What you’ll love about this recipe:

• Easy blender recipe. Mix the pancake batter up right in your blender in just a few seconds! It turns the rolled oats into oat flour for a great texture!
• Freeze for later. Perfect for breakfast on the go!
• Easily Personalizable. Tailor this recipe to your taste. Substitute raspberries for strawberries, apples, or peaches — or go classic with just butter and maple syrup. These oatmeal pancakes are the perfect blank canvas for your culinary creations!

Rise and Shine with Raspberry Oatmeal Pancakes

I first posted this recipe for blender oatmeal pancakes way back in 2014 for a Brunch Week event, and they quickly became one of my favorite breakfast options. They’re super simple to make and, even better, they freeze beautifully so you can make them ahead of time and pop one into the microwave at a moment’s notice.

The batter is enriched with buttermilk, fragrant vanilla, and just enough brown sugar to complement the earthy flavor of rolled oats. I personally prefer these oatmeal pancakes to tradition pancakes because they have a more complex flavor, but they’re kid-friendly, too.

Topped with crunchy hazelnuts, fresh raspberries, and a drizzle of maple syrup or honey, these healthy pancakes are sure to start your day on a comforting note and you’ll feel good knowing they contain whole grains. 

Ingredients You’ll Need

Rolled Oats. Compared to other grains, oats are high in protein. They also have fiber to keep you full and oxidants that help support heart health. Plus they have a delicious nutty flavor that makes these pancakes so good!

All Purpose Flour or White Whole Wheat Flour. Oats are dense, so I add some flour to make the pancakes light and fluffy. 

Buttermilk. This adds a slightly tangy flavor that helps brighten up the flavor of the oats. 

Eggs. To help bind the batter together. Eggs also help the pancakes rise! 

Vanilla Extract. For deliciousness. 

Brown Sugar. Just a touch to add some sweetness. Subtly sweetening the pancake themselves means you can use less syrup on top! 

Baking Powder. To help make them fluffy! 

Kosher Salt. For balance. 

Butter. Both for the pan and in the batter to add flavor and help those lacy edges get nice and crispy. 

Swaps and Substitutions

To make these oatmeal pancakes without buttermilk, swap in plain Greek yogurt. Depending on the brand you use and how thick it is, you might need to add a Tablespoon or two of almond milk or your favorite milk or non-dairy milk to thin the batter out. I find this is especially necessary when I use Fage yogurt, but isn’t needed when I use Chobani or Stoneyfield. 

No brown sugar? You can use maple syrup, honey, or your favorite sweetener instead. 

Try using flax egg — for this recipe, you’ll need 2 Tablespoons flaxseed meal + 5 Tablespoons water in place of the eggs. 

Pro tips for the best homemade pancakes from scratch

• Let the batter rest. Oats have the ability to absorb a lot of liquid, and giving them ample time to do that helps make them more tender so you’ll get the perfect fluffy texture (no gritty whole grain texture here!)
• Control the heat: No one likes a pancakes that’s golden brown outside by goopy and undercooked inside. For even cooking, I usually make my first few on medium heat, than once the pan is hot, i cook the rest on low. This way they cook evenly without over browning. 
• Ready to flip? It can be super tempting to flip your pancakes too soon. They’re ready when the top looks fully dry and small bubbles have formed. 



Commonly asked questions

More delicious breakfast recipes

• 10-Minute Sweet Potato Breakfast Bowls
• Baked Breakfast Taquitos
• 5 Healthy and Delicious Overnight Oats Ideas
• Healthy Pumpkin Pie Smoothie
• Apple Butter Granola Yogurt Parfaits
• 40+ Easy Make-Ahead Breakfast Recipes

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Raspberry Oatmeal Pancakes Recipe

Indulge in a delightful morning treat with our Raspberry Oatmeal Pancakes recipe. These pancakes blend the mild, nutty flavor of oats with the sweetness of fresh raspberries, all balanced with a hint of brown sugar.

Course 15 Oatmeal and Breakfast Grain Recipes

Cuisine American

Keyword oatmeal blender pancakes, oatmeal pancakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 pancakes

Calories 235kcal

Author Lauren Keating

Ingredients

• ¼ cup hazelnuts
• 2 tablespoons brown sugar
• 1½ cups buttermilk
• 2 large eggs
• 4 tablespoons butter melted
• 2 teaspoons vanilla extract
• 1 cup rolled oats
• ¾ cup all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 tablespoon butter for the pan
• 1 pint raspberries
• honey for serving

Instructions

• Heat a large, dry frying pan over high heat. Add the hazelnuts; cook, stirring frequently until light golden brown and toasted, 4-5 minutes. Chop and set aside.
• Add the buttermilk, vanilla, eggs, melted butter, oats, flour, baking powder, and salt to your blender in that order. Pulse the blender 15-20 times, until the batter is fully incorporated.
• Let the batter sit for 5 minutes.
• Heat a little butter on a griddle or in a large frying pan set over medium heat. When the butter begins to sizzle, ladle in ⅔ cups of the pancake better, being careful not to crowd the pan.
• Cook for 3 minutes, or until the tops of the pancakes look dry; flip the pancakes over, pressing down with your spatula. Cook another 1-2 minutes, or until cooked through. Transfer pancakes to a plate.
• Lower the heat to low and repeat with remaining batter.
• Serve topped with more raspberries, toasted hazelnuts, and honey.

Nutrition

Serving: 1pancake with toppings | Calories: 235kcal | Carbohydrates: 28g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 520mg | Potassium: 224mg | Fiber: 5g | Sugar: 8g | Vitamin A: 380IU | Vitamin C: 15mg | Calcium: 144mg | Iron: 2mg

Double Chocolate Chai Zucchini Muffins Are Exactly What You Need to Use Up All that Zucchini

Do you ever get a recipe idea in your head that you just can’t shake?

That’s how I felt about these chocolate zucchini muffins with chai spices – once I dreamed up the idea, I couldn’t stop thinking about them! Rich chocolate and warm chai spices are delicious together and I had a feeling that they’d make an especially delicious treat when added to zucchini muffins.

It took me a few tries to perfect this recipe, but I’m glad I kept going until I nailed it.

The chocolate and chai flavors are nicely balanced, and the muffins are moist and cakey. I love that they’re healthy enough for breakfast, but decadent enough for dessert.

What you’ll love about this zucchini muffin recipe:

• A great way to use garden-fresh zucchini with unexpected flavor from chai spices
• Grab and Go. Muffins are a great option for a breakfast or snack on the go. 
• Under 200 calories each

What you’ll need to make them

To make these double chocolate zucchini muffins, you’ll need:

• Unsweetened Coconut Milk. For this recipe, you’ll need refrigerated coconut milk beverage (not canned coconut milk). You could also use almond milk or dairy milk if you prefer. 
• Spiced Chai Tea bags. For the best flavor and texture, I found that using chai spice tea bags works best. I like the ones from Tazo a lot!
• Zucchini. One medium to large zucchini should be plenty. 
• Coconut Oil. Cocout oil is a nice alternative to butter in this muffins. If keeps them dairy free and adds lots of moisture. 
• Unsweetened Cocoa Powder. My absolute favorite is Ghirardelli but you can never go wrong with Hershey’s either!
• Chocolate Chips. Milk, dark, or semi-sweet. It’s your choice!

You’ll also need standard baking supplies like flour, sugar, eggs, and vanilla. 

Substitutions:

• Try applesauce instead of coconut oil
• For a healthier muffin, use whole wheat pastry flour in place of all purpose flour
• You can also use a cup for cup gluten-free flour blend. 

How to make them:

1. Brew the chai. Heat the coconut milk until it’s lukewarm, then steep the tea bags until it take on a deeply spice flavor. Press as much moisture form the tea bags and as you before discarding them.

2. Combine the dry ingredients. Be sure to whisk everything well so you don’t end up with clumps of baking powder in your muffins!

3. Stir the wet ingredients into the dry ingredients. The method of adding wet ingredients into the dry ones is key to muffin-making and is one of the key differences between muffins and cupcakes!

4. Scoop the batter into your muffin pan. I like to use a large cookie scoop or ice cream scoop for this. It’s less messy and means all of the muffins will be the same size. If you want, sprinkle the top of each muffin with a few chocolate chips. 

5. Bake until a toothpick inserted into the top of a muffin comes out clean. 

Frequently Asked Questions

More delicious muffin recipes

• Peanut Butter and Jelly Muffins
• Spiced Sweet Potato Blender Muffins with Pecan Streusel
• Apple Cheddar Corn Muffins with Honey Butter
• Chocolate Cinnamon Muffins
• Roasted Peach Muffins with Cinnamon Streusel
• Bakery Style Raspberry-Chocolate Chip Muffins
• Peanut Butter, Banana + Bacon Muffins

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Chocolate Chai Zucchini Muffins

Moist and decadent double chocolate zucchini muffins with chai spices. These amazing muffins make a great grab and go breakfast or snack!

Course 14 Sweet Breakfast Recipes

Cuisine American

Keyword zucchini muffins

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12

Calories 194kcal

Author Lauren Keating

Ingredients

• ½ cup unsweetened coconut milk
• 2 bags chai
• 1 ¼ cup all-purpose flour
• ¾ cup sugar
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup coconut oil melted
• 1 teaspoon vanilla extract
• 2 eggs
• 1 ½ cups shredded zucchini about 1 large
• ½ cup chocolate chips

Instructions

• Heat oven to 350ºF. Line a 12 cup muffin tin with paper liners or spray it with cooking spray.
• In a small saucepan, heat the coconut milk over medium heat until its lukewarm. Add the tea bags. Remove from heat and let steep 5 minutes. Squeeze out as much liquid from the tea bags as you can, then discard the bags.
• In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In a second bowl, combine the brewed chai, coconut oil, and vanilla. One at a time, whisk in the eggs. Stir in the zucchini.
• Fold the dry ingredients into the wet ingredients until combined. Add the chocolate chips and stir to combine.
• Divide the batter between the muffin cups, filling each cup 3/4 of the way to the top. If desired, top each muffin with a few chocolate chips.
• Bake 22-25 minutes.

Nutrition

Serving: 1muffin | Calories: 194kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 28mg | Sodium: 193mg | Potassium: 102mg | Fiber: 2g | Sugar: 18g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg

Pumpkin Pie Smoothies: The Fall Favorite You Never Knew You Needed

Summer will always be my favorite season, but I can’t help but get excited about Fall every year.

There’s just something about the changing leaves, crisp air, and back to school supply shopping that makes me so happy. Plus pumpkin spice lattes are back! 

But there’s always that window in September when I start to get in the mood for fall baking but it’s still hot out.

That’s where these pumpkin spice smoothies come in. 

They’re super easy to make and taste just like pumpkin pie! Plus they’re packed with protein and fiber to help you power through your morning. 

What you’ll love about this smoothie recipe:

• Made from real pumpkin
• Naturally gluten-free and easily adapted to be dairy-free. 
• Super thick and creamy — with no banana! 

What you’ll need to make healthy pumpkin smoothies

• Milk. Use your favorite dairy or non-dairy milk in this recipe. I personally like to use unsweetened almond milk but coconut milk, oat milk, and dairy milk are also great!
• Maple syrup. This pumpkin smoothie is naturally sweetened with maple syrup, which gives it a delicious rich flavor that other sweeteners don’t provide. 
• Vanilla yogurt. You can use traditional yogurt or Greek yogurt in this recipe. Nondiary yogurt also works if you want a dairy free smoothie!
• Pumpkin puree. Yup, we’re all about real pumpkin in this smoothie. Freezing the puree results in a thick, milkshake-like smoothie (without banana!)
• Pumpkin pie spice. For that classic fall flavor. 

Substitutions and Variations:

• No maple syrup? You can use honey instead. 
• If you only have plain yogurt, you can use that and add in 1/2 teaspoon vanilla extract. (I always have a big tub of Greek yogurt in my fridge, so I do this a lot!)
• Make your own homemade pumpkin pie spice by combining 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon ground cloves.
• Top your smoothie with whipped cream for extra pizzaz!
• Add a shot of espresso for a pumpkin spice latte smoothie. 
• For more protein and healthy fat, blend in a tablespoon of almond butter or cashew butter. 
• Add a nutrient boost: Blend in flax seeds, hemp hearts, chia seeds, or a scoop of collagen or protein powder for an extra nutrient boost. 

Frequently Asked Questions

More smoothie recipes

• Strawberry Banana Smoothies
• Creamy Mango Smoothies
• Super Thick Blueberry Banana Smoothies
• Pineapple Ginger Immunity Smoothies
• Easy Watermelon Smoothie
• Oatmeal Smoothie
• Tropical Green Smoothies
• Healthy Gingerbread Smoothies

If you’re craving more fall flavor that works on a hot day, you’ll also love this apple cider slush.

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Healthy Pumpkin Smoothie Recipe

This healthy smoothie recipe is perfect for early fall, when you're excited for fall flavor but it's still hot outside. It's great as a quick breakfast or an afternoon snack!

Course Smoothie Recipes

Cuisine American

Keyword pumpkin smoothie, pumpkin spice smoothie

Prep Time 6 minutes minutes

Freeze Time 6 hours hours

Total Time 6 hours hours 6 minutes minutes

Servings 2 servings

Calories 245kcal

Author Lauren Keating

Equipment

• high-power blender

Ingredients

• ¾ cup milk dairy or nondairy
• 2 Tablespoons pure maple syrup
• ¾ cup vanilla yogurt
• 1 cup frozen pumpkin puree see note above
• 2 teaspoons pumpkin pie spice

Instructions

• Remove the frozen pumpkin puree from the freezer, and break it into large pieces.
• In a high power blender, add the milk, maple syrup, vanilla yogurt, frozen pumpkin puree, and pumpkin pie spice in that order.
• Blend on high speed until the ingredients are smooth, about 2 minutes, using the tamper to press the ingredients into the blades as needed.

Nutrition

Serving: 1serving | Calories: 245kcal | Carbohydrates: 46g | Protein: 9g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 97mg | Potassium: 626mg | Fiber: 4g | Sugar: 38g | Vitamin A: 19229IU | Vitamin C: 6mg | Calcium: 319mg | Iron: 2mg

You’re going to love this light and fluffy keto waffles recipe

Waffles are one of those foods that can be easy to make low carb and delicious! These Keto Protein Waffles are one of my favorite treats when I’m looking for a deliciously sweet breakfast.

They’re made with almond flour, protein powder, and eggs, so they’re low in carbs and high in protein. You won’t believe how much they taste like traditional waffles!

You can use these keto waffles as a base for any topping you want – from fresh fruit to sugar-free chocolate chips or syrup. They’re also great with a think layer of peanut butter or cream cheese or as the “bread” for an egg sandwich.

Make a double batch to serve your whole family or create a waffle bar with your favorite healthy toppings! These almond flour waffles also freeze well for a convenient breakfast whenever the waffle-craving strikes.

Jump To:

1. Waffle vs Chaffles
2. Almond Flour Waffle Ingredients
3. How to Make Keto Waffles
4. Tips and Tricks
5. FAQs About Keto Waffles
6. Recipe Card

Waffles or chaffles?

Chaffles (waffles made from cheese) are super popular in the keto world. And they’re really good! But sometimes you want a keto waffle without cheese.

When it comes to low carb breakfast waffles, I prefer this recipe for keto waffles with almond flour. In my opinion, the taste and texture is closer to a traditional sweet waffle than you get with chaffles. I’ll save those for more savory applications!

Ingredients needed to make keto waffles

These easy low carb waffles are made with just 6 ingredients! To make them, you’ll need:

• Almond Flour. Be sure to use almond flour, not almond meal. Almond flour is made from almonds that have been blanched and peeled, so it has a finer texture and lighter color than almond meal. The flavor and texture is much closer to moe traditional flours.
• Whey Protein. Vanilla whey protein will give you the most classic waffle flavor, but you can definitely mix things up with your favorite low carb protein powder. Coffee waffles, anyone?
• Stevia or swerve (optional). Depending on the flavor of the protein powder you use, you might want to add a tiny bit of your favorite sweetener. I usually leave it out.
• Unsweetened Almond Milk
• Vanilla Extract
• Egg

How to make almond flour waffles

To make these homemade waffles, start by combining your dry ingredients in a large bowl. Then add the egg, vanilla, and almond milk and stir until just combined. It’s ok if the batter is a little lumpy! This will help pruduce a light and fluffy waffle.

If you want to test your waffles for sweetness, taste the batter after adding the milk and vanilla, but before adding the egg. Add sweetener to taste, then mix in the egg last.

Add the batter to your waffle maker and cook until crisp and golden brown. I usually use the second to higher or higherest setting on my waffle iron.

You can use a standard size waffle iron, a Belgian waffle iron with deep divots to fill with syrup, or make mini waffles! The dash mini waffle maker is super popular because it works really well (and really quickly!). It’s also small, wihich is convenient is you’re short on storage space. You can grab one on Amazon, but I laso just bought one at Home Goods for $5.99!

If using a larger waffle maker then you will likely get 3 waffles from this recipe. A mini waffle iron will yield about 6 smaller waffles.

Tips for making the best low carb waffles with almond flour

Always preheat your waffle iron and grease it with butter or oil spray. This will ensure you get the ideal crip brown exterior with a sift and fluffy waffle center.

Keep cooked waffles from getting cold and soggy by placing them on a baking sheet in a 200-degree oven until you’re ready to serve them.

For a more decadent low carb waffle, toss in some sugar-free chocolate chips into the batter just before cooking! You can also play around with different flavored protein powder.

Make your own DIY low carb waffle mix by combining 4 1/2 cups of almond flour, 4 scoops of protein powder, and 4 teaspoons of powdered vanilla. Store in an airtight continaner in a dry place. To make waffles, measure out 1 2/3 cup of mix and add 1 cup of almond milk and 1 egg.

FAQs about keto protein waffles

More low carb breakfast recipes you’ll love:

• Sous Vide Egg Bites with Zucchini, Red Pepper, and Feta
• Ham and Kale Egg Cups
• Low Carb Coffee Popsicles
• Low Carb Frappuccino

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Almond Flour Protein Waffles

This keto waffle recipe turns out the perfect waffles: crispy on the outside, light and fluffy on the inside, and not too sweet. Plus they're ready in 20 minutes and freeze well! You're going to love them!

Course 14 Sweet Breakfast Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 large waffles

Calories 219kcal

Author Lauren Keating

Ingredients

• 1 ½ cups blanched almond flour
• 1 scoop vanilla whey protein
• 1 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• Sweetener to taste optional
• 1 large egg

Instructions

• Preheat your waffle iron.
• Whisk together the almond flour and protein powder in a large bowl. Mix in the almond milk and vanilla. Add sweetener to taste, if desired, then add in the egg. Mix until the ingredients are just combined; it's ok if the batter is a little lumpy as long as everything is moistened.
• Grease your waffle iron with cooking spray or butter.
• Add batter to your waffle iron (about 1/3 cup batter for a full-sized waffle iron or 1/4 cup for a mini iron). Cook until golden brown.

Nutrition

Serving: 1large waffle (2 mini waffles) | Calories: 219kcal | Carbohydrates: 7g | Protein: 15g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 13g | Cholesterol: 33mg | Sodium: 29mg | Fiber: 4g | Sugar: 2g

Pumpkin season is officially here and what better way to start your day than with a warm and comforting bowl of Pumpkin Spice Latte Baked Oatmeal!

This pumpkin spice latte baked oatmeal is perfect for those chilly fall mornings when you need an extra boost to get your day started off right! It’s warm, filling, and packed with all the delicious flavors of a pumpkin spice latte.

If you haven’t jumped on the “TikTok baked oatmeal” trend yet, this is a great recipe to start with. A winning combination of pumpkin puree, warm spices, and cold brew coffee makes this easy baked oatmeal a top meal choice this season!

Jump To:

1. What is Baked Oatmeal
2. Method
3. FAQs
4. Recipe Card

What is baked oatmeal?

Baked oatmeal is a recipe that went crazy on TikTok earlier this year.

It turns your traditional stovetop oatmeal into a convenient baked (or microwaved) dish that that has all the nutritional value of fruit and oatmeal but in a tasty cake-like form.

In the case of this pumpkin spice baked oatmeal, it has a consistency that’s like a cross between cake and pumpkin pie.

Once you have the basic ratio of oats to fruit to liquid down, it’s so easy to adapt it to all kind of crazy flavors!

Ingredients you’ll need

To make this blended baked oats recipe, you’ll need:

• Old Fashioned Oats or Rolled Oats. For this recipe, stay away from steel cut oats, which are too gritty, and instant oats, which will be gummy. You can substitute oat flour for the whole oats, if you prefer.
• Canned Pumpkin Puree. Yes, these pumpkin spice latte oats use real pumpkin! Be sure the grab 100% pure pumpkin, not pumpkin pie filling.
• Cold Brew Coffee. You can’t have a latte without coffee! Using cold brew or iced coffee gives this breakfast all the flavor you’d expect from your favorite coffeeshop drink. If you don’t like coffee, you can use unsweetened almond milk instead.
• Pumpkin Pie Spice. This blend of warm spices is such a classic fall flavor! I mix some into the batter and then dust more on top. You can buy it premixed or raid your spice rack and make your own DIY pumpkin pie spice.
• Maple Syrup For the perfect touch of natural sweetness.
• Egg. Egg helps the mixture bind together as well as helping it rise.
• Baking Powder.
• Salt.

For an extra special treat, I sometimes stir in a tablespoon of chocolate chips or chopped walnuts. You”ll want to add them after the oats are blended, but before cooking.

How to make tiktok baked oats

Making this pumpkin oatmeal recipe is as easy as blending all of the ingredients together (I used my Nutri bullet), pouring it into a ramekin or small baking dish, and baking it until it’s cooked through.

If you’re using the microwave, it will take 2-3 minutes to “bake.”

You can also make these oats in the oven by baking at 350 degrees for 25 minutes. Since this cooking method takes longer, I recommend making a bigger batch to enjoy throughout the week.

You’ll know it’s done when the sides of the oatmeal pulls away from the dish and the top looks dry.

How to serve this baked oatmeal

This baked oatmeal is super delicious as is but for a little extra decadence, sprinkle some pumpkin spice or cinnamon sugar on top together with a dollop of freshly whipped cream!

If that’s too rich for your taste, you can also top it off with a little bit of vanilla yogurt.

How long does baked oatmeal last?

Allow the oatmeal to cool, then cover the ramekin tightly with plastic wrap. It will keep well in the refrigerator for up to 3-4 days.

You can also freeze your baked oatmeal for up to 3 months. 

To reheat from frozen, first thaw overnight in the refrigerator and then warm through in the oven at 350℉ for 10-15 minutes, in the microwave for 15-20 seconds or in a toaster oven.  

This baked oatmeal can also be enjoyed chilled but I tend to love mine warmed through as a comforting breakfast, especially during the cooler months of the year!

Is this pumpkin spice latte baked oatmeal gluten-free?

Yes, it is! With that said, it’s important to take note of a few things:

• Oats are naturally gluten-free although they do often get processed in facilities that also prepare and package wheat-based products. I suggest that you purchase a brand that’s certified as being gluten-free such as Bakery on Main, which is also grown in dedicated glutenpfree fields and process on dedicated equiptment.
• . If you have a severe intolerance or have celiac, talk to your doctor about if oats are right for you.
• Some canned pumpkin brands can include small trace elements of starch. If you want peace of mind, Libby’s Canned Pumpkin is 100% pumpkin without hidden starch.

More recipes you’ll love

• Air Fryer Pumpkin Spice Donut Holes
• Cranberry Oatmeal Bars
• Nut Butter And Jelly Baked Oatmeal Cups
• Chocolate Pumpkin Donuts with Buttercream
• Homemade Pumpkin Ravioli
• Raspberry Oatmeal Pancakes

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Pumpkin Spice Latte Baked Oats

Pumpkin spice latte baked oatmeal is the perfect way to start your morning. It’s packed with all the flavor of your favorite fall drink but in the form of a healthy breakfast cake! It takes just under 5 minutes to make in the microwave each morning, or you can bake a bigger batch in the oven and enjoy it all week.

Course 15 Oatmeal and Breakfast Grain Recipes

Cuisine American

Keyword baked oatmeal, pumpkin baked oatmeal

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Total Time 4 minutes minutes

Servings 1 serving

Calories 304kcal

Author Lauren Keating

Equipment

• 8-ounce ramekins
• NutriBullet 

Ingredients

• ¼ cup cold brew coffee
• ¼ cup pumpkin puree
• 1 large egg
• ½ cup rolled oats
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin spice
• ¼ teaspoon baking powder
• pinch salt

Instructions

• Spray an 8-ounce ramekin or small baking dish with cooking spray.
• Add the ingredients to a blender in the order listed. Cover and blend on high until smooth, about 30 seconds.
• Pour the batter into the prepared ramekin. Bake at 350°F for 25 minutes OR microwave for 2-3 minutes. You'll know when it's done when the sides will pull away from the edge of the dish and the top looks dry.
• Optional: Dust with pumpkin spice and top with a dollop of whipped cream

Nutrition

Serving: 1g | Calories: 304kcal | Carbohydrates: 48g | Protein: 12g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 186mg | Sodium: 336mg | Fiber: 6g | Sugar: 15g

Unbelievably easy Instant Pot applesauce tastes just like the inside of an apple pie! This recipe is unsweetened and has a touch of cinnamon for the ultimate fall flavor. Enjoy this applesauce warm straight from the pot or refrigerate it for later!

Growing up in Upstate New York, it never truly felt like fall until we spent a day at the apple orchard. We’d always come home and make a giant pot of applesauce.

My favorite version is thick and chunky with a hint of cinnamon that makes it taste like pie filling!

Making applesauce on the stove like we used to do takes hours, but thanks to the Instant Pot this easy recipe is ready in just a few minutes! This is just one of the 80 amazing recipes you’ll find in my new Clean Eating Instant Pot Cookbook!

It’s great as a snack (I love it warm!) but you can also use it to replace oil in your favorite baked goods or add a natural sweetness to homemade barbecue sauce.

Jump To:

1. Ingredients
2. Method
3. Substitutions and Variations
4. Recipe Card

Ingredients

You’ll never believe how simple it is to make this homemade applesauce. To make it, you’ll need only need 2 ingredients:

• Apples. You’ll need about a pound and a half of apples for this recipe, which is about 4-6 apples depending on their size. The type of apples you choose will affect the final texture and flavor of your applesauce. I love using gala apples, which are naturally sweet and juicy. Other great options are Golden Delicious, Fuji, and Cortland apples. You can also use a mix of types to create your own custom flavor.
• Ground Cinnamon. Cinnamon helps balance out the sweetness of the apples and gives the sauce it’s apple pie flavor.

How to make applesauce in the Instant Pot

Start by peeling the apples coring the apples. Then, cut each apple into about eight large chunks. Keeping the apple pieces on the larger side will keep them from turning to mush and will help add texture to the final product. If you prefer smoother applesauce, you can cut the apples into small pieces.

Add the apple pieces to your Instant Pot along with the cinnamon and 1/2 cup of water. The apples will release a lot of juice as they cook, so you don’t need to add a lot of water to the recipe — just enough to create steam so the pot can come to pressure.

Lock the lid in place and cook on high pressure for 8 minutes, then let the pressure release naturally for 10 minutes.

Finally, remove the lid and use a potato masher or a heavy wooden spoon to mash the apples into a thick sauce. If you prefer a smoother sauce, similar to store-bought sauce, you can use an immersion blender for this step.

Pro Tip: The apples will continue to cook during the pressure release stage, so it’s important not to rush this step. Otherwise, they might not be soft enough.

Substitutions and Variations

For pear sauce: Swap the apples in this recipe for pears for a delicious twist!

Turn it into apple butter: If you’re a fan of thick, sweet apple butter you’ll need to reduce the applesauce. Pressure cookers don’t allow the necessary evaporation to occur for this, but you can use the Instant Pot’s slow cooker function! Once your applesauce is fnished, switch the pot to slow cook and prop the lid open so steam can escape. Cook for about 2 hours, or until the sauce is thick and smooth.

Add more flavorings to create your own variations. Stir in a little vanilla extract, freshly grated ginger, or a drizzle of honey. Let me know youre favorite add-ins!

More apple recipes that are perfect for fall

• Grain free Apple Crisp foil pakcets
• Apple baklava bites
• Turkey, Apple, and Cheddar Rolls
• Breakfast Risotto with Apples and Raisins
• Harvest Kale Salad with Pomegranate + Apples
• Sheet Pan Roast Sausages with Apples and Parsnips

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Instant Pot Apple Sauce

Course Healthy Snack Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Additional Time 17 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 95kcal

Author Lauren Keating

Ingredients

• 6 apples about 1 1/2 pounds
• ¼ cup water
• ¼ teaspoon cinnamon

Instructions

• Peel and core the apples. Cut each apple into roughly eight large chunks.
• In the Instant Pot, combine the apples, water, and cinnamon. Lock the lid in place.
• Select Manual or Pressure Cook and set the cooker to High Pressure for 8 minutes.
• When the cook time is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
• Carefully remove the lid and use a potato masher or heavy wooden spoon to gently mash the apples into applesauce.
• Serve warm or refrigerate for up to 10 days.

Notes

Reprinted from my Clean Eating Instant Pot Cookbook

Nutrition

Serving: 1/3 cup | Calories: 95kcal | Carbohydrates: 25g | Sodium: 2mg | Fiber: 4g | Sugar: 19g

You don’t have to know me for long before you catch onto the fact that I love coffee. Whether it’s hot, iced, or even coffee ice cream, it’s rare for me not to have coffee within arms reach. My latest obsession is coffee popsicles!

This sugar-free dessert is the perfect way to cool off on a hot summer day, especially if you’re following a low carb or keto diet.

You can also grab one in the morning instead of a cup of coffee for a cool, refreshing treat on the go. (If you’re into the ice pop for breakfast idea, you’ll also love my Blueberry Frozen Yogurt Breakfast Pops!)

These keto popsicles feature three fun layers: a creamy chocolate chip ice cream layer, a smooth latte layer, and a bold coffee layer.

The layered effect looks really cool and I love how they play off of each other to provide different flavors and textures as you eat your ice pop.

If you’re never made a layered popsicle like this before, don’t worry — it’s super easy!

Ingredients for low carb coffee popsicles

To make these coffee popsicles, start by gathering you’re ingredients. I bet you have most of them in your kitchen already! You’ll need:

• Brewed Coffee. You can brew your own coffee and let it cool to room temperature, or use store-bought cold brew (I’m obsessed with Stok and Califa Farms and always one or the other in my fridge this time of year). If you avoid caffeine, you can use decaf.
• Almond Milk. I usually make these with plain, unsweetened almond milk since that’s what I keep in my fridge. Add a splash of vanilla extract to give it a classic ice cream flavor. If you have vanilla almond milk, even better!
• Heavy Cream. Heavy cream gives the popsicles a richer, more ice cream like flavor than you’d get using just almond milk
• Stevia or your favorite sweetener. I find that liquid sweeteners tend to give these ice pops the best texture. I like Whole Earth liquid sweetener. Granulated erythritol works too. Just be sure to mix it well so it dissolves and note that your popsicles will have a slightly icier consistency.
• Sugar-Free Chocolate Chips. These are optional but are a fun touch to add to the cream layer

Helpful hints for making coffee popsicles:

Be sure to use good coffee. While sugar and cream can help improve a lackluster brew, use something you’d actually enjoy drinking. Cold brew will give you the smoothest flavor, with less acidity.

You can adjust the level of sweetener to your personal taste, but I recommend making the mixture a little sweeter than you typically would if you were just making a cup of coffee to drink. These are ice pops after all, and the balance can seem off if they aren’t sweet enough.

For the creamiest pops, add some Xanthan gum. Half a teaspoon of xanthan gum stirred into the cream base will help it freeze with a smoother, less icy texture that’s more like ice cream. If you don’t have any, don’t worry, these coffee popsicles are still 100% delicious without it!

To release your popsicles from the mold, fill your sink with hot water, and submerge the mold for 15-30 seconds. If the popsicles don’t slide out easily, leave them for a few seconds longer.

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Low Carb Coffee Popsicles

Course Ice cream and Frozen Yogurt Recipes

Cuisine American

Prep Time 10 minutes minutes

Additional Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 10 popsicles

Calories 113kcal

Author Lauren Keating

Ingredients

• 2 ¼ cups room-temperature brewed coffee
• 1 cup unsweetened almond milk
• 1 cup heavy cream
• ½ teaspoon vanilla extract
• ¼ cup sugar free chocolate chips
• Sweetner to taste appprox 1 tablesppon granulated sweetener or 5-6 drops of liquid sweetner, divided
• ½ teaspoon xanthan gum optional

Instructions

• In a measuring cup, whisk together the almond milk, heavy cream, vanilla, and xanthan gum (if using). Sweeten to taste.
• Divide the chocolate chips among 10 popsicle molds. Pour in some of the cream mixture, filling each popsicle about 1/3 of the way up (you will have some left). Cover and insert the popsicle sticks. Freeze until solid, about 1-2 hours.
• Pour half of the coffee into the remaining cream mixture to form your latte base. In a second cup, combine the remaining coffee with sweetener to taste.
• Remove the popsicles from the freezer and take off the cover. Divide the latte base between the molds, filing each to about the 2/3 mark. Cover and return to the freezer for another hour or two, or until frozen.
• Remove the popsicles form the freezer and take over the cover. Divide the sweetened coffee among the molds. Cover and return to the freezer for at least 2 hours, or until ready to serve.

Nutrition

Serving: 1popsicle | Calories: 113kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 27mg | Fiber: 1g | Sugar: 1g

Did you know that you can make crispy, crunchy homemade granola right in your slow cooker? 

That’s right, your crock pot isn’t just for soups and stews! In fact, making crispy slow cooked recipes is one of my favorite tricks. I share a bunch of them in my new Healthy Meal Prep Slow Cooker Cookbook, from an awesome veggie pot pie topped with crispy crust to cranberry-orange scones that are perfect for breakfast on the go. 

The naturally sweetened cherry-almond granola is one of my favorite recipes in the book both because it’s so tasty and because it’s so impressive. It doesn’t matter how many times I make it, it still amazes me every time I give it a final stir and hear it shaking around. 

(If you love granola as much as I do, you’ll also want to be sure to check out my carrot cake granola and these chewy earl grey granola bars.)

Homemade Granola Ingredients:

To make this crock pot granola you’ll need a few pantry staples:

• Rolled Oats: Because granola wouldn’t be granola without them!
• Shredded Coconut: This adds great flavor and texture and gets nice and toasty
• Honey: For the perfect touch of sweetness
• Cinnamon: So tasty and it smells so good! 
• Egg Whites: These help the granola form crispy clumps
• Mix-Ins: I went with dried cherries and slivered almonds for this granola recipe, but you can use any combination of dried fruit or nuts that you like

Slow Cooker Granola Method:

To make slow cooker granola, start by spraying your slow cooker insert with cooking spray, then mixing the oats, coconut, honey, and cinnamon together.

Next, stir in the egg whites, making sure the oats are evenly moistened. 

Put the lid on, but leave it slightly ajar. I stick a wooden spoon into the crock to prop it open a little. This lets the steam escape and helps the oats crisp up instead of getting soggy. 

Stir in your favorite mix-ins, then spread the cooked granola out onto  a baking sheet to help it cool faster. It will continue to crisp as it cools.

I love eating this healthy granola recipe in a bowl with milk or sprinkled over yogurt with a drizzle of honey or maple syrup. It’s also great on top of ice cream, or as the base to trail mix with pretzels and M&Ms or chocolate chips. 

Store the granola in an airtight container at room temperature for up to two weeks or freeze for up to 3 months.

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Cherry-Almond Granola

If you thought slow cookers are only good for cooking soups and stews, you’ll be surprised to learn that you can also use them to make granola! Leaving the lid slightly ajar lets steam escape, helping the granola crisp up. Egg white helps the oats form crunchy clusters and honey adds just a touch of sweetness. Once you get the hang of this recipe, it’s easy to swap out the fruit and nuts to make it your own.  

Course Healthy Breakfast Recipes

Cuisine American

Keyword crock pot granola, granola recipe, homemade granola, slow cooker granola

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 10 servings

Calories 223kcal

Author Lauren Keating

Ingredients

• 4 cups old-fashioned rolled oats
• 3 large egg whites
• ⅓ cup honey
• ¼ cup unsweetened shredded coconut
• ½ teaspoon ground cinnamon
• ½ cup sliced almonds
• ½ cup unsweetened dried cherries

Instructions

• Generously coat your slow cooker with cook-
  ing spray and add the oats, egg whites, honey, coconut, and cinnamon. Mix well to moisten
  the oats thoroughly.
• Cover the slow cooker, leaving the lid slightly
  ajar. Cook on High heat for 1 hour. Stir the
  granola to help prevent it from sticking to
  the bottom of the slow cooker. Re-cover the
  cooker and cook for 1 hour more.
• Stir in the almonds and cherries. Turn off
  the slow cooker and let the granola cool
  completely.
• Store individual portions in airtight containers
  in a cool, dry place for up to 2 weeks, or freeze
  for up to 3 months.

Notes

Meal Prep Tip: This granola is great sprinkled over Greek yogurt, eaten as cereal with your favorite milk or nut milk, or on its own as a crunchy treat. 

Cooking Tip: This granola will continue to crisp up as it cools. You can let it cool in right in the slow cooker or speed up the process by spreading it out onto a baking sheet.

Nutrition

Serving: 1/10 recipe | Calories: 223kcal | Carbohydrates: 39g | Fat: 6g | Sodium: 19mg | Fiber: 4g

Spinach quiche has been a holiday morning breakfast staple for as long as I can remember.

It’s easy to make ahead of time, so you don’t need to spend a ton of extra time in the kitchen. It’s easy to swap ingredients in and out based on what you and your family like, what you have in the fridge, or what you can afford. And – best of all – everyone loves it! 

Growing up, my mom always made her version of Quiche Lorraine, with bacon, spinach, and cheddar cheese. I loved how flavorful it was! These days I like to put my own spin on this, like I did with this vegetarian quiche recipe filled with spinach, mushrooms, and Swiss cheese. 

If you’re in the mood for something different, you can also check out my recipes for quiche provencal, which is chock full of vegetables and goat cheese, or my prosciutto and artichoke quiche, which has a more delicate flavor. 

What goes in spinach quiche?

At its most basic, quiche is a savory pie consisting of pastry crust filled with a rich egg custard. What you add into that custard is what makes your quiche extra special. 

For this recipe, I used:

• Spinach. Frozen spinach actually works best for quiche. Thaw it and drain away as much water as you can. If you want to use fresh spinach, saute it before adding it to your recipe. 
• Mushrooms. I love the earthy flavor of cremini mushrooms, but white mushrooms are great, too. You can also get fancy with a wild mushroom medley. 
• Onion or Shallot. Onion and shallot are both delicious in quiche, so use whichever you prefer. Give it a quick saute in some olive oil to soften it up and take away it’s harsh bite. 
• Cheese. There really is no one cheese that’s the best for quiche, so I mix it up depending on my mood. I love the sharpness of Swiss cheese combined with a little parmesan, so that’s what I used this time around. But any crumbled or shredded cheese will do. Cheddar and mozzarella are really popular options as well!
• Garlic, Salt and Pepper. What recipe is complete without them? 

You’ll also need a crust for the filling to go in. Sometimes I make my own crust and other times I buy a premade one – it really depends on how ambitious I’m feeling and how much energy I want to put into cooking. If you have the time, homemade crust is definitely much more delicious. 

Don’t be intimidated by the thought of making your own crust! While it does take a little extra time, it isn’t difficult. This recipe for easy pie dough is great for beginners. If you don’t have butter, you can also make a delicious olive oil pie crust. 

What is quiche served with? 

Quiche is delicious any time of day, so what you have with it will largely depend on what meal you’re serving it for. For breakfast, I find that it’s usually enough on it’s own with a cup of coffee or a mimosa. 

For lunch or dinner, I love serving quiche with something acidic to cut through its richness. It’s perfect with a simple green salad topped with vinaigrette or with tomatoes tossed in balsamic vinegar. You could also serve it with a green vegetable – asparagus is great!

Can you freeze quiche?

Yes! Quiche actually freezes really well. Be sure to let it cool completely, then wrap it tightly in plastic wrap. If you wrap it while it’s still warm, it could trap condensation inside, leading to freezer burn. 

Defrost the frozen quiche in the fridge overnight, then pop it in the oven or the microwave to rewarm it. Quiche is also delicious served cold!

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Mushroom + Spinach Quiche

Your whole family will love this easy spinach quiche recipe. It's great any time, but we especially love it for holiday brunches.

Course Healthy Breakfast Recipes

Cuisine American

Keyword spinach quiche

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 273kcal

Author Lauren Keating

Ingredients

• 1 pie crust
• 2 Tablespoons olive oil
• 8 ounces sliced mushrooms
• 1 small onion finely chopped
• 2 garlic cloves minced
• 10 ounces frozen spinach thawed and drained
• 4 large eggs
• ½ cup whole milk
• ½ cup heavy cream
• ½ cup shredded Swiss cheese

Instructions

• Heat you oven to 400F.
• Arrange the pie dough into a 9-inch pie plate.
• Heat the oil in a skillet set over medium high heat. Add the mushrooms, onion, and garlic, and cook until softened, about 5 minutes. Set aside and let cool slightly.
• In a bowl, whisk together the eggs, milk, and cream. Season with salt and pepper. Stir the cooked vegetables and spinach into the egg mixture.
• Pour the eggs in to the crust.
• Bake for 15 minutes. Then reduce the heat to 350 and bake an additional 30-40 minutes, or until the center of the quiche is set.
• If the quiche begins to brown too quickly, cover it with foil.
• Let the quiche cool for at least 15 minutes before serving.

Nutrition

Serving: 1slice | Calories: 273kcal | Carbohydrates: 17g | Protein: 9g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 118mg | Sodium: 176mg | Fiber: 3g | Sugar: 3g

Instant pot oatmeal is a great way to get your morning started on the right foot. Making oats in a pressure cooker doesn’t save much time, but you can set it and forget it. That means you don’t need to fuss over the stove or worry about the oats boiling over.

It also means you can start them and let them do their thing while you get dressed and take care of your other morning tasks. If you aren’t ready when they’re done, they’ll stay warm in the pot without overcooking. I love a breakfast that waits for me!

How to make Instant Pot steel cut oats

To make steel cut oats in your instant pot, start by combining 5 cups of liquid and 2 cups of steel cut oats. They come out deliciously creamy when made with all water but, if you prefer, you can use 3 cups of water and 2 cups of milk or nondairy milk.

For the best flavor, I also stir in a half teaspoon of kosher salt and a teaspoon of vanilla.

Lock the lid in place (make sure the vent is set to sealing!) and cook on high pressure for 4 minutes. Then, let the pressure release naturally. This whole process will take about 30 minutes, about the same amount of time it takes to cook them on the stove top.
Finally, remove the lid and stir in a pat or two of butter. Enjoy your oats plain or get creative and mix things up with fun toppings to fit your mood!

Topping ideas for Instant Pot oatmeal

• Diced Apples, Cinnamon, and Brown Sugar
• Instant Pot Apple Butter
• Pumpkin Puree and Walnuts
• Bananas and Chocolate Chips
• Homemade Lemon Curd and Toasted Walnuts
• Peanut Butter and Jelly
• Gingerbread Oats (Molasses, Grated Ginger, Cinnamon, Cloves, and Nutmeg)

Meal prep oatmeal

Instant pot steel cut oats are great right away, but they’re also awesome for meal prep!

Double this recipe and divide the oatmeal into single-serving containers. I like these Glad containers (affiliate link). It will keep in the refrigerator for about 5 days. For longer term storage, you can also freeze oatmeal in airtight containers. You can add toppings at this stage, or keep the oats plain for now and decide what toppings your in the mood for later on. But keep in mind that some toppings, like bananas or jelly, will break down if you reheat them.

Add a splash of milk or water to loosen the oats up and pop them in the microwave for about 30 seconds. Give them a good stir and microwave another 30 seconds or so until they’re warm.

Of course, they’re also delicious straight from the fridge! If you like them this way, be sure to check out my overnight oats recipe too!
For another grab-and-go breakfast idea, try these nut butter and jelly baked oatmeal cups!

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Instant Pot Steel Cut Oats

Instant pot steel cut oats are one of my favorite healthy breakfast recipes. They’re rich and creamy and practically foolproof! Steel cut oats are higher in fiber than rolled oats and have a coarse, chewy texture that I love!

Course Healthy Breakfast Recipes

Cuisine American

Keyword instant pot oatmeal, instant pot steel cut oats

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Additional Time 20 minutes minutes

Total Time 29 minutes minutes

Servings 6 servings

Calories 221kcal

Author Lauren Keating

Equipment

• Instant Pot Duo 

Ingredients

• 5 cups water
• 2 cups steel cut oats
• 1 teaspoon vanilla
• ½ teaspoon kosher salt
• 1 Tablespoon butter

Instructions

• Add the water, oats, vanilla, and salt to your Instant Pot.
• Lock on the lid (make sure the vent is set to sealing!) and cook on high pressure for 4 minutes.
• Let the pressure release naturally.
• Stir in the butter and top as desired.

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Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 36g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 203mg | Fiber: 5g | Sugar: 1g