What Are Breakfast Cookies?

This recipe for breakfast cookies falls somewhere between baked oatmeal and a traditional oatmeal cookie. They’re soft, chewy, and packed with wholesome ingredients that’ll keep you satisfied until lunchtime. I mix old-fashioned rolled oats with mashed bananas, peanut butter, cinnamon, and maple syrup to make a batter that’s loaded with flavor, fiber, and protein. Then, I add in some dried cranberries and chopped pecans for even more texture and sweetness. They bake up in less than 20 minutes and are perfect for meal prepping!

Variations to Try!

These oat breakfast cookies are so easy to customize by adding your favorite mix-ins or using up nuts, seeds, or dried fruit that you already have in your pantry. Pumpkin seeds, chia seeds, raisins, walnuts, and chocolate chips are all great options. You could also switch out the cinnamon for pumpkin pie spice or apple pie spice for a different flavor. Here are some more variations that I think will be delicious:

• Add a pinch of nutmeg and use chopped walnuts for a banana bread-inspired treat.
• Throw in some dried apricots and coconut flakes for a tropical twist.
• Use almond extract instead of vanilla, and add in sliced almonds and dried cherries for a cherry frangipane flavor.
• Add shredded carrot, ground nutmeg, ground ginger, and golden raisins—just like I use in my carrot cake muffins recipe!

Let me know if you try any of these variations (or come up with your own!) in the comment section below!

Recipe Tips & Suggestions

1. This breakfast cookie recipe is gluten-free, so long as you use certified gluten-free oats. Not all oats are gluten-free, as they can be cross-contaminated with wheat during processing. If this is a concern for you, be sure to check the label before purchasing.
2. Make sure you use ripe bananas! They’ll mash much easier and provide more sweetness and flavor.
3. Don’t worry if your cookies still look a little soft when you pull them out of the oven. So long as they’ve turned a nice golden brown color, they’ll firm up as they cool.
4. Or are you looking for a great no-bake breakfast option? Try our homemade granola bars! They’re another easy make-ahead breakfast option for those busy mornings.

How to Store

Once cooled, these banana breakfast cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months. I’d layer them between sheets of parchment paper before storing them in a freezer-safe container or bag. Let them thaw at room temperature before enjoying.

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Breakfast Cookies Recipe

These easy Breakfast Cookies are soft & chewy, budget-friendly, and the perfect grab-and-go breakfast for those busy mornings.

Course Breakfast

Cuisine American

Total Cost ($5.32 recipe / $0.35 serving)

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Total Time 32 minutes minutes

Servings 15 cookies

Calories 139kcal

Author Marsha McDougal

Equipment

• Baking Sheet
• Parchment Paper

Ingredients

• 2 ripe bananas $0.40
• ⅓ cup creamy peanut butter, slightly melted $0.49
• ⅓ cup maple syrup $1.50
• 1 ½ tsp vanilla extract $0.50
• 2 cups old-fashioned rolled oats $0.80
• 1 tsp cinnamon $0.10
• ½ tsp salt $0.03
• ½ cup dried cranberries $0.80
• ⅓ cup chopped pecans $0.70

Instructions

• Preheat the oven to 350°F. In a large bowl, mash the bananas well with a fork.
• Add the peanut butter, maple syrup, and vanilla extract to the bowl. Stir together with the mashed bananas until combined.
• Next add the rolled oats, cinnamon, and salt to the bowl. Stir together until combined.
• Now stir in the dried cranberries and chopped pecans into the batter until combined.
• Line a baking sheet with parchment paper. Use a medium cookie scoop or a spoon to scoop the cookie batter into roughly 2 Tbsp portions. Place the cookies on the baking sheet about 2-3 inches apart. Use the back of a spoon to flatten the cookies a little bit since they won't spread much in the oven.
• Bake the cookies for 15-17 minutes or until golden brown. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining batter. Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1cookie | Calories: 139kcal | Carbohydrates: 21g | Protein: 3g | Fat: 5g | Sodium: 104mg | Fiber: 2g

how to make Breakfast Cookies – step by step photos

Preheat the oven to 350°F. In a large bowl, mash 2 ripe bananas well with a fork.

Add ⅓ cup creamy peanut butter, ⅓ cup maple syrup, and 1 ½ tsp vanilla extract to the bowl. Stir together with the mashed bananas until combined. I melted the peanut butter for just a few seconds in the microwave first so that it mixes smoothly with the rest of the ingredients.

Next, add 2 cups old-fashioned rolled oats, 1 tsp cinnamon, and ½ tsp salt to the bowl. Stir together until combined.

Now stir in ½ cup dried cranberries and ⅓ cup chopped pecans into the batter until combined.

Line a baking sheet with parchment paper. Use a medium cookie scoop or a spoon to scoop the cookie batter into roughly 2 Tbsp portions. Place the cookies on the baking sheet about 2-3 inches apart. Use the back of a spoon to flatten the cookies a little bit since they won’t spread much in the oven.

Bake the cookies for 15-17 minutes or until golden brown. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining batter. Enjoy!

More Oat Breakfast Recipes

Homemade Granola

$5.87 recipe / $0.49 serving

Overnight Oats (Base Recipe plus Variations)

$0.42 serving

Muesli

$2.54 recipe / $0.32 serving

Savory Oatmeal

$1.36 recipe

The post Breakfast Cookies appeared first on Budget Bytes.

Brining the Chicken

Now hear me out, I used to think this extra step of brining chicken breasts wasn’t necessary, but after noticing how much of a difference it made with our grilled chicken breasts, I was sold! Of course, one could argue that brining is more essential for grilling, but trust me; you’ll be surprised by how juicy and flavorful these baked chicken breasts turn out with a quick brine. If you decide to skip it, no worries. No one will know…except me.😉

Seasoning Variations

Feel free to play around with different seasoning blends when baking your chicken breasts in the oven. Another great option is the steak seasoning mix I use on my air fryer chicken breast recipe! Here are some more seasoning variations my family and I love:

• Lemon pepper seasoning
• Cajun seasoning
• Creole seasoning (I always use Tony Chachere’s)
• Taco seasoning
• Jerk Seasoning
• Garlic and Herb seasoning
• Barbecue seasoning or rub
• Chili seasoning

How Long Should You Bake Chicken Breasts in the Oven?

Serving Suggestions

I always lean towards simple sides that don’t take a lot of effort whenever I make this recipe, with roasted butternut squash and roasted broccoli being two of my favorites. Mashed potatoes are also a winner with these baked chicken breasts, as are twice baked sweet potatoes. But they’re also delicious in a chicken salad for an easy lunch option!

Meal Prep & STORAGE

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Baked Chicken Breast Recipe

These easy Baked Chicken Breasts are marinated in a simple brine before being seasoned to perfection and baked in the oven until golden, tender, and JUICY!

Course Main Course

Cuisine American

Total Cost ($12.08 recipe / $3.02 serving)

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 178kcal

Author Marsha McDougal

Equipment

• 9×13 Baking Dish
• Meat Thermometer

Ingredients

Brine Ingredients:

• ¼ cup kosher salt $0.14
• ¼ cup granulated sugar $0.18
• 2 quarts cold water $0.00

Chicken Breast Ingredients:

• 4 boneless, skinless chicken breasts (about 2 lbs.) $10.92
• 2 ½ tsp smoked paprika $0.25
• 2 tsp brown sugar $0.04
• 1 ½ tsp salt $0.08
• 1 ½ tsp garlic powder $0.15
• 1 tsp onion powder $0.10
• ½ tsp freshly cracked black pepper $0.05
• ½ tsp cayenne pepper $0.05
• 1 Tbsp olive oil $0.12

Instructions

• Start by making the brine. In a large bowl add the kosher salt, granulated sugar, and water. Whisk until the salt and sugar are completely dissolved.
• Place the chicken breasts on a cutting board, cover them with plastic wrap, then use a rolling pin or a meat mallet to gently pound the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 to 3/4 inch thick).
• Place the chicken breasts in the brine mixture, cover the bowl with plastic wrap, and place the bowl in the refrigerator for 30 minutes.
• Preheat the oven to 425°F. In a small bowl mix the smoked paprika, brown sugar, salt, garlic powder, onion powder, freshly cracked black pepper, and cayenne pepper.
• After 30 minutes remove the chicken breasts from the brine and rinse under cold water. Pat the chicken dry with paper towels and allow it to come to room temperature for at least 10 minutes.
• Now drizzle the olive oil over both sides of the chicken breasts, then generously coat both sides with the seasoning blend. Rub the seasoning into the breasts with your hands making sure the entire chicken breast is evenly coated with spices.
• Place the seasoned chicken breasts in a large 9×13-inch baking dish. Bake uncovered for 18-20 minutes or until the internal temperature reaches 165°F.*
• Remove the chicken from the oven and allow it to rest for a few minutes so the juices can redistribute throughout the breast. Serve and enjoy!

See how we calculate recipe costs here.

Notes

• You can also remove the chicken from the oven once it reaches an internal temperature between 160-165°F. I like to then cover the chicken with aluminum foil so it stays warm. The chicken will naturally continue to cook while it’s resting. Just make sure it reaches the final internal temperature of 165°F before serving.

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 4g | Protein: 24g | Fat: 7g | Sodium: 1006mg | Fiber: 1g

how to make Baked Chicken BreastS – step by step photos

Start by making the brine. In a large bowl add ¼ cup kosher salt, ¼ cup granulated sugar, and 2 quarts water. Whisk until the salt and sugar are completely dissolved.

Place 4 boneless, skinless chicken breasts on a cutting board, cover them with plastic wrap, then use a rolling pin or a meat mallet to gently pound the chicken breast until the entire breast is an even thickness from one end to the other (about 1/2 to 3/4 inch thick).

Place the chicken breasts in the brine mixture, cover the bowl with plastic wrap, and place the bowl in the refrigerator for 30 minutes.

Preheat the oven to 425°F. In a small bowl mix 2 ½ tsp smoked paprika, 2 tsp brown sugar, 1 ½ tsp salt, 1 ½ tsp garlic powder, 1 tsp onion powder, ½ tsp freshly cracked black pepper, and ½ tsp cayenne pepper.

After 30 minutes remove the chicken breasts from the brine and rinse under cold water. Pat the chicken dry with paper towels and allow it to come to room temperature for at least 10 minutes. Now drizzle 1 Tbsp olive oil over both sides of the chicken breasts, then generously coat both sides with the seasoning blend. Rub the seasoning into the breasts with your hands making sure the entire chicken breast is evenly coated with spices.

Place the seasoned chicken breasts in a large 9×13-inch baking dish. Bake uncovered for 18-20 minutes or until the internal temperature reaches 165°F.*

Remove the chicken from the oven and allow it to rest for a few minutes so the juices can redistribute throughout the breast. Serve and enjoy!

More Baked Chicken Recipes

Baked Chicken Drumsticks

$4.82 recipe / $0.80 serving

Chicken Cordon Bleu

$17.22 recipe / $4.30 serving

Baked Chicken Wings

$10.35 recipe / $3.45 serving

Roasted Chicken

$11.45 recipe / $1.90 serving

The post Baked Chicken Breast appeared first on Budget Bytes.

What is a Thanksgiving Bowl?

What Else Can I Add?

You really can’t go wrong with this salad. Any leftovers or random ingredients you have in your fridge can be added to this already delicious mix. Just keep in mind some leftovers may need reheating first for safety and taste, e.g., sausage stuffing. But that said, here are a few ideas to get you started:

• Roasted butternut squash or acorn squash
• Crumbled blue cheese, goat cheese, or sliced cheese from your cheese board
• Leftover turkey breast
• Sliced avocado
• Leftover shaved Brussels sprouts salad
• Any nuts, seeds, or dried fruit you like
• Pomegranate seeds or cranberries
• Homemade croutons made from leftover dinner rolls

Meal Prep It!

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Thanksgiving Salad Bowl

These Thanksgiving Bowls are the perfect salads for using up all your holiday leftovers. Fresh, healthy, and great for reducing food waste!

Course Salad

Cuisine American

Total Cost ($13.67 recipe / $2.73 serving)

Prep Time 45 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 5 salads (2 cups per serving)

Calories 464kcal

Author Jess Rice

Equipment

• Baking Sheet
• Pyrex Glass Meal Prep , optional

Ingredients

Salad Ingredients

• ½ cup wild rice (yield is a little over 1 ½ cups cooked) $1.24
• 1 turnip $0.82
• 1 sweet potato $1.06
• 4 stalks celery $0.32
• ½ cup dried cranberries $1.09
• 1 cup frozen peas, cooked and chilled** $0.49
• ½ cup Brussels sprouts, shaved or finely chopped* (about ¼ lb whole) $0.74
• ¼ cup candied pecans*** $1.60
• 1 gala apple $0.69
• ½ red onion (about ½ cup when finely sliced) $0.53
• 1 Tbsp olive oil $0.19
• ½ tsp salt $0.01
• ¼ tsp freshly cracked black pepper $0.02
• 6 oz bag of baby greens salad mix $2.73

Maple Cinnamon Vinaigrette Ingredients

• 1 tsp Dijon mustard $0.02
• 1 tsp cinnamon $0.08
• ½ tsp salt $0.01
• ¼ tsp freshly cracked black pepper $0.01
• 3 cloves garlic, minced $0.09
• 1 Tbsp maple syrup $0.24
• ¼ cup apple cider vinegar $0.14
• ½ cup olive oil $1.55

Instructions

• Preheat oven to 400 degrees. Cook wild rice according to package directions. Fluff and let cool.****
• Prepare vegetables: peel and slice turnip into medallions, slice sweet potato into thin medallions, dice celery, gather dried cranberries, candied pecans, and shaved Brussels sprouts, cook and cool peas, small dice apple*****, and julienne (finely slice) red onion.
• Toss potatoes and turnips with olive oil, salt and black pepper.
• Transfer to parchment-lined baking sheets and roast in the oven for 20 min or until tender (but not mushy!)
• Remove turnips and sweet potato medallions from oven and let them cool while you make your dressing.
• Whisk together Dijon mustard, cinnamon, salt, black pepper, minced garlic, maple syrup, and apple cider vinegar, streaming the olive oil last to create a temporary emulsion.
• Once sweet potatoes and turnips have cooled, toss all salad ingredients together with the lettuce mix. Either portion it out for meal prep with the dressing on the side, or scoop equally into bowls and dress to serve.

See how we calculate recipe costs here.

Notes

*The leftovers from my shaved Brussels sprouts salad are amazing added to any mixed greens salad like this one!

**The FDA recommends all frozen vegetables be fully cooked before consuming. I like to scoop out the amount of frozen peas I need and put them in a microwave safe bowl in the microwave on high for 2-4 minutes with a little bit of water added, so they are just covered.

***I used the Budget Bytes recipe but omitted egg whites and skipped the oven time!

****I like to cook until the rice is tender but still has some resistance when you bite it. I also like to add 1/8 tsp of cinnamon to the cooking water or veggie broth, but that’s completely optional!

*****To keep your apples from browning, you can toss them in a little lemon juice while you’re prepping the other components for this salad.

Nutrition

Serving: 1serving | Calories: 464kcal | Carbohydrates: 52g | Protein: 6g | Fat: 27g | Sodium: 582mg | Fiber: 8g

how to make Thanksgiving Bowls – step by step photos

Toss potatoes and turnips with 1 Tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper.

Transfer to parchment-lined baking sheets and roast in the oven for 20 min or until tender (but not mushy!)

Remove turnips and sweet potato medallions from oven and let them cool while you make your dressing.

Whisk together 1 tsp Dijon mustard, 1 tsp cinnamon, ½ tsp salt, ¼ tsp black pepper, 3 cloves minced garlic, 1 Tbsp maple syrup, and ¼ cup apple cider vinegar, streaming ½ cup olive oil last to create a temporary emulsion.

More Thanksgiving Leftover Recipes

Leftover Stuffing Muffins

Thanksgiving Leftovers Tortilla Wrap

Turkey and Wild Rice Soup

$8.94 recipe / $2.24 serving

Loaded Mashed Potato Bowls

$6.73 recipe / $1.68 serving

The post Thanksgiving Bowls appeared first on Budget Bytes.

Recipe Tips!

1. Try to dice the sweet potatoes and vegetables in a uniform size so they cook quickly and evenly in the skillet.
2. Don’t worry about the sweet potatoes cooking all the way through in the first step. They will continue to cook with the rest of the ingredients. The goal is for them to not be too mushy and still have some bite to them when they’re done.
3. Feel free to mix and match the ingredients based on what you have in your pantry or fridge. Fire-roasted tomatoes would be great and I always have an extra half bag of spinach in my fridge.

Storing Leftovers

This recipe is perfect if you want to meal prep your lunch for a few days and it stores really well in the fridge. Just store the leftovers, minus any toppings, in an airtight container in the refrigerator for up to 3 days. If you are serving it with some rice you can add the rice to the same container (see my picture below in the step-by-step photos). When you’re ready to enjoy, reheat in the microwave until warmed through. Then just top with your favorite toppings and lunch is served!

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Sweet Potato Black Bean Skillet

This Sweet Potato Black Bean skillet is a fun, budget-friendly, and veggie packed meal with lots of flavor and is perfect for meal prep!

Course Dinner, Lunch

Cuisine American, Southwest

Total Cost $7.44 recipe / $1.86 serving

Prep Time 10 minutes minutes

Cook Time 14 minutes minutes

Total Time 24 minutes minutes

Servings 4 (1.75 cups each)

Calories 220kcal

Author Marsha McDougal

Ingredients

• 1.5 lbs. sweet potatoes (about 2 medium) $1.64
• 1 red bell pepper, diced $1.50
• 1 small yellow onion, diced $0.42
• 1.5 Tbsp olive oil $0.18
• 1 tsp chili powder $0.10
• 1/2 tsp cumin $0.05
• 1/2 tsp garlic powder $0.05
• 3/4 tsp salt $0.05
• 1/4 tsp freshly cracked black pepper $0.02
• 1/4 tsp smoked paprika $0.05
• 1 15 oz. can black beans, drained $1.25
• 1 14 oz. can petite diced tomatoes $1.47
• 2 cups chopped kale $0.56
• 1 Tbsp fresh chopped cilantro $0.10

Instructions

• Wash, peel, and dice the sweet potatoes. Dice the red bell pepper and the onion.
• Heat a large skillet over medium heat and add the olive oil. Add the diced sweet potatoes and cook for 8 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.
• Now add the diced bell pepper, onion, chili powder, cumin, garlic powder, salt, black pepper, and smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.
• Add the black beans, diced tomatoes, and chopped kale to the skillet. Gently stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.
• Now all that's left to do is top with some fresh chopped cilantro and enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Sodium: 548mg | Fiber: 7g

How to Make Sweet Potato Black Bean Skillet – Step by Step Photos

Wash, peel, and dice 1.5 lb. of sweet potatoes (about 2 medium). Also dice 1 red bell pepper and 1 yellow onion.

Heat a large skillet over medium heat and add 1.5 Tbsp olive oil. Add the diced sweet potatoes and cook for 8 minutes.

Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.

Now add the red bell pepper and diced onion to the skillet.

Then add 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, and 1/4 tsp smoked paprika to the skillet. Stir together with the sweet potatoes. Cook for an additional 3 minutes.

Add 1-15oz. can black beans (drained), 1-14oz. can petite diced tomatoes, and 2 cups chopped kale to the skillet. Stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.

Now all that’s left to do is top with some fresh chopped cilantro (optional) and enjoy. That’s it! A quick, simple and filling meal! ;)

Btw, this dish is absolutely perfect for meal prep! Here I decided to add the leftovers to meal prep containers with some cooked brown rice. So easy and sooo good!

More Easy Skillet Recipes

Tuscan Orzo

($7.54 recipe / $1.88 serving)

Chicken Sausage White Bean Skillet

$8.69 recipe / $2.17 serving

Cheese Tortellini And Sausage Skillet

$12.56 recipe / $3.14 serving

Potato and Green Bean Skillet

$6.86 recipe / $1.72 serving

The post Sweet Potato Black Bean Skillet appeared first on Budget Bytes.

How Long To Cook Potatoes In The Air Fryer?

The cook times for air fryer baked potatoes will depend on the size of your potatoes and how tender you would like them to be. I like for my potatoes to be very tender and easily pierced with a fork or knife with no resistance. When air frying at 400°F, a ½ pound potato will take about 40-45 minutes for a soft inside texture. Larger potatoes will take slightly longer to cook.

Should I Wrap My Potato In Foil?

There’s actually no need to wrap your potatoes in foil when cooking them in the air fryer. You can simply air fry the potatoes uncovered, brushed with oil, and sprinkled with salt to get a nice crispy skin.

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Air Fryer Baked Potatoes

Air Fryer Baked Potatoes are a classic comfort food that’s budget-friendly, easy to customize, and made conveniently in the air fryer.

Course Dinner, Lunch, Side Dish

Cuisine American

Total Cost $3.10 recipe / $0.77 serving

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 199kcal

Author Marsha McDougal

Equipment

• Air Fryer

Ingredients

• 4 russet potatoes (1/2 lb. each) $2.96
• 1 Tbsp olive oil $0.12
• 1 pinch of salt $0.02

Instructions

• Wash and dry the potatoes well, then use a fork to prick each potato several times.
• Drizzle the olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.
• Place the potatoes inside the air fryer basket. Air fry at 400°F for 40-45 minutes, flipping halfway through, until the potatoes can be pierced easily with a fork or knife. Total baking time will depend on the size of your potatoes.
• Once the potatoes are done air frying, remove them from the air fryer basket and allow them to cool slightly. Carefully cut the potatoes open, fluff the inside with a fork, and add your favorite toppings!

See how we calculate recipe costs here.

Nutrition

Serving: 1potato | Calories: 199kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Sodium: 11mg | Fiber: 3g

How to Make Air Fryer Baked Potatoes – Step by Step Photos

Wash and dry four 1/2 lb. russet potatoes well, then use a fork to prick each potato several times to allow steam to evaporate while they cook.

Drizzle 1 Tbsp olive oil over the potatoes, then use your hands or a silicone brush to brush the oil over each potato until it is fully coated. Season the potatoes with a pinch of salt.

Place the potatoes inside the air fryer basket. Air fry at 400°F for 40-45 minutes, flipping halfway through, until the potatoes can be pierced easily with a fork or knife.

The fork should slide easily into the center of the potato with no resistance. Total baking time will depend on the size of your potatoes.

Once the potatoes are done air frying, remove them from the air fryer basket and allow them to cool slightly. Carefully cut the potatoes open, fluff the inside with a fork, and add your favorite toppings!

Enjoy as a simple side dish or load it up with some homemade chili, BBQ chicken, or your favorite protein. The combinations you can come up with are endless for baked potatoes, so get creative and have fun!

More Potato Recipes

Twice Baked Potatoes

$7.80 recipe / $0.98 serving

Oven Baked Steak Fries

$1.05 recipe / $0.53 serving

Potatoes Au Gratin

$5.33 recipe / $0.67 serving

Air Fryer Sweet Potato Fries

$2.01 recipe / $1.00 serving

The post Air Fryer Baked Potatoes appeared first on Budget Bytes.

“I made the peanut butter and jelly variation, it was so yummy! Will make other variations.”

KATHLEEN

I must confess: I almost always skip breakfast if I don’t plan ahead! Then, noon rolls around, and I am hangry. It’s not a good look—just ask my husband! That’s why having this overnight oatmeal in the fridge at all times is a MUST. Think of overnight oats as the cooler, more convenient cousin of traditional oatmeal. I add brown sugar, chia seeds, and cinnamon to my base recipe to create a delicious, well-rounded breakfast.

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Overnight Oats (Base Recipe plus Variations)

These easy Overnight Oats are the ultimate introduction to budget-friendly meal prep. They're no-cook, ideal for on-the-go, and customizable!

Course Breakfast

Cuisine Amercian

Total Cost $0.42 recipe

Prep Time 5 minutes minutes

Chill Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 1 8 oz mason jar

Calories 302kcal

Author Jess Rice

Equipment

• 8oz. Mason Jars

Ingredients

Base Recipe

• ½ cup old fashioned oats* $0.20
• ½ cup milk $0.09
• ½ Tbsp brown sugar** $0.04
• ⅛ tsp cinnamon $0.01
• ½ Tbsp chia seeds $0.07
• pinch of salt $0.01

Peanut Butter and Jelly Variation (total: $1.28 per serving)

• base recipe $0.42
• 1 tsp blueberry jam $0.04
• 1 Tbsp peanuts $0.10
• 1 Tbsp crunchy peanut butter $0.49
• a few blueberries, if desired $0.23

Chocolate Raspberry Variation (total: $0.91 per serving)

• base recipe $0.42
• 1 tsp red raspberry jam $0.04
• 1 Tbsp dark chocolate chips $0.11
• a few raspberries, if desired $0.34

Banana Walnut Variation (total: $0.80 per serving)

• base recipe $0.42
• 1 Tbsp walnuts $0.29
• ⅓ of a banana, diced $0.09

Instructions

• Combine old fashioned oats, brown sugar, cinnamon, chia seeds, and salt in an 8 oz. Mason Jar.
• Pour in milk.
• Stir or shake to combine, making sure all ingredients are mixed in evenly to avoid clumps of chia or brown sugar.
• Put the lid onto your mason jar and place it in the fridge.
• Refrigerate for 15 minutes or up to 12 hours before enjoying.

See how we calculate recipe costs here.

Video

Notes

*I use old-fashioned oats (also known as rolled oats) for my overnight oatmeal. Quick-cook oats and steel-cut oats don’t work as well, as they absorb liquid differently.

**If you don’t want added sugar, skip it! The ratios in this recipe come out great with or without the brown sugar.

• Add fresh fruit just before eating to stop them from getting mushy. The same goes for granola or anything else you want to stay crunchy.
• Let the oats sit overnight (about 8 hours) for the best texture, but 15 minutes or so is okay if you’re in a hurry. This is enough time for the chia seeds to absorb some liquid and for the oats to soften slightly.
• Overnight oats are meant to be enjoyed cold, but you can absolutely heat them up if you prefer a warm breakfast. 60-90 seconds in a microwave-safe container should do the trick!

Nutrition

Serving: 18 oz jar (base recipe only) | Calories: 302kcal | Carbohydrates: 48g | Protein: 10g | Fat: 8g | Sodium: 344mg | Fiber: 6g

how to make Overnight Oats step-by-step photos

Gather your ingredients: Combine ½ cup old fashioned oats, 1/2 Tbsp brown sugar, ⅛ tsp cinnamon, ½ Tbsp chia seeds, and a pinch of salt in an 8 oz. Mason Jar.

Pour in ½ cup milk.

Combine well: Stir or shake to combine, making sure all ingredients are mixed in evenly to avoid clumps of chia or brown sugar.

Put the lid onto your mason jar and place it in the fridge.

Refrigerate for 15 minutes or up to 12 hours before enjoying.

Variations to Try!

I am super picky when it comes to my oatmeal: 1. I want a lot of varied textures, 2. I want it to be nutrient-dense and have healthy components, and 3. It has to come together FAST! These flavor variations check everything off my list:

Peanut BUTTER and Jelly

Your childhood favorite gets an upgrade with my peanut butter and jelly overnight oat recipe. I layer blueberry jam with crunchy peanut butter AND peanuts for extra crunch. Add a few fresh blueberries and you’re good to go!

Chocolate Raspberry

Will chocolate and fresh berries ever not be a match made in heaven? I don’t think so. You only need some raspberry jam, dark chocolate chips, and fresh raspberries to make a breakfast that tastes just like dessert.

Banana Walnut

Banana bread is my go-to coffee shop snack, so I always have an overnight oat version in the fridge. Simply mix in some walnuts and add sliced bananas on top for a delicious and satisfying breakfast that’ll keep you feeling full all morning!

storage suggestions

These oats can last in the fridge for 4-5 days, making them great for meal-prepping. I prefer enjoying them within 12 hours for the best texture, but they’ll still taste good after a few days—maybe just a bit softer. Store them in an airtight container to keep them fresh, and don’t add any toppings until you’re ready to eat them.

More Overnight Oatmeal Recipes

Golden Milk Overnight Oats

$0.40 each

Pumpkin Pie Overnight Oats

$0.95 each

Double Chocolate Overnight Oats

$1.58 recipe / $0.40 serving

Apple Pie Overnight Oats

$2.26 recipe / $0.57 serving

The post Overnight Oats (Base Recipe plus Variations) appeared first on Budget Bytes.

Should I Boil Vegetables Before Grilling?

Please DON’T boil any of the veggies in this recipe before grilling! You’ll have a huge mess on your hands. Trust me, the high heat of the grill will cook them quickly and evenly without any need for pre-cooking. I’d only suggest parboiling denser vegetables like potatoes or carrots because they need more time to cook through. But for the vegetables in this recipe, grilling them directly is the way to go.

Serving Suggestions for grilled vegetables

I couldn’t help but make a big bowl of our chimichurri sauce to serve with this recipe for grilled vegetables. It’s tangy and goes perfectly with the smoky flavors from the veggies. Add in some grilled chicken and stovetop baked beans, and you’ve got yourself an easy summer dinner!

Storage Instructions

This grilled vegetables recipe is great for making ahead of time. Once cooled, store them in an airtight container in the fridge for 3-4 days. I like to add them cold to salads or sandwiches, but you can also reheat them in a pan or on the grill for a few minutes until heated through.

Favorite Cost effective grill

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Grilled Vegetables

With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!

Course Side Dish

Cuisine Amercian

Total Cost $7.64 recipe / $0.95 serving

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 8 servings (side dish)

Calories 67kcal

Author Jess Rice

Equipment

• Indoor Grill

Ingredients

• 8 mini bell peppers (or 2 large bell peppers cut into ¼s) $1.44
• 1 zucchini $0.93
• 1 red onion $1.23
• 6-8 cherry tomatoes, whole on vine* $1.66
• 8 mushrooms** $1.04
• 1 yellow squash $0.89
• 1 ½ Tbsp olive oil $0.27
• 1 clove garlic, minced $0.05
• 1 tsp steak seasoning $0.12
• ½ tsp sugar $0.01

Instructions

• Slice zucchini lengthwise, about ¼ thick, using a mandoline on the thickest setting or a knife. Cut red onion into thick rings, destem mushrooms, and cut yellow squash into thick discs, about ¼ thick. Rinse bell peppers and cherry tomatoes.
• Whisk together olive oil, minced garlic, ½ tsp steak seasoning, and sugar in a bowl.
• Brush olive oil mixture over the veggies.
• Add onions to the grill while preheating to 400 degrees. Add all other veggies to the grill and grill for 4 minutes, until you get distinct grill marks.
• Flip and grill for an additional 3-4 minutes or until veggies are done to your liking. I like my grilled vegetables to still have some bite to them, so I am careful to not overcook them! Onions can cook a bit longer and become nice and sweet when they cook down a bit (and help flavor the grill for the other veggies as well!)
• Sprinkle on the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri!

See how we calculate recipe costs here.

Notes

*You can use any tomato instead of the cherry tomatoes on the vine, but I recommend leaving them whole. The outside will get some nice color, and the inside will be warm and flavorful. They may burst a little but will remain mostly intact if you are gentle with them.
**You can substitute any mushroom for the baby bella mushrooms. Mushrooms are forgiving when it comes to grilling, and they all taste amazing, pretty much no matter what!

This recipe serves 8 people as a side, about 1.5 cups of veggies per person.

Nutrition

Serving: 1serving | Calories: 67kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Sodium: 10mg | Fiber: 3g

how to make Grilled Vegetables – step by step photos

In a small bowl, whisk together 1 ½ Tbsp of olive oil, 1 minced garlic clove, ½ tsp of steak seasoning, and ½ tsp sugar.

Brush the olive oil marinade over your veggies, covering all sides.

Add the sliced onion rings to your grill as it preheats to 400°F.

Once the grill is fully heated, flip the onions and place the remaining veggies on the grill. Grill the vegetables for about 4 minutes until you get distinct grill marks.

Flip the vegetables and grill them for an additional 3-4 minutes or until they’re cooked to your liking. I like my grilled veggies to still have some bite, so I’m careful not to overcook them! I like the onions to cook for the longest as they become nice and sweet when they cook down (and they help flavor the grill for the other veggies!).

When the vegetables are cooked to your liking, sprinkle over the remaining ½ tsp steak seasoning and (optional) serve with BudgetBytes chimichurri.

No summer BBQ is complete without a generous serving of these easy grilled vegetables!

More Grilled Recipes

Grilled Salmon

$9.27 recipe / $3.09 serving

Grilled Corn On The Cob

$3.15 recipe / $0.78 serving

Grilled Chicken

$9.02 recipe / $2.25 serving

Grilled Cabbage

$3.74 recipe / $0.62 serving

The post Grilled Vegetables appeared first on Budget Bytes.

I’m not ashamed to say that I’m a bit crunchy… the kind of “crunchy” who left the city for the county, lives on a farm, grows their own vegetables, and makes their own Granola Bars. Guilty as charged! I love a hearty, chewy granola bar with a variety of textures, and this recipe is all of that and more! Marsha and I break these out of the freezer at the Budget Bytes studio on a regular basis; they make one heck of a snack.

Bonus: Because there’s no heat involved, these homemade granola bars are also fun to make with kids! They can mold the dough into fun shapes and help you in the kitchen!

Is it cheaper to make your own granola bars?

Sometimes! I like to buy peanut butter and oats in bulk whenever they’re on sale since they keep well for a long time unopened. This really helps me cut down on costs. Some value-sized packs of store-bought granola bars are cheaper than my homemade recipe, but I can guarantee the ingredients aren’t nearly as wholesome. At just $0.72 per bar, these healthy homemade granola bars are good for your wallet and better for your body!

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Granola Bars

Homemade Granola Bars are wholesome and healthy! Loaded with oats, dates, peanut butter, walnuts, and chocolate chips.

Course Breakfast, Snack

Cuisine American

Total Cost ($7.42 recipe / $0.72 serving)

Prep Time 1 hour hour 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 (1 bar each)

Calories 222kcal

Author Jess Rice

Equipment

• Food Processor

Ingredients

• 1 cup Medjool dates, pitted $2.99
• 1/2 cup chunky peanut butter $0.29
• 1/4 cup walnuts $0.87
• 1/2 tsp ground cinnamon $0.05
• 1/4 tsp sea salt $0.01
• 1 1/2 cups quick rolled oats $2.23
• 1/4 cup honey $0.78
• 2 Tbsp dark chocolate chips $0.20

Instructions

• Gather ingredients. In a food processor, process dates (make sure all of them are pitted!) until they form a big ball of “dough”
• In a mixing bowl, combine Medjool date "dough", chunky peanut butter, walnuts, ground cinnamon, sea salt, cups quick rolled oats, honey, and dark chocolate chips and mix together by hand (it’s going to be sticky!)
• Spread granola bar batter into a lined baking dish and freeze for 1-2 hours until firm but not completely solid.
• Remove from freezer. Cut bars into the size and shape you want. These will keep in the fridge in an airtight container for up to one month!

See how we calculate recipe costs here.

Nutrition

Serving: 1bar | Calories: 222kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Sodium: 122mg | Fiber: 3g

how to make Granola Bars – step by step photos

Gather ingredients. In a food processor, process 1 cup pitted Medjool dates (make sure all of them are pitted!) until they form a big ball of “dough”

In a mixing bowl, combine Medjool date “dough”, 1/2 cup chunky peanut butter, 1/4 cup walnuts, 1/2 tsp ground cinnamon, 1/4 tsp sea salt, 1 1/2 cups quick rolled oats, 1/4 cup honey, and 2 Tbsp dark chocolate chips and mix together by hand (it’s going to be sticky!)

Spread the granola bar batter into a lined baking dish and freeze for 1-2 hours until firm but not completely solid.

Remove from freezer. Cut bars into the size and shape you want. These will keep in the fridge in an airtight container for up to one month!

You’ll never buy store-bought granola bars again!

More Breakfast Recipes

Avocado Smoothie

$2.80 recipe / 2.80 serving

Sheet Pan Pancakes

$2.22 recipe / $0.55 serving

Apple Cranberry Baked Oatmeal

$3.51 recipe / $0.59 serving

Egg Muffins

$2.01 recipe / $0.34 serving

The post Granola Bars appeared first on Budget Bytes.

What is Niçoise Salad?

Niçoise salad is a filling and flavorful salad that traces its origins to Nice, France. The term “Niçoise” literally means, “in the style of Nice”. This tasty salad is chock full of tomatoes, onions, hard-boiled eggs, tuna, green beans, and roasted potatoes and is tossed in a light dressing. It makes a great meal prep lunch for the long week ahead! It’s a classic!

What Kind of Dressing Should I Use?

Niçoise salad is pretty flavorful on its own, so I recommend a light dressing like a lemon vinaigrette that helps cut the richness and elevates the flavors. For something a little creamier, try our favorite lemon dill tahini dressing! Our honey mustard sauce pairs well, too!

How to Store Leftovers

I recommend storing the salad separately from the dressing for the best results. The components will keep in separate air-tight containers for up to 3 days in the refrigerator and can be tossed together before serving. If you’re meal prepping, add a bit of everything to your airtight containers and keep the dressing on the side. Then, just grab and go!

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Niçoise Salad

Niçoise salad is protein-packed, crunchy, and oh-so-satisfying– perfect for meal prep to keep you full all week long.

Course Salad

Cuisine French

Total Cost ($10.64 recipe / $1.77 serving)

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 (about 2 cups salad)

Calories 231kcal

Author Jess Rice

Cost $2.16 per serving

Ingredients

• salad dressing* see note
• 1/2 Tbsp olive oil $0.09
• 1/2 tsp garlic powder $0.05
• 1/2 tsp onion powder $0.05
• 1/2 tsp dried dill $0.07
• 1/2 lb. baby potatoes, quartered $1.08
• 1 cup green beans, stems removed $1.50
• 4 cups water $0.00
• 4 hard-boiled eggs, halved $0.76
• 2 heads romaine lettuce, chopped $2.25
• 1 cup grape tomatoes, halved $2.29
• 1/2 red onion, julienned $0.40
• 7 radishes, halved or sliced $0.69
• 1 cucumber, peeled and chopped $0.64
• 1/4 cup olives, strained $1.04
• 2 5oz. cans chunk light tuna $2.00
• 1 pinch salt and pepper, to taste $0.10

Instructions

• Choose your favorite salad dressing. (see note)
• Combine olive oil, garlic powder, onion powder and dried dill in a small bowl. Whisk to combine.
• Quarter the baby potatoes and toss them in the olive oil spice blend.
• Air fry quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)
• Bring 4 cups of water to a rolling boil in a medium pot or large saucepan.
• Remove any stems from green beans. Blanch the green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.
• Hard boil, peel, and halve the eggs. Chop the romaine lettuce, halve the grape tomatoes, julienne the onion, halve or quarter radishes, peel and chop cucumber, and strain olives.
• Strain the canned tuna and break it apart with a fork.
• Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.

See how we calculate recipe costs here.

Notes

*I recommend something light like a lemon vinaigrette (or try our lemon dill tahini dressing or honey mustard sauce) that won’t compete with all of the bold flavors in this salad.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 20g | Protein: 17g | Fat: 10g | Sodium: 368mg | Fiber: 6g

how to make Niçoise Salad – step by step photos

Choose your favorite salad dressing.

Combine 1/2 Tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder and 1/2 tsp dried dill in a small bowl. Whisk to combine. Quarter the 1/2 lb baby potatoes, toss in the olive oil and herbs.

Air fry 1/2 lb quartered potatoes at 400°F for 15 minutes, shaking halfway through (OR roast the potatoes at 400°F until golden and tender, about 30 minutes.)

Bring 4 cups of water to a rolling boil in a medium pot or large saucepan. Remove any stems from green beans. Blanch 1 cup green beans by tossing them into the boiling water and then turning off the heat. Allow them to sit in the hot water for a very brief period of time, about 3 minutes, until they are bright green. Quickly, transfer them to an ice bath to stop them from cooking any further. Set aside.

Hard boil, peel, and halve 4 eggs. Chop 2 heads of romaine lettuce, halve 1 cup of grape tomatoes, julienne 1/2 a red onion, halve or quarter 7 radishes, peel and chop 1 cucumber, and strain 1/4 cup of olives.

Strain the 2 cans of tuna and break it apart with a fork.

Toss all ingredients together and lightly dress your salad. Finish with a crank of freshly ground pepper and sea salt.

More Fresh Salad Recipes

Pasta Salad

$13.44 recipe / $1.34 serving

Summer Sweet Corn Salad

$7.67 recipe / $0.96 serving

Green Goddess Salad

$15.29 recipe / $1.91 serving

Caprese Salad

$13.93 recipe / $2.32 serving

The post Niçoise Salad appeared first on Budget Bytes.

Why Sheet Pan Pancakes?

I’m not sure if your family loves pancakes as much as mine, but it has now turned into our Saturday morning routine. But flipping and making several batches of regular pancakes takes quite a while. And I have to try and keep the first few batches warm in the oven, while I make the rest of the pancakes. Sheet Pan Pancakes keeps you from having to do that back and forth dance. You can make pancakes for the whole family in one big batch, all on one baking sheet, and customize it with their favorite mix-ins and toppings. It’s honestly genius!

More Toppings and Mix-in Ideas

How To Store & Freeze Sheet Pan Pancakes

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Sheet Pan Pancakes

These sheet pan pancakes make breakfast on weekends a breeze! They’re easy to whip up and they’re freezer-friendly. Perfect for breakfast meal prep!

Course Breakfast, Brunch

Cuisine American

Total Cost $2.22 recipe / $0.55 serving

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 (2 pancakes each)

Calories 467kcal

Author Marsha McDougal

Equipment

• Baking Sheet

Ingredients

• 2 cups all-purpose flour $0.40
• 1/4 cup granulated sugar $0.10
• 1 Tbsp baking powder $0.18
• 3/4 tsp salt $0.08
• 1 1/2 cup milk $0.30
• 2 large eggs $0.33
• 4 Tbsp butter, melted $0.53
• 1 tsp vanilla extract $0.30
• cooking spray

Optional Toppings*

• fresh strawberries, sliced
• blueberries
• chocolate chips
• peanut butter and fruit jam

Instructions

• Preheat the oven to 425°F. In a large bowl whisk together the flour, sugar, baking powder, and salt.
• In the same bowl, add in the milk, eggs, melted butter, and vanilla extract. Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix.
• Generously coat a 11×17-inch rimmed baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.
• Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.
• Place the sheet pan in the oven and bake for 18-20 minutes or until golden brown.
• Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like. Enjoy!

See how we calculate recipe costs here.

Notes

*I added about 1/4 cup of chocolate chips and blueberries. For the strawberries and PB&J swirl, I simply eyeballed it until I filled up each section.

Nutrition

Serving: 2pancakes | Calories: 467kcal | Carbohydrates: 66g | Protein: 12g | Fat: 17g | Sodium: 912mg | Fiber: 2g

How to Make Sheet Pan Pancakes – Step by Step Photos

Preheat the oven to 425°F. In a large bowl whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 Tbsp baking powder, and 3/4 tsp salt.

In the same bowl, add in 1 1/2 cups milk, 2 large eggs, 4 Tbsp melted butter, and 1 tsp vanilla extract.

Whisk the wet ingredients together with the dry ingredients until just combined. Be careful not to over mix at this point.

Generously coat an 11×17-inch rimmed baking sheet with cooking spray. Pour the pancake batter onto the baking sheet. Spread the batter evenly around the baking sheet with a rubber spatula or tap the pan a few times on the counter to even out the batter.

Visually divide the pancake batter into four equal sections and add your desired toppings on top into each section. I used a combination of sliced strawberries, blueberries, chocolate chips, and a peanut butter and raspberry jam swirl. To make the pb&j swirl, I simply added dollops of natural peanut butter and jam, then swirled the two together using a toothpick.

Place the sheet pan in the pre-heated oven and bake for 18-20 minutes or until golden brown.

Allow the pan to cool slightly, then slice the sheet pan pancake into 8 equal portions. Feel free to make smaller slices if you want to make more servings. Serve warm with syrup and extra toppings if you like!

These pancakes are super easy to freeze! Just place the cooled pancakes in a freezer safe storage bag, in single layers with parchment paper between the layers to prevent sticking. Freeze for up to 3 months.

You can easily reheat frozen pancakes in a toaster or in the microwave until hot.

More Pancake Recipes

Dutch Baby

$1.60 recipe / $0.40 serving

Fluffy Homemade Pancakes

$0.95 recipe / $0.24 serving

Ricotta Pancakes

$2.29 recipe / $0.57 serving

Cinnamon Swirl Oven Pancake

$1.72 recipe / $0.43 serving

The post Sheet Pan Pancakes appeared first on Budget Bytes.