Steel cut overnight oats

Where are all my oatmeal lovers? Today I present to you another fun and tasty overnight oats recipe. Instead of using rolled oats or quick oats, we are going to use steel cut oats!

Steel cut oats are also called pin head oats, due to their shape and size. They are the least refined version of oatmeal as they are a small-cut form from oat groats. Due to their texture, we are going to prepare these overnight oats a little bit differently. In order to get a softer texture we are going to boil the oats before putting them in the mason jars. Just one extra step to ensure we get the best textured oats.

What’s great about this recipe is that you only need 5 simple ingredients! Grab your oats, milk, peanut butter (or any nut butter), maple syrup and vanilla extract.

Here’s why you’ll love this recipe

Here are a few reasons why you’ll love this steel cut oatmeal recipe.

• It makes 3 servings.

• These steel cut overnight oats are creamy.

• They are so easy to make.

• Overnight oats make the best meal prep breakfast.

• Steel cut oats have a unique texture and chew.

Ingredients in steel cut overnight oats

To make these oats, you will need the below five ingredients.

Steel cut oats are the main event.

Make sure to use milk as the liquid as makes very creamy oats!

Peanut butter adds delicious flavor and creaminess.

Maple syrup adds an all natural sweetness.

Vanilla extract enhances all the flavors in these oats.

How to make

These overnight oats with steel cut oats require a few simple steps.

STEP 1

Firstly, grab a small/medium put for the stove.

STEP 2

Secondly, add all the ingredients to the pot: milk, oats, peanut butter, maple syrup and vanilla extract. Bring the ingredients to a simmer and stir frequently until combined and smooth.

STEP 3

Lower the heat to a low setting and let the mixture simmer for one minute and then turn off the heat.

STEP 4

Add the steel cut oat mixture evenly between 3 mason jars or 3 containers. Let them rest for 3-5 minutes while you clean up.

STEP 5

Add the lid and let the oats soak and chill in the fridge overnight. Enjoy in the morning!

Steel cut oat topping ideas

These overnight steel cut oats are super tasty and creamy on their own. To mix things up, go crazy with the toppings! Here are some ideas below.

Fresh berries are always a good idea when it comes to oatmeal. Add some freshly sliced strawberries, blueberries or blackberries.

Drizzle some nut butter on top! For extra creaminess and flavor drizzle some more peanut butter on top. You can also use almond butter or cashew butter.

Nuts and seeds add crunchiness. Add some peanuts, almonds or chia seeds on top.

Sliced banana and oats are always a good combo.

Add chocolate. Add a sprinkle of chocolate chips on top for extra chocolate goodness.

Let’s break down steel cut oats

Steel cut oats are whole oat groats that are cut up into small pieces using a steel blade. They are just another form of oatmeal! Steel cut oats are the least processed oats as they are simply cut up and then enjoyed. They have amazing nutrients and known health benefits. Here are a few:

• They are loaded with fiber.
• Oat groats have 7 grams of protein per serving.
• Steel cut oats are a great source of complex carbs.
• They have approximately 150 calories per serving.
• Oats are rich in vitamin and nutrients like iron and magnesium.

Frequently asked questions

What are steel cut oats?

As mentioned, steel cut oats are another form of oatmeal just like rolled oats and quick oats! Steel cut oats are oat groats that have been cut up into small pieces. They have a very different texture than traditional rolled oats.

What’s the difference between steel cut and rolled oats?

The main difference is how they are processed. Rolled oats are are cleaned, steamed and rolled flat. Where as steel cut oats are the whole oats cut into small pieces.

Are overnight oats good?

Yes they are very good! Please note that steel cut oats have a different texture than traditional rolled oats. This oatmeal recipe has a chewier texture, is super creamy, and has hints of sweetness from the maple syrup. If you’re an oatmeal lover, definitely give them a try!

How do you make steel cut oats?

Since steel cut oats have a different texture than regular oats, they require different preparation. For this recipe we are going to quickly boil the oats before putting them into mason jars. I have outlined all the steps below!

How long do overnight oats take?

Overnight oats only take about 10 minutes to prepare. The longest part is the chilling time. Since steel cut oats need to soak in liquid, they need at least 8-10 hours to reach the right consistency.

How to store

Since steel cut oats are chewier in texture than rolled oats and quick oats, they actually do really well stored in the fridge for up to 5 days. Each day the oats will get softer and less chewy. Because of this, they are great to prep at the beginning of the week! You can have breakfast on hand all week long.

Other oatmeal recipes you’ll love

If you’re an oatmeal breakfast lover, give these other recipes a try!

Peanut Butter Overnight Oats

Chocolate Peanut Butter Overnight Oats

Blueberry Vanilla Overnight Oats Recipe

Apple Cinnamon Overnight Oats

Peanut Butter and Jelly Overnight Oats

Please let me know how your steel cut overnight oats turn out in the comments. I love hearing from you! You can also find and follow me on Instagram and Pinterest. I would love for you to follow along and share what you make: tag me @braesbites.

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Steel Cut Overnight Oats

Steel cut overnight oats are a great way to start your morning. Oats are always a great breakfast staple to turn too. When the weather starts to get warm and you don't want a hot bowl of oatmeal, make this steel cut oatmeal recipe!

Course Breakfast

Cuisine American

Keyword overnight oats with steel cut oats, overnight steel cut oats, steel cut oatmeal recipe, steel cut overnight oats

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 hours hours

Servings 3

Calories 374kcal

Ingredients

• 1 cup steel cut oats
• 2 ¼ cups milk or almond milk or oat milk
• 3 tbsp peanut butter or any creamy nut butter
• 1 tbsp maple syrup
• 1 tbsp vanilla extract

Instructions

• Grab a small/medium put for the stove.
• Add all the ingredients to the pot: oats, milk, peanut butter, maple syrup and vanilla extract.
• Over medium heat, bring the ingredients to a strong simmer.
• Lower the heat to a low setting and let the mixture simmer for 2 minutes. Stirring frequently until combined and smooth. Then turn off the heat. They will be liquidy and thats ok.
• Add the steel cut oat mixture evenly between 3 mason jars or 3 containers.
• Let them rest for 3-5 minutes while you clean up.
• Add the lid and let the oats soak and chill in the fridge overnight.
• Enjoy in the morning! Please note that steel cut oats are chewier in texture than rolled oats and quick oats, they actually do really well stored in the fridge for up to 5 days. Each day the oats will get softer and less chewy.

Nutrition

Calories: 374kcal | Carbohydrates: 50g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 120mg | Potassium: 316mg | Fiber: 7g | Sugar: 12g | Vitamin A: 250IU | Calcium: 204mg | Iron: 2mg

The post Steel Cut Overnight Oats (with peanut butter) appeared first on Braes Bites.

Peanut butter overnight oats

You will love these overnight oats that are loaded with peanut butter, oats, peanuts and a few other ingredients you probably have on hand. You can’t go wrong with overnight oats for breakfast as they will leave you feeling fueled and full until lunch time.

What’s great about these oats is that they are great for everyone! Make a couple of servings on Sunday night and you’ll have breakfast for your family for the week. Another great thing about oatmeal and peanut butter is that it’s so versatile. This recipe can be scaled up or enjoyed as is! Definitely keep reading to find out why you’ll love these oats so much.

Why you’ll love peanut butter overnight oats

Here’s why you’ll love these oats:

• Oats make the best meal prep breakfast.

• These oats are loaded with peanut butter for all my peanut butter lovers!

• They take just 5 minutes of preparation time.

• These oats are made in one jar for minimal mess and clean up.

• They are packed with whole grains, carbs and healthy fats.

• Additionally, try these peanut butter and jelly overnight oats.

Ingredients in peanut butter overnight oats

With just 6 simple ingredients you can whip up this peanut butter oatmeal. Let’s take a minute to break down all the ingredients.

Oats are the main event. We will be using 1/2 cup.

Use almond milk, or any milk of choice. Cows milk, almond milk or oat milk will all work.

Natural creamy peanut butter works best in this recipe.

Salted peanuts add the best crunch!

A teaspoon of chia seeds add many nutrients and add a gel-like texture.

A bit of maple syrup adds an all natural sweetness.

How to make overnight oats

One of the great things about these peanut butter oats is that they can be made in 5 minutes. The hard part is letting them chill in the fridge (patience people!). These oats need to chill for at least 4-6 hours or overnight (hence their name lol).

STEP 1

Firstly, grab a mason jar with a lid or a small storage container. Either option works well!

STEP 2

Secondly, add all the ingredients in the jar. Mix until all the ingredients together until they are combined really well.

STEP 3

Thirdly, put the lid on the mason jar and store them in the fridge overnight (or for 4-6 hours).

STEP 4

Enjoy them in the morning (add an extra drizzle of peanut butter on top if you please!)

Variations and substitutes

Here are a couple variations and substitutes that you can use to switch up these oats to your liking.

Milk. To get creamy overnight oats you’ll want to use milk. Please don’t use water! Cows milk, almond milk, oat milk, or any diary free milk of choice will work nicely in this recipe.

Peanut butter. You can use creamy or crunchy peanut butter. Make sure you use an all natural kind as processed nut butters have added chemicals and sugars. Give your natural peanut butter a good stir as it may have a layer of oil on top.

Salted peanuts. Feel free to omit the peanuts for another type of nut or seed. Cashews and almonds also work well in this recipe.

Maple syrup. Pure maple syrup works best in this recipe but you can also use honey! Or omit the natural sweeteners all together.

Toppings for oatmeal

While these peanut butter oats are absolutely delicious on their own, they can also be enjoyed with a wide variety of toppings. Here are some toppings for oatmeal that you’ll love!

More peanut butter. If you’re a peanut butter lover, top these oats with an extra tablespoon of peanut butter. Extra peanut butter is always a good idea.

Fresh fruit. Fresh fruit is always a good idea when it comes to oatmeal. Feel free to top these oats with freshly sliced bananas, blueberries, strawberries or raspberries.

Dried fruit. Another great option is dried fruit which will add all natural sweetness. Add some raisins or dried cranberries on top!

Nuts. Add some more salted peanuts on top! Or you can add almonds, walnuts or cashews for an extra crunch! Nuts also add healthy fats.

Seeds. Add some crunchy seeds on top like pumpkin seeds, hemp seeds or more chia sseeds.

Frequently asked questions

How to make overnight oats?

Overnight oats take 5 minutes of preparation time and 4-6 hours of chilling time. Simply mix all the ingredients together in a mason jar and set the jar in the fridge overnight.

How long do overnight oats last?

While overnight oats are best when enjoyed the next morning. They can be stored for 2-3 days without getting too soggy so they make a great meal prep breakfast. You can also make a few extra and store them in the fridge for 2-3 days so you have a few extra breakfasts on hand.

Are whole grain oats gluten free?

To make sure your oats are gluten free, buy certified gluten free oats. Regular oats are possibly cross contaminated with wheat products.

Other oatmeal recipes ideas

If you’re an oats lover certainly give these other oatmeal recipes a try.

Peanut Butter and Jelly Overnight Oats

Cake Batter Overnight Oats

Chocolate Peanut Butter Overnight Oats

Blueberry Vanilla Overnight Oats Recipe

Apple Cinnamon Overnight Oats

Chia Seed Oatmeal

Did you make this recipe?

If you do give this peanut butter overnight oatmeal recipe a try, please let me know! Please leave a comment with a star rating below. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes! 

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest! Also, if you make a recipe, share a photo and tag me @braesbites.

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Peanut Butter Overnight Oats (Easy Breakfast)

Peanut butter lovers these peanut butter overnight oats are for you! With just 6 ingredients, 5 minutes of preparation, and overnight chilling time in the fridge, you'll have yourself an easy meal prep breakfast.

Course Breakfast

Cuisine American

Keyword Almond milk overnight oats, Chocolate peanut butter overnight oats, creamy overnight oats, oatmeal and peanut butter, peanut butter oats

Prep Time 5 minutes minutes

Total Time 6 hours hours

Servings 1

Calories 464kcal

Ingredients

• ½ cup oats
• ⅔ cup almond milk oat milk or cows milk
• 2 tbsp peanut butter
• 1 tbsp salted peanuts
• 1 tsp chia seeds
• 1 tsp maple syrup

Instructions

• Grab a mason jar with a lid or a small storage container. Either option works well!
• Add all the ingredients in the jar. Mix until all the ingredients together until they are combined really well.
• Put the lid on the mason jar and store them in the fridge overnight (or for 4-6 hours).
• Enjoy them in the morning (add an extra drizzle of peanut butter on top if you please!)

Nutrition

Calories: 464kcal | Carbohydrates: 43g | Protein: 17g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 401mg | Potassium: 437mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 280mg | Iron: 3mg

The post Peanut Butter Overnight Oats (Easy Breakfast) appeared first on Braes Bites.

Fudgy middles and crispy edges

With just a few simple ingredients and 40 minutes of time, you’ll have a yummy batch of pecan pie brownies!

Let’s take a minute to dive into these brownies. Firstly, these brownies have the perfect balance between crispy edges and fudgy middles. Due to the rich cocoa powder and combination of coconut sugar and maple syrup, we get perfectly fudgy and chewy centers. As they are baking the outsides crisp up but we are still left with those fudgy middles (the best combination!).

Not only are these brownies rich in chocolate flavor and so easy to make but they also store really well for a later date. They are actually best once they are almost fully cooled and the pecan topping has set. These brownies will store in the fridge for a week or in the freezer for up to 3 months. Keep reading to find out all the details!

Why you’ll love these pecan pie brownies

If you love fudgy brownies, this recipe is for you! Here are a few reasons why you’ll love them so much.

• These chewy brownies are gluten free.

• They have fudgy middles and crispy edges.

• The pecan topping adds a sweet crunchy flavor.

• Pecan pie brownies are made with wholesome ingredients like almond flour.

• They are rich in chocolate flavor.

• These brownies are freezer friendly.

Ingredients needed for pecan pie brownies

• blanched almond flour: I love using almond flour in baked goods. It is only made with one ingredient: ground almonds! Which makes it a healthy alternative from traditional flour. It is lower in carb and higher in fat content than traditional flour but it also has many other nutrients like vitamin E and magnesium!

• cocoa powder: Cocoa powder is an unsweetened chocolate powder that adds a rich chocolate flavor to these brownies. Cocoa powder is quite bitter when left on its own. Both the coconut sugar and maple syrup cut the bitterness and add a sweet flavor.

• baking powder: Baking powder will help lighten up the texture of these brownies and increase the volume!

• eggs: Eggs will help puff up these brownies as well as add moisture. Eggs also act as a binding agent.

• butter OR refined coconut oil: Butter (or coconut oil) keep these brownies moist and fluffy!

• coconut sugar: Coconut sugar adds the perfect sweetness to these brownies. Baking with coconut sugar is a slightly healthier alternative than regular sugar as it is all natural.

• maple syrup: Make sure you use pure maple syrup and not pancake syrup! Pure maple syrup should have one ingredient. Maple syrup adds the perfect sweetness and chewiness to these brownies.

• vanilla: Vanilla extract adds the perfect hint of flavor! We will be using one teaspoon.

• pecans: Adding pecans to these brownies add a nutty flavor and crunchy texture. You will need one cup of chopped pecans to make the delicious topping.

How to make

STEP 1

Preheat your oven to 350 degrees. Grease an 8×8 pan and line it with a strip of parchment paper.

STEP 2

We start out by making the brownie batter. In a medium bowl, combine the dry ingredients: almond flour, cocoa powder and baking powder. Mix to combine and set aside.

STEP 3

Then in a large bowl, whisk together the wet ingredients: eggs, melted butter, coconut sugar, maple syrup and vanilla. Fold the fry flour mixture into the wet ingredients until combined.

STEP 4

Pour batter into the prepared loaf pan and bake it in the oven for 15 minutes.

STEP 5

While the brownies bake, make the pecan topping. Start by whisking together the coconut sugar, egg and vanilla. Whisk until smooth and then mix in the pecans.

STEP 6

After the 15 minute timer is up remove the brownies from the oven and carefully pour the pecan mixture on top. Spread it in an even layer.

STEP 7

Place your pan back in the oven and bake for 20 more minutes. Let the brownies cool for 1 hour before slicing. Enjoy! Store left over brownies in an airtight container in the fridge for up to a week.

Tips for making the best paleo brownies

Here are a few tips to make the best brownies.

• Firstly, mix the dry ingredients and wet ingredients separately.
• Use finely ground blanched almond flour for the best textured brownies. Using grainy almond flour can mess with the texture integrity of these brownies
• Next, grease your pan and line it with parchment paper for easy removal. This will ensure the brownies and pecan topping don’t stick (no one wants that!).
• Additionally, while the brownies bake, make your pecan topping and let it sit. That way you are ready to go when we add the topping layer.
• Lastly, that hardest part: let the brownies cool for one hour before slicing! This will allow the top layer to set. If you dive into the brownies too quickly they topping layer won’t set. They will still taste delicious but they won’t look so pretty!

Essential baking tools

Grab your essential baking supplies and let’s get to baking! Here are some tools you will need to whip up this recipe.

• 8×8 square pan
• A medium and large mixing bowl
• A mixing utensil, or spatula
• Measuring cups and measuring spoons

Other healthy dessert recipes you’ll love

If you’re a chocolate brownie lover like me, certainly try these other recipes below.

Gluten Free Marshmallow Brownies

The Best Peanut Butter Chocolate Brownies

Healthy Applesauce Brownies

Healthier Almond Flour Blondies

Looking for more recipe inspiration?

If so, you can also find and follow me on Instagram and Pinterest.

If you do give this recipe a try, please let me know! Please leave a comment with a star rating below. I love hearing from you. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes! 

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Pecan Pie Brownies (Gluten Free, Paleo Friendly)

Pecan pie brownies are thick and fudgy brownies with a sweet and crunchy pecan topping. These brownies are absolutely delicious and so easy to make. Grab your almond flour and pecans and let's get to baking!

Course Dessert

Cuisine American

Keyword Brownies, Dairy Free, Gluten Free, Gluten Free Brownies, healthy brownie recipe, Paleo, Paleo Brownies

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 9

Calories 409kcal

Ingredients

brownie batter:

• 1 cup blanched almond flour
• ⅔ cup cocoa powder
• 1 ½ tsp baking powder
• 2 eggs room temperature
• ½ cup butter, oil, or refined coconut oil melted and cooled
• ½ cup coconut sugar
• ¼ cup maple syrup
• 1 tsp vanilla

pecan topping:

• ½ cup coconut sugar
• 1 egg
• 2 tbsp butter, oil, or refined coconut oil melted
• 1 cup pecans

Instructions

• Preheat your oven to 350 degrees. Grease an 8×8 pan and line it with a strip of parchment paper.
• First we will make the brownie batter. In a medium bowl, combine the almond flour, cocoa powder and baking powder. Set aside.
• In a large bowl, whisk together the eggs, melted butter, coconut sugar, maple syrup and vanilla. Then, fold the dry flour mixture into the wet ingredients and fold just until combined.
• Pour batter into the prepared loaf pan and bake for 15 minutes.
• While the brownies bake, make the pecan topping. Start by whisking together the coconut sugar, egg and vanilla. Whisk until smooth and then mix in the pecans.
• After the 15 minute timer is up remove the brownies from the oven and pour the pecan mixture on top. Spread it carefully in an even layer.
• Place your pan back in the oven and bake for 20 more minutes. Let the brownies cool for 1 hour before slicing. Enjoy! Store left over brownies in an airtight container in the fridge for up to a week.

Nutrition

Calories: 409kcal | Carbohydrates: 33g | Protein: 7g | Fat: 32g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 129mg | Potassium: 193mg | Fiber: 4g | Sugar: 21g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

The post Pecan Pie Brownies (Gluten Free, Paleo Friendly) appeared first on Braes Bites.

Beef chili recipe

Chili makes such a cozy and comforting meal. Typically, chili consists of a protein source, veggies, beans, and seasonings. And this recipe is just that! Plus, it’s made in the crock pot for ease and simplicity. Also, what’s so great about chili is that it’s so versatile. You can really use any protein you like, any veggies, and any seasonings! This crockpot chili recipe takes all your classic chili ingredients and makes the best beef chili.

Ingredients in this beef chili

The ingredients in this recipe are simple and wholesome. I love recipes that require staple ingredients that you likely already have on hand. To make this chili, you will need the below ingredients.

Lean beef is the main protein source. We will be using two pounds of beef. I recommend using 90/10 lean beef!

We will add some finely diced yellow onion into the beef. You can also use a white or red onion if that’s all you have on hand.

A tablespoon of oil to cook the beef and onion.

Seasonings: chili powder, paprika, cumin, garlic powder, salt, pepper, cayenne pepper, brown sugar or coconut sugar

Canned kidney beans in chili are a must! Make sure to drain and rinse your beans before adding them into the chili. You can also use a mixture of kidney, pinto and black beans. Just use about 15 ounces in total.

Canned diced green chilis add flavor! They bring a slightly medium-hot taste to this chili.

Jalapeños for added spice! If you like spicy, don’t fully de-seed the jalapeños. Make sure to add in a few seeds for extra spice.

Chopped bell pepper and carrots for added veggies and texture. What’s great about chili is that you can really add any veggies you like. Bell peppers and carrots are definitely a favorite!

Canned diced tomato and canned crushed tomato help create the base of this chili. They add flavor and liquid to create the best base.

Along with the canned tomatoes we will add beef broth to finish off the base of this chili. You only need one cup! However, you can add more once the chili is done cooking if you want more liquid.

Why you’ll love this recipe

• This chili is very filling and has 38 grams of protein per serving!
• It is made simple and easy in the crockpot.
• This chili is loaded with veggies and good for you ingredients.
• It has jalapeños for add spiciness and flavor.
• Beef chili is totally customizable – you can really add any veggies you like!

How to make beef chili

STEP 1

Sauté the ground beef. Add a tablespoon of oil to a large pan. Once simmering, add the onion and beef. Sauté the ground beef and onion until browned and cooked through about 7-10 minutes. Meanwhile, add all the seasonings together in a small bowl.

STEP 2

Add the cooked beef to the bottom of the crock pot. Then add the seasonings. Stir to combine.

STEP 3

Now add all the the remaining ingredients to the crockpot: chopped carrots, chopped peppers, beans, canned green chilis, diced tomato, crushed tomatoes, and beef broth. Stir with a wooden spoon to combine.

STEP 4

Let the crock pot do the work! Cook the chili on high for 4-5 hours or low for 8 hours.

STEP 5 (the best step!)

ENJOY! Enjoy the chili as is or add some of your favorite toppings like cheese, sour cream, avocado, or jalapeños.

Substitutes and toppings

Meat. This recipe calls for two pounds of lean ground beef. However, you can really use any meat protein you like! Beef, turkey, ground chuck, or brisket are all great options.

Bell peppers. This recipe calls for one bell pepper. Feel free to use any color! Green, red, yellow, or orange will work.

Canned tomatoes. This recipe calls for one can of regular diced tomatoes. However, you can also use canned fire roasted tomatoes.

Chili isn’t complete without the addition of delicious toppings. When it comes to chili, toppings are a must! Here are some toppings you are going to love:

• Sour cream
• Cheddar cheese
• Sliced jalapeños
• Corn chips
• Avocado
• Crackers

How to store

Chili makes great leftovers! It actually tastes better as it sits for a day or two. To store this chili, store it in an airtight container in the fridge for up to 5 days. To reheat the chili, simply add it back to a pot on the stove and heat until simmering. Also, you can reheat the chili in the microwave.

Alternatively, you can freeze this chili! Eat half of the chili now and freeze the second half for a later date. You can store this crock pot beef chili in the freezer for three months. Just make sure to store it in a freezer friendly. These freezer cubes are a great way to store soups and chilis in the freezer! To reheat the chili from the freezer, let it thaw at room temperature or add it to a large pot over the stove.

Try these recipes next!

If you love soup and chili, definitely give these other recipes a try.

Lemon Chicken Orzo Soup

Slow Cooker Turkey Chili with No Beans

Chicken Tortellini Soup

Gnocchi Sausage Soup

The Best Easy Taco Soup

The Easiest Roasted Tomato Soup

I love hearing from you!

Did you make this beef chili? I love hearing from you so please don’t forget to rate this recipe or leave a comment down below! Your feedback and support is super helpful to me and to other readers thinking about making this recipe. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest. Enjoy!

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Easy Beef Chili Recipe in Crock Pot

This easy beef chili recipe will leave you feeling full and fueled! Chili is great to make on those chilly fall and winter nights when you're in need of a comforting meal. This chili is made simple and easy in the crock pot and cooks all day long (having dinner waiting for you at the end of the day is a win in my book)!

Course dinner

Cuisine American

Keyword beef chili recipe, crock pot chili recipe, crockpot chili, easy beef chili, slow cooker chili, slow cooker chili recipe

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 5

Calories 395kcal

Ingredients

Beef Mixture

• 1 tbsp oil
• 2 lbs lean beef plus salt and pepper to taste
• 1 small yellow onion

Seasonings

• 2 tbsp chili powder
• 1 tbsp EACH: cumin and paprika
• 1 tbsp brown sugar or coconut sugar
• 2 tsp garlic powder
• 1 tsp EACH: salt and pepper
• ¼ tsp cayenne pepper

Remaining Ingredients

• 2 large carrots peeled and diced
• 1 bell pepper any color, diced
• 2 jalapeño peppers diced and seeds removed
• 1 15oz can kidney beans
• 1 5oz can diced green chili
• 1 15 oz can diced tomato
• 1 28oz can crushed tomato
• 1 cup beef broth

Instructions

• Sauté the ground beef. Add a tablespoon of oil to a large pan. Once simmering, add the onion and beef. Sauté the ground beef and onion until browned and cooked through about 7-10 minutes.
• Meanwhile, add all the seasonings together in a small bowl.
• Add the cooked beef to the bottom of the crock pot. Then add the seasonings. Stir to combine.
• Now add all the the remaining ingredients to the crockpot: chopped carrots, chopped peppers, beans, canned green chilis, diced tomato, crushed tomatoes, and beef broth. Stir with a wooden spoon to combine.
• Let the crock pot do the work! Cook the chili on high for 4-5 hours or low for 8 hours.
• ENJOY! Enjoy the chili as is or add some of your favorite toppings like cheese, sour cream, avocado, or jalapeños.

Nutrition

Calories: 395kcal | Carbohydrates: 11g | Protein: 38g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 373mg | Potassium: 852mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5813IU | Vitamin C: 34mg | Calcium: 53mg | Iron: 5mg

The post Easy Beef Chili Recipe in Crock Pot appeared first on Braes Bites.

Cassava flour chocolate chip cookies

These cookies are made from one cup of cassava flour! Cassava flour is a naturally gluten free flour made from cassava plant root. This flour is very interesting to bake with because it is starchy, very mild in flavor, and fine it texture. It actually creates delicious and chewy cookies and baked goods (hence this cookie recipe). Definitely keep reading to find out all the details.

Why you’ll love cassava chocolate chip cookies

• Cassava cookies are gluten free and paleo friendly.
• They take only 10-12 minutes to bake!
• This recipe is made with nine ingredients.
• They are very easy to make.
• This recipe is made with wholesome ingredients.
• Cassava chocolate chip cookies are unique and fun!
• These cookies can be enjoyed with a large glass of milk.
• You can typically find cassava flour at your local grocery store or you can buy it on amazon.
• Additionally, try these chewy paleo chocolate chip cookies

Ingredients needed for cassava flour chocolate chip cookies

Let’s take a minute to breakdown all the ingredients.

• Cassava flour is the main flour ingredients. This kind from amazon is great! I do not recommend substituting any other flours in this recipe.

• Baking soda and baking powder are both used to puff up these cookies. A combination helps create the best fluffy and chewy cookies.

• One egg helps bind all the ingredients together.

• Refined coconut oil is the baking fat we are working with. You can also use softened butter.

• Cashew butter or almond butter add texture and consistency. Both options work well in this recipe!

• Coconut sugar is an all natural sweetener that adds the perfect amount of sweetness to these cookies.

• Next, a splash of vanilla extract helps enhance all the flavors.

• Lastly, these are my favorite dairy free chocolate chips! Feel free to use any chocolate chips you love.

How to make these cassava cookies

Making these cookies can not be any easier. They take about 10 minutes to prepare and a little over ten minutes to cook. Simply cream together the wet ingredients, add the dry ingredients and the chocolate chips and that’s it! Follow the steps to below to whip up these cassava flour cookies.

STEP 1

Firstly, preheat your oven to 350 degrees and line two cookies sheets with parchment paper.

STEP 2

Add the dry ingredients. In a medium bowl, add the cassava flour, baking soda and baking powder. Mix and set aside.

STEP 3

Cream together the wet ingredients. In a large bowl, cream together the butter or refined coconut oil, cashew butter, and coconut sugar using a hand mixer. Cream until smooth and combined. Then add in the egg and vanilla and cream until smooth.

STEP 4

Add the dry ingredients into the wet ingredients. Fold in the dry flour mixture into the wet ingredients using a wooden spoon or spatula. Mix until fully combined and then fold in the chocolate chips.

STEP 5

Scoop! Scoop 16 cookies onto the cookie sheets. Lightly flatten the top of each cookie using a spatula or your hand.

STEP 6

Bake! Bake at 350 for 11-12 minutes. Let the cookies cool slightly before enjoying.

Frequently asked questions

Can I use another type of flour?

For this recipe I do not recommend substituting any other flour. This recipe is meant to be made with cassava flour! If you are looking for almond flour cookies, definitely give these chewy chocolate chip cookies a try.

Is cassava flour gluten free?

Yes, cassava flour is gluten free so these cookies are naturally gluten and grain free.

Can I use a different nut butter?

While this recipe calls for cashew butter you can also use natural creamy almond butter.

Can I use white sugar instead of coconut sugar?

While I have not tried substituting white cane sugar for coconut sugar in this recipe, you can definitely give it a try! Substitute the sugar 1:1. Use 3/4 cup of plain white sugar.

Do these cookies store well in the freezer?

Yes! They actually do! Bake these cookies according to the instructions below. Let the cookies cool and then store them in a freezer friendly container or bag. Store them in the freezer for up to three months. To reheat these cookies, simply let them thaw out at room temperature or you can defrost them in the microwave.

How to store these cassava flour chocolate chip cookies

Once the cassava cookies have fully cooled, store them in an airtight container in the fridge for 2-3 days. Additionally, they can be stored in the freezer for up to 3 months. Simply thaw them out at room temperature or defrost them in the microwave. If you aren’t enjoying these cookies fresh, I find they are best when they are heated up!

If you love these cassava cookies, definitely give these a try

Whole Wheat Chocolate Chip Cookies – made with white whole wheat flour!

The Best Healthy S’mores Cookies – loaded with chocolate, marshmallow and graham crackers.

Oat Flour Chocolate Chip Cookies – made with gluten free oat flour!

Healthy Butter Pecan Cookies – with browned butter and pecans.

Avocado Chocolate Chip Cookies – made with pure avocado oil!

Oatmeal Chocolate Chip Cookies with Almond Butter – chewy oatmeal cookies with creamy almond butter.

Peanut Butter Oatmeal Cookies – oatmeal cookies with natural creamy peanut butter.

Monster Cookie Recipe – made with m&m’s and chocolate!

Did you make these cookies?

If you give these cassava cookies a try, then please don’t forget to rate this recipe or leave a comment down below! Your feedback is super helpful to me and to other readers thinking about making this recipe. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes.

For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest!

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Cassava Chocolate Chip Cookies (Gluten Free)

Cassava chocolate chip cookies are soft and fluffy. They are naturally gluten free and paleo friendly. If you are looking for an easy and and tasty cookie recipe, then these cookies are for you!

Course Dessert

Cuisine American

Keyword cassava flour chocolate chip cookies, cassava flour cookies, gluten free chocolate chip cookies, gluten free cookie recipes, Gluten Free Cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 18

Calories 150kcal

Ingredients

• 1 cup cassava flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¾ cup coconut sugar
• ½ cup cashew butter or almond butter
• ¼ cup refined coconut oil OR butter softened
• 1 tsp vanilla
• 1 egg
• 1 cup chocolate chips

Instructions

• Preheat your oven to 350 degrees and line two cookie sheets with parchment paper.
• In a medium bowl add the cassava flour, baking powder, and baking soda. Mix and set aside.
• In a large bowl, cream together the coconut sugar, cashew butter and softened butter or coconut oil with a hand mixer (you can soften your coconut oil in the microwave in 5 second increments. It should resemble softened butter). Cream until smooth.
• Then add in the egg and vanilla and continue to cream until smooth.
• Fold in the dry flour mixture to the wet ingredients with a wooden spoon or spatula. Mix until fully combined. And then fold in the chocolate chips.
• Scoop 16 cookies onto the cookie sheets. Lightly flatten the top of each cookie using a spatula or your hand.
• Bake at 350 for 11-12 minutes. Let the cookies cool slightly before enjoying.

Nutrition

Calories: 150kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 62mg | Potassium: 44mg | Fiber: 1g | Sugar: 8g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

The post Cassava Chocolate Chip Cookies (Gluten Free) appeared first on Braes Bites.

Slow cooker turkey chili for the win

Anyone else love a cozy bowl of chili during the fall and winter months? Chili is just one of those foods that never gets old when the air is crisp and cold and you want to warm up on the couch.

What you’re going to love about this turkey chili recipe is that it is made in the crock pot – so minimal preparation is involved. Prep, set and forget. That’s a win in my book!

Definitely take a minute to review the ingredients, storing methods, and substitute ideas down below. Also, if you’re looking for some more cozy meals – I have you covered. Keep scrolling to find some of the best cozy soup recipes!

Why you’ll love slow cooker turkey chili

Not only is this chili warm and cozy, it is also packed with flavor. Here are some other reasons why you’ll love this recipe.

• It has 34 grams of protein per serving!
• This chili is packed with flavor.
• Chili is so versatile so you can tailor it to your liking (see my substitute recommendations below)
• This recipe makes a large batch so it is perfect for a large crowd or to meal prep.
• Crock pot turkey chili is so easy to make. You can have it cooking in the crock pot in 10 minutes.
• This chili is freezer friendly! Freeze half for a later date (find my freezing instructions below)

Slow cooker turkey chili ingredients

Ground turkey is the main protein source. I recommend using 93/7 lean turkey for this recipe but feel free to use any ground turkey you like.

We will sauté some yellow onion with the turkey before adding it into the crock pot. You can also use a shallot, white onion, or red onion (I usually use whatever I have on hand).

Seasonings: chili powder, cumin, oregano, garlic powder, salt, pepper

Next up, red bell pepper and green bell pepper to add some fresh veggies. You can also use yellow or orange bell peppers – it’s a total preference!

Three peeled and chopped carrots to add some more veggies, texture and flavor.

And the last veggies we are working with is sweet potato! Sweet potato adds flavor, texture, and carbohydrates. Sweet potato paired with the turkey and tomato base makes the best combination.

Canned diced green chilis, Canned diced tomato and canned tomato sauce help make up the base of this soup. Combining these three ingredients creates the best chili base.

How to make

Making crock pot turkey chili could not be any easier. Brown the turkey, add the ingredients to the crock pot and let it cook all day long. I have outlined the key steps below!

STEP 1

Sauté the ground turkey. Sauté the ground turkey with onion and seasonings until browned and cooked through about 7-10 minutes.

STEP 2

Add all the ingredients to the crockpot. Add the ground turkey mixture to the bottom of the crock pot along with the remaining ingredients: chopped peppers, carrots, sweet potato, canned green chilis, diced tomato, and tomato sauce. Stir with a wooden spoon to combine.

STEP 3

Cook all day long! Cook the chili on high for 4-5 hours or low for 8 hours.

STEP 4

ENJOY! Enjoy the chili as is or add some of your favorite toppings like cheese or sour cream.

How to store

Leftover chili always makes the best dinner. I find that chili almost tastes better the next day or even two days after. Anyone else with me?

Store the cooled chili in an airtight container in the fridge for 5 days. To reheat the chili, simply add it to a pot on the stove or heat it up in the microwave.

Alternatively, you can freeze this chili for a later date! Do you like to meal prep some meals like me? Store this turkey chili in a freezer friendly container in the freezer for 3 months. Let the chili thaw at room temperature or add it to a large pot over the stove to defrost and heat through.

P.s these these freezer cubes are a great way to store soups and chilis in the freezer!

Substitutes and variations

Find a few substitutes and variations below. If you try something different with this recipe be sure to let me know how it works out for you in the comments below!

Ground turkey or ground beef. This chili calls for ground turkey! I find that 93/7 lean turkey works best as it offers a nice flavor and isn’t too fatty. However, you can also use ground beef! I would use a 90/10 lean beef or whatever ground beef you prefer.

Bell peppers. This recipe calls for two bell peppers: green and red. However, feel free to use any bell peppers you like. Green, red, orange or yellow will all work in this recipe.

Sweet potato or white potato. Crock pot turkey chili pairs perfectly with the diced sweet potato in this recipe. If you aren’t a sweet potato fan, feel free to substitute in a regular diced potato! Red bliss potato or a russet potato will work.

Beans. While this recipe does not call for any beans, you can definitely add in a can of your favorite beans! Make sure to drain and rinse them before adding.

Corn bread and chili

What’s chili without cornbread?!

If you love cornbread like me, definitely whip up a batch of this popular oat flour corn bread. It is soft, fluffy, and pairs perfectly with this turkey chili.

Other cozy recipes you’ll love

If you love making soups and chilis, here are some other cozy soup recipes you’re going to love.

Lemon Chicken Orzo Soup

Chicken Tortellini Soup

The Best Easy Taco Soup

Gnocchi Sausage Soup

The Easiest Roasted Tomato Soup

Did you make this chili?

I love hearing from you so please don’t forget to rate this recipe or leave a comment down below! Your feedback and support is super helpful to me and to other readers thinking about making this recipe. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest. Enjoy!

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Slow Cooker Turkey Chili with No Beans

Slow cooker turkey chili will become your go-to cozy meal when the air turns crisp and you want to throw together an easy meal for yourself or your family.

Course dinner

Cuisine American

Keyword crock pot turkey chili, ground turkey crock pot, slow cooker turkey chili, turkey chili crock pot recipe

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Servings 5

Calories 234kcal

Ingredients

Ground Turkey Mixture

• 1 ½ pounds ground turkey
• ½ medium yellow onion
• 2 tbsp chili powder
• 2 tsp cumin
• 1 tsp EACH: oregano, garlic powder, onion powder, salt, pepper

Remaining Chili Ingredients

• 1 red bell pepper diced
• 1 green bell pepper diced
• 3 large carrots peeled and diced
• 1 sweet potato peeled and diced
• 1 5oz can diced green chilis
• 2 15oz can diced tomato
• 2 15oz can tomato sauce

Instructions

• Sauté the ground turkey with onion and seasonings until browned and cooked through about 7-10 minutes.
• Add the turkey mixture to the bottom of the crock pot and add in the remaining chili ingredients: chopped peppers, carrots, sweet potato, canned green chilis, diced tomato, and tomato sauce. Stir with a wooden spoon to combine.
• Cook the chili on high for 4-5 hours or low for 8 hours.
• Top with cheese and sour cream (if you'd like) and enjoy!

Notes

oat flour corn bread

Nutrition

Calories: 234kcal | Carbohydrates: 18g | Protein: 34g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 179mg | Potassium: 857mg | Fiber: 5g | Sugar: 6g | Vitamin A: 14356IU | Vitamin C: 54mg | Calcium: 54mg | Iron: 3mg

The post Slow Cooker Turkey Chili with No Beans appeared first on Braes Bites.

Ingredients you’ll need to make the best chocolate muffins

Here is a list of the ingredients you will need:

• We will be using 2 1/2 cups of almond flour. This blanched almond flour is great from amazon! It is finely ground and usually a good price for a 3 pound bag.

• Cocoa powder adds a deep and rich chocolate flavor. Use any cocoa powder you like!

• Tapioca flour will add structure and texture to these muffins as it is a starchy flour. I buy this tapioca flour on Amazon.

• We will use a combination of baking powder and baking soda to help puff up these muffins.

• Just a pinch of salt, 1/4 teaspoon!

• Two eggs will add structure and bind everything together. Room temperature eggs work best!

• Almond milk will add moisture and liquid. You can also use cows milk or any dairy free milk of your choice.

• Pure maple syrup is a my great all natural sweetener. It adds the perfect amount of sweetness to these muffins! You can also try using coconut sugar or brown sugar.

• I like to use butter, ghee, avocado oil, or refined coconut oil as it is neutral in taste and smell. You can use all of these options as long as they are melted and cooled, and neutral in taste.

• Lastly, these dairy free chocolate chips are an all time favorite! Feel free to use any chocolate chips you love.

Moist and chewy chocolate muffins

These homemade chocolate muffins come together very quickly. They only require a few simple steps and 20 minutes of baking time and then you’ll have yourself delicious paleo muffins. Did I mention they make your house smell like chocolatey goodness? What I love about this recipe is that is uses a combination of almond flour and tapioca flour to create the perfect base for these muffins. Let’s take a minute to break down the flour ingredients below:

Flour breakdown

It is fun to use gluten free and wholesome flours while baking. As noted, this recipe calls for almond flour and tapioca flour. The combination of these two flours allows for the perfect consistency. Almond flour brings a nice texture and slight nutty flavor while the tapioca flour helps create a crisp outside with a chewy middle.

Let’s talk about almond flour! Almond flour is a very popular gluten free baking flour. One of the great things about almond flour is that it is made with only one ingredient: ground almonds. Like most nuts, almonds are high in fat and low in carbs. Due to the higher fat content, almond flour will create moist and chewy treats.

Next up, tapioca flour! I love incorporating tapioca flour into muffin recipes. It is a great gluten free flour that is quite starchy. It also works really well as a thickening agent. For these muffins, it adds a thick and chewy texture and it also helps bind everything together.

Lastly, cocoa powder! To make a tasty chocolate muffin, cocoa powder is a must. Cocoa powder is an unsweetened chocolate powder that adds a rich chocolate flavor to these muffins. Naturally, cocoa powder is very bitter but, when it is combined with the almond flour, tapioca flour and maple syrup, it makes perfectly textured and tasty muffins.

How to make the best gluten free chocolate muffins

These easy paleo chocolate chip muffins come together in just a few simple steps.

• Firstly, you’ll want to preheat your oven to 350 degrees and grease a muffin pan with cooking spray or line it with muffin liners.

• Next, in a medium bowl, combine all your dry ingredients: almond flour, cocoa powder, tapioca flour, baking powder, baking soda and salt. Mix and set aside.

• Now, whisk all your wet ingredients together in a large bowl: eggs, almond milk, maple syrup and coconut oil. Whisk until fully combined.

• Pour the dry flour mixture into the wet ingredients and fold just until combined. Then, fold in the chocolate chips. Be careful not to over mix.

• Using a spoon, scoop the batter into the 12 muffin tins. Then, sprinkle a few extra chocolate chips on top of each muffin! Place the pan in the preheated oven and bake for 20-22 minutes.

• Finally, let the muffins cool slightly before enjoying!

How to enjoy

While these muffins are absolutely delicious on their own, you can enjoy them a few different ways.

• With coffee or tea for breakfast
• Enjoy them with a yogurt bowl (muffin + yogurt and berries = YUM!)
• As a mid-morning snack to hold you over until lunch
• To take on the go when you have a busy morning
• As an afternoon snack
• Enjoy them as dessert with a scoop of vanilla or chocolate ice cream

How to store

Once your muffins have fully cooled, store them in an airtight container in the fridge for a week. Alternatively, you can store them in the freezer! Keep muffins in the freezer is always a great idea (yummy wholesome treats on hand 24/7)! Store the muffins in a freezer friendly container for up to three months. To reheat these muffins, simply let them thaw at room temperature or defrost them in the microwave.

If you love these muffins, definitely try these recipes!

Here are some other muffin recipes you’ll love:

• Healthy Banana Chocolate Muffins

• Gluten Free Peanut Butter Banana Muffins

• Jumbo Chocolate Chip Muffins

• The Best Paleo Chocolate Chip Scones

• Banana Chocolate Chip Muffins

• Vegan Blueberry Muffins

• Whole Wheat Chocolate Chip Muffins

Did you make these muffins?

If you give these chocolate muffins a try, I would really appreciate a review! You can also find and follow me on Instagram and Pinterest. I would love for you to follow along and share what you make: tag me @braesbites. I love hearing from you!

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Chocolate Muffin Recipe (Paleo, Gluten Free)

The best chocolate muffin recipe make the perfect breakfast, snack or dessert. They are made from a mixture of almond flour, cocoa powder, and tapioca flour making them paleo and gluten free.

Course Breakfast

Cuisine American

Keyword Gluten Free Muffins, Paleo Chocolate Muffins, Paleo Muffins

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Servings 12

Calories 247kcal

Equipment

• Muffin pan

Ingredients

• 2 ½ cups blanched almond flour finely ground
• ⅔ cup cocoa powder
• ½ cup tapioca flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 eggs
• ½ cup almond milk
• ½ cup maple syrup
• ¼ cup butter, ghee, refined coconut oil, OR avocado oil melted and cooled
• ½ chocolate chips

Instructions

• Preheat your oven to 350 degrees and grease a muffin pan with cooking spray.
• In a medium bowl, combine all your dry ingredients: almond flour, cocoa powder, tapioca flour, baking powder, baking soda, and salt. Mix and set aside.
• In a large bowl, whisk together all your wet ingredients: eggs, almond milk, maple syrup, and coconut oil. Whisk until fully combined.
• Now, pour your dry flour mixture into the wet ingredients and fold just until combined. Now fold in your chocolate chips.
• Scoop the batter into 12 muffin tins. You can also sprinkle extra chocolate chips on top of each muffin if you choose!
• Bake at 350 for 20-22 minutes. Let the muffins cool for 5-10 minutes before removing them from the pan. Enjoy!

Nutrition

Calories: 247kcal | Carbohydrates: 21g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 191mg | Potassium: 114mg | Fiber: 4g | Sugar: 9g | Vitamin A: 40IU | Calcium: 126mg | Iron: 2mg

The post Chocolate Muffin Recipe (Paleo, Gluten Free) appeared first on Braes Bites.

Sausage butternut squash soup

Calling all soup lovers!

If you are a soup lover like me, you’re going to love this sausage butternut squash soup. The ‘broth’ of this soup id made from a mixture of chicken broth and blended butternut squash – genius right? Lol kidding, but it is actually so delicious. The combination of broth and blended squash creates a creamy and flavorful base for this recipe.

What’s also great about this recipe is that it uses frozen butternut squash (which you can typically find in the frozen vegetable section). This makes the soup process SUPER easy. There is no peeling, cutting, chopping or scooping of butternut squash necessary. Although, if you want to use fresh butternut squash – go for it! Just make sure you roast the squash in the oven until fork tender.

Here are a few other reasons why you’ll love this soup:

• This soup makes the best cozy meal.
• It is packed with lean protein.
• Butternut squash soup is freezer friendly.
• You can use frozen or fresh butternut squash.
• This soup makes a family-friendly meal.

Ingredients in sausage butternut squash soup

Spicy ground turkey sausage, (I like ground turkey or ground chicken sausage but you can also use pork sausage)

Two fresh garlic cloves to enhance all the flavors

Chop one small yellow onion or half of a medium onion.

We will sauté the garlic and onion in a little bit of olive oil before mixing it in with the rest of the ingredients.

Chicken broth helps to make the soup the consistency we want.

Using frozen butternut squash creates a creamy nutrient dense base for this soup and also makes this recipe super easy.

Seasonings: dried thyme, dried sage, salt and pepper to taste

Adding canned coconut milk creates the best creaminess in this soup!

Potato gnocchi is the pasta we are working with.

Lastly, baby kale for added greens.

How to make butternut squash soup

Sausage and butternut squash makes the best combination, just follow the five steps below!

STEP 1

Firstly, start out by grabbing a large pan or skillet with tall sides. Sauté the onion and garlic (this will be for the butternut squash broth mixture). Add the garlic and onion to a pan with oil over medium heat. Sauté until fragrant, about 3-4 minutes. Add the sautéed mixture to a high speed blender.

STEP 2

Meanwhile, microwave your frozen butternut squash (it should come in a microwaveable steam friendly bag). Once steamed, add the squash to the blender with the onion and garlic. Add in the chicken broth and seasonings. Blend for 1-2 minutes or until the mixture is smooth. Let is rest while we prepare the rest of the soup.

STEP 3

Using the same pan you used for the garlic and onion, brown the sausage in one tablespoon of oil over medium heat. If you are using full sausages, make sure to remove the casings so you can ground it in the pan. Brown the sausage until full cooked through.

STEP 4

Now, pour in the blended butternut squash mixture into the pan with the sausage.

STEP 5

Time to add in the coconut milk, broth, gnocchi, and kale. Bring the soup to a simmer. Let it simmer for 5-10 minutes until the gnocchi is cooked and the kale is wilted. You can add more broth to get the soup to the consistency of your liking.

Substitutes and variations

Gnocchi or tortellini. This soup calls for one package of gnocchi but if you want to switch things up you can substitute in tortellini (plain cheese tortellini is a great option!)

Turkey, chicken or pork sausage. This soup works great with a wide variety of protein options. While ground turkey or ground chicken are my go-to choices, feel free to use regular spicy pork sausage.

Coconut milk, milk, or half and half. To keep this recipe dairy free you’ll want to use coconut milk. If dairy isn’t an issue for you or you simply want to use an alternate option, you can definitely use whole milk or half and half as a 1:1 substitute.

Baby kale or spinach. A soup with added greens is always a great choice! This recipe calls for baby kale (no chopping or stem removal necessary!) however, you can definitely add in baby spinach instead.

Frequently asked questions

Can I store this soup in the freezer?

Yes! Simply cook the soup according to the instructions below. Let the soup cool and add it to a freezer friendly container (or these freezer cubes!) and store it in the fridge for 3 months.

What type of gnocchi can I use?

Gnocchi is a pretty simple pasta made of potato, flour and egg. However, different brands may vary with their seasonings and ratios. I recommend using fresh gnocchi found in the refrigerated section at the grocery store. Or feel free to use frozen gnocchi if that’s what you have on hand.

What other veggies can I add?

If you want to pack this soup with more veggies, I’ve got you covered. While this soup is loaded with kale and butternut squash you can definitely add in more veggies. When you’re sautéing the sausage you can add in finely chopped mushrooms, bell pepper, or broccoli. Or you can get creative and add any veggies you love! Please note if you add more veggies, you’ll likely need to increase the amount of chicken broth you are using to make sure the soup reaches the right consistency.

Other soup recipes you’re going to love

Chicken Tortellini Soup

Lemon Chicken Orzo Soup

Gnocchi Sausage Soup

The Best Easy Taco Soup

The Easiest Roasted Tomato Soup

Did you make this soup?

If you make this sausage butternut squash soup, then please don’t forget to rate this recipe or leave a comment down below! I love hearing from you and your feedback and support is super helpful to me and to other readers thinking about making this recipe. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest. Enjoy!

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Sausage Butternut Squash Soup

Sausage butternut squash soup is cozy and comforting. It's loaded with veggies, spicy sausage, baby kale plus a variety of seasonings. It's also made dairy free by using canned coconut milk!

Course dinner

Cuisine American

Keyword Sausage and butternut squash, sausage and butternut squash recipe, sausage buternut squash soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 239kcal

Ingredients

Butternut Squash Mixture

• 1 tbsp olive oil
• 2 cloves garlic roughly chopped
• 1 small yellow onion roughly chopped
• 1 12oz bag frozen butternut squash steamed
• ¾ cup chicken broth
• 1 tsp EACH: dried thyme and dried sage
• ½ tsp EACH: garlic powder, salt and pepper or to taste

Ground Sausage

• 1 tbsp olive oil
• 1 pound spicy ground turkey sausage or chicken sausage or pork sausage
• garlic powder, salt and pepper to taste

Added Ingredients

• 1 cup light coconut milk
• 1 cup chicken broth + more broth depending on the consistency you like
• 1 12oz potato gnocchi
• 1 5oz package baby kale

Instructions

• Start out by grabbing a large pan or skillet with tall sides. Sauté the onion and garlic (this will be for the butternut squash broth mixture) with oil over medium heat. Sauté until fragrant, about 3-4 minutes. Then, add the sautéed mixture to the bottom of a high speed blender.
• Meanwhile, microwave your frozen butternut squash (it should come in a microwaveable steam friendly bag). Once steamed, add the squash to the blender with the onion and garlic. Add in the chicken broth and seasonings. Blend for 1-2 minutes or until the mixture is smooth. Let is rest while we prepare the rest of the soup.
• Using the same pan you used for the garlic and onion, brown the sausage in one tablespoon of oil over medium heat. If you are using full sausages, make sure to remove the casings so you can ground it in the pan. Brown the sausage until full cooked through.
• Now, pour in the blended butternut squash mixture into the pan with the sausage.
• Then add in the coconut milk, broth, gnocchi, and kale. Bring the soup to a simmer. Let it simmer for 5-10 minutes until the gnocchi is cooked and the kale is wilted. You can add more broth to get the soup to the consistency of your liking. Enjoy!

Nutrition

Calories: 239kcal | Carbohydrates: 5g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 70mg | Sodium: 878mg | Potassium: 291mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 4mg | Calcium: 28mg | Iron: 1mg

The post Sausage Butternut Squash Soup (dairy free) appeared first on Braes Bites.

Quinoa granola recipe

So, you may be thinking what’s in this loaded quinoa granola recipe? It has oats, raw quinoa, coconut, nuts, raisins and dried cranberries. It is coated in maple syrup, almond butter, oil and a few seasonings. This granola makes the best snack or breakfast option. Top it over some greek yogurt and bam you have an easy protein packed breakfast. Also, you can enjoy this quinoa granola as dessert. Add some chocolate chips to make it a sweet treat. Keep reading to find out why you’ll love this recipe.

• This granola is made with wholesome ingredients like oats and quinoa.
• Quinoa granola can be made gluten free with gluten free oats.
• This recipe can be enjoyed on top of yogurt as a healthy breakfast.
• It is loaded with nuts, raisins, dried cranberries and coconut.
• The raw quinoa makes this granola extra crunchy.
• This recipe makes large snacking clusters.

Ingredients in this quinoa granola recipe

This recipe calls for three cups of oats. Feel free to use whole oats, quick oats, or gluten free oats.

Next up, one half cup of raw quinoa. Raw quinoa adds so much nutrition and crunch!

Unsweetened shredded coconut for flavor and texture.

Raisins and dried cranberries for added flavor and sweetness.

Almonds and cashews are the nuts we are working with. Both of these nuts add so much crunch and flavor.

Pure maple syrup for added natural sweetness and to help coat the granola.

Also, almond butter helps to coat the granola and adds lots of flavor.

The last liquid to coat the granola is oil, or butter. Both options work well. If you’re using oil, make sure to use a neutral tasting oil that won’t overpower with flavor.

Lastly, cinnamon, vanilla extract, and salt add so much flavor!

Kitchen items

This recipe calls for kitchen equipment you already have on hand. Along with the items below you will need a set of measuring cups and measuring spoons.

• Large baking sheet
• Parchment paper
• Small pot
• Large mixing bowl
• Small mixing bowl
• Mixing spoon or spatula

How to make this recipe

Follow the steps below to make this granola with quinoa.

STEP 1

Firstly, preheat your oven to 300 degrees and line a large baking sheet with parchment paper.

STEP 2

Secondly, combine all the dry ingredients in a large bowl: Oats, quinoa, coconut, raisins, almonds, cashews, cinnamon and salt. Mix and set aside.

STEP 3

In medium bowl whisk together all the wet ingredients: Maple syrup, almond butter, oil, cinnamon and salt.

STEP 4

Now pour the wet ingredients into the bowl with the dry ingredients. Fold the mixture until all the dry ingredients are coated.

STEP 5

Now pour the granola onto a large baking sheet lined with parchment paper.

STEP 6

Bake at 300 for 20 minutes. Turn the oven off but leave the granola in the oven for an hour. Remove the granola from the oven and let it sit for another hour or so until it fully cools. Once the granola is fully cooled, break it into clusters and enjoy!

How to serve

Eat this granola on its own. Since this recipe makes large snacking clusters you can simply eat it on its own.

Drizzle almond butter on top. To add extra almond butter flavor and healthy fats, drizzle some creamy almond butter (or peanut butter or sun butter) on top of your serving.

Serve it over greek yogurt. Grab a bowl, add your favorite yogurt and add granola on top.

Sprinkle granola on top of a smoothie. Smoothies and granola make a great combination. Make your favorite smoothie (or try this Strawberry Banana Smoothie or this Apple Cinnamon Smoothie) and add this granola on top.

Lastly, make a smoothie bowl. To take things to the next level, add a smoothie to a bowl and top it with all the goodies: granola, fresh berries, banana, nuts, seeds and almond butter.

How to store

Once the granola has fully cooled and is broken up into clusters, store it in an airtight container in the fridge. It can be stored in the fridge for up to two weeks (if it’s not all gone by then lol!).

Frequently asked questions

Can I add in other nuts?

Yes! While this recipe calls for cashews and almonds, you can definitely use other types of nuts and seeds. Walnuts, pecans, or sun flower seeds are three other options you can add in!

Is this granola gluten free?

You can make this granola gluten free by using certified gluten free oats. Everything else in this recipe is said to be gluten free!

Can I use peanut butter?

This recipe calls for 1/4 cup of almond butter but you can definitely use peanut butter instead. Please note that using peanut butter will create a peanut butter flavor in these oats. Almond butter is much more neutral tasting when added into this recipe. You can also use cashew butter or sunflower seed butter.

Can I omit the coconut?

Yes, if you aren’t a fan of coconut feel free to omit it from this recipe. Add in a few more nuts or another mix in of you choice.

Other granola recipes you’ll love

Here are some other granola recipes you’re going to love.

The Most Delicious Chocolate Peanut Butter Granola

The Best Cluster Granola

Peanut Butter and Jelly Chex Mix Granola

Monster Cookie Granola Recipe

Maple Walnut Granola

Did you make this granola?

If you make this cooked quinoa granola, I would love to hear how you like it in the comments below. Your reviews and comments help support Brae’s Bites and allows me to continue to make delicious recipes. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest.

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Loaded Quinoa Granola Recipe

This quinoa granola recipe is a fun twist on traditional granola. This recipe is made from a mixture of oats, quinoa, dried fruit, nuts and seeds. It is coated in a maple syrup and almond butter mixture giving it the best flavor and crunch!

Course Breakfast

Cuisine American

Keyword granola with quinoa, quinoa granola, quinoa granola recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 12

Calories 337kcal

Ingredients

Dry Ingredients

• 3 cups oats
• ½ cup raw quinoa
• ½ cup shredded coconut
• ½ cup raisins
• ½ cup dried cranberries
• ½ cup almonds
• ½ cup cashews

Wet Ingredients

• ½ cup maple syrup
• ¼ cup almond butter
• ¼ cup oil or melted butter
• 2 tsp cinnamon
• 2 tsp vanilla extract
• ½ tsp salt

Instructions

• Preheat your oven to 300 degrees and line a large baking sheet with parchment paper.
• Combine all the dry ingredients in a large bowl: Oats, quinoa, coconut, raisins, almonds, cashews, cinnamon and salt. Mix and set aside.
• In medium bowl whisk together all the wet ingredients: Maple syrup, almond butter, oil, cinnamon and salt.
• Now pour the wet ingredients into the bowl with the dry ingredients. Fold the mixture until all the dry ingredients are coated.
• Now pour the granola onto a large baking sheet lined with parchment paper.
• Bake at 300 for 30 minutes. Turn the oven off but leave the granola in the oven for an hour. Remove the granola from the oven and let it sit for another hour or so until it fully cools.
• Finally, once the granola is fully cooled, break it into clusters and enjoy!

Nutrition

Calories: 337kcal | Carbohydrates: 41g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Sodium: 104mg | Potassium: 337mg | Fiber: 5g | Sugar: 13g | Vitamin A: 2IU | Vitamin C: 0.4mg | Calcium: 71mg | Iron: 2mg

The post Quinoa Granola Recipe with Raisins and Nuts appeared first on Braes Bites.

Easy taco soup recipe

It’s time to switch up taco Tuesdays with this easy beef taco soup. Taco Tuesdays are always a fun dinner night in my household. Whether it’s tacos, burritos, taco salad, or enchiladas we are always having some sort of tacos or Mexican food. To switch things up (and especially with the colder weather) taco soup has been on repeat. I hope you can add this taco soup into your taco Tuesday lineup! Here are a few reasons why you’ll love this recipe.

• This soup requires just a few easy steps.
• This taco soup recipe can be made in one pot!
• It uses a mixture of fresh vegetables and canned vegetables.
• This soup is loaded with 23 grams of protein per serving.
• Taco soup stores really well in the fridge so it’s great to make at the beginning of the week.
• You can add more taco seasonings if you want to enhance the flavors.

Ingredients in this easy taco soup

Ground beef is the main protein source. I recommend using 90/10 lean beef but feel free to use whatever beef you prefer. Make sure to drain any excess fat after browning the beef.

Diced onion to cook with the beef! One small onion or 1/2 of a medium will work.

Next up, diced bell pepper. Feel free to use a green, red, yellow, or orange pepper. I prefer using red or orange but any color will do.

One packet taco seasoning to give this soup all the taco flavor. You can also use a homemade taco seasoning if you prefer.

Timed for the canned items! Canned diced green chilis, canned black beans, canned corn and canned Rotel (diced tomatoes and chili) make up the bulk of this soup. Another reason why this recipe is so easy and quick to throw together!

Chicken broth to make the base of this soup. I prefer using chicken broth or chicken bone broth. Both options give this soup a nice flavor!

Just a few dried pasta shells for good measure. Since this soup is loaded with beef and taco veggies we are going to add in 4oz of dried pasta shells (which is about 1 and 1/4 cup).

Lastly, shredded cheddar cheese for topping. What are tacos without cheese?! Freshly shred some cheddar cheese and add it to the top of your serving.

How to make

Follow the five steps below to make this taco soup recipe.

STEP 1

Grab a large soup pot. Put it over medium heat on the stove and add one tablespoon of olive oil. Add the ground beef and season with salt and pepper to taste. Cook for 4-5 minutes.

STEP 2

Now add in the onions, bell pepper, and diced green chilis. Mix to combine and cook until the beef is almost cooked through. About 3-4 more minutes.

STEP 3

Add in the taco seasoning. Mix to combine and cook another 2-3 minutes. Now add in canned veggies: beans, corn, and rotel. Mix to combine.

STEP 4

Add in the chicken broth and bring the soup to a boil. Once the soup is boiling add in the pasta shells and boil for 10 minutes until the pasta is cooked.

STEP 5

Add the soup to serving bowls and top with cheese. Enjoy!

Frequently asked questions

Does this soup freeze well?

Yes! If you like to meal prep or make meals to have on hand, you can definitely freeze this soup. Make sure to use a freezer friendly container or you can use these soup cubes! They work great when you want to freeze soup and they can be found on Amazon.

Can I add more pasta noodles?

Yes definitely! If you want to add more pasta noodles to this taco soup you definitely can. Adding more noodles will make this soup thicker like chili so, you can add another cup of chicken broth.

Can I make this ahead of time?

Yes! Make this soup on Sunday and enjoy it all week long.

Can I use homemade taco seasoning?

Yes! This recipe calls for one 1oz packet of taco seasoning so you can substitute in 1 ounce of homemade seasoning. You may want to add a little more salt if you use you own seasoning.

Variations and substitutes

Ground beef or ground turkey. While this recipe calls for ground beef, you can definitely get creative with alternate protein choices. Ground turkey is another great option! You could also use ground chicken or ground pork. Just make sure to drain any excess fat after browning the meat.

Black beans or pinto beans. Black beans pair really nicely with tacos but you can definitely swap them for any beans of your choice. Pinto beans are a great substitute. You could also give kidney beans a try.

Cheddar cheese or pepper jack cheese. We are going to the top soup with shredded cheese to finish things off. Cheddar cheese is always a go-to, but feel free to use pepper jack cheese, colby jack cheese, or even mozzarella!

Canned corn or fresh corn. This recipe calls for one can of corn. However, if you have fresh corn on hand add in about 1 cup! Also, another great corn option is fire roasted corn. Fire roasted corn can be found right by the regular canned corn at the store. Just follow the same steps as you would with regular corn: open, drain, and add it to the soup!

Other soup recipes you’ll love

Here are four other soup recipes you’re going to love!

Chicken Tortellini Soup

Gnocchi Sausage Soup

The Easiest Roasted Tomato Soup

Lemon Chicken Orzo Soup

Did you make this taco soup?

If you give this taco soup a try, then please don’t forget to rate this recipe or leave a comment down below! Your feedback and support is super helpful to me and to other readers thinking about making this recipe. For some more recipe inspiration, you can also find and follow me on Instagram and Pinterest. Enjoy!

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Easy Taco Soup Recipe with Ground Beef

This easy taco soup is packed with so much flavor. With a few simple ingredients and taco seasoning you can whip up this recipe.

Course dinner

Cuisine American, Mexican

Keyword beef taco soup, easy taco soup, taco soup, taco soup recipe

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 5

Calories 225kcal

Ingredients

• 1 pound lean ground beef 90/10 lean
• 1 small onion diced
• 1 bell pepper diced
• 1 7oz can diced green chili
• 1 1oz packet taco seasoning
• 1 15oz can black beans drained and rinsed
• 1 15oz can corn drain and rinsed
• 1 10oz can rotel diced tomatoes and chilis
• 6-8 cups chicken broth
• 4 oz dried pasta shells about 1 ¼ cup dried pasta
• shredded cheddar cheese for topping

Instructions

• Grab a large soup pot. Put it over medium heat on the stove and add one tablespoon of olive oil. Add the ground beef and season with salt and pepper to taste. Cook for 4-5 minutes.
• Now add in the onions, bell pepper, and diced green chilis. Mix to combine and cook until the beef is almost cooked through. About 3-4 more minutes.
• Add in the taco seasoning. Mix to combine and cook another 2-3 minutes. Now add in canned veggies: beans, corn, and rotel. Mix to combine.
• Add in the chicken broth and bring the soup to a boil. Once the soup is boiling add in the pasta shells and boil for 10 minutes until the pasta is cooked.
• Add the soup to serving bowls and top with cheese. Enjoy!

Nutrition

Calories: 225kcal | Carbohydrates: 21g | Protein: 23g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 86mg | Potassium: 448mg | Fiber: 2g | Sugar: 3g | Vitamin A: 765IU | Vitamin C: 32mg | Calcium: 20mg | Iron: 3mg

The post Easy Taco Soup Recipe with Ground Beef appeared first on Braes Bites.