Well Plated by Erin

Creamy Mushroom Chicken

Erin Clarke — Mon, 29 Sep 2025 10:05:00 +0000

Mushroom Chicken

With only 5 minutes of prep time, this creamy Mushroom Chicken recipe is a perfect quick weeknight meal with restaurant vibes! Tender chicken breasts are smothered in creamy, garlicky mushroom sauce.

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Creamy mushroom chicken is the easy dinner recipe you need in your life.

We all have that rotation of low-effort dinners we reach for on the nights we’re bonkers busy. This Mushroom Chicken is ready to join the ranks!

The prep time is 5 minutes. And the cooking is about 25 minutes, which means you’ve got a scrumptious home-cooked dinner on the table in half an hour.
Rather than using cream of mushroom soup, we make the creamy mushroom sauce from scratch, so it’s not overly salty or gloppy like condensed soup sauces tend to be. (This Mushroom Pasta has similar vibes.)
Serve it with Mashed Potatoes, rice, or egg noodles and you’ve got the quintessential comfort food dinner.

This mushroom chicken is the kind of meal that satisfies your hunger for something filling and a little bit nostalgic too. (Because if you grew up in the Midwest like I did, you probably subsisted entirely on cheese, creamy sauces, and carbs growing up!)

Key Ingredients

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

Chicken Breasts. Boneless, skinless chicken breasts make it easy! If you’re on Team Chicken Thighs, those work too; just make sure they’re also boneless and skinless.
All-Purpose Flour. This creates a nicely browned crust when the chicken is pan-fried in a skillet.
Olive Oil and Butter. Oil for browning the chicken, and butter for adding richness when cooking the mushrooms and aromatics.
Sliced Mushrooms. I used a mix of cremini and shiitake, but a wild mushroom blend would be fabulous too. Just skip the bland white mushrooms, which are a womp womp in the flavor department.
Shallot and Garlic. These infuse the sauce with flavor.
Chicken Broth. Use low-sodium broth to keep the salt level in check.
Dijon Mustard. A simple addition that brings lots of depth to cream and cheese sauces.
Sherry Vinegar. Also found in Chicken Marsala, this adds a pop of brightness to cut through the rich sauce.
Heavy Cream. For a thick, creamy sauce. Lower fat dairy won’t yield the sauce results.
Thyme. One of my favorite pairings with mushrooms, thyme accentuates the mushrooms’ earthiness and adds an herbaceousness that makes this dish a standout.
Mashed Potatoes or Rice. Optional, but you need something to soak up that dreamy sauce, right?

How to Make Mushroom Chicken

Make Cutlets. Slice the chicken breasts horizontally to form cutlets. It can help to pop them in the freezer for a bit so they’re more solid. After cutting, place a piece of plastic wrap over the chicken and pound to a 1/2-inch thickness. Season with salt and pepper.

Dredge. Add the flour to a shallow dish and use tongs to dredge the chicken cutlets in it, coating both sides and shaking off the excess.

Brown the Chicken. Cook 2 pieces of chicken in half the oil in a skillet over medium-high heat, then repeat with the remaining oil and chicken. The cutlets should reach 160°F on an instant read thermometer. Transfer to a plate and tent with foil.

Cook the Mushrooms and Aromatics. Melt the butter in the skillet over medium heat with the mushrooms, shallots, garlic, and salt. Cook until the mushrooms release their juices and those juices evaporate. Transfer to a bowl or the plate with the chicken.

Make the Sauce. Pour the broth into the pan and deglaze the brown bits. Whisk in the mustard and vinegar and simmer until the liquid is reduced by half. Slowly whisk in the heavy cream.

Finish. Nestle the chicken into the sauce with the mushrooms. Cook until the chicken is warmed through, spooning the sauce over the cutlets. Garnish with thyme and serve the mushroom chicken over mashed potatoes, rice, or on its own. ENJOY!

Recipe Variations

Make It Dairy-Free. Use coconut cream instead of heavy cream and plant-based butter instead of dairy butter.
Try a Different Herb. Fresh sage, parsley, or rosemary would all work and give this mushroom chicken a slightly different flavor.
Make It Gluten-Free. Swap in a measure-for-measure gluten-free flour for the all-purpose flour. Or just skip the flour and pan-fry the chicken without it.

What to Serve with Mushroom Chicken

Other Grains. In addition to white rice or brown rice, you can serve this mushroom chicken over quinoa, farro, or wheat berries.
Other Mashed Potatoes. Like Instant Pot Mashed Potatoes, Crockpot Mashed Potatoes, or my Garlic Mashed Potatoes Recipe.
Veggies. Sautéed Green Beans would be perfect, as would Smashed Brussels Sprouts!

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Mushroom Chicken

This mushroom chicken is perfect for a weeknight with just 5 minutes of prep! Tender chicken is smothered in creamy mushroom sauce. Delish!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 346kcal

Author Erin Clarke / Well Plated

Ingredients

2 large boneless, skinless chicken breasts (about 1 1/4 pounds)
¾ teaspoon kosher salt divided
¼ teaspoon ground black pepper
¼ cup all-purpose flour
2 tablespoons olive oil divided
2 tablespoons butter
12 ounces sliced mushrooms I use 8 ounces cremini and 4 ounces shiitake
1 medium shallot finely chopped
2 cloves garlic minced
1 ¼ cups low sodium chicken broth
1 teaspoon Dijon mustard
1 teaspoon sherry vinegar
½ cup heavy cream
2 teaspoons chopped fresh thyme plus additional for serving
Mashed potatoes or rice optional for serving

Instructions

Split each chicken breast into cutlets: lay it on a cutting board and carefully slice it in half horizontally to create two thinner pieces of chicken. I like to place my hand on top so I can feel if I am cutting it evenly. To keep things tidy, cover the chicken with a large sheet of plastic wrap. With a meat mallet (or your fist), gently pound the chicken into an even thickness (about ½-inch). Season both sides of the chicken using ½ teaspoon of the salt and the pepper.
In a shallow dish, place the flour. With tongs, lightly dredge each piece chicken on both sides, then place on a large plate, cutting board, or similar work surface (I use a parchment-lined baking sheet).
Heat a large, sturdy skillet over medium-high heat (I use a 12-inch cast iron). Add 1 tablespoon of the oil. Once it's hot and shimmering (but not smoking), carefully lower in 2 of the chicken pieces so they are not touching. Sear on each side until golden brown and the chicken reaches 160°F on an instant read thermometer, about 2-3 minutes per side. Transfer to a large, clean plate and tent with foil to keep warm.
Add the remaining 1 tablespoon oil, then repeat with the remaining 2 chicken pieces, removing them to the same plate and covering.
Reduce the skillet heat to medium. Add the butter, mushrooms, shallot, garlic, and ¼ teaspoon salt. Cook until the mushrooms soften, give up their liquid, the liquid evaporates, and the mushrooms begin to brown, about 10 minutes. Remove the mushrooms to a plate or bowl (you can place them on top of the chicken if you like).
Carefully pour the chicken broth into the pan, stirring along the bottom to scrape up any stuck-on bits. Whisk in the Dijon and vinegar. Let simmer, whisking periodically, until the liquid is reduced by half, about 3 minutes.
While whisking, slowly pour in the heavy cream. Return the chicken and mushrooms to the pan and let warm through for a minute or two, turning the chicken so it’s coated in the creamy sauce.
Sprinkle with fresh thyme. Serve with mashed potatoes or rice, with the cream and mushrooms spooned over the top.

Notes

TO STORE: Refrigerate mushroom chicken in an airtight container for up to 3 days. I don’t recommend freezing this recipe because cream-based sauces have a tendency to separate when frozen and thawed.
TO REHEAT: Gently rewarm leftover chicken and sauce in a skillet on the stovetop over medium-low heat or in the microwave.

Nutrition

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Better-Than-Chipotle Cilantro Lime Rice

Erin Clarke — Sun, 28 Sep 2025 10:05:00 +0000

Cilantro Lime Rice

Give your rice some zip and zest with this Cilantro Lime Rice recipe! It might be inspired by Chipotle, but it tastes SO much better when you make it at home. Stuff it into burritos, add it to bowls, or serve it as the perfect Taco Night side!

The easiest way to upgrade your rice!

On its own, rice is pretty ho-hum. It benefits from some jazzing up, whether it’s Lemon Rice, Turmeric Rice, or this cilantro lime rice recipe.

By simply adding lime zest, juice, garlic, and cilantro, you’ll add bright, herbaceous flavor to your rice. It’s delish!
While Tex-Mex dishes like Crockpot Mexican Chicken are a natural pairing for cilantro lime rice, it’s surprisingly versatile. I’ve been making it to serve with Caribbean, Middle Eastern, and Asian dishes like Green Curry too.
Use my cooking technique and your rice will turn out delightfully fluffy. No soggy, clumpy rice here!

Everything about this cilantro lime rice recipe is easy-peasy, so I love adding it to my weekend meal prep routine. I’ll make a double batch and have it on hand for Steak Bowls and taco night!

5 Star Review

“Really liked how light and fresh this rice tasted. I served it with some grilled shrimp and it paired perfectly.”
— Margaret —

Key Ingredients

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

Long Grain Rice. I used jasmine rice for this recipe, but another long-grain variety of white rice will also work. What you don’t want is a short-grain rice, which is stickier and clumpier.
Water or Vegetable Broth. You’ll get a little extra flavor if you use broth.
Lime. You’ll need both the zest and the juice.
Garlic. Enough to add some oomph without making the rice taste garlicky.
Cilantro. The stems of cilantro are tender, so you don’t have to pull off the leaves unless you find the stems objectionable.

How to Make Cilantro Lime Rice

Rinse the Rice. This removes the starchiness, giving you the nice, fluffy texture you want. Add the rice to a sieve and run cold water over it until the water running off is clear, not cloudy.

Bring to a Boil. Add the rinsed rice, water, and salt to a pan and bring to a boil over high heat.

Simmer. Reduce the heat to low, cover the pan, and simmer for 12 minutes. (I’ve got an entire primer on How to Cook White Rice for some additional tips!)

Steam. Remove the pan from the heat and let the rice sit inside (still covered!) for 10 minutes.

Finish. Add the lime zest and juice, garlic, and cilantro. Season with additional salt if needed and ENJOY!

What to Serve With Cilantro Lime Rice

I bet you have some ideas of your own, too! But here are my personal faves:

Burritos. This Vegetarian Burrito recipe is fantastic for meal prep!
Enchiladas. A scoop of cilantro lime rice will round out your plate of Vegetarian Enchiladas.
Tacos. Serve Salmon Tacos or Flank Steak Tacos with this rice and refried beans.
Bowls. A Burrito Bowl is so much better with cilantro lime rice instead of plain rice!
Beans. Rice and beans is a classic budget-friendly meal! These Crock Pot Pinto Beans are a reader favorite.

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Cilantro Lime Rice

This homemade cilantro lime rice recipe might be inspired by Chipotle, but it tastes SO much better. Add it to burritos, bowls and more!

Course Side Dish

Cuisine American, Mexican

Prep Time 5

Cook Time 12

Resting Time 10

Total Time 27

Servings servings (2 cups of rice)

Calories 172kcal

Author Erin Clarke / Well Plated

Ingredients

1 cup long grain rice I used Jasmine
1 ½ cups water or vegetable broth
Pinch kosher salt omit if using broth
1 lime zest and juice
1 small clove garlic finely chopped
½ cup finely chopped fresh cilantro

Instructions

In a sieve, rinse the rice well and drain, swishing it until the water runs clear. Add it to a medium saucepan with the water and salt.
Bring to a boil uncovered, reduce the heat to low until you have a gentle simmer, then cover and reduce the heat all the way to low. Let gently simmer covered for 12 minutes (don’t peek!), then remove from the heat. Let steam 10 minutes, still covered.
While the rice is still warm, stir in the lime zest (zest it directly over the pan), lime juice, garlic, and cilantro. Taste and adjust the seasoning as desired.

Notes

TO STORE: Store the cilantro lime rice in an airtight container in the refrigerator for 3 to 4 days.
TO REHEAT: Warm the rice in the microwave until it’s heated through.
TO FREEZE: Pack the rice into airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

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Healthy Teriyaki Salmon Bowls

Erin Clarke — Sat, 27 Sep 2025 10:05:00 +0000

Salmon Bowl

This wholesome Salmon Bowl starts with teriyaki-glazed salmon baked to flaky perfection, so you know it’s going to be GOOD! Serve it over a bed of rice with fresh, vibrant veggies and creamy sriracha yogurt sauce spooned over the top for a satisfying meal bowl.

A healthy protein-packed meal in a bowl.

I love bowl recipes like this salmon bowl (or Burger Bowls and Egg Roll in a Bowl) because they offer every food group in a single meal: protein, veggies, and whole grains—the gang is all here!

The flavors and textures are ON POINT. We’ve got the flaky salmon, sticky teriyaki glaze, creamy sriracha-yogurt sauce, and crunchy cucumber. Then we have the flavors: sweet, savory, spicy, tangy, and fresh. Hello, variety!
The ingredients for this teriyaki salmon bowl recipe are flexible, allowing you to use whatever you have on hand in your kitchen. Don’t be afraid to switch things up!
The baked Teriyaki Salmon comes together in minutes and the rice can be cooked in advance or while the salmon’s in the oven. All that’s left to do is chop some veggies and whisk up the zippy yogurt sauce!

5 Star Review

“I made this tonight and it was excellent! The whole family practically licked their bowls clean.”
— Susan —

Key Ingredients

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

For the Salmon Bowls

Grains. Use white rice, brown rice (or Instant Pot Brown Rice), or work in some extra protein with cooked quinoa.
Salmon. Loaded with omega-3 fatty acids, salmon is my favorite protein to pair with teriyaki.
Low-Sodium Soy Sauce. Serves as the base for this homemade teriyaki sauce that’s sweet, spiced, and sassy all at the same time.
Rice Vinegar. Provides vital acidity to balance the salty soy sauce and sweet honey.
Honey. An alternative to gobs of brown sugar or corn syrup in other salmon bowl recipes, I opted for honey to naturally sweeten the sauce.
Garlic and Ginger. This dynamic duo is essential for making this homemade teriyaki sauce taste just like your favorite classic takeout recipe (like this Instant Pot Chicken Teriyaki).
Red Pepper Flakes. Provides a little zip and heat.
Vegetables. English cucumber, ripe avocados, and shelled edamame. We’re keepin’ it green!
Garnishes. Sliced green onions and black sesame seeds add texture and flavor.

For the Creamy Sauce

Nonfat Plain Greek Yogurt. The creamy, tangy base for this salmon rice bowl sauce.
Sriracha. Puts some pep in your step—and this spicy salmon bowl.

How to Make a Salmon Bowl

Make the Sauce. Whisk everything together.

Marinate. Pour the sauce over the salmon in a baking dish.

Make the Creamy Sauce. Whisk together the yogurt and sriracha, adding milk as needed.

Bake. Cook the salmon in the oven at 400 degrees F until it reaches 140 degrees F on an instant read thermometer (it will rise to 145 degrees F as it rests).

Assemble the Base. Divide the rice and vegetables into bowls.

Finish. Set the teriyaki salmon on top and add a drizzle of the creamy sriracha sauce. Garnish the salmon bowl with green onions and sesame seeds and ENJOY!

Recipe Variations

Switch Up the Salmon. Soy Ginger Salmon or Pineapple Glazed Salmon would also work well for salmon rice bowls, or try Grilled Salmon in the summer.
Cook the Vegetables. In an earlier version of this teriyaki salmon bowl recipe, I stir-fried the vegetables. Cook up some of your favorite veggies or use this Cabbage Stir Fry or Zucchini Stir Fry for inspiration.
Skip the Grains. Make this recipe into a salad and serve it over a bed of greens or try it with cauliflower rice. (Cauliflower Fried Rice would also be delish.)

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Salmon Bowl

This salmon bowl recipe pairs flaky teriyaki-glazed salmon with rice, veggies and a creamy sriracha yogurt sauce. Quick, healthy and delish!

Course Main Course

Cuisine Japanese

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 659kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salmon Bowls

¾ cup white or brown rice or quinoa
4 (6-ounce) pieces salmon skin removed
¼ cup low-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons honey
3 cloves garlic minced about 1 tablespoon
1 tablespoon minced fresh ginger about a 1-inch piece
¼ teaspoon crushed red pepper flakes plus additional for serving
1 English cucumber halved lengthwise, seeded, and sliced
2 medium ripe avocados peeled, pitted, and sliced or diced
1 cup frozen shelled edamame thawed
Kosher salt
Sliced green onions
Black sesame seeds optional for serving

For the Creamy Sauce

¼ cup nonfat plain Greek yogurt
1 to 2 teaspoons Sriracha plus additional to taste
2 to 4 teaspoons milk plus additional as needed

Instructions

Cook the rice or quinoa. See How to Cook Brown Rice, Instant Pot Brown Rice, How to Make White Rice, and How to Cook Quinoa. Place racks in the center and upper third of your oven and preheat to 400°F.
While the rice cooks, place the salmon in a baking pan sized so so that the pieces are nearly touching but do not have too much excess space around them (I used an 8×10—if you don’t have something similar, a 9×13 will do). In a medium bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour three-quarters over the salmon (reserve the rest). Let the salmon marinate at room temperature for 15 minutes, flipping once halfway through.
Make the creamy sauce: In a small bowl whisk together the yogurt, sriracha, and 2 teaspoons milk. Add additional milk gradually as needed so that you have a smooth but drizzle-able consistency.
Turn the salmon so it’s presentation (top) side up, if it’s not already. Spoon some of the marinade that’s pooled around the salmon over the top of it.Bake the salmon for 6 minutes, then with a spoon, baste again. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the time accordingly. Drizzle the reserved glaze over the top of the salmon and move it to the upper third rack. Turn the oven to broil. Cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for very well done), about 1 to 2 minutes more; the salmon’s temperature will rise as it rests. When done, the salmon should flake easily with a fork. Sprinkle with a pinch of salt, and let rest a few minutes while you assemble the bowls.
To serve, place the cooked rice in individual serving bowls. Top with sliced cucumber, a scoop of edamame, avocado, and 1 piece of salmon. Drizzle with the sauce and sprinkle with green onions and sesame seeds (if using). Enjoy immediately.

Video

Notes

Adapted from my Teriyaki Salmon
Recipe was updated on 2.12.24 — the prior pan version was messy and smoky to cook; this version is much neater and just as delicious.
TO STORE: Store leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days. I find salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day.
TO REHEAT: Gently reheat rice in a large skillet over medium-low heat or in the microwave until warmed through. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out.

Nutrition

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What to Make This Week - 9.14.25 Meal Plan

Erin Clarke — Sat, 27 Sep 2025 10:05:00 +0000

Weekly Meal Plan 9.28.25

By utilizing a weekly meal plan, you can ensure you and your family are maintaining healthy eating habits, exploring new recipes, and ultimately — saving time (and money!) in the grocery store and kitchen each week.

Rotisserie chicken is the ultimate weeknight hero, and this week’s meal plan makes it the star! No shame in leaning on it—just tasty meals with way less stress.

On The Menu This Week:

Monday. Chicken and Gnocchi Soup
Tuesday. King Ranch Chicken Casserole
Wednesday. Chicken Caesar Wrap
Thursday. Green Goddess Bowls
Friday. BBQ Chicken Pizza
Bonus. Chicken Nachos

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Grocery Costs

Chicken and Gnocchi Soup: $20.40—$2.55 per serving
King Ranch Chicken Casserole: $11.00—$2.75 per serving
Chicken Caesar Wrap: $13.20—$3.30 per serving
Green Goddess Bowls: $18.40—$4.60 per serving
BBQ Chicken Pizza: $17.40—$1.45 per serving
Chicken Nachos: $14.50—$3.65 per serving

Please note the grocery costs are only an estimate based on the recipe’s serving size and on ingredient prices of a local grocery store. The generated shopping list above includes items like spices and other pantry staples you most likely have on hand, so we have left them out of the grocery estimate. To keep costs down and streamline groceries, refer to any Meal Plan Suggestions listed in blue above.

Special Meal Plans

Meal Plans

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One Pot Meals

High Protein Weekly Meal Plan – 1

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One Pan Weekly Meal Plan – 1

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Easy Baked Oatmeal Is Perfect for Meal Prep Breakfasts!

Erin Clarke — Fri, 26 Sep 2025 10:05:00 +0000

Baked Oatmeal

Baked Oatmeal is a sturdy, sweet, slice-and-serve version of classic oatmeal that makes an especially satisfying way to start the day! Add cozy spices and your favorite fruit to make it your own.

This baked oatmeal is perfect for meal prep!

When you think oatmeal, you may think: creamy and in a bowl (like classic Oatmeal).

Baked oatmeal is sliceable and plate-able like a cake—basically, a completely new way to eat oatmeal. Thanks to an egg custard mixture that holds it all together, the texture is kind of like bread pudding, but with oats.

Here’s why I’ve been loving it lately:

Highly Customizable. While I love my Pumpkin Baked Oatmeal, the flavor kind of limits you in terms of add-ins. This baked oatmeal recipe is much more suitable for switching things up. Fold in your favorite fruit, go to town on toppings, and make it your own!
Hearty and Healthy. This is a breakfast that will fill you up without weighing you down. Like my Chocolate Oatmeal and Oatmeal Pancakes, it’s the kind of satisfying recipe that fuels you through your morning.
Pantry Ingredients. Most of the items you need for baked oatmeal are kitchen staples that you probably have on hand already. Win!
Made for Meal Prep. Not only is baked oatmeal perfect for a weekend breakfast or brunch get-together, it’s also ideal for meal prep. It holds up in the fridge for a week, and it’ll freeze for up to 3 months. We’re talking easy breakfasts for daaaaays. (Need more meal prep breakfast ideas? Try my Egg Muffins and Breakfast Bars.)

5 Star Review

“This baked oatmeal was so good! I made this on Sunday night to meal prep for the week. I ended up having to have a piece for dinner because it smelled so good I couldn’t wait to have it in the morning!”
— Brianna —

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.

How to Make Baked Oatmeal

Prepare. Position a rack in the center of the oven, preheat it to 375 degrees F, and grease a baking pan.

Toast the Nuts. Nuts go from golden and toasty to burnt super fast, so don’t walk away from the oven while you’re roasting them. They’ll also continue cooking from the residual heat on the pan, so you’ll need to remove them as soon as you pull them out of the oven.

Make the Base. Everything comes together in one bowl!

Add the Oats and Mix-Ins. Stir the dry ingredients into the milk mixture.

Bake. Transfer the oat mixture to the prepared baking dish, add the turbinado sugar, and bake for 40 to 50 minutes. (You can bake it for 5 minutes less and it will have a creamier texture.)

Serve. Let the baked oatmeal cool for 5 minutes, then serve with desired toppings and ENJOY!

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!

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Baked Oatmeal

This healthy baked oatmeal recipe is freezer-friendly, ideal for meal prep, and delicious too! Easy, healthy, and endless ways to customize!

Course Breakfast, brunch

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings (9×9) pan

Calories 224kcal

Author Erin Clarke / Well Plated

Ingredients

½ cup sliced almonds or pecans or walnuts
1 cup unsweetened applesauce
⅓ cup pure maple syrup
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ teaspoon kosher salt
¾ teaspoon baking powder
2 tablespoons unsalted butter melted and cooled
1 cup nonfat milk
2 cups old-fashioned oats
2 cups blueberries or diced apples, strawberries, or your fruit of choice, fresh or frozen
2 tablespoons turbinado sugar or similar coarse sugar (optional)
Optional for serving: nonfat Greek yogurt peanut butter, banana slices, an extra drizzle of maple syrup, or all of the above

Instructions

Place a rack in the center of your oven and preheat the oven to 375°F. Lightly coat a 9×9-inch baking pan with nonstick spray. Spread the almonds onto an ungreased baking sheet. Bake in the oven until the almonds are fragrant and toasted, about 8 minutes. Do not walk away towards the end of the cook time to ensure they do not burn. Immediately transfer to a cutting board. Let cool, then set aside.
In a large mixing bowl, whisk together the applesauce, maple syrup, eggs, vanilla, cinnamon, nutmeg, salt, and baking powder until smooth. Whisk in the melted butter and milk (if the butter resolidifies, warm the bowl in the microwave in 15-second increments until it melts).
Fold in the oats, then the almonds and blueberries (if your berries are frozen, do not thaw first).
Pour the oatmeal mixture into the prepared dish and smooth the top. Sprinkle evenly with the turbinado sugar. Bake in the preheated oven for 40 to 50 minutes, or until the center is moist but no longer damp and feels mostly firm to the touch and the edges are light golden brown (if your fruit is frozen, extend the baking time by 5 to 10 minutes). This will yield a moist oatmeal that's not quite set enough to easily cut with a knife; if you'd like a softer, more pudding-like texture, bake it for 5 minutes less.. Remove from the oven and let cool 5 minutes. Serve hot with your desired toppings.

Video

Notes

TO STORE: Refrigerate leftover baked oatmeal for 5 to 7 days, either wrapped in the baking pan or in an airtight container.
TO REHEAT: Bake the oatmeal in a 350°F oven until it’s warmed through, or simply heat it up in the microwave.
TO FREEZE: Freeze baked oatmeal for up to 3 months; you can either wrap and store the whole pan or wrap individual slices and place them in an airtight container or freezer bag for an easy heat-and-eat breakfast.

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Easy Flatbread Pizzas: Two Ways!

Erin Clarke — Thu, 25 Sep 2025 10:05:00 +0000

Flatbread Pizza

Whether you go gourmet or keep it classic, you can enjoy Flatbread Pizza without leaving your house! Use your own homemade dough (it’s easy!), or keep it quick with store-bought flatbread or naan, then pile on your favorite toppings.

Flatbread pizza, two ways (or come up with your own!)

The beauty of pizza is that there are endless topping options. And that’s true of flatbread pizza too!

I’ve put together recipes for a pesto flatbread pizza and a Margherita flatbread pizza, but you can put your own spin on this recipe too.

Here’s what makes it a favorite:

Dinner or an Appetizer. These easy flatbread pizzas work as a weeknight dinner, but their size makes an excellent appetizer too because you can cut them into rectangles perfect for snapping up from a snack table.
Faster Than Pizza. Homemade pizza is fast, but flatbread pizza is even faster thanks to their smaller size. Depending on the type of crust you use, dinner can be on the table in less than 20 minutes.
One Crust to Rule Them All. You’ll recognize my Whole Wheat Pizza Dough from my Buffalo Chicken Pizza, Burrata Pizza, Ricotta Pizza, and well, pretty much all of my other pizza recipes aside from Naan Pizza and Pita Pizza. I like to make a big batch of this dough, divide it up, freeze it, and use it whenever the pizza craving strikes.

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.

Dietary Note

You can easily make these flatbread pizzas gluten-free by substituting my Broccoli Pizza Crust or your favorite gluten-free dough or flatbread.

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.

How to Make Flatbread Pizza

Prepare. Position a rack in the upper third of the oven and preheat to 450 degrees F.

Shape the Dough. Divide it into two portions and shape both into ovals, then place them on a parchment-lined baking sheet.

Or Oil the Pre-Baked Flatbread. Brush both sides with oil and place them on a parchment-lined baking sheet.

Top Them. Add the sauces, cheeses, and all of the toppings except the basil and balsamic glaze.

Cook. Bake the flatbread pizzas until the crust is golden and lightly crisp, then add the basil and balsamic glaze. Rest, then slice, serve, and ENJOY!

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.

Meal Prep Tip

You can assemble these flatbread pizzas and freeze them on a parchment-lined baking sheet before baking. Once they’re frozen through, wrap them tightly in plastic wrap and you’ve got DIY frozen pizzas ready to bake—just add a few more minutes to the baking time.

To keep the pesto flatbread from getting soggy, I recommend swapping the cherry tomatoes for sun-dried tomatoes or adding fresh tomatoes just before baking.

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.

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Flatbread Pizza

Flatbread pizza recipes, both Margherita flatbread pizza and pesto! You'll love this quick, easy, and homemade pizza recipe.

Course Appetizer, Dinner

Cuisine American, Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings flatbreads (8 slices each)

Calories 147kcal

Author Erin Clarke / Well Plated

Ingredients

For the Flatbread Crust:

1 crust Whole Wheat Pizza Dough* divided, 2 storebought single-serving pizza doughs, or precooked storebought flatbreads or naan*

Toppings – Margherita Variation:

½ cup prepared tomato pizza sauce
6 ounces shredded mozzarella cheese heaping 3/4 cup
2 tablespoons grated Parmesan
1 tablespoon extra-virgin olive oil
Fresh basil leaves roughly torn
Balsamic Glaze optional (see notes)

Toppings – Pesto Variation:

⅓ cup Basil Pesto or prepared pesto of choice
3 ounces shredded mozzarella cheese heaping 2/3 cup
3 ounces crumbled goat cheese about 1/2 cup
1 cup cherry tomatoes halved
Chopped fresh basil
Balsamic Glaze optional (see notes)

Instructions

Place a rack in the upper third of your oven and preheat the oven to 450°F. Line a large baking sheet with parchment paper.
IF MAKING THE DOUGH FROM SCRATCH: Prepare the dough (if making a full batch of Whole Wheat Pizza Dough, save half of it for later). Divide the remaining dough into two portions. Place the first piece of dough on a lightly floured surface, then stretch or roll it gently into a 1/4-inch thick oval (don’t worry about the shape being perfect). If the dough springs back as you are rolling, allow it to rest a few minutes, then continue. Transfer the dough to one side of the prepared baking sheet, then repeat with the second dough, placing it beside the first.
IF USING STOREBOUGHT PRE-COOKED FLATBREAD: Lightly brush both sides of the flatbreads with olive oil, then place on a parchment-lined baking sheet.
FOR THE MARGHERITA: Top the crusts with an even layer of the tomato sauce (leave a thin border uncovered all the way around), mozzarella, and Parmesan. Drizzle with the oil, dividing the ingredients evenly between the two crusts.
FOR THE PESTO: Top with the pesto sauce (leave a thin border uncovered all the way around—it will be a thin layer), mozzarella, and goat cheese. Arrange the cherry tomato halves on top.
Bake the flatbreads for 12-15 minutes, until the crust is golden and lightly crisp, roasting the pan 180 degrees halfway through. Sprinkle with fresh basil and drizzle with balsamic glaze (if desired). Let rest a minute or two, then slice and serve.

Video

Notes

*Whole Wheat Pizza Dough recipe yields dough for 2 full size pizzas (ones that are each roughly 11×14-inches), or 4 flatbreads. Use half of the batch to make 2 flatbreads as the recipe as written (freeze the second half), or double the toppings here and make 4 flatbreads.
*Instead of making your own dough, you can also use 2 personal-sized pizza doughs from the grocery store or a local pizza place.
TO MAKE BALSAMIC GLAZE: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
TOPPINGS: Have fun here! The key is not to over do it or the flatbreads will be soggy. I recommend about 1/2 cup max of toppings.
TO STORE: Leftover flatbread pizza can be wrapped in foil or refrigerated in an airtight container for up to 3 days.
TO REHEAT: For best results, warm in a 450°F oven until heated through. (Use a pizza stone if you have one.) The microwave also works, but your pizza won’t be as crisp.
TO FREEZE: Store leftovers in the freezer for up to 3 months. Reheat from frozen as directed above until heated through, adding a few extra minutes to the cooking time to account for the pizza starting frozen.

Nutrition

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Get the Crispiest Sweet Potato Fries in Your Air Fryer

Erin Clarke — Wed, 24 Sep 2025 10:05:00 +0000

Air Fryer Sweet Potato Fries

These Air Fryer Sweet Potato Fries are delightfully crispy, incredibly easy, and made with only a few simple ingredients! Pair them with your favorite dipping sauce and just try not to eat them all.

Restaurant-style sweet potato fries at home.

A dead ringer for their deep-fried counterparts, these crispy air fryer sweet potato fries have the irresistibility of your restaurant favorites!

Like these baked Sweet Potato Fries, there’s ZERO deep frying. The air fryer gets the fries perfectly crispy with a fraction of the oil!
You can make the fries with just oil and salt and they’ll be delicious, or upgrade them with one of the flavor variations below.
As a bonus, these air fryer sweet potato fries are easy and weeknight-friendly too. Just like Air Fryer French Fries and Air Fryer Frozen French Fries, you only need a handful of ingredients to make them and you probably have most of them in your pantry already!

5 Star Review

UH-MAZE-ING. We ate the whole batch!
— Anita —

Key Ingredients

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

Sweet Potatoes. While purple and white sweet potatoes are fun, it’s the orange ones that make the best sweet potato fries.
Olive Oil. You can also make these fries with canola oil, avocado oil, or peanut oil.
Seasonings. Keep it simple with salt and pepper or switch it up with your favorite seasoning blends. Garlic and paprika are our go-to’s; see below for more ideas.

How to Make Sweet Potato Fries in the Air Fryer

Prepare. Peel and cut the sweet potatoes lengthwise into strips. Then, preheat the air fryer.

Season. Drizzle with oil and sprinkle with seasoning. Toss to coat.

Arrange. The sweet potatoes steam when crowded together, instead of getting crispy. For the best, most crispy results, cook the fries in a single layer so that the air has room to circulate.

Cook. Air fry sweet potato fries for 4 minutes, flip, then continue for 4 to 8 additional minutes, until they’re as crispy as you’d like. Sprinkle with a bit more salt to make the flavor pop. ENJOY!

Quick Tip

Compromise a Little Bit for Faster Fries. Don’t have time for multiple batches? For decent but not quite as crispy results, you can cook up to two layers of sweet potato fries at once. Be sure the layers are not tightly packed and toss the fries in the basket often to promote even cooking.

Recipe Variations

Cajun Sweet Potato Fries. Toss the fries in your favorite Cajun seasoning. Wait to season with salt to taste at the end, since Cajun seasoning blends typically already contain salt.
Spicy Sweet Potato Fries. Add 1/4 teaspoon cayenne pepper.
Parmesan Sweet Potato Fries. Top your air fried sweet potato fries with 1 to 2 tablespoons of freshly grated Parmesan.
Cinnamon Sweet Potato Fries. Toss the sweet potatoes with salt, a pinch of cinnamon, and a pinch of brown sugar.

What to Serve With Air Fryer Sweet Potato Fries

Sandwiches. Pair your crispy sweet potato fries with my Apple Grilled Cheese with Turkey or Spicy Chicken Sandwich.
Burgers. You can’t beat burgers and fries! Try my Blue Cheese Burger or make it meatless with my Portobello Mushroom Burger.
Sauces and Toppings. Go to town and top these sweet potato fries with Instant Pot Chili and cheese, or keep it simple with a side of ketchup, ranch dressing, or homemade Barbecue Sauce for dipping.

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Air Fryer Sweet Potato Fries

These easy air fryer sweet potato fries are a reader favorite! Crispy and delicious, you only need 3 simple ingredients to make them.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 15

Total Time 40

Servings to 4 people

Calories 91kcal

Author Erin Clarke / Well Plated

Ingredients

1 large or 2 small/medium sweet potatoes about 1 pound
2 teaspoons extra virgin olive oil*
½ teaspoon kosher salt plus additional for serving
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
Chopped fresh chives

Instructions

Scrub the sweet potatoes and peel if desired (I leave the peels on). Cut the sweet potatoes in half lengthwise. Turn the halves cut-side down onto your cutting board, the slice each half lengthwise into 1/4-inch-wide strips (a mandoline is the best way to get even fries; watch your fingers!).
Turn the strips on their sides and cut each into 1/4-inch sticks. If the sticks are long, slice them in half crosswise so that your fries are about 3 to 4 inches. Transfer the fries to a large mixing bowl.
To keep the fries warm between batches, preheat the oven to 200°F and keep a baking sheet handy.
Drizzle the sweet potato fries with the oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat, making sure the spices and oil are well distributed.
Preheat the air fryer to 375°F according to the manufacturer’s instructions. (For my air fryer, that is 3 minutes of preheat time).

FOR SOMEWHAT CRISPY, HIGHLY SATISFYING SWEET POTATO FRIES IN FEWER BATCHES:

Place the potatoes in the air fryer basket, doing no more than two layers (my air fryer is 5 ½ quarts and I can add about ⅓ of the fries). Make sure the fries have plenty of room so that the air can circulate. Cook the sweet potato fries for 5 minutes.
Slide the basket out and use tongs to toss. Return to the air fryer and continue cooking for 5 to 7 additional minutes, until browned at the edges and crispy. The time can vary by several minutes based on your air fryer model and how done you like your fries. Check often during the last few minutes to make sure the fries don’t burn.

FOR SUPER CRISPY SWEET POTATO FRIES IN MORE BATCHES:

Place the sweet potatoes in just one layer in the basket, being careful that they do not overlap. Cook for 4 minutes, slide the basket out and flip, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times and adjust as needed).
Remove the sweet potato fries to a baking sheet or a serving plate and immediately sprinkle with an additional pinch of kosher salt. Repeat with remaining sweet potatoes, keeping the cooked fries warm in the oven between batches as desired. Top with chives and enjoy!

Video

Notes

*You can make the sweet potato fries with no oil if you prefer, but they will not be as crisp. Be sure to coat the fryer basket very well with nonstick spray.
In the recipe video, I am making a curry variation with salt, black pepper, and 1 tablespoon curry powder.
TO STORE: Refrigerate leftover sweet potato fries in an airtight container for up to 3 days.
TO REHEAT: For the best results, rewarm leftover fries in the air fryer at 375°F or in a 400°F oven (I like to preheat the pan in the oven while it warms up); spread the fries in a single layer on the hot pan and recrisp. Air fryer fries reheat better than regular fries, since the lesser amount of oil inherently prevents them from getting soggy.
TO FREEZE: Freeze fries in a single layer on a baking sheet until solid. Transfer to an airtight container or ziptop bag and freeze for up to 3 months. Reheat directly from frozen.

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Easy Apple Cider Margarita {A Must-Make for Fall!}

Erin Clarke — Wed, 24 Sep 2025 10:05:00 +0000

Apple Cider Margarita

Kick off cozy season with an Apple Cider Margarita! Whether you pair it with other fall favorites or make a pitcher for taco night, this easy apple cocktail is guaranteed to please.

Apple cider and margaritas are a match made in autumnal heaven.

You know it’s fall when jugs of yummy, locally made apple cider start popping up at the grocery store. While I rarely purchase apple juice, I always pick up apple cider, because I adore the intensity of its pure, apple-icious flavor!

In addition to sipping right from a glass, apple cider is a fantastic addition to cocktails like this apple cider margarita (and you can use the rest for Apple Cider Mimosas and this Apple Cider Cocktail!)

Like my Grapefruit Margarita and Watermelon Margarita, this apple cider margarita is all-caps EASY to make, and you don’t need eleventy-billion specialty liqueurs to mix it up.
The flavor? On point! This cocktail truly is the ideal mix of apple cider coziness and margarita refreshment, with apple cider and maple syrup to bring the fall vibes, lime juice for marg vibes, and orange liqueur to join the two together in perfect harmony.
You can shake up a single margarita or make a pitcher for a party. I share options for both in the recipe card below.

Key Ingredients

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

Tequila. I recommend using silver tequila which is un-aged; this means it has a crisp, clean flavor that doesn’t overshadow the apple cider.
Apple Cider. The kind that’s cloudy, the color of crunchy fall leaves, and refrigerated. If you’re feeling especially ambitious, make your own Apple Cider!
Maple Syrup. That’s pure maple syrup, friends, not breakfast syrup! Darker maple syrups have more intense maple flavor.
Orange Liqueur. Such as Cointreau. A classic addition to margaritas, but also an excellent complementary flavor to apple cider.
Lime Juice. Freshly squeezed is a must!
Garnishes. Apple slices, cinnamon sticks, and star anise.
For the Rim. If you’d like to do the optional rim, you’ll need sugar, cinnamon, flaky salt, and either maple syrup or a lime wedge to help the dry ingredients stick.

How to Make an Apple Cider Margarita

Rim the Glass. Mix together the sugar, cinnamon, and salt on a small plate. Brush the rim of a margarita glass with maple syrup or rub a lime wedge along the rim. (Be careful, because the cinnamon mixture will stick to every part that’s wet!) Then, dip the rim and add ice to the glass.

Shake It. Add ice to a cocktail shaker (or jar if you don’t have a cocktail shaker), then pour in the tequila, apple cider, orange liqueur, and lime juice. Shake-shake-shake for 30 seconds.

Finish. Pour the apple cider margarita into the prepared glass, garnish as desired, and ENJOY!

What to Serve with Apple Cider Margaritas

You can take this apple cider margarita recipe two ways: pair it with fall flavors or serve it with Mexican food. Here’s some inspiration.

Fall-Inspired Meals. Like Butternut Squash Pasta or Pork Chops With Apples.
Autumnal Party Food. Serve these apple cider margs with small bites like Pumpkin Goat Cheese Crostini or Cranberry Brie Bites.
Taco Night Faves. Cauliflower Tacos would be perfect, as would these Crockpot Chicken Tacos.

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Apple Cider Margarita

Made with tequila, orange liqueur, maple syrup and lime juice, this easy apple cider margarita is the perfect mix of cozy and refreshing!

Course Drinks

Cuisine American, Mexican

Prep Time 10

Total Time 10

Servings cocktail

Calories 223kcal

Author Erin Clarke / Well Plated

Ingredients

For 1 Margarita:

2 ounces silver tequila
2 ounces apple cider look for some in the refrigerated section, not shelf stable
1 teaspoon pure maple syrup
½ ounce orange liqueur such as cointreau
½ ounce freshly squeezed lime juice 1 tablespoon, about ½ lime
Apple slices, cinnamon sticks, whole star anise for garnish

For the Rim (optional):

1 tablespoon granulated sugar
¾ teaspoon ground cinnamon
2 teaspoons flaky salt
Pure maple syrup or lime wedge

Instructions

To rim the glass, on a small plate mix together the sugar, cinnamon, and salt. Brush the rim of the glass with pure maple syrup (or run a lime wedge around the outside to moisten it if you prefer a less sweet option). Dip into the cinnamon mixture to rim. Fill the glass with ice.
Fill a cocktail shaker with ice, then add the tequila, apple cider, maple syrup, orange liqueur, and lime juice. Shake vigorously for at least 30 seconds to combine, then strain into the prepared glass.
Garnish with apple slices, a cinnamon stick, and star anise as desired. Enjoy immediately.

Video

Notes

TO MAKE A PITCHER: Scale up the ingredients as needed. Add the tequila, apple cider, maple syrup, orange liqueur, and lime juice to a pitcher and stir until the maple syrup is dissolved. Chill for at least one hour, then pour into rimmed glasses with ice. Note that because this version isn’t shaken, it will be slightly stronger, but probably not noticeably so.

Nutrition

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