This Healthy Banana Bread recipe checks all the right boxes! It’s moist, sweet, and whipped up in a matter of minutes with healthier ingredients. You might just have everything you need in your kitchen right now!

Satisfy your sweet tooth with more recipes like Peanut Butter Streusel Banana Bread, Blueberry Banana Bread and Chocolate Chip Banana Bread.

This Healthy Banana Bread took me a few tries to perfect, but once I did there was no going back!

I believe that a good banana bread is like a good brownie. It needs no frosting, no glaze, no chocolate chips, no nuts, nothing. If it’s perfect banana bread, then that should be enough.

This is the only healthy Banana Bread recipe you need — it’s perfectly moist and needs no adornments (though you won’t see us judging if you add in chocolate chips!).

Why we love it:

• Super Easy: It’s made in one bowl with a whisk and no mixer. Plus, all of the ingredients are basic baking staples.
• Freezer Friendly: Scroll below for more info on how to freeze banana bread. This is one of my favorite treats to keep in my freezer for later!
• Scrumptious: There’s really no better word to describe it. This banana bread always turns out so moist, perfectly sweet and loaded with fresh banana flavor.

Ingredients Needed for Classic Banana Bread

• Bananas – You’ll need 3 bananas for this quick bread recipe. If you have any extras hanging around, use them to make some adorable Banana Split Trifles or see How to Freeze Bananas.
• Salt – Just a pinch of salt enhances the other flavors in the banana bread.
• Baking Soda and Baking Powder – Did you know that both of these ingredients have expiration dates? Use both within 6 months of opening so they’re potent and get the job done.
• Flours – You may notice that I use both whole wheat flour AND regular all-purpose flour. I love the texture that both flours create, and whole wheat flour adds a good amount of fibre. I make this recipe often with 100% whole wheat flour so that’s an option, too!
• Cinnamon – You can add an extra sprinkle to really warm up the flavor.
• Greek Yogurt – Be sure to use plain Greek yogurt with no additional flavors or sweeteners.
• Unsweetened Applesauce – This creates the most incredible moisture and adds natural sweetness in banana bread. And no, it won’t make it taste like apples!
• Eggs – These act as a binder for all of the other ingredients.
• Sugar – Be sure to measure with care! You don’t want to add too much or too little – either error will affect the flavor of the bread.
• Vanilla Extract – This is used to enhance the sweet flavor.

How to make Classic Banana Bread

Here’s a sneak peek at the step-by-step instructions! Scroll to the bottom of this page for more information and ingredient measurements.

• Mash the bananas (I love using a potato masher to do this!)
• Mix in the sugar, Greek yogurt and applesauce.

• Whisk in the eggs and vanilla extract.
• Add in the cinnamon, baking powder, baking soda, and salt. Whisk until just combined.

• Add the flour into the batter and mix until combined.
• Bake at 350°F for 50-60 minutes.

Banana Bread Variations and Substitutions

• Make it 100% whole wheat: this healthy banana Bread already has a good amount of fibre, but I often make it with 100% whole wheat flour for extra fibre for my family! It turns out perfectly either way — simple swap the all purpose flour for whole wheat.
• Add chocolate chips: While I like banana bread all by itself, you may be craving some chocolate! Feel free to sprinkle in some dark, milk, or semi-sweet chocolate chips.
• Add a crunch: Stir in some walnuts to give the banana bread a delightful, soft crunch. Check out more info here – Banana Nut Bread.

How to Store Banana Bread:

Let the banana bread cool for 10 minutes before removing from the pan.

Allow to cool to room temperature prior to storing in an airtight container at room temperature. You can store individual slices or the whole loaf. Properly stored, this bread will stay fresh on your kitchen counter for up to 4 days.

Can I freeze healthy banana bread?

YES! This recipe is wonderfully freezer friendly.

Let the banana bread fully adjust to room temperature prior to storing in a freezer-safe container (or zip-top bag). You can freeze individual slices or the whole loaf – keep in mind that slices will defrost much faster.

If you’re freezing slices, use sheets of parchment paper to separate them so they don’t stick together.

You Might Also Like…

Calling all banana lovers! Check out more of my favorite banana recipes:

• Banana Pancakes — we love these for a weekend breakfast!
• Banana Cream Pie — pie is always a good idea.
• Banana Chocolate Chip Baked Oatmeal Cups — another make ahead and freezer friendly breakfast!
• Banana Chocolate Chip Muffins — these never last long here!

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Healthy Banana Bread recipe

This Healthy Banana Bread recipe checks all the right boxes! It's moist, sweet, and whipped up in a matter of minutes with healthier ingredients. You might just have everything you need in your kitchen right now! #banana #baking #recipe | easy recipes | baking recipes | healthy baking | breakfast ideas | banana recipes

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 15 minutes minutes

Servings 12 slices

Calories 155cal

Author Ashley Fehr

Ingredients

• 3 ripe bananas
• ⅔ cup sugar (130g)
• ½ cup 0% plain Greek yogurt (114g)
• ⅓ cup unsweetened applesauce (100g)
• 1 teaspoon vanilla
• 2 large eggs
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 1 cup whole wheat flour* (130g)
• 1 cup all purpose flour* (130g)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and lightly grease an 8×4" or 9×5" loaf pan (a smaller loaf pan will need a little more time, and a larger pan will bake a little more quickly).
• In a large bowl, mash bananas with a whisk. Add sugar, yogurt and applesauce and whisk until combined and somewhat smooth.
• Add vanilla and eggs and stir until combined.
• Add baking powder, cinnamon, baking soda and salt and whisk until combined. Add flour and stir just until no white remains (don’t overmix)
• Spread in loaf pan and bake for 50-60 minutes, (covering with foil when top is light golden brown), or until toothpick inserted in the middle comes out clean (up to about 1 hour).

Video

Notes

Ingredients and Substitutions:

Yogurt and applesauce: if you are out of either yogurt or applesauce, I have successfully made this banana bread recipe using all yogurt and all applesauce. Simply swap one for the other. 

*Flour: be sure to measure your flour fluffed and levelled, or use a scale to weight it. You will need 260 grams total flour, and you can use half and half as the recipe calls for, or 2 cups all-purpose, or 2 cups whole wheat. 

 

Nutrition

Calories: 155cal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 32mg | Sodium: 191mg | Fiber: 2g | Sugar: 15g

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These Bisquick Dumplings are so easy to make and you can simmer them on homemade chicken stew or any soup recipe! Made with Bisquick, milk and Italian seasoning, they are simple and flavorful.

Love dumplings? Try these Crockpot Chicken and Dumplings or this Chicken Dumpling Soup recipe!

Bisquick Dumplings are an awesome hack for adding a little something special to your favorite soup or stew — they’re easy to make and make dinnertime extra hearty!

Around here, we cook from scratch, using whole foods and our most trusted store-bought ingredients, most of the time.

But there are times when you need a quick and easy dinner idea, and these easy soup dumplings is definitely that.

If you’re looking for a quick, homemade dumplings recipe for your soup or stew, check out this Drop Dumplings for Soup recipe — they require just 5-10 minutes prep!

Bisquick Dumplings Ingredients:

This dumplings recipe requires just three ingredients:

• Bisquick
• Milk
• Italian seasoning

Now, the Italian seasoning obviously isn’t necessary but I like to add a flavorful pop to my Bisquick dumplings.

If you need to, you can substitute a non-dairy milk or water for the milk, or even chicken broth for extra flavor!

I’ve added lots of other flavorful mix ins down below!

What can I add to make these soup dumplings extra special?

Now that we’ve got the basics down, here are some fun ways to jazz up that box of Bisquick!

• ½ to 1 cup shredded cheese
• freshly chipped chives, parsley, basil or dill
• 1/4-½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder or 1 teaspoon of dried onion flakes
• swap the milk for buttermilk for a tangy, more tender dumplings

How to make Bisquick Dumplings:

Dumplings — whether the homemade version in this Instant Pot Chicken and Dumplings or these Bisquick dumplings — are easy to make!

1. Combine Bisquick (or other dry ingredients), milk and Italian seasoning.
2. Stir until combined but don’t overmix — you want just all of the Bisquick to be absorbed, but no more or you’ll make them tough.
3. Spoon onto a simmering soup or stew, cover with a lid and cook for 10-15 minutes or until puffed and light golden brown on top. No need to stir!

How do I cook Bisquick dumplings?

One of the best things about dumplings is they add something special to so many different meals — soups, stews, chilis, pot pies, you name it. Almost any of these soup recipes will work just fine as a base.

Spoon by heaping tablespoonfuls onto a pot of simmering pot of saucy deliciousness, cover with a lid, and let cook until golden brown.

Here are a few of our favorite ways:

• Drop onto One Pot Chicken Stew or Crockpot Chicken Stew, cover and cook
• Swap the traditional chicken for this Classic Beef Stew
• Kick things up a notch with White Chicken Chili as your base (and maybe add a cup of shredded cheddar cheese to your dumpling mixture!)
• Love some variety? This list of 35+ Crockpot Soup Recipes and 30+ Instant Pot Soup Recipes will give you a new option for every night of the week!

Tips for making the best dumplings:

• Make sure your soup or stew has a good amount of liquid. Don’t push the dumplings into the soup but make sure to add a bit of extra liquid before adding your dumplings if necessary.
• Since Bisquick has baking soda in it, an acidic ingredient will react with it to make them rise. This is why buttermilk is a great swap for regular milk!
• If you want a golden crust on your dumplings, your best bet is to bake or broil them. For even more browning action, you can add 1 tablespoon of oil to the dumpling dough before scooping onto the soup.

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Easy Bisquick Dumplings

These Bisquick Dumplings are so easy to make and you can simmer them on homemade chicken stew or any soup recipe! Made with Bisquick, milk and Italian seasoning, they are simple and flavorful.

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 137cal

Author Ashley Fehr

Ingredients

• 1 ½ cup BIsquick baking mix (fluffed and levelled in the cup, not packed)
• ½ cup milk (or sub buttermilk)
• ½ teaspoon Italian seasoning

US Customary – Metric

Instructions

• In a medium bowl, stir together Bisquick, milk and Italian seasoning just until combined — don't overmix or they will be tough! The dough should be thick and stretchy (see photos). Add more milk or more Bisquick as needed.
  
• Drop by heaping tablespoons onto simmering soup or stew. Do not stir.
  
• Cover and reduce heat to medium. Cook 10 minutes.
  
• Uncover and cook 5-10 minutes until puffed and light golden brown.
  

Nutrition

Calories: 137cal | Carbohydrates: 20g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 391mg | Potassium: 81mg | Fiber: 1g | Sugar: 5g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

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This homemade Crockpot Stuffing recipe is deliciously comforting and so easy to make! Save your oven space and make some delicious stuffing in your slow cooker for your holiday dinner this year!

This Crockpot Stuffing recipe is perfect for Thanksgiving dinner, saving your oven space for the turkey and saving you time with only 15 minutes of prep!

This slow cooker stuffing is filled with all the classic flavors of traditional stuffing but with the added convenience of being able to set it and forget it.

With just a few simple ingredients and a bit of cooking time in the crockpot, you’ll have a delicious and comforting side dish that your whole family will love. 

For more amazing Thanksgiving side dish recipes, check out my Homemade Creamed Corn, Maple Bacon Baked Beans, Homemade Crescent Rolls, and Green Bean Casserole.

Ingredients Needed:

• Bread: any variety of bread will do, and day-old bread works best. You can use store-bought bread cubes if you prefer because it absorbs the moisture and the flavor.
• Butter: melted salted butter helps to keep the stuffing moist, and we’ll use it to sauté the apple and veggies.
• Mix-Ins: use a classic blend of diced onion and celery for a great savory base, and add a baking apple for even more flavor and texture.
• Seasonings: some freshly minced garlic, dried sage, dried thyme, salt, and black pepper will add so much flavor to this dish, you don’t need anything else.
• Broth: low-sodium chicken broth works best to add a depth of flavor and also allows you to control the salt content.

How to Make Slow Cooker Thanksgiving Stuffing

This recipe is easy to make, and you can even prep it ahead of time! Full instructions are included in the recipe card below.

1. Sauté veg and apple: Sauté onion, celery, and apples in melted butter.
2. Add seasoning: Add the garlic, sage, thyme, salt, and pepper, and cook.

3. Assemble the stuffing: Place the bread cubes into the slow cooker and add the onion mixture, the remaining butter, and the broth. Stir well.
4. Cook: Put the lid on the crockpot and cook — adding a layer of paper towel keeps it from getting soggy!

Crock-Pot Stuffing Recipe FAQs

Tips and Notes

• Dry your bread. If you don’t have time to leave your bread on the counter before making it, you can briefly toast it to get dry bread cubes.
• Save those crusts: can’t get your family to eat the end of the bread loaf? Cube and toss it in the freezer to add to stuffing or french toast casseroles.
• Make it in the oven. If you’d prefer making stuffing in a casserole dish in the oven, try my other Homemade Stuffing Recipe. 

Crockpot Stuffing Variations

• Other add-ins. Try adding in some other flavors with dried cranberries or cooked Italian sausage.
• Try fresh herbs. Put some fresh thyme or fresh parsley on top for serving to add more flavor.
• Make it vegetarian. Swap the chicken broth for vegetable broth to make this a vegetarian-friendly side dish for your holiday meal.

Serving Suggestions

Serve this delicious stuffing with some other family favorite Thanksgiving dishes. Try my Garlic Brown Sugar Dry Brine Turkey or Roast Turkey Breast with Cranberry Marinade for your mains, and one of my yummy Thanksgiving Side Dishes!

More Easy Side Dish Recipes for Thanksgiving

Side Dishes

Loaded Mashed Potatoes

Side Dishes

Crockpot Stuffing

Fall/Winter

Cheesy Make Ahead Mashed Potatoes

Side Dishes

Twice Baked Potatoes

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Crockpot Stuffing

This homemade Crockpot Stuffing recipe is deliciously comforting and so easy to make! Save your oven space and make some delicious stuffing in your slow cooker for your holiday dinner this year!

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 8 servings

Calories 222cal

Author Ashley Fehr

Ingredients

• 10 cups cubed day old bread* (about 10 slices)
• ½ cup melted salted butter (divided)
• 1 medium onion (diced)
• 2 ribs celery (diced)
• 1 baking apple (peeled and diced)
• 2 teaspoons minced garlic
• 1 teaspoon dried sage (crushed)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ cup low sodium chicken or vegetable broth

US Customary – Metric

Instructions

• Remove bread from package and allow to sit on the counter while you prep the rest of your ingredients. (*If it's fresh, I highly recommend toasting lightly or allowing to sit at least one hour on the counter uncovered).
• In a large skillet, stir together 2 tablespoons melted butter, onion, celery and apple. Cook over medium-high heat until softened and onion is beginning to brown, about 5-6 minutes.
• Add the garlic, sage, thyme, salt and pepper and cook 1 minute.
• If you haven’t already, cut bread into ¾”-1″ cubes.
• Place the bread cubes into a 4 quart slow cooker and add the onion mixture, the rest of the butter and the broth. Stir well.
• Put the lid on the crockpot, pinching a clean lint-free towel or a couple pieces of paper towel in between the top and the lid to collect the condensation — this helps to prevent the stuffing from getting soggy.
• Cook for 3-4 hours on low or 2 hours on high until set.

Notes

Ingredients and Substitutions:

• Bread: day-old bread is best because it will absorb the moisture and the flavor. If you only have fresh bread, let it sit out on the counter for an hour before using it.
• Apple: the apple does not make the stuffing sweet, but adds flavor and a very slight fruitiness.
• Broth: we prefer our stuffing not too wet. If you like your stuffing softer in texture, you can add up to 2 cups of broth, or continue adding gradually until the broth is absorbed by the bread.

Storage

• Store: Homemade stuffing will last for 3–4 days in the fridge when stored in an airtight container. Reheat in the oven or microwave, or enjoy it cold in a turkey sandwich with cranberry sauce!
• Freeze: Store the stuffing in Ziploc bags, or in a freezer-safe container in the freezer for up to 1 month. Thaw overnight in the fridge, then warm in the oven or microwave until heated through.

Nutrition

Calories: 222cal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 413mg | Potassium: 132mg | Fiber: 2g | Sugar: 5g | Vitamin A: 378IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 2mg

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This Homemade Dinner Rolls recipe is easy and makes the most delicious, soft, and fluffy dinner rolls you’ve ever tasted! They’re perfect for Sunday dinner or special occasions, but they’re easy enough that you can enjoy them during the week, too.

There’s nothing better than fluffy, homemade dinner rolls fresh out of the oven!

This easy Dinner Rolls recipe is based on my Mom’s Homemade Buns, but I’ve added some milk and an egg to give these rolls a richer flavor.

They are less rich than my Brioche Bun recipe, but the delicious hint of sweetness here is perfect for your Thanksgiving meal!

We’ll be letting the dough rise twice for these rolls, which helps them achieve that super light and fluffy texture.

This also means there’s a bit of hands-off time when you can be prepping the other parts of your meal.

The great thing about these dinner rolls is that they’re perfect for any occasion, from your Thanksgiving dinner or holiday meal to a weeknight dinner!

For more delicious bread roll recipes that are perfect for dinnertime, try my Homemade Crescent Rolls, Buttery (Whole Wheat) Bread Machine Rolls, and my Homemade Garlic Herb Dinner Rolls!

Ingredients Needed:

• Milk: we’ll use warm, whole milk to proof the yeast for the best flavor.
• Yeast: use instant or active dry yeast for this recipe.
• Sugar: use white granulated sugar to activate the yeast and also make the dough soft with a hint of sweetness.
• Water: you can use water or milk here to make the dough. Either works great! Milk will have a slightly richer flavor.
• Butter: use salted butter for the best flavor.
• Egg: to bind the ingredients, add richness and help the rolls rise.
• Salt: to enhance the flavor of the bread.
• Flour: all-purpose flour works well here, but you can substitute in some whole-wheat flour if you like for added fibre.

How to Make Homemade Dinner Rolls

This recipe is easy to make, and you can check out my recipe video to see exactly how I do it! Full instructions are also included in the recipe card below.

1. Proof yeast: Whisk together the warm milk, yeast, and sugar.
2. Set yeast mixture aside: Let the mixture sit for 10 minutes or until bubbly—this is how you know your yeast is working.

3. Mix ingredients: In a large bowl, whisk together the warm water, butter, ⅓ cup sugar, egg, and salt. Then, add the yeast mixture and stir to combine.
4. Add flour: Add the flour, one cup at a time, and mix until nearly combined before adding more.

5. Make dough smooth: Make sure your dough is soft and never stiff. Add flour gradually so it does not become tough.
6. Make dough ball: The dough should come together in a smooth, soft ball that does not stick to the sides of the stand mixer. It will be tacky but not overly sticky.

7. Cover dough ball: Place the dough in a large, lightly greased bowl and cover with plastic wrap or a clean kitchen towel.
8. Let dough rise: Set the bowl in a warm spot and let it rise until doubled.

9. Punch dough: Uncover the dough, punch it down, and roll out 20-24 rounds. Place them in two greased baking dishes.
10. Let them rise: Let the rolls rise again, covered with plastic wrap or a light towel that won’t stick, in a warm spot until doubled.

11. Bake: Bake until light golden brown, brush with melted butter while warm, if desired, and serve.

Dinner Rolls FAQs

Tips and Notes

• Scrape down the bowl: Scrape the sides of the bowl as you add and mix ingredients to ensure you’re using everything in the bowl.
• Silicone mats: If you have silicone mats, you can line the baking sheets with them instead, but I prefer using greased baking sheets as it helps them to brown nicely.
• Baking pan: Ideally, bake these rolls in a deep baking dish or pan. We want the buns to touch as they rise and bake to get nice, tall rolls with soft sides and perfectly golden tops!
• Floured surface: Using a lightly floured surface to make your rolls will keep the dough from sticking to the worktop.

Dinner Roll Variations

• Change the shape. You can shape the bread dough into any kind of roll you’d like. Use this recipe for hot dog buns, garlic knots, twists, or any other shape you like. The yield of rolls will differ depending on the shape and size of the rolls you make.
• Add some cheese. Add 1 cup of cheddar cheese, Mexican cheese mix, or mozzarella cheese to the dough to make these rolls cheesy, or sprinkle some cheese on top a few minutes before the end of the baking time.
• ​Make them herby. Mix 1 teaspoon of garlic powder and 2 teaspoons of dried herbs like basil, parsley, or rosemary to make garlic and herb rolls.

Serving Suggestions

Serve warm dinner rolls with any main dish and other side dishes to make a completely delicious meal the whole family will love.

Try them with my Baked Tuscan Chicken Breasts, this Perfect Instant Pot Roast Beef Recipe, or my Crockpot Turkey Breast for a yummy feast!

Serve some other delicious sides with them, like Cheesy Baked Asparagus, Roasted Carrots, Cheesy Broccoli Casserole, or my Garlic Parmesan Scalloped Potatoes and Carrots Recipe.

More Homemade Bread Recipes You’ll Love

Breakfast

Healthy Banana Bread recipe

Breads

Easy Bisquick Dumplings

Side Dishes

Crockpot Stuffing

Breads

Homemade Dinner Rolls Recipe

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Homemade Dinner Rolls Recipe

This Homemade Dinner Rolls recipe is easy and makes the most delicious, soft, and fluffy dinner rolls you've ever tasted! They're perfect for sunday dinner or special occasions, but they're easy enough that you can enjoy them during the week too.

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Rising time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 24 buns

Calories 165cal

Author Ashley Fehr

Ingredients

To proof the yeast

• ½ cup warm whole milk (105-110 degrees F — warm but not hot)
• 1 tablespoon instant or active dry yeast (either works in this recipe)
• 1 teaspoon granulated sugar

To make the dough

• 2 cups warm water (or milk)
• ½ cup melted salted butter
• ⅓ cup granulated sugar
• 1 egg
• 1 tablespoon salt
• 6-7 cups all purpose flour

US Customary – Metric

Instructions

Proof the yeast

• In a small bowl or liquid measuring cup, whisk together the warm milk, yeast and sugar.
• Let sit for 10 minutes or until bubbly — this is how you know your yeast is working. This step is actually not required when using instant yeast, but I do it anyways, so that I know my buns will be nice and fluffy.

Prepare the dough

• In the bowl of a stand mixer (or a very large bowl if you are kneading by hand), whisk together the 2 cups warm water, butter, ⅓ cup sugar, egg and salt.
• Add the bubbly yeast mixture and stir to combine.
• Place the bowl in the stand mixer and put the dough hook on the machine. You can also knead by hand.
• Add the flour, one cup at a time, and mix until nearly combined before adding more. You can use all purpose or whole wheat or a combination. Start with 4-5 cups flour, mixing until each is incorporated.
• The closer you get to your dough being ready, the less flour you will add at once. We want a smooth, soft dough, never stiff, so we need to watch and stop adding flour at just the right moment.
• Add up to 6-7 cups flour total, very gradually at the end, until the dough comes together in a smooth, soft ball and does not stick to the sides of the stand mixer. When you touch it, it should be smooth and slightly tacky but not stick all over your hands.
• Place dough in a large lightly greased bowl and cover with plastic wrap or a clean kitchen towel.
• Set in a warm spot (I use the oven with the light on — turn the oven on to preheat for 2-3 minutes before turning off and adding the dough) and let rise until doubled, about 1.5 hours.
• Uncover dough, punch down, and roll out 20-24 rounds — smoothing the top and pinching the seam in the back to smooth (see video for additional details).
• Place in two lightly greased 9×13" baking dishes (12 in each) and let rise (cover with plastic wrap or a light towel that won't stick) in a warm spot for 30 to 90 minutes (instant yeast will be quicker) until doubled.
• Bake at 350 degrees for 15-20 minutes, until light golden brown.
• Brush with melted butter while warm if desired.

Video

Notes

Ingredients and Substitutions:

• Water and milk: for either of the liquids required in this recipe you can use water or milk. Milk will give a softer, sweeter, richer roll. Water is a great option if you are dairy free.
• Butter: you can make this recipe with unsalted butter or even vegan hard margarine if you need them to be dairy free. 
• Egg: the egg adds structure and richness, but you can leave it out if there are allergies to take into consideration
• Flour: you can use either all-purpose or whole wheat flour in this recipe, or a combination. I do not recommend 100% whole wheat flour as the rolls may be dry and tough.

Storage:

The best way to store these homemade dinner rolls after they have cooled is to freeze them.

• Store: Homemade rolls do not have the same preservatives as store-bought bread, so they should not be stored on the counter for more than a day, or you will find they are tough and not fluffy.
• Freeze: These rolls freeze perfectly; just cool them, place them in an airtight container or bag, and freeze them for up to 3 months. Thaw in the microwave on a piece of paper towel for 30-60 seconds before serving.

Nutrition

Calories: 165cal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 327mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Vitamin A: 136IU | Calcium: 14mg | Iron: 1mg

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This Pizza Toast is an easy dinner recipe hack made with store-bought garlic bread, pizza sauce, mozzarella cheese and your choice of toppings! An easy meal or snack for busy weeknights!

School is back in session which means we need all the easy recipes! This Pizza Toast is a favorite here — our kids especially love it because they can all make their own and add their own toppings.

One of my favorite hacks is starting out with store bought garlic bread. It makes these pizza toasts super quick and adds lots of flavor to the base!

I also love that these little toasts have it all: carbs, grains, protein, dairy and veggies — if you can convince the kids to put them on there 😉.

They are a complete meal-in-one that’s made with just a few minutes of prep!

Ingredients Needed:

• Store bought garlic bread makes this recipe so simple! You can make your own garlic bread if you prefer, but we love this hack for an easy weeknight meal or after school snack.
• Pizza sauce: choose your favorite!
• Mozzarella and parmesan cheese: mozzarella gives us that traditional stretchy, gooey pizza cheese pull and parmesan adds a nice hit of salty flavor.
• Optional toppings: pepperoni slices are always a favorite here, but you can stick with just cheese or add tomato slices and fresh basil to make a margherita pizza.
• Oregano: this is optional but I like to a sprinkle of oregano with the parmesan for extra flavor.

How to make Pizza Toast:

This recipe is great for kids or adults since it is so simple! It’s the perfect quick meal or snack for a busy day.

1. Toast garlic bread briefly on both sides — this keeps it from getting soggy when you top it.
2. Spread with your favorite pizza sauce.

3. Top with shredded cheese
4. Add your favorite toppings and bake!

Pizza Toast FAQs

Variations on this Pizza Toast recipe:

• Switch up the sauce: try Alfredo sauce from this Chicken Alfredo Pizza, or basil pesto or a spicy Arrabiata!
• Switch up the cheese: try gouda, havarti, monterey jack, brie — get a little crazy if you like!
• Add your favorite toppings: cooked Italian sausage, shredded chicken, crispy bacon, cooked ground beef, peppers, mushrooms, spinach — the options are nearly endless!
• Add a drizzle: balsamic glaze, hot honey or — YES — ranch are always great options!

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Pizza Toast

This Pizza Toast is an easy dinner recipe hack made with store-bought garlic bread, pizza sauce, mozzarella cheese and your choice of toppings! An easy meal or snack for busy weeknights!

Course Main Course

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 264cal

Author Ashley Fehr

Ingredients

• 8 slices store bought garlic bread
• 8 tablespoons marinara sauce
• 2 cups shredded mozzarella cheese
• 1 tablespoon shredded Parmesan cheese
• ¼ teaspoon dried oregano

Optional toppings:

• Sliced tomatoes and fresh basil for a margherita pizza
• Pepperoni slices for a pepperoni pizza toast

US Customary – Metric

Instructions

• Preheat oven to 425 degrees and line a rimmed baking sheet with parchment paper.
• Place 8 slices of garlic bread in a single layer and bake for 10-15 minutes, flipping once, until lightly toasted on both sides.
• Spread one tablespoon sauce on each piece of Texas toast, then sprinkle the mozzarella evenly over all slices.
• Top with your desired toppings: pepperoni slices or thinly sliced tomatoes (leave off the basil for margherita pizza – we’ll add it later).
• Bake for 5 minutes or until cheese is melted.
• Remove from the oven and sprinkle evenly with Parmesan and oregano.
• Return to the oven and broil for 1-2 minutes until edges are golden brown.
• Sprinkle margherita pizza with thinly slices fresh basil leaves. Optional: sprinkle pepperoni pizza with finely chopped fresh parsley for color.
• Let cool on the pan for 5-10 minutes before serving.

Nutrition

Calories: 264cal | Carbohydrates: 35g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 643mg | Potassium: 143mg | Fiber: 2g | Sugar: 4g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 183mg | Iron: 3mg

The post Pizza Toast appeared first on The Recipe Rebel.

These super easy Drop Dumplings are perfect for any soup, stew, or casserole to turn it into a hearty meal fit for the whole family!

Try them in my Chicken Dumpling Soup or add them to this Leftover Turkey Soup!

Drop Soup Dumplings will elevate your most comforting meals, stews, and soups, to warm you up on cold days!

They are quite different from the Chinese soup dumplings that are made with a thin wrapper-like dough that you eat with a dipping sauce – and you don’t need a bamboo steamer to make them.

These drop soup dumplings are a classic southern addition to soups and stews, but they’re most commonly used in chicken and dumplings.

If you haven’t tried them before, these drop dumplings are kind of like biscuits, but they’re softer and and fluffier — since they’re steamed, they don’t brown like baked biscuits.

Try them in my Crock Pot Chicken and Dumplings recipe for a filling dinner the whole family will love!

The dough for drop dumplings is super simple to make, and it’s quite similar to making southern biscuits. 

To cook them, instead of rolling the dough and baking it, the batter is dropped right into a hot liquid to cook. 

Try these drop dumplings in my Classic Beef Stew, Honey Balsamic Beef Stew, One Pot Chicken Stew, or this Garlic Parmesan Chicken Stew. 

Ingredients Needed:

• All-Purpose Flour: I’ve used all-purpose flour but this recipe will also work with whole wheat flour.
• Baking Powder: to make the dough rise so the dumplings are light and fluffy.
• Seasoning: use salt and Italian Seasoning to give the dumplings flavor.
• Milk: adds moisture to create the dough. Any milk will work, even unsweetened plant-based milk for a dairy-free option!
• Canola Oil: keeps the dough from becoming too sticky and adds a bit of flavor.

How to Make Drop Dumplings

This recipe is super quick and easy! Full instructions are included in the recipe card below.

1. Make the dough: Combine dry ingredients and add wet ingredients.
2. Let it sit: Let the dough sit on the counter, or refrigerate it. 

3. Divide dough: Drop dough by the tablespoon onto hot, simmering soup or stew.
4. Cook. Cover and cook until puffed and cooked through.

Drop Dumplings for Soup FAQs

Tips and Notes

• Bisquick. You can use a Bisquick baking mix to make dumplings mix to save a bit of time, see my Easy Bisquick Dumplings recipe for more info. 
• Make Ahead. Make the dumpling dough, cover it with plastic wrap, and store it in the refrigerator to use the next day. This is a great way to get ahead of your dinner planning for a big dinner party or family meal. 

Soup Dumplings Variations

• Cheese. Add some parmesan cheese, cheddar cheese, or even a Mexican cheese mix to these dumplings for some cheesy flavor. 
• Spice. Add some red pepper flakes or cayenne pepper for some added spice. 
• Herbs. Use whatever herbs you like that will complement the main dish. You can add chopped parsley or chives to this recipe for some extra flavor. 

Try these Dumplings with these recipes

Dinner

30 Minute Skillet Chicken Stew

Dinner

Honey Balsamic Slow Cooker Beef Stew

Dinner

Slow Cooker Garlic Parmesan Chicken Stew + Video

Dinner

Classic Beef Stew

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Drop Dumplings for Soup

These super easy Drop Dumplings are perfect for any soup, stew, or casserole to turn it into a hearty meal fit for the whole family!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 190cal

Author Ashley Fehr

Ingredients

• 1 cup all purpose flour (or whole wheat) 130 grams
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ teaspoon Italian seasoning
• ½ cup milk
• 2 tablespoons canola oil

US Customary – Metric

Instructions

• In a medium mixing bowl, stir together the flour, baking powder, salt and Italian seasoning. Add the milk and canola oil, and stir until combined — the mixture will be thick.
• Let the dough sit for 10 minutes or refrigerate it up to 24 hours before using it. 
• Use two spoons to drop dough by the tablespoon onto hot, simmering soup.
• Cover and cook for 10-15 minutes, until puffed and cooked through. You can tell that they are cooked when a toothpick in the center comes out clean.
• Serve.

Notes

Storage

• Store:If your soup dumplings are cooked, you can store them as long as you can store the soup or stew they are cooked in.
  If you have leftover dough, you can cover tightly and refrigerate for several days before using.
• Freeze: It’s best to freeze dumpling dough uncooked for future use. You can then make fresh dumplings right as you need them. Simply flash freeze the dumpling dough on a baking sheet, then place the frozen dough balls into a Ziploc bag and freeze them for up to 3 months. Let them thaw for about 30 minutes before adding them to hot water, chicken broth, or stew to cook. 

Nutrition

Calories: 190cal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 304mg | Potassium: 185mg | Fiber: 1g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 0.01mg | Calcium: 89mg | Iron: 2mg

The post Drop Dumplings for Soup appeared first on The Recipe Rebel.

Cinnamon, sugar, and butter just make everything better, am I right?

We love a traditional cinnamon roll, especially as the days get cooler and all you want is some fresh, hot, sugary bread straight from the oven to warm you up!

I’ve already shared the BEST Cinnamon Buns recipe with you, but I just love these little bites.

This is one of the easiest recipes I’ve made for cinnamon roll treats, so it’s a win-win!

This easy treat is perfect for the holidays, to have them as part of your sweet breakfast spread, or just to snack on!

These bites are very similar to what I use in my Monkey Bread recipe, except the balls are cooked in one layer and there’s no yeast required (less waiting!).

Not using yeast in this recipe means this biscuit dough comes together in 5-10 minutes max, but the flavor and texture are still amazing. 

You can even make the dough balls the day before, quickly finish them up, and bake them fresh in the morning. 

All of this gives you more time for sleeping and spending time with family on busy holiday mornings, with a warm, cinnamon treat for all your not-so-hard work.

That sounds like a pretty good deal to me

If you love the delicious cinnamon flavors here, you’ll love my Maple Glazed Apple Crisp Cinnamon Buns and this Healthier Cinnamon Roll Baked Pancake with Maple Cream Cheese Syrup. 

Ingredients Needed:

• Flour: all-purpose flour, whole wheat flour, or a mix of both will all work well too. 
• Baking Powder: a quick-rising agent that will work fast so these bites are on your plate promptly!
• Salt: to enhance the warm, sweet flavors in these sweet treats. 
• Butter: unsalted butter is best in this recipe. Make sure it’s cold from the fridge before using it for the biscuits. You’ll need to melt some for the cinnamon sugar coating. 
• Milk: whole milk, lower-fat milk, or even dairy-free milk is fine here to help bind the biscuit dough and the glaze. 
• Sugar: use a mix of brown and granulated sugar to get a slightly caramelized flavor for the coating. 
• Cinnamon: ground cinnamon is the star of the show here.
• Icing Sugar: icing sugar, or powdered sugar, is the base of the sweet glaze. 

How to Make Cinnamon Roll Bites

This recipe couldn’t be easier! Full instructions are included in the recipe card below.

1. Make the dough: stir together the dry ingredients, then add the butter until crumbly. Add just enough liquid so the dough comes together.
2. Make cinnamon sugar: In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. 
3. Coat dough balls in the melted butter, then coat them in the cinnamon sugar mixture, and place them in the pie plate.
4. Bake. Bake until the biscuits are cooked and the butter/sugar mixture is bubbling in the bottom of the pan. Drizzle with glaze before serving.

Cinnamon Roll Bites FAQs

Tips and Notes

• Aluminum Foil: If you’re using a pie plate smaller than 10″, place a piece of tin foil in the oven under the plate to catch any possible drips.
• Yield: A single batch will make around 25 bites. You can double it to make enough for a larger crowd, but make sure the dough is the right consistency before making the dough balls. 

Cinnamon Roll Bites Variations

• Biscuit dough. You can use store-bought biscuit dough for this recipe if you prefer. It’s an even quicker, easy way to make them, you don’t need to make any changes to the recipe!
• Flour. I’ve made this recipe with 100% whole wheat flour before, and it turns out great! It’s a great way to add more fiber. 
• Dairy-Free. You can easily make these Cinnamon Roll Bites dairy-free. Simply swap the butter for non-dairy margarine and the milk for almond or oat milk.
• Flavor the glaze. Add some vanilla extract, lemon juice, or orange juice to the glaze to give it more flavor. 

Serving Suggestions

Serve these yummy cinnamon bites with a Cold Brew Coffee or a Peppermint Mocha Recipe for a sweet breakfast or afternoon pick-me-up. 

You can even have these cinnamon roll bites for a delicious dessert. Serve them warm and gooey with a scoop of ice cream. Try my Butter Pecan Ice Cream or this Homemade Vanilla Ice Cream. 

More Easy Dessert or Sweet Breakfast Recipes to Try

Desserts

Baked Lemon Blueberry Donuts

Desserts

Lemon Blueberry Cream Cheese Coffee Cake Recipe

Breakfast

Cinnamon Roll Bites

Breads

Cream Cheese-Filled Blueberry Lemon Bread + RECIPE VIDEO

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Cinnamon Roll Bites

These Cinnamon Roll Bites are the easiest way to get that amazing cinnamon roll flavor, and they're ready from scratch in just 40 minutes! They're a delicious treat, perfect for an indulgent breakfast on Christmas morning, or a yummy pick-me up in the afternoon!

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 servings

Calories 302cal

Author Ashley Fehr

Ingredients

Biscuit Dough

• 2 cups flour (whole wheat, all purpose, or a mix)
• 1 tbsp baking powder
• ¼ tsp salt
• ½ cup cold butter
• ¾-1 cup cold milk

Cinnamon Sugar Coating

• 3 tablespoons brown sugar
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon
• ½ cup butter, melted

Glaze

• ⅓ cup icing sugar
• 1-2 tbsp milk just enough to bring the glaze together

US Customary – Metric

Instructions

• In a large bowl, combine flour, baking powder, and salt.
• Cut the butter into cubes and add them to the bowl. Cut in the butter with a pastry cutter or fork until butter is in pea-sized pieces.
• Stir in the milk gradually, adding just enough so that the dough comes together. Bring the dough together in a ball with your hands (if you accidentally add too much milk and it becomes sticky, just add a little more flour).
• Preheat oven to 350 degrees F. Lightly grease a 10-inch pie plate or baking dish, or line it with a piece of parchment paper.
• In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. Roll the dough into 1″ balls. Dip the balls in the remaining melted butter, coat them in the cinnamon sugar mixture, and place them in the pie plate.
• Drizzle the melted butter over the dough balls in the pan. Bake for 20-25 minutes until the biscuits are cooked and the butter/sugar mixture is bubbling in the bottom of the pan.
• Make the glaze by combining the icing sugar and milk in a small mixing bowl.
• Remove the balls from the oven and allow them to cool slightly before drizzling the glaze over the balls. Serve hot or cold.

Video

Notes

*Note that you will likely have some excess cinnamon sugar, but I’d rather have a little too much than too little. Therefore, the nutrition information will be reduced slightly per portion in reality.

Storage & Make Ahead

Make Ahead: Wrap the little balls of unbaked dough tightly in plastic wrap and store them in the refrigerator for up to one week. You can also freeze the dough balls in the pan. Once frozen, they can be stored in a Ziploc bag for easier storage. Keep frozen for up to 3 months, then let thaw on the counter in a single layer for at least 30 minutes to 1 hour before baking as directed. You may need to increase the cooking time by up to 5 minutes.

Store: Keep cinnamon roll bites in an airtight container on the counter for 2 days or in the refrigerator for up to 7 days. Make sure they’re fully cooled to room temperature before storing them.

Freeze: Put cooled cinnamon roll biscuit bites on a tray and flash-freeze them. Then put the bites into a Ziploc bag or freezer-safe container and freeze them for up to 3 months.

Nutrition

Calories: 302cal | Carbohydrates: 31g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 214mg | Potassium: 190mg | Fiber: 1g | Sugar: 11g | Vitamin A: 605IU | Vitamin C: 0.01mg | Calcium: 90mg | Iron: 1mg

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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 Copycat Cheddar Bay Biscuits will be one of the best things to grace your dinner table! Made with homemade biscuit dough topped with garlic butter, these delicious biscuits are baked to perfection with a crisp outer while remaining soft and fluffy on the inside!

Red Lobster is everyone’s favorite seafood restaurant, and Red Lobster’s Cheddar Bay Biscuits are the reason we go there, right? (Aside from the lobster, of course 😉)

The classic buttermilk biscuits are a perfect addition to any main course at home too, and you know how much I love my bread sides!

With this super easy copycat recipe, you can make delicious Red Lobster biscuits in your own kitchen in less than 30 minutes.

This is my own take on the popular cheese biscuits — but we are totally obsessed! I would love for you to try them and let me know how they compare.

Serve them with a big bowl of Easy Vegetarian Chili, White Chicken Chili or Instant Pot Chili — it’s one of the best comfort food combos!

Just love biscuits? Try this BBQ Chili Cheese Biscuit Casserole, these Chicken Pizziola Sliders on Garlic Herb Biscuits, and my creamy Chicken Pot Pie Casserole!

Ingredients Needed:

• Flour: I’ve used all-purpose flour for this recipe, but you can also use whole wheat or substitute half for whole wheat flour to get more fibre.
• Baking Powder: to help the dough to rise to give that classic fluffy inside!
• Seasoning: use a combination of salt, dried parsley, paprika, and garlic powder for the biscuits. You’ll need the garlic powder and dried parsley again for the garlic butter.
• Butter: use salted butter to enhance the flavor of the biscuits.
• Cheese: you can use almost any kind of cheese you like, and you can add up to 3 cups depending on your tastes.
• Buttermilk: buttermilk will give you the flakiest biscuits with the best flavor. If you don’t have any on hand, you can make your own buttermilk substitute very easily! Check out my instructions for How to Make Buttermilk here.

How to Make Cheddar Bay Biscuits

This easy recipe takes less than 30 minutes to make. Full instructions are included in the recipe card below.

1. Mix flour and seasoning: In a large bowl, stir together flour, baking powder, salt, parsley, paprika, and garlic powder.
2. Cut in butter: Put the butter cubes on top of the flour mixture and cut them in using a pastry cutter. End up with pea-sized chunks of butter in the mixture.
3. Add cheese: Add the cheese and stir until combined.
4. Make the dough: Add the buttermilk and stir in until a sticky dough forms.
5. Make dough balls: Divide the dough into disc-shaped, flattened, portions, placing them on the prepared baking sheet. (You can also drop them onto a baking sheet, but I find this way just as easy!)
6. Brush with garlic butter and bake: Combine the ingredients for garlic butter, then brush the tops of the biscuits with it. Bake until light golden brown.

Cheddar Bay Biscuits FAQs

Tips and Notes

• Cookie Scoop. You can use a large cookie scoop or an ice cream scoop to divide the dough into even portions. You can even just drop the dough into the pan from the scoop!
• Butter. Unsalted butter will work just as well as salted butter; no additional salt is needed. If you like, you can increase the salt by ¼ teaspoon.
• Flour. Substitute up to half of the flour with whole wheat flour without much change in the flavor or texture. I haven’t tested this recipe with any other flour, though.

Cheddar Bay Biscuits Variations

• Change up the seasonings and herbs. Feel free to tweak the seasonings to your tastes! Add in different herbs or use fresh ones if it’s summer and they are plentiful.
• Add some heat. Add some cayenne pepper or red pepper flakes to the flour mixture to add some heat!
• Want to take your Cheddar Bay biscuits to the next level? Try these Cheddar Bay Sausage Balls — the perfect bite for game day or the holidays!

Serving Suggestions

There are several ways to enjoy these biscuits. They’re great for breakfast, lunch, or dinner (or all-day brunch – no judgment here)!

They go wonderfully with eggs, for breakfast, brunch, or lunch. Pair them with my Hashbrown Breakfast Casserole, this 6 Ingredient Breakfast Skillet, or Sausage Egg Casserole.

Of course, these biscuits go well with seafood. Try them with my Honey Garlic Salmon in Foil or my Baked Tilapia. Alternatively, you can serve them with sausage gravy or any meal with sausage meat, like Baked Gnocchi with Sausage.

More Easy Bread Recipes You’ll Love

Breakfast

Healthy Banana Bread recipe

Breads

Easy Bisquick Dumplings

Side Dishes

Crockpot Stuffing

Breads

Homemade Dinner Rolls Recipe

KW: cheddar bay biscuits, cheddar biscuits, red lobster biscuits

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Cheddar Bay Biscuits

These Copycat Cheddar Bay Biscuits will be one of the best things to grace your dinner table! Made with homemade biscuit dough topped with a garlic butter glaze, these delicious biscuits are baked to perfection with a crisp outer while remaining soft and fluffy on the inside!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12 biscuits

Calories 252cal

Author Ashley Fehr

Ingredients

Biscuits

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ cup cold salted butter (cubed)
• 2 cups shredded sharp cheddar cheese (150 grams)
• 1 cup buttermilk

Garlic Butter

• 2 tablespoons melted butter
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• In a large bowl, stir together flour, baking powder, salt, parsley, paprika, and garlic powder.
• Add butter cubes and cut them in using a pastry cutter or a fork (you can also use your hands!). You want it crumbly, with pea-sized chunks of butter in the mixture.
• Add the cheese and stir until combined.
• Add buttermilk and stir until a sticky dough forms. Divide the dough into 10 large or 12 regular portions and use your hands to shape it into a rough disc, slightly flattened on top (it doesn’t have to be perfect!). Place them on the prepared baking sheet.
• Combine the ingredients for garlic butter (melted butter, garlic powder, and parsley) and brush the tops of the biscuits.
• Bake for 10-15 minutes until light golden brown. Let it cool for 5 minutes before serving.

Video

Notes

Storage and Prepping Ahead

These biscuits are easy to make fresh, but you can also prepare them ahead of time if you wish to save time on the day.

Prep Ahead

• Prep the biscuits on the baking sheet, cover them, and refrigerate them for up to 1 day before baking them to enjoy them freshly baked with less fuss on the day. They may need a couple of extra minutes in the oven as you’re baking them from chilled; just keep an eye on them.
• You can also prep these and freeze them before baking. Simply freeze them flat on a baking sheet for 2 hours, then pop them into a freezer bag or freezer-safe container and freeze for up to 3 months. Brush with garlic butter and bake right from frozen! Just add a few minutes of baking time to make sure they’re fully done.

Storage

• Refrigerator: You can make these biscuits, bake them, and store them in the refrigerator for up to a week. I recommend reheating them in the oven or air fryer for a few minutes to make them warm and crisp before serving them again.
• Freezer: You can make these biscuits, cool them, and freeze them for up to 3 months. I recommend thawing completely and reheating in the oven or air fryer before serving.

Nutrition

Calories: 252cal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 415mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 558IU | Vitamin C: 0.02mg | Calcium: 206mg | Iron: 1mg

The post Cheddar Bay Biscuits appeared first on The Recipe Rebel.

These Cinnamon Raisin Scones are soft and crumbly, with a crisp exterior and buttery crumb. They are perfectly spiced and loaded with California raisins!

This post has been sponsored by California Raisins and I was compensated for my time spent creating this recipe. As always, all opinions are my own.

There’s nothing better than having a freshly baked Cinnamon Raisin Scone to go alongside that afternoon cup of coffee.

Scones have the best combination of textures — a golden, slightly crunchy exterior that gives way to a tender and buttery interior. They are the perfect complement to your favourite hot beverage or a tall glass of milk.

These Cinnamon Raisin Scones are made with the help of California Raisins.

California Raisins are the closest source of raisins for Canadians, and we love them in both sweet and savoury recipes!

They are always plump and sweet — a fabulous way to incorporate more fruit into your diet and the most convenient (no sugar added!) snack. Our kids love throwing a handful into their lunches or swapping out the chocolate chips in this Oatmeal Chocolate Chip Cookies recipe for the best Oatmeal Raisin Cookies.

Love raisins? Add them to these Butter Tarts or this Easy Broccoli Salad!

For more recipe inspiration, visit californiaraisins.ca.

Ingredients Needed:

• Flour: I use all purpose flour in this recipe, but when baking for my family I often swap all purpose for whole wheat in many baking recipes without fail. I recommend only swapping up to 50% of the flour for whole wheat to ensure they stay light and aren’t too dry.
• Sugar: I have only tested this recipe with granulated sugar, so I cannot comment on swapping for sugar substitutes or brown sugar. If you try it, let me know how it goes!
• Baking Powder and Baking Soda: I use a combination to ensure the lightest. flakiest scones. Yes, you need them both.
• Cinnamon: ground cinnamon adds warmth and a bit of spice.
• Salt: salt is just as important in baking and desserts as it is in savoury dishes. It balances out all the flavors.
• Cold Salted Butter: cold butter is important here, because the tiny clumps will melt in the oven and create a beautiful flaky texture — absolutely essential in a good scone!
• California Raisins: to add flavour and texture!
• Buttermilk: the acidity in buttermilk is key here, and store-bought is the best way. It reacts with the baking soda to product a light and airy scone.
• Egg: an egg adds structure to the scones and makes them super soft.
• Glaze: the glaze is made up of powdered sugar, cinnamon and a bit of milk. Add the milk very gradually so that it stays thick!

How to make Cinnamon Raisin Scones:

This is just a brief overview! You’ll find the step-by-step instructions down in the recipe card.

1. Stir together the dry ingredients.
2. Add the cold butter and work in until pea-sized chunks remain.
3. Stir in the wet ingredients: egg and milk.
4. Add the California raisins and knead on a lightly floured surface just until no longer sticky (be careful not to work in too much flour or they will be tough).
5. Shape into a disc, then cut into 8 triangles.
6. Place on a baking sheet and bake just until golden, then top with glaze if desired.

Scone FAQs

Tips and Tricks:

• Choose real butter: I have successfully made these raisin scones with hard, dairy-free margarine but real butter will give the best flavor and texture. However, if you need these to be dairy- free you can swap the butter and choose any non-dairy milk you enjoy drinking.
• Don’t overwork the dough: the trick to a light and flake scone is not to overwork the dough. Overworking the dough will develop the gluten which will make the scones tough instead of tender.
• Don’t add too much flour: I said it before and I’ll say it again — don’t add too much flour. When baking scones it’s important to go by feel more than measuring cups. Weighing your flour is the easiest way to start with the right amount, and when kneading you should add just enough so that it is not sticking to your hands when you form the disc. This will keep your scones light and airy.

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Cinnamon Raisin Scones

These Cinnamon Raisin Scones are soft and crumbly, with a crisp exterior and buttery crumb. They are perfectly spiced and loaded with California raisins!

Course Bread and Baked Goods

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 8

Calories 327cal

Author Ashley Fehr

Ingredients

• 2 cups all purpose flour (260 grams)
• ¼ cup sugar (50 grams)
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup salted butter (cold, cubed) 112 grams
• ⅓ cup buttermilk
• 1 egg
• 1 cup California raisins
• milk or cream
• granulated sugar

Glaze

• ⅓ cup powdered sugar
• ¼-½ teaspoon cinnamon (depending on how strong you want the flavor)
• 1-2 teaspoons milk

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
• In a large bowl, stir together flour, sugar, baking powder, cinnamon, baking soda and salt.
• Add cubed butter and work in with a pastry cutter or fork until pea-sized chunks remain.
• Add buttermilk and egg and stir until combined. Add California raisins and knead until dough comes together (don't overmix!).
• Turn out onto a lightly floured surface and knead just until no longer sticky (tacky is fine but not overly moist and sticky). Shape into a disc roughly 8 inches wide and 3/4-1" thick. Cut into 8 triangles.
• Place on prepared baking sheet and brush the tops with milk or cream and sprinkle with granulated sugar if desired.
• Bake for 12-15 minutes until light golden brown.
• Remove from the oven and let cool for 15-20 minutes before adding the glaze

Cinnamon Glaze

• Stir together powdered sugar and cinnamon. Add just enough milk, gradually, until a thick glaze forms. (The thicker it is, the better it will set and firm up on the scones).
• Serve.

Notes

Ingredients and Substitutions:

• Flour: I haven’t tested this recipe with whole wheat flour, but I suspect it would work just fine. I recommend only using up to 50% whole wheat flour
• Butter: cold, salted butter will give the best results. If necessary you can substitute with very cold, hard dairy-free margarine blocks but they may not be as crumbly. If you only have unsalted butter, you can add an extra pinch of salt. 
• Buttermilk: I don’t recommend substituting the buttermilk because the acidity helps the scones to rise and yields a flaky, fluffy texture. If needed you can make your own buttermilk.

 

Nutrition

Calories: 327cal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 229mg | Potassium: 318mg | Fiber: 2g | Sugar: 11g | Vitamin A: 411IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg

The post Cinnamon Raisin Scones appeared first on The Recipe Rebel.