These chewy Oatmeal Cranberry Cookies are the perfect addition to your Christmas cookie trays! These cookies are made with rolled oats and dried cranberries, flavored with warm vanilla and cinnamon, and topped with a sweet white chocolate drizzle!

For more oatmeal cookie inspiration, check out my Double Chocolate Oatmeal Cookies, Peanut Butter Oatmeal Chocolate Chip Cookies, or my Oatmeal Butterscotch Cookies.

There’s something undeniably festive about the blend of oatmeal, cranberries, and white chocolate!

Oatmeal cookies are some of my favorites — I love their chewy texture! This trio captures the essence of the winter holidays, making these cookies an instant hit during the festive season.

The dried cranberries and white chocolate drizzle in this recipe elevate a traditional oatmeal cookie to something even more special for the holidays.

They’re perfect for family gatherings during the holiday season, impromptu bake sales, or that cookie exchange you’ve been looking forward to!

Ingredients Needed:

• Unsalted Butter: adds flavor and creates a tender texture. Make sure it’s at room temperature before you begin mixing.
• Brown Sugar: gives the cookies a molasses-rich sweetness and contributes to the cookie’s chewy texture.
• Egg: the binding agent that helps hold all the ingredients together.
• Vanilla Extract: gives the cookies a classic, warm flavor.
• Oats: large rolled oats, or Old Fashioned Oats, give these cookies their oaty substance and flavor with a chewy and hearty texture. I don’t recommend swapping for quick oats but they could be used in a pinch.
• Flour: use all-purpose flour for the primary structure of the cookie. I’ve made these with 100% whole wheat flour as well!
• Baking Powder & Baking Soda: leavening agents that help the cookies rise and spread.
• Salt: enhances the flavors of the other ingredients. If using salted butter, adjust the amount.
• Cinnamon
• Dried Cranberries
• White Chocolate
• Oil: to mix with the melted chocolate to make a smooth drizzle topping.

How to Make Chewy Oatmeal Cookies with White Chocolate and Cranberries

This recipe is quick and easy to make, ready in just 20 minutes! Full instructions are included in the recipe card below.

1. Beat butter and sugar: Beat butter and sugar until light and fluffy.
2. Mix in egg and vanilla: Add the egg and vanilla extract and beat just until smooth.

3. Add dry ingredients: Make cookie dough by adding in the oats, flour, baking powder, baking soda, and salt, and beat until combined.
4. Add cranberries, and bake cookies: Stir in the dried cranberries, then place dough balls on a baking tray and bake. Decorate with a drizzle of melted white chocolate, if desired.

How do I store Oatmeal Cranberry Cookies?

Store Oatmeal Cranberry Cookies once they have cooled to room temperature in an airtight container or in a Ziploc bag on the counter for up to 7 days. For maximum freshness, I recommend moving them to the freezer after 2-3 days.

Can I freeze Oatmeal Cranberry Cookies?

Yes, freezing your festive cookies is a great way to prep ahead for the busy holiday season!

Once the cookies have cooled to room temperature, store them in a freezer-safe container. You can simply place them in a freezer-safe container once they are completely cooled and place them in the freezer. They won’t stick together and you can grab however many you need at once.

You can defrost to eat or eat them frozen!

Can I freeze Oatmeal Cranberry Cookie Dough Balls?

You can freeze the unbaked cookie dough balls instead in order to bake them fresh later. Simply flash-freeze the cookie dough balls on a lined baking sheet, then put the frozen dough balls in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Tips and Notes

• Mixing ingredients. When making cookie dough, you’ll achieve the best results by using a stand mixer with a paddle attachment or a large mixing bowl with an electric mixer.
• Do not overbake. Be careful to avoid overbaking your cookies, as this will result in tough, dry cookies instead of soft and chewy. It’s okay for the cookies to be slightly glossy in the center when you pull them out!
• Cool cookies before decorating. Make sure the cookies have cooled fully to room temperature before adding any decorative drizzle, as any heat from the cookie will melt the topping and keep it from setting.

White Chocolate Cranberry Oatmeal Cookies Variations

• Add in some nuts. Add in some crushed peanuts, chopped macadamia nuts, or crushed pecans for a nutty flavor and crunchy texture.
• Mix in chocolate chips. Try adding in some white chocolate chips or dark chocolate chips to the cookie dough to give bursts of sweetness throughout the cookies.
• Ice the cookies. Instead of a white chocolate drizzle, you can top the cookies with a simple powdered sugar and water glaze drizzle, or even just a dusting of powdered sugar.

Serving Suggestions

Make these cookies for a holiday cookie tray alongside my Chocolate Crinkle Cookies, Christmas Sugar Cookies, my Best Snickerdoodle Recipe, or try one of my other favorite 31 Christmas Cookie Recipes!

These chewy cookies pair perfectly with a glass of cold milk or hot coffee for an afternoon pick-me-up, or you could try my Cold Brew Coffee for something a bit different.

More Delicious Christmas Cookie Recipes to Try

Fall/Winter

Grandma’s Sour Cream Sugar Cookies

Desserts

Brown Sugar Pecan Cookies Recipe + VIDEO

Desserts

Frosted Lemon Sour Cream Sugar Cookies

Desserts

Chocolate Sour Cream Sugar Cookies Recipe

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Oatmeal Cranberry Cookies

These chewy Oatmeal Cranberry Cookies are the perfect addition to your Christmas cookie trays! These cookies are made with rolled oats and dried cranberries, flavored with warm vanilla and cinnamon, and topped with a sweet white chocolate drizzle!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 cookies

Calories 208cal

Author Ashley Fehr

Ingredients

Oatmeal Cranberry Cookies

• ¾ cup unsalted butter room temperature
• 1 cup brown sugar (packed) 200-220 grams
• 1 large egg
• 1 tablespoon vanilla extract
• 1 ½ cups large rolled oats
• 1 ¼ cups all purpose flour (or sub whole wheat)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional)
• 1½-2 cups dried cranberries

White Chocolate Drizzle (optional)

• ¼ cup white chocolate chips or chopped white chocolate
• 1 teaspoon oil

US Customary – Metric

Instructions

Oatmeal Cranberry Cookies

• Preheat the oven to 350 degrees F and line three baking sheets with parchment paper.
• In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.
• Add the egg and vanilla and beat just until smooth.
• Add the oats, all-purpose flour, baking powder, baking soda, and salt, and beat until combined. Stir in dried cranberries (you can start with 1½ cups and add an extra ½ cup if you prefer).
• Drop 2 tablespoons of dough (I use a 2 tablespoon cookie scoop; they will be too sticky to roll) onto parchment paper 2-3 inches apart (I do 6 per pan). If you like thinner, chewier cookies, press the cookie dough balls down slightly with your hand.
• Bake at 350 degrees F for 9–10 minutes, until the edges are just beginning to brown and the centers are almost set but still a bit glossy in the middle—they will continue to set as they rest. Don’t overbake!
• Let the freshly baked cookies sit on the baking tray for 5–10 minutes before putting them on a wire rack to cool completely.

White Chocolate Drizzle (optional)

• In a small microwave-safe bowl, combine chocolate and oil.
• Microwave on 50%–70% power in 30-second intervals, stirring each time, until melted.
• Place in a Ziploc plastic bag, snip a tiny bit off the corner of the bag, and drizzle over the tops of the cookies as desired once they have fully cooled.

Notes

Ingredients and Substitutions:

• Butter: you can use unsalted or salted butter here. If using salted butter, you can reduce the salt or keep it all if you like a salty bite to your cookies.
• Oats: I like to use rolled or large flake oats for texture, but this recipe will also work with quick oats or instant oats.
• Flour: when making these for my family, I always use whole wheat flour because, honestly, no one will ever know the difference! You can use either or a combination.
• Cinnamon: ½ teaspoon won’t make these very spicy but will add a nice warmth. You can increase or omit according to your preferences.
• Cranberries: you can substitute the cranberries with raisins or other dried fruit, or reduce to 1-1½ cups and add ½-1 cup white chocolate chips.

Storage

• Store: Store Oatmeal Cranberry Cookies once they have cooled to room temperature in an airtight container or in a Ziploc bag on the counter for up to 7 days.
• Freezing Cookies: Once the cookies have cooled to room temperature, store them in a freezer-safe container. Put parchment paper between each layer to keep them from sticking together, and keep them in the freezer for up to 2 months. Defrost at room temperature when you’re ready to serve them again.
• Freezing Cookie Dough: Flash-freeze the cookie dough balls on a lined baking sheet, then put the frozen dough balls in a freezer bag in the freezer for up to 2 months. You can then bake them fresh from frozen, adding a couple of minutes to the baking time!

Nutrition

Calories: 208cal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 104mg | Potassium: 73mg | Fiber: 1g | Sugar: 19g | Vitamin A: 250IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg

The post Oatmeal Cranberry Cookies appeared first on The Recipe Rebel.

These easy 4 Ingredient Oatmeal Cups use only FOUR basic ingredients, and they’re ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and they’re freezer-friendly, too.

Naturally sweetened and packed with protein, I’ve included 3 flavor options: raspberry chocolate chip, peanut butter banana, and apple cinnamon!

I have a deep, undying love for baked oatmeal. 

These 4 Ingredient Oatmeal Cups are a great healthy breakfast option, and they’re the perfect snack—we love them. 

I make a big batch almost every weekend, and we whip them out for breakfast or lunches all week! 

Before this recipe, we’d always eaten regular, cooked oatmeal mush. It’s hearty, healthy, and easy, but one day we tried this baked oatmeal recipe, and we’ve never gone back.

It has a firmer texture (al dente if you will), so it’s perfect for those of you who are on the fence about oatmeal.

They freeze perfectly, and you can pull out just a few for breakfast or lunch as you need them.

Eggs, oats, and milk pack enough protein and fiber to keep you going long after breakfast is done, and maple syrup gives these just enough sweetness, naturally. 

Since these cups are baked individually, you can jazz them up however you want. The whole family will love customizing their own baked oatmeal cup.

My 4-year-old likes to eat hers like oatmeal muffins, handheld, with no milk or spoon. 

The rest of us warm ours up and pour milk over them!

Some of my other favorite breakfast recipes you can prep ahead include this Baked Overnight Lemon French Toast, Easy Yogurt Parfaits, Baked Maple Glaze Apple Crisp Doughnuts, 

Ingredients Needed:

• Oats: I like to use rolled oats (aka old-fashioned oats) because they have more texture, but you can use quick-cooking or instant oats as well.
• Egg: you can sub the egg for ¼ cup egg whites if preferred.
• Milk: low-fat milk, high-fat milk, or non-dairy milk will work well.
• Maple syrup: you can reduce the maple syrup if you prefer them less sweet, or substitute with an equal amount of any sweetener.

Optional Mix-Ins

• Finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter (warm it up a little before stirring in!), mini chocolate chips, nuts, dried fruit, chocolate chips, etc.

How to Make 4 Ingredient Baked Oatmeal Cups

This recipe is quick and easy to make. Full instructions are included in the recipe card below.

1. Combine ingredients: In a medium bowl, combine the oats, eggs, milk, and maple syrup.
2. Stir: Stir until completely mixed.
3. Pour into muffin tin: Divide the batter evenly in the muffin pans.
4. Add in flavors and bake: Add the optional mix-ins to the cups, if desired. Bake until lightly golden brown on top and completely set.

Baked Oatmeal Cups FAQs

Tips and Notes

• Silicone Mold: You can use silicone muffin liners instead of a muffin tin for this meal hack, as they’ll come out easily and perfectly every time! If you use a regular muffin pan as I did here, just be sure to spray with non-stick spray.
• Baking Powder. 1 teaspoon of baking powder will give a fluffier, more cake-like texture, like oatmeal muffins.
• Salt. ¼ teaspoon of salt will balance out the flavors if you need it. 
• Paper Liners. You can use paper liners in your muffin pan to make them easier to remove from the pan or if you’re going to pack them for transport. 
• Gluten-Free. This recipe is easily made gluten-free by using certified gluten-free oats. Check all of your labels to be sure before you begin.

Baked Oatmeal Cups Variations

• Add in spices. Add ½-1 teaspoon of ground cinnamon, nutmeg, or ginger to bring a warm, spiced flavor to these cups. 
• Extracts. Vanilla extract or almond extract will add more flavor to these cups if you want. Add (pretty much) as much as you like!
• Fruit. Use any kind of fresh, frozen, or dried fruit for these oat cups. Blueberries, raspberries, chopped strawberries, blackberries, 
• Seeds. Adding in some chia seeds, pumpkin seeds, flax seeds, or sunflower seeds is a great way to add healthy nutrients.
• Protein. Substitute up to ½ cup of the oats with ground flax, protein powder, or hemp hearts to pack some more protein in here. 
• Spreads. Peanut butter, Nutella, Biscoff Spread, or other spreads work really well for these to add a different flavor. Add some to the batter, or slice the cups and spread it on them to serve. 
• Topping. Top these cups with cream cheese frosting, vanilla frosting, a dusting of powdered sugar, or drizzle the top with some melted chocolate for an extra sweet finish or to serve them for dessert.

Serving Suggestions

You can serve these oatmeal cups alone, handheld like muffins. Or you can put them into a bowl with milk and additional maple syrup, reheat them, and enjoy them with a spoon!

They’re a great grab-and-go breakfast solution for busy weekdays and a perfect snack recipe for when you’re on the road too!

Of course, you’ll need your Cold Brew Coffee, while the kids can enjoy a Strawberry Smoothie or another kind of Fruit Smoothie!

For more delicious breakfast recipes to make a spread for breakfast or brunch, try these Cinnamon Raisin Scones, my Thick and Fluffy Buttermilk Pancakes, Orange Cranberry Bread, Air Fryer French Toast, Peanut Butter Streusel Banana Bread. 

More Easy Breakfast Recipes to Try

Breakfast

Healthy Banana Bread recipe

Appetizers

Cream Cheese Fruit Dip

Breakfast

Crustless Quiche – 6 ingredients!

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

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Easy 4 Ingredient Baked Oatmeal Cups

These easy Baked Oatmeal Cups use only FOUR basic ingredients, and they're ready in just 30 minutes! Perfect for breakfast, school lunches, or snacks, you can prep them up to a week ahead to enjoy them fresh, and it's freezer-friendly too.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 cups

Calories 124cal

Author Ashley Fehr

Ingredients

• 2 ½ cups rolled oats
• 1 large egg
• 1 ½ cups milk any kind
• ¼ cup pure maple syrup
• Optional mix ins: finely chopped apples, bananas, cinnamon, fresh or frozen berries, peanut butter, mini chocolate chips, nuts, dried fruit, etc.

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and lightly grease a 12-cup muffin pan (you can also use silicone muffin cups). Set aside.
• In a medium bowl, stir together oats, egg, milk, and maple syrup until combined. Divide the batter evenly between the prepared muffin pans (make sure you get equal liquid in each cup so none are dry).
• Stir in optional mix-ins if desired. I did apple and cinnamon, banana and peanut butter, raspberries and chocolate chips, and blueberries and almonds.
• Bake for about 25 minutes, until light golden brown on top and completely set.
• Let them sit for 10–20 minutes before removing them from the pan and putting them on a wire rack to cool completely before storing.

Notes

Storage:

• Store: These Oatmeal Cups can be stored in an airtight container in the refrigerator for up to a week. They reheat beautifully in the microwave.
• Freeze: Freeze these oatmeal cups for up to 3 months in a Ziploc bag or a freezer-safe container. Flash freeze the cups in a single layer before putting them in a large freezer bag, or wrap them individually in plastic wrap to prevent them from sticking together.

Nutrition

Calories: 124cal | Carbohydrates: 18g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 77mg | Sodium: 42mg | Potassium: 151mg | Fiber: 2g | Sugar: 6g | Vitamin A: 167IU | Calcium: 65mg | Iron: 1mg

The post Easy 4 Ingredient Baked Oatmeal Cups appeared first on The Recipe Rebel.

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

It’s hard to go wrong with anything in mini form, and these mini Apple Crisp Cheesecakes are one of my favorite bite-sized treats!

Not only are they insanely delicious, but they’re so easy to prep ahead of time and they’re already portioned out making them absolutely perfect for parties.

You can easily swap the apples for almost any other fruit (think blueberries, raspberries, chopped strawberries, peaches, pears, etc., etc.), or you can leave it out and simple have a coffee cake style cheesecake.

Want a little more variety? Serve them alongside these Lemon Cheesecake Bars and these Easy Cheesecake Cupcakes.

Looking for something a little more classic? Try my Easy Apple Crisp next!

Ingredients Needed:

• Crust: we’re making a super simple crust with graham cracker crumbs and melted butter.
• Cream Cheese: use full-fat blocks of cream cheese for the richest, creamiest cheesecake.
• Granulated Sugar: we gotta sweeten things up a bit, right?!
• Sour Cream: plain Greek yogurt will work great too for a lighter option.
• Eggs: helps the cheesecakes hold their shape.
• Lemon Juice: adds a touch of brightness to contrast the richness from the cream cheese.
• Vanilla: adds flavor depth and warm sweetness.
• Apple: I love the tart flavor of granny smith apples in desserts, but feel free to use another variety if preferred. Just be sure to peel and finely chop it!
• Streusel: we’re topping the mini cheesecakes off with a simple streusel made up of melted butter, flour, oats, cinnamon, and brown sugar.

How to Make Apple Crisp Cheesecakes

These mini fruit crisp cheesecakes are so simple to whip up. Full instructions included in the recipe card below.

1. Make the crust: In a bowl, mix together graham cracker crumbs and melted butter. Divide evenly between 20 muffin cups with paper liners and press into the bottom firmly. Bake at 325ºF until dry in the center.
2. Mix the cheesecake filling: In another bowl, beat the cream cheese until smooth, then add sugar, sour cream, eggs, lemon juice, vanilla, and salt. Beat again until smooth.
3. Portion it out: Divide the cheesecake evenly between the muffin cups, then top with chopped apple.
4. Add the streusel: In a bowl, mix together oats, flour, sugar, butter, and cinnamon. Sprinkle over the top of the cheesecakes.
5. Bake: Bake at 300ºF until the centers are nearly set, then remove from the oven and cool in the pan for 15-20 minutes. Transfer to a wire rack and cool completely, then chill in the fridge.

Apple Crisp Cheesecake FAQs

Tips and Notes

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

More Fruity Cheesecake Recipes to Try

Desserts

No Bake Raspberry Cheesecake

Desserts

Easy No Churn Cherry Cheesecake Ice Cream

Desserts

Blueberry Cheesecake

Bars & Squares

Lemon Cheesecake Bars

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Apple Crisp Cheesecakes

These Apple Crisp Cheesecakes are the perfect fall dessert. Mini cheesecakes are baked with a buttery graham cracker crust and topped with apples and crunchy streusel.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 20 mini cheesecakes

Calories 184cal

Author Ashley Fehr

Ingredients

Crust

• 1 ½ cups graham cracker crumbs
• ¼ cup butter melted

Cheesecake

• 16 oz cream cheese 2 (8oz/250g) packages, room temperature
• 1 cup granulated sugar
• ½ cup sour cream or plain Greek yogurt
• 2 eggs
• 2 teaspoons lemon juice
• 1 teaspoon vanilla
• 1 granny smith apple peeled and finely chopped

Streusel

• 3 tablespoons salted butter melted
• ⅓ cup flour
• ½ cup oats
• ½ tsp cinnamon
• ¼ cup brown sugar

US Customary – Metric

Instructions

• Preheat oven to 325 degrees F and line 20 muffin cups with paper liners.
• In a medium bowl, combine the graham cracker crumbs and melted butter. Divide between liners and press into the bottom firmly. Bake for 8 minutes until dry in the center. Reduce oven temperature to 300 degrees F.
• In a large bowl, beat cream cheese with an electric mixer until smooth.
• Add the sugar, sour cream, eggs, lemon juice and vanilla and beat on medium-high speed until smooth, 2-3 minutes — don't overmix!
• Divide evenly between muffin cups (they should be about almost full). Top with chopped apple.
• In a medium bowl, stir together oats, flour, sugar, butter and cinnamon until crumbly. Sprinkle over top of apples.
• Bake for 20-22 minutes or until the centers are nearly set.
• Remove from the oven and let cool in the pan for 15-20 minutes before removing to a wire rack to cool completely. Refrigerate for at least 3-4 hours until chilled before serving as desired.

Notes

These freeze wonderfully, and will keep for quite some time in the fridge or freezer before you need them.

 

Tips:

• Use room temperature ingredients. Room temperature cream cheese and eggs work better for cheesecake. I recommend setting them out on the counter 30 minutes or so before you mix everything up.
• Don’t over-mix. Over-mixing the cheesecake mixture can create air bubbles which can cause the cheesecakes to crack when they’re baking.
• Cool completely. Cool the cheesecakes in the pan for 15-20 minutes, transfer them to a wire rack to cool completely, then chill them in the fridge for 3-4 hours to fully set up. Gradually cooling them helps prevent the tops from cracking.
• Try another fruit. Make these into any fruit cheesecake you like. Try peach, cherry, blackberry, strawberry, you name it.

 

Storing:

These mini apple cheesecakes will last in an airtight container in the fridge for 4-5 days.

To freeze your cheesecakes, let them cool and chill completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 2 months. When you’re ready to serve, simply thaw in the fridge first.

Nutrition

Calories: 184cal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 128mg | Potassium: 66mg | Fiber: 1g | Sugar: 13g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.5mg

The post Apple Crisp Cheesecakes appeared first on The Recipe Rebel.

This Overnight Apple Crisp French Toast is a simple, crowd-pleasing make-ahead breakfast. Crusty French bread is soaked in a sweet batter, topped with homemade apple crisp, and baked until soft in the middle and crispy on top.

Okay, fine, I admit it! This Overnight Apple Crisp French Toast is really just an excuse to eat dessert for breakfast.

Since making my French Toast Casserole and my Overnight Caramel French Toast, I’ve been so excited to put together another delicious breakfast. I got to thinking, “why couldn’t I build an apple crisp on top of baked French toast? So, I did.

Best. Decision. Ever.

This just might be the best French toast I’ve ever eaten.

And if you love apple crisp as much as I do, check out my Maple-Glazed Apple Crisp Cookies, Maple Glazed Apple Crisp Cinnamon Buns, Baked Maple Glazed Apple Crisp Doughnuts (Donuts) or Apple Crisp Pancakes (yep, I’ve done it all!).

Ingredients Needed:

This Overnight Apple Crisp French Toast Casserole is made with ingredients you probably already have in your kitchen.

• Bread: I stick to French bread, but feel free to use another variety. Brioche or challah are both also great options. Day old works best! If you don’t have day old bread, I like to throw the slices in the toaster to dry them out slightly.
• Eggs and Milk or Half-and-Half: the main ingredients in our batter
• Sweetener: you can sweeten the batter using either brown sugar or maple syrup. Both are great!
• Vanilla: adds flavor depth and a little extra sweetness.
• Cinnamon: adds a subtle sweet spiciness.
• Salt: a pinch of salt enhances the flavor.
• Apples: just use your favorite variety! The apples should be peeled, cored, and very thinly sliced.
• Streusel: we’re topping the French toast bake off with a simple streusel made with rolled oats, flour, cold butter, and brown sugar.

How to Make Overnight Apple Crisp French Toast

This delicious sweet breakfast takes a quick 20 minutes to prep. Full instructions are included in the recipe card down below.

1. Soak the bread: In a bowl, mix together eggs, milk, brown sugar, vanilla, cinnamon, and salt. Pour over the bread slices, then cover and refrigerate for 1 hour or overnight.
2. Make the streusel: In a separate bowl, cut together oats, flour, butter, and brown sugar.
3. Assemble and bake: Spread the apples over the bread, top with streusel, then bake until the apples are tender and the streusel is golden.

Overnight French Toast Casserole FAQs

Tips and Notes

• Slice the apples thinly. The thin apples get nice and soft as they bake.
• Remove the peel. Apple peel can take on an unpleasant chewy texture in the oven. I recommend removing it before you slice the apples.
• Use old bread. Okay, not too old, but bread that is slightly stale holds up better next to the batter.
• Use cold butter. The cold butter steams in the oven and creates little pockets of air which makes the streusel topping lighter and fluffier.
• Try another bread. French bread is, of course, a classic. However, other kinds like brioche or challah would be delicious too.

Serving Suggestions

Serve this breakfast with any of your favorite breakfast/brunch recipes!

I love it with a smoothie on the side, a scoop of Creamy Fruit Salad, bacon and eggs, or a refreshing glass of Cold Brew Coffee!

More French Toast Recipes You’ll Love

Breakfast

Overnight Peach Cobbler French Toast Casserole

Breakfast

Overnight Peanut Butter French Toast Casserole

Breakfast

Crockpot French Toast Recipe

Breakfast

Baked Overnight Pumpkin French Toast

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Overnight Apple Crisp French Toast

This Overnight Apple Crisp French Toast is a simple, crowd-pleasing make-ahead breakfast. Crusty French bread is soaked in a sweet batter, topped with homemade apple crisp, and baked until soft in the middle and crispy on top.

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10

Calories 303cal

Author Ashley Fehr

Ingredients

French toast

• 1 loaf French bread (450 grams)
• 8 large eggs
• 1 cup milk or half and half
• ¼ cup brown sugar or maple syrup
• 2 teaspoons vanilla
• 1 tsp cinnamon
• ¼ tsp salt

Streusel

• 1½ cup rolled oats
• ½ cup flour
• ½ cup cold butter
• ½ cup brown sugar
• 2 medium apples peeled, cored and thinly sliced

US Customary – Metric

Instructions

• Spray a 9×13” pan with non-stick spray and lay bread slices on the bottom of the pan in a single layer (use as many as you need to fill the pan, stacking and squishing as needed be – just leave some room for your apples!).
• Combine eggs, milk, ¼ cup brown sugar, vanilla, cinnamon and salt with a whisk and pour over the bread slices, trying to coat the bread evenly. Cover with plastic wrap and refrigerate at least 1 hour or overnight.
• Meanwhile, make the streusel. Cut together oats, flour, butter, and brown sugar with a pastry cutter or your hands until crumbly. Store in an air tight container until ready to bake.
• When ready to bake, preheat oven to 350 degrees F. Spread apples over the bread and top with streusel.
• Bake for 1 hour, or until bread is set, apples are tender and streusel is golden. Cover with foil half way through baking if the top is browning too quickly. Serve with syrup, or without!

Notes

Tips:

• Slice the apples thinly. The thin apples get nice and soft as they bake.
• Remove the peel. Apple peel can take on an unpleasant chewy texture in the oven. I recommend removing it before you slice the apples.
• Use old bread. Okay, not too old, but bread that is slightly stale holds up better next to the batter.
• Use cold butter. The cold butter steams in the oven and creates little pockets of air which makes the streusel topping lighter and fluffier.
• Try another bread. French bread is, of course, a classic. However, other kinds like brioche or challah would be delicious too.

 

Storing:

Once your casserole is baked, it’s best served right away. However, leftovers will last in an airtight container in the fridge for 3-4 days. To reheat, warm individual servings in the microwave or heat up a larger amount in the oven.

Nutrition

Calories: 303cal | Carbohydrates: 43g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 191mg | Potassium: 217mg | Fiber: 2g | Sugar: 31g | Vitamin A: 495IU | Vitamin C: 3.4mg | Calcium: 101mg | Iron: 1mg

The post Overnight Apple Crisp French Toast appeared first on The Recipe Rebel.

These Baked Maple Glazed Apple Crisp Doughnuts are seriously the best doughnut ever! Soft, apple filled baked doughnuts topped with crunchy brown sugar streusel and a maple glaze drizzle. These are perfect for fall!

I wish you could understand just how long I’ve been dreaming of making these doughnuts. Ever since I made my Baked Lemon Blueberry Doughnuts I’ve been dreaming up other flavors!

But I waited until fall, because I also had about 1,839 kinds of ice cream I wanted to make. Finally, I can share this incredible recipe.

You know how you feel when you bite into something and you’re not sure if you’ve ever had a more wonderful bite in your life? That was me during every single bite of these doughnuts.

Soft, fluffy doughnuts loaded with pieces of juicy apple, topped with crunchy brown sugar streusel, and a super sweet maple glaze? It doesn’t get better than that.

If you love everything apple crisp, you should check out these Maple-Glazed Apple Crisp Cookies, Maple Glazed Apple Crisp Cinnamon Buns, Apple Crisp Cheesecakes and Apple Crisp Blondies too!

Ingredients Needed:

• Granulated Sugar: doughnuts without sugar? I don’t think so!
• Unsalted Butter and Oil: a combination of oil and melted butter gives the doughnuts so much buttery flavor and a perfectly moist texture. Use canola or vegetable oil for the most neutral flavor.
• Eggs: helps the doughnuts hold their shape.
• Vanilla Extract: adds flavor depth.
• Buttermilk: the acidity in buttermilk makes the doughnuts extra soft and tender.
• Baking Powder and Baking Soda: keeps the doughnuts light and fluffy.
• Cinnamon: adds a touch of sweet spice to the doughnuts.
• Salt: cuts the sweetness.
• All-Purpose Flour: gives the doughnuts their structure.
• Apple: any apple will work, but I love a firm, tart apple like Granny Smith, Pink Lady, or Honeycrisp.
• Streusel Topping: our simple streusel topping is made with oats, cold butter, flour, brown sugar, and cinnamon.
• Glaze: we’re finishing the donuts off with a simple glaze made up of melted butter, maple syrup, and icing sugar.

How to Make Apple Crisp Donuts

These delicious baked donuts are ready in a total of 33 minutes!

1. Wet ingredients: In a bowl, mix together sugar, butter, and oil until smooth. Add the eggs, vanilla, buttermilk, baking powder, cinnamon, baking soda, and salt. Whisk again until smooth.
2. Add the flour. Mix only until just combined, then finish by gently stirring in the apples.
3. Put together the streusel: In a separate bowl, combine oats, butter, flour, brown sugar, and cinnamon.
4. Pipe the batter: Spoon them batter into a piping bag, then pipe it around each doughnut hole in a greased doughnut pan. Press crumbles of streusel into the top of the batter.
5. Bake: Bake the donuts until a toothpick comes out clean. Let them cool for 10 minutes, then remove them from the pan and cool them completely.
6. Add the glaze: In a bowl, combine butter, maple syrup, and powdered sugar. Drizzle over the cooled donuts, let it set for a bit, then dig in.

Baked Apple Crisp Doughnuts FAQs

Tips and Notes

• Peel the apple first. The peel can become chewy when cooked in the doughnuts. I recommend removing it.
• The batter will be thick! So don’t worry. If it seems too thick, you’re probably doing it right.
• Grease the pan with butter or non-stick spray to prevent the doughnuts from sticking.
• No piping bag? Spoon the batter into a freezer bag and cut the corner off to create a makeshift one. The opening should be about 1/2-3/4-inches wide.
• Check for doneness. How long the doughnuts take will depend on how full your pan is. To check, insert a toothpick into one of the doughnuts. If it comes out clean, they’re good to go.
• If the glaze is too thick, add small drops of milk until it’s thinned out enough to be drizzled over the doughnuts.

More apple recipes you’ll love!

Breakfast

Apple Crisp Pancakes

Desserts

Apple Spice Cake

Cake and cupcakes

Praline-Glazed Apple Bundt Cake

Breakfast

Cinnamon Apple Muffins Recipe

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Baked Maple Glazed Apple Crisp Doughnuts (Donuts)

These Baked Maple Glazed Apple Crisp Doughnuts are seriously the best doughnut ever! Soft, apple filled baked doughnuts topped with crunchy brown sugar streusel and a maple glaze drizzle. These are perfect for fall!

Course Bread and Baked Goods, Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Total Time 33 minutes minutes

Servings 14 donuts

Calories 216cal

Author Ashley Fehr

Ingredients

• ¾ cup granulated sugar
• ¼ cup unsalted butter melted
• ¼ cup canola or vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup buttermilk (see how to make buttermilk here)
• 1 ½ tsp baking powder
• ½ teaspoon cinnamon
• ¼ tsp baking soda
• ½ tsp salt
• 2 ⅔ all-purpose flour
• ¾-1 cup peeled, shredded apples (1 apple)

Streusel

• ½ cup large oats
• 2 tablespoons butter cold
• 2 tablespoons flour
• ¼ cup brown sugar packed
• ½ tsp cinnamon

Glaze

• 1 tbsp butter melted
• 2 tbsp pure maple syrup
• ¾ cup powdered icing sugar

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F and grease your doughnut pans with butter or non-stick spray.
• In a large bowl, combine sugar, butter, and oil and whisk until smooth, about 2 minutes.
• Add in eggs, vanilla, buttermilk, baking powder, cinnamon, baking soda and salt and whisk until smooth.
• Add flour and whisk just until combined. Stir in apples. Batter will be thick.

Make the streusel

• Combine oats, butter, flour, brown sugar and cinnamon until combined. It should hold together if you press it between your fingers.
• Spoon batter into a large disposable piping bag or freezer bag. Cut off the end of the bag so your opening is about ½-¾” wide (big enough for the apples to get through). Pipe batter once around each doughnut hole – the batter shouldn’t quite fill the hole as they’ll expand and rise.
• Press crumbles of streusel into the top of the batter (my tops were pretty much completely covered!).
• Bake for 8-10 minutes until a toothpick inserted comes out clean (this will depend on how full your pans are). Let cool 10 minutes before removing from the doughnut pan to cool completely.

Make the glaze:

• Combine butter, maple syrup and powdered sugar with a whisk until smooth (use milk to thin if necessary). Drizzle over cooled doughnuts and let set.

Notes

*The batter will be thick – that’s okay! I find the easiest way to get it into the pan is using a piping bag, but you can scoop with a spoon if you don’t have one.
*If you’re making these ahead of time, I recommend baking them, letting them cool, and storing in an airtight container, then glazing up to a few hours before serving them. The glazed doughnuts become softer and stickier when stored in an airtight container. I baked and glazed them in the morning, and let them sit on the counter the whole day so the glaze would stay set.

 

Tips:

• Peel the apple first. The peel can become chewy when cooked in the doughnuts. I recommend removing it.
• Grease the pan with butter or non-stick spray to prevent the doughnuts from sticking.
• No piping bag? Spoon the batter into a freezer bag and cut the corner off to create a makeshift one. The opening should be about 1/2-3/4-inches wide.
• Check for doneness. How long the doughnuts take will depend on how full your pan is. To check, insert a toothpick into one of the doughnuts. If it comes out clean, they’re good to go.
• If the glaze is too thick, add small drops of milk until it’s thinned out enough to be drizzled over the doughnuts.

 

Storing:

Finished Apple Crisp Doughnuts will last in an airtight container on the counter for 1-2 days or in the fridge for up to 5 days. You can also freeze them, but I recommend doing so before you add the glaze. They can be kept in the freezer for up to 3 months. When you’re ready to serve, thaw overnight in the fridge, add the glaze, then serve.

Nutrition

Calories: 216cal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 152mg | Potassium: 109mg | Fiber: 1g | Sugar: 24g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg

The post Baked Maple Glazed Apple Crisp Doughnuts (Donuts) appeared first on The Recipe Rebel.

These Maple Glazed Apple Crisp Cinnamon Buns are stuffed with apples, topped with crunchy brown sugar streusel, and drizzled with maple glaze. They’re the ultimate cinnamon roll for fall!

Does anyone else think that apple crisp is maybe the best fall dessert ever? I know I love a warm bowl of apple crisp on a cool, crisp day. But you know what I also now love on a cool, crisp day? One of these Maple Glazed Apple Crisp Cinnamon Buns.

This cinnamon bun recipe could not be easier or more perfect for fall. These buns are rolled up with a sweet apple filling, topped with a perfect crisp topping, and drizzled with a sweet glaze.

This recipe is an old favorite made new and exciting!

Love apple crisp for breakfast? Try my Overnight Apple Crisp French Toast, Baked Maple Glazed Apple Crisp Doughnuts or Apple Crisp Pancakes!

Ingredients Needed:

Bun Dough

• Milk: start with warm milk to activate the yeast. I microwave mine for 30-45 seconds and the temperature is perfect.
• Butter: melted to add moisture and buttery flavor to the dough.
• Granulated Sugar: adds a touch of sweetness.
• Eggs: binds the dough and creates an ultra soft texture.
• Instant Yeast: keeps the rise time to a minimum but still yields soft, fluffy dough. If you use active dry yeast, you may have to let rise a little longer.
• Salt: enhances the flavor in the bun dough.
• All-Purpose Flour: gives the dough its structure.

Streusel

• Oats: large old-fashioned oats create a delicious crispy topping for the buns.
• Brown Sugar: you’ll need ½ cup of brown sugar, packed so the streusel is nice and sweet!
• Butter: the butter helps hold the streusel topping together.
• Flour: just use regular all-purpose flour.
• Cinnamon: adds a touch of warm sweetness to the topping.

Cinnamon Buns

• Butter: coating the dough in softened butter adds more buttery flavor and helps the cinnamon and sugar stick.
• Brown Sugar and Cinnamon: coats the inside of the rolled up dough for the best flavor.
• Apple: you’ll need one peeled and very finely diced apple.

Glaze

• Powdered Icing Sugar: sweetens and thickens the glaze.
• Butter: thins the glaze and adds delicious buttery flavor.
• Maple Syrup: gives the glaze warm sweetness and creates a thinner texture perfect for drizzling.

How to Make Apple Crisp Cinnamon Buns

This cinnamon buns require a little bit of hands-on time, but they’re still super simple—and so worth it!

1. Make the dough: In a stand mixer, combine milk, butter, sugar, eggs, yeast, and salt. Beat until combined, then slowly add in flour. Oil the top of the dough, turn to coat, then cover and place in a warm spot to rise for 1 hour.
2. Make the streusel: In a bowl, mix together oats, brown sugar, butter, flour, and cinnamon.
3. Roll the dough: On a clean surface, roll the dough out into a large rectangle. Top with softened butter, then sprinkle with brown sugar and cinnamon. Add on the diced apples, then roll the dough up. Pinch the ends together to fasten.
4. Assemble the buns: Slice the dough roll into pieces about 1-1.5″ thick, then place them into two 9×13″ pans. Sprinkle with streusel, then cover with plastic wrap and let them rise in a warm place for 45 minutes.
5. Bake: Remove the plastic wrap, then bake the buns at 350ºF until light golden-brown.
6. Add the glaze: In a bowl, mix together the glaze ingredients. Drizzle the glaze over the buns, then cool slightly and serve.

FAQs for Homemade Cinnamon Buns

Tips and Notes

• Pack the brown sugar. The sweeter the better, right?!
• Don’t add too much flour. You’ll gradually add flour to the dough only until a soft dough forms. Be careful not to add too much or you’ll end up with dry dough. We want soft and fluffy!
• Let it rise. Don’t skip these steps. Letting the dough rise after you make it, then also after you assemble the buns makes for the perfect light, soft texture.
• Finely dice the apple. Make sure you chop the apple up into very small, even pieces so it cooks quickly.
• You’ll know the buns are done when they are light golden-brown all over.
• Make extra. This cinnamon bun recipe uses my regular bun dough recipe, so I like to make a double batch and make some plain buns along with the cinnamon buns. The homemade buns are perfect for dipping in any of your favorite soup recipes, which is also perfect for fall!

More Apple Crisp-Inspired Recipes to Try

Desserts

Maple-Glazed Apple Crisp Cookies

Desserts

Apple Crisp Blondies

Breakfast

Apple Crisp Smoothie

Desserts

Baked Maple Glazed Apple Crisp Doughnuts (Donuts)

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Maple Glazed Apple Crisp Cinnamon Buns

These Maple Glazed Apple Crisp Cinnamon Buns are stuffed with apples, topped with crunchy brown sugar streusel, and drizzled with maple glaze. They're the ultimate cinnamon roll for fall!

Course Bread and Baked Goods

Cuisine American

Prep Time 1 hour hour

Cook Time 22 minutes minutes

Total Time 1 hour hour 22 minutes minutes

Servings 18 buns

Calories 326cal

Author Ashley Fehr

Ingredients

Bun dough:

• 1 cup warm milk (I put mine in the microwave for about 30-45 seconds)
• ½ cup melted butter
• ¼ cup granulated sugar
• 2 eggs
• 3 teaspoons instant yeast
• ¾ teaspoon salt
• 4 cups all-purpose flour

Streusel:

• ¾ cup large oats
• ½ cup brown sugar packed
• ¼ cup butter
• ¼ cup flour
• ½ tsp cinnamon

Apple Crisp Cinnamon Buns

• ¼ cup butter softened
• ½ cup packed brown sugar
• 2 teaspoons cinnamon
• 1 apple peeled and very finely diced

Glaze:

• ¾ cup powdered icing sugar
• 1 tablespoon melted butter
• 2 tablespoons pure maple syrup

US Customary – Metric

Instructions

Dough:

• In a stand mixer, add milk, butter, sugar, eggs, yeast and salt and beat on medium-low until combined (it doesn't have to be smooth).
• Gradually add flour, mixing with the dough hook after each addition, until a soft dough forms. You may not use all the flour, or you may need a little more. Make sure you don't add more than you need!
• Oil the top of the dough ball and turn to coat. Cover in plastic wrap and place in a warm, draft-free spot to rise for 1 hour.

Streusel

• Combine oats, brown sugar, butter, flour and cinnamon until combined. Set aside.

Apple Crisp Cinnamon Buns

• Lightly grease two 9×13" pans and set aside.
• Roll out dough into a large rectangle roughly 12″ wide and 18-24″ long. Spread softened butter over dough to within 1″ of the edge.
• Sprinkle brown sugar and cinnamon over butter. Top with diced apples.
• Roll up dough as tightly as possible, standing at the long end. Pinch dough together where it meets. Slice into rolls about 1-1.5" thick and place in prepared pans, 9 in each pan. Sprinkle streusel over top of buns. Cover with plastic wrap and set in a warm place to rise for 45 minutes.
• Heat oven to 350 degrees F and bake for 22-25 minutes until light golden brown from the edge to the middle of the pan. (we don’t want a doughy interior!).

Glaze

• Combine all glaze ingredients with a whisk and drizzle over buns, stirring in a bit of milk to thin if necessary. It will firm up as it cools.

Notes

Tips:

• Don’t add too much flour. You’ll gradually add flour to the dough only until a soft dough forms. Be careful not to add too much or you’ll end up with dry dough. We want soft and fluffy!
• Let it rise. Don’t skip these steps. Letting the dough rise after you make it, then also after you assemble the buns makes for the perfect light, soft texture.
• Finely dice the apple. Make sure you chop the apple up into very small, even pieces so it cooks quickly.

 

Storing:

Finished cinnamon buns will last in an airtight container at room temperature for 1-2 days, in the fridge for 4-5 days, or in the freezer (unfrosted) for up to 1 month. To enjoy again, thaw in the fridge if frozen, then dig in or warm in the microwave.

Nutrition

Calories: 326cal | Carbohydrates: 49g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 201mg | Potassium: 127mg | Fiber: 2g | Sugar: 23g | Vitamin A: 389IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg

The post Maple Glazed Apple Crisp Cinnamon Buns appeared first on The Recipe Rebel.

These Oatmeal Chocolate Chip Cookies are the best 20 minute recipe for perfect oatmeal cookies. They’re golden and crispy on the edges and soft, chewy, and buttery in the center.

Check out these Oatmeal Cranberry Cookies next!

There’s something about oats in cookies…I mean, Double Chocolate Oatmeal Cookies, Peanut Butter Oatmeal Chocolate Chip Cookies, Oatmeal Butterscotch Cookies…they’re just perfectly soft and chewy!

These Oatmeal Chocolate Chip Cookies are no exception. These cookies are a classic recipe that’s ready in just 20 minutes — no chilling required!

They’re perfectly crisped on the edges, soft, moist, and chewy in the middle, and incredibly delicious.

Love chewy cookies? Try these M&M Cookies next!

Ingredients Needed:

• Unsalted Butter: soften the butter to room temperature so it creams easily with the sugar.
• Brown Sugar: brown sugar adds warm sweetness and creates a chewier cookie.
• Egg: adds moisture and binds everything together so the cookies can hold their shape.
• Vanilla Extract: gives the dough a touch of warmth and flavor depth.
• Oats: I use large rolled oats which creates a delicious chewy texture and slightly crisp edge.
• All-Purpose Flour: you can also sub it for whole wheat flour if preferred (no one will even notice, I promise!)
• Baking Powder and Baking Soda: keeps the dough lighter and creates a thicker cookie.
• Salt: cuts the sweetness and brings out the flavor of the cookies.
• Chocolate Chips: semi-sweet, milk, dark, you name it. Just use your favorite!

How to Make Oatmeal Chocolate Chip Cookies

The perfect Oatmeal Chocolate Chip Cookie in just 20 minutes? Yeah, count me in!

1. Combine wet ingredients: With an electric mixer, beat together butter and sugar until fluffy. Add egg and vanilla and beat until smooth.
2. Add dry ingredients: Mix in oats, flour, baking powder, baking soda, and salt. Beat until combined, then stir in chocolate chips.
3. Portion the dough: Scoop 2-3 tablespoons of dough onto a parchment paper-lined baking sheet. I recommend baking one to see if you want to press the cookie dough balls down slightly for thinner cookies
4. Bake: Bake at 350ºF until the edges are slightly browned and the centers are mostly set but slightly glossy. Let sit for a few minutes, then remove from the pan and cool completely.

FAQs for Oatmeal Cookies

Tips and Notes

• Measure the flour correctly. The best way to create moist and chewy cookies is to make sure you have the right dry to wet ingredient ratio. I recommend scooping the flour into a measuring cup and gently leveling it off with your finger. This prevents it from getting too packed in.
• Leave space. The cookies will spread a little bit. I like to leave the cookies 2-3 inches apart on the baking sheet to make sure they don’t run into each other.
• Under-bake! Reminder to take your cookies out of the oven when the edges are browned but the centers are still slightly under done. This is the key to soft and chewy oatmeal cookies!

Variations on Oatmeal Chocolate Chip Cookies

Want to switch things up? Feel free to play around with whatever mix-ins or combination of mix-ins you think you’ll like in your oatmeal cookies.

Keep in mind that this recipe calls for 1 ¼ cups of chocolate chips, so mix and match as you wish but don’t use much more mix-ins than that!

• Nuts. Give your cookies a little extra crunch with chopped walnuts, pecans, or macadamia nuts.
• Dried Fruit. Add sweet chewiness with a handful of raisins or dried cranberries.
• Candy. M&Ms would be delicious! Alternatively, chop up your favorite candy bar and mix it into the dough.
• Spices. Create more layers of flavor with a sprinkle of cinnamon or nutmeg.
• Other Baking Chips: Swap the chocolate chips out for peanut butter chips, butterscotch chips, or white chocolate chips.

More Cookie Recipes You’ll Love

Desserts

Soft Peanut Butter Cookies

Desserts

Mom’s Chocolate Chip Cookies

Desserts

Soft Molasses Cookies Recipe

Fall/Winter

Grandma’s Sour Cream Sugar Cookies

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Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are the best 20 minute recipe for perfect oatmeal cookies. They're golden and crispy on the edges and soft, chewy, and buttery in the center.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 18 cookies

Calories 240cal

Author Ashley Fehr

Ingredients

• ¾ cup unsalted butter (room temperature)
• 1 cup brown sugar (packed) 220 grams
• 1 large egg
• 1 tablespoon vanilla extract
• 1 ½ cups large rolled oats
• 1 ¼ cups all purpose flour (or sub whole wheat)
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ¼ cups chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
• In a large bowl with an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
• Add egg and vanilla and beat just until smooth.
• Add the oats, all purpose flour, baking powder, baking soda and salt and beat until combined. Stir in chocolate chips (I find this easier to do with a spatula).
• Drop by heaping tablespoonfuls (about 2 or 3 TBSP per cookie) onto parchment paper 2-3 inches apart (I do 9 per pan). If you like thinner, chewier cookies, press down slightly with your hand.
• Bake at 350 degrees F for 9-10 minutes, until the edges are beginning to brown and the centers are almost set but still a bit glossy in the middle — they will continue to set as they rest.
• Let sit for 5-10 minutes before removing from the pan to cool completely.

Notes

Tips:

• Measure the flour correctly. The best way to create moist and chewy cookies is to make sure you have the right dry to wet ingredient ratio. I recommend scooping the flour into a measuring cup and gently leveling it off with your finger. This prevents it from getting too packed in.
• Leave space. The cookies will spread a little bit. I like to leave the cookies 2-3 inches apart on the baking sheet to make sure they don’t run into each other.
• Under-bake! Reminder to take your cookies out of the oven when the edges are browned but the centers are still slightly under done. This is the key to soft and chewy oatmeal cookies!

 

Storage:

Baked oatmeal cookies will last in an airtight container at room temperature for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. To enjoy again, serve cold or warm in the microwave!

Nutrition

Calories: 240cal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 112mg | Potassium: 68mg | Fiber: 1g | Sugar: 20g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

The post Oatmeal Chocolate Chip Cookies appeared first on The Recipe Rebel.

This Baked Oatmeal Recipe is an easy and healthy breakfast recipe! It’s packed with good-for-you ingredients like oats, fruit, eggs, and milk and takes just 10 minutes to prep!

Store it in the fridge for easy breakfasts throughout the week or freeze it for up to 3 months!

Breakfasts that can be made ahead of time and easily grabbed on-the-go is something I want in my life…especially if it’s packed with healthy ingredients!

We love these Instant Pot Oatmeal, Slow Cooker Oatmeal, and this Apple Cinnamon Oatmeal, but I love the texture of this baked version — it’s almost like eating cake for breakfast!

This Baked Oatmeal Recipe takes just 10 minutes to prep and can be stored all week in the fridge or frozen for up to 3 months to be reheated whenever! It’s also packed with nutritious ingredients like oats, eggs, fruit, and milk.

Looking for more similar recipes? Check out my 4-Ingredient Oatmeal Cups, Banana Chocolate Chip Oatmeal Cups, Pumpkin Chocolate Chip Oatmeal Cups, or Easy Carrot Cake Oatmeal Cups!

What is Baked Oatmeal?

Baked Oatmeal is a breakfast casserole that’s made up of oats, milk, eggs, and any of you favorite oatmeal mix-ins.

You just stir it up and bake! Then you can serve on its own or in a bowl with milk.

Baked Oatmeal Ingredients:

This healthy Baked Oatmeal recipe is packed with good-for-you ingredients you probably already have on hand!

• Banana: the riper the better! You can also sub the banana for applesauce or Greek yogurt.
• Milk: I use low-fat milk but any kind will work. You can even use plant-based milk!
• Eggs: give the oatmeal a protein boost for a more filling breakfast and help bind the casserole together.
• Maple Syrup: you can substitute the maple syrup for any sugar or sweetener, like honey or brown sugar.
• Vanilla Extract: gives the oatmeal flavor depth and warmth.
• Baking Powder: keeps the oatmeal light and fluffy!
• Cinnamon and Salt: cinnamon adds sweet spiciness while salt helps enhance flavor.
• Rolled Oats: use large flake rolled outs for the best texture. For a finer texture, you can also use quick or instant oats.
• Mix-Ins/Toppings: you can use any mix-ins you like! Try blueberries, raspberries, chopped strawberries, chocolate chips, or nuts!

How to make Baked Oatmeal

This recipe takes just 10 quick minutes to prep!

1. Combine all ingredients: In a large bowl, mash banana. Add milk, eggs, maple syrup, and vanilla and whisk well. Stir in baking powder, cinnamon, and salt. Add in the oats and any mix-ins you like. Stir until fully combined.
2. Bake: Transfer the mixture to a greased square baking pan and bake at 350ºF for 25-30 minutes.

Baked Oatmeal FAQs

Variations

• Dairy-Free: Swap the regular milk for any variety of non-dairy milk.
• Vegan: Use non-dairy milk and flax egg in place of regular egg. For this recipe, mix together 2 tablespoons of flax meal and 6 tablespoons of water. Let that mixture sit for 15 minutes in the fridge before incorporating it into the oatmeal.
• Gluten-Free: Simply swap the rolled oats for gluten-free rolled oats! Also verify that all of the ingredients you use are certified gluten-free.
• Use frozen fruit. If you’re mixing fruit into the oatmeal, you can use frozen fruit in place of fresh fruit. However, this will require a longer cooking time—probably closer to 45 minutes. It’s a good idea to let frozen fruit thaw before adding to shorten the cook time.
• Boost the nutrition. Pack this baked oatmeal with even more nutrients by adding in chia, hemp, or flax seeds.

Serving suggestions

This oatmeal recipe makes the perfect grab-and-go breakfast but you can also dress it up and serve it as a delicious sit-down breakfast! Try drizzling it with peanut butter, topping it with Greek yogurt, or topping it off with strawberry sauce!

You can also bulk your breakfast up with all your favorite breakfast recipes. Serve it alongside yogurt parfaits, peanut butter banana smoothies, whole wheat pancakes, bacon and eggs, you name it!

More recipes to make with oats

Breakfast

Easy Banana Oatmeal Pancakes Recipe + VIDEO

Breads

Healthy Blueberry Oatmeal Muffins

Breakfast

Apple Cinnamon Oatmeal (stove top or microwave)

Breakfast

Banana Oatmeal Muffins Recipe + VIDEO

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Baked Oatmeal recipe

This Baked Oatmeal Recipe is the best portable and good-for-you breakfast! It's packed with healthy ingredients and takes just 10 minutes to prep!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 189cal

Author Ashley Fehr

Ingredients

• 1 overripe banana (you can sub applesauce or Greek yogurt as well — 100 grams or ⅓ cup)
• 2 cups low fat milk
• 2 large eggs
• ⅓ cup maple syrup (you can substitute any sugar or sweetener)
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 3 cups large flake rolled oats
• Blueberries, raspberries, chopped strawberries, chocolate chips, or nuts for topping as desired (frozen fruit will require a longer cook time)

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees F and grease an 8×8" or 9×9" pan with non-stick spray.
• In a large bowl, mash banana. Add milk, eggs, maple syrup, vanilla and whisk well.
• Whisk in baking powder, cinnamon and salt.
• Add oats and stir until combined (you can add in fruit, chocolate chips or nuts at this point or sprinkle them on top).
• Bake, uncovered, for 25-30 minutes, until the edges are set and light golden brown.
• Serve warm or refrigerate to serve later. See my tips in post for freezing.

Notes

Storage:

Baked oatmeal will last in an airtight container in the fridge for 3-4 days.

Baked oatmeal is also the best make-ahead, freezer-friendly meal prep option. To freeze it, bake as directed, cool completely, then store in an airtight container in the freezer for up to 3 months.

To reheat baked oatmeal from the fridge, microwave or warm in the microwave until heated through. To reheat baked oatmeal from frozen, bake at 350ºF in the oven or wrap individual slices in a paper towel and warm in the microwave until heated through.

Nutrition

Calories: 189cal | Carbohydrates: 32g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 106mg | Potassium: 305mg | Fiber: 3g | Sugar: 12g | Vitamin A: 115IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 1mg

The post Baked Oatmeal Recipe appeared first on The Recipe Rebel.

This Streusel-Topped Fresh Strawberry Pie Recipe is loaded with fresh strawberries (you can use any berries!) and topped with a crunchy brown sugar streusel. The best way to use your summer berries!

This month is all about pie!

I kicked it off with this perfect pie crust recipe, and then this Fresh Strawberry Pie.

I wanted to take the opportunity to update this Streusel Topped Strawberry Pie, because it’s one of my very favorites (right up there with this Coconut Cream Pie, Banana Cream Pie and Chocolate Pie!).

It has a sweet, thick and juicy strawberry filling that is the perfect base for a crunchy brown sugar oat streusel.

It is essentially strawberry crisp in a pie crust, and it is so good with a scoop of vanilla ice cream!

Strawberry season is super short here (we get maybe a couple weeks of fresh local strawberries!), and this is definitely happening a few more times while they’re around!

How to make this Strawberry Pie:

1. Make your crust: my pie crust recipe is simple enough to throw together by hand, but a food processor makes it even easier! Press the pie dough into the pie plate.
2. Chop your berries and combine with sugar and corn starch. Pour into the uncooked pie crust.
3. Stir together the streusel topping — get your hands in there if you have to! It should clump together when you press it.
4. Sprinkle the streusel over the berries and press down gently.
5. Bake until golden and bubbly! Be sure to cover the pie with foil if it begins to brown too much.

Tips for making this Streusel Topped Strawberry Pie:

• This pie crust recipe is very slightly adapted from Martha Stewart. It’s super simple, even for someone who’s not great at pie!
• If you want to mix up your filling and add a variety of berries, feel free! Just about anything should work in this recipe. A little rhubarb would also be great!
• 2 tablespoons corn starch will yield a filling that is saucy when warm, and slices perfectly when chilled. If you want it thicker, you can add an extra tablespoon of corn starch.

Can I freeze strawberry pie?

Yes!

Because this pie has a filling that is cooked, it freezes perfectly!

I recommend baking as directed, then cooling completely and wrapping tightly before freezing.

You can either freeze whole or slice and freeze each slice — perfect for a quick treat!

To serve, you can thaw overnight in the fridge or for several hours on the counter and warm in the microwave.

You can also cover with foil (to prevent further browning) and bake at 325 until heated through.

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Streusel-Topped Fresh Strawberry Pie + RECIPE VIDEO

This Streusel-Topped Fresh Strawberry Pie is loaded with fresh strawberries (though you could use any berries!) and topped with a crunchy brown sugar streusel. The best way to use your summer berries! Perfect for 4th of July or summer cookouts. Includes step by step recipe video.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 pieces

Calories 357cal

Author Ashley Fehr

Ingredients

Pie crust

• 1 ¼ cups all purpose flour
• ½ teaspoon salt
• 1 teaspoon sugar
• ½ cup unsalted butter cold
• 3-4 tablespoons ice cold water

Filling

• 2 lbs strawberries hulled and halved or quartered
• ¼ cup sugar
• 2 tablespoons corn starch

Streusel

• ¼ cup butter cold
• ¼ cup brown sugar 58 grams
• ½ cup large rolled oats (not steel cut, not instant) 55 grams
• ¼ cup flour (all purpose or whole wheat) 32 grams

Instructions

• Pie crust: In a medium bowl, stir together flour, salt and sugar. Cut butter into cubes and cut into the flour mixture until crumbly, using a pastry cutter or a fork, or your hands!
• Add just enough cold water so that a dough forms, working the dough with your hands until it comes together. Wrap in plastic wrap and refrigerate at least 30 minutes (or even overnight!).
• Preheat oven to 350 degrees F. Roll out pie crust on a cool surface, slighlty larger than your pie plate. Place in pie plate and trim edges (go all fancy if you must!).
• Filling: Stir together strawberries, sugar and corn starch and place in pie crust.
• StreuselIn a large bowl, combine butter, sugar, oats and flour with a pastry cutter, fork or your hands until crumbly. Mixture will resemble an oatmeal cookie dough — that’s okay!
• Top strawberries with streusel mixture, breaking into small chunks with your hands and pressing down onto the berries slightly.
• Place pie plate on a baking sheet (to catch any drips!) and bake for 50-70 minutes, until golden brown on top (cover with tin foil if it browns too quickly) and berries are bubbly and thickened. Serve immediately or let cool to room temperature. Store leftovers in the refrigerator for up to 1 week.

Video

Notes

*If using frozen strawberries, increase corn starch to 4 tablespoons

Nutrition

Calories: 357cal | Carbohydrates: 46g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 202mg | Potassium: 231mg | Fiber: 3g | Sugar: 19g | Vitamin A: 545IU | Vitamin C: 67mg | Calcium: 35mg | Iron: 2mg

The post Streusel-Topped Fresh Strawberry Pie Recipe appeared first on The Recipe Rebel.

Baked Apples are topped with a brown sugar oat crumble and baked until tender – top with a scoop of ice cream or some vanilla Greek yogurt for a fun breakfast treat!

See the step by step recipe video down in the recipe card.

This post is made in partnership with Cosmic Crisp and I was compensated for my time spent creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

These Baked Apples are one of our favorite treats!

They are simple to make, they’re a healthier treat that we can jazz up with ice cream or vanilla yogurt, and they’re made with one of our favorite fruits!

Plus, nothing beats the smell that will be wafting out of your oven while these are baking

What kind of apples are best for Baked Apples?

We are loving Cosmic Crisp apples for everything these days!

They are perfectly crispy and sweet, but slow to brown unlike other apple varieties. They were classically bred at Washington State University, and are non-GMO.

Cosmic Crisps make the perfect snack, so I did have to hide a few of them away so my kids wouldn’t eat them all before I could whip these up. Once they tried a bite, they weren’t mad about it, because they are just as perfect for cooking and baking!

If you have a few hanging out in your crisper drawer after these Baked Apples are devoured, we also love dipping them in this Cream Cheese Fruit Dip — and the best part is that you can slice them and store them in the fridge and they won’t turn brown! They maintain their perfect flavor and texture after being sliced.

Baked Apple filling ingredients and substitutions:

• Apples: Cosmic Crisp Washington state Apples are a great baking apple because of their firm texture and sweet flavor!
• Butter: A little something to glue our topping together! You can substitute with vegan margarine to make these dairy-free and vegan
• Brown Sugar: Some sweetness! The rich flavor of brown sugar complements the flavor of the apples, and it holds together better than granulated sugar.
• Oats: I like to use large, rolled oats for the added texture but you can swap out quick oats if you like. You can also use certified gluten-free oats to make this a gluten-free dessert.
• Flour: A little flour helps to keep our topping together. You can substitute for gluten-free flour or oat flour to keep these Baked Apples gluten-free.
• Cinnamon: Just because apples and cinnamon are a match made in heaven Feel free to add additional spices like ginger, nutmeg, allspice or cloves.

Other modifications for this Baked Apple recipe:

• I prefer to halve my apples, then top and bake. They bake more quickly, and I find they’re easier to eat! Plus, sometimes a half is just the perfect amount. You can leave them whole, remove the core, fill and bake, but you will need to double the bake time.
• You can also make these in the slow cooker! Put ½ cup of water in the bottom of a slow cooker, then place your apples carefully on top so as not to disturb the topping. Cover and cook until tender, about 4-5 hours on low.

Can I make these ahead?

These Baked Apples can be baked ahead of time and reheated to serve later — no leftovers have ever gone to waste here! (Not that we have any, but if we did…. ).

Simply cover and store in the refrigerator for up to 3 days, then reheat in the oven or in the microwave until heated through.

More ways to enjoy Cosmic Crisp apples!

• In this healthier Cinnamon Apple Bread — perfect for breakfast!
• In this Slow Cooker Caramel Apple Pudding Cake — the perfect treat for a cold day.
• This Apple Crumble Pie is topped with the same delicious oat streusel!
• Slice and serve with this Snickers Cheese Ball.

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Baked Apples

Baked Apples are topped with a brown sugar oat crumble and baked until tender – top with a scoop of ice cream or some vanilla Greek yogurt for a fun breakfast treat!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 198cal

Author Ashley Fehr

Ingredients

• 3 Cosmic Crisp apples
• ½ cup rolled oats
• ¼ cup brown sugar
• ¼ cup all purpose flour (or sub whole wheat)
• ½ teaspoon ground cinnamon
• 3 tablespoons cold butter

Glaze (optional)

• ¼ cup powdered icing sugar
• 1 tablespoon milk

Instructions

• Preheat the oven to 350 degrees F.
• Halve apples and remove the core. Set aside.
• In a medium bowl, stir together oats, brown sugar, flour and cinnamon. Add butter and work it in until crumbly, using a fork or pastry cutter.
• Divide the streusel evenly between the apple halves, pressing into the top to stick.
• Bake for 40-50 minutes, until tender or cooked to your liking (*tip: for softer apples, add ¼ cup water to the bottom of the pan during the cook time). Serve warm as is, with glaze, or with ice cream.

Glaze (optional)

• Stir together powdered sugar and milk and drizzle over apples.

Video

Notes

*There is plenty of streusel to go around, so if you wish to make 8 apple halves to serve a larger group, that will work great, too!

Nutrition

Calories: 198cal | Carbohydrates: 35g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 55mg | Potassium: 145mg | Fiber: 3g | Sugar: 23g | Vitamin A: 229IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg

The post Baked Apples appeared first on The Recipe Rebel.