31 High-Calorie Snacks for Healthy Weight Gain

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. Chocolate Chip Cookies

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

Recipe details: Prep: PT12M · Cook: PT12M · Total: PT24M · Yield: [’12’, ’12 cookies’]

These yummy cookies are extra yummy, chewy, and soft. They’re vegetarian, gluten-free, and Paleo.

Ingredients

• 1 ½ cup blanched almond flour
• ¼ cup tapioca flour
• ¼ cup coconut flour
• ¼ cup coconut sugar
• ½ tsp salt
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• ¼ cup ghee (room temperature)
• 1 egg (room temperature)
• 3 tbsp honey
• 1 tsp pure vanilla extract
• ⅓ cup dark chocolate chips

Instructions

1. Preheat the oven to 350F (180C) and place parchment paper on a baking sheet.
2. Mix all the dry ingredients in a bowl. Combine as well as possible.
3. Whisk together all the wet ingredients in a different large bowl.
4. Slowly add dry ingredients into the wet ones and combine. The dough will be quite thick at this point.
5. Fold in the chocolate chips.
6. Form the dough into 12 or so balls and place them on the baking sheet.
7. Flatten the dough and bake for 10-12 minutes in the oven or until golden brown.
8. Let them cool down before serving.

2. Whole Milk

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

Ingredients

• 3/4 cup short-grain rice
• 4 cups whole milk
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Cinnamon for serving (optional)

Instructions

1. 1. Rinse rice; combine with milk in a heavy saucepan and bring to a gentle simmer.
2. 2. Reduce heat; simmer, stirring often, 25–30 minutes until the mixture is creamy and the grains are tender.
3. 3. Stir in sugar and salt; simmer 5 more minutes.
4. 4. Remove from heat; stir in vanilla.
5. 5. Spoon into bowls and sprinkle with cinnamon if desired.

3. Soy Milk

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

Ingredients

• 2 cups unsweetened soy milk
• 1/2 cup chia seeds
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• Fresh berries or fruit for topping

Instructions

1. 1. In a jar or bowl, whisk soy milk, chia seeds, maple syrup, and vanilla until well combined.
2. 2. Refrigerate at least 4 hours or overnight until thick and pudding-like.
3. 3. Give it a stir and portions into four serving cups.
4. 4. Top with fresh berries or fruit before serving.

4. Peanut Butter

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

Ingredients

• Roasted unsalted peanuts: 1 cup (140 g)
• Neutral oil (peanut oil or light olive oil): 2 tablespoons
• Salt: 1/4 teaspoon

Instructions

1. 1. Place the peanuts in a food processor and blend until they resemble coarse crumbs.
2. 2. Add the salt and oil; process continuously until the mixture becomes smooth and creamy, stopping to scrape the sides as needed.
3. 3. If the texture is too thick, drizzle in a teaspoon at a time of additional oil until you reach desired creaminess.
4. 4. Transfer the peanut butter to a jar and let it rest briefly before using.

5. Almond Butter

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

Ingredients

• Roasted unsalted almonds: 1 cup (140 g)
• Salt: 1/4 teaspoon
• Neutral oil: 2 tablespoons

Instructions

1. 1. Add almonds to a food processor and blend until they release their oils and form a coarse paste.
2. 2. Add salt and oil; continue to blend until the mixture becomes smooth and spreadable, scraping the sides as needed.
3. 3. If thicker texture persists, blend in a little more oil, 1 teaspoon at a time, until smooth.
4. 4. Spoon into a container and let it settle before use.

6. Hummus

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

Ingredients

• Canned chickpeas, drained and rinsed: 1 cup (about 165 g)
• Tahini: 2 tablespoons
• Extra-virgin olive oil: 2 tablespoons
• Lemon juice: 1 tablespoon
• Garlic: 1 clove, minced
• Ground cumin: 1/2 teaspoon (optional)
• Salt: 1/2 teaspoon
• Water or aquafaba: 2–3 tablespoons (to reach desired smoothness)

Instructions

1. 1. In a blender or food processor, combine chickpeas, tahini, olive oil, lemon juice, garlic, cumin (if using), and salt.
2. 2. Pulse until the mixture is smooth, adding water a little at a time to reach your preferred consistency.
3. 3. Scrape down the sides and blend again until fully creamy.
4. 4. Taste and adjust seasoning if needed; transfer to a serving dish.

7. Tahini

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

Ingredients

• Sesame seeds, toasted: 1 cup (140 g)
• Neutral oil: 1–2 tablespoons
• Salt: 1/4 teaspoon (optional)

Instructions

1. 1. Toast sesame seeds in a dry skillet over medium heat until fragrant and lightly golden.
2. 2. Allow seeds to cool, then pulse in a processor until a crumb forms.
3. 3. With the processor running, stream in oil to form a smooth paste; add more oil if needed for desired consistency.
4. 4. Add salt if using, blend briefly, and transfer to a jar.

8. Avocados

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

Ingredients

• Ripe avocados: 2 medium
• Fresh lime juice: 1 tablespoon
• Salt: 1/4 teaspoon
• Black pepper: 1/8 teaspoon
• Cilantro, chopped (optional): 1 tablespoon

Instructions

1. 1. Halve the avocados, remove pits, and scoop the flesh into a bowl.
2. 2. Mash with a fork to your preferred texture (chunky or smooth).
3. 3. Stir in lime juice, salt, and pepper; fold in cilantro if using.
4. 4. Taste and adjust seasoning; serve as a dip, spread, or topping.

9. Hard-Boiled Eggs

Hard-Boiled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Large eggs: 4
• Water for boiling
• Ice water for cooling
• Salt (optional)

Instructions

1. 1. Place eggs in a single layer in a saucepan and cover with water by about 1 inch.
2. 2. Bring to a rolling boil, then reduce heat and simmer for 9–10 minutes for firm yolks.
3. 3. Transfer eggs to an ice bath and cool for 5 minutes to stop cooking.
4. 4. Peel and serve, or refrigerate for later use.

10. Cereal Bars

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

Ingredients

• Old-fashioned oats: 1 cup
• Peanut butter: 1/3 cup
• Honey or maple syrup: 1/3 cup
• Dried fruit (e.g., raisins, cranberries): 1/3 cup
• Chopped nuts: 1/4 cup
• Salt: 1/4 teaspoon
• Vanilla extract: 1/2 teaspoon

Instructions

1. 1. Line a small square pan with parchment paper.
2. 2. In a bowl, mix oats, dried fruit, nuts, salt, and vanilla until combined.
3. 3. Warm peanut butter and honey together in a small saucepan or microwave until smooth, then pour over the oat mixture and mix until evenly coated.
4. 4. Press the mixture firmly into the pan, refrigerate for at least 1–2 hours, then cut into 4 bars.

11. Dark Chocolate

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

Ingredients

• Dark chocolate (70–85% cacao): 4 oz (115 g)
• Sea salt: a pinch (optional)
• Crushed nuts for topping: 2 tablespoons (optional)

Instructions

1. 1. Break chocolate into pieces and melt in a heatproof bowl over a small pot of simmering water (double boiler) or in 20–30 second bursts in the microwave, stirring between intervals.
2. 2. Once melted and smooth, pour onto a parchment-lined tray to about 1/4 inch thickness.
3. 3. Sprinkle with sea salt and nuts if using; lightly press toppings into the surface.
4. 4. Chill until set, then break into 4 squares.

12. Full Fat Greek Yogurt

Full Fat Greek Yogurt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Whole milk: 4 cups (960 ml)
• Plain yogurt with live cultures (starter): 2 tablespoons

Instructions

1. 1. Heat the milk in a heavy pot until just about 180°F (82°C), then remove from heat.
2. 2. Cool the milk to about 110°F (43°C). Stir occasionally to prevent skin from forming.
3. 3. Whisk in the starter yogurt until fully incorporated.
4. 4. Cover and keep in a warm place or oven with the light on for 4–6 hours until thickened.
5. 5. Chill for a few hours, then strain through a cheesecloth if a thicker Greek-style yogurt is desired.
6. 6. Stir and serve or refrigerate for later.

13. Coconut Yogurt

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

Ingredients

• Canned coconut milk, full-fat: 4 cups (960 ml)
• Probiotic starter or probiotic capsules opened: contents of 2 capsules or 2 tablespoons store-bought starter
• Sugar (optional): 1–2 teaspoons

Instructions

1. 1. Gently warm coconut milk to about 110°F (43°C) in a clean pot.
2. 2. Stir in the starter culture until evenly distributed.
3. 3. Pour into clean jars and keep them in a warm place (around 110°F/43°C) for 8–12 hours to ferment.
4. 4. Refrigerate until thickened before serving; stir and refrigerate further if desired.

14. Cheddar Cheese

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

Ingredients

• 4 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese (about 4 oz)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh chives
• 1 tablespoon butter, for greasing

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. Grease a 6-cup muffin tin with the butter and set aside.
3. 3. In a bowl, whisk eggs with milk, salt and pepper until well combined.
4. 4. Stir in cheddar cheese and chives.
5. 5. Evenly portion the mixture into muffin cups.
6. 6. Bake 15–18 minutes until set and lightly golden.
7. 7. Let cool slightly before serving.

15. Olives

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

Ingredients

• 2 cups mixed olives, pitted
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 2 tablespoons chopped parsley
• 1/4 teaspoon black pepper

Instructions

1. 1. In a small bowl, whisk lemon juice, olive oil, garlic, oregano, red pepper flakes, and black pepper.
2. 2. Add olives and parsley; toss to coat evenly.
3. 3. Let marinate at room temperature for 20–60 minutes to develop flavor.
4. 4. Stir in any accumulated juices and serve with crusty bread or as part of a platter.

16. Smoothies

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

Ingredients

• 2 cups frozen mango chunks
• 2 ripe bananas
• 2 cups plain yogurt
• 1 cup orange juice
• 1 tablespoon honey (optional)
• 1/2 teaspoon vanilla extract

Instructions

1. 1. Place all ingredients in a blender.
2. 2. Blend on high until smooth and creamy.
3. 3. Add more juice if too thick and blend again.
4. 4. Taste and adjust sweetness if needed.
5. 5. Pour into four glasses and serve immediately.

17. Medjool Dates

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

Ingredients

• 12 Medjool dates, pitted
• 4 oz cream cheese, softened
• 1/4 cup pistachios, finely chopped
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon

Instructions

1. 1. Mix cream cheese, pistachios, honey, and cinnamon in a small bowl.
2. 2. Carefully open each date and pipe or spoon filling into the cavity.
3. 3. Arrange stuffed dates on a plate and chill 20–30 minutes to set.
4. 4. Serve as bite-sized appetizers.

18. Whole Wheat Bread

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

Ingredients

• 1 1/4 cups warm water
• 2 tablespoons olive oil
• 2 cups whole wheat bread flour
• 2 teaspoons honey
• 1 teaspoon active dry yeast
• 1 teaspoon salt

Instructions

1. 1. In a small bowl, whisk warm water with honey and yeast; let sit 5 minutes until foamy.
2. 2. In a mixing bowl, combine flour and salt. Add yeast mixture and olive oil.
3. 3. Mix until a shaggy dough forms, then knead 5–7 minutes until smooth.
4. 4. Place in oiled bowl, cover, and rise 60 minutes until doubled.
5. 5. Shape into a small loaf and place in a lightly greased loaf pan.
6. 6. Bake at 375°F (190°C) for 25–30 minutes until bread sounds hollow when tapped.
7. 7. Cool completely before slicing.

19. Beef Jerky

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

Ingredients

• 1 lb flank steak, trimmed and sliced thinly across the grain (about 1/8 inch thick)
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili flakes (optional)

Instructions

1. 1. Freeze the steak slightly to make slicing easier, then slice thinly against the grain.
2. 2. In a bowl, whisk soy sauce, Worcestershire sauce, sugar, paprika, garlic powder, onion powder, pepper, and chili flakes.
3. 3. Toss beef slices with the marinade, cover, and refrigerate 4–6 hours or overnight.
4. 4. Preheat oven to 175°F (80°C) or use a dehydrator. Arrange slices on a rack over a sheet pan.
5. 5. Dry for 4–6 hours, flipping halfway, until jerky is dry and flexible but not brittle.
6. 6. Cool completely; store in an airtight container.

20. Whole Wheat Pretzels

Whole Wheat Pretzels is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 1/4 cups warm water
• 2 tablespoons brown sugar
• 1 tablespoon active dry yeast
• 4 cups whole wheat flour
• 1 1/2 teaspoons salt
• 2 tablespoons olive oil
• Coarse salt for topping
• Baking soda bath: 8 cups water and 1/4 cup baking soda

Instructions

1. 1. In a bowl, combine warm water, brown sugar, and yeast; let sit 5–10 minutes until foamy.
2. 2. In a large bowl, mix flour and salt. Add yeast mixture and olive oil; knead until smooth, about 6–8 minutes.
3. 3. Let dough rise 45–60 minutes until doubled.
4. 4. Preheat oven to 425°F (220°C). Bring a pot of water with baking soda to a boil for the bath.
5. 5. Divide dough into 12 equal pieces; roll into long ropes and twist into pretzel shapes.
6. 6. Boil pretzels 30 seconds each, remove with slotted spoon, place on parchment-lined sheet.
7. 7. Sprinkle with coarse salt and bake 12–14 minutes until deep golden.
8. 8. Cool on a rack; serve warm.

21. Raisins

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

Ingredients

• 1 cup rolled oats
• 2 cups water or milk
• 1/2 cup raisins
• 1/4 cup chopped nuts (optional)
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon cinnamon
• Pinch salt

Instructions

1. 1. In a small pot, bring water or milk to a boil.
2. 2. Stir in oats, reduce heat to a simmer, and cook 5–7 minutes until creamy.
3. 3. Stir in raisins, nuts, sweetener, cinnamon, and salt; cook 1–2 minutes more.
4. 4. Serve warm in bowls.

22. Granola Bars

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

Ingredients

• 2 cups rolled oats
• 1/2 cup chopped nuts or seeds
• 1/2 cup dried fruit
• 1/3 cup honey or maple syrup
• 1/4 cup nut butter (peanut, almond, or cashew)
• 1/4 cup unsweetened applesauce
• 1/2 teaspoon vanilla extract
• Pinch salt (optional)

Instructions

1. 1. Line a small baking dish with parchment.
2. 2. In a saucepan, warm honey, nut butter, and applesauce until smooth.
3. 3. Stir in oats, nuts, fruit, vanilla, and salt until evenly coated.
4. 4. Press mixture firmly into the dish and bake at 350°F (175°C) for 15–18 minutes until set.
5. 5. Let cool completely, then cut into 8 bars.
6. 6. Store airtight.

23. Dried Figs

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

Ingredients

• 8 large dried figs, stems removed
• 2 tablespoons goat cheese or cream cheese
• 1 tablespoon honey
• 2 tablespoons chopped walnuts
• Zest of 1/2 orange (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Slice figs lengthwise about 3/4 open; spread with cheese.
3. 3. Top with a small dollop of honey and walnuts.
4. 4. Bake 6–8 minutes until warm and cheese is slightly melted.
5. 5. Remove from oven; finish with orange zest if using and serve warm.

24. Dried Apricots

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

Ingredients

• 1 cup dry quinoa (about 170 g)
• 2 cups water (about 475 ml)
• 1 1/2 cups dried apricots, chopped (225 g)
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 100 g feta cheese, crumbled (optional)
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. 1. Rinse the quinoa under cold water and simmer in the water until fluffy, about 15 minutes.
2. 2. In the meantime, chop the dried apricots into bite-sized pieces.
3. 3. Fluff the cooked quinoa with a fork and stir in apricots, olive oil, and lemon juice.
4. 4. Fold in feta (if using) and parsley; season with salt and pepper to taste.
5. 5. Serve warm or chilled as a bright, fruit-adorned quinoa dish.

25. Prunes

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

Ingredients

• 1 cup dried prunes, pitted and chopped (about 150 g)
• 1 cup red lentils, dry (about 200 g)
• 1 onion, diced
• 1 carrot, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cinnamon (optional)
• Salt and pepper to taste
• Chopped parsley to serve (optional)

Instructions

1. 1. Heat olive oil in a pot and sauté onion and carrot until softened, about 5 minutes.
2. 2. Add garlic and spices; cook for 1 minute until fragrant.
3. 3. Stir in lentils, prunes, and vegetable broth; bring to a boil.
4. 4. Reduce heat and simmer 25–30 minutes, or until lentils are tender and stew thickens; season with salt and pepper.
5. 5. Serve hot, garnished with parsley if desired.

26. Fruit Juice

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

Ingredients

• 2 cups orange juice (480 ml) or other fruit juice blend
• 1/3 cup Arborio rice (about 60–70 g)
• 1/3 cup granulated sugar (65 g)
• 1 teaspoon vanilla extract
• Pinch of salt
• Zest of 1 orange (optional)
• 1/4 teaspoon ground cinnamon (optional)

Instructions

1. 1. In a medium saucepan, bring the juice to a gentle simmer.
2. 2. Stir in the Arborio rice, reduce heat to low, and cook, stirring often, until the rice is tender and the mixture thickens to a creamy pudding, about 25–30 minutes.
3. 3. Remove from heat and stir in sugar, vanilla, salt, and orange zest.
4. 4. Let cool slightly and spoon into serving dishes; chill for a firmer set if desired.
5. 5. Serve warm or cold as a citrus-flavored dessert.

27. Brazil Nuts

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

Ingredients

• 200 g dried pasta (spaghetti or linguine)
• 1 cup Brazil nuts, toasted and finely chopped (about 120 g)
• 2 cups fresh basil leaves
• 2 cloves garlic
• 1/3 cup extra-virgin olive oil (80 ml)
• 1/2 cup grated Parmesan cheese (50 g)
• Salt and pepper to taste

Instructions

1. 1. Cook pasta in salted water until al dente, reserving 1/2 cup of the cooking water.
2. 2. In a blender, combine Brazil nuts, basil, garlic, and Parmesan; blend until finely chopped.
3. 3. With the blender running, slowly drizzle in olive oil until a smooth pesto forms.
4. 4. Toss the warm pasta with pesto, adding reserved water a splash at a time to loosen the sauce.
5. 5. Season with salt and pepper and serve with extra cheese if desired.

28. Walnuts

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

Ingredients

• 4 large portobello mushrooms, stems removed
• 1 cup walnuts, finely chopped (120 g)
• 1/2 cup breadcrumbs (60 g)
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: lemon juice to finish

Instructions

1. 1. Preheat the oven to 400°F (200°C).
2. 2. Brush mushroom caps with a little olive oil and place on a baking sheet.
3. 3. In a bowl, mix walnuts, breadcrumbs, garlic, thyme, salt, and pepper.
4. 4. Press the walnut mixture onto each mushroom cap to form a crust; drizzle with remaining olive oil.
5. 5. Bake 15–20 minutes, until crust is golden and mushrooms are tender.
6. 6. Optional finish with a squeeze of lemon before serving.

29. Sunflower Seeds

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

Ingredients

• 4 firm tofu blocks (about 400 g total), pressed and sliced into 4 steaks
• 1 cup sunflower seeds, finely chopped (about 120 g)
• 1/2 cup breadcrumbs (60 g)
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 2 tablespoons soy sauce or tamari
• 2 tablespoons olive oil for frying
• Salt to taste

Instructions

1. 1. Press tofu to remove moisture, then pat dry and cut into four steaks.
2. 2. In a shallow dish, mix sunflower seeds, breadcrumbs, paprika, garlic powder, and a pinch of salt.
3. 3. Brush each tofu steak with soy sauce, then press into the seed mixture to coat well.
4. 4. Fry in a hot skillet with olive oil for 3–4 minutes per side, until crust is golden and crisp.
5. 5. Serve with lemon wedges or a fresh green salad.

30. Cashews

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

Ingredients

• 1 cup raw cashews, soaked 2–4 hours or overnight (about 150 g)
• 1 cup water (240 ml) for blending
• 2 cloves garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 320 g pasta (your choice)

Instructions

1. 1. Soak cashews in water until soft, about 2–4 hours; drain.
2. 2. In a blender, combine cashews, fresh water, garlic, nutritional yeast, lemon juice, olive oil, and salt; blend until silky smooth.
3. 3. Cook pasta in salted water until al dente; reserve a splash of cooking water.
4. 4. Toss hot pasta with cashew cream, adding a little cooking water to reach desired sauciness.
5. 5. Season with pepper and serve with chopped herbs if desired.

31. Almonds

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

Ingredients

• 4 large apples, cored and sliced
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 4 tablespoons unsalted butter, cold and diced
• 1/2 cup sliced almonds
• 1 tablespoon lemon juice
• Pinch salt

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. Toss sliced apples with lemon juice and spread in a baking dish.
3. 3. In a bowl, mix oats, flour, brown sugar, cinnamon, almonds, and salt; cut in butter until crumbly.
4. 4. Sprinkle crumble topping over apples.
5. 5. Bake 25–30 minutes until topping is golden and apples are tender.
6. 6. Serve warm, optionally with ice cream or yogurt.

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.