Roasted Romanesco with Garlic, Lemon, and Parmesan
Roasting veggies is my go-to for a healthy, easy side. Simple recipes like this make eating well effortless!
Romanesco is a vibrant fall vegetable, similar to broccoli and cauliflower, with a fresh, crisp flavor.
“What does Romanesco broccoli taste like?”
Raw Romanesco is crisp and mildly sweet, with a flavor similar to cauliflower but a bit nuttier and more delicate. When cooked, it softens and becomes richer and slightly buttery, with roasted notes that bring out its natural sweetness.
Why You’ll Keep Making This Romanesco Again and Again
Easy: This recipe comes together with simple ingredients and minimal cleanup.
Nutritious: Romanesco has vitamin C, fiber, and other nutrients. Plus, it’s a delicious way to amp up your daily intake of veggies.
Quick: This recipe is ready in under an hour. Prep time is 5-10 minutes, depending on how confident you feel trimming the romanesco. Roasting takes about 20-25 minutes, and finishing (adding toppings, tossing, and serving) takes about 5 minutes.
Seasonal: This is one of my favorite fall veggies. It’s unique, healthy, and delicious. You can find Romanesco at your local farmers’ market, but I found this head at my local grocery store. I was super excited to see one of my favorite veggies in the produce aisle.
Great for Meal prep: I love to make a big pan of this for ingredient prep and eat the roasted veggies in grain bowls or as a snack throughout the week.
One Head of Romanesco – trimmed into florets Olive Oil – one that you would want to dip bread in
Garlic Cloves – minced
Lemon – both the zest and juice
Parmesan Cheese – as much or as little as you would like. Its nutty flavor enhances the veggie.
Red Pepper Flakes – for a touch of heat
Salt and Pepper – to taste. I use 1/2 tsp salt while roasting and finish it off with fresh cracked pepper.
Tip: The Parmesan adds its own salty kick, so I usually taste and only add a pinch more salt at the end if needed.
Instructions
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss Romanesco florets with olive oil, garlic, and salt until evenly coated.
Spread in a single layer on the large baking sheet or cast iron skillet.
Roast in a hot oven for 20–25 minutes, stirring halfway through, until tender and lightly browned on the edges.
Remove from oven and immediately top with lemon zest, lemon juice, Parmesan, chili flakes, and black pepper. Toss gently while warm so the cheese melts slightly.
Taste and adjust salt if needed. Serve warm.
Recipe Tips & Variations
Make it vegan: Swap Parmesan for nutritional yeast or pine nuts.
Add freshness: Finish with fresh parsley for more herbaceousness.
Meal prep tip: Roasted Romanesco keeps well for up to 3 days in the fridge; reheat in a 375°F oven for 8–10 minutes to restore crispness.
Veggie Tip: Because Romanesco has a firmer texture than cauliflower, you’ll want to avoid over-cooking. Keep the veggie with a bit of crunch.
Serving Suggestion: This side pairs beautifully with pasta, grilled fish, roasted chicken, or alongside a garden-fresh green tomato salad. I love to make this with some homemade pizza or Cashew Alfredo Pasta to bump up my veggies!
Nutrition Highlights (per serving, serves 4)
Per serving, this side dish has ~160 kcal, 6-8 g protein, and 5-7 g dietary fiber!
Romanesco is rich in vitamin C, fiber, and plant compounds that support gut health and immunity. Plus, this dish easily adds a full 1 vegetable serving to your day! I love that this is a side dish that will fill you up with fiber and a touch of protein!
More Veggie Recipes You Will Love
What other cool-season veggies are you harvesting or purchasing this fall? Check out some of my favorite seasonal recipes.
Roasted Romanesco with Lemon, Garlic, and Parmesan
Sarah Harper MS, RD, LDN
This roasted Romanesco with garlic, Parmesan, and chili flakes is a simple, plant-forward side dish that’s nutty, slightly spicy, and perfectly golden on the edges.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Toss Romanesco
In a large bowl, toss Romanesco florets with olive oil, garlic, and salt until evenly coated.
Roast
Spread in a single layer on the baking sheet.Roast for 20–25 minutes, stirring halfway through, until tender and lightly browned on the edges.
Finish
Remove from oven and immediately top with lemon zest, lemon juice, Parmesan, chili flakes, and black pepper. Toss gently while warm so the cheese melts slightly.Taste and adjust salt if needed. Serve warm.
Notes
Romanesco is a great source of fiber and vitamin C. According to USDA FoodData Central and independent nutrient analyses, 100 g of raw Romanesco provides about 5.5 g of dietary fiber (SNAP Calorie, n.d.). Source:USDA FoodData Central / SNAP Calorie – Romanesco Broccoli Nutrition
Easy High-Protein Whipped Herb Cottage Cheese Sauce
This recipe comes together in about 5 minutes! It uses simple ingredients and is delicious on so many foods! From roasted veggies to wraps to grain bowls, this recipe will be your new go-to for dipping, drizzling, and slathering.
I took this recipe and used it as a finisher for my Zucchini Casserole! It’s a great way to bump up the protein and flavor!
Equipment
Blender or food processor – you could also use a mini food processor.
Measuring cups and spoons
Rubber spatula – To scrape down the sides of the blender for an even texture.
Sharp knife and cutting board
Ingredients for This Recipe
This creamy whipped sauce is a delicious way to enjoy cottage cheese in a fresh, flavorful way.
Full-fat cottage cheese: For the best flavor and a rich, creamy texture. I chose a local cottage cheese to Washington, Eberhard’s, but use whichever brand you prefer!
Rice wine vinegar (or white wine vinegar): Adds a subtle tang and brightness.
Olive oil: Brings healthy fats and a smooth, silky finish.
Fresh herbs: Chives, basil, parsley, and (optional) tarragon. Use whatever herbs you have on hand or growing in your garden! If I were choosing just two, I’d go with basil or parsley plus chives.
Salt and freshly ground black pepper: always to round out flavors!
How to Make the Sauce in 5 minutes or less!
This Whipped Cottage Cheese Herb Sauce comes together in minutes, just blend, stir, and serve.
Blend the base: Add cottage cheese, rice wine vinegar, olive oil, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy.
Tip: Scrape down the sides once or twice to ensure a silky texture, no lumps!
Add herbs: Stir in (or pulse briefly) the chives, basil, parsley, and tarragon.
Taste and adjust: Add an extra splash of vinegar for more tang or another pinch of salt to brighten the flavor.
Serve and store: Spoon over warm casseroles, roasted vegetables, or grain bowls. Store leftovers in a sealed jar for up to 3 days and stir before serving.
Tip: For an extra-smooth finish, chill the sauce for 30 minutes before serving; it thickens slightly and the flavors meld beautifully.
Optional Swaps and Add-Ins
Try some of these easy (and delicious) ways to make this sauce your own:
Cottage cheese: For a more luxurious dip, swap part of the cottage cheese for sour cream. You can also use plain Greek yogurt for extra tang and creaminess.
Garlic: Add a clove of fresh garlic or a pinch of garlic powder for more flavor, it instantly turns this into a garlic-herb cottage cheese dip or sauce.
Acid: Swap the vinegar for fresh lemon juice for a brighter, citrusy twist.
Healthy Ways to Use Cottage Cheese Sauce
Make this recipe and use it for meal prep during the week! I like to whip up a batch on Sunday and use it with meals throughout the week.
As a high-protein dip: This makes for a great high-protein snack or the perfect appetizer. Use it as a dip for pita chips, pretzels, fresh veggies such as bell peppers, carrots, celery, or snap peas, or even roasted veggies and potatoes.
In a wrap or sandwich: this makes a great spread for a midday meal.
Drizzled on a bowl: Think a grain base with veggies, a protein, something extra for flavor, and this sauce. Try Quinoa, chopped kale, shredded carrot, and sliced radishes, with baked tofu, green onion, olives, and this sauce.
This sauce is a great alternative to many mayo-based sauces or store-bought sauces that may be loaded with sugar and other unpronounceable ingredients.
With about 15g of protein per cup, cottage cheese is a terrific vegetarian option for increasing protein in the diet. Cottage cheese is also calcium rich, important for bone and muscle health. Herbs have antioxidants and micronutrients.
How Long Does It Last in the Fridge?
In an airtight container, this sauce will last 3-5 days in the fridge. Great for meal prepping for the week! Use it as a sauce for a zucchini casserole, then as a spread on sandwiches and wraps for lunches later in the week.
More Easy Recipes for Healthy Sauces and Dressings
Creamy, herby, and high in protein, this whipped cottage cheese sauce adds a fresh, flavorful boost to veggies, grain bowls, and everything in between.
Add cottage cheese, vinegar, olive oil, salt, and pepper to a blender or food processor.
Blend in Herbs
Stir in or briefly pulse the chives, basil, parsley, and tarragon. (Per desired consistancy).
Taste and Adjust
Taste the sauce and adjust as needed, such as add a pinch more salt, a drizzle of vinegar or lemon juice for brightness, or extra herbs for a stronger flavor.
Serve
Spoon or drizzle over casseroles, roasted vegetables, or grain bowls.
Easy And Healthy Cheesy Zucchini Casserole with Mushrooms and Cottage Cheese
Hello Zucchini Lovers! Whether you grabbed some zucchini from the farmers’ market, have some in your fridge that you want to use up, or have a bunch growing in your garden, this recipe is for you!
This recipe is perfect for when you have an abundance of zucchini. You can even prep your summer zucchini for winter casseroles by freezing it when it is ripe and ready for eating. Anyway you slice it, this is one of my favorite casserole recipes featuring tender zucchini.
I make this casserole extra special with a homemade walnut breadcrumb topping made with leftover crusty bakery bread and I serve it all with a whipped herbed cottage cheese sauce for extra creaminess and freshness. This recipe is soon to be your favorite zucchini recipe.
Why You Will Love This Recipe
Vegetarian: This is 100% vegetarian
High Protein: This recipe has high-protein ingredients like cottage cheese and eggs.
Veggie Packed: This recipe is loaded with zucchini and mushrooms
Cheesy: This recipe has creamy cottage cheese and sharp and creamy parmesean cheese, adding to the decant flavors of the dish.
Whole Foods: You know all the foods in this recipe.
Easy Recipe: This Easy zucchini casserole recipe is perfect as an easy side dish to compliment a main protein like grilled chicken thighs, baked fish, or air fryer tofu.
Versatile: keep this 100% vegetarian or add some ground chicken or turkey to the mushroom sauté before the bake for even more of a protein punch.
Special Touches
Meal Prep Friendly- this is there perfect side dish to make in advance for busy weeknights.
Equipment
mixing bowl
measuring cups
mandolin or sharp knife
casserole dish
serving spoon
Ingredients
Zucchini Slices: Sliced thin with a mandolin, but you could use a sharp knife Sautéed Mushrooms: Sliced and sauteed in a good-quality olive oil Cream sauce base: With ingredients such as cottage cheese, milk, eggs, parmesan cheese, and olive oil, this cream sauce is truly luxurious while adding bulk to the recipe. Bread Crumb Topping: This sends this recipe over the top. Making your own homemade breadcrumb walnut topping makes this casserole extra special. Whipped Herb Cottage Cheese Sauce to Finish: This adds a boost of freshness that visually looks amazing, but also tastes fantastic paired with the zucchini and mushrooms.
Step-by-Step Instructions
Prep the pan & zucchini
Heat oven to 375°F (190°C). Lightly oil a 9×9 baking dish.
Slice 2 medium zucchini into thin rounds.
Tip (avoid watery bakes):Skip extra-large zucchini, they hold more water and taste blander. Using frozen zucchini noodles? Thaw, squeeze dry, and chop into 1–2″ lengths so they layer neatly.
Sauté the veggies
In a large skillet, heat 1 Tbsp olive oil.
Cook 1 sliced onion until golden (about 8 min). Add 3 cloves minced garlic and 8 oz sliced mushrooms; cook until the mushrooms release liquid and it evaporates and they brown (6–8 min). Season with salt/pepper.
Tip Moisture control: Cook until the pan looks nearly dry, this keeps the casserole from becoming too watery.
Make the cream base
Whisk ¼ cup milk, ¼ cup cottage cheese, 2 eggs, ¼ cup grated Parmesan, a pinch of red pepper flakes(optional), salt, and black pepper until smooth.
Assemble
Layer all the zucchini in the dish.
Spoon the mushroom-onion mixture over top.
Pour the cream base evenly over the vegetables.
Sprinkle the remaining ¼ cup Parmesan over everything.
Top with ½ cup walnut breadcrumbs (your mix of fresh breadcrumbs + chopped walnuts).
Finish with a generous drizzle of olive oil over the crumbs.
Bake
Cover the dish loosely with foil and bake 20 minutes.
Remove foil and bake 15–20 minutes more, until the top is golden and the center is set.
Oven variance tip: Cooking times vary by oven, check early on in the bake. If the top browns too fast, re-cover with foil.
Rest & Finish
Let sit 10 minutes to set.
Shower with fresh herbs (basil, parsley, chives, thyme, or oregano).
As a side dish: Pair with roasted chicken, grilled fish, or a simple green salad.
As a brunch recipe: Serve warm with eggs and fresh fruit.
Healthy snack: Cut into squares and enjoy warm or cold.
Meal prep: Portion into containers for easy grab-and-go lunches or dinners.
Storage Suggestions
Refrigerator: Let the casserole cool completely. Store leftovers in an airtight container or cover the baking dish tightly with foil. Keep in the fridge for up to 5 days.
Freezer: Slice into portions and wrap tightly in foil or place in freezer-safe containers. Freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Reheating Instructions
Oven (best for texture): Preheat to 350°F (175°C). Cover the casserole with foil to prevent the topping from burning and heat for 20–25 minutes, or until warmed through. For a crispier topping, remove foil for the last 5 minutes.
Microwave (quick option): Place a portion on a microwave-safe plate, cover lightly, and heat for 1–2 minutes, checking halfway through. Note: the topping will soften in the microwave.
From frozen: Bake covered at 350°F for 40–45 minutes, then uncover and bake another 10 minutes until hot in the center and the topping is crisp.
This recipe might be even better the next day as leftover zucchini casserole! It might sound weird but, I love to eat a slice of this at breakfast with a cup of coffee and a side of fresh fruit.
Healthy Zucchini Casserole with Walnut Breadcrumb Topping
Sarah Harper MS, RD, LDN
This Healthy Zucchini Casserole incorporates zucchini, mushrooms, and cottage cheese to create a delicious and creamy casserole. Ready in just 45min this recipe is easy to make and quick to bring together.
½cupparmesan cheesedivided, 1/4 cup for cream base, 1/4 cup for layering
2eggs
3tbspfresh herbs
Walnut Breadcrumb Topping
2cupsbread cubesstale or day old works best
2tbspolive oil
⅓cupwalnuts
¼tspkosher salt
¼tspblack pepper
½cupWhipped Herb Cottage Cheese Sauceoptional
Instructions
Preheat oven:
Heat to 375°F (190°C). Lightly oil a 9x9 or similar baking dish.
Cook aromatics:
Heat olive oil in a skillet. Add onion and cook until golden, about 8 minutes. Add garlic and mushrooms with a pinch of salt. Cook until mushrooms release liquid and start to brown, ~6–7 minutes.
Make cream base:
In a bowl, whisk together milk, cottage cheese, ¼ cup Parmesan, and eggs. Season with salt and pepper.
Walnut Breadcrumbs
Tear or cube the bread, then pulse in the food processor until you reach coarse crumbs.Spread the fresh crumbs on a baking sheet. Bake at 300°F (150°C) for 8–12 minutes, stirring once or twice, until dry and golden.You can pulse the walnuts separately in the food processor, then toast them together with the breadcrumbs in the oven ortoss both in a skillet with olive oil until fragrant.Season with salt, pepper, and Parmesan (if using).
Assemble casserole
Spread zucchini slices in the baking dish.Add the mushroom-onion mixture.Pour the cream base evenly over the vegetables.Sprinkle the remaining ¼ cup Parmesan over the top.Add an even layer of walnut breadcrumbs.
Bake:
Drizzle the top generously with olive oil. Cover loosely with foil and bake 20 minutes. Remove foil and bake another 15–20 minutes until golden and set in the center.
This is one of my favorite dip recipes, roasted eggplant dip. Inspired by a traditional baba ghanoush which incorporates roasted eggplant tahini, and spices, I use almond butter, which i regularly have on hand, and an added veggie bonus of roasted carrots.
I love the sweetness the roasted carrots add and their beautiful orange color. This dip is excellent on its own with crackers and veggie sticks. Or make a grain bowl with your favorite cooked grains, veggies, and a big dollop of this Carrot Eggplant Dip to act as a sauce!
Why You’ll Love This Recipe
Veggie-Focused: This dip is made mostly from vegetables! Roasted eggplant and carrots blend into a creamy, flavorful base that feels indulgent but is light and nourishing.
Fiber-Rich: Packed with fiber, this dip is a delicious way to help you meet your daily nutritional needs while keeping you satisfied.
Customizable: Make it your own! Add more carrots for sweetness, extra garlic for a kick, or swap in different herbs. This dip is made by YOU for YOU! Make it the way you like it!
Equipment Needed
Roasting pan or baking sheet
Tongs (for turning and handling the hot eggplants)
Food processor (or blender)
Rubber spatula (for scraping down the sides)
Measuring cups and spoons
Sharp knife and cutting board
Ingredients
Eggplant – I used mini eggplants, but any variety works. Roast until soft and charred for that creamy dip base.
Carrots – Roasting brings out their natural sweetness, which balances the smokiness of the dip
Oil – A little olive oil for roasting, plus sesame oil in the dip for flavor
Almond Butter – My swap for tahini. It adds creaminess and a subtle nuttiness.
Lemon – The zest and juice. This element brings brightness and balance.
Spices – Just a touch of salt, garlic, and cumin to round out the flavors.
Herbs – Parsley (you could also use chives, basil, or mint) for a fresh pop at the end.
Step-by-Step Instructions
Step 1: Roast the vegetables
Preheat your oven to 400°F (200°C). Prick the mini eggplants a few times with a fork, then place them whole on a baking sheet. Add the carrot (peeled and chopped) and toss it with a little olive oil. Roast everything until the eggplants are soft and charred (about 25–35 minutes) and the carrot is tender (about 25–30 minutes).
Step 2: Cool and prep the eggplant
Let the roasted eggplants cool just enough to handle. The skins should peel away easily with your fingers once they’re cooked through. Discard the skins and keep only the soft, creamy, smoky flesh.
Step 3: Blend it up
Add all the ingredients, except parsley, to a food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed, such as more lemon for brightness or more salt if it needs a lift.
Step 4: Serve and enjoy
Scoop the dip into a shallow bowl, drizzle with a little extra olive oil, and finish with fresh parsley. Add a sprinkle of smoked paprika for extra smokiness and color. Serve with pita, veggies, or as part of a grain bowl. See Below for more dipper ideas!
One of my favorite ways to enjoy this dip is the simple route: pair it with crunchy veggie dippers like carrots, celery, cucumbers, tomatoes, and peppers. Add a handful of crackers, a couple of hard-boiled eggs, and some toasted sourdough “toastini,” and you’ve got an easy dinner board that comes together in minutes!
Want to mix it up? Try spreading this dip into wraps, serving it alongside warm roasted potatoes with a fresh salad, or pairing it with a grain bowl for a filling, well-balanced dinner.
Pro Tip: Got extra time in the morning? Make the dip in advance! The flavors develop more as this dip sits.
This Roasted Carrot and Eggplant Dip is an excellent weeknight meal prep recipe! Made with Roasted carrots, eggplant, almond butter, lemon, and spices!
6mini eggplants515g, 6-8 mini eggplants, or 3 small eggplants
1large carrot85g
1tbspolive oil13g, more for garnishing
2tbspalmond butter32g
1tbspsesame oil13g
2tbspfresh lemon juice30g
1tsp lemon zest
1garlic clove, minces
½tspkosher salt
¼tspground cumin
fresh parsleyfor garnish
Instructions
Roast the Vegetables
Preheat oven to 400°F (200°C). Prick the mini eggplants with a fork and place them whole on a baking sheet. Add the chopped carrot (tossed with a drizzle of olive oil). Roast until the eggplants are charred and soft (25–35 minutes) and the carrot is tender (25–30 minutes).
Cool and Remove Skin
Let the eggplants cool slightly. Remove the skin by peeling it away with fingers. Once the eggplants have been cooked and cooled this is really easy. Discard the skin and keep only the soft roasted flesh.
Blend Ingredients
Add the roasted eggplant flesh, carrot, almond butter, sesame oil, lemon zest, lemon juice, garlic, salt, cumin, and olive oil to a food processor. Blend until smooth and creamy. Adjust seasoning to taste.
Serve
Spread into a shallow bowl, drizzle with olive oil and garnish with parsley.
This Plum Baked Oatmeal is perfect for plum season. It started when I had 2 lbs of Italian plums from a local farmer. I had been making a lot of baked oatmeals for my husband and I for easy breakfasts. It was meal prep for 2-3 mornings.
During my baked oatmeal phase, I had a craving for a fruit crumble and realized a fruit crumble mixed with baed oatmeal could become breakfast.
What Makes This Plant-Forward Recipe So Good
Whole Ingredients: This recipe involves ingredients you can find at your local grocery store.
Healthy Recipe: With lots of fresh fruit, healthy fats from the nuts, and fiber from the oats, flax, and chia seeds, you can’t go wrong! I like to use a filtered milk like Darigold for an extra protein boost too!
Unique: A sugar plum-themed dessert or breakfast is just the thing for around the holidays. But I also like to make this recipe and lean into all the fresh plums during plum season! Fresh plums in desserts and breakfasts are so underrated! Festive: If you can get your hands on some plums, this is a festive winter solstice or Christmas-time treat! This Plum Baked Oatmeal recipe has all the makings of a super Hygge Christmastime treat or breakfast.
Equipment
To make this baked oatmeal, you’ll need:
9×9-inch baking dish – greased with butter or oil so the oatmeal doesn’t stick.
Large mixing bowl – for combining the oats and spices.
Medium mixing bowl – for whisking wet ingredients.
Whisk – to beat eggs and blend liquids smoothly.
Measuring cups and spoons – for accuracy, especially with spices.
Fork or pastry cutter (optional) – to cut the butter into the crumble topping. I actually just use my fingers.
Ingredients You Will Need
These ingredients make this baked oatmeal cozy, nourishing, and festive:
The Base
Rolled oats (160 g / 2 cups): The heart of baked oatmeal! Use old-fashioned oats for the best texture.
Fairlife 2% milk (480 ml / 2 cups): Adds creaminess, extra protein!
Eggs (100 g / 2 large): Help bind everything together while adding more protein.
Melted Butter or coconut oil (42 g / 3 tbsp): Adds richness and moisture.
Sweeteners & Flavor
Coconut sugar (67 g / ⅓ cup): Natural sweetness with a caramel-like note.
Vanilla extract (10 ml / 2 tsp) + almond extract (1 ml / ¼ tsp): A festive, cookie-like combo. Tip: You can measure this ingredient with love!
Warm Spices
Cinnamon (2.5 g / 1 tsp), ginger (2 g / ½ tsp), nutmeg (1 g / ¼ tsp), cloves (pinch): Together, these turn everyday oatmeal into a Christmas breakfast. Optional to just use cinnamon.
Nutrient Boosters
Ground flaxseed (14 g / 2 tbsp) + chia seeds (20 g / 2 tbsp): Extra fiber, healthy fats, and a little crunch.
Nuts or seeds (60 g / ½ cup, optional): Almonds, walnuts, or pumpkin seeds add protein and texture.
The Fruit
Plums (480 g / 3 cups, diced): Juicy, tart-sweet, and the star of this “sugar plum” breakfast. I use Italian plums I got from a friend’s tree!
Crumble Topping
Flour (60 g / ½ cup) + coconut sugar (50 g / ¼ cup): The base of a sweet, golden topping.
Cold butter (42 g / 3 tbsp): Creates the perfect crumbly texture for your crumble.
Cinnamon (1 g / ¼ tsp, optional): For extra warmth and crunch.
Step-by-Step Instructions with Recipe Tips
Preheat and prepare
Preheat oven to 375°F (190°C). Grease an 9×9-inch baking dish with butter or oil.
Mix the dry ingredients
In a large mixing bowl, combine oats, baking powder, cinnamon, ginger, nutmeg, cloves, salt, coconut sugar, flax, and chia.
Whisk the wet ingredients
In a medium bowl, whisk together the milk, eggs, vanilla, and melted butter.
Tip: Let the butter cool slightly before whisking to prevent scrambling the eggs.
Combine wet and dry
Pour the wet mixture into the dry mixture and stir until combined.
Add fruit and nuts
Fold in the diced plums and nuts (if using). Pour the batter into the prepared baking dish.
Tip: Cut the plums into perfect bite sized pieces to avoid cumbersome chunks of plums.
Make the crumble topping
In a small bowl, combine flour, coconut sugar, cinnamon. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs.
Tip: Don’t overmix! Look for Small pea-sized clumps for the best topping.
Assemble and bake
Sprinkle the crumble evenly over the oatmeal. Bake for 40–45 minutes, until golden brown and set in the center.
Tip: If the top is browning too quickly, cover loosely with foil during the last 10 minutes. I didn’t need to do this but everyone’s oven is different.
Cool and serve
Allow to cool for 10–15 minutes before slicing.
Serve warm, dusted with powdered sugar if you want a snowy holiday finish!
Recipe Variations
Less Holiday Vibe: I like the coziness of the spices but if you remove the holiday spices and just use ½ tsp cinnamon in the filling and ¼ tsp cinnamon in the crumble topping it is also delicious.
Nuts: Substitute with your preferred nuts or those you have on hand. Option to omit the nuts as well
Milk: Use a plant-based milk or whole milk for more decadent baked oatmeal.
Fruit: Swap the plums for another fruit of choice, such as blueberries, peaches, apples, or pears! I use Italian plums from a local farmer, but feel free to use whatever plums you prefer. You can even use canned or frozen fruit in this recipe!
Serving Suggestions
My Favorite Breakfast: I love this recipe served warm, with a dollop of Greek yogurt and a cup of coffee in the morning.
Healthy-ish Dessert: You could also serve this warm with a scoop of vanilla ice cream or homemade whipped cream.
Snack: Enjoy this cold for a healthy mid-day snack.
Make It Festive: Dust with powdered sugar, top with sugared cranberries, add a yogurt-honey swirl, drizzle warm spiced maple, sprinkle toasted nuts, or serve with whipped cream/ice cream for dessert.
Storage & Reheating Tips
One of the best parts about baked oatmeal is how well it keeps. Here’s how to store your Sugar Plum Baked Oatmeal so you can enjoy it all week long:
Refrigerator:
For longer storage, keep leftovers in the fridge for up to 5 days. Reheat individual slices in the microwave for 30–45 seconds or warm in the oven at 325°F (160°C) for 10 minutes.
Freezer:
Slice into squares, wrap each piece tightly in plastic wrap or foil, and place in a freezer bag. Freeze for up to 6 months. Thaw overnight in the fridge, then reheat before serving.
Meal Prep Pro Tip:
Portion into single-serve containers with a spoonful of yogurt or nut butter on the side for an easy grab-and-go breakfast.
This baked oatmeal is made with hearty oats, warm cinnamon, and 2–3 cups of fresh fruit, then topped with a golden crumble. A cozy, make-ahead breakfast that’s perfect for busy mornings or weekend brunch.
Written by Sarah Harper, MS, RD, LDN, a registered dietitian and food blogger at The Addy Bean. Sarah shares plant-forward, flexible recipes that are simple, nourishing, and delicious. Her baked oatmeal recipes are designed to make healthy eating easy, cozy, and satisfying for any season.
Homemade Southwest Sauce: A High-Protein Copycat Recipe
How to make Southwest sauce that’s healthier and more flavorful than any copycat Subway chipotle version? Start with this simple, higher protein recipe.
I take simple ingredients and create your new favorite sauce you will want to put on everything. From salad dressing for salad greens and grain bowls, a spread for wraps or sandwiches or a delicious dip for breaded mushrooms or roasted veggies, this dressing is so versatile! One of my favorite applications is as a sauce for roasted sweet potatoes and baked sweet potato fries!
This sauce is healthy with 4g of protein per serving, delicious and is the perfect sauce for you to try today!
Why I Created a Healthier Version of Southwest Sauce
As a registered dietitian, I love taking popular sauces and giving them a nutritious twist. Classic Southwest Sauce is creamy and delicious, but it’s usually heavy on mayo and light on protein.
By swapping in cottage cheese, this version keeps all the smoky, tangy flavor you love while adding extra protein and a lighter texture. It’s a simple upgrade that makes your meals a little more satisfying and balanced, without losing the indulgent taste.
Three Reasons I Love This Southwest Sauce
Protein Boost: This sauce adds creaminess and extra protein from blended cottage cheese, helping you feel full and satisfied. With 24g of protein per recipe you will want to make this high protein recipe on repeat.
Meal Prep Friendly: It’s perfect to make ahead and keeps well in the fridge, ready to grab and use when you need it.
Quick and Easy: All the ingredients are easy to find and it comes together in about 5 minutes.
Sauce Tip!
Let this Southwest Sauce rest for 1 to 2 hours before serving so the flavors can blend together. It’s the same idea as letting ranch, dill pickle dip, or spinach artichoke dip sit for a bit, worth it for the best flavor. You can store this sauce in an airtight container in the refrigerator for up to 5 days.
Tools Needed
Blender, food processor, or a mini blender like a Magic Bullet
Measuring cups and spoons
I forgot to include the fresh lime!
Ingredients
This sauce is made with real-food ingredients that pack in flavor and protein without a long ingredient list.
Cottage cheese: A creamy, high-protein base that blends beautifully into a smooth sauce. I used a local PNW brand of cottage cheese Dairigold. Another one of my favorite brands is Good Culture.
Lime juice: Adds brightness and a fresh, citrusy tang.
**One of my favorite citrus hacks: If you are fresh out of limes you can swap for True Lime, 1 tbsp water + 1 packet of true lime is equivalent to 1 tbsp of lime juice.
Olive oil or avocado oil: For a smooth texture and dose of healthy fats. I love Graza Drizzle olive oil for this recipe.
Chili powder and cumin: Warm spices that give this sauce its classic Southwest flavor
Garlic powder and onion powder: For savory depth and no need to chop anything
Kosher salt (optional): Enhances all the other flavors
Adobo sauce (optional): Adds a smoky, spicy kick if you like a little heat
Water or milk (optional): Used to thin the sauce to your desired consistency
Recipe Variations
Swap cottage cheese with plain Greek yogurt for a slightly different texture
Use sour cream or mayo if you prefer a richer, tangier sauce
Add a chipotle pepper or pickled jalapeños if you want more heat
Try a splash of Worcestershire sauce for added depth of flavor
Use 1 tsp lime zest for more citrus flavor
How To Make Southwest Sauce: It is as easy a 1-2-3!
Add all ingredients to a blender or food processor.
Blend until smooth, about 15 to 20 seconds.
Taste and adjust seasonings to your liking.
**Optional: Add water or milk as needed to reach your desired consistency.
Recipe Tip: This sauce thickens slightly after chilling. If you think it is too thick after chilling you can add water or milk 1 tbsp at a time and mix until you reach your desired consistency.
Storage Suggestions
In the refrigerator, store the sauce in an airtight container or mason jar. It will keep for up to 5–7 days in the fridge. Stir before serving, as some separation may occur.
Serving Suggestions
This higher protein Southwest sauce is the kind of recipe that earns a permanent spot in your fridge. It’s creamy, smoky, and just the right amount of zippy. Here are a few of my favorite ways to use it:
Roasted Veggies: Drizzle over carrots, cauliflower, or broccoli for an easy flavor boost.
Potatoes (Any Style): Try it with baked, air-fried, or smashed potatoes for something craveable.
Grain Bowls: Spoon it over quinoa, rice, or farro with beans, greens, and roasted veggies.
Sauce for Protein: Tastes great on tofu, tempeh, grilled chicken, shrimp, or even leftover steak.
Salads: Thin it with olive oil, rice vinegar, lime juice or all three for a creamy, spicy dressing.
Sandwiches and Wraps: Spread on bread or tortillas to add flavor and moisture.
Tacos: A dollop works well with both plant-based and meat-filled tacos.
Chicken Nuggets: A fun dip for adults and kids, great with homemade or store-bought nuggets.
It’s one of those sauces you’ll start making on repeat because it pairs well with just about anything.
This creamy Southwest sauce blends cottage cheese with lime and warm spices for a higher protein drizzle, dip, or dressing that’s perfect for quick meals.
Author Bio: Sarah Harper, MS, RD, LDN, is a registered dietitian and the recipe creator behind The Addy Bean. She specializes in simple, plant-forward recipes with a nutritious twist. Sarah developed this high-protein Southwest Sauce to keep all the smoky, tangy flavor of the classic while making it a little lighter and more satisfying.
