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Mediterranean Quiche with Almond Crust

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If you’re looking for a touch of springtime in the middle of winter, this Mediterranean Quiche with Almond Crust is everything you need! It’s light and savoury, with a grain-free almond flour crust, and topped with eggs, spinach, olives, sun-dried tomatoes, and chunks of feta.

Overhead view of Mediterranean Quiche in a pie plate, with slices served up on surrounding plates.

It’s only the middle of January, but I’m already starting to daydream of spring. Don’t get me wrong. I love a cozy, stormy day where I can stay comfortably tucked away in my house. Or a bright winter day where Mike and I can get out for a walk or go snow shoeing. But for the most part, the short, dark days this time of year start to wear on me.

So when it comes to experimenting in the kitchen, I find myself gravitating towards bright and colourful fruits and veggies. This Winter Sunshine Salad is a staple side salad for dinner these days, and this Winter Citrus Crunch Salad is bringing life to my workday lunches!

Overhead view of ingredients to make Mediterranean Quiche.

But a gal can’t live on greens alone, so enter my other go to recipe ingredient – eggs! They pretty much save my butt for breakfast, lunch and dinner, and turn a little old quiche into a stellar main meal.

Overhead view of almond crust dough pressed into a pie plate.

This Mediterranean Quiche has been on repeat in my house for the past week. It made a quick supper this past Friday night and a filling Sunday brunch a few days later. Both times, I served it with a side of greens and roasted baby potatoes. And it also re-heats surprisingly well in the microwave, so it made an awesome leftover lunch on Monday too!

The best part?! It’s a recipe Mike likes! One of my goals for this year is to create more recipes that my husband and I can enjoy together. And since it’s challenging to find a meal we both agree on, you can bet this one is being added to the breakfast/dinner rotation!

p.s. If you haven’t figured it out, Mike is the hubby! I thought it was about time I started using his name around here, instead of referring to him as “the husband” all the time.

Up-close view of almond crust baked up in a pie plate. Up-close view of Mediterranean Quiche assembled in a pie plate and ready for the oven.

Some tips for making Mediterranean Quiche with Almond Crust:

  • The almond crust recipe is adapted from Clean Eating Magazine. While the recipe called for 2 teaspoons of butter, I used EVOO instead, and substituted different herbs and seasonings. You can change things up and make this crust your own.
  • I added 3 teaspoons of chopped freeze-dried basil to the crust mixture, as fresh basil is hard to come by this time of year. For fresh or freeze-dried herbs, I usually use the same quantities. But for most dried herbs, you should reduce the amount to one-third. So in this recipe, one teaspoon of dried basil should do the trick.
  • As the sun-dried tomatoes, feta and olives are salty on their own, I didn’t add much salt or seasoning to the egg mixture, but feel free to add more or less to suit your taste.
  • It goes without saying, but you can play around with the toppings. You can substitute arugula for spinach, add goat cheese instead of feta, or even add red or green peppers.

Overhead view of Mediterranean Quiche baked up in a pie plate, resting on a striped cloth.

If you make this recipe, I would love to hear about it in the comments below. Or take a pic and post it to Instagram by tagging @crumbtopbaking.

And if you’re looking for other egg-cellent recipes (sorry, I couldn’t resist!), check out the following on Crumb Top Baking:

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Mediterranean Quiche with Almond Crust

Overhead view of Mediterranean Quiche in a pie plate, with slices served up on surrounding plates.

★★★★★

5 from 13 reviews

If you’re looking for a light and savoury breakfast, lunch or dinner, this Mediterranean Quiche with Almond Crust is everything you need! It has a grain-free almond flour crust, and it’s packed with eggs, spinach, olives, sun-dried tomatoes and chunks of feta.

  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 6 slices
  • Category: Breakfast; Brunch

Ingredients

For the crust:

  • 2 cups almond flour
  • 3 teaspoons chopped fresh or freeze-dried basil, (or 1 teaspoon dried)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 egg
  • 2 teaspoons extra virgin olive oil

For the filling:

  • 2 cups spinach, packed
  • 1/2 cup feta cubes
  • 1/3 cup sun-dried tomatoes
  • 1/3 cup pitted kalamata olives
  • 5 eggs
  • 1 cup unsweetened almond milk
  • Dash of salt and pepper to taste

Instructions

For the crust:

  1. Pre-heat oven to 400F and grease a 10-inch pie plate or tart pan.
  2. In a medium-sized bowl, add the almond flour, basil, garlic powder, salt and pepper. Stir or whisk together until combined. Add the egg and oil, and use a fork to mix in with the dry ingredients. Keep mixing until a crumbly dough forms.
  3. Press the dough into the bottom of the prepared pan, and along the sides. Bake for 15-20 minutes, or until the edges of the crust start to brown.

For the filling:

  1. Layer the spinach, feta, sun-dried tomatoes and olives onto the almond crust.
  2. In a small bowl, whisk together the eggs, almond milk, salt and pepper. Pour over the toppings on the crust.
  3. Return to the oven and bake for another 30-35 minutes, or until the filling is set.

Notes

  1. The sun-dried tomatoes, feta and olives are salty on their own, so I didn’t add much salt or seasoning to the egg mixture. Feel free to add more or less salt or seasoning to suit your taste.
  2. Don’t worry if the egg mixture spills out over the crust when you’re pouring it on. It will still bake up beautifully. Just be sure to liberally grease your pie plate with cooking spray so it doesn’t burn on.
  3. I like to serve this quiche with a simple side of greens and freshly squeezed lemon juice.
  4. Leftovers can be stored in an airtight container in the fridge and enjoyed within 2-3 days.
  5. The almond crust recipe is adapted from Clean Eating Magazine.

Keywords: quiche, mediterranean, almond crust, grain-free, breakfast, brunch

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Gingerbread Waffles with Partridgeberry Compote

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Gingerbread Waffles with Partridgeberry Compote are hearty and wholesome, made with steel-cut oats, whole wheat flour and all the warming spices of the season! Serve with coconut whip for an added breakfast treat!

Two Gingerbread Waffles with Partridgeberry Compote on a grey plate, with a stack of waffles in the background.

Happy Christmas Eve! I know, I’m cutting it close with this one, but I couldn’t let the season pass by without sharing these Gingerbread Waffles. They’re festive, filling and perfect for your Christmas Day breakfast!

While I know many people love crispy waffles, I prefer my waffles thick and fluffy, with a texture similar to a cake or muffin. So when I was looking for inspiration for these waffles, I looked to these Cranberry Orange Overnight Oatmeal Muffins. They have overnight steel-cut oats as their base, which creates a moist, cakey and nutty texture.

In order to fully appreciate these waffles, you need to serve them with partridgeberry compote and coconut whip. The hint of molasses and ginger in the waffles pairs nicely with the tartness of the partridgeberries and the creaminess of the coconut whip. It’s really like eating dessert for breakfast. And tis’ the season, right?!

Up-close view of a cup of frozen partridgeberries.

What are Partridgeberries?

Partridgeberries are related to cranberries, with a similar tart taste and deep red colour. They’re also high in vitamin C and antioxidants. In other parts of the world where they grow, they’re most commonly called lingonberries. In Newfoundland, they usually grow in barrens and ripen throughout September and October. They freeze well, and are great for making jam!

One of my favourite ways to enjoy partridgeberries is in a partridgeberry jam tart, which is made with molasses, butter, tea, flour, ginger, cinnamon and cloves, and filled with homemade partridgeberry jam. My father happens to make the best jam tarts!

Why am I telling you all of this? Because these Gingerbread Waffles, with their molasses and spices and partridgeberry compote, remind me of those jam tarts.

Overhead view of the ingredients to make Gingerbread Waffles.

Some tips for making Gingerbread Waffles with Partridgeberry Compote:

  • You can use rolled oats or steel-cut oats, just make sure they’re quick cooking. The steel-cut oats will take longer to absorb the milk, so you will definitely need to soak them overnight.
  • If you’re short on time, you’ll want to use quick cooking rolled oats, and soak them for 30-60 minutes.
  • If you don’t have partridgeberries, cranberries have a similar tart taste and make a lovely substitute for the compote.
  • I used my Epicure silicone mold to make these waffles (not sponsored, just love it), but a waffle iron would also work. Just adjust the cooking time according to your waffle maker.

Overhead view of Gingerbread Waffles cooling on a wire rack.

If you make these Gingerbread Waffles, I would love to hear about it in the comments below! Or take a pic and share on Instagram by tagging @crumbtopbaking.

And if you’re looking for other last-minute holiday brunch or breakfast ideas, be sure to check out the following on Crumb Top Baking:

Happy Holidays to you and your family! I hope you enjoy good food and laughter with loved ones during the festive season. And thank you for stopping by Crumb Top Baking throughout 2018. It’s because of you that I keep doing what I love!

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Gingerbread Waffles with Partridgeberry Compote

Two Gingerbread Waffles with Partridgeberry Compote on a grey plate, with a stack of waffles in the background.

★★★★★

5 from 5 reviews

Gingerbread Waffles are hearty and wholesome, made with steel-cut oats, whole wheat flour and all the warming spices of the season! Serve with coconut whip for an added breakfast treat!

  • Author: Leanne
  • Prep Time: 10 minutes (plus time for oats to soak)
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 waffles
  • Category: Breakfast; Brunch

Ingredients

For the partridgeberry compote:

  • 1 cup partridgeberries (fresh or frozen)
  • 1/4 cup cane sugar
  • Juice and zest from half an orange

For the waffles:

  • 1 cup steel-cut oats, quick cooking
  • 1 cup unsweetened almond milk
  • 2 large eggs
  • 1/3 cup extra virgin olive oil
  • 1/3 cup molasses
  • 1 cup whole wheat flour
  • 1/4 cup coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg

Instructions

Making the partridgeberry compote:

  1. Add the berries, sugar and orange zest and juice to a small saucepan. Bring to a low boil and let simmer until the berries have softened and the mixture starts to thicken. This will only take about 10 minutes. Be sure to stir often so the berries do not burn.

Making the waffles:

  1. In a small bowl, add the oats and almond milk. Stir until combined. Cover and refrigerate overnight to allow the oats to absorb the milk.
  2. Once the oats are soaked, pre-heat the oven to 400F and grease a 6-waffle silicone mold. (I also place the mold on a baking sheet for stability).
  3. In a medium-sized bowl, whisk together the eggs, oil and molasses. Add the oat mixture and stir until combined.
  4. In another medium-sized bowl, whisk together the flour, sugar, baking powder, ginger, cinnamon, salt, cloves and nutmeg.
  5. Add the wet mixture to the dry ingredients and stir until well combined.
  6. Pour the batter into the silicone mold using a spoon to spread it out evenly. (The batter will be thick).
  7. Bake for 14-16 minutes, or until the waffles are browned and firm.
  8. Remove from oven and let cool in the mold for five minutes before turning the waffles out onto a wire rack to cool slightly before serving.
  9. Serve warm with partridgeberry compote and coconut whip.
  10. Store any leftover waffles (without the compote and coconut whip) in an airtight container on your counter for 1-2 days, or freeze for later enjoyment.

Notes

  1. These waffles were baked in a silicone mold but a waffle iron would work too. Just be sure to adjust the cooking time according to your waffle maker.
  2. You can use rolled oats or steel-cut oats, just make sure they’re quick cooking. The steel-cut oats will take longer to absorb the milk, so you will definitely need to soak them overnight.
  3. If you’re short on time, you’ll want to use quick cooking rolled oats, and soak them for 30-60 minutes.
  4. If you don’t have partridgeberries, fresh or frozen cranberries are a great substitute.
  5. To make coconut whip, refrigerate a can of coconut milk for at least 24 hours. In a deep mixing bowl, scoop out the solidified coconut milk, and using an electric mixer, beat on high for a few minutes until the milk is fully whipped.

Keywords: waffles, gingerbread, partridgeberry, brunch, breakfast

Pinterest image for Gingerbread Waffles with Partridgeberry Compote.

 

Chocolate Hazelnut Caramel Rolls

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If you’re looking for a little breakfast indulgence, whip up a batch of these Chocolate Hazelnut Caramel Rolls. They’re sweet and fluffy, with swirls of Nutella, roasted hazelnuts and caramel sauce. Best of all, they require no yeast and no rising time! So you can have warm and gooey rolls on the table in 40 minutes!

Overhead view of Chocolate Hazelnut Caramel Rolls in a white dish next to a plate of rolls.

As you know, I don’t often share full blown decadent treats on the blog. Most of the time, my recipes have a decadent element, which is often optional. (Hello, melted white or dark chocolate drizzle, I’m looking at you!) But given the season, and my husband’s reaction to these Chocolate Hazelnut Caramel Rolls, I just had to share them with you guys!

Overhead view of ingredients to make Chocolate Hazelnut Caramel Rolls.

Overhead view of Nutella being spread onto the dough for the Chocolate Hazelnut Caramel Rolls.

So here is my disclaimer – these rolls are far from clean eating! They have white flour, granulated sugar, butter, Nutella and store-bought caramel sauce. But in moderation, these rolls are a delightful treat. When they’re fresh out of the oven, the warm Nutella and caramel sauce are a delicious pairing, and the crunch from the roasted hazelnuts adds a wonderful texture.

Overhead view of pre-baked Chocolate Hazelnut Caramel Rolls in a white dish, ready to go in the oven.

Overhead view of Chocolate Hazelnut Caramel Rolls in a white dish, cooling on a wire rack.

These rolls are actually based on my Cranberry White Chocolate Breakfast Buns, which I posted about a year ago. Over the past year, I’ve made various sweet and savoury versions of these buns – strawberry and chocolate, sausage and gouda, ham and brie, and this chocolate hazelnut version I’m sharing today.

As you can tell, I’ve spent a lot of time perfecting my technique for making these rolls. So I’m happy to share some tips to help you whip these up quickly and easily during the busy holiday season!

Overhead view of Chocolate Hazelnut Caramel Rolls in a white dish on a wire rack.

Tips for making Chocolate Hazelnut Caramel Rolls:

  • If you have a food processor, I highly recommend using it to cut the butter into the flour mixture. I used to do this by hand or with my electric mixer, but a food processor does it in 30 seconds!
  • Speaking of butter, make sure it is cold, and cut into cubes before adding to the flour mixture.
  • I crushed and roasted the hazelnuts before adding them to these rolls. I’ve included a note in the recipe on how to do this.
  • Ensure your work surface is well floured so the dough doesn’t stick as you try to shape and roll the dough.
  • You can definitely make your own caramel sauce, but in the spirit of saving time, I used store-bought.
  • I used half a cup of caramel sauce for these rolls. I poured about a quarter cup over the rolls while they were in the dish, and reserved the rest to pour over the individual rolls before serving. You could add even more caramel sauce to really go for that ooey, gooey sticky bun effect!

Up-close view of Chocolate Hazelnut Caramel Rolls in a white dish.

If you make these Chocolate Hazelnut Caramel Rolls, I would love to hear about it in the comments below. Or take a pic and post to Instagram by tagging @crumbtopbaking.

And if you’re looking for more decadent treats this holiday season, check out the following recipes on Crumb Top Baking:

Print

Chocolate Hazelnut Caramel Rolls

Overhead view of Chocolate Hazelnut Caramel Rolls in a white dish next to a plate of rolls.

★★★★★

5 from 7 reviews

Chocolate Hazelnut Caramel Rolls are sweet and fluffy, with swirls of Nutella, roasted hazelnuts and caramel sauce. Best of all, they require no yeast and no rising time! So you can have warm and gooey rolls on the table in 40 minutes!

  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 rolls
  • Category: Breakfast; Brunch; Dessert

Ingredients

  • 2 cups + 1/4 cup white flour (divided)
  • 2 tablespoons granulated sugar
  • 4 heaping teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup butter, cold and cubed
  • 1 teaspoon vanilla extract
  • 1 cup dairy milk
  • 1/2 cup chocolate hazelnut spread, such as Nutella
  • 1 cup natural whole hazelnuts (crushed and roasted – see note below)
  • 1/2 cup caramel sauce

Instructions

  1. Pre-heat oven to 425F and grease an 8×10 inch oval baking dish (or 10-inch round dish).
  2. In a food processor, combine the 2 cups of flour, sugar, baking powder and salt, and pulse a few times until combined. Add in the cubes of butter and process on high until the mixture is a fine texture. (This will only take about 30 seconds).
  3. Stir the vanilla into the milk, and with the food processor on low speed, slowly pour the milk into the flour/butter mixture and process on low until a sticky dough forms.
  4. Add the remaining 1/4 cup of flour to your work surface, fold out the dough and knead it until the flour is incorporated and the dough becomes a bit firmer and a little less sticky. If the dough is too sticky, just add a little bit more flour.
  5. Using a rolling pin, roll out the dough into a large rectangle (about 15 inches long, 10 inches wide and 1/4 inch thick). As you’re doing this, you may need to add more flour to the work surface and the rolling pin to ensure the dough doesn’t stick.
  6. Once rolled out, spread the Nutella onto the surface of the dough and sprinkle on half of the hazelnuts. From the long edge, roll the dough into a log, folding the ends once it’s rolled to ensure the filling does not come out. Cut into 12 even pieces and arrange in a single layer in the prepared dish.
  7. Bake for approximately 20-22 minutes, or until the rolls have risen and expanded, and start to brown on top. Don’t over-bake as they will burn on the bottom.
  8. Remove the rolls from the oven. Pour about half the caramel sauce over the rolls and sprinkle on the remaining hazelnuts. Reserve the remaining caramel sauce to pour on individual rolls before serving.

Notes

  1. To crush the hazelnuts, just add them to your food processor and pulse a few times until they are crumbly pieces.
  2. To roast the hazelnuts, spread them out on a baking sheet and roast them on 350F for 5-10 minutes. They will burn quickly, so keep an eye on them, and remove from the oven when they start to brown.

Keywords: hazelnut, chocolate, nutella, caramel, brunch, dessert

Pinterest image for Chocolate Hazelnut Caramel Rolls.

 

12 Must-Make Holiday Brunch Recipes

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Celebrate Christmas or New Year’s morning with one of these holiday brunch recipes. From savoury sweet potato and egg dishes to sweet treats such as french toast, muffins and granola, this list is sure to help you pull off a fabulous mid-morning feast!

Pinterest Image for 12 Must-Make Holiday Brunch Recipes.

If you look at all the recipes on Crumb Top Baking, you will come to realize that quite a few are breakfast and brunch related. As I’ve said before, I love hosting brunches, especially holiday brunches, so I thought it was time to bring together some of my favourite recipes in one place.

So break out your grocery list because you’re going to want to make sure you’re stocked up on all the essentials for these must-make holiday brunch recipes!

1. Savoury Sweet Potato Breakfast Skillet

Sliced sweet potato, red peppers, eggs and turkey bacon all come together in this Savoury Sweet Potato Breakfast Skillet. It’s so filling it can be served as a stand alone meal. Just add some toast and a cup of coffee, and you’re all set!

Overhead view of Savoury Sweet Potato Breakfast Skillet in a cast iron pan.

2. Cranberry Orange Overnight Oatmeal Muffins

Cranberry Orange Overnight Oatmeal Muffins are bursting with fresh cranberries, orange zest, chocolate chunks and cinnamon. And with overnight oats as their base, these muffins are an easy addition to your holiday brunch!

Cranberry Orange Overnight Oatmeal Muffins cooling on a wire rack.

3. Tomato, Arugula and Mozzarella Quiche

Whether you’re a brunch lover, or breakfast-for-dinner lover, this Tomato, Arugula and Mozzarella Quiche is a must-try recipe! It has a crispy whole wheat crust, topped with eggs, cherry tomatoes, arugula, fresh basil and mozzarella. It’s so cheesy and flavourful, it tastes more like a pizza than a quiche. Your holiday brunch guests will be sure to love this one!

Up-close view of a slice of Tomato, Arugula and Mozzarella Quiche in a cast iron skillet.

4. Avocado Pumpkin Oatmeal Breakfast Cookies

Avocado Pumpkin Oatmeal Breakfast Cookies are dairy and gluten-free, made with avocado instead of butter and oil, and loaded with lots of fibre and pumpkin spice. They make a filling dessert to top off your holiday brunch!

Avocado Pumpkin Oatmeal Breakfast Cookies stacked up in a loaf pan.

5. Chocolate Orange Gingerbread Muesli

This Chocolate Orange Gingerbread Muesli is perfectly spiced for the holidays and it’s packed with filling and flavourful ingredients such as rolled oats, quinoa flakes, sunflower seeds, raisins, coconut, dried orange peel and chocolate chips. It’s also gluten-free and dairy-free!

Overhead view of Chocolate Orange Gingerbread Muesli in a white bowl.

6. Sweet Potato Turkey Egg Bake

Sweet Potato Turkey Egg Bake is grain-free and loaded with ground turkey, spinach, mushrooms, sweet potato and eggs. And with a hint of apples, maple syrup and sage, your guests are sure to enjoy this sweet and savoury holiday brunch dish!

Sweet Potato Turkey Egg Bake being served out of a cast iron skillet.

7. Ginger Beer Mimosas

What’s a brunch without mimosas!? Add some festive flavours to your holiday brunch with these Ginger Beer Mimosas. They’re a spin on traditional mimosas, with freshly squeezed orange juice, vodka, cardamom, ground ginger and ginger beer!

Two Ginger Beer Mimosas in wine glasses on a dark surface, surrounded by pomegranate arils.

8. Blueberry Pomegranate Chia Jam

Blueberry Pomegranate Chia Jam is seedy, lemony and full of blueberries and pomegranate arils. This jam is refined sugar-free and made with just five ingredients. It makes the perfect topping for toast, waffles or sweet breakfast bowls!

Overhead view of Blueberry Pomegranate Chia Jam on a slice of toast that's on a white plate.

9. Cranberry White Chocolate Breakfast Buns

Cranberries and white chocolate pair together nicely in these Cranberry White Chocolate Breakfast Buns. They’re a decadent Christmas morning treat that can be made the night before. Just pour melted white chocolate over them before serving for a warm and gooey sticky bun effect!

Overhead view of Cranberry White Chocolate Breakfast Buns in a cast iron skillet

10. Dark Chocolate Peanut Butter Granola

Okay, this granola is actually a year round treat. I’ve included it in this round-up because Dark Chocolate Peanut Butter Granola is my all-time favourite. It requires only 8 ingredients, and bakes up sweet, salty and delicious in just 20 minutes. The hardest part is letting it cool before you eat it!

Overhead view of Dark Chocolate Peanut Butter Granola in a black bowl surrounded by a blue napkin.

11. Cranberry Pumpkin French Toast Bake

Cranberry Pumpkin French Toast Bake brings together the flavours of fall in a decadent brunch bake. With layers of bread dipped in a pumpkin-egg mixture, and topped with fresh cranberries, pumpkin seeds and white chocolate, this is the ultimate holiday brunch dish!

Overhead view of Cranberry Pumpkin French Toast Bake in a white baking dish surrounded by a white and blue striped hand towel.

12. Pumpkin Spice Collagen Latte with Coconut Whip

Pumpkin Spice Collagen Lattes are a healthier version of a seasonal favourite. With a few simple ingredients, you can save money and enjoy this dairy-free and refined sugar-free treat without leaving your house!

Two Pumpkin Spice Collagen Lattes in white mugs on a dark surface.

If you make one of these holiday brunch recipes this festive season, I would love to hear about it in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.

And if you’re looking for more holiday brunch ideas, keep an eye out for some festive waffles and a chocolate hazelnut treat coming to the blog before Christmas!

Happy Holiday Brunching!

Cranberry Orange Overnight Oatmeal Muffins

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Cranberry Orange Overnight Oatmeal Muffins are bursting with fresh cranberries, orange zest, chocolate chunks and cinnamon. And with overnight oats as their base, these muffins are an easy addition to your holiday brunch!

This recipe was originally published in November 2017 and has been updated with new text and photos.

Cranberry Orange Overnight Oatmeal Muffins cooling on a wire rack.

If you’re a long-time reader of Crumb Top Baking, you’re no stranger to overnight oatmeal muffins. Using oats soaked in milk has been my go-to muffin base for years, and this cranberry orange version is my all-time favourite. 

I originally shared this recipe last year, but I thought I would give it a little face lift, and remind you that these wholesome holiday muffins are here to fuel your Christmas festivities! 

Orange slices, cranberries, chocolate chunks and cinnamon sticks arranged on a dark surface.

Ingredients for Cranberry Orange Overnight Oatmeal Muffins arranged in individual dishes.

What are Overnight Oatmeal Muffins?

You’ve probably heard of overnight oats. They’re just oats soaked in milk (usually overnight, or at least for a few hours), and topped with fruit, nuts and/or seeds for a quick and easy oatmeal breakfast.

Overnight oatmeal muffins are just overnight oats with a few extra steps. And if you like oats in your muffins, soaking them in milk (or nut milk) softens them up and is a great way to keep muffins moist.

Just start with some quick cooking rolled oats or steel-cut oats, and soak them overnight with equal parts milk. If you prep a few additional ingredients, in the morning, all you need to do is assemble the muffins and bake. In about 20 minutes, you can have warm oatmeal muffins for breakfast or brunch.

Batter for Cranberry Orange Overnight Oatmeal Muffins being scooped into a muffin pan.Cranberry Orange Overnight Oatmeal Muffins cooling in a muffin pan.

Some tips for making Cranberry Orange Overnight Oatmeal Muffins:

  • You can use rolled oats or steel-cut oats, just make sure they’re quick cooking. The steel-cut oats will take longer to absorb the milk, so you will definitely need to soak them overnight.
  • For muffins with a nuttier texture, steel-cut oats are a must.
  • If you’re short on time, you’ll want to use quick cooking rolled oats, and soak them for 30-60 minutes.
  • When fresh cranberries are out of season, you can make these muffins with dried cranberries.
  • I usually make these muffins with almond milk, but any nut milk or dairy milk will work fine.
  • This recipe calls for whole wheat flour and coconut sugar, but you can easily substitute in white flour and brown sugar.

Cranberry Orange Overnight Oatmeal Muffins cooling on a wire rack.

If you make these Cranberry Orange Overnight Oatmeal Muffins, I would love to hear about it in the comments below. Or take a pic and post to Instagram by tagging @crumbtopbaking.

And if you’re looking for other recipes for overnight oatmeal muffins, you can always check out the following on Crumb Top Baking:

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Cranberry Orange Overnight Oatmeal Muffins

Cranberry Orange Overnight Oatmeal Muffins cooling on a wire rack.

★★★★★

5 from 14 reviews

Cranberry Orange Overnight Oatmeal Muffins are bursting with fresh cranberries, orange zest, chocolate chunks and cinnamon. And with overnight oats as their base, these muffins are an easy addition to your holiday brunch!

  • Author: Leanne
  • Prep Time: 10 minutes (plus time for the oats to soak)
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins
  • Category: Breakfast; Snack

Ingredients

  • 1 cup steel-cut oats, quick cooking
  • 1 cup unsweetened almond milk
  • 1 large egg
  • 1/4 cup extra virgin olive oil
  • Juice and zest from half an orange
  • 1 cup whole wheat flour
  • 1/4 cup coconut sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 cup fresh cranberries
  • 1/2 cup dark chocolate chunks

Instructions

  1. In a small bowl, add the oats and almond milk. Stir until combined. Cover and refrigerate overnight to allow the oats to absorb the milk.
  2. Once the oats are soaked, pre-heat the oven to 425F and grease a 12-cup muffin pan. (You can also use cupcake liners).
  3. In a medium-sized bowl, whisk together the egg and oil. Add in the orange juice and zest, along with the oat mixture, and stir until combined.
  4. In another medium-sized bowl, stir together the flour, sugar, baking soda, cinnamon and salt. Add the wet mixture to the dry mixture and stir until combined. Do not over mix. Fold in the cranberries and chocolate chunks.
  5. Using a cookie scoop, add the muffin batter to the prepared muffin pan. Bake for 15-17 minutes, or until a tooth pick inserted into the muffins comes out clean. Remove from oven and let sit for 5 minutes before transferring to a wire rack to cool completely.
  6. Store in an airtight container on the counter and enjoy within 2-3 days, or freeze for later enjoyment.

Notes

If you want to prep these muffins the night before, in addition to soaking the oats, you can also prepare the orange juice and zest and store in a container in the fridge. You can also stir together the dry ingredients (flour, sugar, baking soda, cinnamon and salt), and leave covered on the counter.

Keywords: muffins, oatmeal, overnight oats, cranberries, breakfast

Pinterest image for Cranberry Orange Overnight Oatmeal Muffins.

If you’re craving more cranberries, check out some of the amazing recipes below being shared as part of an Instagram collaboration hosted by What Annie’s Eating and Square Meal Round Table. You can also check out #YESYOUCRANBERRY on Instagram to see all the delicious creations!!

What Annie’s Eating’s Cranberry Gin Fizz

Square Meal Round Table’s Cranberry Orange Streusel Pie

Easy and Delish’s Avocado Cranberry Hummus Dip

The Cooking of Joy’s Cranberry Curd Tart

Jessie Sheehan Bakes’ Cranberry Buckle

Ciao Chow Bambina’s Cranberry Pecan Cracker Spread

Baking The Goods’ Cranberry Apple Brown Butter Crumble Pie

Katiebird Bakes’ Cranberry Sauce Breakfast Rolls

You Can Live Rich On Less’ Cranberry Cherry Tarts

Sift & Simmer’s White Chocolate Cranberry Cookies

Susannah Chen’s Cranberry Pico de Gallo

Pie Girl Bakes’s Dark Chocolate Chunk Cranberry Cookies

Clean Plate Club’s Glazed Cream Puffs with Cranberry Buttercream

Tiny Kitchen Capers’ White Chocolate Cranberry Oatmeal Cookies 

Le Petit Eats’ Dark Chocolate Tart with Cinnamon Sugared Cranberry

Prickly Fresh’s Cranberry Crostini with Prosciutto & Port Salut

Zestful Kitchen’s Naturally Sweetened Cranberry Curd

Simple and Sweet Food’s Fresh Ricotta and Spiced Cranberry Crostini

 

Sweet Potato Turkey Egg Bake

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Sweet Potato Turkey Egg Bake is grain-free and loaded with ground turkey, spinach, mushrooms, sweet potato and eggs. And with a hint of apples, maple syrup and sage, your family is sure to enjoy this sweet and savoury brunch dish!

Sweet Potato Turkey Egg Bake in a cast iron skillet with a wooden spoon scooping some out.

So you’ve probably figured out by now that I love all things breakfast and brunch. And with the holiday season fast approaching, I’m starting to plan my meals and get togethers with family and friends.

And a brunch gathering is on the top of my list.

Overhead view of ingredients to make Sweet Potato Turkey Egg Bake.

Most times when I host brunch, or even go out for brunch, I always go for a quiche or egg bake of some kind. Something like this savoury sweet potato skillet is usually my go-to, or even this tomato mozzarella quiche.

But this year, I wanted to create a dish that was slightly different from my usual brunch offerings. I also wanted it to be a side dish that could double as a main dish. And since I’m usually torn between savoury and sweet, I decided to combine the two in this Sweet Potato Turkey Egg Bake.

Overhead view of Sweet Potato Turkey Egg Bake assembled in a cast iron skillet.

Aside from the sweet potato chunks, mushrooms and sautéed spinach, which are awesome in this bake, my favourite part is the ground turkey. It’s cooked with apple sauce, maple syrup, sage, thyme, garlic, salt and pepper, so it’s savoury with a subtle sweetness that reminds me of a maple breakfast sausage.

And for those of you hosting a large brunch gathering, you’re in luck. This Sweet Potato Turkey Egg Bake is filling and the recipe makes a lot. As a side dish, you can easily feed a dozen people. And as a main dish, you can get about 4 large servings. I’ve been eating it for my lunch all week!

Overhead view of Sweet Potato Turkey Egg Bake in a cast iron skillet on a wooden surface.

Some tips for making Sweet Potato Turkey Egg Bake

  • Keep the sweet potato cubes roughly the same size (one-inch cubes) so they cook evenly in the egg bake.
  • If you don’t have ground turkey, you can easily substitute ground chicken or lean ground pork.
  • The turkey is cooked in the skillet with apple sauce and maple syrup, so it will look watery at first. Just keep cooking it until the liquid burns off.
  • If you don’t have apple sauce, try adding a few peeled apple slices instead.
  • I used dried thyme and sage in this recipe. If you use fresh herbs, you will need to triple the amount as dried herbs are more potent.
  • This recipe calls for just one cup of cheese. If you prefer it cheesier, feel free to add more. Or if you’d like to keep it dairy-free, just omit the cheese.

Up-close view of Sweet Potato Turkey Egg Bake in a cast iron skillet.

If you make this Sweet Potato Turkey Egg Bake I would love to hear about it in the comments below. Or take a photo and post it to Instagram by tagging @crumbtopbaking.

And if you’re looking for some holiday brunch ideas, you can always check out the following recipes on Crumb Top Baking:

Print

Sweet Potato Turkey Egg Bake

Sweet Potato Turkey Egg Bake in a cast iron skillet with a wooden spoon scooping some out.

★★★★★

5 from 5 reviews

Sweet Potato Turkey Egg Bake is grain-free and loaded with ground turkey, spinach, mushrooms, sweet potato and eggs. And with a hint of apples, maple syrup and sage, your family is sure to enjoy this sweet and savoury brunch dish!

  • Author: Leanne
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4-6 servings
  • Category: Breakfast

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 pound (454 g package) lean ground turkey
  • 1/2 cup unsweetened apple sauce
  • 2 tablespoons maple syrup
  • 2 cloves garlic, pressed
  • 1-1/2 teaspoon dried thyme
  • 1-1/2 teaspoon dried sage
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 2 cups spinach, packed
  • 2 cups mini bella mushrooms, chopped
  • 2 large sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
  • 6 large eggs
  • 1 cup unsweetened almond milk
  • 1 cup of shredded cheddar/mozzarella cheese blend

Instructions

  1. Pre-heat the oven to 350F and use the oil to grease the bottom and sides of a 10″ cast iron skillet.
  2. Add the turkey, apple sauce, maple syrup, garlic, thyme, sage, salt and pepper. Cook on medium heat until the turkey is fully cooked and the liquid from the apple sauce and maple syrup has burned off.
  3. Add in the spinach and mushrooms, and cook until the spinach is wilted. This will only take a few minutes. Layer on the sweet potatoes.
  4. In a medium-sized bowl, whisk together the eggs and almond milk. Pour over the sweet potatoes, ensuring they are all coated with egg. Top with cheese.
  5. Bake for 45-55 minutes, or until the egg has set and the sweet potato chunks are cooked.
  6. Remove from oven and serve immediately. Store any leftovers in the fridge and enjoy within 3-4 days.

Notes

  1. Cut the sweet potato into cubes that are roughly the same size so they cook evenly in the egg bake.
  2. If you don’t have ground turkey, you can use ground chicken or lean ground pork.
  3. The recipe calls for dried thyme and sage. If you use fresh herbs, you will need to triple the amount as dried herbs are more potent.
  4. To keep this dish dairy-free, just omit the cheese.

Keywords: sweet potato, turkey, eggs, breakfast, brunch

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Pumpkin Spice Collagen Latte with Coconut Whip

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Pumpkin Spice Collagen Latte with Coconut Whip is a healthier version of a seasonal favourite! With a few simple ingredients, you can save money and enjoy this dairy-free and refined sugar-free treat without leaving your house!

Two Pumpkin Spice Collagen Lattes topped with coconut whip, pumpkin spice and a cinnamon stick.

I know I’m not alone when I express my love for pumpkin spice lattes. When Starbucks rolls out their PSLs (that’s what the cool kids call it, right?!) at the end of August, I take that as the unofficial start to Fall. Also known as my favourite time of year.

And while I’ve indulged in many lattes over the years, including a few this year, I’ve definitely cut back on this indulgent treat. Not only are they a bit pricey, but they are loaded with added sugar. So this year, I finally started making my own version.

This Pumpkin Spice Collagen Latte is dairy-free and refined sugar-free, with a little bit of added fibre and protein for good measure. And it’s so simple and customizable, I couldn’t let pumpkin season end without sharing it with you guys!

Some of the ingredients to make a Pumpkin Spice Collagen Latte arranged on a light surface.Overhead view of Pumpkin Spice Collagen Latte mixture being whisked together in a small pot..

What is Collagen Powder?

Collagen is a protein found in our bones, muscles, skin, tendons and ligaments, and it helps give structure to our hair, skin and nails. As we age, our collagen production starts to slow down, so some people use collagen powder/peptides as a way to try to improve their collagen levels. This form of collagen is usually sourced from animal hides or bones.

I’m by no means an expert, but I started incorporating collagen into my diet about eight months ago. I don’t use it every day (which probably defeats the purpose!) but I like to add it to smoothie bowls and nice cream to make them a little more filling, and if it helps my hair, skin and nails, then that’s a little bonus!

The latest way I’ve been enjoying collagen is in this Pumpkin Spice Collagen Latte.

Overhead view of a Pumpkin Spice Collagen Latte on a dark surface surrounded by cinnamons sticks.

Some Tips for Making a Pumpkin Spice Collagen Latte

  • I usually make this latte caffeine-free, but you can definitely add some coffee to the mix.
  • If you’re looking for a vegan version, you can just leave out the collagen powder.
  • This time of year you can usually buy pumpkin spice, but in the off-season, you can actually make your own. It’s just a mix of cinnamon, allspice, cloves, nutmeg and ginger. Marcie at Flavor the Moments has a great DIY recipe!
  • This latte recipe isn’t overly sweet, so if you like your lattes a little sweeter, just add more maple syrup.
  • The coconut whip topping is totally optional, but highly recommended, especially if you’re looking for a dairy-free pumpkin spice whipped topping. Any leftovers would also work nicely on these pumpkin waffles!

Side view of two mugs of Pumpkin Spice Collagen Lattes with coconut whip.

If you make this Pumpkin Spice Collagen Latte, I would love to know what you think in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.

And if you’re looking for ways to use up your leftover pumpkin puree, you can always check out the following recipes:

Print

Pumpkin Spice Collagen Latte with Coconut Whip

Overhead view of a Pumpkin Spice Collagen Latte on a dark surface surrounded by cinnamon sticks.

★★★★★

5 from 11 reviews

Pumpkin Spice Collagen Latte with Coconut Whip is a healthier version of a seasonal favourite! With a few simple ingredients, you can save money and enjoy this dairy-free and refined sugar-free treat without leaving your house!

  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 lattes
  • Category: Beverages; Breakfast

Ingredients

For the coconut whip:

  • 1 – 400 ml can coconut milk, full-fat, refrigerated for 24 hours
  • 1 tablespoon maple syrup
  • 1 teaspoon pumpkin spice

For the latte:

  • 2 cups cashew milk (or nut milk of your choice)
  • 2 tablespoons pure pumpkin
  • 2 tablespoons collagen powder
  • 1 tablespoon maple syrup
  • 1/2 teaspoon pumpkin spice

Instructions

  1. In a deep mixing bowl, scoop out the solidified coconut milk (discard or reserve the coconut water for another recipe). Using an electric mixer, beat the coconut milk on high for about a minute. Scrape down the sides and add the maple syrup and pumpkin spice. Continue mixing on high for a few minutes until the cream is fully whipped. Set aside.
  2. In a small pot, add the cashew milk, pumpkin, collagen powder, maple syrup and pumpkin spice and whisk together until well combined. Heat the mixture on low until it almost starts to bowl. Stir occasionally to ensure it doesn’t burn on the pot. Once heated, vigorously stir the mixture with the whisk until frothy.
  3. Divide the latte mixture evenly into two mugs, and top with some of the coconut whip. Give the whip a little stir so some of it blends into the latte. Garnish with a sprinkle of pumpkin spice and a cinnamon stick.

Notes

  1. For a vegan version of this latte, omit the collagen powder.
  2. To keep this latte dairy-free, ensure your collagen powder is dairy-free.
  3. To make this latte caffeinated, just add a 1/4 of brewed coffee to each cup before adding the latte mixture.
  4. You will have some coconut whip leftover, so just store it in the fridge and use within a few days. It makes a great topping for these pumpkin waffles. Or make another round of lattes!

Keywords: pumpkin, pumpkin spice, collagen, latte

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Cranberry Pumpkin French Toast Bake

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Cranberry Pumpkin French Toast Bake brings together the flavours of fall in a decadent brunch bake! With layers of bread dipped in a pumpkin-egg mixture, and topped with fresh cranberries, pumpkin seeds and white chocolate, this is the ultimate holiday breakfast!

Overhead view of Cranberry Pumpkin French Toast Bake in a white baking dish surrounded by a white and blue striped hand towel.

I hope you don’t mind, but I’m easing into the holiday baking season with some recipes that are perfect for Christmas, the US Thanksgiving or any fall gathering! And really, is there any better combo than pumpkin-cranberry to bridge the fall and Christmas season?!

Overhead view of the ingredients for Cranberry Pumpkin French Toast Bake arranged on a wooden surface.

If you’ve been following Crumb Top Baking for a while, you know I’m all about breakfast. It’s my favourite meal of the day, and I especially love preparing seasonal brunches. From sweet to savoury and slow bakes to grab n’ go treats, there is so much variety you can add to a brunch table. At the end of this post I’ve included some of my favourite breakfast recipes that are perfect for holiday brunching. Hope you get a chance to check them out!

Overhead view of Cranberry Pumpkin French Toast Bake being assembled in a white baking dish surrounded by a white and blue striped hand towel.

But before we get into those recipes, I need to share this Cranberry Pumpkin French Toast Bake, which is definitely going to be served up at my Christmas brunch this year. It comes together easily, and can be as decadent as you like. Serve it without the white chocolate or double the chocolate. Totally up to you! You could even go a step further and top it with maple syrup and pumpkin spice coconut whip for an extra treat.

This recipe was actually inspired by my dark chocolate cherry french toast bake, which I shared a few months ago. I just love the idea of breakfast recipes doubling as dessert, so I couldn’t resist playing around with this recipe to create a fall inspired french toast bake.

Overhead view of Cranberry Pumpkin French Toast Bake just out of the oven and resting on a white and blue striped hand towel.

Some tips for making Cranberry Pumpkin French Toast Bake

  • I used President’s Choice Protein Bread, which is made with grains, seeds and chickpeas, and is pretty much my go-to bread. (This isn’t a sponsored post, I’m just a huge fan).
  • If you can’t find this bread, any bread will work. Just make sure it’s thinly sliced and easily shapes around the baking dish you use. I usually use a 8″ x 10″ oval dish whenever I make this recipe.
  • The melted white chocolate drizzle is optional, and without it, this recipe is totally clean eating. But if you’re making this french toast for a special brunch occasion, I highly recommend the chocolate!
  • This recipe is not overly sweet (except for the chocolate topping), so if you prefer your french toast a little sweeter, you can add a drop of maple syrup or a sprinkle of coconut sugar to the egg mixture.

Side view of a piece of Cranberry Pumpkin French Toast Bake on a grey plate with the baking dish of french toast in the background.

If you make this Cranberry Pumpkin French Toast Bake I would love to hear about it in the comments below. Or take a photo and share it on Instagram by tagging @crumbtopbaking. I love to see the recipes you make!

And if you’re looking for some holiday brunch ideas, you can always check out the following recipes on Crumb Top Baking:

Print

Cranberry Pumpkin French Toast Bake

Overhead view of Cranberry Pumpkin French Toast Bake in a white baking dish surrounded by a white and blue striped hand towel.

★★★★★

5 from 6 reviews

Cranberry Pumpkin French Toast Bake brings together the flavours of fall in a decadent brunch bake! With layers of bread dipped in a pumpkin-egg mixture, and topped with fresh cranberries, pumpkin seeds and white chocolate, this is the ultimate holiday breakfast!

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6-8 servings
  • Category: Breakfast

Ingredients

  • 12 slices of bread, thinly sliced and stale (see note)
  • 8 eggs
  • 1 cup unsweetened almond milk (or milk of your choice)
  • 1/3 cup pure pumpkin
  • 2 tsp pumpkin spice
  • 2 cups fresh cranberries
  • 1/2 cup white chocolate chips
  • 1 tbsp coconut oil, virgin and cold-pressed
  • 1/4 cup raw pumpkin seeds

Instructions

  1. Pre-heat oven to 350F and grease an oval baking dish (I use a 8″ x 10″ dish).
  2. In a medium-sized bowl, whisk together the eggs, milk, pumpkin and pumpkin spice.
  3. Dip each piece of bread into the egg mixture, making sure to coat each side, and place in the prepared baking dish. Ensure each piece is layered into the dish upright and horizontal. Depending on the shape of your dish, you may wish to curve the pieces of bread on the ends and overlap them in the middle.
  4. Pour the remaining egg mixture over the bread. The bottom of the bread will be swimming in egg, but this will bake around the bread and keep the french toast together.
  5. Sprinkle the cranberries on top of the bread, tucking some in between slices to ensure they are baked in throughout the french toast.
  6. Bake for 40-45 minutes, or until the french toast bake is firm and the top is browned. Remove from oven and place on a wire cooling rack.
  7. Add the white chocolate chips and coconut oil to a microwave safe bowl and microwave for two 30 second intervals, stirring in between intervals. Repeat if necessary until chocolate is melted.
  8. Drizzle the white chocolate over the french toast bake, and sprinkle on the pumpkin seeds. Serve warm.
  9. Store any leftovers in the fridge and enjoy within 2-3 days. Leftovers can be microwaved or re-heated at a low temperature in the oven.

Notes

Make sure the bread is thinly sliced so it easily shapes around the baking dish. The bread should also be stale. If it’s too fresh, the french toast may turn out mushy.

Keywords: french toast, pumpkin, cranberries, brunch, breakfast

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Avocado Pumpkin Oatmeal Breakfast Cookies

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Avocado Pumpkin Oatmeal Breakfast Cookies are dairy and gluten-free, made with avocado instead of butter and oil, and loaded with lots of fibre and pumpkin spice. They make a filling breakfast for mornings when you want to eat your oatmeal on-the-go!

Up-close view of Avocado Pumpkin Oatmeal Breakfast Cookies arranged in a loaf pan on a wooden surface.

So it’s post-Thanksgiving in Canada, and my mind is slowly turning to the holiday season. I know, seems a bit soon, right?

I’ve always started holiday prep early, but since I started food blogging, my prep starts even earlier. There are just so many desserts and holiday dishes to whip up, so starting early is the only way I can share them all!

Overhead view of ingredients for Avocado Pumpkin Oatmeal Breakfast Cookies arranged on a wooden surface.

Coming up on the blog soon, I’ll be sharing some holiday desserts, cookies and brunch dishes. But for now, I’ll try to keep it all things fall.

And by all things fall, I mean all things pumpkin! These Avocado Pumpkin Oatmeal Breakfast Cookies are hearty and wholesome, and conjure up images of cold fall mornings, curled up by the fire with a pumpkin spiced latte, enjoying some of these oatmeal cookies for breakfast.

Of course, the more accurate image involves me bundled up in a winter coat and scarf, devouring a cookie or two as I head off to work with my coffee in a travel mug!

Overhead view of batter for Avocado Pumpkin Oatmeal Breakfast Cookies mixed together in a blender.

Overhead view of all the ingredients for Avocado Pumpkin Oatmeal Breakfast Cookies mixed together in a blender.

While my cozy fall daydreams may not quite be reality, what is real is the smell that these cookies create as they are baking up in your oven. With the smell of pumpkin spiced oats and cranberries wafting through the kitchen, who needs a scented candle?!

Overhead view of Avocado Pumpkin Oatmeal Breakfast Cookies arranged on a baking sheet lined with parchment paper.

Some tips for making Avocado Pumpkin Oatmeal Breakfast Cookies

  • To keep these cookies gluten-free, make sure you use gluten-free oats.
  • You can use fresh or frozen avocado chunks, but if using frozen, I suggest de-frosting them first (30-60 seconds in the microwave should do it).
  • This recipe calls for dried cranberries and pumpkin seeds, but other dried fruit, nuts and chocolate chips would be great too.
  • I always use a lighter coloured pan when baking cookies as darker pans tend to burn the bottoms of cookies more quickly.
  • While these cookies were made in my blender, you could also prepare them in your food processor or electric mixer. Just be sure that whatever you use is powerful enough to blend together the ingredients. And remember to stir in the oats, cranberries and pumpkin seeds. Don’t blend them in!

Up-close view of Avocado Pumpkin Oatmeal Breakfast Cookies arranged in a loaf pan with a blue and white towel surrounding it.

If you make these Avocado Pumpkin Oatmeal Breakfast Cookies, I would love to hear about it in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.

And if you’re looking for other oatmeal breakfast ideas, be sure to check out the following recipes on Crumb Top Baking:

Print

Avocado Pumpkin Oatmeal Breakfast Cookies

Up-close view of Avocado Pumpkin Oatmeal Breakfast Cookies arranged in a loaf pan on a wooden surface.

★★★★★

5 from 9 reviews

Avocado Pumpkin Oatmeal Breakfast Cookies are dairy and gluten-free, made with avocado instead of butter and oil, and loaded with lots of fibre and pumpkin spice. They make a filling breakfast for mornings when you want to eat your oatmeal on-the-go!

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 cookies
  • Category: Breakfast; Dessert

Ingredients

  • 1 cup chopped avocado (see note)
  • 1/2 cup pure pumpkin (such as E.D. Smith)
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 2 tsp pumpkin spice
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 cups gluten-free rolled oats (such as Bob’s Red Mill)
  • 1/2 cup dried cranberries
  • 1/2 cup raw pumpkin seeds

Instructions

  1. Pre-heat oven to 375F and line a baking sheet with parchment paper.
  2. In a blender, add the avocado, pumpkin and sugar. Blend on high for 1-2 minutes until mixture is smooth. Add the eggs and vanilla and blend on high again until well combined. (About 30-60 seconds).
  3. In a small bowl, sift together the almond flour, pumpkin spice, baking soda and salt. Add to the wet mixture and blend until the dry mixture is fully incorporated.
  4. At this point, you can pour the batter into a large bowl and stir in the oats, cranberries and pumpkin seeds. But I usually remove my blender blade and just add these ingredients into the blender and stir them into the batter. Do not blend in these ingredients!
  5. Using your hands, shape the batter into 12 patties that are about 1-inch thick and 2.5-inches in diameter. Arrange the cookies on the baking sheet about 1/2-inch a part. The cookies will not rise or expand much as they bake.
  6. Bake for 20-22 minutes, or until the cookies start to brown on the edges. Remove from the oven and let cool on pan for 15 minutes, and then move to a wire rack to cool completely. Store in an airtight container on the counter and enjoy within 3-4 days, or store in the freezer for later enjoyment!

Notes

  1. I use frozen avocado chunks (President’s Choice brand) to make these cookies. (Not sponsored, just love the convenience of this product). I just defrost the chunks in the microwave for 30-60 seconds so they blend more easily with the other ingredients. You can also use fresh avocado.

Keywords: avocado, oatmeal, pumpkin, breakfast, cookies, gluten-free

 

Pinterest image for Avocado Pumpkin Oatmeal Breakfast Cookies.

Grain-Free Pumpkin Chocolate Chip Waffles

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Grain-Free Pumpkin Chocolate Chip Waffles are fluffy, filling and perfectly spiced for the season! And they’re made with almond and buckwheat flour, so they’re not only grain-free, but gluten-free too!

Side view of Grain-Free Pumpkin Chocolate Chip Waffles on a plate with waffles on a cooling rack and a dish of melted chocolate in the background.

So after a string of savoury meals like stuffed peppers, vegan chili and French onion soup, I’m finally sharing a sweet recipe with you today! And since it’s October (how the heck did that happen?), I thought it was about time I broke out the pumpkin!

I first made these Pumpkin Chocolate Chip Waffles a few weeks ago and shared them on Instagram. And then I got distracted making other recipes and didn’t follow-up with a recipe post. Lucky for you, I’ve had time to perfect this recipe, so these waffles are ready for sharing!

I’m also excited about these waffles because they’re grain-free and gluten-free. They make a perfect breakfast if you’re trying to cut back on grains, or if you follow a gluten-free diet. And they’re on the healthier side, made with coconut sugar, extra virgin olive oil, cashew milk, eggs and pure pumpkin! And yes, lots of pumpkin spice.

Overhead view of batter for Grain-Free Pumpkin Chocolate Chip Waffles in a white bowl, next to a greased waffle mold and a small dish of pure pumpkin.

What is Buckwheat Flour?

If you cook and bake a lot of grain-free or gluten-free recipes, you are probably familiar with buckwheat. Up until a few months ago, I wasn’t that familiar with it and assumed from the name that it was a grain. It’s actually a seed, from a flowering plant and not related to wheat or grains in the grass family at all. Since it has grain-like qualities, it’s often referred to as a pseudo-grain.

Buckwheat has a nutty flavour and is high in nutrients and fibre. As a popular substitute for wheat, it’s perfect for grain-free or gluten-free baking.

I first tried buckwheat in these Raspberry Lemon Chia Buckwheat Muffins. I actually used buckwheat flakes. So when I started testing grain-free waffle recipes, I decided to try buckwheat flour. You can get light or dark buckwheat flour. The dark flour is just a result of specks from the ground hull remaining in the flour.

Overhead view of Grain-Free Pumpkin Chocolate Chip Waffles cooling on a wire rack next to an orange napkin and a dish of melted chocolate.

Tips for making Grain-Free Pumpkin Chocolate Chip Waffles

  • I prefer to use light buckwheat flour in these waffles so the colour of the pure pumpkin can shine through. The dark buckwheat flour will create much darker looking waffles.
  • If you don’t have pumpkin spice, you can make your own. When it’s out of season, I usually make my own by following this recipe from The Pioneer Woman.
  • I used my Epicure silicone mold to make these waffles (not sponsored, just love it), but a waffle iron would also work. Just be sure to adjust the cooking time according to your waffle maker.
  • These waffles are perfect for prepping ahead. Just store them in an airtight container on the counter. If you’re not going to eat them within a few days, you can also freeze them. Just pop them in the toaster or oven to reheat.

Overhead view of Grain-Free Pumpkin Chocolate Chips Waffles being served on a grey plate with melted chocolate drizzled over them.

If you make these Grain-Free Pumpkin Chocolate Chip Waffles, I would love to hear about it in the comments below! Or take a pic and share on Instagram by tagging @crumbtopbaking.

And if you’re looking for other pumpkin recipes to help you use up that can of pure pumpkin you opened to make these waffles, check out the following pumpkin recipes on Crumb Top Baking:

Print

Grain-Free Pumpkin Chocolate Chip Waffles

Side view of Grain-Free Pumpkin Chocolate Chip Waffles on a plate with waffles on a cooling rack and a dish of melted chocolate in the background.

★★★★★

5 from 4 reviews

Grain-Free Pumpkin Chocolate Chip Waffles are fluffy, filling and perfectly spiced for the season! And they’re made with almond and buckwheat flour, so they’re not only grain-free, but gluten-free too!

  • Author: Leanne
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 waffles
  • Category: Breakfast

Ingredients

  • 1 cup almond flour
  • 1 cup buckwheat flour
  • 1/4 cup coconut sugar
  • 3 tsp pumpkin spice
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup cashew milk (or milk of your choice)
  • 1/4 cup extra virgin olive oil
  • 6 tbsp pure pumpkin (such as E.D. Smith)
  • 2 eggs
  • 1/4 cup mini dark chocolate chips

Instructions

  • Pre-heat oven to 350F and grease a 6-waffle silicone mold. (I also place the mold on a baking sheet for stability).
  • In a medium-sized bowl, sift together the almond flour, buckwheat flour, coconut sugar, pumpkin spice, baking powder and salt. Set aside.
  • In a small bowl, whisk together the milk, oil, pumpkin and eggs. Add the wet mixture to the dry ingredients and stir until just combined. Stir in the chocolate chips.
  • Pour the batter into the silicone mold using a spoon to spread it out evenly.
  • Bake for 20 minutes or until the waffles are browned and firm.
  • Remove from oven and let the waffles cool in the mold for a few minutes before turning them out onto a wire rack to cool slightly before serving.
  • Serve warm with melted dark chocolate, maple syrup and/or coconut cream.
  • Store any leftover waffles in an airtight container on your counter for 1-2 days, or freeze for later enjoyment.

Notes

  1. You can use light or dark buckwheat flour. I prefer to use light so the colour of the pure pumpkin is more noticeable.
  2. These waffles were baked in a silicone mold but a waffle iron would work too. Just be sure to adjust the cooking time according to your waffle maker.

Keywords: waffles, pumpkin, pumpkin spice, breakfast

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Blueberry Pomegranate Chia Jam

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Blueberry Pomegranate Chia Jam is seedy, lemony and full of blueberries and pomegranate arils! This jam is refined sugar-free and made with just five ingredients! It makes the perfect topping for toast, waffles or sweet breakfast bowls!

Overhead view of Blueberry Pomegranate Chia Jam on a slice of toast that's on a white plate.

Stopping by with a quick post today to share this super easy jam recipe with you! If you know me (which I’m hoping you do by now), you know I’m chia obsessed. In particular, I love chia jam. It’s so easy to make, and so versatile. You can use so many different fruit combinations, and you can change-up the texture by adding as much or as little chia as you like. And if all that wasn’t great on its own, chia jam also helps add more iron, fibre and healthy fats to your breakfasts and snacks!

Ingredients for Blueberry Pomegranate Chia Jam in individual bowls on a wooden surface.

While I eat chia jam on the regular, I only have one other chia jam recipe on the blog, and it was the first recipe I ever shared on Crumb Top Baking. This Triple Berry Chia Jam has been my guide for many other jam recipes over the past few years. If you follow me on Instagram, you would have seen a blueberry version of this recipe not too long ago.

Overhead view of all the ingredients for Blueberry Pomegranate Chia Jam in a small sauce pan.

Today’s recipe for Blueberry Pomegranate Chia Jam is a play on my original recipe, except I added some lemon juice and zest, which pairs nicely with the blueberries. The pomegranate arils, along with the chia seeds, also add a nice seedy texture to this jam. If you’ve ever had bakeapple jam (or cloudberry jam), this jam has a similar texture.

Up-close overhead view of Blueberry Pomegranate Chia Jam in a glass jar.

How to enjoy Blueberry Pomegranate Chia Jam (or any chia jam):

  • So stating the obvious, but toast is a great way to enjoy this jam. You can layer it on thick with a sprinkling of granola on top or a layer of nut butter underneath.
  • You can also use chia jam as a topping on your waffles or pancakes instead of syrup.
  • A dollop of chia jam on top of smoothies or granola bowls adds a nice contrast of texture and flavour.
  • Chia jam makes a great topping for chia puddings. It might seem like an excessive amount of chia, but if you’re a fan, there’s nothing wrong with a double dose of chia, right?!
  • One of my all-time fave ways to use chia jam is as a filling for oat bars or cookie cups.

Blueberry waffles on a blue plate topped with Blueberry Pomegranate Chia Jam.

However you plan to enjoy your chia jam, I hope you give this recipe a try! And be sure to let me know what you think in the comments below!

If you’re looking for other chia recipes, you might want to check out the following recipes on Crumb Top Baking:

Print

Blueberry Pomegranate Chia Jam

Overhead view of Blueberry Pomegranate Chia Jam on a slice of toast that's on a white plate.

★★★★★

5 from 6 reviews

Blueberry Pomegranate Chia Jam is seedy, lemony and full of blueberries and pomegranate arils! This jam is refined sugar-free and made with just five ingredients! It makes the perfect topping for toast, waffles or sweet breakfast bowls!

  • Author: Leanne
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 2 cups
  • Category: Sauces and Spreads

Ingredients

  • 1-1/2 cups blueberries
  • 3/4 cup pomegranate arils
  • Half a lemon, juiced and zested
  • 1 tbsp maple syrup
  • 1/4 cup chia seeds

Instructions

  1. In a small sauce pan, add the blueberries, pomegranate arils, lemon juice and zest and maple syrup. Bring to a low boil and let simmer for about 15-20 minutes until the fruit has softened.
  2. Remove from heat and mash the berry mixture with a fork or potato masher. Stir in the chia seeds. Cover and let sit for 20 minutes to allow the chia seeds to plump and the jam to thicken.
  3. Store in a mason jar or airtight glass container, and enjoy within 2 weeks.

Notes

  1. This recipe makes a thick and seedy jam. If you prefer your jam a little less thick and seedy, just reduce the amount of chia seeds.
  2. If you prefer your jam a little sweeter, just add more maple syrup.
  3. You can use fresh or frozen blueberries and pomegranate arils in this recipe. If you use frozen, just simmer the berry mixture for a few extra minutes.

Keywords: Chia, Jam, Blueberries, Pomegranate

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Tomato, Arugula and Mozzarella Quiche

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Whether you’re a brunch lover, or breakfast-for-dinner lover, this Tomato, Arugula and Mozzarella Quiche is a must-try recipe! It has a crispy whole wheat crust, topped with eggs, cherry tomatoes, arugula, fresh basil and mozzarella! It’s so cheesy and flavourful, it tastes more like a pizza than a quiche!

Up-close view of a slice of Tomato, Arugula and Mozzarella Quiche in a cast iron pan.

Hello mid-August! Where did you come from?! This summer is racing by, and we are already transitioning into late summer produce like blueberries, figs, corn and tomatoes! And, as you may have guessed, tomatoes are the star of the recipe I’m sharing today!

Up-close view of ingredients for Tomato, Arugula and Mozzarella Quiche.

I only have one other quiche recipe on the blog, so when I recently stocked up on cherry tomatoes and fresh basil, I knew it was time for another quiche. While my other quiche recipe is crustless, this Tomato, Arugula and Mozzarella Quiche has a thin and crispy whole wheat crust, seasoned with basil and garlic. It’s quick and easy to make, and absolutely the perfect base for this pizza-like quiche.

A ball of whole wheat dough next to a rolling pin and cast iron pan.

Whole wheat dough pressed into a cast iron pan, next to a towel and a rolling pin.

I keep saying this quiche tastes like pizza, because for me, it does. I don’t eat a lot of cheese (well, except for goat cheese, feta and parmesan), so the melty, mozza goodness on top of this quiche totally reminds me of pizza. I also load my pizzas up with tomatoes, basil and arugula, so the similarities continue!

Overhead view of Tomato, Arugula and Mozzarella Quiche being assembled in a cast iron pan. A bowl of scrambled eggs next to it.

And the best part about this quiche?! My husband likes it! You have no idea how often we eat different meals. We always eat together, but we are always preparing separate dishes. So to have a new go-to recipe that both of us can enjoy is a huge time saver. And as a little bonus, this quiche makes great leftovers. I enjoyed it cold for lunch a few days ago, and the crust was still crispy!

Overhead view of Tomato, Arugula and Mozzarella Quiche assembled in a cast iron pan and ready for baking.

Some tips for making this Tomato, Arugula and Mozzarella Quiche:

  • For a crispy crust, I suggest using a cast iron pan. I first made this quiche in a tart pan, and the crust did not turn out as crispy as I liked.
  • The cold water for the crust should be really cold. I like to add ice to the water and let it sit before adding it to the crust mixture.
  • The mozzarella I used in this recipe is actually bocconcini, which are small balls of mozzarella. As the quiche baked, the bocconcini melted perfectly around the cherry tomatoes. If you don’t have bocconcini, you can use torn or sliced mozzarella in this recipe.
  • I used 2 cups of cherry tomatoes in this recipe, but I’ve also made it with sliced roma tomatoes (about 4-5). If you don’t have cherry tomatoes, sliced tomatoes and torn mozzarella work perfectly together!

Overhead view of baked Tomato, Arugula and Mozzarella Quiche cooling on a wooden surface.

If you have an upcoming brunch planned for one of the remaining weekends of summer, I hope you make this quiche! It will definitely be a crowd pleaser! And be sure to let me know what you think if you give it a try.

And if you’re looking for more tomato recipes, you can always check out the following on Crumb Top Baking:

Spicy Tomato Chickpea Soup

Messy Tomato Jam Sandwich with Avocado and Arugula

Print

Tomato, Arugula and Mozzarella Quiche

Up-close view of a slice of Tomato, Arugula and Mozzarella Quiche in a cast iron pan.

★★★★★

5 from 10 reviews

Whether you’re a brunch lover, or breakfast-for-dinner lover, this Tomato, Arugula and Mozzarella Quiche is a must-try recipe! It has a crispy whole wheat crust, topped with eggs, cherry tomatoes, arugula, fresh basil and mozzarella! It’s so cheesy and flavourful, it tastes more like a pizza than a quiche!

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4-6 slices
  • Category: Breakfast

Ingredients

For the crust:

  • 1 cup whole wheat flour
  • 1 tbsp dried basil dried
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cold water

For the filling:

  • 1 cup arugula, packed
  • 1/2 cup fresh basil leaves, packed
  • 2 cups cherry tomatoes
  • 1/2 cup bocconcini
  • 4 eggs
  • 1 tbsp chives, dried or fresh
  • 1/4 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1/8 tsp ground black pepper

Instructions

  • Pre-heat oven to 400F and grease a 10″ cast iron pan with olive oil.
  • In a medium-sized bowl, add the flour, basil, garlic and salt and stir to combine. Add in the oil and cold water, and stir until well combined. The mixture should come together easily. You can use a fork to mix the ingredients but I prefer to use an electric mixer.
  • Form the dough into a ball and place on a floured surface. Using a rolling pin, roll the dough out so it is large enough to fit around the base of the cast iron pan and shape around the sides to form a crust.
  • Once the dough is pressed into the cast iron pan, layer on the arugula, basil, tomatoes and bocconcini.
  • In a small bowl, whisk together the eggs, chives, garlic powder, salt and pepper. Pour over the ingredients in the cast iron pan. Do not spill over the edge of the crust.
  • Bake in the pre-heated oven for 45-50 minutes, or until the egg is set and the crust is browned.
  • Remove from oven and let sit for 5 minutes before cutting into slices.
  • Store in an airtight container and enjoy within 2-3 days.

Notes

  1. The cold water for the crust should be really cold. I like to add ice to the water and let it sit before adding it to the crust mixture.
  2. The recipe for the quiche crust was adapted from Genius Kitchen.

Keywords: Quiche, Breakfast, Tomato, Eggs

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Blueberry Vanilla Almond Overnight Oatmeal Muffins

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Blueberry Vanilla Almond Overnight Oatmeal Muffins are bursting with fresh blueberries, sweet vanilla and crunchy almond slices! And with overnight oats as the base, whipping up a batch of muffins for breakfast has never been easier!

*This post uses gifted product from Sutter Buttes Olive Oil Company. As always, all opinions are my own. Thanks for supporting the brands that make Crumb Top Baking possible.

Blueberry Vanilla Almond Overnight Oatmeal Muffins cooling on a wire rack.

Why hello there! It’s been a while since you’ve heard from me twice in one week! But I have good reason this week. It’s #muffinweek2018, and I have another muffin recipe that’s just begging to be shared!

If you caught my last post, you know I’m participating in Muffin Week, which has been organized by the lovely Madison at A Joyfully Mad Kitchen. She’s brought together a group of bloggers to share some delicious sweet, savoury, decadent and healthy muffin recipes. If you head on over to her blog, you will find links to all the recipes being shared this week.

Overhead view of ingredients to make Blueberry Vanilla Almond Overnight Oatmeal Muffins.

A few months ago, I received some free products from Sutter Buttes Olive Oil Company, and one of them was a vanilla infused olive oil. I love to cook and bake with different infused oils, so I was pretty excited to test out this vanilla one. And since I had some fresh blueberries, I thought blueberry and vanilla would be the perfect pairing in a muffin.

If you’ve been following along on my Instagram stories over the past few weeks, you’ve already caught a glimpse of these Blueberry Vanilla Almond Overnight Oatmeal Muffins! I’ve been recipe testing like crazy, and I think I’ve made about 10 dozen muffins over the past few weeks!

Not that I’m complaining. The vanilla olive oil in these muffins creates the most addictively sweet smell throughout the house! I swear I went to work the other day and my clothes smelled like these muffins and I didn’t mind one bit!

Overhead view of the muffin batter for Blueberry Vanilla Almond Overnight Oatmeal Muffins in a muffin pan.

Tips for making Blueberry Vanilla Almond Overnight Oatmeal Muffins

  • By soaking your oats in almond milk overnight (and prepping a few other ingredients), making fresh muffins for breakfast takes very little time! But if you forget or don’t have time to soak your oats, letting them soak in almond milk for 30-60 minutes should do the trick.
  • Speaking of oats, you can use rolled oats or steel-cut oats in this recipe. Just keep in mind that the steel-cut oats require a bit more time to soak, but the result is a deliciously nutty texture.
  • If you can’t find vanilla infused olive oil, just use regular olive oil or extra virgin olive oil. Your muffins will still have a hint of vanilla from the tablespoon of vanilla extract in the mix.

Overhead view of Blueberry Vanilla Almond Overnight Oatmeal Muffins cooling on a wire rack.

If you make these muffins, I would love to know what you think in the comments below. And if you’re looking for more muffin recipes, you can always check out the following on Crumb Top Baking:

Print

Blueberry Vanilla Almond Overnight Oatmeal Muffins

Blueberry Vanilla Almond Overnight Oatmeal Muffins cooling on a wire rack.

★★★★★

5 from 8 reviews

Blueberry Vanilla Almond Overnight Oatmeal Muffins are bursting with blueberries, sweet vanilla and crunchy almond slices! And with overnight oats as the base, whipping up a batch of fresh muffins for breakfast has never been easier!

  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes (plus time for oats to soak)
  • Yield: 12 muffins
  • Category: Breakfast; Snacks

Ingredients

  • 1 cup rolled oats (or steel-cut), quick cooking
  • 1 cup unsweetened almond milk
  • 1/4 cup vanilla infused olive oil
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 cup whole wheat flour
  • 1/3 cup coconut sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup fresh blueberries
  • 1/2 cup sliced almond

Instructions

  1. In a medium-sized bowl, combine the oats and almond milk and let sit covered in the fridge overnight (or at least 30-60 minutes until the oats have absorbed the milk).
  2. Once the oats are ready, pre-heat the oven to 425F and grease a 12-cup muffin pan (or line it with cupcake liners).
  3. Add the olive oil, vanilla extract and egg to the oat mixture and whisk until combined. Set aside.
  4. In a small bowl, stir together the flour, sugar, baking powder and salt.
  5. Add the dry ingredients to the oat mixture and stir until just combined. Don’t over mix. Gently stir in the blueberries and almonds.
  6. Using a spoon or cookie scoop, add the muffin batter to the prepared muffin pan. Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean. Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
  7. Store in a container on the counter and enjoy within 2-3 days, or freeze for later enjoyment.

Notes

  1. You can use rolled oats or steel-cut oats in this recipe. The steel-cut oats require a bit more time to absorb the milk so they will need to soak a little longer than the rolled oats.
  2. If you can’t find vanilla infused olive oil, you can use regular olive oil or extra virgin olive oil.
  3. I like to use fresh blueberries in these muffins but you can also use frozen. Just make sure you don’t defrost them too long or they may get mushy and turn your muffin batter purple.

Keywords: blueberries, overnight oats, muffins

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Raspberry Lemon Chia Buckwheat Muffins

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Raspberry Lemon Chia Buckwheat Muffins are wholesome and grain-free, made with almond flour, buckwheat flakes, coconut sugar, olive oil, eggs, lemon, chia and raspberries. They make a great snack for an end of summer road trip or back to school lunches!

Overhead view of Raspberry Lemon Chia Buckwheat Muffins in a muffin pan and on a cooling rack.

Yes, I know, I referenced end of summer and back to school in one sentence! While we are still in the early days of August, this summer is just flying by. Back to school signs and commercials are already popping up, and if you’re anything like me, you’re thinking about how to take advantage of the remaining weekends of summer.

While I’m still busy making nice cream pops and other frozen treats, my mind is slowly shifting to fall and the healthy, hearty snacks that go along with the season. So these Raspberry Lemon Chia Buckwheat Muffins are a nice compromise – an in-between recipe, if you will. Muffins are totally fall appropriate, but this recipe still has all the refreshing and fruity flavours of summer.

Up-close view of raspberries in a measuring cup on a wooden cutting board surrounded by lemon zest and chia seeds.

What are buckwheat flakes?

So I tried a little something new in this muffin recipe and added buckwheat flakes instead of oatmeal. Buckwheat flakes come from hulled buckwheat and resemble oatmeal or quinoa flakes, so they make a great substitute in baking.

And while buckwheat looks like a grain and has ‘wheat’ in its name, it is not actually a grain but a seed from a plant related to greens like rhubarb. So it’s gluten-free and perfect for grain-free diets. And as a bonus, it’s also a good source of fibre. For more information on buckwheat, I found this article by Huffington Post super helpful.

While I love to use oats and whole wheat flour in baking, sometimes I like to go grain-free. So when I saw buckwheat flakes at my local bulk food store, I picked them up and started experimenting with them. After a few trials, I came up with these Raspberry Lemon Chia Buckwheat Muffins, made with almond flour and buckwheat flakes as the base.

Up-close view of the batter for Raspberry Lemon Chia Buckwheat Muffins in a muffin pan.

Tips for making Raspberry Lemon Chia Buckwheat Muffins

  • While this recipe calls for fresh raspberries, you can also use frozen. Just let them thaw for a few minutes before adding them to the muffin batter. I’ve also tried this recipe with a mix of raspberries, blueberries and blackberries, and it worked really well.
  • I like to break up the berries when I mix them into the muffin batter, so there are no whole berries and more berry coverage throughout the muffins.
  • For the lemon zest, I usually refrigerate the lemon before zesting or grating it. This makes the lemon firmer and easier to grate.
  • Due to the higher moisture content in almond flour, these muffins will grow mold faster than muffins made with regular flour. So if you don’t plan on eating them within 2-3 days, I suggest storing them in the freezer.
  • If you don’t have almond flour, or prefer muffins with grains, you can use one cup of whole wheat flour instead of the 1-1/4 cup of almond flour. If you do this, you will also need to reduce the baking soda to 1 tsp and the baking time to 15 minutes.

Up-close view of Raspberry Lemon Chia Buckwheat Muffins in a muffin pan.

If you’re in the mood for more muffins, you’ll be happy to know I’m sharing this recipe as a part of Muffin Week, which has been organized by Madison at a A Joyfully Mad Kitchen. If you head on over there, you will find a full spread of savory, sweet, healthy and indulgent muffin recipes being shared by some awesome bloggers. And be sure to check that page throughout the week for new muffin recipes!

Print

Raspberry Lemon Chia Buckwheat Muffins

Overhead view of Raspberry Lemon Chia Buckwheat Muffins in a muffin pan and on a cooling rack.

★★★★★

5 from 10 reviews

Raspberry Lemon Chia Buckwheat Muffins are wholesome and grain-free, made with almond flour, buckwheat flakes, coconut sugar, olive oil, eggs, lemon, chia and raspberries. They make a great snack for road trips or school lunches!

  • Author: Leanne
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 muffins
  • Category: Snacks; Breakfast

Ingredients

  • 1-1/4 cup almond flour
  • 1/3 cup coconut sugar
  • 1-1/2 tsp baking soda
  • 1 tsp cardamom
  • 1/2 tsp kosher salt
  • 1 cup buckwheat flakes
  • 1 cup unsweetened almond milk
  • 1/4 cup extra virgin olive oil
  • 2 tbsp chia seeds
  • 1 egg
  • Juice and zest from half a lemon
  • 1 cup raspberries, fresh

Instructions

  1. Pre-heat oven to 425 degrees and grease a 12-cup muffin pan, or line it with cupcake liners.
  2. In a small bowl, sift together the almond flour, coconut sugar, baking soda, cardamom and salt. Set aside.
  3. In a medium-sized bowl, add the buckwheat flakes, almond milk, oil, chia seeds, egg, lemon juice and zest. Whisk together until well combined.
  4. Add the dry mixture to the wet mixture and stir until combined. Don’t over mix. Add in the raspberries, and stir enough to break up the raspberries into smaller pieces.
  5. Using a spoon or ice cream scoop, add the batter to the prepared muffin pan.
  6. Bake in the pre-heated oven for 16-18 minutes, or until a tooth pick inserted into the muffins comes out clean. Let cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
  7. Store in a container on the counter and enjoy within 2-3 days, or freeze for later enjoyment.

Notes

  1. Due to the higher moisture content in almond flour, these muffins will grow mold faster than muffins made with regular flour. So if you don’t plan on eating them within 2-3 days, store them in the fridge or freezer.
  2. If you don’t have almond flour or want to add grains to these muffins, you can use one cup of whole wheat flour instead of the 1-1/4 cup of almond flour. You will also need to reduce the baking soda to 1 tsp and the baking time to 15 minutes.

Keywords: Grain-free, muffins, raspberry, lemon, chia, buckwheat

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Coconut Cashew Crunch Grain-Free Granola

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Crunchy, nutty and seedy clusters! That’s what you get when you make this Coconut Cashew Crunch Grain-Free Granola! It’s made with simple ingredients like cashews, sunflower seeds, coconut, hemp seeds and chia seeds. So it’s grain-free but packed with protein, fibre and healthy fats from all the nuts and seeds!

Overhead view of Coconut Cashew Crunch Grain-Free Granola in a glass jar.

So how is your summer going? Are you enjoying sunshine, warm weather and good times with family and friends?

It’s been warm and humid here for the past week, so we’ve been trying to get out and enjoy the weather while we can (because it changes so quickly around here). There have been hikes and backyard BBQs and outside eating. It’s been so lovely to soak it all up!

Overhead view of ingredients for Coconut Cashew Crunch Grain-Free Granola in individual dishes and spread out on a wooden surface.

While summer is flying by, we still have lots of time for grilled burgers and frozen summer treats. And this week, I’m making time for this tropical, crunchy granola recipe. It has all the summery vibes, and it’s perfect for topping all those smoothie bowls you’re enjoying this summer!

Overhead view of ingredients for Coconut Cashew Crunch Grain-Free Granola in a food processor.

If you’re ever in my home, you will almost always find a container of homemade granola sitting on the counter. It’s a staple for weekday breakfasts and snacks, and it’s a must for Sunday meal prep. I’m always trying different recipes, and a grain-free granola has been on my must try list for quite some time.

So when I came across a Grain-Free Nut and Seed Granola recipe in the April issue of Clean Eating Magazine, I had to try it. Needless to say, it was delicious and it totally inspired me to create this Coconut Cashew Crunch Grain-Free Granola!

Up-close view of Coconut Cashew Crunch Grain-Free Granola blended together in a food processor.

Tips for making Coconut Cashew Crunch Grain-Free Granola

  • When making granola, I always use a stainless steel baking sheet to prevent the granola from burning on the bottom. Darker baking sheets will brown food on the bottom quicker.
  • The key to getting crunchy clusters is to bake the granola without stirring it. And once it’s baked, let it cool for an hour before breaking it into clusters.
  • This recipe calls for toasted coconut. You can buy toasted coconut, but if you want to make your own, it’s super simple. Just spread the required amount out on a baking sheet and bake on 350 degrees for 4-5 minutes. It browns quickly, so keep an eye on it. I’ve burnt my fair share of coconut lately!
  • The recipe also calls for a half cup of dried tropical fruit mixture. This is totally optional and I’ve made it with and without the fruit. If you want to keep this granola strictly clean eating, try to find a fruit mixture with a minimal amount of sugar added.
  • Lastly, this recipe calls for a pinch of salt sprinkled over the granola before baking. This might seem odd, but I usually add this to granola as I find a touch of salt complements the sweeter ingredients such as honey and coconut sugar.

Up-close view of Coconut Cashew Crunch Grain-Free Granola spread out on a baking sheet.

I hope you find a reason to give this granola recipe a try! If you do, please let me know what you think in the comments below. I love hearing that you’ve tried my recipes and I especially love it when you put your own spin on them!

If you’re looking for more granola options, you can always check out the following recipes on Crumb Top Baking:

Print

Coconut Cashew Crunch Grain-Free Granola

Overhead view of Coconut Cashew Crunch Grain-Free Granola in a glass jar.

★★★★★

5 from 5 reviews

Coconut Cashew Crunch Grain-Free Granola is made with simple ingredients like cashews, sunflower seeds, coconut, hemp seeds and chia seeds. So it’s not only grain-free, but it’s packed with protein, fibre and healthy fats!

  • Author: Leanne
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups
  • Category: Breakfast, Snack

Ingredients

  • 1 cup cashews, raw
  • 1/2 cup sunflower seeds, raw hulled
  • 1/2 + 1/4 cup toasted coconut slices, divided (see note)
  • 2 tbsp coconut sugar
  • 2 tbsp hemp seeds/hearts
  • 1 tbsp chia seeds
  • 2 tbsp cashew butter
  • 1 tbsp coconut oil, virgin, cold-pressed
  • 1 tbsp honey
  • Pinch of sea salt
  • 2/3 cup unsweetened coconut, flaked or medium desiccated, toasted (see note)
  • 1/2 cup dried tropical fruit

Instructions

  1. Pre-heat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a food processor, add the cashews, sunflower seeds, 1/2 cup coconut slices, coconut sugar, hemp seeds and chia seeds. Pulse until mixture is crumbly but some chunks of nuts and seeds remain.
  3. In a small microwave safe dish, add the cashew butter, coconut oil and honey and microwave for 30-45 seconds. Stir mixture until smooth.
  4. Add cashew butter mixture to granola mixture and pulse until combined.
  5. Spread the granola mixture out on the prepared baking sheet and press down on the top. Sprinkle the top with a pinch of salt.
  6. Bake for 18-20 minutes, or until the edges of the granola are browned. Do not stir the granola while baking.
  7. Remove the granola from oven and let cool on the baking sheet. Do not stir.
  8. Once cooled, break apart into clusters and stir in the toasted coconut, dried fruit and remaining 1/4 cup of coconut slices. (You may want to chop up the coconut slices).
  9. Store granola in an airtight container on the counter.

Notes

  1. You can find toasted coconut slices at bulk food stores. I usually buy a large bag at Costco.
  2. To toast the unsweetened coconut (not the slices), spread the required amount out on a parchment paper lined baking sheet and bake on 350 degrees for 4-5 minutes, or until browned. It toasts quickly, so keep an eye on it.
  3. The dried tropical fruit is totally optional and I’ve made it with and without the fruit. If you want to keep this granola strictly clean eating, try to find a fruit mixture with minimal sugar added.
  4. This recipe was inspired by Clean Eating Magazine’s recipe for Grain-Free Nut and Seed Granola from it’s April 2018 issue.

Keywords: Granola, Cashews, Coconut, Breakfast

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Raspberry Chocolate Chip Nice Cream Pops

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Raspberry Chocolate Chip Nice Cream Pops are the ultimate healthy summer treat! You just need 5 ingredients and a few minutes to blend up these delicious pops. The hardest part will be waiting for them to freeze!

Overhead view of Raspberry Chocolate Chip Nice Cream Pops layed out on a white surface.

Hello, and welcome to summer…..finally! I know most of you have been enjoying summer for weeks now, but we are finally getting some sunshine and warmer temps in Newfoundland. (Okay, maybe not today, but it has been a lovely week!) And as the weather warms up, my craving for all things ice cream kicks in! So naturally, these Raspberry Chocolate Chip Nice Cream Pops have been on repeat all week!

Overhead view of bowls of raspberries and chopped bananas on a white wooden surface.

What is nice cream?

Of course, when I say I’m craving ice cream, I really mean nice cream. An easy, dairy-free alternative to ice cream! It’s similar to the ingredients you might add to a dairy-free smoothie bowl, except it has a thicker and creamier texture, and you freeze it, obviously!

The simplest way to make nice cream is with frozen bananas and your choice of add-ins like fruit, chocolate or nut butters. What you add depends on the flavor you’re going for. Blend it all up with some dairy-free milk, place in the freezer, and once it resembles the texture of ice cream, serve it up!

The banana creates the creamy texture and naturally sweetens the nice cream. For additional creaminess, I sometimes add full fat coconut milk, especially when making a larger batch of nice cream. But using bananas is the quickest and easiest way, especially if you’re just looking to make a single serving.

Overhead view of nice cream ingredients blended together in the blender.

Nice cream makes a great afternoon snack or dessert, or when it’s loaded up with fruit, nuts and granola, it makes a great breakfast too!

Since I’ve been making a lot of nice cream lately, I thought I would buy some popsicle molds and make nice cream pops. It’s the same ingredients, except now I can enjoy my nice cream in a convenient handheld form!

Overhead view of nice cream in blender with chocolate chips added to the top.

Tips for making Raspberry Chocolate Chip Nice Cream Pops

  • Since you’re blending together frozen bananas and other frozen fruit with just a small amount of liquid (in this case, almond milk), I suggest using a high-powered blender or food processor.
  • I usually add unsweetened almond or cashew milk to these pops, but you can use a dairy-free milk of your choice.
  • Chocolate chips are a must in these popsicles! I like to use mini, dark chocolate chips. If you want these pops to be completely dairy-free, make sure you use dairy-free chocolate chips.
  • I often add collagen powder to my smoothie bowls for some added protein, so I added a little bit to these Raspberry Chocolate Chip Nice Cream Pops. It’s just a tablespoon so it’s totally optional. If you want these pops to be vegan, just leave out the collagen.
  • The dark chocolate drizzle is also optional, but totally recommended!

Overhead view of Raspberry Chocolate Chip Nice Cream Pops in the popsicle mold.

That’s it! Pretty simple, right? If you make these pops, I would love to know what you think! Feel free to leave a comment below with a rating! And if you take a picture, you can always share on Instagram. Just tag @crumbtopbaking so I’ll see your creation!

If you’re looking for other frozen treats, you might want to check out the following recipes on Crumb Top Baking:

 

Up-close view of Raspberry Chocolate Chip Nice Cream Pops on a white surface.

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Raspberry Chocolate Chip Nice Cream Pops

Overhead view of Raspberry Chocolate Chip Nice Cream Pops layed out on a white surface.

★★★★★

5 from 7 reviews

Raspberry Chocolate Chip Nice Cream Pops are the ultimate healthy summer treat! You just need 5 ingredients and a few minutes to blend up these delicious pops. The hardest part will be waiting for them to freeze!

  • Author: Leanne
  • Prep Time: 10 minutes
  • Total Time: 10 minutes (plus time for freezing)
  • Yield: 6 popsicles
  • Category: Dessert

Ingredients

  • 2 medium-sized ripe bananas, chopped and frozen
  • 1-1/2 cups of raspberries, frozen
  • 1/2 cup unsweetened almond milk (or other dairy-free milk)
  • 2 tbsp mini dark chocolate chips
  • 1 tbsp collagen powder
  • Additions:
    • Melted chocolate for drizzling on pops

Instructions

  1. Add the bananas, raspberries, almond milk and collagen powder to a high-powdered blender or food processor and blend/process on high until smooth and creamy. You may need to stop and scrape down the sides a few times.
  2. Stir in the chocolate chips and pour the mixture into popsicle molds. Place in the freezer for 6-8 hours, or until frozen.
  3. Before serving, run the molds under warm water to help release the pops.
  4. If adding the chocolate drizzle, lay the pops out on a baking sheet lined with wax paper and use a spoon to drizzle on the melted chocolate. Place the pops back in the freezer to set up. Once set, store in an airtight container in the freezer.

Notes

  1. I used 3-ounce popsicle molds for this recipe, which resulted in 6 pops. You will get more or less depending on the size of your popsicle molds.
  2. If you don’t have collagen powder, or would like these pops to be vegan, just leave out the collagen. For the dairy-free and vegan option, also make sure your chocolate chips are dairy-free/vegan.

Keywords: nice cream, popsicles, frozen desserts

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Dark Chocolate Cherry French Toast Bake

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It’s the most wonderful time of the year! It’s cherry season and this Dark Chocolate Cherry French Toast Bake is the perfect way to celebrate the season! We’re talking thin slices of bread, dipped in a cocoa-y egg mixture, baked with fresh cherries, and topped with melted dark chocolate! Umm, maybe this should be dessert, not breakfast?!

Overhead view of Dark Chocolate Cherry French Toast Bake in a white dish on a white wooden surface surrounded by a napkin, cherries and cream.

Happy summer friends! How did you spend your first official weekend of summer? While June in Newfoundland has been less than summery, we had a bit of a turnaround this past weekend. We had some warm temps and sunshine (at least for one day) and, while it was windy, it was lovely enough for coffee on our back deck and a hike on some nearby trails. I am now officially pumped for summer!

Overhead view of cherries in a black bowl on a white wooden surface.

Of course, the weather isn’t the only reason I’m pumped. All the seasonal fruit has me pretty excited too! This past weekend, I picked up my first container of peaches, and blueberries are finally a decent size. And most importantly, I picked up some more cherries. This is my third container already, and I’m pretty sure I will need to re-stock by the end of the week! I mean, is there anything better than these juicy red gems!?

All the ingredients for Dark Chocolate Cherry French Toast Bake layed out on a wooden surface and cutting board.

While these beauties are great for snacking or adding to smoothie bowls, they really shine when paired with dark chocolate. And since breakfast is my favourite meal of the day, this Dark Chocolate Cherry French Toast Bake wasn’t a stretch to come up with. It’s chocolatey, easy to make, and feeds a crowd! Pretty much summer brunch perfection!

Overhead view of the bread for the Dark Chocolate Cherry French Toast Bake arranged in a white baking dish.

What type of bread should you use for this Dark Chocolate Cherry French Toast Bake?

  • While any kind of bread will work in this bake, I like to you President’s Choice Protein Bread. This isn’t a sponsored post, it’s just one of my favourite breads to use in recipes. It’s thinly sliced and made with grains, seeds and chickpeas. The shape also works perfectly for layering in this dish.
  • If you can’t find this protein bread or something similarly, you can use sourdough, Italian or French bread, whatever you prefer. You just want to make sure the shape of the bread conforms to the shape of the baking dish you’re using. I used a 8″ x 10″ oval baking dish, so an oval loaf worked well. As each slice of bread is placed upright in the dish, you also want to make sure the bread is thinly sliced so it shapes around the dish easily. See photo above.

Overhead view of the bread and cherries for the Dark Chocolate Cherry French Toast Bake arranged in a white baking dish.

Additional tips for making this Dark Chocolate Cherry French Toast Bake

  • The egg mixture for this bake is really simple. Eggs, almond milk, cocoa and cinnamon. You can whisk all the ingredients together, but I like to use my handheld blender to ensure the cocoa and cinnamon are well blended with the eggs.
  • It might seem like you have too much egg mixture, but don’t worry, you don’t. Dip each piece of bread in the mixture before placing into the baking dish. Then pour the remaining mixture over the bread assembled in the dish. The bottom of the bread will be swimming in egg, but this will bake around the bread and help keep the french toast bake together.
  • While you need to bake this dish for 40-45 minutes, be careful not to over-bake as you don’t want the top of the bread (not in the egg mixture) to burn.
  • I didn’t make this recipe overly sweet as it’s topped with melted dark chocolate, and if you’re anything like me, you will also add maple syrup. But if you prefer your french toast sweeter, you can always add a little bit of coconut sugar to the egg mixture.

Up-close view of the Dark Chocolate Cherry French Toast Bake out of the oven and topped with dark chocolate and cream.

That’s it! Scoop onto plates and serve with your desired toppings! I love adding chocolate coconut cream and a little drizzle of maple syrup! And a sprinkle of sea salt is delish too!

How do you enjoy your french toast? Let me know in the comments below. And if you make this one, be sure to share a photo on Instagram and tag @crumbtopbaking so I’ll be sure to see it.

And if you’re looking for other cherry inspired recipes, be sure to check out the following:

Berry Cherry Kombucha Sangria

Orange Chocolate Cherry Muffins

Cherry Chamomile Chia Pudding

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Dark Chocolate Cherry French Toast Bake

Up-close view of Dark Chocolate Cherry French Toast Bake out of the oven and topped with dark chocolate and cream.

★★★★★

5 from 8 reviews

Dark Chocolate Cherry French Toast Bake is the perfect brunch bake for cherry season! It’s loaded with fresh cherries and melted dark chocolate, and it’s super easy to make. Whip this one up to serve for breakfast, brunch or even dessert!

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings
  • Category: Breakfast

Ingredients

  • 12 slices of bread, thinly sliced and stale (see note)
  • 8 large eggs
  • 1 cup unsweetened almond milk (or milk of your choice)
  • 1 tbsp unsweetened cocoa
  • 1 tsp ground cinnamon
  • 2 cups fresh cherries, pitted and chopped
  • 1/2 cup dark chocolate chips
  • 1 tbsp coconut oil, virgin and cold-pressed
  • Optional toppings:
    • Chocolate coconut cream
    • Whipped cream
    • Maple syrup
    • Nuts
    • Coconut
    • Sea salt

Instructions

  1. Pre-heat oven to 350 degrees and grease an oval baking dish (I used a 8″ x 10″ dish).
  2. In a medium-sized bowl, use a whisk or handheld blender to mix together eggs, almond milk, cocoa and cinnamon.
  3. Dip each piece of bread into the egg mixture, coating on each side, and place in the prepared baking dish. Ensure each piece is layered into the dish upright and horizontal. Depending on the shape of your dish, you may wish to curve the pieces of bread on the ends and overlap them in the middle. Pour the remaining egg mixture over the bread that’s arranged in the dish.
  4. Sprinkle the cherries on top of the bread, tucking some in between slices to ensure they are baked in throughout the french toast.
  5. Bake for 40-45 minutes, or until the french toast bake is firm and the top is browned. Remove from oven.
  6. Add the chocolate and coconut oil to a microwave safe bowl and microwave for two 30 second intervals, or until chocolate chips are melted. Be sure to stir in between intervals.
  7. Drizzle half of the chocolate over the french toast bake, reserving the remainder to drizzle on individual servings.
  8. Scoop onto plates and serve with desired toppings.
  9. Store any leftovers in the fridge and enjoy within 2-3 days.

Notes

  1. I used President’s Choice Protein Bread in this recipe but you could also use sourdough, Italian or French bread, whatever you prefer. You just want to make sure the shape of the bread conforms to the shape of the baking dish you’re using. I used an oval dish, so an oval loaf of bread worked well.
  2. Thin slices of bread also work better for shaping around the baking dish. And make sure the bread is stale. If it’s too fresh, the french toast may turn out mushy.

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Coconut Mango Oatmeal Muffins

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Bringing a little goodness to your morning with these Coconut Mango Oatmeal Muffins. They’re made with clean eating ingredients, so they make a wholesome snack or on-the-go breakfast. And they’re stuffed with mango and coconut, so you get a little taste of the tropics too!

Overhead view of Coconut Mango Oatmeal Muffins in a muffin pan.

Mother’s Day is this weekend! What are your plans for celebrating? I’m actually in Utah at the Everything Food Conference, and travelling home on Sunday, so I’ll miss Mother’s Day. But if I was home, I would probably be brunching it up, and these Coconut Mango Oatmeal Muffins would definitely be on the menu.

Ingredients for Coconut Mango Oatmeal Muffins spread out on a white wooden surface.

Any time I host a brunch, I always love to add a basket of muffins to the table. It makes brunch feel more like a picnic than a formal meal. And who doesn’t love a springtime picnic?! Plus, muffins are easy to make ahead, so you can bake up these beauties the day before and have one less thing to worry about the day of your get together.

Overhead view of muffin pan filled with batter for Coconut Mango Oatmeal Muffins.

The recipe for these Coconut Mango Oatmeal Muffins is actually a spin on two other muffin recipes I have on the blog – Blackberry Lemon Overnight Oatmeal Muffins and Cranberry Orange Overnight Oatmeal Muffins. While I always change-up the add-ins (i.e. fruit, nuts, coconut, citrus zest), the muffin base is always the same – oats soaked in almond milk. This technique requires a bit of planning, but it helps keep the muffins cakey and moist.

I changed up the recipe slightly for these Coconut Mango Oatmeal Muffins by using rolled oats instead of steel-cut oats. This results in a less nuttier texture, but it saves time as the rolled oats only require 30 minutes to soak. But you could totally use steel-cut oats if you prefer a nuttier texture. Just be sure to soak the oats longer. (I usually do this overnight).

Instead of citrus zest and juice, I added vanilla, maple syrup and raw cacao powder for taste. I didn’t always appreciate this, but cacao powder is different from cocoa powder, which is what I normally use for baking. Both cocoa and cacao powder come from the same source – the cacao bean – but cacao is processed at a much lower temperature, so it’s considered less processed, keeping more of its raw qualities and nutrients. It’s also a good source of fibre and iron!

Up-close view of Coconut Mango Oatmeal Muffins in a muffin pan.

Some tips for making these Coconut Mango Oatmeal Muffins:

  • I like to add the vanilla and maple syrup to the oats while they’re soaking in almond milk so the flavour infuses with the oats.
  • You can use fresh or frozen mango. If using frozen mango chunks, just let them defrost a bit before adding them to the muffin batter. Also, cut your mango chunks small (even smaller than pictured here) so there is plenty to disperse throughout the muffins.
  • These muffins are not overly sweet, so if you prefer a sweeter muffin, you can use cocoa instead cacao powder, and/or substitute sweetened coconut for unsweetened. Just note that the muffins won’t be as clean eating.
  • And when it comes to coconut, I like using shredded (as opposed to medium, fine or flaked), as it adds a nice texture to the muffins.
  • This recipe makes 6 jumbo muffins, but if you want smaller muffins, use a 12-cup muffin pan and reduce the baking time to 15-18 minutes.

Up-close view of Coconut Mango Oatmeal Muffins in a muffin pan.

That’s it for now! I’m hitting publish on this post, and getting ready for another full day of food blogging sessions! Have a wonderful Mother’s Day weekend! And if you make these muffins for brunch, or even for a road trip or part of your Sunday meal prep, be sure to let me know in the comments below or take a pic and tag @crumbtopbaking on Instagram!

And if you’re looking for other recipes for your Mother’s Day brunch, you can always check out the following:

Raspberry Dark Chocolate French Toast Bake

Green Goddess Crustless Quiche

Spicy Sweet Potato Breakfast Bowls

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Coconut Mango Oatmeal Muffins

Overhead view of Coconut Mango Oatmeal Muffins in a muffin pan.

★★★★★

4.9 from 8 reviews

Bringing a little goodness to your morning with these Coconut Mango Oatmeal Muffins. They’re made with clean eating ingredients, so they make a wholesome snack or on-the-go breakfast. And they’re stuffed with mango and coconut, so you get a little taste of the tropics too!

  • Author: Leanne
  • Prep Time: 15 minutes (plus time for oats to soak)
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 large muffins
  • Category: Snack; Breakfast

Ingredients

  • 1 cup rolled oats
  • 1 cup unsweetened almond milk
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 egg
  • 1/4 cup extra virgin olive oil
  • 1 cup whole wheat flour
  • 1/4 cup coconut sugar
  • 2 tbsp cacao powder
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup mango, chopped
  • 1/2 cup dark chocolate chunks
  • 1/3 cup unsweetened coconut, shredded

Instructions

  1. In a small bowl, add the oats, almond milk, vanilla and maple syrup. Stir until combined. Cover and refrigerate for 30 minutes to allow the oats to absorb the milk.
  2. Once the oats are soaked, pre-heat the oven to 425 degrees and grease a large 6-cup muffin pan. (You can also use cupcake liners).
  3. In a medium-sized bowl, whisk together the egg and olive oil. Add in the oat mixture and stir until combined.
  4. In another medium-sized bowl, sift together the flour, sugar, cacao, cinnamon, baking soda and salt. Add the dry mixture to the wet mixture and stir until combined. Do not over mix. Fold in the mango, chocolate chunks and coconut.
  5. Using a large ice cream scoop, fill the muffin cups with the batter. Bake for 23-25 minutes, or until a tooth pick inserted into the muffins comes out clean. Remove from the oven and let sit for 5 minutes before transferring to a cooling rack to cool fully.
  6. Muffins will last in an airtight container on the counter for 4-5 days or you can also freeze for later enjoyment.

Notes

This recipe makes 6 large muffins. If you prefer smaller muffins, just use a standard size 12-cup muffin pan and bake the muffins for 15-18 minutes, or until a tooth pick inserted in the middle of the muffins comes out clean.

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