For years, I avoided this cowboy bean salad anytime I saw it at a potluck or outdoor party. If you’re like me and didn’t grow up eating it, you might agree that some versions can be overly sweet.

Then I came across Dorie Greenspan’s version in her cookbook Everyday Dorie (affiliate link) and decided to give it another shot. To my surprise, it was nothing like what I had tasted before. Her cowboy caviar dressing was perfectly tangy with just a touch of sweetness, balancing out the earthy beans in the best way.

This recipe, sometimes called Texas Caviar, Cowboy Caviar, Cowboy Salad, or even Cowboy Bean Dip, is my take on her version, with a few minor tweaks.

Whatever name you use, it’s one of the easiest dishes to throw together, and it works as a dip, a salad, or a chunky salsa perfect with a side of tortilla chips.

Texas Caviar Ingredients

For a quick overview, find the full list of ingredients in the recipe card below. But for truly foolproof results, here are my top tips as you shop and prep:

The Dressing Ingredients:

Some versions of this recipe use bottled Italian dressing, but I find those to be overly oily and lacking in depth. What makes this Cowboy Caviar dip different is the homemade lime and olive oil dressing. It’s just enough to coat the beans and veggies without weighing them down, adding brightness and balance in every bite.

Here are a couple of helpful ingredient notes as you make the dressing:

Lime zest and lime juice: My version of the Texas Caviar dressing uses both lime zest and fresh lime juice to bring out a bright, tangy flavor. Four tablespoons of lime juice might sound like a lot, but trust me, it’s just the right amount.

If you prefer a milder taste, you can use 2 tablespoons of red wine vinegar and reduce the lime juice to 2 tablespoons.

And just a quick tip: it’s always easier to zest the lime before squeezing it.

Spices: I use a small amount of ground cumin and sweet paprika, following Dorie’s recipe. I think they add a beautiful depth and a welcome punch. Still, if you’re not a fan of either spice, feel free to leave them out.

Sweetener: I almost always reach for natural sweeteners like honey or maple syrup, but granulated sugar works in a pinch if that’s what you have on hand.

Garlic: Whenever I make a salad dressing, I love using fresh garlic. I think the sharp bite and depth of flavor just can’t be replicated. But if you prefer something milder, you can substitute it with 1 teaspoon of garlic powder.

Salad Ingredients:

Beans: I use a combination of black beans and black-eyed peas in my version of this Cowboy Caviar salad. In my opinion, black-eyed peas are pretty much a must in any Texas Caviar dip recipe. You can swap red kidney beans or pinto beans in place of the black beans if you’d like, and you’ll still get the heart of the dish.

Canned beans help keep things quick and easy, but you can absolutely cook them from scratch if that’s your preference.

Just be sure to rinse and dry them well before assembling the salad to avoid extra liquid watering it down.

Corn: In the summer, I love using fresh shucked corn when it’s in season. But if you’re making this at another time of year, frozen (and thawed) or canned (rinsed and drained) corn works just as well.

Onion: I use a combination of finely chopped green onions and red onions because I love the distinct flavors each one adds. You get a mix of color, crunch, and both mild and sharp flavors. If you prefer a milder taste, you can leave out the red onion. Or if you want something with more bite, skip the green and just use red.

Peppers: Most Texas Caviar recipes use a combination of red bell peppers and jalapeño, and for good reason. Each one brings its own unique flavor. If you like a bit of heat, feel free to leave some of the jalapeño seeds in for a touch of spiciness.

Tomatoes: During the summer months, I love using colorful cherry tomatoes for this Texas Caviar dip. But really, any kind of tomato will work. Heirloom, beefsteak, or even regular Roma tomatoes are all good options. Just be sure to cut them into small, bite-sized pieces so they mix easily with the other ingredients.

Avocado: It is optional and not traditional, but I think a ripe avocado makes a great addition, especially if you’re planning to serve this as a dip with chips on the side. Just be sure to cut it into small cubes so it blends in nicely.

Fresh Herbs: I used a handful of finely chopped fresh cilantro leaves, but if you are not a fan, you can use fresh parsley instead.

How To Make Texas Caviar?

Making this recipe takes no more than 15-20 minutes and requires no special equipment. 

Step 1 – Make the Cowboy Caviar Dressing: 

In a mixing bowl, whisk together the olive oil, lime zest, lime juice, ground cumin, paprika, kosher salt, honey, and garlic until fully combined.

Or, if you prefer, add everything to a mason jar, put the lid on, and give it a good shake.

You can also make the dressing a day or two ahead of time to speed things up even more when you’re ready to assemble the dip.

Step 2 – Assemble the salad:

In a large salad bowl, combine the drained and rinsed black beans and black-eyed peas with the corn kernels, scallions, red onion, bell peppers, jalapeños, tomatoes, and chopped cilantro.

If you’re using avocado, I recommend adding it just before serving so it doesn’t brown.

Step 3 – Drizzle and Serve:

Drizzle the dressing over the salad and gently toss to combine, being careful not to break up the beans too much.

This is also a good time to give it a taste and adjust the seasoning if needed.

Make Ahead and Storage Tips:

One of the best things about this Cowboy Salad recipe is that it can be made ahead of time (one or two days). In fact, I recommend it because the extra time allows the flavors to mingle and develop. Here’s how I do it:

• To make ahead:
  Prepare the dressing and chop all the salad ingredients except the avocado. Toss everything together in a large bowl, drizzle with the dressing, cover tightly, and refrigerate. If you’re using avocado, add it just before serving to keep it from browning.
• Storing leftovers:
  Transfer any leftover Cowboy Caviar to an airtight container and keep it in the fridge for up to 5 days. Before serving, give it a good stir and freshen it up with a squeeze of lime juice and a sprinkle of salt if needed.

Expert Tips for The Best Texas Caviar

While this recipe is pretty straightforward, below are a few helpful tips for the best results.

• Let it rest: This step is optional, but I recommend letting the salad rest in the fridge for about an hour before serving. It gives the tangy lime juice dressing time to soak into the beans and veggies, bringing everything together.
• Evenly cut vegetables: The most time-consuming part of this recipe is chopping the vegetables, but it’s worth taking your time. Aim to cut everything into similar-sized pieces so each bite feels balanced. Try to slice the tomatoes thinly and cut the peppers into small, bite-sized pieces, ideally smaller than the black-eyed peas.
• Be gentle as you toss: When mixing the salad, go slowly and gently to avoid breaking the beans. This helps keep the texture nice and prevents everything from turning into mush. 

Cowboy Caviar Variations and Substitutions

Making this Cowboy Caviar dip your own is easy because, let’s face it, this simple recipe is endlessly customizable. Here are a few ideas to get you started:

• Add more veggies: You can pack your Cowboy Caviar with even more fresh vegetables. Try thinly sliced cucumbers, chopped celery, or even finely diced radishes for extra crunch and color.
• Add fruit: I’ve seen versions of this recipe made with sweet fruit like mango or pineapple. It might sound unexpected, but the sweetness pairs nicely with the tangy dressing, adding a refreshing twist, especially when served as a dip with chips.
• Switch up the dressing: While my favorite part of this recipe is the tangy lime dressing, I sometimes change things up with my chili lime vinaigrette, which incorporates chili powder and adds a more Mexican-inspired twist.
• Toss in grains: I love adding a cup of cooked quinoa, wild rice or farro to make it a filling salad especially if I am making this recipe as a part of my weekly meal prep.
• Make it vegan: If you prefer a vegan version, just swap the honey for maple syrup or agave.

What To Serve with Texas Caviar?

It’s no secret that this recipe makes a great side dish or appetizer, whether you’re heading to a summer BBQ, a potluck, or packing lunch for work. But if you’d like to turn it into a full meal, you have plenty of options. Here are a few ideas:

• Grilled Meats and seafood: Serve it alongside grilled chicken, shrimp, or salmon for a light and colorful plate. It’s a perfect match for summer cookouts or easy weeknight dinners.
• With chips on the side: This Cowboy Salsa recipe makes a great appetizer when served with tortilla chips. I like using the scoopable kind, so you can get a little bit of everything in each bite.
• With eggs: Scrambled eggs wrapped in a tortilla with a generous spoonful of Texas Caviar makes an excellent breakfast burrito. It adds freshness, texture, and just the right amount of zing to your morning meal.

FAQs

What is Texas Caviar?

Texas Caviar is a recipe originally created and served by Helen Corbitt, the culinary director of Neiman Marcus, in 1940s Dallas.

Made with a combination of canned or cooked beans (i.e. red, black, or pinto), black-eyed peas, peppers, tomatoes, garlic, and other extras like corn, avocado, mango, and various herbs and spices, since then it has stood the test of time and become a Southern classic.

Texas Caviar vs. Cowboy Caviar: Is There a Difference?

The dish was originally created in Texas, which is how it got the name “Texas Caviar.” Over time, people started calling it “Cowboy Caviar” as a fun, casual nickname.

How far in advance can you make cowboy caviar?

You can make Cowboy Caviar up to 2 days in advance. Just store it in an airtight container in the fridge, and it should still taste fresh and delicious. If you’re planning to include avocado, wait to add it until right before serving to keep it from browning.

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More Delicious Bean Salads You’ll Love

Fan of bean salads? Me too! Here are a few more that you might like:

• My Corn and Black Bean Salad is yet another great alternative to a bean salad that you can serve with chips on the side.
• What makes my Five Bean Salad recipe the best bean salad is the garlicky mustard dressing. Just like this cowboy caviar recipe, it uses a combination of canned beans and some lightly boiled fresh green beans.
• If you have extra black eyed peas, then my Black Eyed Peas Salad is just as fresh and satisfying. Not to mention, it takes 15 minutes to make.

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Texas Caviar Recipe

This Texas Caviar (aka Cowboy Caviar)loaded with black-eyed peas, corn, tomatoes, peppers, and tangy lime dressing makes the best salad, dip, or side dish. Ready in 30 minutes and can be made ahead.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 192kcal

Author Aysegul Sanford

Ingredients

For The Dressing:

• ¼ cup olive oil
• 1 tablespoon lime zest
• 4 tablespoons lime juice freshly squeezed
• 1 teaspoon ground cumin
• ½ teaspoon paprika sweet or smoked
• ¾ teaspoon kosher salt
• ½ teaspoon honey
• 2 cloves garlic minced

For The Caviar Dip:

• 1 can black beans 15-oz can, drained and rinsed
• 1 can black eyed peas 15-oz can, drained and rinsed
• ½ cup corn kernels frozen (and thawed), canned (and drained) or fresh corn would all work
• 3 scallions both white and green parts are chopped
• ⅓ cup red onion chopped finely or diced
• 1 red bell peppers chopped (approx. 1/2 cup)
• 1 jalapeno pepper seeded and chopped
• ½ cup cherry tomatoes sliced thinly
• ½ avocado ripe – cut into small cubes
• ½ cup fresh cilantro rinsed and chopped

To Serve With (Optional)

• Your favorite hot Sauce
• Tortilla Chips

Instructions

• To make the dressing: Whisk together the olive oil, lime zest, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Set it aside.
  
• For the Texas Caviar dip (or salad): Place, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl.
  
• Drizzle it with the dressing and give it a gentle toss. Taste for seasoning and add in if necessary.
  
• If preferred, add in a few dashes of your favorite hot sauce and serve with tortilla chips.

Video

Notes

• Yields: This recipe makes about 5-6 cups of Cowboy caviar ideal for serving 6 adults as a side dish. The nutritional values below are per serving and does not include the calories coming from (optional) tortilla chips.
• Make ahead: You can make this recipe up to 2 days in advance. If you go in that direction, add the avocado right before serving to avoid browning.
• Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
• If you want to go with more of the traditional Italian salad dressing route instead of the lime dressing I used, feel free to use my Italian salad dressing below: ¼ cups extra virgin olive oil
  2 tablespoons white wine vinegar or apple cider vinegar
  1 tablespoon freshly squeezed lemon juice
  1 clove of garlic, minced
  1 teaspoon dried basil
  1/4 teaspoon dried oregano
  ¼ teaspoon crushed red pepper (optional)
  ½ teaspoon Kosher salt (I use Diamond kosher salt)
  ¼ teaspoon ground black pepper

Nutrition

Calories: 192kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 326mg | Potassium: 386mg | Fiber: 6g | Sugar: 3g | Vitamin A: 982IU | Vitamin C: 39mg | Calcium: 31mg | Iron: 2mg

This post was originally published in March 2019. It has been updated with some additional information with no changes to the original recipe in July 2025.

If you are a fan of similar Middle Eastern dips and sauces, be sure to check out my Eggplant Yogurt Dip, Roasted Carrot Hummus, Mediterranean Hummus, Baba Ganoush, and Roasted Vegetable Dip recipes.

What is Muhammara?

Muhammara is a traditional Middle Eastern red pepper dip or condiment typically served a dip or sauce with warm pita bread. It is claimed by many countries, but the actual origin is the Syrian city of Aleppo.

Also called Muhumra, Hamara, or Marmara, the dip is popular throughout Lebanon, Turkey, Armenia, the Middle East, and Meditteranean. It’s one of those recipes widely adapted according to the region and personal taste.

If you’ve never made this Middle Eastern pepper sauce, prepare to be amazed! Similar to its simpler version, roasted red pepper walnut dip, it is robust in flavor with sweet red peppers, nutty walnuts, and pomegranate molasses added to it to make it closer to its traditional version. All you need is a food processor and 30 minutes for a Meditteranean-inspired dip that is bright in color and flavor! Intrigued? Let’s break it down.

My aunt was the queen of Muhammara sauce! This a delicious dip I grew up eating. We put it on everything – pasta, eggs, vegetables – and brought it to all our special occasions. Being one of the popular recipes of the Turkish Cuisine, pita chips and muhammara dip was our version of bread and butter.

Key Ingredients:

To make this Mediterranean red pepper sauce, you will need the following ingredients:

• Red Bell Peppers – Purchase fresh, organic, sweet red bell peppers the day you are going to prepare the dip for the best flavor. If you’re in a pinch, jarred roasted red peppers can be substituted; however, it’s worth noting that the flavor of homemade roasted red peppers is much sweeter than using ones from a jar, and the texture is softer.
• Raw Walnuts – Toasting walnuts beforehand brings out more of their nutty, creamy flavor. I like to purchase a bulk of walnuts and toast them in a single layer on a large baking sheet in a 350-degree oven until light golden brown (about 7 minutes) as soon as I get home from the store, then cool completely and store them in an airtight container in the freezer. That way I have toasted walnuts ready whenever I need them!
• Crackers – The authentic muhammara recipe is made with bread crumbs. In this modern version, I followed in the footsteps of the authors of the Vegetable Illustrated and used crackers instead. You can use any type of lean crackers, such as the simple water cracker. However, for even more flavor variation, use a cracker scented with rosemary, thyme, flax seeds, or sesame seeds. For best results, gently crack the crackers in a zip-top bag and finish crushing with a rolling pin.
• Scallions – Use both green and white parts and be sure to roughly chop prior to adding to the bowl of your food processor.
• Extra Virgin Olive Oil – This is a raw, uncooked sauce, so a good-quality Extra Virgin Olive Oil makes all the difference. My favorite is California Olive Ranch (affiliate link).
• Pomegranate Molasses – If you are unfamiliar with pomegranate molasses, it is a slightly sweet, slightly tart syrup made from boiling down pomegranate juice (similar to how balsamic glaze is prepared). It gives the dip its signature sweet and tangy taste, adding an extra depth of flavor. It is a very popular ingredient in Middle Eastern cuisine and an authentic ingredient for this red pepper spread. Most supermarkets sell pomegranate molasses, but you can also purchase it online. If you need a suggestion, this pomegranate molasses (affiliate link) is the brand I use.
• Lemon Juice – A hint of fresh acidity goes a long way and locks in the color of those beautiful roasted red peppers.
• Paprika – I prefer sweet paprika over hot since the spice factor will come from the cayenne.
• Cumin – Although not typically included, I like the punch of savory, smoky goodness cumin brings to this dip.
• Kosher Salt – Use the amount called for in the recipe and adjust the taste to your liking at the very end. I also recommend finishing it off with some flaky sea salt.
• Cayenne Pepper (or red pepper flakes) – A slight kick from the cayenne pepper transforms it into a healthy spicy capsicum dip (capsicum is another word for pepper). If you are not into spiciness, you can simply omit it. Alternatively, if you can get your hands on it, you can swap cayenne pepper with Aleppo pepper.

How to make Muhammara?

To make this Middle Eastern pepper sauce, simply:

1. Roast bell peppers. Prepare the bell peppers by slicing off the stem end, removing the seeds and core with a spoon, slice in half and cut each half in three pieces. Remove the stem from the end and slice the end into large chunks. Transfer to a parchment-lined baking sheet and broil for 10 minutes, or until skins are well charred, making sure to rotate halfway through.
2. Steam the bell peppers. Once roasted and charred, transfer the red bell peppers to a large bowl and cover with plastic wrap to steam for 10 minutes (this makes it easier to remove the skins). At this point, you can either leave the skins on for extra charred flavor or remove them.
3. Crush the crackers. Place the crackers in a plastic bag, seal tight and gently crush with your hands. Finish crushing the crackers into coarse crumbs by rolling over with a rolling pin.

4. Process all the ingredients. In the bowl of a food processor, add the roasted red peppers, walnuts, crackers, scallions, olive oil, pomegranate molasses, lemon juice, paprika, cumin, salt, and cayenne and process until smooth, about 15-20 seconds, scraping down the sides of the bowl halfway through.
5. Garnish and serve. Transfer to a small bowl, spread it with the back of a spoon, garnish with fresh dill, scallions, sesame seeds, and a drizzle of olive oil. Serve with more crackers, pita or crudites.

FAQs

How do you pronounce Muhammara?

Muhammara is the formal pronunciation and it sounds like it is written (though the “h” is slightly sibilant, almost as if you are exhaling through a sore throat). Not so easy to get right! Mm’hamara is a more idiomatic version. It also means roasted or burnt (made red), sharing the same etymological root as the word red (Ahmar).

Is Muhammara Similar To Harissa?

Not quite. Muhammara has a mildly spicy, tangy and sweet flavor and usually served as a dip, spread or a sauce, whereas Harissa is more of condiment that is usually used as a flavoring agent for soups, stews, marinades with rich spicy flavors.

Can I Use Jarred Roasted Red Bell Peppers?

You sure can. Just be sure to drain all the liquid before placing the peppers into the food processor or blender.

Can I Substitute The Pomegranate Molasses?

While it won’t be the same thing, you have a few options when it comes to substituting pomegranate molasses when making this Middle Eastern red pepper dip. You can use balsamic glaze, cranberry juice concentrate, or you can mixa few teaspoons of lemon juice with a tablespoon of honey to get a similar sweet and tangy flavor.

How Many Calories?

This recipe makes 1 1/2 cups and easily serves 6 people. And one serving of it is only 176 calories! When you pair the dip with fresh sliced vegetables, it’s even better for you. So go ahead, eat your veggies!

Can I Make Muhammara Without A Blender/Food Processor?

Yes, you can. You can first start by chopping all of the ingredients finely using a sharp chef’s knife and then mix them in a bowl. Alternatively, you can use a mortar and pestle for a smoother texture.

Is This Recipe Spicy?

The authentic Muhammara is usually mildly spicy. However, the spiciness level depend on the recipe you are using. Usually the spiciness comes from Aleppo pepper (or red pepper flakes). When making muhammara at home, you can easily adjust the amount of red pepper flakes you use according to your preference.

Storage Instructions:

• To store your roasted bell pepper dip: Place muhammara in an airtight container and store it in the fridge for up to 5 days. Alternatively, drizzle it with a thin layer of olive oil to extend its shelf life. Doing so helps prevent air from reaching the roasted red pepper dip and, as a result, keeps it fresh longer.
• Freezing: If you prefer to store it for a longer period of time, you can freeze this red bell pepper spread. Simply place it in an airtight container (or a freezer bag) remove the air out as much as you can and freeze for up to 2 months.
• Thawing: Thaw it in the fridge overnight and give it a good stir before serving.

Ways to serve this Syrian pepper sauce recipe

There are a number of ways to serve this muhammara dip recipe, such as:

• Dip: Definitely the most authentic, serve it as a dip with seed crackers, pita bread, or fresh sliced vegetables as a part of your mezze platter.
• Spread: Slather it on sandwiches, fresh pita bread, wraps, or your morning toast. In my opinion, leftover muhammara makes the best sandwich spread.
• Pasta Sauce: Prepare your favorite pasta and toss it in a large bowl with the muhammara and a bit of pasta water – no additional cooking required!
• Pizza Sauce: Replace the tomato sauce on pizza with muhammara – such a fun, Meditteranean twist!
• Topping: A scoop of muhammara makes an excellent topping for homemade CAVA bowls and pairs beautifully with other Mediterranean sauces like tzatziki and hummus.

Other sauce/dip recipes you might also like:

• Mediterranean Hummus
• Roasted Carrot Hummus Recipe
• Yogurt Tahini Dressing
• Greek Yoghurt Dressing
• Bread Dipping Oil
• Cashew Avocado Sauce
• Creamy Avocado Dressing

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Muhammara Recipe

Muhammara is a traditional Syrian red pepper dip made with roasted red peppers, walnuts, and pomegranate molasses. This recipe is easy to make, vegan and gluten-free. Serve as a dip, spread, or even as a pasta sauce. It is deliciously addictive!

Course Appetizer

Cuisine Middle Eastern

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 176kcal

Author Aysegul Sanford

Equipment

• 1 Pomegraneta Molasses

Ingredients

• 2 red bell peppers medium-sized
• ½ cup walnuts lightly roasted
• ⅓ cup crackers any type of lean cracker can be used*
• 3 scallions chopped (both green and white parts)
• ¼ cup extra virgin olive oil
• 1 ½ tablespoons pomegranate molasses*
• 4 teaspoons lemon juice freshly squeezed
• 1 ½ teaspoons paprika
• 1 teaspoon ground cumin
• ½ teaspoon kosher salt
• ⅛ teaspoon cayenne pepper

Instructions

• To roast the bell peppers: Line a rimmed baking sheet with parchment paper. Slice the tops of the bell peppers and remove the stems from the tops. Using a paring knife (or a spoon) take out the core. Cut the bell pepper into three pieces. Place them on the sheet pan skin side up. 
• Adjust oven rack 3 to 4 inches from the broiler element (or at the top rack) and heat broiler. Broil until the skin is well charred, 10 minutes. Be sure to rotate the sheet pan halfway through.
• Place the now-charred peppers in a bowl, cover with plastic wrap and let it steam for 10 minutes. At this point, it is up to you to whether or not remove the skin. If you like the charred flavor, feel free to keep the skins on. If not remove and discard them. You should end up with approximately 1 cup of roasted bell peppers.
• Place crackers into a ziplock bag and crush them with a rolling pin.
• Place roasted peppers, walnuts, cracker crumbs, scallions, olive oil, pomegranate molasses, lemon juice, paprika, ground cumin, salt, and cayenne pepper into the bowl of a foods processor. 
• Process until pureed, 15-20 seconds scraping down the sides of the bowl halfway through processing. 
• Transfer to a bowl and serve with crackers, pita bread, and/or crudites.

Video

Notes

• Yields: This recipe makes 1 1/2 cups of muhammara, which is ideal for serving 6 people as an appetizer/dip. The nutritional values below are per serving.
• Best way to store: You can store this roasted red pepper dipping sauce recipe in an airtight container in the fridge for up to 3 days.
• * If you don’t have crackers on hand, substitute ¼ cups of plain breadcrumbs, which is actually more traditional.
• Want an even more smoky flavor? Replace the sweet paprika with an equal amount of smoked paprika.

Nutrition

Calories: 176kcal | Carbohydrates: 7g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 227mg | Potassium: 149mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1358IU | Vitamin C: 55mg | Calcium: 25mg | Iron: 1mg

This recipe has been adapted (with minor changes) from Vegetables Illustrated (affiliate link).

So, you know how you go to your favorite Italian restaurant, and as soon as you sit down, you can’t wait for the olive oil dipping sauce and crusty bread to be placed on your table. It’s restaurant-style at its best (I’m looking at you, Carrabba’s Italian Grill, Bertucci’s, California Pizza Kitchen, Olive Garden, Maggino’s, and Macaroni Grill!) That is this recipe!

With the right mix of bread dipping seasoning and the best olive oil you can find, you can make restaurant-style food in your home kitchen. It serves as the perfect appetizer for those get-togethers with family and friends. Who knew bread and olive oil could taste so good?!

Ingredients You Will Need

You need a handful of basic ingredients to make this olive oil dip for bread. The good news is that the recipe itself is so forgiving that if you are missing an ingredient or two, you can easily substitute it with another ingredient. Below is what you’ll need, including the best oil for bread dipping:

• Fresh or Dried Herbs: You will need fresh or dried basil, oregano, thyme, and rosemary to make this olive oil dip. If you decide to use dried herbs, I recommend using half the amount as they tend to be stronger. You can find the correct measurements in the recipe card below.
• Seasoning and Spices: I know it may seem a bit basic, but the salt and pepper you use make all the difference. If you can, avoid table salt and pre-ground black pepper. Use flaky sea salt or kosher salt and freshly cracked black pepper for the best flavor. However, if you do not mind your olive oil bread dip being a little bit spicy, you can also add a pinch of red pepper flakes (or red chili flakes) for some heat.
• Olive Oil: There are so many olive oils on supermarket shelves these days, and it’s hard to know which one is the best olive oil for dipping bread. A general rule of thumb is to purchase cold-pressed extra virgin olive oil from one supplier or country. These are the fruitiest and most flavorful. Avoid olive oil blends or refined versions. 
• Garlic: Garlic is a big flavor provider and enhancer in this olive dipping oil recipe. When mixed with spices (or fresh herbs), it infuses oil with additional Mediterranean flavors. However, it is also such a delicate ingredient. Use this list as a guide depending on how strong you want the garlic flavor when whipping up your own garlic bread cheese dip.
  • Minced Fresh Garlic cloves: Using fresh minced garlic will provide a strong garlic flavor. I recommend using this version right before you are going to serve. 
  • Oven Roasted Garlic – Roasted garlic olive oil dip is my absolute favorite! When you roast garlic, it brings out a natural, caramel sweetness that is simply divine. Once the garlic cloves are roasted, you should be able to easily mash them with a fork and mix them in. Use the moment you are going to serve. 
  • Garlic Powder – A good substitute if you want to make olive oil dip ahead. Use 1 teaspoon of garlic powder to replace the fresh.
• Cheese: Grated Parmesan cheese is a classic ingredient in any restaurant-style Italian dipping oil, but it is an optional ingredient here. You can omit using it if you want to make it vegan or dairy-free. If you do not have Parmesan cheese, you can also use grated Pecorino Romano, cubed feta, or those small mozzarella balls for fresh, cheesy flavor.
• Acid: Acid gives it a fresh flavor and a nice tang and balances the richness of the olive oil, so don’t skip it! My favorite is freshly squeezed lemon juice. But you can make an olive oil and balsamic vinegar bread dip with a splash of balsamic vinegar as well. If you decide to go with balsamic vinegar, simply use a tablespoon of balsamic in place of freshly squeezed lemon juice.

How to Make Olive Oil Bread Dip?

This olive oil dipping sauce for bread comes together quickly and easily. Below are the steps:

1. Mix the herbs and spices: To make it, mix together dried or fresh rosemary, basil, oregano, thyme, and red pepper flakes (if using) in a shallow bowl. 
2. Add the olive oil: Pour in the olive oil and lemon juice (or balsamic vinegar). Add in the garlic and parmesan cheese.
3. Add the spices: Season lightly with salt and pepper. Stir it well to make sure that everything is fully mixed.
4. Rest (Optional): If you have the time, let it rest in the fridge for an hour for the flavors to meld together nicely. 
5. Serve: Place the bowl of seasoned oil on a large plate with sliced bread around it. Serve!

What Kind of Bread Do You Dip in Olive Oil Bread Dip?

When it comes to choosing the best bread for dipping in oil, you have so many options. While any fresh bread would work, below are a few suggestions:

• Italian bread: The classic Italian breads like fresh focaccia and ciabatta would be wonderful to dip into this homemade bread dipping oil.
• French Bread: With its crispy crust and chewy interior, French baguette is a wonderful option. It also has a long and thin shape, which makes it ideal to slice and dip. Alternatively, if you prefer a soft bread for dipping, you can serve it with storebought or homemade brioche. 
• Sourdough Bread: The tangy flavors of sourdough pair beautifully with this garlic bread dip. Plus, its dense texture holds the oil well.
• Homemade bread: If you do have the time, I highly recommend making my No Knead Bread or Rustic Olive Bread (my personal favorite bread to serve it with.) They are both wonderfully crusty with a hearty texture and robust flavor.
• Garlic Bread: The rich and savory flavor of garlic bread compliments the taste of herb and oil bread dip. If you need a good recipe, try my Air Fryer Garlic Bread.
• Pita Bread: Widely used in Mediterranean and Middle Eastern cuisine, pita’s soft and slightly chewy texture is a good choice for dipping.

FAQs

If you try this bread dip recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Bread Dipping Oil Recipe

Homemade Bread dipping oil just like they do in your favorite Italian restaurant! Made with extra virgin olive oil, dried spices (or fresh herbs), lemon juice, and parmesan cheese, this Italian-restaurant-style olive oil bread dip is guaranteed to impress.

Course Appetizer

Cuisine Italian

Diet Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 329kcal

Author Aysegul Sanford

Ingredients

• ½ tablespoon dried basil
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon dried rosemary
• ¼ teaspoon red pepper flakes optional
• 1 cup extra virgin olive oil
• 3 cloves fresh garlic minced or one teaspoon of garlic powder
• ½ teaspoon lemon juice or balsamic vinegar
• 2 tablespoons parmesan cheese shredded (optional)
• 1/4 teaspoon kosher salt*
• 1/4 teaspoon black pepper

Instructions

• Place dried basil, thyme, oregano, rosemary, and red pepper flakes in a bowl. Pour in the olive oil. Give it a mix.
• Add in the garlic, lemon juice, and parmesan cheese. Stir to combine and serve with crusty bread on the side.

Video

Notes

• Yields: This bread dip oli recipe makes a cup of dipping oil, which is ideal for 6 servings when served as an appetizer with bread on the side. The calorie information below is per serving.
• Fresh herbs: If you are growing your own herbs, you can use fresh herbs instead of dried herbs following the measurements below. Be sure to chop them before using in the recipe.
  • 1 tablespoon fresh basil
  • 1 teaspoon fresh oregano
  • 1/2 teaspoon fresh thyme
  • 1/4 teaspoon fresh rosemary
• Storage: If you are making this recipe using dried herbs, you can store the oil mixture for up to 5 days in an airtight container in the fridge. If using fresh herbs and fresh garlic, I would recommend storing it in an airtight container in the fridge for up to 2 days.
• Adding Salt: While we listed salt as an ingredient, it is best to taste the mixture first before adding it, especially if you are using Parmesan cheese since it can already be quite salty.
• Let it rest: If you have the time, let it rest in the fridge for an hour or so. Doing so helps the flavors to meld together.

Nutrition

Calories: 329kcal | Carbohydrates: 1g | Protein: 1g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 26g | Cholesterol: 1mg | Sodium: 126mg | Potassium: 23mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

I don’t know about you, but I think nothing says fall like the combination of apple, cinnamon, and walnuts. And this Apple and Cinnamon Oatmeal recipe is probably the easiest way to fill your house with the smells of fall. It tastes like apple pie, but it is healthier.

If you are like me, a huge fan of apples and cinnamon, be sure to also check out our Apple Almond Flour Muffins, Apple Roses, and Dairy-Free Apple Crisp recipes.

Whether you are a morning person like me or someone who prefers to sleep until the last minute, I am pretty sure the unmistakably autumn aroma of this homemade apple oatmeal cooking on the stovetop will lure even the sleepiest member of your family out of bed.

It’s an easy way to set the mood for the fall season, and similar to my other breakfast bowl recipes, it’s ready in only 15 minutes. Bonus – it’s also vegan, dairy-free, paleo-friendly, and gluten-free!

Ingredients for Apple Cinnamon Oatmeal:

You probably already have a handful of ingredients you need to make this Cinnamon Apple Oatmeal in your pantry. Below is everything you need:

• Oil: We use oil to sautee apples and cinnamon before adding in the oats and milk. We use coconut oil, but avocado oil, butter, or clarified butter (also known as ghee) would also work in this apple oatmeal breakfast recipe.
• Fresh Apples: We use Honeycrisp apples, but any other variety of apples, like Fuji, Pink Lady, Gala, and Granny Smith Apples, would also work. Peeling them is optional, but we recommend cutting them into 1-inch cubes. You can also use two different kinds of apples if you want to take your apple pie oatmeal recipe to the next level.
• Spices: You’ll need ground cinnamon and a pinch of nutmeg.
• Nuts: We are using unsalted walnuts, but pecans or almonds would also work well in this recipe. If you have the time, we recommend toasting your nuts for a few minutes to enhance their flavors.
• Rolled Oats: Of all the different kinds of oats, rolled oats (also called old-fashioned oats) are probably the easiest to find, and therefore, it is what we are using in this apple oatmeal breakfast. Use gluten-free oats if you are following a gluten-free diet. If you are new to the world of oats and want to know more about them, be sure to check out our detailed articles on Rolled Oats vs. Steel-Cut Oats and Quick Oats vs. Rolled Oats.
• Milk: We used unsweetened almond milk, but any dairy or non-dairy milk (such as coconut milk, oat milk, or regular milk) would work in this recipe. You can also make Almond Milk from Almond Butter in a pinch. Either way, we recommend using sugar-free milk to keep it healthy.
• Superfoods: To boost protein and to keep you full for longer, we used a tablespoon of chia seeds. However, you can also add ground flax seeds, hemp seeds, and even your favorite protein powder to up the nutrition of this apple oats recipe.
• Sweetener: We wanted this homemade apple oatmeal recipe to be sugar-free, so instead of adding sugar to the mixture, we opted for a drizzle of maple syrup in the end. However, if you prefer it to be sweeter, you can use brown sugar, coconut sugar, honey, or regular granulated sugar and add it to the oatmeal mixture as you are cooking it.
• Optional Toppings: We sprinkled our apple and cinnamon oatmeal with diced apples, walnuts, and pomegranate arils for a pop of color. However, when it comes to toppings, the sky is the limit. Feel free to add a tablespoon of almond or peanut butter (a great way to add some protein to the recipe), raisins (or cranberries), and even a dollop of vanilla yogurt.

How To Make Apple Cinnamon Oatmeal on Stove Top?

The steps to making this easy apple cinnamon oatmeal recipe are twofold, and it only takes 15 minutes from start to finish. Below are the steps:

1. Saute apples and spices: Start by heating coconut oil in a small saucepan over medium-high heat. Add apples and sauté, stirring frequently, for 2-3 minutes. Add the ground cinnamon and nutmeg and cook for 10 more seconds.
2. Make oatmeal: Add the nuts, rolled oats, milk, and chia seeds (if using). Stir to combine and cook, keeping a close eye on it and stirring occasionally until thickened for 8-10 minutes.
3. Serve with toppings: Ladle into bowls, and garnish with fresh diced apples (or other fruits like pomegranate seeds), more nuts, and a drizzle of maple syrup. If preferred, you can sprinkle it with more ground cinnamon and an extra splash of milk.

On a side note, we based the recipe for this healthy apple cinnamon oatmeal on my Oatmeal with Almond Milk and Chia Seeds recipe, which happens to be one of the most popular recipes on Foolproof Living. It is a great recipe to show you how to make oatmeal on the stovetop if you are new to making oatmeal for breakfast or in need of a works-every-time recipe.

How To Meal Prep, Store, and Reheat?

One of the reasons why we love making this healthy apple cinnamon oatmeal is that it is a great meal prep-friendly breakfast recipe that you can make over the weekend and enjoy in the next few days. Perfect for busy mornings! Here is how we do it:

• Meal Prep: Make the apple oatmeal recipe as written but refrain from adding the toppings. Divide it among four mason jars and let it cool on the counter. Once fully cooled, cover it tightly with a lid and store it in the fridge for up to 4 days. When ready to serve, be sure to top it off with your favorite toppings.
• Storing leftovers: Store the leftover cinnamon apple oatmeal in an airtight container in the fridge for up to 4 days.
• Reheating: While you can enjoy this recipe warm, cold, or at room temperature, we like to reheat it in the microwave if we are serving it on a crisp fall morning. To do so, transfer the apple porridge into a bowl, add a splash of milk (or water), and give it a stir. Place in the microwave and heat it in 30-second increments stirring every time until it is warmed to your liking.

How to make this Oatmeal recipe in the microwave?

If you’d rather make this homemade cinnamon apple oatmeal in the microwave, simply:

• Start with cooking the apples: Sprinkle cubed apples with cinnamon and place in a large microwave-safe bowl (it should be large enough to make the whole oatmeal)
• Add the liquid and nuts: Add in the almond milk (or water) and nuts and cook on high for 3-5 minutes, stopping and stirring every minute or so until it reaches your desired consistency.
• Assemble: Drizzle with maple syrup and add the toppings. Give it a taste and add more if you like.

FAQs

You Might Also Like:

If you enjoyed this healthy apple breakfast porridge, then you will love our collection of oatmeal and apple recipes. Below are a few that we hand-picked for you:

Other Oatmeal Recipes:

• Overnight Steel Cut Oats
• Overnight Apple Muesli
• Warm Farro Breakfast Bowl With Cinnamon Apples
• Pressure Cooker Steel Cut Oats Recipe
• Overnight Oats with Yogurt
• Blackberry Baked Oatmeal

Other Autumn-Inspired Apple Recipes:

• Apple Appetizers
• Apple Cranberry Cake
• Apple Salad Recipe

If you try this Homemade Apple Oatmeal recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Apple Cinnamon Oatmeal Recipe

This Homemade Apple Cinnamon Oatmeal is an autumn-inspired twist on plain oatmeal. Rolled oats, apples, and cinnamon simmered in almond milk with a touch of maple syrup make a delicious and healthy breakfast ready in less than 15 minutes.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 454kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon coconut oil avocado oil or ghee would also work
• 1 large apple or 2 small apples, cut into small chunks
• ½ teaspoon ground cinnamon
• Pinch of ground nutmeg
• ¼ cup chopped pecans or walnuts, plus more as topping
• 1 cup rolled oats – Not quick cooking {I used Trader Joe's gluten free brand oats}
• 2 cups unsweetened almond milk
• 1 teaspoon chia seeds optional
• 1 tablespoon pure maple syrup plus more to finish
• ¼ cup pomegranate seeds as garnish (optional)

Instructions

• Heat coconut oil in a medium sized saucepan over medium heat.
• Add in the apples and saute for 2-3 minutes. Stir in the cinnamon and nutmeg.
• Add in the pecans, oats, almond milk, and chia seeds (if using). Give it a stir and let it cook until thickened for about 7-10 minutes, stirring constantly during the cooking process.
• Ladle into bowls and top them off with pomegranate seeds (or other fruit), nuts, more apples, and a slight sprinkle of ground cinnamon. Serve.

Video

Notes

• Yields: This recipe makes about 3 cups of apple oatmeal, which is ideal for serving two people. You can multiply the recipe if you are serving a crowd. The nutritional values below are per serving and include the calories coming from the listed toppings.
• Optional Add-ins: You can easily customize this cinnamon apple recipe according to your taste buds. A few of our favorite ways to do it are as follows:
  • Use two different types of apples
  • Add a splash of vanilla extract
  • Up the nutrition by adding other superfoods such as ground flaxseeds and hempseeds
  • Top it off with a dollop of creamy peanut butter or yogurt for additional protein
• Meal Prep: Make the recipe as written but refrain from adding the toppings. Divide it among four mason jars and let it cool on the counter. Once fully cooled, cover it tightly with a lid and store it in the fridge for up to 4 days. When ready to serve, top it off with your favorite toppings.
• Storing leftovers: Store the leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: While you can enjoy this recipe warm, cold, or at room temperature, I like to reheat it in the microwave if I am serving it on a crisp fall morning. To do so, transfer the apple porridge into a bowl, add a splash of milk (or water), and give it a stir. Place in the microwave and heat it in 30-second increments stirring every time until it is warmed to your liking.

Nutrition

Calories: 454kcal | Carbohydrates: 58g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 330mg | Potassium: 403mg | Fiber: 11g | Sugar: 22g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 368mg | Iron: 2mg

The combination of spinach and peanut butter may sound unusual, but the creamy nuttiness of the peanut butter perfectly complements the earthy flavor of the fresh spinach. Plus, adding a frozen banana and almond milk makes this spinach banana smoothie a naturally sweet and healthy drink that is worthy of your weekly smoothie rotation. 

If you enjoy smoothies like this Peanut Butter Spinach Smoothie, you might also like our Turmeric Green Smoothie and Vegan Banana Smoothie, which are both packed with a variety of nutrients for a satisfying breakfast. And if you need more smoothie recipe inspiration, be sure to browse our collection of superfood smoothies.

Ingredients

The ingredient list of this peanut butter banana spinach smoothie is short and sweet, with plenty of substitutions and optional add-ins to make it even more nutritious. Below is everything you need to know to make this healthy green smoothie your own:

• Frozen banana: I usually freeze ripe bananas when they start changing their colors. If all you have is a fresh banana (and want your smoothie to be super cold), then just add in a cup of ice cubes.
• Natural Peanut Butter: I prefer unsalted and unsweetened creamy peanut butter to avoid added sugars and excessive sodium. However, you can also use other nut butter options like almond butter or cashew butter. And if you have nut allergies, you can substitute peanut butter with a seed butter of your choice.
• Non-Dairy Milk: I prefer dairy free unsweetened almond milk (or vanilla almond milk), but any kind of milk would work here. Soy milk, oat milk, and coconut milk would all work. 
• Fresh Spinach Leaves: I recommend using prewashed and rinsed baby spinach for ease of use. While I prefer fresh spinach for its milder flavor, you can make it with frozen spinach as well.

How To Make Peanut Butter Banana Spinach Smoothie?

The best part of this spinach breakfast smoothie recipe is that it takes just a few minutes to make. Simply:

1. Blend: Put spinach leaves, peanut butter, milk of your choice, and frozen banana (and all the optional add-ins) into a blender and blend until creamy and smooth. 
2. Serve: Pour into a few glasses (or mason jars) and serve right away.

How To Make Ahead and Store Spinach Banana Smoothie?

Whether you make green smoothies like this for breakfast or enjoy them as a post-workout snack, with just a few minutes of advance prep, you can have them in minutes. Here is how I do it:

• Make Ahead: Portion out all the ingredients (except peanut butter) and place them into a Ziplock bag. Store in the fridge (or freezer). When ready to serve, dump everything in your blender along with peanut butter and blend until smooth.
• Storing leftovers: I think this peanut butter spinach banana smoothie recipe is best on the day that it is made. However, you can place the leftovers into a mason jar, put the lid on and store it in the fridge for up to 1 day. Just be sure to give it a good shake before serving.

FAQs:

Other Smoothie Recipes You Might Like:

It is no secret that green smoothies like this Spinach Banana Smoothie have a long list of benefits and incorporating them in your daily diet (especially as a substitute for your sweet cravings), will help you feel energized and full. If you agree, here are a few other smoothie recipes you might like:

• Turmeric Mango Smoothie
• Mango Peach Smoothie
• Kale and Pineapple Smoothie
• And if you have some leftover peanut butter, be sure to try this Keto Peanut Butter Mousse recipe to treat yourself.

If you try this healthy peanut butter green smoothie recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Spinach Peanut Butter Smoothie Recipe

Treat yourself to a refreshing Spinach Peanut Butter Smoothie, crafted with creamy peanut butter, vibrant fresh spinach and a frozen ripe banana. This naturally sweetened green smoothie is ready in 5 minutes and great as a healthy breakfast or post work-out fuel.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 257kcal

Author Aysegul Sanford

Ingredients

• 2 cups baby spinach leaves
• 2 cups unsweetened almond milk or any other regular or plant based milk
• 1 large banana frozen*
• 3 tablespoons peanut butter creamy and unsalted natural peanut butter
• 1 tablespoon ground flaxseeds optional – plus more as garnish

Instructions

• Place all the ingredients into a blender. Blend in high speed until smooth.
• Pour into glasses and sprinkle with ground flaxseeds (and/or chia seeds.) Serve right away.

Notes

• Banana: If you do not have a frozen banana, you can use a ripe one and add 1 cup of ice cubes into the blender.
• Optional sweeteners: If you want your peanut butter smoothie to be sweeter, you can add in a few tablespoons of maple syrup, honey or a few pitted dates and blend until smooth.
• Consistency: For a thicker smoothie, use an additional half a banana and for a thinner one, use more almond milk.
• To Make Ahead: Portion all the ingredients (except peanut butter) and place them into a plastic bag. Store in the fridge (or freezer). When ready to serve, dump everything in your blender along with peanut butter and blend until smooth.
• Storing leftovers: I think this peanut butter spinach banana smoothie recipe is best on the day that it is made. However, you can place the leftovers into a mason jar, put the lid on and store it in the fridge for up to 1 day. Just be sure to give it a good shake before serving.

Nutrition

Calories: 257kcal | Carbohydrates: 22g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Sodium: 354mg | Potassium: 541mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2851IU | Vitamin C: 14mg | Calcium: 353mg | Iron: 2mg

Who doesn’t love to start a slow weekend morning with a warm, sweet, and decadent breakfast? If you’re looking for more indulge-worthy breakfast recipes, try my Overnight Belgian Waffles and this Gluten Free Waffle Recipe with Almond Flour. If you have some extra brioche on hand, use it to make this delicious Brioche French Toast Casserole. 

Ingredients

We’re keeping the ingredient list short and simple for this recipe, making it easy to whip up these quick brioche waffles whenever the mood strikes. Top them off with fresh fruit and maple syrup for the perfect Sunday morning breakfast. Here’s what you’ll need:

• For this brioche waffle recipe, gather a loaf of brioche bread, whole milk, eggs, salt, vanilla extract, and maple syrup (optional). 
• As optional toppings, use maple syrup, chopped seasonal fruit, and optional confectioner’s sugar. 

How to Make Brioche Waffles 

This fast brioche recipe comes together in about 25 minutes, meaning you can spend less time cooking and cleaning and more time indulging. Here’s how to make them:  

1. Slice the bread: Cut your brioche loaf into approximately 1 ½ inch slices. Set them aside. 
2. Preheat the oven: Preheat the oven to 200 degrees F. You can keep your cooked brioche bread waffles in the oven to keep warm while you cook the rest of the waffles. 
3. Preheat the waffle iron: Preheat your waffle iron according to the manufacturer’s instructions. 
4. Make the milk mixture: Add the milk, eggs, vanilla extract, salt, and (optional) maple syrup to a bowl and whisk until combined. Dip each slice of brioche into the mixture for 2-3 seconds per side. Transfer them to a baking sheet. 
5. Cook the waffles: Spray the waffle iron with vegetable oil spray and cook each piece of brioche according to your iron’s instructions. Make sure to spray the iron before adding another slice. 
6. Transfer to the oven: Transfer each cooked waffle onto a baking sheet and keep them in the warmed oven as you cook the rest of the waffles. Continue until all your slices are cooked. 
7. Serve: Top each waffle with chopped fresh fruit and a drizzle of maple syrup. For additional sweetness, dust the waffles with confectioner’s sugar. 

How to Store, Freeze, and Reheat 

The great thing about this fast brioche recipe is that you can make extra waffles to store and enjoy for breakfast throughout the week. All you have to do is reheat them, add your toppings of choice, and enjoy! Here are a few storage tips: 

• Store: If you think you’ll consume the extra waffles within a few days, let them cool to room temperature before placing them in an airtight container. They’ll keep in the fridge for up to four days.
• Freeze: I like to freeze my extras, so I have a quick waffle to enjoy whenever I have a busy morning. To freeze, allow them to come to room temperature before placing them in a freezer-safe, airtight container (ensure it’s airtight to prevent freezer burn). You can store them in the freezer for up to a month. 
• Reheat: To reheat the waffles from the fridge or the freezer, pop them in the toaster or toaster oven until they’re warm.

FAQs

Other Quick Breakfast Recipes You Might Like

They say breakfast is the most important meal of the day, so why not make it delicious? Whether you’re in the mood for something savory or sweet, you can find lots of breakfast inspiration here on the blog. Check out the links below for some ideas:

• Yogurt Parfait
• Oatmeal with Yogurt
• Steel Cut Overnight Oats

If you try this Waffle Brioche 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. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Brioche Waffles Recipe

These quick brioche waffles are a great alternative to waffles made with batter, especially when you are short on time. It is made by lightly dipping slices of brioche in an egg and milk mixture and cooking them in a waffle iron. Simply make a batch eat it right away, or freeze it for later.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 Slices

Calories 236kcal

Author Aysegul Sanford

Ingredients

• 1 loaf Brioche bread
• ¾ cup whole milk
• 3 large eggs
• Pinch salt
• ½ teaspoon vanilla extract
• 1 tablespoon maple syrup optional
• vegetable spray
• ½ cup seasonal fruit chopped
• Confectioners’ sugar (optional)

Instructions

• Slice Brioche into 1½ inch thick slices. Set aside.
• Pre-heat your oven to 200 degrees.
• Pre-heat your waffle iron.
• Whisk together the milk, eggs, salt, vanilla extract, and maple syrup (if using). Dip each slice into the mixture for 2-3 seconds on both sides and then transfer it to a baking sheet.
• Spray the waffle iron with vegetable spray. Cook each slice in your waffle iron according to the manufacturer’s instructions. Make sure to spray again after each slice to prevent bread from sticking.
• Transfer cooked waffles onto a rimmed baking sheet and keep them warm in the oven as you cook the rest of the slices.
• To serve: Top them off with chopped fruit. Drizzle them with maple syrup. If preferred, sprinkle it with some confectioners’ sugar.

Video

Notes

• Store: If you think you’ll consume the extra waffles within a few days, let them cool to room temperature before placing them in an airtight container. They’ll keep in the fridge for up to four days.
• Freeze: I like to freeze my extra waffles, so I have one ready to go whenever I’m craving a quick, yummy breakfast. To freeze, allow them to come to room temperature before placing them in a freezer-safe, airtight container (make sure it’s airtight to prevent freezer burn). You can store them in the freezer for up to a month.
• Reheat: To reheat the waffles from the fridge or the freezer, simply pop them in the toaster or toaster oven until they’re warm.

Nutrition

Calories: 236kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 136mg | Sodium: 228mg | Potassium: 72mg | Fiber: 1g | Sugar: 4g | Vitamin A: 535IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

Wondering what to make with that jar of steel cut oats that is hiding in the dark corners of your pantry? Well, you have come to the right place! In addition to this savory steel cut oatmeal recipe, we have crockpot steel cut oats and pressure cooker steel cut oatmeal to help you use this versatile ingredient with only a few minutes of hands-on time.

New to cooking steel-cut oats? Learn why I choose steel-cut oats over any other type of oats for my morning breakfast in this Rolled vs. Steel Cut Oats article.

Ingredients

To make this tasty, savory oatmeal recipe, you will need two sets of ingredients:

• Steel-cut oats: Gather vegetable stock, steel cut oats (aka Irish Oats) and kosher salt. 
• Vegetable toppings: For the savory vegetable topping, you will need olive oil, ground cumin, ground paprika, Baby Bella mushrooms, baby spinach, a fresh garlic clove, kosher salt, and ground black pepper. 
• Optional toppings: While they are optional, you can also top it off with fried eggs, hard-boiled eggs, soft-boiled eggs, or even poached eggs for some extra protein. I think savory oatmeal with an egg on top is a tasty, high-protein meal that happens to be one of my favorite steel cut oats dinner recipes. However, if you prefer this recipe to be vegan, you can omit it.

How to Make This Recipe?

Making this savory steel cut oats dish could not be easier. Here are the steps:

1. Soak the steel cut oats: Bring the vegetable stock to a boil in a small saucepan. Turn the heat off and stir in the oats and salt. Cover it with a tight-fitting lid and let the oats sit overnight. 

2. Make the toppings: Start by heating the olive oil in a large skillet over medium heat. Stir in the ground cumin and paprika and cook for about a minute. Add the sliced Baby Bella mushrooms and cook for about 4-5 minutes or until they are softened and have released some of their juices. Stir in the spinach and cook until it wilts. Add the minced garlic (if using) and season it with salt and pepper. Set it aside while you finish making the steel cut oatmeal. 
3. Prepare the additional toppings (optional): If you are planning to make your savory oats with egg on top, this is the best time to cook them. I like to fry mine with a bit of butter, but you can cook your eggs any way you like.

4. Prepare the steel-cut oatmeal: Place the pot of steel cut oats and broth back on the stove and stir it frequently while heating over medium-high heat. The steel cut oatmeal will get thicker and creamier as it cooks. If it is too thick, feel free to add ¼ cup of water (or vegetable broth) to make it the perfect consistency. Be sure to taste the oatmeal and add more seasonings if necessary. 

5. Assemble the savory steel cut oats: Scoop the steel-cut oatmeal into a bowl and top it with the mushroom spinach topping. If you are using eggs, add one (or more) on top of the warm oats. Sprinkle with a pinch of salt, pepper, and red pepper flakes, if using.

Variations- Other Topping Ideas

I love to serve my family a big bowl of savory steel cut oatmeal because it offers numerous health benefits and, with a little bit of creativity, they can customize it to their liking. Simply take the basic recipe below and change it up with just a few additions and ingredient swaps. Get creative with whatever vegetables, spices, and herbs you have in your pantry and fridge. Think of this savory steel cut oatmeal recipe as a blank canvas!

Here are a few of my other favorite ways to make this savory steel cut oatmeal recipe:

• Utilize your leftovers: Try using leftover sauteed veggies or roasted veggies as your savory oatmeal toppings. Baked shiitake mushrooms, sauteed asparagus, or roasted butternut squash make fantastic toppings for this dish. Using leftovers will also save you time since your toppings are already prepared! 
• Create Indian steel cut oats: Indian-inspired steel cut oats make for an incredible breakfast, lunch, or dinner. Mix a teaspoon of my golden paste into the cooked steel cut oats, then top it with some roasted chickpeas for an amazing Indian-cuisine inspired bowl of steel-cut oats. Alternatively, if you do not have the golden paste, you can use a touch of curry powder to make this recipe one of the best savory breakfasts you can make in minutes.
• Asian savory steel cut oatmeal: Make the steel cut oatmeal topping with shiitake mushrooms, baby spinach, and sesame oil. Add a splash of soy sauce and garnish the oatmeal with edamame or steamed broccoli. 
• Mediterranean steel cut oats: Make a Mediterranean bowl of steel cut oats simply by topping it with my Turkish White Bean Salad. And, if you want to take it a step further and make this savory dish umami-rich, you can mix vegetable broth (or water) with a tablespoon of tomato paste. 
• Mexican steel cut oats: Add a little ground cumin, coriander, and red chili powder to make a flavorful, Mexican-style steel-cut oats breakfast. Taking inspiration from my Mexican Quinoa recipe, you can make a warm topping by sauteing some onions, tomatoes, bell pepper, jalapenos, and black beans to use as a topping. Some fresh avocado, a squeeze of lime juice, or a few tablespoons of pickled Mexican red onion are also great oatmeal toppings.

FAQs

Other Oatmeal Breakfasts You Might Like

If you are a fan of recipes with steel cut oats, chances are you often enjoy a bowl of oatmeal in the morning. Below are a few more oatmeal recipes you might like:

• Overnight Oats with Muesli
• Yogurt Overnight Oats
• Homemade Muesli Recipe
• Oatmeal with Chia Seeds

If you try this Savory Steel Cut Oatmeal recipe, please take a minute to leave a comment or even a picture below. It is great to hear how much you love the recipes on my site and will help others who may be planning to make the recipe. And, if you took any pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories. Enjoy!

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Savory Steel Cut Oats Recipe

This Savory Steel Cut Oatmeal is packed with fresh veggies and fragrant spices for a hearty, filling meal that will fuel your day. Customize it with add-ins and toppings to accommodate your family's preferences and serve it for an easy breakfast, lunch, or dinner.

Course Breakfast

Cuisine American Vegetarian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Overnight Soak 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 2 servings

Calories 417kcal

Author Aysegul Sanford

Ingredients

For The Steel Cut Oats

• 2 cups vegetable stock or water plus a bit more if needed
• 1 cup steel cut oats
• ½ teaspoon kosher salt

For The Topping:

• 1 tablespoon olive oil or unsalted butter
• ¼ teaspoon ground cumin
• ½ teaspoon ground paprika
• 8 ounces baby bella mushrooms sliced / or any other one of your favorite mushrooms
• 5 oz. fresh baby spinach leaves
• 1 clove garlic minced or ½ teaspoon garlic powder – optional
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 large eggs – fried or soft boiled – optional
• 1/8 teaspoon Red pepper flakes optional

Instructions

• To soak steel cut oats: Place vegetable stock (or water) in a medium saucepan with a lid. Bring it to a boil. Off the heat, stir in the steel-cut oats and salt. Cover it with the lid and let it sit on the kitchen counter overnight.
• To make the veggie topping: In the morning, before cooking the steel-cut oatmeal, prepare the topping. To do so, heat oil in a large skillet over medium heat. Add spices and cook them for a minute or so.
• Add the sliced mushrooms and cook, stirring often, until they are fully cooked, for about 6-8 minutes.
• Add the baby spinach and cook until wilted, for 3-4 minutes.
• If using, add the garlic and saute for 30 seconds. Finish it off with salt and pepper and set it aside.
• To prepare the savory steel-cut oatmeal: Put the saucepan back on the stove and heat it over medium heat. Stir it frequently using a wooden spoon to prevent it from sticking to the bottom of the pan. As it cooks, the excess liquid will evaporate, and the steel-cut oatmeal will form a thicker and creamier texture. If it gets too thick, feel free to add ¼ cup of water (or vegetable broth) to thin it out. This process happens in 3-4 minutes, so do not leave site of it.
• Taste steel-cut oatmeal for seasoning and add more if necessary.
• When ready to serve, ladle steel-cut oatmeal into a bowl. Top it off with cooked mushrooms and spinach. If using, add a fried egg on top.
• Finish it off with salt and pepper and red pepper flakes. Serve.

Video

Notes

• Serving size: This recipe yields about 2 to 2 1/4 cups of cooked steel cut oatmeal. I listed it as 2 servings (as shown in the photos), but if you keep the portions smaller, it could be served to 4 people. 
• Steel cut oats: If you are following a gluten-free diet, be sure to purchase gluten-free certified steel cut oats.
• Make-Ahead Instructions: You can prep the steel cut oatmeal and the toppings and store them in separate air-tight containers in the fridge for up to 4 days. When you are ready to serve, you can reheat each component and assemble it as directed. 
• Storing Leftovers: I recommend storing the savory oatmeal and vegetable toppings in separate airtight containers if you can. Bring them to room temperature and store them in the fridge for up to 4 days.
• Reheating: To reheat, microwave the steel-cut oatmeal in 30-second increments, stirring after heating, until they are warm. You can also heat it on the stovetop in a small pot. Simply heat it over medium heat and stir frequently until the oats are warm, which will take about 3-5 minutes. You may need to add an extra splash of vegetable stock, coconut milk, or water to thin out the oats a little bit.
• Nutrition Information: The calorie and nutrition information below does not include the optional egg on top.

Nutrition

Calories: 417kcal | Carbohydrates: 61g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 647mg | Potassium: 931mg | Fiber: 11g | Sugar: 2g | Vitamin A: 6934IU | Vitamin C: 20mg | Calcium: 139mg | Iron: 6mg

What are Sweet Potato Noodles?

Sweet potato noodles are a type of “noodle” made from spiralizing sweet potatoes into a shape similar to spaghetti or angel hair pasta. You can buy spiralized sweet potato noodles at the grocery store or make them at home by feeding skinned sweet potatoes through a spiralizer.

The sweet potato spiral noodles we are featuring in this recipe are not the same as Korean sweet potato glass noodles (also known as japchae noodles, Korean potato noodles, and Korean vermicelli potato noodles). Korean sweet potato noodles consist of sweet potato starch and water, whereas my noodles come from whole sweet potatoes.

I use a spiralizer to make the sweet potato spaghetti used in this recipe. However, you can find out below how to make spiralized sweet potato noodles without a spiralizer.

How are they Made?

If you’ve ever wondered, “How are sweet potato noodles made?” you’ll be happy to see that they are super easy to make. Yes, you do need a spiralizer (I use this Paderno Spiralizer – affiliate link), but it is a rather inexpensive one-time investment.

Once you have your equipment ready, spiralizing sweet potatoes requires the following three steps:

1. Cut and peel the sweet potatoes: Use a sharp knife to cut off both ends of the sweet potato. Then, peel off the skin using a vegetable peeler. Once peeled, cut the sweet potatoes in half, right down the middle.
2. Align the sweet potato: Secure your spiralizer on the countertop to keep it from moving (for instance, my spiralizer has suction cups on its bottom to help keep it in place). Take one of your sweet potato halves, line it up with the center prong on your spiralizer, and press it firmly into the prong. Then, press the other end of the spiralizer to secure the sweet potato from both sides.

3. Spiralize: Once you secure the sweet potato half, spin the side handle of the spiralizer clockwise while applying pressure. Continue turning the handle until you spiralize the entire sweet potato half. Repeat steps 2 and 3 until you have spiralized all of your sweet potatoes.

What if I Don’t Have a Spiralizer?

If you don’t have a spiralizer, don’t worry! You can also prepare them using a julienne peeler (affiliate link). Just keep in mind that this method will likely require more physical effort. Also, because the noodles will turn out thinner, they will take less time to cook than spiralized vegetable noodles.

To reduce preparation time, you can also buy pre-prepared sweet potato noodles at the grocery store in lieu of using a spiralizer.

Recipe Ingredients

To make this recipe with sweet potato noodles, you’ll need two sets of ingredients:

For the sauce, you’ll need unsweetened, smooth peanut butter, tamari (or soy sauce), sesame oil, maple syrup, freshly grated ginger, minced garlic, fresh lime juice, salt, and vegetable stock.

For the noodles, you’ll need olive oil, onion, red or yellow bell pepper, sweet potatoes, vegetable stock, edamame, and fresh cilantro.

You can also garnish them with sesame seeds, green onions, and lightly salted peanuts (roughly chopped).

Substitutions & Optional Add-Ins

There are countless ways to customize this gluten free sweet potato noodles recipe. These delicious add-ins will take your dish to the next level, from a pop of spice to natural oils.

• Tamari: I use tamari in my noodle dish to make it gluten-free. However, soy sauce works just as well.
• Nut butter: Don’t want to use peanut butter in your pasta sauce? Good news: Almond butter makes an excellent substitute for this sweet potato pasta.
• Oil: I use sesame oil to give my potato and noodles a nutty Asian flavor. However, this recipe also works with light-flavored olive oil or avocado oil.
• Add mushrooms: Few things amplify the taste of these tender veggie noodles more than earthy, buttery mushrooms. Add shiitake mushrooms to your noodles at the start of the recipe, and the mushrooms will come out beautifully sautéed. Or, add Roasted Shiitake Mushrooms just before serving your dish for extra smoky flavor.
• Chili paste: Add a zing of sweet-and-spicy flavor by adding one teaspoon of chili paste to your sweet potato spaghetti recipe.

How to Cook?

Cooking sweet potato noodles is a simple, healthy way to treat yourself to full-bodied Asian flavor. You can have this delicious dish from spiralizer to table in just half an hour.

1. Spiralize the sweet potatoes: Trim, peel, and cut your sweet potatoes to prepare them for spiralization. Then, attach the sweet potato halves to your spiralizer, one by one, and turn the handle clockwise until you spiralize each half. Continue spiralizing your sweet potato halves until you have enough noodles.
2. Mix the dressing: In a small bowl, whisk together the peanut butter, tamari, sesame oil, maple syrup, ginger, minced garlic, lime juice, salt, and vegetable stock. Refrigerate the mixture until you are ready to use it.
3. Saute the veggies: Heat the olive oil in a large skillet over medium heat. Add the onion and pepper to the skillet and cook them, frequently stirring, until they turn translucent (5-7 minutes).
4. Cook the noodles: Add the spiralized sweet potatoes and vegetable stock to the skillet. Using a pair of kitchen tongs, cook sweet potato noodles tossing gently every few minutes until they are al dente and lose most of their volume, for 6-7 minutes.

5. Add the dressing: Pour the dressing over the noodles and toss the mixture until the noodles have an equal layer of dressing. Cook the coated noodles until they are warm (2-3 minutes).
6. Stir in the edamame: Take the noodles off the heat, then stir in the edamame and chopped cilantro.
7. Serve: Divide the noodles among four bowls and garnish each dish with sesame seeds, green onions, and peanuts. Serve.

How to Make Ahead and Store

Preparing sweet potato zoodles is a great way to fit meal prep into your schedule. Whether you serve this dish at a party or pack it for an easy lunch, these storage tips are just what you need.

• Make ahead: To make sweet potato noodles ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
• Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

How to Serve?

As the main dish: Whether you serve it warm, at room temperature, or cold, this dish is a delicious lunch or dinner that is perfect when you are in need of a light meal with lots of flavors.

As a tasty side: This recipe also makes a delicious side dish alongside dozens of meat dishes with a similar flavor profile. Serve your vegetable noodles with Chicken Teriyaki Stir Fry or Crock Pot Butter Chicken for a bold and saucy pair. Or, try my Cauliflower Curry or Thai Lemongrass Chicken for meals as vibrant as they are easy.

FAQs

Other Sweet Potato Recipes You Might Also Like

Want even more sweet potatoes on your table? The following recipes are some of the best ways to incorporate this festive (and healthy!) vegetable into your cooking.

• Sweet Potato Soup
• Mashed Sweet Potatoes
• Southern Sweet Potato Souffle
• Sweet Potato Biscuits

If you try this recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Sweet Potato Noodles Recipe

This easy Sweet Potato Noodles recipe is loaded with Asian-inspired flavors, like ginger, edamame and cilantro, and is tossed in a sweet and savory peanut sauce. Throw this easy dish together for a satisfying lunch or a light, nutritious dinner

Course Main Dish

Cuisine Thai Cuisine

Diet Gluten Free, Vegan

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4 Servings

Calories 291kcal

Author Aysegul Sanford

Ingredients

For the dressing:

• 3 tablespoons unsweetened and smooth peanut butter
• 3 tablespoons tamari*
• 1 teaspoon sesame oil
• 1 tablespoon maple syrup
• 1 teaspoon freshly grated ginger
• 2 cloves garlic minced
• 2 tablespoons lime juice freshly squeezed
• ½ teaspoon kosher salt
• 3 tablespoons vegetable stock more as needed

For the Noodles:

• 1 tablespoon olive oil
• 1 small onion chopped
• 1 red or yellow bell pepper seeded and sliced thinly
• 2 medium-size sweet potatoes peeled and spiralized (as seen in the photos) – You should have 5-6 cups of “noodles”
• ¼ cup vegetable stock
• ½ cup edamame
• 3 tablespoons chopped cilantro

As Garnish:

• 1 tablespoon sesame seeds
• 1-2 stalks green onions both white and green parts chopped
• 2 tablespoons lightly salted peanuts coarsely chopped

Instructions

• To make the dressing: Whisk together all the dressing ingredients in a bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
• To cook the sweet potato noodles: Heat olive oil in a large skillet in medium heat. Add in the onion and pepper. Cook, stirring frequently, until translucent, 5-7 minutes.
• Add in the sweet potato noodles and vegetable stock and cook, stirring frequently, for 6-7 minutes.
• Pour the dressing over the noodles and give it a large stir, making sure that the noodles are coated with the dressing. Cook 2-3 minutes until it is warm.
• Off the heat, stir in the edamame and chopped cilantro.
• To serve, divide the noodles in 4 bowls and garnish each one with sesame seeds, green onions, and peanuts.
• Serve immediately.

Video

Notes

• If you are not gluten-sensitive, you can use soy sauce instead of tamari, but make sure to taste the dressing before adding more salt to it. 
• To Make ahead: To make this dish ahead of time, spiralize your sweet potatoes up to 3-4 days in advance. Just be sure to remove air from the noodles’ container during storage. I recommend storing them in an airtight jar or a Ziploc bag with as much air removed as possible. You can also prepare the dressing up to two days in advance, storing it in an airtight container. Finally, you may also chop your vegetables on the day you plan to serve your noodles dish to eliminate prep time.
• Store: To store leftovers, place them in an airtight container in the fridge for up to 2-3 days.

 

Nutrition

Calories: 291kcal | Carbohydrates: 40g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Sodium: 1289mg | Potassium: 708mg | Fiber: 7g | Sugar: 12g | Vitamin A: 17068IU | Vitamin C: 47mg | Calcium: 88mg | Iron: 2mg

Inspired by my deviled egg potato salad and red potato salad, this potato salad recipe with capers is just as tangy and comforting. It comes together in a flash and can be served in a number of ways.

And if you happen to have extra potatoes on hand, give these muffin tin potatoes or this mashed potato casserole a try.

Why Should You Try This Recipe?

Nothing says potato salad more to me than a drool-worthy dressing to toss it in. I know you will love it because:

• Update on classic potato salad. This one comes with a world of fixings, including capers, pickles, onions, and hard-boiled eggs.
• Serving is versatile. You can serve this summer potato salad recipe warm, room temperature or cold. The choice is yours!
• Super customizable. With plenty of ingredient swaps and substitutions, you can really make this potato salad your own.

Ingredients

This easy potato salad recipe is broken down into three parts – potatoes, dressing and the salad ingredients.

• Potatoes: You will need Yukon Gold potatoes, kosher salt, and water.

• Salad Dressing: Gather mayonnaise (or veganaise), whole grain Dijon mustard, lemon juice, garlic, salt, and black pepper.

• Other potato salad ingredients: Prepare dill pickles, red onion, scallions, capers, hard-boiled eggs, and fresh parsley.

How to Make

This homemade potato salad recipe is so easy to make and takes under 30 minutes to put together. Here’s how to do it:

1. Boil Potatoes: In a large pot, cover potatoes with cold water by one inch and liberally salt the water. Set the pot over medium-high heat. Bring the potatoes to a boil, then turn down the heat to medium. Cook until the potatoes are slightly tender when pierced with a sharp knife, 15-20 minutes. Drain the potatoes in a colander. Leave aside to cool slightly.
2. Make the dressing: In a small bowl, whisk together mayo, mustard, lemon juice, garlic, salt, and black pepper until combined.

3. Make the salad: Once the potatoes are cool enough to handle, cut them into small cubes or thin rounds. Place potatoes in a large bowl, then stir in the pickles, red onion, scallions, capers, eggs, and chopped parsley. Pour the dressing over the mixture and give it a gentle toss. Serve right away or store in the fridge for later.

What to Serve it With?

This homemade potato salad is a crowd pleaser and the ultimate summer side dish that goes with just about anything. Some of my favorite pairings include:

• Marinated Grilled Mahi Mahi 
• Shrimp Kabobs
• Greek Yogurt Marinated Chicken
• Baked Bone In Chicken Breast
• Avocado Bacon Burger
• Vegetarian Stuffed Eggplant

How to Store

This creamy potato salad will last for days in the fridge. Here’s how to do it:

• To Store Leftovers: Transfer to an airtight container and store in the fridge for up to 5 days.
• Make Ahead: If looking to get ahead for a party or BBQ, potato salad will keep well in the fridge, tightly wrapped in plastic wrap, in your serving bowl of choice for 2-3 days. Please note that the potatoes will absorb the dressing over time. If you prefer a looser potato salad come serving time, make an extra batch of dressing.

FAQs

Other BBQ Salad Recipes You Might Also Like:

• Quinoa Salads
• Summer Salads
• Thai Steak Salad
• Caprese Pasta Salad with Pesto

If you try this Potato Salad with Capers 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. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

This recipe was originally published in 2014 and was called The Ultimate Potato Salad. In August 2022, it has been updated with new photos and helpful information with no changes made to the originally published recipe.

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Potato Salad with Capers Recipe

This Potato Salad with Capers recipe is what I'd like to call "The Ultimate Potato Salad recipe". Creamy potatoes mixed in with capers, cornichons, onions, and eggs, it offers the perfect balance of creamy, salty, and earthy flavors.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 340kcal

Author Aysegul Sanford

Ingredients

For the potatoes:

• 2 pounds Yukon Gold potatoes washed thoroughly and unpeeled
• Kosher Salt

For the dressing:

• 3/4 cup mayonnaise or veganese
• 3 tablespoons whole grain mustard
• 1 tablespoon lemon juice
• 2 cloves garlic finely minced or pressed through a garlic press
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

For the salad:

• 1/4 cup dill pickles chopped
• 1 red onion (a small one – approximately 1/2 cup chopped onions)
• 5 stalks scallions both green and white parts, chopped
• 1/2 cup capers drained
• 2 hard-boiled eggs chopped
• 1/4 cup Italian parsley chopped

Instructions

• Boil Potatoes: In a large pot, cover potatoes with cold water by one inch and liberally salt the water. Bring the potatoes to a boil over medium-high heat, then turn down the heat to medium and continue to cook until potatoes are barely tender when pierced with a knife, 15-20 minutes. Drain the potatoes in a colander and set them aside to cool.
• Make the dressing: In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, garlic, salt and black pepper.
• Make the salad: Cut the now-cooled potatoes into small cubes. Place them in a large mixing bowl. Add the pickles, red onion, scallions, capers, eggs, and chopped parsley. Pour the dressing over the mixture and give it a gentle stir. Taste for seasoning and adjust if necessary. Serve warm, room temperature, or cold.

Video

Notes

• To Store Leftovers place them to an airtight container and store in the fridge for up to 5 days.
• Make Ahead: If you are looking to get ahead for a party, this salad will keep well in the fridge, tightly wrapped in plastic wrap for 2-3 days. Please note that the potatoes will absorb the dressing over time. If you prefer a looser potato salad come serving time, make an extra batch of dressing.
• Freezing: I do not recommend freezing this potato salad recipe.

Nutrition

Calories: 340kcal | Carbohydrates: 33g | Protein: 6g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 55mg | Sodium: 1122mg | Potassium: 735mg | Fiber: 5g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 38mg | Calcium: 56mg | Iron: 2mg

Need more ideas to make your mornings easier? Overnight Oats with Steel Cut Oats, Overnight Muesli with Yogurt, Yogurt Overnight Oats, and Chia Seed Oatmeal are all great options to make the most important meal of the day not only quick and easy but filling and nutritious. 

Ingredients 

Since this greek yogurt parfait only has 3 ingredients (not counting the optional sweetener), I recommend using the best ingredients you can find.

• Greek Yogurt: I prefer whole milk plain yogurt for its thicker consistency and no added sugar, but any of your favorite types of yogurt will work as well. Vanilla Greek yogurt (I make mine at home), honey yogurt, and even vegan choices such as coconut or almond milk yogurt would work well in this recipe.
• Berries/Fruit: I used a combination of fresh strawberries and blueberries, but any of your favorite fruit combinations (including my Breakfast Fruit Salad) would work. No fresh fruit? Use frozen fruit! Frozen berries work perfectly in this recipe.
• Granola: I might be biased but I think the best granola for yogurt parfait is homemade granola as and it can be made with less sugar (than most store-bought brands). However, in a crunch, you can use storebought. If you are in need of a good granola recipe, feel free to check out my Chunky Granola. Or, if you are after high protein yogurt breakfast, try my Quinoa Crunch for added plant-based protein.

How To Make A Parfait With Greek Yogurt

Making this yogurt and fruit parfait cannot be easier. Follow these steps for a quick breakfast that is not only delicious but also visually impressive:

1. Add the sweetener (optional): If using, whisk together your choice of sweetener with your favorite yogurt until it is completely whipped and creamy.
2. Build the yogurt parfait layers: Spoon half of the yogurt at the bottom of a bowl, tall glasses, or mason jars. Layer with half of the fruit and half of the granola. Carefully spoon the remaining yogurt mixture into the glass and add the rest of the fruit and granola to the top. 

3. Garnish: If you prefer, finish it with a drizzle of honey (or maple syrup), more fresh fruit, and granola on top. Serve immediately or store in the refrigerator for later.

How To Make Ahead And Store 

Got some leftovers or want to make it ahead? No problem! Follow the tips below to enjoy these healthy yogurt parfaits for days:

Make-Ahead Instructions:

Making this layered parfait recipe as a part of your weekly meal plan is a breeze, but there are a few things to keep in mind:

1. Serve granola on the side: I recommend leaving the granola out when layering the parfait because as it sits it will lose its crunchy texture and become soggy. Let’s face it, no one likes soggy granola. Instead, serve it on the side and add the granola into the parfait right before serving.
2. Use mason jars: I think 8 oz. mason jars – affiliate link – (mostly used for canning) are ideal for the perfectly portioned and grab-and-go homemade yogurt parfait. Simply layer yogurt and fruit, tighten it with the lid and store it in the fridge.

Make-ahead yogurt parfait should keep fresh in the fridge for up to 4 days.

To Store Leftovers:

If you have leftovers, place them in an airtight container (such as a mason jar) and keep them in the fridge for up to 4 days. Be sure to serve them with extra fruit and granola on the side.

Expert Tips 

Here are a few quick tips for the best yogurt fruit granola parfait that you can make over and over again.

• Whisk yogurt: It might sound like an extra step, but taking a few minutes to whisk the yogurt in a bowl makes it even more creamy and easy to layer. 
• Make it your own: The thing I love about this simple recipe is that it is so easy to change it up with whatever you have on hand. Use these measurements as a place to start and make it your own with different fruit, yogurt, and granola.
• When serving for breakfast or brunch: If I am serving this for friends, I make sure to take my time in layering, use colorful fresh fruit and always garnish it with fresh mint. People go crazy as soon as they see pretty parfaits layered with colorful fruit in jars.

Other Easy Breakfast Recipes You Might Also Like:

Whether you are a fan of Chic Fil A’s Yogurt Parfait or Pioneer Women’s Yogurt Parfait with honey, I hope you give my version a try. I know those are favored by many people but my version here is just as easy and delicious.

• Homemade Kind Bars
• Instant Pot Steel Cut Oats
• Savory Steel Cut Oats
• Quinoa Porridge
• Slow Cooker Steel Cut Oats
• Can’t get enough? Be sure to check out all our Easy Breakfast Recipes.

And if you have leftover yogurt, try your hand at making my Frozen Yogurt Bark as well. It’s a healthy dessert that is a great alternative to ice cream.

If you try this Fruit and Yogurt Parfait recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Greek Yogurt Parfait Recipe

This Fruit and Yogurt Parfait recipe is made by layering yogurt with granola and fruit. It is quick and easy to put together. It also stores well so it is a great breakfast recipe to make it a part of your weekly meal prep.

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 servings

Calories 298kcal

Author Aysegul Sanford

Ingredients

• 1 tablespoon honey or maple syrup optional – more as a drizzle
• ¾ cup plain Greek yogurt
• ¼ cup berries or any other fruit cut into small 1-inch chunks
• ¼ cup homemade granola or store bought granola

Instructions

• If using a sweetener, mix it with greek yogurt in a small bowl until fully combined.
• To layer the yogurt parfait, place half of the yogurt at the bottom of a mason jar or a bowl. Top it off with half of the fruit and half of the granola. Cover them with the rest of the yogurt and top it off with the rest of the fruit and granola.
• If preferred, finish it off with a drizzle of honey. Serve immediately.

Notes

• This recipe can be multiplied as many times as you want.
• Make Ahead: If you are making these granola parfaits as a part of your meal plan I would recommend against using the granola as a part of the layers. Instead, just layer them with fruit and yogurt and serve the granola on the side to add in later to prevent it from getting soggy. I also recommend using 8 oz. mason jars as they are not only ideal in size but also great for serving.

Nutrition

Calories: 298kcal | Carbohydrates: 28g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 78mg | Potassium: 185mg | Fiber: 4g | Sugar: 16g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 1mg

If you have been following me for a while you know that I love baking with almond flour. As a matter of fact, I have a collection of almond flour recipes that are some of the most liked, shared, and baked recipes on this blog.

Today’s recipe, Almond Flour Bread, a savory quick bread recipe, is yet another addition to my collection. Though I have to admit, it is one that took quite a bit of trial and error to be good enough to be published.

I believe the reason why it took so long is that I was after a savory almond loaf bread recipe that tasted more like bread than an almond cake and none of the recipes I tried gave me one that I would use to make a sandwich. Until now.

The trick is all about the eggs. Rather than using whole eggs, I replaced a few of them with egg whites (removed egg yolks) and it made all the difference in texture. The exceptional flavor was just the added bonus. Believe it or not, I had four slices as soon as the bread came out of the oven!

Just like my Almond Flour Waffle and Almond Flour Biscuits recipe, this easy almond flour bread is healthy, light, low carb and with the right adjustments, Paleo, Keto Diet friendly, and Whole30, too. So I guess those four slices were totally worth it – no guilt included!

If you are thinking like, how the heck do you make homemade bread using almond flour, read on. I promise it is easier (and more delicious) than you think.

Almond Bread Ingredients

Like it is in many baked goods, this gluten-free almond flour bread recipe has 2 sets of ingredients; wet and dry ingredients:

Wet Ingredients:

• Vegetable Oil – I used grapeseed oil, but any mild-flavored oil, such as extra virgin olive oil, coconut oil, or avocado oil, will do.
• Large Eggs, plus Egg Whites – The combination of whole eggs and egg whites create a light-textured bread.
• Apple Cider Vinegar – Subtly sweet, the acid in ACV activates the baking soda and brings balance to the flavor.
• Liquid Sweetener – Although completely optional, any of your favorite liquid sweeteners will do. I prefer maple syrup, but you can use honey or agave if that’s all you have on hand.

Dry Ingredients:

• Blanched Almond Flour – I highly recommend blanched almond flour (made from ground almonds) over almond meal (which is almond flour with the skins still on) more so for its light golden color, but you can use them both interchangeably. If you have the time you can easily make your own almond flour (made with grinding almonds in a high-powered blender (like Vitamix) or a food processor).
  If you want to make this recipe using almond flour, my favorite brand is Blue Diamond (affiliate link). I love that it tastes great and has almost no odor, which is usually an issue with most packaged almond flours sold in stores.
  If you want to use almond meal (affiliate link), my favorite brand is Barney. 
• Ground Flaxseeds – There are two options – regular Flaxseed or Golden Flaxseed. Either one can be used, however, regular flax seeds will give you specks throughout your gluten-free loaf, whereas golden flaxseed creates a more neutral-colored bread.
• Baking Soda – The leavening agent reacts with the apple cider vinegar, giving you both lift and that beautiful golden hue.
• Baking Powder – A bit more lift never hurt any low carb gluten-free bread recipe. To make this a paleo bread, you can use 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar as a substitute for 1 teaspoon of baking powder.
• Fine Sea Salt – I specify fine sea salt since it dissolves easily into the batter. If you do not have fine sea salt on hand, you can also use the same amount of kosher salt.

How to make bread with almond flour

To make this Gluten-Free Almond Flour Bread, simply:

1. Whisk together the wet ingredients. Add the oil, eggs, egg whites, apple cider vinegar and liquid sweetener to a medium bowl. Thoroughly mix all the ingredients together until smooth and emulsified (see PRO TIP below).
2. Mix together the dry ingredients. In a larger bowl, add the almond flour, flaxseed, baking soda, baking powder, and salt. Mix together until well combined and create a slight well in the center.
3. Pour the wet ingredients into the dry ingredients. Fold together gently until just combined. Transfer to the prepared loaf pan (more on that below) and smooth the top.
4. Bake. For 35 minutes, or until the loaf is golden brown, springs back to the touch and a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan, then transfer to a cooling rack to cool completely.
5. Serve. Slice and serve. A few of my favorite options include slicing the loaf like sandwich bread and placing a few slices of roasted turkey, lettuce, and mashed avocado between two slices.

How To Serve:

Go ahead, slice your almond flour loaf and enjoy it right away. Here are a few ideas to get you started:

• Make avocado toast: Spread it with a thick layer of my avocado dressing and sprinkle it with bagel seasoning for a low carb breakfast.
• Use it to make a sandwich: Layer it with baked turkey bacon, tomato, and lettuce for a keto BLT.
• Serve in place of toast with a layer of cream cheese (or peanut butter) and your favorite jam.

FAQs

For the full nutritional information (including calories), please be sure to check out the recipe card above.

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Almond Flour Bread Recipe

The best quick and easy to make Almond Flour Bread recipe that is low carb, grain-free, gluten-free, dairy free, low sugar, paleo and keto friendly. Great to use as a sandwich bread or as toast for breakfast.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Calories 288kcal

Author Aysegul Sanford

Ingredients

Wet Ingredients:

• 5 Tablespoons (70g) Vegetable Oil, plus more for greasing – I used grapeseed oil but olive oil would also work
• 2 large Eggs room temperature
• 3 large Egg Whites room temperature
• 1 Tablespoon (15g) Apple Cider Vinegar
• 1 Tablespoon (21g) Maple Syrup (or honey)

Dry Ingredients:

• 2 cups (224g) Blanched Almond Flour
• ¼ cup (28g) Ground Flaxseed
• ¾ tsp Baking Soda
• 1 tsp Baking Powder*
• ½ tsp Fine Sea Salt

Instructions

• Preheat the oven to 350 degrees F. Grease an 8X4 (or 9 x 5-inch) loaf pan with 1 teaspoon vegetable oil.
• In a medium bowl, whisk together the oil, eggs, egg whites, apple cider vinegar and maple syrup until emulsified*
• In a large bowl, whisk together the almond flour, ground flaxseed, baking soda, baking powder and salt. Make a slight well in the dry ingredients and mix in the egg mixture until just combined.
• Transfer to the prepared loaf pan and smooth the top. Bake 35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
• Let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely.

Video

Notes

• Thoroughly mixing the wet ingredients until emulsified is important as it helps the bread bake to the right texture. When the wet ingredients become one smooth mixture and slightly thickened, you know it’s ready!
• Substitute for baking powder: To make this a paleo-diet-friendly bread, you can use 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar as a substitute for 1 teaspoon of baking powder.
• Can I use chia seeds instead of flax seeds? While some readers made this recipe using chia seeds instead of flax seeds, I prefer the version made with flaxseeds. Ground flax seeds help with rising and provide a better form/shape to the overall bread.
• Storage: This homemade almond flour loaf keeps best in an airtight container or wrapped in parchment paper and stored on the kitchen counter for up to 3 days. However, if you keep it in the fridge it will store for up to a week.
• Freezing Instructions: For longer storage, slice it, place in a plastic freezer storage bag, seal tight, label, date and freeze for up to 3 months. When you are ready to serve, pop it in your toaster to warm it up. There is no need to thaw.

Nutrition

Calories: 288kcal | Carbohydrates: 9g | Protein: 9g | Fat: 26g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 348mg | Potassium: 74mg | Fiber: 4g | Sugar: 2g | Vitamin A: 59IU | Calcium: 111mg | Iron: 2mg

What is Borek?

Crisp and rich, borek is a savory Turkish pastry often served at breakfast and brunch. It’s made by layering ultra-thin dough, an egg mixture, and various fillings. Borek also comes in many shapes and sizes, ranging from cigarette-shaped rolls to large trays. 

Traditionally, chefs prepare borek with Turkish yufka dough, an ultra-thin, unleavened dough made from flour, water, and salt. Yufka pastry leaves recipes—like borek—often use layers of a yogurt or milk mixture to keep the dough equally moist and flakey. 

Although feta and spinach borek is a quintessential Turkish dish, you can find Turkish borek recipes across the former Ottoman Empire. The Balkans, Eastern Europe, and even Northern Africa are just a few places. Perhaps because of the pastry’s geographic range, its name has many alternate spellings. “Bourek,” “burek,” “börek,” and even “bòrek” are all popular variations.

Recipe Ingredients

Who knew authentic Turkish cuisine could be so easy to make? This spinach borek recipe only uses simple ingredients that you can find at your local grocery store.

• Phyllo Dough: You’ll need one package of phyllo dough to make this recipe, which you can find in the grocery store’s frozen section. Though chefs traditionally make Turkish borek dough from layers of yufka, phyllo dough (this is the brand I used) is easier to find here in the U.S. so that’s what I am using. Be sure to thaw it in the fridge overnight.
• Yogurt Wash to Keep Layers Moist: For the yogurt wash, gather olive oil, whole milk, egg, plain unsweetened yogurt, salt, and black pepper.

• Borek Filling: In this spinach burek recipe, your filling will consist of olive oil, chopped onion, baby spinach, kosher salt, black pepper, crumbled feta cheese, sesame seeds, and egg yolks. You may also add poppy seeds or Nigella seeds if desired.

How to Make Borek with Spinach

Sheet pan borek is one of my recipe book’s tastiest and most effortless Turkish side dishes. You can learn how to make borek like an expert in just a few simple steps.

Cook the Vegetables & Make the Filling

1. Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add the onion to the pan and cook, frequently stirring, until translucent (4-5 minutes). Then, add the baby spinach, salt, and pepper to the pan. Toss the mixture every few minutes using kitchen tongs. Let it cook until the spinach loses most of its volume (approx. 5 minutes). Turn off the heat and let the veggies cool for 15-20 minutes.
   PRO TIP: If your veggie filling has too much liquid, I recommend straining the juices using a colander. Straining will keep your borek from turning soggy when fully assembled.
2. Prepare the yogurt milk mixture: While your vegetables cool, whisk your olive oil, milk, egg, whole-milk yogurt, salt, and black pepper in a measuring cup.
3. Preheat the oven: Preheat the oven to 350 degrees F. 

Layer the Phyllo Dough

1. Layer the bottom borek sheets: Line your sheet pan with parchment paper. Then, layer sheets of phyllo dough onto the parchment paper until the whole pan is covered, using as many sheets as necessary. Let any excess dough hang over the sides. 
2. Brush the phyllo: Lay a second layer of phyllo on top of the first, covering every part of the sheet pan. Pour 3-4 tablespoons of the milk mixture over the sheets, and use a pastry brush to spread it evenly over the dough.
3. Add layers: Add another two layers of phyllo sheets on top of the first. Brush the top layer again with yogurt wash. Then, place one more layer of phyllo dough on the washed layer. Don’t brush this top layer with the milk mixture.
4. Layer the filling: Distribute your cooled sautéed veggies over the top sheet of phyllo in one even layer. Then, sprinkle the crumbled feta cheese evenly over the spinach. 

5. Layer the top borek sheets: Place another two layers of phyllo dough over the spinach filling, covering it completely. Brush the top layer with the milk and yogurt wash. Then, place two more layers of phyllo dough on top of the washed layer. Brush the top of the assembled pastry with an even layer of the yogurt mixture.
6. Fold excess dough: If any sheets are hanging over the side of the pan, fold them in toward the pastry’s center. Be sure to brush this extra dough with the milk mixture. At this point, your borek should look moist and tightly packed.

7. Cut the pastry: Cut your borek into 12 equal pieces using a knife. 
8. Add toppings: Mix the egg yolks in a bowl. Brush the top layer of the borek with a generous layer of egg wash. If desired, sprinkle the top with sesame seeds and nigella seeds.
9. Bake: Bake the borek in the preheated oven for 30-35 minutes or until the top is golden brown. 
10. Serve: Remove the pastry from the oven and let it cool for 15-20 minutes on a wire rack. Then, slice it along the pre-cut lines, and serve while still warm.

How to Make Ahead, Store, and Freeze

Make meal prep stress a thing of the past with this Turkish cheese borek recipe. Whether you make this dish a day or an entire month in advance, these storage tips have you covered.

• Make ahead: To make your pastry ahead of time, cook the burek spinach and onions one day in advance. Store the veggies in an airtight container in the fridge, removing it when you’re ready to assemble your borek. Another option is to assemble the entire pastry, cover it with plastic wrap, and store it in the fridge overnight. Then, cook your burek as usual when ready to eat.
• Store: Leftover borek will stay fresh for up to 3 days when stored in an airtight container. Just be sure to let it reach room temperature before storing.
• Freeze: You can freeze your spinach burek recipe for up to one month before baking it. Just be sure to cover the pastry tightly with plastic wrap and cover it with aluminum foil to prevent freezer burn.
• Thaw: Transfer your burek from the freezer to the fridge one full day before you plan to bake it. Then, bake the pastry according to the standard cooking directions (350 degrees F. for 30-35 minutes).

Filling Variations

The sky’s the limit when it comes to filling this Turkish cheese pastry. Whether you want a borek recipe with meat or a cheese burek for feta fans, these popular fillings are just what you need.

• Meat borek: Make your pastry extra satisfying by adding a savory protein. Any meat will work, but ground beef borek, borek with minced meat, and ground lamb borek are some of my favorite savory fillings.
• Cheese & herbs: Don’t want to add veggies? No problem! Borek with cheese and fresh herbs is a common filling you’ll adore. Simply fill your Turkish filo pastry with feta cheese and fresh parsley.
• Try it with different vegetables: When you make burek, spinach is only one of the countless delicious veggies you can use. Roasted Shiitake Mushrooms and Baked Portobello Mushrooms are two of my favorite alternatives.

Expert Tips

You don’t have to be a master chef to make international eats. With these foolproof tips, your cheese and spinach borek will come out flaky, gooey, and decadent every time.

• Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.
• It’s OK if you miss a layer: Don’t stress if you miss a layer when assembling your borek. This dish is highly forgiving, and it’s always better to have too few layers than too many.
• Cover the filo sheets with a damp towel: As you are making this Turkish spinach borek recipe, be sure to cover the filo dough sheets with a damp towel to prevent them from drying. 
• Don’t skimp on the yogurt wash: Be sure to spread the yogurt wash evenly over your Turkish pastry. Every layer should be adequately moist after brushing. 
• Slice before baking: Slicing the borek pastry before it goes into the oven will make cutting and serving much easier. Simply slice the dough into your ideal portion sizes when you finish layering your borek.
• Let the borek sit overnight: Though this step is optional, I highly recommend letting your borek recipe sit in the fridge overnight. Allowing your borek to rest will give your phyllo dough time to absorb the flavorful liquid, giving your pastry extra moisture and savoriness.
• Strain your veggie mixture: If your sautéed veggie mixture has any liquid, I suggest straining it in a colander before adding it to your borek. Too much liquid will turn your pastry soggy.
• Prewashed baby spinach: If you have a busy schedule or simply don’t want to spend hours in the kitchen, prewashed baby spinach will save you oodles of time.
• Phyllo dough vs. puff pastry: Though phyllo dough and puff pastry can be found in the same section of the grocery store, they are not interchangeable. French puff pastry contains many layers of dough and butter, which rise and become airy in the oven. By contrast, phyllo pastry is paper-thin and bakes to a super fine, flaky texture.

FAQs

You don’t have to be Turkish to be a borek buff. This handy FAQ will answer all your questions about my recipe for Turkish borek, from the dish’s national origins to its nutritional content.

Other Turkish Recipes You Might Like:

• Cheesy Parsley Phyllo Dough Rolls
• Bulgur Pilaf
• Karniyarik
• Tahini Yoghurt Dressing
• Mediterranean Green Beans
• Mediterranean Hummus Dip
• Want to see more? Check out all our Turkish recipes on the site

If you try this Turkish Borek recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Spinach and Feta Cheese Börek – Turkish Borek Recipe

Learn how to make Spinach and Feta Cheese Borek – A classic Turkish Borek recipe made with stuffing phyllo sheets with spinach and feta. This authentic and simple recipe can be made ahead and baked right before serving for a warm and delicious breakfast or brunch recipe.

Course Appetizer, Breakfast

Cuisine Turkish

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 slices

Calories 174kcal

Author Aysegul Sanford

Ingredients

For the Spinach and Feta filling:

• 1 tablespoon olive oil or any vegetable oil such as avocado oil
• 1 medium-size onion peeled and chopped
• 16 oz. baby spinach leaves washed and dried
• 1/4 teaspoon kosher salt*
• 1/4 teaspoon black pepper
• 8 oz. crumbled feta cheese

For The Milk Yogurt Mixture:

• 3 tablespoon olive oil or any vegetable oil such as avocado oil
• ½ cup whole milk
• 1 large egg
• 2 tablespoons plain whole-milk yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For The Layers:

• 1 package of Phyllo Dough* thawed overnight in the fridge
• 2 egg yolks
• 2 tablespoons sesame seeds
• ½ teaspoon Nigella seeds optional

Instructions

• Cook the filling: Heat 1 tablespoon of olive oil in a large pan at medium heat. Add the chopped onion and cook, stirring frequently, until translucent, 4-5 minutes. Add the spinach, salt, and pepper. Cook it, tossing it every few minutes using kitchen tongs, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it cool for 15 minutes.
• Preheat the oven to 350 degrees F.
• Make the yogurt milk mixture: Whisk olive oil, milk, egg, yogurt, salt, and black pepper in a bowl until combined.
• To assemble: Line a baking sheet (mine is 12X17) with parchment paper. In a single layer, place sheets of phyllo dough onto the parchment paper. Use as many sheets as you need to make sure that the pan’s whole surface is covered. It is okay if some filo is overhanging on the sides.
• Place another layer of phyllo on top of the first, again making sure that the bottom of the pan is covered. Pour 3-4 tablespoons of the milk mixture on the top layer of dough and brush it over the filo sheets, making sure that it is evenly spread.
• Stack another two layers of phyllo dough on top of the first two. Again, brush the milk mixture over the top phyllo sheet. Then, cover the top sheet with one more layer of phyllo dough—not two. Do not brush the top sheet with the milk mixture again.
• Spread the now-cooled spinach and crumbled feta cheese evenly over the top layer of phyllo sheets.
• Place another two layers of phyllo sheets over the filling, covering it completely. Brush another 3-4 teaspoons of the milk mixture over the topmost sheet. Then, place two final layers of phyllo dough on top of the washed layer, and brush the top with the milk mixture. You should have 9 layers of dough in total.
• If there are sheets overhanging on the side, fold them in towards the pastry’s center and make sure that they are brushed with the milk mixture. At this point, the borek should look nicely moist and tightly packed.
• Using a sharp knife, pre-slice borek into 12 equal pieces (please refer to the video for a visual).
• Mix egg yolks in a bowl.
• Brush each slice with egg yolk and sprinkle with sesame seeds and nigella seeds if using.
• Bake in the oven for 30-35 minutes or until it turns golden brown.
• Let it cool for a few minutes, slice, and serve while it is still warm.

Video

Notes

• Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.
• If you have time, I recommend letting your borek rest before baking it. Simply cover the baking sheet with plastic wrap and place it in the fridge. Let the pastry rest for a few hours or up to overnight. Then, bake as usual.
• Depending on the size of the sheet pan you are using, you may not need to use the whole package of phyllo dough. 
• Strain your veggie mixture: If your sauteed veggie mixture has any liquid, I suggest straining it in a colander before using it as a filling. Too much liquid will turn your pastry soggy.
• Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.

Nutrition

Calories: 174kcal | Carbohydrates: 6g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 87mg | Sodium: 503mg | Potassium: 481mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6851IU | Vitamin C: 21mg | Calcium: 219mg | Iron: 3mg

This recipe was originally published in November 2013. It has been updated in June 2022 with new text, photos, and a how-to video with very minor edits (mostly for clarification) to the originally published recipe.

With over 20 healthy eggplant recipes on this blog, it is no secret that eggplant is one of my favorite vegetables. While I love any Italian dish with eggplant like Eggplant Baked Ziti and Baked Eggplant Parm, a fun Mediterranean Ratatouille, or a classic like Turkish Stuffed Eggplant, transforming eggplant into involtini is quick, easy, and delicious.

Interested in more ways to roast eggplant? You should definitely try Whole Roasted Eggplant, Fire Roasted Eggplant, and Roasted Eggplant Halves.

Why Should You Try This Recipe?

Eggplant and ricotta are a match made in heaven – and for good reason. An America’s Test Kitchen recipe that stood the test of time, I make this easy vegetarian recipe during the eggplant season. I know you will love it because:

• Healthy and satisfying: Baking eggplant slices in the oven cuts down on prep time (and all the unwanted fat and calories from frying) and allows the meaty texture of eggplant to shine.
• A feast for eyes: I always make this involtini recipe when I am entertaining. It’s one of those dishes that make people swoon as soon as you place it in the middle of the table. First, the smell hits them, and then the beauty of rolled eggplant with ricotta cheese simmering in tomato sauce.
• Hearty and vegetarian: I love a vegetarian meal that can stand up on its own. Serve it with a crisp green salad such as my Spring Mix Salad or Butter Lettuce Salad on the side for a summery feel.

Ingredients

This is an Italian-style eggplant recipe that relies on just a handful of fresh and flavorful ingredients that you probably have in your fridge/pantry.

For the eggplant, you will need two large eggplants, olive oil, kosher salt, and black pepper.

To make the filling, gather together ricotta cheese, breadcrumbs, grated Parmesan cheese, fresh basil leaves, lemon juice, and lemon zest.

For the tomato sauce, you will need olive oil, garlic, oregano, red pepper flakes, canned diced tomatoes, and fresh basil.

How to Make

The simplicity of this eggplant stuffed with ricotta really brings the eggplant into focus. Here’s how to make it:

Step 1: Bake Eggplant

Below are the basic steps to precook the eggplant slices for this recipe. However, if you wish to learn more about it, be sure to check my detailed post on Baked Eggplant Slices.

1. Prep equipment: Preheat the oven to 400 F degrees. Set up two large baking sheets lined with parchment paper. Spray with cooking spray.
2. Slice the eggplants: Cut the stem end off, then peel each eggplant with a vegetable peeler. Slice eggplant lengthwise into ½-inch thick slices. Trim the rounded ends for even cooking. New to preparing eggplant? Check out our guide on How To Slice an Eggplant like a pro.
3. Coat with olive oil: Brush eggplant slices with olive oil. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Bake: Bake for 25 to 30 minutes, or until the eggplant is tender and soft to touch. Flip the eggplant slices and switch and rotate the sheets halfway through baking. 

Step 2: Prepare The Ricotta Filling

Mix all ingredients: Combine ricotta cheese, breadcrumbs, grated cheese, chopped fresh basil, lemon juice, and 1/2 teaspoon salt in a medium bowl.

Step 3: Make the Tomato Sauce

1. Saute aromatics and seasonings: In a 10-inch ovenproof skillet, add olive oil and heat for 1 minute over medium heat. Add the garlic, 1/2 teaspoon salt, oregano, and a pinch of red pepper flakes. Stir and cook for 30 seconds.
2. Cook tomatoes: Stir in the canned diced tomatoes. Bring to a boil and let it simmer, stirring occasionally, over medium-low heat, until thickened for about 12 to 15 minutes.
3. Add basil: Once tomatoes have thickened, add the chopped basil, give it a large stir and turn off the heat.

Step 4: Assembly

1. Roll the eggplant: Evenly distribute the ricotta cheese mixture onto the widest end of each eggplant slice (bottom third of each slice). Then, gently roll eggplant slices with your hands. Place seam side down, in the pan with the tomato sauce.
2. Simmer, then broil: Once all the eggplant slices are in the pan, bring it back up to a simmer over medium heat. Simmer for 5 minutes, then broil for 5 more minutes in the oven.
3. Finish and serve: Sprinkle with the remaining grated cheese and chopped basil. When serving, place a rolled eggplant on a plate and spoon tomato sauce over. 

How to Make Ahead, Store, Freeze and Reheat?

The eggplant rollatini will keep stored to enjoy later in the week. It can also be made ahead. Here’s how I like to do it:

• Make-Ahead: You can make the whole recipe, until the last broil, bring to room temperature, cover it tightly with stretch film, and keep it in the refrigerator a day in advance. When ready to serve, preheat the oven to 350 degrees and reheat it for about 15 minutes or until thoroughly warmed. Garnish with fresh basil and parmesan cheese right before serving.
• Store: Transfer the ricotta eggplant rolls to a large container big enough to fit them in a single layer. Seal tight and keep in the fridge for up to 4 days.
• Reheat: Transfer to an oven-safe baking dish, and reheat, covered, in a 350-degree F oven for 10-15 minutes. Or, reheat 1-2 pieces in the microwave in 30-second to 1-minute increments until warmed through.
• Freeze: Prepare as directed, then cool completely. Transfer to a freezer-safe and oven-safe casserole dish. Cover it tightly with stretch film (and/or aluminum foil) to prevent freezer burn. Freeze for up to 1 month.
• Reheat: Bake right from frozen, covered with aluminum foil, in a 350-degree oven for 20-25 minutes, or until warmed through.

Expert Tips

• Use a 10-inch oven-proof skillet. This makes it easier to transfer from stovetop to oven. Alternatively, if you do not oven an oven-proof skillet, spread the tomato sauce at the bottom of a baking dish, nestle the rolled eggplant into the sauce, and bake in the oven.
• Sweating eggplants: As you can see in the recipe below, I did not salt the eggplants as I was making this baked stuffed eggplant recipe during the eggplant season. However, if you prefer salting yours, feel free to do so before baking the eggplant slices in the oven. If you are new to it, be sure to check out my guide on How To Prepare and Salt eggplant before cooking.
• Not a fan of broiling? Alternatively, you can place the skillet in a preheated 350 degrees F oven for 10-15 minutes before serving.

FAQs

Want more Italian Comfort Food?

Here are a few more Italian dishes that you might also like:

• Bread Dipping Oil – Italian Restaurant Style
• Pesto Caprese Pasta Salad
• Vegetarian Stuffed Eggplant
• Pizza Caprese
• Pesto Salad Dressing
• Crispy Baked Breaded Eggplant

If you try this Eggplant Involtini recipe or any other eggplant recipes 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. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Eggplant Involtini Recipe

This eggplant involtini recipe is made by rolling slices of oven-baked eggplant with basil-ricotta mixture and baking it in a homemade tomato sauce. Serve it as a vegetarian main course or as a side dish to accompany any meat dishes. Either way, it is easy-to-make and delicious.

Course Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 306kcal

Author Aysegul Sanford

Ingredients

For Baked Eggplant Slices

• 2 globe eggplants each approximately 1 to 1/2 half lbs.*
• 5 tablespoons olive oil divided
• Kosher Salt and Pepper

For Ricotta Mixture

• 1 cup homemade ricotta cheese or full fat store bought ricotta cheese
• 3/4 cup shredded Parmesan cheese Or Pecorino Romano cheese
• 1/2 cup breadcrumbs
• 1/4 cup fresh basil chopped
• 1/2 teaspoon lemon zest
• 1 tablespoon lemon juice freshly squeezed

For Tomato Sauce

• 1 tablespoon olive oil
• 3 cloves of garlic minced
• 1/4 teaspoon oregano
• Pinch of red pepper flakes
• 1 can diced tomatoes 28 oz of can
• 1/2 cup fresh basil loosly packed and roughly chopped

As Garnish

• 2 tablespoons fresh basil roughly chopped
• 2 tablespoons shredded parmesan cheese

Instructions

To prepare eggplant:

• Pre-heat your oven to 400 F Degrees.
• Peel the eggplants. Cut them lengthwise into 6 slices. Each slice should be about 1/2 inch thick. Trim the rounded ends so that they will lay flat.
• Cover two baking sheets with parchment paper and spray them generously with cooking spray. Place 6 eggplant slices on each baking sheet.
• Start with the first baking sheet. Brush each eggplant slice with two and a half tablespoons of olive oil (you use the 2 1/2 tbs olive oil to brush all of the slices) and season it with 1/2 teaspoon salt and 1/4 teaspoon pepper. Flip each slice and do the same thing for the other side. Repeat the same process for the second baking sheet.
• Place both sheets in the oven and bake for 25-30 minutes, or until they are tender and lightly browned. To ensure even baking, flip eggplant slices and switch and rotate sheets halfway through the baking process.
• When eggplants are baked, let them cool for 5 minutes.

To make the filling:

• Place 1 cup of homemade ricotta cheese (or full-fat supermarket ricotta cheese), 1/2 cup bread crumbs, 1/2 cup grated parmesan cheese, 1/4 cup chopped fresh basil, lemon zest, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Stir until they are all combined. Set aside.

To make the tomato sauce:

• Heat 1 tablespoon of olive oil in a large ovenproof skillet (I used a 10-inch skillet). Add the garlic, 1/2 teaspoon salt, oregano, and a pinch of red pepper flakes. Cook, stirring constantly, for 30 seconds.
• Stir in the tomatoes and cook, stirring occasionally, on medium-low heat, until it thickens, 12-15 minutes.
• At the very end, add the chopped basil, give it a large stir, cover, and set aside.

To assemble:

• With the widest side of the eggplant slices facing you, evenly distribute approximately 1 1/2 to 2 tabelspoons of ricotta mixture onto each slice. Starting from the widest end, gently roll each piece and place it, seamed side down, in the pan with the tomato sauce.
• Bring it to a simmer over medium heat. Allow it to cook for 5 minutes.
• Turn the broiler on, place it in the oven, and broil* for 5 minutes until the eggplants and cheese are warmed thoroughly.

To finish:

• Sprinkle it with 1/4 cup of grated parmesan cheese and 2 tablespoons of chopped fresh basil.
• When ready to serve, place a few eggplant rolls onto a plate and spoon a generous amount of tomato sauce over it.

Video

Notes

• When you are shopping for eggplants I recommend buying shorter and wider ones that are similar in size. I also recommend making sure that they are sliced around 1/2-inch thick, which should give you 5-6 slices per eggplant.
• Sweating eggplants: As you can see in the recipe, I did not salt the eggplants as I was making this recipe during the eggplant season. However, if you prefer salting yours, feel free to do so before baking the eggplant slices in the oven. If you are new to it, be sure to check out my guide on How To Prepare and Salt eggplant before cooking.
• Not a fan of broiling? Alternatively, you can place the skillet in a preheated 350 degrees F oven for 10-15 minutes before serving.

Nutrition

Calories: 306kcal | Carbohydrates: 27g | Protein: 17g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 381mg | Potassium: 641mg | Fiber: 7g | Sugar: 9g | Vitamin A: 404IU | Vitamin C: 7mg | Calcium: 376mg | Iron: 2mg

Recipe adapted (with minor changes) from Cook’s Illustrated magazine, June 2014 edition.

This post was originally published in July 2014. It has been updated with new photos and helpful information in April 2022.

If you are like me, a fan of baking with almond flour, you are in for a treat because we are putting my favorite flour to good use and making a paleo-diet friendly almond carrot cake.

Similar to my Almond Flour Vanilla Cake and Chocolate Almond Flour Cake, it is a wonderful, one-layer cake you can make for the upcoming Easter celebration and throughout the spring season. This healthy spin on gluten-free carrot cake recipe with almond flour is also grain-free, refined sugar-free, and Paleo.

For the icing on top of the cake (literally!), the maple frosting is inspired by my Maple Cream Cheese Frosting recipe. It’s a Vegan Paleo Cream Cheese Frosting that transforms this into a completely dairy-free dessert!

Ingredients for the cake:

The ingredients for healthier flourless carrot cake are broken down into the dry ingredients, the wet ingredients, and last-minute additions (aka the goodies).

Dry Ingredients

• Almond Flour / Meal – My favorite brand is Blue Diamond Almond Flour since it is sweet and nutty, but Bob’s Red Mill is another great option. If you have the time, homemade almond flour is even better. 
• Ground Golden Flaxseed – I specify golden flaxseed here because you don’t get the little specks of flaxseed throughout the grain-free cake, but the golden version can sometimes be hard to find in stores. Simply use regular ground flaxseed, if that is all you have on hand.
• Baking Powder* + Baking Soda + Fine Sea Salt – For lift, color and flavor, make sure you don’t leave them out! Almond flour needs that extra bit of insurance from the chemical leaveners. *While some people use baking powder while observing a paleo diet, I know that some don’t. If that is you, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.
• Cinnamon + Ginger + Cardamom – This is my favorite part! Cinnamon and ginger are traditional, but it’s the cardamom that takes this carrot cake mix above and beyond – trust me, it makes all the difference!

Wet Ingredients

• Coconut Oil – I used refined coconut oil, which is milder in flavor than unrefined, but either will work. Make sure to melt and cool completely before mixing it into the wet ingredients.
• Eggs – Three large eggs help bind the wet and dry ingredients together. Make sure to bring to room temperature for easy whisking.
• Coconut Sugar – Delicately sweet and fruity, coconut sugar is a paleo-friendly sugar that is (most of the time) an easy 1:1 substitute for refined white sugar.

FUN FACT: When I first began researching this paleo carrot almond flour cake recipe, I was a little confused about the Paleo concept, mainly about which sweeteners are appropriate to use in a paleo recipe. Upon further research, and thanks to this article from America’s Test Kitchen, coconut sugar, along with raw honey, maple syrup, maple sugar, and dried fruit are all paleo-friendly sweeteners.

• Orange Juice – A mere teaspoon goes a long way here, adding a pop of acidity. You will need more orange juice in the vegan frosting recipe, so make sure to keep it on hand.
• Vanilla Extract
• Shredded Carrots – I personally like to peel my carrots, but if yours are organic, feel free to skip that step, and instead, thoroughly scrub the surface. Grate on the smallest holes of your box grater for the best texture.

PRO TIP: Just like my Almond Flour Banana Bread, it is crucial to focus on the weight and measure of the fruit/vegetable used. In that recipe, it was the bananas, and in this one, it is the carrots.

Since they can vary so much in size, it is best to weigh them before adding to the batter. For best results, 6 ounces of carrots shredded on the small holes of a box grater, about 1 ¼ cups measured, produces the perfect amount of carrots-to-cake ratio.

Last-Minute Additions

• Chopped Walnuts – For that extra bit of crunch and classic flavor. If you have a few minutes, while you gather the rest of the ingredients, toast the walnuts on a baking sheet in the preheated 350-degree F oven for 5-7 minutes and cool completely.
• Golden Raisins – A bit more sour and sweet than regular raisins, be sure to use the golden variety if you can find them.
• Shredded Unsweetened Coconut – The coconut is optional, but I find it adds that extra layer of texture and flavor. If you can’t get your hands on shredded coconut, you can use an equal amount of coconut flour.
• Diced Fresh Pineapple – Pineapple is another optional ingredient but I highly encourage you to add it as paleo carrot cake with pineapple is much better tasting than without.

Ingredients For Dairy Free Carrot Cake Frosting

Inspired by my Maple Cream Cheese Frosting, this vegan version of carrot cake frosting is just as satisfying.

• Unsalted Vegan Butter – Remove the butter from the fridge while you are preparing the cake recipe. This will be enough time to bring the butter to cool room temperature.
• Vegan Cream Cheese – I personally enjoy Kite Hill Vegan Cream Cheese for all my icing needs.
• Pure Maple Syrup – Another paleo-friendly sweetener, purchase Grade A golden or dark amber.
• Vanilla Extract – The vanilla makes it taste like a homemade cake frosting recipe.
• A Squeeze of Orange/Lemon Juice – That extra pop of fresh citrus flavor makes this frosting to the next level.

How To Make Almond Flour Carrot Cake

This grain-free carrot cake can easily be mixed by hand, no mixer required! Simply:

1. Prep your tools. Preheat the oven to 350 degrees F, place the oven rack in the center of the oven and grease an 8” or 9” cake pan with coconut oil (or you can use a cooking spray as well) and line the bottom with parchment paper.
2. Mix the dry ingredients. In a large bowl, whisk together almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
3. Mix the wet ingredients. In a separate bowl, whisk together the eggs, remaining coconut oil, coconut sugar, orange juice, and vanilla extract until well combined, silky smooth, and emulsified. 
4. Make the cake batter! Add the wet ingredients to the dry ingredients and fold with a spatula until well combined. Fold in the grated carrots, walnuts, golden raisins, pineapple, and coconut (if using). Transfer the batter to the prepared cake pan and smooth the top.
5. Bake! Bake for 1 hour if using an 8-inch cake pan or 50-55 minutes if using a 9-inch cake pan, or until golden brown and the center springs back to the touch. Transfer to a cooling rack and let cool in the pan for 20 minutes. Gently remove from the pan, peeling off the parchment paper bottom and place on the cooling rack to cool completely. This is a good time to make the Maple Cream Cheese Frosting or Dairy Free Icing!

How To Make Paleo Cream Cheese Frosting

I use my refined sugar free cream cheese frosting to finish it off. This way, you get all the flavors of the traditional carrot cake with every bite.

The icing will whisk together much better with an electric stand mixer or hand mixer. Simply:

1. Whisk the butter and cream cheese. In the bowl of an electric mixer with the whisk attachment or a large bowl and handheld mixer, beat the vegan butter and cream cheese on medium-high heat until smooth, about 2 minutes. Scrape down the sides of the bowl.
2. Sweeten it up! Add the maple syrup, vanilla extract, and orange/lemon juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping the sides and bottom of the bowl halfway through. If the frosting is too soft, chill in the fridge for 10 minutes to stiffen slightly to a spreadable consistency.

Cream Cheese Vs. Vegan Cream Cheese Frosting

If you are avoiding all dairy, the vegan cream cheese frosting is a great alternative. I personally used Earth Balance Vegan Butter (affiliate link) and Kite Hill Vegan Cream Cheese. Note the texture will be a bit more grainy and not as thick as regular frosting since the vegan products are looser in terms of consistency. But this makes the entire carrot cake recipe completely Dairy-Free!

The Vegan Cream Cheese recipe makes just enough to frost the cake, but you can double the recipe and use it throughout the week to slather on anything from bagels to paleo pumpkin muffins to almond meal banana bread to low carb almond flour bread!

If dairy is not an issue, try my Maple Cream Cheese Frosting recipe for a more traditional flavor. It is surely a great option for the classic cream cheese frosting made with powdered sugar.

How To Store Leftovers

If you happen to end up with leftovers, you can store this low sugar carrot cake in an airtight container in the fridge for up to 1 week. After about 4 days, the cake will begin to dry out, so I would recommend freezing it after the 4-day mark.

To freeze, place a piece of plastic wrap over the entire opening of your container, seal tight, label, date and freeze for up to 1 month.

A Few Helpful Tips for The Best Cake:

• Use room temperature ingredients for the best paleo carrot cake, but be sure to cold ingredients for the vegan frosting. I know this sounds confusing, but cake mix ingredients that are warm-room temperature combine better, whereas frosting ingredients that are a bit colder whip to a better consistency.
• Bake this flourless carrot cake in the center of your oven. There is where the heat is most even. I tested one cake with the convection setting on my oven, but I still placed my oven rack in the center for added insurance.
• Be sure to treat yourself (or your family) to a slice of carrot cake with a glass of almond milk or a cup of coffee.

FAQs:

Can’t Get Enough Almond Flour Cakes? Here are a few more:

If you enjoyed this grain free carrot cake recipe, you might enjoy our other grain free cakes:

• Almond Flour Apple Cake
• Paleo Zucchini Bread
• Almond Flour Pumpkin Bread
• Banana Bread with Almond Flour
• Strawberry Almond Flour Cake

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Paleo Carrot Cake with Almond Flour Recipe

This Paleo Carrot Cake with almond flour is deliciously moist, lightly spiced, and mildly sweetened with maple syrup. Topped off with creamy vegan cream cheese frosting it is gluten and dairy-free too.

Course Cake, Dessert

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 8 slices

Calories 402kcal

Author Aysegul Sanford

Ingredients

For The Almond Flour Carrot Cake:

• ¼ cup Coconut Oil plus 1 teaspoon for greasing the pan, melted + cooled
• 1 ½ cups Almond Flour
• 3 Tbsp Ground Flaxseed aka flax meal
• 1 tsp Baking Powder* Or Mix 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar for paleo version
• ¼ tsp Baking Soda
• ¾ tsp Kosher salt or fine sea salt
• ½ tsp Ground Cinnamon
• ½ tsp Ground Ginger
• ½ tsp Ground Cardamom
• 3 Large Eggs at room temperature
• ½ cup Coconut Sugar plus 2 tablespoons (total of 125 g)
• 1 teaspoon Orange Juice freshly squeezed – optional
• ½ teaspoon Vanilla Extract
• 6 oz Carrots about 2 large, scrubbed, grated on the smallest holes of a box grater (1 ¼ cups packed)
• ¼ cup Diced Fresh Pineapple, optional
• ¼ cup Chopped Walnuts
• ¼ cup Raisins or golden raisins
• ¼ cup Shredded Unsweetened Coconut, optional

For The Vegan Cream Cheese Frosting:

• 2 Tablespoons Unsalted Vegan Butter, cool room temperature
• ½ cup Vegan Cream Cheese, cool room temperature
• 2 Tablespoons Pure Maple Syrup
• ½ teaspoon Vanilla Extract
• Squeeze of Lemon/Orange Juice about ½ teaspoon

US Customary – Metric

Instructions

To Make The Paleo Carrot Cake:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Grease an 8 or 9-inch cake pan with 1 teaspoon coconut oil and line the bottom with parchment paperIn a large bowl, whisk together the almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, ginger and cardamom.
• In a medium bowl, whisk the eggs, remaining coconut oil, coconut sugar, orange juice and vanilla until well combined, silky smooth and emulsified.Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the walnuts, raisins and coconut (if using).Fold in the carrots, pineapple (if using), and walnuts.
• Transfer the batter to the prepared pan and smooth the top. Bake for 1 hour (8-inch) or 50-55 minutes (9-inch), or until lightly brown, a toothpick inserted in the center comes out clean and the center springs back to the touch.
• Let cool in the pan for 10 minutes, then gently remove from the pan, discard the parchment paper and transfer to a cooling rack to cool completely. Top with the frosting.

To Make The Vegan Cream Cheese Frosting:

• In the bowl of an electric mixer with the whisk attachment or with a large bowl and hand held mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
• Scrape down the sides of the bowl and add maple syrup, vanilla extract, and lemon/orange juice.
• Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
• If needed, chill for 10 minutes in the fridge to stiffen slightly to spreadable consistency.

Video

Notes

• How To Store: If you happen to end up with leftovers, you can store this low sugar carrot cake in an airtight container in the fridge for up to 1 week. After about 4 days, the cake will begin to dry out, so I would recommend freezing it after the 4-day mark. To freeze, place a piece of plastic wrap over the entire opening of your container, seal tight, label, date and freeze for up to 1 month.
• To Make Muffins (or cupcakes): If you prefer individual low carb carrot cakes, divide the batter into a 12-cup muffin tin lined with parchment paper liners. Bake in a 350 degrees F oven in the center of the oven for 20-25 minutes. For paleo carrot cake cupcakes, pipe swirls of dairy-free frosting (or maple cream cheese frosting) on top with a piping bag and decorative pastry tip. And sprinkle it with walnuts.
• If you do not mind a frosting with dairy, you can also use my Maple Cream Cheese Frosting recipe. 
• The prep time below does not include the cooling time of the cake. Depending on the temperature of your kitchen, I would recommend adding at least 30 minutes for cooling time.
• Baking powder: While some people use baking powder while observing a paleo diet, I know that some don’t. If that is you, in place of 1 teaspoon of baking powder, you can mix together 1/4 teaspoon of baking soda with 1/2 teaspoon of cream of tartar.

Nutrition

Calories: 402kcal | Carbohydrates: 29g | Protein: 9g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 61mg | Sodium: 460mg | Potassium: 187mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3775IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 2mg

This Paleo Carrot Cake recipe was originally published in April 7, 2020. It has been updated with a few more helpful notes and no changes to the originally published recipe on April 2nd, 2022.

I am a big fan of easy chicken recipes like chicken caprese sandwich, chicken bolognese, and baked bone-in chicken. They are lean, healthy, protein-packed, and satisfy the hunger in all of us. On those occasions when I find myself craving restaurant-style chicken parmesan, but without all the guilt and extra calories, I turn to this easy-baked chicken parm with panko.

This no-fry chicken parmesan recipe is crisp, crunchy, and cheesy—everything you want in a hearty Italian meal. Ready in about 45 minutes, it is the perfect healthy weeknight dinner that you can make for your family.

Ingredients

The ingredient list for this oven fried chicken parmesan recipe is broken down into two parts – the chicken and the tomato sauce.

For the chicken, gather together:

• Panko breadcrumbs (aka Japanese breadcrumbs): While I think what makes this easy chicken parmesan recipe so special is the crunch factor coming from the panko breadcrumbs, you can use traditional or seasoned breadcrumbs (such as Italian breadcrumbs.) However, please be aware that it will not have that nice crispy coating after it is baked in the oven.
• Olive oil
• Parmesan cheese: I usually buy a block of Parmesan and grate it myself, but you can buy already grated Parmesan cheese from the store.
• All-purpose flour
• Kosher salt & black pepper
• Garlic powder
• Egg whites and water: Lightly whisked egg whites and water help coat the chicken breasts with the bread crumbs.
• Chicken breasts
• Shredded mozzarella cheese: Shredded mozzarella works best here, but you can swap out the mozzarella cheese for provolone, asiago, or fontina. You can also slice thin medallions of fresh mozzarella cheese to layer on top before melting.
• Fresh basil

When it comes to the tomato sauce, I took inspiration from my homemade tomato sauce recipe. You can follow the recipe as written or you can take a little help from the grocery store with store-bought jarred tomato or marinara sauce such as Ragu or Rao’s. If you decide to follow the recipe, you will need:

• Canned crushed tomatoes
• Olive oil
• Fresh garlic cloves
• Tomato paste
• Red pepper flakes (optional)
• Fresh basil

Ingredient Substitutions & Notes

• Chicken Thighs: Multiple requests have been made to replace the chicken breasts with chicken thighs. I found that chicken breasts deliver better taste and texture, mainly because of their shape, so I wouldn’t recommend using chicken thighs for this recipe.
• No eggs: If you prefer chicken parmesan without eggs, I recommend coating the chicken with melted butter or olive oil to help the breadcrumbs stick to it. Alternatively, for a lighter chicken parmesan, you can use a cup of milk.
• Seasoning: Add 1-2 teaspoons of Italian seasoning for even more flavor.

How to Cut Chicken Breasts in Half?

This chicken parm recipe calls for three 6-8 ounces chicken breasts each. As a part of the ingredient prep, you need to cut chicken breasts in half. To do so, simply cut through the middle of the chicken breast horizontally (as if you were going to butterfly the chicken) while holding it firmly on the top of a cutting board. You will end up with two thinner chicken breasts.

This creates chicken breast halves roughly the same size in thickness throughout. Even thickness promotes even (and faster) cooking every time.

How to Make Chicken Parmesan in Oven?

This is one of those baked homemade chicken parmesan recipes that is just as good as its original fried version. And making it can not be easier. Follow the steps below.

1. Toast breadcrumbs: Place the panko bread crumbs in a large non-stick skillet with olive oil and cook until it is golden brown, stirring frequently, 9-10 minutes. Set aside to cool.
2. Prep equipment: Preheat the oven to 450 F degrees. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray it with olive oil spray or brush it with oil.

3. Set up the breading station: In the first shallow dish, mix flour, salt, black pepper, and garlic powder. In the second shallow dish, Place the egg whites and water and whisk until incorporated. In the third shallow dish, Stir in the Parmesan cheese with the now-cooled panko.

4. Coat chicken: Pat-dry each chicken cutlet with a paper towel. Dredge the cutlets into flour (shake off the excess flour), dip chicken into the egg wash, and then lastly, coat with panko and Parmesan breadcrumbs. Press the breadcrumb mixture to coat. Place it on the wire rack. Repeat the same process for the rest of the chicken cutlets.
5. Bake for 15-20 minutes, or the internal temperature of a chicken breast inserted with a digital thermometer reaches 165 degrees F.

6. While the chicken cooks, make the tomato sauce: Saute the olive oil, minced garlic cloves, tomato paste, and optional red pepper flakes in a large skillet over medium heat. Stir in the crushed tomatoes and season with salt and black pepper to taste. Cook, stirring occasionally, until the sauce is thickened, about 15-20 minutes. Off the heat, stir in the fresh basil.
7. Assemble chicken parmesan: Once the chicken is cooked, remove it from the oven. Place 2 tablespoons of tomato sauce on each chicken cutlet and top it off with 2 tablespoons (or more) of mozzarella cheese. Return to the oven and broil until the cheese melts, about 5 more minutes.
8. Serve: Sprinkle each chicken cutlet with ribbons of basil and grated cheese and serve.

How to Make Ahead, Store, and Freeze

This healthy chicken parmesan is best the day it is made. However, if you are short on time, you can make it ahead by following the steps below. Additionally, below are the steps for storing, freezing, and reheating the leftovers.

• To Make Ahead: You can make the tomato sauce up to 4 days in advance and store in a tight-fitting jar. I would recommend working on the rest of the recipe on the day you are preparing to make it.
• Storage Instructions: Bring breaded chicken cutlets to room temperature and place them in an airtight container. Store in the refrigerator for up to 3 days. When ready to serve, place chicken parm in an oven that is preheated to 350 F for 10-15 minutes or until it is warmed thoroughly. If you have it, you can add more cheese and tomato sauce on top.
• Freezer: Place the boneless baked chicken breasts in a freezer-safe container with strips of parchment paper between each layer. Freeze for up to 1 month. The tomato sauce can be stored in a freezer-safe glass jar and frozen for up to 4 months. With this being said, please know that the thawed and heated panko chicken parmesan will not be as crispy as the one that is freshly baked.

What To Serve It With?

You can easily turn this baked panko chicken parmesan into a whole meal by serving it with a number of dishes. I rounded up all my favorite side dishes in a round-up post and published it under What To Eat with Chicken Parmesan, but here are a few sides to get you started:

• Mushroom Pea Pasta
• Baked Eggplant Parmesan
• Caesar Salad
• Garlic Butter Spaghetti
• Zucchini Noodles
• Garlic Green Beans

Expert Tips

While this recipe is pretty straightforward and easy to make, I learned a few things during my recipe testing. Below are a few helpful tips to help you make the best chicken parmesan on your first try:

• Set a wire rack over the baking sheet: Do not skip this step! Doing so ensures the hot air from the oven circulates all the way around the surface of the chicken. Be sure to brush it with oil to avoid the breaded chicken breasts sticking to the wire rack. I use and recommend this wire rack (aka cooling rack) (affiliate link).
• Prepare your breading station before you start: For a seamless operation, it is best to have your breading station in order before you start. Once you have it ready, most of the work is already done.
• Save the rest of the tomato sauce: The tomato sauce in the recipe below makes more than you need to top the parmesan chicken. You can use the rest as a pasta sauce.
• Making it for a crowd? Double or triple the recipe for a healthy and homemade Italian dinner party.
• Serving kids? To make it kid-friendly, cut the chicken breast halves into thinner strips (similar to chicken tenders) for a fun and festive meal for the whole family. I would even recommend keeping some extra sauce on the side for dipping.

Other Chicken Recipes You’ll Enjoy:

• Chicken Fricassee
• Chicken Lo Mein Recipe
• Chicken and Potato Bake
• Healthy Creamy Chicken and Rice Soup
• Chicken with Lemon and Olives
• Air Fryer Chicken Legs

If you try this Oven Baked Chicken Parmesan recipe or any other one of our easy chicken recipes 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. And if you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Oven Baked Chicken Parmesan Recipe

This delicious Oven Baked Chicken Parmesan recipe is made with panko. Unlike the traditional Parmesan Chicken recipe, this version is made without frying. Event hough it is not fried it is still super moist and flavorful.

Course Main Course

Cuisine American/Italian

Diet Halal

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 310kcal

Author Aysegul Sanford

Ingredients

For The Chicken

• 1 1/2 cups panko breadcrumbs
• 1 tablespoon olive oil
• 1 oz. grated Parmesan cheese (approximately 1/2 cup)
• 1/2 cup all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons garlic powder
• 3 egg whites
• 1 tablespoon water
• Vegetable cooking spray
• 3 chicken breasts boneless and skinless – sliced into cutlets – (6-8 ounces each)
• 3/4 cup mozzarella cheese shredded
• 1 tablespoon minced fresh basil

For The Tomato Sauce

• 2 cans crushed tomatoes (14 oz. each)
• 4 cloves garlic minced
• 1 tablespoon tomato paste
• 1 teaspoon olive oil
• 1/8 teaspoon red pepper flakes optional
• 1 tablespoon minced fresh basil leaves

Instructions

• Place the panko in a large non-stick skillet with olive oil and cook until it is golden brown, stirring frequently, 9-10 minutes. Set aside and let it cool.
• Preheat the oven to 450 F Degrees. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray it with vegetable oil cooking spray.
• Arrange 3 shallow bowls (or pie plates) side by side. First shallow dish: Mix flour, garlic powder, salt and black pepper. Second shallow dish: Place the egg whites and water and whisk until incorporated. Third shallow dish: Stir in the Parmesan cheese with, now cooled, panko.
• Pat-dry each chicken cutlet with a paper towel.
• First, dredge the cutlets into flour (shake off the excess flour), second, dip into the egg whites and then lastly, coat with panko and Parmesan breadcrumbs. Press the panko mixture to coat. Place it on the wire rack.
• Lightly spray the top of each chicken with vegetable oil spray prior to placing it in the oven. Bake for 15-20 minutes or the internal temperature of a chicken breast inserted with a thermometer reaches 165 degrees F.
• While it is baking, make the tomato sauce: Cook the oil, garlic, tomato paste, red pepper flakes in a large skillet (in medium heat), until it coats the bottom of the pan. Stir in the crushed tomatoes and season it with salt and pepper. Cook, stirring occasionally, until the sauce is thickened, about 15-20 minutes. Off the heat, stir in the basil.
• Once the chicken is cooked, remove it from the oven. Place 2 tablespoons of the tomato sauce on each chicken cutlet and top it off with 2 tablespoons (or more) mozzarella cheese. Return it into the oven and broil until the cheese melts, for 5 more minutes.
• To serve, sprinkle each chicken cutlet with ribbons of basil and Parmesan cheese.

Video

Notes

• Yields: This quick chicken parmesan recipe makes 6 pieces, ideal for serving 6 people. The nutritional values below are per serving.
• Tomato sauce: For an even quicker dinner, you can use your favorite store-bought tomato, pasta, or marinara sauce.
• Use the rest of the tomato sauce later: The tomato sauce makes more than you need to top off the parmesan chicken. You can use the rest as a pasta sauce.
• To Make Ahead: You can make the tomato sauce up to 4 days in advance and store it in a tight-fitting jar. I would recommend working on the rest of the recipe on the day you are preparing to make it.
• Storage Instructions: Bring breaded chicken cutlets to room temperature and place them in an airtight container. Store in the refrigerator for up to 3 days. When ready to serve, place chicken parm in the oven preheated to 350 F for 10-15 minutes or until it is warmed thoroughly. If you have it, you can add more cheese and tomato sauce on top.
• Freezer: Place the boneless baked chicken breasts in a freezer-safe container with strips of parchment paper between each layer. Freeze for up to 1 month. The tomato sauce can be stored in a freezer-safe glass jar and frozen for up to 4 months. With this being said, please know that the thawed and heated panko chicken parmesan will not be as crispy as the one that is freshly baked.

Nutrition

Calories: 310kcal | Carbohydrates: 32g | Protein: 24g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 51mg | Sodium: 962mg | Potassium: 742mg | Fiber: 4g | Sugar: 8g | Vitamin A: 501IU | Vitamin C: 14mg | Calcium: 198mg | Iron: 3mg