We also love to make cottage cheese flatbread, cottage cheese banana bread and cottage cheese zucchini bread to incorporate more protein into our diet.

This is not the two ingredient cottage cheese bread you saw on social media, nor is it the regular sandwich bread you make with yeast. This is better!

This bread recipe is based on my Greek yogurt bread that all you guys loved so much!

Why You’ll Love This Recipe

• Few ingredients: Just 5 basic ingredients and no hassle with yeast or fancy flours.
• No waiting: An easy quick bread recipe that skips the wait for dough to rise or rest.
• Higher in protein: Each slice contains 6 grams of protein, something plain white bread lacks.
• “Regular” taste: I am all in for shortcuts but bread has to taste good. And this one does 100% and has no cottage cheese taste!
• “Regular” use: You can use it just like any other regular bread for breakfast or snack as toast or a delicious sandwich.

Ingredients for Cottage Cheese Bread

• Flour: I used all-purpose flour but there is a variety of other flours that work for this recipe. Be sure to check the detailed flour section below for guidance.
• Baking essentials: Baking powder and salt for rise and flavor. If you’re lucky enough to find self-rising flour you can skip both, but since we don’t have it here, I had to add them.
• Milk of choice: You can use whole milk, low fat, or skim milk. If you prefer plant-based milk, pick one with a neutral flavor like unsweetened soy or almond milk.
• Cottage cheese: I used 2% cottage cheese. Use small curds if you have a choice.

How to Make Cottage Cheese Bread

Making bread with cottage cheese is easy! Just 5 minutes prep, no special equipment, and zero waiting. Here’s a quick overview and you can find a full recipe card below.

• Sift flour: In a large bowl, mix together flour, baking powder, and salt until well combined. Sift the mixture through a fine mesh sieve into another large mixing bowl.
• Make the dough: Pour in the milk and cottage cheese and gently stir with a spatula. You want thick and sticky dough that’s still spreadable. Transfer into the loaf pan and smooth out with spatula.
• Bake: Bake for about 70 minutes or until a toothpick inserted in the middle comes out clean with just a few crumbs clinging to it.
• Cool and slice: Let it cool for about 5 minutes then transfer to a wire rack to cool fully, which usually takes about an hour. Slice into 10 pieces with a serrated knife.

Tips for Best Results

I’ve got some baking tips to help you nail that perfect loaf every single time!

• Measure flour correctly: The golden rule here is to spoon the flour into your measuring cup, then level-off with a knife. Scooping the cup into the flour bag won’t give you the right amount and consistency will be off.
• Be sure to sift the flour: Sifting flour is crucial in bread making because it improves the texture, consistency, and overall quality of your loaf.
• Bread dough consistency should be: It should have a sticky and thick consistency, but still be spreadable with a spatula. You may need to adjust by adding more flour or cottage cheese depending on what brands you’re using.
• Don’t drain or blend cottage cheese: Cottage cheese adds moisture and little curd pockets to the bread so just use it as is.
• Bread texture will vary: It comes down to the size of the curds. This time I opened a brand new container where larger curds tend to be at the top. That’s why there were bigger chunks of cheese and pockets in the bread. Last time I used more cottage cheese from the bottom of the container where the curds are smaller, and it was more incorporated into the flour.
• Try it toasted: It elevates the flavor and texture. You can even use it to whip up some French toast.

What Flour Can I Use?

Not every flour will work for this recipe. I used all-purpose flour, but there are other options. Here’s what you need to know:

• Self-rising flour: Omit the baking powder and salt, and use 1:1 ratio flour for 3 ingredient cottage cheese loaf.
• Whole wheat flour: You might have to mix in a tad more milk until the dough reaches a sticky, spreadable consistency.
• Gluten-free flour: It might work although I haven’t personally tested it. I have swapped in Bob’s Red Mill 1:1 gluten-free baking blend in other dough recipes and it worked just fine.
• White whole wheat flour or white pastry flour: You should be able to stick to the recipe exactly as written.
• Almond flour or any other flour: Every type of flour behaves differently and unfortunately almond flour or any other alternative won’t work here.

Additions

• Herbs: Add up to 1 teaspoon of fresh or dried herbs like rosemary, thyme, or basil.
• Seeds: Mix in sesame seeds, poppy seeds, or sunflower seeds for added texture and nutrition.
• Nuts: Chopped walnuts, pecans, or almonds would add a delicious crunch and nutty flavor to the bread.
• Dried fruits: Toss in 1/3 cup raisins, cranberries, or apricots for a touch of sweetness.
• Cheese: Try mixing in 1/3 cup of cheese such as shredded cheddar or grated Parmesan for an extra boost of richness.
• Cinnamon: Add 1-2 teaspoons of cinnamon to the dough for a delicious twist. You can also sprinkle some cinnamon sugar on top before baking for an extra touch of sweetness and crunch.

How to Store

Store: Wrap the bread in a linen towel and store in a cool, dry spot for up to 2 days. Afterward, transfer to an airtight container for up to 2 more days.

Freeze: Make sure the bread has cooled completely then place it in a gallon-sized Ziploc plastic bag, removing as much air as possible. Keep it in the freezer for up to 3 months and thaw on the counter for 3 hours or overnight when ready to enjoy.

FAQs

More Bread Recipes to Try

• Almond flour bread
• Quinoa bread
• Cottage cheese pizza crust
• Almond flour pizza crust
• No yeast dinner rolls

More Cottage Cheese Recipes

• Cottage cheese pizza crust
• Cottage cheese bagels
• Zucchini cheddar cottage cheese scones

Be sure to browse all of my cottage cheese recipes!

Print

Cottage Cheese Bread

Easy Cottage Cheese Bread with 5 simple ingredients, no yeast, no eggs, and no fancy flours. Moist and fluffy homemade bread that's higher in protein!

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 10 slices

Calories 166kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper
• Medium mesh sieve

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/4 teaspoons salt
• 1 1/2 cups milk any
• 1 cup cottage cheese I used 2%

US Customary – Metric

Instructions

• Preheat oven to 375 F and line 9×5 loaf pan with parchment paper. In a large bowl, combine flour, baking powder and salt, then stir well. Sift through a fine mesh sieve into another large bowl.
• Add milk and cottage cheese, stir gently with a spatula just until combined. Dough should be thick and sticky but spreadable. Transfer to previously prepared loaf pan and level with spatula.
• Bake bread for 70 minutes or until toothpick inserted in the center comes out clean with just a few crumbs. If bread starts to brown too quickly, cover it loosely with foil or parchment paper.
• Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another hour or completely. Using serrated knife, cut into 10 slices and enjoy with your favorite toppings or in a sandwich. Try it toasted!

Video

Notes

• Store: Keep in a cool dry place wrapped in linen towel for up to 2 days, then transfer to an airtight container for up to 2 more days.
• Freeze: Bake and cool completely. Place in a Ziploc gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.

Nutrition

Serving: 1slice | Calories: 166kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 557mg | Fiber: 1g | Sugar: 1g

The post Cottage Cheese Bread appeared first on iFoodReal.com.

We also love switching it up with almond flour banana bread or cottage cheese banana bread.

I have been making this banana bread with applesauce for a decade now, but I often get questions from readers about whether Greek yogurt can be used instead of the applesauce.

And while I know the answer is a resounding “yes” after all my experiments with Greek yogurt bread, I do believe you need a bit more sweetener and bananas for a Greek yogurt banana bread.

So, I decided to test a version of a banana bread with Greek yogurt and all-purpose flour. But don’t worry, I explain below in the Variations how much whole wheat flour you can use instead.

Why You’ll Love This Recipe

• Moist and flavorful: The mix of bananas and Greek yogurt creates the moistest, sweetest banana bread you’ll ever taste!
• Easy to make: This recipe uses just one bowl, no mixer, all the baking essentials you likely have, and those ripe bananas waiting to be used.
• Protein-packed goodness: Thanks to Greek yogurt and maple syrup, this quick bread gets a boost without piling on extra fats and sugars.
• Super versatile: Mix things up by swapping in different flours, tossing in some chocolate chips, or baking it as Greek yogurt banana muffins.

Ingredients for Greek Yogurt Banana Bread

You can make this banana bread recipe anytime using simple, everyday ingredients.

• Ripe bananas: Use ripe yellow bananas. The ones with more brown spots will make the bread sweeter. I used just ripe yellow bananas, and it turned out great! You can also use previously frozen bananas, just remember to include all their liquids. If you need to, here’s how to ripen bananas faster.
• Eggs: You’ll need 2 large eggs to bind ingredients and achieve a dense, fluffy bread. Chia eggs or flax eggs will also work.
• Plain Greek yogurt: Any fat percentage of Greek yogurt will work for this recipe, I used 2%. You can also use dairy-free Greek yogurt.
• Maple syrup or honey: I personally love the rich flavor of maple syrup, but honey is a delicious option as well. You could also try other liquid sweeteners like agave syrup or brown rice syrup.
• Oil: We don’t need it for moisture here, but a little helps with the texture. I used avocado oil, but you can also melt some coconut oil.
• All-purpose flour: Gives the bread a lighter, fluffier texture. You can swap it for whole wheat flour, pastry flour, or white whole wheat flour, but be sure to check out my variations below for some important notes!
• Baking essentials: Pure vanilla extract, cinnamon, and salt enhance the flavor, baking powder and baking soda act as leavening agents.

How to Make Banana Bread with Greek Yogurt

Just mix the dry and wet ingredients in one bowl, then transfer to your loaf pan. Super easy and clean up is a breeze!

Preheat oven to 350 F and line a 9 x 5 loaf pan with unbleached parchment paper.

• Mix wet ingredients and essentials: In a large mixing bowl, mash the bananas, then mix in the eggs, Greek yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda and salt until combined.
• Add flour and nuts: Add the flour and stir gently until just combined. Then fold in the walnuts.
• Bake: Pour the batter into the lined loaf pan, then add some banana slices on top, pressing them in a bit (optional step). Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
• Cool and slice: Once it’s out of the oven, let it cool for 15 minutes. After that, transfer it to a wire rack to cool off completely. Slice and enjoy!

Tips for Best Results

Here are my top tried-and true baking tips for this Greek yogurt banana bread recipe.

• Follow the recipe: Baking is a science, and most baking fails happen when you stray from the original recipe.
• Measure flour correctly: Spoon it into your measuring cup without packing it down, then level it off with a knife for spot-on texture every time!
• Don’t overmix the batter: Overmixing the batter can develop gluten and make your banana bread tough. Just mix until the wet and dry ingredients are combined.
• Don’t over bake: As soon as the toothpick comes out clean, pull the bread from the oven. It’ll keep cooking a bit from the residual heat, so watch out for overbaking, it can lead to dry bread.

Variations

• Whole wheat flour: Start with 2 cups. If you see the batter is too thin, add a few more tablespoons.
• Other flours: You can use 1:1 ratio pastry flour or white whole wheat flour but for alternative flours please see banana bread with coconut flour, banana bread with oat flour or banana bread with almond flour recipes.
• Chocolate chips: Add up to 1 cup. I love to use mini chocolate chips because then I can add only 1/2 cup.
• Berries: Feel free to mix in up to 1 cup of fresh or frozen blueberries. If you’re using frozen, there’s no need to thaw them.
• Dried fruit: You can also add dried fruit for texture and flavor. Fold in 1/2 cup raisins, dried cranberries, chopped dates, or dried mango pieces.
• Coconut flakes: Mix in 1/2 cup for a tropical touch. I love chewy coconut flakes with crunchy walnuts!
• Other nuts and seeds: Swap or mix and match pecans, almonds, hazelnuts, chia seeds, flaxseeds, pumpkin seeds, and sunflower seeds.
• Egg-free: Use chia eggs or flax eggs as a substitute.

How to Store

Store: Transfer the bread to a glass airtight container and keep it in a cool, dry place for up to 4 days.

Freeze: Wrap it tightly in plastic wrap or aluminum foil, then store it in a freezer-safe container for up to 3 months.

FAQs

More Greek Yogurt Recipes to Try

• Greek yogurt cake

More Banana Bread Recipes to Try

• Healthy zucchini banana bread
• Oat flour banana bread
• Protein banana bread
• Coconut flour banana bread

Print

Greek Yogurt Banana Bread

This moist Greek Yogurt Banana Bread has rich banana flavor, crunchy walnuts and melt in your mouth texture. Perfect for breakfast or snack.

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cooling Time 45 minutes minutes

Total Time 2 hours hours

Servings 10 servings

Calories 240kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper

Ingredients

• 4 medium ripe bananas 1 1/2 cups mashed (plus extra for decor, if you wish)
• 2 large eggs
• 1/2 cup plain Greek yogurt I used 2%
• 1/2 cup maple syrup or honey
• 2 tablespoons avocado or coconut oil melted
• 1 teaspoon pure vanilla extract
• 1 teaspoon cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 1/3 cups all-purpose flour

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line 9 x 5 loaf pan with unbleached parchment paper. Set aside.
• In a large bowl, mash bananas with a fork. Add eggs, Greek yogurt, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda and salt. Whisk to combine.
• Add flour and stir gently just enough to mix. Then add walnuts and give a few more stirs to incorporate.
• Pour batter in prepared loaf pan, garnish with banana slices (pressing on them) and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for 15 minutes. Then transfer to a cooling rack to cool off more. Cut into 10 slices and enjoy!

Notes

• Store: Keep in a cool dry place in a glass airtight container for up to 4 days.
• Freeze: Wrap tightly and store in freezer safe container up to 3 months.

Nutrition

Serving: 1slice | Calories: 240kcal | Carbohydrates: 45g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 273mg | Fiber: 2g | Sugar: 16g

The post Greek Yogurt Banana Bread appeared first on iFoodReal.com.

Another dessert-like option for breakfast are these sugar free oatmeal cookies and homemade cereal.

Life would be amazing if we could have healthy chocolate chip cookies for breakfast without consequences. Reality is different. So, breakfast cookies to the rescue!

So, I made and tested this recipe 3 times to make sure they didn’t turn out like muffins and yet have a satisfaction of eating a cookie.

They ended up so good, even my kids love them despite being filled with flaxseed, almond butter and coconut flakes!

Why You’ll Love This Recipe

• One bowl recipe: Just 10 minutes of prep and one bowl means easy to make and less mess.
• Wholesome ingredients: These cookies skip oil and butter, are naturally sweet, and pack 7 grams of protein each.
• Make them your own: There’s lots of room for customization, and I’ve shared some fun variations below.
• Chocolate joy: Because life is always better with chocolate, especially in a healthy breakfast!

Ingredients for Breakfast Cookies

You only need 10 good-for-you ingredients and chances are you already have most, if not all of them.

• Bananas: Keep these cookies nice and moist. I mashed up 2 small bananas to get 1 cup.
• Eggs: 2 large eggs are needed for binding. I think flax eggs will work too.
• Almond butter: Helps bind the ingredients together, makes cookies more filling and adds a subtle nutty flavor.
• Maple syrup: Adds natural sweetness and moisture. You can also swap it for honey or agave syrup, slightly different taste but still sweet and delicious!
• Ground flaxseed: Adds fiber, omega-3 fatty acids and antioxidants.
• Unsweetened coconut flakes: For texture, a hint of coconut flavor, and a little extra chewiness. If you’re using sweetened coconut flakes, keep in mind they’ll add extra sugar.
• Oats: I like rolled oats, also known as old-fashioned oats. You can use quick oats, but the cookies will be less chewy. Use certified gluten-free oats, if needed.
• Pecans: Chopped pecans pair perfectly with the chocolate and coconut! I also set 12 whole pecans aside to place on top, they not only make the cookies look pretty but also give them a little extra nutty bite.
• Mini chocolate chips: You can use regular size chocolate chips, but I like mini chocolate chips because it feels like you’re eating more chocolate without eating more chocolate.
• Salt: Baking essential to enhance the flavors.

How to Make Breakfast Cookies

These healthy breakfast cookies are ready in under 1 hour. Find full recipe card below.

Preheat your oven to 350 F and line a large baking sheet with parchment paper.

• Mix wet ingredients: Mash the bananas in a large bowl then whisk in the eggs, almond butter, and maple syrup.
• Combine dry ingredients: Add the flaxseed, coconut flakes, oats, pecans, chocolate chips, and salt, then stir until combined.
• Shape the cookies: Scoop the mixture onto the baking sheet and flatten them into cookies, they won’t spread on their own. I usually start with one scoop, then divide the rest evenly and press them down. I also added a whole pecan on top each cookie, but you can skip that if you want.
• Bake: Bake for 25 minutes or until the edges are golden brown. Let them cool for 10 minutes, then enjoy!

Tips for Best Results

Here are all the tips you need to make these oatmeal breakfast cookies a breeze.

• Bananas do not have to be over ripen: You can use just yellow bananas like I have in my photos, you don’t have to wait for them to ripen more.
• Don’t underbake: Usually I say not to overbake but in this case, you want the golden edges otherwise your cookies will taste more soft like muffins.
• Adjust the consistency: The dough should have a cookie dough-like consistency. Depending on the size of the bananas, it might be too thin or thick, so add more or less oats as needed to get the right texture.
• Make them large: So they bake nicely as per recipe, are substantial in size, which makes them easy to grab and go.

Variations

• Nut butter: Try peanut butter, cashew butter, or sunflower seed butter.
• Instead of banana: If you don’t like bananas, no worries! You can swap them for applesauce or pumpkin puree. If you go with applesauce, just toss in a little extra oats to get the right consistency, and if you’re using pumpkin, I’d add a bit more maple syrup to boost the sweetness.
• Nuts and seeds: Instead of pecans use chopped walnuts, almonds, peanuts, or cashews, sunflower seeds, pumpkin seeds or sesame seeds.
• Extras you can add: Toss in up to 1/4 cup of chia seeds, hemp hearts, raisins, dried cranberries or chopped dates. You can also add a touch of vanilla extract or cinnamon for warmth.
• Add protein: Stir in a few small scoops of collagen or 1 scoop of your favorite whey protein powder.

How to Store

Store: Keep the cookies for the first 3 days in a dish or container with a towel on top. After that, store them in an airtight container for up to 3 days, then freeze.

My best tip for storage is to watch for sogginess or dryness and adjust as needed.

Freeze: Pop them in a Ziploc bag or airtight container and freeze for up to 3 months. They’ll need a few hours to thaw on the counter.

FAQs

More Healthy Cookies to Try

• Healthy oatmeal cookies
• Protein cookies
• Healthy banana oatmeal cookies
• Healthy pumpkin cookies
• Healthy oatmeal cranberry cookies
• 3 ingredient peanut butter cookies
• 2 ingredient peanut butter cookies

More Healthy Breakfast Recipes

• Banana oatmeal bars
• Healthy breakfast cake

Print

Breakfast Cookies

Thick and chewy Breakfast Cookies with wholesome ingredients and a handful of chocolate for a little morning joy. One bowl, 10 minutes prep!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 12 cookies

Calories 271kcal

Author Olena Osipov

Equipment

• Parchment paper sheets
• Trigger ice cream scoop
• OXO baking sheet

Ingredients

• 2 small bananas 1 cup mashed
• 2 large eggs
• 1/2 cup almond butter
• 1/4 cup maple syrup
• 1/2 cup ground flaxseed
• 1/2 cup coconut flakes unsweetened
• 2 cups quick or rolled oats
• 1/2 cup pecans coarsely chopped
• 1/4 cup mini chocolate chips
• 1/4 teaspoon salt

US Customary – Metric

Instructions

• Preheat oven to 350 F and line large baking sheet with parchment paper. Set aside.
• In a large bowl, mash bananas with a fork. Then add eggs, almond butter and maple syrup, whisk well.
• Add ground flaxseed, coconut flakes, oats, pecans, chocolate chips and salt. Stir with spatula until well mixed.
• Scoop mixture onto previously prepared baking sheet and flatten into a cookie shape, cookies do not spread. I usually add 1 scoop and then divide leftover mixture evenly, then press. Add whole pecan on top if you wish, from reserved for chopping or add extra.
• Bake for 25 minutes or until edges are a bit golden brown. Remove from the oven, let cool for 10 minutes and enjoy.

Notes

Store: Store cookies first 3 days in a container or dish covered with a towel. Then store in an airtight container for another 3 days. After I would freeze them. Just watch so bars do not get soggy or dry out too much and move them around accordingly.

Freeze: Freeze in a Ziploc bag or airtight container for up to 3 months. Thaw on a counter for a few hours.

Nutrition

Serving: 1 cookie | Calories: 271kcal | Carbohydrates: 25g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 70mg | Fiber: 6g | Sugar: 9g

The post Breakfast Cookies appeared first on iFoodReal.com.

Tender and fluffy Instant Pot Egg Bites are copycat Starbucks egg bites that require no blender, pack 4 grams of protein and are customizable with your favorite fillings!

Other egg bites we love are cottage cheese egg bites and Starbucks egg white bites.

I have been so skeptical about Instant Pot egg bites because if you know me, I do not love extra gadgets but I do love eggs! So, armed with a few silicone egg bite molds, I now make egg bites in Instant Pot quite often.

Starbucks sous vide egg bites are delicious but the price is a bit high to enjoy with regularity. I replicated a make-at-home version using my Instant Pot. The moist heat from the pressure cooker mimics the “sous vide” technique perfectly! You can enjoy them plain or with a filling of choice.

And to put the mold to more use, I have perfected Instant Pot poached eggs as well!

Ingredients for Instant Pot Egg Bites

You will need only one main ingredient plus a few pantry staples and optional add-ins.

• Eggs: I use large eggs but any eggs will work!
• Baking powder: Adding baking powder to eggs makes them more light and fluffy.
• Salt and pepper: For taste.
• Water: You could use milk, the results will be the same.

Add-Ins and Toppings

If your kids are anything like my kids, they like things plain. But I still try with veggies and succeed many times. I usually make 2 batches of egg bites, plain and with vegetables.

You can add anything you want, just make sure to dice, chop or grate finely the ingredients since pressure cooker egg bites are quite small.

My go to egg combination is bell pepper, baby spinach and freshly grated Parmesan cheese.

• Veggies: Bell pepper, mushrooms, spinach, kale, zucchini, broccoli, asparagus.
• Jarred and canned goods: Sun dried tomatoes, roasted red pepper, green chiles, olives.
• Cheese: Parmesan cheese, gruyere cheese, cheddar cheese, swiss cheese, feta cheese.
• Meat: Fried bacon bits, crumbled cooked sausage, leftover Instant Pot chicken breast.
• Fresh herbs: Finely chopped fresh basil, parsley, green onion or chives.
• Recreating copycat Starbucks egg bites? Use baked bacon and Gruyere cheese.

How to Make Egg Bites in Instant Pot

Here is a quick overview how to make egg bites with 5 minutes prep time and total of 15 minutes. Full recipe card is located below.

• Prep: Add 1 cup of cold water to 6 quart Instant Pot or 8 quart Instant Pot and spray silicone egg bites mold well with cooking spray. Make sure to coat the bottom and sides of the openings.

• Make the egg mixture: In a large 4 cup measuring cup, whisk eggs, water, baking powder, salt and pepper. You can use any large bowl with a spout for easy pouring into the molds. Then pour egg mixture into each mold about 2/3 full.

• Add toppings: Now you can add toppings. No need to stir them as they will sink anyways. That’s why we do not mix toppings with egg mixture.

• Stack the molds staggered: Close each silicone egg mold with the lid, stack staggered on top of each other and place on trivet with handles. The one pictured came with my stackable stainless steel pans to cook 2 things at a time. I also have this trivet that came with my Instant Pot DUO 8 quart.

• Pressure cook on Low: Then close the lid, move valve to Sealing position and Pressure Cook egg bites on Low for 8 minutes – in 8 quart Instant Pot, 11 minutes – in 6 quart Instant Pot. Afterwards, release remaining pressure using Quick Release.

• Cool and release the egg bites: Let Instant Pot egg bites cool off for a few minutes until the molds are safe to touch. I recommend to grab a small silicone spatula and go around the edges and bottom really tight and close to the mold. This will result in perfectly looking egg bites.

Tips for Best Results

For creamy, velvety texture Instant Pot egg bites that are Starbucks worthy, follow these tips!

• Dice vegetables small: Egg bites are mini sized, so chop and grate your vegetables, cheese or meat additions accordingly.
• Stagger egg bite molds: Just turn the top mold a bit so its cavities are not directly sitting on top of cavities of the bottom mold. If you can’t get them staggered, then place trivet with one egg bites mold in the Instant Pot and then place the second mold staggered on top. This prevents misshapen egg bites when they cook in Instant Pot.
• Follow pressure cooking times: 8 minutes for 8 quart Instant Pot, 11 minutes for 6 quart. Readers have cooked egg bites in 3 quart Instant Pot for 11 minutes.
• No low pressure option? If your Instant Pot doesn’t have Low pressure and only Manual button, you can cook them on High pressure but egg bites will puff up more.
• Using all egg whites: I believe Starbucks sous vide egg bites contain only egg whites. You will need 2 1/4 cups of egg whites. And I also believe you will have to whisk them with a real whisk not a fork, just to mix well.

What Is the Best Silicone Egg Bites Mold?

To make Instant Pot egg bites you will need a silicone mold. Actually two silicone molds with 2 silicone lids.

I bought these ones on Amazon. What I like is that there are 2 lids and not 1 to prevent spilling. And lid is also made of silicone which is safe for cooking.

Many other egg bite molds sold online have plastic silicone lids which you can’t cook with in your electric pressure cooker. Just be sure to pay attention to this information when purchasing the molds.

How to Store and Reheat

Store: Refrigerate egg bites in an airtight container for up to 5 days. Perfect for meal prep!

Freeze: Cook egg bites and let them cool completely. Pop in an airtight container with a lid and freeze for up to 3 months.

If you want to freeze egg bites in a resealable Ziplock bag, lay them flat first to freeze. Once fully frozen, toss the bag deeper into the freezer. They are just delicate.

Reheat: Because these egg bites are small, they are quick to reheat. Pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh. It really depends on your microwave.

FAQs

More Egg Recipes to Enjoy

• Air fryer breakfast casserole
• Cottage cheese egg muffins
• Egg muffins
• Healthy breakfast sandwich
• Broccoli cheese egg muffins
• Cottage cheese scrambled eggs

More Instant Pot Recipes to Try

• Instant Pot cheesecake bites
• Instant Pot hard boiled eggs

You may also love to browse over 45 healthy Instant Pot recipes!

Print

Instant Pot Egg Bites

Get breakfast ready in 15 minutes with Instant Pot Egg Bites. Tender, fluffy, only one main ingredient and customizable with fillings!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 14 egg bites

Calories 42kcal

Author Olena Osipov

Equipment

• Instant Pot
• Egg bite molds
• Trivet
• Steam diverter
• Measuring cups
• Mini spatulas

Ingredients

• 9 large eggs
• 1/4 cup water or milk
• 1/2 tsp salt
• 1/2 tsp baking powder
• Ground black pepper to taste
• Cooking spray

Optional Mix Ins:

• Handful of spinach finely chopped
• 1/2 large bell pepper diced
• Parmesan cheese grated

US Customary – Metric

Instructions

• Into 6 or 8 quart Instant Pot, add 1 cup water. Please note silicone mold will not fit into 3 quart Instant Pot.
• In a 4 cup measuring cup, add eggs, water, baking powder, salt, pepper and whisk mixture with a fork or a whisk well.
• Spray silicone mold with cooking spray well. Pour mixture into each of 14 openings of the mold about 2/3 full. If you would like, add toppings like veggies and cheese. No need to stir.
• Close each mold with silicone lid and stack in a staggered position, so the cups don’t line up. Then you won’t have lids sucked in and deformed bites.
• Then place on top of the trivet with handles. If your trivet doesn’t have handles, you might struggle getting mold placed carefully into a 6 quart pot. It is very tight and be careful not to spill.
• Place trivet Inside Instant Pot, close the lid, set pressure release valve to Sealing and press Pressure Cook on Low for 8 minutes – 8 quart Instant Pot, 11 minutes – 6 quart Instant Pot.
• After do Quick Release by turning the valve to Venting. Using oven mitts and holding onto handles of the trivet or to the mold itself, remove molds with egg bites from Instant Pot.
• Open the lids, cool off a few minutes and using small silicone spatula go around the edge staying close to the walls of each opening and release egg bites one by one.

Video

Notes

• Store: Refrigerate in an airtight container for up to  5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
• Freeze: Cook and cool egg bites. Pop in an airtight glass container with a lid and freeze for up to 3 months. If you want to freeze in a resealable Ziploc bag, lay egg bites flat first and then toss deeper into the freezer with frozen egg bites.
• Where can I get this silicone mold? I bought this one, actually a set of 2, on Amazon. What I like is that it has 2 lids and not 1, to prevent spilling. Pay attention that lid is also silicone and not plastic, so you will not cook it.
• Egg whites: You can replace eggs with 2 1/4 cups of egg whites. And I also believe you will have to whisk them with a real whisk not a fork. Just to mix well.
• No Low pressure option? If your Instant Pot doesn’t have Low pressure, you can cook on High – egg bites will puff up more.
• Prep toppings small: You can add anything you want. Just make sure to dice, chop or grate finely since egg bites are small.

Nutrition

Serving: 1egg bite | Calories: 42kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 105mg | Sodium: 141mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Egg Bites appeared first on iFoodReal.com.

This is a high protein twist on our all time favorite overnight oats.

We loved cottage cheese overnight oats so much, I couldn’t resist adding pumpkin puree to celebrate in season pumpkin and have a fall flavored healthy breakfast or snack.

These pumpkin protein overnight oats are even creamier and loaded with extra protein! Even if you’re not a pumpkin fan, this recipe might just win you over.

Why You’ll Love This Recipe

• Quick and easy: Just mix and chill overnight, no cooking required.
• Protein packed: 20 grams of protein per each jar. They fit right in with your favorite cottage cheese recipes and high protein recipes.
• Nutrient rich: Oats and pumpkin are packed with fiber, vitamins, and minerals.
• Tastes like pumpkin pie: It’s like starting your day off with dessert, only healthier!

Ingredients for Pumpkin Protein Overnight Oats

You’ll only need 7 simple ingredients, most of which you probably have on hand.

• Milk: I used unsweetened almond milk, but you can use any plant-based milk like cashew, oat, soy, or coconut milk. Dairy milk works too.
• Cottage cheese: Use what you have on hand, these oats will be creamy with low fat and full fat cottage cheese. I used 2% cottage cheese.
• Pumpkin puree: Make sure you use pumpkin puree, not pumpkin pie filling with extra sugar.
• Whey protein powder: Currently I am using LeanFit vanilla whey protein powder. It’s grass-fed and clean. You can use unflavored one too. I recommend to use whey protein powder you like the taste of.
• Maple syrup: A natural sweetener. You can also use honey, agave, date syrup, monk fruit extract or your favorite sweetener.
• Pumpkin pie spice: For that delicious pumpkin pie flavor.
• Oats: Rolled oats will result in more chewy texture where as quick oats will become more soft. I like to use rolled oats for more nutrients and texture. You can also use certified gluten-free oats.

How to Make Pumpkin Protein Overnight Oats

This pumpkin protein overnight oats recipe comes together and is fridge ready in just 5 minutes!

• Blend it up: In a blender, combine the milk, cottage cheese, pumpkin puree, vanilla protein powder, maple syrup, and pumpkin pie spice. Blend until everything is smooth.
• Add oats: Pour in the oats and pulse a few times to combine.
• Fill the jars: Divide the mixture into 5 glass jars evenly.
• Refrigerate: Screw on the lids and refrigerate for a minimum of 4 hours or overnight.

Variations

• Add Greek yogurt: For extra creaminess and protein. Start by mixing in 1/4 cup vanilla or plain Greek yogurt, taste, and add more if you like.
• Add nuts and seeds: I love chopped pecans or pumpkin seeds this time of year, and roasting them takes it to the next level!
• Add chia seeds or ground flax: For more fiber. Add ground flax to the blender at the start, or stir in whole chia seeds after blending the oats. Adjust the consistency with more milk, if needed.
• Add more protein: A few scoops of collagen is an easy way to up the protein. It’s flavorless, has low calories, and doesn’t thicken.
• Instead of pumpkin pie spice: Use cinnamon or nutmeg. You can even add a pinch of ground cloves for a slightly spicy flavor.
• Nut butter: Stir a spoonful of your favorite nut butter or peanut butter into the oats before chilling, or add a dollop on top just before serving.
• Dried fruit: Raisins, cranberries, or chopped dates can add a chewy texture and extra sweetness.

How to Eat Overnight Oats

You can enjoy these healthy pumpkin overnight oats warm or cold. They are perfect for meal prep and grab-and-go breakfasts. To warm up, place in a microwave for 20-30 seconds right in a jar without a lid, then stir and enjoy.

Top them with chopped pecans, walnuts or pumpkin seeds to boost the pumpkin flavor. Add a dollop of Greek yogurt or a drizzle of maple syrup, and throw on some mini chocolate chips.

You can also serve them over cottage cheese for more protein. Or pair it with cottage cheese egg bites, banana egg pancakes, a slice of avocado toast, or a healthy apple muffin.

How to Store

Store: Store the sealed mason jars in the refrigerator for up to 5 days.

Freeze: It is possible to freeze pumpkin overnight oats, but the texture may change once thawed.

FAQs

More High Protein Recipes to Try

• High protein granola
• Pumpkin protein bars
• Protein waffles
• Protein pancakes

Print

Pumpkin Protein Overnight Oats

Pumpkin Protein Overnight Oats are thick, creamy, and packed with cozy pumpkin flavor and 20 grams of protein.

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Resting Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 5 servings

Calories 239kcal

Author Olena Osipov

Equipment

• Blender
• 8 ounces glass jars
• Plastic lids

Ingredients

• 1 1/2 cups any milk I used unsweetened almond milk
• 1 cup cottage cheese any fat %, I use 2%
• 3/4 cup pumpkin puree
• 2 scoops vanilla whey protein powder (60 grams)
• 2 tablespoons maple syrup or honey
• 1 tablespoon pumpkin pie spice
• 1 3/4 cups rolled or quick oats

US Customary – Metric

Instructions

• In a high speed blender, add milk, cottage cheese, pumpkin puree, vanilla protein powder, maple syrup and pumpkin pie spice. Blend until smooth.
• Add oats and give just a few pulses to combine.
• Divide mixture between 5 glass jars, helping with a spatula to distribute oats evenly.
• Cover with lids and refrigerate for at least 4 hours or overnight.
• When ready to eat, stir and and enjoy on its own or with your favorite toppings. If it's too thick, adjust consistency with milk. You can eat it cold or warm, to warm up place in a microwave.

Notes

• Store: Refrigerate for up to 5 days.
• Freeze: You can freeze overnight oats, however texture may change.

Nutrition

Serving: 1 jar | Calories: 239kcal | Carbohydrates: 31g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 302mg | Fiber: 4g | Sugar: 8g

The post Pumpkin Protein Overnight Oats appeared first on iFoodReal.com.

We also love these pumpkin protein overnight oats!

Regular overnight oats have been a meal prep staple in our house forever, and since I’m still all-in on cottage cheese recipes, I combined the two. Enter: cottage cheese overnight oats!

The cottage cheese adds a serious protein boost and makes them SO creamy!! It’s like dessert and reminds me of cottage cheese pudding! And you can still customize it however you like.

Put aside all other overnight oats recipes, you’ll be excited to wake up to these overnight oats with cottage cheese!

Why You’ll Love This Recipe

• Quick and easy: Just 5 everyday ingredients and 5 minutes of prep.
• Perfect start to your day: A grab-and-go breakfast loaded with healthy ingredients, protein, and a dessert-like flavor.
• Endless variations: Customize to your hearts content! I’ve got some fun additions and ideas for you below.
• No protein powder: There are plenty of high protein recipes out there, but this one skips the powder and gives you 11 grams of protein naturally.

Ingredients for Cottage Cheese Overnight Oats

This recipe is made by combining just 5 simple ingredients.

• Milk: Any plant based milk like almond milk, cashew milk, oat milk, soy, coconut, or regular dairy milk works. I used almond milk.
• Cottage cheese: Makes these the creamiest oats ever that are high in protein. I used 2% cottage cheese, but any fat percentage will work.
• Maple syrup or honey: Adds just the right sweetness. I prefer maple syrup for overnight oats since it dissolves better than honey in cold milk.
• Vanilla extract: Use pure vanilla extract for the best flavor. Almond extract would also add nice flavor.
• Oats: I used rolled oats, but quick oats would also work great. Make sure to grab certified gluten-free oats if needed.

How to Make Overnight Oats with Cottage Cheese

• Blend wet ingredients: Add milk, cottage cheese, maple syrup and vanilla extract to a high speed blender, and blend until smooth.
• Add oats: Pour in the oats and give a few quick pulses to mix. Divide the mixture between 2 glass jars, I used a spatula to evenly distribute the oats.
• Refrigerate: Cover with lids and chill for at least 4 hours or overnight.
• Serve: Stir and enjoy your oats cold or warmed in the microwave, and feel free to add your favorite toppings! If it’s too thick, just mix in a bit of milk.

Additions

Here are 4 easy ways to bulk up your cottage cheese overnight oats recipe if you want.

• Protein powder: Use a high-quality, well-tasting option that blends smoothly like LeanFit whey or a good plant-based protein powder. You might need a bit more milk since the powder absorbs some liquid.
• Chia seeds: Stir in whole chia seeds after blending the oats so they can absorb the liquid and thicken the oats without getting overly blended. You might need to add more milk.
• Berries: You can mix in, layer, or top your oats with blueberries, strawberries, raspberries, or blackberries.
• Nuts and seeds: Go wild with almonds, walnuts, flaxseeds, pumpkin seeds, and sunflower seeds for a delightful crunch, burst of flavor, and an extra hit of healthy fats and protein.

Variations

It’s awesome as is, but you can totally jazz up overnight oats with your favorite flavors. Just remember to use big enough jars for all the additions.

Here are a few tried and true flavor combos:

• Chocolate: Add 1 extra tablespoon of maple syrup, 1 tablespoon of cacao powder, and for an extra dessert like touch, 1 tablespoon of mini chocolate chips. Or, skip the cacao powder and use chocolate protein powder instead.
• Peanut butter and jam: Add 2 tablespoons of peanut butter or any nut butter and 1-2 tablespoons of your favorite jam.
• Pumpkin: Perfect for fall but tasty all year round. Mix in 1/4 cup pumpkin puree (not pumpkin pie filling) and 1/2 teaspoon store-bought or homemade pumpkin pie spice.
• Tropical: Use just 1/4 cup of any milk and mix in 1/4 cup of canned coconut milk. Add 1/4 cup chopped pineapple and a sprinkle of coconut flakes for a taste of paradise!
• Apple cinnamon: Mix in diced apple and a sprinkle of cinnamon.
• Matcha: Stir in 1 teaspoon of matcha powder for a green tea twist.

How to Enjoy

These ready-to-grab high protein overnight oats are perfect for busy mornings. Simply take a jar from the fridge, give it a stir, and enjoy. Or quickly warm them up in a microwave for a cozy treat.

Beyond my suggested additions and variations, top your oats with high protein granola, fresh fruit, Greek yogurt, jam or a drizzle of maple syrup or honey.

How to Store

Store: Once you set your sealed jars in the fridge, they’ll last up to 5 days. Meal prep on Sunday, and you’re set for the week.

Freeze: You can freeze overnight oats, but just know the texture might be a bit different when they thaw.

FAQs

More Cottage Cheese Recipes to Try

• Cottage cheese bagels
• Cottage cheese egg bites
• Baked cottage cheese

More Meal Prep Breakfast Recipes

• Vanilla chia pudding
• High protein granola

Print

Cottage Cheese Overnight Oats

Creamy Cottage Cheese Overnight Oats blend up in 5 minutes, with just 5 ingredients and make a healthy breakfast or snack with 11 grams of protein!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Resting Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 2 servings

Calories 200kcal

Author Olena Osipov

Equipment

• Blender
• 8 ounces glass jars
• Plastic lids

Ingredients

• 1/2 cup milk any, I used almond milk
• 1/2 cup cottage cheese any fat%, I used 2%
• 1 tablespoon maple syrup or honey
• 1 teaspoon pure vanilla extract
• 3/4 cup rolled or quick oats I used rolled oats

US Customary – Metric

Instructions

• In a high speed blender, add milk, cottage cheese, maple syrup and vanilla extract. Blend until smooth.
• Add oats and give just a few pulses to combine. Divide mixture between 2 glass jars, helping with a spatula to distribute oats evenly.
• Cover with lids and refrigerate for at least 4 hours or overnight.
• When ready to eat, stir and and enjoy on its own or with your favorite toppings. If it's too thick, adjust consistency with milk. You can eat it cold or warm, to warm up place in a microwave.

Video

Notes

• Store: Refrigerate for up to 5 days.
• Freeze: You can freeze overnight oats, however texture may change.

Nutrition

Serving: 1 jar | Calories: 200kcal | Carbohydrates: 30g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 318mg | Fiber: 3g | Sugar: 8g

The post Cottage Cheese Overnight Oats appeared first on iFoodReal.com.

We also love apple cinnamon muffins and healthy apple bread.

With fall in full swing, I can’t wait to harvest the apples from our apple tree. Then make tons of Instant Pot applesauce and bake multiple batches of these healthy apple muffins.

This recipe dates back to 2014. I have made it easier to make sweetened with maple syrup and switched chopped apples to grated apples.

The result is more moist healthy muffin with a prominent apple flavor. And no blender or mixer needed like before!

Why You Will Love This Recipe

• Easy to make: You only need one bowl and 35 minutes of your time.
• Simple ingredients: If you have on hand even 2 apples, you probably can make these muffins today.
• Delicious: Moist and moderately sweet muffins full of warm spices and apple flavor.
• Freezer friendly: Make a few batches and freeze for busy back-to-school healthy breakfast.

Ingredients for Healthy Apple Muffins

• Flour: You can use whole wheat flour, spelt flour, whole wheat pastry flour or white whole wheat flour. We have not tested this recipe with all-purpose flour or gluten free flour.
• Applesauce: Use unsweetened applesauce. Often I use Instant Pot applesauce.
• Apples: You can use any sweet apple variety like Honeycrisp, Fuji, Pink Lady or Gala. You can also use one sweet apple and one tart apple like Granny Smith. Grated is better than chopped, and it’s up to you if you want to peel it or not.
• Oil: I recommend to use avocado oil or coconut oil for the healthiest results. However, any neutral oil like light olive oil or grapeseed oil would work.
• Eggs: Use two large eggs. I have not tested but possibly you could make muffins vegan with flax eggs or chia eggs.
• Maple syrup: I like the taste, texture and moisture maple syrup adds to the muffins. Dark maple syrup, honey or agave nectar will work as well. Note that sweetener has to be liquid and not dry.

How to Make Healthy Apple Muffins

• Grate apples: Grate the apples on large holes of a box grater.
• Combine wet ingredients: Grab a large mixing bowl. Add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk well to combine, making sure baking powder and soda are dissolved. No white lumps are visible.
• Add flour: Stir gently and do not over mix. The best way is to give a few stirs and when a few white patches of flour are left, leave the batter sit for a minute or two. Flour will absorb the moisture of liquid ingredients.
• Add apples and walnuts: Stir them in just until combined.
• Bake the muffins: Divide the batter between the muffin tray. Cups will be very full but should not spread as batter is quite thick. Bake for 23 minutes or until a toothpick inserted in the center comes out mostly clean. With a few crumbs is fine but not wet.

• Allow to cool: Then, remove muffins from the oven and allow them to cool for 5 minutes before transferring to a wire rack to finish cooling. Or enjoy warm!

What Are The Best Apples to Use?

The truth is you can use any apples in baking.

For this healthy apple muffin recipe, I recommend to use any sweet variety like Honeycrisp, Fuji, Pink Lady or Gala apples. Apple varieties differ by geographic regions as well. So if you have some sweet apples not listed here go ahead and use them.

You can also combine one tart and one sweet apple, that’s what I did. To peel or not to peel is a personal choice. Apple skin bakes and becomes soft.

Tips for Best Results

• Make sure to use the spoon and level method: When measuring the flour rather than scooping the cup directly into the flour bag, spoon the flour into the cup, then level with a knife.
• Be careful not to overmix the batter: Otherwise, the gluten in the flour can become overworked, and you’ll end up with tough muffins.
• Muffin tin will be quite full: It might look like too much batter in each opening but muffins should not spread.
• For mini muffins: I recommend checking on the mini muffins at 12-14 minutes.
• Optional sugar topping: You can sprinkle muffins before or after baking with coarse white sugar.

How to Store

Store: Transfer cooled muffins to an airtight container and store them in a cool dry place for up to 3 – 4 days or in the fridge for up to a week.

Freeze: Place the cooled muffins in an airtight container with parchment paper between the layers of muffins and freeze for up to 3 months. When you want one, allow it to thaw in the fridge overnight or heat from frozen.

FAQs

More Healthy Apple Recipes

• Healthy apple oatmeal bars
• Healthy morning glory muffins
• Healthy apple crisp
• Healthy baked apples

More Healthy Muffins Recipes

• Healthy blueberry muffins
• Healthy oatmeal muffins
• Banana applesauce muffins
• Healthy carrot muffins
• Browse healthy muffin recipes

You can also browse through a complete list of my muffins recipes!

Print

Healthy Apple Muffins

These Healthy Apple Muffins are made with whole wheat flour, applesauce, grated apples and warm fall spices.

Course Breakfast, Snack

Cuisine North American

Diet Low Fat

Prep Time 12 minutes minutes

Cook Time 23 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 244kcal

Author Olena Osipov

Ingredients

• 2 large eggs
• 3/4 cup applesauce unsweetened
• 2/3 cup maple syrup or honey
• 1/4 cup mild tasting oil I used avocado oil
• 1 tsp pure vanilla extract
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 1/2 cups whole wheat flour or spelt flour
• 2 cups (2 large) Honeycrisp, Fuji or Gala apples coarsely grated
• 1/2 cup walnuts or pecans coarsely chopped
• Coarse white sugar for topping (optional)
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line muffin tin with parchment paper liners and spray with cooking spray. Set aside.
• In a large mixing bowl, add eggs, applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk well to combine, making sure baking powder and soda are dissolved. Add flour and stir gently to mix. Do not over mix.
• Add grated apples and walnuts, give a few stirs just until combined.
• Using large ice cream scoop, fill 12 tin openings with batter. They will be very full. Bake for 23 minutes or until toothpick inserted in the middle comes out clean.
• Remove from the oven, let muffins cool in the tin for 5 minutes and then transfer to a cooling rack to cool more, or enjoy warm.

Notes

• Store: Store in an airtight container in a cool dry place for up to 3 – 4 days or in a fridge for up to a week.
• Freeze: Bake and cool muffins completely. Arrange in a single layer in resealable plastic bag or any container with a lid. Freeze for up to 3 months.
• Apples: Bets apples to use are any sweet variety like Honeycrisp, Fuji, Pink Lady or Gala apples work. You can also use one sweet apple and one tart apple like Granny Smith. Grated is better than chopped, and it’s up to you if you want to peel it or not.
• Other flours: You may also use whole wheat pastry flour or white whole wheat flour. I have not tested it with gluten free flour, so can’t tell. You can try my almond flour blueberry muffins and replace blueberries with grated apple.
• Other add-ins: Up to a 1/2 cup of chocolate chips, dried cranberries or raisins.

Nutrition

Serving: 1muffin | Calories: 244kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 236mg | Fiber: 4g | Sugar: 19g

The post Healthy Apple Muffins appeared first on iFoodReal.com.

Went apple picking? Try these deliciously spiced healthy apple muffins, classic healthy apple crisp, or super easy healthy baked apples!

This healthy apple bread recipe is the best way to use up an abundance of apples.

I am an advocate for eating fruit and berries raw. But for the last 11 years I happen to live in a house with an apple tree. And since we do not spray our trees, some apples have bugs and worms.

It’s the perfect excuse to bake this bread and make lots and lots of Instant Pot applesauce, which I also can use in this recipe.

Whether you have an apple tree like me or just picked too many apples during a local orchard outing, making this apple bread is a great way to use them!

Why You’ll Love This Recipe

• Real apple pieces: Delicious apple taste in every bite.
• Warm fall flavors: Cinnamon and nutmeg add a cozy vibe.
• Whole grains: Made with whole wheat or spelt flour for whole grain goodness.
• Healthy: Classic quick bread recipe replaces high amounts of oil with applesauce.
• Easy to make: With fresh apples, baking staples from the pantry and mixed in one bowl.

Ingredients for Healthy Apple Bread

• Apples: Fresh is best but this recipe even works with apples that have lost their crunch. Variety that’s excellent for baking include tart Granny Smith, Cortland, Honeycrisp, or Braeburn. But any variety of apples works!
• Unsweetened applesauce: If sweetened applesauce is all you can find, that is fine. Just note that your bread will be more sweet.
• Eggs: For binding the ingredients together.
• Whole wheat flour or spelt flour: Whole grains keep you full longer and are best for this bread. Do not substitute with other flours. Baking is a science!
• Maple syrup or honey: Any liquid sweetener you prefer can be used.
• Oil: Use your preferred one including avocado oil, melted coconut oil or olive oil.
• Cinnamon and nutmeg: Warming spices are the essence of fall and make this bread heavenly.

How to Make Healthy Apple Bread

This bread is so easy to make from scratch in one bowl and you don’t even need to peel your apples!

You will also need a non stick 9×5 loaf pan either sprayed with cooking spray or lined with parchment paper.

Dice the apples: The most important tip is to take time and dice the apples. So every bite you take has lots of apples. Remember, no peeling.

Whisk eggs, wet ingredients and spices: Whisk wet ingredients in large mixing bowl until no lumps are floating.

There is no need for 2 bowls if you make sure baking powder and baking soda are completely dissolved.

Add flour and stir gently: The top of measuring cup with your dry ingredient of flour should be flat. And when mixing the batter, give it 10 seconds to absorb before stirring again.

Add diced apples and stir just enough to mix in: I doubled the recipe so that is why my bowl was so full.

Bake for 60-70 minutes in preheated 350 degrees F oven. We have lots of juicy apples in here, so it takes a bit longer to bake the apple bread. When a toothpick inserted in the center comes out clean, your bread is done.

Cool and slice: Remove from the oven and cool for 10 minutes in the pan. Then transfer to a cooling rack to cool off almost completely. Cut into 10 slices with serrated bread knife and enjoy!

Variations

• Applesauce: Can be substituted with an equal amount of finely grated raw carrots, crushed pineapple or shredded zucchini. No need to squeeze anything.
• Egg free: I have not tested this recipe with flax eggs or chia eggs, but they might work!
• Nuts and dried fruit: Add up to 1/4 cup toasted chopped walnut, pecans, or dried fruit like raisins or dried cranberries.
• Dutch apple bread: Add a healthy cinnamon streusel topping like I do in apple cinnamon muffins and almond flour cinnamon bread by combining coconut sugar or light brown sugar with ground cinnamon. Drizzle with a glaze of powdered sugar and milk.
• Amish apple bread: This bread is a healthy version of it already, just be sure to add the cinnamon sugar topping listed above.

Tips for Best Results

• Sweeter bread: If you like very sweet bread, increase to 3/4 cup maple syrup or preferred liquid sweetener.
• Bread pan color: Apple bread bakes faster in dark loaf pan than in light or glass one.
• Internal temperature of bread: When an instant read thermometer inserted in the center of the bread registers between 195-200 degrees F, it’s done!
• Bake as muffins at 350 degrees F for 22-25 minutes.
• Batter will be thick when making this bread! Don’t be alarmed by that and add extra ingredients to compensate, the recipe as written with ingredients will release water as it bakes.
• Slicing: Bread will be much easier to slice if you let it cool to barely warm. It has a lot of apples.

How to Serve It

I love to eat this healthy apple bread slightly warm right out of the oven! Either on its own or spread with softened butter, apple butter, or even nut butter like almond butter or peanut butter.

You could also enjoy it alongside plain or vanilla Greek yogurt. Sprinkle the yogurt with cinnamon for some more cozy fall flavor. For a dessert variation, serve with a scoop of vegan vanilla ice cream.

How to Store

Store: For up to 2 days, I like to place cooled apple bread back into the loaf pan and keep covered with a towel on the counter at room temperature. Sliced bread dries out faster.

Day 3-5, if you have any leftover apple bread at this point, refrigerate it tightly wrapped in plastic or in a plastic bag.

Freeze: Freeze baked and cooled bread in a plastic bag for up to 3 months. It’s better to freeze apple bread loaf whole and not sliced.

Reheat: Thaw on a counter for 3-4 hours or in the fridge overnight. Warm entire loaf in the oven at 350 degrees F for 10 minutes or in the microwave.

FAQs

More Healthy Quick Bread Recipes

• Healthy banana bread
• Healthy pumpkin bread
• Healthy zucchini bread

More Apple Recipes to Try

• Healthy breakfast cake
• Healthy apple oatmeal bars

Print

Healthy Apple Bread

This Healthy Apple Bread is loaded with fresh apples, warm cinnamon, whole wheat flour and no refined sugar.

Course Dessert

Cuisine North American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 10 slices

Calories 210kcal

Author Olena Osipov

Equipment

• Loaf pan
• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 4 cups any apples like McIntosh, Granny Smith, Fuji, Gala cored and diced
• 2 large eggs
• 1 cup applesauce unsweetened
• 1/2 cup maple syrup or honey
• 2 tablespoons oil
• 1 teaspoon pure vanilla extract
• 2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/4 cups whole wheat or spelt flour

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and spray loaf pan with cooking spray. Set aside.
• In a large mixing bowl, whisk the eggs for 10 seconds. Add applesauce, maple syrup, oil, vanilla extract, cinnamon, nutmeg, baking powder, baking soda, salt and whisk until well combined.
• Add spelt or whole wheat flour and stir gently just enough to combine. Be careful not to over mix. Add apples and give a few more gentle stirs to combine.
• Pour batter into prepared loaf pan and level gently with spatula. Bake for 60-70 minutes our until the toothpick inserted in the middle comes out clean.
• Remove from the oven and let cool for 10 minutes. Then transfer to a cooling rack to cool off almost completely.
• Cut into 10 slices with serrated bread knife and enjoy!

Notes

• Store: Store covered in a cool dry place for up to 2 days. Refrigerate covered for 3 more days.
• Freeze: In an airtight container for up to 3 months.
• Flour: Has to be wheat and whole grain like whole wheat or spelt flour. You can’t use all purpose flour or any gluten free flours like almond, coconut, or oat flour.
• Sweetener: Any in a liquid form like agave, brown rice syrup, date syrup etc. is acceptable. If you like very sweet bread, increase amount to 3/4 cup.
• Use any oil: Like avocado oil, coconut oil (melted) or olive oil. Because we use only 2 tbsps, which oil you use doesn’t matter.
• Pan: Apple bread bakes faster in dark loaf pan than in light or glass one.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 354mg | Fiber: 4g | Sugar: 19g

The post Healthy Apple Bread appeared first on iFoodReal.com.

This time of year, pumpkin banana muffins, almond flour pumpkin muffins and pumpkin chocolate chip muffins are among our favorite recipes to make.

Healthy pumpkin muffins is a delicious way to cheer you up while mourning the end of summer days yet at the same time welcoming busy days of fall. They fill any kitchen with warm delicious smells of autumn!

These fluffy muffins are a copycat of Starbucks pumpkin cream cheese muffins but with 2 times less sugar and fat, 1.5 times less calories and carbs, and 3 times more fiber!

Why You’ll Love This Recipe

• Low sugar and low fat: Starbucks pumpkin muffin contains 14 grams of fat and 34 grams of sugar. These muffins have only 7 grams of fat and 19 grams of sugar. Might seem high but that’s twice less, and muffin still has to taste good!
• Wholesome ingredients: Including whole grains and pure pumpkin puree which are an amazing source of vitamins, nutrients and fiber.
• Easy to make: Basic ingredients and no separate bowls – less mess, less stress!
• Freezer friendly: Make a batch now and freeze a few for later.
• Craving satisfied: Move over PSL, these are the best muffins with warm spices that hit the spot!

Ingredients for Healthy Pumpkin Muffins

• Canned pumpkin puree: You can use store-bought or homemade pumpkin puree. Just be sure not to buy pumpkin pie filling! Here is a quick tutorial how to roast pumpkin and make pumpkin puree.
• Eggs: 2 large eggs to bind the ingredients. I have not tried making these muffins vegan, but you can try to substitute eggs with flax eggs.
• Any oil: A neutral oil such as avocado oil, light olive oil or melted coconut oil.
• Maple syrup or honey: Any liquid sweetener works. Please do not use any dry sugar like white sugar, brown sugar, coconut sugar etc. as batter consistency will be offset.
• Pure vanilla extract: To enhance the flavors.
• Whole wheat flour: See FAQs and recipe notes about possible substitutions.
• Cream cheese and pepitas: Optional for filling but add a few extra layers of flavor.
• Spices: Make your own pumpkin pie spice substitute or purchase one in the spice aisle or your local grocery store.

How to Make Healthy Pumpkin Muffins

• Combine liquid ingredients: In a large bowl, add eggs, a can of pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda and salt. Whisk well until you no longer see white lumps.
• Add flour: Gently stir in the flour. Don’t over mix! Then scoop batter into a prepared muffin tin. I like to use large cookie scoop. Whether to line the muffin cups with parchment paper liners depends how non-stick is your pan.
• Add cream cheese: Amount is completely up to you, I used about 1-2 teaspoons. Make a cavity with a back of a spoon, add 1 teaspoon or more of cream cheese and swirl it with a toothpick.
• Bake for 20 minutes at 375 degrees F: Then cool these little guys in a muffin pan for 5 minutes, then a few more minutes on a wire rack.

Tips for Best Results

• Do not over bake: Bake as per recipe. Even if you insert toothpick into the center of the muffins and it comes out a bit wet, remove muffins from the oven. You don’t want your muffins to turn out dry.
• To replace pumpkin spice blend: Simplify by using 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternatively, if your spice drawer is bare, use 2-3 teaspoons of cinnamon.
• Cream cheese products differ: One is softer and you can swirl it, other one is harder and you just bake it as is.
• Don’t use pumpkin pie filling: Make sure not to buy pumpkin pie filling that has added refined sugar and spices. Read the label. Buy a can with “pure pumpkin” label.

How to Store

To store and prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days. These healthy pumpkin muffins do not contain much oil and rely on pumpkin’s water content to stay fresh.

Freeze baked and cooled muffins in a freezer-safe container same day to ensure freshness. Freeze any muffins for up to 3 months. If you would like them to last longer, wrap each muffin into plastic wrap before placing into a container.

To thaw, just remove muffins from the freezer and let defrost in a bag for a few hours or overnight. Or defrost one in a microwave for a healthy snack.

FAQs

More Healthy Pumpkin Recipes

• Pumpkin chocolate chip bread
• Healthy pumpkin bread
• Almond flour pumpkin bread
• Healthy pumpkin brownies
• Healthy pumpkin bars
• Healthy pumpkin cookies
• Banana pumpkin bread

Print

Healthy Pumpkin Muffins

These Healthy Pumpkin Muffins are low sugar, low fat and yet sweet and moist fall breakfast, healthy snack or dessert.

Course Muffins

Cuisine North American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Calories 201kcal

Author Olena Osipov

Equipment

• Muffin tin

Ingredients

• 2 large eggs
• 1 1/4 cups pumpkin puree not pumpkin pie filling
• 3/4 cup maple syrup or honey
• 3 tbsp any mild oil I used avocado oil
• 1 tbsp pumpkin pie spice
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups whole wheat flour or spelt flour
• 12 tsp cream cheese or more
• Pumpkin seeds for garnish (optional)

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray muffin tin with cooking spray. Set aside.
• In a large mixing bowl, add eggs, pumpkin puree, maple syrup, oil, pumpkin pie spice, baking powder, baking soda and salt; whisk well to combine. Add flour and gently mix until combined.
• Using an ice cream scoop, distribute batter evenly between 12 openings of a muffin tin. Make a cavity with a back of a spoon, add 1 tsp or more of cream cheese, swirl with a toothpick (or leave it) and sprinkle with pumpkin seeds.
• Bake for 20 minutes. Then remove from the oven, let muffins cool for 5 minutes and transfer to a cooling rack to cool off for another 10 minutes. Enjoy!

Video

Notes

• Store: To prevent muffins from drying, place in a resealable bag or airtight container and store on a counter for 3 days.
• Freeze: In an airtight container for up to 3 months.
• Substitute pumpkin spice blend: Use 1 teaspoon cinnamon and 1/4 teaspoon each of ginger, nutmeg, cloves and allspice. Alternately, use 2-3 teaspoon of cinnamon if you are out of all other spices.
• Other flours: You can use the same ratio of whole wheat pastry flour or white whole wheat flour. I have not tested recipe with oat flour, you will need more of it as it’s lighter. All-purpose flour or all purpose gluten free might work but you might need less of it.

Nutrition

Serving: 1muffin | Calories: 201kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 312mg | Fiber: 3g | Sugar: 19g

The post Healthy Pumpkin Muffins appeared first on iFoodReal.com.

Looking for more high protein bars? Try these quinoa granola bars and homemade protein bars.

Once I made my high protein granola, we’ve been eating it in insane amounts, especially the kids! I had an idea to turn it into protein granola bars because it would be so handy for a grab and go healthy snack or a bite between meals.

After 3 tries I perfected the recipe! I do have this healthy granola recipe on iFoodReal that’s great for yogurt bowls, but these bars are higher in protein and perfect for when you want something sweet and healthy on the run.

Also, you have to try my homemade cereal!

Why You’ll Love This Recipe

• Not high in sugar: Compared to store-bought granola bars, and even this sugar is wholesome.
• Higher in protein: These bars pack more protein than regular granola bars. They’re somewhere in between protein bar and granola bar which is a nice balance for kids.
• Great nutrition values: High in fiber, protein and complex carbohydrates.
• Actually taste good: Kids are picky with bars, especially protein bars, but these were gone in my house within 5 hours between 3 kids.

Ingredients for Protein Granola Bars

This recipe is easy to make with simple ingredients. It’s also gluten-free if you make sure oats, protein powder and chocolate chips are certified gluten-free.

• Oats: Feel free to use either rolled oats or quick oats. I used rolled oats.
• Almonds: I chopped my raw almonds so they’re easier to eat and spread out more evenly in each bite.
• Ground flaxseed: Ground flax holds the bars better and acts like a glue. Plus, whole flax seeds are not digestible by our bodies, who knew?!
• Dates or prunes: Pitted and chopped. I had dates on hand, so I went with their caramel-like goodness. Prunes would add a fun twist with a bit of tanginess and a different texture.
• Whey protein powder: Use your favorite flavored or unflavored whey protein powder. I’m a big fan of LeanFit whey vanilla. Please see Variations section below for plant-based protein powder.
• Chocolate chips: I used dark chocolate chips, but you can use whatever you have on hand. Just remember, semi-sweet or milk chocolate chips will add more sugar.
• Egg whites: Help bind everything together, give the bars a chewy texture, and add a protein boost without extra fat.
• Maple syrup or honey: I used pure maple syrup. You can also use brown rice syrup, agave nectar for a plant-based option, or your favorite sugar free liquid sweetener, just avoid granulated ones.
• Extra virgin olive oil: You’ll actually get to enjoy all the benefits of extra virgin olive oil since we are not baking the bars at a high temperature.
• Warm water: Helps bind the ingredients by thickening the ground flax seed. Kind of like built-in flax eggs.

How to Make Protein Granola Bars

This protein granola bar recipe takes just 10 minutes to prep, then we bake and cool. It’s so easy!

First, preheat your oven to 300 F and line a square 8×8 baking dish with parchment paper.

• Mix dry ingredients: In a large bowl, combine the oats, almonds, flaxseed, dates, protein powder, and chocolate chips. Mix well with a spatula.
• Add wet ingredients: Next, add the water, egg whites, maple syrup and olive oil. Take your spatula and mix very well until combined.
• Press and pack the mixture: Scoop the mixture into your prepared baking dish, leveling it out with a spatula as you press it down. Then, use the bottom of a glass to really pack it in tight.
• Bake and cool: Bake for 40 minutes, or until the edges are golden brown and the center feels firm. Let it cool in the dish for 10 minutes, then carefully transfer it to a cooling rack and let it cool for another 2 hours. Make sure it’s almost completely cool before slicing.

Tips for Best Results

It took a bit to perfect these homemade protein granola bars. Here are my top tips.

• Follow the recipe: I will list a few variations below but other than that it’s important to follow exact measurements for wet and dry ingredients for the bars to hold.
• Don’t skip egg whites: They act like glue and add more protein. You can also use 2 large eggs.
• Leftover egg yolks: You can add them to cottage cheese scrambled eggs, this way you will add back the protein and eat not only fat.
• Mix well: The mixture should be sticky and wet, so keep mixing until well combined.
• Let bars cool before slicing: Otherwise they fall apart. Cool them first in the dish, then transfer to a cooling rack, this step is important!
• Cut with serrated knife: A regular sharp knife will not work as well, these bars are pretty chewy and hard so you will almost have to saw them with a serrated knife into 16 bars, which works well.

Variations

• To add more protein: Add 1/2 cup of nut butter like peanut butter or almond butter. In this case, you can also add another 1/3 cup of protein powder because there will be more liquid.
• Vegan protein powder: It is more dry, so you would be able to use way less of it, like 1/4 cup. You can add a nut butter from tip above and add more powder then. It’s all about having that gooey mixture to stick.
• Other dried fruit: Instead of dates use dried cherries, cranberries, apricots, raisins, or figs.
• Less sugar: Skip chocolate chips and/or use sugar-free syrup.
• Other high in protein nuts and seeds: Swap some of the almonds for pumpkin seeds, sunflower seeds, hemp seeds, or peanuts.
• Add flavor: Mix in a splash of almond or vanilla extract, a sprinkle of cinnamon or nutmeg, or some coconut flakes or cocoa powder. For seasonal fun, try adding a dash of pumpkin pie spice.
• Add a chocolate drizzle: Melt some chocolate chips with 1 teaspoon of coconut oil in a microwave-safe bowl in 20 second intervals, stirring in between until smooth. Use a spoon to drizzle it over the cooled granola bars, and let the chocolate set at room temperature until it hardens.

How to Store

Store: Keep the bars in a covered dish or container for the first 3 days. After that, switch to an airtight container for another 3 days.

If you still have some, I would place them in the refrigerator for a few more days. Just make sure they don’t get soggy or dry out, move them around as needed.

Freeze: Pop them into a Ziploc bag or airtight container and stash them in the freezer for up to 3 months. Let them thaw on the counter for a few hours before enjoying.

FAQs

More Healthy Bars to Try

• Protein frozen yogurt bars
• No bake peanut butter oatmeal bars
• Healthy oatmeal bars
• Pumpkin protein bars

Print

Protein Granola Bars

Thick, chewy Protein Granola Bars are wholesome, customizable and packed with 9 grams of protein each. Perfect for a quick, satisfying snack!

Course Snack

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 2 hours hours

Total Time 2 hours hours 50 minutes minutes

Servings 16 bars

Calories 243kcal

Author Olena Osipov

Equipment

• Square baking dish
• Parchment paper sheets

Ingredients

• 3 cups rolled oats quick oats work too
• 1 cup almonds chopped
• 1/2 cup flax seed ground
• 1/2 cup pitted dates or prunes chopped
• 1/2 cup vanilla whey protein powder or any other flavor
• 1/4 cup dark chocolate chips
• 1 tablespoon warm water
• 2 egg whites
• 1/2 cup maple syrup or honey
• 1/4 cup olive oil extra virgin

US Customary – Metric

Instructions

• Preheat oven to 300 F and line square 8×8 baking dish with parchment paper. Set aside.
• In a large bowl, add oats, almonds, flaxseed, dates, protein powder and chocolate chips. Stir with spatula to mix.
• Add water, egg whites, maple syrup and olive oil. Mix very well with spatula until combined.
• Transfer to previously prepared baking dish, level with spatula while pressing on mixture. Then press with the bottom of a glass to pack it all in.
• Bake for 40 minutes or until edges are brown and inside is firm. Remove from the oven, let cool for 10 minutes in the dish and then remove onto a cooling rack to cool off for another 2 hours. Slab should be almost cool before you slice them.
• Cut with serrated knife into 16 bars and enjoy!

Video

Notes

Store: Store bars first 3 days in a container or dish covered with the towel. Then store in an airtight container for another 3 days. After I would place them in a fridge for a few more days. Just watch so bars do not get soggy or dry out too much and move them around accordingly.

Freeze: Freeze in a Ziploc bag or airtight container for up to 3 months. Thaw on a counter for a few hours.

Nutrition

Serving: 1 bar | Calories: 243kcal | Carbohydrates: 26g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 0.03mg | Sodium: 17mg | Fiber: 5g | Sugar: 11g

The post Protein Granola Bars appeared first on iFoodReal.com.