and cook until fragrant about 1 minute.

Chopped spinach in a skillet with diced shallot and garlic. — Add spinach and stir and cook until wilted, about 1 to 2 minutes. Remove skillet from heat and set aside.

Eggs, cream, salt, and pepper in a large glass bowl. — In a large bowl, whisk together the eggs, cream, salt, and pepper.

Cheese and spinach mixture in a large glass bowl with egg mixture. — Stir in the spinach mixture, Swiss, and Parmesan cheese.

Unbaked quiche on a dark metal baking sheet. — Pour the mixture into the prepared quiche dish. Place dish on a baking sheet to make it easier to move it in and out of the oven. Bake until lightly golden and set in the center, about 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.

Remove from the oven and let stand for 5 to 10 minutes before serving.

Click here to see how to make this quiche Florentine in a visual story.

🥣 Equipment

10-inch quiche dish. We used a white ceramic quiche dish. You can also use a pie plate or tart pan. If using a tart pan with a removable bottom, wrap the sides and bottom tightly in aluminum foil before pouring the egg/cream mixture into the unbaked crust.
Large skillet. Used to sauté the shallot, garlic, and spinach.
Large bowl. Used to mix the eggs, cream, and cheese.
Wire whisk. Use a wire whisk to whip a little bit of air into the egg/cream mixture.
Baking sheet. This is not necessary, but it definitely comes in handy for moving the quiche in and out of the oven.

ℹ️ Substitutions

Gluten Free - As mentioned above, you can make a gluten-free crust using King Arthur Flour's Gluten Free Pie Crust Mix (affiliate link).
Lower Fat - You can substitute whole milk for the heavy cream. We don't recommend 1 or 2 percent, or skim. It's the fat that provides the silky creaminess in the custard and makes this quiche taste so good.

💡 Variations

With Bacon - Place 2-3 strips of bacon on a paper towel-lined plate and cook in the microwave on high for 1 minute per strip. Once cooled, crumble cooked bacon into the egg/cream mixture and stir to combine.
With Mushrooms - Add 1 cup of sliced baby bella or sliced white mushrooms to the skillet after cooking shallot and garlic. Cook, stirring often, until mushrooms are golden brown and begin releasing their liquid, about 4 minutes. Add spinach and proceed with the recipe as instructed.

Quiche Florentine in a white quiche dish with a pie server and three eggs on a dark wood background.

🌡️ Storage

Wrap any leftovers tightly with plastic wrap and cover with aluminum foil. It will keep in your fridge for up to 5 days.

To make ahead and freeze, bake it fully, allow it to cool, place it on a baking sheet, and place it in the freezer for a few hours until it's firm to the touch. Then wrap it a couple of times with freezer wrap and aluminum foil to prevent freezer burn. For an added layer of protection, you can seal the whole thing in a freezer bag, but that may not be necessary. The quiche should keep well in the freezer for up to a month. Reheat from frozen (no need to thaw first) in a preheated oven, about 25-30 minutes.

💭 Top tip

For a sturdier edge, roll out the unbaked crust so that it's about ½ inch larger all the way around than the diameter of the quiche dish, then fold the excess over and press firmly against the side of the dish.
If you find that the crust is getting too brown in the oven, cover the edges of the crust with aluminum foil.

Love this quiche recipe? More quiche and frittata recipes to make and love!

See more egg recipes →

Recipe adapted from Asparagus and Fontina Quiche in the Magnolia Table cookbook.

📖 Recipe

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5 from 3 votes

Quiche Florentine

You will love this amazing quiche Florentine. It has a flaky crust and creamy filling loaded with healthy spinach. Although the ingredients are simple, the flavor of this quiche is off the charts! No more bland and boring quiche! The combination of Parmesan and baby Swiss cheese add a tangy and delectable flavor that's irresistible. It's like a little bit of heaven in every bite!

Prep Time10 mins

Cook Time55 mins

Total Time1 hr 5 mins

Course: Breakfast, Brunch

Cuisine: French

Keyword: easy, freezable, vegetarian

Servings: servings

Calories: 387kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

1 unbaked pie crust
4 cups spinach Fresh, chopped.
1 medium shallot Diced.
1 tablespoon butter Salted or unsalted is fine.
1 teaspoon garlic Minced.
6 large eggs
1 cup heavy cream
1 teaspoon salt
½ teaspoon ground pepper
1½ cup baby Swiss cheese Grated.
¾ cup Parmesan cheese Shredded.

US Customary - Metric

Instructions

Preheat oven to 350 F (177 C).
Bring crust to room temperature (about 15 minutes), and slowly and gently unroll. If necessary, lightly roll crust out with a rolling pin until it is about 11-12 inches in diameter. Be careful not to roll it too thin to prevent tears. Carefully place it in the quiche dish and press crust firmly against the side and bottom, fold over any excess and press into the side of the dish to create a sturdy side. Set aside in the refrigerator.
1 unbaked pie crust
Heat butter in a skillet over medium heat.
1 tablespoon butter
Add shallot and cook, stirring often, until lightly browned, about 3 to 5 minutes.
1 medium shallot
Lower heat to low-medium, add garlic, and cook until fragrant about 1 minute.
1 teaspoon garlic
Add spinach and stir and cook until wilted, about 1 to 2 minutes. Remove skillet from heat and set aside.
4 cups spinach
In a large bowl, whisk together the eggs, cream, salt, and pepper.
6 large eggs, 1 cup heavy cream, 1 teaspoon salt, ½ teaspoon ground pepper
Stir in the spinach mixture, Swiss, and Parmesan cheese.
1½ cup baby Swiss cheese, ¾ cup Parmesan cheese
Pour the mixture into the prepared quiche dish. Place dish on a baking sheet to make it easier to move it in and out of the oven. Bake until lightly golden and set in the center, about 40 to 45 minutes. If the crust is browning too quickly, cover it with foil to prevent it from burning.
Remove from the oven and let stand for 5 to 10 minutes before serving.

Nutrition

Food safety

Cook to a minimum temperature of 165 F (74 C).
Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.
Never leave cooking food unattended.
Use oils with high smoking point to avoid harmful compounds.
Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

Avocado Tomato Toast

May 13, 2022 · Leave a Comment

There's a reason why avocado toast is so popular. It's delicious! Not to mention healthy, quick, and easy. We added a tasty twist to ours with tomato slices and a special seasoning blend that takes this avocado tomato toast to the next level!

If breakfast toasts and sandwiches are your thing, you'll definitely want to check out these recipes as well: smoked salmon toast, ricotta toast, peanut butter toast (with many topping ideas), croque madame, and breakfast panini.

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🥑 Ingredients

Seasoning Blend (yields about ½ cup)

This recipe uses a special seasoning blend (courtesy of the First Watch Cookbook). This is the very thing that really sets this recipe apart from the many avocado toast recipes already out there. You can make this blend ahead and have it ready to go because you will definitely want to make this avocado tomato toast again and again.

This recipe yields about ½ cup of seasoning. You will only be using ¼ teaspoon of seasoning per serving of tomato avocado toast. This will last you a while!

Kosher salt. Kosher salt is not as salty as regular table salt. If you substitute table salt, cut the amount down to ¾ the amount of Kosher salt.
Black pepper. Adds flavor and spiciness. If you have it, use freshly ground pepper.
Garlic powder.
Onion salt. If you don't have onion salt, you can easily substitute an equal amount of onion powder.
Paprika. Substitute smoked paprika for a nice smoky flavor!

Avocado Tomato Toast

Small avocado. Halved, peeled, and pitted.
Lemon juice. Adds flavor that combines well with the avocado.
Seasoning blend. Recipe included with this recipe. This seasoning blend is what makes this breakfast toast stand out above all the others out there!
Whole-grain artisan bread. We love a good crusty bread with lots of air holes. It gives something for the avocado mixture to sink into! Use gluten-free bread for a gluten-free option.
Tomato slices. You can't have avocado tomato toast without the tomatoes! Add more or less as desired. See below for tomato variations.
Olive oil. Acts as a dressing for the tomato and gives something for the sea salt to stick to.
Sea salt. Enhances flavor. Sea salt delivers mild salty flavor. If you do not have sea salt, you can go very lightly with regular table or Kosher salt. Be careful not to go too far or it could be too overpowering.

See recipe card for quantities.

📝 Instructions

Seasoning Blend

In a small bowl, combine Kosher salt, pepper, garlic powder, onion salt, and paprika. Stir to combine. Set aside. Yields about ½ cup.

Avocado Toast

Chopped avocado in a small glass bowl — In a small bowl, combine avocado, lemon juice, and seasoning blend until avocado is evenly coated.

Mashed avocado in a small glass bowl — Lightly mash with a whisk, leaving chunks of avocado. Set aside.

Mashed avocado mixture on two slices of toast. — Toast bread, and spread toast evenly with avocado mixture.

Avocado toast topped with sliced tomatoes. — Top with tomato slices, drizzle with olive oil, and sprinkle with sea salt.

🥄 Equipment

💡 Variations

With Egg - Add a fried, scrambled, or hard cooked egg on top for extra protein, flavor, and nutrition. See our post for the different ways to cook eggs to learn how to cook eggs.
With Sun Dried Tomatoes - Instead of slices of fresh tomato, try topping this toast with sun dried tomatoes instead.
With Roasted Tomatoes - For even more flavor, add roasted tomatoes on top. See our eggs blackstone recipe to learn how to roast tomatoes.

Two slices of avocado tomato toast on a dark marble background with a half avocado and tomato.

🌡️ Storage

As mentioned above, you can make the seasoning blend ahead and store it in a jar or other airtight container. You can make the avocado mash a couple of hours before you serve it. To store, place it in an airtight container, cover with a layer of plastic wrap placed directly on top of the avocado mixture, then cover with a lid. Store in the refrigerator until ready to serve.

Once assembled, the toast itself should be eaten right after you make it.

More breakfast toast and sandwich recipes to try.

See more sandwich and wraps recipes →

📖 Recipe

Two slices of avocado tomato toast on a dark marble background.

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5 from 1 vote

Avocado Tomato Toast

This avocado tomato toast is not your average avocado toast. It contains a delicious seasoning blend that makes it truly irresistible. This quick, easy, and delicious recipe will give you something to look forward to in the morning!

Prep Time10 mins

Total Time10 mins

Course: Breakfast

Cuisine: American

Keyword: easy, healthy

Servings: servings

Calories: 527kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

Seasoning Blend (yields about ½ cup)

⅓ cup Kosher salt
1¼ tablespoon black pepper
½ teaspoon garlic powder
¼ teaspoon onion salt
¾ teaspoon paprika

Avocado Tomato Toast

1 small avocado Halved, peeled, and pitted.
1 teaspoon lemon juice
¼ teaspoon seasoning blend Recipe above.
1 slice whole-grain artisan bread
2 slices tomato
½ teaspoon olive oil
pinch sea salt

US Customary - Metric

Instructions

Seasoning Blend

In a small bowl, combine Kosher salt, pepper, garlic powder, onion salt, and paprika. Stir to combine. Set aside. Yields about ½ cup.
⅓ cup Kosher salt, 1¼ tablespoon black pepper, ½ teaspoon garlic powder, ¼ teaspoon onion salt, ¾ teaspoon paprika

Avocado Tomato Toast

In a small bowl, combine avocado, lemon juice, and seasoning blend until avocado is evenly coated. Lightly mash with a whisk, leaving chunks of avocado. Set aside.
1 small avocado, 1 teaspoon lemon juice, ¼ teaspoon seasoning blend
Toast bread, and spread toast evenly with avocado mixture.
1 slice whole-grain artisan bread
Top with tomato slices, drizzle with olive oil, and sprinkle with sea salt.
2 slices tomato, ½ teaspoon olive oil, pinch sea salt

Nutrition

Recipe adapted from the avocado toast recipe in the First Watch Cookbook.

Chocolate Chip Baked Oatmeal

May 6, 2022 · Leave a Comment

I'm always in favor of a delicious breakfast recipe that can feed a crowd, and this is definitely one that you will want to keep in your back pocket the next time you are hosting friends or family at your home. It's moist, delicious, and loaded with chocolate flavor. It's not only great for breakfast or brunch, but it makes a tasty (and dare I say, relatively healthy) dessert as well!

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❤️ Reasons to Love This Recipe

It's easy. You can easily whip this recipe up from scratch the day that you plan on serving it. You literally just combine your dry ingredients, mix your wet ingredients, mix them together and bake. So easy!
It's simple. It uses just a few readily-available ingredients. We recommend keeping these ingredients on hand so you can bake this oatmeal often!
As mentioned above, it's a crowd pleaser. This recipe is great for entertaining and it doesn't take much effort at all!

🧾 Ingredients

Rolled oats. Be sure to use rolled oats, not quick or steel cut oats.
Light brown sugar. For a low sugar version, we like to use Swerve brown sugar. (affiliate link)
Cinnamon. Adds flavor and pairs well with the chocolate! 😋
Baking powder.
Salt. Enhances flavor.
Milk. We used 2% milk, but you can use whole or 1% milk as well. You can also substitute soy or nut milk.
Large eggs. To make this recipe without eggs, substitute two very ripe medium bananas.
Unsalted butter. Melted and cooled.
Vanilla extract.
Semi-sweet chocolate chips.

See recipe card for quantities.

📝 Instructions

Preheat oven to 350 F (175 C). Spray an 8 inch square baking dish with cooking spray. Set aside.

In a large bowl, combine oats, brown sugar, cinnamon, baking powder, and salt. Set aside.

Add milk, eggs, butter, and vanilla to a blender or medium bowl. Blend or beat on low speed for 30 seconds.

Wet ingredients being poured into dry ingredients.

Pour wet ingredients into oat mixture.

Chocolate chips in a large glass bowl with oat mixture.

Stir in chocolate chips.

Oat mixture in a square white baking dish. — Spread mixture into prepared 8 by 8 inch baking pan and bake for 35 to 40 minutes.

Click here to see how to make this chocolate chip baked oatmeal in a visual story.

🥣 Equipment

Large bowl. Used to mix the dry ingredients
Blender. Used to mix wet ingredients. I find the blender to be convenient for mixing wet ingredients for baked goods. Of course, you can always use a bowl and electric mixer instead.
Medium bowl. Used to mix the wet ingredients if not using the blender method.
Electric mixer. Used to mix the wet ingredients if not using the blender method.
8-inch square ceramic baking dish.

ℹ️ Substitutions

Low Sugar - Substitute Swerve products for the sugar used in this recipe: Swerve brown sugar. (affiliate link).
Vegan - The base recipe for this chocolate chip baked oatmeal contains no bananas. However, to make a vegan version, you can substitute two very ripe mashed bananas for the eggs, almond milk for the milk, and coconut oil or unsalted vegan butter for the butter. The bananas act as a binding agent and add a nice banana bread flavor to these oats.
Gluten Free - Use certified gluten-free rolled oats to make a gluten-free version of this recipe.

Close up of chocolate chip baked oatmeal.

💡 Variations

Peanut Butter Chocolate Chip Baked Oatmeal - Drizzle some homemade peanut butter syrup over the top. You can find the recipe in our post for peanut butter pancakes.
Nutty Version - Stir in ¾ cup of chopped nuts, like pecans, peanuts, walnuts, or almonds. For added flavor, toast them in a skillet first. To toast, add dry nuts to a skillet over low-medium heat. Cook, stirring often, until nuts are lightly browned, about 2-3 minutes. Visit My Baking Addition's tutorial for how to toast nuts for more toasting options.

Baked oatmeal in a baking dish on a light grey napkin.

🌡️ Storage

Store leftovers in an airtight container in your refrigerator. It will keep for up to a week in the fridge.

You can also portion it out into individual freezer-safe containers and store in the freezer for up to 3 months. To reheat, remove to a microwave-safe bowl or plate and heat in the microwave on high for about a minute. If it's not hot enough, continue heating at 30-second intervals until heated through.

Oats and breakfast go together like peas and carrots, and we have many oat-based breakfast recipes to choose from!

📖 Recipe

Print Recipe

5 from 1 vote

Chocolate Chip Baked Oatmeal

This dreamy chocolate chip baked oatmeal combines the old world taste of oats with the sweetness of chocolate - in an easy to make, preservative-free, healthy breakfast recipe. It's also makes a wholesome and satisfying snack. It's a fabulous workout recovery meal and tastes great hot or cold. This isn't the boring oatmeal that you grew up eating.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: easy, healthy

Servings: servings

Calories: 409kcal

Author: Heavenly Home Cooking

Equipment

Large bowl
Blender Not needed if using a bowl and electric mixer.
Medium bowl Not needed if using a blender.
Electric mixer Not needed if using a blender.
8-inch square ceramic baking dish

Ingredients

3 cups rolled oats Be sure to use rolled oats, not quick or steel cut oats.
1 cup light brown sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 large eggs
½ cup unsalted butter Melted and cooled.
2 teaspoons vanilla extract
¾ cup semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350 F (175 C). Spray an 8 inch square baking dish with cooking spray. Set aside.
In a large bowl, combine oats, brown sugar, cinnamon, baking powder, and salt. Set aside.
3 cups rolled oats, 1 cup light brown sugar, 2 teaspoons cinnamon, 2 teaspoons baking powder, 1 teaspoon salt, 2 teaspoons vanilla extract
Add milk, eggs, butter, and vanilla to a blender or medium bowl. Blend or beat on low speed for 30 seconds.
1 cup milk, 2 large eggs, ½ cup unsalted butter, 2 teaspoons vanilla extract
Pour wet ingredients into oat mixture.
Stir in chocolate chips.
¾ cup semi-sweet chocolate chips
Spread mixture into prepared 8 by 8 inch baking pan and bake for 35 to 40 minutes.

Nutrition

Cassava Pancakes

Apr 20, 2022 · Leave a Comment

These cassava pancakes are great for people who are sensitive to gluten or have nut or grain allergies. They are gluten free, nut free, and grain free. However, they certainly don't skimp on taste. In fact, my husband, who isn't a "pancake guy" (as he puts it), really loves these pancakes. I must say, they do have a unique flavor that I find appealing as well.

Serve them with traditional maple syrup, or you can mix it up with some homemade syrup or compote, like homemade blueberry, raspberry, mixed berry, apple, or butter pecan syrup or strawberry, apple, mango, or peach compote.

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🧾 Ingredients

Cassava flour. Cassava flour is naturally gluten free, nut free, and grain free. We use and recommend Otto's Naturals Multi-Purpose Cassava Flour. We got good results with it. Please bear in mind that the finished product may be a bit gummier with this flour than what you would get with all-purpose flour. It's the nature of this type of flour. To counteract this effect, we added a bit more baking powder to the recipe. Also, be sure to wait until many bubbles form and pop on the surface of your pancakes before flipping them over. Want to learn more about cassava flour? Learn more about how to use cassava flour in this article by Cheryl at 40 Aprons.
Baking powder. Double acting. Most baking powders available in the grocery store are double acting. Double acting means that it's activated the first time when it's mixed with a liquid and then it's activated again during the cooking process.
Salt. Enhances flavor.
Large egg. Acts as a binding agent and helps the pancakes to rise.
Milk. You can substitute a dairy-free option like nut, soy, coconut, or oat milk.
Granulated sugar. Adds sweetness.
Unsalted butter. Melted and cooled.
Vanilla extract. Adds flavor.

See recipe card for quantities.

📝 Instructions

Dry ingredients in a large glass bowl with a whisk. — Add flour, baking powder and salt to a large bowl. Mix thoroughly with a wire whisk. Set aside.

Wet ingredients being poured into dry ingredients in a large glass bowl — Pour wet ingredients into dry and stir until just combined. Do not overmix. It's okay if a few lumps remain. Set batter aside to rest for 5 minutes.

Pancake batter being poured on a griddle with an ice cream scoop. — Meanwhile, lightly spray a griddle or non-stick skillet with cooking spray and heat on medium heat. If using a griddle, you can adjust the temperature depending on how dark you want the pancakes. Add about ¼ cup of batter to the hot surface. Repeat until there is no more room on the surface.

Three cassava flour pancakes bubbling and cooking on a griddle. — Cook until bubbles form and pop on the surface of the batter, about 4-5 minutes. Spray a wide spatula lightly with cooking spray and slide it under one of the pancakes. With a swift motion, flip the pancake. Repeat with remaining pancakes. Cook for about 4-5 minutes longer.

Remove cooked pancakes to a plate and tent with aluminum foil to keep them warm. Repeat steps 4-7 with remaining batter.

🥣 Equipment

You won't need all of this equipment. What you need will vary depending on which cooking method you use.

Large bowl. This is used initially for the dry ingredients, then the batter will be mixed in this bowl.
Blender. A blender is convenient for mixing the wet ingredients. If you don't have one, no worries. You can use a bowl and whisk or electric mixer.
Medium bowl. Used to mix the wet ingredients if not using a blender.
Wire whisk. Used to whisk the dry ingredients and wet ingredients if not using a blender.
Griddle. We love our griddle for making pancakes. This is the preferred cooking method. If you don't have one, you can use a flat skillet.
Medium non-stick skillet. Used instead of a griddle.
Mesh strainer. Used to sift the dry ingredients.
Electric mixer. Used to mix the wet ingredients. You won't need an electric mixer if using a blender.
Wide non-stick spatula. Used to flip the pancakes.

ℹ️ Substitutions

Dairy -Free - If you would like to omit the dairy in this recipe, you can easily substitute 1¼ cups almond, coconut, soy, oat or walnut milk. Substitute 3 tablespoons vegetable or coconut oil for the butter.
Egg-Free - Substitute ¼ cup plain or vanilla yogurt for the egg.

💡 Variations

This recipe takes well to optional add-ins like fresh fruit, chopped nuts, chocolate chips, dried fruit, seeds, etc. For more add-in ideas, visit our complete guide for homemade pancakes.

We also have a selection of homemade syrups, sauces, and compotes that would complement this recipe nicely, like this homemade blueberry syrup, or this apple pancake syrup. This homemade raspberry syrup is a great option for summer!

Short stack of cassava pancakes topped with butter, fresh blueberries, and maple syrup on a beige plate with a gold fork.

🌡️ Storage

These pancakes freeze very well. To freeze leftovers, place the pancakes between a piece of wax paper and place in a freezer bag. They will keep in the freezer for up to three months. To reheat, thaw one or two pancakes in the microwave at 50 percent power. Then toast in a toaster.

💭 Top Tips

As noted above, baked recipes made with cassava flour can have a bit of a gummy texture. To counteract that, we increased the baking powder. Also, be sure to give the pancakes plenty of time on the griddle or skillet to make sure they have ample time to rise. They are ready to turn over when many bubbles pop and form on the surface.
Allow the batter to rest for at least 5 minutes before cooking. This will give the baking power time to react with the liquid. This will promote light and fluffy pancakes!

More pancake recipes to make and enjoy. Cassava flour may be used in any of these recipes instead of all-purpose flour. To substitute cassava flour, use ¾ cup of cassava flour per 1 cup of all-purpose flour.

See more pancake recipes →

📖 Recipe

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5 from 2 votes

Cassava Pancakes

These heavenly cassava pancakes are not only delicious, but they are a great option for people with gluten intolerance. Not only that, cassava flour is low in fat, calories, and sugar, unlike other gluten-free flours such as almond or coconut flour. Many people find cassava pancakes to be even better tasting than pancakes made with wheat flour.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Breakfast

Cuisine: American

Keyword: easy, entertaining, freezable, make-ahead, quick, sweet

Servings: pancakes

Calories: 129kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

1 cup cassava flour We recommend Otto's Naturals Multi-Purpose Cassava Flour.
2 teaspoons baking powder Double acting.
¼ teaspoon salt
1 large egg
1¼ cup milk
1 tablespoon granulated sugar
3 tablespoons unsalted butter Melted and cooled.
½ teaspoon vanilla extract

US Customary - Metric

Instructions

Add flour, baking powder and salt to a large bowl. Mix thoroughly with a wire whisk. Set aside.
1 cup cassava flour, 2 teaspoons baking powder, ¼ teaspoon salt
Add milk, egg, sugar, melted butter, and vanilla extract to a blender and blend for about a minute. Alternatively, you can add wet ingredients to a medium bowl and beat with an electric mixer or vigorously with a wire whisk for a minute.
1¼ cup milk, 1 tablespoon granulated sugar, 3 tablespoons unsalted butter, ½ teaspoon vanilla extract, 1 large egg
Pour wet ingredients into dry and stir until just combined. Do not overmix. It's okay if a few lumps remain. Set batter aside to rest for 5 minutes.
Meanwhile, lightly spray a griddle or non-stick skillet with cooking spray and heat on medium heat. If using a griddle, you can adjust the temperature depending on how dark you want the pancakes.
Add about ¼ cup of batter to the hot surface. Repeat until there is no more room on the surface.
Cook until bubbles form and pop on the surface of the batter, about 4-5 minutes.
Spray a wide spatula lightly with cooking spray and slide it under one of the pancakes. With a swift motion, flip the pancake. Repeat with remaining pancakes. Cook for about 4-5 minutes longer.
Remove cooked pancakes to a plate and tent with aluminum foil to keep them warm. Repeat steps 4-7 with remaining batter.

Nutrition

Apple Pie Smoothie

Apr 14, 2022 · 2 Comments

We thought it was high time that we shared a dessert smoothie recipe, and what better way to start than with this delicious apple pie smoothie! Now when we say "dessert" that doesn't mean that it's loaded with sugar and fat. Not at all. This healthy smoothie is actually good for you, but tastes just like your favorite apple pie. Plus, like our other smoothie recipes, it's super simple.

Smoothies are a great option for breakfast when you're pressed for time. You might want to check out this mango protein smoothie, papaya smoothie, watermelon banana smoothie, or chocolate protein shake. For something a little more substantial, check out banana smoothie bowl, mango smoothie bowl, and tropical smoothie bowl.

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❤️ Reasons to Love This Recipe

It's healthy. Unlike an actual apple pie, this smoothie is very healthy. Therefore, you can enjoy it guilt free. You've gotta love a dessert smoothie!
It's easy. Okay, a recipe doesn't get any easier than this. Simply chop (and not much chopping at that!), dump, and blend.
It's quick. Done and ready for your belly in five minutes or less!
It's simple. This is a seriously simple recipe. It take a mere six ingredients (only three if you choose to use prepared apple pie spice).
It's tasty. Last, but certainly not least, it's delicious. I think that goes without saying, but is worth mentioning. 😉

🍎 Ingredients

Almond milk. Unsweetened.
Ground cinnamon. Adds flavor. You can substitute 11/2 teaspoon of prepared apple pie spice for the spices in this recipe or follow this homemade apple pie spice recipe from My Baking Addiction.
Ground nutmeg. Adds flavor.
Ground ginger. Adds flavor.
Medium Gala apple. Unpeeled and chopped. You can substitute your favorite apple. Gala is on the sweeter side. For a tarter apple, go with Granny Smith.
½ large banana. Chopped and frozen. Used as a thickener. See below for banana substitutes.

See recipe card for quantities.

📝 Instructions

Apple pie smoothie ingredients in a blender. — Pour almond milk into a high speed blender. Add cinnamon, nutmeg, ginger, chopped apple, and frozen banana.

Blended smoothie in a blender. — Blend until smooth.

Apple smoothie being poured into a small milk jar. — Pour into a chilled glass and enjoy.

Click here to see how to make this apple pie smoothie in a visual story.

🔪 Equipment

Chef's knife. Used to chop the apple and slice the banana.
Blender.

ℹ️ Substitutions

Milk - Instead of almond milk, you can substitute this easy homemade walnut milk, regular milk, soy, coconut milk.
Oats - Oats can be used as a substitute for the banana. When making the smoothie, add ¼ cup of rolled oats to the blender and grind into a fine powder. Then add remaining ingredients and blend. You can also use chia seeds as a substitute for the banana. Add 1 tablespoon to the blender along with the other ingredients.
Apple Pie Spice - As mentioned above, to make things simple, you can substitute 11/2 teaspoon of prepared apple pie spice.

Apple pie smoothie in two milk jars with apple wedges.

💡 Variations

Protein apple pie smoothie - Add a heaping scoop of vanilla protein powder or a tablespoon of nut butter for added protein.
Apple pie smoothie bowl - Reduce almond milk to ½ cup and add 1 cup Greek yogurt and one whole frozen banana (peeled and sliced). Top with sliced apple and chopped walnut.

🤝 What Goes With This Smoothie

Since the calorie and protein content of this smoothie is relatively low, you may need a little something extra to enjoy with it.

Banana Protein Muffins. These banana protein muffins would be perfect with this smoothie. They have 11 grams of protein each.
No Bake Oatmeal Peanut Butter Bars. These are tasty make ahead, treats that would taste great with this smoothie. We can't stop eating these when they're around!
Apple Scones. For double the apple flavor, give these easy five-ingredient apple scones a try.
Oat and Honey Granola Bars. These are like eating a candy bar for breakfast, but they are a nutritious whole food option.
Peanut Butter and Jelly Breakfast Bars. A simple three-ingredient recipe that we're sure you will enjoy.

🌡️ Storage

You can make this smoothie the night before and store it in an airtight container in your fridge overnight.

See more smoothies and parfaits →

📖 Recipe

Print Recipe

5 from 4 votes

Apple Pie Smoothie

This healthy vegan apple pie smoothie tastes like your favorite apple pie without all of the calories! It features fresh apple, banana, almond milk, and tasty apple pie spices. So easy and delicious!

Prep Time5 mins

Total Time5 mins

Course: Breakfast

Cuisine: American

Servings: serving

Calories: 197kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

1 cup almond milk Unsweetened.
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
1 medium gala apple Unpeeled and chopped. You can substitute your favorite apple. Gala is on the sweeter side. For a tarter apple, go with Granny Smith.
½ large banana Chopped and frozen.

US Customary - Metric

Instructions

Pour almond milk into a high speed blender. Add cinnamon, nutmeg, ginger, chopped apple, and frozen banana.
1 cup almond milk, 1 teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger, 1 medium gala apple, ½ large banana
Blend until smooth.
Pour into a chilled glass and enjoy.

Nutrition

Funfetti Waffles

Apr 12, 2022 · Leave a Comment

I can't think of a more fun and festive breakfast treat than funfetti waffles! They're the perfect celebration waffle - perfect for birthdays and other celebrations or just because you want something fun for breakfast or brunch!

Our buttermilk Belgian waffles turned out so well, that we based these funfetti waffles on them and just stirred in some sprinkles. We used Betty Crocker star sprinkles, but you can use whatever sprinkles strike your fancy. Bear in mind that some sprinkles may bleed into the batter and turn it different colors. We don't think that's necessarily a bad thing!

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❤️ Reasons to Love This Recipe

It's easy! To make this recipe, it's just a matter of combining the dry ingredients, then the wet ingredients, combine them both, stir in some sprinkles, and cook in a waffle maker. That's it!
It's make ahead friendly. Contrary to what you might think, you can make these waffles ahead and freeze them! We often do just that. We make a batch on the weekend, then freeze them right away (for maximum freshness). They reheat very well in the toaster.
It's delicious! The vanilla, cardamom, nutmeg, and candy sprinkles come together to make a very special and tasty waffle.
It's a crowd pleaser. This recipe makes six waffles, which is plenty to share. You can easily double the recipe to make an extra large batch.

🧇 Ingredients

All-purpose flour. You can substitute self-rising flour. If making this substitute, omit the baking powder and salt. The baking soda will still be needed.
Baking powder. Helps the waffles to rise. You can omit this if substituting self-rising flour for the all-purpose flour.
Baking soda. Works with the buttermilk to help these waffles to rise.
Salt. Enhances flavor. This is a necessary ingredient for flavorful waffles. Without it, the waffles will taste bland. If you are substituting self-rising flour for the all-purpose flour, you can omit this. Self-rising flour already contains salt.
Ground nutmeg. Adds flavor.
Ground cardamom. Adds flavor. You can substitute cinnamon for a different flavor.
Granulated sugar. Adds sweetness.
Buttermilk. Works with the baking soda to help the waffles to rise. Buttermilk also adds flavor.
Large eggs. Eggs act as binding agent. They also provide a bit of leavening for light and fluffy waffles.
Butter. Melted and cooled. Butter is used in this recipe to prevent the waffles from being too dry.
Vanilla extract. Adds flavor.
Candy sprinkles. Adds color, flavor, and fun! We used Betty Crocker star sprinkles.

See recipe card for quantities.

📝 Instructions

Dry ingredients in a large glass bowl on a marble countertop with a red and white whisk. — In a large mixing bowl, sift flour, sugar, baking powder, baking soda, salt, nutmeg, and cardamom together. Set aside.

Wet ingredients in a large glass bowl on a marble countertop with a red and white whisk. — In a medium bowl, combine buttermilk, eggs, melted butter and vanilla extract. Whisk briskly for 1-2 minutes or beat with an electric mixer on high speed for about a minute.

Wet ingredients in a large glass bowl. — Pour wet ingredients into the dry and stir until nearly smooth. It's okay if a few lumps remain. If the batter is too thick, add more buttermilk, a splash at a time.

Batter and sprinkles in a large glass bowl — Stir in candy sprinkles.

Preheat the waffle maker. Add ¼ - ⅓ cup batter per waffle to hot waffle iron and cook according to manufacturer's instructions, about 5 minutes.

Repeat this step until batter is gone.

Click here to learn how to make these funfetti waffles in a visual story.

🥄 Equipment

Large bowl. Use the large bowl to mix the dry ingredients. Eventually it will hold the batter.
Medium bowl. Use the medium bowl to mix the wet ingredients. You can also use a blender.
Wire whisk. Used to combine wet and dry ingredients.
Round Belgian waffle maker. Needed to cook the waffles, obviously! 😂

ℹ️ Substitutions

Gluten Free - Substitute Bob's Red Mill Gluten Free 1-to-Balking flour for the all-purpose flour in this recipe.
Sugar Free - Substitute Swerve products for the sugar used in this recipe: Swerve granulated sugar. (affiliate link).
Self-Rising flour - As mentioned above, you can substitute self-rising flour for the all-purpose flour. If using self-rising flour, omit the baking powder and salt.
Milk - If you don't have buttermilk, you can substitute the same amount of regular milk plus two tablespoons of white vinegar or lemon juice. Measure out the milk into a two-cup liquid measuring cup and stir in two tablespoons of white vinegar or lemon juice. Then add the milk to the recipe as instructed.
Dairy Free - To make a dairy free version, substitute nut milk, like this homemade walnut milk, soy milk, or coconut milk (coconut milk will change the flavor a bit). The batter may be a bit thinner if using nut milk, if that's the case, stir in a little more flour to thicken it up.
Egg Free - Replace the eggs with ½ cup of yogurt, plain or vanilla. If this makes the batter too thick, stir in more milk, a splash at a time.

Maple syrup being poured over a stack of funfetti waffles topped with whipped cream and candy sprinkles on a pink plate.

💡 Ways to Serve It

Whipped cream - Top the waffles with whipped cream and more sprinkles. Drizzle with maple, agave, or pancake syrup.
Fresh fruit - Top with fresh blueberries, raspberries, blackberries, or strawberries, along with whipped cream and granola or chopped nuts.
Fruit syrup or compote - Top with homemade blueberry, raspberry, mixed berry, or apple syrup. You might want to also give peach, apple, strawberry, mango, or apple compote a try!

🌡️ Storage

We recommending freezing any leftovers right away. To freeze, cut pieces of wax paper large enough to accommodate one waffle. Place the wax paper between waffles. Wrap them tightly in plastic wrap, then place them in a freezer zip bag marked with the date. They will keep in your freezer for up to six months. To reheat , defrost in the microwave, then toast in a toaster to crisp them up again.

💭 Top Tips

After mixing the batter, allow it to rest a bit to relax the gluten. This step is not necessary if using gluten-free flour.
To check for doneness, watch for steam. When the waffles have stopped steaming, they are done. This is a good foolproof method since waffle makers vary in the time it takes to produce a crispy waffle.
On that note, be sure to use a good quality waffle maker. Some waffle makers simply don't get hot enough to produce a good product. Investing in a great waffle maker has made all the difference for us.

See more waffle recipes →

📖 Recipe

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5 from 1 vote

Funfetti Waffles

Funfetti cake is always fun, but why limit it to dessert? These festive funfetti waffles start the day with a party! They're perfect for celebrating a birthday or other special occasion. We can't think of a merrier buttermilk waffle for breakfast or brunch!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Breakfast, Brunch

Cuisine: Belgian

Keyword: easy, freezable, holiday, make-ahead, quick, sweet

Servings: waffles

Calories: 427kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground cardamom
2 tablespoons granulated sugar
2 cups buttermilk
2 large eggs
¼ cup butter melted and cooled
2 teaspoons vanilla extract
1 cup candy sprinkles

US Customary - Metric

Instructions

In a large mixing bowl, sift flour, sugar, baking powder, baking soda, salt, nutmeg, and cardamom together. Set aside.
2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground nutmeg, 2 tablespoons granulated sugar, ½ teaspoon ground cardamom
In a medium bowl, combine buttermilk, eggs, melted butter and vanilla extract. Whisk briskly for 1-2 minutes or beat with an electric mixer on high speed for about a minute.
2 cups buttermilk, 2 large eggs, ¼ cup butter, 2 teaspoons vanilla extract
Pour wet ingredients into the dry and stir until nearly smooth. It's okay if a few lumps remain. If the batter is too thick, add more buttermilk, a splash at a time. Stir in candy sprinkles.
1 cup candy sprinkles
Preheat the waffle maker. Add ¼ - ⅓ cup batter per waffle to hot waffle iron and cook according to manufacturer's instructions, about 5 minutes.
Repeat this step until batter is gone.

Notes

To make ahead: Cook waffles according to recipe instructions. Once waffles are cooled, place a sheet of wax paper between each waffle, place waffles in a tightly-sealed gallon freezer bag and store in the freezer for up to 2 months. Reheat waffles in a toaster or oven.

Nutrition

Crockpot Shredded Beef

Apr 6, 2022 · 2 Comments

We have been thoroughly enjoying this crockpot shredded beef at home for a while now. For good reason, it's absolutely delicious, tastes just like an expensive barbecue restaurant, and is so easy to make!

You don't need a smoker to get the smoky flavor. That is accomplished with smoked paprika and cumin. The ingredients are quite simple and, like with these slow cooker sweet & sour ribs, your Crockpot does most of the work.

We love to serve this beef in brioche buns, topped with coleslaw, but this recipe is so versatile, and with a few modifications, you can make shredded beef tacos, enchiladas, nachos, burritos, or quesadillas.

Serve these sandwiches with a side of chicken macaroni salad, and you'll have a meal that is sure to please!

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❤️ Reasons to Love This Recipe

It has restaurant quality flavor without the expensive price tag.
It's a definite crowd pleaser. Serve this at your next potluck or picnic and expect to get compliments and requests for the recipe.
It's make ahead friendly. You can easily make this ahead and freeze it to have on hand whenever you need something that's ready to go. It will keep in the freezer for up to five months.
It's high protein for long-lasting energy.
It's easy. Simply combine the ingredients for the dry rub, rub it on the ribs, cook the ribs in the Crockpot, and shred the beef.

🥩 Ingredients

1 tablespoon packed brown sugar. Light or dark. For sugar free, substitute Swerve brown sugar replacement (aff link).
1 teaspoon ground cumin. Adds smoky flavor.
1 teaspoon chili powder. Adds flavor and spice.
1 teaspoon smoked paprika. Adds smoky flavor. You can substitute regular paprika, but it won't have the same smoky flavor.
½ teaspoon salt.
¼ teaspoon ground red pepper. Adds flavor and spice.
3 pounds beef short ribs. These are essential for tender, flavorful shredded beef.
½ cup barbecue sauce. For sugar free, use a sugar free barbecue sauce, like one of these from G Hughes Smokehouse. (affiliate link)
¼ cup water.
2 tablespoons barbecue sauce. Stir this into the cooked, shredded beef for added flavor.
6 brioche rolls. We love brioche hamburger buns for this recipe, but you can use your favorite hamburger bun.
¾ cup coleslaw. Optional. Coleslaw adds a nice crunch and flavor, but feel free to omit, if desired.

📝 Instructions

Spray the inside of Crockpot with cooking spray.

Ingredients for spice rub in a small white bowl — In a small bowl, combine brown sugar, ground cumin, chili powder, smoked paprika, salt, and ground red pepper.

Beef short ribs rubbed with spice rub in a white bowl — Rub ribs with spice mixture.

Beef short ribs in a slow cooker. — Place ribs in Crockpot, fat side up.

Beef short ribs in a slow cooker topped with barbecue sauce. Water is being poured over the top. — Pour in barbecue sauce and water.

Cover and cook on low for 7 to 8 hours or on high for 4 to 4½ hours. Ribs are done when they are very tender and meat shreds easily.

Remove ribs to a large cutting board. Discard bones and remove meat to a large bowl. Shred meat using two forks pulling away from each other in opposite directions. Discard any large pieces of fat or sinew. Stir in 2 tablespoons of barbecue sauce and 2 tablespoons of liquid from the Crockpot.

Completed shredded beef sandwich on a dark wood cutting board on a cream napkin. — Toast brioche buns and arrange bottom half of rolls on a platter. Top each with ¼ cup beef mixture and 1 tablespoon coleslaw. Place roll tops on each.

Click here to learn how to make Crockpot shredded beef in a visual story.

🍴 Equipment

Small bowl. Used to combine the dry rub.
Crockpot.
Large bowl. Used to shred the beef. You can shred it on a large cutting board as well. A large bowl will make the job cleaner though.

ℹ️ Substitutions

Sugar Free - Use a sugar free barbecue sauce, like one of these from G Hughes Smokehouse. (affiliate link) Substitute Swerve brown sugar replacement (aff link) for the brown sugar in the spice rub. If using coleslaw, you can make your own sugar-free, keto coleslaw using this recipe from Wholesome Yum.
Gluten Free - Use gluten free buns (aff link) instead of brioche buns to make this gluten free.

💡 Variations

Chicken - Substitute chicken boneless, skinless thighs for the beef. Cook for on high for 4-6 hours or until temperature registers 165 F (74 C).
Pork - Substitute one 3-pound pork shoulder roast for beef short ribs. Increase water to ½ cup. Cook on high for 4-6 hours.
Shredded Beef Tacos, Enchiladas, Nachos, Burritos, or Quesadillas - Substitute one cup of beef broth for the barbecue sauce. Use shredded beef in tacos, enchiladas, nachos, burritos, or quesadillas.

Crockpot shredded beef sandwich on a dark wood cutting board on top of a cream napkin with a dark wood background.

🌡️ Storage

This shredded beef will keep in an airtight container in your refrigerator for up to five days. It also freezes well in a freezer safe container. Store it in a freezer safe container. It will keep in your freezer for four to five months. Reheat in the microwave then eat immediately.

See more sandwich and wraps recipes →

Recipe from the Crockpot Recipe Collection.

📖 Recipe

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5 from 3 votes

Crockpot Shredded Beef

Forget the expensive barbecue joint and make this delicious crockpot shredded beef at home! It has the same smoky flavor thanks to smoked paprika and cumin. It's easy too. It uses flavorful beef short ribs, a simple spice rub, and your favorite barbecue sauce. Serve it in a toasted brioche hamburger bun topped with coleslaw for an amazing sandwich that's perfect for lunch, brunch, or dinner!

Prep Time5 mins

Cook Time7 hrs

Total Time7 hrs 5 mins

Course: Brunch, Dinner, Lunch

Cuisine: American

Servings: servings

Calories: 711kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

1 tablespoon brown sugar Light or dark, packed.
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon ground red pepper
3 pounds beef short ribs
½ cup barbecue sauce
¼ cup water
2 tablespoons barbecue sauce
6 brioche rolls
¾ cup coleslaw Optional.

US Customary - Metric

Instructions

Spray the inside of Crockpot with cooking spray.
In a small bowl, combine brown sugar, ground cumin, chili powder, smoked paprika, salt, and ground red pepper.
1 tablespoon brown sugar, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, ½ teaspoon salt, ¼ teaspoon ground red pepper
Rub ribs with spice mixture.
3 pounds beef short ribs
Place ribs in Crockpot, fat side up.
Pour in barbecue sauce and water.
½ cup barbecue sauce, ¼ cup water
Cover and cook on low for 7 to 8 hours or on high for 4 to 4½ hours. Ribs are done when they are very tender and meat shreds easily.
Remove ribs to a large cutting board. Discard bones and remove meat to a large bowl. Shred meat using two forks pulling away from each other in opposite directions.. Discard any large pieces of fat or sinew. Stir in 2 tablespoons of barbecue sauce and 2 tablespoons of liquid from the Crockpot.
2 tablespoons barbecue sauce
Toast brioche buns and arrange bottom half of rolls on a platter. Top each with ¼ cup beef mixture and 1 tablespoon coleslaw. Place roll tops on each.
6 brioche rolls, ¾ cup coleslaw

Nutrition

Food safety

Cook to a minimum temperature of 165 °F (74 °C).
Do not use the same utensils on cooked food, that previously touched raw meat.
Wash hands after touching raw meat.
Don't leave food sitting out at room temperature for extended periods.
Never leave cooking food unattended.
Use oils with high smoking point to avoid harmful compounds.
Always have good ventilation when using a gas stove.

See more guidelines at USDA.gov.

Lobster Benedict

Mar 29, 2022 · Leave a Comment

Eggs Benedict is always a popular brunch (or breakfast) recipe. We thought we would take that idea up a notch (or several!) and try making it with lobster. Traditionally eggs Benedict is made with Canadian bacon or sliced ham and an English muffin. We decided to mix things up with this lobster Benedict and use lobster and a ciabatta instead!

Recently, we shared another variation of eggs Benedict. Eggs Blackstone uses roasted tomatoes, bacon, and sourdough toast. Both recipes use hollandaise sauce, which isn't difficult at all to make in a blender. Read on to learn how to make it!

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❤️ Reasons to Love This Recipe

It's quick. You can have this recipe done in 15 minutes or less.
It's easy. Despite any idea that you might have about this recipe being complicated. It's actually quite easy to make.
It's high protein. This recipe contains 21 g of protein. That's enough to fuel you went until lunch.

🦞 Ingredients

Hollandaise Sauce

2 large eggs. Separated. You will only be using the yolks. Follow this tutorial from Simply Recipes to learn how to separate an egg. You can save the whites to make an egg white omelette or scrambled egg whites.
1 tablespoon lemon juice.
Salt and pepper. To taste.
½ cup unsalted butter.

Lobster Benedict

1 large lobster tail.
1 medium ciabatta bun.
Salt. To taste.
2 large eggs. Poached or fried. Traditionally this dish uses poached eggs. If you prefer fried eggs, check out our post for different ways to cook eggs for instructions for frying eggs to suit different tastes.
Splash white vinegar. Used to poach the eggs. A splash of vinegar in the water will help the egg whites to firm up faster and help prevent them from dispersing in the water.

📝 Instructions

Hollandaise Sauce

Egg yolks, lemon juice, salt, and pepper in a blender. — In a blender, combine the egg yolks, lemon juice, ⅛ teaspoon salt and pepper.

Add the butter to a saucepan or microwave-safe bowl. In the saucepan, melt the butter over medium heat. In the microwave, heat at 50 percent power until melted.

Melted butter being poured into a blender with egg yolk mixture. — With the blender running, slowly add the warm melted butter and blend until the sauce is thick and smooth. Season to taste with additional salt and pepper, as desired. If sauce is too thick, thin it with water, a splash at a time, as needed.

Transfer the sauce to the top pan of a double boiler. Add water to the bottom pan to a depth of ½ inch. Place double boiler over low heat. Cover and place the top pan of the double boiler over the bottom pan, to keep sauce warm until ready to use. Whisk occasionally, as necessary, to prevent sauce from separating.

Lobster Benedict

Lobster tail in boiling water in a medium stainless steel saucepan. — Add enough water to a medium saucepan to fill it halfway. Lightly salt the water. Bring water to a boil, and add the lobster tail (in the shell). Boil for 4 to 5 minutes. Drain water and allow to cool.

Cut the ciabatta bun in half and toast each half in a toaster. Butter while hot, then set the toast aside.

Egg poaching in a small white skillet. — Add water to a saucepan to the depth of 2 inches. Add a splash of white vinegar. Bring to a gentle simmer over medium-low heat. Crack an egg into a small bowl or ramekin. Stir water with a whisk to create a whirlpool in the water. Carefully slide the egg into the middle of the whirlpool. Cook until the whites begin to set, about 3 minutes for a runny yolk. Cook 1-2 minutes longer for a more set yolk. Remove egg to a small plate. Set aside. Repeat with remaining egg.

Once cool, use kitchen scissors to cut the shell off of the lobster tail. Chop meat into ½ inch pieces.

Hollandaise sauce being spooned on top of lobster Benedict. — Construct the Lobster Benedict as follows:
Place a piece of toast on a serving plate. Top each piece with chopped lobster, dividing evenly. Top with warm egg, and a generous spoonful of the warm hollandaise sauce. Season with salt and pepper.

Click here to learn how to make Lobster Benedict in a visual story.

🍳 Equipment

Blender. Used to make the hollandaise sauce. This is easiest method for making hollandaise sauce. You can also use a medium bowl and a whisk.
Double boiler. Used to keep the hollandaise sauce warm until ready to use.
Silicone whisk. Used to whisk the hollandaise sauce.
Toaster. Used to toast the ciabatta bun.
Medium saucepan. Used to boil the lobster and poach the eggs.
Slotted spoon. Used to remove the poached eggs from hot water.

💡 Variations

Gluten-Free - Use gluten free ciabatta rolls for a gluten-free version of this recipe.
Deluxe - Add an extra egg for the deluxe version.
Smoked Salmon Benedict - Substitute lobster with smoked salmon.

🌡️ Storage

This recipe is best made fresh the day that you serve it. You can boil the lobster a day ahead and store it in an airtight container in your refrigerator. The hollandaise sauce does not store well, so that should also be made fresh.

💭 Top tip

A poached egg is traditional, but you can substitute a fried egg. Check out our articles for different ways to cook eggs for ideas and instructions.
When poaching the eggs, use just barely simmering water. Crack the egg into a ramekin or small bowl, then gently slide the egg into the water. It helps to whisk the water to create a small whirlpool. That helps hold the egg together when it's added to the water.
To keep the hollandaise sauce from separating, and the eggs from curdling, start the blender and allow it to run for 20 to 30 seconds. Then while the blender is running, add the butter very slowly in a thin stream.
If the hollandaise sauce is too thick, add a bit of warm water to thin it.

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5 from 1 vote

Lobster Benedict

If you love lobster, we're sure you will enjoy this delicious lobster Benedict. This is a variation of eggs Benedict for seafood lovers! Top it with a poached egg and homemade lemony, buttery hollandaise sauce for a restaurant quality breakfast at home, but at a fraction of the cost.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Breakfast, Brunch

Cuisine: American

Servings: servings

Calories: 640kcal

Author: Heavenly Home Cooking

Equipment

Ingredients

Hollandaise Sauce

2 large eggs Separated. You will only be using the yolks.
1 tablespoon lemon juice
salt and pepper To taste.
½ cup unsalted butter

Lobster Benedict

1 large lobster tail
1 medium ciabatta bun
salt To taste.
2 large eggs Poached or fried.
splash white vinegar

US Customary - Metric

Instructions

Hollandaise Sauce

In a blender, combine the egg yolks, lemon juice, ⅛ teaspoon salt and pepper.
2 large eggs, 1 tablespoon lemon juice, salt and pepper
Add the butter to a saucepan or microwave-safe bowl. In the saucepan, melt the butter over medium heat. In the microwave, heat at 50 percent power until melted.
½ cup unsalted butter
With the blender running, slowly add the warm melted butter and blend until the sauce is thick and smooth. Season to taste with additional salt and pepper, as desired. If sauce is too thick, thin it with water, a splash at a time, as needed.
Transfer the sauce to the top pan of a double boiler. Add water to the bottom pan to a depth of ½ inch. Place double boiler over low heat. Cover and place the top pan of the double boiler over the bottom pan, to keep sauce warm until ready to use. Whisk occasionally, as necessary, to prevent sauce from separating.

Lobster Benedict

Add enough water to a medium saucepan to fill it halfway. Lightly salt the water. Bring water to a boil, and add the lobster tail (in the shell). Boil for 4 to 5 minutes. Drain water and allow to cool.
Cut the ciabatta bun in half and toast each half in a toaster. Butter while hot, then set the toast aside.
1 medium ciabatta bun
Add water to a saucepan to the depth of 2 inches. Add a splash of white vinegar. Bring to a gentle simmer over medium-low heat. Crack an egg into a small bowl or ramekin. Stir water with a whisk to create a whirlpool in the water. Carefully slide the egg into the middle of the whirlpool. Cook until the whites begin to set, about 3 minutes for a runny yolk. Cook 1-2 minutes longer for a more set yolk. Remove egg to a small plate. Set aside. Repeat with remaining egg.
salt, 2 large eggs, splash white vinegar

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