Main Ingredients Needed

To make the simple recipe, you’ll need healthy ingredients found at any grocery store. And from this base recipe, you can customize the oatmeal mixture to create different flavors, from chocolate oats to fruity oatmeal.

• 2 cups old-fashioned oats (I like sprouted oats for easier digestion)
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon (adds natural sweetness and flavoring)
• 3/4 teaspoon salt
• 1 cup milk: whole milk, skim milk, or non-dairy milk: unsweetened almond milk, cashew milk, oat milk, or coconut milk
• 1/2 cup pure maple syrup or honey
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons butter or virgin coconut oil, melted

Equipment

• 1 large bowl for mixing the ingredients
• 9-inch baking dish for baking the oatmeal

Can I Use Quick Oats or Steel Cut Oats?

I don’t recommend using quick cooking oats or steel-cut oats.

Old-fashioned rolled oats will give you the best results. Any brand will work.

Quick oats may be used to make overnight oats, like tropical overnight oats, protein overnight oats, or overnight oats with frozen fruit. And steel cut oats, which have a coarse texture, are best for making hot oatmeal. Just don’t use them for this recipe.

7 Different Ways To Flavor This Recipe

• Apple Baked Oatmeal: Stir 1 cup chopped apples (no need to peel) into the batter.
• Lemon & Blueberry Oatmeal: Add the zest (grated rind) from 1/2 a fresh lemon and 1 cup fresh or frozen blueberries to the batter. Reduce the cinnamon or skip it.
• Raspberry Oatmeal: Add 1 cup fresh or frozen raspberries.
• Peach Oatmeal: Add 1 cup chopped peaches to the batter.
• Carrot Cake Oatmeal: Add 1/2 cup shredded carrots, along with 1/4 cup raisins and 1/4 cup chopped walnuts to the batter.
• Chocolate Oatmeal: Chocolate baked oats taste just like brownies, for breakfast! Add 1/4 cup cocoa powder to the batter and sprinkle 2 tablespoons chocolate chips over the top before baking.
• Chocolate Chip Baked Oatmeal: Add 1/2 cup chocolate chips to the batter. Or, use 1/2 cup chopped ripe banana and 1/2 cup chocolate chips!

Step By Step Recipe Instructions With Photos 

Preheat the oven to 350F and grease a baking dish.

Step 1: Combine Ingredients

• Combine the dry ingredients in a large mixing bowl: oats, baking powder, cinnamon, and salt.
• Add the wet ingredients (milk, eggs, vanilla extract, and sweetener of choice) to dry ingredients and stir to combine.
• Finally, stir in the melted butter or coconut oil. You don’t want to stir the melted butter or coconut oil directly into the milk or you will have clumps-that’s why we’re adding it after the ingredients are mixed.

Step 2: Rest for 5 Minutes

Let the oatmeal rest for 5 minutes for the oats to absorb the liquids.

Step 3: Bake for 30-35 Minutes at 350F

• Bake for 30-35 minutes, until the center is firm and edges are browned.
• The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm and edges haven’t browned, continue baking until ready.
• After removing from the oven, rest for at least 5 minutes before serving.

Favorite Toppings

• Drizzle maple syrup or honey over the top
• Add sliced bananas or favorite fruit over the top
• Top with a spoonful of almond butter, cashew butter, and peanut butter
• Serve in a bowl over greek yogurt with fruit (or chocolate protein yogurt which tastes like pudding!)
• Top slices with whipped cream (how to make homemade whipped cream, dairy or dairy-free)

How to Store, Freeze, Meal Prep, & Reheat

• Fridge: Store leftover baked oatmeal whole, in the casserole dish covered with foil, plastic wrap, or a lid. Or, cut the oatmeal into squares and store in an airtight container. Store in the fridge for up to 7 days.
• Freezer: Freeze cut bars in an airtight bag or container for up to 3 months. Defrost on the counter or in the fridge, enjoy at room temperature or reheat in the microwave or oven.
• Meal Prep: Make a pan on the weekend, cut into bars once cool, and store in the fridge or freezer for future breakfasts.
• Serve Cold, at Room Temp, or Warm: The best part is you can serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.

Baked Chocolate Oatmeal That Tastes Like a Brownie

I’m a sucker for anything chocolate. Naturally, I add chocolate to my breakfast meals. Chocolate protein yogurt and chocolate overnight oats are a couple of my “sweet treat” breakfast favorites.

Lately, I’ve been on a baked oatmeal kick. Why not add cocoa powder to my favorite baked oats to make a brownie-like breakfast. This recipe is a result of that curiosity and its so stinkin’ good.

Ingredients Needed to Make “Brownie” Baked Oats

This recipe uses simple ingredients from your pantry and fridge. The recipe is based on my baked oatmeal with blueberries recipe, but adds cocoa powder for a rich chocolate flavor.

The cocoa also gives the oats a cake-like texture (without adding flour) so you can easily cut the oats into bars. Here’s what you need…

• 2 cups old-fashioned rolled oats (I prefer sprouted oats for easier digestion)
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup milk of choice whole milk or plant-based milk (like almond milk, coconut milk, oat milk, cashew milk)
• 1/2 cup pure maple syrup or honey
• 2 eggs
• 2 tablespoons butter or virgin coconut oil, melted
• 2 teaspoons vanilla extract
• 2 tablespoons chocolate chips (optional)
• cooking spray (like avocado oil spray to grease the baking pan)

Equipment

• 1 large bowl for mixing the ingredients
• 9-inch baking dish the baking pan in the photos is just slightly larger; just don’t go too large or you’ll end up with thin bars.

Can I Use Quick Oats or Steel Cut Oats?

I don’t recommend using quick cooking oats or steel cut oats to make baked oatmeal.

Rolled oats will give you the best results. Quick oats may be used to make overnight oats, like tropical overnight oats, protein overnight oats, or overnight oats with frozen fruit. And steel cut oats, which have a coarse texture, are best for making hot oatmeal.

For this recipe, stick with old-fashioned rolled oats which you can find at any grocery store. Any brand will work.

How to Make This Recipe

You’ll find a printable option for this chocolate oats recipe in the recipe card at the bottom of the post.

First, preheat the oven to 350F.

Step 1: Combine Dry Ingredients

Combine the dry ingredients in a large mixing bowl: oats, cocoa powder, baking powder, and salt. 

Step 2: Add Wet Ingredients

To the oat mixture, add milk, eggs, melted butter or coconut oil, vanilla extract, and sweetener of choice (honey or maple syrup). Whisk to combine all the ingredients.

Step 3: Rest The Batter for 5 Minutes

Let the oatmeal rest for 5 minutes on the counter. This rest period allows the oats to absorb the liquids.

Step 4: Pour Into Prepared Baking Pan & Add Chocolate Chips

Lightly grease a 9-inch baking pan with cooking oil spray or butter.

Pour the oat mixture into the prepared baking pan.

(Optional) Sprinkle the top of the oatmeal with 2 tablespoons chocolate chips. Use mini or regular-size chocolate chips.

Step 5: Bake for 30 Minutes at 350F

Bake for 30 minutes at 350F, or until the center is firm. The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm, continue baking until ready.

How to Serve

After baking, cut into 8 bars and serve warm or cold. It’s delicious either way! Enjoy a bar just like you would a brownie (without any toppings or pairings, or with ice cream for dessert), or add one of these sides for a healthy breakfast…

• Fresh Fruit: Serve with fresh berries on the side. Or add sliced bananas over the top
• Nut Butter: Top with a spoonful of almond butter or peanut butter. Or add a spoonful of tahini (ground sesame seeds, also used to make salad dressing and hummus)
• Whipped Cream: Top slices with whipped cream (make homemade whipped cream, dairy or dairy-free)
• Yogurt: Spoon yogurt into a bowl, top with an oatmeal bar and your favorite fruit. This is particularly delicious with coconut yogurt!
• Eggs: Serve a delicious chocolate square with a side of your favorite eggs (my favorite ways to cook eggs) for a macro-friendly meal: protein, carbs, and healthy fats!
• Smoothie: Add a protein or fruit smoothie on the side.

How to Store & Reheat

• Cool Before Storing: Once fully cool, slice into 8 squares/bars and store in an airtight container.
• Fridge: Place the bars in the fridge (in an airtight container) for up to 5-7 days.
• Freezer: Store the bars in the freezer (in a freezer-safe container or bag) for up to 3 months. Store in a single layer so you can easily grab just one bar at a time. Defrost on the counter or in the fridge.
• Serve Cold, at Room Temperature, or Warm: Serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.

If you love this recipe, you’ll also love these easy ground beef recipes: ground beef tacos, sheet pan mini meatloaves, Instant Pot bolognese, ground beef taquitos, Instant Pot Swedish Meatballs, Instant Pot meatballs and sauce, and stuffed peppers.

Simple Ingredients Needed

This easy quesadilla recipe makes 4 quesadillas using pantry staple ingredients.

• 1lb ground beef (85/15 or 90/10 fat content)
• 1 package of taco seasoning or 2 tablespoons homemade taco seasoning
• 1/3 cup water
• 4 large flour tortillas (6 or 8-inch size)
• 1 cup shredded cheddar cheese
• Spray cooking oil (I use avocado oil spray)

My favorite tortilla brands: Siete almond flour, Maria & Ricardo, and Vista Hermosa. Or make your own homemade tortillas.

Equipment

• 1 large skillet for browning the ground beef
• 1 sheet pan, baking sheet, or cookie sheet for cooking the quesadillas in the oven

How to Make Your Own Taco Seasoning

I use a taco seasoning packet to make this ground beef quesadilla recipe, but you can also make homemade taco seasoning. To make your own taco seasoning, mix together…

• 1 tablespoon chili powder
• 1/2 tablespoon ground cumin
• 3/4 teaspoon paprika
• 3/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon oregano
• 1/4 teaspoon black pepper

How to Make Ground Beef Quesadillas

Turn on your oven broiler to medium heat (400F).

Step 1: Brown & Season Ground Beef

• Spritz a large skillet with cooking oil (I use avocado oil spray). Or add a drizzle of olive oil.
• Turn on the stove-top burner to medium-high heat. Add the ground beef to the hot skillet. Break up the ground beef with a wooden spoon and cook, stirring every couple of minutes, for 5 minutes.
• Once mostly cooked, with just a bit of pink left in the ground beef, drain grease/fat from the skillet.
• Evenly sprinkle the taco seasoning over the beef, then add 1/3 cup of water. Stir the seasoning and water into the ground beef until well incorporated.
• Simmer for 3-4 minutes, until the water has cooked out. Turn off the heat.

Step 2: Assemble Quesadillas

• Place the tortillas on a sheet pan.
• Sprinkle cheese (2 tablespoons) over half of each tortilla.
• Add 1/2 cup cooked ground beef mixture over the top of the cheese, followed by 2 more tablespoons of cheese over top the ground beef. Fold each tortilla half over the filling.

Step 3: Broil the Quesadillas for 3-4 Minutes on Each Side

• Spritz the top of each quesadilla with oil (just a spritz). This is how you make a crispy tortilla!
• Place the quesadillas in the oven, under the broiler.
• Cook for 3-4 minutes on one side, or until the tops of the tortillas appear golden and crisp.
• Remove from the oven and use a spatula to flip the tortillas. You shouldn’t need to spritz this side with oil.
• Place the quesadillas back under the broiler and cook for another 3-4 minutes, or until the tops are golden brown and crisp and the cheese has fully melted.
• Remove from the oven and enjoy warm!
• Enjoy whole, or allow the quesadillas to cool for a few minutes (about 3-4 minutes), then use a sharp knife to cut the quesadillas into 2-4 pieces.

Topping Ideas

Enjoy the quesadillas as-is, or here are great options for toppings…

• salsa, pico de gallo, salsa verde, or fermented salsa
• sour cream
• chopped fresh cilantro (how to store cilantro so it stays fresh for weeks)
• chopped radishes (finely chop, then sprinkle with lime juice and salt)
• cilantro-lime slaw
• avocado slices
• guacamole

How to Store & Reheat 

• Fridge: Store leftover quesadillas in an air-tight container for up to 2 days.
• Reheat the quesadillas in the microwave or the stove-top until warm.
• Leftover Ground Beef: If you have leftover cooked ground beef (or make a big batch of the meat by doubling the recipe), store the meat in an air-tight container for up to 4-5 days. Use the meat mixture to make taco salads, more quesadillas, tacos, or taquitos.

What to Serve With a Beef & Cheese Quesadilla

• Instant Pot Cuban Black Bean Soup
• Instant Pot Black Beans or Pinto Beans
• Instant Pot Rice (stir in chopped fresh cilantro and lime juice after cooking for a Chipotle-style rice)
• Individual Fruit or Fruit Salad
• Tortilla chips with salsa or guacamole
• Cilantro-Lime Slaw
• Kale Slaw
• Roasted Frozen Vegetables (like broccoli)
• Roasted Green Beans & Carrots
• Roasted Sweet Potato
• Green Salad with Vinaigrette Dressing

What is a Baked Oatmeal Recipe?

Baked oatmeal is simply that: oats that are baked with liquid ingredients and a binder (like eggs) in a casserole dish. You can add fruit to baked oatmeal (like this recipe) or even make chocolate oats that taste like brownies!

The oats bind together while baking, so you can slice the oatmeal into bars. This is not a wet, mushy variation, like overnight oats or stove-top warm oats.

Ingredients Needed

• 2 cups old-fashioned oats (I like sprouted oats for easier digestion)
• 1 teaspoon baking powder
• 1 1/2-2 teaspoons ground cinnamon (amount depends on taste)
• 3/4 teaspoon salt
• 1 cup milk: whole milk, skim milk, almond milk, cashew milk, oat milk, or coconut milk
• 1/2 cup pure maple syrup or honey
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons butter or virgin coconut oil, melted
• 1 cup frozen blueberries or fresh blueberries (or try different fruits or chocolate chips)

Equipment Needed

• 9-inch baking pan for baking the oatmeal in the oven
• large mixing bowl for mixing the dry ingredients
• medium mixing bowl for mixing the liquid ingredients

Substitutions

• Dairy Free: If you need a dairy-free oatmeal, the type of milk you choose to use is important. Any plant-based milk will work. Instead of butter, use melted coconut oil or vegan butter.
• Egg Free: The eggs act as a binder, so instead of mushy oatmeal, you end up with oatmeal you can cut and lift from the pan (like a bar). The best option for egg-free oatmeal is to make a “flax egg.” To do this, combine 2 tablespoons of ground flax + 5 tablespoons of warm water, let sit for 5 minutes. After letting the flax sit to gel, it should be whisked into the milk and other wet ingredients.
• Gluten Free: Some oats are processed in a facility with other wheat products, so make sure you’re buying certified gluten-free oats when making this recipe. I like One Degree sprouted oats.

How to Make Baked Oatmeal, Step by Step

Preheat oven to 350F and grease a 9-inch square baking dish with butter or oil. 

Step 1: Combine Dry Ingredients

Combine the dry ingredients in a large mixing bowl: oats, baking powder, cinnamon, and salt. 

Step 2: Combine Wet Ingredients (Except Butter or Coconut Oil)

In a medium-size bowl, whisk the milk, eggs, vanilla extract, and sweetener of choice (honey or maple syrup). Do not add the butter or coconut oil yet.

Step 3: Combine Wet and Dry Ingredients

Add the wet ingredients to dry ingredients and stir to combine. Finally, stir in the melted butter or coconut oil. You don’t want to stir the melted butter or coconut oil directly into the milk or you will have clumps-that’s why we’re adding it after the ingredients are mixed.

Step 4: Rest for 5 Minutes

Let the oatmeal rest for 5 minutes for the oats to absorb the liquids.

Step 5: Add Blueberries (or Other Fruit)

Gently fold the fresh or frozen blueberries into the oatmeal mixture and pour into the prepared baking pan. (I love to freeze fresh blueberries in peak season and use them to make this recipe.)

Step 6: Bake for 30-35 Minutes at 350F

Bake for 30-35 minutes, until the center is firm and edges are browned. The baking time will depend on your pan. Clear glass, ceramic, and metal pans all bake at different rates. If the center isn’t firm and edges haven’t browned, continue baking until ready.

After removing from the oven, rest for at least 5 minutes before serving.

How to Store & Reheat

• Fridge: Store the leftover baked oatmeal whole, in the casserole dish covered with foil, plastic wrap, or a lid. Or, cut the oatmeal into squares and store in an airtight container. Store in the fridge for up to 7 days.
• Freezer: Or freeze the oatmeal bars in an airtight bag or container for up to 3 months. Defrost on the counter or in the fridge, enjoy at room temperature or reheat.
• Serve Cold, at Room Temp, or Warm: The best part is you can serve this delicious breakfast cold from the fridge, at room temperature, or reheat in the oven (at 300F until warm enough), microwave (just a few seconds), or toaster oven.

What Goes Well With Oatmeal? Serving Ideas

• Drizzle maple syrup or honey over the top
• Add sliced bananas over the top
• Top with a spoonful of almond butter or peanut butter
• Serve in a bowl over greek yogurt
• Top slices with whipped cream (how to make homemade whipped cream, dairy or dairy-free)

Or serve with…

• Chocolate Protein Yogurt
• Scrambled Eggs
• Instant Pot Hardboiled Eggs
• Spinach Feta Omelet
• Ham and Cheese Omelet
• Sausage and Egg Breakfast Casserole
• Bacon, Kale, Potato Frittata
• Sunny Side Up Eggs

Or add a homemade drink on the side…

• Chai Latte
• Iced Chai Latte
• Hot Chocolate
• Pumpkin Spice Latte
• Mocha Latte
• Turmeric Latte

Meal Prep Tip

• Cook Once, Eat Twice: Make a batch of oatmeal on Saturday or Sunday for breakfast, and use the leftovers again on Monday and Tuesday morning. Or double the recipe to make breakfast for the whole week.
• Grab and Go: Store the oatmeal in slices in the fridge for an easy grab-n-go breakfast, along with Instant Pot hardboiled eggs, omelet cups, or chocolate protein yogurt. Divide up the oatmeal squares and a prepared protein in meal prep containers to make mornings even easier.
• Lunchbox or Snack: Add a slice to the kids’ lunchbox or enjoy for an after-school snack. See more easy school lunch ideas!

Ingredients Needed

To make these oat cups, you’ll need wholesome ingredients that you’ll find at any grocery store. You probably already have all the ingredients already stocked in your pantry.

• 3 cups old fashioned oats (I like sprouted oats for easier digestion)
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk of choice: whole milk, unsweetened plain almond milk, unsweetened vanilla almond milk, unsweetened coconut milk, oat milk, cashew milk, etc.
• 3/4 cup unsweetened applesauce 
• 1/3 cup honey
• 2 teaspoons pure vanilla extract
• 3 tablespoons coconut oil, melted
• 1 cup add-ins: chocolate chips, fresh berries, frozen blueberries, shredded coconut, nuts, etc. (Use 1 mix-in, or combine a 2-3 options to total 1 cup)

Equipment Needed

• Standard 12-cavity muffin pan for baking the oat cups
• Muffin liners or cooking spray for lining or greasing the muffin pan
• Large bowl for mixing dry ingredients
• Medium bowl for mixing wet ingredients

9 Unique Baked Oatmeal Cup Flavors

The best part about this recipe is you can customize the mix-ins to create different flavors. Here are a few of my favorite mix-ins combinations to add during step 3 (when you combine the dry and wet ingredients).

How to Make, Step By Step Instructions 

First, preheat the oven to 375F. Grease (I like avocado oil spray) or line a 12-cavity muffin pan with muffin liners.

Step 1: Combine Dry Ingredients

In a large mixing bowl, stir together the dry ingredients: old-fashioned oats, cinnamon, baking powder, and salt. 

Step 2: Combine Wet Ingredients

In a medium-size mixing bowl, whisk together the wet ingredients: milk, applesauce, honey, vanilla extract, and melted coconut oil. 

Step 3: Combine ALL Ingredients & Add Mix-Ins

Add the wet ingredients to the dry ingredients and stir to combine. Fold in up to 1 cup of mix-ins of choice (see “9 Unique Flavors” below for ideas).

Step 4: Bake for 20-25 Minutes

Divide the oatmeal mixture evenly among the muffin pan. I use an ice cream scooper and gently press the mixture down in the muffin cups with my fingers. 

Bake for 20-25 minutes, until the centers are firm to the touch. 

Step 5: Remove from Oven & Cool for 15 Minutes

Let the pan cool, preferably on a wire rack, for at least 15 minutes. The oatmeal cups will firm up as they cool and shouldn’t be removed from the pan too quickly. This will prevent the oat cups from crumbling when warm.

How to Store & Reheat 

This is the perfect make-ahead breakfast as the oatmeal cups.

• In the Fridge: Store the oatmeal cups in an airtight container or ziplock bag for up to 7 days.
• In the Freezer: Store the oatmeal cups in a freezer-safe ziplock bag for up to 3 months.
• To enjoy from the fridge, remove and eat. No need to reheat. If you want a warmer breakfast, reheat in the microwave for a few seconds.
• To enjoy from the freezer, defrost in the fridge overnight or on the counter.

What to Serve With Healthy Baked Oatmeal Breakfast Cups

Pair the oatmeal cups with a protein for a macro-friendly breakfast (carbs, fiber, protein, and healthy fats). Here are a few pairings that work well with this recipe.

• Chocolate Protein Yogurt
• Scrambled Eggs
• Instant Pot Hardboiled Eggs
• Spinach Feta Omelet
• Ham and Cheese Omelet
• Sausage and Egg Breakfast Casserole
• Bacon, Kale, Potato Frittata
• Sunny Side Up Eggs

Or add a homemade drink on the side…

• Chai Latte
• Iced Chai Latte
• Hot Chocolate
• Pumpkin Spice Latte
• Mocha Latte
• Turmeric Latte

If you love easy baked oatmeal cups, you’ll also love these oat recipes: high protein overnight oats, chocolate peanut butter oats, baked oatmeal with blueberries, overnight oats with frozen fruit, oatmeal pancakes, banana-oat breakfast cookies, and almond-oat pancakes.

Stuffed peppers are easy, filling, and a family favorite. If you want to make other stuffed peppers, try my ground beef stuffed peppers (a kid favorite) or vegetarian stuffed peppers (with black beans and quinoa).

Ingredients You’ll Need

• 3 bell peppers: red peppers, yellow peppers, green peppers, or orange peppers
• cooking spray for baking the peppers (or more olive oil)
• 1 tablespoon olive oil
• 1/2 cup finely diced white onion
• 3 garlic cloves, minced
• 3 cups cooked, shredded chicken
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon salt + more for baking the peppers
• 8 ounces buffalo sauce (like New Primal, Primal Kitchen, Tessemae’s, Yo Mama’s, or make homemade buffalo sauce)
• 1/2 cup chicken stock or chicken broth (or vegetable broth)
• 2 tablespoons unsalted butter
• 1 1/2 cups cooked white or brown rice
• 3/4 cup shredded cheddar cheese, colby jack cheese, or monterey jack cheese

Equipment Needed

• 11X17 baking dish or sheet pan for baking the stuffed peppers
• large skillet for cooking the buffalo sauce mixture
• foil or a lid for the baking dish

How to Make Step By Step

Preheat the oven to 400F.

Step 1: Cut and Bake the Peppers

Cut the peppers in half, lengthwise, and discard seeds and membranes.

Place the halved peppers in a casserole dish (or sheet pan) and spritz with oil (I use an avocado oil cooking spray). Evenly sprinkle with a couple pinches of salt.

Bake, uncovered, for 15 minutes to soften the peppers.

Step 2: Cook the Buffalo Chicken Filling

Heat a skillet over medium heat and add 1 tablespoon olive oil. Saute the onion until beginning to turn translucent (2-3 minutes). Add garlic and saute a minute more. Add the shredded chicken and seasonings (pepper, paprika, salt) and stir to coat.

Pour in the buffalo sauce, chicken stock, and butter. Allow the butter to melt. Then stir in the cooked rice and mix everything until combined. Remove the from heat.

Step 3: Stuff the Peppers With Filling

By this time, the peppers should be ready after their initial 15-minute bake. Spoon the chicken mixture into the softened peppers. Cover the peppers with a lid or foil.

Step 4: Bake at 350F for 25 Minutes

Reduce the oven to 350F. Bake the covered peppers for 25 minutes.

After 25 minutes, remove the foil and sprinkle the peppers with shredded cheese. Return the peppers to the oven for 5 minutes to melt the cheese.

Serve the peppers with choice of toppings (see below).

Topping Ideas

• Blue Cheese Crumbles or Feta Cheese: After baking the peppers, add 1/4 cup of crumbled blue cheese or feta cheese on top.
• Chopped Green Onion
• Chopped Cilantro or Parsley
• Sour Cream
• Plain Greek Yogurt
• Homemade Ranch Dressing: The peppers have a spicy flavor due to the buffalo sauce. Adding ranch is the perfect combination. Spoon homemade ranch over the peppers after baking. Use the remaining dressing to make salads or pack in the kids’ lunchbox (or for snacking) later in the week.
• Blue Cheese Dressing: Buy or make this classic dressing. It’s also the perfect compliment to the spicy buffalo filling.

What’s the Best Way to Cut The Bell Peppers?

You may use red, yellow, orange, or green bell peppers. There are two ways to cut the peppers…

• Split the Peppers in Half Lengthwise: Cut the peppers in half, then remove the seeds and membrane inside. This is my preferred method. The peppers are cooked on their side. This also makes the stuffed peppers easier to eat.
• Cut Off The Tops: Just below the stem, slice off the top of the peppers. Then scoop out the membranes and seeds. The peppers are cooked “standing up.” This method is best when making stuffed peppers in the slow cooker or Instant Pot.

What Kind of Chicken Should You Use?

This easy recipe is made with pre-cooked, shredded chicken. That’s what makes this recipe such an easy weeknight meal.

Here are a few ways to prep the chicken for this recipe…

What Kind of Rice Should You Use?

Here are a few different ways to prepare the rice for this recipe…

How to Make Low Carb Chicken Stuffed Peppers

If you’re on a low carb diet or carb cycling, you can easily swap out the rice for cauliflower rice (found in the fresh produce aisle or freezer section). Or, make your own cauliflower rice by pulsing cauliflower florets in a food processor for a few seconds until crumbled.

Giving the cauliflower rice a quick saute will give you the best results. Here’s how to make this swap…

• Heat the skillet, add oil, then add the onion, garlic, and 1 1/2 cups cauliflower rice once the skillet is hot.
• Saute for about 5-7 minutes. Then add the remaining ingredients.

Meal Prep Pro Tips

• Cook the chicken (or buy pre-cooked chicken), shred, and store in the fridge for up to 4 days in an airtight container. You may also freeze cooked chicken.
• Cook the rice up to 5 days in advance. I use the Instant Pot to make a big batch of rice on the weekend. Store the rice in an airtight container in the fridge. You can also freeze rice in individual bags so it’s always ready to use.
• Cut the Peppers up to 3 days in advance and store in a bag or airtight container in the fridge.
• Meal Prep Lunch or Dinner: Divide the cooked peppers into meal-prep containers. Store in the fridge for up to 4 days and reheat in the microwave, oven, or toaster oven for lunch or dinner.

Storage & Reheating Tips

Store leftover cooked peppers in an airtight container in the fridge for up to 4 days.

Reheat the peppers in the microwave (2 minutes), in the oven (325F for 8-10 minutes or until warmed), or in a toaster oven. I’ve also been told that you can reheat the peppers in the air fryer, at 300F for about 10 minutes.

How to Freeze Stuffed Peppers

If you want to make the whole recipe and freeze the peppers for a future meal (for busy weeknights, post-baby, etc.), here’s how…

Freeze the unbaked filled peppers (without cheese), then thaw in fridge for 24 hours before baking. Bake the peppers once thawed. Add 5 minutes to the cooking time, then add the cheese as described in the recipe instructions.

What to Serve With Chicken Stuffed Peppers

• leafy green salad
• frozen roasted vegetables (like broccoli or cauliflower)
• fresh roasted vegetables
• roasted potatoes
• cucumber feta salad
• roasted sweet potatoes
• fresh fruit
• fruit salad (variety of fruits tossed together)
• sautéed spinach
• cornbread
• Carrot and celery sticks

A Sausage & Egg Casserole That Works for Christmas Brunch or Busy Mornings

I love a good casserole. Not tuna noodle casserole from the 90’s. Trust me, I’ve had my fair share of that growing up.

Instead, I’m talking about an egg casserole, frittata, egg strata (egg casserole with bread), oatmeal casserole (also called baked oatmeal), or french toast casserole.

Casseroles are a budget-friendly way to prep breakfast in advance for the whole week or feed a crowd at a baby shower, holiday brunch, or Christmas breakfast.

This casserole recipe is versatile, working for both holiday mornings and a quick weekday breakfast. That’s one of the many reasons why I love this egg breakfast casserole.

Step by Step Instructions

Preheat the oven to 350F.

Spray your casserole dish with nonstick cooking spray (I like avocado oil spray) or grease with oil or butter to prevent the egg casserole from sticking to the bottom of the pan. No need to do this if baking the casserole in the skillet used to brown the potatoes and sausage.

Step 1: Prepare the Sausage, Potatoes, and Green Onions

• In a large skillet, over medium-high heat, melt the butter.
• Once melted, add the sausage and break it up with a wooden spoon to create crumbles.
• After about 3 minutes, stir in the diced potatoes. Cover the skillet and cook until the sausage is brown and the potatoes begin to sweat and soften (about 8-10 minutes).
• Add the spinach to the skillet and continue to cook the greens, uncovered, for about 2 minutes until wilted.
• Stir in the chopped green onions.
• Pour the veggie and sausage mixture into a casserole dish, spread it out in an even layer.

Step 2: Combine the Eggs, Cheese, and Seasonings

• In a medium-size bowl, whisk the eggs, milk, cheese, fresh herb, salt, and pepper.
• Pour the egg mixture over the top of the cooked sausage mixture.

Variations and Substitutions

• Use a Sweet Potato: Instead of using a white potato, use chopped sweet potatoes instead.
• Use a Plant-Based Milk: Instead of using dairy milk, use an unsweetened almond milk or coconut milk.
• Use Nutritional Yeast: If you need to make this casserole dairy-free, use a dairy-free cheese or add 2 tablespoons of nutritional yeast to the eggs instead of real cheese. Nutritional yeast is commonly used to mimic the taste of cheese in dairy-free recipes.
• Skip the Fresh Herb: I love adding fresh herbs to a sausage egg bake or frittata (this frittata recipe with bacon and vegetables is amazing). Herbs add extra flavor to egg dishes. If you don’t have fresh herbs on hand, you can still make the perfect breakfast casserole without this fragrant ingredient.

Make Ahead & Quick Breakfast Meal Prep Tips

• Quick Meal Prep Breakfast: Allow the casserole to cool, then cut into squares and place in an airtight container (or individual meal prep containers, and later add fruit or yogurt for a grab-n-go breakfast). Store in the fridge for up to 4 days. Serve at room temperature or reheat.
• Make-Ahead Holiday Breakfast: Cook the sausage and veggie mixture up to 1-2 days in advance and store the cooked ingredients in the fridge. Then follow the remaining instructions when you’re ready to assemble and bake the casserole. Another option is to prep the entire casserole 12 hours before baking (the night before), store the casserole in the fridge (covered), then bake according to the instructions the next day.

How to Store Leftovers

• Store leftovers directly in the casserole dish, tightly covered with foil or plastic wrap, for up to 2 days in the fridge.
• Or slice the leftover casserole into squares and store in an airtight container for up to 4 days in the fridge.

How to Reheat Leftovers

Reheat individual slices or squares of casserole in the microwave for just a few seconds (30-45 seconds) or in the oven at 300F until warmed through.

What to Serve With This Cheesy Sausage Egg Casserole

The casserole may be served on its own or paired alongside a delicious breakfast side. Here are a few ideas for a weekday breakfast or holiday gathering. Check out 21 sides to serve with breakfast casserole here.

• Yogurt Bowls (great to make in advance for a quick breakfast)
• Chocolate Protein Yogurt
• Sourdough Toast
• Overnight Oats: make the oats high protein, with frozen fruit, or add a tropical twist with coconut milk.
• Peanut Butter and Banana Toast
• Salad with Vinaigrette Dressing (great for a holiday brunch or lunch)
• Melon Prosciutto Salad (great for a baby shower or holiday brunch)
• Yogurt Dip (serve alongside fruit, like berries, for a baby shower or brunch)
• Fresh Fruit (berries, oranges, apples, grapefruit, banana, etc.)
• Einkorn Cinnamon Rolls (made with einkorn flour so they’re healthier and easy to digest)
• Fluffy Einkorn Biscuits
• Fruit Salad (mix a variety of different fruits together)
• Croissants
• Muffins (I love almond flour banana muffins, einkorn muffins, or pumpkin einkorn muffins)
• Einkorn Blueberry Scones
• Einkorn Coffee Cake
• Einkorn Pumpkin Scones
• Quick Bread (I love almond flour banana bread or almond flour pumpkin bread)
• Bagels and Cream Cheese
• Pancakes (I love sheet pan einkorn pancakes, almond-oat pancakes, or traditional einkorn pancakes)
• Waffles (I love almond flour waffles or einkorn waffles)

First, preheat the oven to 400F. 

Step 1: Halve and Bake the Sweet Potatoes

• Cut the sweet potatoes in half, lengthwise. Place the potatoes on a rimmed sheet pan that’s lined with parchment paper (for easy cleanup). 
• Drizzle the potatoes with 1 tablespoon of oil, then rub the oil on the flesh of each potato. 
• Flip the potatoes over, flesh-side down on the baking sheet. Some oil will spill over on the sheet pan–that’s normal and okay. 
• Bake the sweet potatoes, uncovered, for 30-35 minutes (this will depend on the size of the potatoes), until the skins begin to look shriveled and soft. Remove the potatoes from the oven.
• Set the potatoes aside, on the sheet pan, to cool for 10-15 minutes until they’re easy to handle. 
• Reduce the oven to 375F. 

Step 2: Combine the Casserole Ingredients

• Scoop the cooked sweet potato flesh into a large bowl. Discard the skins. Mash the sweet potatoes using a fork or potato masher. They should be very easy to mash. 
• Add the remaining casserole ingredients to the mashed sweet potatoes (not the topping ingredients) and stir to combine: melted butter, maple syrup, milk of choice (dairy-free or dairy milk), salt, egg, ground cinnamon, ground nutmeg, and vanilla extract.
• Spoon the casserole filling into a casserole dish or baking dish.

Step 3: Combine the Topping Ingredients

• Wipe out the large bowl used to mix the sweet potato casserole ingredients. Use this same bowl to combine the topping ingredients. (No one needs extra dirty dishes on Thanksgiving Day.)
• Using a fork or whisk, whisk the topping ingredients: pecans, almond flour, starch, maple syrup, melted butter, and a pinch of the seasonings (salt and nutmeg). 

Step 4: Spoon the Topping Over the Sweet Potato Filling

Spoon the pecan topping over the sweet potato filling. If you find this is hard to do with a spoon, use your fingers.

Step 5: Bake the Casserole for 30 Minutes

Bake the casserole, uncovered, for 25-30 minutes, in the center of the oven, until the top is golden brown. You don’t want the almond flour topping to burn, so if you find it’s getting too brown, change the position of your casserole in the oven or reduce the oven temperature to 350F.

Serve warm. This casserole is even delicious at room temperature.

Store any leftovers in an air-tight container. Reheat in the oven or microwave. Enjoy the leftovers within 4-5 days.

How to Prep This Recipe in Advance

Thanksgiving is a busy time, and one of the best ways to reduce the stress of the day is to start making some food a couple of days in advance. This recipe is a great one to make in advance. There are a couple of options for how to make this recipe in advance.

Option 1: The night before or morning of thanksgiving

• Bake the sweet potatoes and mix the casserole ingredients to make the sweet potato filling.
• Add the filling to the the casserole pan, then top with the almond flour/pecan topping.
• Cover the casserole with plastic wrap, parchment paper (secured with a rubber band on the sides), or foil. Store in the fridge until ready to bake.
• When ready, preheat the oven and remove the casserole from the fridge. Allow the casserole to come to room temperature while the oven preheats.
• Bake as directed.

Option 2: Days in Advance

I don’t recommend making the entire casserole this far in advance, but you can still save time and prep the sweet potatoes. Doing so shaves off the 45 minutes required to bake and cool the potatoes.

• Bake the sweet potatoes 2-3 days in advance.
• Once cool, spoon the sweet potato flesh into an airtight container.
• Store in the fridge, then when ready to prep the casserole, add the remaining casserole ingredients and add the topping.
• Bake as directed.

Substitutions and Variations

All the ingredients in this casserole recipe are naturally gluten free. If you need to make this recipe dairy-free or egg-free, here are my suggestions…

• Egg Replacer: The egg in the sweet potato casserole acts as a binder, which sets the filling and gives it a thicker consistency. If you need to make an egg-free casserole, try using your favorite egg-replacer. The goal is to use something that will bind the casserole filling.
• Dairy-Free Option: Use a plant-based milk to make the casserole, like almond milk, coconut milk, or cashew milk. For the butter, you’ll get the best results if you use your favorite vegan butter. You could try coconut oil; however, I haven’t tried this substitution so I can’t speak to the results or taste.
• A Different Way to Cook the Sweet Potatoes: I highly recommend baking the sweet potatoes, as this brings out their sweetness in a way that no other method can. But if you’d like to use a different cooking method, the second best option is to use the instant Pot. Here’s how to cook sweet potatoes in the Instant Pot. After cooking, scoop the flesh from the skins.

Frequently Asked Questions and Answers

Q: What’s the best way to cook the sweet potatoes?

A: The best way to cook the sweet potatoes is to first halve the potatoes and then bake for 30-35 minutes, flesh-side down, on a sheet pan. This method brings out the natural sugars in the potatoes and creates a delicious, caramelized flavor. If you don’t want to bake the sweet potatoes, using the Instant Pot to cook the potatoes is the next best option.

Q: How do you keep sweet potato casserole from being runny?

A: Sweet potato casserole should be fluffy and light, but also thick; NOT runny. To get the best results, don’t boil the sweet potatoes or use canned sweet potatoes. Boiling the potatoes will add more water to the potatoes and may result in a runny sweet potato mixture. Using an egg in the sweet potato casserole binds the sweet potato filling, which results in a thicker casserole (without weighing it down).

Q: Can you use canned sweet potatoes or yams in this recipe?

A: You can, but I don’t recommend using canned sweet potatoes or yams. Trust me, take the extra 30 minutes to roast fresh sweet potatoes (or cook them in the Instant Pot). There’s a huge difference in flavor and your guests will thank you!

Ingredients Needed

To make these gluten-free chocolate chip cookies, you’ll only need a few pantry staple ingredients that are easily found in the baking aisle at the grocery store.

The main star of this recipe is almond flour, which is rich in healthy fats and protein. Almond flour is my favorite gluten free flour to bake with. It makes delicious gluten-free cookies, crisp almond flour waffles, moist almond flour banana bread and banana muffins, and the very best gluten-free pumpkin bread.

You’ll also notice that these healthy cookies aren’t made with refined sugars; just honey. The almond flour imparts a nutty flavor and natural sweetness, so lots of sugar isn’t needed.

• 8 tablespoon butter, semi-melted
• 1/3 cup honey (maple syrup may also work)
• 1 egg yolk
• 1 teaspoon pure vanilla extract
• 2 1/2 cups blanched fine almond flour (or almond meal)
• 2 tablespoons arrowroot flour starch or organic cornstarch (some readers have used coconut flour instead with good results-this is used to help thicken the batter so the cookies aren’t too soft and mushy)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips or 1/2 cup mini chocolate chips (dark chocolate chips also work, but the cookies won’t be as sweet)

How to Make This Almond Flour Chocolate Chip Cookie Recipe

Preheat the oven to 350F. Line a cookie sheet (or sheet pan) with parchment paper to make clean up easier.

Step 1: Cream Butter, Honey, and Egg Yolk

In a medium-size bowl, using an electric mixer, cream together the semi-melted butter (if you’re using a microwave to melt the butter, my butter is perfect after 20-30 seconds) and honey, until well combined and creamy. Add the egg yolk, and beat for a few seconds, until the butter mixture is well combined. Finally, beat in the vanilla extract.

Step 2: Add Dry Ingredients

Add the dry ingredients to the wet ingredients and mix until combined: almond flour, starch, baking soda, and salt. Then stir in 1 cup of chocolate chips.

Step 3: Spoon onto the Prepared Baking Sheet

Use an ice cream scooper or cookie scoop to scoop the batter on a parchment-lined baking sheet. Using a cookie scooper, makes larger, bakery-size cookies (about 3-4 tablespoons of dough). Using a cookie scoop, makes smaller cookies (which requires less baking time).

Step 4: Bake Cookies

Bake the cookies for 12 minutes for large cookies (smaller cookies may require less time), until golden brown (a very light brown/golden yellow hue) and the edges appear a bit crisp. The cookies will feel and look very soft. This is typical of all baked goods when you use almond flour.

Let the cookies cool on the baking sheet (don’t transfer to a cooling rack). As the cookies cool, they will firm up, so wait until the cookies are cool (about 5-10 minutes) before enjoying one. The cookies will always be soft, but once they cool, you’ll be able to easily pick one up without it crumbling.

Pro Tips for Baking Success

What type of almond flour?

For best results, use blanched almond flour. This flour has a light texture since the almond skins are removed before grinding almonds. This flour will produce a texture and flavor more like classic chocolate chip cookies made with all purpose flour.

I’ve also used almond meal, which has a coarser texture, since the skins are left on the ground almonds. This flour will result in more of a rustic feel to the cookies, but still results in delicious cookies.

My favorite almond flour brands are Bob’s Red Mill, Anthony’s, and the almond flour sold at Costco.

Dairy-Free Version

The preferred options for making the best cookies without dairy are: vegan butter, palm shortening, or softened virgin coconut oil.

Egg-Free Version

I haven’t personally made this recipe without eggs, but some readers have experienced great results using a flax egg. A binder is needed to keep the cookies from falling apart, which is why the egg yolk is added, and a flax egg would work in a similar way.

Don’t Use Other Flours (Wheat, Einkorn, Etc.)

I’m oftentimes asked if my almond flour recipes can be made with oat flour, wheat flour, einkorn flour, or all-purpose flour. The answer: No. Almond flour requires specific wet to dry ingredient ratios. You can’t substitute another flour in place of almond flour. Instead, use my einkorn chocolate chip cookie recipe if you’d like a wheat-based, traditional cookie.

How to Store

I rarely need to store the cookies because no cookie is ever left behind for the next day (they’re seriously the very best almond flour cookies).

If you do have some leftovers, or want to make the cookies in advance and enjoy later, store the cookies in an airtight container (or cookie jar) on the counter, at room temperature, for up to 2 days. Or in the fridge for up to 1 week. Or place the cookies in a freezer bag (a Ziplock bag) and store in the freezer for up to 3 months.

This recipe is very similar to my easy almond flour banana bread. It’s made without any butter or oil, yet it’s incredibly moist and flavorful!

Almond flour, which is rich in healthy fats and some protein, makes the best quick bread, chocolate chip cookies, and muffins (like almond flour banana muffins). It’s become one of my favorite flours to bake with, so you’ll find plenty of almond flour recipes here on the blog. This particular recipe is on constant repeat during the cooler months, when I crave all things pumpkin.

How to Make This Gluten-Free Pumpkin Bread

Step 1: Combine dry ingredients.

In a large bowl, whisk together all the dry ingredients, except the pumpkin seeds: almond flour, arrowroot flour starch, arrowroot, pumpkin pie spice, cinnamon, baking soda, and salt.

Step 2: Add wet ingredients.

Make a well in the center of the dry ingredients and add all the wet ingredients: eggs, maple syrup, yogurt, pumpkin puree, vanilla extract. Stir to combine the ingredients to form a thick batter.

Step 3: Pour the batter into the prepared loaf pan.

Step 4: Bake for 50-60 minutes.

Bake for 50-60 minutes. You can test the bread by inserting a toothpick or chopstick in the center. If the toothpick is clean, the bread is done baking.