Game day snacking just got easier (and cheesier) thanks to these Buffalo Chicken Sliders! A creamy shredded Buffalo chicken filling piled onto Hawaiian rolls, topped with lots of cheese, then baked on a sheet pan to toasty perfection, this recipe is a breeze to make and people go CRAZY for it. Done in 20 minutes!

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Buffalo chicken sliders are EXACTLY what you want for game day.

These Buffalo chicken sliders check all the game day food boxes. (Those boxes, in case you were wondering, are Buffalo, ranch, and cheese.) 

If you’re partial to my Buffalo Chicken Wrap and Slow Cooker Buffalo Chicken Taquitos, you will love these sliders too!

• Even once football season is over, you can still enjoy these sliders for weeknight dinners—and you’ll want to, because not only are they delicious, they’re also ready to eat in just 20 minutes. (That includes prep AND cooking!)
• This recipe makes 12 Buffalo chicken sliders, so if you serve them alongside other party faves like Loaded Baked Potato Dip and Baked Chicken Wings, it easily feeds a crowd. Plus, if you need even more than 12, this recipe is easy to double.

How to Make Buffalo Chicken Sliders

Prep the Rolls. Keep the rolls attached to each other, but slice them in half horizontally. Set the bottom half on a baking sheet.

Mix the Filling. Stir together the chicken, Buffalo sauce, ranch dressing, and garlic powder. (You can mix the chicken filling ahead of time if you’d like and refrigerate it for a day or two. I recommend warming the mixture in the microwave before assembling the sliders so it’s not still a bit cold in the middle after baking.)

Start Assembling. Scatter a handful of cheese on the bottom half of the rolls. Spread the chicken on top.

Add the Remaining Cheese. Pile. It. ON.

Finish Assembling. Add the top half of the rolls. Brush the melted butter and Italian seasoning over the top.

Bake. Pop the Buffalo chicken sliders in a 375 degree F oven for 10 to 12 minutes, or until the cheese melts and the tops are golden and toasty. Cool for a few minutes, then slice and serve. ENJOY!

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Buffalo Chicken Sliders

With ranch, Hawaiian rolls and melty cheese, these Buffalo chicken sliders are a game day winner. Bonus: they take just 20 minutes to make!

Course Appetizer, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 sliders

Calories 254kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 (12-ounce) package Hawaiian sweet dinner rolls such as King’s Hawaiian
• 3 cups shredded chicken breast about 8 ounces cooked; see How to Cook Shredded Chicken
• ¾ cup hot sauce such as Frank’s RedHot or Frank’s Buffalo
• ¼ cup ranch dressing I use a Greek-yogurt based
• 1 teaspoon garlic powder
• 2 cups shredded mozzarella provolone, or Havarti cheese, divided
• 3 tablespoons unsalted butter melted
• 1 teaspoon Italian seasoning

Instructions

• Place a rack in the center of your oven and preheat to 375°F. Line a baking sheet with parchment paper.
• Without disconnecting the buns at their sides, slice the slider buns in half horizontally. Place the bottom half in the center of the baking sheet.
  
• In a mixing bowl, combine the chicken, Buffalo sauce, ranch dressing, and garlic powder.
  
• Scatter a small handful of the cheese bottom buns, then top evenly with the Buffalo chicken. Sprinkle the remaining cheese evenly over the top.
  
• Place the top bun over the chicken. In a small bowl, combine the melted butter and Italian seasoning, then brush liberally over the top of the buns.
  
• Bake the Buffalo chicken sliders until the cheese is melty and the tops are golden, about 10 to 12 minutes. Transfer to a cutting board and let cool a few minutes. Carefully slice apart with a serrated knife, and serve.
  

Notes

• TO STORE: Wrap leftover sliders in foil and store them in the refrigerator for 2 to 3 days.
• TO FREEZE: Wrap the sliders in a layer of plastic wrap, followed by foil (or toss them in an airtight container or freezer bag); double layers help prevent freezer burn! Freeze for up to 2 months and thaw in the refrigerator before reheating.
• TO REHEAT: Warm up leftovers in the microwave or a 350ºF oven until heated through.

Nutrition

Serving: 1slider | Calories: 254kcal | Carbohydrates: 16g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 60mg | Potassium: 125mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 257IU | Vitamin C: 11mg | Calcium: 105mg | Iron: 1mg

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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.

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!

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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 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 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

Serving: 1slice (of 10) | Calories: 161kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Potassium: 122mg | Fiber: 3g | Sugar: 15g | Vitamin A: 5744IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

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Give your fall baking list an upgrade with these scrumptious Pumpkin Oatmeal Cookies. They’re the right amount of sweet, perfectly chewy, and are made with healthy ingredients.

The coziest cookies you’ll ever eat!

If you’re the first in line for pumpkin spice lattes every fall (er, late summer) and always help yourself to a second slice of pumpkin pie on Thanksgiving, let me introduce you to a new way to work some pumpkin goodness into your life: pumpkin oatmeal cookies!

When you’re craving cozy pumpkin flavor, these cookies deliver:

• Pumpkin Spice. Need I Say More? My fall baking list always includes something with pumpkin and warm spices. While I’m a huge fan of Healthy Pumpkin Bread and Pumpkin Sheet Cake, there’s just something extra special about these delightful little cookies.
• The Perfect Texture. Chewy on the outside and tender and moist on the inside, they’ve got the ideal pumpkin cookie texture (just like these Pumpkin Snickerdoodles).
• The Maple Glaze is Next Level. While there are many who might turn down a regular oatmeal cookie (not these Healthy Oatmeal Cookies or my classic Oatmeal Cookies though), these pumpkin cookies with that heavenly maple glaze can’t be ignored.

Key Ingredients

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

• White Whole Wheat Flour. I opted to use white whole wheat flour for this recipe because it contains more nutrients than white flour.
• Pumpkin Puree. For delicious pumpkin flavor and a nutrition boost! Pumpkin is rich in vitamins and helps keep these as low calorie pumpkin oatmeal cookies. (If you want to use up your leftover pumpkin puree, try this Pumpkin Oatmeal.)
• Rolled Oats. Along with the pumpkin, oats are the co-star of these cookies. They give the cookies their texture. Packed with fiber, oats are also a healthy addition to these cookies.
• Pumpkin Pie Spice. The blend of spices we’ve all come to know and love in our pumpkin-flavored treats.
• Cinnamon. Because when it comes to pumpkin, you can never have enough cinnamon.
• Coconut Sugar. Although coconut sugar is a natural sweetener, it provides all the caramel-like goodness that these cookies need. You could also use light brown sugar if you prefer.
• Egg Yolk. Important for the perfect chewy texture.
• Maple Syrup. Another way to add natural sweetness to these cookies. Plus, it tastes incredible with pumpkin!
• Vanilla. Vanilla makes these cookies taste extra warm and cozy.
• Maple Glaze. An optional but highly recommended finishing touch.

How to Make Pumpkin Oatmeal Cookies

Melt the Coconut Oil. Preheat the oven.

Mix the Dry Ingredients. Whisk the dry ingredients together.

Mix the Wet Ingredients. Stir the sugar into the oil, then whisk in the remaining wet ingredients.

Prepare the Dough. Stir the wet ingredients into the dry.

Get Ready to Bake. Drop cookie dough balls onto a baking sheet.

Bake. Bake pumpkin oatmeal cookies at 350 degrees F for 11 to 12 minutes. Make the glaze.

Frost the Cookies. ENJOY!

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Pumpkin Oatmeal Cookies

These healthy pumpkin oatmeal cookies are soft and chewy, and they're made with maple syrup, coconut oil, and whole grains. So easy!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 14 cookies

Calories 185kcal

Author Erin Clarke / Well Plated

Ingredients

For the Pumpkin Oatmeal Cookies:

• ½ cup coconut oil
• 1 cup white whole wheat flour (plus 2 tablespoons)
• ¾ cup old-fashioned rolled oats
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ cup packed coconut sugar or substitute light brown sugar
• 1 large egg yolk at room temperature
• ½ cup pumpkin purée not pumpkin pie filling
• ⅓ cup pure maple syrup
• 1 teaspoon pure vanilla extract

For the Maple Glaze (optional):

• ½ cup powdered sugar sifted
• ½ to 1 tablespoon milk any kind of dairy or non-dairy milk you like or cream
• 1 tablespoon pure maple syrup
• ¼ teaspoon pure vanilla extract

Instructions

• Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Set aside.
• In a microwave-safe medium bowl, melt the coconut oil and set aside to cool.
• In a large bowl, whisk together the flour, oats, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
  
• To the bowl with the coconut oil, add the coconut sugar, and stir until well combined. Once combined, whisk in the egg yolk. Add the pumpkin, maple syrup, and vanilla, and whisk until the mixture is well blended. It will be very thick.
  
• Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.
  
• Stir and fold the batter by hand with a rubber spatula or spoon, just until combined and the flour disappears. The dough will be very thick and will seem dry, but keep stirring and folding and it will come together. Do not overmix.
  
• With a cookie scoop or spoon, portion the dough by 2 tablespoonfuls. Roll into balls and place on the baking sheet, leaving about 1 1/2 inches between each. Lightly flatten the tops of the balls to help the cookies spread in the oven, but do not flatten them completely.
  
• Bake the cookies for 11 to 12 minutes, until very lightly browned on the edges, dry to the touch, and still appearing soft in the centers. Allow the cookies to cool 4 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
  
• While the cookies cool, make the glaze: In a medium bowl, whisk together the powdered sugar, 1/2 tablespoon milk, maple syrup, and vanilla until evenly combined. If the glaze is too thick to drizzle, add additional milk 1/2 teaspoon at a time until you reach your desired consistency.
• To frost: Transfer the cookies to a plate or clean sheet of parchment. Dip a fork into the glaze and drizzle it over the top of the cookies in a zigzag pattern. Let the cookies sit at room temperature until the glaze sets, about 20 minutes. Enjoy!
  

Notes

• TO STORE: The cookies’ flavor is best on Day 2. Store leftovers in an airtight storage container lined with paper towels at room temperature for up to 1 week.
• TO FREEZE: Freeze cookies in an airtight freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Serving: 1cookie, without glaze | Calories: 185kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Potassium: 69mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1382IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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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.

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 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 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

Serving: 0.5cup | Calories: 163kcal | Carbohydrates: 44g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 250mg | Fiber: 6g | Sugar: 35g | Vitamin A: 122IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg

Crispy, crunchy, and delicious to munch(-y), this Refrigerator Pickle Recipe is a fun summer tradition perfect for adding to burgers or just snacking on straight from the jar. Plus, unlike canned pickles, these refrigerator dill pickles are super easy make!

The easiest way to make your own pickles.

I love the idea of canning my own food, but have you seen all the equipment you need for it? No thank you.

Making homemade refrigerator pickles is practically effortless and you don’t need to fill your kitchen with fancy canning jars and racks and tongs. Win!

I know what you’re thinking: these pickles must be inferior to traditional canned pickles. Not true!

This is one of those glorious shortcuts that yields results just as tasty as the original. The only downside here is that they don’t last as long, but let’s be real: you’re going to eat ‘em all up before that would even be an issue, especially if you make them into Air Fryer Pickles.

Key Ingredients

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

• Kirby Cucumbers. Those are the small/medium-ish ones with the bumpy skins. Sometimes you’ll see them labeled “pickling cucumbers.” Mini or Persian cucumbers work too. You want a small cucumber because they yield crisp, crunchy pickles.
• Fresh Dill. Because dill pickles are the best pickles! Try my Air Fryer Spicy Dill Pickles next!
• Mustard Seeds. Psst—you can actually eat the pickled mustard seeds too and they’re delicious! Add them to dressings or crush them with a mortar and pestle for serving with Baked Pork Tenderloin.
• Coriander Seeds. Coriander has a citrusy flavor, so it adds a bright note to these refrigerator pickles.
• Garlic. I highly recommend adding the garlic, but you do you.
• Water. You don’t need to add all that much because the salt in the brine will draw the moisture out of the cucumbers.
• White Vinegar. Nothing fancy here. Simple is best for these easy pickles!
• Kosher Salt. Because most people don’t have pickling salt on hand, I’ve developed this recipe with the more common kosher salt.

How to Make Refrigerator Pickles

Slice. Cut the cucumbers into thin rounds. This is easy on a mandoline.

Layer. Pack the cucumbers to the pint jar(s), then layer in the dill, seeds, and garlic.

Brine. Whisk together the water, vinegar, and salt, then pour this mixture into the jar(s).

Refrigerate. Close the jar, give it a good shake, then refrigerate, shaking occasionally. Refrigerator pickles are ready to eat after 2 hours, but best after a full day. ENJOY!

Recipe Variations

• Change Up the Vinegar. You can use apple cider vinegar or rice vinegar to make pickles, too. Rice vinegar makes for a delicious Asian-inspired pickle, especially if you add some slices of ginger..
• Try Different Herbs and Spices. This refrigerator pickle recipe gives you that classic pickle flavor, but there’s no reason you can’t experiment with what you have on hand. You can also buy a packet of pickling spices to make it easier.
• Spicy Pickles. Like your pickles spicy? Add black peppercorns, crushed red pepper flakes, or sliced jalapeño peppers. (The pickled jalapeños are also fantastic on burgers and tacos!)
• Pickle Spears. Just like store-bought pickles, refrigerator pickles come in all shapes and sizes. Quarter the cucumbers lengthwise to make pickle spears.
• Sweet Pickles. You’ll need to warm the water and vinegar. Whisk in the sugar and salt until they’re dissolved. The amount of sugar you use is up to you; you can start with as little as 1 tablespoon and go all the way up to 3 or 4. Taste as you go until the brine reaches your desired sweetness.

What to Serve with Refrigerator Pickles

• Sandwiches. BBQ sandwiches like Instant Pot Pulled Pork and Slow Cooker Pulled Pork are extra tasty with the addition of refrigerator dill pickles.
• Burgers. Pickle chips add tangy flavor to Vegan Burgers, Salmon Burgers, and Quinoa Burgers, Air Fryer Hamburgers, and Turkey Burgers. (And don’t forget the Pickled Onions!)
• Pasta Salads. Diced pickles are a crunchy addition to Chicken Pasta Salad.
• Creamy Salads. Both the dill and the pickles are so good added to my Healthy Potato Salad. (Pro-Tip: You can boil the potatoes in a mixture of half water, half pickle brine for even more pickle flavor in your potato salad!)

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Refrigerator Pickles

This refrigerator pickle recipe requires no cooking, no canning, and it's ready fast! These are the easiest pickles you'll ever make.

Course condiment

Cuisine American

Prep Time 10 minutes minutes

Chilling Time 1 day day

Total Time 1 day day 10 minutes minutes

Servings 12 servings

Calories 14kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ pounds Kirby cucumbers* about 6 small/medium, or mini or Persian cucumbers
• 2 tablespoons roughly chopped fresh dill
• 2 teaspoons mustard seeds optional
• 1 teaspoon coriander seeds optional
• 1 to 2 cloves garlic thinly sliced (optional)
• 1 cup water
• ½ cup white vinegar
• 1 tablespoon kosher salt**

Instructions

• Cut the cucumbers into very thin coins—about 1/8-inch (I like to use a mandolin). In a very large jar (1 liter or larger), layer the cucumbers with the dill, mustard seeds, coriander seeds, and garlic (3 or 4 layers is great; it doesn’t need to be precise). Or, divide the ingredients between two smaller (3/4-liter) jars (this is my preference, but take your pick based on what you have available in your kitchen).
  
• In a large bowl, briskly whisk together the water, white vinegar, and salt for several seconds to dissolve the salt. Carefully pour it over the cucumbers (if there’s extra salt in the bottom of the bowl that didn’t dissolve, add it too). This won’t look like much liquid yet—the salt will draw water out of the cucumbers as they sit.
  
• Seal the jar firmly and shake it about to work the liquid throughout the slices. Place in your fridge (set it at eye level so you think of it every time you open the door) and refrigerate for 1 day for full results, shaking the jar periodically. After 2 hours they’ll be lightly pickled and ready to enjoy. Munch for up to 1 week***.
  

Video

Notes

• *Kirby cucumbers are sometimes called “pickling cucumbers” and are short with bumpy skin. You can also use English (hot house) cucumbers, which have a thin skin that does not need to be removed (if using English, cut them into coins). Mini cucumbers (also thin skinned) work well for pickling too.
• **Avoid iodized (table salt) for this recipe as it has a harsh flavor. If you must use it, reduce to half the amount.
• ***TO STORE: While standard food safety guidelines dictate that refrigerator pickles shouldn’t be stored for more than 1 week, we live on the edge and enjoy ours for 2 to 3 weeks. Be sure to use a clean utensil to remove them from the jar each time to avoid bacteria, which can make them spoil more quickly.

Nutrition

Serving: 1(of 12) | Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 584mg | Potassium: 91mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.2mg

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This Instant Pot Applesauce makes scrumptious homemade applesauce easy and hands-free! Made with a mix of apples, cinnamon, and a touch of optional sweetener, it’s one of the simplest, most rewarding things to make with your fall apple haul. Enjoy it for snacks, breakfasts, and even dessert!

Homemade applesauce is so worth it—and the Instant Pot makes it easy!

I will be the first to say that not everything is better to make from scratch (puff pastry, I am looking at you), but homemade applesauce always is. It sings in a way that packaged applesauce simply cannot.

• Every year, I pick far too many apples at our orchard. When you have more apples than you know what to do with, it’s time to call in the big-batch apple recipes: Apple Cider, Slow Cooker Apple Butter, Apple Pie Filling, and this splendid Instant Pot applesauce, which uses a full 3 pounds of apples!
• You only need 8 minutes of cook time for Instant Pot applesauce (if you have more time, my Crockpot Applesauce is also delish)! You don’t even have to peel the apples first.

Key Ingredients

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

• Apples. For the best, most complex applesauce, use a mix of tart apples (such as Granny Smith, McIntosh, Johnathan, Haralson, and Cortland) and sweet apples (such as Honeycrisp, Gala, Pink Lady, Fuji, Golden Delicious). It’s your personal preference if you want to make Instant Pot applesauce with peels on or peels off.
• Lemon Juice. Since the apples will lose some of their natural acidity during cooking, lemon juice helps make the applesauce taste its best.
• Spices. A little apple pie spice or cinnamon will give your Instant Pot applesauce a boost of flavor.
• Sweetener. While adding a sweetener is optional, it is certainly delicious! You can use honey, maple syrup, or brown sugar.

How to Make Applesauce in an Instant Pot

Peel, Core, and Slice the Apples. Add them to the Instant Pot.

Add the Remaining Ingredients. Don’t add the sweetener yet.

Pressure Cook. Cook on HIGH for 8 minutes, then vent.

Mash the Applesauce. Stir in sweetener (if using) and additional spices to taste. ENJOY!

Ways to Use Instant Pot Applesauce

• Baked Goods. Enjoy your applesauce as a healthy swap for oil in Applesauce Cake, Cornbread Muffins, and all these other recipes.
• Soups. Applesauce works wonderfully as a sweet addition to savory soups like Acorn Squash Soup.
• Oatmeal. For a delicious breakfast, stir some applesauce into your Steel Cut Oats, Pumpkin Oatmeal, or Overnight Slow Cooker Steel Cut Oats.
• Pancakes. Swap out the maple syrup (or add it too!) for applesauce on these Banana Oatmeal Pancakes, Oatmeal Pancakes, or simple Fluffy Pancakes.

What to Serve With Instant Pot Applesauce

• Pork. Applesauce is a perfect side dish for Grilled Pork Chops, Crockpot Pork Roast, or Air Fryer Pork Tenderloin.
• Fritters. Applesauce on Potato Pancakes is classic! For a similar pairing, try it on these Potato Fritters with Zucchini.
• Chicken. Rosemary Chicken Thighs, Harvest Chicken Skillet, and Apple Cider Chicken are all delicious options to serve with applesauce.

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Instant Pot Applesauce

Instant pot applesauce is easy, fresh, and worth making homemade! Simple ingredients, peels on or off, and great for kids! Use honey or no sugar at all.

Course Side Dish, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 to 8 servings

Calories 119kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ pounds tart apples roughly 4 large apples or 6 smaller apples, such as Granny Smith
• 1 ½ pounds sweet apples roughly 4 large apples or 6 smaller apples, such as Honeycrisp, Gala, Fuji, or Pink Lady
• ½ cup water
• 1 tablespoon freshly squeezed lemon juice
• ½ teaspoon ground pumpkin pie spice or ground cinnamon
• Optional sweetener: 2 tablespoons to 1/4 cup honey, pure maple syrup, or brown sugar

Instructions

• Peel and core the apples. Cut into 1-inch chunks and place in the bottom of a 6-quart Instant Pot.
  
• Add the water, lemon juice, and pumpkin pie spice (or cinnamon).
  
• Cover and seal the Instant Pot. Cook on HIGH/Manual pressure for 8 minutes, then vent to release the remaining pressure (if you forget to release it right away, no biggie).
  
• With a wooden spoon or potato masher, mash up the applesauce.
  
• If you'd like it smoother, puree with an immersion blender, or transfer to a regular blend and puree in batches. Stir in sweetener to taste. If you'd like it spicier, add 1/4 to 1/2 teaspoon additional pumpkin pie spice or cinnamon. Enjoy warm, cold, or at room temperature.

Notes

• Adapted from Crockpot Applesauce.
• TO STORE: Refrigerate applesauce in an airtight storage container for up to 10 days. 
• TO FREEZE: Freeze leftovers (once cooled) in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving. 

Nutrition

Serving: 1(of 6) | Calories: 119kcal | Carbohydrates: 32g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Potassium: 246mg | Fiber: 5g | Sugar: 24g | Vitamin A: 123IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 0.3mg

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This kickin’ coffee smoothie swaps the usual milk for brewed coffee. Made with frozen banana, dates, nut butter, oats, and cocoa powder, it tastes like a thick, creamy mocha milkshake and will give you serious energy for your day!

Everyone can be a morning person with this coffee smoothie recipe!

Much to Ben’s demise, I am unbearably chipper in the morning—after my mandatory cup of coffee that is!

This coffee smoothie uses leftover cooled coffee to create a thick, creamy breakfast drink that gives mornings an energy boost.

I like to add a scoop of chocolate protein powder to give the smoothie extra staying power, along with a pinch of cocoa powder to make it extra chocolaty.

It’s a yummy alternative to fruit-based smoothies like this Greek Yogurt Smoothie and Strawberry Smoothie.

Thanks to the additions of nut butter, protein powder, and oats, it’s more filling than my copycat Starbucks Mocha Frappuccino.

Even if you don’t consider yourself a “morning person,” this coffee smoothie drink will put bounce back in your step!

Key Ingredients

Find the full list in the recipe card below, but here are some notes to keep in mind.

• Banana. Use frozen to make the coffee smoothie thick, cold, and creamy. If you don’t have a high-powered blender, use a fresh banana instead, then thicken the smoothie further with ice.
• Coffee. In addition to an energy boost, the coffee gives the smoothie richness and depth. It’s a great way to use up leftover coffee from the day before.
• Oatmeal. Provides additional fiber and thickens the smoothie. Check out this Oatmeal Smoothie too!
• Dates. Instead of sugar, this smoothie is naturally sweetened with dates. I recommend Medjool, which are especially soft and sweet.
• Nut Butter. The healthy fats from the nut butter make this smoothie extra satisfying. I’ve used both almond butter and peanut butter; both are delicious.

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Coffee Smoothie

This thick and creamy coffee smoothie blends leftover cooled coffee, frozen bananas, dates, almond butter, and cocoa powder for a thick, creamy breakfast drink.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 smoothie

Calories 488kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 extra large banana cut into chunks and frozen (about 1 cup), see notes
• ½ cup brewed coffee cold or at room temperature
• 2 Medjool dates pitted
• 2 tablespoons rolled oats
• 1 tablespoon almond butter or peanut butter
• 1 teaspoon unsweetened cocoa powder
• 1 scoop chocolate protein powder
• Ice as needed

Instructions

• In a high-speed blender, place the banana, coffee, dates, oats, almond butter, cocoa powder, and protein powder. Blend until smooth.
• Blend in ice cubes a few at a time until the smoothie is thickened to your desired consistency. Enjoy immediately.

Video

Notes

• If you do not have a high-speed blender, add the banana pieces gradually to help them blend more smoothly, OR use fresh banana and then blend in a few ice cubes to thicken the smoothie

Nutrition

Calories: 488kcal | Carbohydrates: 77g | Protein: 31g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Potassium: 1154mg | Fiber: 9g | Sugar: 53g | Vitamin A: 248IU | Vitamin C: 13mg | Calcium: 195mg | Iron: 4mg

Protein-packed Cottage Cheese Bagels are shockingly fluffy, chewy, and delicious with 11g protein each. All you need is flour, cottage cheese, and baking powder. No yeast, no rising, and no boiling—make them in the air fryer or oven!

A new way to work cottage cheese into your day!

If you’re all about that protein life, then I bet you’re all about that cottage cheese life too. I’m always brainstorming new and inventive ways to use cottage cheese to add nutrition to my favorite foods.

Some are hits: Cottage Cheese Pancakes, Protein Ice Cream. Some are misses. (I’ve made Ben promise to never speak of the time I tried to see if I could make a latte with cottage cheese.) And some, like these cottage cheese bagels, are TOTALLY life-changing.

If you’ve made my Air Fryer Protein Bagels, then you’ll be familiar with the concept: bagels that are leavened with baking powder instead of yeast and baked in the air fryer. 

• They’re tender yet chewy, just like a good bagel should be. Are they indistinguishable from a bagel you’d pick up at a deli in NYC? No! But they are really, really good!
• Unlike traditional bagels, these cottage cheese bagels don’t need to rise and they don’t need to be boiled. Just bake them in your air fryer!
• Compared to my protein bagels, these cottage cheese bagels have less tang to them since I’ve swapped out the Greek yogurt with cottage cheese.

Give them a try and I promise, you will be impressed! These are way better than the “healthy bagels” you find at the grocery store.

My Best Tips for Making Cottage Cheese Bagels

• Use Full-Fat Cottage Cheese. The fat in the cottage cheese is crucial for achieving a nice, tender texture. You can use low-fat if you absolutely must (the bagels will be less soft if you do), but do not use fat-free cottage cheese.
• Add Some Whole Grains. I use a 50/50 mix of whole wheat flour and all-purpose flour to work some extra whole grains into this recipe. If you prefer not to do so, you can use entirely all-purpose flour.
• Make Sure Your Baking Powder Is Fresh. If your bagels don’t rise in the air fryer, the culprit is most likely baking powder that is past its prime. It’s always important to use fresh baking powder in baking, but even more so in a recipe like this where there are no other ingredients in the dough that promote rising.
• Air Fry Them in Batches. The cottage cheese bagels will need room in the air fryer basket for air to circulate; many air fryers will be able to accommodate all four bagels at once, but if yours is on the smaller side, it’s better to air fry them in batches. Or, see directions to bake in the oven.
• A Note About Toasting. These bagels don’t toast the way a traditional bagel would. That’s not to say they can’t be toasted—they’ll get warm (of course!) and toast a bit on the cut sides, but they never get the same level of crispiness or browning.

How to Make Cottage Cheese Bagels

Blend the Cottage Cheese. Blend it until it’s completely smooth, either in a blender or food processor.

Make the Dough. Whisk the dry ingredients and make a well in the middle. Add the cottage cheese to the well and stir to combine.

Knead. Turn out the dough onto a lightly floured surface and knead for a minute or two, until it comes together in a smooth dough.

Form the Bagels. Divide the dough into four equal sections. Roll each into a role, then connect the ends to form a ring. Place the bagels on a parchment-lined baking sheet, brush with egg wash, and add your toppings of choice.

Air Fry or Bake. Bake the cottage cheese bagels at 350 degrees F for 8 to 10 minutes, or until baked through and golden brown. Cool slightly then ENJOY!

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Cottage Cheese Bagels

These protein-packed cottage cheese bagels are fluffy, chewy, and use just a few easy ingredients. Cook in oven or air fryer. 11g protein each!

Course Breakfast, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 25 minutes minutes

Servings 4 bagels

Calories 176kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup full-fat cottage cheese low-fat can work but will be less plush; do not use fat free
• ½ cup all purpose flour
• ½ cup whole wheat flour or additional all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 egg beaten with 1 tablespoon water to create an egg wash

Topping Ideas:

• Everything bagel seasoning
• Shredded sharp cheddar and thinly sliced jalapeno
• Finely chopped rosemary and sea salt
• Grated Parmesan

Instructions

• In a small food processor or blender, blend the cottage cheese until smooth.
  
• In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
  
• Make a hole in the center, then add the blended cottage cheese. With a spoon or small rubber spatula, stir until the mixture forms a shaggy mass.
  
• Lightly flour a work surface, then turn the dough out onto it. Knead it for 1 to 2 minutes, until it forms a smooth dough. If the dough is too sticky to handle, lightly flour your hands and the counter as needed.
  
• With a bench scraper or butter knife, divide the dough into quarters. Roll each quarter first into a ball, then out and into a rope that is 3/4 inches wide and about 8 to 9 inches long. Connect the ends of the rope to each other form a ring, pressing lightly to seal. Repeat with the remaining quarters.
  
• Place the bagels on a parchment lined baking sheet, then brush the tops with the egg wash. Sprinkle with your desired toppings.
  
• Arrange the bagels in a single layer in the air fryer basket, ensuring they do not touch (you may need to cook in batches)—for easy transfer, I remove my air fryer basket insert, place two bagels on top, then lower them in (note this only works with the first batch, as the insert will be super hot later on). Air fry at 350°F for 8 to 10 minutes, until the bagels are golden brown on top and at the sides.
  
• Let the bagels cool slightly on a wire rack. Enjoy warm.

Video

Notes

• TO STORE: Leftovers can be stored at room temperature for 2 to 3 days in an airtight container or ziptop bag. Reheat in the toaster oven or air fryer (we eat ours within 24 hours).
• TO FREEZE: You can freeze these cottage cheese bagels for up to 2 months. I slice them first so the halves can be toasted from frozen.
• TO BAKE IN THE OVEN: Bake the bagels at 375°F. They’ll take longer—start checking for doneness at about 20 minutes.

Nutrition

Serving: 1(of 4) | Calories: 176kcal | Carbohydrates: 25g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Potassium: 242mg | Fiber: 2g | Sugar: 2g | Vitamin A: 134IU | Calcium: 101mg | Iron: 2mg

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