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Before October begins, let’s take a look atEatingWell’s most visited recipes from September. From highly-rated summer staples like zesty pasta and avocado toast to new comforting fall favorites like spiced overnight oats, there’s a seasonal dish here that you’re sure to find delicious. Recipes like our Carrot Cake Overnight Oats and Creamy Lemon & Spinach Pasta Bake are healthy, flavorful and worth making over and over.
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Carrot Cake Overnight Oats
View Recipe
Carrot cake for breakfast? We say yes! These carrot cake overnight oats taste just like the classic dessert—complete with a frosting-like layer—but with far less added sugar. We like layering some of the frosting in between layers of oats, but you can just dollop it all on top if you prefer.
02of 20Creamy Lemon & Spinach Pasta BakeView RecipePhotographer: Fred Hardy, Food stylist: Jennifer Wendorf, Prop stylist: Shell RoysterThis creamy and comforting vegetarian pasta bake is perfect when you want a pasta dinner that is light, bright and flavorful. This easy pasta bake is packed with spinach. Feel free to swap the spinach out for another green like kale if you have it on hand. Just be sure to remove the tough stems and chop it into smaller pieces before cooking. Depending on your green, you may have to cook it a little bit longer so it’s nice and tender before baking.
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Creamy Lemon & Spinach Pasta Bake
Photographer: Fred Hardy, Food stylist: Jennifer Wendorf, Prop stylist: Shell Royster
This creamy and comforting vegetarian pasta bake is perfect when you want a pasta dinner that is light, bright and flavorful. This easy pasta bake is packed with spinach. Feel free to swap the spinach out for another green like kale if you have it on hand. Just be sure to remove the tough stems and chop it into smaller pieces before cooking. Depending on your green, you may have to cook it a little bit longer so it’s nice and tender before baking.
03of 20Apple Pie-Inspired Overnight OatsView RecipePhotographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel GrecoThere’s no better way to usher in fall than apple pie-inspired overnight oats in the morning. Prep and store this easy breakfast ahead of time to have on hand for busy work and school mornings. You can substitute any nondairy milk for the reduced-fat milk, or try kefir if you want your oats extra tangy.
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Apple Pie-Inspired Overnight Oats
Photographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel Greco
There’s no better way to usher in fall than apple pie-inspired overnight oats in the morning. Prep and store this easy breakfast ahead of time to have on hand for busy work and school mornings. You can substitute any nondairy milk for the reduced-fat milk, or try kefir if you want your oats extra tangy.
04of 20Lemon-Blueberry Oatmeal BarsView RecipePhotographer: Fred Hardy, Food Stylist: Jennifer WendorfThese lemon-blueberry oatmeal bars taste like a hearty bowl of oatmeal that you can hold in your hands. Each square is bursting with fresh blueberries and infused with lemon zest. Once you get the hang of this easy breakfast, try them with raspberries or blackberries or swap out the almonds for toasted pecans or walnuts for a different spin.
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Lemon-Blueberry Oatmeal Bars
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
These lemon-blueberry oatmeal bars taste like a hearty bowl of oatmeal that you can hold in your hands. Each square is bursting with fresh blueberries and infused with lemon zest. Once you get the hang of this easy breakfast, try them with raspberries or blackberries or swap out the almonds for toasted pecans or walnuts for a different spin.
05of 20Spaghetti & Spinach with Sun-Dried Tomato Cream SauceView RecipePhotography / Kelsey Hansen, Styling / Greg LunaTo achieve flavor quickly in this sun-dried tomato pasta recipe, we use the oil from sun-dried tomatoes to create the base of the cream sauce. Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner.
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Spaghetti & Spinach with Sun-Dried Tomato Cream Sauce
Photography / Kelsey Hansen, Styling / Greg Luna
To achieve flavor quickly in this sun-dried tomato pasta recipe, we use the oil from sun-dried tomatoes to create the base of the cream sauce. Meanwhile, the residual heat of the pasta wilts the spinach in record time for a fast weeknight dinner.
06of 20The Last Avocado Toast Recipe You’ll Ever NeedView RecipeJamie Vespa MS, RDThis is the easiest—and the last—avocado toast recipe you’ll ever need to know. Memorize the recipe, then use it as a jumping off point for your favorite avocado toast riffs. Put an egg on it, top it with tuna salad or crown it with fluffy alfalfa sprouts for a healthy and satisfying meal. You can mix up the toppings too—we love Japanese furikake or everything bagel seasoning.
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The Last Avocado Toast Recipe You’ll Ever Need
Jamie Vespa MS, RD
This is the easiest—and the last—avocado toast recipe you’ll ever need to know. Memorize the recipe, then use it as a jumping off point for your favorite avocado toast riffs. Put an egg on it, top it with tuna salad or crown it with fluffy alfalfa sprouts for a healthy and satisfying meal. You can mix up the toppings too—we love Japanese furikake or everything bagel seasoning.
07of 20Sweet-and-Sour Chicken BowlsView RecipePhotographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia BaylessBone-in chicken thighs are pan-seared before being basted with sticky-sweet sauce and slow-cooked to fork-tender perfection. Sear the chicken thighs in batches to avoid overcrowding the pan and hindering browning. Though we swoon over the superiorly moist meat, the real magic lies within the sauce, which masters the balance of savory and sweet. For a burst of freshness, we add a simple cabbage slaw that rounds out the meal with a satisfying crunch. To get an extra dose of veggies, pair it with sugar snap or snow peas.
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Sweet-and-Sour Chicken Bowls
Photographer: Jen Causey, Food Stylist: Margaret Dickeyt, Prop Stylist: Julia Bayless
Bone-in chicken thighs are pan-seared before being basted with sticky-sweet sauce and slow-cooked to fork-tender perfection. Sear the chicken thighs in batches to avoid overcrowding the pan and hindering browning. Though we swoon over the superiorly moist meat, the real magic lies within the sauce, which masters the balance of savory and sweet. For a burst of freshness, we add a simple cabbage slaw that rounds out the meal with a satisfying crunch. To get an extra dose of veggies, pair it with sugar snap or snow peas.
08of 20No-Bake Lemon-Blueberry Cheesecake BarsView RecipePhotographer: Carson Downing, Food stylist: Annie Probst, Prop Stylist: Joseph WanekHere we make a no-bake cheesecake with a simple pressed graham cracker crust and a cream cheese and strained yogurt filling that sets as it chills. Blueberries tossed in store-bought lemon curd add sweetness and tang. This easy cheesecake works well with any berry. If you’re using strawberries, slice or quarter them and let them drain a bit before adding them to the cheesecake.
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No-Bake Lemon-Blueberry Cheesecake Bars
Photographer: Carson Downing, Food stylist: Annie Probst, Prop Stylist: Joseph Wanek
Here we make a no-bake cheesecake with a simple pressed graham cracker crust and a cream cheese and strained yogurt filling that sets as it chills. Blueberries tossed in store-bought lemon curd add sweetness and tang. This easy cheesecake works well with any berry. If you’re using strawberries, slice or quarter them and let them drain a bit before adding them to the cheesecake.
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Sautéed Mushrooms with Balsamic & Parmesan
10of 20Lemon-Blueberry Overnight OatsView RecipeRachel Marek, Food stylist: Holly DreesmanThese lemon-blueberry overnight oats are layered with creamy oats and a sweet blueberry syrup, with a garnish of fresh blueberries and lemon zest to bring the flavors together. Frozen blueberries work well too, but to get the right texture for the syrup you will need to use 2¼ cups frozen blueberries, 3 tablespoons plus 2 teaspoons maple syrup and 1½ tablespoons lemon juice.
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Lemon-Blueberry Overnight Oats
Rachel Marek, Food stylist: Holly Dreesman
These lemon-blueberry overnight oats are layered with creamy oats and a sweet blueberry syrup, with a garnish of fresh blueberries and lemon zest to bring the flavors together. Frozen blueberries work well too, but to get the right texture for the syrup you will need to use 2¼ cups frozen blueberries, 3 tablespoons plus 2 teaspoons maple syrup and 1½ tablespoons lemon juice.
11of 20Kale & Chickpea Grain BowlsView RecipePhotographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell RoysterThis veggie-heavy bowl is loaded with crunch and color, thanks to crispy carrots and chickpeas, fresh kale and a vibrant avocado dressing. It also delivers more than 50% of your daily dose of fiber, key for weight loss, energy and healthy digestion. Bulgur, also called cracked wheat, is a quick-cooking whole grain. These bowls would be excellent make-ahead lunches. Pack the avocado mixture separately, adding a little water to thin it as needed.
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Kale & Chickpea Grain Bowls
Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
This veggie-heavy bowl is loaded with crunch and color, thanks to crispy carrots and chickpeas, fresh kale and a vibrant avocado dressing. It also delivers more than 50% of your daily dose of fiber, key for weight loss, energy and healthy digestion. Bulgur, also called cracked wheat, is a quick-cooking whole grain. These bowls would be excellent make-ahead lunches. Pack the avocado mixture separately, adding a little water to thin it as needed.
12of 20Tres Leches-Inspired Overnight OatsView RecipePhotographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh HoggleTres leches, which is Spanish for “three milks,” gets its name from the three types of milk that are used to soak the classic cake: whole milk, evaporated milk and sweetened condensed milk. Here, we use those milks to hydrate oats, creating a creamy, satisfying breakfast. A sprinkle of cinnamon adds a nice touch of spice, while sliced strawberries provide a pop of color. Tres leches cake is usually topped with whipped cream—if you want to re-create that creaminess, try topping these oats with some plain yogurt for a breakfast-friendly twist.
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Tres Leches-Inspired Overnight Oats
Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Tres leches, which is Spanish for “three milks,” gets its name from the three types of milk that are used to soak the classic cake: whole milk, evaporated milk and sweetened condensed milk. Here, we use those milks to hydrate oats, creating a creamy, satisfying breakfast. A sprinkle of cinnamon adds a nice touch of spice, while sliced strawberries provide a pop of color. Tres leches cake is usually topped with whipped cream—if you want to re-create that creaminess, try topping these oats with some plain yogurt for a breakfast-friendly twist.
13of 20Slow-Cooker Bean, Kale & Barley SoupView RecipePHOTOGRAPHER: JEN CAUSEY; FOOD STYLIST: AIL RAMEE; PROP STYLIST: CLAIRE SPOLLENBeans and kale are packed into each bite of this hearty slow-cooker soup. Barley adds a chewiness to provide texture, while dried mushrooms lend an earthiness and depth. Finishing with acidic lemon juice brightens the flavors.
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Slow-Cooker Bean, Kale & Barley Soup
PHOTOGRAPHER: JEN CAUSEY; FOOD STYLIST: AIL RAMEE; PROP STYLIST: CLAIRE SPOLLEN
Beans and kale are packed into each bite of this hearty slow-cooker soup. Barley adds a chewiness to provide texture, while dried mushrooms lend an earthiness and depth. Finishing with acidic lemon juice brightens the flavors.
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Our Roasted Red Pepper & Spinach Egg Bites Are 10 Times Better Than Starbucks'
Photographer: Fred Hardy, Food Styling: Jennifer Wendorf, Prop Stylist: Shell Royster
15of 20Weight-Loss Cabbage SoupView RecipeLoaded with cabbage, carrots, bell pepper and tomato, this healthy cabbage soup recipe packs in lots of flavor and is ultra-satisfying. This easy recipe makes a big batch for lunch or dinner all week.
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Weight-Loss Cabbage Soup
Loaded with cabbage, carrots, bell pepper and tomato, this healthy cabbage soup recipe packs in lots of flavor and is ultra-satisfying. This easy recipe makes a big batch for lunch or dinner all week.
16of 20High-Protein Lemon-Blueberry MuffinsView RecipePhotographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevyThese lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time. If using frozen blueberries, there’s no need to thaw them beforehand. They will add a purple hue to the batter, but it won’t affect the delicious end result.
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High-Protein Lemon-Blueberry Muffins
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy
These lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time. If using frozen blueberries, there’s no need to thaw them beforehand. They will add a purple hue to the batter, but it won’t affect the delicious end result.
17of 20Balsamic & CabbageView RecipePhotographer: Brie Goldman, Food Stylist: Skyler Myers, Prop Stylist: Gabriel GrecoThis quick and easy balsamic cabbage is a savory side with just a hint of sweetness from balsamic vinegar. It pairs well with roasted pork, chicken or steak. Savoy cabbage or napa cabbage can stand in for the green cabbage. Swap the green cabbage for purple cabbage and try white balsamic vinegar for a colorful twist.
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Balsamic & Cabbage
This quick and easy balsamic cabbage is a savory side with just a hint of sweetness from balsamic vinegar. It pairs well with roasted pork, chicken or steak. Savoy cabbage or napa cabbage can stand in for the green cabbage. Swap the green cabbage for purple cabbage and try white balsamic vinegar for a colorful twist.
18of 20Creamy Sausage & Cheese Tortellini SoupView RecipePhotographer: Fred Hardy, Food Stylist: Ruth Blackburn, Prop Stylist: Shell RoysterThis cheese tortellini soup is a quick meal to throw together on a weeknight, and a crowd-pleaser if you have company. If you like soup with a kick, opt for hot Italian sausage. Tortellini, like any pasta, will soak up the broth as it sits, so if you’re making it ahead of time, cook the tortellini separately and add it just before serving.
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Creamy Sausage & Cheese Tortellini Soup
Photographer: Fred Hardy, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
This cheese tortellini soup is a quick meal to throw together on a weeknight, and a crowd-pleaser if you have company. If you like soup with a kick, opt for hot Italian sausage. Tortellini, like any pasta, will soak up the broth as it sits, so if you’re making it ahead of time, cook the tortellini separately and add it just before serving.
19of 20Cucumber SandwichView RecipePhotographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Ruth BlackburnThis creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light. The cream cheese-yogurt spread complements the crisp refreshing cucumber, while the hearty flavor and texture of the whole-wheat bread hold everything together.
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Cucumber Sandwich
Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Ruth Blackburn
This creamy, crunchy cucumber sandwich recipe strikes a lovely balance between decadent and light. The cream cheese-yogurt spread complements the crisp refreshing cucumber, while the hearty flavor and texture of the whole-wheat bread hold everything together.
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Pumpkin Spice Energy Balls Are the Perfect Fall Snack
These pumpkin pie spice energy balls are everything you could want in a snack: classic pumpkin spice flavor with a satisfyingly chewy texture with bits of crunch from seeds and nuts throughout. It’s worth seeking out cashew or almond butter to make these—they have a more neutral flavor that lets the spices and pumpkin shine, but any nut butter will work.
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