Popular Healthy Breakfast and Brunch Recipes – WellPlated.com

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.

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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.

Nutrition

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Cozy Apple Cinnamon Oatmeal

Erin Clarke — Mon, 22 Sep 2025 13:36:00 +0000

Apple Cinnamon Oatmeal

If fall had an official breakfast, it would certainly be this Apple Cinnamon Oatmeal! With hearty old-fashioned oats, diced apples, crunchy pecans, and plenty of cinnamon, this is the stick-to-your-ribs kind of breakfast you need when there’s a chill in the air.

Apple cinnamon oatmeal is the coziest breakfast!

It’s that time of year—time to swap the sandals for your favorite pair of boots, slip on an oversized cardigan, and ditch the summery breakfast smoothies in favor of a piping hot bowl of oatmeal.

Might I suggest this apple cinnamon oatmeal recipe?

This homemade version is way better than store-bought, with diced apple in the oatmeal itself and in the sautéed apple topping (which, I implore you, do not skip!).
Although it’s not quite as easy as those instant oatmeal packets, it’s still pretty darn easy to make, ready to eat in under 15 minutes.
We let the apples do the heavy lifting here so this apple cinnamon oatmeal is only lightly sweetened with a touch of maple syrup. You can certainly add more if you’d like, but I find the apples add a lot of sweetness on their own!

Can’t get enough fall oatmeal recipes? I got you! Try my Pumpkin Oatmeal and Apple Cinnamon Overnight Oats next.

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.

How to Make Apple Cinnamon Oatmeal

Combine. Add the oats, milk, water, maple syrup, cinnamon, and salt to a pan, along with chia, flax, or peanut butter if you’re using them.

Heat. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to a simmer.

Add the Apple. Stir it in and keep simmering until the oatmeal reaches your desired consistency and most of the liquid is absorbed. When you remove the pan from the heat, stir in the vanilla.

Make the Topping. Melt the butter in a skillet set over medium-low. Add all of the ingredients and cook, stirring occasionally, until the apples are tender.

Serve. Divide the apple cinnamon oatmeal into bowls and top with the sautéed apples and pecans. ENJOY!

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.

What to Serve with Apple Cinnamon Oatmeal

Breakfast Meats. Add some protein to your morning with Turkey Sausage or Air Fryer Bacon.
Eggs. These Cottage Cheese Eggs are another way to add a protein boost to your breakfast.
Applesauce. Instead of the sautéed apple topping, you can add a scoop of chunky Crockpot Applesauce.

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Apple Cinnamon Oatmeal

With hearty old-fashioned oats, diced apples, and crunchy pecans, this apple cinnamon oatmeal is a satisfying and easy fall breakfast!

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 405kcal

Author Erin Clarke / Well Plated

Ingredients

For the Oatmeal

1 cup old-fashioned oats*
1 cup milk of choice
1 cup water
1 tablespoon pure maple syrup
½ teaspoon ground cinnamon
½ teaspoon kosher salt
1 small apple ½-inch diced
1 teaspoon pure vanilla extract
Chopped toasted pecans
2 tablespoons chia seeds, flaxseeds, and/or peanut butter optional

For the Sautéed Apple Topping (optional):

1 large firm, crisp apple such as Honeycrisp or Fuji, ½-inch diced
1 tablespoon unsalted butter
2 teaspoons pure maple syrup
⅛ teaspoon ground cinnamon
⅛ teaspoon kosher salt

Instructions

In a medium saucepan, combine the oats, milk, water, maple syrup, cinnamon, salt, and any optional additions, such as chia seeds, flaxseed, and/or peanut butter. Heat over medium-high until the liquid reaches a low, gentle boil, then reduce the heat to a simmer.
Add the apple. Continue simmering, stirring periodically, until the oatmeal is creamy and has absorbed most of the liquid, about 6 to 8 minutes. Remove from the heat and stir in the vanilla.
While the oatmeal cooks, make the topping: Heat medium skillet over medium low heat. Melt the butter. Add the apples, maple syrup, cinnamon, and salt. Let cook, stirring occasionally, until the apples are soft and tender but not mushy, about 8 minutes. Taste and adjust the sweetness, cinnamon, or salt as you like.
Serve the oatmeal hot, topped with the sauteed apples and pecans.

Notes

*You can sub quick oats, but note that the texture will be noticeably mushier and they will cook more quickly—add the apples in step 1. If you use steel cut oats, you will need to increase the cook time (see How to Cook Steel Cut Oats). Do not use instant oatmeal
TO STORE: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
TO REHEAT: Warm the oatmeal in a microwave-safe bowl with a splash of milk to rehydrate the oats for 30-second increments, stirring after each. You may also warm gently over low heat on the stovetop with a splash of milk until heated through.
TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months. For ease, if you make the topping, you can just freeze that with the oatmeal (although you can freeze it separately if you prefer.)

Nutrition

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Moist & Fluffy Healthy Pumpkin Muffins

Erin Clarke — Sun, 21 Sep 2025 10:05:00 +0000

Healthy Pumpkin Muffins

Grab that cinnamon and ready the can opener. It’s time to bust out the pumpkin! Supremely moist, naturally sweetened, and packed with pure pumpkin flavor, I perfected this Healthy Pumpkin Muffins recipe over four separate attempts just for you and your fall fervor.

I can attest, these healthy pumpkin muffins are the BEST!

This recipe for healthy pumpkin muffins began as an innocent adaptation of my one-bowl Healthy Pumpkin Bread.

But it turns out that adaptation wasn’t so cut-and-dry. I took me four attempts to get these muffins just right.

It was worth it!

These pumpkin muffins are 100% whole grain and naturally sweetened with honey, so you can feel good about enjoying them as a breakfast or snack.
Like my Healthy Pumpkin Cookies, I made sure to be generous with the warm spices that are critical to bringing out pumpkin’s quintessential taste: cinnamon, nutmeg, ginger, and allspice ensure these muffins are bursting with fall flavor.
Bonus: These muffins freeze beautifully, which means you can enjoy healthy pumpkin muffins for breakfast far beyond pumpkin season. Yeah!

5 Star Review

“These healthy pumpkin muffins are so good, I’ve made them twice in one week!”
— Holly —

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.

How to Make Healthy Pumpkin Muffins

Mix the Wet Ingredients. Whisk the oil, honey, and yogurt together, then add the egg and vanilla. Then, whisk in the pumpkin.

Add the Dry Ingredients. Stir in the baking soda and spices. Add the flour and oats, stirring until fully incorporated.

Divide Batter into Pan. Transfer the batter to the muffin pan, and top the muffins with oats for a little festive decoration.

Bake. Bake the pumpkin muffins for 24 to 29 minutes at 325 degrees F. Let cool, then ENJOY!

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.

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Healthy Pumpkin Muffins

These easy one-bowl healthy pumpkin muffins are made with oats, honey (no sugar!), yogurt and warm spices. Moist, fluffy and delicious!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 25

Total Time 50

Servings muffins

Calories 147kcal

Author Erin Clarke / Well Plated

Ingredients

2 tablespoons canola oil or melted and cooled coconut oil
½ cup honey or pure maple syrup
⅓ cup plain non-fat Greek yogurt at room temperature
1 large egg at room temperature
1 teaspoon pure vanilla extract
1 (15-ounce) can pure pumpkin not pumpkin pie filling
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg.
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon kosher salt
1 ¼ cups white whole wheat flour*
¾ cup plus 2 tablespoons, rolled oats plus additional for sprinkling on top

Instructions

Preheat your oven to 325°F. Light coat a 12-inch standard muffin tin with nonstick spray.
In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
Whisk in the pumpkin purée.
Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200°F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finish cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

Video

Notes

TO STORE: Since these healthy pumpkin muffins are so moist, I recommend storing them in the refrigerator in a paper towel-lined airtight storage container for up to 4 days. The pumpkin flavor becomes even more pronounced on day 2.
TO FREEZE: Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired (I like to individually wrap my muffins so I can grab them for quick breakfasts and snacks).
*For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend of the two. Regular whole wheat flour can also be used, though the muffins will have a heavier texture and more pronounced wheat taste.

Nutrition

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One-Bowl Healthy Pumpkin Bread

Erin Clarke — Tue, 09 Sep 2025 10:05:00 +0000

Healthy Pumpkin Bread

Why have one slice of pumpkin bread, when you can have two (or three)?! Made with no sugar, Greek yogurt, and whole grains, this Healthy Pumpkin Bread recipe is moist, delicious, and under 200 calories per slice.

A lightened up version of a classic fall treat!

Yes, it’s healthy, but this pumpkin bread recipe is still rich, tender, and supremely spiced with all of your favorite cozy fall spices!

This healthy pumpkin bread has become a tradition for Ben and me every fall. I know you will love it too!

These slices of pumpkin bliss also happen to be good for you thanks to simple, wholesome ingredients, low-fat swaps, and zero refined sugar.
Like the Healthy Banana Bread with Chocolate Chips it’s adapted from, this low-calorie pumpkin bread is also super moist thanks to Greek yogurt and the natural moisture of the pumpkin itself.
Better yet? This healthy pumpkin recipe only needs one bowl, and chances are you have everything you need to make it in your pantry right now.

5 Star Review

“Absolute moist pumpkin bread perfection! I love quick breads but dislike all the oil and butter in it so this was an amazing recipe for my kids too! Thank you!”
— Amanda —

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 Puree. This recipe calls for a WHOLE CAN of pumpkin! No odd amounts of leftovers that sit in the fridge for weeks because you forget about them.
White Whole Wheat Flour. For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and a more pronounced wheat taste.
Honey. To keep this bread naturally sweetened, I opted for honey instead of brown sugar. You may swap the honey for an equal amount of pure maple syrup.
Greek Yogurt. I knew I wanted to make this a healthy pumpkin bread with yogurt because it helps keep the bread moist and adds protein. You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter.
Vanilla + Spices. With nutmeg, cloves, and vanilla, the pumpkin puree gets the flavor boost it needs. Bring on the warm, cozy goodness!

Pumpkin Bread Add-Ins

Doctor up this recipe bread to create YOUR perfect loaf of pumpkin bread.

Chopped Nuts. Add some crunch with 1/2 cup of chopped, toasted pecans or walnuts.
Chocolate Chips. Mix in some chocolate chips (about 1/3 cup) for a tasty, decadent twist (or check out my Healthy Pumpkin Chocolate Chip Bread).
Millet. This nutty grain gives a pleasing crunch. Fold 1/4 cup of uncooked millet into the batter.
Banana. Follow instructions for my Pumpkin Banana Bread.

How to Make Healthy Pumpkin Bread

Mix the Wet Ingredients. Beat together the wet ingredients, including the pumpkin.

Add the Dry Ingredients. Stir in the baking soda and spices. Add the flour and any mix-ins. (Don’t overmix! Mix too much and the gluten over-activates, which means you get less rise and lose some of the soft, fluffy texture.)

Bake. Pour the batter into a loaf pan. Bake the pumpkin bread for 30 minutes at 325 degrees F. Tent the pan with aluminum foil, then bake for another 25 to 35 minutes. (For best results, use an instant-read thermometer and look for an internal temperature of 190 degrees F.)

Cool and Serve. Let the bread cool! While breads are cooling, they’re actually still baking on the inside from the residual heat. If you cut into them too soon, you halt this process, which will affect the crumb. Be patient—it’s worth the wait. ENJOY!

Recipe Variations

Veganize It. To make healthy pumpkin bread vegan, check out my Vegan Pumpkin Bread, which is made with applesauce.
Make Healthy Pumpkin Muffins. Try my perfectly spiced Healthy Pumpkin Muffins; you can also bake this bread in a muffin tin.
Try It With Almond Flour. This Paleo Pumpkin Bread is the perfect gluten-free pumpkin bread with almond flour.

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Healthy Pumpkin Bread

This moist healthy pumpkin bread recipe is made with Greek yogurt, white whole wheat flour, and no sugar. An easy one-bowl recipe!

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings slices (1 8×4-inch loaf)

Calories 161kcal

Author Erin Clarke / Well Plated

Ingredients

2 tablespoons canola oil or melted and cooled coconut oil
½ cup honey
1 large egg at room temperature
⅓ cup plain non-fat Greek yogurt* at room temperature
1 teaspoon pure vanilla extract
1 ½ cups pumpkin puree not pumpkin pie filling
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg
¼ teaspoon ground cloves or allspice
¼ teaspoon kosher salt
1 ½ cups white whole wheat flour**

Instructions

Preheat oven to 325 degrees F. Light coat an 8×4 inch loaf pan with baking spray.
In a large mixing bowl, whisk the oil and honey together until smooth. Add the Greek yogurt and the egg. Whisk again. Make sure the ingredients are smooth and well blended. Whisk in the pumpkin purée and vanilla.
Sprinkle the baking soda, cinnamon, nutmeg, cloves, and salt over the top, then stir to combine. Sprinkle in the flour, then gently mix, just until the flour disappears.
Spread the batter into the prepared loaf pan.
Bake the healthy pumpkin bread for 30 minutes, then remove pan and lightly tent with foil to keep the top from becoming too dark. Return the bread to the oven to continue baking for another 25 to 35 minutes (55 to 65 minutes total), until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 5 minutes. Gently transfer to a wire rack. Let cool at least 30 minutes before slicing. Enjoy!

Video

Notes

*You can substitute vanilla Greek yogurt for the plain, though the bread will be a bit sweeter. I have not tested the bread with regular yogurt (which is thinner), so I recommend sticking with the Greek.
**For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend. Regular whole wheat flour can also be used, though the bread will have a heavier texture and a more pronounced wheat taste.
TO STORE: Store pumpkin bread in an airtight storage container at room temperature for up to 3 days or in the refrigerator for 5 days.
TO FREEZE: This bread can be frozen in an airtight freezer-safe storage container for up to 3 months. Wrap the bread in plastic wrap before freezing. I also like to wrap and freeze individual slices for quick breakfasts.

Nutrition

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You're 3 Ingredients Away from a Delicious Sippable Breakfast!

Erin Clarke — Wed, 03 Sep 2025 17:32:46 +0000

Strawberry Banana Smoothie

This Strawberry Banana Smoothie is rich, creamy, and perfect in every way! We’re keeping it simple with just 3 wholesome ingredients: strawberries, ripe banana, and almond milk.

A creamy, dreamy milkshake-like smoothie.

Friends, I am not opposed to a Green Smoothie. I love a Kale Smoothie, an Avocado Smoothie, and even some wheatgrass once in a while.

But I realize not everyone’s on board the green smoothie train, and even if you are, sometimes you just want to skip the spinach and kale. That’s where this strawberry banana smoothie comes in!

Think of it as a smoothie disguised as a milkshake. It’s sweet, creamy, and tastes indulgent even though it’s totally not.
Smoothies can require a lot of prepping fruits and veggies—you know the drill. This strawberry banana smoothie has a short list of ingredients so it comes together FAST.

While you could add a handful of spinach if you really want to, how can you resist that pretty pink color?!

5 Star Review

“I know there are a million fancy smoothie flavors out there, but this classic combo is hands down my favorite.”
— Brenda —

Key Ingredients

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

Frozen Strawberries. Buying a bag of frozen strawberries easiest, but if you have fresh berries on hand, just hull them and pop them in the freezer.
Banana. Cut it into a few big chunks. No need to freeze it first as long as your strawberries are frozen.
Nut Butter. You can add a tablespoon or two of peanut butter or almond butter to make the smoothie richer and add a little protein.
Almond Milk. Or your milk of choice.
Ice. Optional, only if you need it!

Tips for a Perfect Strawberry Banana Smoothie

Make It Less Banana-y. Here’s a pro-tip: If you don’t want your smoothie to have a strong banana flavor, you can use a banana that’s unripe or just a bit ripe. They have a much milder flavor than ripe bananas, so you get the creamy texture without as much flavor. (Note that they’re also less sweet, so you may have to add some honey or another sweetener.)
Add the Milk First. This helps create a vortex in the blender, pulling the solid ingredients towards the blade and making it less prone to stopping. If the blender does stop, just turn it off, stir, and turn it on again; if it happens a second time, you probably need a splash more milk.
Adjust as Needed. You can make this strawberry banana smoothie as thick or as thin as you’d like. If I want it thicker without adding more fruit, I add ice cubes. To thin it out, simply add more water or milk. Just be sure to use a conservative amount so you don’t end up going too far in the other direction!

Strawberry Banana Smoothie Add-Ins

I love keeping it simple with this smoothie, but you can totally jazz it up if you’d like! Here are some ideas:

Hemp Hearts. These don’t alter the flavor or texture, but they add protein and omega-3 fats.
Flax Seeds or Chia Seeds. Hello, fiber!
Protein Powder. A scoop of unflavored or vanilla protein powder will make this smoothie a satisfying meal.
Matcha Powder. This will give you a little caffeine boost, which is always welcome in the morning.
Yogurt. Vanilla or plain yogurt will add a little more creaminess.
Spinach. Yes, you can also add a handful of greens and make a Strawberry Spinach Smoothie—but you can say good-bye to that pretty pink color!

More Strawberry Smoothies to Try

Strawberry Blueberry Smoothie. No banana here! This one gets its creaminess from yogurt.
Strawberry Mango Smoothie. Tastes like you’re on vacation.
Strawberry Kiwi Smoothie. Nostalgic for those of us who spent our tween years sipping on Kiwi Strawberry Snapple.
Strawberry Smoothie. Because sometimes you just want to keep it simple.

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Strawberry Banana Smoothie

This creamy dreamy strawberry banana smoothie recipe requires just 3 ingredients: strawberries, ripe banana, and almond milk. So easy!

Course Breakfast, Drinks, Smoothie

Cuisine American

Prep Time 5

Total Time 5

Servings (12-ounce) smoothies

Calories 116kcal

Author Erin Clarke / Well Plated

Ingredients

2 cups whole frozen strawberries about 10 ounces
1 small fresh banana peeled and broken in two or three pieces
1 to 2 tablespoons peanut butter or almond butter optional
1 cup almond milk or milk of choice
Ice as needed

Instructions

Place all the ingredients into your blender except for the ice: strawberries, banana, peanut butter (if using), and milk.
Blend until smooth. The power of your blender and size of your strawberries may make it to where you need to occasionally stop and stir things around inside the container so it blends smoothly.
Adjust the consistency: If the mixture is thicker than you would like, add a little almond milk or water, stir to redistribute the ingredients, and blend once more. If it’s too thin, add a few ice cubes and blend again. Pour into a cup and enjoy!

Notes

TO STORE: Leftover smoothies lose their volume and frostiness when refrigerated, so they’re best enjoyed right away. Store any leftovers in an airtight container for up to a day and give it a good shake or stir before sipping.

Nutrition

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Easy Crockpot Applesauce (No Peeling Needed!)

Erin Clarke — Tue, 02 Sep 2025 10:05:00 +0000

Crockpot Applesauce

Did you overbuy (or overpick) the apples and need a delicious and healthy way to use them up? Crockpot Applesauce is here to be your fall apple darling. This recipe is easy, naturally sweetened with honey (no sugar!), and it cooks completely hands-free.

Every year, my girlfriends and I go apple picking, an excursion which necessitates the purchase of what seems like a reasonable amount of apples in the moment…but turns out to be enough apples to run a small fruit stand.

I’m never upset about my haul, and I love plotting what to do with the apples that I don’t devour immediately (I’m looking at you, homemade Apple Cider).

Two years ago, this Slow Cooker Apple Butter and homemade baked Apple Chips were favorites.

I also never tire of my go-to Vegan Apple Crisp (the best healthy apple crisp ever, even if you aren’t vegan), which I also eat for breakfast if I want something instead of an Apple Smoothie, and there aren’t any Apple Carrot Muffins tucked away in the freezer.

What I am saying is: go ahead and overbuy the apples. I have lots of healthy apple recipes to help you use them up, including today’s crockpot applesauce and Instant Pot Applesauce!

This slow cooker applesauce recipe is ridiculously easy to make (you don’t even need to peel the apples!) By the time it’s done simmering for hours, your house will smell the epitome of warm and cozy. Don’t be surprised when your entire family starts flocking into the kitchen, wondering what on earth smells so good.

Homemade applesauce outshines anything you’ve ever eaten out of a store bought jar or cup. Whereas store bought applesauce is fairly thin and bland, this crockpot applesauce is pure apple intensity in the most scrumptious of ways.

Honestly, I might not ever go back to the cup after seeing just how easy and rewarding crockpot applesauce is to make.

In addition to enjoying this crockpot applesauce as a healthy snack, you can use it in many baking recipes that call for applesauce. These Applesauce Muffins and Applesauce Cake are going to be the first things I make with it. Serve it as a side with chicken or pork, with Potato Pancakes, or mix it into yogurt with a sprinkle of granola for a healthy breakfast.

5 Star Review

“This recipe is so good! I love that you don’t have to peel the apples– quicker, easier, and healthier!”
— Sara —

How to Make Homemade Crockpot Applesauce

The Ingredients

Apples. For this homemade applesauce recipe, I love using a mix of apples. Each apple adds its own unique flavor, giving your homemade applesauce a more complex final flavor. I also made the crockpot applesauce WITH the peels on, and loved how it turned out. More details on apple selection and peeling below.
Honey. Honey and apples go together like applesauce and my spoon (the two are very well acquainted at this point.) In addition to the beauty of the pairing, I wanted to make my crockpot applesauce with no sugar (the refined white or brown sugar), so honey was a perfect option for this reason too. If you’re making crockpot applesauce for baby or prefer not to use any form of sugar substitutes or sweeteners for a different reason, you can always choose a sweet variety of apples and omit it entirely.
Cinnamon Stick. My other applesauce essential. I prefer to use a stick over a half teaspoon of ground cinnamon here. The stick has a much richer flavor.
Pumpkin Pie Spice. I snagged this idea from a homemade crockpot applesauce recipe I saw on Allrecipes and thought it was a fabulous shortcut. Instead of measuring out the individual spices pumpkin pie spice includes, like nutmeg, ginger, and cloves, I used pumpkin pie spice. With all the fall baking I have ahead of me, it was a worthy pantry addition.
Lemon Peel (no lemon juice needed!). The stealth ingredient that brightens the applesauce. You won’t taste the lemon; rather the lemon helps to balance the honey and makes the sliced apples taste their most marvelous. I added a lemon peel, but you should make the crockpot applesauce with no lemon juice. The peel was plenty to brighten up the flavor, so you can save the rest of the lemon for another use.

The Recipe Steps

Core and Dice Your Apples. Big chunks are fine! Just make sure they are all a fairly even size slice; about 1 1/2 inches is the sweet spot.
Place Your Apples in the Crockpot. I used this 6-quart programmable slow cooker.

Add the remaining ingredients. Stick with the lowest amount of honey. You can always add more and adjust later.
Slow cook the applesauce on LOW for 6 hours or HIGH for 3 to 4 hours. (No need to simmer on the stove in a large pot here.) Your house is going to smell like a fall fairytale.
Stir the applesauce a few times while it cooks. This will help you keep an eye on the texture. The apples (including their skin) will break down and turn into applesauce (you won’t even need to mash them with a potato masher). It’s a little piece of fall magic.

Blend. Or don’t! If you prefer your slow cooker applesauce chunky, you can leave mixture as is, or blend it just a little bit. We like ours nice and smooth, so I pureed it with an immersion blender directly in the slow cooker. You can also use a food mill, which will give you total texture control and remove the peels too. If you use a regular blender or food processor, be sure to puree in small batches, and be very careful. Hot liquids splatter when blended.

The Best Apples for Homemade Applesauce

While you can technically turn any apple into applesauce, some varieties are better than others.
Look for apple varieties with a flavor that is both sweet and tart (this gives you a wonderful, complex flavor), and that have skin that breaks down fairly easily.
McIntosh is an excellent choice, if you are only using one kind of apple; Honeycrisp, Fuji, Pink Lady, Gala, Rome, Cortland, and Jonagold are all great choices too—though I tend to selfishly save most of my Honeycrisps for snacking or salads versus cooking them because they are SO GOOD.
The only apples I do NOT recommend for applesauce are Red Delicious or Golden Delicious. They don’t have as much flavor.
If you use a tarter apple like Granny Smith, mix it with a sweeter apple (like Gala) to help balance the flavor.

To Peel or Not to Peel the Apples?

Whether you make your crockpot applesauce with peels or without is honestly up to you!

If you make crockpot applesauce with peels, you’ll preserve the health benefits such as vitamins, fiber, and nutrients that the peels contain.
The peels completely cook down and disappear once the applesauce is pureed.
Peeling the apples does give you a lighter, more traditional color. If you make the applesauce with the peels, your applesauce will have a deeper, more golden hue. It’s pretty, just different than what you see at the store.
If you do not plan to peel the apples, be sure to choose apples with skins that break down easily (like any of the recommended apples above), or if you use a mix of apples, to peel the apples that have tougher skins (like Granny Smith).

Ultimately, I decided to make my applesauce WITH the peels on.

I’m all for the extra nutrients, like loads of vitamin C.

Also, I love not having to peel apples!

As you can see in the photos, my peels-on applesauce was still nice and smooth. No trace of a peel at all.

4 Tips for Applesauce Success

Size Matters. Be sure to cut the apples into evenly sized pieces, so that the applesauce cooks evenly. I recommend cutting your apples in to 1 1/2 inch chunks for this recipe. Compare the size of your apple pieces as you cut, and trim down any pieces that are too big.
Don’t Overcook. Different slow cooker models and sizes can affect cooking time. When apples are overcooked, they will start to lose their flavor. In order to avoid overcooking your applesauce, I recommend checking it early and tasting it for doneness. You can test the apples by taking a bite of one or squeezing a couple between your fingers (careful, they will be hot!). If they feel squishy with no give, they’re done.
Wait to Sweeten. It’s hard to know exactly how sweet your applesauce is going to be until after it’s finished cooking. Your unique blend of apples (which is part of what makes applesauce SO GOOD) will impact the final sweetness too. I suggest starting with the minimum recipe amount, cooking the applesauce, then adding additional honey to taste.
Texture. Your texture will be more smooth and creamy if you choose to blend it longer. If you prefer a more chunky texture, I recommend blending for a shorter time period.

Recipe Variations

Try stirring any of these yummy additions into your applesauce at the end.

Old Fashioned Applesauce. Stir 2 tablespoons unsalted butter into finished sauce.
Cranberry Applesauce. Add 1 cup cranberries (fresh or frozen) to the slow cooker with the apples. Puree with the apples at the end (note: this is referring to whole cranberries NOT dried cranberries, like craisins).
Extra Ginger Applesauce. Peel a 2-inch piece of fresh ginger and cut it into 3 pieces. Add to the slow cooker with apples. Remove prior to pureeing.
Seasonal Desserts. Put a 1-2 scoops of vanilla ice cream in mason jars, and top with applesauce.

Storage Tips

To Refrigerate: Once the applesauce has cooled, pour it into an airtight storage container and place in the refrigerator for up to 10 days.
To Freeze: Let the applesauce cool completely in the refrigerator after cooking. Pour the applesauce into a freezer-safe container or bag, removing as much air as possible, and freeze for up to 3 months. It freezes well.
Directions for Canning: First, fill sterilized pint or half-pint glass jars leaving 1/2 inch of space between the top of the applesauce and the rims of the jars. Use a small spoon to release any air bubbles that form. Then, wipe off the rims of the jars with a clean, damp towel. Secure the canning lids onto the jar. Place jars in boiling water for about 20 minutes to finish. Let the jars cool completely before storing. Canned applesauce can be stored at room temperature for up to 18 months.

Overnight Cooking

If you want to make your crockpot applesauce overnight, I recommend using a programmable slow cooker that will automatically switch to “keep warm” after the cooking time has ended. This will significantly decrease the chances of the applesauce overcooking.
Start your slow cooker right before you go to sleep, set it to LOW for 6 hours, and immediately go turn it off as soon as you wake up.

I hope you adore this crockpot applesauce! I’ve been eating it every single day since I made it and am eagerly awaiting this year’s apple picking date so I have an ironclad excuse to make it again.

If you try this recipe, please leave a comment. I adore hearing from you, and it keeps me excited and motivated too! Thank you ♥

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Crockpot Applesauce

This crockpot applesauce is made with the peels and naturally sweetened with honey (NO sugar!), so it's extra nutritious and super easy too!

Course Snack

Cuisine American

Prep Time 10

Cook Time 6

Total Time 6 15

Servings servings

Calories 163kcal

Author Erin Clarke / Well Plated

Ingredients

3 pounds apples roughly 8 larger apples or 12 smaller apples, depending on size (I like sweet-crisp apples: McIntosh, Jonagold, Gala, and Pinklady are all delicious. See blog post above for more suggestions.)
¼ cup honey plus additional to taste
1 cinnamon stick
½ teaspoon pumpkin pie spice*
1 small lemon divided

Instructions

Core the apples and cut into 1 ½-inch chunks. Leave the peels on or peel the apples if you’d like a lighter-colored sauce or are using an apple with a firmer skin like Granny Smith (see blog post above for more details). Place the apples into a 6-quart or larger slow cooker.
Add the honey, cinnamon stick, and pumpkin pie spice. With a vegetable peeler, peel off a small strip of lemon peel (be careful not to get too much of the white pith, which is bitter). Add the peel to the slow cooker. Save the rest of the lemon for another use.
Cover the crock pot, and cook on LOW for 6 hours or on HIGH for 2 1/2 to 3 hours, until the apples completely break down. Stir the apples occasionally while the sauce cooks.
Remove the cinnamon stick and lemon peel. Use an immersion blender to blend the sauce until smooth (or run the sauce through a food mill, which will remove some of the skins, or purée the applesauce in a blender in batches, being careful as hot liquids will splatter). Taste, and add additional honey if you’d like a sweeter sauce. Let cool, and enjoy!

Notes

*No pumpkin pie spice? Swap it for 1/4 teaspoon nutmeg and a pinch each of ground ginger and ground cloves. OR use 2 cinnamon sticks instead.
Don’t miss the blog post above for storage tips, more information about the best apples to use for applesauce (and why I cook this recipe with the peels on), as well as tasty flavor variations.

Nutrition

Vegetarian Breakfast Quesadillas (Freezer-Friendly!)

Erin Clarke — Thu, 28 Aug 2025 10:05:00 +0000

Breakfast Quesadilla

Hi, Future You here, reporting in to thank you in advance for stocking your freezer with this Breakfast Quesadilla! Vegetarian, filling, and freezer-friendly, this make-ahead breakfast is ideal for busy weekday mornings and a sunny, healthy way to jump-start your day.

While I can’t say I’ve progressed in *every* area since high school, in the breakfast department, I’ve made serious life improvements.

Back then, most of my mornings began with a two-pack of frosted Pop-Tarts, eaten cold right out of the foil packet on the way to school.

It’s little surprise that I was ravenous by lunch. I want to reach back in time and hand that girl a bag of Protein Balls.

For both kids and adults, a key to staying full and happy all morning is a breakfast that’s:

High in protein and fiber
AND low in added sugar.

Both are critical qualities missing in the majority of pre-packed breakfast items.

My quest for healthy breakfasts that satisfy but still offer the convenience of pre-packed items led me to today’s make-ahead breakfast quesadilla recipe. Egg Muffins and Breakfast Burritos are other reader-favorite make-ahead breakfast options.

5 Star Review

“So good!! Delicious and filling!! Made recipe exactly as written. Can’t wait to pull one out of the freezer! Great recipe!”
— Jen —

Meal Prep Breakfast Quesadillas

This easy breakfast quesadilla hack came about one weekend when I’d made an aggressively large batch of breakfast quesadillas right before heading out of town.

Rather than let them spoil, I decided to see what would happen if I tried to freeze the leftovers.

Guess what? If you’ve ever wondered if you can freeze a quesadilla, the answer is YES!

You can make as much of the scrambled egg quesadilla filling as you like, stuff the tortillas, then wrap them individually in plastic and freeze.

To reheat, pop them in the microwave from frozen (like these French Toast Sticks) if you are in a hurry, or let them thaw overnight in the refrigerator and brown them lightly on the stovetop in the morning.

Key Ingredients

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

Eggs. A nutritional powerhouse. Eggs are an excellent protein source. Plus, eating two eggs for breakfast provides your body with 82% of its daily vitamin D requirement! (See more about the health benefits of eggs here.)
Spinach. If you don’t have spinach, swap for another fresh green of your choice. Kale, chard, or collard greens would all work nicely in this breakfast quesadilla recipe.
Cheese. Choose a soft melting cheese like cheddar, pepper jack, mozzarella, or Swiss. The cheese acts as the glue to bind everything together once the quesadillas are cooked, and the addition of some fat makes the quesadillas taste satisfying.
White Beans. Give the filling some added texture, protein, and fiber. My favorite beans to use in a breakfast quesadilla are cannellini, Great Northern, or white kidney.
Tortillas. I like to use wheat tortillas to sneak in some whole grain goodness into this recipe.

Substitution Tip!

Forget to buy a can of white beans? Try black or pinto beans instead. Both are excellent sources of fiber and plant-based protein.

How to Make Breakfast Quesadillas

Beat. Whisk together the eggs, milk, and seasoning. Set aside.

Cook and Scramble. Saute the spinach. Add the beans and eggs.

Assemble. Fill the breakfast quesadillas. Cook immediately on the stove or freeze for later. ENJOY!

A Few Variations to Try

Breakfast Quesadillas with Meat. If you care to throw in a handful of diced bacon, ham, or a little chicken or turkey sausage, that certainly would be delicious too.
Breakfast Quesadillas with Salsa. Add a spoonful of your favorite salsa to the quesadilla for a fun, flavorful twist.

Meal Prep Tip

To Make Ahead and Freeze

Let the egg filling cool to room temperature.
Assemble the quesadillas and wrap individually in plastic. Arrange in a single layer on a baking sheet.
Freeze on the sheet until the quesadillas are firm, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months.

To Cook from Frozen

Remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through.
Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet.

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Breakfast Quesadilla

A vegetarian breakfast quesadilla recipe with eggs, spinach, cheese, and white beans. Healthy and easy to make for meal prep!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings quesadillas

Calories 373kcal

Author Erin Clarke / Well Plated

Ingredients

10 large eggs
1 tablespoon milk
½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ tablespoon extra-virgin olive oil
5 cups lightly packed fresh spinach roughly torn or chopped (about 4 ounces)
1 can reduced-sodium white beans (15 ounces) , such as cannellini, Great Northern, or white kidney, rinsed and drained (I typically use cannellini)
1 ½ cups freshly grated cheese such as cheddar, Swiss, mozzarella, or another similar melty cheese; I love sharp white cheddar (about 5 ounces)
8 whole wheat tortillas medium taco size, about 7 inches

Instructions

In a large bowl, whisk together the eggs, milk, salt, garlic powder, and pepper. Set aside.
Add the olive oil to a large nonstick skillet over medium heat until it is hot and shimmers. Swirl to coat the pan, then add the spinach and cook, stirring often, until it begins to wilt, about 1 minute. Add the beans, reduce the heat to medium low, then carefully pour in the eggs. With a rubber spatula, cook the eggs low and slow, using the spatula to move them around the pan often. Continue cooking until the eggs are scrambled and just set, about 5 minutes. Taste and season with additional salt or pepper as desired. Remove from the heat. (If freezing the quesadillas, let the filling cool completely.)
Assemble the quesadillas by sprinkling a tortilla with one-eighth of the shredded cheese, leaving a small border all the way around the edge. Spoon one-eighth of the egg mixture on top, then fold the tortilla in half. Repeat with the remaining tortillas.

To Cook Immediately

Carefully wipe out the skillet. Increase the heat to medium and lightly coat the skillet with nonstick spray (or brush with a bit of additional olive oil). Cook the assembled quesadillas on both sides until golden and the cheese is melted, about 5 to 6 minutes total. Cut into wedges and serve warm.

To Freeze

Let the egg filling cool completely to room temperature. Once cooled, form the quesadillas as directed above, then wrap each assembled quesadilla individually in plastic wrap. Arrange the quesadillas in a single layer on a baking sheet or similar flat surface that will fit in your freezer. Place the sheet in the freezer until the quesadillas are firm, then transfer them to a freezer bag or airtight container. Freeze for up to 2 months. To cook from frozen, remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet as directed above.

Video

Notes

To Store. Store the egg filling separately in the refrigerator for up to 3 days, then assemble the quesadillas just before cooking. I do not recommend storing assembled quesadillas in the refrigerator, as the tortillas can become mushy.
To Freeze. See above for directions on freezing the quesadillas. More tips and tricks are also included in the main post.
To Reheat. To cook from frozen, remove the plastic wrap and warm the quesadilla in the microwave for 2 to 3 minutes until heated through. Alternatively, you can let them thaw overnight in the refrigerator and cook in a skillet as directed above.

Nutrition

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Hearty Breakfast Bowls

Erin Clarke — Tue, 15 Jul 2025 21:56:40 +0000

Breakfast Bowl

For an epic morning, make yourself this easy Breakfast Bowl! With eggs, crispy potatoes, and melty cheese, this is a complete, satisfying meal served in convenient bowl form. Add your favorite toppings to make it your own!

A bowl for savory breakfast lovers.

When I was a kid, I was all about the Fluffy Pancakes and Buttermilk Blueberry Muffins. But as I’ve gotten older, I’ve gone over to the savory side, preferring my breakfasts with Home Fries and eggs.

If you’re on #TeamSavory, this homemade breakfast bowl recipe is for YOU!

Like my Cherry Cheesecake Breakfast Bowl and Whole30 Breakfast Bowl, this is a recipe that doesn’t need anything on the side. You’ve got your carbs, your veggies, your protein-packed eggs, and your cheese, because: cheese.
Once you’ve put your bowl together, you can give it a different spin based on the toppings you add. I like doing salsa, cilantro, and avocado for a Tex-Mex vibe, or add crumbled Air Fryer Bacon or Turkey Sausage for a more traditional diner-style breakfast.
To make these breakfast bowls doable for a weekday morning, cook the potatoes and veggies the night before. Then heat them up while you cook the eggs, which come together in 5 minutes or less. Breakfast, done!

Key Ingredients

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

Potatoes. I use baby gold potatoes or red potatoes, which are less starchy than russet.
Seasonings. Seasoning salt is a simple way to boost flavor, and it’s amazing with both potatoes and eggs. We’ll also add some garlic powder and salt.
Red Bell Pepper. Yellow or orange also work, or use green bell pepper for an option with more sharpness and less sweetness.
Onion. Red or yellow both work.
Eggs. For our scrambled eggs.
Cheese. Any kind you like! I recommend shredded pepper Jack, Monterey Jack, or sharp cheddar cheese
For Serving. Prepared salsa (like my Salsa Roja) or hot sauce, cilantro, and avocado. Guacamole would be fantastic too!

Breakfast Bowl Variations

Swap in Sweet Potatoes. They don’t get as crispy, but Roasted Sweet Potatoes are DELISH. (Check out this Sweet Potato Hash too).
Or Try Butternut Squash. Not a traditional breakfast option, but Roasted Butternut Squash? Also DELISH. It’ll make this a lower carb breakfast bowl.
Make It Vegan. Instead of scrambled eggs, make a tofu scramble.
Add More Protein. Swap the scrambled eggs for my Cottage Cheese Eggs.
Make It Meaty. Add chorizo for more Tex-Mex flavor, crumbled Baked Bacon, or sausage.

Meal Prep Tips

Scrambled eggs are best served fresh, but I know that’s not always an option. So if you want to make the potatoes and the scrambled eggs ahead of time, you can do that.

Cook the potatoes and veggies as described in the recipe. Divide them into airtight containers, leaving space for the eggs beside them.
Cook the scrambled eggs and add those to the containers, next to the potatoes.
Sprinkle cheese over everything.

These will keep in the fridge for up to 4 days. Warm them in the microwave, then add the salsa, cilantro, and avocado before serving.

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Breakfast Bowl

Homemade breakfast bowls are a customizable, satisfying way to start your day and can be made ahead! Crispy potatoes, veggies, and cheesy scrambled eggs give you everything you need for a complete meal.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 418kcal

Author Erin Clarke / Well Plated

Ingredients

1 pound baby gold potatoes or red potatoes
2 tablespoons extra virgin olive oil
1 ½ teaspoons seasoned salt such as Lawry’s, divided
1 medium red bell pepper 3/4-inch diced
1 small yellow or red onion cut into 3/4 inch cubes
½ teaspoon garlic powder
½ tablespoon unsalted butter or additional oil
8 large eggs
¼ teaspoon kosher salt plus additional to taste
1 cup 4 ounces shredded pepper Jack, Monterey Jack, or sharp cheddar cheese

For Serving:

Prepared salsa or hot sauce
Chopped fresh cilantro
Sliced or mashed avocado

Instructions

Place a rack in the center of your oven and preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Place the potatoes in the center of the baking sheet. Drizzle with 2 tablespoons of the oil and sprinkle with 1 teaspoon of the seasoned salt. Toss to coat then spread into an even layer.
Roast the potatoes for 15 minutes, then remove the pan from the oven. Add the bell pepper and onion. Sprinkle with the remaining half teaspoon seasoned salt and the garlic powder. With a large spatula, toss to combine and coat the peppers and onion with the spices and oil. Spread back into an even layer then continue baking the potatoes are tender and the onions are lightly charred 25 to 35 minutes more. Toss again once partway through.
When the vegetables are almost done, beat the eggs in a medium bowl. Heat a medium nonstick skillet over medium heat. Add the butter. As soon as it is melted, swirl to coat the pan, reduce the heat to low, and add the eggs. Use a rubber spatula to gently push the edges toward the center of the pan. Let cook, using the spatula to gently and continually move the set eggs toward the center and to break up big clumps, until the eggs look about nearly done but are still too wet to eat. Remove from the heat and continue using the spatula to move them gently until they are cooked but still soft. This entire process will take 3 to 5 minutes. Sprinkle with the kosher salt.
To serve, scoop a portion of potatoes and eggs into each bowl. Top with cheese and any other desired toppings.

Notes

TO STORE: Refrigerate in an airtight container for up to 4 days, ideally without the toppings.
TO REHEAT: Warm your breakfast bowl in the microwave until heated through, then add your desired toppings. (If the toppings have been added, I’d remove the avocado before reheating.)
TO FREEZE: Freeze individual breakfast bowls in airtight containers without the toppings. They’ll keep in the freezer for up to 2 months.

Nutrition

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