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No-Bake Jam Oat Cups – Lower Carb Snack Idea

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No-Bake Jam Oat Cups are a smart way to satisfy your sweet tooth! Customizable to your mood of the moment, by using any flavor sugar-free jam, jelly, preserves or even smashed fresh fruit like berries or banana.

We all have those times when we need something sweet, and these jam-filled oat cups are easy-to-make, require no baking — it’s really just a few simple steps.

Go ahead ad cave to the craving for something without guilt. Just a little natural sugar from banana, and the rest of this no-bake dessert recipe is put together with smart swaps.

Here are some of the better-for-me ingredients I like to use in this healthy snack recipes and lower carb treats:

.Sugar-Free Dark Chocolate Chips (if you need dairy-free, make that swap, too!) https://amzn.to/48kozhq

Sugar-Free Jam (or you can even just use mashed fresh berries)

Eat Garnish Oat & Seed Butter is a great seed-allergy option, but ANY nut or seed butter will work. Use code FITFORK975 to save 10%.

Plant-Based Protein Powder in the crust mixture gives these treats a little more oomph. Clean Lean Protein from Nuzest is my go-to. Save 15% with code FITFORK.

TIPS TO MAKE OAT JAM CUPS

Banana Guidance: “Half of a medium banana” called for in this recipe can be subjective, but it’s about 60g of banana without peel. Or, if you’re eyeballing it, about 3 1/2 to 4-inches in length. However, if you think the mixture looks too sticky (like you used too much banana), just add a few more oats to the mixture, you really can’t mess this up.

Filling Ideas: Sugar-free jam with chia seeds mixed in is what my recipe calls for, but you can test around with other fillings — like smashed banana, smashed berries, tangerine slices, a dollop of nut or seed butter — really whatever floats your boat.

What to Make In: I really recommend silicone muffin cups, this makes them easy to pop out when frozen. Also, bonus, they are reusable. I wouldn’t use paper liners, they get soggy and/or stuck to the treat. You can skip liners all together and freeze in the actual muffin tins, just let soften for a few minutes on counter before trying to remove.

Freezing Step: Don’t skip it! These oat jam cuts need to set up in the freezer for about 30 minutes, otherwise it will just be a big sticky mess. Afterward you can store in the fridge OR freezer, depending on your preference on how to heat them (softer vs harder).

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5 from 5 votes
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No-Bake Jam Oat Cups – Lower Sugar and Gluten-Free
Prep Time
5 mins
Total Time
30 mins
 

Enjoy a sweet treat with none of the guilt – or baking! For the filling, use the sugar-free jam of your choice or even smashed fruit!

Servings: 6 servings
Calories: 180 kcal
Ingredients
  • 1/2 medium banana, sliced about 60g, after peeling
  • 30 g vanilla protein powder or can substitute a flour
  • ¼ cup nut butter
  • 1/2 cup rolled oats
  • ¼ cup sugar free jam
  • 1 tbsp chia seeds
  • 1/3 cup sugar-free chocolate chips
  • 1 ½ tbs coconut oil
Instructions
  1. In a medium bowl, mash together banana, protein powder and rolled oats Press into 6 cavities of a regular sized muffin pan lined with silicone liners. Pushing oat mixture up the sides a bit to form an indention for the jam.
  2. Stir together the jam and chia seeds. Place a skosh under 1 tablespoon of jam mixture into indention of oat cup.
  3. Melt chocolate and coconut oil in 30 sec increments in the microwave, stirring between until all chocolate is melted. Pour on the cups, dividing equally. Freeze 25 minutes to set.
  4. Enjoy your treats! Keep them in the refrigerator for up to 1 week or frozen up to 3 months.
Recipe Notes

Nutrition per serving: 180 calories, 12g fat, 11g carb (2g fiber, 2g sugar), 7g protein

Festive Sugar-Free Loaf Cake with Cranberry Ginger Chia Sauce

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Bring a healthy balance and festive vibe to your holiday dessert spread with the delightful addition of this Sugar-Free Loaf Cake paired with Cranberry Ginger Chia Sauce.

Crafted in the classic loaf pan size*, this delectable treat is tailored for intimate gatherings, serving up to 8 portions. The uncomplicated yet luscious sweet-tart topping is a swift stove-top blend of fresh cranberries, zesty ginger, and wholesome chia seeds that simmer together into a versatile topping – part syrup, part compote.

Watch this short tutorial!

Each serving of this delicious dessert, adorned with the inspired-by-the-season sauce, boasts a modest 214 calories, 13g of fat, 13g of net carbs, and an impressive 85% daily value for vitamin D.

Beyond this reasonable nutrition profile, the versatility of the leftover cranberry ginger chia sauce is prolific. Add easy holiday flair to breakfast, brunch or desserts by drizzling it over waffles, ice cream, Greek yogurt parfaits, and more.

This Sugar-Free Loaf Cake with a sauce made from cranberries not only serves as a smart dessert choice but is also a simple yet scrumptious way to spread holiday cheer among friends and family. You could even wrap up a loaf in cellophane and add sauce to a mason jar and give as an edible holiday gift to share the joy of this guilt-free, lower carb holiday dessert.

This sugar free pound cake also freezes well.

*will also bake in three mini-loaf pans, reduce baking time to about 30-40 minutes, or until toothpick pull from center is clean

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5 from 4 votes
Excerpt Bring a healthy balance and festive vibe to your holiday dessert spread with the delightful addition of this loaf pan cake, sized for smaller celebrations. No added sugar, 214 calories, 13g of fat, 13g of net carbs, and an impressive 85% daily value for vitamin D.
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Sugar-Free Loaf Cake with Cranberry Ginger Chia Sauce
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

Bring a healthy balance and festive vibe to your holiday dessert spread with the delightful addition of this loaf pan cake, sized for smaller celebrations. No added sugar,  214 calories, 13g of fat,13g of net carbs, and an impressive 85% daily value for vitamin D.

Course: Dessert
Keyword: cake, chirstmas, cranberry, holiday, sugar-free
Servings: 8 serving
Ingredients
Cake:
  • 8 oz unsalted butter room temperature
  • 2 cups granulated sugar substitute with 1:1 measuring equivalency I used Puyre Granulated Stevia Blend
  • 1/3 cup Eggland’s Best liquid egg whites from carton
  • 2 2/3 cups all-purpose flour or gluten-free baking blend
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract clear if you want cake whiter
  • 12 oz reduced-fat milk 1%, room temperature
Sauce:
  • 6 oz fresh cranberries rinsed
  • 1 cup 100% cranberry juice
  • ½ cup granulated sugar substitute with 1:1 measuring equivalency
  • 1 tbsp fresh-grated ginger
  • 2 tbsp white chia seeds
Instructions
  1. Preheat oven to 335ºF and 9” x 5” loaf pan with baking spray.
  2. Combine milk, oil & vanilla; set aside
  3. Combine flour, baking powder & salt; set aside
  4. In large bowl (or stand mixer), add butter and cream until smooth. Sprinkle in sugar substitute, mix together for several minutes until smooth.
  5. Drizzle in room temperature egg whites to butter mixture, mixing on low.
  6. Add in 1/2 of dry ingredients to the egg white/butter mixture, mix on low until just combined. Then add remaining liquid and dry ingredients and mix until everything well combined and smooth.

  7. Add batter into prepared loaf and bake at 335º F for 50 – 55 minutes or until a toothpick pulls clean from center. If baking mini loaves, start checking them with a toothpick at 30-35 minutes, or when they look set and lightly golden ..

Sauce:

  1. While cake is baking, prepare sauce. Add cranberries, juice, ginger, chia seeds and sugar substitute to medium sauce pan and stir frequently over medium heat until bubbling. After that reduce temp to medium low and simmer for about 15 minutes, or until thickened some and cranberries have popped. Use fork to help mash up cranberries some, if needed. Store leftovers in fridge for up to 5 days.

Recipe Notes

Sweet Smiles: Watermelon is a Happy Fruit

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This post is sponsored by National Watermelon Promotion Board.

There are no bad vibes in my book when it comes watermelon. Watermelon is a happy fruit! It’s refreshing, hydrating, sweet, a source of beneficial energy for my runs and workouts – and at the root of a bumper crop of my life’s joyful moments and everyday positive experiences.

Watermelon Slice of Happy Project

If I had to name one food that made me feel all-around happy, it would most definitely be WATERMELON! And, based on the juice dripping off all y’all’s chins, I know I’m not alone in that jumbo-sized declaration of love. In fact, a recent study funded by NWPB*, found that 100% of consumers say that watermelon makes them feel happy.

What did people say when I asked them, “Does watermelon make you happy?”

And, 81% felt like watermelon was a comfort food. I’m like “heck yeah” to that stat – not many comfort foods have just 80 calories per two-cup serving, not to mention zero fat, and a host of nutrients including vitamins, minerals, fiber and phytonutrients. Check the USDA Nutrition Facts for the exact breakdown.

Additionally, the study revealed that 82% of respondents felt that watermelon boosted their mood. Just last year, I shared a post about How Watermelon Can Boost Mood. My reasons included: 1) high water content in watermelon supports overall wellness; 2) 25% Daily Value of vitamin C, per serving, supports tissue growth and recovery; 3) watermelon can be used as “equipment” in your workout and exercise is a good way to lift your mood; 4) watermelon is perfectly sized for sharing and showing care toward others – that’s intrinsically satisfying; 5) and watermelon can be a dessert that is unrefined and naturally sweet – a smart choice that still makes you smile!

Learn the ways watermelon can boost your mood and help you feel happy.
Also, I always feel happy knowing that, in addition to feeding my family a wholesome food that I am making an economical selection in the produce department. Pound-for-pound, ounce-for-ounce, a watermelon has the biggest bang for the buck – and you can eat the entire watermelon, including flesh, juice, seeds and rind!

A few happy and creative recipes I’ve made using bits and pieces of the watermelon that might otherwise have been discarded are:
Cinnamon Churro Watermelon Rind Fries recipe

Cinnamon Churro Watermelon Rind Fries – Take the leftover rind, slice it up, dust with cinnamon and your sweetener of choice before popping in the air-fryer. Serve with simple vanilla or honey yogurt as a dipping sauce! Easy and economical

Watermelon Gazpacho! Refreshing and just for you! Whip up a single-serving batch of this hydrating, delicious cold soup made with watermelon, cucumbers and tomato -- no-cook and ready in minutes.

Watermelon Gazpacho with Feta and Herbs –This is a quick and easy, single-serve blender recipe that’s featured in my Cooking for One for Dummies cookbook that published in March 2023. To be honest, is a way I use up watermelon that has been sitting for a few days in my fridge and needs to be used up STAT.

watermelon juice is a hydrating, sweet, natural beverage that is easy and economical to make at home.

Watermelon Juice: Most folks either buy expensive, pressed watermelon juice from their grocer OR use a blender and drain off all the pulp. However, my hack in this post shows you how you can actually DRAIN off a large quantity while cutting and storing without compromising the pieces you want to eat.

More than half of respondents from the 2022 NWPB study reported they feel better knowing that they’ve purchased food that can be used in multiple meals and/or recipes. Watermelon definitely has your back on that! Check out the amazing, creative recipe collection at Watermelon.org for all sorts of juicy, yummy, sweet and savory inspiration.

*NWPB Consumer Study 2022

Better-For-You Artichoke and Green Chile Dip with Cottage Cheese

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Name your top three favorite hot party dips. Chances are a creamy artichoke dip is among the ranks. Creamy, cheesy, and comforting, it’s become a beloved classic in American cuisine, often served at parties, sporting events, and casual get-togethers.  I’ve made a better-for-you Artichoke and Green Chile Dip with Cottage Cheese that still offers that same indulgent vibe, but with a much more mindful nutritional profile.

Better-for-You Artichoke and Green Chile Dip with Cottage Cheese is a comforting snack and party appetizer, perfect for football season, the holiday season and upcoming get-togethers.

However, it’s often made with high-calorie, high-fat ingredients such as cream cheese, sour cream and/or mayonnaise. But, I’ve found that swapping in blended cottage cheese makes an ideal healthy substitution for many of these ingredients. You still get a cheesy, smooth result, but an artichoke dip with less fat and calories – plus with more protein!

 In fact, blending cottage cheese for recipe is one of my favorite healthy hacks to reduce fat and bump up protein. Also, it’s a simple solution that helps me avoid the curdy cottage cheese texture that I personally find a little off-putting.

Blending cottage cheese until creamy smooth is a healthy hack that can replace higher calorie and fat foods in recipes, plus it offers a protein boost!

To me, blended cottage cheese is very similar to ricotta cheese and is a smart swap in so many sweet or savory recipes for every meal of the day – I’ve made dozens!  If you like this Cottage Cheese Artichoke Green Chile Dip, I’ll let you in on these two easy pasta recipes that use cottage cheese:

Easy Alfredo No Boil Pasta Bake – One Pot!
Spinach & Cottage Cheese Gnudi (Naked Ravioli) – Fast & Easy Vegetarian Meal!

Wondering about the nutrition on this Green Chile Artichoke Dip? It’s still ooey-gooey and low-carb but has only 84 cal, 5g carbs, 3.4 fat for a generous-sized, approximate 1/3-cup serving! Plus, you get 7.5g protein with that!

Better-for-You Artichoke and Green Chile Dip with Cottage Cheese is a comforting snack and party appetizer, perfect for football season, the holiday season and upcoming get-togethers.

Serve this cottage-cheese based dip with veggies, pita chips, pile in wrap or potato! We used our leftovers on pasta tonight, delish!!!

Fun fact, I’m a Hatch Green Chile Champion  🏆


Note: You can sub canned green chiles, but I am kind of a Hatch green chile snob and either blister my own on the grill or buy them prepped and straight from the source via my favorite Hatch chile farms in New Mexico.

5 from 5 votes
Better-for-You Artichoke and Green Chile Dip with Cottage Cheese is a comforting snack and party appetizer, perfect for football season, the holiday season and upcoming get-togethers.
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Better-for-You Artichoke Green Chile Dip with Cottage Cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: appetizers, Snack
Cuisine: American
Keyword: artichokes, cottage cheese, dip, hatch green chile
Servings: 9 1/3 cup servings
Calories: 83 kcal
Ingredients
  • 1/3 cup chopped fire-roasted Hatch green chiles or can sub a 4-ounce can, drained well
  • 1 12-oz jar artichoke hearts, drained and chopped (reserve 2 tsp. liquid)
  • 1 cup 2% cottage cheese
  • 1/2 cup 0% plain Greek yogurt
  • 1 1/2 tsp lime juice
  • 1 tsp minced garlic
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 3/4 cup fresh-grated Parmesan cheese divided
Instructions

  1. Preheat oven to 350F. Chop up chiles, removing seeds Beforehand. Drain and Chop artichokes (save 2 tsp jar liquid).

  2. Set aside. In small blender, add Cottage cheese, yogurt, lime juice, lime juice, garlic, reserved artichoke "juice", salt and pepper and blend until smooth.

  3. Pour yogurt mixture into 3-cup capacity baking dish.

  4. Add ½ cup Parmesan, artichokes and chiles into mixture, stir well. Top with remaining ¼ up Parmesan.

  5. Bake uncovered for 20-30 minutes, until bubbling and lightly browning on top.

Cherry Chicken Salad with Quinoa & Pecans (No Mayo)

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Tastes like summer! Cherry Chicken Salad with Quinoa & Pecans is an easy-to-prepare and delicious option for lunch or a light dinner. Perfect for end-of-summer picnics, pool parties and lazy lunches on the patio. Each serving (made as directed) has 169 calories, 13g carb, 4g fat and 19g protein per serving.

A light and fresh chicken salad made summery with fresh cherries -- and given a great texture with quinoa and pecans. No-mayo, a dressing of yogurt and lime juice.

This is a no-mayo chicken salad recipe, I’ve used plain Greek yogurt and a little lime juice to create a lighter dressing option (with extra protein, too!). The pecans and pre-cooked quinoa* also add nice texture and rounds out this cold meat salad with extra plant-based nutrients *See this quinoa post to see how I always have recipe ready quinoa in the freezer)

A light and fresh chicken salad made summery with fresh cherries -- and given a great texture with quinoa and pecans. No-mayo, a dressing of yogurt and lime juice.

As for the chicken, I always have it ready in my freezer too! I batch cook a bunch of chicken breasts in my slow cooker, shred them up, and store in freezer in a variety of portion sizes. Honey Garlic Slow Cooker Chicken is my go-to recipe. However, you can also use rotisserie chicken, or pre-cooked breasts chopped up.

 When cherries are in season, I make the most of them! The benefits of cherries are abundant. Studies say that cherries may fight inflammation and diseases, support restful sleep, sooth sore muscles, ease arthritis pain and protect your heart.

I love to eat them one-by-one from the bowl, and in healthy cherry recipes like this cherry pecan chicken salad. Pro-tip: a cherry pitter can help make your prep tasks easier. Also, if fresh cherries are not available, substitute the 1 cup of fresh cherries (about 1/2 cup pitted and chopped) for about 1/4 to 1/3 cup dried cherries. Dried cherries can be bigger than raisins, so you may want to also chop them up a bit.

A light and fresh chicken salad made summery with fresh cherries -- and given a great texture with quinoa and pecans. No-mayo, a dressing of yogurt and lime juice.

Fresh and delicious on a bed of greens! Or, pile up on whole grain bread, a wrap or bun! This chicken salad with cherries is a seasonal and tasty way to upgrade your brown bag lunch. Store leftovers in air-tight container, keep in fridge for up to 4 days.

A light and fresh chicken salad made summery with fresh cherries -- and given a great texture with quinoa and pecans. No-mayo, a dressing of yogurt and lime juice.
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5 from 5 votes
A light and fresh chicken salad made summery with fresh cherries -- and given a great texture with quinoa and pecans. No-mayo, a dressing of yogurt and lime juice.
Print
Cherry Chicken Salad with Quinoa & Pecans (No Mayo)
Prep Time
15 mins
Total Time
15 mins
 

A light and fresh chicken salad made summery with freshcherries — and given a great texture with quinoa and pecans. No-mayo, adressing of yogurt and lime juice.

Course: dinner, lunch
Cuisine: American
Keyword: back to school, cherries, chicken, lunch, picnic
Servings: 4 servings
Calories: 169 kcal
Ingredients
  • 6 oz cooked skinless chicken breast shredded
  • 1/2 cup cooked quinoa
  • 1/2 cup chopped celery
  • 1 cup fresh cherries pitted and chopped
  • 2 tbsp chopped red onion
  • 2 tbsp chopped pecans
  • 1/2 cup 0% fat plain Greek Yogurt
  • 1 tbsp lime juice
  • salt & pepper to season
Instructions
  1. Mix all up in a bowl, divide among four salads or four Buns layered with micro sprouts or lettuce.
Recipe Notes

Per serving: 169 cal, 13g carb, 4g fat, 19g protein