oats Archives - Plantiful Bakery

HOMEMADE PUMPKIN MAPLE GRANOLA

Tue, 09 Nov 2021 16:49:00 +0000

Tento příspěvek je dostupný i v Češtině

This Homemade Pumpkin Maple Granola is crunchy, sweet, full of autumn flavor and so easy to make. Made with pumpkin puree along with oats, pecans, maple syrup, pumpkin seeds, pumpkin spice, and coconut oil. Vegan. Gluten-free option.

THIS PUMPKIN MAPLE GRANOLA IS

vegan
gluten-free (if using certificate gluten-free oats)
dairy-free
refined sugar-free
healthy
sweet
crunchy
spiced
naturally sweetened with maple syrup
made with 8 ingredients
quick and easy to make
perfect for breakfast or snack

WHAT YOU NEED TO MAKE PUMPKIN MAPLE GRANOLA

You need the following ingredients to make this granola (the exact measurements are in the recipe card below):

Rolled oats – Also known as old-fashioned oats. For GF granola, use certificate gluten-free rolled oats.
Pecans – Use whole or chopped pecans. You can use any nuts of your choice, such as cashews, almonds, walnuts, or hazelnuts.
Pumpkin seeds
Pumpkin spice – adds warm depth of flavor. Read below how I make my homemade pumpkin spice mix.
Sea salt – balances the sweetness.
Pumpkin puree – I recommend using thicker pumpkin puree. If the puree is too watery, it may take longer to bake, or the granola may be less crunchy.
Maple syrup – helps to stick the granola together.
Coconut oil – You can use any oil of your choice.

Equipment you need:

Baking tray
Parchment paper
Mixing bowl
Spatula or wooden spoon

HOW TO MAKE HOMEMADE PUMPKIN SPICE MIX

Making homemade pumpkin spice is easy. All you need is to combine the following ingredients:

4 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground ginger
½ tsp ground allspice
½ tsp ground cloves

HOW TO MAKE THE BEST HOMEMADE PUMPKIN MAPLE GRANOLA

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 320°F (160°C) and line the baking tray with parchment paper.

2. Step: Prepare the granola

To a mixing bowl, add rolled oats, pecans, pumpkin seeds, pumpkin spice, and a pinch of salt. Mix to combine. Then add in pumpkin puree, maple syrup, and melted coconut oil. Mix well until oats are completely coated in pumpkin puree and maple syrup.

3. Step: Bake the granola

Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 35 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.

Once the granola is golden brown, remove it from the oven and let cool completely (it should crisp up).

HOW TO SERVE PUMPKIN MAPLE GRANOLA

5 ways to enjoy homemade granola:

plant-based milk
vegan yogurt
on top of porridge, smoothie, fruit salad
mix into muffin or cake batter
on its own as a snack

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE GRANOLA?

First, make sure the granola has cooled completely. Then store the granola in an airtight container at room temperature.

HOW LONG DOES HOMEMADE PUMPKIN MAPLE GRANOLA LAST?

Homemade granola will last for up to 1 month in an airtight container at room temperature.

CAN YOU FREEZE HOMEMADE GRANOLA?

Yes, you can freeze homemade granola. Once the granola has cooled, pack it in an airtight container and place it into a freezer. It will last for about 3 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

HOMEMADE PUMPKIN MAPLE GRANOLA

Course Breakfast, Snack

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings servings (about 3 cups)

Calories 119kcal

Author Plantiful Bakery

Ingredients

1 ½ cup (150g) rolled oats*
1 cup (115g) pecans
¼ cup (35g) pumpkin seeds
½ tbsp pumpkin spice
pinch salt
1/3 cup (75g) pumpkin puree
1/3 cup (80g) maple syrup
3 tbsp (41g) coconut oil, melted

Instructions

Preheat the oven to 320°F (160°C) and line the baking tray with parchment paper.
To a mixing bowl, add rolled oats, pecans, pumpkin seeds, pumpkin spice, and a pinch of salt. Mix to combine. Then add in pumpkin puree, maple syrup, and melted coconut oil. Mix well until oats are completely coated in pumpkin puree and maple syrup.
Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 35 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.
Once the granola is golden brown, remove it from the oven and let cool completely (it should crisp up).
Enjoy with plant-based milk, yogurt, or on top of oatmeal!

Notes

Notes

* Gluten-free option: For GF granola, use certificate gluten-free rolled oats.

Storing:

Store the granola in an airtight container at room temperature for up to 1 month.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 27g (1/4 cup) | Calories: 119kcal

Nutrition Facts

Serving: ¼ cup (27g) / Calories: 119kcal / Total Fat: 8,2g / Saturated Fat: 2,5g / Cholesterol: 0mg / Total Carbohydrate: 10,2g / Fiber: 1,7g / Sugar: 3,2g / Protein: 2,3g / Sodium: 10mg / Potassium: 81mg / Iron: 0,7mg

Příspěvek HOMEMADE PUMPKIN MAPLE GRANOLA se objevil jako první na Plantiful Bakery.

HEALTHY BISCOFF OVERNIGHT OATS

Thu, 14 Oct 2021 15:22:03 +0000

Tento příspěvek je dostupný i v Češtině

These Healthy Biscoff Overnight Oats are super creamy, flavorful, filling, and so easy to make. They’re made with rolled oats, coconut yogurt, oat milk, chia seeds, Biscoff spread, and chocolate chips. Naturally sweetened with maple syrup. Vegan, dairy-free.

THESE BISCOFF OVERNIGHT OATS ARE

vegan
dairy-free
gluten-free (if using certificate gluten-free oats and oat milk)
super creamy
flavorful
filling
nutritious
healthy
quick and easy to make
made with Lotus Biscoff spread
so delicious
perfect make-ahead breakfast or snack

WHAT ARE OVERNIGHT OATS?

Overnight oats are (usually) rolled oats soaked in a liquid in the fridge overnight and don’t require any cooking. It’s a simple grab-and-go breakfast or snack, perfect for meal prep, that is eaten straight from the refrigerator.

WHAT YOU NEED TO MAKE BISCOFF OVERNIGHT OATS

You need the following ingredients to make these overnight oats (the exact measurements are in the recipe card below):

Rolled oats – also known as old-fashioned oats. They are the best type of oats for overnight oats. Quick oats absorb more liquid and can turn out quite soggy. For a gluten-free version, use certificate gluten-free oats.
Chia seeds – absorb the liquid and thicken the overnight oats. They make the oats more filling, plus they are a good source of omega-3 fatty acids and fiber.
Chocolate – Use good quality dark chocolate chips or chunks.
Coconut yogurt – I like to use coconut yogurt because it makes the oats super creamy, but you can use any plant-based yogurt of your choice.
Lotus Biscoff spread – Adds super delicious flavor to the oats. Make sure it is at room temperature.
Maple syrup – adds the perfect amount of sweetness. You can substitute it for agave syrup or stevia.
Vanilla – I used vanilla powder, but you can use vanilla extract or paste.
Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk.

OVERNIGHT OATS TOPPING IDEAS

melted Biscoff spread
crushed Lotus Biscoff biscuits
nut butter
chopped nuts
chocolate chips
cocoa nibs
fresh berries
banana
jam
hemp seeds
shredded coconut or coconut flakes

HOW TO MAKE VEGAN HEALTHY BISCOFF OVERNIGHT OATS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Combine the ingredients

In a bowl, combine rolled oats, chia seeds, and chocolate chips. Add coconut yogurt, Biscoff spread, maple syrup, and vanilla extract and mix to combine. Then add oat milk and mix until well combined. Cover the bowl and place it into the fridge to soak.

2. Step: Refrigerate overnight

Let the oats refrigerate for at least 4 hours or overnight (the oats and chia seeds should absorb most of the oat milk and the mixture becomes creamy).

3. Step: Add toppings and serve

Once the oats are set, take them from the fridge, and stir a few times. Add half of the oats into a jar or bowl, add your favorite toppings and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS INSTEAD OF ROLLED OATS FOR OVERNIGHT OATS?

Yes, you can use quick oats, but they can turn a little mushy and less creamy. Rolled oats, also called old-fashioned oats, are the best option when it comes to overnight oats.

CAN OVERNIGHT OATS BE WARMED UP?

Yes! If you prefer your oats to be warm, you can definitely warm them up. Transfer them into a saucepan and warm them over medium heat.

HOW TO STORE BISCOFF OVERNIGHT OATS?

Store the overnight oats in a jar or airtight container in the fridge.

HOW LONG DO BISCOFF OVERNIGHT OATS LAST?

Overnight oats will last for up to 4-5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Want to save this recipe for later? Add it to your board on Pinterest!

HEALTHY BISCOFF OVERNIGHT OATS

Course Breakfast, Snack

Cuisine Vegan

Diet Vegan

Prep Time 5 minutes

Cook Time 0 minutes

Chilling Time: 4 hours

Total Time 4 hours 5 minutes

Servings servings

Calories 460kcal

Author Plantiful Bakery

Ingredients

1 cup rolled oats*
1 tbsp chia seeds
1 tbsp chocolate chips
½ cup coconut yogurt or any plant-based yogurt
2 tbsp Lotus Biscoff spread room temperature
2 tbsp maple syrup
1 tsp vanilla extract or 1/8 tsp vanilla powder
1 cup unsweetened oat milk or any plant-based milk

Instructions

In a bowl, combine rolled oats, chia seeds, and chocolate chips. Add coconut yogurt, Biscoff spread, maple syrup, and vanilla extract and mix to combine. Then add oat milk and mix until well combined. Cover the bowl and place it into the fridge to soak.
Let the oats refrigerate for at least 4 hours or overnight.
Once the oats are set, take them from the fridge, and stir a few times. Add half of the oats into a jar or bowl, add your favorite toppings and enjoy!

Notes

* For a gluten-free version, use certificate gluten-free oats and oat milk.

Storing:

Store the overnight oats in a jar or airtight container in the fridge for up to 4-5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1jar | Calories: 460kcal

Nutrition Facts

Serving: 1 / Calories: 460kcal / Total Fat: 19,3g / Saturated Fat: 8,0g / Cholesterol: 0mg / Total Carbohydrate: 63,1g / Fiber: 7,9g / Sugar: 20,7g / Protein: 8,9g / Sodium: 110mg / Potassium: 286mg / Iron: 3,7mg

Příspěvek HEALTHY BISCOFF OVERNIGHT OATS se objevil jako první na Plantiful Bakery.

VEGAN APPLE CINNAMON STREUSEL MUFFINS

Thu, 02 Sep 2021 15:39:29 +0000

These Vegan Apple Cinnamon Streusel Muffins are moist, fluffy, soft and full of warm Ceylon cinnamon flavor. They are topped with oatmeal crumble. Perfect as a snack or breakfast. Dairy-free, egg-free.

THESE APPLE CINNAMON STREUSEL MUFFINS ARE

vegan
dairy-free
egg-free
refined sugar-free
moist
soft
fluffy
spicy
indulgent
topped with oatmeal crumble topping
easy to make
so delicious
freezer friendly
bakery-style muffins
perfect as snack or breakfast

WHAT YOU NEED TO MAKE APPLE CINNAMON MUFFINS

You need the following ingredients to make these Cinnamon Muffins (the exact measurements are in the recipe card below):

Unsweetened oat milk – Use any plant-based milk of your choice, such as almond, soy, or cashew milk. Make sure it is at room temperature.
Apple cider vinegar – You can also use lemon juice.
All-purpose flour – You can also use spelt flour or wholewheat flour. Sift the flour to avoid lumps in the batter.
Baking powder and baking soda
Cinnamon – adds spicy and warm flavor. I recommend using freshly ground Ravaneō N°22 Ceylon Cinnamon.
Salt – balances the sweetness. I recommend using Ravaneō N°15 Flower of Salt.
Sugar – Use organic cane sugar (unrefined) or coconut sugar.
Sunflower oil – You can also use canola oil.
Applesauce – Adds moisture to the muffins. Make sure it is at room temperature. You can substitute it for vegan yogurt.
Fresh apples – Pell and cut the apples into small cubes.
Oats – I recommend using rolled oats (old-fashioned oats) for this recipe.
Coconut oil – for the crumble topping. You can also use vegan butter or any nut butter.

Equipment you need:

2 medium-size bowls
Large bowl
Whisk
Sifter
Muffin pan – for 12 muffins.
12 muffin liners
Cooling rack

HOW TO MAKE VEGAN APPLE CINNAMON STREUSEL MUFFINS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the muffin pan

Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.

2. Step: Make vegan buttermilk

To unsweetened oat milk, add apple cider vinegar. Mix and set aside.

3. Step: Make crumble topping

In a bowl, combine all-purpose flour, cane sugar, rolled oats, and cinnamon. Add in coconut oil and mix well to combine.

4. Step: Combine dry ingredients

To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix with a whisk to combine.

5. Step: Mix wet ingredients

To a large bowl, add cane sugar, sunflower oil, and applesauce. Mix with a whisk until well combined. Add oat milk with apple cider vinegar and whisk to combine.

6. Step: Combine wet and dry ingredients

To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Then fold in apple cubes and rolled oats.

7. Step: Bake the muffins

Evenly divide the batter into 12 muffin liners and top with oatmeal crumble topping.

Bake in preheated oven at 200°C for 5 min (this will help the muffins to create bakery-style muffin top), then turn the oven to 180°C and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.

8. Step: Let the muffins cool completely

Let the muffins cool in the pan for about 10 minutes, then add to a cooling rack and let cool completely.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE APPLE CINNAMON MUFFINS?

First, make sure the muffins have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. You can store the muffins in the fridge, but it will change the texture.

HOW LONG DO APPLE CINNAMON STREUSEL MUFFINS LAST?

The apple cinnamon muffins will last for up to 3 days at room temperature in an airtight container. In the fridge, they will last up to a week.

CAN YOU FREEZE APPLE CINNAMON MUFFINS?

Yes, you can freeze the muffins for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them thaw at room temperature or rewarm in the oven for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

This recipe was created in collaboration with @ravaneofoods.

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

Want to save this recipe for later? Add it to your board on Pinterest!

VEGAN APPLE CINNAMON STREUSEL MUFFINS

Course Breakfast, Dessert, Muffin, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings muffins

Calories 243kcal

Author Plantiful Bakery

Ingredients

Muffins:

1 cup (250ml) unsweetened oat milk, room temperature (or any plant-based milk)
1 tbsp apple cider vinegar or lemon juice
300 g all-purpose flour
3 tsp baking powder
1 tsp baking soda
1 tsp freshly ground Ravaneō N°22 Ceylon Cinnamon
pinch sea salt
135 g organic cane sugar or coconut sugar
55 g (1/4 cup) sunflower oil (or canola oil)
3 tbsp (50g) applesauce, unsweetened, room temperature
1 cup fresh apples, peeled and cut into small cubes
¼ cup (32g) rolled oats

Crumble Topping:

4 tbsp (35g) all-purpose flour
3 tbsp (25g) organic cane sugar or coconut sugar
2 tbsp (12g) rolled oats
½ tsp freshly ground Ravaneō N°22 Ceylon Cinnamon
2 tbsp (27g) coconut oil, room temperature

Instructions

Preheat the oven to 200°C and line the muffin pan with 12 muffin liners. Set aside.
To unsweetened oat milk, add apple cider vinegar. Mix and set aside.
To make crumble topping, combine all-purpose flour, cane sugar, rolled oats, and cinnamon. Add in coconut oil and mix well to combine.
To a medium-size bowl, add all-purpose flour, baking powder, baking soda, ground cinnamon, and a pinch of salt. Mix with a whisk to combine.
To a large bowl, add cane sugar, sunflower oil, and applesauce. Mix with a whisk until well combined. Add oat milk with apple cider vinegar and whisk to combine.
To the wet mixture, sift dry ingredients, and mix together until just combined. Be careful not to overmix. Then fold in apple cubes and rolled oats.
Evenly divide the batter into 12 muffin liners and top with oatmeal crumble topping.
Bake in preheated oven at 200°C for 5 min, then turn the oven to 180°C and bake for 15-20 min. The muffins are done when a toothpick inserted into the middle comes out clean. If it looks wet, bake for another 5 minutes because ovens can vary.
Let the muffins cool in the pan for about 10 minutes, then add to a cooling rack and let cool completely.

Notes

Storing:

First, make sure the muffins have cooled completely. Then store in an airtight container lined with a paper towel at room temperature. They will maintain their texture for up to 3 days. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1muffin | Calories: 243kcal

Nutrition Facts

Serving: 1 muffin / Calories: 243kcal / Total Fat: 7,5g / Saturated Fat: 2,5g / Cholesterol: 0mg / Total Carbohydrate: 41,1g / Fiber: 1,9g / Sugar: 15,8g / Protein: 3,6g / Sodium: 249mg / Iron: 1,6mg

Příspěvek VEGAN APPLE CINNAMON STREUSEL MUFFINS se objevil jako první na Plantiful Bakery.

VEGAN OATMEAL CHOCOLATE CHIP BARS

Tue, 24 Aug 2021 13:46:17 +0000

These Vegan Oatmeal Chocolate Chip Bars are soft, chewy, and loaded with chocolate chips, oats, and peanut butter. They’re super easy to make in 30 minutes and require just one bowl. Dairy-free, egg-free.

THESE OATMEAL CHOCOLATE CHIP BARS ARE

vegan
dairy-free
egg-free
soft
chewy
indulgent
easy to make
made in 1 bowl
so delicious
freezer friendly
perfect as dessert or snack

WHAT YOU NEED TO MAKE OATMEAL CHOCOLATE CHIP COOKIE BARS

You need the following ingredients to make these Vegan Cookie Bars (the exact measurements are in the recipe card below):

Vegan butter – Use vegan butter that has around 75-80% fat. Let the butter soften at room temperate before making the dough.
Peanut butter – You can use any nut butter, such as almond or cashew butter.
Brown sugar – You can also use coconut sugar.
Granulated sugar
Applesauce – Adds moisture to the cookie bars.
All-purpose flour – You can also use spelt or wholewheat flour.
Baking powder
Vanilla – Use organic vanilla powder, extract, or paste.
Salt – Brings out the sweetness.
Rolled oats – also known as old-fashioned oats. They provide a chewy texture.
Chocolate – Use good quality vegan dark chocolate chips or chunks.

Equipment you need:

Square baking pan – 9×9 inches (23×23 cm)
Parchment paper
Large bowl
Hand mixer or a stand mixer
Silicon spatula or wooden spoon
Cooling rack

HOW TO MAKE VEGAN OATMEAL CHOCOLATE CHIP BARS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. You can secure the parchment paper on the sides of the pan with binder paper clips. Set aside

2. Step: Mix wet ingredients

In a large bowl using a hand mixer or a stand mixer, beat together vegan butter, peanut butter, brown sugar, and granulated sugar for about 1 minute until creamy. Add in applesauce and mix to combine. Scrape down the sides and mix again as needed to combine.

3. Step: Make the cookie dough

To the wet mixture, add all-purpose flour, baking powder, vanilla powder, and a pinch of sea salt and mix to combine. Fold in rolled oats and chocolate chips.

4. Step: Bake the cookie bars

Transfer the dough into the prepared pan and spread it evenly. Top with extra chocolate chips, if desired.

Bake in preheated oven for 18-20 minutes, or until golden brown on top.

5. Step: Let cool completely

Remove from oven and allow to cool completely before using the parchment paper to lift out of the pan. Cut into 9 bars (or more).

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS?

You can, but it will change the texture. The rolled oats make the cookie bars chewier.

HOW TO STORE OATMEAL CHOCOLATE CHIP BARS?

First, make sure they have cooled completely. Store them in an airtight container at room temperature. You can also store the bars in the fridge, but it will change the texture.

HOW LONG DO VEGAN OATMEAL CHOCOLATE CHIP BARS LAST?

The oatmeal bars will last for up to 3 days at room temperature or up to a week in the fridge.

CAN YOU FREEZE OATMEAL CHOCOLATE CHIP COOKIE BARS?

Yes, you can freeze the cookie bars for up to 3 months. Store them in an airtight container or ziplock freezer bag. Then just let them thaw at room temperature or rewarm in the oven for a few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

VEGAN OATMEAL CHOCOLATE CHIP BARS

Course Dessert, Snack

Cuisine Vegan

Diet Vegan

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings bars

Calories 301kcal

Author Plantiful Bakery

Ingredients

80 g vegan butter, room temperature 75-80% fat
60 g natural smooth peanut butter or any nut butter
70 g brown sugar
60 g granulated sugar
60 g unsweetened applesauce
130 g all-purpose flour
1 tsp baking powder
¼ tsp organic vanilla powder or 1 tsp vanilla extract
pinch sea salt
½ cup (53g) rolled oats
100 g dark chocolate chips or chunks + extra on top

Instructions

Preheat the oven to 355°F (180°C). Lightly grease a 9”x9” (23x23cm) baking pan with vegan butter (or oil). Then line the pan with a strip of parchment paper. Set aside
In a large bowl using a hand mixer or a stand mixer, beat together vegan butter, peanut butter, brown sugar, and granulated sugar for about 1 minute until creamy. Add in applesauce and mix to combine. Scrape down the sides and mix again as needed to combine.
To the wet mixture, add all-purpose flour, baking powder, vanilla powder, and a pinch of sea salt and mix to combine. Fold in rolled oats and chocolate chips.
Transfer the dough into the prepared pan and spread it evenly. Top with extra chocolate chips, if desired.
Bake in preheated oven for 18-20 minutes, or until golden brown on top.
Remove from oven and allow to cool completely before using the parchment paper to lift out of the pan. Cut into 9 bars.
Enjoy!

Notes

Storing:

Store the oatmeal chocolate chip bars in an airtight container. They will last for up to 3 days at room temperature or up to a week in the fridge. You can also freeze them for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 301kcal

Nutrition Facts

Serving: 1 bar / Calories: 301kcal / Total Fat: 15,3g / Saturated Fat: 6,6g / Cholesterol: 0mg / Total Carbohydrate: 37,7g / Fiber: 2,6g / Sugar: 19,7g / Protein: 4,6g / Sodium: 81mg / Potassium: 185mg / Iron: 1,8mg

Příspěvek VEGAN OATMEAL CHOCOLATE CHIP BARS se objevil jako první na Plantiful Bakery.

GLUTEN-FREE NECTARINE CRISP

Tue, 27 Jul 2021 14:48:22 +0000

This Vegan & Gluten-Free Nectarine Crisp is a simple baked fruit recipe. It is crispy, juicy, sweet, and easy to make. Top it with dairy-free ice cream for the perfect summer dessert.

THIS NECTARINE CRISP IS

vegan
dairy-free
gluten-free
crispy on top
juicy
sweet
healthy
simple
easy to make
made with brown sugar and cinnamon
made from scratch
perfect summer dessert

WHAT YOU NEED TO MAKE NECTARINE CRISP

You need the following ingredients to make this gluten-free nectarine crisp (the exact measurements are in the recipe card below):

Nectarines – Use fresh ripe nectarines or peaches.
Brown sugar – For sweetness. You can also use coconut sugar.
Cornstarch – It helps the nectarines to thicken as they bake. You can also use arrowroot flour.
Ground cinnamon – Adds warm depth of flavor. Add as much cinnamon as you like.
Lemon juice – It balances the sweetness.
Sea salt – It brings out the sweetness.
Gluten-free rolled oats and oat flour – They make a gluten-free base for the crumble topping.
Vegan butter – You can substitute it for coconut oil or any nut butter for a healthier version.

Equipment you need:

Large bowl
Medium size bowl
Silicon spatula or wooden spoon
Fork
Small baking dish – I used a round 18x6cm (about 7×2,4 inches) baking dish.

NECTARINE CRISP TOPPING IDEAS

vegan ice cream
dairy-free yogurt
whipped coconut cream
vegan sour cream
maple syrup
nut butter

HOW TO MAKE VEGAN & GLUTEN-FREE NECTARINE CRISP

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Preheat the oven

Preheat the oven to 350°F (180°C).

2. Step: Make nectarine filling

In a large bowl, combine sliced nectarines, brown sugar, cornstarch, ground cinnamon, lemon juice, and a pinch of sea salt. Stir to combine and coat the fruit evenly. Transfer to a small baking dish and set aside.

3. Step: Make oat crumble topping

In a medium-size bowl, using a fork, combine rolled oats, oat flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add vegan butter and mix well into a crumbly mixture.

4. Step: Bake the crisp

Cover the fruit evenly with the oat crumble topping and bake in the preheated oven for about 25 minutes until golden brown on top and the nectarines are tender.

5. Step: Let it cool slightly and serve

Let the crisp cool slightly before serving. Top it with vegan ice cream, dairy-free yogurt, or coconut whipped cream, and a drizzle of maple syrup.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE NECTARINE CRISP?

Store the leftovers in an airtight container in the fridge. Make sure it has cooled completely before storing.

HOW LONG DOES GLUTEN-FREE NECTARINE CRISP LAST?

The nectarine crisp will keep up in the fridge for up to 3-4 days.

CAN YOU FREEZE NECTARINE CRISP?

The crisp freezes well for up to 3 months (store it in an airtight container). To defrost, let thaw in the fridge, then bake in preheated oven to 350°F (180°C) for about 15-20 minutes or until heated through.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

Happy baking!

GLUTEN-FREE NECTARINE CRISP

This Vegan & Gluten-Free Nectarine Crisp is a simple baked fruit recipe. It is crispy, juicy, sweet, and easy to make. Top it with dairy-free ice cream for the perfect summer dessert.

Course Breakfast, Brunch, Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings servings

Calories 369kcal

Author Plantiful Bakery

Ingredients

Nectarine Filling:

3 fresh ripe nectarines, cored and sliced (or peaches)
1 tbsp brown sugar or coconut sugar
1 tbsp cornstarch
½ tsp ground cinnamon
½ tbsp lemon juice
pinch sea salt

Oat Crumble:

60 g (⅔ cup) gluten-free rolled oats
60 g (⅔ cup) gluten-free oat flour
3 tbsp brown sugar
½ tsp ground cinnamon
pinch sea salt
3 tbsp (40g) cold vegan butter, small cubes (or coconut oil)

Instructions

Preheat the oven to 350°F (180°C).
In a large bowl, combine sliced nectarines, brown sugar, cornstarch, ground cinnamon, lemon juice, and a pinch of sea salt. Stir to combine and coat the fruit evenly. Transfer to a small baking dish* and set aside.
In a medium-size bowl, using a fork, combine rolled oats, oat flour, brown sugar, ground cinnamon, and a pinch of sea salt. Add vegan butter and mix well into a crumbly mixture.
Cover the fruit evenly with the oat crumble topping and bake in the preheated oven for about 25 minutes until golden brown on top and the nectarines are tender.
Let the crisp cool slightly before serving. Top it with vegan ice cream, dairy-free yogurt, or coconut whipped cream, and a drizzle of maple syrup.
Enjoy!

Notes

* Baking dish: I used a round 18x6cm (about 7x2,4 inches) baking dish.

Storing:

Store the leftovers in an airtight container in the fridge for up to 3-4 days. Make sure it has cooled completely before storing. You can also freeze it for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 369kcal

Nutrition Facts

Serving: 1 / Calories: 369kcal / Total Fat: 13,7g / Saturated Fat: 5,8g / Cholesterol: 0mg / Total Carbohydrate: 57,2g / Fiber: 6,9g / Sugar: 23,3g / Protein: 6,9g / Sodium: 116mg / Iron: 2,3mg

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VEGAN CARROT CAKE ENERGY BALLS

Tue, 16 Mar 2021 13:22:00 +0000

These Vegan Carrot Cake Energy Balls are a quick healthy no-bake snack packed with delicious carrot cake flavor. Simple ingredients, less than 10 minutes to make. Naturally sweetened with dates.

THESE CARROT CAKE ENERGY BALLS ARE

vegan
dairy-free
gluten-free (if you use certificate gluten-free oats)
full of carrot cake flavor
spiced with cinnamon and nutmeg
naturally sweetened with dates
chewy
nutritious
healthy
no-bake
quick and easy to make
made with simple ingredients
delicious on-the-go snack

WHAT YOU NEED TO MAKE CARROT CAKE ENERGY BALLS

You need the following ingredients to make these Vegan Carrot Cake Energy Balls (the exact measurements are in the recipe card below):

Oats – I prefer to use quick oats because they are finer but you can use rolled oats (old-fashioned oats) as well. For a gluten-free version, use certificate gluten-free oats.
Walnuts – Use good-quality walnuts. You can also use a walnut meal for this recipe, or substitute for any nuts (but you will ‘lose’ the carrot cake flavor).
Shredded coconut – used in the energy balls and for the coating (which is optional). Use unsweetened shredded coconut.
Ground cinnamon and nutmeg – Carrot cake spices.
Sea salt – balances the sweetness.
Dates – Use soft pitted dates. If your dates are a bit dry and not sticky, soak them in hot water for about 10 minutes and then drain them before blending.
Carrots – Use finely grated carrots.
Almond butter – helps to combine the ingredients. You can also use tahini or any nut butter.

Equipment you need:

High-speed blender or food processor
Kitchen scale – I like to use a kitchen scale to make sure the energy balls are all even, but you can skip this step.

HOW TO MAKE NO-BAKE VEGAN CARROT CAKE ENERGY BALLS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these Carrot Cake Balls is super easy and comes with 3 following steps:

1. Step: Blend oats, walnuts, coconut, and spices

To the food processor or high-speed blender, add oats, walnuts (or walnut meal), shredded coconut, ground cinnamon, a pinch of ground nutmeg, and a pinch of sea salt. Blend until it’s finely ground.

2. Step: Add dates, grated carrots, and almond butter and blend

Next, add soft dates, grated carrots, and almond butter to the blender and blend for about 30 seconds until it all combines and the mixture sticks together.

3. Step: Roll out the balls

Roll out 12 balls by hands from the mixture (for even balls, use kitchen scale – 1 ball should weigh about 22g/0,8oz). Then roll each ball into the shredded coconut to coat (optional).

Enjoy immediately or refrigerate in the fridge to firm up.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE ENERGY BALLS?

Store the energy balls in an airtight container in the fridge.

HOW LONG DO CARROT CAKE ENERGY BALLS LAST?

These carrot cake energy balls will last in the fridge for up to 7 days (if they last that long).

CAN I FREEZE ENERGY BALLS?

Yes, they can be freeze for up to 3 months. Store them in an airtight container or ziplock freezer bag and place them into the freezer. Then just let them thaw for a few minutes before eating.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

VEGAN CARROT CAKE ENERGY BALLS

These Vegan Carrot Cake Energy Balls are a quick healthy no-bake snack packed with delicious carrot cake flavor. Simple ingredients, less than 10 minutes to make. Naturally sweetened with dates.

Course Snack

Cuisine Czech

Diet Vegan

Prep Time 8 minutes

Total Time 8 minutes

Servings energy balls

Calories 87kcal

Author Plantiful Bakery

Ingredients

¾ cup (67g) quick oats*
½ cup (50g) raw walnuts, halved
2 tbsp (9g) shredded coconut + extra for coating
½ tsp ground cinnamon
pinch of ground nutmeg
pinch of sea salt
100 g (2/5 cup/ 3,5oz) soft dates**
½ cup (50g) carrots, finely grated
1 tbsp (15g) almond butter***

Instructions

To the food processor or high-speed blender, add oats, walnuts, shredded coconut, ground cinnamon, a pinch of ground nutmeg, and a pinch of sea salt. Blend until it’s finely ground.
Next, add soft dates, grated carrots, and almond butter and blend for about 30 seconds until it all combines and the mixture sticks together.
Roll out 12 balls by hands from the mixture (for even balls, use kitchen scale – 1 ball should weigh about 22g/0,8oz). Then roll each ball into the shredded coconut to coat (optional).
Enjoy immediately or refrigerate in the fridge to firm up.

Notes

*Gluten-Free: For a gluten-free version, use certificate gluten-free oats.

**Dates: If your dates are a bit dry and not sticky, soak them in hot water for about 10 minutes and then drain them before blending.

***Almond butter: You can use tahini or any nut butter instead.

Storage:

These carrot cake energy balls will keep in an airtight container in the fridge for up to 7 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 87kcal

Nutrition Facts

Serving: 1 ball / Calories: 87kcal / Total Fat: 4,4g / Saturated Fat: 0,9g / Cholesterol: 0mg / Total Carbohydrate: 11,5g / Fiber: 2,0g / Sugar: 5,8g / Protein: 1,9g / Sodium: 16mg / Potassium: 121mg / Iron: 0,5mg

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VEGAN PEANUT BUTTER AND JELLY OVERNIGHT OATS

Tue, 09 Mar 2021 11:18:03 +0000

These Vegan Peanut Butter and Jelly Overnight Oats are the perfect quick breakfast. They are super creamy, healthy, filling, and easy to make. Made with rolled oats, vegan yogurt, chia seeds, and peanut butter. Let the oats soak overnight, swirl in strawberry jam, and your breakfast is ready.

THESE PEANUT BUTTER AND JELLY OVERNIGHT OATS ARE

vegan
dairy-free
gluten-free (if you use certificate gluten-free oats)
super creamy
peanut buttery
filling
nutritious
healthy
quick and easy to make
made with 7 ingredients
so delicious
perfect make-ahead breakfast or snack

WHAT ARE OVERNIGHT OATS?

Overnight oats are (usually) rolled oats soaked in liquid in the fridge overnight and don’t require any cooking. It’s a simple grab-and-go breakfast or snack, perfect for meal prep, that is eaten straight from the refrigerator.

WHAT YOU NEED TO MAKE PB AND J OVERNIGHT OATS

You need the following ingredients to make these Vegan Peanut Butter and Jelly Overnight Oats (the exact measurements are in the recipe card below):

Rolled oats – also known as old-fashioned oats. They are the best for overnight oats. Quick oats absorb more liquid and turn out soggy. For a gluten-free version, use certificate gluten-free oats.
Chia seeds – absorb the liquid and thickens the overnight oats. They make the oats more filling, plus they are a good source of omega-3 fatty acids and fiber.
Vegan yogurt – Makes the oats super creamy. I like to use coconut yogurt but use any plant-based yogurt of your choice.
Natural peanut butter – adds creaminess and perfect taste to the oats. You can substitute for tahini or any nut butter, such as almond, cashew, or pecan butter.
Maple syrup – adds the perfect amount of sweetness. You can also use agave syrup or stevia instead.
Unsweetened almond milk – You can use any plant-based milk, such as oat, soy, or cashew milk.
Strawberry jam – I like to use unsweetened strawberry jam, but feel free to use any type of jam, such as raspberry, apricot, cherry, or blackberry.

Equipment you need:

Bowl
Spoon
Two jars or glasses

OVERNIGHT OATS TOPPING IDEAS

peanut butter (or any nut butter)
chopped nuts
fresh berries
banana
jam
hemp seeds
shredded coconut or coconut chips
cocoa nibs
chocolate chips
pumpkin seeds
ground cinnamon

HOW TO MAKE VEGAN PEANUT BUTTER AND JELLY OVERNIGHT OATS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this PB&J Overnight Oats is super easy and comes with 3 following steps:

1. Step: Combine the ingredients

In a bowl, combine rolled oats and chia seeds. Then add vegan yogurt, peanut butter, maple syrup, and unsweetened almond milk. Mix well until combined. Cover the bowl and place it into the fridge to soak.

2. Step: Refrigerate overnight

Refrigerate the oats for at least 3 hours, or overnight (the oats and chia seeds will absorb the most of the almond milk).

3. Step: Swirl in strawberry jam, add toppings and serve

Once overnight oats are set up, take them from the fridge, and stir a few times with a spoon. Divide into 2 jars or glasses and swirl in strawberry jam. Top with more peanut butter, fresh berries, or granola.

Serve and enjoy!

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS INSTEAD OF ROLLED OATS FOR OVERNIGHT OATS?

Yes, you can use quick oats instead of rolled oats, but they can turn a little mushy and less creamy. Rolled oats, also called old-fashioned oats, are the best option when it comes to overnight oats.

CAN OVERNIGHT OATS BE WARMED UP?

Yes! If you prefer your oats to be warm, you can definitely warm them up. Transfer them into a saucepan and warm up over medium heat.

HOW LONG OVERNIGHT OATS LAST?

Overnight oats can last for about 4-5 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery.

VEGAN PEANUT BUTTER AND JELLY OVERNIGHT OATS

Course Breakfast, Snack

Cuisine American

Diet Vegan

Prep Time 5 minutes

Chilling Time: 3 hours

Total Time 3 hours 5 minutes

Servings servings

Calories 563kcal

Author Plantiful Bakery

Ingredients

Overnight oats:

1 cup (90g) rolled oats*
1 tbsp (11g) chia seeds
½ cup (120g) coconut yogurt (or any plant-based yogurt)
2 tbsp (30g) natural peanut butter
3 tbsp (55g) maple syrup
1 cup (250ml) unsweetened almond milk (use any plant-based milk)
4 tbsp (60g) strawberry jam, unsweetened

Optional toppings:

peanut butter
chopped peanuts
fresh berries
granola, shredded coconut, hemp seeds, …

Instructions

In a bowl, combine rolled oats and chia seeds. Then add coconut yogurt, peanut butter, maple syrup, and unsweetened almond milk. Mix well until combined. Cover the bowl and place it into the fridge for at least 3 hours, or overnight.
Once overnight oats are set up, take them from the fridge, and stir a few times with a spoon. Divide into 2 jars or glasses and swirl in strawberry jam. Top with more peanut butter, fresh berries, or granola.
Serve and enjoy!

Notes

*Gluten-Free: For a gluten-free version, use certificate gluten-free oats.

Storage:

Overnight oats can last for about 4-5 days in the fridge.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 563kcal

Nutrition Facts

Serving: 1 serving / Calories: 563kcal / Total Fat: 22,4g / Saturated Fat: 6,6g / Cholesterol: 0mg / Total Carbohydrate: 81,1g / Fiber: 13,7g / Sugar: 34,1g / Protein: 14,1g / Sodium: 83mg / Potassium: 398mg / Iron: 5,5mg / Calcium: 336mg

* Nutrition Facts are counted without any toppings.

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VEGAN STRAWBERRY OATMEAL COOKIES

Tue, 23 Feb 2021 13:30:07 +0000

These Vegan Strawberry Oatmeal Cookies are super soft, chewy, and thick. They are full of rolled oats and freeze-dried strawberries. Quick and easy cookies recipe to make in less than 25 minutes, no chilling in the fridge.

THESE STRAWBERRY OATMEAL COOKIES ARE

vegan
made without eggs and dairy
chewy
soft
thick
fruity
super delicious
quick and easy to make
made with rolled oats and freeze-dried strawberries
perfect for a snack or even breakfast

WHAT YOU NEED TO MAKE VEGAN OATMEAL COOKIES WITH STRAWBERRIES

You need the following ingredients to make these Vegan Strawberry Oatmeal Cookies (the exact measurements are in the recipe card below):

Vegan butter – use vegan butter that has around 75-80% fat. Let the butter soft at room temperate before making the dough.
White cane sugar
Brown sugar – keeps the moisture within the cookies, therefore it helps to make them chewy ad soft.
Unsweetened almond milk – Use any plant-based milk of your choice, such as soy, oat, or cashew milk. Make sure the milk has room temperature.
All-purpose flour
Cornstarch – makes the cookies softer.
Ground cinnamon – a little touch of cinnamon adds a nice flavor to the cookies. This is an optional ingredient.
Baking soda – helps leaven the dough and makes the cookies soft and chewy in texture.
Sea salt – balances the sweetness.
Rolled oats – also known as old-fashioned oats. Makes the cookies super chewy.
Freeze-dried strawberries – Chop the strawberries so they are evenly distributed within the batter. You can substitute for raisins, dried cranberries, blueberries or freeze-dried raspberries, or even chocolate chips if you like.

Equipment you need:

Baking tray – I recommend using a light-surface baking tray (the cookies won’t get too brown at the bottom).
Parchment paper
Mixing bowl
Hand mixer or a stand mixer
Ice cream scoop – medium size – 2,8 tbsp/1,4 oz/2 inches (5cm)
Cooling rack

HOW TO MAKE VEGAN STRAWBERRY OATMEAL COOKIES

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making these oatmeal cookies is super easy and comes with 3 following steps:

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 350°F (180°C) and line the baking tray with parchment paper. It will prevent the cookies from burning at the bottom. Set aside.

2. Step: Make cookie dough

To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or use a stand mixer) for about 1 minute until fluffy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, ground cinnamon, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Don’t overmix the batter. Finally, mix in rolled oats and chopped freeze-dried strawberries.

3. Step: Bake the cookies and let them cool

Scoop out 11 dough balls (using medium size scoop – 2inch/5cm). Place the cookie dough balls on the prepared baking tray (make some space between them) and bake them in a preheated oven for 11-12 minutes. Take the cookies out of the oven and let them sit on the tray for about 3-5 minutes. Then transfer them to a cooling rack and let cool for about 10 minutes before serving.

FREQUENTLY ASKED QUESTIONS:

WHAT OATS TO USE FOR OATMEAL COOKIES?

Use rolled oats (also known as old-fashioned oats). They make the cookies chewy in texture. However, if you only have quick oats, you can use them in this recipe.

DOES OATMEAL COOKIE DOUGH NEED TO BE REFRIGERATE BEFORE BAKING?

No, you don’t need to refrigerate the cookie dough. Bake the cookies right after dividing them into balls. However, refrigerating the cookie dough (1 hour to overnight) will help to develop more flavor.

You can keep the dough in the fridge for up to a week.

HOW TO STORE STRAWBERRY OATMEAL COOKIES?

Store oatmeal cookies in an airtight container at room temperature or in the fridge.

HOW LONG DO OATMEAL COOKIES LAST?

The cookies will maintain their texture for 3 days at room temperature. But you can store them for up to 2 weeks.

CAN I FREEZE VEGAN OATMEAL COOKIES?

Yes, you can freeze them for up to 3 months. Make sure they are completely cool, then store them in an airtight container or bag. Let them thaw at room temperature before serving (or warm them in the preheated oven to 350°C (180°C) for few minutes).

You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

VEGAN STRAWBERRY OATMEAL COOKIES

Course Cookie, Snack

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 11 minutes

Total Time 21 minutes

Servings cookies

Calories 167kcal

Author Plantiful Bakery

Ingredients

80 g vegan butter*, softened at room temperature
40 g white granulated sugar
70 g brown sugar
2 tbsp (30ml) unsweetened almond milk (use any plant-based milk)
140 g all-purpose flour
1 tbsp (8 g) cornstarch
½ tsp ground cinnamon
¼ tsp baking soda
pinch of sea salt
60 g (⅔ cup) rolled oats (oldfashioned oats)
20 g (1 cup) freeze-dried strawberries, chopped

Instructions

Preheat the oven to 180°C and line the baking tray with parchment paper. Set aside.
To a mixing bowl, add vegan butter, white cane sugar, and brown sugar and mix with a hand mixer (or stand mixer) for about 1 minute until fluffy and creamy. Add unsweetened almond milk and mix until combine. Then add half of the all-purpose flour, cornstarch, ground cinnamon, baking soda, and a pinch of sea salt, mix, add the rest of the flour and mix again with a hand mixer or spatula until just combined. Don't overmix the batter. Finally, mix in rolled oats and chopped freeze-dried strawberries.
Scoop out 11 dough balls (using medium size scoop –2inch/5cm). Place the cookie dough balls on the prepared baking tray (make some space between them) and bake them in a preheated oven for 11-12 minutes.
Take the cookies out of the oven and let them sit on the tray for about 3-5 minutes. Then transfer them to the cooling rack and let cool for about 10 minutes before serving.
Enjoy!

Notes

* Use vegan butter that has around 75-80% fat.

Storage

Store oatmeal cookies in an airtight container at room temperature for 3-5 days or in the fridge for up to 2 weeks. You can freeze them for up to 2 months.

You can also freeze them before baking (scoops of cookie dough balls). Then bake them for additional 2-5 minutes than the recipe calls.

Nutrition

Calories: 167kcal

Nutrition Facts

Serving: 1 cookie / Calories: 167kcal / Total Fat: 6,4g / Saturated Fat: 3,0g / Cholesterol: 0mg / Sodium: 51,1mg / Total Carbohydrate: 25,7g / Fiber: 1,3g / Sugar: 11,2g / Protein: 2,2g / Iron: 0,9mg / Potassium: 41,8mg

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HOMEMADE MAPLE PECAN GRANOLA

Tue, 26 Jan 2021 15:42:44 +0000

Homemade Maple Pecan Granola is an easy recipe perfect as a quick breakfast or snack. It’s crunchy, sweet, healthy, and vegan. Made with a mix of oats, puffed buckwheat, pecans, shredded coconut, flaxseed meal, and cinnamon. Plus it’s naturally sweetened with maple syrup.

THIS MAPLE PECAN GRANOLA IS:

vegan
dairy-free
gluten-free (if you use gluten-free oats)
healthy
adjustable
delicious
sweet
crispy
naturally sweetened with maple syrup
spiced with cinnamon
made with 9 ingredients in 20 minutes
done in one bowl
perfect for a quick breakfast or snack

WHAT YOU NEED TO MAKE HOMEMADE VEGAN MAPLE PECAN GRANOLA:

You need the following ingredients to make this Maple Pecan Granola (the exact measurements are in the recipe card below):

Rolled oats – Also known as Fashion Old Oats. To make granola gluten-free, use gluten-free oats.
Puffed buckwheat or rice
Pecans – Use whole or chopped pecans. You can use any nuts of your choice, such as cashews, almonds, walnuts, or hazelnuts.
Shredded coconut – Use organic unsweetened shredded coconut.
Flaxseed meal – Great source of fiber and omega-3 fatty acids. You can also use whole flax seeds or substitute for hemp seeds or sesame seeds.
Ground cinnamon
Sea salt – balance the sweetness.
Maple syrup – helps to stick the granola together. What I like to do is, instead of using only maple syrup, I use 5 tbsp of maple syrup and 2 tbsp of molasses. It is stickier and therefore helps to make bigger chunks of granola.
Coconut oil – Use deodorized coconut oil if you don’t want the granola to have a coconut flavor.

Equipment you need:

Baking tray
Parchment paper
Mixing bowl
Spatula or wooden spoon

HOW TO MAKE HOMEMADE MAPLE PECAN GRANOLA:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Maple Pecan Granola is super easy and comes with only 3 following steps:

1. Step: Preheat the oven and prepare the baking tray

Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper.

2. Step: Mix dry ingredients with wet ingredients

In a mixing bowl, combine rolled oats, puffed buckwheat or rice, pecans, shredded coconut, flaxseed meal, ground cinnamon, and a pinch of sea salt. Then add maple syrup and melted coconut oil. Mix well until oats are completely coated in syrup and oil. You can use your hands to make it easier to combine.

3. Step: Bake the granola in the oven

Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 15 minutes, but all ovens vary). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.

Let the granola cool completely on the baking tray.

FREQUENTLY ASKED QUESTIONS:

HOW TO SERVE MAPLE PECAN GRANOLA:

5 ways to enjoy homemade granola:

with plant-based milk
with vegan yogurt
on top of porridge, smoothie, fruit salad
mix into muffin or cake batter
on its own as a snack

HOW TO STORE HOMEMADE GRANOLA?

First, make sure the granola is completely cool. Then place the granola in an airtight container and store it at room temperature.

HOW LONG DOES HOMEMADE MAPLE PECAN GRANOLA LAST?

Homemade granola can be stored for up to 1 month in an airtight container at room temperature.

CAN YOU FREEZE HOMEMADE GRANOLA?

Yes, homemade granola can be frozen. Once the granola is cooled, pack it in an airtight container and place it into a freezer. It will last for about 3 months.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

HOMEMADE MAPLE PECAN GRANOLA

Course Breakfast, Snack

Cuisine Czech

Diet Vegan

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings servings (approx. 3,5 cups)

Calories 130kcal

Author Plantiful Bakery

Ingredients

1 cup (100g) rolled oats
1 cup (15g) puffed buckwheat or rice
¾ cup (80g) pecans, whole or chopped
¼ cup (18g) shredded coconut, unsweetened
2 tbsp (10g) flaxseed meal
1 tsp ground cinnamon
pinch sea salt
7 tbsp (100g) maple syrup
3 tbsp (42g) coconut oil, melted*

Instructions

Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper.
In a mixing bowl, combine rolled oats, puffed buckwheat or rice, pecans, shredded coconut, flaxseed meal, ground cinnamon, and a pinch of sea salt. Then add maple syrup and melted coconut oil. Mix well until oats are completely coated in syrup and oil.
Spread the mixture evenly onto the baking tray and bake until golden brown (usually about 15 minutes). While baking, stir it from time to time to help it brown evenly. Be careful not to burn it.
Let the granola cool completely on the baking tray.

Notes

* Use deodorized coconut oil if you don’t want the granola to have a coconut flavor.

Nutrition

Calories: 130kcal

Nutrition Facts

Serving: ¼ cup (27g) / Calories: 130kcal / Total Fat: 8,8g / Saturated Fat: 3,7g / Cholesterol: 0mg / Sodium: 14mg / Total Carbohydrate: 12g / Fiber: 1,9g / Sugar: 4,8g / Protein: 2g / Iron: 1mg / Potassium: 80,3mg

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HEALTHY CARROT CAKE OVERNIGHT OATS (VEGAN RECIPE)

Wed, 28 Oct 2020 00:20:01 +0000

These Carrot Cake Overnight Oats are creamy, sweet, nutritious, loaded with grated carrot, walnuts, and cinnamon flavor. It’s like cake for breakfast, but healthy. No cooking. Just grab and go!

VEGAN CARROT CAKE OVERNIGHT OATS RECIPE

Overnight oats are one of the simplest nourishing make-ahead breakfast. And they are perfect for meal prep – to eat them after a workout, at school, or at work. Prepare the oats the night before, place them in the fridge overnight, and the next morning your breakfast is ready to be eaten. 8 ingredients, 10 minutes, plus you’re adding a veggie to your breakfast.

For this recipe, I used almond milk and plant-based yogurt for extra creaminess. It really does make a difference in adding yogurt to your overnight oats. Maple syrup gives it just the right bit of sweetness. And it’s perfectly spiced by cinnamon and nutmeg.

These overnight oats, full of carrot cake flavor and walnuts, remind me of my favorite cake. No raisins for me in these overnight oats! Sorry, I don’t like them. But feel free to add them if you’re a fan.

Overnight are meant to be served cold, but you can absolutely enjoy them warmed up.

THIS CARROT CAKE OVERNIGHT OATS ARE:

vegan
dairy-free
gluten-free (if using certified gluten-free oats)
sweetened with maple syrup
creamy
healthy
nourishing
delicious
satisfying
filled with carrot cake flavor
done in a few minutes
perfect breakfast for a busy morning

WHAT ARE OVERNIGHT OATS?

WHAT YOU NEED TO MAKE THE BEST CARROT CAKE OVERNIGHT OATS:

You need the following ingredients to make this Vegan Carrot Cake Overnight Oats:

Rolled oats – You can’t make overnight oats without oats! Rolled oats, also called old-fashioned oats, are best when it comes to overnight oats. You can use quick oats instead, but they can turn a little mushy and less creamy.
Ground or chopped walnuts – I always add walnuts to carrot cake, so they can’t be missed in this carrot cake overnight oats.
Ground cinnamon and nutmeg – These are essential for carrot cake flavor.
Grated carrots – It wouldn’t be carrot cake without carrots! Feel free to add as much you like to the overnight oats.
Plant-based yogurt – Yogurt adds extra creaminess to the overnight oats. I used plain, unsweetened soy yogurt, but coconut or cashew yogurt works well.
Unsweetened almond milk – Almond milk adds a nice nutty flavor but use any plant milk you have. If you run out of milk, use water instead (the overnight oats will be less creamy).
Maple syrup – You can substitute for any liquid sweetener, such as agave syrup, date syrup, coconut nectar, or stevia. I find maple syrup fits the best for carrot cake flavor.
Favorite toppings – You don’t have to add any topping to the overnight oats. However, I always add something on top to make it super delicious. Read my favorite overnight oats toppings below.

Equipment you need:

Mason jar, bowl, or container with a lid
Spoon

OVERNIGHT OATS TOPPINGS

If you in a hurry, you can entirely skip this. But I love my overnight oats with some toppings.

These are my favorite overnight oats toppings:

Granola – For nice crunch.
Chopped nuts – Walnuts or pecans are the best for the carrot cake overnight oats.
Hemp seeds – Great basically on everything. You can never go wrong with hemp seeds.
Chia seeds – Chia seeds are a great source of omega-3 fatty acids.
Goji berries – I know many people don’t like them, but I love them.
Cocoa nibs – It’s my new addiction.
Shredded coconut or coconut flakes/chips – If you feel extra, use toasted coconut.
Peanut or almond butter – My must-have on any sweet breakfast. Use your favorite nut butter.
Fresh fruit – Chopped apple fits the best to the carrot cake flavor but feel free to add strawberries, raspberries, blueberries, or blackberries
Extra syrup – For more sweetness! I used homemade vegan honey.

HOW TO MAKE CARROT CAKE OVERNIGHT OATS:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Carrot Cake Overnight Oats is super easy and comes with 2 following steps:

1. Step: Prepare the overnight oats the night before

To the mason jar or bowl, add rolled oats, ground, or chopped walnuts, ground cinnamon, ground nutmeg, and grated carrots. Mix with a spoon to combine.

Then add plant-based yogurt, unsweetened almond milk, and maple syrup. Mix again until combined.

Cover the mason jar or bowl with cover and place it into the fridge to soak.

2. Step: Refrigerate overnight

Refrigerate the oats overnight or at least for 5 hours.

The next day, take the jar from the fridge (you can let it sit for a few minutes if it’s too cold for you), open the lid, and stir a few times with a spoon.

Add your favorite toppings like almond butter, granola, or shredded coconut.

Enjoy your jar of creamy overnight oats!

FREQUENTLY ASKED QUESTIONS:

CAN I USE QUICK OATS INSTEAD OF ROLLED OATS FOR OVERNIGHT OATS?

Yes, you can use quick oats instead of rolled oats, but they can turn a little mushy and less creamy. Rolled oats, also called old-fashioned oats, are the best option when it comes to overnight oats.

CAN OVERNIGHT OATS BE WARMED UP?

Yes! If you prefer your oats to be warm, you can definitely warm them. Transfer them into a saucepan and warmed up over medium heat.

HOW LONG OVERNIGHT OATS LAST?

Overnight oats can last for about 4 days if you store them in the fridge.

MORE BREAKFAST RECIPES:

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery.

HEALTHY CARROT CAKE OVERNIGHT OATS

These Carrot Cake Overnight Oats are creamy, nutritious, loaded with grated carrot, walnuts, and cinnamon flavor. It’s like cake for breakfast, but healthy. No cooking. Just grab and go!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Vegan

Prep Time 10 minutes

Total Time 10 minutes

Servings serving

Calories 380kcal

Author Plantiful Bakery

Ingredients

50 grams rolled oats
7 grams (=1 tbsp) walnuts, ground or chopped
1/4 teaspoon ground cinnamon
pinch ground nutmeg
25 grams carrot, grated
125 grams (=1/2 cup) plant-based yogurt, plain
125 ml (=1/2 cup) unsweetened almond milk
20 grams (=1 tbsp) maple syrup (= 1 tbsp)

Instructions

To the mason jar or bowl, add rolled oats, ground or chopped walnuts, ground cinnamon, ground nutmeg, and grated carrots. Mix with a spoon to combine.
Add plant-based yogurt, unsweetened almond milk, and maple syrup. Mix again until combined.
Cover the mason jar or bowl with cover and place it into the fridge to soak.
Refrigerate the oats overnight or at least for 5 hours.
The next day, open the jar and stir a few times with a spoon.
Add your favorite toppings (like almond butter, granola, or shredded coconut).
Enjoy your jar of creamy overnight oats!

Notes

*Calories are calculated without toppings.

Nutrition Facts

Serving: 1 jar / Calories: 380kcal / Total Fat: 12,2g / Saturated Fat: 1,5g / Cholesterol: 0mg / Sodium: 130mg / Total Carbohydrate: 54,6g / Fiber: 8,2g / Sugar: 16,4g / Protein: 14g / Vitamin D: 2mcg / Calcium: 366mg / Iron: 3mg / Potassium: 441mg

Nutrition

Calories: 380kcal

Příspěvek HEALTHY CARROT CAKE OVERNIGHT OATS (VEGAN RECIPE) se objevil jako první na Plantiful Bakery.