6 Delicious Healthy Toast Topping Recipes

My very first “foodie” photo on Instagram was a grid of pretty toasts (definitely not as well styled or lit haha), and my love for toasts has only grown stronger since. Besides the fact that they’re always photogenic—they’re warm, crunchy, satisfying, and ridiculously easy to make. They make the perfect breakfast, afternoon snack, lunch, or satisfying sweet treat. And I love that you can get so many different flavors into one bite.

You obviously can’t go wrong with almond butter or avo toast, but lately I’ve been switching it up with these fun and flavorful toppings. If you’re looking to spice up your everyday nut butter, try the ABC butter. If you’re more of a savory person, go for the vegan pesto or hummus. If you’re looking for a post-workout snack, try the greek yogurt. And if you have a big sweet tooth, slather on some homemade Nutella (warning: it’s highly addictive). Which one would you choose?

ABC BUTTER

This is a fun twist on the classic almond butter, and might be my new favorite everyday nut butter. The ABC stands for almonds, Brazil nuts, and cashews. The Brazil nuts add a rich flavor while the cashews make it extra creamy, smooth, and extremely spreadable. You also get the nutrients of three different nuts, and it blends quicker than other nut butters (mine started getting creamy 3 minutes in).

Final Toast: ABC Butter, banana slices, sprinkle of coconut flakes, quinoa puffs, cinnamon, and drizzle of honey or maple syrup

  • 1 cup almonds, raw and unsalted
  • 1 cup Brazil nuts, raw and unsalted
  • 1 cup cashews, raw and unsalted
  • 1 tbsp coconut sugar*
  • 1/4 tsp salt

* You can sub coconut sugar with maple syrup, but don’t add more than the recommended amount or the mixture will become too stiff.

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place almonds, Brazil nuts, and cashews on baking sheet. Try to keep the Brazil nuts separated since you may need to peel the remaining skin off after roasting. Roast for about 12-15 minutes, until nuts are fragrant.
  3. Remove from oven and let it cool for 5-10 minutes. Remove the remaining skin from Brazil nuts by placing them into a kitchen towel and rubbing them between your hands.
  4. Add roasted nuts to food processor and process until creamy and smooth, for about 6-7 minutes. Stop and scrape down sides if needed. (The processing time will vary depending on your food processor. I use this Magimix food processor and it took about 3 minutes for the finely ground mixture to turn into smooth butter-like texture.)
  5. Add coconut sugar and salt to processor and process again until well blended.
  6. Transfer final butter into an airtight jar. Store at room temperature for a week or in the fridge for up to a few weeks.

HOMEMADE NUTELLA

If you’re a Nutella lover, you’re going to LOVE this recipe. It’s super rich, chocolatey, creamy, decadent, and indulgent, just like Nutella. But this recipe is vegan, gluten-free, refined sugar-free, and made with all natural ingredients. It uses much less sugar than the original—a little bit of maple syrup and coconut sugar is all you need to get it perfectly sweet. I’m obsessed with this one!

Final Toast: Homemade Nutella, strawberry slices, sprinkle of bee pollen, mint, drizzle of honey (optional)

  • 3 cups hazelnuts, raw and unsalted
  • 1/3 cup cacao butter, melted in double boiler
  • 2 tbsp cacao powder
  • 2 tbsp maple syrup*
  • 1-2 tbsp coconut sugar*
  • 1/2 tbsp sunflower oil
  • 1 tsp vanilla extract
  • 1/2 tsp salt

*Don’t use any more sweetener than suggested or the texture will get stiff. To make it less sweet, use less coconut sugar, but keep the maple syrup!

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place hazelnuts on baking sheet and roast for about 12-15 minutes, until nuts are fragrant. Check in toward the end to make sure the nuts don’t burn.
  3. Remove from oven and let it cool for 5-10 minutes. Transfer hazelnuts to a large kitchen towel and rub them between your hands to remove the skin. It doesn’t have to be perfect, but try to remove most of the skin so your final butter doesn’t taste bitter.
  4. Add roasted hazelnuts to food processor and process until creamy and smooth, about 4-6 minutes. Stop and scrape down sides if needed. (The time will vary depending on your food processor. I use this Magimix food processor and it took about 4 minutes for the finely ground mixture to turn into smooth butter-like texture.
  5. Add the remaining ingredients to food processor and process until well blended.
  6. Transfer final butter into an airtight jar. Try not to lick your spoon too much ;) Store at room temperature for a week or in the fridge for up to a few weeks.

GREEK YOGURT

This might sound like a weird choice, but the creamy and fluffy texture of greek yogurt works well with toasts. I originally got the idea from Chalait, a cute matcha café in the West Village, where they serve these beautiful Muesli Toasts. Greek yogurt is also packed with protein and probiotics, making it a healthy and satisfying post-workout snack. If you’re looking to make it vegan, feel free to sub it with coconut yogurt.

Final Toast: Greek yogurt, berries (or apple slices), chia seeds, drizzle of honey or maple syrup

I find it easier to buy yogurt, but here’s some recipes if you want to try making your own at home (let me know if you do!):
Thick and Creamy: How to Make Greek-Style Yogurt
How To Make Dairy-Free Coconut Yogurt

VEGAN PESTO

No cheese needed in this pesto recipe! I simply added nutritional yeast to give it a cheesy flavor, and it does not disappoint. This vegan pesto is fresh, creamy, chunky, savory, and satisfying. It’s delicious spread on toast or in a pasta dish. My boyfriend loves this one!

Final Toast: Vegan Pesto, avocado slices, sprouts, pumpkin seeds, extra drizzle of olive oil

  • 2 cups packed fresh basil
  • 1/3 cup pine nuts
  • Juice of 1 lemon (about 2 tbsp)
  • 2 garlic cloves
  • 2 tbsp nutritional yeast
  • About 1/4 tsp salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup olive oil
  1. Add all ingredients except olive oil to a food processor and process until coarsely chopped.
  2. While the machine is running, drizzle in olive oil and process until the mixture is smooth and creamy with a bit of texture. Taste and season with salt and pepper.
  3. Transfer to an airtight jar. Enjoy immediately or store in fridge for up to a week (although best when fresh!).

PRETTY IN PINK BEET HUMMUS

The prettiest way to eat your hummus! The roasted beets add a vibrant pink color and an earthy, slightly sweet flavor. My sister gave me the idea for this recipe and it’s delicious on toast, pita, or served with veggie sticks. Perfect for special occasions and gatherings.

Final Toast: Pretty in Pink Beet Hummus, avocado slices, sprouts, radish slices, sprinkle of hemp seeds, drizzle of olive oil

  • 1.5 cups of cooked garbanzo beans, drained and rinsed
  • 1/4 cup extra virgin olive oil
  • 1 small beet, scrubbed, stems removed
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 2 garlic cloves, peeled and minced
  • 2 tbsp water
  • 1/2-3/4 tsp salt
  • Freshly ground black pepper to taste
  • OPTIONAL: chopped parsley leaves, pine nuts, and sesame seeds for garnish
  1. Preheat oven to 400 degrees Fahrenheit.
  2. On a baking tray, place beets on foil, drizzle with a bit of olive oil, and wrap tightly in foil. Roast for 40-45 minutes, until beets are tender enough to run a knife through easily.
  3. Let beets cool to room temperature, then peel the skin under running water with your hands. Add beets to food processor and process into smaller pieces.
  4. Add remaining ingredients except olive oil into food processor and blend until smooth. While hummus is mixing, drizzle in olive oil and blend until creamy and smooth. Chill in fridge until ready to serve. Garnish with parsley, pine nuts, and sesame seeds just before serving. Hummus keeps well in the fridge for up to a week.

HOMEMADE HUMMUS

This is my classic, go-to hummus and is great for lunch toasts. It’s rich, smooth, savory and perfectly balanced. It’s super quick and easy to make, and tastes so much fresher than store-bought hummus. This would also be delicious with avocado slices, sundried tomato, feta, sprouts, or something crispy and crunchy like cucumber or radish slices.

Final Toast: Homemade Hummus, tomatoes, basil, drizzle of olive oil, sprinkle of black pepper

  • 1.5 cups of cooked garbanzo beans, drained and rinsed
  • 2-3 tbsp extra virgin olive oil, plus more to taste
  • 2 tbsp tahini
  • Juice of 1 lemon
  • 2 garlic cloves, peeled and minced
  • 2 tbsp water
  • 1/2-3/4 tsp salt
  • Freshly ground black pepper to taste
  • OPTIONAL: 1/2 tsp cumin, 1/4 tsp coriander, dash of paprika, chopped cilantro or parsley leaves for garnish
  1. Add all ingredients except olive oil into food processor, and blend until creamy and smooth.
  2. While hummus is mixing, drizzle in olive oil and blend until creamy and smooth.
  3. Taste and adjust the seasoning by adding more lemon juice, olive oil, or salt. Add a little bit of water to thin. Transfer to an airtight container and chill in fridge until ready to serve. Drizzle with extra olive oil and garnish with cilantro or parsley just before serving. Hummus keeps well in the fridge for up to a week.

Let me know if you try any of these. Would love to know how it turns out for you! Leave a comment or #thehealthyhour on Instagram.

–Stephanie

Photographs by Stephanie Park


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