~ These easy Peanut Butter Tortilla Sandwiches give your same-old-same-old peanut butter and jelly a creative, deliciously fun makeover! Warm, gooey peanut butter is sandwiched in a crispy, toasty “quesadilla.” Choose fillings like fresh strawberries, crunchy almonds and sweet coconut to take it to a whole new level. Your PB&J will never be quite the same again! ~

(Originally published as Strawberry-Peanut Butter Quesadillas on May 16, 2013. Updated photos, text and tips.)

This Recipe Is:  •  Ready in 30 Minutes or Less  •  Vegan (and Vegetarian)  •

Peanut butter in a warm, toasty tortilla?? Hmmmmmmm (you ask) … isn’t that kinda like a peanut butter quesadilla? Or maybe a grilled peanut butter sandwich?

Sure is! And hey – why not?!?

Your tired-old PB&J could use a jazzed-up makeover, and your kiddos (and you!) could use a little excitement at lunchtime.

This family-favorite version of a peanut butter sandwich is a tried-and-true winner, every time!

So, What’s in This Unique Tortilla Sandwich?

The ingredients are really simple (but add up to something wonderful).

It is so, sooooo good!

And definitely not your typical peanut butter and jelly sandwich, that’s for sure.

A Perfect Combination of Two Favorites!

Here at THK, we’ve had requests to give you some fun lunch ideas, especially for summertime, when pausing playtime to make lunches can feel like a serious chore.

We know how it is – during those lazy summer months, it’s easy to fall into an uninspired lunchtime rut!

So, my dear friend Gretchen and I combined two of our families’ favorite sandwiches:

• the grilled peanut butter and jellies she loves
• and a peanut butter and fruit pita pocket that my kiddos discovered in a Better Homes and Gardens kids’ cookbook

The result? A recipe that’ll give your kids’ boring, same-old-same-old peanut butter sandwich a whole new lease on life!

These “quesadillas” are so yummy and so versatile that my kids even request them for breakfast. (And have actually been known to joyously eat these twice in one day!)

They’re easy, fast and really adaptable – perfect any time, all day long.

How to Make A Peanut Butter Tortilla

The preparation is super simple, I promise.

Step #1

First, fire up a skillet and get it really good and hot. (Although honestly, as I explain later, you can even skip the whole cooking step if you’re in a hurry … but more on that in a sec …)

Step #2

While your skillet (or oven … or grill …) is preheating, slather some creamy peanut butter onto whole wheat tortillas.

Sure, sure … you could use regular flour tortillas (NOT whole wheat ones), but we love the boost of nutrition you get from those whole grains!

Then, arrange some luscious, juicy, sliced summer strawberries on one half of each tortilla and top the berries with a sprinkle of sliced almonds and shredded coconut.

Steps #3 and #4

Fold each tortilla in half and pop them – one at a time – into the sizzling-hot skillet. (Depending on the size of your skillet, you may be able to fit a couple of quesadillas at once.)

There’s no need to prep the skillet with cooking spray or to slather your tortillas with butter, canola or cooking spray – a dry skillet works great for this.

Check each tortilla after just a minute or two, and as soon as it starts to turn golden, flip it to crisp up the other side. Just a minute or two more, and you’ll be all set!

We speak from experience when we tell you that a long, slow cook time will yield a sadly cardboard-like tortilla and overcooked, limp, sad strawberries. (This was the unfortunate end to our first test batch!)

Once your quesadillas are perfectly cooked, plate them up and cut them into wedges. Done! So fast, so easy!

Customize Your Peanut Butter Tortillas in Lots of Ways

Feel free to get creative with your fillings. This is a sandwich, not a science – get a little crazy!

Why not try throwing in some dried fruit or different nuts?

Want more peanut butter? Extra strawberries?

Go for it!

How about adding some bananas? Mmmmmmm … sounds great!

Don’t have any coconut? No problem. Skip it this time!

You get the idea. These grilled sandwiches are so flexible, so adaptable. Because who needs more stress at lunchtime?? (Not you … and not me!)

There’s one more (time-saving) way to adapt these Peanut Butter Tortilla Sandwiches, too …

The No-Cook Option

Here’s our extra-fast, get-out-the-door-ASAP tip …

If you’re really pressed for time getting to the pool, the zoo, the __________ (insert fun summer activity of your choice) … you can skip the pan altogether.

Seriously – I’ve done this in a change-of-plans moment. And it works beautifully!

Just slather some peanut butter on your tortilla, toss on the toppings, and roll it all up like a wrap. (Kind of like our popular Granola Crunch Apple-Peanut Butter Sandwich Wraps.)

Call it a burrito or a peanut butter tortilla rollup (or whatever you want!), and you’re out the door in a flash.

It’s portable enough for your family to munch in the car while the kids bicker with each other in the backseat, and you fight with your GPS over the zoo’s address! Ahhhhhhhhhh … summertime …

More Ways to Rev Up Your Old Peanut Butter and Jelly …

While we’re getting creative with PB&J, be sure to check out these other ideas to shake up your routine!

• Peanut Butter and Jelly Energy Balls
• PB&J Stuffed French Toast Breakfast Casserole
• Hungry Hippos Sandwiches
• Crunchy Apple & Peanut Butter Wraps
• PB&J Pinwheel Kabobs

Who knew peanut butter sandwiches could be so much fun?!?!

Well, hey … now YOU do!

~ by Shelley

Peanut Butter Tortillas

Give your peanut butter and jelly sandwich a deliciously fun makeover! Warm, gooey peanut butter is sandwiched in a crispy, toasty tortiilla, along with fresh strawberries, crunchy almonds and sweet coconut!

• Ready in 30 Minutes or Less • Vegan (and Vegetarian) •

5 from 9 votes

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Prep Time: 7 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 9 minutes minutes

Yield: 4 quesadillas

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Ingredients

 

US CustomaryMetric

 

½x1x2x3x

• ½ – ¾ cup natural, creamy peanut butter
• 4 (8-inch) tortillas (preferably whole wheat)
• 1⅓ cups thinly sliced strawberries (about 12 large berries)
• ¼ cup sliced almonds
• ¼ cup shredded coconut

Instructions

 

• Preheat a skillet over medium-high heat.
• Spread 2-3 tablespoons peanut butter over each tortilla. Top half of each tortilla with ⅓ cup sliced strawberries, crowding the berries very closely together. Sprinkle 1 tablespoon almonds and 1 tablespoon coconut over berries.
• Fold the tortillas in half.
• Place one or two folded tortillas (depending on your skillet's size) into the hot, preheated skillet and cook on the first side for just a minute or two, checking frequently. Once the tortillas begin to turn golden brown, flip each over and cook for just another minute or two more. The tortillas should be golden and crispy outside, while remaining soft inside, and the fillings should just barely be warm and melty. Don't overcook or your tortillas will be burned or tough and your strawberries will be unappetizingly mushy.

Notes

Variations: As discussed in the article above, these Peanut Butter Tortilla Sandwiches are VERY adaptable. Try adding sliced bananas or dried fruits. You can also sub in different nuts or omit the coconut, if you prefer. And, for ultra-fast sandwiches, you can even skip the cooking entirely and simply roll up your desired fillings inside a tortilla (like a wrap or pinwheel sandwich).

Nutrition

Serving: 1 quesadilla | Calories: 314 | Fat: 23g | Saturated Fat: 5g | Trans Fat: 0g | Unsaturated Fat: 16g | Cholesterol: 0mg | Sodium: 187mg | Carbohydrates: 21g | Fiber: 6g | Sugar: 7g | Protein: 11g

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Sandwiches

Cuisine: American

Diet: Vegetarian

Author: Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Tried this recipe?We’d LOVE to hear … please leave a star-rating!

The post Peanut Butter Tortillas appeared first on Two Healthy Kitchens.

(Originally published as Southwestern Breakfast Skillet Scramble on October 8, 2015. Updated photos, text and tips.)

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian Option • Gluten Free  •

I’m always really tempted by those restaurant breakfast choices labeled “Skillets” and “Scrambles.”

So promising in theory, but as I read the descriptions (so full of hope!), I almost always find that they involve (greasy) fried hash browns, lots of (fatty) meat, and enough gooey (full-fat) cheese to stop my happily-pumping heart in its tracks. *SIGH*

They taunt me. They jeer. Their fat-laden, artery-clogging pictures beckon tantalizingly.

But I know it’s not worth it. I’ll feel so icky and too-full later … and my tiny arteries … oh, those poor little dears …

Well, this Breakfast Scramble is my comeback!

My answer to those taunts and jeers.

My satisfying, “Oh-yes-I-can-have-my-Scramble-and-eat-it-too” (and not feel gross later) smackdown. (Can food bloggers have scrambled egg smackdowns? Hmmmmm … well, looks like I just did. Take that, greasy diner Skillets!)

Why We LOVE This Quick Breakfast Scramble (and You Will, Too!)

I’ve been making this Breakfast Skillet Scramble for nearly 10 years now, and it’s become one of my family’s all-time favorite weekend breakfast recipes.

It’s a quick, easy, nutritious and delicious breakfast … a THK recipe, through and through!

Pretty much exactly like those restaurant-style breakfast skillet scrambles. Deliciously hearty comfort food (which is exactly what you want in great brunch recipes)!

Except that it’s lighter and leaner and won’t leave you feeling bogged down and groggy and regretful.

Nope!

It’s loaded with high-quality protein and lots of nutrient-rich veggies that’ll keep your family fueled up all morning.

And it’s such a very simple recipe. Ready in a twinkling … perfect for lazy weekend mornings. (Or seriously great made ahead for quick breakfasts all week long!)

Here’s all you have to do …

How to Make Your Breakfast Scramble

Ingredient Prep

There’s very, very little prep work to be done here – just chopping up some onion and peppers and lightly beating a few (standard-sized) large eggs.

You don’t even have to thaw the potatoes (or the corn, if you’re using frozen). So crazy-simple!

To make this even more, extra easy in the morning, you can chop the onion and peppers the night before. Just pop them into separate baggies or containers and stash them in the fridge for go-time.

Step #1

Preheat a little oil in a nonstick, large skillet over medium heat.

Once your pan is warm, add your corn and potatoes (remember … no need to thaw them!), onion, and peppers.

Cook your veggies for about 12-15 minutes, until they’re lightly browned.

Give them an occasional stir. BUT, the key here is actually NOT to stir them TOO often because you want them to develop some nicely browned areas.

Step #2

While your veggies are cooking merrily away, combine your lightly beaten eggs, milk and salt in a medium bowl. Give them a quick whisk, but there’s no need to beat them smooth.

Step #3

When your veggies are as tender as you’d like them, with some alluring golden-brown spots, pour your egg mixture into the skillet.

Add your cheese and bacon, and let that delicious concoction continue cooking while you stir it around to scramble the eggs and get everything combined.

Keep cooking that delicious scramble-y goodness over medium heat, until the cheese melts a bit and your fluffy eggs are done to your liking.

Step #4

Serve it up right away, piping hot out of the skillet (or in a pretty serving bowl if you’re feeling fancy)!

Offer up any yummy toppings you like.

Our faves are cilantro, salsa and {optional for heat lovers} a few dashes of hot sauce … which gives it a little Southwestern flair. Some chopped avocado or a daub of guac are also fantastic ideas! (And I’ve got even more flavor variations and topping suggestions for ya in a sec …sausage?? feta??? … keep reading …..)

It’s a throw-together breakfast you’ll make again and again!

The Origin Story

I originally shared this egg scramble recipe with all of you back in 2015, after a whirlwind, three-day culinary press tour of Columbus, Ohio, which was focused on everything EGGS.

We ate, photographed, talked (and probably even dreamed about) eggs.

We sampled the iconic Eggs Benedict Lindey’s (with filet mignon!) at Lindey’s in German Village, and a reimagined Smoked Chicken Hash with roasted poblanos, gouda and salsa verde at the schwanky-shabby-chic The Guild House.

We ate an unbelievable meal in a rustic converted barn at the organic Jorgensen Farms, sitting around a massive plank table. We were surrounded by hay-piled rafters, lovely wild-flower-filled mason jars, and the warm glow of lights strung from overhead beams.

It was all heavenly. Every.single.bite.

And, of course, there was a cooking demo! (Including the perfect way to hard-cook eggs … and yes, friends, I did a little mental dance inside as he described the same hard-boiling method that we recommend here at THK. But then, I guess I wasn’t really surprised – we definitely did our research and lots of our own testing before we shared that post with you!)

I couldn’t wait to head home and cook eggs, eggs, eggs … including this yummy Skillet Breakfast. It quickly became a go-to, any time I could wrangle my busy family to all be in the same spot at the same time for breakfast together on a cozy weekend morning.

And through the years, I’ve found lots of ways to change it up, often because I had to adapt on the fly to whatever I happened to have on hand.

Here are just a few ideas of how you can change it up, too …

Breakfast Skillet Recipe Swaps and Toppings

Go Southwestern!

I originally started making this healthy breakfast recipe as a vaguely Mexican-inspired, “Southwestern Breakfast Skillet Scramble.” So that’s where the idea for toppings like cilantro, salsa, hot sauce, and even guac or chopped avocados come in.

If you like that hearty Southwestern flair, you could use a poblano pepper, or mince up some jalapeños to cook with the other veggies, for another layer of pepper flavor and a little heat.

Keeping with that same Southwestern feel, you could pump up the protein even more by adding some black beans.

But there’s so much more you can do to change this up in lots of different ways!

More Yummy Variations!

• For starters, you could certainly skip the bacon crumbles and choose a different protein altogether. Try cooking some crumbled turkey breakfast sausage in the skillet before you add your veggies. Or slice up any flavor of chicken or turkey sausage links and toss in a few of those to brown with the vegetables.

• Vary the cheese however you like. Maybe some reduced-fat cheddar cheese or crumbled feta?

• Mmmmmm … and actually, feta would be brilliant in a more Mediterranean-vibed scramble. I’m thinking maybe a garnish of green onions and basil instead of cilantro. Juicy, fresh cherry tomatoes sliced on top after you pull it off the stove. You could even drizzle a little pesto on top. Yum yum yum!

• And don’t worry about EXACT proportions here, friends. Wanna go easy on the potatoes but add some extra onions? No problem! Running short on red peppers? No worries … add extra green ones (or orange or yellow).

• Or, hey hey … you could even spoon your Breakfast Scramble over avocado toast, too! (Kinda like a pumped-up version of our Breakfast Avocado Toast with Egg and Sausage.)

You’ve got lots of options to make this Breakfast Egg Scramble exactly how you want it, every time you make it!

And since it’s so darn quick and easy to whip up, I just bet it’ll become a go-to for you … just like it did for me!

So next time you scan down a restaurant brunch menu and start craving one of those greasy, bog-you-down skillet breakfasts, you’ll pat yourself on the back, knowing you can easily make something just as yummy at home tomorrow instead.

With WAAAAAY less fat and calories and why-did-I-just-eat-that-I-need-a-nap guilt!

More of Our Favorite THK Egg Recipes …

• Huevos Rancheros Mexican Breakfast Pizza
• Stuffed French Toast Breakfast Casserole with Strawberries and Cream Topping
• Farmers’ Market Overnight Breakfast Egg Casserole
• BLT Egg Salad
• Egg-amole (Mexican Egg Salad with Avocado and Greek Yogurt
• Hummus Deviled Eggs

~ by Shelley

Skillet Breakfast Scramble

Yield: 5 1/2 cups

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

This easy Breakfast Scramble is a fresh, healthier take on restaurant skillet breakfasts. Bonus: leftovers reheat brilliantly later in the week, and make a terrific filling for breakfast burritos or topping for avocado toast, too!

•  Ready in 30 Minutes or Less  •  Make Ahead  •  Vegetarian Option • Gluten Free  •

Print

Ingredients

• 1 teaspoon olive oil
• 3 cups frozen, diced hash brown potatoes or O'Brien potatoes (cubed hash brown potatoes with onions and peppers)
• 3/4 cup fresh or frozen corn kernels
• 1/2 cup finely diced sweet onion
• 1/2 cup finely diced green pepper
• 1/2 cup finely diced red pepper
• 6 eggs, lightly beaten
• 2 tablespoons nonfat milk
• 1/2 teaspoon kosher salt
• 1 cup shredded, reduced-fat Mexican cheese blend or cheddar cheese
• 2 tablespoons chopped and crumbled bacon or real bacon bits (not Bac-Os) (see notes)
• for serving: minced fresh cilantro, salsa, and hot sauce, if desired (or refer to other topping ideas in post above)

Instructions

1. Briefly preheat oil in a nonstick skillet over medium heat. Add potatoes, corn, onion, and peppers, and cook until lightly browned, about 12-15 minutes. Stir occasionally, but you want the vegetables to develop some nicely browned areas, so don't stir so frequently that you prevent that from happening.
2. Meanwhile, combine eggs, milk, and salt in a medium bowl.
3. Pour egg mixture into pan with potato mixture and add cheese and bacon. Continue cooking, stirring to scramble, until eggs are done.
4. Serve immediately with cilantro, salsa, and hot sauce (if desired) for Southwestern flair. Or, for other flavor variations and swaps, refer to all the ideas in the post above.

Notes

Bacon: If you choose to cook and then crumble your own bacon, we recommend selecting an organic or nitrate-free brand, and choosing lower-fat center cut bacon or turkey bacon. In a pinch, however, to save time, we often use packaged real bacon bits (NOT Bac-Os), particularly since we don’t often use up entire packages of bacon quickly enough. Either option will work in this recipe.

Vegetarian option: As discussed in the post above, you can substitute various things for the bacon, including vegetarian sausage. I especially love using Morningstar Farms Veggie Chorizo Crumbles for a little flavor kick, but you can try any vegetarian sausage you prefer.

Make-ahead tips: To help this breakfast recipe come together extra-quick in the morning, you can chop the onion and peppers the night before and refrigerate them in separate bags or sealed containers. Also, this Breakfast Skillet reheats surprisingly well, so you can certainly make it ahead the day before and gently rewarm it prior to serving for busy mornings, or save leftovers to reheat for a quick breakfast later in the week.

Nutrition Information:

Yield: 5 1/2 servings Serving Size: 1 cup
Amount Per Serving: Calories: 283Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 228mgSodium: 574mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 18g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

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The post Skillet Breakfast Scramble Recipe appeared first on Two Healthy Kitchens.

I have definitely, irreversibly joined the Air Fryer Fan Club. My air fryer now runs neck-and-neck with my coffee maker for my absolute favorite, how-could-I-live-without-it small appliance.

That magical little box has taken up permanent residence in its own special corner of my counter. And I keep finding more and more new, fabulous things it can do to make my life easier!

Like … eggs!

There’s Practically NOTHING an Air Fryer and Eggs Can’t Do Together!

The whole concept of air fryer hard boiled eggs took the Internet by storm. I’m an old pro at the perfect way to hard cook eggs on the stovetop. And it kind of made sense when everyone tried hard boiling eggs in the Instant Pot. But the air fryer???

I was so intrigued … and then I realized that “boiling” eggs is seriously just the tip of the iceberg.

Once I started poking around and doing a little research, I was gobsmacked by allllll the things an air fryer can do with eggs! I simply had no idea, but now the possibilities feel practically endless!

Sure, you can hit pretty much every doneness stage from hard boiled to jammy to soft boiled.

But, crazy enough, you can actually even poach, fry and scramble eggs with your air fryer, too. Huh!

And then, I noticed recipes for French toast, frittatas, quiches, mini egg bites, and omelets. What?!? That’s so cool! Even my kids’ childhood fave “toad in the hole”!

So Here’s the Problem …

I’ve been so busy testing out other air fryer recipes to share with you guys, that I haven’t gotten any of my own air fryer egg recipes published yet.

But not to worry!

I simply did what I always do in these situations … I asked hundreds of my blogging buds to share their very best air fryer egg recipes. Then I sorted through, compared, “analyzed” and picked out the most terrific ones to share with all of you!

Believe me, there are PLENTY of great ideas here to keep you busy until I get my own recipes published for ya!

So take a look through, and pick out a new egg recipe to try tomorrow morning … and hey hey maybe the morning after that … and after that …

Oh! And don’t forget to pop down to the bottom of this post, under the list of all those great recipes, for some answers to commonly asked questions about air frying eggs.

Air Fryer Egg Recipes

1

Air Fryer Hard Boiled Eggs

Photo Credit: makeitskinnyplease.com

Hard boiled eggs don't actually need to be "boiled" at all! Cooking them in the air fryer before plunging them in an ice bath is easy and fast, with no mess or watching the stove top. They're easy to peel, and recipe creator Toni says they even taste better than traditionally boiled eggs.

Psssst ... and if you don't eat all those hard boiled eggs for breakfast, turn them into BLT Egg Salad or Mexican Egg Salad with Avocado for lunch. Yum!

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2

Air Fryer Jammy Eggs

Photo Credit: www.foodbanjo.com

"Jammy Eggs" fall in between hard boiled and soft boiled eggs. They're not completely liquid-y in the middle, but the egg yolks are also not completely, fully set. When you cut into them, the yolk mostly stays in place, but still has a soft, moist "jammy" quality (hence, the name). Enjoy them simply sprinkled with salt and pepper, or with your favorite seasonings. Or eat them with toast, on a sandwich ... even in a bowl of ramen!

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3

Air Fryer Soft Boiled Eggs

Photo Credit: herbsandflour.com

If you love a dip-able soft boiled egg with your breakfast, this easy method is for you. Recipe creator Cathy also offers cooking time options for other levels of doneness, but I pretty much wanted to dive into that gorgeous photo of her soft boiled version. I mean, just look at that runny yolk ... dip away!!

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4

Scrambled Eggs In the Air Fryer

Photo Credit: www.foodlovinfamily.com

It’s actually possible to get creamy, fluffy scrambled eggs from your air fryer, too. The key is to cook them in low heat, and only for a few minutes. And don't forget to stir them! The recipe notes that these can be made without milk, and that you can swap out the butter to make them lighter. Mmmmm ... and try adding a dash of hot sauce, chives or green onions for a flavor boost!

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5

Air Fryer Fried Eggs

Photo Credit: summeryule.com

This simple recipe uses mini pie tins or ramekins to make air fried eggs, any way you like 'em: sunny side up, over easy, over medium, or over hard.

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6

Fried Eggs with Bacon and Tomatoes in the Air Fryer

Photo Credit: gocookyummy.com

Wanna take your fried eggs totally next-level, and turn 'em into a full meal? Add some veggies like tomatoes and chili peppers (or some of the other suggestions such as mushrooms, bell pepper, eggplant – practically any veggie you like). Toss on a smidge of bacon if you want, and crack those eggs over top. In mere minutes, you'll have a delightful fried egg breakfast. Thanks, air fryer!

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7

Air Fryer Poached Eggs

Photo Credit: makeitskinnyplease.com

Love poached eggs for breakfast ... but not how you usually have to monitor them on the stove top? Then this will be your new favorite method! Your air fryer can easily make wonderful poached eggs in less time. After lots of testing to figure out the best way to get them absolutely spot-on, this recipe offers great, tried-and-true tips.

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8

Air Fryer Egg Bites

Photo Credit: hellofrozenbananas.com

Full of spinach, red pepper and creamy goat cheese, these beauties are reminiscent of the ever-popular Starbucks Egg Bites ... but you don't need a fancy sous vide machine to get breakfast on the table! Bonus: If you like the ease of make-ahead recipes, you can store these egg bites in the fridge for 3-4 days, or even freeze them.

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9

Air Fryer Egg White Bites

Photo Credit: makeitskinnyplease.com

These adorable minis feature feta cheese, sun-dried tomatoes and green onion. And, they include only the egg whites, so they slash a lot of the fat, calories and cholesterol found in whole-egg recipes. A lighter, healthy breakfast that's still a great source of protein (and so darn munch-able)!

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10

Tex-Mex Style Air Fryer Egg Muffins

Photo Credit: www.midwexican.com

Taco-seasoned turkey sausage, pepper jack cheese, onions and peppers add bold flavor to the egg mixture in this individually portioned breakfast. With lots of options like making it vegetarian, or subbing in different veggies, this is flexible and fun to tailor to your own family's preferences!

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11

Prosciutto Egg Cups

Photo Credit: cookathomemom.com

Three ingredients and less than 20 minutes are all you need for making this pretty breakfast. It's easy enough for casual weekends, but special enough for a formal brunch, too!

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12

Cauliflower Hash Brown-Crusted Air Fryer Egg Cups

Photo Credit: summeryule.com

What we’ve got here are Mediterranean-inspired cauliflower hash browns with a wonderful runny egg in the middle. Mmmmm ... and that cauliflower has been all flavored up with cheeses, spices and sun-dried tomatoes. So unique!

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13

Air Fryer Cheesy Baked Eggs with Smoked Gouda and Everything Bagel Seasoning

Photo Credit: jenniferbanz.com

Super easy but tastes so gourmet! Gooey smoked gouda cheese hides invitingly inside baked eggs. A sprinkle of trendy "everything bagel" seasoning adds loads of additional flavor!

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14

Air Fryer Sausage and Egg Breakfast Casserole

Photo Credit: slowthecookdown.com

Perfectly cheesy and made with fresh veggies and sausage, this breakfast bake comes out wonderfully in the air fryer! To keep it leaner, be sure to note the suggestions to use lower-fat milk instead of cream, and to swap chicken, turkey, or veggie sausage instead of pork.

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15

Air Fryer Breakfast Frittata

Photo Credit: ifoodreal.com

I absolutely adore this idea, because it ingeniously uses parchment paper to replace any pans or baking dishes – handy if you don't happen to have the right-sized pan to fit into your air fryer basket! It's super versatile, too, with lots of ideas for variations and different ingredients. And you can even make it ahead for meal prep, or freeze individual slices.

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16

Air Fryer Quiche

Photo Credit: temeculablogs.com

This clever, crustless quiche features onions, peppers, cheese and a little thyme. And, thanks to the air fryer, it gets a wonderfully crunchy, browned top. Yum! Enjoy it for brunch, or serve it with salad and soup for a lovely dinner.

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17

Air Fryer Omelette

Photo Credit: savaskitchen.com

This 4-egg omelette is ideal for 2 servings. It's thick and fluffy, filled with veggies ... and so simple to make! If you're on a dairy-free diet, note that it can be made with water instead of milk. The recipe includes both reheating and freezing instructions, too.

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18

Air Fryer Eggs in a Basket

Photo Credit: airfryingfoodie.com

My kiddos always loved when I made this on the stovetop (waaaaay back before my air fryer days). It's also sometimes called Egg in a Hole, or (in America) Toad in the Hole. Whatever you call it, it's basically pure genius, as the eggs cook right in the middle of the bread ... all in one cute presentation. And it's a total snap to make in your air fryer, for a quick but special breakfast any ol' morning!

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19

Easy Air Fryer French Toast

Photo Credit: urbanfarmie.com

This healthier take on a family-favorite breakfast recipe skips the butter and also suggests upgrades like whole grain bread and dairy-free milks. Plus, it includes make-ahead and freezing instructions, and lots of yummy ideas for toppings!

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20

Air Fryer French Toast Sticks

Photo Credit: recipesfromapantry.com

A fun, kid-friendly version of classic French Toast! And, thanks to the air fryer, this lightened-up recipe is made without any oil or added sugar. After cooking, each person can add their own sweetener to taste. Sprinkle 'em ... dip 'em ... whatever you like!

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21

Pumpkin Spice French Toast in the Air Fryer

Photo Credit: chunkyinkentucky.com

Calling all pumpkin spice fanatics! These autumn-inspired breakfast treats can be frozen for a quick, pumpkin-y breakfast, any time of year. They're so terrific with hot coffee or a tall glass of milk. And, I love the tip to sub in apple butter to make apple-inspired french toast sticks – it's like two recipes in one!

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With so many tips … and so many great new recipe ideas, breakfast at your house may never be the same again. Nope!

Fire up that air fryer, and a whole new world of breakfast ideas is waiting to make your mornings extra-great, extra-easy.

No oven, no stove … no stress! Yeeeehawwww! Thank you, air fryer!

The post 21 Easy Air Fryer Egg Recipes appeared first on Two Healthy Kitchens.

(Originally published as 10-Minute, No-Cook Overnight Oats with Apples, Cranberries and Cinnamon on August 7, 2014. Recipe, photos and text completely updated.)

This Recipe Is:   •  Ready in 30 Minutes or Less (Plus Chilling)  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

I don’t know about you, but morning is definitely not my bright-and-shiniest moment.

Before my bleary eyes even open, I’m somehow simultaneously experiencing both a thick, mental fog … and also a jarring, panicked dash through the day’s to-do list.

Starting with OMG girl, what’s the breakfast plan??

But you know what’s awesome? When breakfast is already DONE!

My feet haven’t even hit the floor yet, and I’ve already got the very first thing checked of that looming to-do list!

YES! Breakfast is ready and waiting!!

Thank you, wonderful and delicious and practically life-saving Apple Overnight Oats. I am dying to punch the snooze one more time, and I still haven’t brushed my teeth, and WOW do I need some coffee … but thanks to you, my morning just got so, so much easier!

If your mornings are ever hectic and rush-rush and busy … or just kinda hard … then you, my friend, need these Apple Overnight Oats in your life, too!

But first, you might actually be wondering, hey …

What Are Overnight Oats?

Basically, Overnight Oats are a cool and refreshing, no-cook oatmeal. Oats are combined with a liquid (usually some sort of milk) to soften up and thicken overnight in the fridge. Plus, you also add whatever fruits or flavorings or mix-ins you like. Sometimes Greek yogurt is also stirred in for a creamy boost of protein.

It’s the same concept we use in making our Easy Blueberry Overnight Oats and our Praline Peach Oats. And really, all these Overnight Oats recipes are pretty similar to the idea behind Overnight Chia Pudding, too (another one to put on your must-try breakfast list!).

Super quick, super easy. Every.single.time.

Overnight Oats are a great meal prep option for making mornings so much easier. Mix ’em up the night before, and breakfast is ready and waiting for you!

Why You’ll Love This Specific Recipe

So, ok … I think we can all agree that the whole quick, easy, make-ahead thing is a total win here. That’s obviously a terrific upside to any Overnight Oats recipe.

But what about this specific recipe? Why should you be running to your grocery list to add the ingredients right.this.very.minute?

Mmmmmmm … because …

• Loads of crisp, juicy apple chunks.

• Crunchy walnuts and little pops of dried cranberries for extra layers of flavor and great textures. (This is no boring bowl of oats, my friends!) It’s fully loaded with goodies!

• Those classic, cozy homespun flavors of cinnamon and vanilla and a little caramel-y brown sugar.

• All mixed into a creamy-dreamy base of old-fashioned oats and milk and protein-rich vanilla Greek yogurt.

Kind of like apple pie for breakfast!

Except energizing and filling all morning long. And portable. And nutritious. And just basically all-around awesome.

Yes … yummmmmmm … the morning just keeps getting better and better, doesn’t it?!?

Wanna make it (so your tomorrow can be better x1000)? Here’s all you’ve gotta do:

How to Make Apple Overnight Oats

This truly takes only about 10 minutes, tops!

If you can chop up an apple and make your arm move in a “stirring” motion, you’re totally set here, I promise!

And notice: there are basically just 2 very simple steps. Two!

Step #1

Combine all your ingredients in a bowl, and stir ’em up. (Told you this was EASY!)

And if you thought step 1 was easy … check out step 2 …..

Step #2

Cover and chill overnight.

Done!

For real – that’s it!

Now, you do have a couple choices here, but they’re easy ones:

Option 1: You can simply throw some plastic wrap over your mixing bowl full of Overnight Oats and let everyone serve themselves in the morning.

Option 2: Or, you can pre-portion your Oats into individual serving containers, so breakfast is all ready for a grab-and-go-and-eat-on-the-run kinda morning.

Oh … but maybe I should add one more step, just so we can all pat ourselves on the back …

Step #3

Wake up the next morning (after hitting at least one extra “snooze”, ’cause … hey … you’ve got the time) to the happy, relaxed feeling of “breakfast is already done”!

Yay, us!

It’s lookin’ like a winner of a day, and we’re already crushin’ it!! Ahhhhhh … awesome feeling.

Recipe Update: Now with MUCH Less Sugar!

When we originally tested, tested, and re-tested this recipe back before we first posted it in 2014, we liked the interplay of very tart Granny Smith Apples with sweet brown sugar.

But, over the years, I’ve found that I’m just not comfortable with so much sugar – the original recipe called for 1/4 cup.

I’ve updated the recipe to use sweeter Honeycrisp apples, and slashed the brown sugar to just 1 tablespoon. It’s enough brown sugar to still offer up a cozy, homey, caramel-y background flavor … but much healthier, too!

Sidenote: If you’re a loyal THK’er who’s been making this recipe for years, you might also notice that I’ve increased the amount of milk.

The original 2014 recipe called for just 1/3 cup milk, but I’ve upped it to 2/3 cup. I tested about 10 different batches of these Apple Cinnamon Overnight Oats last month, as I was tweaking the apples and sugar. And, I found that the additional milk yielded a more pleasantly creamy final recipe, that was still thick enough to be really portable.

If you like ultra-thick Overnight Oats, you can certainly stick with the original 1/3 cup of milk.

And the opposite is also true, of course. If you’re not worried about portability, you can thin your oats out a bit in the morning before you eat.

As an example: I often send my hubby out the door with the portable, thicker version (made just as the recipe’s written), and then add a little milk to my own bowlful at home, as I sit down at my computer to start the day.

How to Serve Up Your Apple Cinnamon Overnight Oats

This recipe is definitely meant to be served chilled … straight from the fridge.

No need to heat it up.

Just grab it, and you’re off to seize the day.

If you want, you can toss a few more apples, cranberries, or nuts on top for a pretty presentation, but that’s totally optional. It’s delicious just as it is!

A Win on Busy Mornings!

This Apple Overnight Oats recipe has so many things going for it.

√ It’s healthy.

√ It’s delicious.

√ It’s reeeaaalllllyyy quick and simple.

Whip up a batch, and you’ve got breakfast for several days! (Well, if you’re lucky … ’cause it might not last that long.)

Ahhhhh … mornings just got a whole lot easier!

Need More Super-Quick Breakfast Ideas? You’ll Love:

• 5-Minute Healthy Avocado Toast with Smoked Salmon
• 10-Minute Almond Joy Oatmeal
• Easy Chia Seed Pudding
• Farmers’ Market Overnight Breakfast Egg Casserole (Feeds a crowd!)
• 10-Minute Pumpkin Pie Oatmeal

Apple Overnight Oats

Yield: 3 1/2 cups

Prep Time: 10 minutes

Total Time: 10 minutes

Loaded with protein, and bursting with fruit and nuts! This easy, hearty breakfast takes just 10 minutes to prep and is ready when you are!

•  Ready in 30 Minutes or Less (Plus Chilling)  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

Print

Ingredients

• 1 3/4 cups cored and chopped apple (we prefer Honeycrisp – see note)
• 1 cup old-fashioned oats (see note)
• 1 cup nonfat vanilla Greek yogurt
• 2/3 cup nonfat milk
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 tablespoon packed brown sugar
• 1/2 teaspoon vanilla
• 1/8 teaspoon cinnamon
• 1/8 teaspoon kosher salt
• optional for serving: additional apple chunks, cranberries and nuts to garnish on top; additional milk to thin slightly, if desired (see note)

Instructions

1. Place all ingredients in a large bowl, and stir thoroughly to combine.
2. Cover and refrigerate several hours, or overnight. Serve chilled.

Notes

Apples, yogurt and sugar: We prefer this recipe with sweet-tart apples like Honeycrisp. We originally tested and posted this recipe back in 2014 with tart Granny Smith apples, but over the years, we found we didn't like using so much extra sugar (the original 2014 recipe had 1/4 cup brown sugar) to offset the tartness of the Granny Smiths. Feel free to experiment with whatever apples you prefer, adjusting the sugar if needed. (Note that various brands of vanilla Greek yogurt also differ in their levels of sweetness.)

Oats: For best results, do not use quick oats in this recipe. The consistency of quick oats isn't hearty enough to withstand overnight refrigeration. By morning, the quick oats will have broken down, and will be paste-like. Throughout our testing, we found that old-fashioned oats are truly the best for Overnight Oats recipes.

Adjusting consistency: Using 2/3 cup milk gives these Apple Overnight Oats a creamy but thick consistency that's perfect for eating on-the-go. If you're not eating on the run and you'd prefer a slightly looser consistency, though, you can thin your serving by stirring in a little extra milk just before eating.

Nutrition Information:

Yield: 5 servings Serving Size: about 3/4 cup
Amount Per Serving: Calories: 209Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 62mgCarbohydrates: 34gFiber: 4gProtein: 8g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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The post Apple Overnight Oats appeared first on Two Healthy Kitchens.

~ These delicious no-bake Peanut Butter Energy Balls are loaded with nutrition to keep you powered up and energized – filled with lots of whole grains, fiber and protein! They’re quick and easy to make, and freezable, too. A healthy snack your family will love, and you’ll feel absolutely terrific about giving them! ~

(Originally published as Quick and Healthy Snack Bites on April 18, 2013. Updated photos, text and tips.)

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  •

These scrumptious energy balls are truly The Ball That Started It All!

They were the very first recipe we ever shared here at Two Healthy Kitchens, and they embody everything we believe in … all in one tiny, perfect bite. They’re:

• So quick and easy (no baking, no cooking!)
• Healthy
• Absolutely, addictively delicious

We originally named all our energy balls “snack bites,” but I realized most of you guys out there think of them as energy balls, or even energy bites … so I’ve renamed them.

And, I’ve added handy tips I’ve learned through all my years of making literally hundreds upon hundreds of these yummy balls. You might notice I’ve upgraded the photos for you a bit, too. It made me kinda sad to ditch those very first photos, but you know … progress.

A Healthy Snack That’s Now Even Healthier!

Oh! And I’ve dramatically slashed the honey, even beyond the already-lower-sugar recipe we originally posted back in 2013.

My family honestly likes these energy bites even better now, because they’re not so … well … sweet. And, of course, less sugar is always a win!

But don’t worry … for those of you who’ve been making those original “Quick and Healthy Snack Bites” for years … you can still make ’em the same way you always did.

But trust me. Try cutting back the honey a bit, and I bet you won’t even notice!

Why We All Need Energy Balls in Our Lives (The Backstory)

I first started this website back in 2013, with my very best friend and business partner, Gretchen. We knew that this one, simple energy ball recipe was the perfect, yummy little hero to help us kick off our brand-new site. Here’s how it happened (cue the time warp) …

Once upon a time, in a land not-so-far-away, there were two beautiful princesses (sorry, got carried away there) … we were chatting about our kids’ hectic schedules, and we came to a realization:

Hands-down, the weak link in our families’ otherwise nutritious lives was the grab-and-go snack!

We’d always tried to be really diligent about providing super-healthy meals, but somehow the wheels totally fell off at snack time.

Oh sure, we had the best intentions. But, as the kids came home from school and the whirlwind of homework and afternoon activities began, we often found ourselves reaching for those convenient (and maybe not-so-healthy) snacks.

And, talking with friends, we realized that most other families were facing the exact same challenges. Healthy snacks were somehow just hard to achieve in the midst of busy family schedules.

We knew there had to be a better way!

We scoured cookbooks and the Internet looking for fun and healthy ideas. We tested, tasted, re-tested, re-tasted … you get the idea.

And finally we found a winner! (aaaaahhhhhhh – picture a choir of angels singing here)

Actually, we found lots of winners (some were even hiding in our own recipe collections!), and we could’t wait to tell you all about them as we launched this site!

This Peanut Butter Energy Ball recipe, however, quickly found its way into our hearts (and our tummies, again … and again …)! We just knew that this HAD to be our first recipe post. It truly does feature every single thing we stand for here at THK – it’s so tasty, so nutritious, so quick, and so easy!

We adapted our recipe from Maggie at Smashed Peas and Carrots, and you can find her original recipe here. While we absolutely loved her version, we wondered if we could amp up the nutrition without losing any of the flavor … ’cause that’s just how we roll.

We concocted about 8 or 10 different variations (yeah, we were eating A LOT of these, long before we ever shared them with all of you!) until we settled on the perfect balance. In our version, we:

√ Swapped in wheat germ for some of the flax, which allowed us to keep a decent amount of the beneficial omega-3 fatty acids, while reducing the calories and total fat a bit, and increasing the Vitamin E and folic acid a smidge.

√ We also reduced the chocolate chips, which meant less sugar.

√ And we used crunchy peanut butter for, well, some added crunch.

Our families fell in love with them. We stocked our freezers with healthy snack bags full of grab-and-go energy balls. They really even developed somewhat of a legendary, cult-following amongst our early readers.

Thank you, tiny Peanut Butter Energy Balls. You truly were the perfect way to kick off our site!

And with this little refresh … brand-new pics, a few tried-and-true tips and tricks … the beloved snack bites are ready to keep right on snackin’ with new readers (and of course, with all our original, reader-friends, too)!

Here’s all you’ve gotta do to give them a try …

How to Make Your Peanut Butter Energy Balls

Step #1

Begin by adding your ingredients (except, hold off on the chocolate chips – for now) into a medium bowl.

Mix it all together until it’s really well combined. (And, yeah … this is probably a good time for a little taste test. Mmmmmmmm …)

Step #2

Next stop … the chocolate chips!

Yeah, this is where it gets REALLY good. I mean … chocolate chips and peanut butter??? Yes, please!

Mix ’em right on in there, so you’ll get little bits of chocolate in every bite. (And now’s another great taste test opportunity. Just sayin’ )

Step #3

See how easy this is? You’re practically done already. (The hardest part is the taste testing, right?!?!)

Now all that’s left to do is shape your yummy, healthy snack mixture into one-inch balls. (Unless you’ve already eaten it all straight from the bowl. Which I would totally understand.)

Pro Tip: You can’t just lightly roll this between your hands like cookie dough. You actually have to press it together firmly to get it to stick.

Although it’s ok if your energy bites sit out at room temperature for a while, we recommend storing them in the fridge (particularly if you’re using natural peanut butter that should be refrigerated), or stashing them in the freezer. Which brings me to:

Make-Ahead Tips

• Your Peanut Butter Energy Balls will keep beautifully in the fridge for several days.

• But, I actually like to store mine in the freezer, where they’ll easily last for 3 months or more (although I’m not sure mine have ever made it quite that long before being chowed).

• To make healthy snacking as easy as possible on busy days, it helps to pre-package two or three energy balls per zippered snack baggie. Then, gather up all those individual baggies and store them together in one, big, gallon-sized freezer bag.

When the munchies strike, a healthy snack is as easy as opening the freezer. See ya later, store-bought junk snacks!

Big Batch Tips

So, if I’ve talked you into freezing these, then the next obvious step is to make a BIG batch while you’re at it. Stock the freezer … meal prep snack prep for the win!

In fact, I almost always make a quadruple batch, any time I’m making energy balls.

I’ve found a couple tricks to help:

Trick #1

If you’re making a giant batch of Peanut Butter Energy Balls, it helps to mix all the dry ingredients together first (the oats, coconut, flax and wheat germ). Then add the wet ingredients … and then finally the chocolate chips.

Although it’s no problem to thoroughly incorporate the dry and wet ingredients together in a normal, 1x recipe situation … when you’ve got a ginormous mixing bowl goin’ on, it’s much easier to get the dry ingredients mixed together before adding the sticky peanut butter and honey.

Trick #2

The one downside to making such huge batches is that it takes a little while to shape sooooo many energy balls. (Even though, later, you’ll be so glad you did!) It seemed like, whenever I did this, I kept running out of time before I had to scurry off to the next meeting or soccer pick-up.

Turns out, this is actually no problem!

I quickly figured out that I could simply throw some plastic wrap over whatever energy ball mixture was left, un-balled in my mixing bowl. I shove the bowl in the fridge, and finish shaping the balls a day or two later, whenever I have a couple more free moments.

Working in big batches saves so much time, and this energy ball recipe is super flexible to accommodate however much time you happen to have!

You can feel good about handing these over to your kids (if you don’t eat them all yourself!) for a quick snack as you dash out the door.

With all the whole grains, fiber and protein packed into these little gems, you can be sure this snack will stick to their ribs and give them the power they need!

Our families are even content to have these tasty nuggets of joy for dessert!

So hey … after you make this recipe, you’ll probably be looking for more great energy ball ideas. Gotcha covered, friend …

Even More Energy Balls You’ll LOVE

Since my family (and our readers) fell sooooo in love with the whole energy bite concept, over the years, I’ve created lots of other deeeee-licious no-bake energy bite recipes, too. Lots of addictive flavors, but they’re all designed to be easy, and healthy, too … just like these first Peanut Butter Energy Balls.

Scroll through ALL the yummy flavors in our Energy Ball Recipes collection, or go ahead and just click on through to the one that you wanna try next …

• “Cookie Dough” Oatmeal Chocolate Chip Energy Balls
• Granola Energy Balls
• “Almond Joy” Almond Butter Energy Balls
• “Peanut Butter Cup” Chocolate Peanut Butter Energy Balls
• Walnut Oatmeal Energy Balls
• Peanut Butter and Jelly Energy Balls
• Tropical Date Energy Balls with Chia Seeds

Peanut Butter Energy Balls (aka Quick and Healthy Snack Bites)

Yield: About 3 dozen

Prep Time: 20 minutes

Total Time: 20 minutes

These delicious no-bake Peanut Butter Energy Balls will keep you powered up and energized! An easy, healthy snack everybody loves!

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  •

Print

Ingredients

• 1 cup quick-cooking oats
• 1 cup coconut flakes
• 1/2 cup natural, crunchy peanut butter
• 3 1/2 tablespoons honey (note: original recipe called for 1/3 cup)
• 1/4 cup ground flaxseed meal
• 1/4 cup toasted wheat germ
• 1 teaspoon vanilla
• 1/4 cup mini chocolate chips

Instructions

1. In a medium bowl, combine all ingredients except chocolate chips.
2. Stir to combine.
3. Add chocolate chips to mixture and stir again, just until combined.
4. Using your hands, press FIRMLY to form one-inch balls.
5. Place in air-tight container and refrigerate as needed (or freeze per directions in notes below).

Notes

Honey: This recipe was originally published calling for 1/3 cup honey. But, through all my years making these, I started to decrease the honey by even as much as about 1/3 – and nobody seems to notice. Energy Balls made with less honey will not be quite as wet and sticky, but I still have no trouble forming them.

Shaping the Energy Balls: Be sure that you are pressing these balls together FIRMLY (not lightly rolling the balls like cookie dough). If you're still having trouble, it could be that you're using a type of natural peanut butter that's stiffer/firmer than what we usually use (some brands are very thick) or that your coconut is quite dried out (I normally use Baker's brand, which I've noticed is moister than some others). Also, you'll have a lot more difficulty forming balls if you try to substitute regular-sized chocolate chips, instead of the minis we specify. Regardless, to correct for this issue, I recommend slightly decreasing some of the dry ingredients (such as the oats, flax, or wheat germ).

Storage and freezable make-ahead tips: If your peanut butter is one of the natural brands that needs to be refrigerated, then so do your Snack Bites. Actually, regardless of the peanut butter you use, these will keep much better in the refrigerator. They can even be frozen in air-tight bags for up to 3 months. When frozen, these energy balls will be thawed in about 20 minutes.

Nutrition Information:

Yield: 18 servings Serving Size: 2 Energy Balls
Amount Per Serving: Calories: 126Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 41mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 3g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Peanut Butter Energy Balls appeared first on Two Healthy Kitchens.

Chia pudding recipes are a busy cook’s dream.

They’re really quick and easy to make, and they keep well for days and days – so they’re fantastic make-ahead, meal prep recipes.

Plus, as all these recipes showcase, they’re full of fun opportunities for culinary creativity! You’ll never get bored … and you’ll actually find yourself looking forward to eating healthfully.

No wonder chia seed pudding has become so gosh-darn popular!

Is Chia Pudding Healthy?

Chia pudding relies on superfood chia seeds to gel a liquid (usually some type of milk) into a rich, creamy “pudding” consistency. Those chia seeds also offer up great nutrition! As we’ve discussed in some of our recent chia pudding recipes, chia seeds pack in all sorts of goodies, like:

• omega-3 fatty acids
• antioxidants
• plant-based protein
• fiber
• minerals

Typical chia pudding ingredients like nutritious milks and fresh fruit build on all that chia seed goodness to create a truly power-packed recipe.

But maybe an even more important question is … Is Chia Pudding Delicious?

As far as my family’s concerned, the answer is a resounding YESSSSSSS!

And with all these flavors to choose from, you’ll have lots of fun experimenting to find your own new favorites!

Chia Pudding Recipes

Easy Chia Seed Pudding Recipe

Consider this your “basic template” for making great chia pudding. You can enjoy this super-versatile recipe exactly as written, or use the lists of suggestions to create all sorts of delicious variations your whole family will love! Lots of great info and tips on which milks and sweeteners to use, what ratio works best, and how to keep your pudding from clumping. (from Two Healthy Kitchens)

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Banana Chia Seed Pudding

Just 4 simple ingredients, with bonus ideas for additional toppings and mix-ins. Fresh banana is mixed right into the pudding, but you can add banana slices or even dried banana chips on top for extra fruity flavor! (from Sylvie at A Baking Journey)

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Pumpkin Spice Chia Seed Pudding

This cozy, autumn-inspired chia seed pudding is made with only a few basic ingredients for the perfect, easy, warmly-spiced treat. It’s great on its own, and even more outstanding topped with maple toasted walnuts (recipe included) and figs! (from Julia at The Roasted Root)

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Chia Pudding with Coconut Milk and Berries (First Watch A.M. Superfoods Bowl Copycat)

Lusciously cool and creamy chia pudding is accented with sweet blackberry preserves, fresh berries and sliced bananas, and then finished off with a delightful granola crunch. This lightened-up version of the First Watch restaurant headliner is deliciously light but satisfying – it’s a true power breakfast that’ll keep you fueled up for hours! (from Two Healthy Kitchens)

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Chocolate Peanut Butter Chia Pudding

This chia seed pudding tastes like a peanut butter cup dessert, but it’s packed with protein and wholesome ingredients that you can enjoy for breakfast, too. What’s not to love? The recipe also includes a brilliant little hack: You can optionally try whizzing up the chia pudding in your blender to pulverize the chia seeds, which makes the mixture smooth and silky, and a perfect option if you normally don’t like the texture of chia pudding. (from Rachel at Bakerita)

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Easy Blueberry Chia Pudding

Super creamy and lightly sweet, with lots of blueberry flavor and just a hint of lemon. Made with just 4 basic ingredients – but you can also try it layered with some yogurt and extra blueberries for a pretty presentation! (from Laura at Cook at Home Mom)

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“Candy Bar” Chocolate Chia Seed Pudding

This decadent pudding features rich chocolate, crunchy almonds, and sweet coconut … just like an Almond Joy candy bar (but 1,000x healthier)! It’s a super-easy meal prep breakfast for busy mornings – or a delightful make-ahead dessert you can keep stashed in the fridge to satisfy those late-night chocolate cravings guilt-free! (from Two Healthy Kitchens)

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Mango Chia Pudding

This chia pudding gets a luscious double-hit of mango from fresh mango pureed with the pudding base, plus chunks of mangos stirred into the pudding (and scattered on top, too)! No doubt, if you love the sweet, tropical taste of mangos, this fruit-filled pudding is for you! (from Alison at Loving It Vegan)

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Peanut Butter and Jelly Chia Pudding

Inspired by the classic PB&J sandwich! This recipe features a peanut butter pudding layered over a homemade, 2-ingredient chia jam (or feel free to swap in your favorite store-bought jam instead). Delicious as-is, or you can fancy it up with toppings like yogurt, berries and extra peanut butter. Psssst … and believe it or not, there are nut-free options for this recipe, too! (from Deryn at Running on Real Food)

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Apple Pie Chia Pudding

Loaded with grated apples (gotta have apples for “apple pie”!), a hint of cinnamon, and graham cracker crumbles for that pie crust vibe! Yep. Pie … for breakfast. Or dessert. Seriously great anytime! (from Two Healthy Kitchens)

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Vegan Chocolate Chia Seed Pudding

Calling all chocolate lovers: this one’s for you! But this goes way beyond those “plain” chocolate versions out there. This one’s got almond butter, dates and cinnamon for extra complexity, sweetness and nutrition. And mmmmmmm … don’t forget to top it all off with a sprinkling of chocolate chips or cacao nibs! (from Christine at Jar of Lemons)

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Coconut Chia Pudding Parfaits with Tropical Fruit Turmeric Puree

Coconut milk chia pudding is layered with a refreshing puree of turmeric, fresh lime and orange juices, plus frozen mango, pineapple, and peaches. You can also try different frozen fruit to switch up the flavors, or to use up what’s in your freezer! (from Katie at GoodLife Eats)

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Layered Strawberry Guava Chia Pudding

This unique creation will take you straight to the tropics! A vanilla chia base is topped with a creamy avocado-banana middle, and then a sweet and tangy strawberry-guava jam topping. (from Gina at Running to the Kitchen)

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Healthy Key Lime Pie Chia Pudding

Inspired by the beloved, summery flavors of key lime pie! This pudding was created by a registered dietician as a healthier version of that classic dessert. No guilt. Just creamy, key lime happiness! (from Carrie at Walder Wellness)

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Mocha Coconut Chia Seed Pudding Parfaits

Dark cocoa powder and instant coffee are highlighted by a triple-hit of coconut from coconut milk, coconut extract, and toasted coconut flakes. Perfect cozied up next to a warm mug of coffee! (from Jocelyn at Inside Bru Crew Life)

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Banana Split Chia Seed Pudding

A banana split for breakfast?!? Sure! (Although this delicious creation is great for snacks and dessert, too.) Vanilla chia seed pudding is topped off with everything you love about banana splits – virtuous but decadent any time of day! (from Deryn at Running on Real Food)

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Cinnamon Fig Chia Pudding & Oat Breakfast Parfaits

The scrumptious layers of this parfait feature sweet dates, almond butter, cinnamon, and a touch of maple syrup. The fresh figs are a gorgeous flourish that truly elevate this recipe. Delightful chilled, but you can also try warming it a little in the microwave for a different way to enjoy chia pudding! (from Rachel at Bakerita)

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Mango Coconut Chia Pudding

You’ll love the one-two punch of tropical flavors: first from the coconut milk in the creamy pudding base, and then from the layer of sweet mango on top. And hey hey … bonus tropical points if you toss on a final sprinkling of flaked coconut, too! Only 5 ingredients and 5 minutes to prep! Don’t love mangos? Then try harnessing that island vibe with other tropical fruits like papaya or pineapple. (from Julia at The Yummy Bowl)

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Matcha Green Tea Chia Pudding

Mmmmmm … this is kinda like a cold, thick, creamier version of your favorite matcha latte, and the matcha green tea gives this simple chia pudding a nice little caffeine boost! You control the sweetness in this recipe, so you can choose to make this matcha pudding a little sweeter and more dessert-like. (from Sandi at Fearless Dining)

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Chocolate Strawberry Chia Pudding

Strawberries and chocolate are a classic combination. It’s a duet that feels decadent and indulgent, but of course, this chia pudding is actually really nutritious. Heck yeah … you’ll want this for dessert, but (teehee) you can treat yourself, guilt-free, for breakfasts and snacks, too! (from Carrie at Clean Eating Kitchen)

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Pumpkin Pie Chia Pudding Parfait

A deliciously satisfying, slightly sweet pudding parfait with all the cozy flavors of autumn and pumpkin pie! It’s all layered up with thick and creamy Greek yogurt, and topped off with your favorite chopped nuts for some wonderful texture. Don’t wait for Thanksgiving dessert time, though … enjoy this all year ’round! (from Dini at The Flavor Bender)

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Layered Rainbow Chia Pudding

A gorgeous way to “eat the rainbow”! Kiddos will love the pretty colors, and you’ll love all the great nutrition! (from Carissa at Creative Green Living)

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Overnight Chia Pudding

Because it takes awhile to set up, chia pudding is the perfect overnight, make-ahead breakfast. It’s great for meal prep and an ideal solution for everyone who feels like they don’t have time for breakfast. This recipe helps you make a big batch to keep in the fridge all week long, and includes lots of ideas for great flavor combos, mix-ins and toppings to switch things up and keep it interesting! (from Two Healthy Kitchens)

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Blood Orange Chia Pudding

This unusual recipe captures both the gorgeous color and also the deliciously sweet, citrusy tang of naturally stunning blood oranges. Enjoy it straight-up, or top it with granola, extra fruit and honey (if you’re not making the vegan version). (from Whitney at Salt & Baker)

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Lemony Lavender Chia Seed Pudding

This recipe showcases anti-inflammatory turmeric, zesty lemon and calming, aromatic lavender. Every bite is packed with flavor nuances that are creamy, bright and slightly sweet! (from Healthy World Cuisine)

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Carrot Cake Chia Pudding

No need to fire up the oven to bake a carrot cake … recreate the flavors you love with this easy chia pudding! You can even add in some raisins or nuts to the mix if you like your carrot cake full of texture. (from Kelly at Eat the Gains)

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Chocolate Chia Pudding Trifle

Alternating layers of chocolate chia pudding, and creamy cashew cheesecake offer a perfectly delicious contrast in every bite! Juicy berries add an irresistible freshness, and a sprinkling of cashews is a lovely, crunchy finish! (from Daniela at Dani’s Cookings)

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Easy Avocado Chia Pudding

Two superfood trends – avocado and chia – in one luxuriously rich and creamy recipe! All you need are avocado, chia seeds, a sweetener of your choice, and almond milk … add in an optional splash of vanilla and almond extracts for flavor and aroma, or a splash of lemon juice to keep the avocado a gorgeous green. (from Shashi at Savory Spin)

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Roasted Banana Chia Pudding Breakfast Bowl

This clever recipe features roasted bananas, which makes them incredibly sweet without tasting overly ripe. A couple dates add even more natural sweetness. Top your pudding with Mandarin oranges, coconut flakes, and slivered almonds for a little crunch. It’s a sweet and healthy breakfast that tastes like dessert (with no added sugar)! (from Toni at Boulder Locavore)

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Lychee Rose Chia Pudding

So unique! Rose and lychee are soul sisters that complement each other beautifully. Use fresh lychees for a lower-sugar option if you can find them, or simply grab canned lychees in a pinch. (from Anusha at Tomato Blues)

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I don’t know about you, but all these yummy ideas really have me feeling inspired!

You know I already adore chia pudding, but now I have so many fresh, new ways to enjoy it.

Honestly, I’m not sure which to try first. So, what’s your vote … which one is your next must-try recipe??

The post Chia Pudding Recipes appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

A New (Delicious) Take on a Classic

We all grew up on it – and some of us still swear by it, even as adults (no shame there). It’s our old friend … PB&J!

It’s the quintessential lunch, and somehow it just never gets old.

But, what if I told you that I figured out a way to harness all that fan-favorite PB&J flavor … in a less messy, more portable, nutrient-dense, eat-it-on-the-go snack???

Because … well … I did exactly that! (Cue cheering crowd noises.)

These delicious little Peanut Butter and Jelly Energy Balls channel all those beloved PB&J vibes, with:

• Creamy, all-natural peanut butter
• Pure-fruit strawberry jelly
• Dried cranberries for extra fruitiness and (surprise!) shredded coconut for chewy texture and extra depth of flavor (Trust me on the coconut here, friends – it’s a terrific little flavor boost we employ in our Strawberry-Peanut Butter Tortilla Sandwiches, too. Super good!)
• And just a hint of cinnamon

… and it all combines to make the most wonderful, kid-friendly (and adult-friendly!) snack.

Seriously, everyone will love these!

Plus, they’re nutrient-rich, so you can truly feel terrific about making them for your family. Here’s what I mean …

Peanut Butter and Jelly Snacks Loaded with Nutrition

These are so much more than just a regular snack. They’ll knock the socks off a processed granola bar from the vending machine or a snack-size bag of chips – every.single.time.

And they even make a perfect breakfast when you’re in a hurry. They’ll absolutely keep you fueled up all morning long.

For real – our Energy Balls will give you the fuel you need to power through whatever the day throws your way!

They’re packed with:

• Antioxidants for fending off free radicals (which may play a role in heart disease, cancer and other diseases).

• Whole Grains, which are packed with essential nutrients like protein, fiber and B vitamins.

• Complex Carbs to give you that much-needed boost of energy (without the quick crash you get from simple carbs).

• Protein, which will keep you feeling satisfied while boosting you to a constant energy level.

• Fiber to help keep your hunger levels, blood sugar, and digestion in check.

Bottom Line: They’re great early-morning, after-school, pre-soccer-game, post-workout, hectic-afternoon, and quick-on-the-way-to-work snacks. (Ummm … so, really anytime snacks.)

Wanna make some? It’s super easy, I promise. Here’s all you have to do …

How to Make These EASY Peanut Butter and Jelly Energy Balls

Making a batch of these is truly so simple. You basically just need to grab a few ingredients that you probably already have hanging around your pantry, plus a mixing bowl and spoon.

Step #1 – Start by combining the ingredients (except for the dried cranberries).

Give it all a good stir to make sure everything is evenly incorporated, so you don’t end up with pockets of peanut butter here … and jelly there. Get it all mixed in together!

Step #2 – Then, add your cranberries and stir it around again, to distribute the berries throughout. 

Step #3 – Using your hands, press your yummy mixture firmly into one-inch balls. (Here’s the tough part: try not to eat tooooooo much along the way. I mean, some “taste testing” is obviously mandatory, but try to end up with at least a few Energy Balls for later. It’s hard, but I have faith in you!)

Step #4 – Pop your Energy Bites (however many made it through your “taste-testing”!) into an air-tight container and stash ’em in the fridge. (Or in the freezer … more details on that in a moment …)

Done! How easy was that?!?

√ No baking.

√ Almost no dirty dishes.

And you’re all set with some healthy snacks you’ll absolutely love (and feel great enjoying). Pat yourself on the back!

But wait … it gets even better …

Energy Balls Freeze Great, Too!

Have a couple extra minutes? Whip up a double batch (or … hey hey … even a triple batch). Make ’em, freeze ’em, pull ’em out when you need ’em.

I speak from experience … one batch doesn’t last long around my house, and the whole fam feels kinda sad when I don’t have a supply of Energy Balls ready and waiting.

So, do yourself a favor and make extra. You’ll be glad you did!

Oh – and don’t worry about them going bad. These Peanut Butter and Jelly Energy Balls really do freeze beautifully, and they’ll keep well for at least 3 months.

Just thaw for a few minutes, and enjoy!

Ready to get going? I am! Scroll down to the recipe card to get started.

Or maybe you’ve got a few more questions first? I can help …

Want Even More Energy Ball Recipes?

Energy Balls have been around since the genesis of Two Healthy Kitchens. In fact, our Peanut Butter Energy Balls were our very first post ever! (Originally, we called ’em “Snack Bites.”)

Over the years, we’ve created a variety of crowd-favorite Healthy Energy Ball recipes.

• We’ve got ones that taste like cookie dough (except healthy, and without the terrible sugar crash).
• And if you love the flavors of Reese’s Cups, you’ll go wild over our Chocolate Peanut Butter Energy Balls, for sure!
• And so many more!

Be sure to check ’em all out!

Well, you know … after you make these Peanut Butter and Jelly ones first, of course!

Peanut Butter and Jelly Energy Balls

Yield: 3 dozen

Prep Time: 20 minutes

Total Time: 20 minutes

These Peanut Butter and Jelly Energy Balls are a simple, fast, wholesome, no-bake energy bite that tastes like a peanut butter and jelly sandwich!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  • Gluten Free •

Print

Ingredients

• 2 cups quick oats
• 1/2 cup natural, creamy peanut butter
• 6 tablespoons 100% pure fruit strawberry jelly or jam
• 1/3 cup sweetened, flaked coconut
• 1/4 cup ground flaxseed meal
• 3 tablespoons honey
• 2 teaspoons vanilla
• 1/4 teaspoon cinnamon
• 3/4 cup cherry-flavored dried cranberries (see note)

Instructions

1. In a medium bowl, combine all ingredients except dried cranberries. Mix thoroughly.
   
2. Add cranberries to mixture and stir again, just until combined.
3. Using your hands, press firmly to form one-inch balls.
   
4. Place in air-tight container and refrigerate until serving.

Notes

Cranberries: We've tested these Energy Balls with dried cranberries, cherry-flavored cranberries, and strawberries. All of those dried fruits work, but we felt the cherry-flavored cranberries offered great flavor while also being relatively cost-effective and easy to find at the store.

Storing: If your peanut butter is one of the natural brands that needs to be refrigerated, then so do your Snack Bites. Actually, regardless of the peanut butter you use, these will keep much better in the refrigerator. They can even be frozen (so you may want to make a triple batch). When frozen, these Snack Bites will be thawed in about 20 minutes.

Nutrition Information:

Yield: 18 servings Serving Size: 2 energy balls
Amount Per Serving: Calories: 132Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 53mgCarbohydrates: 19gFiber: 2gSugar: 11gProtein: 3g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

This recipe was originally published as Peanut Butter and Jelly No-Bake Snack Bites on April 11, 2014, and was also featured as a guest post by one of my absolute favorite food bloggers – Julia at A Cedar Spoon. Julia’s recipes are delish (we’ve even featured her in our own hot dips roundup). I hope you’ll hop over to take a peek at her terrific site and fantastic recipes, too!

The post Peanut Butter and Jelly Energy Balls appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Make Ahead  •  Vegetarian (with Vegan Options)  •  Gluten Free  • Paleo Options •

It’s no secret that the right breakfast sets your day up for success. And really, it’s something we all strive for, right – easy ways to make each day better??

But sometimes it’s still just so hard. There’s no time. You’re running late, and your healthy eating goals might have to start … ummmm … tomorrow.

You toss some granola bars to the kids as you all run out the door, and vow that you’ll try to grab something for yourself later. *SIGH* And you’ll try again … tomorrow.

This is precisely why overnight breakfasts are so magical. They’re already waiting for you. They take no time in the morning.

Grab them and go, go, go!

So hey … about those goals for “tomorrow” … this Overnight Chia Pudding will check the “healthy breakfast” goal right off your to-do list. Done and done!

When tomorrow morning’s craziness begins, a healthy breakfast will NOT be a missed opportunity. It will actually happen, and the whooooole rest of your crazy day will be so much better when you power up right!

Allow me to introduce you to your new favorite breakfast (and snack and dessert, too)!

What is Chia Pudding?

If you haven’t experienced the simplicity and bliss of chia pudding – especially Overnight Chia Pudding – it’s time for a little peek at this magical food.

You might be familiar with the tiny, unsoaked, chia seed. It doesn’t offer much of a hint about its secret superpower. I’ve tried eating chia seeds straight-up (you know … for the sake of culinary research), and I can confirm that they taste exactly how they look: crunchy and pretty darn boring.

But …

… put those unassuming little chia seeds in milk (or any other liquid), and they morph into a perfect base for pudding:

• They swell into fun little, tapioca-like pearls …
• and then they gel the surrounding liquid into a dreamy, silky, custard.

The process takes a minimum of an hour or two for the pudding to begin to set, which is why chia pudding is an ideal overnight breakfast recipe.

Take a couple minutes to stir it all together before bed, and a nourishing make-ahead breakfast is waiting for you the next morning!

And, our Overnight Chia Pudding recipe is specifically designed to be the perfect blank canvas for all sorts of tasty experiments with flavor combinations, mix-ins, and toppings. (Read on … we have LOTS of suggestions for ya!)

Soooooo are you starting to understand why I fell so totally in love with this whole Overnight Chia Seed Pudding concept?!?

Why We Love Overnight Chia Pudding (And You Will, Too!)

• It takes just a few minutes to whip up in the evening, so a nutritious and super-yummy breakfast is all ready and waiting in the morning.

• It’s lusciously creamy with LOTS of ways to customize it, with different flavors, toppings and mix-ins (more on that in a minute)!

• It’s honestly not just for breakfast. It also makes a terrific power snack. And, with the right toppings, it’s a satisfyingly decadent (but still healthy!) dessert, too. Our “Candy Bar” Chocolate Chia Seed Pudding is a perfect example. No doubt – if you’ve got chia pudding in the fridge, I bet you’ll find yourself reaching for it all day long!

• Luckily, it keeps well for several days, so it’s fabulous for meal prep.

• And, it’s so healthy! In fact, let’s talk just a little bit more about all that delicious nutrition hiding out in your yummy bowl of chia pudding bliss!

Chia Pudding Nutrition

When it comes to nutrition, there’s just so much to love here!

√ Chia pudding is naturally gluten free.

√ And, it’s very versatile, so you can switch up the milks and sweeteners to personalize your own version of this Overnight Chia Pudding recipe to be vegan, milk free, dairy free, paleo or keto.

√ Chia seeds are a terrific superfood, with lots of health benefits from minerals and antioxidants.

√ Harvard’s School of Public Health points out that those tiny little seeds also pack in loads of omega-3 fatty acids, and are actually the richest plant source of omega-3s.

√ Plus, chia seeds are a really good source of plant-based protein. In fact, chia seeds are among the few plant-based ingredients that contain all the essential amino acids needed to be complete proteins (quinoa is another example). Add in the protein you’ll get from whatever milk you combine with your chia seeds to make your pudding, and you’ll be starting your day with a nice hit of protein!

√ Chia seeds are also a great source of fiber. In fact, as Healthline points out, by weight they’re about 40% fiber, which makes them one of the very best sources of fiber out there! Why is that so great? Well, as Harvard’s School of Public Health explains, the fiber in chia “may help to lower LDL (aka “bad”) cholesterol and slow down digestion, which can prevent blood sugar spikes after eating a meal and promote a feeling of fullness.”

√ And while we’re talking fiber, it’s notable that almost all the carbs in chia seeds are fiber. Healthline explains that just one ounce of chia seeds offers 12 grams of carbs, but 11 of those are fiber. Unlike digestible carbohydrates like starches and sugar, the fiber in chia which won’t raise blood sugar.

Oh … and all that wonderful fiber? It does one other amazing thing, too. It’s the magic bullet that allows those tiny chia seeds to transform ordinary liquids into yummy … PUDDING!

Why Chia Seeds Expand

So, let’s dig deeper into all that fiber packed into chia seeds … and how that works to magically create delicious puddings.

Specifically, chia seeds have loads of soluble fiber and mucilage (a gluey substance produced by most plants). All that soluble fiber and mucilage allow chia seeds to expand a lot (approximately 10 times their own weight), becoming very gelatinous when they’re mixed with a liquid.

That’s why – by simply adding some liquid and flavoring to chia seeds – you can end up with a delicious pudding. The chia does all the work for you. Thank you, tiny chia!

This means that, if you find the right ratio of chia and milk, you’ll end up with something that closely resembles the texture of rice pudding or tapioca pudding … except it’s so healthy!

Yep! You, too, can have healthy pudding for breakfast, snacks, and especially DESSERT!

With our delicious Overnight Chia Pudding, you can start and end your day with a yummy bowl full of nutrients.

I bet you’re excited. And I bet I can guess your next question:

How to Make Overnight Chia Pudding?

Since you’ve got a basic idea of chia’s secret superpower, it’s probably easy to guess how you’d go about making chia pudding, right?

1. Add liquid to chia seeds (plus maybe some sweeteners if you want, or flavorings like vanilla extract).

2. Stir … wait a few minutes … and then stir again to break up any clumps.

3. Pop it in the fridge and pull on your jammies … dreaming happy dreams of tomorrow’s yummy breakfast (which is already waiting for you)!

4. Then … wake up to a power breakfast you can grab in moments. Add any toppings or mix-ins your little heart desires … and get on with your day, nourished and ready to tackle whatever lies ahead! 

Booyah! You’ve conquered breakfast (and snacks and desserts, too)! Yay, you!

It’s really just so easy!

But of course, you know I’ve got a few handy tips and tricks to help you make an absolutely perfect chia pudding breakfast (or, you know … snack or dessert) every single time …

The Right Chia Pudding Ratio

Chia pudding is truly quite flexible and forgiving. You can play with the ratio of chia seeds to liquids to get precisely the consistency you like best.

Across the internet, different recipes use varying ratios of chia to liquid, but most fall somewhere between a ratio of 1:2 – 1:4. It really depends on the texture and thickness you’re shooting for.

But, after all of my trials, recipe testing, and feedback, I’ve settled on an ideal chia pudding ratio of:

1 Part Chia to 4 Parts Liquid

This means that each chia seed has more liquid to absorb (compared to a 1:2 ratio), and it really allows each seed to expand and ensures it’s no longer dense or crunchy.

But seriously, this is an open playing field for you to experiment with and adapt to your own preferences!

What Milk Should You Use for Chia Pudding?

One of the great things about chia seeds is that they’ll absorb any liquid you add to them, gelling it in just a few hours.

I’ve tested chia puddings with many of the common types of milk. And, I’ve concluded that most milks will usually work just fine – they’re all pretty similar in the way they react with chia and how they taste when made into chia pudding (especially if you’re adding flavorful toppings).

You can definitely use whatever type of milk you happen to have in your fridge, but here are some subtle differences my “taste-testers” and I noted:

• Coconut Milk

In general, we liked this one best, and it’s my go-to choice for making this Overnight Chia Seed Pudding recipe. (Note that I use refrigerated, low-fat coconut milk – not the full-fat, canned kind.)

Coconut milk has a subtle flavor and melds well with other ingredients. We agreed that the pudding made with coconut milk had the smoothest (and best) taste.

But again, once you stir in flavorful additions like fruits or jelly, or sprinkle on some toppings, the subtle differences in how the milk tastes become much less noticeable.

• Cashew Milk

As you might guess, this adds a slightly nutty flavor. The after-taste of cashew milk is the darkest and richest when compared to the other milks.

• Almond Milk

Almond milk tastes pretty similar to cashew milk. It adds a hint of nutty flavors, but it’s a bit lighter in taste.

• Dairy (Cow) Milk

We specifically tested nonfat, skim milk. Even though it was nonfat, it made the pudding creamier. But, surprisingly, its taste actually didn’t meld quite as well with the chia pudding as some of the other milks.

• Bottom Line: Choose Whatever You Prefer!

Realistically, the difference between these varieties of milk isn’t all that significant.

Go with whatever type of milk best meets your personal preferences and dietary goals. As I keep saying, your choice of milk shouldn’t really have a huge impact on the consistency or taste of your Overnight Chia Pudding – especially if you add a bunch of mix-ins and toppings (we’ll discuss our favorite add-in ingredients shortly).

The Waiting Game: How Long Overnight Chia Pudding Takes to Set

Chia pudding technically doesn’t have to sit overnight.

But, since it takes at least an hour or two to be soft-set (and sets up more fully even after that), it’s a perfect make-ahead, overnight recipe. Basically, it’s the same strategy you’d use in making overnight oats.

You definitely can (and should!) make chia pudding ahead of when you actually want to eat it.

Terrific, right? Make-ahead recipes are awesome for busy people like you … and me!

Choosing Mix-Ins and Toppings

Now it’s time for the fun part!

You’ve got your Overnight Chia Pudding sitting there like a blank canvas. It’s just waiting for you to add some personal flair and your favorite flavors!

There are truly endless possibilities for how you can customize it! Some great examples that are sure to spark your creativity are our Apple Pie Overnight Chia Pudding and our Almond Joy-inspired “Candy Bar” Chocolate Chia Seed Pudding. Yes … yum!

No doubt, you’re already gleefully imagining lots of ideas and combinations to try. But if you need some more inspiration for what to add, here just are a few ideas:

• Grab some fresh berries, bananas, shredded apple – whatever fruit you have on hand. Try mango, pineapple or kiwi for tropical vibes.

• Swirl in jelly (we recommend 100% pure fruit jelly or jam) or pureed fruit for another pop of fruit flavor.
• Sprinkle granola, toasted coconut, or nuts on top (or stir some in) for a fun crunch.
• Add a splash of your favorite extracts and flavorings for a subtle flavor boost. We usually at least add some vanilla extract, for example. But a tiny bit of almond extract works great in our Candy Bar version.
• Try stirring in Nutella, cocoa powder (like in the two photos below), or our 3-Ingredient Chocolate Dip for a decadent, chocolate-y flavor. Mmmmmmm … perfect for dessert!

• A few mini chocolate chips heighten that chocolate decadence even more. (But go easy here if you’re trying to keep it extra-healthy!)
• For a boost of both flavor and even more protein, try adding peanut butter, almond butter, or a dollop of vanilla Greek yogurt.
• You can also find lots of unique inspiration in our full list of 30 Chia Pudding Recipes. Peanut butter and jelly, anyone? Or maybe key lime pie? How about cinnamon fig … or blood orange … or lychee rose??

SOOOO many possibilities!

How to Store Your Chia Pudding

As I mentioned, this keeps really well for several days in the fridge. (If it lasts that long!)

Option #1: Sometimes, I just leave the entire big batch in a mixing bowl, so my family can scoop up a bit and top it any way they like, whenever they want.

Option #2: Or, for extra-speedy, grab-and-go meal prep convenience, you can pre-portion your chia pudding into individual containers. It’s so quick that way (and also totally adorable in the Weck jars we used in some of our photos)!

A healthy power breakfast doesn’t have to be hard. And it doesn’t even require you to set your alarm extra-early.

Start conquering your healthy eating goals, beginning with tomorrow morning’s breakfast!

Overnight Chia Pudding is an easy and oh-so-delicious way to power up for your busy day.

And it’ll be ready and waiting, right there in your fridge … the perfect start to a better morning!

Overnight Chia Pudding

Yield: 3 cups

Prep Time: 3 minutes

Wait Time: 2 hours

Total Time: 2 hours 3 minutes

Overnight Chia Pudding is so easy to make and full of nutrition to power your day! Plus there are so many ways to customize it!

•  Make Ahead  •  Vegetarian (with Vegan Options)  •  Gluten Free  • Paleo Options •

Print

Ingredients

• 2 cups milk of choice (see note)
• 1/2 cup chia seeds
• sweetener of choice (see note)
• 1 teaspoon vanilla (or 1/2 - 1 teaspoon almond extract or other flavoring)
• optional for serving: additional mix-ins and toppings such as fruit, jams, and granola (see post for lots more ideas)

Instructions

1. Mix all ingredients (except optional toppings) in a medium bowl with a spoon or whisk, stirring thoroughly to combine.
2. Set the mixture aside, and then stir or whisk again after about 10-15 minutes to break up any clumps of chia seeds.
3. Cover the chia pudding with plastic wrap and refrigerate overnight. (If desired, you can pre-portion the pudding into individual serving containers.)
4. Serve with mix-ins and toppings of your choice.

Notes

Milk options: As mentioned in the post, I've tested this Overnight Chia Pudding recipe with various milks, including coconut, almond, cashew, and dairy. All of them work well, and although there are slight variations in flavor, those differences are minimal, especially if you're adding toppings and mix-ins. Use whichever you prefer, or whichever best meets your dietary needs.

Sweeteners: I've tested this recipe with a variety of sweeteners, including sugar, honey, and maple syrup. Although a combination of 2 tablespoons plain white sugar with 2 tablespoons maple syrup is my personal choice for this recipe, feel free to use whatever sweetener you prefer. Also, you may find that you don't need as much sweetener if you are using a sweetened milk (such as a sweetened vanilla oat milk, for example) or if you are using lots of sweet mix-ins and toppings.

Make-ahead and meal prep: This Overnight Chia Pudding keeps well, covered in the refrigerator, for at least 3-5 days.

Nutrition Information:

Yield: 6 servings Serving Size: 1/2 cup
Amount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 0mgSodium: 7mgCarbohydrates: 16gFiber: 6gSugar: 8gProtein: 3g

Nutrition information does not include optional toppings or mix-ins and is provided for the recipe as made with unsweetened, low-fat coconut milk, 2T sugar and 2T maple syrup. Nutrition information should be considered an estimate only, and may additionally vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Overnight Chia Pudding appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

Love that classic combo of chocolate and peanut butter? (Oh, Reese’s Cups … heart heart heart!)

But maybe you’re not so much into the nutrition label on the back of the candy bar package. Or that sugar crash that’s just a few minutes away.

I’ve got your back on this one!

Delicious chocolate and peanut butter flavors, in handy little make-ahead snacks that’ll power you up instead of crashing you down.

Allow me to introduce …

Chocolate Peanut Butter Energy Balls!

These power-packed energy bites are chock-full of everything your body needs for the ideal snack or even a last-minute, grab-and-go breakfast that’ll keep you satisfied all morning long.

And they’re so yummy, too!

Sure, these balls may channel all the flavors you adore in a Reese’s Cup, but don’t be fooled …

This whole delicious concoction will satisfy that naughty Reese’s craving while helping you stay true to your healthy snacking goals!

Here’s all ya have to do to whip up your own batch …

How to Make Chocolate Peanut Butter Energy Bites

It just takes a few minutes and a handful of common ingredients (pop on down to the recipe card for the exact measurements):

1. Mix up all the ingredients, except the chocolate chips and nuts, in a medium-sized bowl.

2. Then, once you’ve got it all thoroughly combined, toss in those chocolate chips and crunchy nuts and give your yummy mixture another good stir. (And sure … you’re probably gonna want to scoop up some bits for (ahem) “taste testing” purposes along the way. Do what you gotta do. I mean, you need to keep your strength up as you work, right?? Totally understandable.)

3. Anyway, to finish up, you firmly press your delicious creation into one-inch balls.

That’s it. That’s all it takes.

Super easy!

You and your energy bites are ready for snacking!

How Energy Balls Save Time

Whenever I ask what people love about these bite-sized energy snacks, they always comment on how downright easy these are to make, and to keep on hand.

These babies really do save the day, in so many ways! They’re:

√ Perfect for Make-Ahead Munching!

Have a few extra minutes? Whip up an easy batch of our Chocolate & Peanut Butter Energy Bites. Then pat yourself on the back, put your feet up and relax … knowing you’ll have healthy snacks ready and waiting anytime you get the munchies!

Pssst … these freeze really well, too. So don’t worry if you’re not going to eat all of these right away (although, we know you’re gonna want to dive in immediately). They’ll keep well in the freezer for at least 3 months. Just thaw and enjoy.

Which also means, why not make a bigger batch?

√ Easy to Double (or Triple … or Quadruple)

I’m pretty sure your family will love these as much as ours does … one batch doesn’t last long around here.

Luckily, this recipe is super easy to double, or triple, or … well, you get the idea. I do it all the time! If I’m making Energy Balls, you can bet I’m making a BIG batch of ’em!

√ They’re a No Bake Snack!

No need to fire up the oven or wait around for these to cool. Nope!

These power-packed bites don’t require any additional time spent baking, which leaves you with more time to put your feet up (or *ugh* get some chores done).

√ Mess-Free!

Nobody likes doing the dishes. (Pretty sure I can safely say that, right?!?) Luckily, this is a one-bowl recipe!

Whip up a batch, throw the bowl in the dishwasher, and instead of rewarding yourself by eating bonbons … snack on Energy Balls, of course!

Want MORE Energy Balls?

Of course you do!

Energy balls (or, as we initially called them here at THK, “Snack Bites”) were actually our first-ever recipe. (If you haven’t tried the super popular “Original” Peanut Butter Energy Balls, be sure to check them out, too!)

Over time, our energy bite recipes have won the hearts of lots of raving fans who love the yum-factor, easy-factor, and energy boost in these little balls.

So, I got to work coming up with all sorts of different flavors to keep our “Energy Ball Fan Club” happy. (“Cookie Dough“, anyone? Or how about “Almond Joy“??)

You can check them all out in our Healthy Energy Balls Recipes collection.

But first … satisfy your Reese’s Cup chocolate and peanut butter hankering by making this recipe. It’ll fuel you up for making extra-big batches of all the other flavors (and soon you’ll have the best-stocked, healthy snackin’ freezer in town)!

Chocolate Peanut Butter Energy Balls

Yield: 2 1/2 dozen

Prep Time: 20 minutes

Total Time: 20 minutes

If you love Reese's Peanut Butter Cups, you've gotta try these quick no-bake Snack Bites! They're easy, freezable and really nutritious!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

Print

Ingredients

• 1 cup quick oats
• 1/2 cup ground flaxseed meal
• 1/2 cup natural, creamy peanut butter
• 5 tablespoons honey
• 2 tablespoons cocoa powder
• 1 teaspoon vanilla
• 1/4 cup mini chocolate chips
• 3 tablespoons crushed cashews (can substitute peanuts; see note)

Instructions

1. In a medium bowl, combine all ingredients except chocolate chips and cashews.
2. Stir to combine.
3. Add chocolate chips and cashews to mixture and stir again, just until combined.
4. Using your hands, press firmly to form one-inch balls.
5. Place in an air-tight container and refrigerate until serving.

Notes

Cashews and Peanuts: We love the crunchy, rich-flavored pieces of cahews in these Energy Balls, but in a pinch you could sbustitute peanuts. If you have neither, you could also get a bit of crunch by using chunky peanut butter instead of creamy, although the pieces of nuts will likely be smaller.

Storage and Freezing: If your peanut butter is one of the natural brands that needs to be refrigerated, then so do your Snack Bites. Actually, regardless of the peanut butter you use, these will keep much better in the refrigerator. They can even be frozen (so you may want to make a triple batch!). When frozen, these Snack Bites will be thawed in about 20 minutes.

Gluten Free: All of the ingredients are generally considered to be gluten free, but if you're gluten-sensitive, be sure to check the package labeling on the brands you buy.

Nutrition Information:

Yield: 15 servings Serving Size: 2 Energy Balls
Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 66mgCarbohydrates: 15gFiber: 2gSugar: 8gProtein: 4g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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The post Chocolate Peanut Butter Energy Balls appeared first on Two Healthy Kitchens.

These Recipes Are All:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  • Some are Gluten Free •

Nothing exemplifies our core values at Two Healthy Kitchens better than these Energy Ball recipes.

They’re everything we believe in:

Quick. Healthy. Easy. And so very delicious!

These tick every single box.

Why Energy Bites Are So Terrific!

These recipes are all swoon-worthy-yummy. You know we test, test, and test again until every recipe passes our taste tests with flying colors!

And these Energy Ball recipes are specifically designed to be totally easy-peasy. Plus, they’re all:

√  Loaded with lots of whole grains, fiber, complex carbs and protein.

√  Filling enough to keep you satisfied until the next meal, but not so dense that they bog you down or sit heavy in your stomach. Perfect pre-workout snacks!

√  No bake. You won’t even have to fire up the oven!

√  Quick to make (with easy-to-follow recipes).

√  Make ahead and freezable. Our family always keeps a gallon bag (or two!) full of energy bites in our freezer, ready for snack emergencies.

√  Perfectly bite-sized for quick, on-the-go fueling up!

I guess it’s pretty clear by now: we LOOOOOOVE these. (And you will, too!)

In fact, our very first recipe post was one of these energizing bite-sized balls.

Snack Bites: The Little Energy Balls That Truly Started It All

From day one – starting with our first-ever post on April 18, 2013 – Energy Balls (or “Snack Bites” as we like to call ’em) have been an integral part of THK. They even helped define our site’s niche (easy, healthy and delicious!).

And for our family, they instantly became our go-to snack for fueling our busy days and our countless, loving hours of work on our site. (Seriously … I’ve already munched on several of these babies in the time I’ve been writing these words.)

These Energy Bites can fill in for breakfast and tide you over ’til lunch. They’ll power you through a particularly tough soccer game or a surprisingly long meeting. Whatever your day holds, they’ve got your back!

Through the years, we realized they’re so much more than just “Snack Bites” – they’re ENERGY BITES! Perfect any time of day, whenever you need an energy boost (stat!!).

They’re seriously even yummy enough to stand in as a virtuous, guilt-free dessert.

Oh my goodness, these are really just the best, always. The ball that started it all!

And now … the moment you’ve been waiting for: our list of the absolute BEST healthy Energy Balls recipes!

We’re so excited to share this collection with you because we know how much you’ll love them!

Try ’em all … and find a favorite (or two … or three).

Healthy Energy Balls Recipes

Peanut Butter Energy Balls (“Original” Quick and Healthy Snack Bites)

Our original Energy Balls recipe! In fact, this was the very, very first recipe we ever posted! And even after all these years, it’s still among our readers’ most beloved recipes. These are the classics, the originals, the tried-and-true favorites of kids and adults alike. Try a batch, and you’ll be hooked, too!

Granola Energy Balls

The granola adds a wonderful little crunch to complement the sweet dried fruit and nourishing peanut butter. This yummy version of our favorite, healthy snack has powered our family through some really unforgettable adventures (and it’s surely the snack you need on your next adventure, too)!

Walnut Oatmeal Energy Balls

Combining all of the goodness of a delicious bowl of maple-walnut oatmeal … with the mess-free portable snacking of our Energy Balls. A perfect breakfast to grab as you dash out the door for your action-packed day!

“Almond Joy” Almond Butter Energy Balls

If you hang around this site much, you know that Almond Joy candy bars are one of my favorite flavor combos to experiment with. And (oh joy!) this Energy Ball recipe packs those candy bar flavors into a perfectly snack-sized, healthy treat!

“Peanut Butter Cup” Chocolate Peanut Butter Energy Balls

Hey – anybody love Reese’s Peanut Butter Cups?!? (I see all those hands waving in the air!) Well, this one’s for you! These Energy Bites showcase the always-popular, blissful marriage of chocolate and peanut butter … with a little crunch from crushed cashews to really put it over the top. Mmmmmmm … you’re in for an addictively satisfying, energizing snack!

“Cookie Dough” Oatmeal Chocolate Chip Energy Balls

At first we couldn’t believe our taste buds. Could it really be true??? Yes … this wonderful concoction actually tastes like no-bake cookie dough! But, of course, it’s a healthy snack full of nutrient-rich energy. Grab one to curb those dessert cravings, too!

Peanut Butter and Jelly Energy Balls

Peanut butter and jelly: a classic “culinary” combo. But, with these scrumptious energy-packed bites, PB&J just got so much less messy … and so much more portable!

Tropical Date Energy Balls with Chia Seeds

What would be the first thing you’d do when you landed on a beautiful, tropical island? Yup! I know you said “snack on island food.” Me too! Take a trip to that tropical island anytime with our Tropical Energy Balls! Protein-rich almonds, chewy coconut and a delicious hint of pineapple. Yummy!

After scrolling through this list, I hope you’re as excited to whip up a batch of Energy Bites as we are! (My freezer is so sad today, without a big bagful at-the ready … time for me to make some more!)

But, you might still have some lingering questions about our Energy Balls recipes, and we’re here to help!

With these healthy snacks all made up and ready, you’ll never have to reach for empty-calorie, junk snacks again! When the munchies strike, you’ll always be ready!

The post The BEST Healthy Energy Balls Recipes appeared first on Two Healthy Kitchens.