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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!
Ingredients
Here’s what you’ll need to make these homemade breakfast cookies:
- Old-Fashioned Rolled Oats: I recommend using old-fashioned rolled oats, not quick-cooking or steel-cut oats. Rolled oats will give your cookies the best texture and chewiness. I also tested this recipe using half-oat flour and half-rolled oats, but I didn’t like the consistency. It tasted chalky to me. Instead, using all rolled oats was the way to go.
- Bananas: I use bananas that are very ripe. The more brown spots, the better! This is where half of the sweetness comes from in this recipe.
- Maple Syrup: Adds some more natural sweetness and keeps this recipe vegan!
- Creamy Peanut Butter: Melt this slightly in the microwave so it mixes more evenly with the other ingredients. It shouldn’t be too hot or liquidy; it should just be melted enough so it pours easily. If you can’t have peanut butter, try almond butter or sunflower seed butter instead.
- Vanilla Extract & Ground Cinnamon: Both of these add a yummy, comforting flavor to your healthy breakfast cookies.
- Salt: The perfect natural flavor enhancer!
- Mix-Ins: Now, this is where you can really have some fun. I’ve shared some different ideas below, but I always use dried cranberries and chopped pecans. I highly recommend this combo!
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!
Budget-Saving Tip
One of the biggest ways to save money on your shopping bill is to use what you already have on hand. This recipe is also a great way to use up any leftover nuts or candy from the holidays! You can also go for cheaper add-ins that are on sale if you don’t have a specific mix-in in mind. For example, if you can get a good deal on raisins, use those instead of the dried cranberries I use in this recipe.
Recipe Tips & Suggestions
- 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.
- Make sure you use ripe bananas! They’ll mash much easier and provide more sweetness and flavor.
- 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.
- 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.
Breakfast Cookies Recipe
These easy Breakfast Cookies are soft & chewy, budget-friendly, and the perfect grab-and-go breakfast for those busy mornings.
Servings 15 cookies
Calories 139kcal
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
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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.😉
Ingredients
Here’s what you’ll need to make this delicious baked chicken breast recipe:
- Chicken Breasts: I always go for skinless, boneless chicken breasts when I make this recipe. You’ll need 4 chicken breasts, totaling around 2 lbs, which should be pounded to an even thickness for faster and more even cooking.
- Olive Oil: Cover the chicken in a light coating of olive oil before baking to help the seasonings stick.
- Brine: I make an easy brine using kosher salt, granulated sugar, and cold water. This helps to keep the chicken moist and tender while baking in the oven (no dried-out chicken breasts here!). Be sure to use kosher salt, as table salt will make the brine too salty.
- Seasoning: I like to keep it simple with a mixture of smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. But what really makes this seasoning stand out is the addition of brown sugar. It adds a little sweetness and helps to create a delicious crust on the chicken.
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?
In this recipe, I use large, skinless, boneless chicken breasts (about 2 lbs total), which I pound to about 1/2 to 3/4 inch thick. I bake them in a 425°F oven for about 18-20 minutes until the internal temperature reaches 160-165°F (they’ll continue cooking and reach the safe temperature of 165°F while resting out of the oven covered in foil). Smaller chicken breasts will, of course, need less time to cook, while larger will need more. I’d check smaller chicken breasts around 15 minutes and larger ones closer to 20 minutes.
The best way to ensure perfect, juicy oven baked chicken breasts is to use a meat thermometer. Once the chicken reaches the safe internal temperature of 165°F, remove it from the oven and let it rest for a few minutes before slicing or serving!
Recipe Tips & Budget-Saving Suggestions!
- This recipe makes four large chicken breasts, which can easily be divided into 8 servings (½ chicken breast per serving). I always do this when I’ve got a few more mouths to feed than usual, but I want to stick to my budget! Add a few easy sides, and you’ve got a healthy and budget-friendly meal.
- Pound your chicken breasts with a meat mallet or rolling pin to an even thickness before seasoning. I pound mine to 1/2 to 3/4 inch thick all the way along the breast. This helps the chicken cook more evenly and ensures juicy, tender results.
- Be careful not to over-brine your chicken breasts. Letting the chicken sit in the brine for too long will cause it to be too salty. The texture of the chicken will also break down too much and end up being mushy. So, set a timer and remove the chicken breasts from the brine promptly, within 30 minutes, and no longer than 1 hour. Be sure to rinse the brine off before baking, too!
- Let them rest! Resting is an important final step to allow the juices to redistribute throughout the chicken breast.
- Try using boneless, skinless chicken thighs instead of chicken breasts for a cost-saving alternative. They’ll likely need more time to cook, so be sure to adjust the cooking time accordingly. Our garlic butter baked chicken thighs recipe is a great reference for cooking boneless, skinless chicken thighs 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
Meal prepping is always a winner in my house. Batch cooking these baked chicken breasts on a Sunday and using them throughout the week for quick meals has saved me so much time and effort. They’re good for about 3-4 days when stored in an airtight container in the fridge. You can reheat them in the microwave or oven until heated through if desired. I often use this chicken to make chicken and vegetable meal prep bowls, but it also works well in wraps, on top of salads, or mixed into pasta dishes.
For longer storage, you can also freeze the cooked chicken breasts in a freezer-safe container or bag for up to 3 months. Thaw them in the fridge overnight before reheating.
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!
Servings 4 servings
Calories 178kcal
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
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What is a Thanksgiving Bowl?
This recipe is one of the easiest salads you’ll ever make. It’s also one of my favorite tips for making something fresh, healthy, and delicious after Thanksgiving using ingredients you already have on hand! Thanksgiving salad bowls are simple to throw together and a great vessel for all your holiday leftovers. And you really can add anything you like to these salads—the more toppings, the better!
For my bowls, I roast sliced sweet potato and turnip, then pile them onto a bed of leafy greens and wild rice with diced apples, shaved Brussels sprouts, dried cranberries, candied pecans, and whatever else I have in the fridge. Then, I top it all off with a tangy homemade maple cinnamon dressing. It’s fresh and flavorful, and as written, this recipe is also totally gluten-free and vegan!
Ingredients
Here’s what I use to make my easy Thanksgiving salad bowls:
- Wild Rice: These little grains are packed with protein, fiber, and essential nutrients. They also add a nutty flavor and slightly chewy texture. However, did you know that “wild rice” isn’t actually rice!? It’s a type of grass seed, but it gets its name from its rice-like appearance! You cook it the same way, though, and I’ve shared some tips below for perfectly cooked wild rice.
- Sweet Potato & Turnip: Slice them into thin medallions, coat them in olive oil, salt, and pepper, and roast until tender. I love the creamy sweet potato and slightly earthy turnip combination, but any roasted veggies will work here.
- Celery: Adds a nice crunch and refreshing flavor.
- Brussels Sprouts: A classic Thanksgiving side dish, but they also work great in this salad. I like to finely shave them for a more delicate texture.
- Dried Cranberries: These are the perfect festive touch and add a sweet-tart flavor.
- Frozen Peas: What do you do with the leftovers from a bag of frozen peas? You add them to this salad! See the recipe card notes for preparation tips.
- Gala Apple: Adds a crisp, juicy sweetness. You can use any apple variety you like!
- Red Onion: I julienne (finely slice) half a red onion and toss it in this salad for extra zing.
- Candied Pecans: You can buy pre-made ones, but I used our candied pecan recipe and skipped the egg whites/oven step to save time.
- Baby Greens Salad Mix: Buy a package of mixed baby greens (or your favorite salad mix) for a quick and easy base.
- Maple Cinnamon Vinaigrette: Mix Dijon mustard, cinnamon, salt, black pepper, minced garlic, maple syrup, apple cider vinegar, and olive oil to make THE most delicious dressing. I’ll be drizzling this on all my salads this season!
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
Tips for Cooking Wild Rice
- You don’t need to soak wild rice, but I do recommend rinsing it before cooking.
- Wild rice will either triple or quadruple in volume once cooked. The ratio of wild rice to water is typically 1:4. I use ½ cup of wild rice in this recipe to yield around 1 ½ cups cooked.
- You’ll know your wild rice is done when it appears to be split down the center. I usually taste a few grains here and there towards the end of the cooking time, so I can take it off the heat once it’s done to my liking.
Meal Prep It!
I love meal prepping a big, hearty salad with lots of toppings like this. They’re already a complete meal in themselves (my Niçoise salad is another example of this!), and, depending on what you add, they don’t need reheating. As written, these Thanksgiving bowls will last up to 3-4 days in an airtight container in the fridge. However, this time frame is totally dependent on how fresh your ingredients/leftovers are when you make them.
I like to keep my toppings and dressing separate until just before serving. The dressing will separate as it sits, so give it a good shake or whisk before drizzling it over your salad. I also recommend tossing your diced apples in lemon juice to slow down the browning process!
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!
Servings 5 salads (2 cups per serving)
Calories 464kcal
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
Preheat oven to 400 degrees. Cook ½ cup wild rice according to package directions. Fluff and let cool.
Prepare vegetables: peel and slice 1 turnip into medallions, slice 1 sweet potato into thin medallions, dice 4 stalks celery, gather ½ cup dried cranberries, ¼ cup candied pecans, and ½ cup shaved brussels sprouts, cook and cool 1 cup frozen peas, small dice 1 gala apple, and julienne (finely slice) ½ a red onion.
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.
Once sweet potatoes and turnips have cooled, toss all salad ingredients together with 6 oz bag lettuce mix. Either portion it out for meal prep with the dressing on the side, or scoop equally into bowls and dress to serve.
This easy Thanksgiving salad is a fresh and delicious way to reduce food waste and nourish your body at the same time!
More Thanksgiving Leftover Recipes
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Ingredients For Sweet Potato Black Bean Skillet
I was definitely going for more Southwest-inspired flavors for this recipe! So here’s everything that you’ll need:
- Sweet Potatoes: Sweet potatoes are super nutritious and just so happen to be one of my favorite foods. You’ll only need about 2 medium sized sweet potatoes for this recipe.
- Black Beans: Black beans are packed with fiber and protein and are great paired with sweet potatoes. They also add lots of color and texture to the dish.
- Bell Pepper and Onion: I love the combination of peppers and onions in savory recipes. They both add wonderful flavor and aromatics.
- Diced Tomatoes: I used petite diced tomatoes to roughly match the size of the rest of the chopped veggies in this recipe. Fire-roasted tomatoes would also taste great!
- Kale: A couple handfuls of chopped kale adds color, texture, and extra vegetables to the dish. You can also substitute with baby spinach instead if that’s what you have in your fridge.
- Spices: I used a mix of chili powder, cumin, smoked paprika and garlic powder to create a bold Southwest-inspired flavor base for this skillet meal.
Recipe Tips!
- Try to dice the sweet potatoes and vegetables in a uniform size so they cook quickly and evenly in the skillet.
- 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.
- 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.
Topping & Serving Suggestions
I topped this easy skillet dish with some fresh cilantro and served it with some brown rice. But there are so many other tasty options to choose from. Here are just a few suggestions:
- Fresh avocado
- Salsa or fresh diced tomatoes
- A dollop of sour cream or Lime Crema drizzled on top.
- Creamy Avocado Dressing
- And serve with white or brown rice or even some tortilla chips on the side.
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!
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!
Servings 4 (1.75 cups each)
Calories 220kcal
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
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Which is Faster: Oven or Air Fryer?
You may be wondering which cooking method is faster for baking potatoes, the oven or the air fryer? From my experience the air fryer is just a little bit faster than the oven, about 10 minutes faster, depending on how soft you like your potatoes to be. But here are some other great benefits to baking potatoes in the air fryer:
- Using the air fryer to bake potatoes keeps you from heating up your entire kitchen with a super hot oven.
- I also noticed the potato skin was crispier in the air fryer compared to the oven. And who doesn’t love a crispy potato skin!
- If you’re making multiple dishes for dinner, it frees up your oven to cook other things.
- And I was surprised to notice that the potato flesh on the inside was a lot fluffier and softer compared to the inside of an oven-baked potato.
Because of the super fluffy potato texture and the slightly shorter cook time, this is now my new favorite way to cook easy baked potatoes!😊
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.
Baked Potato Topping Ideas
I was tempted to stuff these potatoes similar to my twice baked potatoes that I loveee, but I said to myself, “let me not get too carried away!” But just know if you wanted to take a few extra minutes to make some air fryer bacon while your potatoes are cooling off…you won’t regret it! Here are a few more great options to choose from:
- Sour cream
- Green onions or chives
- Cheddar cheese
- Crockpot Salsa Chicken
- Broccoli and Cheddar cheese
- Homemade Chili with shredded cheddar
- Shredded chicken and BBQ sauce
- Homemade Nacho Cheese Sauce
- Spinach Artichoke Dip
- Louisiana Style Red Beans and Rice
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.
Servings 4
Calories 199kcal
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
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“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.
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!
Servings 1 8 oz mason jar
Calories 302kcal
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!
How Our Readers Customize Their Oats!
This base recipe is the perfect starting point for you to customize your oats to your liking… before any toppings are even added! Some of our readers have shared how they like to make their oats, so I thought it would be helpful to share some of their suggestions here:
- Cut the Sugar: Swap the brown sugar for honey if you want to use a different sweetener. Maple syrup and agave will work here, too. You can also reduce the amount of sugar or omit it altogether and rely on the natural sweetness of the milk!
- Toast the Oats: If you don’t love the taste of raw oats, try toasting them on a baking sheet in a 350F oven for about 10 minutes (stir them halfway through) before mixing them with the milk and other ingredients.
- Use Water: If you’re used to making oatmeal with just water and no milk, you can do that here, too! I personally prefer the taste when it’s made with milk (dairy-free or regular), but you can make this recipe with water if that’s what you’re used to.
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
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Grilling vegetables to perfection takes practice, but with this very simple and quick method, I promise you’ll never serve another soggy vegetable again. The secret? Less is more! Get that grill nice and hot to achieve those stunning grill marks. Bell peppers, tomatoes, zucchini, mushrooms, and yellow squash soften quickly, so they only need a few minutes on each side. The onions take a little longer to get those caramelized edges we all love – so they go on first!
Any leftovers can be added to all kinds of salads, pasta salads, sandwiches, and more. I could go on all day about the virtues of grilled vegetables, but I’ll spare you and let my easy recipe do the talking!
Ingredients for Grilled Vegetables
Here’s what you’ll need to make the best grilled vegetables EVER:
- Vegetables: In my opinion, bell peppers, red onion, vine-ripened tomatoes, whole mushrooms, zucchini, and yellow squash are some of the best veggies to grill. They hold up well and cook quickly!
- Olive Oil: The base of my marinade and stops the vegetables from sticking to the grill.
- Steak Seasoning: This quick-fix shortcut adds plenty of flavor without any extra effort on your part.
- Garlic: Freshly minced garlic adds an unbeatable depth of flavor.
- Sugar: Just a pinch. It helps the veggies caramelize and get those beautiful grill marks.
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.
Top Tip
My rule for cooking vegetables using any technique is always: less is more! If you think they’re done, pull them off. There’s nothing wrong with a little crunch. It’s always preferred to an over-cooked, soggy veggie. Seriously, don’t stress over a side dish when you have a fun cookout happening in the background!
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
When I was looking for a grill for us to use in the Budget Bytes kitchen, I wanted one that was easy to find, simple to set up, easy to clean, and didn’t make me miss my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after contemplating a few different ones that would be widely available at Walmart, Target, and Amazon. We have been super happy with it in the Budget Bytes kitchen.
The cheapest grill option I found was a simple and small camping charcoal grill. That’s also a great option if you want to grill outside, get that smokier grill flavor, and don’t mind keeping charcoal on hand.
Grilled Vegetables
With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!
Servings 8 servings (side dish)
Calories 67kcal
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.
**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
Rinse all your veggies under cold water, excluding the onion. Pat them dry before chopping.
Using a knife or a mandoline slicer on the thickest setting, cut 1 zucchini lengthwise, about ¼ inch thick, and remove both ends. Remove the dry skin from 1 red onion and cut it into thick rings. Next, remove the stem from 8 whole mushrooms and cut 1 yellow squash into ¼ inch thick discs. The 8 mini bell peppers should be left whole, and the 6-8 vine tomatoes should still be attached to the vine.
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
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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!
Are Granola Bars Healthy?
That depends on a lot of factors. In general, granola bars are a good source of fiber (and sometimes protein, too!). However, many times, they also contain as much sugar and calories as candy bars. As a general rule, if I check the ingredient label on something and I can’t recognize or pronounce the majority of the ingredients, I usually put it back.
My homemade bars are made with Medjool dates and honey as the primary sweeteners, which are both lower on the glycemic index, making these bars more nutrient-dense and healthier than ones made with straight up sugar or corn syrup. The peanut butter and walnuts add a good bit of protein, and the oats up the fiber content. Overall, these homemade granola bars are much healthier than store-bought, but taste even better!
Ingredients
Here’s what you’ll need to make granola bars:
- Medjool Dates: Sweeten the bars and help bind them together.
- Chunky Peanut Butter: Adds creaminess and crunch, and also helps bind everything together.
- Walnuts: Add extra crunch and protein.
- Cinnamon: Adds a touch of warmth to the bars that enhances their overall flavor.
- Sea Salt: Enhances the flavors of these bars.
- Quick Rolled Oats: These are cut into smaller pieces than traditional rolled oats, making for a more cohesive bar.
- Honey: Adds a little extra sweetness and helps the bars harden.
- Chocolate Chips: Add a pop of rich chocolate flavor!
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!
What Else Can I Add?
These bars are a great base for all kinds of mix-ins. Try:
- White chocolate chips
- Dried or freeze-dried fruits
- Nuts or seeds
- Mini marshmallows
- Crushed pretzels
Do you have a peanut allergy? Try swapping peanut butter and peanuts for almond butter. If you’re allergic to all tree nuts, try tahini and pumpkin seeds instead!
Granola Bars
Homemade Granola Bars are wholesome and healthy! Loaded with oats, dates, peanut butter, walnuts, and chocolate chips.
Servings 10 (1 bar each)
Calories 222kcal
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
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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!
Ingredients
Here’s what you’ll need to make Niçoise salad:
- Romaine Lettuce: This classic crunchy lettuce is the perfect base for our salad. Buy whole heads rather than pre-chopped bagged lettuce to save some dough! Whole heads of romaine will keep longer in the fridge, too.
- Grape Tomatoes: Add a pop of juicy acidity to this salad.
- Red Onion: Adds a bit of bite to the recipe and a wonderful crunchy texture.
- Hard-Boiled Eggs: Have a creamy, mild flavor and add a boost of protein! Check out our fool-proof process to make your hard-boiled eggs perfect every time.
- Chunk Light Tuna: The main protein in this dish. Using canned is a great budget-saving tip! I prefer to use tuna packed in water.
- Green Beans: Add a vegetal flavor, a pop of color, and delightful crunch.
- Baby Potatoes: Add creaminess and richness to the salad. Thanks to the potatoes, this salad will keep you feeling full! You can use any variety of mini potatoes. I used fingerling for this recipe. Our air fryer potatoes are done in no time.
- Olive Oil: Helps the seasonings stick to the potatoes and adds a subtle Mediterranean flavor to the dish.
- Cucumber: Gives this salad crisp, hydrating, and aromatic characteristics.
- Radishes: Add a little spicy kick to every bite and add beautiful color. After all, we eat with our eyes!
- Olives: Any olives you love will do, but the briny and easy-to-find kalamata always does the trick!
- Seasonings: Garlic powder, onion powder, and dried dill along with salt and pepper make the hearty potatoes so flavorful!
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!
What Else Can I Add?
Niçoise salad is a great vehicle to use up those veggies taking up space in the fridge (or pantry!). I like to add:
- Kalamata olives
- Halved radishes
- Chopped cucumbers
- Capers
- Artichoke hearts
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!
Niçoise Salad
Niçoise salad is protein-packed, crunchy, and oh-so-satisfying– perfect for meal prep to keep you full all week long.
Servings 6 (about 2 cups salad)
Calories 231kcal
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
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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!
Ingredients For Sheet Pan Pancakes
To make these sheet pan pancakes, I used our homemade pancakes recipe as a base foundation and adjusted the measurements to accommodate a larger portion size. Here’s what you’ll need:
- All-Purpose Flour: Flour adds structure and is the foundation of the pancakes.
- Baking Powder: Baking powder is what makes the pancakes light and fluffy instead of dense and gummy.
- Sugar: A little bit of sugar adds the perfect amount of sweetness to the pancakes.
- Milk: Milk combines with the flour to add moisture and helps create the batter.
- Egg: Eggs help hold the pancakes together and also helps leaven the pancakes.
- Butter: Butter adds flavor and richness to the pancakes.
- Vanilla Extract: A small amount of vanilla extract adds a wonderful flavor and depth to the pancake.
- Salt: A little bit of salt helps enhance the flavor of the pancakes.
- Toppings: This is where you can really have fun! I used a combination of my favorite fruits like strawberries and blueberries. And for some variety I added some chocolate chips and peanut butter & raspberry jam.
More Toppings and Mix-in Ideas
My favorite part about making sheet pan pancakes is adding different mix-ins and toppings. I personally love adding fresh fruit, but here are some more topping ideas for you to try:
- Sliced bananas
- Mixed berries (raspberries, blueberries and blackberries)
- Nuts
- Nutella
- Caramel sauce
- Cherry sauce
- Strawberry syrup
- Whipped cream or powdered sugar after it bakes.
Recipe Tips!
- Don’t overmix the batter. Stir the dry and wet ingredients together until they are just combined and there are no traces of dry flour left in the bowl. Over-mixing the batter will develop the gluten in the flour and make the pancakes rubbery rather than soft and fluffy.
- Grease your sheet pan well. Make sure to generously coat your sheet pan well with cooking spray to keep the pancakes from sticking.
- Dry your fruit well. If you’re adding fresh fruit, make sure to wash and dry your fruit well with paper towels to prevent any excess water or fruit juices from bleeding into the pancake batter.
- If necessary, use some parchment paper. Sheet pan pancakes seem to work better with baking sheets that aren’t too old. So if your baking sheet is older or a little beat up, you may want to line it with some parchment paper first.
How To Store & Freeze Sheet Pan Pancakes
What I love most about making sheet pan pancakes is that they’re extremely easy to store and freeze for later when you need a quick & easy breakfast. To store, let the pancakes cool completely, then transfer them to an airtight container and refrigerate for up to 3 days.
To freeze, 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.
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!
Servings 4 (2 pancakes each)
Calories 467kcal
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
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