Vegan Spinach Muffins

Get ready for St. Patrick’s Day with these vegan blender spinach muffins. These fluffy and festive muffins are made with whole-grain flour and naturally sweetened with maple syrup and bananas.

Close up of a vegan spinach muffin on a white plate.

Why you’ll love them

As much as you will love these, I can guarantee that your kiddos will love them even more. Here are just a few reasons why they’re perfect for everyone in the family.

  • Simple- Talk about easy. Just throw everything into a blender and let it go. Clean up is a breeze and these muffins are out of the oven in less than 30 minutes. Can’t get much better than that.
  • Naturally-sweetened- These muffins are made with maple syrup and bananas. That’s all you need to give these muffins a subtle sweetness.
  • Kid-friendly- My kiddos love these! And I love that they are loaded with good stuff like whole-wheat flour, spinach, and flax.
A cut open vegan spinach muffin on a white plate.

Blender Spinach Muffins

FLAX EGGS

Flax eggs are my favorite alternative to eggs when baking. Some people use chia seeds, but I prefer flax. It blends more easily with the rest of the ingredients. I love chia seeds, but I don’t really want them floating around in my baked goods. Just a personal preference.

Blend it up

Preheat the oven to 350°F. Prepare a muffin tin with cooking spray or muffin liners.

In the bowl of your blender, combine the water and flaxseed meal. Stir to combine and allow the mixture to sit for 10 minutes until gelled. 

Once the flaxegg is set, add the almond milk, melted coconut oil, maple syrup, vanilla extract, peeled banana, and baby spinach Blend the liquids until all the spinach is thoroughly chopped and incorporated.

Next, add the dry ingredients: whole-wheat flour, cinnamon, baking soda, baking powder, and salt. Turn on the blender and blend until just combined stopping periodically to scrape down the sides. 

Lastly, fill each muffin tin up ¾ of the way to the top. Bake the muffins for 20-25 minutes or until golden and a toothpick inserted into the center comes out clean. Allow them to cool in the muffin tin.

Serve these vegan spinach muffins warm with vegan butter or freeze them for up to 3 months.

A lose up of a vegan spinach muffin in a metal tin with shamrocks in the foreground.

Ingredient Health Benefits

Bananas- vitamin C, B6, fiber, potassium

Cinnamon- manganese, iron, calcium, and fiber

Flaxseed- Omega-3 fats, soluble and insoluble fiber

Spinach- fiber, vitamin K, calcium, iron, magnesium, manganese, folate, vitamin B, vitamin A, glycolipids (cancer cell growth suppressors)

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Vegan Spinach Muffins

These fluffy and festive muffins are made with whole-grain flour and naturally sweetened with maple syrup and bananas.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Refined Sugar-free, Vegan
Keyword: 30-minutes, baking, banana, blender, easy, flaxegg, holiday baking, plant-based, quick, simple, spinach
Servings: 12 muffins
Author: Erin

Equipment

  • High-Speed Blender

Ingredients

  • 1 flaxegg (1 tbsp flaxseed meal + 2½ tbsp water)
  • ¾ cup almond milk
  • ½ cup coconut oil, melted
  • cup maple syrup
  • 1 tsp vanilla extract
  • 1 large very ripe banana
  • 6 oz baby spinach
  • 2 cups whole-wheat flour
  • 2 tsp baking powder
  • tsp cinnamon
  • ½ tsp baking soda
  • ¼ tsp salt

Instructions

  • Preheat the oven to 350°F. Prepare a muffin tin with cooking spray or muffin liners.
  • In the bowl of your blender, combine the water and flaxseed meal. Stir to combine and allow to sit for 10 minutes until jelled.
  • Once the flaxegg is set, add the almond milk, melted coconut oil, maple syrup, vanilla extract, peeled banana, and baby spinach. Blend until well combined and spinach is incorporated.
  • Next add the whole-wheat flour, cinnamon, baking soda, baking powder, and salt. Blend until just combined stopping periodically to scrape down the sides.
  • Fill each muffin tin up ¾ of the way to the top. Bake for 20-25 minutes or until golden and toothpick inserted into the center comes out clean.
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Thin Mint Quinoa Granola

The classic (and my personal favorite) Girl Scout Cookie in a vegan and grain-free granola form: Thin Mint Quinoa Granola. Ready in 45 minutes and using only 10 ingredients.

Thin mint quinoa granola with almonds and coconut on parchment paper.

Why you’ll love it

I don’t really know why you need any more reasons to love this granola other than hearing that it tastes like Thin Mint Cookies but just incase you’re on the fence…Here are some more reasons why you need to give this granola a try.

  • Simple- All you need are 10 ingredients.
  • Quick- Granola is ready in no time. Throw the ingredients into a bowl, stir, and bake for 30 minutes.
  • Oatless- If you’ve never tried granola without oats it’s definitely something you should make at least once. Especially if you like crunchy granola. This granola is super crispy, and that’s thanks to the addition of quinoa.
  • Chocolatey- Especially if you add dark chocolate chunks after cooking. Which, let’s be honest, why wouldn’t you add more chocolate?
Close up thin mint quinoa granola on parchment paper.

Granola Tips

You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should. 

  • First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn. 
  • Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
  • Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks. This granola is pretty crunchy right out of the oven so you shouldn’t have to wait too long to break it apart. You only have to be a little patient.
Close up thin mint quinoa granola on parchment paper.

Making the Granola

Granola is one of my favorite things to make. It’s so versatile, quick, and simple to make. And everyone in my family gets SO excited when they smell a fresh batch of granola. It never lasts long so I feel like I’m always making some. Which I don’t mind doing because the homemade stuff is definitely better than anything you’ll find in the grocery store.

Begin by preheating the oven to 325*F and line a rimmed baking sheet with parchment paper. In a large bowl combine the chopped almonds, coconut flakes, dry (uncooked) quinoa, cocoa powder, chia seeds, and flaxseed meal. In a small bowl mix together the coconut oil, maple syrup, vanilla extract, and peppermint extract. Don’t skip the peppermint because this is what’s going to turn it from some plain old chocolate granola (which would still be totally amazing by the way) into our Thin Mint granola.

Pour the wet ingredients over the dry ingredients and stir using a rubber spatula. Dump the granola onto the prepared baking sheet and press down. Make sure that the granola is evenly spread about 1/4 of an inch thick. Bake the granola for 15 minutes, turn the pan, and bake for an additional 15 minutes.

When the granola is finished baking it might still be a little soft. That’s normal. Resist the urge to tamper with the granola until it’s fully cooled. At this point, it’s ready to be broken up into either large chunks or smaller crumbles.

Now you can enjoy one of your favorite seasonal chocolatey delights year round. Enjoy this thin mint quinoa granola, friends!

Ingredient Health Benefits

Almonds- protein, fiber, vitamin E, magnesium, calcium, iron

Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Quinoa- complete protein; rich in iron, potassium, riboflavin, B6, niacin, and thiamine; good source of magnesium, zinc, copper, manganese; anti-cancer & anti-inflammatory properties

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Thin Mint Quinoa Granola

The classic (and my personal favorite) Girl Scout Cookie in a vegan and grain-free granola form: Thin Mint Quinoa Granola. Ready in 45 minutes and using only 10 ingredients.
Course: Breakfast, Dessert, Snack
Cuisine: Vegan
Keyword: almonds, chocolate, coconut, easy, flaxseed, flaxseed meal, gluten-free, peppermint, peppermint extract, quick, quinoa, simple
Author: Erin

Ingredients

Dry Ingredients

  • 1 cup almonds
  • 1 cup unsweetened coconut flakes
  • 1 cup dry quinoa
  • ¼ cup cocoa powder
  • 1 tbsp chia seeds
  • 1 tbsp flaxseed meal

Wet Ingredients

  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ⅓-½ tsp peppermint extract

Add Ins

  • dark chocolate chunks

Instructions

  • Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine the dry ingredients. In a small bowl, combine the wet ingredents. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula.
  • Transfer the granola to the prepared baking sheet. Press down the granola into an even layer.
  • Bake the granola for 30 minutes rotating the baking sheet half way through baking.
  • Allow the granola to cool completely before breaking apart and enjoying or storing. Optional: add dark chocolate chunks.
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Strawberry Lemonade Muffins

You might think there’s nothing special about these simple strawberry lemonade muffins but I encourage you to take a second look. They’re completely vegan, oil-free, and made with wholesome ingredients.

Stacked strawberry lemonade muffins on a white plate.

Why you’ll love them

Who doesn’t love muffins? When made correctly, they’re fluffy, hearty, satisfying, and comforting. But incase that doesn’t convince you, here are a few more reasons you’ll love these strawberry lemonade muffins.

  • Moist
  • Summery
  • Sweet
  • Tart
  • Simple
Strawberry lemonade muffins in a muffin tin dusted with flour and crumbs.

Forager Project

I developed this strawberry lemonade muffin recipe specifically for Forager Project’s unsweetened plain cashewmilk yogurt. Their plant-based yogurts are so rich and creamy, that you won’t believe they’re not the “real” thing. I love using their yogurts as substitutes for cow’s milk yogurt as well as sour cream when baking.

And they don’t just make a wonderful addition to vegan baked goods. Don’t just take my word for it! Check out my recipe for roasted garlic and dill sauce featuring their cashewmilk yogurt.

Inside of a strawberry lemonade muffin next to an open container of cashewmilk yogurt with a white plate of stacked strawberry muffins in the background.

Strawberry Lemonade Muffins

Flax eggs

Flax eggs are my favorite alternative to eggs when baking. Some people use chia seeds, but I prefer flax. It blends more easily with the rest of the ingredients. I love chia seeds, but I don’t really want them floating around in my baked goods. Just a personal preference.

To make your flax eggs: In a small bowl combine 2 tablespoons of flaxseed meal with 5 tablespoons of water. Whisk to combine and set aside for 10-15 minutes to gel.

Vegan Buttermilk

In a 4 cup glass measuring cup prepare your vegan buttermilk. Use 1/2 a cup of soy milk (or other plant-based milk) and add 1/2 a teaspoon of lemon juice. Whisk and let it sit for 5-10 minutes.

Muffins

Now that your flax eggs and vegan buttermilk are in the works let’s focus on the actual muffin batter. Preheat the oven to 400*F and line a muffin tin or spray with non-stick cooking spray and dust with flour.

In a large bowl combine whole-wheat flour, baking soda, baking powder, salt and lemon zest. Stir to combine. To the glass measure cup of vegan buttermilk add the applesauce, maple syrup, vanilla, and the gelled flaxegg. Stir to combine and pour into the dry ingredients.

Once the ingredients have been just combined fold in the cashewmilk yogurt and chopped fresh strawberries. The batter will be thick but that’s ok. Carefully drop enough batter to fill each muffin tin 3/4 of the way. It should make 12 large muffins.

Bake the muffins for 20-22 minutes. Allow them to cool in the muffin tin for 10 minutes before transferring to a cooling rack. Serve warm with vegan butter or more Forager Project cashew yogurt. Enjoy friends!

Close up of a strawberry lemonade muffin surrounded by flour and crumbs in a muffin tin.

Ingredient Health Benefits

Apple- vitamin C, soluble and insoluble fiber

Flaxseed- Omega-3 fats, soluble and insoluble fiber

Lemon- vitamin C, vitamin A, calcium, potassium

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Strawberry Lemonade Muffins

You might think there's nothing special about these simple strawberry lemonade muffins but I encourage you to take a second look. They're completely vegan, oil-free, and made with wholesome ingredients.
Prep Time15 mins
Cook Time20 mins
Cooling Time15 mins
Total Time50 mins
Course: Bread, Breakfast
Cuisine: Oil-free, Vegan
Keyword: easy, flax egg, lemon, lemon zest, lemonade, plant-based, quick, simple, vegan buttermilk
Servings: 12 muffins
Author: Erin

Ingredients

  • cups whole-wheat flour
  • 2 tsp baking powder
  • lemon, zested about 1 tsp
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup plant-based milk soy or almond
  • ½ tsp lemon juice can sub apple cider vinegar
  • 2 flax eggs 2 tbsp flaxseed meal + 5 tbsp water
  • ½ cup applesauce
  • cup maple syrup
  • 1 tsp vanilla extract
  • 6 tbsp Forager Project unsweetened plain cashewmilk yogurt about ⅔ of a 150g container
  • cups fresh strawberries, chopped

Instructions

  • Preheat the oven to 400°F. Prepare a muffin tin with liners or spray with non-stick cooking spray and dust with flour.
  • In a small bowl, whisk the flaxseed meal with water and set aside to gel. Let it rest for about 10 minutues.
  • In glass measure cup, combine plant-based milk and lemon juice. Stir and set aside for 5-10 minutes for a vegan buttermilk.
  • In a large bowl, combine the flour, baking powder, baking soda, lemon zest, and salt.
  • To the glass measuring cup add the gelled flax egg, applesauce, maple syrup, and vanilla. Stir to combine.
  • Add the wet ingredients to the dry ingredients and mix with a rubber spatula until just combined. Lastly, fold in the cashewmilk yogurt and chopped fresh strawberries.
  • Evenly fill the prepared muffin tin with batter. Bake the muffins for 18-22 minutes. Allow to cool in the tin for a few minutes then transfer to a cooling rack. Serve warm with vegan butter or more Forager Project cashewmilk yogurt. Store in the refrigerator for 2-3 days or freeze for up to 3 months.
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Chocolate Peanut Butter Banana Bread

A decadent comfort food, this chocolate peanut butter banana bread is perfect for breakfast, snack, or even dessert. Made from simple ingredients, it’s vegan and oil-free with simple nut-free and gluten-free options.

A loaf of chocolate peanut butter banana bread with sliced banana on top.

Why you’ll love it

Who doesn’t love a good banana bread? And this banana bread, that just so happens to be loaded with chocolate and peanut butter, is sure to become a new favorite for adults and kids alike.

  • Moist- No one likes a dry bread, loaded with flaxseeds, applesauce, and maple syrup this bread is certainly on the moist (and delicious) side.
  • Chocolatey- Do I really even need to say any more? Chocolate.
  • Satisfying- Full of fiber and plant-based protein, this bread makes for a filling breakfast.
  • Simple- Using simple ingredients that you probably have on hand makes this bread super easy to prepare.
A sliced loaf of chocolate peanut butter banana bread with sliced banana on top.

Bananas

Before you make this bread it’s very important to make sure that you have the correct bananas on hand. You want very ripe, easily mashed bananas. Two medium to large bananas will be more than enough to give you the perfect amount of banana flavor and sweetness throughout your bread.

I’d also like to recommend the use of a third banana. If you happen have and additional ripe (but not too ripe) banana on-hand that you could stand to get rid of use it in this recipe for decoration. Peel it, slice it length-wise and place both halves cut-side up on the top of your banana bread once it’s safely transferred to your prepared loaf pan.

A stack of slices of chocolate peanut butter banana bread.

Chocolate Peanut Butter Banana Bread

I love quick breads. Anything the doesn’t require yeast is just pure joy to me. I’m pretty sure that most people have made banana bread before. But just incase you haven’t, or perhaps your new to vegan baking and don’t know some of the basics, don’t worry, I’ve got you.

Prepare your flaxegg by whisking together 1 tablespoon of flaxseed meal and 2 1/2 tablespoons of water in a small bowl. Set that aside for a good 10-15 minutes so that it can gel.

Dry Ingredients

In a large bowl combine the whole wheat flour (use a gluten-free flour if needed), baking soda, baking powder, salt, cinnamon, and nutmeg. At this point, you will also mix in the chocolate chips and chopped walnuts. By coating these heavy, chunky foods in flour, you’ll prevent them from all sinking to the bottom of your bread while baking. Have you even gotten a slice of bread and all the add-ins are only at the bottom of the slice? Yeah, that’s because they were added last, instead of with the dry ingredients.

Wet Ingredients

Now, in a separate medium-sized bowl, mash the very ripe bananas. It’s ok if there are still a few little chunks, it doesn’t have to be completely smooth. Personally, I don’t mind a few small pieces of banana in my bread. But if you want it completely smooth, go for it! Mash them to your heart’s content. To the mashed bananas add the maple syrup, applesauce, peanut butter, flaxegg, and vanilla. Incorporate everything well and then pour into the dry ingredients.

Baking

Mix the wet and dry ingredients together until just incorporated. Beware of over-mixing. Prepare a loaf pan by spraying with cooking spray and dusting lightly with flour. Pour the batter into the pan and gently place halved bananas on top, cut side up. Bake your chocolate peanut butter banana bread at 350*F for 45 minutes or until a toothpick inserted in the center comes out clean (minus and melted chocolate).

A loaf of chocolate peanut butter banana bread with sliced banana on top.

Ingredient Health Benefits

Apples- vitamin C, soluble and insoluble fiber

Bananas- vitamin C, B6, fiber, potassium

Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Cinnamon- manganese, iron, calcium, and fiber

Flaxseed- Omega-3 fats, soluble and insoluble fiber

Peanuts- antioxidants

Walnuts- Omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols

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Chocolate Peanut Butter Banana Bread

A decadent comfort food, this vegan and oil-free chocolate peanut butter banana bread is perfect for breakfast, snack, or dessert. GF & nut-free options.
Prep Time15 mins
Cook Time45 mins
Cool Time30 mins
Total Time1 hr 15 mins
Course: Bread, Breakfast, Dessert, Snack
Cuisine: Oil-free, Vegan
Keyword: applesauce, easy, kid-friendly, peanut butter, peanuts, quick, simple, walnuts
Author: Erin

Ingredients

  • 1 cup whole wheat flour use gluten-free flour if necessary
  • ¼ cup vegan chocolate chips ensure oil-free if necessary
  • ¼ cup walnuts, chopped optional
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¼ tsp cinnamon
  • dash nutmeg
  • 2 very ripe bananas, mashed
  • cup maple syrup
  • ¼ cup applesauce
  • ¼ cup peanut butter use additional ¼ cup of applesauce if nut-free
  • 1 flaxegg (1 tbsp flaxseed meal + 2½ tbsp water)
  • 1 tsp vanilla
  • 1 ripe banana, sliced lenght-wise optional

Instructions

  • Preheat the oven to 350°F. Grease a loaf pan and dust with flour. Set aside.
  • In a large bowl combine the whole wheat flour, vegan chocolate chips, walnuts, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a medium bowl, mash the 2 very ripe bananas. Add the applesauce, maple syrup, vanilla and flaxegg. Mix well to combine. Add the wet ingredients to the dry ingredients. Mix unti just combined.
  • Pour banana bread batter into the prepared loaf pan. Top with sliced bananas.
  • Bake for 45 minutes until a toothpick inserted in the center (avoiding the banana slices) comes out clean.
  • Allow to cool on a cooling rack for at least 30 minutes before slicing. Serve warm with a dollup of plant-based yogurt, smeared with more peanut butter, or a drizzle of melted chocolate. Store leftovers in the refrigerator or freeze slices for up to 3 months.
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Beet Red Valentine Pancakes

Make something special for your loved one this Valentine’s Day with these vegan and oil-free beet red Valentine pancakes. Ready in about 30 minutes these delightfully delicious pancakes are perfect for the whole family and are made with wholesome ingredients. Warm up the griddle and make a batch this February.

Beet red Valentine pancakes topped with vegan butter and maple syrup on a white plate with rose petals and red roses in the background.

Why you’ll love them

These aren’t just pancakes that you will love. Keep reading to see why you should make them for the whole family.

  • Simple- 11 ingredients. 30 minutes. Doesn’t get much easier than that. Especially for a nutritious breakfast.
  • Wholesome- All ingredients are wholesome. No vegan butters or crazy sweeteners. Just real foods you can recognize.
  • Kid-friendly- Yup, even with beets as one of the main ingredients, your kids will still love them. So sit back and watch as they devour a vegetable for breakfast.

Beet Puree

To make a beet puree you have 2 options. Take whole raw beets and wash, scrub, and peel them. Chop them into large chunks and steam them until tender. About 15 minutes depending on the size of your beet pieces. Or, you can purchase pre-steamed beets at your local super market. Doing it your self with save you money and prevent the use of plastics. If, however, you’ve got a time crunch or are in need of simplicity, purchasing them pre-steamed could be the way to go. Keep in mind that you can also steam the beets ahead of time and store them in the refrigerator for up to 2 days.

Whichever method you find most appealing, just make sure that you have 2-3 large, steamed beets. Place the cooled, steamed beets into blender or food processor and puree until the mixture is nice and smooth. You’ll have to stop to scrape down the sides a few times, but you are going to have the most delicious, nutritious, and satisfying red puree you’ve ever seen.

Flax Egg

Now, I’m sure that most of you have made a flax egg before. But whether you have or not I’m going to share with you my recipe for a flax egg. Because it might be slightly different that what some of you are used to. For me, 1 flax egg is 1 Tbsp of flaxseed meal whisked with 2 1/2 Tbsp of water. You read that correctly, not 3 Tbsp of water, 2 1/2 Tbsp of water. 2 1/2. 2 1/2!!! After sitting for about 10 minutes this will give you a nice thick goopy flax egg. Perfect for baking! Use flax eggs in quick breads, muffins, waffles, and, of course, pancakes.

Red Pancakes

Now that you have your beet puree and the perfect flax egg it’s time to make some beet red Valentine pancakes. In a large bowl, whisk together the flours, baking powder, and salt. In a medium bowl, combine the almond milk, beet puree, plant-based yogurt, applesauce, maple syrup, flax egg, and almond or vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Some lumps in the batter is fine. You don’t want to over-mix.

Heat a non-stick griddle over medium-high heat and drop 1/3 cup batter. The batter will be thick so you may wish to use the back of the spoon to spread it out a bit. Do not over-crowd the griddle. Allow the pancakes to cook until the bubbles have popped. Then use a spatula to flip the pancakes. The pancakes are finished cooking when the bottoms are a golden color, about 4-5 minutes. Continue making pancakes until all the batter is gone.

Serve your delicious beet red Valentine pancakes warm with a drizzle of maple syrup and vegan butter, if not oil-free. As you have probably guessed, their natural red color makes them perfect to serve on Valentine’s Day. These are perfect for kids and I can guarantee that you will love secretly serving them vegetables at breakfast.

Be sure to give these simple pancakes a try this Valentine’s Day and let me know what you think of them in the comments. Enjoy friends!

Ingredient Health Benefits

Almonds- protein, fiber, vitamin E, magnesium, calcium, iron

Apples- vitamin C, soluble and insoluble fiber

Beets- folate, manganese

Flaxseed- Omega-3 fats, soluble and insoluble fiber

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Beet Red Valentine Pancakes

Make something special for your loved one this Valentine's Day with these vegan and oil-free beet red Valentine pancakes. Ready in about 30 minutes these delightfully delicious pancakes are perfect for the whole family and are made with wholesome ingredients.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: Oil-free, Vegan
Keyword: almond extract, applesauce, beets, easy, flax egg, kid-friendly, oil-free, plant-based, plant-based yogurt, quick, simple, yogurt
Servings: 15 pancakes
Author: Erin

Ingredients

  • 1 cup all-purpose flour or spelt flour
  • ¾ cup whole wheat flour
  • 1 tbsp baking powder
  • ¼ tsp salt
  • cup almond milk
  • ¾ cup beet puree (4-5 small beets, peeled, steamed, blended)
  • cup plant-based yogurt
  • 3 tbsp applesauce
  • 3 tbsp maple syrup
  • 1 flaxegg (1 tbsp flaxseed meal and 2½ tbsp water mixed and allowed to sit for 10 minutes until thick)
  • 1 tsp almond extract (can use vanilla extract)

Instructions

  • In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, and salt.
  • In a medium bowl, mix almond milk, beet puree, plant-based yogurt, applesauce, maple syrup, flaxegg, and almond extract.
  • Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix the batter. A few lumps are fine.
  • Heat a non-stick griddle to medium-high heat. Once hot, drop ⅓ cup of batter and allow to cook until the bubbles pop. Flip and cook for an additional 3-4 minutes. Continue making pancakes until the batter is gone.
  • Serve warm, topped with vegan butter (if not oil-free), maple syrup, and fresh fruit.
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Hot Chocolate Granola

A simple 10-ingredient hot chocolate granola that makes the perfect breakfast, snack, or dessert. It’s vegan, nut-free, oil-free, and delicious! Grab a bowl (or a mug) and dig in.

White mug full of hot chocolate granola surrounded by marshmallows and a mug of granola in the background.

Who doesn’t love a cup of hot chocolate granola? I mean, wait…did I say granola? Yup, I did! And that’s what I meant. Ok, you don’t have to eat it out of a cup but a really large bowl of it would probably be a fantastic idea! Let’s get started.

Why you’ll love it

Aside from tasting like a fresh cup of hot chocolate you’ll love this granola because it’s:

  • Simple
  • Quick
  • Crunchy
  • Chocolate-y

Granola Tips

You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should. 

  • First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn. 
  • Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
  • Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks. This granola is pretty crunchy right out of the oven so you shouldn’t have to wait too long to break it apart. You only have to be a little patient.
A hand reaching for a white mug full of hot chocolate granola.

Hot Chocolate Granola

There’s not much to this granola really. Preheat your oven to 325*F, line a rimmed baking sheet with parchment paper, and grab a large bowl. That’s it! Let’s go! In your large bowl, add the wet ingredients and, using a rubber spatula, stir to combine. Dump in the dry ingredients and mix everything together. Press the granola onto the parchment paper and bake for 18-20 minutes. When the granola is done, it might still be soft but it’ll crunch up as it cools.

Add Ins

Now that the granola is ready let’s talk about add ins shall we? May I suggest…vegan mini marshmallows and chunks of dark chocolate! The granola is awesome on it’s own don’t get me wrong. But the simple addition of rich creamy dark chocolate and soft chewy marshmallows will really up the texture and flavor profile of this granola.

Pro tip: totally add in the chocolate and store at room temperature. But the marshmallows? Don’t add those in before storage. Their moisture will soften the granola and remove that amazing crunch you worked so hard to get. Don’t undo your hard work. Say it with me: “I will add the marshmallows only RIGHT BEFORE I eat the granola.” Good job! Thanks!

Enjoy friends!

Ingredient Health Benefits

Chocolate- magnesium, calcium, iron, zinc, copper, potassium, manganese; vitamins A, B1, B2, B3, C, E; pantothenic acid; phenolic phytochemicals; flavonoids; caffeine; theobromine (antioxidant)

Cinnamon- manganese, iron, calcium, and fiber

Oats- vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

Sesame (tahini)- lignans (fight hormonally driven cancers, breast and prostate), phytosterols

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Hot Chocolate Granola

A simple 10-ingredient hot chocolate granola that makes the perfect breakfast, snack, or dessert. It's vegan, nut-free, oil-free, and delicious! Grab a bowl (or a mug) and dig in.
Prep Time5 mins
Cook Time20 mins
Cool Time20 mins
Course: Breakfast, Dessert, Snack
Cuisine: Vegan
Keyword: 1 bowl, 10-ingredients, easy, gluten-free, nut-free, oil-free, quick, simple, vegan
Servings: 2 cups
Author: Erin

Ingredients

Dry Ingredients

  • cups old-fashioned oats
  • 1 tbsp cocoa powder
  • 1 tbsp chia seeds
  • ¼ tsp cinnamon
  • tsp salt

Wet Ingredients

  • cup runny tahini
  • ¼ cup maple syrup
  • 1 tsp vanilla extract

Add Ins

  • mini vegan marshmallows
  • dark chocolate chunks (or chocolate of choice)

Instructions

  • Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine wet ingredients and mix thoroughly using a rubber spatula.
  • Add the dry ingredients to the wet ingredients. Mix until all the dry ingredients are coated and moist.
  • Pour the granola onto the parchment paper and press down evenly. Remember, this is small batch granola so it will probably only cover about ½ of the baking sheet.
  • Bake for 18-20 minutes checking after 15 to prevent burning. Allow the granola to cool completely before breaking into chuncks.
  • Store in an airtight container or add chocolate and mini marshmallows and enjoy.
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Gingerbread Granola

Have your gingerbread cookie for breakfast and eat it too with this vegan, gluten-free, 10-ingredient, gingerbread granola. Crunchy, chunky, sweet, spicy and ready in 30.

Gingerbread granola on a sheet pan surrounded by pine and gingerbread cookie cutters.

Why you’ll love it

A chunky, crunchy, sweet, and spicy delight this gingerbread granola is perfect for anyone who wants to enjoy a festive treat for breakfast. Or even as a snack.

  • Simple- Did I mention this granola is only 10 ingredients? Well it is. Did I also mention you only need 1 bowl to make it? Well, that’s all you need. It really doesn’t get much easier than that. And don’t worry, granola doesn’t really get much more delicious than this.
  • Chunky- I love a chunky granola! That crumbly, tiny, oat-dusty kind just isn’t for me. If this resinates with you, make this granola. You won’t be disappointed.
  • Spicy- A gingerbread cookie wouldn’t be complete without cinnamon, ginger, and cardamom. Thankfully, this granola too has all those spices. So it’s not so much spicy in intensity, but in flavor. Don’t worry, kids and those who prefer mild foods will still totally enjoy this gingerbread granola.
  • Gluten-free- Sometimes finding a good vegan cookie recipe can be difficult. So make this granola instead! As long as your rolled oats are gluten-free, this is a super simple way to enjoy gingerbread without compromising your dietary limitations.
Gingerbread granola on a sheet pan surrounded by pine and gingerbread cookie cutters.

Pecan Butter

Now, I usually can only find pecan butter online since it isn’t carried at many of my local grocery stores. And although I’m sure the online brands are good, there’s just nothing like HOME MADE pecan butter (or any nut/seed butter for that matter). And let me tell you…it’s easy. It’s cheap. And it tastes absolutely AMAZING when you make it yourself. But you have to be crazy to make it at home right? I mean, it takes FOREVER and you have to have a super powerful food processor. Right? Wrong, wrong, WRONG!

All you need is 1 cup of pecans to make enough pecan butter for this recipe. And you’ll even end up having extra to spread on toast, drizzle into oatmeal, dip apples into, or lick right off the spoon (I won’t judge). 

Making homemade nut butter

So here we go…Dump those lovely little raw pecans (or walnuts) into your food processor and process. The stages of pecan butter (or any nut/seed butter) are as follows:

  • Flour: After about 30 seconds the nuts will turn into a flour-like consistency.
  • Paste: Give it another 1-2 minutes and it will turn into paste. Scrape down the sides with a rubber spatula and continue.
  • Thick butter: Another 2-3 minutes and you’ll have a thick butter-like texture. Scrape the sides again. You’re almost there! 
  • Creamy, delicious, warm pecan butter: Another 2-3 minutes and the thick butter has turned super smooth and pourable. Congratulations! You’ve done it! You can now make your own nut and seed butters at home! Go crazy, get creative, and tell me what you come up with!

After you’ve successfully created the most amazing pecan butter in the world all you have to do is combine it will the other wet ingredients and dump in the dry ingredients. And if you don’t have pecan butter or don’t want to make it, you can sub almond or sunbutter instead. Just a side note: I wouldn’t recommend peanut butter for this recipe, it’ll be too strong and will overpower the gingerbread flavor we’re going for. Other than that…Bam! Done. Well, kinda…continue reading for my 3 perfect granola tips. Because having an amazing granola recipe is only half the battle.

Granola Tips

You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should. 

  • First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn. 
  • Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
  • Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks. This granola is pretty crunchy right out of the oven so you shouldn’t have to wait too long to break it apart. You only have to be a little patient.
Gingerbread granola on a sheet pan surrounded by pine and gingerbread cookie cutters.

Gingerbread Granola

This really is a very simple granola recipe. You only need 1 bowl and 10 ingredients. Let’s get started! Preheat the oven to 325*F and line a rimmed baking sheet with parchment paper. In a large bowl combine the wet ingredients (coconut oil, pecan or walnut butter, maple syrup, molasses, and vanilla extract). Dump in the following ingredients in order: rolled oats, chopped pecans or walnuts, cinnamon, ginger, salt, and cardamom. Stir to combine and then firmly press into the prepared baking sheet. Bake the granola for 15-20 minutes checking to prevent burning. Once the granola is done, allow to cool before breaking into chunks.

Granola Custumization

If you’d like, throw in some chopped candied ginger or even dark chocolate chunks. I prefer the ginger although you may want to omit that and opt for chocolate if this is going to be something you’re serving kids. Although the ginger is coated in sugar it is still rather, well, ginger-y so it might not be the best option for people opposed to a true ginger flavor.

However you make it, it’s fantastic and has become my new favorite granola flavor this holiday season. Let me know what you think down in the comments section below. Happy granola-ing.

Enjoy friends!

Ingredient Health Benefits

Cardamom-essential oils, antioxidants

Cinnamon-manganese, iron, calcium, and fiber

Ginger-antioxidants

Oats-vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

Pecans- thaimine, vitamin E, magnesium, protein, fiber, antioxidants, oleic acid, phytochemicals

Walnuts- omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, vitamin E, polyphenols

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Gingerbread Granola

Have your gingerbread cookie for breakfast and eat it too with this vegan, 10-ingredient, gingerbread granola. Crunchy, chunky, sweet, spicy and ready in 30.
Prep Time10 mins
Cook Time20 mins
Cooling Time30 mins
Total Time1 hr
Course: Breakfast, Snack
Cuisine: Holiday, Vegan
Keyword: 1 bowl, candied ginger, coconut oil, easy, gingerbread, holiday baking, holiday recipes, molasses, pecans, quick, simple, walnuts
Servings: 3 cups
Author: Erin

Ingredients

Wet Ingredients

  • ¼ cup coconut oil, melted
  • ¼ cup pecan or walnut butter
  • ¼ cup maple syrup
  • ¼ cup blackstrap molasses
  • 1 tsp vanilla extract

Dry Ingredients

  • cups rolled oats
  • ½ cup pecans or walnuts, chopped
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp salt
  • ¼ tsp cardamom

Add-In

  • ¼-⅓ cup candied ginger, chopped (optional)

Instructions

  • Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.

Wet Ingredients

  • In a large bowl, combine coconut oil, pecan or walnut butter, maple syrup, blackstrap molasses, and vanilla extract.

Dry Ingredients

  • In the same bowl add rolled oats, chopped pecans or walnuts, cinnamon, ground ginger, salt, and cardamom. Stir well to combine.
  • Gently press granola onto parchment paper about ¼ inch thick making sure that there are no gaps in the granola.
  • Bake for 15-20 minutes watching to prevent burning. Remove from oven and allow to cool completly before breaking into chuncks. Add optional chopped candied ginger.
  • Store in an airtight container at room-temperature.
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Steel-Cut Pumpkin Pie Oatmeal

With pumpkin butter

Have dessert for breakfast with this simple and vegan steel-cut pumpkin pie oatmeal. All you need is 1 pot, 4 ingredients, and 15 minutes to make a wholesome, satisfying breakfast. Get ready to change the way you look at oatmeal.

We’ve all seen recipes for oatmeal. There’s not much to it. Oats, liquid, over heat, stir, eat. Simple. Quick. But I’ll admit (and I LOVE oatmeal), it can be boring and bland if you don’t know how to prepare it. Or, maybe you love oatmeal too but you’re stuck in an oatmeal rut. If either of these applies to you, allow me to alter your current state-of-mind about this incredibly filling, satisfying, and healthy breakfast.

Pumpkin Butter

The secret to intensifying the pumpkin flavor in this cozy and satisfying steel-cut pumpkin pie oatmeal recipe is pumpkin butter. Think of it as the next level of pumpkin puree. Which, funny enough, is what we will need to make the pumpkin butter.

Let’s give these oats a bit of an intense pumpkin flavor shall we? Well, thanks to this pumpkin butter we can give these oats a much more realistic pumpkin pie flavor as apposed to a watered-down mild pumpkin taste. This pumpkin butter is incredibly easy to make and is going to be your new best friend this fall and holiday season.

Pumpkin Butter

A 7-ingredient ramp up of pumpkin that is easily substituted into any recipe that calls for pumpkin puree. Intensify the flavor of your favorite pumpkin recipe by using this pumpkin butter. Or spread it onto your favorite toasted bread.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dips and Sauces
Cuisine: Sauce, Vegan
Keyword: easy, gluten-free, oil-free, pumpkin, pumpkin butter, pumpkin pie spice, vegan
Servings: 2 cups
Author: Erin

Ingredients

  • 2, 15oz can pumpkin puree not pumpkin pie filling
  • cup apple cider
  • ¼ cup maple syrup
  • 1 tbsp vanilla
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • ¼ tsp salt

Instructions

  • Add all ingrients to a pot over medium heat. Bring to a gentle boil and lower to medium-low heat. Stir regularaly, cooking for 30-40 minutes until thick but spreadable.
  • Use in any recipe that you would typically use pumpkin puree. Or smear it onto bread, muffins, or bagels. Drizzle into oatmeal or on top of french toast. Add it to smoothies.

Perfect Stove-Top Oatmeal Tips

Allow me to provide you with a few of my favorite tips for creating the absolute perfect stove-top oatmeal.

  • Determine your preferences. I encourage you to take a moment to think about your perfect bowl of oatmeal. Is it piping hot or lukewarm? Thick and creamy or thin and textured? Intensely or moderately sweet? Once you determine your preference you can alter this as well as other oatmeal recipes to fit your personal preferences.
  • Most people think about oatmeal being scalding hot. But you might also want to give overnight oats a try. They’re actually delicious especially on a hot summer morning. If you would like to give ONOs a try check out this recipe of mine for Raspberry Lemonade Overnight Oats.
  • To create a thick and creamy oatmeal you need to make sure that you don’t add too much liquid to your oats. Stirring them frequently while they cook and adding a small amount of oil will result in a creamy texture.
  • To make a thinner, more textured oatmeal you need to add more liquid than oats. You also will want to cook the oats for a slightly shorter period of time. This will ensure that the oats retain more of a bite and are less mushy.
  • Finally, sweetness preference is easily achieved by simply increasing or decreasing the amount of sugar added to the oats. Start with a small amount and add sweetener after the final taste test. It is also important to remember that sweetness can be achieved by adding fresh fruits to your oatmeal. Also, keep in mind that other toppings will add flavor. Don’t let sugar be your only flavor profile. Experiment with the flavors of other topping before assuming it’s more sugar that’s needed.

Be sure to give these oats a try. They’re a hit in my family with both kids and adults alike. Enjoy friends!

Ingredient Health Benefits

Oats- vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

Pecans- thaimine, vitamin E, magnesium, protein, fiber, antioxidants, oleic acid, phytochemicals

Pumpkin- fiber, potassium, selenium, vitamin A

Pumpkin seeds- omega-3 fats, magnesium, iron, calcium, zinc, fiber

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Steel Cut Pumpkin Pie Oatmeal

Have dessert for breakfast with this simple and vegan steel-cut pumpkin pie oatmeal. All you need is 1 pot, 4 ingredients, and 15 minutes to make a wholesome, satisfying breakfast. Get ready to change the way you look at oatmeal.
Prep Time1 min
Cook Time15 mins
Total Time16 mins
Course: Breakfast
Cuisine: Vegan
Keyword: easy, oatmeal, oats, pumpkin, pumpkin pie spice, quick, vegan
Servings: 1 person
Author: Erin

Ingredients

  • 1 cup plant-based milk
  • ½ cup stell cut oats
  • cup pumpkin butter*
  • 1 tsp coconut oil

Toppings

  • pumpkin seeds
  • dried cranberries
  • plant-based yogurt
  • pecan butter**
  • pecans

Instructions

  • Place plant-based milk in a small pan and bring to a boil. Once boiling add steel-cut oats and stir to incorporate.
  • Cover, turn heat to low, cooking for 10-15 minutes depending on desired thickness and creaminess level.
  • Once cooked, remove from heat and add pumpkin butter and coconut oil. Stir to combine.
  • Top with pecans, pecan butter, pumpkin seeds, plant-based yogurt, dried cranberries, more plant-based milk, and/or more pumpkin butter. Enjoy hot.

Notes

*Can sub pumpkin puree but add: 1/2 tsp vanilla, 1 tsp maple syrup, 1/4 tsp cinnamon, 1/2 tsp pumpkin pie spice to the cooking oats.
**Check out this post for my tips on making the perfect pecan butter.

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Blender Pumpkin Muffins

Made entirely in the blender, these pumpkin muffins are quick, easy, and delicious. Loved my children and adults alike, they’re naturally sweetened with dates, are oil-free, and completely vegan. Line your muffin tin, grab your blender, and whip these up for a cozy fall breakfast.

A child's hand reaching or a blender pumpkin muffin in a muffin tin on paper surrounded by pumpkin seeds.

Everyone loves muffins! They’re like having cake for breakfast, right? No one can resist that moist crumb, sweet flavor, and satisfying feeling that only a warm carb can provide. I was inspired by my girls to make these amazing little breakfast cakes. I needed something easy, because even on the weekends breakfast can be a bit chaotic. But I also wanted to sneak some vegetables into the mix. Because, who doesn’t love tricking their kids this close to Halloween!

What I came up with was an amazingly moist, yet completely oil-free, muffin. They’re fluffy, slightly sweet, and 100% delicious. Oh, and of course, vegan. Ok, but you might be wondering just how I got a moist crumb without the oil. I’ll let you in on my secret (because we’re friends).

Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Pumpkin & Applesauce

At first glance you’re probably thinking these two have absolutely nothing in common. One is a bland vegetable and the other is a mushy fruit. That’s where you’re wrong my friend (yes, we’re still friends even though you initially thought these things). What these two have in common is much more important than their differences. They’re both mild, slightly sweet, and amazingly MOIST! That’s right! THIS is where we get the moisture. Thanks to the pumpkin puree and applesauce we don’t have to add oil to get a moist muffin.

Now, I’m not against oil. But sometimes adding oil to a baked good can give it an overly greasy flavor. Not super appealing. And I know that there are many readers out there who prefer not to consume oil simply because they’re on more of a whole food diet. So these oil-free blender pumpkin muffins are perfect for everyone in between.

Dates

Not only are these blender pumpkin muffins oil-free, but they are also sweetened with dates. Just a few things about using fresh dates

  • First, make sure that your fresh dates are VERY fresh. You want them super soft and moist. If they have dried out a bit, simply let them sit in boiling hot water for about 10 minutes. Once they’ve softened up, be sure to squeeze out all the excess water.
  • Secondly, when using dates in this recipe be sure to pulse them in the blender alone. You want to blend them until they form a paste. This will make working them into the other ingredients much easier.
Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Blender

This recipe is meant to be made entirely in your blender. There is no need to dirty other bowls or kitchen appliances. Isn’t that awesome?! Because, who wants to sink full of dirty dishes first thing in the morning? Not me! If, however, you do not have a blender you can definitely use a food processor. Just make sure that it’s large enough to handle the volume of the ingredients.

Add-Ins

If you would like to jazz up this recipe even more here are a few ideas to make these blender pumpkin muffins uniquely yours. Add in or top your muffins with: dried raisins, cranberries, chocolate chips, walnuts, or, like I did, pumpkin seeds.

Blender pumpkin muffins in a muffin tin on paper surrounded by pumpkin seeds.

Ingredient Health Benefits

Apple- vitamin C, soluble and insoluble fiber

Flax- Omega-3 fats, soluble and insoluble fiber

Pumpkin- fiber, potassium, selenium, vitamin A

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Blender Pumpkin Muffins

Made entirely in the blender, these pumpkin muffins are quick, easy, and delicious. Loved my children and adults alike, they're naturally sweetened with dates, are oil-free, and completely vegan. Line your muffin tin, grab your blender, and whip these up for a cozy fall breakfast.
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: Gluten-Free, Oil-free, Vegan
Keyword: 30-minutes, applesauce, blender, dates, easy, gluten-free, muffin, nut-free, oil-free, pumpkin, pumpkin seeds, vegan
Servings: 12 muffins
Author: Erin

Equipment

  • Blender

Ingredients

  • 2 flax eggs (2 tbsp ground flax seeeds + 6 tbsp water)
  • 8 fresh dates

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • ¾ cup flaxmilk
  • ½ cup applesauce
  • 1 tsp vanilla

Dry Ingredients

  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • ½ tsp baking soda
  • cups whole-wheat flour sub gluten-free flour if necessary

Instructions

  • Preheat oven to 350°F and prepare a muffin tin by lining with cupcake liners or spraying with non-stick cooking spray.
  • Prepare flax eggs by combining flaxseed meal and water. Whisk to combine and allow to sit for 5 minutes until thickened.
  • Remove pits from dates and pulse in blender until they form a paste. Add wet ingredients (including prepared flax egg) then dry ingredients except flour. Blend until combined.
  • Add in whole-wheat flour ½ cup at a time pulsing until combined and scraping down the sides between addition of flour. If using exrtas such as raisins, dried cranberries, chocolate chips, walnuts, or pumpkin seeds, fold them into the batter now. Batter will be thick.
  • Evenly pour batter into prepared muffin pan. Bang tin on the counter a few times to work out any air bubbles in the batter. Top with pumpkin seeds, chocolate chips, or walnuts.
  • Bake muffins for 20 minutes or until toothpick inserted into the center comes out clean. Allow the muffins to cool completely before removing cupcake liner.

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Pumpkin Pie Granola

Pecan meets pumpkin in this slightly sweet, totally crunchy, and super chunky pumpkin pie granola. It’s the ultimate autumn snack, breakfast, or dessert. All you need is 1 bowl and about 30 minutes to whip up it up.

Oat yogurt in an orange bowl topped with pumpkin pie granola and a jar of spilled pumpkin pie granola in the background.

So let’s talk about what you’re going to need to make this amazing pumpkin pie granola. What makes this granola special is the use of pecan butter. Have you ever tried pecan butter? If not you’re going to be hooked after this recipe. You have been warned…

Close up of a sheet pan full of pumpkin pie granola.

Pecan Butter

Now, I usually can only find pecan butter online since it isn’t carried at many of my local grocery stores. And although I’m sure the online brands are good, there’s just nothing like HOME MADE pecan butter (or any nut/seed butter for that matter). And let me tell you…it’s easy. It’s cheap. And it tastes absolutely AMAZING when you make it yourself. But you have to be crazy to make it at home right? I mean, it takes FOREVER and you have to have a super powerful food processor. Right? Wrong, wrong, WRONG!

All you need is 1 1/2 cups of pecans to make enough pecan butter for this recipe. And you’ll even end up having extra to spread on toast, drizzle into oatmeal, dip apples into, or lick right off the spoon (I won’t judge).

So here we go…Dump those lovely little raw pecans into your food processor and process. The stages of pecan butter (or any nut/seed butter) are as follows:

  • Flour: After about 30 seconds the nuts will turn into a flour-like consistency.
  • Paste: Give it another 1-2 minutes and it will turn into paste. Scrape down the sides with a rubber spatula and continue.
  • Thick butter: Another 2-3 minutes and you’ll have a thick butter-like texture. Scrape the sides again. You’re almost there!
  • Creamy, delicious, warm pecan butter: Another 2-3 minutes and the thick butter has turned super smooth and pourable. Congratulations! You’ve done it! You can now make your own nut and seed butters at home! Go crazy, get creative, and tell me what you come up with!

After you’ve successfully created the most amazing pecan butter in the world all you have to do is combine it will the other wet ingredients and pour it over the mixed dry ingredients. And if you don’t have pecan butter or don’t want to make it, you can sub almond or sunbutter instead. Bam! Done. Well, kinda…continue reading for my 3 perfect granola tips. Because having an amazing granola recipe is only half the battle.

A jar of pumpkin pie granola with oat yogurt in an orange bowl topped with pumpkin pie granola in the background.

Granola Tips

You have to promise that you’ll follow these tips for making the perfect granola. Because even though you have this awesome recipe, if you fail to do these few simple things your granola might not turn out quite as perfectly as it should.

  • First, make sure your rimmed baking sheet is lined with parchment paper or a mat. Otherwise your granola will stick and burn.
  • Next, firmly press your raw granola into the baking sheet. Make sure that it is evenly pressed into the pan and that there are no holes in the granola where you can see the parchment paper. Evenly pressed and spread = chunky granola.
  • Lastly, LET IT COOL! Please, please resist the urge to break the granola apart when it’s still hot, or even just warm. Letting it cool completely will make it brittle and perfect for breaking into large chunks.

So there you have it! I hope that you have found this post informational. And when you make this granola it’s going to be perfect. I hope that you all enjoy my Pumpkin Pie Granola and as always, please share your thoughts in the comments below.

Enjoy friends!

Ingredient Health Benefits

Oats- vitamin E, calcium, magnesium, potassium, copper, zinc, iron, fiber

Pumpkin seeds- omega-3 fats, magnesium, iron, calcium, zinc, fiber

Pecans- thiamine, vitamin E, magnesium, protein, fiber, antioxidants, oleic acid, phytochemicals

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Pumpkin Pie Granola

Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: Vegan
Keyword: easy, granola, pecan butter, pecans, pumpkin, pumpkin pie spice, quick, simple
Servings: 3 cups
Author: Erin

Ingredients

Dry Ingredients

  • cups rolled oats
  • ¼ cup pumpkin seeds
  • ¼ cup pecan pieces
  • 2 tbsp chia seeds
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt

Wet Ingredients

  • cup pecan butter
  • ¼ cup coconut oil, melted
  • ¼ cup pumpkin puree
  • ¼ cup maple syrup
  • 1 tsp vanilla

Instructions

  • Preheat oven to 325°F and line a rimmed baking sheet with parchment paper.
  • In a large bowl, combine dry ingredients. Add wet ingredients. Stir well to combine.
  • Evenly press granola onto parchment paper. About ¼ inch thick.
  • Bake for 25 minutes until fregrant and slightly browned but not burned. Do not stir granola or shake the pan.
  • Once completely cooled, break granola into large chunks.
  • Store in an airtight container at room temperature.
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