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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Pumpkin Pancakes

One bowl and 10 ingredients are all you need to make these vegan pumpkin pancakes. They use simple ingredients and are gluten-free and naturally sweetened with maple syrup. These beauties are light, fluffy, golden brown and just perfect for crisp autumn mornings. Plus they come together in less than 30 minutes and are sure to be a hit with the whole family.

Pumpkin pancakes topped with vegan butter.

Ok guys. I can’t take it anymore. We are half of the way through September and I haven’t posted anything pumpkin yet. (Until now!) I’ve lasted this long and I just can’t keep these pancakes to myself anymore. So, here goes!

First let me just say: I love pumpkin. I. LOVE. PUMPKIN. I don’t think I’m alone in this but if for some reason you don’t love, like, or tolerate pumpkin anything just give these guys a chance. I swear, they don’t have an overwhelmingly pumpkin flavor! In fact, the pumpkin almost acts as a natural sweetener. The pumpkin in these pancakes is also a fantastic way to add some vegetables to your breakfast without munching on a head of lettuce. Read: give these to your kids and sit back while they delight in the thrill of pancakes for breakfast, blissfully unaware that they are indeed consuming something secretly full of plant-based nutrients. Score!

Two plates of stacked pumpkin pancakes topped with vegan butter.

But it’s not just the pumpkin in these nutrient-packed little beauties that keeps this dietitian happy! Let’s talk about some of the other reasons why I love these pumpkin pancakes. They are vegan, gluten free, naturally sweetened and can be made nut-free as well. This means everyone at the table can enjoy them!

Oat Flour

Before you throw in the towel…Stop right here and read! You do not have to run out and buy all sorts of high-end ingredients to make these pancakes! As long as you have rolled oats and a food processor you have oat flour. Ok? Ok. Simply pulse your oats in the food processor until they resemble, you guessed it, flour. All done. That simple.

Protein Powder

No need to stress about this ingredient either! If for some reason you don’t have or wish to use protein powder, simply sub in an extra 1/4 cup of oat flour instead. See friends? These pumpkin pancakes are totally customizable without compromising on deliciousness.

Two plates of stacked pumpkin pancakes topped with vegan butter.

Ingredient Health Benefits

Oats-vitamins A & B; calcium, magnesium, potassium, selenium, copper, zinc, iron, manganese; soluble and insoluble fiber; phytochemicals

Pumpkin-fiber; potassium; selenium; vitamin A

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Pumpkin Pancakes

One bowl and 10 simple ingredients are all you need to make these vegan, gluten-free, nut-free, natually sweetened pumpkin pancakes.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Breakfast
Cuisine: Vegan
Keyword: banana-free, egg-free, gluten-free, naturally-sweetened, vegan
Servings: 10 pancakes
Author: Erin

Ingredients

  • 1⅓ cup oat flour
  • ¼ cup vanilla protein powder or sub extra ¼ cup oat flour
  • ½ tbsp baking powder
  • ½ tsp pumpkin pie spice
  • ¼ cup pumpkin puree (not pumpkin pie filling)
  • 1⅓ cup plant-based milk, room-temperature (if using a plant-based milk with added protein, use ⅓ cup of milk and 1 cup water)
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tbsp melted coconut oil or sub canola oil
  • ½ tbsp apple cider vinegar

Instructions

  • In a medium-sized bowl whisk together the oat flour, protein powder, baking powder, and pumpkin pie spice.
  • Add the pumpkin puree, plant-based milk, maple syrup, vanilla, melted coconut oil, and apple cider vinegar. Mix until just combined. Do not over-mix.
  • Allow to sit for 5-10 minutes to thicken.
  • Heat a griddle or skillet with vegan butter.
  • Cook ⅓ cup of batter on griddle or skillet for 3-4 minutes (or until bubbles pop) and flip, cooking additional 3-4 minutes on the other side. Repeat using all the pancake batter.
  • Serve warm with maple syrup and vegan butter or cream cheese.
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Vegan Date-Nut Bread

This breakfast vegan date-nut quick bread is sure to put you in the mood for fall. Requiring only 11 ingredients this simple bread is egg-free, can be made gluten-free and gets most of its delicate sweetness from dates. Enjoy it warm with coffee or tea and topped with fresh fruit and vegan cream cheese or butter.

Loaf of sliced bread on a wood cutting board with a vegan cream cheese topped slice plated on a white dish.

I’m so excited that September has finally hit. Here we are 1 week in and I’ve already got my fall decorations up. Anyone else hit that point yet where it’s like, “Buh-bye summer”? Of course here in Southern California we’re still 85 and sunny. But oh well…We can’t have it all.

Anyway, with most of the country cooling down I figured it was time to welcome fall with a super simple yet totally delicious vegan version of a date-nut bread. I subbed out the egg for a flax egg, white sugar for coconut sugar, and decided to try pecans instead of the usual walnuts (which was actually really tasty).

Loaf of bread on a wood cutting board with raspberries in the background and vegan cream cheese in the foreground.

Naturally Sweetened with Dates

Most of the light sweetness of this vegan date-nut bread comes from the dates themselves. I love the versatility of dates! They are wonderful natural sweeteners to breads, dessert hummus, and crust to name a few. Did I mention you can also just stuff them with some nut butter, dip ’em in chocolate and, BAM, you’ve got yourself a super simple snack that really hits that sweet-tooth craving. Anyway, because of their natural sweetness I didn’t have to add very much coconut sugar. If, however, you would prefer a sweeter bread, feel free to up the amount of coconut sugar to 1/2-3/4 of a cup.

Sliced bread on a wood cutting board with a vegan cream cheese topped slice plated on a white dish with fresh raspberries on the side.

Why coffee in the recipe?

The coffee in this bread is used as a flavor enhancer. Personally, I hate coffee. I know, I know…I’m probably the only person in America who doesn’t drink the stuff. (But I do love the smell.) So trust me when I say that you cannot taste the coffee in this bread. It only brings out the natural flavors already going on here. That being said, please don’t leave it out! I know it sounds weird to add something that you can’t really taste but trust me when I say, that it is necessary. Oh, and don’t have vanilla coffee? That’s totally fine! Try experimenting with another flavor and tell me down in the comments how it goes!

Loaf of sliced bread on a wood cutting board with a vegan cream cheese topped slice plated on a white dish with raspberries on the side.

May this vegan date-nut bread be a lovely new favorite in your fall breakfast repetuare! Be sure to dress it up with a smear of vegan cream cheese or vegan butter and enjoy with a fresh cup of coffee or tea. The loaf makes 10 healthy slices so it’s gonna last you a while. Place any extra in a freezer bag and freeze for those extra crisp fall mornings.

Enjoy friends!

Ingredient Health Benefits

Flax- Omega-3 fats; soluble and insoluble fiber

Pecans- Thiamine; Vitamin E; magnesium; protein; fiber; antioxidants; oleic acid; phytochemicals

Vegan Date-Nut Bread

This vegan date-nut quick bread is sure to put you in the mood for fall. Requiring only 11 ingredients this simple breakfast bread is egg-free and gets most of its delicate sweetness from dates. It is best served warm topped with fresh fruit and vegan cream cheese or butter.
Prep Time30 mins
Cook Time45 mins
Resting Time10 mins
Total Time1 hr 25 mins
Course: Breakfast
Cuisine: Vegan
Keyword: bread, breakfast, dairy-free, dates, gluten-free, pecans, quick bread, walnuts
Servings: 10 slices
Author: Erin

Ingredients

  • 2 cups dates, pitted, chopped
  • 4 tbsp room-temperature vegan butter
  • 1 tsp baking soda
  • ¾ tsp salt
  • cup coconut sugar
  • 1 cup hot brewed coffee (I used vanilla roast)
  • 1 flax egg (1Tbsp flaxseed meal + 3Tbsp water)
  • 1 tsp vanilla
  • ½ tsp baking powder
  • cups all-purpose flour (use gluten-free flour if desired)
  • 1 cup pecans or walnuts, chopped (I used a mix of both)

Instructions

  • Prehead oven to 350°F. Lightly grease an 8½ x 4½ loaf pan.
  • Begin by making the flax egg: whisk flax meal and water together in a small bowl and set aside for about 10 minutes until thick.
  • Place dates, butter, baking soad, salt and brown sugar in a mixing bowl. Pour in the hot coffee, stirring to combine. Allow to cool for 15 minutes.
  • Add the flax egg, vanilla, baking powder, and flour, beating gently until smooth. Stir in nuts.
  • Pour batter into prepared loaf pan, gently tapping the pan on the counter to remove any air bubbles.
  • Bake for 45 mintues, tenting with foil at 30 minutes to prevent over-browning. The bread is done when a toothpick inserted in the middle comes out clean.
  • Allow to cool for 10 minutes before turning out onto a wire cooling wrack. Cool completely before cutting.
  • Serve with vegan cream cheese and fresh fruit.

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Chunky Peanut Butter Granola

Chunky, salty, crunchy, and slightly sweet. Need I say more? Made in less than 30 minutes and with less than 10 simple ingredients this chunky peanut butter granola will become a breakfast and snacking staple in your home.

Close up of bowl filled with chunky peanut butter granola

Ryan came home this week after being gone for 6 months so I decided to make him a welcome home present. He absolutely LOVES this chunky peanut butter granola and I absolutely LOVE how easy it is to prepare.

Made with pantry staple ingredients this quick and easy granola recipe is sure to be gone faster than it will take you to make. Don’t worry, the recipe is easy enough to double. Or triple…

Peanut Butter Granola Variations

One thing I love about this granola is its versatility. Allergic to peanuts? Easily substitute the peanuts and peanut butter for a different nut and nut butter. There’s a wide variety of nut butters available now (my newest obsession is cashew butter).

Or if all nuts are a no go for you, try seeds. Sunflower seed butter and tahini (sesame seed butter) are great options for those of you who are nut free. You could even leave out the whole nuts or seeds and substitute with an additional 1/2 cup of oats.

Just as a side note: No matter what type of nut or seed butter you use, aim for one that has little to no other ingredients besides the nut or seed being creamed. Added salt, sugar and oils can affect the flavor and texture of you finished granola.

Another tip is to be sure that when you press the prepared granola onto the baking sheet there are no “holes” in the granola. You want a uniform thickness and evenly spread granola. This will ensure that, once cooked and broken apart, the granola is evenly cooked and super chunky. I don’t know about you, but chunky granola is the best in my opinion!

Ingredient Health Benefits

Cinnamon: source of manganese, iron, calcium, and fiber

Oats: Vitamins A & B; calcium, magnesium, potassium, selenium, copper, zinc, iron, manganese; soluble and insoluble fiber; phytochemicals

Peanuts: high in antioxidants (especially when roasted)

Close up of peanut crumbles from chunky peanut butter granola recipe

Chunky Peanut Butter Granola

Chunky, salty, crunchy, and slightly sweet. Need I say more? Made in 30 minutes and from less than 10 simple ingredients this chunky peanut butter granola will become a breakfast and snacking staple in your home.
Prep Time5 mins
Cook Time22 mins
Total Time27 mins
Course: Breakfast
Cuisine: Gluten-Free, Refined Sugar-free, Vegan
Keyword: chia seeds, easy, granola, peanut butter, peanuts, simple
Servings: 3 cups
Author: Erin

Ingredients

Dry Ingredients

  • cups rolled oats
  • ½ cup shelled, roasted, unsalted peanuts
  • 2 tbsp chia seeds
  • 1 tsp cinnamon
  • ¼ tsp salt

Wet Ingredients

  • ½ cup unsalted peanut butter
  • ¼ cup coconut oil, melted
  • 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.
  • In a small bowl, combine wet ingredients.
  • Pour wet ingredients over dry ingredients and stir well to incorporate.
  • Evenly press granola onto parchment paper. About ¼ of an inch thick.
  • Bake for 20-25 mintues until fregrant and browned but not burned. Do not stir granola or shake the pan!
  • Once completely cool break granola into chunks.
  • Store in an airtight container at room temperature.

Notes

Recipe adapted from Erin Lives Whole 
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Raspberry Lemonade Overnight Oats

Fresh raspberries and lemons add a hint of sweet as well as tart to these summertime raspberry lemonade overnight oats.

Mason jar overflowing with raspberry overnight oats topped with lemon slices, lemon zest and frosty frozen raspberries

Nothing says summertime like a cool, refreshing lemonade right? With all the berries still in season why not add some of those to your oats too? That’s what I was going for with these raspberry lemonade overnight oats. Refreshing. Simple. Tasty. It’s what all good meals are made of!

Since today has been another crazy day over here spent playing at the local water park the last thing I wanna do is spend even 15 minutes in my hot kitchen making dinner. This is usually about the time I decide that it’s Breakfast for Dinner Night.

I don’t know about you guys, but at my house this evokes emotions of sheer joy from my kids. Ok, from us adults too. I mean, let’s be honest, it’s practically an excuse to eat dessert for dinner.

If you’re like me, sweets for breakfast is the best. Makes me feel like a kid again. So if you’re in the mood to dial back the clock a few years at dinner I suggest whipping up these little beauties. And if you’re not like me and prefer to have breakfast at, well, breakfast time, that’s ok! These also make a great traditional AM meal.

Bright yellow lemons and ripe raspberries resting in a white bowl sitting onto top of a black and white checkered dish towel

Raspberry Lemonade ONOs Variations

Oh and did I mention it’s also a great way to use up the last of your summer raspberries? I’m looking forward to the season of pumpkin everything just as much as the next girl but I have to admit…I will miss all the summer fruit. If you’re short on raspberries feel free to throw in any ripe fruit you’ve got laying around. Overnight oats are super versatile so go crazy. Remember, it’s breakfast for dinner!

Mason jar overflowing with raspberry overnight oats topped with lemon slices, lemon zest and frosty frozen raspberries

Ingredient Health Benefits

Fresh raspberries: Excellent source of Vitamin C/Good source of fiber, phosphorus, & selenium

Lemons: Excellent source of Vitamin C/Contain Vitamin A, calcium, & potassium

Oats: Vitamin E/Calcium, magnesium, potassium, copper, zinc, iron/Fiber

Raspberry Lemonade Overnight Oats

Fresh raspberries and lemons add a hint of sweet as well as tart to these summertime raspberry lemonade overnight oats.
Prep Time5 mins
Cook Time0 mins
Resting Time8 hrs
Total Time8 hrs 5 mins
Course: Breakfast
Cuisine: Gluten-Free, Refined Sugar-free, Vegan
Keyword: breakfast, easy, lemon, oatmeal, oats, overnight oats, quick, raspberries, raspberry, simple, sweet
Servings: 1 serving
Author: Erin

Equipment

  • Resealable glass jar/container with lid

Ingredients

  • ¾ cup old-fashioned oats
  • 1 tsp chia seeds
  • 1 scoop vanilla protein powder (optional)
  • 1 lemon, zested
  • ½ cup unsweetened vanilla plant-based milk (I use Flax Milk with added protein)
  • 1 lemon, juiced
  • cup filtered water
  • fresh raspberries (add just before serving)

Instructions

  • Combine old-fashioned oats, chia seeds, protein powder (optional), & the zest of one lemon to a resealable mason jar or container with a lid.
  • Add plant-based vanilla milk, water, & fresh lemon juice.
  • Secure lid to container and shake well to combine.
  • Place in the refrigerator overnight (or at least 8 hours) allowing oats to soften.
  • Top with fresh raspberries before serving.

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