What is a Baked Oatmeal Recipe?

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

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

Ingredients Needed

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

Equipment Needed

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

Substitutions

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

How to Make Baked Oatmeal, Step by Step

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

Step 1: Combine Dry Ingredients

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

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

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

Step 3: Combine Wet and Dry Ingredients

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

Step 4: Rest for 5 Minutes

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

Step 5: Add Blueberries (or Other Fruit)

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

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

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

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

How to Store & Reheat

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

What Goes Well With Oatmeal? Serving Ideas

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

Or serve with…

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

Or add a homemade drink on the side…

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

Meal Prep Tip

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

The Instant Pot makes the absolute best healthy soup recipes, from quick chicken noodle soup to chicken and rice soup and Instant Pot broccoli cheese soup to classic beef chili.

Equipment Needed

• 1 6 or 8 Quart Instant Pot for browning the beef, sautéing the veggies, and cooking the soup
• 1 medium bowl for whisking the broth ingredients

Step 1: Season Beef With Salt

Sprinkle the beef with 1/2 teaspoon of salt. Let the salt rest on the beef while chopping the veggies. 

Step 2: Combine Broth & Seasonings

In a medium-size bowl, whisk the broth, tomato paste, oregano, thyme, remaining salt, and pepper. 

Step 3: Brown the Beef Using the Saute Function

Add 1 tablespoon of olive oil to the Instant Pot. Turn on the Saute function (press the Saute button on the front of the pot).

Once hot, add half the beef. You’ll have to work in batches, probably two batches since all the beef won’t fit in the pot. Brown the beef on each side for just a couple of minutes. Set aside on a plate.

Add the additional olive oil and remaining beef. Brown again. Set the meat aside on the plate. 

Step 4: Saute Veggies Using the Saute Function

Add the butter to the hot Instant Pot. Add all the veggies, saute for 4-5 minutes until they begin to sweat. You don’t want the veggies to stick to the bottom of the Instant Pot, so don’t let the veggies brown. This is just a quick saute.

Once done, press Cancel to turn off the saute function. 

Step 5: Add Broth, Loosen Bits, & Add Beef

Add the broth mixture to the Instant Pot, scraping up any bits on the bottom of the pot with a wooden spoon. This is very important. If bits are left on the base of the pot, the Instant Pot may flash a burn notice when coming to pressure. 

Add the beef to the pot, don’t stir. 

Step 6: Pressure Cook for 35 Minutes

Secure the lid on the pot. Turn the steam valve on the lid to Sealed.

Set the Instant Pot to Manual, High Pressure for 35 minutes. On new models, the Manual button is labeled, Pressure Level. 

Step 7: Naturally Release Pressure, Then Perform a Quick Release

Once the soup is done cooking (the Instant Pot will beep), let the pressure naturally release from the pot for 10 minutes. Don’t touch the Instant Pot during this time. The screen on the front of the pot will begin counting up, until it reads 10:00.

At this time, quickly move the steam valve on top of the lid from Sealed to Venting. The remaining steam/pressure will quickly spew from the valve (careful with your hand).

Once all the pressure has been released, open the lid. Your soup is ready to enjoy.

How to Thicken Instant Pot Beef Stew

If you’d prefer a thicker stew, add arrowroot starch or cornstarch, both are thickening ingredients.

• Use 1 tablespoon of arrowroot starch mixed with 2 tablespoons of water in a small bowl.
• For a thicker stew, use 2 tablespoons of arrowroot starch mixed with 3 tablespoons of water.
• Mix the ingredients in a small bowl, then add to the cooked soup to make a thicker stew.
• Once added, press Saute, and allow the soup to simmer for a few minutes (about 3-5 minutes) to slightly thicken. Stir frequently during this time. 

What to Serve With Homemade Vegetable Beef Soup

This comforting soup is the perfect meal on its own, or add a side. Here are a few of my go-to sides.

How to Store and Reheat

• Store leftover soup in the fridge, in an airtight container, for up to 4-5 days.
• This soup also freezes well. Store in the freezer for up to 3 months. Defrost in the fridge or at room temperature before reheating.
• Reheat the soup in the microwave or on the stove-top, in a saucepan, until warm. This soup is a fantastic option to pack in a thermos for school lunch (or work).

Ingredients Needed

To make this homemade recipe, you’ll need a few pantry and fridge ingredients. I keep these ingredients stocked in my capsule kitchen at all times, so it’s easy to whip up this easy hot chocolate recipe whenever the craving hits!

• 4 cups your favorite type of milk: whole milk, coconut milk, almond milk, cashew milk, or oat milk
• 1/3 cup pure maple syrup (or more to taste)
• 1/3 cup unsweetened cocoa powder or raw cacao powder
• 1 1/2 teaspoons pure vanilla extract
• pinch of salt

Equipment Needed

• Medium saucepan or Dutch oven for warming the ingredients
• Whisk for whisking the ingredients and creating a smooth drink

How to Make Hot Chocolate With Cocoa Powder Step By Step

Step 1: Add Ingredients to a Saucepan

Pour the milk into a Dutch oven or saucepan, followed by the remaining ingredients: maple syrup, cacao powder, vanilla, and salt. Whisk the ingredients. The cocoa powder won’t fully dissolve in the milk just yet.

Step 2: Warm the Ingredients on the Stove-Top

Warm the mixture over medium heat on the stove-top, whisking every couple of minutes to fully dissolve the cocoa powder in the milk. Once fully dissolved and warm, turn off the heat. 

Step 3: Serve

Spoon the hot chocolate into mugs. Enjoy warm on a cold day (or whenever you have the urge for a warm drink).

Additional Flavor Suggestions

Change up the flavor of this recipe with one of these easy additions…

Peppermint extract: Add a splash of peppermint extract for a minty twist.
Cinnamon: Start with 1/2 teaspoon, then taste and adjust from there. You could also add in ground cloves or nutmeg or cardamom, all of which are warming spices and pair well with chocolate.
Pinch of Cayenne: If you want a spicy twist, add a pinch of cayenne. Taste and adjust according to your heat preference.
Chocolate Chips: Add actual chocolate chips to increase the richness of the drink. Add up to 1/4 cup of dark chocolate chips, bittersweet chocolate chips, or milk chocolate chips to the milk mixture. This will make the drink very chocolatey and rich.

Topping Ideas

Of course, the best part about hot chocolate is the toppings. Here are a few ideas…

How to Store and Reheat Leftovers

If you happen to have leftover hot chocolate, allow the leftovers to fully cool. Ladle the leftovers into a storage jar with a lid (or a mug and use plastic wrap to cover) and store in the fridge for up 1 day, then reheat in the microwave or stove-top.

Serving Ideas

• For Breakfast: The kids love hot chocolate with breakfast during the cooler months. It’s a special treat on the weekend when mornings are slower. Serve the hot cocoa with almond-oat pancakes, sheet pan einkorn pancakes, sausage and egg casserole, or scrambled eggs.
• With Christmas Cookies: There’s nothing better than classic Christmas cookies and hot cocoa on cold nights! My favorites: einkorn sugar cookies, Grandma’s famous buckeyes, einkorn chocolate chip cookies, and almond flour chocolate chips cookies.

There are many different ways to make the perfect breakfast casserole. Here are 5 of the best breakfast casserole recipes that are made with simple ingredients found at any grocery store.

21 Best Side Dishes for a Breakfast Casserole

1. Yogurt Bowls or Parfaits

Serve a nutrient-dense yogurt bowl as a side dish: yogurt, granola, fruit, and other toppings. Make the yogurt bowls into fancy parfaits by adding fruit to the bottom of small mason jars or wine glasses, add yogurt on top, and spoon homemade granola on top (just before serving).

2. Toast

This is a great way to serve a side dish with minimal effort. Top the toast with butter, jam, mashed avocado, or make peanut butter and banana toast.

3. Green Salads with Homemade Dressing

If you’re serving the casserole for brunch, a green salad with a vinaigrette dressing or ranch dressing is a great side option. Or make a romaine and kale Caesar salad or peach, arugula, and goat cheese salad.

4. Melon Prosciutto Salad 

This melon prosciutto salad is perfect for a special occasion and pairs perfectly with an egg casserole (like a frittata or sausage and egg casserole) or a French Toast Casserole.

10. Croissants

Croissants pair perfectly with any egg casserole dish. Pick up your favorite croissants from the store or a bakery and serve plain, or with butter, jam, or honey.

11. Meat and/or Cheese Board

For a special gathering, serve an assortment of cheese or cured meats: salami, cheddar cheese, parmesan cheese, gouda, manchego, along with some fruit (or veggie sticks). Here’s how to build an epic charcuterie board.

12. Muffins

Homemade muffins pair perfectly with an egg casserole. A few of my favorites: almond flour banana muffins, einkorn muffins, banana-maple einkorn muffins, or pumpkin einkorn muffins.

Make a batch of muffins for a gathering, or on the weekend for a quick breakfast during the week (along with a slice of make-ahead egg casserole or omelet cups).

13. Scones

A great bread option to pair with any egg casserole. I love to make scones with einkorn flour (which is easier to digest and higher in protein than modern wheat). Try my Einkorn Pumpkin Scones or Einkorn Blueberry Scones.

14. Quick Bread

Make your favorite quick bread, like almond flour banana bread, orange-cranberry einkorn bread, or almond flour pumpkin bread. Slice it up and serve alongside any egg breakfast casserole. Or, make the bread on the weekend and serve slices with a casserole for a quick weekday breakfast.

15. Bagels and Cream Cheese

No cooking required with this side dish and a great way to make a hearty breakfast for a crowd: serve your favorite egg casserole alongside bagels and cream cheese. Add fruit on the side for a complete meal.

16. Pancakes

Homemade pancakes and eggs always go together. Serve your favorite egg casserole with a side of homemade pancakes.

And yes, this even works for a busy morning. Make the pancakes over the weekend and store in the fridge. Simply reheat and you have an amazing breakfast even on the busiest of days.

I love sheet pan einkorn pancakes, almond-oat pancakes, or traditional einkorn pancakes.

17. Waffles

Waffles go perfectly with any egg dish! You can make the waffles in advance, then pop in the toaster on busy mornings to pair with a make-ahead casserole, like this sausage and egg casserole, frittata, or omelet cups. I love to make einkorn waffles or almond flour waffles.

18. Potato Hash

This sweet potato hash is perfect to pair with any casserole. And just like many of the recipes on this list, it may be prepared in advance and reheated throughout the week for a quick side dish.

20. Eggs

If you’re making a French Toast Casserole, why not add protein on the side with eggs? Fluffy scrambled eggs, an egg and cheese omelette, hard or soft boiled eggs, or sunny side up eggs are perfect to pair with a bread-based dish.

21. Coffee Cake

A delicious sweet treat for a holiday gathering or special occasion that pairs perfectly with a casserole. I make this einkorn coffee cake every Christmas.

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

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

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

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

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

Step by Step Instructions

Preheat the oven to 350F.

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

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

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

Step 2: Combine the Eggs, Cheese, and Seasonings

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

Variations and Substitutions

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

Make Ahead & Quick Breakfast Meal Prep Tips

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

How to Store Leftovers

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

How to Reheat Leftovers

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

What to Serve With This Cheesy Sausage Egg Casserole

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

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

First, preheat the oven to 400F. 

Step 1: Halve and Bake the Sweet Potatoes

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

Step 2: Combine the Casserole Ingredients

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

Step 3: Combine the Topping Ingredients

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

Step 4: Spoon the Topping Over the Sweet Potato Filling

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

Step 5: Bake the Casserole for 30 Minutes

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

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

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

How to Prep This Recipe in Advance

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

Option 1: The night before or morning of thanksgiving

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

Option 2: Days in Advance

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

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

Substitutions and Variations

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

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

Frequently Asked Questions and Answers

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

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

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

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

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

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

Ingredients Needed

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

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

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

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

How to Make This Almond Flour Chocolate Chip Cookie Recipe

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

Step 1: Cream Butter, Honey, and Egg Yolk

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

Step 2: Add Dry Ingredients

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

Step 3: Spoon onto the Prepared Baking Sheet

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

Step 4: Bake Cookies

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

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

Pro Tips for Baking Success

What type of almond flour?

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

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

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

Dairy-Free Version

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

Egg-Free Version

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

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

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

How to Store

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

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

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

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

How to Make This Gluten-Free Pumpkin Bread

Step 1: Combine dry ingredients.

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

Step 2: Add wet ingredients.

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

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

Step 4: Bake for 50-60 minutes.

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

Pro Tips for Baking Success

• Only Use Almond Flour: Almond flour is the only flour that works in this gluten-free pumpkin bread recipe. Do not use white flour, einkorn flour, coconut flour, a gluten-free all-purpose flour, or spelt flour. If you’d like to make pumpkin bread with gluten, that’s healthy and easy to digest, I love this einkorn pumpkin spice muffins recipe.
• Use parchment paper: Line the bread pan with parchment paper so it’s easy to remove the bread and let cool. This will prevent the bread from sticking to the bread pan and falling apart, which can easily happen with almond flour before it’s fully cool. Grease the pan with a bit of oil or butter, then place the parchment paper inside the pan. The butter/oil will keep the parchment in place so it’s easy to add the batter to the pan.
• Weigh the flour. There is one thing that you need for fail-proof baking: a scale. Well, actually, two things: a scale and quality ingredients. My cup of flour is not the same as your cup of flour. Not weighing flour may result in disappointment when making cookies, cakes, or quick breads. Plus, weighing ingredients is much easier; just keep adding ingredients to the bowl until the scale tells you to stop. I’ve been using this digital scale for a few years now.

What to Serve With This Bread

Serve individual slices of this pumpkin loaf with your favorite breakfast protein, like eggs, yogurt bowls, or a smoothie. For an afternoon snack, top a slice with peanut or almond butter, butter, cream cheese, or serve as-is without anything else. Here are a few of my favorite foods to serve with this bread…

• Scrambled Eggs
• Omelet Cups
• Egg and Cheese Omelette
• Feta Spinach Omelette
• Instant Pot Hard or Soft Boiled Eggs
• Healthy Yogurt Bowl (17 Different Ways)
• Homemade Pumpkin Spice Latte
• Homemade Chai Tea Latte (or an Iced Chai Tea Latte)
• Homemade Peppermint Mocha Latte

What Makes This Einkorn Oatmeal Cookie Recipe So Good?

Sometimes I get a craving for cookies that can’t be ignored. I usually make my favorite einkorn chocolate chip cookies or almond flour chocolate chip cookies (made with honey).

But lately, I’ve been craving oatmeal cookies, just like my mom used to make them. This classic einkorn oatmeal cookies recipe reminds of my childhood, but with an ancient grain twist. Here’s what I love about this recipe…

• Easier to Digest: This recipe is made with einkorn flour, which is easier to digest due to its weaker gluten structure. I’ll share more about einkorn flour in the next section. I also use sprouted oats from One Degree brand, which makes the rolled oats easy to digest as well.
• Less Sugar: We don’t fear sugar around here; instead, we consume it in moderation as a treat. That’s what sugar is meant to be…a treat. Since we don’t consume that many sugary baked goods, I find that most cookie recipes are way too sweet for our tastebuds. This recipe is made with half the sugar you usually find in cookie recipes.
• Soft: The texture of the cookies certainly doesn’t suffer here.
• Versatile: Add chocolate chips or raisins to this recipe, depending on your mood. Other delicious mix-in options: chopped macadamia nuts (I buy a big bag at Costco for snacking) or shredded coconut.

Ingredients Needed

Make this recipe as classic oatmeal cookies, or add chocolate chips or raisins (or nuts). They are delicious on their own and with the mix-ins.

• 1 cup unsalted butter, softened
• 1/2 cup organic brown sugar (111 g)
• 1/4 cup organic cane sugar (54 g)
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose Einkorn flour (170 g)
• 1 1/2 teaspoons cinnamon
• 1 teaspoon fine sea salt (I use Real Salt from Redmond)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground cloves 
• Pinch fresh nutmeg
• 2 1/2 cups old-fashioned rolled oats (240 g)
• Choose One: 1 cup Raisins or Semi-Sweet Chocolate Chips

How to Make: Step by Step

Step 1: Preheat oven and prepare a cookie sheet.

Preheat the oven to 350F and line a large cookie sheet (sheet pan) with a sheet of parchment paper.

Step 2: Cream butter, sugar, eggs, and vanilla.

In the bowl of a stand mixer, or a large bowl, cream the butter, brown sugar, and cane sugar with the paddle attachment (or a hand-mixer) until light and fluffy. Then add the eggs and vanilla extract and mix well.

Step 3: Add dry ingredients.

That’s right, no extra bowl needed. Add all the dry ingredients except the oats to the wet ingredients. Slowly mix to combine (it’s a good arm workout). It’s best to use a wooden spoon for this.

Step 4: Add rolled oats and mix-in of choice.

Use a wooden spoon to stir in the rolled oats. Stir in the chocolate chips or raisins. Another option is to use both chocolate chips and raisins, 1/2 cup each. Allow the batter to rest for about 10 minutes, as the einkorn needs this rest time to absorb the liquid ingredients.

Step 7: Rest for 5 Minutes.

Let the cookies rest on the cookie tray for 5 minutes before transferring to a cooling rack to cool completely.

Pro Baking Tips

• Fresh Flour: I use all-purpose Einkorn flour that is already ground. If you have the wheat berries or purchase whole grain einkorn flour (which is like whole wheat flour), it will not act the same in this recipe. Using the gram weight is always best when using fresh flour, as fresh flour is lighter and airer than store-bought, pre-milled flour.

• Resting Time: Einkorn cookies can be soft, which is why I let them rest on the baking sheet before moving to the wire rack. This reduces the chance of them breaking. I know it’s hard to wait, but let the cookies cool a bit before moving them.

• Please, Use a Scale: Using a scale is the absolute best way to ensure success when making cakes, cookies, muffins, etc. Always weigh your flour. You can pick up a digital scale for under $20 on Amazon, Target, etc. I’ve had my scale for over 10 years and it’s still going strong.

Ingredients

To make this dish, you’ll need an electric pressure cooker (I use a 6 quart Instant Pot), medium-size sauce pan, large mixing bowls, and a few simple ingredients…

• salt
• pepper
• paprika
• garlic powder
• dried thyme
• boneless skinless chicken thighs
• boneless skinless chicken breasts
• white onion or sweet yellow onion
• water
• 1 15-ounce can tomato sauce
• brown sugar
• honey
• yellow mustard
• apple cider vinegar
• tomato paste
• Worcestershire sauce

How to Make, Step By Step

Here’s how to make this simple recipe, step by step. You’ll also find a printable recipe card with ingredients and instructions at the bottom of this article.

Step 1: Make a Dry Rub

Make a dry rub for the chicken, in a large bowl, by whisking together a few spices:

• 1 TB paprika
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp black pepper

Step 2: Add Chicken to the Dry Rub

Trim any large pieces of fat off of the chicken thighs. Cut chicken breasts in half so they are similar in size to the thighs.

Add all the chicken (1 pound breasts and 1 pound thighs) to the large bowl with the dry rub. Rub/mix to evenly coat the chicken pieces with the spices. 

Step 3: Cook Chicken in Instant Pot

Pour 1 cup of water into the Instant Pot liner. Layer chicken in the water. Cut the onion into ½-inch half rounds and layer over chicken.

Secure the lid and set the steam valve on top of the lid to Sealing. Set the Instant Pot to Manual, High Pressure for 20 minutes of cook time.

Step 4: Make BBQ Sauce

While the chicken cooks in the Instant Pot, add all the bbq sauce ingredients to a medium-size saucepan:

• 1 15-ounce can tomato sauce no salt added
• 2 TB light brown sugar dark brown sugar would also work
• 2 TB honey
• 1 TB yellow mustard
• 1 TB apple cider vinegar
• 1 TB tomato paste
• 1 ½ tsp Worcestershire sauce
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

Whisk to combine the ingredients and let simmer over low heat while the chicken is pressure cooking in the Instant Pot.

Step 5: Natural Pressure Release for 10 Minutes

Once the cooking cycle for the chicken is completed, let the pressure release naturally from the pot for 10 minutes before releasing remaining pressure with a quick release of the steam valve on top of the lid (use a towel or hot pad holder).

Step 6: Shred Chicken & Toss With BBQ Sauce

Remove the cooked chicken and onions to a clean bowl and discard the cooking liquid in the Instant Pot.

Shred the chicken with two forks and stir in the barbecue sauce. Some folks use a hand mixer to easily shred the chicken, then add the bbq sauce. But I find that two forks work great–the meat is super tender and easy to shred.

Pro Cooking Tips

For success with this easy Instant Pot recipe, here are a few tips to keep in mind…

Instant Pot Burn Notice: It’s important to add the 1 cup of water to the Instant Pot liner with the chicken and onion. By doing this, you’ll avoid the infamous burn notice, which will end the pressure cooking session prematurely. This is why I don’t recommend cooking the barbecue sauce in the Instant Pot with the chicken. BBQ sauce is too thick to successfully cook in the Instant Pot without the possibility of a burn notice happening.

Use Chicken Breasts and Thighs: This combo results in juicy, tender, flavorful pulled chicken. Use skinless, boneless chicken breasts and thighs to make this Instant Pot bbq chicken recipe.

If you’re new to the Instant Pot, check out 16 Instant Pot Tips and Tricks and the Best Foods to Make in the Instant Pot to learn about using this appliance.

How to Store

Store the Instant Pot Pulled BBQ chicken in an airtight container in the fridge for up 5 days.

Or, store the meat, once fully cool, in the freezer for up to 3 months. I don’t love the texture of frozen, cooked chicken but it is possible to freeze, defrost in the fridge, and use for future meals.

How to Reheat

Reheat leftover chicken in a skillet on the stove-top, using the saute mode in the Instant Pot, or the microwave. Only reheat as much as needed and keep extra leftovers in the refrigerator.

How to Serve

Instant Pot barbecue chicken is such an easy meal to make and serve in a variety of different ways. Here are a few of my favorite ways to serve the shredded meat.

With Sides: There’s nothing like pulled bbq with comfort food sides. Make Instant Pot mashed potatoes and cook corn on the cob to serve alongside the meat! Or, make Zesty Italian Pasta Salad, Instant Pot macaroni and cheese, or einkorn cornbread for a side. And don’t forget about homemade popsicles for dessert.

Chicken Sandwiches: Toast brioche buns in the oven (using the broiler) or on the grill. Top the buns with shredded chicken and homemade Greek yogurt coleslaw.

BBQ Chicken Sliders: Use mini buns to make small sliders. Top each slider with a pickle or add Greek yogurt coleslaw.

Quesadillas: Add the meat and shredded cheddar cheese to a tortilla. Brown the tortilla in oil on the stove-top, on both sides. See this recipe for the technique of how to make quesadillas.

Southern-Style Tacos: Make bbq tacos by adding the meat to homemade corn tortillas or einkorn tortillas (or your favorite store-bought tortillas), cheese, and a taco slaw.

Protein Bowl: Add cooked rice (the Instant Pot is the easiest way to make rice), a vegetable (frozen roasted vegetables are an easy option) and bbq chicken to a bowl. An easy, healthy dinner meal!

Chicken Wrap: Add chicken to a tortilla, along with Greek yogurt coleslaw and a small amount of raw spinach. Roll up the tortilla around the filling for a delicious wrap!

Salad: Add the meat as a protein to your favorite green salad. Top with homemade ranch dressing.

BBQ Southern-Style Nachos: Add the chicken to a layer of tortilla chips on a sheet pan. Top with shredded cheddar cheese. Bake at 350F until cheese is melted and meat is warm. Top with sour cream, green onions, sliced radishes, chopped cilantro, etc.

Ingredients

To make the best almond flour banana bread, you’ll need a few simple ingredients:

• 2 1/2 cups blanched almond flour
• 1/4 cup arrowroot flour starch 
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 3 ripe yellow bananas
• 3 eggs
• 1/2 cup maple syrup or honey
• 1/4 cup plain whole milk yogurt or a dairy-free yogurt
• 1 tsp pure vanilla extract

How to Make, Step by Step

To make this recipe, you’ll need a large mixing bowl, medium-size mixing bowl, and 9×5-inch loaf pan. Preheat the oven to 350ºF. Line the bread pan with parchment paper.

Step 1: Mix Dry Ingredients

In a large bowl, whisk together the dry ingredients: almond flour, arrowroot starch, cinnamon, nutmeg, baking soda, and salt.

Step 2: Combine Wet Ingredients

In a medium bowl, mash the bananas. Add eggs, maple syrup or honey, yogurt, and vanilla extract. Whisk until thoroughly combined.

Step 3: Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients. Stir until combined. If you’re adding chocolate chips, walnuts, or dried fruit (see suggestions in next section), stir the ingredient into the batter now.

Step 4: Bake

Pour batter into the prepared loaf pan. Bake, in the center of the oven, for 60 minutes or until the center is firm. Insert a knife in the center of the bread to check for doneness. The knife should come out clean when the bread is done.

Let the bread cool for at least 20-30 minutes on the top of the stove or a wire rack. Remove the bread from the pan by lifting the parchment paper out of the pan. Almond flour sets as it cools, so it’s important to avoid cutting the bread during this time.

Add-Ins

I love plain banana bread, but sometimes it’s fun to add mix-ins. Here are a few ideas…

Dark Chocolate Chips: Add 1/2 cup of milk chocolate chips or dark chocolate chips to the batter, stir to combine. Or use cacao nibs.

Walnuts: Add 1/4-1/2 cup chopped walnuts to the batter, stir to combine.

Dried Cherries or Cranberries: Add 1/4-1/2 cup of dried fruit, like dried cherries or cranberries, to the batter and stir to combine.

Pro Tips for Best Results

1. Weigh the flour. There is one thing that you need for fail-proof baking: a scale. Well, actually, two things: a scale and quality ingredients. My cup of flour is probably not the same as your cup of flour. Not weighing flour may result in disappointment when making cookies, cakes, or quick breads. Plus, weighing ingredients is much easier; just keep adding ingredients to the bowl until the scale tells you to stop. I’ve been using this digital scale for a few years now.

2. Use parchment paper: Line the bread pan with parchment paper so it’s easy to remove the bread and let cool. This will prevent the bread from sticking to the bread pan and falling apart, which can easily happen with almond flour before it’s fully cool. Grease the pan with a bit of oil or butter, then place the parchment paper inside the pan. The butter/oil will keep the parchment in place so it’s easy to add the bread batter to the pan.