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

you might also enjoy

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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Pecan Pie Quick Bread

Have dessert for breakfast with this pecan pie quick bread recipe. Prepared with pecan butter, chopped pecans and topped with maple pecan halves there are some serious fall-vibes going on with this quick bread. Vegan, and easily made gluten-free, this breakfast bread will become a cozy new family favorite on crisp autumn mornings.

Close up of sliced pecan pie quick bread on a wood board.

I think pecan butter may be my new obsession. It’s amazing. And you know what? It’s even better when it’s homemade. Nut butters are so simple to make at home. They’re cheap, customizable and oddly gratifying to watch come together. But more on homemade pecan butter later, let’s get back to the recipe at hand.

So I made this pecan butter and though that a dessert-type quick bread would be amazing. So here it is: Pecan Pie Quick Bread. Yeah. It’s a dessert that you can eat at breakfast. You’re welcome.

Pecan Pie Quick Bread

There’s nothing complex about this pecan pie quick bread. No crazy ingredients, no special kitchen gadgets, and (thankfully) no yeast. Yeah, I’ve yet to master the yeast bread. But I’m working on it.

I decided to drastically cut down on the amount of sugar in this bread. There’s a full cup of applesauce to give it some sweetness and I don’t really like my breads to be overly sweet. That being said, if you’d like to make yours a bit more dessert-like, feel free to add more sugar. It’s customizable that way.

I also understand that not everyone has access to pecan butter. There are two options here: either make your own (see notes at end of recipe), of substitute in your favorite cashew or sunflower butter.

Slices of pecan pie quick bread on a wooden cutting board with wheat and pecan halves.

Maple Pecan Topping

To give this bread a little more of the pecan pie vibe I decided to decorate the top of this quick bread with some maple pecans. I picked out the prettiest pecan halves and simple tossed them in some maple syrup. Not too hard right? Then I layered them on top of the pecan pie bread right before going into the oven. Just make sure that you keep an eye on the pecans while they’re baking. You don’t want those glorious little beauties to burn.

Pecan pie quick bread on a wooden cutting board with wheat and pecan halves.

Ingredient Health Benefits

Apple- Vitamin C

Flax- Omega-3 fats; soluble and insoluble fiber

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

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Pecan Pie Quick Bread

Have dessert for breakfast with this pecan pie quick bread recipe. Prepared with pecan butter, chopped pecans and topped with maple pecan halves there are some serious fall-vibes going on with this quick bread. Vegan, and easily made gluten-free, this breakfast bread will become a cozy new family favorite on crisp autumn mornings.
Prep Time15 mins
Cook Time1 hr 15 mins
Resting Time15 mins
Total Time1 hr 45 mins
Course: Breakfast
Cuisine: Vegan
Keyword: bread, pecan pie, pecans, quick bread, vegan

Ingredients

  • cup all-purpose flour
  • cup sugar
  • 1 tsp baking soda
  • ¼ tsp salt
  • cup pecans chopped
  • 2 flax eggs 2 tbsp flaxseed meal and 6 tbsp water
  • 1 cup applesauce
  • ½ cup vegan butter
  • cup pecan butter
  • 1 tbsp vanilla

Pecan Topping

  • pecan halves about 30
  • 1 tbsp maple syrup

Instructions

  • Preheat oven for 350°F. Spray a loaf pan with cooking spray.
  • Mix gound 2 tbsp flaxseeds with 6 tbsp of water. Set aside for 10 minutes.
  • In the mean time, melt vegan butter. Combine with applesauce, pecan butter, and vanilla.
  • In a seperate bowl combine flour, sugar, baking soda, salt, and chopped pecans. Add flax egg and melted vegan butter mixture.
  • Mix until just combined and pour into prepared loaf pan.

Pecan Topping

  • In a small bowl, combine maple syrup and pecan halves stirring to coat evenly.
  • Line the top of the pecan pie batter with the maple pecans.
  • Place in the preheated oven for 1 hour, 15 minutes. Check loaf at 45-50 mintues to make sure that maple pecans aren't burning. Tent with aluminum foil and continue baking if pecans are browning too quickly. Loaf is done when toothpick inserted into center comes out clean. Allow to cool completely in loaf pan before cutting.

Notes

To make your own pecan butter- Place 2 cups of raw pecans in a food processor and process for 20-30 minutes.  Pecans will go from chopped to ground.  They’ll form a ball then start to become creamy and buttery.  Stop food processor periodically to scrap down the sides and give the motor a break. 
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Vegan Caramel Apple Pancakes

These vegan caramel apple pancakes are perfect for a cozy autumn morning spent inside. Prepared in 30 minutes and made with wholesome ingredients, these pancakes are vegan, gluten-free, refined sugar-free, oil-free, and nut-free. With a decadent 3-ingredient vegan caramel sauce you’ll feel like you’re having dessert for breakfast.

Apple pancakes on a plate with date caramel, apples and cotton in the background.

I wanted to create a breakfast recipe that EVERYONE can enjoy. And with these caramel apple pancakes I think I’ve hit the jackpot. There’s no need to order any crazy ingredients or go hunting in specialty grocery stores to prepare these perfectly fluffy and wholesome caramel apple pancakes.

Plated apple pancakes surrounded by caramel sauce, apples and cotton.

Apple Pie Spice

Before we get going on this recipe let’s just take a quick second to discuss something: apple pie spice. It’s pretty hard to come by in the grocery store unless you happen to be shopping for it during the autumn months. That being said, making your own spice blend is SUPER simple. Plus it tastes much better in my opinion. You can also customize it. Leave out a spice that perhaps you aren’t too fond of. Or substitute in another favorite that has the same flavor profiles as the others. So really quickly, let me just tell you how I make my apple pie spice blend.

  • 2 tbsp cinnamon
  • 3/4 tsp cardamon
  • 3/4 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp allspice

Mix these all up together and store them in a small, airtight jar. Add this spice to coffee, oatmeal, quick breads, homemade applesauce…go crazy!

Close up of caramel apple pancakes on a fork with apples and a cup of tea in the background.

Pancakes

Now that you’ve got your apple pie spice let’s talk about actually making these incredibly easy and completely satisfying caramel apple pancakes. First you’ll need oat flour. If you’ve checked out my pumpkin pancakes you’ll know that I love using oat flour. It’s so easy (and cheap) to make at home and is gluten-free (just make sure that you purchase confirmed gluten-free oats). If you have rolled oats, you essentially have oat flour. Just dump the whole rolled oats into your food processor or blender and pulse until you have, well, a flour. Done! The rest of the ingredients are pretty self-explanatory which is totally what I was going for: Simple!

The only thing that I really want to stress about these pancakes is that, once all the ingredients have been combined, please make sure that you let the batter rest for at least 5-10 minutes. This is going to result in super fluffy, tender pancakes. Who wants flat, tough pancakes? Not me! So while the batter is resting make yourself some of my amazing 3-ingredient caramel sauce…

Caramel Sauce

It was really important for me to up the sweetness factor of these pancakes without adding any cane sugar, coconut sugar, maple syrup or *gasp* artificial sweeteners. Enter the incredible date. Simply pull the pits from 8 dates, toss them into a small food processor, and pulse until they’re very well chopped. Next add in the coconut milk and a splash of vanilla. Process until it’s well combined and creamy. If it’s too think simply add in more coconut milk a little at a time until it’s pourable.

The caramel color from the dates and vanilla isn’t the only thing that looks authentically caramel about this sauce: it’s just as sweet and satisfying as the dairy-containing original! This caramel sauce pairs perfectly with the apple pancakes but it could easily be used to top your favorite vegan ice cream, chocolate cake, brownies, cheesecake…you name it! You can even eat it right off a spoon. I won’t judge.

Caramel apple pancakes on a plate with date caramel sauce being poured on the pancakes.

Ingredient Health Benefits

Apple- vitamin C, soluble and insoluble fiber

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

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Vegan Caramel Apple Pancakes

Prepared in 30 minutes and made with wholesome ingredients, these pancakes are vegan, gluten-free, refined sugar-free, oil-free, and nut-free.
Prep Time5 mins
Cook Time15 mins
Resting Time10 mins
Total Time30 mins
Course: Breakfast
Cuisine: Vegan
Keyword: breakfast, gluten-free, naturally-sweetened, nut-free, oil-free, refined-sugar free, vegan
Servings: 10 pancakes
Author: Erin

Ingredients

Apple Pancakes

  • cups oat flour
  • ½ tbsp baking powder
  • ½ tsp apple pie seasoning
  • 1⅓ cup plant-based mylk
  • ½ cup applesauce
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Caramel Sauce

  • 8 medjool dates, pitted soak in hot water for 5-10 minutes if hard
  • 1 cup coconut milk can be either full or reduced-fat, from a can
  • ½ tsp vanilla extract

Instructions

Apple Pancakes

  • In a medium-sized bowl whisk together the oat flour, baking powder, and apple pie spice.
  • Add the applesauce, plant-based mylk, vanilla, 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.

Caramel Sauce

  • In a small food processor, pulse pitted dates until well chopped.
  • Add coconut milk and vanilla extract processing until smooth. Add more coconut milk, a little at a time, if caramel is too thick.
  • Serve pancakes warm and topped with caramel sauce.
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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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Tofu & Vegetable Scramble with Roasted Potatoes

Jump to Recipe

This savory breakfast tofu scramble is filled with vegetables and served with roasted potatoes. Loaded with protein, carbohydrates, and healthy fats it’s sure to keep you satisfied until lunch.

Tofu scrambled with red, orange, and yellow tomatoes, red bell peppers, spinach and cauliflower rice.  Served alongside golden oven-roasted potatoes of which one is being picked up by a fork.

Nothing says good morning like a hearty breakfast, am I right? Well, say hello to your new go-to morning meal! This colorful little beauty is chock-full of all the good stuff my friends. If you need some serious energy to power you through your day look no further than this tofu and vegetable scramble with herb-roasted potatoes.

Red and purple mini potatoes quartered and displayed with a small wooden spoon full of herbs de provence.

The Herb-Roasted Potatoes

I don’t know about you, but I love using a potato melody whenever I get the chance. I feel like naturally purple food is hard to find! These potatoes only get more vibrant as they cook.

Roasted potatoes are pretty basic but so flavorful and easy to customize. They’re a great little side dish to have in your back pocket for any occasion.

The Vegetables

And this scramble…it’s loaded with plant-based protein, colorful vegetables, healthy fats and carbohydrates, as well as herbs and spices. Seriously, how can any other breakfast even compete right?

I used bell peppers, mushrooms, mini tomatoes, fresh spinach, and riced cauliflower this time but the possibilities here are endless. In the past I’ve added zucchini, yellow squash, kale, broccoli, asparagus…to name just a few. Use what’s in season or whatever you have hanging around your fridge.

Also, make as many or as few vegetables as you’d like. See how easy the veggie portion of this meal is to customize? The more vegetables you prepare the further into the week this meal with get you. Hint, hint: this makes a great meal prep option! I can usually get 3-4 meals out of it (at least)!

Tofu scrambled with red, orange, and yellow tomatoes, red bell peppers, spinach and cauliflower rice in a large skillet.

So put on some music, tune in to your favorite podcast, get your kids involved…Cut up some veggies, prepare this healthy tofu and vegetable scramble with herb-roasted potatoes, and enjoy.

Tofu scrambled with red, orange, and yellow tomatoes, red bell peppers, spinach and cauliflower rice.  Served alongside golden oven-roasted potatoes in a white bowl.

Ingredient Health Benefits

Garlic: Phytochemical

Potatoes: Vitamin C, potassium (found in the skin), antioxidants in red- & purple-skinned

Soy: Protein, calcium, copper, magnesium, certain B vitamins, phytochemicals

Turmeric: Iron, manganese, potassium, vitamin B6, vitamin C, phytochemicals

Simple Tofu & Vegetable Scramble with Herb Roasted Potatoes

A savory breakfast dish that will keep you satisfied until lunch. Loaded with vegetables, protein, carbohydrates, and healthy fats.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Breakfast
Cuisine: Vegan
Keyword: breakfast, potatoes, scramble, simple, tofu
Servings: 4 people
Author: Erin

Ingredients

Tofu Scramble

  • 16 oz extra firm tofu, pressed & crumbled
  • 3 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp paprika
  • 1/8 tsp turmeric
  • salt & pepper to taste

Vegetables

  • 6 cups vegetables of choice (I love bell peppers, mushrooms, tomatoes, asparagus, cauliflower rice, broccoli, kale, spinach)

Herb-Roasted Potatoes

  • 1 pound red or melody potatoes, quartered
  • 1 tbsp olive oil
  • 1 tbsp herbs de provence (a mix of thyme, marjoram, savory, rosemary, basil, sage, lavender)
  • ½ tbsp garlic, minced

Additional toppings:

  • avocado, hot sauce, vegan parmesan or feta cheese, hemp hearts, additional nutritional yeast

Instructions

Herb-Roasted Potatoes

  • Preheat oven to 400°F and spray an 8×8 baking dish with non-stick cooking spray or coat with olive oil.
  • Quarter potatoes, add to prepared baking dish and top with olive oil, herbs de provence, garlic, and salt and pepper (if desired).
  • Roast for 40 minutes or until tender and golden brown. Stir half way through cooking.

Tofu Scramble

  • Meanwhile, begin by pressing tofu for at least 10 minutes to remove any excess moisture.
  • Combine spices in a large bowl and whisk to combine. Once tofu is pressed, crumble into bite-sized pieces (resembling the size of scrambled eggs) into the blended spices.
  • Toss to coat and allow to marinate for 10-15 minutes.

Vegetables

  • Wash, trim and otherwise prepare the vegetables of your choosing for sautéing.
  • Heat a large skillet over medium-high heat. Add oil if desired.
  • Once hot add prepared vegetables (except any greens such as kale or spinach) and sauté, stiring frequently to prevent sticking. Allow to soften for 5-10 minutes depending on type of vegetables used and until desired texture is almost reached.
  • In the last 5 minutes of cooking add marinated tofu as well as any greens to the vegetables. Stir, cover and continue to cook until tofu is warmed through and greens have wilted.
  • Serve tofu and vegetable scramble hot with herb-roasted potatoes on the side. See ingredients above for additional topping suggestions.
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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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