Sweet and slightly chewy, these Healthy Oatmeal Cookies taste just as good as the classic. With better ingredients such as coconut oil and maple syrup instead of sugar, these cookies have a healthier nutrition label than others.
Classic oatmeal chocolate chip cookies will always be delicious and I can barely resist this chewy oatmeal cookie, but sometimes you need something a little healthier, which is where these cookies come in. You will love these sweet treats!
Crazy Healthy Oatmeal Cookies
I can honestly say oats are one of my favorite ingredients and using them in healthy recipes like this flaxseed oatmeal, which tastes delicious, is something I do often. Another thing I like to do often? Eat cookies for breakfast! When you have a healthy recipe like these healthy oatmeal cookies you can easily eat oatmeal cookies for breakfast, which would be similar to having oatmeal or a granola bar.
How to Make Breakfast Oatmeal Cookies
Mix Ingredients: Whisk the maple syrup, coconut oil, egg, and vanilla extract together in a large bowl until smooth. To keep the coconut oil from solidifying when you add it to the bowl making sure the other ingredients are at room temperature.
Stir Together: In a separate medium bowl mix the instant oats, flour, baking powder, cinnamon, salt, and raisins together.
Combine and Scoop: Mix the dry ingredients into the wet until fully combined. Scoop out the dough and place it on the prepared baking sheet.
Bake! Flatten the tops of the cookies down and bake for 10 minutes at 350º Fahrenheit. Let the cookies cool on the baking sheet for an additional 10 minutes before moving them to a baking rack.
Can Healthy Oatmeal Cookies be Made Gluten-Free?
Yes, In order to make these cookies gluten-free swap the flour out for a measure-for-measure gluten-free flour and use gluten-free oats. Double-check all your ingredients to also make sure there isn’t any hidden gluten.
Can I use Old-Fashioned Oats?
Yes, you can. The old-fashioned oats will create a crunchier cookie than the quick-cooking kind. If you’re looking for a chewier oatmeal cookie then use the quick-cooking oats, otherwise, the old-fashioned oats work just as well.
Do Oatmeal Cookies Have Sugar?
Yes, these cookies do have sugar in them which comes from maple syrup. Oats also have less than 1% of sucrose as well, but it’s a very small amount of sugar.
Easy Oatmeal Cookie Variations
Traditionally oatmeal raisin cookies are the most common version, however, you can add all kinds of healthy ingredients into these cookies to increase their health benefits, or sweeten them up with others.
Coconut Cherry Oatmeal Cookies: add some unsweetened coconut flakes and dried cherries instead of raisins.
Peanut Butter Chocolate Oatmeal Cookies: instead of raisins use peanut butter chips and chocolate chips.
Cranberry Chia Oatmeal Cookies: place 1 tablespoon of chia seeds in the batter and use dried cranberries instead of raisins.
Sweet and slightly chewy, these Healthy Oatmeal Cookies taste just as good as the classic. With better ingredients such as coconut oil and maple syrup instead of sugar, these cookies have a healthier nutrition label than others.
CourseDessert
CuisineAmerican
Keywordhealthy oatmeal cookie, healthy oatmeal cookies, oatmeal cookies
Prep Time10minutes
Cook Time10minutes
Cool Time10minutes
Total Time30minutes
Servings16servings
Calories91kcal
AuthorAimee Mars
Ingredients
1/3cupMaple Syrupor honey
1/4cupCoconut Oilmelted
1largeEggroom temperature
1teaspoonVanilla Extract
1cupQuick Oats
1/2cupWhole Wheat Flour
1teaspoonBaking Powder
1teaspoonCinnamon
1/4teaspoonSalt
1/4cupRaisins
Instructions
Preheat the oven to 350ºF and line a rimmed baking sheet with parchment paper or use a silicone baking mat.
Whisk the maple syrup, coconut oil, egg, and vanilla extract together in a large bowl until smooth. To keep the coconut oil from solidifying when you add it to the bowl making sure the other ingredients are at room temperature.
In a separate medium bowl mix the instant oats, flour, baking powder, cinnamon, salt, and raisins together.
Use a wooden spoon to mix the dry ingredients into the wet until fully combined. Using a cookie scoop or the same spoon scoop out the dough and place it on the prepared baking sheet. The dough will be crumbly and you can use your hands to shape them and misplace any dough pieces.
Flatten the tops of the cookies with the back of the spoon or cookie scoop to about 3/4-inch in thickness.
Bake for 10 minutes and then let the cookies cool on the baking sheet for an additional 10 minutes before moving them to a baking rack.
Air Fryer Turkey Burgers are the perfect answer to when you want a juicy, flavorful burger that’s a bit healthier. With a seared outside and moist tender inside it’s the ideal burger!
Air Frying burgers has rocked my world! The way the air fryer uses circulating air to create a heavenly crust while leaving the inside succulently juicy and moist is divine. Every time I make these turkey burgers there is a beautiful outside and tender juicy inside. So often poultry in general will dry out so quickly before the inside has a chance to get done. The air fryer changes that. The forced air browns and crisps, just like an oven would, but faster. Allowing the inside to cook and stay juicy. This all accomplished with minimal oil or fat added.
These turkey burgers are perfect for the main meal. Top these with tomatoes, lettuce, pickles, all your favorites and place on your favorite bun and enjoy! Serve them up with some Homemade Air Fryer French Fries or Air Fryer Sweet Potato Fries. Add some Air Fryer Brussel Sprouts and you’ll have a complete air fryer meal! Plus using the air fryer means you don’t have to heat up the grill when it’s cold outside or smoke out the house cooking them on the stove. It’s all contained in the air fryer! These are definitely going to be a new favorite.
Turkey Burgers Ingredients
With only 4 ingredients, these burgers can’t get much easier. Feel free to add more spices to your turkey burgers to vary the flavor as desired. Look for ground turkey next to the ground beef in your local grocery store.
Ground Turkey: Ground chicken can also be used.
Garlic: minced finely to blend in nicely with the burgers.
Salt and Pepper: As desired
Worcestershire Sauce: Adds incredible umami flavor to the burgers
Making Turkey Burgers in the Air Fryer
Using fresh ground turkey in your burgers will make them easier to shape than frozen ground turkey. Air frying them is going to give them that crusty outside and tender juicy inside. Delish!
Mix: In a medium sized bowl combine the turkey, garlic, salt, pepper and aWorcestershire sauce.
Shape: Shape into four patties keeping them 1/2 inch thick because they will shrink.
Fry: Add two patties to the basket and cook at 360 degrees for 7 minutes. Flip the patties and continue to cook for about 5 minutes or until cooked throughout. Internal temperature should be 165 degrees Fahrenheit.
Tips for Amazing Air Fryer Turkey Burgers
There isn’t a whole lot that can go wrong with turkey burgers, but there are a few tips to remember to make sure you have incredible burgers.
Checking for Doneness: Remember my times are guidelines not absolutes. Check your user manual for your air fryer for best cooking times and adjust if needed. Always judge doneness by temperature not by time. My burgers might have been thicker or thinner or smaller or bigger than yours. Always check your burgers temperature before removing. Turkey Burgers are done when they reach 165 degrees Fahrenheit.
Sticky: Sometimes your ground turkey is kind of sticky and hard to form or shape. If this happens use parchment paper to help form them. You can also refrigerate or freeze the meat for a little bit to help firm it up.
Divot: To help the burgers keep from shrinking too much, push your thumb into the middle and create a divot.
Turkey: Any kind of ground turkey will work for these burgers. 97/3 to 85/15.
Perfect Turkey Burger Variations
Another nice thing about turkey burgers is how easy they are to customize. And just like any burger you can make a bunch of them and freeze them for quick dinners on a busy night.
Add Ins Turkey burgers are ideal for adding vegetables secretly. Finely chopped mushrooms, peppers, onions, or shredded zucchini all give the turkey flavor and add moisture.
Seasonings: I love the flavor that the simple ingredients of garlic and Worcestershire sauce add to these burgers. But the possibilities for other seasonings are endless. BBQ seasonings, taco seasoning, ranch seasoning, greek spices, and even Italian spices would all be amazing.
Toppings: Again possibilities for topping these turkey burgers is endless. Tomatoes, lettuce, bacon, BBQ Sauce, avocado, sprouts, and whatever else tickles your fancy today!
Cheese: Don’t forget the cheese! Swiss, cheddar, pepper jack, feta, blue cheese, and Monterey jack are all favorites.
Make Ahead Turkey Burgers
Make a double or even a triple batch of these air fryer turkey burgers to freeze and then pull them out to cook when needed.
Form the turkey into burger shape and place on a cookie sheet lined with wax paper or parchment paper.
Cover loosely with plastic wrap and freeze for 1-2 hours or till firm but not frozen solid.
Using parchment paper to separate the patties, stack the burgers and place in a freezer safe ziplock bag. Freeze for up to 3 months.
When ready to use, you can cook the burgers in the air fryer from frozen adding 3-5 more minutes to the cooking time. Or thaw in the refrigerator overnight.
More Burger-Loving Recipes to Try
Burgers! They’re juicy, full of flavor, a total comfort food and customizable. They’re amazing. I love burgers. In all forms. Truly you can’t go wrong with burgers! Perfectly proportioned, seasoned exquisitely and topped to your heart’s desire, they are just so fun to make and eat. Try these burger variations tonight!
Air Fryer Turkey Burgers are the perfect answer to when you want a juicy, flavorful burger that's a bit healthier. With a seared outside and moist tender inside it's the ideal burger!
In a medium sized bowl combine the turkey, garlic, salt, pepper and worcestershire sauce. Shape into four patties keeping them 1/2 inch thick because they will shrink.
Add two patties to the air fryer basket and cook at 360 degrees for 7 minutes. Flip the patties and continue to cook for about 5 minutes or until cooked throughout.
This One Pan Vegetable Curry is super easy to make and is LOADED with flavor! This vegetable curry is healthy, vegetarian and is ready in under 30 minutes! Make this for dinner tonight!
Are you guy’s as big of fan of curry as I am?! My husband and I cannot get enough of it. We make it at least 1 x a week. We love it because it is so easy to make and can be made with whatever vegetables or protein you have on hand. It’s a great end of the week, clean out the fridge kind of meal. It is simple and filling! The texture of the vegetables gives a nice tender crunch as well as sweetness in every bite. Add the curry paste and you have a sweet and spicy meal!
We decided to keep this curry vegetarian and loaded it up with lots of fresh colorful veggies. Who said heathy has to be boring!
Thai Vegetable Curry Ingredients
Vegetables: You can make this curry with whatever types of vegetables you have on hand. We did yellow and red bell peppers, onions, carrots and zucchini.
Aromatics: Fresh ginger and garlic are added!
Red curry paste: Is what gives this dish so much flavor and spice.
Coconut milk: Make sure to use full fat coconut milk for best results.
Brown sugar: Is added to give the curry a hint of sweetness.
Soy sauce: Gives the curry an umami flavor.
Lime: The juice of one whole lime is added at the end and adds a nice bright acidity to the curry.
How to Make Vegetable Coconut Curry
Sauté veggies: Add olive oil to a large skillet and heat over high heat. Add in the bell pepper, onion, zucchini and carrots. Sauté for 4-5 minutes or until they are starting to get tender and golden brown on the outside. (They will continue to cook and soften as they simmer with the sauce.) Stir in ginger and garlic and cook for an additional minute.
Simmer sauce: Add in curry paste and continuously whisk for 1 minute. Next, add in the coconut milk, water, soy sauce and sugar. Bring the mixture to a simmer. Cook for 5 minutes or until the curry has thickened up to your liking.
Serve: Take off of the heat and stir in juice from one lime. Serve immediately with green onions and rice!
Tips for Making the Best Thai Curry
Coconut Milk: Make sure to use full fat coconut milk. It will make all of the difference and will keep your curry nice and thick.
Shake it up! I always make sure to give my can of coconut milk a really good shake before adding it to the curry. This helps redistribute the cream at the top of the can with the rest of the liquid.
Thai Red Curry Paste: You can find Thai red curry paste in the international isle of most grocery stores. You can also make it yourself too!
This One Pan Vegetable Curry is super easy to make and is LOADED with flavor! This vegetable curry is healthy, vegetarian and is ready in under 30 minutes! Make this for dinner tonight!
Add olive oil to a large skillet and heat over high heat.
Add in the bell pepper, onion, zucchini and carrots. Saute for 4-5 minutes or until they are starting to get tender and golden brown on the outside. (They will continue to cook and soften as they simmer with the sauce).
Stir in ginger and garlic and cook for an additional minute.
Add in curry paste and continuously whisk for 1 minute.
Next add in the coconut milk, water, soy sauce and sugar. Bring the mixture to a simmer. Cook for 5 minutes or until the curry has thickened up to your liking.
Take off of the heat and stir in juice from one lime. Serve immediately with green onions and rice!
Vegetarian Enchiladas filled with black beans and sweet potatoes is the perfect meal when you want a meatless dish. Super satisfying, loaded with flavor and absolutely delicious, you’ll never miss the meat!
With vibrant colors, bold flavors and incredible Homemade Enchilada Red Sauce, these are going to win over every meat lover! The creamy sweetness of the sweet potatoes is a perfect combination to the Mexican spices. Black beans and rice together make what’s called a complete protein (more on that later). All of this goodness is slathered in a rich sauce that will make you wonder why you ever needed meat in the first place. You and your family won’t even miss the meat! You are going to love it!
This comes together so easily too. It’s a wonderfully simple meal that takes a little time to prep and bake but is so worth it in the end. These Vegetarian Enchiladas are the ideal dish for when you want something healthy, but you also want a comfort food. These will check all the boxes for being completely and utterly satisfying in every possible way. Food that warms you inside and out! And it’s Mexican food! It doesn’t get much better than that truly. You have to give these vegetarian enchiladas a try ASAP!
Ingredients for Vegetarian Black Bean Enchiladas
Wholesome, good for you ingredients fill these vegetarian enchiladas so there’s no guilt here. There are variety of sweet potatoes sold in stores. Look for ones with orange flesh. Often these will be labeled as yams, but they are really a red variety of sweet potatoes. Red Garnet or Jewel are popular varieties out here I know.
Olive Oil: For sautéing vegetables.
Sweet Potato: Skinned and diced.
Onion: diced
Red Bell Pepper: Can use yellow or orange as well.
Chili Powder: Add more or less to taste.
Paprika: Adds a nice mild spice flavor to the enchiladas.
Cumin: A much loved Mexican spice.
Salt and Pepper: To taste
Black Beans: Can use canned black beans or make yourown quickly in the instant pot.
White Rice: I love how beautifully this home cooked rice works in this recipe or if you’re in a hurry use instant.
Shredded Cheddar Cheese: Mild, medium or sharp, whichever you prefer.
Vegetarian Enchiladas take a little bit of prep work, but trust me it’s worth it. I like to whip this out when I have left over rice I need to use. Sautéing the vegetables brings out their flavors and softens them for perfect filling.
Sauté: In a medium sized skillet over medium high heat add the olive oil, sweet potato, and bell pepper. Sauté for 5-7 minutes or until tender .
Add: Stir in the chili powder, paprika, cumin, salt and pepper, black beans and rice. Remove from heat.
Layer: In a 9×13 inch casserole dish add 1 cup of the enchilada sauce to the bottom of the pan.
To assemble: Add about 1/4 cup of the vegetable mixture to the tortilla with 2 tablespoons of shredded cheese. Roll up and place seam side down in the casserole dish. Repeat.
Bake: Pour the enchilada sauce on top of the tortillas and sprinkle with remaining cheese. Bake for 25-30 minutes at 350 degrees or until cheese is bubbly and cooked throughout. Garish the vegetarian enchiladas with optional toppings.
Rice and Beans are a Winning Combination!
If you are a vegetarian, becoming a vegetarian or just trying to cut out more meat in your diet, you know that it can be tough to get enough protein in you diet. Protein is an essential part of a healthy diet and a huge player in our health. It’s critical to our organs, muscles and tissues, fueling energy and carrying oxygen. Each protein is made up of 20 amino acids. Elven of these our bodies can create on our own. But we need to get the other 9 from the foods we eat.
For a food sourced protein to be considered complete it needs to have all nine essential amino acids. Non-meat proteins, such as nuts, beans and lentils often have several amino acids, but not all of them. By combining certain foods however, you can create a complete protein source with all the amino acids. This is true for beans and rice! One cup of this delicious combo delivers 12 grams of this essential complete protein and all the essential amino acids. And having them in these scrumptious Vegetarian Enchiladas is probably the most delicious way to eat them! Or you can try Red Beans and Rice or Make This incredible 20 Minute Black Bean Soup and serve it over Rice.
Tips and Variations for Easy Vegetarian Enchiladas
Sweet, savory, hearty and delicious! These Vegetarian Enchiladas are just so good!
Cover it up: I have found that if I don’t cover every square inch of exposed tortilla with sauce, the tortillas will sometimes get hard and crunchy where exposed to just the oven heat. Usually this happens on the ends. If you like crunchy ends then don’t worry about it. But if you don’t be sure to slather these vegetarian enchiladas generously and completely.
Warm: Be sure to warm the tortillas in the microwave so they are more pliable and easier to roll. Otherwise they could come apart on you.
Cooked: Make sure to dice your sweet potatoes pretty small so they cook all the way through. No one wants crunchy sweet potatoes in their vegetarian enchiladas.
Spicy: Give these vegetarian enchiladas a bit more heat by adding more chili powder, or cayenne powder. You can also spice it more after cooking with spicy salsa or sauce.
Smokey: Sweet potatoes and smoky chipotle were made to go together. Swap out the regular chili powder for chipotle chili powder and be prepared to be wowed!
Cheese: Swap out the cheddar for Monterrey jack, pepper jack or even melty mozzarella. Any of these or a combination work well with the vegetarian enchiladas.
Rice: Feel free to swap out the white rice and use brown rice or even quinoa.
Freeze and Make Ahead
I love it when I can make a meal, double it and make a second to freeze and use at a later date. These Vegetarian Enchiladas are perfect for this. Make two batches and you can have an incredible twice! You can also make these ahead of time and cook when ready! Love it!
Make Ahead: Make the enchilada filling as directed and place filling in the fridge for up to 2 days. When ready to assemble, warm tortillas and continue as directed. You can also assemble the enchiladas, complete with the sauce and refrigerate for up to a day. Bring to room temperature before baking.
To Freeze: Make the vegetarian enchiladas complete with the sauce and place in 9×13 disposable aluminum tin. Cover tightly with plastic wrap and then again with aluminum foil. Freeze for up to 2-3 months. Let thaw overnight in the fridge before baking. Can also be frozen in any freezer safe 9×13 pan.
More Meatless Marvels!
Sometimes you just need a break from meat! It’s good for your body too. Reducing your intake, especially of red meat, can help your cardiovascular health. It’s good to throw in a few vegetarian dishes now and then. It is an easy way to get more vegetables into our diet like they say we should. But it’s got to taste good if we’re going to do it right! These taste amazing! All of these recipes are full of flavor, you’ll love serving these to your family and yourself!
Vegetarian Enchiladas filled with black beans and sweet potatoes is the perfect meal when you want a meatless dish. Super satisfying, loaded with flavor and absolutely delicious, you'll never miss the meat!
CourseDinner, Main Course
CuisineMexican
Keywordvegetarian enchiladas
Servings6People
Calories612kcal
AuthorAlyssa Rivers
Ingredients
1Tablespoonolive oil
1sweet potatodiced
1oniondiced
1red bell pepperdiced
1teaspoonchili powder
1/2teaspoonpaprika
1/4teaspooncumin
salt and pepper
115 ounce canblack beans, drained and rinsed
2cupswhite ricecooked
6flour tortillas
3cupsshredded cheddar cheesedivided
2cupsred enchilada sauce
Optional Garnish:
Chopped Cilantro
Avocadodiced
Tomatoeschopped
Instructions
Preheat oven to 350 degrees. In a medium sized skillet over medium high heat add the olive oil, sweet potato, and bell pepper. Sauté for 5-7 minutes or until tender. Add in the chili powder, paprika, cumin, salt, pepper, black beans and rice. Remove from heat.
In a 9x13 inch casserole dish add 1 cup of the enchilada sauce to the bottom of the pan.
To assemble: Add about 1/4 cup of the vegetable mixture to the tortilla with 2 tablespoons of shredded cheese. Roll up and place seam side down in the casserole dish. Repeat.
Pour the enchilada sauce on top of the tortillas and sprinkle with remaining cheese. Bake for 25-30 minutes or until cheese is bubbly and cooked throughout. Garnish with optional toppings.
