I recently started working with a health coach to make sustainable lifestyle changes, and as you can probably guess, increasing my daily protein intake has been a big focus. As a professional recipe developer, I’m always thinking about ways to make food not just tasty but also easy to make.

Like many of you, I’ve seen the cottage cheese egg bites trending all over social media. They looked promising, but most versions required a blender or sous vide, which felt more complicated than I wanted.

So I developed a version that could be mixed in one bowl with minimal ingredients in 5 minutes and baked in a standard 12-cup muffin tin. Think of this as a customizable base: you can toss in leftover veggies or cooked protein you already have on hand.

Along the way, I also addressed common issues like watery textures or deflated bites, so you’ll find helpful tips throughout the post to ensure yours turn out just right.

Ingredients You’ll Need

Some recipes you’ll find online refer to this recipe as “3-ingredient egg bites” because it uses three simple ingredients: eggs, cottage cheese, and shredded cheddar cheese. 

From there, you can mix in your favorite vegetables or breakfast meats to make it your own. You’ll find the exact measurements in the recipe card below, but here are a few helpful notes from my recipe testing:

Eggs: I recommend using large organic eggs. While it won’t be as fluffy, you can up the amount of protein by using a mix of whole eggs and egg whites (4 whole eggs and 4 egg whites). I wouldn’t recommend using only egg whites because without the yolks, it loses that soft, custardy texture and rich taste that make it so satisfying.

Cottage Cheese: During my recipe testing, I found that full-fat (4%) cottage cheese gives the most creamy and custardy results. You can use both small and large curd cottage cheese.

Be sure to strain it if it has any excess liquid, so the egg mixture is not too watery. Additionally, some cottage cheeses can be saltier than others, so give yours a quick taste before adding extra salt to the mixture. 

Cheese: I am using freshly shredded cheddar cheese, but if you’re wondering about the best cheese for egg bites, mozzarella, Monterey Jack, Parmesan, or gruyere cheese all work well. Feel free to mix a couple of cheeses together for extra depth. 

If you have the time, shred your own cheese as store-bought pre-shredded cheeses contain anti-caking agents that prevent even melting and the creaminess of these egg and cottage cheese bites.

Spinach: I opted for baby spinach as it is quick and easy to incorporate into the cottage cheese egg bites. I buy prewashed spinach that is sold in stores to save time. 

If you prefer to wash your own, be sure to rinse and drain well before adding it into the egg mixture to prevent egg bites from turning watery.

Seasonings: I kept it simple with kosher salt, black pepper, garlic powder, and paprika. But feel free to adjust to match the flavors you enjoy. You can add onion powder, red pepper flakes, or even a small amount of dried herbs like parsley, dill, oregano, or thyme.

How to Make Egg Bites with Cottage Cheese 

Aside from the simple ingredients, these cottage cheese cups come together in just a few simple steps, requiring only a large bowl and a whisk. Here’s exactly how I make them:

Step 1 – Prep the oven: Set your oven to 325°F (162°C). Place a 9×13 dish with 2 cups of hot tap water on the bottom rack. 

I know it sounds like an extra step, but the steam created by the water as the egg bites bake is what keeps them soft and custardy. It also helps the eggs bake evenly without turning rubbery or completely deflating as they cool, similar to the Starbucks version made with a sous vide machine.

That said, you can skip this step if you prefer. The egg bites will still turn out delicious, just a bit firmer in texture.

Step 2 – Grease or line your muffin pan: Most egg bite recipes online use a silicone muffin pan to bake the bites. Sadly, I do not own one. If you have it, I would still recommend greasing it before pouring in the egg mixture.

If you are like me, and only have a regular metal 12-cup muffin tin, then I highly recommend lining them with parchment liners. It is truly the foolproof solution to prevent the egg bites from sticking to the pan. I tried using paper liners, and while the egg cups did not stick to the pan, it was hard to remove the paper from the egg bites in one piece.

Otherwise, take your time greasing/buttering the muffin tins well, covering all edges and even the top, as eggs always stick to metal if not greased properly.

Step 3 – Whisk the eggs: Crack the eggs into a large bowl along with salt (if using) and pepper until they are fully combined. Try not to overmix as they can trap too much air, causing them to puff up in the oven and then deflate as they cool. A little deflation is normal, but whisking just until smooth helps keep their shape.

Step 4 – Add the remaining ingredients: Stir in the cottage cheese and shredded cheddar until everything is well combined. Fold in the roughly chopped baby spinach.

It is easier to switch from a whisk to a spatula when folding. 

Additionally, while I listed only 2 cups of baby spinach in the recipe card below, you can use up to 3 cups if you prefer to up the nutritional value of these cottage cheese egg cups. Just make sure that they are chopped a bit so you won’t have big chunks of spinach in your egg bites.

Step 5 – Fill the muffin cups: Scoop about ¼ cup of the mixture into each muffin well. If you are using a standard 12-cup muffin tin, fill it closer to the top. If you are using a different size, divide the batter evenly among the cups, keeping in mind that the baking time may vary.

Step 6 – Bake: Slide the muffin pan onto the middle rack, positioned directly above the water dish, and bake for 30-35 minutes. You’ll know they’re done when the tops look set and a toothpick inserted in the center comes out clean. The lower temperature, combined with steam, is the secret to that custardy, Starbucks-style texture.

Step 7 – Let them rest: When they first come out of the oven, they will appear puffy, but they will deflate as they cool and rest. I like to let them cool for 10 minutes before removing them from the muffin tin, so they are not too hot.  You can enjoy them warm or let them cool completely if you are making them as part of your weekly meal prep.

5 Secrets to Starbucks-Style Custardy Egg Bites

Like with any egg recipe, a few small details make all the difference between bites that are rubbery or soggy and ones that are soft and fluffy. Below, I am sharing some of the things I learned during my recipe testing to help you get the best cottage cheese bites on your first try:

1. Use a water bath: The steam from a dish of hot water in the oven is the secret to a soft, custardy texture that mimics the Starbucks sous vide method. If you omit it, the bites will still be delicious but noticeably firmer and more rubbery.
2. Avoid Watery Bites: Excess liquid from cottage cheese or undrained vegetables is the main reason for watery egg and cottage cheese bites. Be sure to strain your cottage cheese if it looks wet.
3. Parchment liners: If you are using a metal 12-cup muffin tin, keep in mind that eggs can stick to metal. To ensure easy release, take your time to grease every corner of your muffin pan or use parchment liners for a guaranteed easy release. If you are using silicone liners, I would still apply a light coating of oil, but it is definitely much easier to remove without the egg bites sticking to the pan. 
4. Don’t overbake: The bites will continue to set as they cool, so if they’re baked too long, the texture will turn rubbery.
5. Whisk by hand/Skip the blender: Egg bites puff slightly in the oven and settle as they cool, so a little settling/deflation is normal. However, I learned during my testing that the biggest difference maker was skipping the blender entirely. While blending creates a smooth batter, it traps too much air, causing the bites to over-inflate in the oven and then deflate significantly. To keep that beautiful, full, custardy texture, just whisk the batter by hand until the eggs and cottage cheese are just combined, leaving the curds intact.

How to Make Ahead, Meal Prep, Freeze, and Reheat

I think one reason these baked egg bites with cottage cheese are so popular is that they stay fresh all week. You can meal prep a batch for busy mornings and have a grab-and-go breakfast all week. 

Make ahead: You can whisk together the mixture and keep it covered in the refrigerator overnight. When you are ready to bake, pour the mixture into the muffin tin and follow the usual baking directions, adding an extra 5 minutes if needed, as it will be starting from a colder temperature.

Meal Prep: Once baked and cooled, place the egg bites in an airtight container. They will keep well in the refrigerator for up to 4-5 days and make for a perfect high-protein breakfast.

Freezing: Once they are at room temperature, arrange the egg bites on a sheet pan lined with parchment paper and freeze for an hour or two. Then transfer them to a freezer-safe bag or container. They should keep well for up to 2 months. Thaw them overnight in the fridge.

Reheating: You can warm up your protein egg bites straight from the fridge using one of the methods below:

• Microwave: Heat individual bites in 30-second increments, no longer than a minute or two, stopping and checking often.
• Oven: While not as quick as the microwave, reheating them in the oven gives you the best, freshly baked results. Place the egg bites on a baking sheet and reheat at 325°F (163°C) for 10 minutes or warm to your liking. 
• Air Fryer: Reheat at 300°F (149°C) for 5-6 minutes.

FAQs

More Cottage Cheese Recipes You’ll Love

I think we can all agree that cottage cheese is having the time of its life with its popularity, and I am here for it. Below are a few cottage cheese recipes from the archives:

• Cottage Cheese Flatbread is the latest social media sensation, and for a good reason. Made with just two ingredients, this high-protein bread option (with 17 grams of protein per serving) is a great choice for wraps and sandwiches.
• If you love classic comfort food like I do, but are looking for lighter options, you’ll love my Cottage Cheese Mac and Cheese. It has the same creamy texture with 26 grams of protein per serving.
• And if you are planning to make this recipe for a crowd, try my Egg and Cottage Cheese Bake. It has all the same flavors baked into a casserole-style dish that you can slice, store, and enjoy throughout the week.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

Photos by Tanya Pilgrim.

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Cottage Cheese Egg Bites Recipe

These cottage cheese egg bites are soft and fluffy high protein breakfast that are perfect for you weekly meal prep. Made with eggs, cottage cheese, cheddar, and spinach, they bake in a muffin tin for easy, portable breakfasts.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 295kcal

Author Aysegul Sanford

Equipment

• Parchement Paper Liners
• 1 12-cup Muffin Tin

Ingredients

• 8 large eggs
• ¼ teaspoon black pepper
• 1 cup full-fat cottage cheese
• 1 cup shredded cheddar cheese
• 1 ½ cups baby spinach leaves washed, rinsed, dried and roughly chopped

US Customary – Metric

Instructions

• Preheat your oven to 325 °F (162 °C). Fill a casserole dish (I used a 9X13) with 2 cups of hot tap water and place it on the bottom shelf of your oven.
  
• Line a 12-cup muffin tin with parchment liners* or spray them with nonstick cooking spray. Set it aside.
  
• In a large mixing bowl, whisk eggs with black pepper until well beaten.
• Fold in the cottage cheese and shredded cheddar cheese. Mix until the cheese is evenly distributed. Add the baby spinach and mix until well combined.
• Divide the egg mixture evenly among 12 muffin cups (a little more than ¼ cup each).
  
• Bake for 35-40 minutes or until a toothpick inserted in the center of an egg bite comes out clean.
• Cool for 10 minutes, then remove the muffins from the muffin pan and transfer them to a platter. Serve warm.

Video

Notes

• Yields: This recipe makes 12 egg and cottage cheese bites ideal for 4 servings. The nutritional values below are for 3 egg bites (per serving).
• *Parchement Liners: I highly recommend using parchement liners to ensure easy removal. Otherwise, be sure to brush the muffin tins generously with oil.
• A word on adding salt: I tested this recipe with national cottage cheese brands like Daisy and Good Culture and never needed to add any salt as they were already salty. However, I recommend giving your cottage cheese a taste before deciding whether or not you need to add salt to the egg mixture.
• Storage: Bring leftover egg bites to room temperature and store in an airtight container in the fridge for upto 5 days.

Nutrition

Calories: 295kcal | Carbohydrates: 4g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 365mg | Sodium: 629mg | Potassium: 262mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1887IU | Vitamin C: 3mg | Calcium: 304mg | Iron: 2mg

I feel like these days, protein is the magic word. Say it, and everyone’s suddenly paying attention. Every time I open Instagram, I see one video after another showing how to sneak more protein into every meal. 

And right now, cottage cheese seems to be the star of the show, especially when it comes to breakfast. I’m completely on board, and this cottage cheese and egg bake is my small contribution to the internet’s high-protein breakfast lineup.

What I love most is how practical it is. It uses a full carton of eggs, comes together with just a bowl and a whisk, and bakes while you take care of everything else. 

It is easy to customize with whatever veggies or breakfast meats you have on hand. Best of all, it stores beautifully and makes weekday mornings so much easier.

Ingredient Notes for The Fluffiest Texture & Endless Customization Ideas

This recipe begins with three main components: eggs, cottage cheese, and a small amount of shredded cheddar cheese. From there, you can add your favorite veggies or breakfast meats to make it your own. 

I’ve listed the exact measurements in the recipe card below, but here are some helpful notes on ingredients from my recipe testing:

Eggs: I recommend using a full carton of large organic eggs. It gives you enough for a week’s worth of grab-and-go breakfasts or to serve multiple people. 

If you’d like to increase the protein content of this egg bake, you can substitute half of the whole eggs with egg whites only. I wouldn’t recommend using just egg whites, as you’ll end up with a different, less creamy texture. 

Cottage cheese: During my testing, I found that full-fat (4%) cottage cheese yields the best texture for this cottage cheese egg bake. You can use low-fat cottage cheese, but it tends to be slightly less puffed and creamy after baking. 

Additionally, as it sits in the fridge, some brands of cottage cheese collect a small amount of liquid on top. If that is the case, be sure to strain it before adding it to the egg mixture.

Finally, I tested this recipe both with large curd and small curd cottage cheese, and they both worked well.

Vegetables: I opted for a simple combo of sautéed mushrooms and baby spinach. I used cremini mushrooms, but you can also use sauteed shiitake mushrooms or roasted shiitakes. 

With that being said, you can make this egg bake with cottage cheese your own with any leftover veggies you already have in the fridge.

My go-to ratio is 1 cup of cooked veggies plus 2 cups of leafy greens or fresh herbs. Below are a few options you can try:

• Frozen veggies: Veggies like frozen spinach can be used, just be sure to thaw them first and squeeze out every bit of liquid before adding to the mixture.
• Sautéed veggies: Veggies like broccoli, yellow onion, or a small red bell pepper are a great addition, but I recommend sauteeing them prior to adding them to the egg mixture.
  In terms of greens, you can use lightly sautéed (and cooled) Swiss chard or blanched kale as a base, and add some fresh (or dried) parsley, dill, or oregano.
• Quick-cooking veggies: You can also add up to 1 cup of fast-cooking vegetables, such as shredded zucchini, cherry tomatoes, or chopped green onions. There is no need to sautee them, but be sure to squeeze out the excess liquid prior to adding them to the egg and cottage cheese mixture.

Cheese: I used shredded sharp cheddar cheese, but you can also use Monterey Jack, Parmesan cheese, or shredded mozzarella cheese. You can also mix two cheeses for more depth.

Seasonings: I kept it simple with garlic powder, paprika, salt, and black pepper. However, you can adjust the seasonings to suit your preferred flavor profile. A pinch of Italian seasoning or my homemade Mediterranean Seasoning are both great options.

Optional Add-Ins: You can increase the protein content by adding about 1 cup of cooked meat. Crumbled turkey sausage, chicken sausage, chopped baked turkey bacon, regular bacon, or diced ham all work well.

How to Make Egg and Cottage Cheese Bake 

This recipe comes together in just a few steps with no more than 15 minutes of hands-on time.  Here’s exactly how I make it step by step:

Step 1 – Prep the baking dish: You can use a 9×11 or 9×13 casserole dish or a 9×9 square dish to make this cottage cheese egg bake.

Whatever size dish you use, do not skip greasing it; otherwise, it sticks to the pan after it is fully baked. A light coating of butter or cooking spray will make cleanup easier and help each slice come out neatly.

Step 2 – Cook the mushrooms: When it comes to cooking mushrooms, I like to use a bit of butter and a preheated skillet.

As soon as they hit the hot skillet, they will soften, and depending on the type of mushrooms you are using, they will likely release some liquid. I like to sauté them for about 3-4 minutes, which is usually enough for the liquid to evaporate.

However, if any liquid remains, be sure to drain it before adding it to the egg mixture.

Step 3 – Whisk the eggs: Crack the eggs into a large mixing bowl and whisk until smooth. It is important to whisk the eggs first, as it will be more difficult to do so later. This initial whisking also adds a little air to the eggs, which helps the bake turn out lighter and fluffier.

Step 4 – Add the rest of the ingredients: In the same large bowl, stir in the cottage cheese, shredded cheese, garlic powder, paprika, salt, and black pepper. Whisk until well combined, then fold in the now-cooled sauteed mushrooms and chopped fresh baby spinach. 

Step 5- Bake: Pour the egg mixture into the greased dish and bake at 375°F (190°C) until the center is set, about 35-40 minutes. To check doneness, give the pan a gentle shake. If the middle is not jiggly, it’s ready. 

Step 6 – Let cool: Once it comes out of the oven, let your egg and cottage cheese bake rest for about 10 minutes before slicing. 

The short cooling time helps it firm up slightly, which makes slicing and serving easier.

How to Make Ahead, Store, Freeze, and Reheat

Baked eggs with cottage cheese make a wonderful breakfast, mainly because they can be made ahead and stored well. Not to mention, this recipe is perfect for brunch or whenever you need to feed a crowd.

Here’s how to store and reheat it without losing its texture:

Make ahead: You can combine all of the ingredients, pour them into the prepared baking dish, and keep it covered in the refrigerator overnight or for up to 24 hours. When you are ready to bake, follow the usual directions above, adding an extra 5 minutes as needed since it will be starting from a colder temperature. 

Storing: Once baked and cooled, slice the egg casserole into portions and place them in an airtight container. They will keep well for up to 5 days.

Freezing: Yes, it can be frozen, but I must warn you that the thawed portions lose their fluffy texture. Still, if you want to freeze, you can let the cheese egg bake cool completely, then slice it into portions.
Place the slices on a parchment-lined sheet pan to prevent them from sticking together. Once they are frozen, place them in a freezer-safe bag or container. They will keep well for up to 3 months.

Reheating: You can warm up your portioned slices straight from the fridge Here are a few reheating methods:

• Microwave: Heat individual slices for no more than a minute or two in 30-second intervals, stopping and checking every time.
• Oven: Place slices in a baking dish, cover with foil, and reheat at 325°F (163°C) for 10 minutes or until heated through.
• Air Fryer: Reheat slices at 300°F (149°C) for 8-10 minutes.

Don’t Let it Get Watery! My Best Tips for Success

• Avoid a watery bake: This is one of the biggest complaints when making this baked cottage cheese and eggs recipe, and the only way to prevent a watery bake is to remove any excess liquid from your cottage cheese and vegetables (after sauteing). Additionally, keep in mind that letting it rest for 10 to 15 minutes helps harden it and make it easier to slice.
• Save time by using pre-washed fresh spinach: It costs a bit more, but I prefer to buy pre-washed, ready-to-eat baby spinach, which saves me time by eliminating the need to rinse and spin dry before adding it to the egg mixture. 
• Taste before salting: I intentionally omitted salt from the recipe, as most cottage cheese sold at the market already has enough salt to flavor this egg casserole. Still, it is best to give your cottage cheese a quick taste to gauge whether or not it needs any additional seasoning.
• Baking dish: Please note that the size of your baking dish will impact the cooking time. A 9×11 or 9×13 pan usually bakes in 35 to 40 minutes, but a deeper 9×9 dish may require an additional 5 minutes. 
• Check for doneness: The best way to determine doneness is to inspect the center. It should be set and not jiggly. If you insert a toothpick or knife in the middle, it should come out mostly clean.
• Cool the vegetables before mixing: If you are using sautéed vegetables (regardless of the type of vegetable you use), be sure to let them cool slightly before adding them to the eggs. If they go in too hot, the eggs may start cooking unevenly and affect the texture of the bake.
• Deflation is expected: Egg bakes naturally rise in the oven and then settle as they cool, so a little deflation is completely normal. Unless you are using a larger casserole dish than the one I recommend in the recipe (9 by 11 or 9 by 13), your cottage cheese egg breakfast should still have a satisfying thickness after it is rested.

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More Cottage Cheese Recipes To Try 

It is no secret that cottage cheese is having a moment, and I am here for it. So, don’t let any leftover cottage cheese go to waste and try some of my other reader favorites below:

• If you are looking for a high-protein bread alternative, my Cottage Cheese Flatbread is a two-ingredient recipe that is gluten-free, low-carb, and has 17 grams of protein per serving.
• For a lighter spin on comfort food, try my Cottage Cheese Mac and Cheese. It’s creamy with a classic, cozy taste you’d accept from mac and cheese, but with 26 grams of protein per serving.
• And if you prefer something more portable and just as quick to make, my Egg and Cottage Cheese Bites offer the same flavors in a single-serve, grab-and-go form, making them perfect for meal prep.

Photos by Tanya Pilgrim.

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Cottage Cheese and Egg Bake Recipe

In need of a quick and easy-to-make high-protein breakfast idea? You have found it! This Egg Bake is made with cottage cheese, spinach, and some seasoning, is a great meal prep breakfast recipe. Make it over the weekend and enjoy throughout the week.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Cooling time 10 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 283kcal

Author Aysegul Sanford

Ingredients

• 1 tbsp unsalted butter or olive oil plus more for greasing the pan
• 8 ounces cremini mushrooms 226 gr. (Rinsed and sliced)
• ½ teaspoon kosher salt
• 12 large eggs
• 1 ½ cups cottage cheese (360 gr) whole milk 4%
• 1 cup cheddar cheese shredded (100 gr) packed
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• 2 cups baby spinach leaves chopped (52 gr)
• Cooking spray or butter for greasing the casserole dish

Instructions

• Preheat the oven to 375 °F (191°C). Lightly grease a 9X11 (or 9 X13 casserole dish). Set it aside.
• Heat butter in a 10-inch nonstick skillet over medium heat. Add the sliced mushrooms and cook until softened, 3-4 minutes, stirring occasionally. Season with salt and set it aside to cool.
  
• In a large bowl, whisk eggs until well beaten.
• Mix in the cottage cheese, cheddar cheese, garlic powder, paprika, and black pepper.
  
• Fold in the now-cooled mushrooms and baby spinach.
• Pour the mixture into the prepared casserole dish.
  
• Bake for 35-40 minutes or until the middle of the egg bake is set (no longer jiggly).
• Let it cool for 10 minutes. Slice and serve.

Video

Notes

• Yields: This recipe makes 6 servings of egg bake. The nutritional values below are per serving.
• Cottage cheese: I tested this recipe both with small curd and large curd cottage cheese, and they both worked well. I prefer 4% for the most creamy (and let’s face it, most delicious) results, but you can use 2% as well.
• Storage: Bring it to room temperature and store it in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 283kcal | Carbohydrates: 5g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 360mg | Sodium: 618mg | Potassium: 424mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1816IU | Vitamin C: 3mg | Calcium: 244mg | Iron: 2mg

If you’re a long-time reader, you know I’ve been sharing almond flour recipes since 2014. Beyond the blog, I use it just as much in my daily life because I love the taste, the satisfaction it brings, and its versatility.

So, it’s no surprise that pancakes using almond flour have made their way to the blog. If this is your first time trying them, the secret isn’t about adding extra ingredients but about how you cook them. 

Making pancakes with almond flour requires patience. Using low heat and a slightly longer cooking time allows the pancakes to set properly, preventing them from browning too quickly.

For me, these pancakes are a weekend favorite. I love making a batch on Saturday morning, enjoying a few warm from the pan, and saving the rest for an easy, filling breakfast the next day.

Almond Flour Pancake Ingredients

If you’ve never baked with almond flour before, it might feel a little intimidating at first, but I promise it’s simpler than it sounds.

You can find the exact measurements (with ounces and grams) in the recipe card below, but here are some important notes from all my years baking with almond flour:

Almond flour: If you compare the weight of my almond flour to other people’s, you might think that there is a typo. There isn’t.

Throughout the years of cooking and baking with almond flour, I’ve found that packing the cup with almond flour is the most effective approach. If you use a lesser amount, your pancakes may not hold their shape and potentially fall apart.

If you are buying it from the store, my favorite brand is Blue Diamond, but you can also make your own almond flour at home.

Baking powder: This is one of the most important ingredients, as it gives pancakes the signature lift that fluffy pancakes are known for, so don’t skip it. I always use aluminum-free baking powder, such as double-acting baking powder like Rumford.

Spices: Use any warm spices you love here. I usually add ground cinnamon and nutmeg, but cardamom would also be a great addition. In the fall, I also love adding a pinch of pumpkin pie spice.

Milk: I am using homemade almond milk, but any plant-based milk, like unsweetened almond milk or regular cow’s milk, will work.

Sweetener: My go-to is maple syrup, as it effectively minimizes the eggy taste and allows the pancakes to brown beautifully. 

If you follow a keto diet, you can swap in your favorite keto-friendly sweetener.

Otherwise, honey, agave, or a couple of tablespoons of regular (or brown) sugar will also work.

Eggs: They are the binder in this recipe. I recommend using large eggs that are at room temperature (or as close to it as possible).

Butter (or Oil): You can use melted unsalted butter for that classic flavor, or swap in a neutral oil like avocado oil, olive oil, or coconut oil, for a dairy-free option.

Optional Mix-Ins

This is where you can have fun and make these gluten-free almond flour pancakes your own: 

Chocolate Chips: For almond flour chocolate chip pancakes, stir ¼ cup of mini chocolate chips into the batter. I prefer these over regular chips because they are naturally sweetened and don’t weigh the batter down as much.

Protein Powder: If you want to up the protein content, you can always stir in a scoop of your favorite protein powder into the pancake mix.

Fresh Fruit: You can fold in a small amount (no more than ¼ cup) of chopped blueberries or thinly sliced bananas into the batter just before cooking, so they retain their shape and don’t make the pancake batter watery.

How To Make Almond Flour Pancakes

You can still get a stack of fluffy pancakes with almond flour; you just need to mix, spread, and cook them a little differently. Here’s exactly how I make it step by step:

Step 1 – Make the Batter: Whisk the almond flour, baking powder, salt, and spices in a medium bowl until no lumps remain. In a separate large bowl, whisk the eggs, almond milk, maple syrup, and vanilla. 

Pour the dry ingredients into the wet ingredients and whisk until you have a smooth batter, ensuring that the large chunks of almond flour are fully incorporated into the mixture. The consistency should be pourable but thick enough to hold its shape. If it feels too thick, add a splash of milk.

Step 2 – Heat the Pan and Spread the Pancake Batter: Warm a small amount of butter or oil in a nonstick skillet or on a griddle over medium heat. 

The key here is to maintain a gentle heat so that the outside doesn’t burn before the inside cooks through. I usually start with medium heat and then turn it down to medium-low. 

Through testing, I found that ¼ cup of batter makes the perfect pancake. Scoop it into the skillet and gently spread it into a 3½ inch circle. 

This step is crucial because if your pancake is too thick in the middle, the outside will brown before the center is fully cooked.

Additionally, avoid overcrowding the skillet. Depending on the size of your skillet, it is best to give them enough room so they cook evenly. 

Step 3 – Cook Low and Slow: Let the pancakes cook over medium-low heat until small bubbles form on the surface and the edges look set, it should take about 4 minutes. Flip each one carefully with a thin spatula and cook for an additional 4 minutes on the second side, until golden brown. 

Unlike regular pancakes that cook in 2-3 minutes, almond flour pancakes take closer to 4 minutes per side. If you rush this step or use a higher heat, they will most likely fall apart. Therefore, keep the temperature low and allow them time to cook through.

Step 4 – Finish and Serve: Continue cooking the remaining batter, lightly greasing the pan between batches to prevent the almond pancakes from sticking. If you are making a larger batch, you can keep the finished pancakes warm in a 200°F (95°C) oven until ready to serve.

Optional Toppings – Ways To Dress Them Up

I kept my almond pancakes recipe simple with fresh fruit and a drizzle of maple syrup, but here are a few serving suggestions to dress them up: 

• For a truly special treat, try topping them with a spoonful of Blueberry Puree or a dollop of Maple Whipped Cream.
• Top them off with a spoonful of your favorite nut butter, such as almond butter or peanut butter, to make them extra filling. 
• Top with a dollop of homemade vanilla yogurt or coconut cream for more creaminess.
• Sprinkle with your favorite nuts or chunky granola to add a touch of crunch.

Helpful Tips for the Best Almond Flour Pancakes

Like with any pancakes, the first batch may not be perfect, but once you get the hang of it, you’ll see how easy it is to make almond flour pancakes. Below are some of my notes from my own recipe testing to guide you along the way:

• 2 teaspoons baking powder: Before you ask, I know it seems like a lot, but this amount is intentional. Compared to other flours (i.e., all-purpose, whole wheat, etc.), almond flour is naturally denser, so you need some leavening to help make it “fluffy”. Some recipes rely heavily on eggs, but I found that pancakes made without baking powder fell flat, and they were harder to flip.
• Use a nonstick skillet: Paleo almond flour pancakes are more delicate than traditional pancakes, and if you don’t use a nonstick skillet, they may stick to the pan and fall apart. A good nonstick pan makes flipping them much easier. For that reason, I don’t recommend using a cast-iron skillet for this recipe, as the pancakes are more likely to burn and stick to the pan. 
• Cook low and slow: Since almond flour browns faster than regular all purpose flour, keeping the heat on medium-low allows the centers to cook through without the outsides burning.
• Be patient: Each pancake needs about 4 minutes per side. The first batch may take a little longer since the pan isn’t yet fully hot. Patience is key here; this step is the most common reason pancakes fall apart.
• Don’t overcrowd the pan: Give each pancake enough room so you can flip them easily. In a 10-inch skillet, I usually make two at a time. With a 12-inch skillet, you can cook three.
• Residual heat: Keep in mind that the pancakes continue to cook after you remove them from the skillet. During my recipe testing, I’ve found that letting them rest for 5-10 minutes helps cook the insides further and makes them perfectly tender.

How To Make Ahead, Store & Reheat

One of the best aspects of this almond flour pancake recipe is that it keeps well, making it ideal for meal prep. Here is how I do it:

Make Ahead: You have two options. You can prepare the batter a few hours in advance, cover it, and refrigerate until ready to cook. Just give it a quick stir before scooping to ensure everything is well combined. Or, cook the whole batch a day ahead, and let the pancakes cool completely before refrigerating.

Storage: When the pancakes are ready and have cooled, store them in an airtight container in the refrigerator for up to 2 to 3 days.

Reheat: You can warm them in a toaster or in a low oven at 275°F (135°C) until heated through. Both of these methods will keep the edges crispy, rather than soggy. You can also microwave them in 15-20 second intervals.

Freezing: Once they are completely cool, layer them between sheets of parchment paper in an airtight container or freezer bag. When you’re ready to eat, no need to thaw overnight; just take them out of the freezer about 30 minutes before serving, then reheat in the toaster or oven.

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Other Almond Flour Breakfast Recipes You Might Like

If you enjoyed these easy almond flour pancakes, here are a few more breakfast recipes I think you might also like:

• If waffles are more your thing, my Almond Flour Waffles are crispy on the outside and super soft and fluffy on the inside. They are ready in under 30 minutes and are also perfect for meal prep.
• For something savory, my Almond Flour Biscuits are buttery, tender, and perfect to serve with breakfast or brunch.
• And if you’re looking for something sweeter, try my Almond Flour Banana Muffins. They are moist with a hint of cinnamon and make the perfect naturally sweet breakfast or snack.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

This recipe was published in April 2019 but has been updated with additional information, an updated recipe and new photos in September 2025.

Photos by Tanya Pilgrim.

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Almond Flour Pancakes Recipe

These almond flour pancakes are light, fluffy, and perfectly golden brown. Made with basic ingredients, they are low-carb and gluten-free. Serve with fresh fruit, maple syrup, or your favorite toppings. Great for weekends or meal prep.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 pancakes

Calories 230kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

• 2 cups almond flour 8.4 oz
• 2 teaspoons baking powder 0.3oz
• ½ teaspoon kosher salt 0.07 oz
• 1 teaspoon ground cinnamon 0.04 oz
• ¼ teaspoon ground nutmeg

Wet Ingredients:

• ¾ cup almond milk unsweetened
• 2 tablespoons maple syrup plus more for drizzling
• 3 large eggs at room temperature
• 1 tablespoon vanilla extract
• 2 tablespoons unsalted butter or vegetable oil

Optional Toppings:

• 1/2 cup mixed berries
• 1/4 cup maple syrup

US Customary – Metric

Instructions

• Place almond flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg in a medium mixing bowl. Whisk until well combined, breaking the large chunks of almond flour.
  
• In a separate, large mixing bowl, whisk together the almond milk, eggs, and vanilla extract until well incorporated.
• Add the dry ingredients to the wet ones and whisk until just combined, and you have a homogeneous batter.
  
• Heat a tablespoon of butter or vegetable oil in a 10-inch nonstick skillet over medium-low heat until it is melted.
• Using a ¼ cup measuring cup (approximately 2.54 oz/72 g.), scoop the batter into the skillet. Using a spatula, gently spread it to form a 3 ½-inch circle. Continue with one more or as many as your pan will accommodate, but make sure not to crowd the skillet.
• Let it cook for 4 minutes, and once it is lightly browned, flip and cook for another 4 minutes. Low and slow heat is the key here, so do not rush the process.
• Transfer them to a plate and repeat the process with the remaining batter, using the remaining vegetable oil.
  
• When ready to serve, top it off with fresh berries and a drizzle of maple syrup.

Notes

• Yields: This recipe yields 8 pancakes, serving 4. I weighed the ingredients using a kitchen scale while preparing the recipe. The nutritional values listed below are per pancake and do not include optional toppings.
• Paleo: If you are following a strict paleo diet, I recommend using a paleo-friendly baking powder. 
• Storage: Bring leftover pancakes to room temperature and store in an airtight container for up to 3 days.
• Freezing: Once they are fully cooled, place them in a freezer-safe container with small sheets of parchment paper (to prevent sticking) and remove as much air as possible. No need to thaw overnight. Take it out of the freezer 30 minutes before you are ready to serve.

Nutrition

Calories: 230kcal | Carbohydrates: 10g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 328mg | Potassium: 39mg | Fiber: 3g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 0.01mg | Calcium: 164mg | Iron: 1mg

Every fall, my husband and I make it a point to go apple picking. And like most apple-picking trips, we always come home with more apples than we need. When that happens, this simple vegan apple crisp is the first thing I turn to.

What I love about this version is that it delivers all the comfort of a traditional crisp but with a lighter approach. Instead of the usual butter-flour-sugar crumble, the topping is made with rolled oats, almond flour, shredded coconut, and a touch of coconut oil.

It’s still golden, crisp, and satisfying, just a little more in line with how I like to bake at home.

And the best part? It’s vegan, dairy-free, and gluten-free, so it’s one of those desserts you can easily share or enjoy yourself, no special occasion needed.

Ingredients You’ll Need

As it is with any fruit crisp recipe, this no-sugar-added apple crisp recipe consists of two sets of ingredients: the apple layer and the crispy topping. You’ll find the full list in the recipe card below, but here are a few notes on  key ingredients to help you get the best results:

For The Apple Layer:

Apples: You can use any type of apples you like. Use one type of apple or a combination of apples that offer different flavors. I usually use Fuji, Gala, and Honeycrisp apples, as they are sweeter than most other types, which helps make the crisp minimally sweetened. I also like to incorporate a Granny Smith apple for a little tartness.

Maple syrup: I use a small amount of maple syrup to coat the apples, but you can also use one tablespoon of coconut sugar, brown sugar, agave, or even regular sugar.

Lemon juice: Freshly squeezed lemon juice brightens everything up and keeps your apples from browning before baking. For this recipe, I wouldn’t recommend bottled juice.

Salt: I use kosher salt here. Don’t skip it, because even that tiny pinch enhances the sweetness coming from apples and makes the crisp taste richer.

Arrowroot powder: This helps the apple juices thicken as they bake, so you don’t end up with a watery crisp. An equal amount of cornstarch would be a great alternative.

For The Crisp Topping:

Oats: Use rolled oats (also called old-fashioned oats) for the best chewy texture. Quick oats will not work as they are thinner and tend to disappear into the bake. If you are curious about the difference, check out my Rolled Oats vs. Quick Oats guide for a full breakdown.

If you are following a gluten-free diet, make sure to purchase gluten-free certified rolled oats.

Almond flour: Almond flour and almond meal both work in this recipe. I often use Blue Diamond Almond Flour because it is finely ground and easy to find, but Trader Joe’s almond meal is a good choice, too. 

If you can’t find almond flour at the store (or need a cheaper alternative), you can make it at home following my comprehensive guide on How to Make Almond Flour.

How to Make The Best Vegan Apple Crisp: Step-by-Step Instructions

This easy vegan apple crisp might look like something that belongs on a holiday table and takes hours to pull off, but it is actually super simple to make. Here’s how I do it:

Step 1 – Prepare the apples: Chop your apples into small cubes. I prefer smaller chunks so they bake evenly and get soft all the way through. Once they’re cut, toss them in a medium bowl with maple syrup, lemon juice, cinnamon, salt, and arrowroot until everything looks coated. 

Step 2 – Make the crisp topping: In a large bowl, stir together the oats, almond flour, shredded coconut, cinnamon, salt, coconut oil, maple syrup, and pecans. Mix until it starts to clump together in little bits because those clumps are what bake into those crunchy clusters everyone loves.

Rolled oats are the best choice here since they hold their shape in the oven and give you that real “crisp” texture. Quick oats are thinner and tend to disappear into the mix. 

Step 3 – Assemble the crisp: Spread the apple mixture evenly in a 9 or 10-inch baking dish. You can use a glass or ceramic pie plate or a square baking pan. The important thing is to ensure that cubed apples are spread evenly at the bottom of the dish.

Spread the topping on top. No need to worry about making it perfect. The uneven clusters are what make this simple apple crisp extra crunchy in the end.

Step 4 – Bake: Bake in a preheated 350°F (177 °C) oven for about 40 to 45 minutes. You’ll know it’s ready when the topping is golden brown and you see the apples bubbling around the edges.

I did not experience this, but if the topping browns a little too quickly, you can cover the dish loosely with foil towards the end.

Step 5 – Cool and serve: Let the crisp rest for about 10 minutes before serving so the juices settle and the topping stays crunchy. I know it’s hard to wait, but it’s worth it.

How To Store, Reheat, and Freeze Apple Crisp

This gluten-free apple crisp is at its best when it comes out of the oven warm and sizzling, but you can definitely make it ahead or save leftovers to enjoy later. Here’s what I’ve found works best:

Storage: This recipe yields approximately 6 servings, and while it typically disappears quickly, any leftovers can be stored in an airtight container in the refrigerator for up to 4 or 5 days.

Reheating: When you are ready to serve, warm it in the oven at 300°F (149 °C) to 350°F (177 °C) for about 10 to 15 minutes. The microwave works in a pinch, but the topping will soften instead of staying crisp.

Freezing: Apple crisp freezes well for up to 2 months, and you have two options:

• Freeze before baking: Assemble the crisp in a freezer-safe dish, cover tightly, and freeze. When you are ready, bake it straight from frozen at 350°F (177 °C), adding a little extra time until the apples are tender and the top is golden. This is the best option if you want the topping to stay crunchy.
• Freeze after baking: Let the crisp cool completely, then wrap it well (to prevent freezer burn) and freeze. When you are ready to enjoy, thaw it overnight in the fridge and warm it in the oven at 350°F (177 °C) for 15 to 20 minutes. The topping will be softer than when freshly baked, but the flavor will still be delicious.

Variations & Substitutions 

One of the best things about this butterless apple crisp is how easy it is to adapt to your own needs and preferences. Here are a few ideas from my recipe testing:

• Nut-Free: If you want to skip the nuts, swap the almond flour for oat flour and leave out the pecans. The crisp topping will not be as crunchy, but it can be a good substitute.
• Sugar-Free Keto: For a keto or sugar-free version, replace the maple syrup with monk fruit sweetener or your favorite keto sweetener. Alternatively, if you want to make a sugar-free apple crisp, you can omit adding maple syrup completely. It won’t have the subtle sweetness that maple syrup offers, but it will still be delicious.
• Mix-ins and spices: Try soaking raisins in warm apple juice and stirring them into the filling along with a pinch of ground cloves for a bit more spiciness. You can also experiment with chopped dates and even add a dash of cardamom if you are a fan of those cozy spices.

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More Apple Recipes You Might Like

If you loved this apple dessert, there are plenty of other apple recipes you can try this season:

• My No Sugar Crockpot Applesauce is one of the simplest ways to use up extra apples and makes the perfect snack or baking staple during the fall months.
• For a quick breakfast, try my Apple Cinnamon Oatmeal. It’s ready in 15 minutes and has all the warm fall flavors we love in a bowl. 
• Or, if you’re feeding a crowd, Baked Apple Oatmeal is the ultimate make-ahead breakfast, perfect for fall.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

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Vegan Apple Crisp Recipe

The best vegan apple crisp recipe made without the use of butter and refined sugar (sweetened with maple syrup and fresh apples). Caramelized apples topped with almond flour-oat topping for a perfect vegan apple crumble for fall. Vegan, gluten-free, dairy-free, refined sugar free.

Course Breakfast Sweets, Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 481kcal

Author Aysegul Sanford

Ingredients

For The Apple Layer:

• 4 apples medium sized – cut into ½ inch cubes*
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice
• 1 teaspoon ground cinnamon 2 gr
• ½ teaspoon kosher salt
• 2 tablespoons arrowroot powder or cornstarch – 14 gr

For The Crisp Topping:

• 1 cup rolled oats not the quick-cooking kind- 100 gr
• 1 cup almond flour 120 gr. (or almond meal)
• ½ cup unsweetened shredded coconut 40 gr (optional)
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• 7 tablespoons coconut oil melted and cooled
• ⅓ cup maple syrup
• ½ cup pecans roughly chopped 50 gr

Instructions

• Preheat oven to 350 degrees F.

To prepare the apples:

• Place apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder in a bowl. Give it a stir. Place it in a 9 or 10-inch baking dish.

To prepare the crisp:

• Mix together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup and pecans in a bowl. Mix until well combined.
  

To Assemble & Bake:

• Distribute the crisp topping onto the apples in an even layer.
  
• Bake for 40-45 minutes or until the topping turns lightly golden.
  
• Serve with a scoop of vanilla ice cream or a cup of almond milk on the side.

Video

Notes

• Yields: This recipe makes 6 generous servings (approximately 3/4 to 1 cup per serving). The nutritional values below are per serving and do not include optional ice cream on top.
• * What kind of apples should I use? Feel free to use any kind of apples you like. I personally prefer using two different kinds for different flavors, but either way would work.
• Can I make it ahead? You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.
• How to store the leftovers? This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place it in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.

Nutrition

Calories: 481kcal | Carbohydrates: 48g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 198mg | Potassium: 264mg | Fiber: 7g | Sugar: 26g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg

If you’ve ever been to a Middle Eastern or Mediterranean restaurant, chances are you’ve had lavash. Similar to pita, it’s the go-to bread for serving with kebabs, dips, and salads. Growing up in Turkey, I learned early on that you simply don’t eat kebab without a piece of warm lavash.

Yes, you can find it at the store, but once you taste a freshly cooked, puffed-up lavash straight from the skillet, there’s no going back. And the best part? It’s easier to make than you think.

In this post, I’ll walk you through the step-by-step process of making lavash bread, complete with foolproof tips and troubleshooting advice, so you can confidently make it at home anytime.

Essential Ingredients for Lavash Bread

The traditional lavash bread recipes you’ll find in cookbooks are usually made with just three ingredients: flour, water, and salt. 

While that version is beautiful in its simplicity, it can take a bit more time and technique to get right. In my version, I use a small amount of yeast to help the dough rise more easily, a splash of milk for a softer texture, and a touch of sugar (or, in my case, honey) to feed the yeast and get it bubbling faster.

You’ll find the exact measurements of this homemade lavash recipe in the recipe card below, but here are a few essential notes and tips from my testing to help you get the best results every time.

Water: We use lukewarm water (around 110 °F – 43 °C) to activate the yeast. The temperature is important here because if it is colder, the yeast will not activate, and if it is hotter, it will kill it. 

Yeast: I use instant yeast in this recipe, but I still bloom it in warm water with a bit of honey to give it a head start. This step isn’t always necessary with instant yeast, but I’ve found it helps create a better rise and a more reliable dough. 

If you only have active dry yeast, you can use it the same way, just make sure it foams up before moving on.

Sugar: A small amount of sugar helps feed the yeast and encourages it to bubble up during the resting period. You can use granulated sugar, but I like to use honey to keep this recipe free of refined sugar. Either one will do the job.

Extra Virgin Olive Oil: I use a little bit of extra virgin olive oil, mostly for flavor. It adds a subtle richness to the dough and helps keep the lavash soft. 

Milk: A small amount of milk makes the dough softer and adds a slightly richer texture. I use whole milk, but any kind you have on hand will work. Just make sure it’s at room temperature so it doesn’t interfere with the rising time. 

If you prefer a dairy-free version, you can use water instead.

All-Purpose Flour vs. Bread Flour: The recipe I am sharing here is made with all-purpose flour, which yields a soft and pliable dough that is perfect for rolling kebabs. If you prefer a sturdier, chewier texture, you can swap in bread flour instead. It has a higher protein content, which gives the dough more structure.

Kosher salt: I used Diamond kosher salt, which is less salty than most kosher salts. If you use other brands, such as Morton’s, be sure to use half the amount. 

Step-by-Step: How to Make Lavash Bread at Home

Whenever I make any kind of bread, I always want to know how far in advance to start, especially if I’m planning to serve it for dinner. This easy lavash recipe takes about 1.5 hours from start to finish, including time to knead, rise, and cook. So if dinner’s at 7, starting around 5:30 pm is just right.

This recipe makes 10 lavash, just in case you are planning ahead or cooking for a crowd.

Here’s how to make lavash at home, step by step:

Step 1 – Activate the Yeast: Place the lukewarm water (around 110°F / 43°C) and honey (or sugar) in a measuring cup. Stir well to make sure the honey is fully dissolved. Add the yeast and let it sit for 5 minutes, or until you see a grey-ish thick layer of bubbly foam on top. Then stir in the olive oil and milk until fully combined.

Step 2 – Combine Wet & Dry Ingredients: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and knead the dough with clean hands for about 5 minutes, or until no dry flour remains. 

At this point, the dough (and your hands) will be sticky, and that is totally normal. As you knead, turn the dough frequently to ensure everything comes together evenly.

Step 3 – First Rise: Cover the bowl with a clean kitchen towel (or loosely with plastic wrap) and let it rise in a warm part of your kitchen for 20 minutes. By the end of that time, it should look a little smoother and slightly puffed in volume.

Step 4 – Knead the Dough: Lightly flour your kitchen counter and transfer the dough over. Knead it for about 5 minutes.

You don’t really need much of a technique here, but when I’m kneading it, I usually press the whole dough with the heel of my hand, push it away, fold it back over, and give it a turn. Then I just keep repeating that motion until the dough feels smooth and stretchy.

It shouldn’t be too sticky, but if it is, go ahead and sprinkle in a bit more flour, just a little at a time (no more than a tablespoon). You don’t want to use too much flour, as this can make your lavash too dry or stiff.

Alternatively, you can knead the dough in a stand mixer using the dough hook. However, keep in mind that you might not need to knead it as long. The visual cue to pay attention to is for the dough to be smooth and no longer sticking to the sides.

Step 5 – Divide the Dough: Shape the dough into a log approximately 12 inches long and divide it into 10 equal pieces. When you go with 10, each lavash ends up being about 9 to 10 inches in diameter once it is rolled out and cooked. If your skillet is smaller, you can divide the dough into 12 and make slightly smaller ones.

You can totally eyeball it, but if you want all your lavash to be about the same size, a kitchen scale helps.

Grab a dinner plate and sprinkle it with a little flour. Roll each piece into a ball and place them on the plate. Then cover them loosely with a kitchen towel and let them rest for 20 minutes.

Step 6 – Heat the Skillet & Roll Out the Dough: When you are ready to cook, heat a large (10- or 12-inch) nonstick or cast-iron skillet over high heat until it is really hot. This part is essential because if the pan isn’t hot enough, the dough will stick. You’ll know it is ready when a few drops of water sizzle and disappear almost instantly.

While the pan heats up, start rolling out the dough. Take one ball at a time and roll it into a 9- to 10-inch circle using a rolling pin. Do your best to keep it round, but I’ll be honest; it is a little tricky at first. 

The good news? It gets easier the more you do it, and honestly, a slightly wonky lavash still tastes just as good.

Step 7 – Cook the Lavash: Before you start rolling, grab a basket (a tortilla warmer works beautifully if you have one) or a bowl and line it with a kitchen towel. We need a place to store the freshly cooked lavash and keep it soft and warm. Set that aside.

Carefully transfer the rolled-out dough to the hot skillet. Within 10 to 15 seconds, you should see little bubbles start to form on the surface. Give it a flip, cook for another 10 seconds, then flip again. As it cooks and puffs, you’ll see golden brown spots start to appear, which is exactly what we want.

Keep flipping every 10-15 seconds, and cook for about 40-50 seconds total, or until both sides are cooked and it has some nice color.

Transfer the freshly cooked lavash to your prepared basket and cover it with the towel to keep it warm. Then just repeat the process (roll, cook, and store) for the remaining dough balls.

Troubleshooting Common Lavash Baking Issues

While this lavash flatbread recipe is pretty straightforward, I ran into a few hiccups during testing, so I wanted to share some tips in case you experience the same. Here are a few common issues and what might be causing them:

Dough isn’t rising: After the first 20-minute rest, your dough should be slightly larger and less sticky. If that is not happening, chances are your yeast was not properly activated. This usually comes down to the water being too cold or too hot. If you don’t see bubbles on top during the blooming stage, it is best not to add that mixture to the flour and just start fresh with a new batch.

Dough is too sticky or too dry: Before the first rise, the dough will be sticky, and that is completely normal. After it rests and you begin kneading, it should smooth out and become easier to handle. 

A little flour on the counter is fine if it is sticking too much, but try not to overdo it. Too much flour can dry the dough and make the lavash stiff.

Lavash isn’t bubbling in the skillet: If you are not seeing bubbles after placing the dough in the pan, there are usually two possible reasons: either the skillet isn’t hot enough, or the dough was rolled too thick.

Serving Suggestions:

If you’re wondering how to use lavash, the short answer is anywhere you’d use your favorite flatbread. But like most bread recipes, there are so many other ways to enjoy it. Below are a few of my favorite recipes to pair with lavash:

Kebabs: The most traditional way to serve lavash is as a wrap for kebabs, like my Turkish Adana Kebab and Homemade Doner Kebab. Its thin, soft texture makes it perfect for rolling, and it does a great job soaking up all the delicious juices from the meat. That said, you don’t have to stop at kebabs. Any grilled meat, like my Shish Tawook,  works beautifully wrapped in lavash.

Shawarma: Beyond kebabs, homemade lavash is the perfect wrap for your favorite shawarma recipes, such as my Chicken Shawarma or Beef Shawarma. Just roll up the meat with your favorite toppings for a delicious, handheld meal.

Scooping Mezes and Dips: While pita is often the go-to for serving with meze like baba ganoush, hummus, or muhammara, warm lavash is just as good, if not better. Tear off a piece and use it to scoop up the dips right off the plate. No spoon needed.

Breakfast: Lavash is also fantastic with a simple Turkish breakfast spread. I love serving it alongside cheeses, olives, Turkish eggs, and freshly sliced tomatoes and cucumbers. And if I feel like treating myself a bit, I sometimes even brush it with some melted butter while it is still warm.

Other versatile uses: Lavash is one of those breads you can serve with just about anything. Use it to dip into soups and stews, wrap up leftovers, or even turn it into a quick wrap. Any time you find yourself reaching for bread, lavash will do the job beautifully.

​​How to Store, Freeze and Reheat Lavash

I’ll be honest, lavash is best on the day that it is made while it is still warm. As it cools, it tends to lose its softness. That said, if you store it properly, it is still great the next day. Here’s how I do it:

Storage: Let the lavash cool to room temperature, then place it in an airtight container or sealable zip-top bag. Keep it in the fridge for up to 3 or 4 days.

Freezing: Once cooled, place the lavash in a freezer-safe container or freezer bag with sheets of parchment paper between each piece. Try to remove as much air as possible before sealing. It will keep in the freezer for up to a month. When you’re ready to use it, thaw overnight in the fridge.

Reheating: You have two options here:

• In the oven: Preheat the oven to 325°F. Lightly spray the lavash with water, place it on a baking sheet, and warm for 8 to 10 minutes or until heated through. You can reheat multiple pieces using this method.
• In the microwave (my favorite method): Lightly wet two sheets of paper towel and wrap the lavash in between. Microwave for 30 seconds, then carefully remove the towels. If it needs a bit more time, repeat for another 10 to 15 seconds. When using this method, it is best to reheat your lavash one piece at a time.

Frequently Asked Questions

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Other Bread Recipes You Might Also Like:

If you’re a fan of lavash, chances are you love Middle Eastern breads just as much as I do. Here are a few more recipes from the archives:

• Stop buying pita at the store and try making your own. It’s easier than you think. Check out my post on how to make pita bread, complete with foolproof tips perfect for beginners.
• If you’ve ever had a traditional Turkish breakfast, you’ve probably had simit. Some people call it Turkish bagels, and once you try it, you’ll understand why it’s such a favorite. This one’s worth your time.
• No sourdough starter? No problem. My no-knead olive bread is one of the easiest, most hands-off bread recipes you can make. Just mix, let it rest, and bake.

Photos by Tanya Pilgrim.

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Lavash Bread Recipe

This easy lavash bread recipe is made with just a few basic ingredients you probably already have on hand and cooked on the stovetop until soft and lightly puffed. Perfect for wrapping kebabs, scooping dips, or serving with your favorite Middle Eastern dishes.

Course Bread

Cuisine Middle Eastern, Turkish

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Rolling and resting time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 10 servings

Calories 211kcal

Author Aysegul Sanford

Ingredients

• ¾ cup warm water at 110 °F degrees
• 1 teaspoon honey
• 1 ½ teaspoon instant yeast aka quick rise yeast – (5g)
• ¼ cup extra virgin olive oil
• ½ cup whole milk at room temperature
• 3 ¼ cups all purpose flour plus more for rolling (423 g)
• 1 ¼ teaspoons kosher salt 8g

US Customary – Metric

Instructions

• Place ¾ cup of warm water and 1 teaspoon of honey in a measuring cup. Stir to ensure that the honey is fully dissolved.
  
• Add the yeast and stir until it is well combined. Let it rest for 5 minutes. It will have a thick layer of bubbles on top.
• In the same measuring cup, add ¼ cup olive oil and ½ cup milk. Give it a good stir. Set it aside.
• Combine 3 ¼ cups all-purpose flour and 1 ¼ teaspoons kosher salt in a large bowl.
  
• Add the yeast mixture and knead for 5 minutes, first mixing the dough until no flour remains and then turning it into a ball. In the end, it will be a very sticky dough, and that is normal.
• Cover the dough with a clean kitchen towel and let it rest in a warm part of your kitchen for 20 minutes. It will get slightly larger in size.
  
• Transfer the now-rested dough to a lightly floured surface.
• To knead the dough, press it with the heel of your hand, then push it away, fold it back over, and rotate it 45 degrees. Repeat this process for 5 minutes or until the dough is smooth. If it’s too sticky to work with, sprinkle in a bit more flour, 1 tablespoon at a time.
• Shape the dough into a log and divide it into 10 equal pieces.
  
• Roll each piece into a ball, dust it with flour, and transfer it onto a plate. Loosely cover the plate with a kitchen towel and let it rest for 20 minutes.
• When you’re ready to cook, heat a large (12-inch) nonstick or cast-iron skillet over high heat for 5 minutes. The pan needs to be very hot to keep the dough from sticking. To test, flick a few drops of water into the skillet. If they sizzle and disappear right away, it’s ready.
• While the pan heats up, roll out one dough ball into a 10-inch circle using a rolling pin and more flour as needed. As you roll, it might be tricky to keep a perfect circle, and that’s totally fine. Just do your best.
  
• Carefully transfer the rolled dough to the hot skillet. Cook for 10 seconds (you’ll see bubbles forming), then flip. Cook for another 10 seconds, then flip again. Repeat for a total of 3-4 flips or until it looks fully cooked and has golden spots.
  
• As soon as it’s done, wrap the warm lavash in a clean kitchen towel and place it in a basket to keep warm. Continue adding each cooked piece to the basket, keeping them wrapped so they stay soft and warm while you finish the rest.
• Repeat the same rolling and cooking process with the remaining dough balls.

Video

Notes

• Yields: This recipe yields 10 lavash, each approximately 9 to 10 inches in diameter. The nutritional values below are per piece.
• Storage: Bring the leftover bread to room temperature and store in an airtight container (or a Ziploc bag) for up to 4 days.
• Reheating: You can reheat in a low-heat oven (325°F) for 8-10 minutes, or until thoroughly warmed through. Or you can wrap it in a lightly wetted paper towel and microwave for 30 seconds. 
• A word on the yeast: I used instant rapid yeast as I find that it blooms faster but active dry yeast can also be used.
• This recipe was adapted from Betul Tunc’s cookbook Turkuaz Kitchen’s lavash recipe with minor changes.

Nutrition

Calories: 211kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 298mg | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 2mg

Banana and Strawberry Smoothie Ingredients

You’ll need only four basic ingredients to make this banana strawberry smoothie recipe. I have listed all the ingredients in the recipe card below, but below are some helpful notes to make it your own.

Fresh strawberries: When they’re in season, I always go for fresh strawberries. They are naturally sweet, and I never feel the need to add extra sugar. If you’re making this in the off-season, frozen strawberries work too. Just be aware that your smoothie will be thicker, and you might need to add more milk to adjust the consistency.

Banana: Using a frozen banana gives this smoothie a creamy texture and chills it without needing ice. If you only have a fresh banana, that’s fine too. I usually go for a ripe, soft banana since it’s sweeter and helps avoid adding any sweeteners.

Yogurt: Any type of yogurt will work here. I usually use plain or vanilla yogurt that I make from plain yogurt. Plain Greek yogurt is a good option if you like a thicker smoothie, though you may need to add a little extra milk. For a dairy-free or vegan smoothie, plant-based yogurts like cashew or almond yogurt are great. Personally, I like cashew yogurt because it has a more neutral taste that doesn’t overpower the fruit.

Milk: You can use regular or any plant-based/dairy-free milk you have on hand. Almond milk, oat milk, or soy milk are all good choices and blend well with the other ingredients.

How To Make a Strawberry Banana Smoothie with Yogurt?

Making this smoothie is as simple as it gets. It comes together in just a few minutes, and cleanup is minimal—perfect for busy mornings or a quick afternoon pick-me-up.

Grab your blender: If you have a high-powered blender like a Vitamix, this is a great time to use it. That said, a standard blender will work just fine for this banana and strawberry smoothie.

Add ingredients: For best results, start with the softer ingredients. Add your liquids and softer ingredients, meaning your yogurt, milk, and fresh strawberries (and of course any of the optional add-ins, if using). Then top it with the frozen banana. This layering helps the blades move freely without getting stuck and blend everything more easily. This is especially helpful if you do not have a high-powered blender because “the vortex” that the softer ingredients create helps break the fruit more efficiently without overworking your blender.

Blend: Start on a low speed to help break down the fruit gradually and avoid splashes, then increase to high and blend until everything is thoroughly combined and smooth to your liking. If you like your smoothie thinner, add a splash more milk and blend again. 

Taste and adjust: Give it a quick taste. If you want more strawberry or banana flavor, feel free to toss in a little extra and blend again. Smoothies are wonderfully flexible, so make it your own according to your taste.

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More Smoothie Recipes:

It is no secret that smoothies are wonderful when you need a quick breakfast or snack. Over the years I have shared many smoothie recipes. Below are a few of my favorites. If you enjoyed this strawberry banana smoothie you might also like them.

• My go-to green smoothie 👉🏻 This Pineapple and Kale Smoothie is a green powerhouse. Similar to this strawberry banana recipe it is made without any added sugar.
• Favorite turmeric smoothie 👉🏻 I make this Turmeric Ginger Smoothie made with carrots, fresh ginger and fresh turmeric is sunshine in a glass.

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Strawberry Banana Smoothie with Yogurt Recipe

A quick and easy strawberry banana smoothie made with yogurt, milk, and no added sugar. Perfect for breakfast or a refreshing afternoon snack. Ready in just 5 minutes!

Course Smoothie

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 173kcal

Author Aysegul Sanford

Ingredients

• 2 cups fresh strawberries hulled and cut in half – 275 g
• ½ cup plain yogurt or vanilla yogurt or plant based yogurt
• ½ cup milk regular or plant-based milk
• 1 frozen banana sliced 125 g.

Optional Add ins:

• 1 tablespoon chia seeds
• 1 tablespoon hemp seeds
• ½ teaspoon vanilla extract

Instructions

• Place strawberries, yogurt, milk, and frozen banana slices in a blender.
• Start blending at low speed and then up the speed and blend until smooth.
• Serve right away.

Notes

• Yields: This recipe makes about ~ 2 cups of smoothie, ideal for 2 adult servings. The nutritional values below do not include calories from optional add-ins.
• Storage: Place leftovers in an airtight container or jar and keep in the fridge for up to 2 days. Be sure to shake well before serving.
• Freezing: For longer storage, you can freeze it in a freezer-safe container or popsicle molds for up to 1 month.

Nutrition

Calories: 173kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 618mg | Fiber: 4g | Sugar: 20g | Vitamin A: 215IU | Vitamin C: 90mg | Calcium: 175mg | Iron: 1mg

If you’re a fan of cooking with goat cheese, this quiche is a great addition to your collection—right alongside some of my other favorite goat cheese recipes.

What You Need to Know in a Nutshell:

Here are the key things to keep in mind when making this spinach and goat cheese quiche:

• Crust options: While I made my goat cheese quiche using a homemade pie crust, you can use a store-bought premade pie shell as well. If you choose to make your own, it can be made ahead and frozen. If preferred, you can use a gluten-free pie crust.
• Creamy custard base: This isn’t your average quiche. Unlike most recipes that use milk, this goat cheese quiche recipe uses heavy cream to create a custard that’s extra rich and velvety. The result is a filling that’s exceptionally smooth and creamy.
• Let it rest: The quiche might look a little soft in the center when it first comes out of the oven, but it firms up as it cools.

How To Make Goat Cheese Quiche?

This caramelized onion goat cheese quiche recipe comes together in a few easy steps. While it looks impressive, it’s quite approachable—especially if you prep the crust ahead. Let me walk you through how to make it:

1. Gather your ingredients: You’ll find the full list of ingredients in the recipe card below. Below are a few helpful notes:
   • Goat Cheese: Buy already crumbled goat cheese to save on time. Alternatively, you can also use herbed goat cheese that you can find in most supermarkets.
   • Pie Crust: If you’re making your own crust (which I highly recommend if you have the time), you can prep it a few days ahead, cover it tightly with stretch film, and keep it in the freezer until you’re ready to use it. Store-bought is perfectly fine too, especially when time is tight.
   • Fresh or frozen spinach: I used fresh spinach that was previously washed and spin-dried (a great time saver!). You can use an equal amount of frozen (and thawed) spinach, but make sure to remove the excess liquid before adding it into the filling. If preferred, you can omit using spinach and flavor the caramelized onion with a tablespoon of chopped fresh thyme.
   • Optional additions: While my recipe for my goat cheese quiche only uses a combination of caramelized onions and spinach, you can add ¼ cup of drained sun-dried tomatoes, sauteed or roasted mushrooms, or a handful of thinly sliced prosciutto into the mixture.

2. Make the pie dough: Start by mixing together the sour cream and ice water in a small bowl. In a food processor, combine the flour, sugar, and salt, then add cold butter. Pulse a few times until the butter is incorporated into the flour. Pour in the sour cream mixture and pulse again until the dough clumps together. 

3. Let it rest: Turn it out, form it into a 4-inch disk, wrap it up with stretch film, and transfer it into the fridge for at least an hour—or overnight if that works better for you.
4. Roll and shape the crust: When you’re ready to bake, let the dough sit out for 10 minutes so it’s easier to roll. Roll it into an 11-inch circle on a lightly floured surface, then carefully transfer it to a 9-inch glass tart pan, gently pressing it into the bottom and up the sides.. Tuck any excess dough under itself to create a neat edge. If preferred, using your thumb and index finger on one hand and the knuckle of your opposite index finger, gently pinch the edge to form a fluted pattern. This optional step is a small touch, but it gives the quiche a lovely, classic look. Cover it and place it in the freezer for about 15–20 minutes so it holds its shape when baking.

5. Blind bake the crust: While the crust is chilling, preheat your oven to 375°F (190°C). Once chilled, line the crust with parchment paper (or aluminum foil) and fill it with pie weights (or you can use dried beans like I did). Bake for 30 minutes, then remove the weights and parchment and bake for another 5 minutes until the edges are lightly golden. Set it aside to cool a bit. (No need to turn off the oven.)
6. Caramelize the onions: While the crust bakes, make caramelized onions—heat olive oil in a large skillet over medium heat. Add your sliced onions and cook them slowly—this takes about 15–20 minutes, but it’s worth it for that deep caramelized flavor. 

7. Add spinach: Add baby spinach leaves and cook just until wilted, about 5–6 minutes more. Let the mixture cool slightly before using.
8. Mix the custard: While the quiche filling is cooking, whisk together the eggs, heavy cream, salt, and pepper in a medium bowl until fully incorporated. 

9. Assemble the quiche: Layer the crumbled goat cheese evenly over the crust. Top with your onion and spinach mixture, then pour the custard over everything, ensuring it’s evenly distributed.
10. Bake: Carefully transfer your chevre quiche to the oven and bake at 375°F (190°C) for 30–35 minutes. The edges should be set, and it’s totally okay if the center has a slight jiggle—it will finish setting as it cools.
11. Cool and serve: Let your spinach goat cheese quiche sit on the counter for about 15 minutes before slicing. It will be easier to cut and serve, and the flavors will settle nicely. Enjoy it warm or at room temperature.

Aysegul’s Expert Tips:

While this goat cheese and spinach quiche recipe is pretty straightforward, I’d like to share a few tips that can help make the process even easier and ensure your quiche turns out perfectly every time:

• Do not skip the blind baking: This step is essential for avoiding a soggy bottom. Make sure that the pie crust is fully baked before adding the filling.
• Glass vs Metal Pie Plate: This recipe was tested using a glass 9-inch pie dish. If you are using a metal pie plate, check the doneness of the crust 5-10 minutes before the suggested baking time. Consider using some foil around the edges if the crust starts to brown too fast before the filling is set.
• Using store-bought pie crust: If you opt for premade frozen pie crust, let it sit at room temperature for about 10–15 minutes, just until it’s soft enough and follow the baking instructions as written. You don’t want it to be too warm, or it may lose its shape.
• If the center looks a little soft, that’s expected: When the quiche comes out of the oven, the middle may look slightly undercooked. That’s completely normal—it will continue to set as it cools on the counter. Just give it about 15 minutes before slicing.

What to Serve it With?

While this spinach and goat cheese quiche is perfect on its own, you can easily turn it into a brunch feast by pairing it with one of the dishes below:

• Salad: A simple green salad like my Spring Mix Salad or Boston Lettuce Salad makes a delightful pairing that turns this dish into a light yet satisfying meal.
• Fruit: If you are serving it for brunch pair it with fresh fruit or a simple breakfast fruit salad for a refreshing contrast. You can also serve it alongside my Yogurt Parfait topped with fresh berries for a light and colorful addition.
• Other Baked Goods: A batch of my Almond Flour Blueberry Muffins or a slice of my Zucchini Bread adds a sweet note to the spread and makes the whole meal feel extra special.

Other Goat Cheese Recipes You Might Like:

• Beet Goat Cheese Salad
• Baked Goat Cheese Dip

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The “all butter pie crust” part of this quiche is adapted from Cook’s Illustrated Cookbook (affiliate link).

Photos by Tanya Pilgrim.

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Goat Cheese Quiche with Caramelized Onions and Spinach

This Goat Cheese Quiche is a brunch favorite made with a flaky crust, creamy custard, caramelized onions, and spinach. Whether you're hosting for a holiday or enjoying a slow weekend morning, it’s an easy, elegant dish that is guaranteed to impress.

Course Brunch

Cuisine French

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Resting time 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 8 slices

Calories 321kcal

Author Aysegul Sanford

Ingredients

For The Crust:

• 4 teaspoons sour cream*
• 4 tablespoons ice water
• 1 ¼ cups all-purpose flour 177 g.
• 1 ½ teaspoons sugar
• ½ teaspoon kosher salt
• 8 tablespoons unsalted butter cold – cut into small pieces, 114 g.

For The Filling:

• 1 tablespoon olive oil
• 2 small onions sliced thinly into half-moon slices (400 gr)
• 5 ounces baby spinach leaves rinsed and spin dried, 142 g.
• ½ cup heavy cream
• 3 large eggs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper freshly ground
• 4 oz. goat cheese crumbled, 113g

US Customary – Metric

Instructions

• To make the crust, mix 4 teaspoons of sour cream and 4 tablespoons of ice water in a bowl until combined. Set it aside.
  
• Place 1 ¼ cups all-purpose flour, 1 ½ teaspoons sugar, and ½ teaspoon kosher salt into a food processor. Pulse 3-4 times to combine.
• Scatter the small pieces of butter on the flour mixture and process for 10 1-second pulses until the butter is incorporated into the flour with small pieces of butter still remaining.
  
• Pour the sour cream mixture over the top and pulse 6 or 7 1-second pulses.
• Stop the machine and pinch the dough with your fingers. If it holds together, you are done. If not, add 1 tablespoon of ice-cold water and pulse until dough forms large clumps and no dry flour remains, 3 to 5 pulses.
• Transfer the dough onto your kitchen counter, turn it into a 4-inch disk, and wrap it tightly with stretch film. Refrigerate for at least an hour or overnight.
  
• Before rolling it out, let it sit on the counter for 10 minutes.
• When ready to bake, preheat the oven to 375 F Degrees (191 C).
• Lightly flour your work surface and roll the dough into an 11-inch circle. Carefully transfer it over a 9-inch tart pan. Tuck the excess 1-inch pieces underneath to form a neat and even edge.
• Cover it with plastic wrap and place it in the freezer for 15-20 minutes until thoroughly chilled and firm.
• Take it out of the freezer. Place a sheet of parchment paper (or aluminum foil) over the dough and fill it with pie weights or a cup of dry beans.
  
• Transfer it to the preheated oven and bake for 30 minutes.
• Remove the pie weights and the parchment paper, and bake for another 5 minutes until lightly browned. Take it out of the oven and set it aside. Do not turn the oven off.
• To make the filling: While the crust is baking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sliced onions, and, stirring often, cook for 15-20 minutes or until they turn golden brown.
  
• Add baby spinach and cook until wilted, stirring often, about 5 minutes. Set aside aside to cool.
• To make the filling, mix together the ½ cup heavy cream, 3 large eggs, ½ teaspoon kosher salt and ¼ teaspoon black pepper in a small bowl.
• To assemble the quiche, scatter 4 ounces of crumbled goat cheese pieces, caramelized onion, and spinach mixture over the pie crust.
  
• Pour the heavy and egg mixture over it.
• Bake for 30-35 minutes. When you first take it out of the oven, it may look like the middle part of the quiche is not fully cooked. This is normal. It will continue to cook as it cools on the kitchen counter.
• Allow it to cool for 10-15 minutes, slice, and serve while still warm.

Notes

• Yields: This goat cheese quiche recipe makes a 9-inch quiche that yields 8 slices. The nutritional values below are per slice.
• Using store-bought frozen crust: You can skip making your own and use a pre-made frozen pie crust instead. When shopping, look for one that is 9 inches wide and about 1¼ inches deep—this size works best with the amount of filling in this recipe. Anything smaller or larger might not hold the filling properly or bake evenly.
• Using sour cream: It might seem like an unusual (and tiny) addition, but that little bit of sour cream is what makes this all-butter crust tender, flaky, and surprisingly easy to work with. It helps even beginner bakers get great results—no fuss, no cracking, just a beautifully baked crust. While I highly recommend sour cream, an equal amount of full-fat Greek yogurt would be a good substitute.
• Make-Ahead Instructions: You can prep all the components—crust, caramelized onions, and filling—a day in advance. Wrap each tightly and store them in the fridge, then assemble the quiche just before baking.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a low-heat (300°F (148°C) oven for 10-15 minutes or until warmed to your liking.
• Freezing: While I always prefer serving this quiche freshly baked—when the crust is crisp and the filling is at its creamiest—freezing is a great option if you need to make it ahead, especially when cooking for a crowd. To freeze, let the quiche cool completely to room temperature after baking. Then, wrap it tightly with stretch film or foil and freeze for up to one month. When you’re ready to serve, unwrap it and let it thaw on the kitchen counter for about 4 hours. Reheat in a 300°F (148°C) oven for 20–25 minutes or until heated through.

Nutrition

Calories: 321kcal | Carbohydrates: 20g | Protein: 8g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 116mg | Sodium: 388mg | Potassium: 207mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2479IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 2mg

If you’ve spent any time on social media lately, you’ve probably noticed that cottage cheese is having a major comeback. This viral cottage cheese flatbread recipe, created by Francesca Aralla of HealthyMumWay, is a perfect example of why—it’s simple, high in protein, and incredibly versatile.

Ingredients You’ll Need

This recipe for cottage cheese flatbread calls for only 2 main ingredients—seriously, it’s that simple. A 2-ingredient recipe that takes only 5 minutes to prepare is a lifesaver for those who love to meal prep and for busy weeknight dinners. Here’s what you’ll need:

• Full-Fat Cottage Cheese: The full-fat 4% version of cottage cheese works best in this recipe, giving it the desired end texture. My favorite cottage cheese brands are Good Culture, Trader Joe’s, and Daisy. If you prefer to use 2%, Good Culture is a solid choice.
• Eggs: I tested this recipe using large whole eggs, which is what I recommend. However, if you want to make cottage cheese flatbread with egg whites, you can do so—just be aware that your protein flatbread will end up being lighter in both color and flavor. 
• Optional—Salt: I don’t include this as a main ingredient, as adding salt will be determined by the type of cottage cheese you end up using. Some types of cottage cheese are saltier than others, so be sure to taste your cottage cheese before adding any additional salt. If you do, just a pinch will do. 
• To Prep Pan—Cooking Spray: Have a can of cooking spray handy to ensure your baked cottage cheese flatbread doesn’t stick to the baking sheet. I prefer avocado oil spray. 

How to Make Cottage Cheese Flatbread?

It only takes a couple of simple steps to make this low carb cottage cheese flatbread. Here’s how:

1. Prepare your baking sheet & oven: Preheat the oven to 350° degrees F. Next, line a small sheet pan (I used a quarter sheet pan, which is 9 ½  by 13 inches) with parchment paper and spray the sides with cooking spray. Do not skip this step, as both of these elements make sure your high-protein flatbread will not stick to the pan. Without them, it would be hard to remove and keep them in one piece. Once ready, set it aside.

2. Blend your cottage cheese mixture: Place one cup of cottage cheese, two whole eggs, and a pinch of salt (plus any of the optional add-ins you want) into the bowl of your food processor. Pulse it 6-7 times in one-second intervals until it is fully incorporated but not pulverized; you do not want to liquify it. It is okay to have small pieces of cottage cheese remaining. If you do not have a food processor, you can use a hand mixer, a whisk or a blender.
3. Spread your egg and cottage cheese flatbread: Pour the mixture onto the parchment-lined sheet pan and spread it into an even (ideally 8 by 11 inch rectangular) layer using a spatula or the back of a spoon. An even thickness is essential for even cooking. 
4. Bake it in the oven. Bake it in the preheated oven for 30 to 35 minutes or until it is lightly golden brown. Then remove it and let it cool for 5 minutes before carefully removing it from the pan. Serve it by itself, as a sandwich wrap, or as a pizza base, following the suggestions below.

How to Serve it?

This is the best cottage cheese flatbread recipe because—here’s the fun part—you get to use your creativity and choose how you want to serve it. Here are three options to get you started: 

1. Enjoy it as is. It’s a delicious high-protein snack served plain.
2. Make a Sandwich: Any of your favorite sandwich toppings will work here. I like to spread it with a thin layer of mayo (or mustard) and then place three slices of provolone cheese, 2 slices of deli meat (turkey or chicken breasts are my favorite), some lettuce, and some sliced tomatoes. Gently roll the cottage cheese bread wrap around the ingredients, and then cut it in half before serving. You can also use a pre-made mix, such as chicken salad with mayo instead, which is popular on Instagram and TikTok.
3. Make a Pizza: For a cottage cheese flatbread pizza recipe, here’s what to do: After 30 minutes of baking, remove it from the oven and then spread it with ½ cup of marinara sauce (or plain tomato sauce),  ½ to ⅔ cup of shredded mozzarella cheese, and 12-15 slices of turkey (or regular) pepperoni. Put it back in the oven and bake until the cheese is melted, for about 4-5 minutes.

How to Store Cottage Cheese Flatbread

This cottage cheese flatbread recipe comes together so quickly that it’s easy to make fresh the day you plan to serve it. However, if you would like to make larger batches to meal prep, here’s how to store any extras you may have:

• Storage: Once cooled, store it in an airtight container for up to 3 days. I recommend that you place parchment paper in between any stacks of flatbread that you have to prevent them from sticking together. 
• Reheating: Leftover flatbread with cottage cheese can be enjoyed cold, at room temperature, or warm. If you wish to eat it warmed up, place it on a parchment-lined sheet pan in a low-heat oven of 300 degrees F for 5-7 minutes or until warmed all the way through. 

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If you make this flatbread with cottage cheese recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Photos by Tanya Pilgrim.

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Cottage Cheese Flatbread Recipe

If you’re looking for a simple, high-protein, and gluten-free flatbread alternative, this 2 ingredient Cottage Cheese Flatbread recipe is for you! Made with just two main ingredients—cottage cheese and eggs—this viral recipe is low-carb, keto-friendly, and packed with 17 grams of protein per serving. While it’s not a traditional bread, it is a great alternative as a satisfying base for wraps, sandwiches, and even pizza.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 2 servings

Calories 166kcal

Author Aysegul Sanford

Ingredients

• 1 cup whole milk cottage cheese 4%
• 2 large eggs
• Pinch of Salt* optional
• cooking spray

Instructions

• Preheat the oven to 350°F and line a small sheet pan (I used a quarter sheet pan, which is 9 ½ by 13 inches) with parchment paper and spray the sides with cooking spray. Set aside.
• Place one cup of cottage cheese and two whole eggs (plus any of the optional add-ins you want) into the bowl of the food processor.
  
• Pulse 6-7 times in one-second intervals until thoroughly incorporated but not pulverized. We do not want it to be fully liquid; it is okay to have small chunks of cottage cheese.
• Pour the mixture onto the prepared baking sheet and spread it in an even (ideally an 8-inch by 11-inch rectangular) layer using a spatula or the back of a spoon.
  
• Bake in the preheated oven for 30 to 35 minutes or until it is lightly golden brown.
• Let it cool for 5 minutes and carefully remove it from the pan.
• To serve you have three options. You can:

  1. Enjoy it as is.

  2. Make a sandwich: Spread it with a thin layer of mayo (or mustard) and then place any of your favorite sandwich toppings. I like to start with three slices of provolone cheese and then layer it with two slices of deli meat (turkey or chicken breasts are my favorite) and some lettuce and sliced tomatoes. Gently roll and then cut it in half before serving.

  3. Make a Pizza: After 30 minutes of baking, remove it from the oven and spread it with ½ cup of marinara sauce, ½ to ⅔ cup of shredded mozzarella cheese, and 12-15 slices of turkey (or regular) pepperoni. Put it back in the oven and bake until the cheese is melted, for about 4-5 minutes.
  

Notes

• Yields: This recipe makes one flatbread that is about 8 by 11 inches, which is ideal for 2 servings. The nutritional facts below include the 2 ingredients listed in the recipe. They do not include the optional wrap or pizza ingredients.
• Adding salt: Be sure to taste your cottage cheese before adding salt in the mixture. Most cottage cheese is already salty. 
• Storing leftovers: Once cooled, store it in an airtight container for up to 3 days. If you make a few batches, I recommend placing a sheet of parchment paper between stacks of your flatbread to prevent them from sticking together. 
• Reheating: You can serve this flatbread warm or cold. If you prefer to serve it warm, place it on a parchment-lined sheet pan in a low-heat oven of 300 degrees F for 5 minutes or until warmed all through. 

Nutrition

Calories: 166kcal | Carbohydrates: 4g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 182mg | Sodium: 393mg | Potassium: 170mg | Sugar: 3g | Vitamin A: 385IU | Calcium: 112mg | Iron: 1mg

Growing up in Turkey, çilbir aka Turkish poached eggs, was a breakfast staple. As you have seen in so many of our Turkish cuisine recipes, our culture is big on using strained yogurt (commonly referred to as Greek yogurt) as a complement to our savory dishes. Thus, for me as a Turkish child, Greek yogurt and eggs for breakfast were frequent delights—and ones I still crave regularly as an adult in the US.

What Are Turkish Eggs (Cilbir)?

Cilbir eggs (pronounced “chull-burr”) are essentially eggs and yogurt for breakfast. To make this Turkish eggs recipe, you prepare a garlic yogurt sauce and a chili butter sauce for your plate’s base, then you poach your eggs to place on top, and use crusty bread as your serving spoon to swirl the velvety combo together.

The tang of the yogurt and the zing of the chili sauce give the Turkish-style eggs a surprising pop that will leave you licking the plate. The best part is that while it looks like something you’d be served at a top-tier brunch restaurant, it comes together quickly and without fuss in your own kitchen.

Ingredients and Substitutions

A short list of ingredients and four simple components make this Turkish breakfast recipe something that is 100% achievable on both weekday and weekend mornings in under 25 minutes. Here’s what you’ll need to prepare this Turkish yogurt and eggs recipe:

• For the Garlic Yogurt Sauce:
  • Plain Greek yogurt: Since this is a savory dish, it is important to select plain, unsweetened yogurt. Strained, as known as Greek yogurt, works best, but if all you have is regular yogurt, you can use that as well. If you have the time, you can place it over a cheesecloth-lined strainer and let it drip for a few hours to have a similar, thick consistency to Greek yogurt.
  • Fresh garlic clove: We only use 1 clove in our Turkish çılbır recipe, but you’re welcome to add more if you want a more intense garlic flavor. 
  • Lemon juice: Freshly squeezed from 1 lemon works best—just be sure to avoid dropping in any seeds. 
  • Kosher salt and black pepper

• For the Poached Eggs:
  • Distilled white vinegar: We use a small amount in this Turkish egg dish as a tool to help our eggs coagulate more quickly during the poaching process. Not to worry—you won’t notice much of a vinegar flavor in the final dish. While distilled white vinegar is the traditional ingredient here, you’re also welcome to substitute in apple cider vinegar or white wine vinegar for the same effect. 
  • Eggs: We used large eggs, but extra large eggs would also work just fine.

• For the Spicy Butter Sauce:
  • Unsalted butter: If you’d prefer to use salted butter instead, please be sure to adjust the additional salt to taste. We think this yogurt eggs recipe is best made with butter, but if you’d rather use oil, you may swap in olive oil or a combination of the two. 
  • Turkish red pepper flakes: We recommend that you use Urfa chili pepper or Aleppo pepper, which is also known as “pul biber.” If you can’t get your hands on it, you can use any chili flakes you have in your spice drawer. Also, if you are serving Turkish eggs and yogurt to children or those who cannot handle spicy foods, you can use paprika only. 
  • Sweet paprika: We prefer sweet paprika but smoked paprika can also be used.
  • Kosher salt

• For Serving:
  • Fresh herbs: Depending on your palate, you can finish this dish off with a sprinkling of either fresh dill, parsley, or mint. Sumac is also an excellent Turkish seasoning to garnish this dish. 
  • Crusty bread: Your bread is used as a vehicle for scooping up the ultra-creamy Turkish eggs with yogurt. It is usually served with crusty bread such as our  No Knead Olive Bread, No Knead Artisan Bread, or if you want to do it as we do it in Turkiye, you can serve it with Simit or Pita Bread to scoop up the smooth, savory fusion of eggs and yogurt. Once you try it, you will know why it is one of the most popular Turkish egg recipes!

How to Make Turkish Eggs?

Yogurt and eggs for breakfast come together in a few simple steps. If you follow these step by step instructions, you’ll end up with a delectable way to start your day, Mediterranean-style.

1. Yogurt with eggs starts with the yogurt sauce! In this first step, you’ll whisk together the yogurt, fresh garlic, lemon juice, salt, and pepper in a bowl. Then, simply cover it and set it aside so it can come to room temperature while you prepare your eggs. 
2. Poaching the eggs is next, but don’t be intimidated—it’s easier than you think. Fill a medium saucepan with water that’s at least 4 inches deep and bring it to a boil over medium-high heat. Once it comes to a boil, turn the heat down to low and let it come to a simmer. This is when you stir in the vinegar, which is crucial for perfectly poached eggs.
3. Draining the raw eggs first is important. While you are waiting for the water to come to a boil, place a fine-mesh strainer over a small bowl and crack an egg into it. Be very gentle at this step—you want to keep your yolk fully intact. Allow the excess watery egg whites to drop through the strainer, then transfer it into a ramekin. Repeat the same process for the rest of the eggs.
4. Place a sheet of paper towel on a large plate and set it aside. (You’re going to use this to dry off your cooked eggs!)
5. When you’re ready to poach your eggs, we recommend that you cook no more than two at a time, otherwise it can get overwhelming. First, stir the simmering water to create a vortex in the middle, carefully drop the egg in the middle, and then cook for 3 to 3 ½ minutes until the whites are firm and the yolk is set but still soft and runny. 
6. Dry the cooked eggs as they come out of the water. Carefully remove the egg using a slotted spoon (draining the excess water) and then transfer it to the paper-towel-lined plate. Repeat the same process with the rest of the eggs, cooking each set two at a time.
7. Immediately before serving, melt the butter in a small pan or skillet. This step comes together quickly, so we find it easiest to work with butter cut into smaller pieces. Next, add the Urfa chili pepper (or any red pepper flakes) and salt to your melted butter. Allow the combo to cook for 15-20 seconds, or until the butter starts to foam and sizzle. Do not let it brown!
8. Plate your eggs with yogurt. Using the back of a large spoon, spread half of the yogurt sauce on a plate. Then, add two poached eggs on top of the yogurt sauce. Finally, drizzle it all with the sizzling chili butter sauce.
9. Garnish your dish. Using the fresh herbs of your choice—parsley, dill, or mint—sprinkle them over the top along with a pinch of salt and pepper, to taste. Here is where you could also use sumac, if you’re interested. Repeat the same process for the second serving in its own dish. Serve immediately while still warm.

How To Make Ahead and Store?

The truth is, this is a dish that is meant to be made and enjoyed at the moment. Turkish eggs breakfast is simple though, so there’s not too much prep that needs to be done ahead of time—it’s already a streamlined recipe.

• To Make Ahead: If you’d like, the component that you can make in advance is the garlic yogurt sauce. Simply mix it together and place it in the fridge. We recommend you allow it to come to room temperature before serving. 
• To Store: Unfortunately, there’s really no good way to store poached eggs and yogurt that’s already been warmed, so eat up! 

FAQs

If you make your own Turkish Eggs Recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Turkish Eggs Recipe (Cilbir)

Turkish eggs are a visually stunning dish that brings the bold flavors of the Mediterranean to your breakfast table. A low-carb, high-protein recipe, it is made by placing poached eggs on a bed of creamy, garlicky yogurt and drizzling it with a rich, spiced butter sauce. Served with crusty bread for scooping, every bite offers a perfect balance of textures and flavors—making it a standout in any Turkish breakfast spread.

Course Breakfast, Brunch

Cuisine Turkish Cuisine

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Calories 346kcal

Author Aysegul Sanford

Ingredients

For the Garlic Yogurt Sauce:

• 1 cup unsweetened plain Greek yogurt room temperature
• 1 clove fresh garlic minced
• 1 teaspoon lemon juice freshly squeezed
• ½ teaspoon kosher salt or more to taste
• ¼ teaspoon ground black pepper

For the Poached Eggs:

• 1 tablespoon white vinegar
• 4 large eggs

For the Chili Butter Sauce:

• 3 tablespoons unsalted butter* cut into pieces
• 1 teaspoon Urfa or Aleppo pepper any red pepper flakes you have on hand
• ½ teaspoon sweet paprika
• ¼ teaspoon kosher salt

For Serving:

• 1 tablespoon of fresh herbs such as parsley, dill, and/or mint
• Sliced bread or toast

Instructions

• To make the yogurt sauce, whisk together the yogurt, garlic, lemon juice, salt, and pepper in a bowl, cover it, and set it aside. I intentionally do this first so that it can come to room temperature while I poach the eggs.
• To poach the eggs, fill a medium saucepan with water (it should be at least 4 inches deep) and bring it to a boil over medium-high heat. Once it comes to a boil, turn the heat down to low and let it come to a simmer. Stir in the vinegar.
• While you are waiting for the water to come to a boil, place a fine mesh strainer over a small bowl and crack an egg while being super gentle to make sure not to disturb the yolk. Let the excess loose (watery) egg whites drop through and then transfer it into a ramekin. Repeat the same process for the rest of the eggs.
• Place a sheet of paper towel on a large plate and set it aside.
• When ready to poach the eggs, stir the simmering water to create a vortex in the middle, carefully drop the egg in the middle, and cook for 3 to 3 ½ minutes until the whites are firm and the yolk is set but still soft and runny.
• Carefully remove the egg using a slotted spoon and then transfer it to the paper-towel lined plate. Repeat the same process with the rest of the eggs*.
• Right before serving, melt the butter in a small skillet. Add the Urfa chili pepper (or any red pepper flakes) and salt. Let it cook, stirring gently with a wooden spoon, for 15-20 seconds until the butter starts to foam and sizzle and the color turns to a hazelnutty brown.
• To assemble: Using the back of a large spoon, spread half of the yogurt sauce on a plate. Add two poached eggs on top and drizzle them with the sizzling chili butter sauce.
• Garnish with fresh parsley or chopped dill; sprinkle it with a pinch of salt and pepper to taste. Repeat the same process for the second serving. Serve immediately while still warm.

Video

Notes

• Yields: This recipe serves 2 people with each portion serving two eggs. The nutritional values below do not include the optional serving of bread/toast.
• Butter: You can use salted butter, but if you do, omit the additional salt.
• Cooking eggs: We recommend poaching no more than two eggs at a time for the best results.
• Eggs: While this Turkish egg recipe is traditionally made with poached eggs, you can serve it with fried eggs or soft-boiled eggs as well. 
• Make Ahead & Storage: You can make the garlic yogurt sauce a day in advance and store in an airtight container in the fridge. While technically you can store the leftovers in an airtight container, we highly recommend consuming this dish as soon as possible while it is still warm and fresh.

Nutrition

Calories: 346kcal | Carbohydrates: 6g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 378mg | Sodium: 1053mg | Potassium: 311mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1548IU | Vitamin C: 1mg | Calcium: 175mg | Iron: 2mg

If you love the traditional overnight oats (made with rolled oats) but want to try making them with steel-cut oats, you’re in the right place! The difference between old-fashioned oats and steel cut oats lies in how they’re processed—steel-cut oats are less processed, resulting in a hearty, chewy texture. Plus, among the different types of oats, they take the longest to cook, but the payoff is a more substantial and satisfying bowl of oatmeal.

The beauty of this steel-cut overnight oats recipe is that soaking steel cut oats overnight lets time do all the hard work for you. And once you’ve mastered this simple method, you can explore other options like our Overnight Slow Cooker Steel Cut Oats or Instant Pot Steel Cut Oats for even more convenient ways to enjoy this easy, satisfying, and healthy breakfast.

This recipe was originally published in Jan 2019. It has been updated with new information but with no changes to the original recipe in January 2025.

Ingredients You’ll Need:

Making overnight oats with steel cut oats requires just three basic ingredients, plus optional add-ins and toppings. Each ingredient helps create a creamy texture and flavorful base, while still leaving room for substitutions or additions. Below is what will need:

• Steel Cut Oats: When shopping, be sure to choose regular steel-cut oats rather than quick-cooking varieties. Keep in mind that they’re sometimes labeled as Irish oats as well.
• Soaking Liquid: I like to use hot boiling water to soak steel cut oats overnight, but any regular or plant-based milk (such as almond milk) would also work. 
• Kosher salt: A touch of salt help balance the natural earthiness of the oats.

How To Make Overnight Steel Cut Oats?

Making this steel cut overnight oatmeal recipe is straightforward and requires minimal effort. The time spent soaking overnight softens the oats, cutting down cooking time in the morning. I usually do this right before bed so that I can wake up to steel-cut oatmeal ready to eat:

1. Boil the water: Bring 2 cups of water (or milk) to a boil in a medium saucepan with a lid. 
2. Add oats and salt: Turn the heat off and stir in the steel-cut oats and kosher salt. Cover the saucepan with the lid and let it sit on the counter overnight.
3. Reheat in the morning: While you can enjoy your overnight steel oats as is, warming them up makes for a more comforting breakfast. Next morning, place the saucepan back on the stove over medium heat. Cook, stirring constantly, to prevent sticking. It should thicken in 3-5 minutes. 
4. Add almond milk: For a creamy steel-cut oatmeal, stir half a cup of almond milk if you use water as the base. Cook, stirring constantly, until it reaches your desired consistency. Adjust the amount of milk for a thinner or thicker oatmeal to suit your taste.
5. Serve with toppings: Divide the oats into bowls and top with your favorite fruits, nuts, or seeds. Be sure to scroll down to see my favorite topping suggestions. Alternatively, you can place them in mason jars, bring them to room temperature, and then store them in the fridge for up to 5 days for a grab-and-go breakfast.

Serving Suggestions with Optional Add-In and Toppings Ideas

This easy overnight Irish oats recipe is endlessly customizable, offering endless possibilities for mix-ins and toppings to keep things exciting. Here are a few ideas to make it your own:

• Sweetener: You can use any sweetener you like. Maple syrup, honey, coconut sugar, and brown sugar would all work. A splash of vanilla extract can also enhance the natural sweetness and add a hint of warmth. You can add it when adding the liquid (and let it soak overnight) or use it as a drizzle on top right before serving.
• Superfoods: I almost always make my overnight steel cut oats with chia seeds but you can also add ground flax seeds,  hemp seeds, pumpkin seeds, or sunflower seeds. Add any of these superfoods with the liquid or use them as a topping.
• Nuts and nut butters: Adding a handful of nuts (like almonds, walnuts, or pecans) or a dollop of nut butter (such as peanut butter or almond butter) not only makes your overnight steel cut oatmeal more delicious but also adds a boost of protein. You can also add a handful of chunky granola. 
• Fresh fruit: Any fruit—like bananas, berries, apples, or pomegranate seeds—makes a great topping. Alternatively, mix in a few tablespoons of blueberry puree to naturally sweeten your overnight steel oats recipe.
• Yogurt: A dollap of Greek yogurt or even vanilla yogurt is a great way to add a tanginess while boosting the protein content of this overnight Irish oatmeal recipe. And if you are a fan of yogurt for breakfast, be sure to check out our Yogurt and Oats and Chia Yoghurt Pudding recipes.
• Spices: A sprinkle of ground cinnamon, nutmeg, or cardamom adds warmth and depth of flavor to your oatmeal.
• Savory toppings: While most people associate this recipe with sweet flavors, I like to switch things up by adding savory toppings like sautéed mushrooms, spinach, and a fried (or poached) egg. My savory steel cut oatmeal is a hearty and delicious breakfast option, using this exact recipe as the perfect base.
• Protein powders: Add a scoop or two of protein powder to create high protein steel cut overnight oats that are perfect for a satisfying and nutritious start to your day.

How to Meal Prep, Store, and Reheat?

Once you learn how to prepare steel-cut oats overnight, you’ll never run out of ideas for a satisfying breakfast. This recipe is perfect for meal prep and makes busy mornings so much easier. I usually make a big batch over the weekend and have it ready as a grab and go breakfast in the morning. Here is how I do it:

• To Meal Prep: Bring the oatmeal to room temperature, divide it amongst mason jars, add the toppings, and seal them with the lid. Store them in the fridge for up to 5 days.
• To Store: Place the leftovers in an airtight container (or a mason jar) and keep in the fridge. 
• Reheat: If you prefer your steel cut oatmeal warm, warm it up in a small saucepan with a splash of water or milk over medium-low heat, stirring regularly. Alternatively, reheat it in the microwave, stopping and stirring every 15 seconds to ensure even heating. Add more water or milk as needed to adjust the consistency to your liking.

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If you make this Overnight Steel Cut Oatmeal recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

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Overnight Steel Cut Oats Recipe

Learn how to make Overnight Steel Cut Oats. With only 10 minutes hands on time, it is so easy to enjoy a bowl of warm and creamy steel cut oatmeal without having to wait and stir in front of the stove top.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Resting time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 servings

Calories 221kcal

Author Aysegul Sanford

Ingredients

For The Steel Cut Oats

• 2 cups water *
• 1 cup steel cut oats
• 1/4 teaspoon kosher salt
• 1/2 cup unsweetened almond milk

For The Toppings (Optional)

• 1/4 cup fresh fruit or more
• 1/4 cup nuts
• 1 teaspoon chia seeds*

Instructions

• Bring water to a boil in a medium saucepan (with a lid).
• Turn the heat off and add the steel cut oats and salt. Stir to combine. Put the lid on.
• Let it sit on the kitchen counter overnight, at least 6 to 8 hours.
• Next morning, put it back on the stove and heat over medium heat. Stir with a wooden spoon to prevent it from sticking. It will thicken as it cooks.
• For a creamy texture pour in the almond milk, while stirring constantly.
• Cook until its consistency and texture reaches to your liking. Feel free to add in more milk if you like it to be thinner. 
• Ladle into bowls, top them off with your favorite toppings, and serve while still warm. Alternatively, you can bring it to room temperature, divide it amongst 4 mason jars, add the toppings and store in the fridge for upt o 5 days for an easy grab and go breakfast.

Video

Notes

• Yields: This recipe makes about 3 to 3 1/2 cups of steel cut oatmeal, ideal for four servings. The nutrition facts below are per serving and do not include the toppings.
• Soaking liquid: I prefer to use water for soaking as I think it is lighter. However, you can use an equal amount of regular or dairy-free milk if you prefer. 
• Optional add ins and toppings: If you prefer your oatmeal sweeter, you can drizzle it with honey (or maple syrup) right before serving. Additionally, you can get creative with toppings and add ins. Anything you have on hand from fresh fruit to nuts to nut butters to chocolate chips would all be great additions.
• No cook method: I found that a quick reheating in the morning produces the creamiest steel cut oatmeal. However, if you prefer a quicker option, you can enjoy these as no cook overnight steel cut oats. Give them a stir and serve right away with your favorite toppings.
• Storage: Leftovers can be placed in an airtight container (or mason jars sealed tightly) and kept in the fridge for up to 5 days.

Nutrition

Calories: 221kcal | Carbohydrates: 31g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 194mg | Potassium: 67mg | Fiber: 6g | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

Visually impressive, individual potato rosettes are an appetizer that delights for Thanksgiving and Christmas holiday dinners, or a pretty potato flower recipe to enhance your Mother’s Day or Easter brunch. They are savory and decadent—the perfect complement to almost any meat, chicken, or veggie main dish. 

If you’re looking to elevate your celebratory meals this year, this potato roses recipe will certainly dazzle your guests. For those who adore a good theme, we also have a tutorial on How to Make Apple Roses that can round out your floral feast.

Ingredients You’ll Need

Don’t be intimidated by the intricate look of these rolled potato roses. We’ve tested this recipe again and again so we can share with you the simplest path to potato rosette success! You, too, can create a beautiful rose potato of your own with a few basic ingredients:

• Unsalted butter: The unsalted butter in this recipe is used to grease your muffin tins. We tested the recipe with oil sprays, as well as olive oil, but butter created a far superior end result for these rose potatoes and ensured they did not stick to the pan.
• Potatoes: While we used Yukon gold potatoes for the potato bacon roses pictured here, russet potatoes will also work just fine. We do recommend that you keep the skin on, as it not only helps to keep the potatoes intact, but also adds a nice visual edging to each potato rosette. 
• Olive oil: The olive oil in this recipe for potato roses is used in coating the sliced potatoes. If you prefer avocado oil, it will work as a suitable alternative. 
• Fresh herbs: For our bacon and potato roses, we used fresh rosemary. You could also substitute in fresh thyme or fresh sage. If you prefer to use dried herbs such as an Italian seasoning blend, just keep in mind that you’ll need to adjust the recipe to only 1 teaspoon, if you’re using dried herbs.
• Garlic: We tested this potato rose recipe with both fresh garlic and garlic powder. While they both work, we preferred the result with the garlic powder, as it dispersed amongst the potato and bacon roses more evenly.
• Seasonings: Beyond the fresh (or dried) herbs mentioned above, the only other seasonings you need are some Kosher salt and freshly ground black pepper. 
• Parmesan cheese: The parmesan cheese in our potato roses with bacon serves two main purposes—it adds a wonderful umami flavor to the dish, and it acts as a binder (or glue) to hold the layers together as it melts during the baking process. 
• Bacon: We tested this recipe with both traditional bacon and with turkey bacon. They both came out excellent, so feel free to select your personal preference on the bacon. 

How to Make Potato Roses?

You needn’t have any special chef skills to achieve perfect potato roses with bacon. We have laid out the instructions step-by-step for you below. If you follow them, you will be able to prep your own in less than 30 minutes. 

1. Preheat your oven. Set the temperature to 400 degrees F/204 C. Take your 2 tablespoons of melted butter and generously coat 6 of the 12 muffin tin cups. Ensure each cup (including the corner and sides) is fully greased to prevent sticking.
2. Slice your potatoes. With the skin on, slice your potatoes using a mandolin with a handrail (also referred to as a handguard) into very thin slices, approximately 1/16 – ⅛ thickness. If you do not have a mandolin, you can do this step with a sharp knife. However, do your best to slice them as thinly as possible.
3. Mix & coat your potato slices. Transfer the potato slices into a large bowl. Add the olive oil, minced rosemary (or your chosen herbs), garlic powder, kosher salt, and black pepper. Toss to combine, ensuring you separate the slices to coat them evenly. Potato slices will release their juices after you mix them. Be sure to drain it before using them to assemble the roses.

4. Layer your potato rosettes. On a clean work surface, lay out a slice of bacon, then place a line of potato slices on top, overlapping each one until you have used approximately 20 slices. Then, sprinkle the potato layer with 1 to 2 tablespoons of Parmesan cheese.

5. Roll your potatoes into roses. Gently roll the bacon base around the potatoes until it has formed a rosette shape.  
6. Arrange your potato roses in the pan. Place your potato rosette in a muffin cup, then add about 10 more potato slices around the bacon-wrapped rose. This is a visual choice—feel free to play around with the potato slices, adding more or less to “fluff” up the edges of your roses.  
7. Finish assembling your bacon potato roses. Repeat the layering and rolling steps above with the remaining bacon, potato slices, and cheese. You will have 6 potato roses when you’re finished.

8. Bake your rosette potatoes. Place your muffin tin in the oven and bake, uncovered, for 20 minutes. Then place your foil on top of the potato roses  to prevent them from burning and bake for an additional 30 minutes or until the centers are tender and cooked through. When inserted into the middle of the potato rose, a sharp paring knife will pierce the potato center easily.
9. Serve your bacon potato roses. Let your potato roses rest for 10 minutes, then gently run a paring knife on the outer edge of each rose to remove them from the muffin tin. Place them onto a serving platter, or plate them individually on each dish.

How to Store and Reheat Leftovers?

If you happen to have leftover potato bacon roses (however unlikely that may be, considering what a crowd-pleaser they are!), you can store and reheat them for another snack or meal later. 

• To store your potato roses: Allow them to come to room temperature; do not attempt to contain them while they’re still warm. Place them upright in an airtight container. Our potato roses recipe will keep for up to 3 days in the refrigerator. 
• To reheat the potato rosettes: Place your rose potatoes on a baking sheet and heat them in a 300 degree F oven until warmed throughout—roughly 5-10 minutes. 

FAQs

You’ve got rose potato questions, we’ve got answers! Also, if there is something we do not cover here, please feel free to head to the comments section and we will do our best to get back to you in a timely manner. 

If you make your own Potato Roses recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Pumpkin season is here, and today’s recipe, pumpkin oat muffins, is exactly what you need. Not only do they not require much effort in the kitchen, but they also make your whole house smell like pumpkin season. 

Like our Easy Pumpkin Bread and Almond Flour Pumpkin Bread, these muffins are a quick breakfast perfect for busy mornings throughout the fall season and best enjoyed with your morning coffee.

Ingredients You’ll Need

This pumpkin oatmeal muffins recipe requires just a handful of simple ingredients you probably already have on hand. You will need:

• Coconut Oil: I used melted and cooled coconut oil, but you can also use avocado oil, olive oil, or unsalted butter (though it won’t be dairy-free) if preferred.
• Sweetener: One of my favorite natural sweeteners is pure maple syrup, but you can also use honey. I would not swap the liquid sweetener out for a dry granulated sweetener (like coconut sugar or brown sugar) because this will affect the moisture content.
• Eggs: Use two large eggs at room temperature. For a vegan pumpkin and oats muffins recipe, use flax eggs. To make flax eggs that is equal to two eggs, mix two tablespoons of ground flaxseeds (aka flaxseed meal) with 5 tablespoons of water. Let the mixture sit for 10 minutes until it has a gel-like consistency. Use it in the recipe in place of eggs as written.
• Pumpkin: Make sure to use pure pumpkin puree and not pumpkin pie filling. If you prefer fresh pumpkin puree, you can make yours following this Homemade Pumpkin Puree recipe.
• Milk: I used unsweetened almond milk, but other options include full-fat coconut milk, cashew milk, or oat milk. You can also use regular whole milk instead.
• Vanilla extract
• Whole Wheat Flour: Whole wheat flour keeps adds extra fiber but regular all-purpose flour can be used instead.
• Kosher Salt: Salt enhances all those oatmeal and pumpkin flavors.
• Baking Soda: Baking soda helps the muffins rise and promotes a golden brown color.
• Pumpkin Pie Spice
• Old-Fashioned Oats: The types of oats you use will determine the final texture of your muffins. I prefer Rolled Oats vs. Quick Oats because they are chewier and more substantial. Quick oats make the muffins too mushy, so I do not recommend using them.
• Raisins: I highly recommend the raisins because they add the right amount of sweetness. Dried cranberries (apple juice sweetened preferred) are a good substitute.

How to Make Pumpkin Oatmeal Muffins?

These oatmeal pumpkin muffins come together in a flash; the hardest part is waiting for them to bake in the oven. Here are the step-by-step instructions:

1. Prep muffin pan: Preheat the oven to 325 degrees F/163 degrees C. Line a 12-cup muffin tin with parchment paper liners. If you do not have liners, generously coat the muffin cups with coconut oil, butter, or cooking spray.
2. Whisk wet ingredients: In a large bowl, whisk the melted coconut oil, maple syrup, eggs, pumpkin puree, almond milk, and vanilla extract until smooth.
3. Mix the dry ingredients: In a separate medium bowl, mix the whole wheat flour, Kosher salt, baking soda, pumpkin pie spice, and oats until combined.
4. Make the muffin batter: Add the dry ingredients to the bowl of wet ingredients. Mix until just combined—do not overmix. Fold in the raisins.

5. Fill muffin pan: Scoop the batter into each cup, about ⅔ full. Top with pumpkin seeds or chocolate chips if using.
6. Bake: Bake for 25-27 minutes until a toothpick inserted into the center of a muffin comes out clean. 
7. Cool: Allow to cool in the pan for 10 minutes before removing. Transfer the muffins to a wire rack to cool completely. Enjoy plain, with a drizzle of almond butter or a dollop of vanilla yogurt.

How to Store, Freeze, Thaw, and Reheat?

If I have the extra time, I usually bake a double batch of these oatmeal pumpkin spice muffins as they make the best snack or quick breakfast. You can easily grab one and go because they store well. Here are my best storage tips to keep these muffins fresh and moist as long as possible:

• Storage: Store muffins in an airtight container at room temperature for 3-4 days. The cold moisture in the fridge will draw out some of the moisture.
• Freeze: Cool completely, then transfer to a freezer-safe container or freezer bag, squeezing out all the air. Freeze for up to 3 months.
• Thaw: Thaw in the fridge overnight or right on the kitchen counter to room temperature.
• Reheat: Pop one in the microwave for 10-15 seconds or reheat in an oven or toaster oven until warm, about 5 minutes.

FAQs

If you try this Healthy Pumpkin Muffins recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, share them on Instagram using #foolproofeats so I can share them on my stories.

Other Pumpkin Recipes You Might Like

• Pumpkin Creme Fraiche Pasta
• Pumpkin and Ginger Soup
• Maple Pumpkin Bread Pudding
• Vegan Pumpkin Smoothie Recipe
• Turkey Pumpkin Chili

Pita bread—also known as Arabic bread, Lebanese bread, and Mediterranean pita—is a must-have for any Middle Eastern meal. However, it’s not the only homemade bread that comes together in a cinch. I have dozens of easy no knead bread recipes to fill out any menu, whether you need a rich brioche or a flaky biscuit.

What is Pita Bread Made Of?

There are only six simple ingredients in pita bread, making this recipe a cost-effective way to flex your baking skills (and it tastes so much better than store-bought pita!).

• Water: It’s essential that your water is lukewarm (about 105-110 degrees F. or 40-43 degrees C) before adding it to your pita mixture. If the water is too hot, you’ll kill the yeast, but if it’s too cold, the yeast won’t “bloom.”
• Active dry yeast: I used active dry yeast in this pita dough recipe, which required me to “activate” the yeast before adding other ingredients. Of course, you can use instant dry yeast, but your dough will rise more quickly, and the recipe’s timing will be shorter.
• Granulated sugar: Sugar is vital among your pita bread ingredients, as it helps activate and fuel the yeast (in addition to giving it a lightly sweet, tender flavor!). To make this recipe refined sugar-free, you can use cane sugar instead.
• All-purpose flour: I used all-purpose flour in my pita, but you may use bread flour instead if desired. However, keep in mind that bread flour has a higher protein content than all-purpose flour, which can give your pita a slightly chewier texture and a bit more structure. I would stick to all-purpose flour for light and tender pita bread, similar to store-bought pita bread.
• Olive oil
• Kosher salt 

How to Make a Pita Bread Recipe From Scratch?

You don’t have to work in a bakery to make pita bread like a pro. These step-by-step instructions will give you perfectly fluffy, golden-brown pita pockets, no matter how you want to cook pita bread: in an oven or on a skillet.

1. Activate the yeast: Add the water, yeast, and sugar to a large mixing bowl and stir until combined.
2. Add the first cup of flour: Add 1 cup (120 g.) of flour and the olive oil to the yeast mixture and stir until smooth, breaking up as many flour crumbs as possible and scraping down the bowl’s sides when necessary. 
3. Let it rest: Once integrated, cover the mixture with a kitchen towel and let it rest until it begins foaming and forming bubbles (about 15 minutes).

4. Add the remaining ingredients: Add the remaining two cups (240 g.) of flour and the salt. Then, use a wooden spoon or clean hands to incorporate the dry ingredients until a sticky ball forms (approx. one minute). Cover the bowl with a clean kitchen towel, place it in a warm place, and let the pita bread dough rest for 30 minutes.
5. Fold the dough: Hold one edge of the dough with your fingertips, then fold it halfway towards the middle of the ball. Turn the bowl 45 degrees and repeat this step until you complete a full turn. In the end, your dough should be smooth and elastic.

6. Add the olive oil: Drizzle one teaspoon of olive oil over the ball, rotating the dough and spreading the oil until the entire surface has an even coating. Cover the dough again and let it rest in a warm place until it doubles in size—about one hour.
7. Separate the dough: Dust your work area with 3-4 tablespoons of flour, transfer the dough to the floured surface, and knead it until it forms a smooth ball (30-40 seconds). Then, use a bench scraper or sharp knife to divide the dough into eight equal pieces, with each piece weighing about 71 g.

8. Form the pita balls: Form each of the eight pieces into a ball, then place them on your work surface with their seam sides facing down. Cover the dough balls and let them rest for 20 minutes. They will slightly grow in size.
9. Roll the pita bread rounds: Use a floured rolling pin to gently flatten each dough ball into a 6-inch circle, ensuring you don’t press so hard that the air bubbles flatten. Brush any excess flour off of your pita rounds and let them rest, uncovered, for 15 minutes.

10. Cook the pita dough:
    1. Bake the pita bread: Adjust your oven’s rack to the lowest position, place an upside-down baking sheet or pizza stone on top, and preheat the oven to 500 degrees F. Then, cut a large sheet of parchment paper into eight 6 x 8-inch squares and place each pita on its own sheet. Working with two rounds at a time, place the loaves and their parchment paper squares on the hot baking sheet. Bake the dough for 2.5 minutes, flip it over, and cook for another 2.5 minutes or until it puffs and is lightly browned. Remove the baked pitas from the oven and repeat the process with the remaining dough.
    2. Make a pan pita recipe: Heat a cast iron skillet on medium-high heat for ten minutes or it is super hot. It is imperative that your skillet is hot for the pita to puff. Then, lightly coat the bottom of the skillet with one teaspoon of olive oil. Place the dough onto the hot skillet one pita round at a time and cook it until bubbles form (about one minute). Then, flip the pita, cook it for one minute, and flip it one more time. Cook the bread for a final 30 seconds before removing it from the heat. Repeat this process until you cook all of the remaining loaves.
11. Enjoy: Serve your fresh pita bread warm or store it for later use.

FAQs

Aysegul’s Helpful Tips

I might be biased, but I believe I shared the best way to make a homemade pita recipe here. However, there are a few things that I’d like to bring to your attention for succeeding on your first try. In this section, you’ll find everything you need to achieve the fluffiest, tastiest, and most authentic taste.

• Digital scale: If you have a digital scale, I highly recommend using it for this quick pita bread recipe. It is especially helpful when dividing the dough into small bowls, helping you achieve evenly sized pita pockets.
• Lukewarm water: Water temperature is the key to letting your yeast work its magic. Be sure to use lukewarm water (about 105-110 degrees F.), as too-hot water will kill the yeast, and too-cold water will keep the yeast from blooming.
• Bottom rack vs. top rack: Direct heat is necessary when developing beautifully browned pocket bread. Therefore, you should always bake your pita on the bottom rack of your oven—not the top—and be sure to place parchment paper under each of your pita rounds while baking.
• Maintaining the oven temperature: The best way to make fluffy pita bread with an open pocket is to keep the oven consistently hot. Be sure to set your oven to 500 degrees F. (or 450 degrees F., depending on how hot your oven can get). I also recommend baking two pita rounds at a time to avoid overcrowding the baking sheet (or pizza stone).
• A word on browning: When we tested this recipe, we tried to achieve a golden brown color during baking. However, regardless of how many times we tried, increasing the amount of oil and sugar or even the baking time resulted in a light golden-yellow color. So, in short, the color you see in the photos is true to what you will end up with when you make this recipe.
• Using whole wheat flour: To make a whole wheat pita bread recipe, mix one cup of whole wheat with two cups of all-purpose flour. Whole wheat flour is heavier, and using too much will prevent your pita bread from rising or developing its signature “puff.”
• Gluten-free: To make this pita recipe for gluten-free diets, substitute the all-purpose flour with an equal amount of gluten-free flour. Here in the US,  Bob’s Red Mill’s gluten-free 1-1 baking flour (affiliate link) is a good brand you can use.

More Bread Recipes

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If you make this Homemade Pita Bread recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

This banana muffins with almond flour recipe is inspired by my Almond Flour Banana Bread. These muffins are a quick, easy, portable alternative and add to my library of Recipes with Almond Flour.

If you love baking with almond flour, be sure to also check out my Apple Almond Flour Muffins, Carrot Almond Flour Muffins, Almond Flour Blueberry Muffins, and Zucchini Almond Flour Muffins.

Ingredients You’ll Need

These banana almond muffins are made with simple ingredients you probably already have in your pantry and fridge. We will need:

• Almond Flour: Go for blanched almond flour for best results. You can either pick up a bag from the store or make your own DIY Almond Flour. Almond meal (ground almonds with the skins) can be used instead, but the muffins will turn out more dense.
• Baking Powder
• Baking Soda
• Ground Cinnamon: A hint of cinnamon adds a delicate background warmth.
• Kosher Salt: A pinch of salt is needed to enhance that banana flavor.
• Extra Ripe Bananas: For best results, use overripe bananas. Brown-speckled bananas provide natural sweetness and make super moist banana muffins.
• Sweetener: My favorite sugar is coconut sugar, but using an equal amount of brown sugar or pure maple syrup would also work. Alternatively, your favorite keto sweeteners, like monk fruit or Erythritol (affiliate link) can be used as well. If you have less of a sweet tooth, omit the sugar for a no added sugar version.
• Large Eggs: Eggs provide the right amount of lift and structure, especially for gluten-free almond flour. Bring the eggs to room temperature before mixing.
• Vanilla Extract: A hint of warm vanilla adds just another level of flavor.

How to Make Banana Muffins with Almond Flour?

Here are the step-by-step instructions and photos to make these gluten-free banana muffins:

1. Prep: Position the oven rack in the center of the oven. Preheat the oven to 350 degrees F (180 C). Line a 12-cup muffin pan with parchment paper muffin liners.
2. Mix dry ingredients: In a large bowl, mix together almond flour, baking powder, baking soda, ground cinnamon, and salt.
3. Whisk wet ingredients: In another large mixing bowl, whisk mashed bananas, coconut sugar, eggs, and vanilla extract until thoroughly combined.
4. Make muffin batter: Place the dry ingredients into the wet ingredients and stir with a rubber spatula until just combined. Do not overmix.

5. Fill muffin cups: Divide the batter into each muffin cup, filling about ¾ way full. If preferred, sprinkle them with chocolate chips.
6. Bake: Bake muffins for 25-30 minutes. The muffins are ready when a toothpick or cake tester inserted into the center of the muffin comes out clean.
7. Cool: Cool in the muffin tin for 10-15 minutes. Then, place the muffins on a cooling rack to cool completely.

How to Store, Freeze, & Thaw?

What I love most about this almond flour banana muffin recipe is that you can make a batch and enjoy it throughout the week, as long as they are stored properly. Here are my best storage and freezing tips:

• Storage: Store muffins in an airtight container at room temperature for up to 2 days. For longer storage, store in the fridge for up to 5 days.
• Freeze: Wrap each muffin in plastic wrap, then store it in a plastic freezer bag. Muffins can be frozen for up to 3 months.
• Thaw: Thaw overnight in the fridge, or on the kitchen counter to room temperature.
• Reheat: If you prefer your muffins warm, reheat in a low oven (300 degrees F) for 5-10 minutes, or pop one in the microwave for 5-10 seconds, until warm.

FAQs

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Other Almond Flour Recipes You Might Like

• Almond Banana Bread
• Almond Flour Chocolate Cake
• Almond Flour Cake
• Waffles with Almond Flour

Making chia seed pudding with yogurt is one of my favorite bedtime rituals. It gives me the satisfaction of having a healthy breakfast ready in the morning with plenty of protein, fiber, and healthy fats wrapped up in one. It’s the perfect breakfast that does double duty as a healthy snack or healthy dessert.

For more breakfast recipes, make my Yogurt Parfait for additional protein or Chia Seed Oatmeal, a personal favorite. If you are not a fan of the texture of chia seeds, try Steel Cut Overnight Oats instead.

Ingredients for Chia Yogurt Pudding

This chia seeds and yogurt pudding recipe is made with simple ingredients you probably already have in your pantry and fridge. You will need the following:

• Yogurt: I love the consistency of plain full fat yogurt, but you can also use plain Greek yogurt for a thicker consistency. You can also use low-fat yogurt, fat-free yogurt or vegan yogurt such as almond milk or coconut yogurt. If you are a fan of sweetened yogurts, my Homemade Vanilla Yogurt would also be a great option.
• Milk: Use your favorite plant-based milk like Unsweetened Almond Milk, coconut milk, oat milk, or soy milk. You can also make a chia pudding with yogurt, no milk, by using water. Or, use regular dairy milk if desired.
• Sweetener: I used pure maple syrup, but you can use your preferred sweetener of choice, such as honey, brown sugar, or coconut sugar. If you choose a sugar-free version, skip the sweetener or use monk fruit maple syrup instead.
• Chia Seeds: I recommend using organic black chia seeds that you can find in most grocery stores and online (affiliate link). Other national brands include Navitas, Kirkland, Whole Foods 365, and Bob’s Red Mill.
• Vanilla Extract: Optional, but it adds a lovely, delicious flavor.
• Toppings: There are plenty of variations when it comes to toppings, so get as creative as you like. Some of my favorite toppings are fresh berries, such as my Blueberry Puree, mango, bananas, nuts and seeds, chocolate chips, granola like my chunky homemade granola, a spoonful of nut butter, such as almond butter or peanut butter, or a pinch of ground cinnamon.

How to Make Chia Seed Pudding with Yogurt?

Here are the step-by-step instructions and photos to make this yogurt chia seed pudding recipe:

1. Mix yogurt mixture: In a medium bowl, whisk together yogurt, almond milk, maple syrup, and vanilla extract until smooth.
2. Add chia seeds to yogurt: Stir in chia seeds with a rubber spatula and give it a good stir.
3. Soak: Cover with plastic wrap. Set in the refrigerator for at least 4 hours or overnight.
4. Finish with toppings: When ready to serve, scoop into bowls and enjoy with your favorite toppings, such as fresh fruit, nuts, seeds, and granola. Serve cold.

Up the ante and nutritional content of your first meal of the day with this buckwheat hot cereal recipe. It’s a hearty and filling warm bowl of porridge thanks to plenty of protein, fiber, vitamins, and minerals. And the best part is that it is ready in 20 minutes from start to finish.
If you are a big fan of buckwheat, check out my other buckwheat breakfast recipes, including Buckwheat Pancakes made from almond and buckwheat flour and Buckwheat and Millet Bread made by using a combination of buckwheat and millet.

Ingredients

This easy buckwheat porridge recipe requires just a handful of simple ingredients. We will need the following:

• Raw Buckwheat Groats: You can find buckwheat in the breakfast cereal aisle in major grocery stores. When shopping for it, you will likely see them labeled in two ways. The first is buckwheat, which is usually the raw (untoasted) version, and the second is kasha. Kasha is made by roasting buckwheat groats until they turn golden brown. It offers a more intense and earthier flavor. In this buckwheat groats cereal recipe, I am using raw buckwheat groats for its milder taste, but kasha can also be used.
• Water: Plain water is a great starting point. You will need a ratio of 3:1 liquid to buckwheat groats.
• Sea salt: A nice pinch of salt enhances the natural nutty flavour of the buckwheat.

How to Make Buckwheat Porridge?

This recipe for buckwheat porridge is so easy to make and very simple to make oatmeal. Here are the step-by-step instructions and photos:

1. Rinse buckwheat: Place the groats in a fine mesh strainer and rinse under cold water, mixing around with your fingers.
2. Bring to boil: Add the rinsed buckwheat groats, water, and salt to a medium saucepan. Bring it to a boil over medium-high heat. 
3. Simmer: Reduce the heat to low, cover, and simmer for 10 minutes, stirring occasionally to prevent the groats from sticking to the bottom.
4. Rest: Remove from the heat and let it sit, covered, for 5 minutes. Give it a good stir.

5. Finish with your favorite toppings: Ladle your cooked buckwheat into bowls, and if preferred, top it off with fresh fruit, a sprinkle of cinnamon, and a drizzle of maple syrup. I usually add a splash of milk to make it even more creamy, but it is optional.

Overnight Buckwheat Porridge

If you are looking for a faster approach to this buckwheat cereal recipe, just like I do with my Yogurt and Oatmeal and Chia Pudding with yogurt recipe, an overnight soak is your answer.

Although it’s an extra step, soaking the buckwheat groats overnight drastically reduces the cooking time and removes some of the phytic acid, which improves nutrient absorption and digestibility (even for those with a healthy digestive system).

If you want to make overnight buckwheat groats, simply:

• Soak: Stir together 3 cups liquid (water or milk) with 1 cup buckwheat groats, with the option to add 1 tablespoon apple cider vinegar or lemon juice. Store in an airtight container overnight in the refrigerator.
• Simmer: The next morning, transfer it to a small saucepan and simmer until thickened to your liking, no more than 4 to 5 minutes.

How to Store and Reheat?

I find that this buckwheat recipe has the best texture and taste when it is first made, which is why I usually make a batch right before serving. However, following the below storage and reheating tips, you can enjoy this kasha breakfast porridge for a few more days:

• Refrigerate: Store leftover buckwheat porridge in an air-tight container in the fridge for up to 3 days. The mixture will thicken the longer it sits, but you can add a splash of milk to bring it back to its original consistency.
• Reheat: When ready to enjoy, add a splash of milk and reheat in 30-second intervals in the microwave until warm, Or, reheat in a small saucepan over medium heat until warmed through.

It is no secret that I love baking with almond flour, which explains why I have so many almond flour muffin recipes on this site. If you were wondering, some of my favorites include Apple Almond Flour Muffins, Almond Flour Zucchini Muffins, and Blueberry Almond Flour Muffins.

These carrot almond flour muffins are the newest addition to the collection. They are gorgeous little gems you can make whenever you are craving carrot cake, but with less than half the effort and the same delicious results.

Ingredients

Almond flour carrot cake muffins require just a handful of simple ingredients from the grocery store. We will need the following:

• Almond flour: Superfine almond flour or almond meal (ground almonds with skins) can be used interchangeably. The only difference is that these gluten-free muffins will be a bit denser if you decide to use almond meal. If you live in an area where you can’t get your hands on almond flour, you can follow my guide on How to Make Almond Flour at Home. If you are buying it from the store, I recommend Bob’s Red Mills and Blue Diamond almond flour (affiliate links.)
• Baking powder: Baking powder is the magical leavening agent that gives these muffins their lift. If you follow a strict paleo diet, you can replace the baking powder with ½ teaspoon baking soda mixed with 1 teaspoon cream of tartar.
• Ground cinnamon: Cinnamon adds a delicate background warmth. If you prefer a more spicy carrot cake muffin recipe, you can also add a pinch or two of ground ginger, ground nutmeg, or ground cardamom.
• Kosher salt: Kosher salt or sea salt enhances the flavor.
• Oil: Any vegetable oil will do. I like melted coconut oil, but avocado oil or light olive oil will also work.
• Coconut sugar: Coconut sugar keeps the recipe refined sugar-free, but brown sugar can also be used. For a keto diet, use an equal amount of monk fruit sweetener.
• Eggs: Three large eggs may seem like a lot, but we need the extra binding ability for structure and stability. I recommend sticking to whole eggs, rather than using an egg replacer like flax eggs. And it is best if they are at room temperature.
• Vanilla extract
• Grated carrots: Peel and grate fresh carrots using the large holes of a box grater. Depending on their size, you will need roughly 2 large carrots. For best results, I recommend weighing the grated carrots to ensure the right texture.
• Nuts: Toasted walnuts or chopped pecans are classic with carrot muffins.
• Raisins: Be sure to pick up a no-sugar-added bag. Both regular or golden raisins would work. I recommend chopping them into small pieces for even distribution.

How to Make Carrot Muffins with Almond Flour?

Carrot almond flour muffins are a quick and easy way to satisfy the carrot cake lover in all of us. Here are the step-by-step instructions and photos on how to make almond flour carrot muffins:

1. Preheat oven: Place the oven rack in the middle position and preheat the oven to 350 degrees F (177 C). Line a 12-cup muffin tin with parchment paper muffin liners.
2. Mix dry ingredients: In a large mixing bowl, stir together almond flour, baking powder, cinnamon, and kosher salt.
3. Whisk wet ingredients: In another large bowl, whisk together coconut oil, coconut sugar, eggs, and vanilla extract until fully incorporated.
4. Make muffin batter: Pour the wet ingredients into the dry and mix with a rubber spatula until just combined.

5. Add carrots and mix ins: Gently fold in the grated carrots, chopped walnuts, and golden raisins until evenly distributed.
6. Fill muffin pan: Portion the batter into the prepared muffin cups with a large ice cream scoop all the way to the top. Please be aware that this muffin batter makes 11 muffins.
7. Bake muffins: Bake for 23-25 minutes, until golden brown and a toothpick inserted in the center of a muffin comes out clean or the center springs back to the touch. 
8. Cool: Allow to cool in the pan for 5 minutes, then transfer to a wire rack. Let them cool for at least 15-30 minutes before serving.

How to Store, Freeze, & Reheat?

While gluten free carrot muffins don’t require much effort, we don’t want these delicious snacks going to waste. Here are my best storage tips for maximum freshness:

• Storage: Paleo carrot cake muffins will keep in an airtight container at room temperature for up to 2 days. However, because they are so moist, I like to store them in an airtight container in the fridge, where they will last up to 5 days.
• Freeze: Transfer them to a freezer bag, label, date, and freeze for up to 2 months. Just make sure to push out all the air to prevent freezer burn. Thaw in the fridge overnight.
• Reheat: While you can eat these healthy carrot cake muffins cold, if you prefer them warm, pop one in the toaster oven on low heat for 5 minutes or a quick 10-15-second burst in the microwave.

How to Serve Them?

These almond carrot cake muffins are perfect just as is with a hot cup of coffee or tea. But if you want to jazz them up a bit, I like to serve them in any of the following ways:

• Carrot Cake Cupcakes: Top with a generous amount of Cream Cheese Frosting with Maple Syrup to get the carrot cake feel.
• Nut Butter: A swirl of almond butter on top or once sliced in half would be delicious.
• Glaze: In a small bowl, melt 2-4 tablespoons of coconut butter in the microwave and drizzle it over the tops of the muffins. The glaze will set as the coconut butter cools.

FAQs

If you try this Almond Flour Carrot Muffins recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.