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

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

Once in a while, laziness can have it’s rewards.

I had every intention of making waffles for dinner the other night, but it had been a long week and I was exhausted. Honestly, I was dreading making them. On my way home from work, the idea of a Dutch baby pancake popped into my head. An easy to make batter that bakes up in one pan (no standing over the waffle iron!) definitely sounded more appealing so I quickly changed my plans.

I’m glad I did, because this vanilla and lime Dutch baby was so much fun! If you’ve never made a Dutch baby, don’t worry – they might look fancy but they’re super easy to make.Grab one pan, one bowl, and a handful of basic ingredients and you’re on your way!

Dutch babies are giant baked pancakes with a eggy, crepe-like batter. The sides puff up in the oven – it looks totally wild and is one of the most satisfying kitchen experiences ever. Kids would totally get a kick out of it. The crater that forms in the middle is perfect for filling with your favorite fresh fruit. Since my pancake was flavored with vanilla and lime, I kept with the tropical feel and filled it with fresh mango slices. My mangoes were super sweet but if yours aren’t you can dust your pancake with powdered sugar or a drizzle of honey.

I was inspired to go with the vanilla + lime flavor because Silk asked me to try their new chocolate and vanilla cashew milks. They’re both delicious, but I’ve been appreciating vanilla more and more as I’ve gotten older and that one is my favorite – especially for cooking (and for my coffee!) It’s super creamy and sweet, with a strong vanilla flavor that reminds me of melted ice cream. It adds tons of vanilla flavor to this Dutch baby, without having to add additional vanilla extract. If you substitute coconut oil or butter alternative for the butter, the Dutch baby is also dairy free.

To find out more about Silk cashew milk, find more recipes, and download a coupon, visit their web site.

This conversation is sponsored by Silk. The opinions and text are all mine.

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Vanilla + Lime Dutch Baby with Fresh Mango

To keep this Dutch baby dairy free, substitute coconut oil for butter.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 3 eggs
• ⅔ cup Silk vanilla cashew milk
• 1 lime zested
• 3 tablespoons sugar
• ¼ teaspoon salt
• ⅔ cup flour
• 2 tablespoons butter or coconut oil
• 1 teaspoon powdered sugar optional
• 2 mangoes thinly sliced

Instructions

• Heat your oven to 400ºF. While the oven heats up, take the eggs and milk out of the refrigerator to bring them closer to room temperature.
• In a large mixing bowl, whisk together the eggs and cashew milk until smooth. Whisk in the lime zest, sugar, and salt. Slowly mix in the flout to for a thin, smooth batter.
• Add the butter into a 9-inch oven-proof skillet (preferably cast iron). Place in the oven for 2-3 minutes, or until the butter is melted. Swirl te pan to coat it with melted butter; pour in the batter.
• Bake for 20 minutes, or until the Dutch baby is puffed and golden brown. Remove from the oven.
• If desired, dust with powdered sugar. Top with fresh mango slices. Serve immediately.

For the past few months, I’ve been seeing recipe after recipe using cashew milk. And I’ll admit it, I was jealous. Where were they all getting cashew milk that was cheap enough to drink? I’ve only ever known it to be part of a juice cleanse and those are definitely not affordable.

Finally, I found it, right there next to the coconut milk I buy every week: Silk cashew milk. I brought some home and took a tentative taste, not fully knowing what to expect. It was thick and creamy, and definitely tasted strongly of cashews. I bought the unsweetened version; with a little honey stirred in and cinnamon dusted over the top, it’s just as delicious as the cashew milk I was familiar with.

I’m not sure why, but the idea of making French toast casserole with the cashew milk immediately jumped into my head. I love traditional French toast casserole (also known as baked French toast), but it’s typically loaded with eggs, cream, and enough sugar to make you jittery all day long. So, I lightened it up!

I scrapped the traditional custard and made one with cashew milk, bananas, and chia seeds. I cut way back on the sugar and used agave nectar instead of the corn syrup most recipes call for. Since I love warm spices with cashews, I infused the milk with chai and added lots of cinnamon and cardamom. (I think the cashew milk would also be delicious in my one-pot shrimp and udon bowls.)

My lightened up French toast casserole still has more calories than my typical breakfasts do, but it’s great for a special occasion! PS – I used regular butter, but if you use dairy-free butter the casserole would also be vegan.

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Cashew-Chai French Toast Casserole

Prep Time 8 hours hours

Cook Time 30 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 6

Calories 450kcal

Author Lauren Keating

Ingredients

• 1 loaf 16 ounces Italian bread
• 2 cups Silk unsweetened cashew milk
• 3 bags chai tea
• 2 bananas
• 2 tablespoons brown sugar
• 2 Tablespoons chia seeds
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon ground cardamom

For the Topping:

• 4 Tablespoons butter or dairy-free butter cut into small pieces
• ¼ cup brown sugar packed
• 2 tablespoon light agave nectar
• ½ teaspoon cinnamon
• ¼ teaspoon ground cardamom
• ⅓ cup cashews roughly chopped

Instructions

• Cut the bread into 1-inch pieces; place in a large mixing bowl.
• In a saucepan, bring the cashew milk to a simmer. Remove from heat and add the tea bags. Let the tea steep for 5 minutes, then discard the bags. Transfer the cashew milk to a blender. Add the banana, brown sugar, chia seeds, vanilla, and spiced; blend until smooth. Pour the liquid over the bread; turn to coat.
• Transfer the bread and any extra liquid to a 9x13-inch casserole dish. Cover and refrigerate overnight.
• The next morning, heat the oven to 350ºF.
• In a small bowl, combine the butter, brown sugar, agave, and spices; mix with a form until the mixture is crumbly. Stir in the cashews. Spread the topping over the uncovered casserole.
• Bake 30 minutes, or until puffed and golden brown.

Nutrition

Calories: 450kcal | Protein: 10.1g | Fat: 17g | Cholesterol: 12mg | Fiber: 5.3g

This conversation is sponsored by Silk. The opinions and text are all mine.

When I was a kid, corn was my absolute favorite vegetable. Served with butter and salt, I’m pretty sure I would have been happy eating it every single night (maybe with a break once in a while for lima beans… yeah, I was the weirdo that didn’t hate lima beans.) These days though, corn has sort of fallen to the wayside. We occasionally grab a few ears to throw on the grill in the summer, but it doesn’t make a regular appearance in our kitchen.

That’s about to change.

Kitchen PLAY and Sunshine Sweet Corn  asked me to “put a little sweet in my step” by creating a recipe featuring sweet corn. It took a lot of brainstorming to come up some ideas, but once I did they didn’t stop coming: sweet corn cakes topped with shrimp, millet with pickled corn and scallions, savory pancakes with corn and cheddar cheese…

(Keep reading to find out how you can help me come up with more ideas, and win a $50 gift card!)

While those all sounded delicious (and will probably all make an appearance in my kitchen soon!) I was really stuck on the idea of using the corn in a sweet recipe. I tossed the idea of corn pancakes with blueberry sauce out to Shawn, and he immediately answered with a resounding yes. In fact, he asked me if I would make them the very next day! (He also asked if I could add bourbon to the sauce, so that stroke of brilliance as all him.)

Neither of us could get over how delicious these waffles were! The corn adds the perfect amount of sweetness to the waffles – there’s no added sugar in the batter – and charring it a little gives them a slightly smokey flavor. The waffles also have an amazing texture, thanks to whole wheat flour, corn grits, and steel cut oats. They’re crispy on the outside, soft and fluffy inside, with little nuggets of crunchy oats scattered throughout.   

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Sweet Corn Waffles with Blueberry-Bourbon Syrup

No waffle iron? No problem! Thin the batter out with another 1/4 to 1/2 cup milk and make pancakes!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Lauren Keating

Ingredients

For the Waffles:

• 2 ears Sunshine Sweet Corn husks removed
• ½ cup reduced fat milk
• 3 large eggs beaten
• 1 teaspoon vanilla extract
• 4 tablespoons butter melted
• 1 cup Gold Medal® whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup corn grits
• ¼ cup steel cut oats

For the Sauce

• 1 cup fresh blueberries
• ¼ cup maple syrup
• 2 tablespoon bourbon

Instructions

• Place a heavy, dry pan over high heat. Add the corn and cook until blackened, but not burned – 2-3 minutes per side. Let cool, then use a sharp knife to cut the kernels off the cob.
• Add the milk and corn kernels to a blender. Cover and blend on high for 30 seconds, or until smooth. Add the eggs, vanilla and melted butter.
• In a mixing bowl, combine the whole wheat flour, baking powder, and salt; stir well to break up any clumps. Mix in the grits and oats. Pour in the wet ingredients and mix to form a thick batter.
• Heat your waffle iron on the highest setting. When the iron is hot, spoon 1/2 cup of batter onto the middle. Close and cook according to the manufacturer's instructions. Carefully transfer the waffle to a cooling rack and repeat the process with the remaining batter.
• While the waffles cook, prepare the sauce. In a small saucepan set over medium heat, combine the blueberries, maple syrup, and bourbon. Simmer, stirring occasionally for 10 minutes, or until the blueberries soften and begin to collapse and the sauce begins to thicken.

***

Enter to Win!

I started a Pinterest board dedicated to delicious corn recipes, and I’d love for you to help me fill it up. If pinning with me doesn’t seem fun enough as it is (and I really do hope that sounds fun – I’m obsessed with Pinterest!), Sunshine Sweet Corn will sweeten the deal with a $50 gift card given to one random pinner.

Want in? Leave me a comment on this post and I’ll add you to the board (you’ll have to have a Pinterest account to participate.)

Follow HealthyDelish’s board Sweet Corn on Pinterest.

Sweepstakes Rules:

No purchase necessary. Void where prohibited. Open to US residents age 18 and older.

This sweepstakes is sponsored by Sunshine Sweet Corn in partnership with Kitchen PLAY. One prize of a $50 Visa gift card will be awarded randomly to one eligible entrant. To be eligible to win, reader must request to be added to the Sweet Corn Pinterest group board maintained by Healthy. Delicious., via the comments on this post. Once added to the group board, he/she must then add at least one pin featuring sweet corn to the group board during the sweepstakes period. (Pinning from the Florida Sweet Corn Pinterest board (https://www.pinterest.com/freshsweetcorn/) is allowed.)

This promotion begins at 9:00 AM ET on April 10, 2014 and ends at 11:59 PM ET on April 17, 2014. Winner will be selected randomly on April 18, 2014 from all eligible entries and notified by email. Winner must provide shipping address within 48 hours of notification, at which time a new winner will be chosen randomly from all remaining eligible entries. Odds of winning depend on final number of eligible entries. Total value of prize is $50; no cash will be awarded in exchange for the prize.

Over the summer I went to a blogging conference that included our hotel room – complete with surprise roommate. I mean, I knew I would have a roommate, I just didn’t know exactly who it was going to be until I got there. In my mind it was like summer camp: you’re obviously not going to have a tent to yourself, but you don’t necessarily know who you’ll be sharing with beforehand. The woman who checked me in on other other hand… she thought I was crazy (and had no problem telling me as much).

Anyway, I ended up sharing a room with Emily, who writes West of the Loop. She ended up being a total sweetheart. Plus, she brought me cookies! Not just any cookies, but cookies that were meant to be eaten for breakfast. The woman is a genius. (I felt totally rude having not shown up with a gift for her.)

I ate them happily all week long, and then kind of forgot about them until a few weeks ago when my contact at Liberté yogurt asked me if I would be interested in putting together a few more “perfect pairing” recipes.

This pairing works two ways. The yogurt brings some lightness to the cookies, which are dense and chewy and have tons of texture from mix-ins like grated carrot, pumpkin seeds, raisins, and coconut. In turn, the cookies give you something to chew and make the yogurt seem more like a “real” meal.

Liberté comes in tons of tons of great flavors (coffee? yes, please!), but my favorite one to pair these cookies with is the blackberry Méditerranée. It’s decadently creamy  with big chunks of blackberries and a straight-from-the-forest feel that compliments the harvest-inspired flavor of the cookies.

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Autumn Harvest Breakfast Cookies

The ingredients list for these cookies looks a little long, but it's really just a little bit of this and a little bit of that - I stroll through the bulk bins at the local co-op and just grab a handful of whatever fruits, nuts, or seeds look food to me that day. The combination here is fanstastic, but you can definitely mix it up if you want – just use 1 1/2 cups of mix-ins in total. Try swapping out apple or zucchini for the carrot or adding some chopped dry fig instead of the raisins. The cookies themselves are only very lightly sweetened; if you want a little more sweetness you can add the optional glaze.

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 18

Author Lauren Keating

Ingredients

• 2 tablespoons butter softened
• 2 tablespoons apple butter
• ¼ cup brown sugar
• 1 egg beaten
• 1 teaspoon vanilla
• 1 ¼ cup Gold Medal® white whole wheat flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup rolled oats
• ¼ cup grated carrot about 2 large carrots
• ¼ cup raisins
• ¼ cup pepitas green pumpkin seeds
• ¼ cup shredded coconut
• ¼ cup dark chocolate chips

For the glaze (optional):

• 6 tablespoons powdered sugar
• 2 tablespoons maple syrup
• 1 tablespoon fresh orange juice

Instructions

• Heat oven to 350ºF. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer, cream together the butter, apple butter, and sugar. Beat in the egg and vanilla.
• In a small bowl (or right in your measuring cup), mix the flour, baking soda, and salt. Stir into the wet ingredients. Fold in the oats, then stir in the remaining ingredients. The dough will be very thick and slightly sticky.
• Scoop two tablespoons of dough into a ball (it will be about the size of a donut hole) and place on the prepared baking sheet. Gently flatten to about 1/2-inch thick. Repeat with remaining dough.
• Bake 12 minutes; let cool completely.
• If desired, make a thin glaze by whisking together the powdered sugar, maple syrup, and orange juice. Drizzle over the cookies.

Notes

Inspired by these breakfast cookies from West of the Loop.