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

Overnight oats are a simple, healthy, and delicious breakfast option that’s ready to eat with minimal preparation.  

A few weeks ago, I shared how to make smoothie freezer packs for quick breakfasts on the run. But when you want something a little more substantial, you’ll be glad you tried this overnight oats recipe.

While we all know oatmeal is a nutritious breakfast staple, sometimes it gets a bad rap for being boring. We can fix that though – with five different ways to customize your oatmeal breakfast, you’ll never think of oatmeal as being boring again!  

While this recipe includes a few topping recommendations I just so happen to love, feel free to personalize your overnight oats to fit your taste buds! I’d love to hear your ideas!

Overnight Oats Ingredients:

You only need a few ingredients to prepare this make-ahead breakfast. You’ll also need small jars to store them in. I use these 9.8 oz jars from The Container Store, but you can pick whatever works for you.  Mason jars work great! Just be sure it has a very tight lid to keep your oats fresh.

Start with your favorite oats, then add yogurt and almond milk to your container, then stick them in the fridge overnight.  You can even let them sit a few nights if you’re meal prepping! In the morning, simply add the toppings of your choice right before you eat.

Steel cut oats: Oats are the foundation of a delicious overnight oats recipe. While I prefer steel cut oats, you can use any kind you want, except quick cooking or one-minute oats.  The quick cooking oats turn to mush, and you don’t want that.

Greek Yogurt: I like to top my overnight oats with greek yogurt because it’s so high in protein.  Plus, it’s delicious! You can use vegan greek yogurt if you prefer a dairy-free breakfast. For that, I really love using Trader Joe’s cultured coconut milk. 

Coconut Milk: I prefer unsweetened coconut milk for this recipe because it’s super tasty, and I usually have it on hand for my morning coffee. But you can use the dairy or non-dairy milk of your choice. Almond milk also works really well in this recipe. 

Fruits and Nuts: The topping combinations you can choose from for your overnight oats are endless! Below you will find a few of my favorite choices, but go ahead and get creative. Just remember not to add your toppings until you’re about to eat. Otherwise, they can get mushy.  To save even more time, portion out your toppings into small containers or bags in advance. This reduces the amount of time you spend preparing your meal in the morning.

Delicious Overnight Oats Ideas

Mixed Berry and Chia Seed Overnight Oats

• Oats
• Coconut milk
• Greek yogurt
• Mixed berries
• Chia seeds

Banana and Walnut Overnight Oats

• Oats
• Almond milk
• Greek yogurt
• Sliced bananas
• Chopped walnuts

Pomegranate and Kiwi Overnight Oats

• Oats
• Coconut milk
• Greek yogurt
• Pomegranate seeds
• Kiwi slices

Strawberry and Nut Butter Overnight Oats

• Oats
• Almond milk
• Greek yogurt
• Strawberry jam 
• Peanut butter (or homemade cashew butter!)
• Sliced strawberries

Apple and Granola Overnight Oats

• Oats
• Coconut milk
• Greek yogurt
• Apple slices
• Granola

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Healthy and Delicious Overnight Oats

With only 3 simple ingredients as the base for this recipe, it doesn’t get much easier. Customize your breakfast with your favorite combination of toppings. You can eat your overnight oats cold, but if you prefer a warm breakfast you can heat them in the microwave for 1-2 minutes before adding your toppings!

Course Healthy Breakfast Recipes

Cuisine American

Keyword breakfast, meal prep breakfast, overnight oats

Prep Time 5 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 4

Calories 262kcal

Author Lauren Keating

Ingredients

• 1 cup steel cut oats
• 1 cup plain Greek yogurt
• 1 cup coconut milk or milk of your choice

Instructions

• Add uncooked oats to the jar or container of your choice.  (Note: Ingredient amounts may need to be adjusted based on the size of your container. This recipe is based on a 9.8 oz jar.)
• Add yogurt, and coconut milk to the container, put the lid on your jar and place it in the refrigerator.  
  Refrigerate at least 8 hours, to allow the oats to soak up the liquid ingredients.
• Remove your container from the refrigerator, stir the ingredients, and enjoy warm or cold with the toppings of your choice.

Notes

Make It Dairy Free: Use dairy-free milk and dairy free-yogurt to make vegan overnight oats

Make It Gluten Free: Use gluten-free oats

Meal Prep Option: Your overnight oats should last in the refrigerator for up to 5 days.

Nutrition

Serving: 1g | Calories: 262kcal | Carbohydrates: 27g | Protein: 11g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 50mg | Fiber: 3g | Sugar: 2g

There are two kinds of cooking.

The first is “I worked late and need to get dinner on the table before I pass out from hunger/exhaustion” cooking. That’s where sheet pan meals,  slow cooker recipes, and even meal delivery subscriptions come into play. Most of the recipes on this site fall into this category – and I even wrote a whole book filled with them! 

The second kind of cooking is weekend cooking for the love of cooking. That’s when you pour yourself a glass of wine, put on some music (I’ve been in a big  Speak Now-era Taylor Swift mood lately), make a colossal mess out of the kitchen, and end up with a complete masterpiece of a meal. Maybe it’s something classic like roast chicken or pot pie. Or maybe it’s something modern like this lobster and farro salad with citrus vinaigrette.  

This farro salad is basically a copycat of one I had at Burger & Lobster in New York City. If you’re in the city, this restaurant is definitely worth seeking out. Salad isn’t the kind of thing you go there to eat at all but it caught my eye. I’m glad I rolled with it. And then I found myself craving it when I got home. I recreated their salad the best I could swapping sweet clementine segments for oranges and adding some crumbled feta because, if you ask me, everything is better with cheese. 

Every single bite of this farro salad is bursting with flavor – from sweet lobster to juicy citrus segments to bright pops of herby pesto. And then there’s the vinaigrette. It’s sweet and citrusy and I want to put it on everything. 

This salad is perfect for a romantic date night, a bridal shower brunch, or just a lazy Sunday night when you feel like making something special. 

More affordable alternatives to lobster

OK, I know you’re thinking “Lauren I’m not made out of money, putting lobster on a salad is crazy.”  I promise you it’s not.

One lobster will give you enough meat for four salads. They go on sale at least once a month at Price Chopper and they’ll steam them for you right there in the store so you don’t need to deal with that aspect of it. 

Of course, there are more affordable options. If whole lobsters aren’t on sale, you might be able to save a few dollars by opting for lobster tails. Two tails will give you plenty of lobster meat. Look for them either at the seafood counter or in the freezer case. 

Another option is to skip the lobster and use langostino tails instead.  These shrimp-sized pieces of meat taste almost exactly like lobster. I buy big bags of frozen langostino tails at Trader Joes. They come pre-cooked so all you need to do is defrost them. 

Shrimp or crab also make great alternatives to lobster in this farro salad. The flavor will be different, but they both have a similar salty sweetness that pairs really well with the other ingredients. 

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Lobster Farro Salad with Citrus Vinaigrette

This lobster and salad takes some advance planning, but it's well worth the effort. You'll need cooked farro and steamed lobster before you start assembling the salad. Store bought pesto is fine here, but if you're feeling up for it, homemade pistachio pesto is even better. I use a mortar and pestle to make a paste from 1 cup fresh basil, 5 fresh mint leaves, 1 tablespoon chopped pistachios, and 4 tablespoons extra-virgin olive oil.

Course Healthy Salad Recipes

Cuisine Italian

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 4 servings

Calories 374kcal

Author Lauren Keating

Ingredients

• 6 clementines
• 1 lemon
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• ½ fennel bulb
• 1 steamed lobster about 1 cup chopped meat
• 6 cups arugula
• 1 cup cooked farro
• 2 Tablespoons pesto
• 2 ounces crumbled feta

Instructions

• Juice 2 clementines; cut the other 4 clementines into segments and set aside. Juice the lemon. In a large salad bowl, combine the clementine juice, lemon juice, apple cider vinegar, and olive oil. Season generously with salt and pepper.
• Using a mandolin or a sharp knife, cut the fennel cross-wise as thinly as you can. Add to the the bowl with the vinaigrette and toss to coat. Let sit 5 minutes to help the fennel soften.
• While the fennel marinates, roughly chop the meat from the lobster tail and claws.
• Add the lobster meat, arugula, farro, and clementine segments to the salad bowl. Toss to combine and coat with vinaigrette. Season to taste with salt and pepper.
• Divide the salad between four plates. Drizzle with pesto and sprinkle with crumbled feta.

Nutrition

Serving: 1g | Calories: 374kcal | Carbohydrates: 38g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 66mg | Sodium: 315mg | Fiber: 6g | Sugar: 14g

*tap tap tap* Is this thing on? I feel like it’s been forever since I shared a recipe here, even though it’s only been a few weeks. Things have just been insanely busy. I have a bunch of new recipes that I can’t wait to share with you – I just need to find the energy to type them up! 

Since I’ve last checked in, my cookbook officially came out! You can buy it on Amazon or Barnes and Noble.  

I’ve been busy promoting my own book, but a few of my friends have published books recently, too! Today I’m sharing a Millet and Chicken Greek Salad from The Gluten-Free Instant Pot Cookbook, written by Jane Bonacci (The Heritage Cook). This book has sooooo many recipes and they all look delicious. 

This millet salad immediately caught my eye. I love Greek flavors, and this recipe hits all the right notes. Kalamata olives and feta make just about anything taste awesome, am I right? 

What is millet? 

This salad is made with millet, a whole grain that I absolutely love. Millet is harvested from seeded grasses that traditionally grow in Asia and Africa. It can be ground into flour, puffed into a cereal, or eaten as porridge. 1 cup of cooked millet has about 200 calories, 6 grams of protein, and 2 grams of fiber. 

To me, millet tastes like a dead-ringer for couscous – I usually forget that I’m actually eating a whole grain when I make it. It’s great as a side dish or made into an easy grain salad like this one. 

I had never cooked millet in an instant pot before, but I love how it came out. It only takes about 15 minutes and is super moist and flavorful. 

I also love using puffed millet to add a light and airy element when I make homemade granola bars.

How to Make Gluten-Free Millet and Chicken Greek Salad

This millet salad is so easy to make! Start by sauteeing some onion and red bell pepper. Next, you’ll add the millet, chicken stock, or oregano and cook under high pressure for 9 minutes. 

This gives you plenty of time to prepare the remaining ingredients and mix up a quick lemon vinaigrette that gives this salad a ton of flavor. 

When the millet is finished cooking, you’ll stir in baby spinach so it can wilt. Then, let everything cool down before stirring in cucumbers, tomatoes, olives, and sliced onion and topping it all off with feta and parsley and that delicious dressing.

The recipe calls for cooked chicken, which makes it a great way to repurpose leftovers. There’s a recipe for classic “baked” chicken made in the instant pot that would be perfect, but I had leftover buttermilk roast chicken in the fridge that I used. 

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Millet and Chicken Greek Salad

Millet is a gluten-free grain that's similar to couscous or quinoa, with a touch of nuttiness in every bite. When combined with these Greek-inspired ingredients, it makes a delightful salad that wakes up your tastebuds and is perfect for summer picnics or potlucks all year long.

Course Healthy One Pan Recipes

Cuisine Greek

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Additional Time 8 minutes minutes

Total Time 31 minutes minutes

Servings 4 servings

Author Lauren Keating

Ingredients

For the salad

• 2 tablespoons 30 ml vegetable or olive oil
• ½ cup 80 g very finely chopped onion
• 1 red bell pepper cored, seeded, and very finely chopped
• 1 cup 175 g millet, rinsed well and drained
• ½ teaspoon kosher or fine sea salt
• t½ teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1 cup 235 ml water
• ¾ cup 180 ml chicken stock (page 213) or water
• 1½ cups 60 g baby spinach leaves, rinsed very well, shaken dry
• 1 small cucumber peeled and finely chopped
• ⅓ cup 35 g chopped olives, preferably Kalamata
• ⅓ cup 50 g quartered cherry tomatoes
• ½ small red onion very thinly sliced
• 1½ cups 210 g cooked chicken (see page 128), cut into small cubes or shredded, at room temperature

For the dressing

• ⅓ cup 80 ml extra virgin olive oil
• 2 tablespoons 30 ml freshly squeezed lemon juice
• 1 to 2 tablespoons 15 to 30 ml red wine vinegar, to taste
• ½ teaspoon kosher or fine sea salt
• ¼ teaspoon freshly ground black pepper

For topping

• 2 tablespoons 6 g finely chopped fresh parsley
• ¼ cup 38 g crumbled feta cheese (optional)

Instructions

• Press Sauté and heat the vegetable oil in the inner pot of your electric pressure cooker. When it is shimmering, add the chopped onion and bell pepper and cook, stirring, for 4 minutes, or until the onion is slightly softened. Add the millet. Sprinkle with the salt, pepper, and oregano, then pour in the water and stock, stirring to be sure nothing is stuck to the bottom of the pot. Press Cancel.
• Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 9 minutes. When it is finished, release the pressure naturally for 8 minutes, then turn the steam release handle to venting, releasing any remaining steam. Unlock the lid and open it carefully.
• Remove the lid, rake the grains with a fork, and transfer to a large bowl. Add the spinach to the bowl, stir it into the millet, and let the steam wilt the greens. Set aside to cool to room temperature, tossing occasionally with forks to help keep the millet from clumping. When cooled, stir in the cucumber, olives, tomatoes, red onion, and chicken.
• Dressing
• In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and pepper. Pour half the dressing over the salad, tossing to coat all the ingredients. Taste and adjust the seasonings; add the remaining dressing if desired and toss again. Sprinkle the parsley and feta over the top and serve.

Notes

Reprinted with permission from the Gluten-Free Instant Pot Cookbook

When I think about all of the recipes in my new Healthy Eating One-Pot Cookbook, there are two that jump out as being my favorite: Instant Pot Red Curry Ramen and Cranberry Oatmeal Bars. Both of them were instant hits, and I’ve been making them all winter. Even though these recipes only have 10 ingredients each, they have complex, layered flavors that make them seem much more complicated than they actually are. 

When I asked people on facebook which recipe they’d like me to share, I wasn’t sure which recipe I was rooting for. It was a close call, but Cranberry Oatmeal Bars won by a super narrow margin. I’m sharing that recipe here today – if you want the ramen you’ll need to check out the book! 

I’m completely obsessed with these vegan cranberry bars. They’re sweetened with maple syrup and flavored with vanilla extract and a hint of cinnamon. The crumbly oat topping is buttery and sweet, which balances the tart berries perfectly. 

These bars are crisp straight from the oven but will soften overnight if kept in an airtight container. Either way, they’re fantastic. The recipe makes six big, bakery-style bars, but if you’re looking for a treat that’s lower in calories you can easily cut them into nine or even twelve portions and still be satisfied. 

Tips for making cranberry oatmeal bars:

The best way to make these oatmeal bars is with fresh cranberries, but frozen berries work too. I couldn’t find either variety last weekend, so I made this batch with sugar-free raspberry preserves. Raspberries are pretty tart, so they make a great stand-in for cranberries in this recipe. The bars will be thicker and more colorful if you use whole berries, but they taste great either way.

This is actually a swap that I suggest in the book. One of my favorite parts of the book is that every single recipe has a tip that will help you pick the best ingredients, make smart swaps, or repurpose your leftovers. The book has 101 recipes in it, but when you include the variations from the tips there are really so many more! 

I put these cranberry oatmeal bars in the dessert chapter of the book but, if you’re anything like me, you’ll be tempted to sneak one for breakfast!

If you love cranberry desserts, you also love this cranberry orange shortbread!

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Cranberry Oatmeal Bars from my Healthy Eating One-Pot Cookbook (Vegan)

I’m obsessed with these cranberry bars. The crumbly oat topping is buttery and sweet, which balances the tart berries perfectly. These bars are crisp straight from the oven, but will soften overnight if kept in an airtight container. Either way, they’re fantastic. If you’re anything like me, you’ll be tempted to sneak one for breakfast.

Course Healthy Dessert Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 373kcal

Author Lauren Keating

Ingredients

• ½ cup coconut oil
• ¾ cup maple syrup
• 1 teaspoon vanilla extract
• 1 ½ cups rolled oats
• 1 ½ cups white whole-wheat flour
• 1 teaspoon Celtic sea salt
• ½ teaspoon ground cinnamon
• ½ teaspoon baking soda
• 3 cups fresh cranberries chopped
• 1 tablespoon sugar
• 2 tablespoons sliced almonds

Instructions

• Preheat the oven to 350°F.
• In a large bowl, whisk the coconut oil and maple syrup until smooth. Stir in the vanilla.
• Gently mix in the oats, flour, salt, cinnamon, and baking soda to form a crumbly dough. Press half the dough onto one side of a sheet pan, forming a layer about 1/2 inch thick.
• Spread the chopped cranberries over the dough and sprinkle with the sugar.
• Crumble the remaining dough over the berries. Sprinkle the top with the almonds.
• Bake for 22 to 25 minutes until light golden brown.
• Remove from the oven and let cool completely. Cut into 6 bars to serve.

Notes

If fresh cranberries aren’t in season, use frozen. Or, swap them for whole-fruit raspberry preserves and omit the sugar.

Nutrition

Serving: 1g | Calories: 373kcal | Carbohydrates: 46g | Protein: 3g | Fat: 20g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Fiber: 5g

Ahhhh, Spring – finally! It seemed like winter would never end. Nothing makes me happier than those first warm, sunny days when I feel like I can finally turn away from heavy soups and stews and dig into something a little lighter.

These roasted cauliflower grain bowls are a delicious way to bridge the gap between the seasons. I’ve been obsessed with grain bowls lately, and at this point I pretty much have it down to a science.

For a good grain bowl, you need a base grain, delicious vegetables, a protein source, something crispy, and a fun sauce for drizzling.

You can check out these southwest bowls for another great example!

These bowls meet all the criteria. They’re piled high with healthy roast vegetables (cauliflower and zucchini, I’m looking at you) plus crispy chickpeas for some protein and crunch. The chickpeas are tossed with lemon pepper seasoning and turmeric, and they’re oh so tasty. I’ve been snacking on them all week.

Lemon-tahini sauce is thick and creamy, and its bright flavor is perfect for spring.

I purchased the quinoa, chickpeas, tahini, and spices for these bowls from iHerb.com. At first glance, iHerb looks like a pharmacy or vitamin shop, but once you start poking around you’ll see that they also have a ton of healthy, organic grocery items. All together, they sell over 35,000 items, including tons of whole grains, spices, nuts, specialty flours, etc. They’re a Google trusted store that ships to over 160 countries, and their customer services provides support in 10 different languages.

I was really excited to find that they carry some of my favorite brands, like Bob’s Red Mill and Simply Organic spices. The Dastony tahini was new to me, and I’m definitely a fan. It didn’t seem to separate as much as other tahini does, so it was easy to measure and stir. Plus the flavor was great! I usually buy canned chickpeas, but these but these dried beans from Arrowhead Mills cooked quickly in my pressure cooker and they had a fabulous texture.

I know that sometimes my recipes include ingredients that can be hard to find – especially in small stores or more rural towns – so shopping online can be really convenient. New customers can use this link to get $5 off their first order.

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Roast Cauliflower Quinoa Bowls with Crispy Chickpeas and Lemon-Tahini Sauce

Servings 4

Calories 551kcal

Author Lauren Keating

Ingredients

For the Grain Bowls

• 1 cup Bob’s Red Mill Organic Whole Grain Tri-Color Quinoa
• 2 tablespoons olive oil
• 1 head cauliflower cut into florets
• 1 cup cooked Arrowhead Mills Organic Chickpeas
• 1 tablespoon Simply Organic Lemon Pepper seasoning
• 1 tablespoon turmeric
• 1 zucchini cut into chunks
• 1 cup tender greens baby kale, arugula, or spinach
• ½ cup crumbled feta cheese optional

For the Lemon-Tahini Sauce

• ⅓ cup Dastony 100% Organic Sesame Tahini
• ⅓ cup water
• ½ lemon juiced
• 1 garlic clove minced

Instructions

• Heat your oven to 450ºF.
• Combine the quinoa and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low. Cover and cook 12 minutes. Remove from heat and let sit, covered, for at least 15 minutes. Fluff with a fork.
• Meanwhile, add the olive oil and cauliflower florets to a large mixing bowl. Toss to coat. Lift the cauliflower out of the bowl, letting any excess oil drip back into the bowl; arrange in a single layer on half of a baking sheet. Add the chickpeas, lemon pepper seasoning, and turmeric to the bowl; toss to coat. Spread the chickpeas on the other half of the baking sheet. Sprinkle everything with salt and pepper.
• Roast for 15 minutes. Flip the vegetables over, and add the zucchini. Roast another 15 minutes.
• While the vegetables cook, prepare the sauce by whisking the tahini, water, lemon juice, and garlic together in a small bowl. Season to taste with salt and pepper.
• To serve, divide the quinoa between four bowls. Top with roast vegetables and chickpeas, greens, and feta. Drizzle with lemon-tahini sauce. Any leftover sauce will keep for several days in the refrigerator.

Nutrition

Calories: 551kcal | Protein: 22g | Fat: 23g | Saturated Fat: 3g | Sodium: 100mg | Fiber: 17g | Sugar: 9g

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Carrot Cake Oatmeal

Course Healthy Breakfast Recipes

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Calories 524kcal

Author Lauren Keating

Ingredients

• 4 medium carrots finely grated
• 2 cups water
• ⅛ teaspoon sea salt
• 1 cup rolled oats
• ¼ cup raisins
• 1 teaspoon vanilla bean paste or vanilla extract
• ½ teaspoon ground cinnamon
• 4 Tablespoons GO VEGGIE classic plain cream cheese
• 1 teaspoon lemon peel zest
• ¼ cup chopped pecans
• ¼ cup toasted coconut flakes or shredded coconut

Instructions

• Add the carrots, water, and salt to a medium saucepan set over high heat; bring to a boil.
• Stir in the oats, raisins, vanilla, and cinnamon. Reduce the heat to medium and cook, stirring occasionally, until the oats are soft and the liquid has absorbed. Stir in the cream cheese and lemon zest.
• Divide the oatmeal between two bowls. Top with pecans and coconut. Serve immediately.

Notes

This oatmeal is best served immediately, but it can also be refrigerated and reheated for an easy make ahead breakfast. The oatmeal will thicken as it sits, so add a splash of unsweetened coconut milk before reheating to help thin it out.

Nutrition

Calories: 524kcal | Protein: 11g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 32mg | Sodium: 434mg | Fiber: 11g | Sugar: 20g

I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen. 

Earlier this year, Shawn mentioned that he was craving carrot cake. Then we started noticing it everywhere – in the bakery case at our favorite diner, as the featured flavor at the frozen yogurt shop, even carrot cake energy bars. It didn’t take long for me to start craving it, too!

In honor of American Heart Month, I decided to incorporate the flavors of carrot cake into a steamy pot of oatmeal. This is easily the most delicious oatmeal I’ve ever made, and has quickly become one of my favorite breakfasts. (If you love carrot cake, be sure to check out my carrot cake granola, too!)

How to Make Carrot Cake Oatmeal

To make this carrot cake oatmeal, start by finely grating 4 carrots. This recipe serves two, which means there’s a full serving of carrots in each portion! Add the carrots and two cups of water to a saucepan, and bring it to a boil. Once the water is boiling, stir in your oats, raisins, vanilla bean paste, and cinnamon. The carrots melt into the oats as they cook, giving them ton of flavor and a beautiful orange color.

Right before the oatmeal is finished is when things really start to get good. Add GO VEGGIE classic plain cream cheese alternative and fresh lemon zest. The cream cheese makes the oatmeal extra rich and adds the classic cream cheese frosting favor that’s a key component of any decent piece of carrot cake. GO VEGGIE’s vegan cream cheese melts into the oats really easily, and I love that it has less saturated fat than traditional cream cheese and is cholesterol free.

You can stop right there, but I love adding some extra toppings to my bowl for even more flavor and texture. Sprinkle on chopped pecans, toasted coconut, and even more raisins.

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Carrot Cake Oatmeal

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Lauren Keating

Ingredients

• 4 medium carrots finely grated
• 2 cups water
• ⅛ teaspoon sea salt
• 1 cup rolled oats
• ¼ cup raisins
• 1 teaspoon vanilla bean paste or vanilla extract
• ½ teaspoon ground cinnamon
• ¼ cup GO VEGGIE classic plain cream cheese
• 1 teaspoon lemon zest
• ¼ cup chopped pecans
• ¼ cup toasted coconut flakes or shredded coconut

Instructions

• Add the carrots, water, and salt to a medium saucepan set over high heat; bring to a boil.
• Stir in the oats, raisins, vanilla, and cinnamon. Reduce the heat to medium and cook, stirring occasionally, until the oats are soft and the liquid has absorbed. Stir in the cream cheese and lemon zest.
• Divide the oatmeal between two bowls. Top with pecans and coconut. Serve immediately.

Notes

This oatmeal is best served immediately, but it can also be refrigerated and reheated for an easy make ahead breakfast. The oatmeal will thicken as it sits, so add a splash of unsweetened coconut milk before reheating to help thin it out.

I created this recipe for Hass Avocado Board and the American Heart Association through Kitchen PLAY.  .  

Ever since I made those winter vegetable quinoa bowls last month, I’ve been on a grain bowl kick. They’re so easy to make, plus they’re a great way to use up odds and ends from the fridge. These shrimp spring roll bowls are the easiest version I’ve made so far! If you start with precooked shrimp like I did, you hardly even have to cook – just boil some brown rice and load it up with yummy toppings.

These bowls are basically a deconstructed version of the summer rolls from my favorite Vietnamese restaurant. I love the contrast of the crisp cucumber, sweet carrot, and creamy avocado and a combination of fresh basil, mint, and cilantro give them loads of flavor in every bite.

No grain bowl is complete without a dressing of some sort, so I drizzled on a flavorful hoisin vinaigrette and added some peanuts for a satisfying crunch.

Last fall, the Hass Avocado Board (HAB) and the American Heart Association (AHA) teamed up to help encourage Americans to eat the daily recommended amounts of fruits and vegetables in an effort to help limit deaths from cardiovascular diseases, stroke and diabetes.

Avocados, which are a fruit, although most people think of them as a vegetable, contain less than one gram of sugar per 1-ounce, the least amount of sugar per serving of any other fresh fruit. Fresh avocados are a heart-healthy fruit. They provide naturally good fats, are low in saturated fat, and are cholesterol- and sodium-free.

When it comes to recipes, avocados are incredibly versatile. I love them in everything from my morning smoothies to dinner like these shrimp spring roll bowls or pureed into an avocado-dill sauce for pasta.

February is American Heart Month, and HAB and AHA are teaming up to host a recipe contest called Take Avocado to Heart. The contest runs from February 9-27, 2017, and you can enter your own heart-healthy recipes into appetizer, entrée, and dessert categories. Prizes include a $1,000 Grand Prize, $500 for 2nd Place, and $250 for 3rd Place. View the AHA nutrition criteria and enter your recipe here or learn more about the Healthy for Good Movement at avocadocentral.com/pluscolor.

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Shrimp Spring Roll Bowls

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 432kcal

Author Lauren Keating

Ingredients

• 1 Tbsp. hoisin sauce
• 1 Tbsp. white wine vinegar
• 2 Tbsp. water
• 1 lb. cooked shrimp
• 1 Tbsp. fresh lime juice
• 3 medium carrots cut into ribbons
• 1 seedless cucumber thinly sliced
• 1 fresh Hass avocado* halved, pitted, peeled and cubed
• 3 cups brown rice cooked
• ½ cup shredded red cabbage
• ¼ cup fresh basil torn
• ¼ cup fresh mint torn
• ¼ cup fresh cilantro torn
• ½ Tbsp. unsalted peanuts crushed

Instructions

• Prepare the dressing by whisking together the hoisin, vinegar and water. Set aside.
• Toss the shrimp in the lime juice.
• Divide the rice between four bowls. Top with shrimp, vegetables, avocado and herbs.
• Drizzle with dressing and sprinkle with peanuts.

Notes

Heart-Check Recipe Certification does not apply to serving suggestions unless expressly stated.

*Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados, adjust the quantity accordingly.

Nutrition

Calories: 432kcal | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 239mg | Sodium: 1182mg | Fiber: 9g | Sugar: 5g

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Peppermint Bark Granola Bars

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 12 servings

Author Lauren Keating

Ingredients

• 2 ½ cups rolled oats
• ½ cup puffed millet or puffed rice
• 3 tablespoons hemp hearts
• 3 tablespoons flax seeds
• ¼ cup coconut oil
• ¼ cup light brown sugar packed
• ¼ cup honey
• ¼ cup unsweetened cocoa powder
• ¼ cup chocolate chips
• 3 tablespoons chia seeds
• 1 generous pinch sea salt
• ¼ cup peppermint baking chips or crushed candy canes

Instructions

• Heat oven to 350ºF. Line a 9"x9" baking pan with parchment paper, letting the paper hang over the sides slightly.
• Pour the oats and millet onto a rimmed baking sheet. Spread evenly and bake 8-10 minutes, or until lightly toasted. Remove from the oven and stir in the hemp hearts and flax seeds.
• Add the coconut oil, brown sugar, and honey to a saucepan set over medium heat. Cook, stirring frequently, 2-3 minutes, or until melted. Stir in the cocoa powder, chocolate chips, chia seeds, and salt. Add the oat mixture, mixing well to fully combine.
• Firmly press the granola into the prepared pan. Top with peppermint chips. Chill until set, about 2 hours in the refrigerator or 30 minutes in the freezer. Lift from the pan and remove the paper. Use a serrated knife to cut into 12 bars.

Sometimes I can be really predictable. I wait impatiently for pumpkin spice lattes every fall and get excited about red cups every winter. When December rolls around, everything peppermint flavored mysteriously jumps into my grocery cart. Yup – I’m that girl.

I was finishing the second bag of peppermint bark of the season (#sorrynotsorry) when inspiration struck: peppermint bark granola bars! I loaded them up with good stuff like chia, flax, and hemp seeds.

Let’s make some peppermint bark granola bars!

I adapted my favorite earl grey granola bar recipe to make the base for these, adding cocoa powder and swapping out regular chocolate chips for white chocolate to make the granola nice and chocolatey.

Mixing the chia seeds in with the liquid ingredients causes them to gel, helping hold the granola bars together better. It also evenly disburses them, so you don’t end up with clumps of seeds. Everything gets nice and thick after the chia seeds are added – it reminds me of brownie batter!

You can add whatever healthy mix-ins you like in addition to the chia seeds. I used hemp hearts and flax seeds; chopped almonds, wheat germ, or sunflower seeds (without shells) would also be great additions.

I spread the granola in a baking pan while it’s still warm and top it with peppermint baking chips. I love these things and hoard them every Christmas (I’ve been known to stand in the kitchen and eat them straight from the bag – it’s a problem.) Chopped peppermint bark, crushed candy canes or hard peppermint candies would also work well. The heat of the granola will melt the chips/candy slightly, so you can spread it into a thin layer on top of the bars.

If you don’t want bars, you can also spread the granola on a baking sheet to cool, stirring it occasionally to break up any big clumps, and mix in the peppermint element at the end.

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Peppermint Bark Granola Bars

Prep Time 40 minutes minutes

Cook Time 10 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 195kcal

Author Lauren Keating

Ingredients

• 2 ½ cups rolled oats
• ½ cup puffed millet or puffed rice
• 3 tablespoons hemp hearts
• 3 tablespoons flax seeds
• ¼ cup coconut oil
• ¼ cup light brown sugar packed
• ¼ cup honey
• ¼ cup unsweetened cocoa powder
• ¼ cup chocolate chips
• 3 tablespoons chia seeds
• 1 generous pinch sea salt
• ¼ cup peppermint baking chips or crushed candy canes

Instructions

• Heat oven to 350ºF. Line a 9"x9" baking pan with parchment paper, letting the paper hang over the sides slightly.
• Pour the oats and millet onto a rimmed baking sheet. Spread evenly and bake 8-10 minutes, or until lightly toasted. Remove from the oven and stir in the hemp hearts and flax seeds.
• Add the coconut oil, brown sugar, and honey to a saucepan set over medium heat. Cook, stirring frequently, 2-3 minutes, or until melted. Stir in the cocoa powder, chocolate chips, chia seeds, and salt. Add the oat mixture, mixing well to fully combine.
• Firmly press the granola into the prepared pan. Top with peppermint chips. Chill until set, about 2 hours in the refrigerator or 30 minutes in the freezer. Lift from the pan and remove the paper. Use a serrated knife to cut into 12 bars.

Nutrition

Calories: 195kcal | Carbohydrates: 36g | Protein: 6g | Fat: 4g

This is a sponsored post written by me on behalf of Seafood Nutrition Partnership for IZEA. All opinions are 100% mine.

October is National Seafood Month and I’m partnering with the Seafood Nutrition Partnership again to help promote their Healthy Heart Pledge. I took the pledge myself and am committed to eating at least two servings of seafood per week. I made this Lemon Curd Salmon with Potato-Farro Rosti last week and I’m completely obsessed.

A lot of people are intimidated by cooking fish at home, but you don’t have to be! This recipe is practically fool-proof. The whole thing is made with just 5-ingredients, but it tastes like something you’d get at a fancy restaurant.

Using lemon curd as a glaze for baked salmon is one of my favorite kitchen hacks. It melts into a luscious sauce that adds the perfect amount of citrus flavor to the fish with practically no effort.

Since the salmon is so simple, you’ll have time to focus on the delicious potato-farro rosti. Rosti is the Swiss version of a potato pancake, and it reminds me a lot of hash browns. You make them with shredded potatoes and don’t use any binder. I’ve found that adding leftover cooked farro and chopped chives to the mix adds loads of texture and flavor – they’re irresistible!

With recipes this easy and delicious, there’s really no excuse not to eat fish at home.

Which is great, since the USDA recommends eating two servings per week. Seafood is high in healthy fats (omega-3s) which are essential for heart health and brain health. An estimated 50,000 deaths from heart disease and stroke are avoided per year by eating fish!

Take the Healthy Heart Pledge, and like Seafood Nutrition Partnership on Facebook for tons of inspiration on how to work seafood into your weekly menus.

More easy salmon recipes

• Air Fryer Salmon
• Salmon and Sweet Potato Sheet Pan Dinner
• Miso Salmon Salad
• Gluten-Free Salmon Skewers
• Smoked Salmon Fritatta
• Salmon en Manchamenteles
• Roast Salmon with Romesco Sauce and Pumpkin Grits
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls
• Miso Salmon in Broth

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Lemon Curd Salmon with Potato-Farro Rosti

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 122kcal

Author Lauren Keating

Ingredients

• 1 Russet potato about 1 pound
• 1 cup cooked farro
• 1 Tablespoon chopped fresh chives plus more for garnish
• 2 salmon filets about 6 ounces each
• 2 Tablespoons lemon curd plus more for serving
• olive oil for frying
• salt and pepper

Instructions

• Heat your oven to 400ºF. Line a baking sheet with foil for easy cleanup.
• Shred the potato into a mixing bowl and season with salt and pepper. Let sit 5 minutes to help release some liquid. Using your hands, squeeze as much moisture out of the potatoes as you can and transfer them to a second bowl. Stir in the farro and chopped chives.
• Heat a heavy skillet over medium heat. Add enough oil so that it comes to a depth of about 1/8-inch. When the oil is hot. Drop handfuls of potatoes into the pan to create 4-inch rounds that are about 1/4 inch thick. Cook for 6 minutes, or until the bottom is golden brown and the top begins to look opaque. Use a spatula to flip, then cook another 4-6 minutes on the second side. Remove from the pan and drain on paper towels.
• Place the salmon skin-side down onto a baking sheet. Spread each filet with 1 tablespoon of lemon curd; season with salt and pepper. Bake 12-15 minutes, or until cooked to your liking.
• Remove the salmon from the oven and garnish with chopped chives, if desired. Serve with additional lemon curd and the potato-farro rosti.

Nutrition

Calories: 122kcal | Protein: 20g | Fat: 4g