This comforting banana oat pudding is the kind of recipe you keep coming back to—not because it’s trendy or fancy, but because it simply works. It’s incredibly easy, made with just a handful of wholesome ingredients, and hits that perfect balance between naturally sweet, filling, and protein-rich. What makes this pudding extra special, though, is a small but clever twist: the oats are roasted before being ground into a fine flour. That simple step completely transforms their flavor, adding a rich, toasty aroma that takes the whole dish to the next level.

It’s a perfect make-ahead breakfast, a nourishing midday treat, or even a light dessert that leaves you feeling good rather than sluggish. The mashed banana lends natural sweetness and creaminess, so there’s no need for added sugars. Meanwhile, the yogurt brings a dose of protein and gut-friendly probiotics. Toppings like roasted almonds and chopped cranberries give the pudding texture, a touch of crunch, and a little hint of indulgence.

Feel free to customize with your favorite seasonal fruits—mango, peaches, or strawberries all work beautifully—and adjust the sweetness and consistency based on your own taste. The best part? It’s delicious both freshly made or after a few hours in the fridge, when all the flavors have had time to mingle and develop.

Let’s take a moment to talk about oats—our star ingredient here. Oats are among the most nutritious whole grains you can include in your diet. They’re naturally gluten-free, high in fiber (especially the soluble kind known as beta-glucan), and contain a balanced mix of slow-release carbohydrates, protein, and essential minerals like manganese, magnesium, phosphorus, and iron. Eating oats regularly can help improve heart health by lowering LDL cholesterol, supporting digestion, and stabilizing blood sugar levels—making them a great option not just for breakfast, but any time you need sustained energy. In this recipe, they offer not only health benefits but also a delicious nutty backdrop that pairs beautifully with the natural sweetness of bananas.

Ingredients

• ½ cup (45 g) rolled oats

• 2 ripe bananas (~200 g), or other soft ripe fruit of choice (such as mango, pear, strawberry, peach, apricot, or plum)

• ¾ cup (175 g) plain yogurt (Greek yogurt, Skyr, or cottage cheese all work well)

• 15 g dried cranberries, finely chopped

• 10 g sliced almonds, roasted

Directions

1. Place the rolled oats into a hot pan over medium-high heat.
2. Roast for 3 to 5 minutes, stirring often, until they smell nutty and turn golden. Adjust the roasting time depending on how toasty you like your flavor.
3. Transfer the oats to a plate and allow them to cool completely.
4. Once cooled, grind them into a fine flour using a coffee grinder or high-speed blender.
5. In a mixing bowl, mash the bananas with a fork until creamy but still thick—avoid over-mashing so the mixture doesn’t become watery.
6. Add the yogurt to the mashed banana and mix gently.
7. Add in the roasted oat flour and stir just enough to combine everything well.
8. Divide the pudding into 3 jars or serving glasses.
9. Roast the sliced almonds in a preheated oven at 350°F (180°C) for 3 to 5 minutes until golden.
10. Finely chop the dried cranberries.
11. Garnish each serving with roasted almonds and chopped cranberries.
12. Enjoy the pudding immediately, or refrigerate for a few hours to let the flavors blend and deepen.

Prep Time: 20 minutes
Baking Time (Almonds): 5 minutes
Chill Time (Optional): 1 hour in the fridge
Servings: 3

Nutritional Information (per serving)

• Energy: 181 calories

• Protein: 5.71 g

• Fat: 4.77 g

• Carbohydrates: 31.62 g

• Fiber: 3.8 g

This recipe is naturally gluten-free. It contains no added sugars and is rich in fiber and beneficial fats.

Storage & Tips

• Store the puddings in glass jars or containers in the refrigerator. Best enjoyed within 3 days.

• For variety, try topping with fresh berries, chopped dates, or a drizzle of nut butter.

• If using very juicy fruits like strawberries or peaches, reduce the quantity slightly or add 1 tablespoon of chia seeds to balance the texture.

• This pudding tastes best after a little time in the fridge, so don’t hesitate to prep it ahead for the next day.

Let me tell you, these cookies are one of those recipes you make once and instantly think: “Why didn’t I know about this sooner?” They’re fudgy, rich, chocolatey, and somehow made without a drop of flour, butter, or sugar. I know. Sounds too good to be true. But I promise, it’s the real deal.

What’s the secret? It’s a super simple combo of tahini and dates. That’s it.. just wholesome, real ingredients doing all the heavy lifting. The tahini gives these cookies that creamy, melt-in-your-mouth vibe with a subtle nutty flavor (so satisfying), and the dates bring a natural sweetness and that gooey brownie texture we all secretly love.

And here’s why I’m kind of obsessed with this combo: tahini is loaded with good-for-you stuff, like healthy fats, plant-based protein, iron, calcium, and magnesium. It’s the kind of ingredient you want in your weekly lineup, especially if you’re looking to boost your iron levels or add more nutrient-dense options to your day. And dates? They’re like nature’s caramel, sweet, sticky, and packed with fiber, potassium, and antioxidants.

The best part? You don’t need any fancy tools or baking skills to pull this off. One bowl, a quick blend, scoop, and bake, and just like that, you’ve got yourself the most amazing cookies that check all the boxes: gluten-free, dairy-free, refined sugar-free, and 100% delicious.

Whether you’re baking for yourself, your family, or just want something delicious with your afternoon coffee, these cookies are guaranteed to make you happy. And honestly? Once you taste them, you’ll want to keep a batch in your freezer at all times.

Let’s bake!

Ingredients (makes 9 cookies)

• 100 g soft pitted dates
• Hot water (for soaking the dates)
• ⅓ cup (80 g) tahini
• 1 egg
• 2 tbsp (15 g) unsweetened cocoa powder
• 1 tsp baking powder
• Pinch of salt (optional)
• 20 g dark chocolate chips (optional, for garnish)

Directions

1. Place the dates in a small bowl and cover them with hot water. Let them soak for 15 to 30 minutes, until soft.
2. Drain the dates thoroughly and transfer them to a mixing bowl.
3. Add the tahini and egg to the bowl.
4. Use a hand blender or food processor to blend everything together until the mixture is completely smooth and creamy.
5. Add in the cocoa powder, baking powder, and a pinch of salt (if using). Stir until everything is fully incorporated. The dough will be smooth but sticky.
6. Scoop out about 2 tablespoons of the mixture per cookie and place them on a baking sheet lined with parchment paper.
7. Optionally, sprinkle each cookie with a few dark chocolate chips.
8. Bake in a preheated oven at 340°F (170°C) for about 15 minutes.
9. Let the cookies cool slightly before serving. Enjoy your fudgy and nourishing treat!

Prep Time: 15–30 minutes soaking, 20 minutes prep
Baking Time: 15 minutes
Yield: 9 cookies

Nutritional Information (per 1 cookie):

• Energy: 112 calories
• Protein: 2.91 g
• Fat: 6.35 g
• Carbohydrates: 12.74 g
• Fiber: 2.1 g

Storage & Recommendations

• Store cooled cookies in an airtight container at room temperature for up to 3 days.

• For longer freshness, refrigerate them for up to 1 week.

• Freeze for up to 3 months. Thaw at room temperature or warm slightly in the oven.

• These cookies make a perfect post-workout snack, a healthy dessert, or a lunchbox treat.

Dietary Info:
These cookies are naturally gluten-free, dairy-free, and free from added sugars or flours.

Who says you have to stand by the stove flipping pancakes to enjoy a warm, fluffy, and satisfying breakfast? This baked apple pancake is the ultimate answer to cozy mornings with minimal effort and maximum reward. If you’re anything like us, the idea of one big pancake you can slice and share feels like a dream—especially when it’s soft, subtly sweet, and naturally nourishing. No flipping, no fuss. Just blend, pour, bake, and enjoy!

We’ve taken all the comfort of a traditional pancake and reimagined it into a bake-and-slice version. Think of it as a cross between a crepe and a sponge cake—soft, pillowy, and rich with apple flavor. Perfect for busy mornings, meal-prep Sundays, or lazy brunches with your favorite people. And if you’ve ever struggled to make breakfast feel balanced, this recipe is going to change your mornings.

The magic ingredient here is oats—specifically rolled oats blended into oat flour. Oats are one of the most versatile and wholesome ingredients you can include in your diet. Rich in soluble fiber, especially beta-glucan, oats help lower LDL cholesterol, support heart health, and keep you full longer thanks to their slow-digesting complex carbs. They’re also packed with key nutrients like magnesium, iron, B-vitamins, and plant-based protein, making them an excellent daily staple whether you’re looking to manage your blood sugar, improve digestion, or just eat better overall.

By combining oat flour with applesauce, yogurt, and eggs, we’re not only packing in nutrition but also creating the most tender and satisfying texture—light, moist, and perfectly golden once baked. The result? A breakfast that’s as good for your body as it is for your taste buds.

Slice it, top it, freeze it, or serve it warm right out of the oven. You’ll want to keep this one on repeat.

Ingredients (for 16 servings)

• 1 ½ cups (120 g) rolled oats or store-bought oat flour
• 2 eggs
• ½ cup (120 g) unsweetened applesauce
• ½ cup (100 g) plain yogurt
• ½ tbsp baking powder
• 1 tsp vanilla extract
• 2 apples (about 350 g), thinly sliced
• Optional toppings: caramel sauce, nut butter, maple syrup, or ice cream

Directions

1. In a mixing bowl, combine the eggs, applesauce, and yogurt. Mix until the texture is smooth and well blended.
2. Add oat flour (or ground oats), baking powder, and vanilla extract. Stir until just combined—the batter should be smooth and spreadable.
3. Line a large rectangular baking pan (about 37 cm x 25 cm) with parchment paper.
4. Pour the batter into the prepared pan and spread it out evenly using a spatula. You can go thin for a more pancake-like texture, or thicker for a soft, cake-like consistency.
5. Gently shake the pan or smooth the top with a spatula to level the batter.
6. Arrange the thin apple slices over the top like you would in an apple tart, pressing them gently into the batter.
7. Bake in a preheated oven at 350°F (175°C) for around 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool slightly.
9. Cut into slices and serve warm with toppings like a drizzle of maple syrup, caramel, a dollop of yogurt, or even a scoop of homemade ice cream.

Prep Time: 20 minutes
Baking Time: 30 minutes
Yields: 16 slices

Nutritional Information (Per Slice)

• Energy: 57 calories
• Protein: 2.34 g
• Fat: 1.35 g
• Carbohydrates: 9.2 g
• Fiber: 1.2 g

Storage & Serving Recommendations

• Store leftovers in an airtight container in the fridge for up to 5 days.

• These slices freeze beautifully! Wrap them individually and store in the freezer for up to 2 months. Reheat straight from frozen.

• For an extra protein boost, serve with a spoonful of Greek yogurt or your favorite nut butter.

• This recipe is naturally gluten-free (when using certified gluten-free oats) and refined sugar-free.

Okay friends, let me tell you—this recipe right here is one of those treasures that sneaks into your life and suddenly, you can’t imagine not having it. These almond and pistachio cookies started as a happy little experiment in my kitchen, and they’ve quickly become my go-to when I want something sweet, simple, and deeply satisfying. I mean, we’re talking about a soft, chewy cookie with a rich, nutty flavor that feels indulgent but is made entirely from real, nourishing ingredients. What’s not to love?

There’s no fancy equipment, no complicated steps, and no strange ingredients—just a bowl, a spoon, and a handful of pantry staples. And the best part? You can go from craving to cookie in less than 5 minutes of prep time. These are the kind of cookies that are perfect for slow afternoons with a cup of tea, a cozy movie night, or even as a sweet little something to brighten someone’s day. They look adorable, smell incredible while baking, and they’re just as fun to eat as they are to make.

But what really makes these cookies special is the powerful nutrition packed inside such a humble treat. The star of the show is almond flour—a game-changer in healthy baking. Almond flour is naturally gluten-free, low in carbs, and incredibly rich in healthy fats, especially monounsaturated fats that support heart health. It’s also full of vitamin E, which acts like a bodyguard for your cells and gives your skin that natural glow. Because it’s lower in sugar and higher in protein and fiber than traditional flours, almond flour keeps you feeling full and energized without the blood sugar crash. If you haven’t added almond flour into your regular diet yet, these cookies are the perfect place to start.

Then we add pistachios—not just for their vibrant green pop or their buttery crunch, but for the wonderful boost of nutrients they bring to the table. Pistachios are little powerhouses packed with antioxidants, lutein, magnesium, potassium, and vitamin B6, all of which help support your metabolism, heart, and nervous system. When ground into flour, they give these cookies a gorgeous flavor and a soft, earthy texture that’s just irresistible.

So whether you’re baking just for you, sharing with family, or surprising someone you love with something homemade and heartfelt, these almond and pistachio cookies are the perfect mix of nourishing and delicious. Get ready—because once you try them, you’ll be making them on repeat too!

Ingredients (makes 15 cookies)

• 1 egg (separated into yolk and white)

• 5 tbsp. honey or maple syrup

• 1 cup (100 g) almond flour

• 50 g pistachio flour (made from roasted, unsalted pistachios)

• ½ tsp. vanilla extract

• ½ tsp. baking powder

• 20 g whole pistachios (optional, for garnish)

Directions

1. Start by making the pistachio flour. Place roasted, unsalted pistachios in a coffee grinder or food processor and pulse gently until they form a fine flour. Be careful not to over-blend—you want flour, not pistachio butter.
2. Separate the egg yolk from the white. Set the yolk aside for later.
3. In a mixing bowl, combine the egg white with honey or maple syrup. Whisk until the mixture becomes a little frothy.
4. Add the almond flour, pistachio flour, vanilla extract, and baking powder to the bowl. Stir until everything comes together into a sticky but workable dough.
5. If the dough feels too soft, let it rest for about 15 minutes to absorb moisture and become easier to shape.
6. Preheat your oven to 340°F (170°C).
7. Line a baking tray with parchment paper.
8. Scoop about 1 tablespoon of dough, roll it into a ball, and place it on the tray. Repeat with the rest of the dough.
9. Brush each cookie with the reserved egg yolk for a beautiful golden finish. Press 2 whole pistachios gently into the top of each one, if using.
10. Bake for 18–20 minutes, or until the tops are lightly golden.
11. Let the cookies cool on a wire rack before serving. They’re perfect with tea or coffee!

Prep Time: 20 minutes
Bake Time: 18–20 minutes
Yield: 15 cookies

Nutritional Information (per cookie)

• Energy: 92 calories

• Protein: 2.84 g

• Fat: 5.91 g

• Carbohydrates: 8.5 g

• Fiber: 1.1 g

Storage and Recommendations

• Store in an airtight container at room temperature for up to 2 days.

• For longer storage, refrigerate for up to 1 week.

• You can also freeze them for up to 3 months in a sealed bag or container.

• For a twist, try adding a hint of orange zest or a pinch of ground cardamom to the dough.

Dietary Notes
This recipe is naturally gluten-free and grain-free. It’s sweetened with natural syrups like honey or maple and contains no refined sugar.