Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Sliced Almonds. Or pecans or walnuts—or skip the nuts altogether if you’re not a fan.
• Unsweetened Applesauce. Make my Instant Pot Applesauce or Crockpot Applesauce sans sweetener if you’re feeling ambitious, or just crack open a jar if you’re not.
• Pure Maple Syrup. Be sure to use real maple syrup, not pancake syrup. Honey or date syrup are excellent sweetener options too.
• Eggs. For binding and some added protein.
• Pure Vanilla Extract. The all-purpose flavor enhancer.
• Cinnamon and Nutmeg. Brings that cozy factor.
• Baking Powder. Baking powder helps baked oatmeal bake up into something a little bit cakey (in a good way).
• Unsalted Butter. Melt and cool this.
• Nonfat Milk. Want to make dairy-free baked oatmeal? Easy! Use almond milk or another unsweetened, unflavored plant milk and swap in your favorite plant-based butter or coconut oil.
• Old-Fashioned Oats. Quick oats won’t give you the texture you want in baked oatmeal, and steel cut oats would need to be cooked first in order to be tender. If we’re Goldilocks here, old-fashioned oats are juuuuust right.
• Blueberries. Or diced apples, strawberries, or your fruit of choice. Use fresh or frozen.
• Turbinado Sugar. Optional, for an irresistible crispy-crunchy texture on top.
• Toppings. Optional, but recommended. Nonfat Greek yogurt, nut butter, banana slices, maple syrup—you get the idea.

Recipe Variations

• Peach Baked Oatmeal. Skip the nuts and swap the berries for peeled, diced peaches, then use almond extract instead of vanilla.
• Baked Oatmeal with Apples. Baked oatmeal with apples would be delish!
• Pear Baked Oatmeal. Use sweet, ripe pears for the fruit and swap the nutmeg with cardamom.
• Banana Chocolate Chip Oatmeal. Swap the applesauce with mashed banana and add a generous handful of chocolate chips instead of fruit.
• Mega-Healthy Baked Oatmeal. Add superfood ingredients like hemp seeds, chia, goji berries, and cacao nibs, then conquer the world.
• Raisin Baked Oatmeal. Add raisins instead of fresh fruit. Dried cranberries are an option too!

What to Serve with Baked Oatmeal

• Fresh Fruit. There’s already fruit in this baked oatmeal, but you can round things out by adding some more fresh fruit to your plate—or even Fruit Salad.
• Something Savory. I like to pair sweet breakfast foods with something savory. Try Instant Pot Boiled Eggs or Baked Bacon in the Oven.
• A Brunch-y Cocktail. Making baked oatmeal for a brunch get-together? Don’t forget the Peach Bellinis or Apple Cider Mimosas!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Flatbread Crust. Use my whole wheat pizza dough, 2 store-bought single-serving pizza doughs, or precooked store-bought flatbreads or naan bread.

Margherita Flatbread Pizza Toppings:

• Prepared Tomato Pizza Sauce. Any brand you like; freeze any leftovers for another day.
• Shredded Mozzarella Cheese. Freshly shredded is best, as it melts smoother.
• Grated Parmesan Cheese. Since the ingredients are simple, good quality Parmesan is worth it. The grated Parm in a green bottle? Not so tasty.
• Extra-Virgin Olive Oil. This is a recipe where using a good, fruity olive oil pays off.
• Fresh Basil. Tear the big basil leaves; leave the smaller ones as-is.
• Balsamic Glaze. Optional, but it’s an addition that really brings it all home.

Pesto Flatbread Pizza Toppings:

• Basil Pesto. Or your prepared pesto of choice.
• Shredded Mozzarella Cheese. For that perfect cheese pull.
• Crumbled Goat Cheese. Not a fan of goat cheese? Use extra mozzarella or Parmesan instead.
• Cherry Tomatoes. Use all red or a rainbow of colors.
• Fresh Basil. Double the basil for double the deliciousness.
• Balsamic Glaze. A swirl of balsamic vinegar makes your flatbread pizza look and taste like it came from a restaurant.

Recipe Variations

• Use One of My Other Pizza Recipes. Use my Asparagus Pizza, Carbonara Pizza, Brussels Sprouts Bacon Pizza, or any other pizza recipe as your flatbread pizza inspiration. The amount of toppings for a single full-size pizza will make two flatbread pizzas.
• Switch Up the Toppings. Swap the tomatoes for Roasted Red Bell Peppers on the pesto pizza; scatter fresh arugula over the Margherita flatbread pizza instead of basil for a peppery bite. Take inspiration from Mushroom Pizza and top your pizza with mushrooms. As long as you don’t overdo it on the toppings, you really can’t go wrong.
• Get Creative with Your Sauce. Take a note from my BBQ Chicken Pizza and use Barbecue Sauce, swap a parsley or cilantro pesto, or try something completely different like chimichurri or mashed Roasted Garlic.

What to Serve with Flatbread Pizza

• Salad. Round out your meal with a salad. My Arugula Salad and Antipasto Salad are both fabulous choices.
• Other Snacks. Making flatbread pizzas for a get-together? Pair them with other party favorites like Greek Yogurt Ranch Dip and Edamame Hummus.
• Cocktails. Since flatbread pizzas make me feel like I’m enjoying dinner at a restaurant, I can’t resist mixing up some fancy drinks too. I recommend White Sangria or an Italian Margarita.
• Dessert Pizza. Let’s go all out! Finish your dinner with Fruit Pizza Cookies or Rainbow Fruit Pizza.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Pork Ribs. This crockpot ribs recipe will work for any style of pork ribs. We did baby back ribs, but country-style ribs or spare ribs could be used too. I haven’t tried crock pot boneless ribs or beef ribs yet, but I see no reason why those wouldn’t work so feel free to experiment. (Just save the pork shoulder or pork butt for Slow Cooker Pulled Pork, and save the beef for Beef Back Ribs.)
• Ketchup. A key ingredient in our BBQ sauce. While I’m not usually a fan (true confession), here it adds thickness and sweetness (so there’s no need for brown sugar).
• Molasses. Another essential element in our sweet, sticky sauce (also key for this crockpot Pulled Chicken Sandwich recipe).
• Apple Cider Vinegar. To add tangy flavor and acidity to balance the sauce.
• Hot Sauce. For a little bit of heat.
• Spices. Spices are the final component that takes our BBQ sauce to the next level. This recipe uses a combination of chili powder, garlic powder, salt, and pepper.

What to Serve with Ribs

• Slaws. Try this Healthy Coleslaw for something classic or Brussels Sprouts Slaw for something different.
• Cornbread. Perfect for sopping up extra sauce! Try Mexican Cornbread, Jalapeno Cornbread, or Cornbread Muffins.
• Baked Beans. Boston Baked Beans cook gently in the oven. Easy Baked Beans are fast and easy.
• Corn on the Cobb. Everyone loves Grilled Corn with their ribs!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Old-Fashioned Oats. Also known as rolled oats. These are the happy medium in the world of oatmeal, heartier than quick oats but they cook faster than steel-cut oats. 
• Milk. You can use any milk you like, dairy or plant-based.
• Pure Maple Syrup. Honey would also work.
• Ground Cinnamon. Make sure your jar is fresh! If you open it up, smell it, and you’re not hit by a waft of warm cinnamon aroma, it might be past its prime and due for replacement.
• Kosher Salt. This is the secret to a good bowl of oatmeal. Just a bit of salt enhances the flavor.
• Apple. You can use any kind you like, but I prefer crisp varieties because they hold their shape better in the oats, rather than turning to mush.
• Pure Vanilla Extract. Vanilla isn’t just for vanilla flavor, it also works like the salt to enhance the flavor of a recipe.
• Toasted Pecans. Walnuts or almonds would also work!
• Optional Add-Ons. Chia seeds, flaxseeds, and/or peanut butter.
• Sautéed Apple Topping. This is also optional, but I highly recommend it! You’ll need another apple and butter, but all the other ingredients are things you’ll already have out for making the oatmeal.

Recipe Variations

• Swap in a Pear. A firm pear can be swapped for the apple. (Pear lovers: I see you, I am you. Make this Pear Crisp too!)
• Try Other Spices. A pinch of nutmeg or ginger will add another layer of warmth, or try some cardamom for a more complex flavor with a hint of citrus.
• Use Quick Oats. If you swap in quick oats, they’ll cook more quickly, but the texture won’t be as hearty. Add the apples in the first step of the recipe if you make this swap.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Pumpkin. This recipe calls for one whole can of pumpkin, so you don’t have to waste any amount of an opened can.
• Greek Yogurt. Provides additional moisture and creates a fluffy, exceptionally moist muffin—not the typical dense muffin that can result from using 100% whole grain.
• Oatmeal + Whole Wheat Flour. Wholesome, fiber-packed additions that give these muffins a delightfully nutty flavor.
• Honey. To keep these muffins free from refined sugar, I sweetened them with honey (maple syrup would also work beautifully here). The honey tastes wonderful with the spices, oats, and pumpkin too.
• Spices. Cinnamon, nutmeg, ginger, and allspice make these muffins instantly warm and cozy. They’re essential for bringing out the perfect pumpkin flavor.

Healthy Pumpkin Recipe Adaptations

If you’ve made Well Plated recipes before, you’ll likely know one of my go-to healthy swaps is often using applesauce in place of butter and oil.

Here, however, I do not recommend making healthy pumpkin muffins with applesauce in place of the oil. The pumpkin already contributes scrumptious moisture, so adding applesauce in addition to the pumpkin and Greek yogurt would most likely make the muffins too mushy.

These are tried and true recipe adaptations you can enjoy instead:

• Gluten Free. Baking pumpkin muffins with almond flour is an excellent option to make healthy pumpkin muffins gluten free. Check out this recipe Almond Flour Pumpkin Muffins. You also can follow this recipe, but swap in a 1:1 baking blend for the wheat flour.
• Vegan. My Vegan Pumpkin Muffins are a perfect fit for what you’re craving!
• Chocolate Chips. To make healthy pumpkin muffins with chocolate chips, add 2/3 cup of your favorite chocolate chips to the batter. Or for a similar taste and texture with oats too, you’ll devour this Healthy Pumpkin Chocolate Chip Bread.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Yukon Gold Potatoes. There is a hot debate over which potato makes the best mashed potatoes. Starchy russets are the most common choice, but personally I prefer the slightly waxier Yukon golds in my mashed potatoes (as well as in my soups like Instant Pot Potato Soup). They are a little more dense, but their naturally buttery flavor and creamier texture more than makes up for it. Save your russets for Hasselback Potatoes and Air Fryer French Fries.
• Herbs. A handful of fresh chives brings them to life, and fresh thyme gives them a savory taste. (Herbs are also key for Crockpot Scalloped Potatoes.)
• Greek Yogurt. My swap for sour cream, cream cheese, or milk in mashed potatoes that adds creaminess (and a boost of protein) with less saturated fat and cholesterol. Its thickness and body make the mashed potatoes taste decadent, and the light tang gives the mashed potatoes a richer flavor.
• Parmesan. I adore the salty sharpness that the final sprinkle of Parm on top of the mashed potatoes adds. I have a suggested amount, but feel free to be more liberal if you like.

Recipe Variations

• Vegan Instant Pot Mashed Potatoes. To make this recipe vegan, use dairy-free Greek yogurt and butter. You can either omit the Parmesan or swap it for a dairy-free version.
• Loaded Mashed Potatoes. Top with Baked Bacon in the Oven or Air Fryer Bacon.
• Garlic Instant Pot Mashed Potatoes. Add Roast Garlic. Be sure to check out these Garlic Mashed Potatoes too.
• Sweet Potatoes. Try my Instant Pot Sweet Mashed Potatoes next.

What to Serve With Instant Pot Mashed Potatoes

• Pork. Pair Instant Pot mashed potatoes with Crock Pot Pork Chops, Grilled Pork Tenderloin, or Stuffed Pork Tenderloin.
• Chicken or Turkey. For everyday dinners, try my Air Fryer Chicken Thighs or Baked BBQ Chicken. For the holidays try Spatchcock Turkey, Crockpot Turkey Breast, or Air Fryer Turkey Breast.
• Meatloaf. Instant pot mashed potatoes and meatloaf is a dream comfort team. See Turkey Meatloaf for a recipe.
• Beef. Beef and mashed potatoes are a crowd-pleasing combo! Try Braised Short Ribs, Air Fryer Steak, or Beef Stroganoff.
• Vegetarian Mains. For a meat-free option, serve your potatoes with Lentil Meatballs.
• Ground Beef or Lamb. Use your instant pot mashed potatoes for Shepherd’s Pie.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Sugar Pie Pumpkin. Not a carving pumpkin—while those are edible, the flavor is lacking. You want the small pumpkins that are usually sold alongside the winter squashes. You can also use kabocha squash or butternut squash in this recipe instead of pumpkin.
• Unsalted Butter. For a light, velvety touch.
• Aromatics. Yellow onion and garlic accentuate the savory side of the pumpkin.
• Spices. Ground ginger, cinnamon, allspice, and cayenne pepper.
• Broth. Either vegetable broth or chicken broth. Avoid the tinny canned varieties and opt for a brand that tastes so good, you’d gladly sip it from a mug when you’re under the weather. The broth forms the base of the flavor in this soup, so it’s worth it to spring for the good stuff—or even use homemade. 
• Half-and-Half. The perfect compromise for adding richness and creaminess to the soup without using heavy cream.
• Honey. Plays up the earthy sweetness of the pumpkin.
• Toppings. I like to use either toasted pepitas or Roasted Pumpkin Seeds, along with a swirl of plain Greek yogurt. Chopped fresh herbs like sage or parsley are tasty too.

How to Roast Pumpkin

While you can use pumpkin puree instead of a fresh, whole pumpkin, I think making your own pumpkin puree from roasted pumpkin ranks as one of those culinary adventures you should partake in at least once in your life.

The good news is that it’s incredibly easy and sugar pie pumpkins aren’t any more unwieldy to work with than your average acorn squash—they’re just slightly bigger. 

Prepare. Position a rack in the center of your oven and preheat it to 350ºF. Line a baking sheet with parchment paper.

Cut off the Top and Halve. Use a sharp chef’s knife to slice the top off the pumpkin, then cut the pumpkin in half from the stem to the base.

Scoop. Use a spoon to scoop out seeds and pulp; discard them or save them for making roasted pumpkin seeds.

Oil and Season. Drizzle olive oil all over the pumpkin flesh—the insides, not the skin. Sprinkle with salt and pepper and rub it in evenly.

Pierce. Place the pumpkin halves cut-side-down on the pan. This allows them to steam as they bake and also gets some nice caramelization on the cut sides. Pierce the skin with a fork.

Roast. Cook pumpkin in the oven for 45 to 55 minutes, or until the flesh is tender. Cool a bit, then scoop out the flesh and discard the skin.

What to Serve with Pumpkin Soup

• Chickpeas or Nuts. Toasted pecans or walnuts add a crunchy contrast to the creamy soup, as do my crispy Roasted Chickpeas.
• Sandwiches. We love a soup-and-sandwich duo! You can never go wrong with soup and an Air Fryer Grilled Cheese, but the fall flavors in my Apple Grilled Cheese with Turkey also pair well with this pumpkin soup recipe.
• Bread. You can pick up a crusty loaf of sourdough or a baguette from your favorite bakery, or if you’re feeling ambitious, bake your own Sweet Potato Cornbread or Beer Bread.
• More Toppings. Make the Parmesan sage croutons from my Butternut Squash Soup, crumble up some Air Fryer Bacon, add a spoonful of crème fraîche, grate some aged cheddar over the top—the world is your oyster, friends.