31 Best Breakfast Potluck Ideas

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Vegan Monkey Bread

Vegan Monkey Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT180M · Cook: PT40M · Total: PT220M · Yield: [‘8’]

This easy vegan monkey bread recipe uses a simple yeasted dough baked and topped with cinnamon sugar and glaze. This sweet pull-apart bread is much loved by all and perfect for holidays and special occasions!

Ingredients

• 2 tbsp melted vegan butter (30 g)
• 1 1/3 cup warmed dairy-free milk (325 ml, unsweetened almond, soy or cashew)
• 1/4 cup cane sugar (60 g)
• 2 1/4 tsp quick rise yeast (8 g)
• 3 1/2 cups all-purpose unbleached flour (sifted (580 g))
• 2 tsp salt (10 g)
• 1 tbsp cinnamon (15 g)
• 1/2 cup brown sugar (75 g)
• 1/2 cup cane sugar (60 g)
• 1/2 cup melted vegan butter or coconut oil (120 g)
• 1 cup icing sugar (125 g)
• 2 tbsp dairy-free milk (30 ml)

Instructions

1. In a small bowl, mix together the melted butter, warmed milk, sugar and yeast and set aside.
2. Add the sifted flour and salt to a medium bowl and mix together, then create a “well” in the centre.
3. Pour in the melted butter mixture. Using a wooden spoon, slowly start incorporating flour in with the liquid, and continue to mix until the flour is almost fully combined.
4. Empty the bowl onto a floured surface and continue to knead until a ball has formed and the dough feels silky, usually about 3-5 minutes. Note: If using a stand mixer follow in similar steps, using a dough hook, place flour mixture in bowl and slowly incorporate liquid on speed 1, once dough has started to form, turn the speed up to 5 and mix for 3-5 minutes.
5. Place the ball of dough in a large, lightly-greased greased mixing bowl and cover it with a tea towel. Place the bowl in a warm, draft-free area in your kitchen and allow dough to rest and double in size, roughly 1 hour.
6. While the dough is resting, prepare your coating. In a small bowl mix together the brown sugar, cane sugar and cinnamon. In a separate small bowl, prepare the melted butter ready. Set aside for later.  Grease a 10-inch bundt pan with non-stick cooking spray and set aside for later.
7. Once the dough has rested, turn it out onto a floured surface and roll it out into an 8-inch square. Use a knife to cut the square into 1-inch square pieces. Roll each square into a small ball.
8. One by one, dip each ball in the melted butter, dripping all the excess butter back into the bowl, then roll it in the sugar mixture. Place each dipped ball in the greased bundt pan building upwards in a circular motion around the pan.
9. When the bundt pan is full, cover it with saran wrap and place in the same draft-free corner of your kitchen for an additional hour.
10. When it’s getting close to an hour, preheat the oven to 350 degrees F.
11. Once the dough has risen, place it in the preheated oven for 35-40 minutes. The balls should be golden brown when they are ready. Remove from the oven and allow to rest for 5 minutes but no longer or the sugar could over harden in the pan making it difficult to remove. Turn the bread out upside down onto a plate and let cool for an additional 5 minutes.
12. While the bread rests for a few minutes, mix together the dairy-free milk and sugar until the consistency is smooth and shiny. Drizzle the icing all over the top of the bread, letting it drip down the sides. Enjoy right away.

2. Blueberry Almond Oatmeal Overnight Oats

Easy Blueberry Overnight Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT0S · Total: PT5M · Yield: 3

This super-easy Blueberry Overnight Oats recipe is a delicious make-ahead breakfast! (With alternate, quick oats instructions for “instant” cold oats.) • Ready in 30 Minutes or Less • Make Ahead • Vegetarian • Gluten Free •

Ingredients

• 1 cup nonfat vanilla Greek yogurt
• 2/3 cup nonfat milk (see note for amount, if making “instant” quick oats version)
• 2 – 2 1/2 tablespoons packed brown sugar (see note)
• 1/2 teaspoon almond extract
• 1/8 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 cup old fashioned, rolled oats (see note regarding oats, if making “instant” quick oats version)
• 1/3 cup sliced, unsalted, “raw” almonds
• 1/4 cup coconut (preferably sweetened, flaked coconut which is typically moister than unsweetened or toasted)
• 1 pint (about 2 cups) fresh blueberries

Instructions

1. In a medium bowl, combine yogurt, milk, brown sugar, almond extract, cinnamon, and salt, stirring with a whisk to combine thoroughly.
2. Add oats, almonds, and coconut, stirring again to combine.
3. Gently stir in blueberries.
4. Cover and refrigerate at least a couple hours, or overnight.
5. (See note below for modified directions, if making “instant” quick oats version.)

3. Peanut Butter Baked Oatmeal

Peanut Butter Banana Baked Oatmeal is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘9’]

Healthy, whole grain oatmeal baked into peanut butter batter spiced with cinnamon and nutmeg! The most delicious breakfast, dessert or snack.

Ingredients

• 2 medium ripe bananas (*see note below)
• 2 eggs (or flax eggs (for vegan) see note below)
• ⅓ cup natural peanut butter (*see note below)
• ⅛ cup agave (*see note below)
• 1.5 tablespoons coconut oil (melted & slightly cooled see note below)
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 & ¼ cups unsweetened almond milk (*or milk of choice (dairy or non-dairy))
• 2 cups whole grain oats (*see note below)

Instructions

1. Preheat oven to 400°F
2. Peel bananas and place them in a large mixing bowl. Use a fork to mash both bananas until they are fairly smooth.
3. Add eggs, peanut butter, agave, melted/cooled coconut oil, vanilla extract, baking powder, cinnamon, nutmeg and salt. Whisk until well combined.
4. Add milk and whole grain oats. Mix well.
5. Spray an 8×8 baking dish with non-stick cooking spray and transfer batter into the dish. Decorate the top of your bake with a whole banana, sliced in half (or small, circular slices) if desired.
6. Bake for 20-25 minutes, until a fork or toothpick comes out clean. Cut into squares or bars, add desired toppings and enjoy!

Baked Oatmeal Cups:

1. To make oatmeal cups: lightly spray a 12 count muffin pan with non-stick cooking spray. Portion batter into each cavity and bake at 400°F for 15-20 minutes, until muffin tops are a nice golden brown color and a toothpick comes out clean. You may want to consider using these amazing silicon muffin pan liners, they make clean up so much easier when making oatmeal cups!

Storage Instructions:

1. Store oatmeal in the refrigerator for 3-5 days. Allow it to cool completely and cover the baking pan tightly with plastic wrap or transfer oatmeal to an airtight food-storage container.

Freezer Instructions:

1. Cut oatmeal into squares and place them in an air-tight, freezer safe container or Ziploc bag. You can also cloak each square individually in plastic wrap. Freeze for up to 3 months.

Reheating:

1. Simply microwave in 30 second increments, on high, until warmed through!

4. Cheesy Tortilla Bake

Cheesy Tortilla Breakfast Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘6’]

Cheesy tortilla breakfast bake – veggies, eggs and wholewheat tortillas. An easy and healthy make-ahead vegetarian breakfast!

Ingredients

• 1 tbsp butter
• ~12 medium mushrooms, (sliced)
• 1 onion, (diced)
• 1 green pepper, (diced)
• 6 small wholewheat tortillas
• 85 g low fat cheddar cheese, grated ((~1 cup grated))
• 6 eggs
• 350 ml skimmed milk ((~ 1 1/3 cups))
• 1 tsp hot chilli powder
• 1/4 tsp garlic powder
• Black pepper

Instructions

1. Preheat the oven to 180°C (Gas Mark 4 / 350°F).
2. Melt the butter in a frying pan, and add the chopped mushrooms, onion and pepper. Cook for around 5 minutes, until fairly soft.
3. Divide all of the vegetable mixture and most of the cheese evenly across the six tortillas, spooning it along the centre of each. Roll each tortilla tightly, and place seam side down in a lightly greased baking dish.
4. Lightly beat the eggs with the milk, chilli powder and garlic powder. Pour the mixture over the tortillas, making sure it gets inside each rolled tortilla. Sprinkle any remaining cheese on top, and add a pinch of black pepper.
5. Bake for around 40 minutes, or until the eggs are completely set and the cheese is golden brown. Leave to stand for at least 5 minutes before serving.

5. Baked Eggs with Spinach

Baked Eggs with Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT22M · Total: PT37M · Yield: [‘4’, ‘4 egg slices’]

This spinach egg bake is creamy, buttery, and a little spiced. A yummy low carb, low calorie, high protein, vegetarian, gluten-free, and Whole30 breakfast.

Ingredients

• 3 tbsp olive oil
• 1/2 white onion (chopped)
• 10 cups spinach (10 oz / 300g)
• 1 tsp lemon juice (freshly squeezed)
• a pinch of sea salt
• 4 large eggs
• 2/3 cup plain Greek yogurt
• 1 garlic clove (minced)
• a pinch of sea salt
• 1 tbsp butter
• 1/4 tsp crushed red pepper flakes
• a pinch of paprika
• 1 tbsp fresh parsley (chopped)

Instructions

1. Preheat the oven to 300F
2. Add 3 tbsp of olive oil to a pan over medium heat.
3. Add onion, reduce the heat and cook until the onion is soft.
4. Add spinach, lemon juice, and a pinch of salt. Increase the heat to medium-high and cook for 4-5 minutes. Continuously stir during this time.
5. Now, transfer cooked spinach to a baking dish leaving behind all the excess liquid.
6. Make 4 indentations and break an egg into each hollow.
7. Pop in the oven and bake for 10-15 minutes or until the eggs are cooked to your liking.
8. Garlic Yoghurt
9. While baking the eggs, mix yogurt, minced garlic with a bit of salt in a bowl.
10. Spiced Butter
11. Melt butter in a small saucepan over low heat. Add crushed red pepper flakes, paprika and cook for 1-2 minutes until the butter starts to foam. Add chopped parsley and cook for another 30 seconds.
12. Once eggs are cooked, drizzle the butter sauce all over the baking dish. Serve with a spoonful of garlic yogurt.

6. Broccoli Egg Bites

Broccoli Egg Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [’24’, ’24 egg bites’]

These keto broccoli egg bites are a perfect keto breakfast or snack for the family! A great way to incorporate veggies into your family’s diet and have nice treats without breaking ketosis. Gluten-free and keto-friendly.

Ingredients

• 4 large eggs
• 1/3 cup heavy cream
• 1 cup broccoli (chopped)
• 1/3 cup cheddar (grated)
• a pinch of salt and black pepper

Instructions

1. Preheat the oven to 350F. Now, make sure to grease up the mini muffin tin with olive oil or use some cooking spray.
2. Chop broccoli and grate the cheddar. Then, whisk the eggs in a bowl and add in the rest of the ingredients except for the cheddar cheese.
3. Mix well until well combined. Pour the batter into the mini muffin tins. They should be around 2/3 full.
4. Sprinkle the mini muffins with grated cheese and bake for 10-12 minutes until egg bites are fully cooked.
5. Let the mini muffins cool down before serving!

7. Egg Muffin Cups

Egg Muffin Cups with Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 muffins’]

These savory egg muffin cups are flavorful, delicious, and nutritious. It’s a perfect quick breakfast that’s high in protein, low calorie, gluten-free and vegetarian!

Ingredients

• 1/2 tbsp olive oil
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 white onion (chopped)
• 1/2 cup baby spinach (chopped)
• 1/2 cup broccoli (chopped)
• 1 clove garlic (minced)
• salt and black pepper to taste
• 3 large eggs
• 3 egg whites

Instructions

1. Preheat the oven to 350F (180C). Grease the standard muffin pan with cooking spray.
2. Heat up a skillet and add olive oil. Now, add red bell pepper, green bell pepper, and white onion. Cook for 7 minutes until peppers are soft.
3. Add baby spinach, broccoli, and cook for another 2 minutes or so. Finally, add garlic and cook for another 30 seconds or so. Finally, season with salt and pepper.
4. Whisk the eggs and egg whites, and stir in the vegetables. Then pour it into a muffin pan.
5. Finally, bake for 15-20 minutes until muffins are firm to touch.

8. Eggnog French Toast

Overnight Eggnog French Toast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT480M · Cook: PT45M · Total: PT525M · Yield: [‘6’]

Simplify brunch this holiday season with this recipe for overnight eggnog French toast made with challah bread!

Ingredients

• 6 eggs
• 2 cups eggnog
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 8 cups cubed Challah bread (about ¾ of a regular loaf)

Instructions

1. In a large bowl, whisk eggs with eggnog, vanilla and cinnamon. Fold in cubed Challah bread.
2. Pour mixture into an 8×8 ovenproof baking dish. Cover with plastic wrap and refrigerate for 8 hours or overnight.
3. Preheat oven to 350F. Uncover French toast. Bake in the oven until custard has set and the tops of the bread has browned, about 45 minutes.
4. Serve with maple syrup, icing sugar and raspberries.

9. Muesli

Muesli Recipe: A Healthy and Delicious Breakfast Idea is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’20’, ’20 servings’]

Muesli Recipe: Delicious, wholesome, nutritious and quick breakfast based on grains, nuts, seeds and fruits. Spend 10 minutes to make a big jar and use it whenever you need! The recipe is adjustable to any dietary need. Raw, gluten-free, dairy-free, whole grain, vegan.

Ingredients

• 400 grams cereals (grains and/or groats (see the table above), 4-5 cups)
• 100 grams any seeds (1 cup)
• 200 grams any nuts (2 cups)
• 150 grams any dried fruits (1 1/2 cups)
• 1 fresh fruit per portion (to serve)
• 240 ml milk or substitutes per portion (1 cup)
• 1-2 teaspoons any sweetener per portion
• cinnamon / vanilla / cocoa powder (optional)

Instructions

1. Cut larger dried fruits into smaller pieces. Combine all the dry ingredients in a large jar and shake well. You’ll need about 45 grams (1/2 cup) per serving. Serve with fresh fruits, milk (or substitutes) and sweeteners (see the table above). You can soak your muesli in milk and leave it overnight, to soften and infuse the flavor. Enjoy!

10. Pancake Pudding

Strawberry and Blueberry Pancake Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 people’]

An easy brunch dish inspired by one of my favourite British desserts!

Ingredients

• 360 g American-style Scotch pancakes ((~ 12 small pancakes))
• 60 g (~ 1/3 cup) fresh blueberries
• 80 g (~ 1/2 cup) fresh strawberries, quartered or diced
• 150 g (~ 1/2 cup) plain Greek yogurt
• 2 tbsp sugar
• 1/2 tsp ground cinnamon
• 150 ml (~ 1/2 cup) milk
• 3 eggs
• 1/2 tbsp brown sugar

Instructions

1. Quarter the pancakes, and layer about two thirds of them in a baking dish (mine measured around 8 x 8 inches). Scatter over the blueberries and chopped strawberries, and top with the remaining pancakes. Try to arrange the pancakes so there aren’t too many big gaps – nestle them down into the dish.
2. In a mixing bowl, combine the Green yogurt, sugar, cinnamon, milk and eggs, and whisk lightly to combine. Pour the mixture over the pancakes, pressing the pancakes down into the custard. Leave it to sit for a few minutes if you have time.
3. Sprinkle a little brown sugar on top, and bake at 190°C (Gas Mark 5 / 375°F) for around 30 minutes, or until the custard has set, and the top of the dish is slightly browned and crispy. I also sprinkled mine with a little icing sugar (powdered sugar) before serving, just to make it look pretty!

11. Ham and Broccoli Quiche

Leftover Ham and Broccoli Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT24M · Total: PT34M · Yield: [‘8’]

Leftover Ham and Broccoli Quiche is an easy and delicious way to use up leftover holiday ham and perfect for a weekend breakfast or brunch!

Ingredients

• 1 9-inch frozen pie crust
• 4 large eggs ((well-beaten))
• 1 cup heavy cream
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• salt to taste ((See note))
• 1-1/2 cups shredded cheddar cheese
• 1 cup diced ham
• 1/2 cup frozen broccoli, thawed
• 1 scallion, thinly sliced ((for garnish))

Instructions

1. Preheat the oven to 375°F.
2. Place the pie crust on a baking sheet and allow to thaw for 10 minutes. Prick all over with a fork and bake for 10 minutes. If the pie crust still puffs up in any spot, gently press it back down into place with the back of the fork.
3. In a medium bowl, whisk together the eggs, heavy cream, thyme, onion powder, garlic powder, pepper, and salt if using. Set aside.
4. Keep the pie crust on the baking sheet. Place half of the cheese into the pie crust, add the ham on top, add the broccoli, and the remaining cheese. Slowly pour the egg mixture into the pie, you need to do this slowly so it does not overflow.
5. Bake for 35-40 minutes, the center might be the slightest bit jiggly. To check your quiche for doneness, you can use a butter knife inserted into the center. If there is any milky liquid on the knife, it needs another few minutes.
6. Let cool for 15 minutes to set. Serve with a garnish of scallions, optional.

12. Mushroom Egg Cups

Mushroom Egg Cups (5-Ingredient) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 mushroom cups’]

These mushroom egg cups are so yummy! With just 5 ingredients you can make a breakfast that’s Whole30, Paleo, keto and vegetarian diet friendly.

Ingredients

• 4 Portobello mushrooms
• 4 slices prosciutto
• 4 medium eggs
• a pinch of black pepper
• fresh parsley (chopped)

Instructions

1. Preheat the oven to 375F.
2. Take your Portobello mushrooms, remove the stems and scrape out the gills.
3. Use a little bit of olive oil with a silicone brush to oil the outsides of the mushrooms.
4. Place the mushrooms on a baking dish.
5. Place a slice of prosciutto into each mushroom.
6. Break an egg into each and sprinkle with black pepper and parsley.
7. Bake in the oven for 25-30 minutes.

13. Apple Oat No Bake Bites

Peanut Butter Oatmeal Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT45M · Yield: [’30’, ’30 balls’]

Peanut butter oatmeal balls are an easy 4 ingredient healthy no bake snack for kids!

Ingredients

• 1 cup Unsweetened Apple sauce (Apple Puree) ((200 grams))
• ½ cup Peanut butter ((120 grams))
• ½ cup Raisins ((60 grams))
• 2 cups Rolled oats ((200 grams))

Instructions

1. In a food processor, blend the apple, peanut butter, and raisins until mostly smooth.
2. Add the rolled oats and pulse until well combined.
3. Scoop out tablespoon-sized portions and roll into balls. If the mixture is sticky, dampen your hands slightly to make rolling easier
4. Chill the balls in the fridge for 30 minutes to firm up.
5. Serve and enjoy!

14. Green Chilli Breakfast Bake

Green Chili Breakfast Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT45M · Total: PT60M · Yield: [‘8’]

This Green Chili Breakfast Bake recipe is about as easy as it gets. A few simple ingredients and ready in about 1 hour! This one is a keeper!

Ingredients

• 2 Cups Milk
• 4 Eggs
• 1 Cup Bisquick
• 8 oz Mexican Blend Cheese (shredded )
• 2 Cups Ham (diced)
• 4 oz Green Chilies (diced)
• 15 oz Frozen Hashbrowns
• Salt and Pepper (to taste)
• Salsa
• Sour Cream

Instructions

1. Preheat the oven to 400°F.
2. In a mixing bowl, combine the milk, eggs and bisquick. Stir in the mexican blend cheese, diced ham, and green chilies. Set aside.
3. In a greased 9 x 13 baking dish, arrange the hashbrowns in the bottom of the dish. Pour the egg mixture over the top of the hashbrowns. Sprinkle with salt and pepper.
4. Bake for 45 to 50 minutes.
5. Let stand 5 for minutes before serving.
6. Optionally serve with Salsa and Sour Cream.

15. Vegan Banana Bread

Vegan Banana Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT35M · Total: PT80M · Yield: [’10’, ’10 slices’]

This gorgeous banana bread is soft and delicious. You can’t even tell it’s vegan, it’s just banana loaf goodness.

Ingredients

• 3 bananas ((large, ripe))
• 80 g sunflower oil ((or vegetable oil))
• 100 g soft light brown sugar
• 225 g self-raising flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 60 g chopped nuts ((e.g. walnuts or pecans))

Instructions

1. Pre-heat oven: 190°C / 170°C (fan) / Gas Mark 5 / 375°F
2. Peel the large bananas and mash them with a fork in a mixing bowl until no large lumps remain.
3. Mix in the oil and brown sugar, stirring until combined.
4. Sift the flour into the mix, adding the baking powder and cinnamon and folding these in well.
5. Then add the dried nuts and stir until just spread throughout, without over mixing.
6. Bake in a greased, lined 2lb loaf tin for 35-40 minutes until a skewer comes out clean. Check and cover with foil for the remaining time if the loaf is browning after 25mins, and again after a further 5mins if not.
7. Allow to cool a little in the tin before removing and slicing.

16. Breakfast Frittata

Air Fryer Breakfast Frittata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘4’]

This Air Fryer Frittata is a quick, easy and protein-packed way to start your day!

Ingredients

• 4 eggs
• 3 tablespoons heavy cream (double cream)
• 4 tablespoons grated cheddar cheese
• 4 mushrooms (sliced)
• 3 grape tomatoes (cherry tomatoes, halved)
• 4 tablespoons chopped spinach
• 2 tablespoons fresh chopped herbs of choice
• 1 green onion (sliced)
• salt (to taste)

Instructions Air Fryer Frittata Recipe Instructions:

1. Preheat the air fryer to 350 F / 180 C.
2. Line a deep 7-inch baking pan with parchment paper, then oil the pan and set it aside.
3. In a bowl, whisk together the eggs and cream.
4. Add the rest of the ingredients to the bowl, and stir to combine.
5. Pour the breakfast frittata mixture into the baking pan and place inside the air fryer basket.
6. Cook for 12-16 minutes, or until eggs are set. To check, insert a toothpick in the center of the air fryer frittata. The eggs are set if it comes out clean.

17. Sweet Potato Rolls

Healthy Cinnamon Sweet Potato Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’12’]

Healthy Cinnamon Sweet Potato Rolls recipe, perfect for fall or Thanksgiving breakfast or brunch. These rolls are delicious, moist, fluffy and easy to make!

Ingredients

• 400 grams or 2 cups sweet potato puree (or 2 medium-sized sweet potatoes)
• 21 grams fresh yeast or 1 tablespoon active dry yeast
• 120 ml or 1/2 cup lukewarm water
• 1 tablespoon brown sugar
• 6 tablespoons Greek yogurt
• 2 large eggs
• 500 grams or 4 cups whole wheat flour
• 180 grams or 1 1/2 cup pecans (toasted and chopped)
• 5 tablespoons honey
• 2 tablespoons cinnamon
• 2 tablespoons coconut flour
• 3 tablespoons coconut oil
• 3 tablespoons brown sugar
• 2 teaspoons cinnamon

Instructions

1. If you don’t have leftover sweet potato puree, preheat the oven to 200 °C or 400 °F. Bake washed and dried sweet potatoes for about 1 hour in the oven, until they are soft when pierced with a fork. Scrap the flesh with a spoon and mash it.
2. To make the dough, dissolve yeast in water and add brown sugar to activate it. Let sit for 5 minutes or until the surface is foamy. Combine it with sweet potato puree, Greek yogurt, eggs and flour. Knead the dough until it’s smooth and elastic, about 2-3 minutes. Add more flour if it’s too sticky. Transfer it to an oiled bowl and cover it with a damp cloth. Let it rest until it doubles in size. If you put it in the oven over minimum heat (50 °C or 120 °F), it will take about 40 minutes. If you keep the dough at a room temperature, it will take around 1 hour.
3. Meanwhile, prepare the filling. Combine chopped pecans, honey, cinnamon, coconut flour and coconut oil. Once the dough is ready, roll it on a well-floured surface into a rectangle until it’s about 50 x 35 cm (20 x 14 inches). It should be 1.5 cm or about 0.6 inch thick. Spread the pecans mixture evenly over the dough and start to roll from the long edge up.
4. Preheat the oven to 200 °C or 400 °F. Cut each roll in half, then again each piece in half, then each quarter in three, until you have 12 rolls. Place them tightly side by side into a fitting rectangular backing form. I used 13 x 9 inch pan (33 x 22 cm). Let sit for another 10 minutes. Sprinkle the rolls with a mixture of brown sugar and cinnamon. Bake sweet potato rolls for about 18 minutes, until golden brown. Enjoy!

18. Mexican Fruit Salad Bowls

Mexican Fruit Salad Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups diced pineapple
• 2 cups diced mango
• 2 cups diced watermelon
• 1 cup sliced strawberries
• 2 tablespoons fresh lime juice
• 1 tablespoon honey or agave
• 1/4 teaspoon chili powder (or Tajín)
• 1/4 teaspoon fine salt
• 2 tablespoons chopped fresh cilantro (optional)

Instructions

1. 1. Prep all fruit into evenly sized chunks.
2. 2. In a small bowl, whisk lime juice, honey and chili powder with salt.
3. 3. Toss the chopped fruit with the dressing until evenly coated.
4. 4. Divide into four bowls and garnish with cilantro if desired.

19. Quiche Florentine

Quiche Florentine with Fresh Spinach is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘4’]

Quiche Florentine is a simple, classic French dish, made with eggs, cream, fresh spinach, and cheese baked in a flakey pie crust. It’s easy to make and perfect for a light dinner, lunch or brunch.

Ingredients

• 1 9″ deep dish frozen pie crust
• 1 tbsp salted butter
• 2 shallots (chopped)
• 1/2 tsp salt (divided)
• 4 cups spinach (mature or baby spinach) (roughly chopped)
• 3/4 cup cheddar cheese (Gruyere or Swiss will also work)
• 1/2 cup 35% cream
• 1/2 cup 2% milk
• 4 large eggs

Instructions

1. Preheat oven to 375F. Place pie crust on a baking sheet and prick all over with a fork. Blind bake for 10 minutes.
2. Meanwhile, make spinach filling. Melt the butter in a non stick pan over medium heat. Add the shallot and cook for about 2 minutes until it begins to soften. Add the spinach and 1/4 tsp salt and freshly ground pepper. Cook another 2-3 minutes until spinach is wilted.
3. Transfer spinach mixture into a sieve, using the back of a spatula, push and stir the mixture to draw out excess liquid. I do this about 6-8 times or until barely any liquid comes out. Spread evenly in the bottom of the crust and sprinkle cheese evenly over the spinach.
4. In a large bowl, whisk together the cream, milk, eggs with remaining salt and pepper. Pour over the spinach and cheese.
5. Bake for 30 minutes in a 375F oven until quiche is golden brown and still slightly jiggly.

Freezing instructions:

1. After baking, allow to cool completely before wrapping in aluminum foil and freezing. The quiche will last for three months in the freezer. When ready to bake, unwrap and bake in a 375F oven for about 50-60 minutes.

20. No Bake Pumpkin Spice Latte Breakfast Cookies

Pumpkin Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT25M · Yield: [‘8’, ‘8 cookies’]

Make these warm, comforting pumpkin cookies for a healthy afternoon snack or a quick treat for the Fall season! This is an easy, no-bake recipe that you can prepare in just 10 minutes. These are vegan and gluten-free!

Ingredients

• 1 2/3 cups old-fashioned oats
• 1/3 cup pumpkin puree
• 1/4 cup peanut butter
• 2 tablespoon melted coconut oil (You can also use melted butter or vegan butter.)
• 2 tablespoons brown sugar (or coconut sugar for a vegan recipe. Or use Brown Swerve to make them low-carb!)
• 3 tablespoon maple syrup
• 3/4 teaspoon pumpkin pie spice
• 1/3 cup mini chocolate chips

Instructions

1. Combine all the ingredients in a large bowl, except the chocolate chips. Stir until well combined!
2. Then, fold in chocolate chips, making a fairly wet cookie batter. NOTE: They will still firm up as it sits in the freezer.
3. Line a baking sheet with parchment paper and scoop out some of the cookie mixture with an ice cream scoop (a 2.5-inch scooper). Using wet hands, form a ball between your hands, squeezing it tightly. TIP: If the mixture doesn’t stick together, add a small amount of maple syrup or peanut butter, depending how sweet you want your cookies to be.
4. Place all no-bake cookies on the parchment paper, amkeing sure to leave a couple of inches between each cookie ball.
5. Lay another sheet of parchment paper over the top to the balls and then gently press the balls down slightly to flatten their tops using the palm of your hands. They will be chubby with flatten tops.
6. Remove the top layer of parchment paper and place the sheet pan in the freezer for at least 15 minutes or until they are firm. The longer they sit, the firmer they will get! NOTE: If you want, you can melt extra chocolate chips (about ¼ cup) and then drizzle over the cookies. In this case, place the cookies in the fridge for about 3-5 minutes to set. Enjoy right away or store them in an airtight container in the fridge or freezer!

21. Oven Baked Omelette

Ultimate Oven Baked Omelette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Yield: [‘6’]

This breakfast oven omelette is filled with veggies, ham and cheese and baked in the oven. Perfect for a party crowd!

Ingredients

• 2 tablespoons butter (melted)
• 18 eggs (beaten)
• 8 ounces sour cream
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup green pepper (chopped)
• 1/4 cup onion (chopped)
• 2 cups ham (diced)
• 13.25 ounce can of mushrooms (drained)
• 2 cups shredded cheddar cheese (divided)

Instructions

1. Preheat oven to 325º Fahrenheit.
2. Brush butter on sides and bottom of a 9×13″ pan.
3. Mix eggs, sour cream, milk, salt, pepper, green pepper, onion, ham, mushrooms and half of the shredded cheese.
4. Pour into pan.
5. Top with remaining shredded cheddar cheese.
6. Bake 1 hour & 15 minutes.
7. Cut into squares.

22. Granola Bars

Keto Granola Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT30M · Yield: [‘8’, ‘8 breakfast bars’]

These Keto Granola Bars are a healthy bar recipe for breakfast or after a workout. They are just like regular granola bars without any baking time, no sugar, no gluten or dairy, and ready in 30 minutes. The best low-carb granola bars for an on-the-go keto breakfast.

Ingredients

• 1/2 cup Natural Peanut Butter (or almond butter if paleo)
• 1/4 cup Coconut Oil
• 2 teaspoons Vanilla Extract
• 1/3 cup Granulated Sweetener (like erythritol)
• 1/2 cup Sliced Almonds (+ 1 extra tablespoon to decorate on top)
• 1/3 cup Flaxseed Meal
• 1 tablespoon Chia Seeds
• 1/3 cup Pumpkin Seeds
• 1/4 cup Unsweetened Desiccated Coconut
• 1/2 teaspoon Ground Cinnamon
• 3 tablespoons Sugar-Free Chocolate Chips
• 1 teaspoon Coconut Oil

Instructions

1. Line a 9×5-inch loaf pan with parchment paper. Set aside.
2. In a medium mixing bowl or a saucepan, place all the wet ingredients: peanut butter, coconut oil, and vanilla.
3. Microwave by 30-second bursts, stir and repeat until the coconut oil is fully melted and combines with the nut butter. It should not take more than 1 minute 30 seconds. Otherwise, melt the ingredients in a saucepan under medium heat, often stirring to prevent the mixture from sticking to the pan.
4. Stir in the sugar-free crystal sweetener, stir and microwave an extra 30 seconds to incorporate well. Erythritol doesn’t dissolve very well, but it will give some delicious sweet crunch into your bars or see paleo note.
5. In a large mixing bowl, add the rest of the dry ingredients: sliced almonds, flaxseed meal, chia seeds, pumpkin seeds, shredded coconut, and cinnamon. Stir to combine.
6. Pour the nut butter mixture onto the dry ingredients. Stir with a spatula to combine. You want to cover all the dry ingredients with the nut butter mixture.
7. Transfer the mixture into the prepared loaf pan. Press the mixture evenly with your hand to leave no air. Flatten the surface with a spatula.
8. Freeze for 20 minutes until the breakfast bars are hard and set.
9. Remove from the freezer, lift the parchment paper to pull out the bar from the loaf pan. Place on a plate. Sprinkle extra sliced almonds on top.
10. In a small bowl, microwave the sugar-free dark chocolate and coconut oil until fully melted.
11. Drizzle the melted chocolate on top of the bar, return into the freezer for 1-3 minutes until the chocolate is set.
12. Cut into 8 breakfast bars.
13. Wrap each bar individually into plastic wrap or bee wax. Store in the fridge for up to 8 days.

23. Breakfast Skillet

Cast Iron Breakfast Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT23M · Total: PT33M · Yield: [‘6’, ‘6 egg servings’]

This cast iron breakfast skillet is filling, nutritious, and full of flavors. An easy breakfast you can make for the whole family. Gluten-free, dairy-free, Paleo, and Whole30.

Ingredients

• 6 slices bacon (cut into small pieces)
• 2 tbsp olive oil
• 1 white onion (diced)
• 2 red bell pepper (diced)
• 2 large (sweet potatoes (peeled and diced into 1/2-inch cubes))
• 1/2 tsp paprika
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp cinnamon
• A pinch of salt
• A pinch of black pepper
• 3 cups baby spinach
• 6 large eggs
• green onion (sliced)
• dill (chopped)

Instructions

1. Heat a skillet on medium heat and add the bacon. Sauté until crisp and remove.
2. Add the olive oil, onion, red bell pepper, and sauté for a couple of minutes until soft.
3. Next, add the cubed sweet potato sprinkle with paprika, cumin, garlic powder, cinnamon, salt, and black pepper. Give it a good stir,
4. Add in ¼ cup of water, lower the heat, cover either with a foil lid and cook for 10-12 minutes.
5. Add the bacon back to the skillet and top with the spinach (add a splash of extra water if needed). Stir and cook for a couple of minutes until wilted.
6. Next, create 6 indentations with the back of a spoon and crack an egg into each.
7. Cover with lid or foil and cook for another 6-7 minutes.
8. Once cooked, sprinkle with some sliced green onion and chopped dill.

24. Rhubarb Loaf

Double Rhubarb Dream Loaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT50M · Total: PT75M · Yield: [’10’, ’10 thick slices’]

Rhubarb is the star of this vegan quick bread, which uses both fresh rhubarb and rhubarb butter. Buttery, sweet, and tangy, it’s the perfect summer dessert!

Ingredients

• 1/2 cup vegan butter or margarine
• 1 cup sugar
• 1/2 cup Homemade Soy Milk (*can sub with milk of your choice)
• 2 cups pastry flour or all purpose flour
• 1/2 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp table salt or 3/4 tsp kosher salt
• 1 cup diced rhubarb
• 1/2 cup Homemade Rhubarb Butter (see Note 1)

Instructions

1. Using an electric mixer, cream 1/2 cup vegan butter or margarine and 1 cup sugar together on high speed for 1–2 minutes or until light and fluffy.
2. Add 1/2 cup Homemade Soy Milk, 2 cups pastry flour or all purpose flour, 1/2 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp table salt or 3/4 tsp kosher salt to the bowl. Mix on low speed for 30 seconds or until just incorporated, scraping down the sides of the bowl halfway through.
3. Fold in 1 cup diced rhubarb. (Optionally, you can reserve 1/3 cup of rhubarb for sprinkling over the loaf in Step 6).
4. Grease a loaf pan or line with parchment paper. Add half of the batter to the pan.
5. Layer 1/2 cup Homemade Rhubarb Butter on top. Top with remaining batter.
6. Optional: Press the reserved pieces of rhubarb from Step 3 into the top of the batter.
7. Bake in middle rack of oven at 350 °F for 50–60 minutes, or until the top is deep golden brown.
8. Let cool completely before slicing.

25. Asparagus Frittata

Potato, Leek and Asparagus Frittata Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT45M · Yield: [‘8’]

Easy leek, potato, and asparagus frittata recipe is flavorful and filling. Perfect for brunch or lunch.

Ingredients

• 2 cups asparagus (peeled, chopped into 1-inch pieces)
• 1 1/2 cup potato (peeled, chopped into 1/4-inch cubes)
• 1 cup water
• 7 large eggs
• 1/2 cup milk (2%)
• 1 tsp rosemary (dried)
• 1/8 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup leek (finely sliced)
• 1 tsp garlic (minced)
• 1/2 cup feta cheese (crumbled)
• 1 tbsp sun-dried tomato (finely chopped)
• 1 tsp basil (dried)

Instructions

1. Heat water in pan. Bring to a boil.
2. Peel potato. Chop into 1/4-inc pieces. Add to boiling water. Boil for 10 minutes.
3. Use a peeler to remove outside layer of asparagus. Chop asparagus into 1- 1 1/2 inch strips. Add asparagus to potatoes and boil for 10 minutes or until fork-tender.
4. While potatoes and asparagus are cooking. Heat oil in an oven-safe skillet. Add leek and garlic and saute for 3-4 minutes. Stir and do not overbrown.
5. Mix crumbled feta cheese, chopped tomato, and dried basil together. Set aside.
6. Remove potatoes and asparagus from water and drain well. Add potatoes and asparagus to skillet and saute for 3-5 minutes.
7. Whisk eggs, milk, and rosemary together in a bowl. Add egg mixture to the skillet over vegetables. Cook over medium-low heat.
8. As eggs start to solidify, run a spatula around the edge of the pan, allowing uncooked egg to fill in the gap and cook. Cook for 5-7 minutes or until most of the egg is solid. Lower heat if needed.
9. Sprinkle top with feta mixture.
10. Transfer skillet to the top rack of the oven and turn oven to broil. Broil for 5 minutes until the eggs have set. Watch closely to make sure they don’t over brown.
11. Serve with a garnish of chopped fresh tomato.

26. Pumpkin Spice Muffin

Pumpkin Spice Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [’12’]

Pumpkin Spice Muffins are so easy to make and full of your favorite fall flavors. They taste just like a Pumpkin Spice Latte, so you’ll want to keep a batch on hand all season long.

Ingredients

• 3 eggs
• 15 ounce can (425g) pumpkin purée
• 2 ¼ teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 2 teaspoons espresso powder
• 2 cups (256g) flour
• ¾ cup (150g) sugar
• 2 teaspoons baking powder
• ½ cup (113g) softened butter

Instructions

1. Preheat the oven to 350 degrees F / 180 degrees C / gas mark 4. Lightly oil and flour a muffin pan and set aside.
2. Mix together the pumpkin purée, egg, pumpkin pie spice, vanilla, and espresso powder in a mixing bowl and set aside.
3. In a separate bowl, combine the flour, sugar and baking powder. Then using a hand mixer, beat in the butter until the flour mixture resembles breadcrumbs.
4. Slowly add in the spiced pumpkin mixture, mixing well after each addition. Keep beating for a couple more minutes until the batter is light and fluffy.
5. Split the batter evenly in the muffin pan and bake in the preheated oven for 20 to 25 minutes or until done.
6. Place muffins on a rack to cool.

27. Cinnamon Streusal Coffee Cake

Cinnamon Streusel Coffee Cake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT55M · Yield: [’12’]

Nothing beats a good slice of coffee cake. This Cinnamon Streusel Coffee Cake is buttery, moist, and full of hints of sweet cinnamon spice. It’s great to enjoy with your morning coffee!

Ingredients

• ½ cup cane sugar
• 2 tsp ground cinnamon
• 1 tsp all purpose flour
• 4 tbsp butter (room temperature)
• ½ cup cane sugar
• ¾ cup brown sugar
• 1½ tsp ground cinnamon
• ¼ tsp salt
• ¼ cup all purpose flour
• 1 stick butter (room temperature)
• 1 cup cane sugar
• 1 cup Greek yogurt
• 3 eggs
• 1 tsp vanilla extract
• 2 cups all purpose flour
• 1 tsp baking soda
• 1½ tsp baking powder
• ½ tsp salt
• cooking spray
• 2 cups Powdered Sugar
• 2-4 tbsp milk
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Then, line a 9×13 pan with parchment paper and spray with cooking spray.
2. You will need three separate mixing bowls for this recipe ranging from small to medium size. The cake batter will be the most voluminous, so save the biggest bowl for that batter.

First, let’s make the filling:

1. In a mixing bowl, combine sugar, ground cinnamon, and flour. Whisk until completely folded together. Set the bowl aside.

Next, we’ll make the crumb topping:

1. In another mixing bowl, combine room temperature butter, sugar, and brown sugar. You can do this with a pastry blender or use a handheld mixer on low. Fold in ground cinnamon, salt, and all purpose flour. Set aside.

Finally, make the cake batter:

1. In your largest mixing bowl, use a hand mixer to blend a stick of room temperature butter and cane sugar. Then, add in Greek yogurt, eggs, and vanilla extract. Blend until the wet mixture is completely combined.
2. Next, add in all dry ingredients: all purpose flour, baking soda, baking powder, and salt. Blend again until combined.

Now, let’s layer:

1. Add half of the cake batter to your greased pan. It’s going to be sticky, so I suggest using a rubber spatula to dollop a little into the pan at a time.
2. Next, add all of the filling. It will feel like you’re adding too much, but it’s good to have a solid cinnamon sugar filling to get that cinnamon line throughout.
3. Add the remaining cake batter into the pan by dolloping with a rubber spatula. Take your time to really spread it all out. Try not to mix it with the cinnamon sugar layer. See the images in my post above if you need a demonstration.
4. Lastly, add the crumb topping to the top of the batter.

Time to bake!

1. Bake for 30-40 minutes. Depending on what size pan you use, watch the coffee cake closely in the final minutes. Put a toothpick through the middle to ensure it’s baked all the way through.

For the icing:

1. In a mixing bowl, use a high speed hand mixer to beat powdered sugar, vanilla extract, and milk together until a glaze icing forms. Add tablespoons of milk one at a time until desired texture is reached.
2. Drizzle onto slightly cooled coffee cake and enjoy!

28. Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT11M · Total: PT21M · Yield: [’24’, ’24 cookies’]

Oatmeal Breakfast Cookies – This easy recipe is a great way to start your day, and even perfect for the kiddos for a quick bite before school!

Ingredients

• 2¼ cups old-fashioned rolled oats
• 1 cup all-purpose flour
• 2 teaspoon cinnamon
• 1 Tablespoon ground flaxseed
• 1 teaspoon baking soda
• 1/2 cup chocolate chips
• 1/2 cup natural creamy peanut butter
• 2/3 cups unsweetened apple sauce
• 1/4 cup honey
• 3 Tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 large egg

Instructions

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
2. In a large mixing bowl, add oats, flour, flaxseed, cinnamon, baking soda, and chocolate chips. Stir to combine.
3. In a medium mixing bowl, add peanut butter, applesauce, honey, brown sugar, and egg. Stir to combine.
4. Add the wet ingredients to the dry ingredients and stir well to incorporate all ingredients.
5. Scoop a heaping tablespoon of cookie dough and place it onto the prepared baking sheet. Using clean hands or the bottom of a cup or bowl, smash the cookie so it flattens. The cookies do not spread out much during the baking process, so this step helps get the cookie shape. Add a few more chocolate chips on top for presentation.
6. Bake for 9-11 minutes or until cookies are a golden brown and have firmed up a bit.
7. Allow cookies to cool on baking sheet for 2 minutes before transferring them to a wire rack to cool. Store in an airtight container for 3-4 days.

29. Oaty Breakfast Bars

Raspberry and Blueberry Oaty Breakfast Bars is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘9’, ‘9 bars’]

Ingredients

• 165 g rolled oats ((~ 1 3/4 cups))
• 250 ml milk ((~ 1 cup))
• 280 g cottage cheese ((~ 1 cup))
• 2-3 tbsp brown sugar
• 1 egg
• 100 g blueberries ((~ 2/3 cup))
• 100 g raspberries ((~ 3/4 cup))
• 2 tbsp pumpkin seeds

Instructions

1. Preheat the oven to 190°C (Gas Mark 5 / 375°F).
2. Add the oats, milk, cottage cheese, brown sugar and egg to a large mixing bowl, and mix thoroughly. Add the blueberries, raspberries and pumpkin seeds, and fold together gently (hold back a few pieces of fruit for topping, if you like).
3. Transfer the mixture to a lightly greased cake tin (mine measured 9 inches square), and spread into a single layer. Top with a few extra berries, if desired.
4. Bake uncovered for around 40 minutes, or until firm and golden brown. Sprinkle with a little extra sugar for the last 10 minutes of baking, if desired.
5. Cut into squares, and serve warm or cold. Store in the fridge.

30. Granola Scones

Easy Granola Scones with Orange Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT12M · Yield: [’12’]

These easy to make granola scones, flavored with orange zest and juice, are a cross between a granola bar and flaky scone and the perfect way to start your day. I like to use pecans, dried cherries and pepitas, but you can switch up these ingredients anyway you’d like; almonds, walnuts, raisins, chopped dried apricots or dates, and roasted sunflower seeds are all great substitutions. And the orange glaze adds a luscious sweet tang.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup (1 stick) cold unsalted butter, grated
• ½ cup rolled oats
• 2 teaspoons orange zest (grated)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• ½ cup orange juice
• ¼ cup cream (plus more for brushing)
• large egg
• ⅓ cup brown sugar
• 1 teaspoon vanilla
• ½ cup chopped pecans
• ⅓ cup dried cherries (or cranberries )
• ¼ cup unsalted pepitas (roasted)
• ½ cup confectioners’ sugar
• 1 tablespoon orange juice

Instructions

1. Preheat the oven to 375°F. In a large bowl, combine the flour and butter with a pastry cutter or your fingers until it resembles coarse meal. Add the oats, orange zest. baking powder, baking soda, cinnamon and salt; stir well.
2. Add the brown sugar,  pecans, cherries, and pepitas and mix to combine. Add the orange juice, 1/4 cup cream, egg and vanilla and mix just until combined (do not overmix).
3. Drop 12 equal mounds of the dough onto a parchment-lined or greased baking sheet.  Brush the tops with cream. Bake for 12 to 15 minutes or until just golden brown. Remove to wire rack to cool for 5 minutes, then transfer the scones to the rack to cool completely.
4. Make the orange glaze: In a small bowl, combine the confectioners’ sugar and orange juice. Drizzle the glaze or spread a small dab over each scone.

31. Coffee Cake Muffins

Cinnamon Streusel Muffins with Brown Sugar is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT32M · Yield: [’12’, ’12 muffins’]

These Cinnamon Streusel Muffins are made with brown sugar for a moist cake texture and a buttery crumble on top. Each muffin has a cinnamon swirl in the middle that makes every bite delicious.After the muffins are baked and slightly cooled, a vanilla glaze is drizzled on top to bring it all together. They are everything you love about a coffee cake but in muffin form!

Ingredients

• 2 egg
• 1/2 cup dark brown sugar
• 1/2 cup salted butter (melted)
• 2/3 cup milk
• 2 tsp vanilla extract
• 1 1/2 cup all purpose flour (or gluten-free all purpose flour)
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3 tbsp granulated sugar
• 1 tsp cinnamon
• 1 cup all purpose flour
• 1/3 cup dark brown sugar
• 1/3 cup granulated sugar
• 1 1/2 tsp cinnamon
• 1/2 cup salted butter (melted)
• 1/2 cup powdered sugar
• 1 tbsp milk (add an additional tsp of milk at a time if you want to thin out the glaze)

Instructions

1. Add the muffin liners to a muffin pan (I put them in every other mold to give the muffins room to rise)
2. Preheat the oven to 375 degrees F
3. Start by making the muffin base. Combine all of the wet ingredients in a large mixing bowl
4. Mix until just combined then fold in the dry ingredients.
5. Scoop 2 tbsp of batter into each muffin liner
6. Top with a layer of the cinnamon sugar mixture that has been combined together in a small bowl
7. Add another 1-2 tbsp of batter on top
8. Spread in an even layer
9. Next, make the crumble topping
10. Combine all the ingredients together in a mixing bowl until you have a crumble. It should have clumps but not be dry in texture
11. Top each muffin with a layer of the crumble topping
12. Bake in the oven for 17-20 minutes or until a toothpick comes out clean
13. Let the muffins cool and make the vanilla glaze
14. Once the muffins have cooled, drizzle the vanilla glaze on top
15. Enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.