Gluten-Free Breakfast Recipes | What Molly Made

Mediterranean Breakfast Bowl

Molly Thompson — Thu, 18 Sep 2025 13:47:02 +0000

Why You’ll Love This Mediterranean Breakfast Bowl

When mornings get busy, I don’t always have time to meal-prep, which is why this high-protein breakfast has become a go-to. It’s quick, nourishing, and makes me feel like I’ve actually taken a moment for myself. The perfectly poached eggs are soft and jammy, the hummus is creamy, and the veggies add crunch and freshness.

Reasons you’ll love it too:

Quick & easy: Done in 10 minutes
High in protein and fiber: Keeps you full longer!
Made with Happy Egg: Happy Egg’s beautiful orange yolks come from happy hens that roam outside.
Customizable: Swap veggies, try different toppings, use store-bought or homemade hummus
Balanced & beautiful: Fresh herbs, healthy fats, and a mix of textures

Love eggs for breakfast? Use Happy Egg Free Range eggs to make baked feta eggs, over medium eggs, or fluffy egg sandwiches next.

Ingredients You’ll Need

Happy Egg: Their bright orange yolks and rich flavor take these poached eggs to the next level. Happy Egg believes the best free range, organic, and pasture-raised eggs come from happy hens raised on caring family farms (and I agree!).
White vinegar: Helps the eggs hold together while poaching.
Mini cucumber: Crisp and refreshing.
Avocado: Creamy texture plus it adds healthy fats and fiber to keep you full all morning.
Cherry tomatoes: Adds a juicy and sweet balance to the savory elements.
Lemon juice: Brightens up the dish and ties the salad together.
Fresh: My Lebanese friend puts parsley on everything and it really makes the Mediaterranean salad feel authentic to the cuisine.
Hummus: The creamy base that complements the eggs. Use homemade or store-bought.
Optional toppings: Pine nuts, pickled red onion, dill, chives, or hot honey for a finishing touch.

Jump to Recipe

How to Make this Quick Mediterranean Breakfast Bowl

Step 1. Poach the eggs:
Bring a pot of water to a boil. While waiting, crack each egg into a fine-mesh strainer to remove loose whites (this makes them neat). Transfer to a small bowl. Lower heat to a gentle simmer, add vinegar, and swirl the water into a vortex. Drop the eggs into the center and cook for 3 minutes until whites are set and yolks are runny.

Step 2. Make the salad:
While the eggs cook, toss cucumbers, avocado, and cherry tomatoes with lemon juice, olive oil, parsley, salt, and pepper in your serving bowl.

Step 3. Assemble the bowl (2 minutes): Push salad to the side and add a generous scoop of hummus. Dab eggs dry with a paper towel, then place on top. Finish with pine nuts, pickled onions, fresh herbs, or hot honey. Serve right away.

Tested Tips & Tricks

Strain the eggs before poaching: This removes loose whites and gives you picture-perfect poached eggs.
Use a vortex: Swirling water keeps the whites tight around the yolk.
Prep ahead: Chop veggies and make hummus up to 3 days in advance for even faster mornings.
Texture matters: Pair creamy hummus and avocado with crunchy cucumber and juicy tomatoes.

Variations & Swaps

Swap the hummus: Try tzatziki, greek yogurt, or labneh.
Spice it up: Sprinkle za’atar, smoked paprika, or drizzle chili oil on the top.
Hard-boiled eggs: if you aren’t a fan of runny poached eggs, check out this guide for hard-boiled eggs!

This recipe is sponsored by Happy Egg. All thoughts and opinions are my own. Head to their website to learn more.

More High-Protein Breakfast Recipes

Mediterranean Breakfast Bowl

This Mediterranean breakfast bowl is fresh, filling, and ready in 10 minutes. Creamy hummus, crisp veggies, and perfectly poached eggs make it a protein and fiber-packed breakfast you’ll crave any day of the week.

Prep Time 7

Cook Time 3

Total Time 10

Servings bowl

Calories 412kcal

Author Molly Thompson

Ingredients

2 Happy Egg Free Range eggs
2 teaspoons white vinegar
1 mini cucumber sliced
1/2 avocado peeled and diced
1/3 cup cherry tomatoes halved
1 teaspoon lemon juice
1 teaspoon sumac
Kosher salt and pepper to taste
2 Tablespoons finely chopped parsley plus more for topping
1/4 cup hummus homemade or storebought
Topping ideas: toasted pine nuts, pickled red onion, parsley, dill, hot honey

Instructions

Poach the eggs (6 min): Bring a large pot of water to a boil over high heat. While waiting for the water to boil, crack an egg into a fine-mesh strainer to remove loose whites for a neater poached egg. Transfer to a small bowl then repeat with the other egg. Once it’s boiling, reduce the heat to low, add the vinegar, and use a spoon to swirl the water quickly into a vortex. Drop each egg into the middle of the vortex and cook the eggs for 3 minutes.
2 Happy Egg Free Range eggs, 2 teaspoons white vinegar
Make the salad (3 min): While the eggs cook, toss together the cucumber, avocado, tomatoes, lemon juice, sumac, parsley, salt, and pepper in your serving bowl.
1 mini cucumber, 1/2 avocado, 1/3 cup cherry tomatoes, 1 teaspoon lemon juice, 1 teaspoon sumac, Kosher salt and pepper to taste, 2 Tablespoons finely chopped parsley
Assemble and serve (2 min): Push the salad to the side and add a dollop of hummus. When the eggs are done, remove with a slotted spoon, dap with a paper towel to remove excess water, and add on top of the hummus and salad. Top with toasted pine nuts, pickled onion, fresh herbs, and hot honey if desired.
1/4 cup hummus

Nutrition

Recipe FAQs

Can I meal prep this bowl?

Yes. Prep the salad and hummus ahead. Poach eggs fresh in the morning, or make soft-boiled eggs and peel ahead of time for grab-and-go.

What’s the best hummus to use?

Homemade hummus has the best flavor, but a high-quality store-bought hummus works perfectly when you’re short on time.

How do I keep avocado from browning?

Toss diced avocado with extra lemon juice and store tightly covered in the fridge. But I recommend slicing it right before you eat it for best results!

Is this a high-protein breakfast?

Yes. Between the eggs and hummus, this bowl is filled with 20g of protein and 11 fiber to keep you full all morning. Add an extra egg if you want even more protein!

The post Mediterranean Breakfast Bowl appeared first on What Molly Made.

Overnight Steel Cut Oats (Quick Make-Ahead Recipe)

Molly Thompson — Thu, 28 Aug 2025 17:38:21 +0000

Why You’ll Dream About these Overnight Steel Cut Oats

The first time I made these steel cut overnight oats I toasted the oats just long enough to smell that nutty scent, and by morning they were so much softer than I expected.

I love that the oats continue to mellow in the fridge, making mornings effortless (and delicious). These jars let me balance protein, fiber, and fats with simple additions and toppings like fruit and nut butter.

Why you’ll love them too:

Starts with a toasty, nutty aroma that turns creamy overnight.
1:2 liquid ratio keeps texture balanced, never mushy.
High‑fiber breakfast that keeps you full and energized.
Totally customizable and portable for busy mornings.

Love oats for breakfast? Try blended overnight oats, strawberry cheesecake overnight oats, or blueberry baked oatmeal next.

What’s the Difference Between Steel Cut Oats and Rolled Oats?

If you’ve only made traditional overnight oats with rolled oats like these pumpkin overnight oats or blueberry overnight oats, you may notice a big difference in texture.

Rolled oats (old-fashioned oats) are whole oats that have been steamed and pressed. They absorb liquid quickly and soften into a creamy (almost pudding-like) texture when soaked overnight.
Steel cut oats are the inner kernels of whole oats that have been cut down into 2 or 3 pieces using a steel blade (hence the name). This leaves them chewier and nuttier (never mushy). Because they’re less processed, they take longer to soak.

Steel cut oats offer several benefits because they’re high fiber, low glycemic, and naturally gluten-free.

TLDR: rolled oats = creamier; steel cut oats = chewier, nuttier, and more filling (thanks to fiber).

Ingredients You’ll Need

Butter or coconut oil: to enhance the flavor of the oats and help break down the tougher outside of the oats.
Steel cut oats: whole‑grain, minimally processed, chewy, and high fiber!
Water and/or milk: use a blend of water and milk for creamier oats.
Flavor boost: 1 tsp kosher salt or vanilla.
Mix-ins: protein powder, dried fruit, nut butter etc.
Optional toppings: chia or flax seeds, fresh fruit (berries, banana or apple), nut butter, cinnamon, maple syrup, or dried fruit

Jump to Full Recipe

How to Make Creamy Make-Ahead Steel Cut Oats

Toast the oats: In a medium saucepan over medium heat, melt the butter or coconut oil. Add the steel cut oats and toast, stirring, until the aroma is toasty and nutty.

Boil and simmer: Add liquid and salt, bring to a boil. Cover and simmer for 1 minute, then remove from heat to let oats start absorbing liquid. This helps to get the breakdown of the oats started for softer oats.

Divide and chill: Spoon oats into jars (4–5), cover, and refrigerate overnight—8 to 12 hours lets oats absorb all liquid and soften fully.

Serve chilled or warm: For cold overnight steel cut oats oats, enjoy from the fridge. To warm, heat in the microwave for 1-2 minutes with a splash of milk.

Tested Tips and Tricks

Don’t skip toasting and simmering the oats. This enhances the nutty flavor and speeds up the softening.
Soak together or separately. I tried both methods and they’re nearly identical. Soaking together ensures consistency but separate jars makes them easy to grab-and-go.
Know what texture to expect. We’ve covered this, but it’s important to note that steel cut oats will have more chew.

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Overnight Steel Cut Oats

This hearty batch of overnight steel cut oats starts with lightly toasted oats soaked in a 1:2 oats‑to‑liquid ratio and refrigerated for 8–12 hours. They make mornings simple, so you can wake up to a creamy, fiber‑packed breakfast all week. Enjoy them chilled or quickly warm and top any way you like! They're the perfect healthy, customizable breakfasts.

Course Breakfast

Cuisine American

Diet Low Calorie

Keyword breakfast, healthy breakfast, meal prep breakfast, oatmeal, quick breakfast

Prep Time 10

Chill Time 8

Total Time 8 10

Servings

Calories 179kcal

Author Molly Thompson

Ingredients

1 Tablespoon unsalted butter or coconut oil
1 cup steel cut oats
2 cups water or equal parts water and milk for creamier oats
1 teaspoon kosher salt
Optional toppings: chia seeds, flax seed, banana, berries, apples, nut butter, cinnamon, maple syrup, or dried fruit

Instructions

Toast oats (1-2 min): Melt the butter in a medium saucepan over medium heat. Add the steel cut oats and salt, toast for 1-2 minutes, until slightly nutty.
1 Tablespoon unsalted butter, 1 cup steel cut oats, 2 cups water, 1 teaspoon kosher salt
Boil and simmer (2 min): Pour in the water (or milk) and bring to a boil over high heat. Reduce to low, cover, and simmer for 1 minute then remove from the heat and cool slightly.
Soak (8-12 hrs): Divide into 4 jars or transfer to one big bowl. Cover and refrigerate for 8-12 hour, until the oats absorb all of the liquid and are softened and creamy. They should still have some chew to them.
Serve: To serve chilled, stir, add splash of milk, and top as desired. For warm oats, stir in a splash of milk and microwave for 1-2 minutes. Top and enjoy!
Optional toppings: chia seeds, flax seed, banana, berries, apples, nut butter, cinnamon, maple syrup, or dried fruit

Notes

High-Protein Overnight Steel Cut Oats: I highly recommend adding 2-3 scoops of protein to this mix to balance out the macronutrients to keep you full! I love this vanilla protein powder or this flavorless protein powder. Add an extra 2 Tbsp of milk for every scoop of protein.

Toppings to balance blood sugar: add some chia seeds and raspberries to boost the fiber even more and finish with a dollop of nut butter for healthy fats. That’s my favorite way to serve them!

Storage. Keep in the fridge in an airtight for up to 5 days.

Consistency tip. Steel cut oats have a chewier and firmer texture than typical rolled oats, so keep that in mind! For this recipe, a shorter soak = firmer and chewier texture, while a longer soak yields a creamier texture.

Nutrition

FAQs

Why toast and simmer the oats?

Toasting enhances the nutty flavor and simmering accelerates the softening processes (recommended because steel cut oats are firmer and chewier than rolled oats).

Will they get slimy?

Using the right ratio of 1:2 oats to liquid makes sure they’re not slimy or mushy. Steel cut oats tend to be chewier anyway, so they’re hardly ever slimy.

Can I divide before soaking?

You can soak them in one big bowl or divide them into meal prep jars then soak. I’ve tried both and there isn’t much of a difference.

How long do they last in the fridge?

They stay fresh and delicious in an airtight container for up to 5 days. Day 1 they’ll be slightly firmer, and by day 5 they’re ultra-creamy.

Can I eat them cold?

Absolutely—cold oats stay creamy with a splash of milk and are perfect for grab-and-go mornings. You can zap them in the microwave with a splash of milk too if you want them warm and cozy.

The post Overnight Steel Cut Oats (Quick Make-Ahead Recipe) appeared first on What Molly Made.

Stuffed Bagel Bites

Molly Thompson — Tue, 18 Mar 2025 10:35:10 +0000

Homemade Stuffed Bagel Bites are Easier Than You Think!

If you love bagels, and want something quick, easy, and high-protein, this recipe is for you! Made with just three simple ingredients for the dough, they come together fast—no yeast or rising required.

The chewy bagel dough is based off of my viral cottage cheese bagels recipe. You get a perfectly chewy, golden-brown bite filled with creamy, melty cream cheese. Whether you bake or air fry them, they turn out delicious every time.

They’re healthier (and cheaper) than Dunkin Donuts bagel minis and perfect for meal prep, a grab-and-go breakfast, or easy snack.

How to Make Stuffed Bagel Bites

Blend the cottage cheese until smooth.

Combine cottage cheese with flour and baking powder.

Divide into 8 equal parts and flatten into discs.

Add cream cheese to the center, fold the dough around it, and pinch the seems.

Brush the tops with an egg wash and sprinkle with everything but the bagel seasoning.

Bake at 350 for 25-30 minutes or air fryer for 13-15 minutes.

Love high-protein breakfast recipes? Try baked protein pancake bowls, cottage cheese egg bites, blended overnight oats, or protein breakfast burritos next.

Recipe Tips

Sticky Dough – Dust your hands and work surface with flour. Knead 1 Tbsp of flour into the dough at a time until it’s dry enough to handle. Letting the dough rest for 5 minutes can also help it firm up.
Seal the Dough Properly – Pinch the seams tightly to prevent the cream cheese from leaking out. Wet your fingertips slightly to help seal the dough.
Try a Stand Mixer – you can also knead the dough in the bowl of a stand mixer with the dough hook attachment.
Check for Doneness – Insert a toothpick into the side of a bagel bite—if it comes out clean and there’s no raw dough, they’re ready!
Adjust Browning – you want a crispy golden brown crust, but tent with foil if they brown too quickly before the inside is fully cooked.

More Breakfast Recipes You’ll Love

Breakfast

Healthy Breakfast Recipes

Breakfast

High-Protein Breakfast

Protein French Toast

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Stuffed Bagel Bites

Mini stuffed bagel bites are quick and easy to make with a 3-ingredient dough and a rich cream cheese filling. They’re soft, slightly chewy, and packed with protein—all without the need for yeast or boiling! Bake or air fry them until golden brown, then enjoy warm as a snack or meal prep breakfast.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Keyword bagels, kid friendly, meal prep, protein bagels, quick breakfast

Prep Time 10

Cook Time 30

Total Time 40

Servings stuffed bagel bites

Calories 106kcal

Author Molly Thompson

Ingredients

1 cup full-fat cottage cheese or plain Greek yogurt
1 cup all-purpose flour gluten-free flour if needed
1 teaspoon baking powder
4 oz block cream cheese cut into 8 cubes
1 large egg beaten, for egg wash
Everything bagel seasoning to taste

Instructions

Preheat the oven or air fryer to 350°F. If baking in the oven, line a large baking sheet with parchment paper.
Add the cottage cheese to a high-speed blender and blend until smooth, stopping to scrape down the sides as needed. Skip this step if using Greek yogurt. Transfer the blended cottage cheese to a large mixing bowl.
1 cup full-fat cottage cheese
Add the flour and baking powder and stir with a spoon or rubber spatula until mostly combined. Switch to your hands to mix and fold as needed until a sticky dough forms. It’s ready when the dough starts to pull away from the sides of the bowl.
1 cup all-purpose flour, 1 teaspoon baking powder
Turn the dough out onto a generously floured work surface. Knead the dough for 1-2 minutes, until it’s mostly smooth. Add 1 Tablespoon of flour as needed until it’s no longer sticky.
Divide the dough into 8 equal portions and flatten the dough pieces into a flat discs about 4 inches in diameter. Place a cube of cottage cheese in the center and fold the sides of though around the cream cheese to seal it. Pinch the seams and double check the dough didn’t break anywhere to prevent any cream cheese bursts out. Wet your fingertips with warm water to help pinch the seams as needed.
4 oz block cream cheese
Place the bagel bites seam side down and brush the tops with the beaten egg. Sprinkle generously with everything bagel seasoning.
1 large egg, Everything bagel seasoning

Bake

Place the stuffed bagel bites on the prepared baking sheet. Bake for 25-30 minutes, until the tops are golden brown and the centers are cooked through and no longer doughy. Tent with foil if the tops are too brown before the inside is cooked. Cool slightly and serve warm.

Air Fryer

Spray the air fryer basket with nonstick cooking spray. Place the bagel bites in the basket and air fryer at 350°F for 13-15 minutes, until golden brown and cooked through and no longer doughy. Cool slightly and serve warm.

Notes

Greek Yogurt vs. Cottage Cheese. I’ve tested these with both plain Greek yogurt and cottage cheese. The cottage cheese has a slightly richer chewier texture in my opinion, but there is less prep work (and washing) if you use Greek yogurt. I recommend either, so use what you have on hand!

Gluten-Free. Use a 1:1 baking flour replacement, like Bob’s Red Mill or King Arthur’s Measure for Measure flour.

Flour. You can swap the flour for bread flour or self rising flour (omit the baking powder). While I haven’t tested this, I’ve seen others have success with almond flour for a low carb option.

Sticky Dough.The texture of the dough can vary based on the type of flour you use and the brand and type of cottage cheese you use. Continue to knead and add a sprinkle of flour at a time until it’s dry enough to work with.

More Flavors. Brush them with melted butter and toss them with cinnamon sugar. You could also sprinkle asiago cheese on top before baking.

DIY Everything Bagel Seasoning. Combine 2 Tbsp sesame seeds, 1 Tbsp poppy seeds, 1 Tbsp dried minced garlic, 1 Tbsp dried minced onion, 1 Tbsp kosher salt, and 1 tsp black sesame seeds.

Store. Store leftovers in an airtight container in the fridge for 3-4 days.

Freeze. Freeze unbaked bagel bites on a sheet pan, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes. You can also freeze baked bagel bites, thaw overnight in the fridge, and reheat.

Reheat. Bake in the oven at 300°F for 5-7 minutes or in the air fryer for 3-5 minutes until warm.

Nutrition

The post Stuffed Bagel Bites appeared first on What Molly Made.

Chocolate Peanut Butter Protein Smoothie

Molly Thompson — Tue, 08 Oct 2024 17:24:36 +0000

This chocolate peanut butter protein smoothie is nutrient-dense, filling, and as smooth and creamy as a milkshake. Blend up frozen bananas, peanut butter, chocolate protein powder and milk until it’s thick and creamy.

Love smoothies? Try this cake batter protein shake or raspberry blueberry smoothie next.

You can make this protein shake easily in the blender and it’s cheaper than what you’ll find at a smoothie bar.

It’s a great source of protein, healthy fats, and fiber. It’s my favorite morning combination to keep you full, which is why I also love blended overnight oats and cottage cheese breakfast bowls.

Blend a handful of healthy ingredients together in just five minutes for a nutritional boost before a workout, a quick breakfast on the go, or a stand-alone meal any time of day.

Just like baked protein pancake bowls and cottage cheese egg bites, you can prep them in advance for a fast and healthy breakfast.

Why You’ll Love This Chocolate Peanut Butter Protein Smoothie

Tastes like dessert for breakfast.
Takes 5 minutes to whip up.
Can easily be meal-prepped in single servings.
Has lots of protein, healthy fats, and fiber.
Rich and creamy texture.

If you love a protein boost with chocolate peanut butter flavor, try protein puppy chow, oatmeal peanut butter protein balls, or dark chocolate coconut protein bars next time.

Ingredients You Need

Here are the simple ingredients you need to make this chocolate peanut butter protein smoothie. Skip to the recipe card for exact measurements.

Milk: Any milk like whole milk, almond milk, or cashew milk works.
Banana: Freezing the banana adds an extra thick and creamy texture to this smoothie.
Chocolate protein powder: A good protein powder I like to use is Be Well By Kelly which has vegan and grass-fed beef protein powders made with organic monk fruit.
Peanut butter: Smooth, creamy peanut butter adds texture, flavor, and good fats.
Chia seeds: Just 2 tablespoons of chia seeds have 4.7 grams of protein and 9.8 grams of fiber!

Need another protein-rich smoothie recipe? Try this blueberry raspberry smoothie or cake batter protein shake.

Recipe Variations and Mix-Ins

Substitute the peanut butter with almond butter or cashew butter.
Add another healthy mix-in like chia seeds, collagen, or hemp hearts.
Add a splash of coffee in place of some of the milk for a little extra flavor (and caffeine!).
Because this smoothie is low-calorie, there’s plenty of room for adding extra toppings like mini chocolate chips, homemade coconut whipped cream, or a cherry.

How to Make Chocolate Peanut Butter Protein Smoothies

Here are the simple steps, with photos, to make this chocolate peanut butter protein smoothie recipe. Skip to the recipe card for the printable version.

Step 1. Add to Blender. Add all of the ingredients to a high-speed blender.

Step 2. Blend. Close the lid and blend on high-speed until thick and smooth. Add a splash more milk at a time to reach your desired consistency if you prefer less thick smoothies.

Expert Tips

Start with less milk. You can always add more, but you can’t remove it. Start with less and add a splash more at a time to reach your desired consistency.
Get creative. Add your favorite mix-ins like spinach, avocado, collagen, or other supplements.
Use frozen bananas. They give it a really rich and creamy milkshake texture. Regular bananas with ice will work in a pinch.

Recipe FAQs

Can I use powdered peanut butter in place of real peanut butter?

You can use powdered peanut butter, but just know that the texture will not be as thick as with regular peanut butter. Start with one serving and see if you need to adjust for taste.

How do I thicken my smoothie?

Start with frozen fruit and less milk. After that, I would add ice to make the smoothie thicker. Frozen avocado or cauliflower can also help to add thickness without adjusting the flavor much.

Can I use other fruit besides bananas?

Yes, you can! I love the flavor combo of banana with peanut butter and chocolate, but you could substitute with any other fruit. Frozen fruit will work best for a creamy, thick texture.

Need a high protein snack? These oatmeal protein balls have 6g in each!

Storage Tips

Measure out individual bags of banana, peanut butter, and chia seeds. Freeze for up to 3 months. Dump it all into the blender then add the milk and protein powder and blend.

More Healthy Smoothie Recipes

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Chocolate Peanut Butter Protein Smoothie

Mix up your favorite chocolate protein powder, frozen banana, peanut butter, and milk for a rich and creamy smoothie that tastes like a chocolate milkshake! This smoothie is full of nutrients, protein, fiber, and healthy fats to keep you full.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword blood sugar balancing, healthy breakfast, high protein

Prep Time 5

Cook Time 0

Total Time 5

Servings smoothie

Calories

Author Molly Thompson

Ingredients

1/2 cup milk any kind (I like Fairlife)
1 frozen banana
1 scoop chocolate protein powder I use Be Well by Kelly
1-2 Tablespoons peanut butter
1 Tablespoons flax meal or chia seeds

Instructions

Add all of the ingredients to a high-speed blender. Blend on high until smooth. Add a splash more milk at a time to reach a thinner consistency if desired. Serve right away.
1/2 cup milk, 1 frozen banana, 1 scoop chocolate protein powder, 1-2 Tablespoons peanut butter, 1 Tablespoons flax meal

Notes

Protein Powder. You can use whatever protein powder you have on hand and add 1 Tablespoon of cocoa powder. I’ve made this with collagen and vanilla protein powder before!

Meal Prep. Measure out individual bags of banana, peanut butter, and chia seeds. Freeze for up to 3 months. Dump it all into the blender then add the milk and protein powder and blend.

Peanut Butter. Sub the peanut butter with almond butter, cashew butter or tahini for a nut-free option.

More Mix-Ins. Try adding chia seeds, collagen, hemp hearts, or your favorite supplements.

Coffee. Swap some of the milk for brewed cold brew coffee for a morning pick-me-up.

Nutrition

Serving: 1smoothie

The post Chocolate Peanut Butter Protein Smoothie appeared first on What Molly Made.

Blueberry Raspberry Smoothie

Molly Thompson — Mon, 30 Sep 2024 19:11:44 +0000

This thick and creamy blueberry raspberry smoothie features fiber-rich berries, nut butter, and milk to keep you full all morning long. Add protein powder for the perfect morning smoothie.

Love berries for breakfast? Try blueberry overnight oats, baked protein pancake bowls, or cottage cheese breakfast bowls next.

I love raspberries because of their sweet flavor and how much fiber they have! Chocolate covered raspberries are a favorite night time treat.

But adding them to your morning routine is such a great way to balance blood sugar. Breakfast recipes like cottage cheese egg bites, blended overnight oats, and high-protein breakfast burritos are some of my favorite healthy breakfasts.

But there’s nothing better and easier than a morning smoothie! This berry smoothie is perfectly thick with a thick consistency. Just like this chocolate cherry smoothie, I recommend using frozen fruit for the best results.

Why You’ll Love this Blueberry Raspberry Smoothie

Sweet fruity flavor.
Thick and creamy.
Done in 5 minutes!
High in fiber and protein.
Easy to prep in advance.
Pretty pink color!

Love smoothies? Try this tropical kale smoothie or banana avocado smoothie next.

Ingredients You Need

Here are the simple ingredients you need to make this raspberry blueberry smoothie. Skip to the recipe card for exact measurements.

Frozen raspberries: they’re cheaper and often more fresh, especially when they aren’t in season.
Frozen blueberries: you can buy a huge bag for cheap and make this smoothie multiple times!
Milk: any milk like whole milk, almond milk, or cashew milk works.
Nut butter: adds flavor, texture, and healthy fats to keep you full.
Flax meal: adds fiber for gut health and to keep you full. This is optional.
Protein powder: Choose a vanilla protein powder with about 24g of protein. I like one sweetened with monk fruit!

Variations & Mix-Ins

Protein powder: I used Be Well by Kelly vanilla protein powder. I also like Paleo Valley protein! Any brand you enjoy works.
Bananas: add more sweetness with 1/2 frozen banana. This will make it really thick like a milkshake!
Add yogurt: 1/3 cup of Greek yogurt for richness and protein.
Tropical fruit: try adding some frozen mango or frozen pineapple to the mix.
More berries: swap either fruit for strawberries, blackberries, or mixed berries.
Greens: up the nutrients by blending in 1/2 cup baby spinach. I like to milk it with the milk first to break it down before adding the rest of the ingredients.
Fiber and fats: swap the flax for chia seeds and the nut butter for hemp seeds.

How to Make a Blueberry Raspberry Smoothie

Here are the simple steps, with photos, to make this blueberry and raspberry smoothie recipe. Skip to the recipe card for the printable version.

Step 1. Add to the Blender. Add all of the ingredients to a high-speed blender.

Step 2. Blend. Blend on high speed until it’s smooth and creamy. Add more milk as needed to reach your desired consistency.

Expert Smoothie Tips

Start with less milk. You can always add more, but you can’t remove it. Start with less and add a splash more at a time to reach your desired consistency.
Get creative. Add your favorite mix-ins like chia seeds, protein powder, greens, or other supplements.
Use frozen fruit. Frozen fruit is more affordable and fresher. It yields a really thick and creamy smoothie!

Can I Use Fresh Berries?

Frozen fruit yields a really thick and creamy smoothie, but you can use fresh blueberries and fresh raspberries if that’s what you have on hand! Reduce the amount of milk to 1/2 cup and add a handful of ice. Use a high-speed blender and blend until all of the pieces of ice are broken up. Adjust consistency with more milk as needed!

Recipe FAQs

Is a raspberry and blueberry smoothie good for you?

This smoothie is packed with fiber and nutrients. Raspberries are rich in antioxidants and you can add your favorite healthy mix-ins to make it healthy for you!

What fruits blend well with blueberries?

You can add cherries, blackberries, bananas, pineapple, or mango to this berry smoothie and it would be delicious.

Meal Prep Tips

Measure out individual bags of blueberries, raspberries, nut butter, and flax. Freeze for up to 3 months. Dump it all into the blender then add the milk and blend.

More Smoothie Recipes

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Blueberry Raspberry Smoothie

Make this thick and creamy blueberry raspberry smoothie in 5 minutes! It’s full of nutrients, protein, and fiber to keep you full all morning long.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword easy breakfast, high fiber, high protein

Prep Time 5

Cook Time 0

Total Time 5

Servings smoothie

Calories 389kcal

Author Molly Thompson

Ingredients

1/2 cup milk any kind
1/3 cup frozen raspberries
1/3 cup frozen blueberries
1 Tablespoon nut butter
1 scoop vanilla protein powder
1-2 Tablespoons chia seeds or flax meal
1/2 teaspoon cinnamon optional

Instructions

Add all of the ingredients to a high spend blender. Blend until smooth. Add more milk as needed to reach your desired consistency.
1/2 cup milk, 1/3 cup frozen raspberries, 1/3 cup frozen blueberries, 1 Tablespoon nut butter, 1 scoop vanilla protein powder, 1-2 Tablespoons chia seeds or flax meal, 1/2 teaspoon cinnamon

Notes

Protein Powder. I used Be Well by Kelly vanilla protein powder. I also like Paleo Valley protein! Any brand you enjoy works.

Bananas. Add more sweetness with 1/2 frozen banana. This will make it really thick like a milkshake!

Yogurt. 1/3 cup of Greek yogurt for richness and protein. Adjust milk as needed for consistency.

Fresh Berries. You can use fresh berries instead of frozen. Reduce the milk slightly and add a handful of ice. Blend until completely smooth and adjust consistency as needed.

Greens. Up the nutrients by blending in 1/2 cup baby spinach. I like to milk it with the milk first to break it down before adding the rest of the ingredients.

Fiber and Fats. Swap the flax for chia seeds and the nut butter for hemp seeds.

Meal Prep. Measure out individual bags of blueberries, raspberries, nut butter, and flax. Freeze for up to 3 months. Dump it all into the blender then add the milk and blend.

Nutrition

The post Blueberry Raspberry Smoothie appeared first on What Molly Made.

Baked Protein Pancake Bowl

Molly Thompson — Wed, 25 Sep 2024 08:00:00 +0000

This easy baked protein pancake bowl comes together in three simple steps and has 40g of protein. Make a few different versions, refrigerate, and reheat one each morning of the week for an easy and filling breakfast on the go!

For more protein-packed versions of your favorite breakfast dishes, try protein french toast, high-protein cottage cheese bagels, protein cinnamon rolls, or my high-protein breakfast burrito recipe.

These baked protein pancake bowls are truly like dessert for breakfast — or breakfast for dessert, because you could eat it any time of day!

Add any special toppings you desire to make it just the way you’d like!

Just like cottage cheese pancakes, the Greek yogurt in these pancake bowls adds extra protein and makes them fluffy and thick. Just the way a pancake should be!

Why You’ll Love These Baked Protein Pancake Bowls

40g of protein per serving.
Same fluffy and delicious pancakes with better ingredients.
Make them any way you’d like!
Meal prep them ahead of time and heat them when you’re ready to eat.
Enjoy them for breakfast, an afternoon snack, or a healthier dessert.

For more sweet breakfast dishes that use Greek yogurt, try mini chocolate chip muffins, yogurt chia pudding, or strawberry cheesecake overnight oats.

Ingredients You Need

Here are the simple ingredients you need to make this baked protein pancake bowl. Skip to the recipe card for exact measurements.

Egg: Great source of protein and choline.
Plain Greek yogurt: Substitute with cottage cheese.
Milk: I used Fairlife brand, but you can use any type of milk.
Flax meal: Optional but recommended. It’s loaded with nutrients, omega-3s, and fiber.
Flour: Use gluten-free 1:1 flour if needed.
Protein powder: I used Be Well by Kelly protein powder, but any protein (preferably without tons of sweeteners) works.
Maple syrup: Use Stevia as a sweetener substitute.
Baking powder: Gives the added fluff you want from your pancakes!
Optional toppings before baking: Raspberries, strawberries, blueberries, chocolate chips, and bananas.
Optional toppings after baking: Nut butter, syrup, greek yogurt, salted butter, and chia jam.

Need another variation on a traditional pancake recipe? Try pancake roll-ups, oat flour pancakes, cottage cheese pancakes, or healthy pumpkin pancakes.

Recipe Variations

Dairy-free: Use plant-based or nut milk and dairy-free Greek yogurt.
Substitute the Greek yogurt with cottage cheese if you don’t have it.
Gluten-free: Use gluten-free 1:1 flour instead of regular flour.
Lower-calorie: Use unsweetened almond milk and stevia to sweeten.

How to Make Baked Protein Pancake Bowls

Here are the simple steps, with photos, to make this baked protein pancake bowl recipe. Skip to the recipe card for the printable version.

Step 1. Mix Ingredients. Add all of the ingredients to the bowl and mix well until combined.

Step 2. Add Toppings. Add to 12-14 ounce glass dishes or ramekins with nonstick spray. Arrange desired toppings on top.

Step 3. Bake. Bake at 350°F for 22-25 minutes or until the pancakes are set in the middle and slightly golden brown. Cool for 5-10 minutes then serve in the dish with any additional toppings.

Recipe Tips

Check your baking powder to be sure it isn’t expired.
Choose a good quality protein powder that won’t make the batter too dense or dry.
Be sure to preheat your oven and grease your baking dishes before placing your protein bowls in the oven.
Insert a clean toothpick into your baked pancake to test and see if the inside is all the way cooked.
Only fill your ramekin 3/4 of the way to allow the pancake to rise and not overspill.

Topping Ideas

The best part about this recipe is that you can customize the toppings for a different pancake bowl each time!

Add a little cocoa powder to the mix for a chocolatey taste.
Feeling like fall? Add a dash of cinnamon, pumpkin spice, or nutmeg.
Drizzle honey, vanilla almond granola, and banana slices on top for a banana pancake bowl.

Recipe FAQs

Are protein pancakes healthy for you?

This baked protein pancake bowl recipe is filled with protein, good fats, and fiber. It uses natural sweeteners and is low-carb, so you won’t get the mid-morning sugar crash you might get with a regular stack of pancakes. Choose a protein powder without unwanted additives like excessive sugars or artificial ingredients.

Is it safe to add protein powder to my pancakes?

Yes, it’s safe to add protein powder to pancake mix, and it’s a great way to boost the protein content of your pancakes.

Storage Tips

Store: I like to make a few batches at once, refrigerate them, and heat one up at breakfast each morning. Allow the pancake bowls to cool to room temperature and store them in an airtight container in the fridge for up to 5 days. Reheat in the microwave in 30-second intervals until warmed through.

Freeze: Freeze them for up to 1 month and thaw them in the fridge overnight before you’re ready to serve them the next morning.

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Baked Protein Pancake Bowl

These protein pancake bowls bake have 40g of protein per serving and make a perfect meal prep to reheat during the week. Add your favorite toppings and enjoy healthy, delicious, and high-protein breakfast!

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword high fiber, high protein, meal prep breakfast

Prep Time 5

Cook Time 22

Total Time 27

Servings bowl

Calories 476kcal

Author Molly Thompson

Ingredients

1 large egg
1/4 cup plain greek yogurt dairy-free if needed
1/3 cup milk any kind
1-2 Tablespoons flax meal
1/3 cup flour gluten-free if needed (I used Bob's Red Mill 1:1 flour)
1 scoop vanilla protein powder
1 Tablespoon maple syrup or stevia
3/4 teaspoon baking powder
Toppings before baking: raspberries strawberries, blueberries, chocolate chips, bananas
Toppings after baking: nut butter syrup, greek yogurt, salted butter, chia jam

Instructions

Preheat the oven to 350°F. Spray a 12-14 ounce glass dish or ramekin with nonstick spray.
Add all of the ingredients to the bowl and mix well until combined. Arrange desired toppings on top.
1 large egg, 1/4 cup plain greek yogurt, 1/3 cup milk, 1-2 Tablespoons flax meal, 1/3 cup flour, 1 scoop vanilla protein powder, 1 Tablespoon maple syrup or stevia, 3/4 teaspoon baking powder
Bake in the preheated oven for 22-25 minutes or until the the pancakes are set in the middle and slightly golden brown. Cool for 5-10 minutes then serve in the dish with any additional toppings.

Notes

Nutrition information. The information is for a pancake bowl with almond milk, gluten free flour, Be Well by Kelly Protein Powder, and 1/3 cup raspberries as the topping.

Toppings. My favorite topping combinations are blueberries and cinnamon and raspberries and chocolate chips. Raspberries add a lot of extra fiber!

Meal Prep. You can make 4-5 of these at a time, cover, and refrigerate them for up to 5 days. Reheat in the microwave or the oven and serve warm.

Milk. I tested this with Fairlife whole milk and unsweetened almond milk. Both work great!

Protein Powder. I use Be Well by Kelly Protein Powder. It doesn’t have any carbs and uses monkfruit to sweeten it. I recommend a protein powder with around 26g of protein per scoop, which is what you see reflected in the nutrition information.

Nutrition

The post Baked Protein Pancake Bowl appeared first on What Molly Made.

Cottage Cheese Breakfast Bowl (Sweet + Savory)

Molly Thompson — Tue, 24 Sep 2024 08:00:00 +0000

This high-protein, 5-minute cottage cheese breakfast bowl is the perfect easy, healthy breakfast. Just add cottage cheese to a bowl and top it with sweet or savory toppings. Talk about an easy morning!

Love cottage cheese for breakfast? Try cottage cheese pancakes, cottage cheese toast, or protein cottage cheese bagels.

By now you know I’m fully on board the cottage cheese bandwagon. It’s inexpensive to keep on hand, mild in flavor (read: versatile!). Use it in savory dishes like cottage cheese flatbread and cottage cheese alfredo or in a dip like cottage cheese queso or cottage cheese dip.

This cottage cheese breakfast bowl is as easy as it gets, using cottage cheese as the base with a few simple toppings for added flavor and nutritional benefits.

You don’t even have to use the ingredients I did. Similar to this cottage cheese toast, you can get creative with toppings you already have on hand!

Don’t just save it for breakfast — it also makes a great afternoon snack or post-workout treat.

Why You’ll Love This Cottage Cheese Breakfast Bowl

Have it your way: sweet or savory!
Quick, easy, and filling breakfast.
Easily involve the kids in making their own — they’ll enjoy eating it even more!
High-protein and low-calorie (29g or protein per serving).
No cooking (and barely any dishes) involved.

Ingredients You Need

Here are the simple ingredients you need to make this cottage cheese breakfast bowl. Skip to the recipe card for exact measurements.

Savory

Cottage cheese: Have it as nonfat, low fat (1% or 2%) or whole fat. Just know that the milk type affects the nutritional content.
Avocado: Excellent source of omega-3s and fiber.
Cherry tomatoes: You can use grape tomatoes, roma tomatoes, or any tomatoes you have on hand.
Hard or soft boiled egg: Optional for added protein.
Chives: Adds a little texture.
Salt and pepper: To taste.
Toppings: Everything bagel seasoning, balsamic glaze, or hot sauce.

Sweet

Cottage cheese: I like using Good Culture cottage cheese.
Raspberries: Fresh or frozen will work.
Chia seeds: A serving of chia seeds offers 10g of fiber and 5g of protein!
Toppings: Nut butter, chopped nuts, cinnamon, or honey.

Need another no-cook breakfast recipe with ample protein? Try blended overnight oats or yogurt-chia pudding.

Recipe Variations & Substitutions

Swap the raspberries for other berries like blueberries, blackberries, or strawberries.
Add other fruits like sliced peaches, bananas, or pomegranate seeds.
Instead of almonds, use walnuts, pecans, or hazelnuts.
Substitute chia seeds for hemp seeds.
Use maple syrup instead of honey to drizzle on top of your sweet bowl.
Try adding a salsa on top of your savory bowl. It’s a combo you didn’t know you needed!

How to Make Cottage Cheese Breakfast Bowls

Here are the simple steps, with photos, to make this cottage cheese breakfast bowl recipe. Skip to the recipe card for the printable version.

Step 1: Add Cottage Cheese. Add the cottage cheese to a bowl. top with chia jam, nut butter, and a dash of cinnamon.

Sweet Breakfast Bowl: Smash the raspberries with the chia in a small mixing bowl. Add it to the cottage cheese and finish with nut butter, honey, cinnamon, and/or almonds.

Savory Breakfast Bowl: Add the cottage cheese to a bowl. Top with everything bagel seasoning, balsamic glaze, or hot sauce.

Expert Tips

If the texture of cottage cheese isn’t for you, either whip the cottage cheese in a food processor or high-speed blender ahead of time or swap it with Greek yogurt.
If you want cottage cheese that includes probiotics, check the label for ‘live and active cultures’.

Recipe FAQs

Can I make this recipe ahead of time?

Yes! Dress the cottage cheese with all of your toppings the night before or spoon out your portion of cottage cheese and cut up your toppings, keeping them separate until you’re ready to eat in the morning.

Is it healthy to eat cottage cheese for breakfast?

Absolutely. Cottage cheese is high in protein, low in fat, and is a great source of calcium. It’s a great low-calorie snack that will keep you feeling full for longer.

Storage Tips

I’d recommend storing the toppings separately from the cottage cheese, but if you’re meal-prepping them ahead of time and want to keep it all together, store individual portions in an airtight container in the fridge for up to 3 days.

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Cottage Cheese Breakfast Bowl

Make this cottage cheese breakfast bowl in 5 minutes with sweet or savory toppings! It’s the perfect high-protein protein breakfast you can make quickly on the go.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Keyword healthy breakfast, high protein, quick breakfast

Prep Time 5

Cook Time 0

Total Time 5

Servings bowl

Calories 421kcal

Author Molly Thompson

Ingredients

Sweet Breakfast Bowl

3/4 cup cottage cheese
1/4 cup raspberries fresh or frozen
1 Tablespoon chia seeds
1-2 Tablespoons nut butter
2-3 Tablespoons sliced almond or chopped nuts of choice
1 teaspoon honey
1/4 teaspoon cinnamon

Savory Breakfast Bowl

3/4 cup cottage cheese
1/2 avocado diced
cherry tomatoes halved
1 Green onion sliced
Salt and pepper to taste
Balsamic glaze to taste

Instructions

Sweet

Add the raspberries and chia seeds to a small bowl and mash with the back of a fork.
Add the cottage cheese to a serving bowl. Top with raspberry mixture and remaining ingredients.

Savory

Add the cottage cheese to a serving bowl. Slice the avocado, tomatoes, and green onion. Top the cottage cheese, season with salt and pepper, and drizzle with balsamic glaze.

Notes

Cottage Cheese. I like Good Culture 2% cottage cheese. Use low fat for lower calories.

*Nutrition information is for the sweet breakfast bowl.

Nutrition

The post Cottage Cheese Breakfast Bowl (Sweet + Savory) appeared first on What Molly Made.

Cottage Cheese Egg Bites

Molly Thompson — Wed, 18 Sep 2024 08:00:00 +0000

These cottage cheese egg bites are fluffy, flavorful, and packed with protein! Blending cottage cheese with eggs creates a creamy texture just like the Starbucks egg bites, but without needing a sous vide machine. Plus, they’re easy to customize with your favorite mix-ins like veggies, bacon, or cheese.

For the best texture, blend the eggs and cottage cheese until completely smooth and don’t skip the easy water bath—this keeps them light, creamy, and fluffy!

If you couldn’t tell by all the TikTok recipes, cottage cheese has found its way back into so many’s hearts and eating plans. I especially love cottage cheese in the mornings if you couldn’t tell by these cottage cheese bagels, cottage cheese pancakes, or cottage cheese toast.

Just like these fluffy egg sandwiches, you cook the eggs with a separate pan of water to create steam and give them the most creamy smooth texture. They cut like butter and melt in your mouth!

Why You’ll Love These Egg Bites with Cottage Cheese

✔ 27 grams of protein per serving (3 egg bites).
✔ Perfect for meal prep—simple ingredients, reheat and enjoy all week.
✔ Endlessly customizable—add your favorite veggies, cheese, or protein.
✔ Light, fluffy, and creamy—no rubbery texture!

Try protein breakfast burritos, blended overnight oats, or spinach feta egg white wraps next.

Ingredients You Need

🥚 Eggs – 9 whole eggs pack in protein.
🧀 Cottage Cheese – Adds creaminess and extra protein.
🫑 Veggies – Spinach and bell peppers add nutrients and fiber.
🧀 Cheese – Shredded cheddar, Monterey Jack, or feta work well.
🧂 Seasonings – Salt and pepper to enhance the flavors.

Need another high-protein breakfast? Try chia yogurt pudding or protein french toast next!

How to Make Cottage Cheese Egg Bites

Here are the simple steps, with photos, to make these egg and cottage cheese bites. Skip to the recipe card for the printable version.

Step 1: Blend. Blend the eggs, cottage cheese, shredded cheese, salt, and pepper until smooth.

Step 2. Cook the Peppers. Sauté the red pepper until soft, then cook the spinach until wilted. Press out excess moisture.

Step 5. Fill the Egg Cups. Divide the veggies into a greased muffin tin, then pour the egg mixture on top.

Step 4. Steam-bake for extra creaminess! Fill a 9×13-inch pan with 2 inches of hot water and place it on the bottom oven rack. Bake the egg bites on the middle rack at 325°F for 30-35 minutes, until set.

Recipe Variations

Different veggies: Try adding kale, mushrooms, tomatoes, onion, or zucchini.
More cheese: Mix in another cheese like monterey jack, colby jack, gruyere, or white cheddar.
Add a protein: Just like Starbucks, top them with cooked bacon or mix in cooked breakfast sausage or ham.

Expert Tips

Don’t skip the hot water tray—it creates steam for that velvety, custard-like texture!
Customize your fillings—use bacon, sausage, mushrooms, kale, or any cheese you love.
Don’t overbake! The egg bites should be just set and not look wet on top.

Recipe FAQs

Are egg bites healthy from Starbucks?

Starbucks egg bites can be a good source of protein, but they are high in fat and sodium. It’s why I love to make egg bites at home with this easy recipe!

Why are my egg bites soggy?

If they’re soggy it’s likely they aren’t cooked all the way through. Baked eggs should be cooked to 160°F. You can use an instant read thermometer to determine when they’re done if desired.

This recipe is sponsored by ADA Mideast. Visit their website for nutrition facts, and cooking tips, and to learn about dairy farming.

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Cottage Cheese Egg Bites

Mix cottage cheese, eggs, cheese, and your favorite mix-ins to create these delicious, high-protein egg bites! They taste just like Starbucks egg bites without the sous vide method. Prep and freeze them for a healthy breakfast all week!

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Keyword high protein, meal prep breakfast

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 92kcal

Author Molly Thompson

Ingredients

9 large eggs
1 1/2 cups cottage cheese
1/2 cup shredded cheddar cheese or monterey jack cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons olive oil
1 red bell pepper seeded and diced
2 cups spinach roughly chopped
1/4 cup chopped green onion (1-2 stalks)

Instructions

Position one oven rack to the very bottom position and another to the middle position. Preheat the oven to 300°F. Grease a 12-count muffin tin with cooking spray. Fill a 9×12-inch baking pan with 2 inches of very hot water and carefully place in the lowest position in the oven. This creates steam for even cooking and a custardy texture.
Add the eggs, cottage cheese, shredded cheese, salt, and pepper to a blender. Blend until smooth.
9 large eggs, 1 1/2 cups cottage cheese, 1/2 cup shredded cheddar cheese, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
Heat the olive oil in a nonstick skillet over medium heat. Add the bell pepper and cook until soft, 2-3 minutes and transfer to a medium bowl. Add the spinach and cook to wilt. Remove to a paper towel and pat out the excess water. Place it in the bowl with the cooked peppers and the scallions.
2 teaspoons olive oil, 1 red bell pepper, 2 cups spinach, 1/4 cup chopped green onion
Divide the veggie mixture between the prepared muffin tins, reserving about 1/4 cup for the tops. Pour the egg mixture over the veggies until the muffin tins are 3/4 of the way full. Top with the reserved veggies.
Place the egg bites on the middle rack and bake for 30-35 minutes, until the tops are puffed up and set. They will deflate slightly as they cool. Let them cool in the pan for 10 minutes then run a knife around the edge and pop them out.

Notes

Fridge: Cool them completely then store leftovers in an airtight container in the fridge for up to 5 days.

Freezer: Place leftover bites on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer-safe container or storage bag and freeze for up to 2 months. Reheat from frozen.

Reheat: Wrap refrigerated them individually in a paper towel and heat for 30 seconds, or until heated through. For frozen egg bites, wrap in a paper towel microwave for 45 seconds, flip, and microwave for another 30-45 seconds, until heated.

Nutrition

The post Cottage Cheese Egg Bites appeared first on What Molly Made.

Blended Overnight Oats

Molly Thompson — Thu, 12 Sep 2024 08:00:00 +0000

Why You’ll Love These Blended Overnight Oats

Hits the spot: It will satisfy the sweet tooth when the sweet cravings hit; without refined sugars.
Protein-packed: With 28g of protein this meal will keep you fueled for hours.
High-fiber recipe: Each serving has 12g of fiber!
Simple ingredients: This recipe is made with just a handful of common pantry ingredients – most you likely have at home!
Simple breakfast: It’s easy to prep and grab on the go the next morning.
Make them again and again: Once you make it once, you’ll have the ingredients to make this delicious recipe a few more times.

What makes this overnight oats recipe special are its high-protein content and milkshake-like consistency. It reminds me of this cake batter protein shake. Can you say dessert for breakfast?

With three added scoops of vanilla protein powder, it makes a great breakfast, afternoon snack, or post-workout fuel.

Why You’ll Love These Blended Overnight Oats
Ingredients You Need
Recipe Variations
How to Make Blended Overnight Oats
Recipe FAQs
Freezing and Storing
More Make-Ahead Breakfasts
Blended Overnight Oats Recipe

Overnight oats is one of those recipes I look forward to waking up and eating. No really, I have a library of recipes like blueberry overnight oats, pumpkin pie overnight oats, carrot cake overnight oats, strawberry cheesecake overnight oats, and peanut butter overnight oats.

Now you can have your overnight oats blended, for the same sweet and nutty flavors you love with a creamy twist!

Need another high protein breakfast to grab in the morning? Try yogurt chia pudding, cake batter protein balls, cookie dough protein bars, or oatmeal peanut butter protein balls.

Ingredients You Need

Here are the main ingredients you need to make this blended over night oats recipe. Skip to the recipe card for exact measurements.

Rolled oats: Use certified gluten-free if needed.
Chia seeds: A serving of chia seeds offers 10g of fiber and 5g of protein!
Maple syrup: Naturally sweetens your oats.
Vanilla extract and cinnamon: For flavor.
Salt: Brings out the sweetness.
Dairy-free milk: Use cashew milk, almond milk, coconut milk, etc.
Vanilla protein powder: this is optional, but is ideal for a well-balanced meal of macro-nutrients. I used Paleo Valley vanilla.

Recipe Variations

One of my favorite things about this recipe is its flexibility. Make it fit your dietary needs or taste buds.

Make this recipe gluten-free by using certified gluten-free oats.
Add in hemp seeds or flax seeds for added fiber and nutrients.
Adding vanilla Greek yogurt is another way to add some extra protein. (Use a non-dairy yogurt if you’d like a vegan option.)
Use chocolate protein powder instead of vanilla and add in some peanut butter or almond butter.
Swap maple syrup for honey as a natural sweetener or omit it altogether.

How to Make Blended Overnight Oats

Add all of the ingredients to a high-speed blender and blend until smooth.

Transfer the oat mixture to individual jars and refrigerate for at least 4 hours or overnight.

Recipe FAQs

Do overnight oats have to be in a mason jar?

Although a mason jar is a great option for overnight oats, you can store them in any airtight container with a lid.

Are overnight oats eaten warm or cold?

Overnight oats are served cold, but can be warmed if desired. I personally love quick chilled overnight oats straight from the fridge. It makes for a really easy breakfast.

What liquid is best for overnight oats?

Any type of milk will work with overnight oats because they’ll all absorb into the rolled oats slowly. However, we prefer low-glycemic milk without added sugars like unsweetened cashew milk or almond milk.

Freezing and Storing

Store: Blended overnight oats are perfect for meal prep and will keep in the fridge for up to 5 days. Store them in a mason jar or airtight container in the fridge. I like to portion mine out before storing and top them once I’m ready to eat.

Freeze: Blended overnight oats can be stored in the freezer for up to 3 months. Move them in the fridge overnight to thaw.

More Make-Ahead Breakfasts

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Blended Overnight Oats

This blended overnight oats recipe has a smooth and creamy texture (like pudding!), is full of nutrients and sweet flavors, and takes 5 minutes to prep. Meal prep a big batch for the week and you have a healthy breakfast to start the day. I highly recommend adding protein powder for a high-protein and high-fiber breakfast to keep you full all morning.

Course Breakfast

Cuisine American

Diet Diabetic, Gluten Free

Keyword high fiber, high protein, meal prep

Prep Time 5

Cook Time 0

Chill Time 4

Total Time 4 5

Servings jars

Calories 384kcal

Author Molly Thompson

Ingredients

2 1/4 cups rolled oats certified gluten-free if needed
1/4 cup chia seeds
2 Tablespoons maple syrup or honey
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 1/2 cups unsweetened almond milk
3 scoops vanilla protein powder optional but recommended
Toppings: peanut butter, almond butter, blueberries, bananas, chocolate chips, strawberries, nuts, or granola

Instructions

Add all of the ingredients to a high speed blender and blend until smooth.
2 1/4 cups rolled oats, 1/4 cup chia seeds, 2 Tablespoons maple syrup, 3 scoops vanilla protein powder, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon salt, 2 1/2 cups unsweetened almond milk
Transfer the blended oats to 4 individual mason jars and chill in the fridge for at least 4 hours, ideally overnight. Serve with fresh berries and nut butter.
Store extra overnight oats in the same airtight container for up to 5 days.

Notes

Thickness. Certain protein powders may affect the consistency of the overnight oats. Add a splash of milk to the oats after soaking overnight and mix or blend again if you want a thinner consistency.

Oats. Old-fashioned oats (not quick oats) are best here. I do not recommend steel cut oats as they’re too hard and won’t blend the same.

Brands. I used Paleo Valley vanilla protein powder and Bob’s Red Mill gluten-free rolled oats.

More Protein. Swap some of the milk for Greek yogurt and use a high-protein milk like Fair Life Ultra Filtered whole milk.

Nutrition

The post Blended Overnight Oats appeared first on What Molly Made.

Protein French Toast

Molly Thompson — Wed, 11 Sep 2024 08:00:00 +0000

This easy protein french toast packs in 21g of protein per serving! You only need a few simple ingredients and 10 minutes to whip up a high-fiber high-protein breakfast recipes for you or the family.

Need another high-protein breakfast? Try blended overnight oats or oatmeal protein balls next!

There’s nothing better than a quick and easy breakfast recipe that packs in protein to keep you full. Recipes like this one, cottage cheese toast, and cake batter protein shakes take minutes to make and keep you full all morning.

I aim to get 30g of protein at breakfast, which can be tricky (until this recipe!). That’s why I wanted to pack the protein into this french toast recipe! It’s just like classic french toast, but with protein powder and some extra eggs to really amp of the amount of protein per serving.

Just like this recipe, I love to add protein powder to classic breakfast recipes like banana oatmeal pancakes and strawberry cheesecake overnight oats.

Why You’ll Love this Protein French Toast

21g of protein per serving.
6g of fiber per serving.
Made with simply pantry ingredients.
Takes 10 minutes to make!
Better balanced version of your favorite Sunday breakfast!
Great to meal prep and reheat.

Need another high-protein breakfast? Try chorizo breakfast burritos, steak and egg hash, or yogurt chia pudding next.

Ingredients You Need

Here are the simple ingredients to make this high protein french toast. Jump to the recipe card for exact measurements.

Eggs: a mixture of 2 whole eggs and 6 egg whites.
Milk: I used Fair Life for a little added protein.
Vanilla and cinnamon: for flavor.
Flax meal: this adds a ton of fiber without you noticing. The texture is the exact same!
Protein powder: use vanilla protein powder with quality ingredients. I like Be Well by Kelly or PaleoValley protein.
Bread: 8 slices of your favorite bread. Use gluten-free if needed! I used Dave’s Killer White Bread.

Recipe Variations

Lower calorie: use all egg whites and an unsweetened almond milk.
Gluten-free: use your favorite gluten-free bread.
Dairy-free: use a plant-based or whey-free protein powder and dairy-free milk.
French toast sticks: slice the bread into 1-inch strips before soaking. Cook for 1-2 minutes on each side.

How to Make Protein French Toast

Here are the simple steps, with photos, to make this french toast with protein powder. Jump to the recipe card for full instructions.

Step 1. Blend. Add the batter ingredients to a blender. Blend until smooth and pour into a shallow bowl or dish.

Step 2. Soak Bread. Place a piece of bread in the mixture and flip with a fork to coat.

Step 3. Cook. Place the french toast in a non stick skillet over medium heat and cook for 2-3 minutes on each side. It should be golden brown and the center should be mostly firm to the touch.

Expert Tips

Don’t over soak the bread. Submerge it in the batter then flip it with a fork. Overly soggy french toast with bread and take longer to cook.
Adjust the heat. Start with it at medium heat and turn it down to medium-low if the outside is browning before the centers are firm.
Stir the batter periodically. The flax can settle at the bottom of the bowl so give it a stir between dipping the bread for best results.
Use a griddle. Cook all of the french toast at one time with a pancake griddle to make it faster.

How to Store

Store: place leftover french toast in an airtight container in the fridge for up to 5 days.

Freeze: allow it to cool completely then portion 2 slices out into separate bags or freezer-safe containers for up to 4 months.

Reheat: place each piece of french toast in the toaster like normal bread until heated through. Toast directly from frozen.

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Protein French Toast

This high protein french toast has 21 grams of protein per serving and only takes 10 minutes to make! It’s just like regular french toast with sweet flavor, crispy edges, and soft cetners.

Course Breakfast

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword breakfast, high fiber, high protein, meal prep

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 370kcal

Author Molly Thompson

Ingredients

2 large eggs
6 large egg whites
3/4 cup milk I used Fairlife
1 teaspoon vanilla extract
4 Tablespoons flax meal
1/2 cup vanilla protein powder
1 teaspoon cinnamon
Pinch kosher salt
8 slices bread gluten-free if needed
Toppings as desired: Butter, maple syrup, almond butter, berries

Instructions

Add all of the ingredients to a blender. Blend until smooth. Pour it into a large bowl or shallow dish.
2 large eggs, 6 large egg whites, 3/4 cup milk, 1 teaspoon vanilla extract, 4 Tablespoons flax meal, 1/2 cup vanilla protein powder, 1 teaspoon cinnamon, Pinch kosher salt
Spray a large nonstick skillet or griddle with non stick spray or melt 1/2 a Tablespoon of butter in the bottom over medium heat.
Dip a piece of bread in the milk and protein mixture and flip to soak both sides to coat. Shake off any excess batter. Transfer the soaked bread to the skillet and cook for 2-3 minutes on each side, until the french toast is golden brown and the center is firm to the touch. Transfer to a serving plate and repeat with all of the bread. Whisk the milk mixture between pieces of bread as needed.
8 slices bread
Serve warm with your favorite french toast toppings.

Notes

Nutrition Information. This is calculated using Dave’s Killer White Bread, Fairlife Whole milk and PaleoValley whey protein powder.

Storage. Store leftover french toast in an airtight container in the fridge for up to 5 days or store individual servings in freezer safe bags in the freezer for up to 4 months. Reheat in the toaster.

Nutrition

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