Inspired by the Nordic tradition of fiskekaker — Norwegian fish cakes made with ground seafood and pan-fried until golden — these seafood burgers bring a taste of coastal Norway to your dinner table. A trio of wild salmon, bay scallops, and shrimp creates a rich, flavorful patty that is bound together with fresh dill, the quintessential herb of Scandinavian cooking, and served in a crisp lettuce wrap with a bright squeeze of lemon. Simple, elegant, and ready in just 40 minutes, these are a refreshing alternative to a traditional beef burger that seafood lovers will want to make on repeat.

Active time: 30 minutes | Total time: 50 minutes

Norwegian Seafood Burgers

Ingredients

• 1/4 cup whole wheat breadcrumbs
• 12 oz. (340g) wild salmon fillets, skin and bones discarded, cut into 1/2-inch pieces
• 6 oz. (170g) bay scallops
• 6 oz. (170g) shrimp, peeled and deveined
• 2 green onions, thinly sliced
• 2 tbsp fresh dill, roughly chopped
• 2 tbsp (28g) mayonnaise 
• 1 egg, beaten
• 1/4 tsp salt
• 1/4 tsp ground pepper
• 4 large red leaf lettuce leaves
• 1 lemon, cut into wedges, for serving

Directions

Add the salmon, scallops, and shrimp to the food processor and pulse until finely ground, about 20 on/off pulses. Transfer the seafood mixture to a bowl with the breadcrumbs and add the green onions, dill, mayonnaise, egg, salt, and pepper. Stir until well combined.

With moistened hands, form the mixture into 4 patties about 4 1/2 inches in diameter. Refrigerate for 20 minutes.

Heat the olive oil in a large nonstick skillet over medium heat. Add the burgers and cook without moving them until golden brown on the bottom and set around the edges, about 5 minutes. Carefully flip the burgers, reduce the heat to medium-low, and cook for about 5 minutes more, or until the internal temperature reaches 145 °F.

Tuck each burger into a lettuce leaf and serve immediately with lemon wedges on the side.

Serves: 4 | Serving Size: 1 burger

Nutrition (per serving): Calories: 343; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 7g; Cholesterol: 178mg; Sodium: 422mg; Carbohydrate: 9g; Dietary Fiber: 2g; Sugar: 0g; Protein: 35g

Nutrition Bonus: Vitamin D: 97%; Calcium: 11%; Iron: 17%; Potassium: 807mg; Vitamin A: 46%; Vitamin C: 47%

Originally published: April 2018; Updated June 2026

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Say goodbye to store-bought granola because you can now make your own using six simple pantry ingredients. Just toss rolled oats, oil, honey, vanilla, cinnamon and walnuts together then bake to a golden perfection.

Active time: 10 minutes | Total time: 35 minutes

Nutty Granola

Ingredients

• 6 cups (480g) rolled oats
• 1/4 tsp salt
• 1/2 cup (112g) canola oil
• 1/2 cup (160g) honey
• 2 tsp vanilla
• 2 tsp cinnamon
• 2 cups (234g) walnuts, roughly chopped (almonds work well too)
• Cooking spray

Directions

Preheat the oven to 300°F (149°C).

In a large bowl, combine the rolled oats and salt.

In a separate microwave-safe bowl, combine the oil, honey, vanilla, and cinnamon. Microwave for 30 seconds to soften the mixture, then whisk until well combined. Pour over the oat mixture and stir thoroughly to coat.

Add the walnuts and stir to combine. Spread the mixture evenly on a baking sheet coated with nonstick cooking spray.

Bake for 25 minutes, stirring every 10 minutes to ensure even browning, until the granola is golden brown.

Allow the granola to cool completely on the baking sheet, breaking up large clusters as needed. Store in an airtight container for up to 1 month.

Serves: 16 | Serving Size: 1/2 cup

Nutrition (per serving): Calories: 305; Total Fat: 19g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 39mg; Carbohydrate: 31g; Dietary Fiber: 4g; Sugar: 9g; Protein: 6g

Nutrition Bonus: Potassium: 182mg; Iron: 10%; Vitamin A: 0%; Vitamin C: 0%; Calcium: 3%

Originally published July 15, 2015; Updated June 2026

The post Nutty Granola appeared first on MyFitnessPal Blog.

Arroz caldo is one of the most comforting dishes in Filipino cuisine — a rich, gingery chicken and rice porridge topped with crispy garlic and a soft-boiled egg that is eaten for breakfast, lunch, dinner, or any time you need something warm and restorative. This version swaps the traditional glutinous rice for quick-cook oats, adding a hearty dose of fiber and whole-grain goodness without sacrificing any of the dish’s signature warmth and depth of flavor. If you have never tried arroz caldo before, consider this your introduction — and if you already love it, consider this your new weeknight shortcut.

Active time: 15 minutes | Total time: 25 minutes

Oatmeal Chicken Caldo

Ingredients

• 4 tbsp (56g) coconut oil
• 2 cloves garlic, minced
• 1 tbsp (6g) minced ginger
• 1/2 yellow onion, diced
• 1/2 lb boneless, skinless chicken breast, cubed
• 3 cups water
• 1 cup (80g) Quick Cook Oats
• 1/2 tsp fish sauce
• 1/4 tsp black pepper
• 4 boiled eggs, halved
• 1 green onion, thinly sliced
• Juice of one lemon or calamansi

Directions

In a small skillet, heat 2 tbsp of the coconut oil over medium heat. Add 2 tbsp of the minced garlic and cook, stirring occasionally, until deep golden and fragrant, about 7 minutes — watch carefully as the garlic can turn from golden to burnt very quickly. Remove with a slotted spoon, drain on a paper towel-lined plate, and set aside.

In a medium pot, heat the remaining 2 tbsp coconut oil over medium heat. Add the ginger, onion, and remaining garlic and cook, stirring occasionally, until softened and fragrant, about 3 minutes. Add the chicken and cook, stirring occasionally, until no longer pink on the outside, about 3–4 minutes.

Pour in 3 cups of water and bring to a boil over high heat. Stir in the oats, reduce the heat to medium, and cook, stirring occasionally, until the porridge reaches your desired consistency — about 3 minutes for a looser texture or up to 5 minutes for a thicker, more porridge-like result. To confirm the chicken is fully cooked, insert an instant-read thermometer into a piece of chicken — it should register 165°F (74°C). Season with the fish sauce and black pepper, then taste and adjust seasoning as needed.

Ladle the caldo into four bowls and top each with the crispy toasted garlic and chopped green onion. Arrange two egg halves alongside each bowl and finish with a generous squeeze of fresh lemon or calamansi juice. Serve immediately.

Serves: 4 | Serving Size: 1/4 of recipe

Nutrition (per serving): Calories: 346; Total Fat: 22g; Saturated Fat: 14g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 2g; Cholesterol: 247mg; Sodium: 159mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 1g; Protein: 22g

Nutrition Bonus: Vitamin D: 13%; Calcium: 5%; Iron: 12%; Potassium: 389mg; Vitamin A: 1%; Vitamin C: 12%

Originally published: November 7, 2018; Updated June 2026

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