The 19 Best Recipes to End Summer

Savor every bite of summer.

By: Lexy Parsons

Before we say goodbye to summer, we’re savoring every last drop of the sweet, seasonal flavor! From breakfast and dinner to dips, sides, sauces, and snacks, read on to discover easy-prep recipes full of mouth-watering summer flavor, enjoyable for every eating plan! Easy to customize, don’t be afraid to incorporate your favorite additions and make each recipe your own.

19 Best End of Summer Recipes You Must Try 

#1 Overnight Oats Five Ways

If you’re trying to soak up the end of the season while prepping for fall, you’ve probably got a packed schedule. Make busy mornings that much easier with the tastiest meal-prep breakfast recipe. These Overnight Oats are every bit as indulgent as they are healthy, so we’re giving you five yummy ways to enjoy them. From end-of-summer flavors to recipes to kickstart the fall season.


  • ½ cup milk of choice 
  • ½ cup old fashioned oats
  • ¼ cup unsweetened vanilla yogurt 
  • 1 teaspoon chia seeds


Step #1: In a small jar with a lid, combine all ingredients and stir.

Step #2: Cover with lid and refrigerate overnight (at least 6 hours).

Step #3: Before eating, add enhancements to make your oatmeal tasty and satisfying. 

Start with our base recipe above, then spice up your cup with the following flavor add-ins:  

Peanut Butter and Banana Overnight Oats: mix in 2 tablespoons of creamy natural peanut butter and 1 teaspoon of pure maple syrup. After the oats, refrigerate overnight, top with sliced bananas, and enjoy.

Pumpkin Overnight Oats: mix in ¼ teaspoon pumpkin pie spices, 1 teaspoon maple syrup, 1 tablespoon pureed pumpkin, a pinch of sea salt, and 2 tablespoons chopped pecans. Refrigerate overnight and enjoy.

Banana Bread Overnight Oats: mix in ½ mashed banana, ¼ teaspoon cinnamon, pinch of sea salt, ½ tablespoon pure maple syrup, 1 tablespoon chopped walnuts. Refrigerate overnight and enjoy. 

Very Berry Overnight Oats: mix in ¼ cup mashed combo of blueberries, raspberries, and blackberries. Refrigerate overnight. Top with berries and sliced banana.

And when that chocolate fix is calling, we’ve got you covered with this Easy Peanut Butter Chocolate Overnight Oats recipe.

#2 Dairy-Free Coffee Creamer 

There’s nothing like a quiet summer morning — just you and your coffee. Maybe you meditate, soak in the early morning rays, or just sip in silence. To savor the experience, whip up this decadent coconut coffee creamer (that can be made in minutes). No soaking, straining, or prepping required! Use it to make a creamy coconut cold brew or coconut iced matcha! The perfect way to keep your cool.

Ready to cozy up to fall flavors? This creamer tastes delicious with any hot beverage or latte, too! We’ve got a creamy coconut PSL on our mind. 


  • 1 (15-ounce) can lite or full fat coconut milk
  • 1-2 tbsp pure maple syrup 
  • 1-2 tsp pure vanilla extract
  • Pinch Himalayan sea salt


Step #1: Add all ingredients to a high-speed blender.

Step #2: Blend on high for 1-2 minutes until well combined.

Step #3: Pour into an airtight jar, cover, and store in the fridge. Enjoy!

RELATED: How to Make Healthy Coffee Creamer + 5 Delicious Flavor Variations

#3 No-Bake PB & Coconut Fudge Bars

These Fudge Bars are made with creamy peanut butter combined with notes of sweet coconut, maple, and cacao in this naturally-sweetened, no-bake, decadent sweet treat.


  • ¼ cup maple syrup
  • ½ cup coconut oil
  • 2 cups shredded coconut
  • 1 cup peanut butter
  • 2 tbsp cacao powder
  • ¼ tbsp maple syrup


Step #1: For the coconut base: place shredded coconut, coconut oil, and maple syrup in a medium bowl and stir to combine.

Step #2: Line an 8 square inch baking tray with parchment paper. Add the coconut base to it and press very well to avoid empty spaces in the bars. Refrigerate for 30 minutes.

Step #3: Whisk all the ingredients of the fudge layer and pour it on the top of the coconut layer. Refrigerate for one more hour for the bars to get firm.

Step #4: Keep in the fridge for up to 7 days.

#4 Guilt-Free Fried Rice 

Love fried rice but want to avoid the added sodium? We’ve got you covered with a Guilt-Free Fried Rice recipe that serves up some serious flavor without the hidden ingredients.

  • 1 cup brown rice, cooked
  • 1 tbsp sesame oil
  • ½ yellow onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 cups baby spinach, chopped
  • 2 tbsp coconut aminos
  • 2 eggs
  • green onion, chopped, to serve
  • sesame seeds, to serve
  • chili flakes, to serve
  • 1 tbsp coconut oil 


Step #1: Start by cooking the brown rice according to the packet instructions. Once cooked, set aside.

Step #2: While the rice is cooking, heat a large skillet over medium heat with coconut oil. Add the onion and saute for 3-5 minutes or until translucent. Add the garlic and saute for another 2 minutes.

Step #3: Add the spinach and stir.

Step #4: Add the cooked rice and saute for 2-3 minutes.

Step #5: Next, crack the eggs into a mixing bowl and whisk. Add to the skillet with the rice and stir until the egg is cooked.

Step #6: Add the coconut aminos and stir well.

Step #7: Divide between two bowls and garnish with the sesame seeds, green onion, and chili flakes.

#5 Banana Nice Cream 

Summer’s not over just yet! Want a cool, creamy, and customizable dessert? Try this Dairy-Free Banana Nice Cream! This crowd-pleasing tasty treat can be whipped up in minutes with just a handful of ingredients.


  • 2-3 large spotty bananas, frozen and sliced 
  • ¼ cup of oat milk (or non-dairy milk of choice)
  • 1-2 Medjool dates, pitted (or 1 tbsp. sweetener of choice, optional)
  • 1 tsp vanilla extract or vanilla bean paste

BONUS Mint Chocolate Chip Flavor: Add 2-3 tablespoons of unsweetened cacao nibs or pure dark chocolate chips with ⅛ tsp peppermint extract to the above base recipe. Summer is served! 


Step #1: Peel and slice spotty bananas into 1-inch chunks and freeze in a single layer on a baking sheet or platter (to prevent banana from sticking together).

Step #2: Once frozen, add bananas to a high-speed blender or food processor with optional sweetener of choice and vanilla.

Step #3: Blend the frozen banana until smooth (be patient! This may require stopping the blending process and scraping down the sides or stirring the base with a spoon as needed).

Step #4: Add 1 tablespoon of non-dairy milk as needed to blend (don’t add too much at one time to avoid making your nice cream runny). 

Step #5: Once smooth, add in any other flavors or toppings and blend until well combined. 

Step #6: Serve immediately, or transfer the mixture into a freezer-safe storage container and freeze for 4-6 hours or overnight.

Step #7: Thaw for 5 minutes before serving and serve with your favorite toppings!

Click to Watch How to Make Mint Chip Banana Nice Cream

#6 The Best Ever Guacamole 

Yummy as a sauce for burgers, dip for your favorite veggies and chips, or spread for sandwiches and wraps! Made with nutritious, simple ingredients, this fresh and flavorful guac is the perfect savory side for your back-to-school lunch or snack.


  • ¾ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup cilantro, chopped
  • ¼ cup red onion, minced
  • ¼ tsp ground cumin
  • 3 avocados
  • 1 jalapeno pepper, diced
  • 2 tbsp lime juice


Step #1: Gently mash the avocados. It should still have some texture and chunks, not be overly smooth.

Step #2: Fold in the remaining ingredients. Taste and adjust seasoning as needed.

#7 Superfood Acai Bowl

Soak up the last of summer’s seasonal berries with a bowl full of benefits. This Superfood Acai Bowl is rich in antioxidants, low in sugar, and tasty any time of the day. For an added boost, stir in antioxidant-rich cacao, fiber-filled chia seeds, or a handful of baby spinach (trust us, you won’t even taste it). 


  • 1 serving frozen acai
  • 2 frozen bananas
  • ½ cup frozen blueberries
  • 1 tbsp honey
  • 1 tbsp almond butter
  • ¼ cup coconut milk
  • banana, sliced, to serve
  • gluten free granola, to serve
  • shredded coconut, to serve


Step #1: Place all of the ingredients minus the toppings in a high-speed blender and blend until smooth.

Step #2: Pour into a bowl and top with desired toppings.

Step #3: Enjoy!

#8 Fudgey Brownie Post Workout Bites

Brownies for post-workout fuel? You heard right! After you work up a sweat, you deserve to refuel with something sweet. Soothe sore muscles with this tasty treat that makes adding plant-based protein to your diet easier than ever.


  • 1 cup chopped walnuts 
  • 1 cup chopped cashews 
  • 1 tbsp ground flaxseeds
  • 10 pitted Medjool dates
  • ⅓ cup unsweetened cacao powder
  • 2 tsp pure vanilla extract
  • ¼ tsp sea salt
  • ¼ cup unsweetened cacao nibs 
  • Water as needed until the dough comes together 


Step #1: Start by adding the walnuts, cashews, and flaxseeds to a food processor and blend until chopped. Add the dates cacao powder, vanilla, and the sea salt and blend again, adding 1-2 tablespoons of water at a time or until the mixture comes together. 

Step #2: Add the cacao nibs and pulse until combined. 

Step #3: Transfer the mixture to a mixing bowl and set in the fridge for 15-20 minutes and then roll into bite-sized rounds. 

Step #4: Store in an airtight container in the fridge and enjoy 1-2 as a delicious post-workout snack! 

Click to Watch How to Make These Post Workout Bites

#9 Easy Protein-Rich Pancakes 

Long days spent in the hot sun calls for extra fuel! And these fluffy Protein -Rich Pancakes will keep you energized all day long. Top them with seasonal berries, a dollop of yogurt, and a drizzle of raw honey or maple syrup.


  • 1 banana, mashed
  • 3 egg whites
  • 3 tbsp oat milk
  • 1 tsp honey
  • 1 scoop protein powder
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 2 tbsp ground flaxseed
  • 1 tbsp coconut oil
  • Greek yogurt, to serve
  • Strawberry, sliced, to serve
  • Maple syrup, to drizzle


Step #1: Start by adding all the ingredients minus the coconut oil and toppings to a mixing bowl and whisk well.

Step #2: Next, heat a skillet over medium heat with the coconut oil and pour about one tablespoon of the pancake batter onto the pan at a time. Cook on one side until little bubbles appear and then flip and cook until golden brown.

Step #3: Serve with a dollop of Greek yogurt, fresh berries, and a drizzle of maple syrup.

Step #4: Enjoy!

#10 Low-Carb Zucchini Bolognese

Take advantage of zucchini season with this plant-powered bolognese! It’s made with fresh ingredients like celery, carrots, oregano, and sweet onion for a healthy and flavorful alternative to traditional pasta. Comforting yet light, it’s the perfect dish for both summer and fall!  

Serves: 4


  • ⅓ cup basil leaf
  • 1 tbsp tomato paste
  • 4 zucchini
  • 1 celery stalk, diced
  • 1 tsp crushed red pepper
  • sea salt & black pepper
  • 20 oz canned crushed tomatoes
  • 1 carrot, diced
  • 1 lbs vegetarian meat crumbles
  • ¼ cup parmesan cheese
  • ½ tbsp oregano
  • ½ sweet onion, diced
  • 3 garlic, minced
  • 2 tbsp olive oil


Step #1: Add the olive to a large pan over medium heat. Add the celery, carrots, and onion. Cook for 4-5 minutes. Add the vegetarian crumbles, garlic, and red pepper flakes. Continue to cook, breaking up until lightly browned. Season with salt, pepper, and oregano.

Step #2: Add the crushed tomatoes and tomato paste. Bring to a simmer. Cover and let simmer for 15 minutes at least.

Step #3: Meanwhile using a spiralizer, mandolin, sharp knife, or peeler, cut your zucchini into noodles or ribbons

Step #4: Add the zucchini to the sauce and cook for 3-4 minutes until tender. Stir in basil and season with salt and pepper as needed. Make sure not to overcook zucchini or it will get watery.

#11 Pizza Turkey Burgers

High in protein and full of fresh flavors, these Pizza Turkey Burgers are the ultimate comfort food made healthy. Made with lean ground turkey and seasonal veggies and herbs like basil, sweet onion, and bell pepper, what’s not to love? Fire up the grill and savor the flavors!


  • 2 tbsp water
  • ½ cup pasta sauce
  • 2 tbsp basil leaves, chopped
  • 1 green bell pepper, thinly sliced
  • sea salt & black pepper
  • 2 tsp Italian seasoning, divided
  • ½ sweet onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 lbs ground turkey
  • ½ cup part skim shredded mozzarella cheese
  • 2 tsp olive oil, divided


Step #1: Preheat the broiler. Combine the turkey, half the Italian seasoning, basil, salt, and pepper in a bowl. Form into patties. Set aside.

Step #2: Heat half the olive oil in a skillet over medium high heat. Add the peppers and onion. Cook for 6-8 minutes until tender, adding the water if they begin to burn. Season with remaining Italian seasoning and set aside.

Step #3: Add the remaining oil and burgers and cook for 4-5 minutes per side until cooked through.

Step #4: Top the burgers with peppers, onions, 2 tbsp. marinara sauce, and 2 tbsp. cheese. Place in broiler until cheese melts.

#12 Pancake Muffins

Pancake Muffins? You heard right! This light and fluffy easy-prep recipe is the perfect summer to fall option. Easy to enjoy on the go or as a healthy breakfast or snack! Customize them with your summer (or sweet treat) favorites — fresh berries, nuts and seeds, even chocolate chips!


  • 3 tbsp maple syrup
  • ¼ cup blueberries
  • 1 egg
  • ½ tsp baking soda
  • 1¼ cups unsweetened almond milk
  • ½ tsp vanilla extract
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ cup strawberry, diced
  • ¼ cup banana, diced
  • ¾ cup white whole wheat flour


Step #1: Preheat the oven to 400ºF. In a bowl, combine the flour, baking powder, baking soda, and cinnamon.

Step #2: In a small bowl, beat the egg with a fork. Add the egg, milk, maple syrup, and vanilla extract to the flour mixture. Mix until well blended. Fold in the blueberries, strawberries, and bananas.

Step #3: Pour the mixture into the muffin molds. (you can butter the muffin cups if you are not using a non-stick mold Place in the oven on the center rack and bake for about 10-12 minutes or until the muffins are golden brown.

Step #4: Remove from the oven and let them cool for a few minutes.

#13 Chocolate Chip Cookie Dough Froyo

Different from banana nice cream, this rich and creamy sweet treat is made with ingredients like protein-rich Greek yogurt, almond butter, and a drizzle of all-natural maple syrup. It’s easy to make, delicious to enjoy, and low in sugar! 

Serves: 1


  • 1 cup Greek yogurt
  • 1 tbsp almond butter
  • 1 tbsp cacao nibs
  • 1 tsp vanilla extract
  • 1 pinch cinnamon
  • 1 tsp maple syrup
  • 1 tbsp slivered almonds, for topping
  • almond butter, to drizzle
  • cacao nibs, to serve
  • banana, sliced, to serve


Step #1: Place all of the ingredients in a small bowl minus the toppings and stir to combine.

Step #2: Place in the freezer for 30 minutes.

Step #3: Serve with desired toppings.

Step #4: Enjoy!

#14 Tropical Pineapple Turmeric Mocktail 

Sip up the end of summer with this anti-inflammatory mocktail. Made with tropical pineapple and electrolyte-filled coconut water, keep your hydration up while you cool down. No ginger or turmeric on hand? Simply sub a store-bought wellness shot in place! P.S. You can easily turn this recipe into a healthy cocktail by adding a shot of your favorite liquor!

Serves: 1-2


  • 1 cup fresh or frozen pineapple
  • 1 shot fresh ginger juice
  • 1 shot fresh turmeric juice 
  • Raw honey, to taste (optional)
  • ½ cup coconut water 
  • Kombucha or sparkling water, to serve


Step #1: In a high-speed blender, combine the pineapple, ginger, turmeric, coconut water, and optional raw honey. Blend until smooth. For a smooth liquid base, strain. For a smoothie-like consistency, skip this step.

Step #2: To serve, pour mixture into a glass filled with ice, filling halfway. Top with kombucha, seltzer, or your favorite beverage of choice. Option to top with additional garnish such as fresh fruit. Serve and enjoy!

RELATED: Alcohol-Free Beverages Are Here to Stay: Try These 10 Refreshing Ways to Enjoy Them

#15 Roasted Veggie Baked Ziti

This high-fiber lightened-up pasta dish is a great way to use up your leftover seasonal zucchini while satisfying all your comfort food cravings. Load it up with any additional veggies and make a big batch to enjoy for a no-fuss mid-week meal! The perfect summer to fall transition dish.

Serves: 5 


  • 2 zucchini
  • 2 cups pasta sauce
  • 8 oz high fiber ziti
  • 2 cups eggplants, peeled and cubed
  • 2 summer squash
  • 1 cup part skim shredded mozzarella cheese
  • ¼ cup parmesan cheese
  • 1 cup onion, sliced
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning
  • 2 red bell peppers, chopped


Step #1: Preheat your oven to 450 degrees.

Step #2: Toss the vegetables with olive oil, salt, pepper, and Italian seasoning. Roast for 15 minutes or until tender. Set aside one serving for lunch later in the week.

Step #3: Turn the oven down to 400 degrees.

Step #4: Meanwhile, cook the pasta according to package directions but take out of the water after 8 minutes or when the pasta is very al dente. It will cook again in the oven so this will prevent it from over-cooking.

Step #5:Toss together the roasted vegetables, pasta, and marinara sauce. Pour into a prepared baking dish. Top with mozzarella and Parmesan cheese.

Step #6: Bake for 20 minutes until cheese is melted and bubbling.

#16 Simple Summer Salad

We can’t talk about end-of-summer recipes without a fresh, seasonal summer salad! Use this base recipe as inspiration, but feel free to customize and make it your own! Add your favorite juicy summer fruits like peaches and berries, top it off with grilled salmon or shrimp, and dress it up with avocado or your favorite vinaigrette. 

Serves: 3-5 


  • 4-5 cups salad greens (such as baby spinach or kale, romaine, or arugula)
  • 1 cup fresh fruit of choice (such as sliced berries or peaches)
  • 1 cup chopped veggies of choice (such as cucumber or bell pepper)
  • ¼ cup chopped nuts (such as walnuts, pecans, or almonds)
  • 1-2 tbsp seeds (such as hemp or pumpkin)
  • 1 small red onion, thinly sliced (optional) 
  • Optional add-ins (such as feta, avocado, or additional fruits and veggies)
  • Optional grilled protein (such as grilled salmon, shrimp, chicken, or tofu) 
  • Salad dressing or vinaigrette of choice, to serve 


Step #1: In a large mixing bowl, combine all the above ingredients aside from the dressing. Toss well until fully combined. 

Step #2: Once mixed, drizzle with your favorite dressing or vinaigrette of choice. Serve and enjoy! 

#17 Grilled Peaches & Coconut Whipped Cream

If you’ve never made grilled peaches (or had grilled fruit in general) you’re in for a treat! Combine this charred juicy fruit with coconut whipped cream, and… Woah. Your taste buds  won’t know what hit you! A healthy dessert or yummy summer snack.

To make this yummy treat, all you have to do is slice your ripe peaches in half lengthwise and remove the pit. Once your grill is warm, place your peaches flesh side down and cook for 3-5 minutes on medium heat. Remove from the grill and serve with coconut whipped cream, banana nice cream, or Greek yogurt! You can even add a drizzle of honey and fresh mint or basil. Yum.

#18 Watermelon, Feta, and Blueberry Salad

Watermelons are arguably the best part of summer! They’re hydrating, full of antioxidants, and they taste like candy. Combined with blueberries and feta, they make the perfect crowd-pleasing dish! Add fresh mint or basil, swap the feta for avocado or nut-based cheese, or customize this easy-prep recipe to your liking. Serve as a side dish, salad, or snack! 


  • 1 small watermelon, cubed and chilled 
  • 1 cup crumbled feta cheese (sub cubed avocado or your favorite dairy-free alternative)
  • 2-3 tbsp fresh mint, chopped (sub for basil or omit)
  • 1 pint fresh blueberries, rinsed 
  • Lime juice, to serve (optional)


Step #1: In a large bowl, add the watermelon, feta, blueberries, and fresh herbs. Toss until well combined. Taste test, adding a squeeze of lime juice if preferred.

Step #2: Serve and enjoy! Best if enjoyed the same day.

#19 Black Bean Zucchini Tacos With Cilantro Avocado Slaw 

Skip the sour cream and go dairy-free with this protein-rich Black Bean and Zucchini Taco recipe. Made with a light and creamy cilantro and avocado slaw, you’ll get all the rich flavor of traditional tacos without the saturated fat and dairy.


  • 2 green onions, chopped
  • ¼ tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp ancho chili powder
  • sea salt & black pepper
  • 2 zucchini, chopped
  • ½ tsp oregano
  • 3 tbsp lime juice
  • ¼ cup cilantro, chopped
  • 14 oz canned black beans, drained and rinsed
  • 1 tsp salt
  • 2 cups shredded coleslaw mix
  • 1 avocado
  • 1 tbsp olive oil
  • ½ tsp paprika
  • 8 corn tortillas


Step #1: Toss the zucchini with the chili powder, salt, paprika, oregano, and coriander.

Step #2: Toss together the coleslaw, cilantro, and green onions. Season with salt, pepper, and cumin, Add lime juice and gently massage with your hands to soften the cabbage. Add avocado. Season with salt and pepper.

Step #3: Heat the olive oil over medium high heat. Add the zucchini in a single layer. Cook for 3-4 minutes until beginning to char. Flip and cook on the other side. Remove and set aside. Add the black beans and cook 2-3 minutes until warm.

Step #4: Heat the tortillas on the grill or stove top. Stuff with zucchini, black beans, and cilantro avocado slaw.

Seasonal Summer Favorites for Every Eating Plan

Savor the flavors of summer with these nineteen deliciously healthy recipes! Head into the fall season feeling fueled by nutrient-rich recipes full of flavor with everything from creamy, nice cream to post-workout bites and hearty dinners.

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