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Pumpkin Pie Spice

by 69 Comments

Pumpkin Pie Spice is perfect for Fall baking and beyond. It's a blend of warm seasonal spices: cinnamon, ginger, nutmeg, allspice, and cloves. A flavorful combination that will make your cookies, bread, pies, and cakes taste just delicious.

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Pumpkin Pie Spice mix stored in a glass jar with a lid

There’s something truly magical about fall. The world turns golden, mornings feel crisp, and cozy aromas fill the air. This is the season of pumpkins—and the sweet, warming spices that make fall baking so irresistible. My kitchen comes alive with the scent of cinnamon, nutmeg, cloves, and ginger, all blending together into my favorite mix of the season: Pumpkin Pie Spice.

This classic pumpkin spice blend combines cinnamon, cloves, nutmeg, ginger, and allspice—the perfect balance of sweetness and warmth. I love using it to flavor pumpkin pie, lattes, oatmeal, and all kinds of fall desserts and treats. It instantly adds that signature autumn flavor we all crave.

But this homemade pumpkin spice mix is more than just delicious—it’s naturally aromatic and filled with spices known for their antioxidant and anti-inflammatory benefits. A spoonful adds not only cozy fall vibes but also a touch of wellness to your favorite seasonal recipes.

What is Pumpkin Pie Spice

Pumpkin Pie Spice is a classic fall spice blend made from a mix of warm, aromatic spices that perfectly capture the flavor and scent of autumn. Despite the name, there’s no pumpkin in it—just a cozy combination of sweet and earthy spices that give pumpkin pie (and so many other fall desserts) its signature taste.

This homemade pumpkin spice mix is incredibly easy to make and uses just a handful of pantry staples. Each spice brings its own unique aroma, flavor, and even health benefits. Here’s what you’ll need:

Ingredients used

  • Ceylon cinnamon. Also known as “true” cinnamon, this fragrant spice is sweet, mild, and incredibly flavorful. It’s rich in powerful antioxidants with natural anti-inflammatory properties. (1, 2) Cinnamon may help reduce total cholesterol and blood sugar levels while keeping your “good” HDL cholesterol stable. (3)
  • Ginger. Warm, zesty, and slightly spicy, ginger is one of the healthiest spices on the planet. It’s packed with bioactive compounds that support digestion, fight inflammation, and boost immunity. (4) I use ground ginger for a smooth, even flavor throughout the blend.
  • Nutmeg. Made from the seeds of a tropical evergreen tree native to Indonesia, nutmeg adds a sweet, nutty depth to this mix. Beyond its comforting aroma, it offers anti-inflammatory and antibacterial properties. (5) I use ground nutmeg for convenience.
  • Cloves. These small, aromatic flower buds bring a rich, sweet-spicy warmth that ties the blend together. Cloves are incredibly high in antioxidants and have natural antibacterial properties. (6) I use ground cloves for easy mixing.
  • Allspice. Despite its name, allspice isn’t a mix of spices—it’s a single, highly aromatic spice made from dried pimento berries. It adds a subtle peppery sweetness that rounds out the pumpkin spice blend beautifully.

How to make Pumpkin Pie Spice

Making your own Pumpkin Pie Spice at home couldn’t be easier — and the best part is, you can adjust the flavors exactly to your liking. Whether you love a stronger cinnamon note or a bit more zing from the ginger, this DIY pumpkin spice blend gives you complete control over the taste and freshness.

Here’s how to make it step by step:

  1. Measure your ingredients. Prepare and measure all the spices using measuring spoons or cups. Accuracy ensures a balanced blend, but feel free to experiment and tweak the ratios to suit your taste.
  2. Mix the spices together. Add all your measured spices — cinnamon, ginger, nutmeg, cloves, and allspice — into a small mixing bowl. Use a spoon or a small whisk to stir everything together until the mixture looks uniform and well combined. The aroma at this stage will instantly remind you of freshly baked pumpkin pie!
  3. Transfer to a jar. Carefully pour the pumpkin spice mix into a clean, dry glass spice jar or airtight container. A small funnel helps avoid spills. Label your jar so you can easily grab it for all your fall baking and autumn drinks.
  4. Store properly. Keep your homemade pumpkin pie spice in a cool, dark, and dry place — like a pantry or cupboard — away from heat and moisture. Properly stored, it will stay fresh and aromatic for up to six months.

Ways to Use Pumpkin Pie Spice

Pumpkin Pie Spice isn’t just for pumpkin pie! This warm, aromatic blend of cinnamon, nutmeg, cloves, and ginger adds cozy fall flavor to just about anything. From your morning coffee to roasted veggies, it’s the perfect way to bring autumn into your kitchen. Here are some delicious ways to use it:

Don't forget, this spice mix is very flavorful, so a little goes a long way when using it. 

Recipe

Pumpkin Pie Spice mix stored in a glass jar with a lid
Print Recipe
4.98 from 99 votes

Pumpkin Pie Spice

Pumpkin Pie Spice is perfect for Fall baking and beyond! It's a blend of warm seasonal spices: cinnamon, ginger, nutmeg, allspice, and cloves.
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: American, British, International
Keyword: pumpkin pie spice, pumpkin pie spice recipe, pumpkin spice
Servings: 10 teaspoons
Calories: 7kcal
Author: Natalie

Equipment

Ingredients

  • 6 teaspoon Ceylon cinnamon
  • 2 teaspoon ginger powder
  • 1 ½ teaspoon nutmeg ground
  • 1 ½ teaspoon allspice ground
  • ½ teaspoon cloves ground

Instructions

  • Prepare and measure all ingredients using measuring cups.
  • Put all the spices in a small bowl and mix using a spoon or a whisk.
  • Transfer the spice mixture to a spice glass jar. Seal it with a lid.
  • Store in a cool, dry place for up to six months.

Notes

As a measure, I used a US cup (240ml).

Nutrition

Serving: 1teaspoon | Calories: 7kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 10mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Pumpkin Pie Spice Recipe FAQs

What is pumpkin pie spice mix made of?

Pumpkin pie spice is a blend of warm, aromatic spices—cinnamon, nutmeg, cloves, ginger, and allspice. These spices are mixed together to create the signature flavor used in pumpkin pie and other fall desserts. The blend combines sweetness, warmth, and a hint of spice, making it perfect for baking, coffee drinks, and seasonal recipes.

What is a substitute for pumpkin pie spice?

If you prefer not to make a full jar, use the following mix: For 1 teaspoon of pumpkin pie spice, mix ¾ teaspoon cinnamon, ¼ teaspoon ginger, and add a dash of nutmeg, allspice, and cloves.

What's the difference between pumpkin pie spice and apple pie spice?

The main difference between pumpkin pie spice and apple pie spice is the use of cloves. Pumpkin pie spice contains cinnamon, nutmeg, ginger, allspice, and cloves, giving it a deeper, warmer flavor. Apple pie spice usually includes cinnamon, nutmeg, allspice, and sometimes cardamom—but no cloves—resulting in a slightly lighter, fruitier taste that pairs better with apples.

What is the difference between pumpkin pie spice and gingerbread spice?

The main difference lies in the spice balance. Pumpkin pie spice is cinnamon-forward, with supporting notes of nutmeg, ginger, allspice, and cloves, giving it a sweet and mellow warmth. Gingerbread spice, on the other hand, has a bolder mix of ginger, cinnamon, allspice, nutmeg, and cloves, often with extra ginger and sometimes black pepper or cardamom for a spicier, more robust flavor.

Does pumpkin pie spice contain pumpkin?

No, pumpkin pie spice doesn’t contain pumpkin. It’s a blend of warm, aromatic spices—cinnamon, nutmeg, ginger, allspice, and cloves—traditionally used to flavor pumpkin pie and other fall desserts. The mix complements pumpkin’s natural sweetness but includes no pumpkin itself.

How long does homemade pumpkin pie spice last?

Homemade pumpkin pie spice stays fresh for about 6 months when stored properly. Keep it in an airtight glass jar in a cool, dry, and dark place away from heat and moisture. For the best flavor, make small batches.

Can I use pumpkin pie spice in savory dishes?

Yes. Pumpkin pie spice adds depth and warmth to many savory recipes. Try sprinkling it over roasted sweet potatoes, carrots, or squash, or stirring it into soups, curries, and marinades for a subtle autumn twist. The cinnamon and ginger complement earthy vegetables and meats beautifully.

Can I double or scale this recipe for gifting?

Yes. You can easily double, triple, or scale this pumpkin pie spice recipe for gifting. Simply multiply each ingredient by the same amount to keep the flavor balanced. Store the blend in small airtight jars or spice containers, add a ribbon or label, and you have a beautiful, homemade fall gift that stays fresh for up to six months.

Why make homemade pumpkin spice instead of buying it?

Making homemade pumpkin pie spice lets you control the flavor, quality, and freshness of your ingredients. Store-bought blends often lose aroma over time or include fillers. By mixing your own, you get a more fragrant, customizable, and cost-effective spice blend that can be adjusted to your taste.

Recipes to try

Pumpkin Spice Latte

by 39 Comments

This Pumpkin Spice Latte is delicious, warming, and packed with seasonal flavors. It's super easy to make with just a few simple ingredients. Favorite Fall hot drink in a healthier way.

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Autumn is the season of colder nights, beautiful natural colors, and falling leaves. Also, Autumn means the return of everyone's favorite hot drinks - teas, hot chocolates, and lattes.

We all love our iced coffee and iced matcha in the summer, but fall and winter belong to the hot, frothy lattes. I just love to sit inside my apartment on a chilly day with a hot beverage in my hands, sipping sweet deliciousness, and just relax. If you're into coffee drinks, you gonna love this recipe.

One of my favorite hot autumnal-flavored drinks is Pumpkin Spice Latte. But getting a good Pumpkin Spice Latte is usually limited to a few coffee shops or Starbucks. Since I'm not a fan of overpriced, sugar-loaded drinks - like Starbucks Pumpkin Spice Latte, I discovered a way to make a decent copycat latte at home.

This homemade Pumpkin Spice Latte tastes so good, actually better than any coffee shop stuff, plus it's so much healthier with fewer calories and much more nutrients. Not to mention it's a lot cheaper too.

Healthy homemade Pumpkin Spice Latte served in a cup topped with frothed milk and spices

Ingredients used

To make this delightful, warming, and flavorful Pumpkin Spice Latte, you don't need a fancy espresso machine, a milk frother, or other toys. It doesn't require any special syrups or store-bought stuff. You'll only need a few simple ingredients and a few minutes of your time. It's a super easy recipe, a no-brainer.

  • Milk. I used oat milk. This plant-based milk alternative is an excellent source of protein, dietary fiber, and healthy fats. It’s loaded with many vitamins and essential minerals that promote good health. Skim milk or other milk alternatives - like coconut milk, won't work well here.
  • Homemade pumpkin puree.
  • Pumpkin Pie Spice mix is so easy to make at home. It's a blend of warm fall spices you likely already have in your cupboard - like Ceylon cinnamon, ginger, allspice, nutmeg, and a dash of cloves.
  • Coffee. The rule is to use a coffee brand you love because this latte is meant for enjoyment.
Healthy homemade Pumpkin Spice Latte served in a cup topped with frothed milk and spices

I topped this latte with foam made from oat milk. I dash it with some pumpkin spices for more flavor and sprinkle it with some honey bee pollen for immunity. Yummilicious and healthy!

To make the foam, you just need a shaker or glass jar with a lid. Or a microwave-safe bowl if you're gonna use the microwave to heat the milk.

Pour the heated soy milk into a shaker or jar and shake, shake, shake. Very soon, you'll get a wonderful thick foam perfect for your pumpkin-spiced drink. Easy!

Since oat milk and pumpkin puree are naturally very sweet, you don't need to add a lot of added sugars to this latte. I did use a bit of organic honey to sweeten this beauty. But you can use maple syrup or even date syrup if you want to make it completely vegan.

Healthy homemade Pumpkin Spice Latte served in a cup topped with frothed milk and spices

How to make Pumpkin Spice Latte

  1. Prepare your favorite coffee. 
  2. Heat the milk in a saucepan. Take ⅓ of the heated milk and pour it into a cup or a jar, and reserve it.
  3. Remove the saucepan from the heat and whisk in the pumpkin puree, pumpkin spice, vanilla, and coffee into the heated milk. Add honey or maple syrup (if desired). Whisk well using the whisk until the mixture is evenly combined.
  4. Pour the mixture into a cup.
  5. Take reserved heated milk and make the froth using a handheld milk frother. Alternatively, put milk in a shaker or jar with the lid and shake as hard as you can until the milk is frothy, around 30 seconds.
  6. Spoon the foam onto your latte.
  7. Sprinkle with pumpkin pie spice and bee pollen, if desired.
Healthy homemade Pumpkin Spice Latte served in a cup topped with frothed milk and spices

Pumpkin Spice Latte is more than just some average hot beverage. It's energizing drink loaded with healing spices - Ceylon cinnamon, and ginger. It's sweet and so tasteful, bursting with amazing Fall flavors, and made completely free from refined sugars with all natural and real ingredients.

I promise once you taste this amazing latte, it will become your fall favorite.

More pumpkin recipes to try

Recipe

Healthy homemade Pumpkin Spice Latte recipe
Print Recipe
4.75 from 31 votes

Pumpkin Spice Latte

Packed with amazing flavors from seasonal spices and real pumpkin, this healthy Pumpkin Spice Latte is one delightful warming treat. Vegan, dairy-free, easy to make!
Cook Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American, International
Keyword: healthy pumpkin spice latte, pumpkin spice latte, starbucks copycat
Servings: 1 serving
Calories: 148kcal
Author: Natalie

Ingredients

Instructions

  • Prepare your favorite coffee.
  • Heath the milk in a saucepan. Take ⅓ of the heated milk and pour it into a cup or a jar, reserve it.
  • Remove the saucepan from the heat and whisk in the pumpkin puree, pumpkin spice, vanilla, and the coffee into the heated milk. Add honey or maple syrup (if desired). Whisk well using the whisk until mixture is evenly combined.
  • Pour the mixture in a cup.
  • Take reserved heated milk and make the froth using a handheld milk frother. Alternatively, you can put milk in a shaker or jar with the lid and shake as hard as you can until the milk is frothy around 30 seconds.
  • Spoon the foam onto your latte.
  • Sprinkle with pumpkin pie spice and bee pollen, if desired.

Nutrition

Serving: 1cup | Calories: 148kcal | Carbohydrates: 20g | Protein: 7g | Fat: 4g | Sodium: 96mg | Potassium: 456mg | Fiber: 2g | Sugar: 14g | Vitamin A: 5170IU | Vitamin C: 1.2mg | Calcium: 323mg | Iron: 1.7mg

This post was originally published in October 2018. It was updated with new information and republished in October 2022. The recipe stayed the same.

Pumpkin Cheesecake Muffins

by 59 Comments

These Pumpkin Cheesecake Muffins are sweet and full of seasonal flavors. Packed with real pumpkin and cream cheese filling, it's an extra delicious dessert perfect for cozy Fall afternoons. Bonus: they only take 30 minutes!

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Healthy Pumpkin Cheesecake Muffins

There's no better way to celebrate beautiful Fall than with a cup of Pumpkin Latte and deliciously sweet Pumpkin Cheesecake Muffins.

These pumpkin cream cheese muffins are sweet and delicate, super moist, and full of warm seasonal spices. Also filled with tangy cream cheese surprise. Such a delicious treat to have on afternoons.

These pumpkin cheesecake muffins are a great addition to your holiday table as well. Everyone will love them. You might want to make a double batch because these pumpkin muffins tend to disappear fast!

Why do you need to make this?

  • Pumpkin Cheescake Muffins are delicious, filled with real pumpkin and seasonal spices.
  • They are easy to make, in one-bowl, with simple pantry ingredients.
  • They are packed with fibers from wholegrain flour.
  • They are made without unhealthy processed sugars.
  • A great way to add pumpkin to sweet treats. Pumpkins are packed full of nutrients and antioxidans! 
Fragrant, soft and lusciously sweet, Pumpkin Cheesecake Muffins made with all HEALTHY ingredients, refined sugar-free are the best thing this Fall. Flavored with real pumpkin and warm spices, filled with a cream cheese surprise it's a dessert that will make you wish pumpkin season last all year long. #pumpkin #fall #muffin #healthy #wholegrain #skinny #lowsugar #lowfat #easy #kidsfriendly #school #breakfast #dessert | natalieshealth.com

Ingredients used

This pumpkin muffins recipe is very simple. You will need only basic pantry ingredients: 

  • Whole grain flour. It's a healthier, more nutritious option than all-purpose flour. I use it for all my baking. Whole grain flour is packed with fibers and makes everything more nutritious. In this recipe, I used whole grain Spelt flour, but you can use any whole grain flour. 
  • Sweetener. I used maple syrup, but you can use honey here. See "Recipe tips" for more suggestions.
  • Pumpkin puree. Pumpkin puree is sweet and flavorful but also loaded with nutrients. It gave muffins extra sweetness and flavor.
  • Pumpkin spice. I love the homemade Pumpkin Pie Spice blend. It features super spice Ceylon cinnamon known for its anti-inflammatory properties. (1).

Other pantry ingredients you’ll need:

  • Eggs. Free-range, pasture-raised is the best.
  • Vanilla extract.
  • Baking soda.
  • Pinch of salt.
  • Extra virgin coconut oil. 
  • Muscovado sugar. For a little extra depth of flavor.
  • Cream cheese. For the filling.
Fragrant, soft and lusciously sweet, Pumpkin Cheesecake Muffins made with all HEALTHY ingredients, refined sugar-free are the best thing this Fall. Flavored with real pumpkin and warm spices, filled with a cream cheese surprise it's a dessert that will make you wish pumpkin season last all year long. #pumpkin #fall #muffin #healthy #wholegrain #skinny #lowsugar #lowfat #easy #kidsfriendly #school #breakfast #dessert | natalieshealth.com

How to make Pumpkin Cheescake Muffins

This pumpkin muffins recipe is quite easy. Preparation takes no more than 10 minutes. The rest is baking time, and for that, you will only need patience.

Equipment used

  • Measuring cups.
  • Mixing bowls.
  • 12-cup muffin tin.
  • Muffin liners.

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Preheat the oven at 190°C/375°F.
    • Place muffin liners in a muffin tin. Set aside.
    • Melt coconut oil and let it cool for a few minutes a room temperature.
    • Measure all the ingredients using measuring cups.
  • Step 2: Make the filling.
    • In a small bowl, whisk together cream cheese with egg yolk and vanilla extract. Set aside.
  • Step 3: Mix dry ingredients.
    • In a medium bowl, mix together flour, spices, salt, and soda.
    • Use the spoon or a whisk. Set aside.
  • Step 4: Mix wet ingredients.
    • In a separate large bowl whisk the eggs with coconut oil, pumpkin puree, maple syrup, and vanilla extract.
    • Mix everything using the whisk until you get a nice sticky mixture.
  • Step 5: Assemble and bake.
    • Add dry ingredients into wet ingredients. Stir the batter using a spatula.
    • Gently fold muscovado sugar into the batter. Don't overmix the batter.
    • Spoon the batter into muffin liners, filling them ¾ full.
    • Add a teaspoon of cream cheese filling and swirl it with a toothpick.
    • Pop the muffins into the preheated oven and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. 
Pumpkin Cheesecake Muffins

Substitutions

  • You can substitute Spelt flour with any whole grain flour. Or use plain/all-purpose flour if you prefer. Substitute at a 1:1 ratio.
  • You can substitute maple syrup with honey. See "Recipe tips" for more suggestions.
  • You can substitute coconut oil with avocado oil or grass-fed butter.
  • You can substitute muscovado sugar with brown sugar or coconut sugar.
  • For 1 teaspoon pumpkin pie spice, substitute: ¾ teaspoon cinnamon + ¼ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.

Tips for storing

  • Counter: Once muffins are completely cooled, store them in an airtight container and keep them on the counter for up to 3 – 4 days.
  • Refrigerator: Muffins will keep for up to a week in the refrigerator, in an airtight container.
  • How to freeze? Place the muffins in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • Muffins can be warmed in the microwave. Be careful not to overheat them.
Fragrant, soft and lusciously sweet, Pumpkin Cheesecake Muffins made with all HEALTHY ingredients, refined sugar-free are the best thing this Fall. Flavored with real pumpkin and warm spices, filled with a cream cheese surprise it's a dessert that will make you wish pumpkin season last all year long. #pumpkin #fall #muffin #healthy #wholegrain #skinny #lowsugar #lowfat #easy #kidsfriendly #school #breakfast #dessert | natalieshealth.com

Recipe tips

  • When folding the batter, use the spatula and don't over-mix it. You need to have air bubbles in the batter. They make a lighter muffins.
  • To check whether muffins are done, insert a skewer or toothpick into the center. If the toothpick comes out clean or with just a few crumbs on it, they are ready to come out of the oven.
  • Make sure you use eggs at room temperature. Pull them out of the fridge before baking so they can rest for a bit. Or run the eggs under warm water to speed this process or set them in a bowl of warm water.
  • If substituting coconut oil with salted butter, omit adding salt.
  • Sweetener recommendation:
    • You can use honey or maple syrup here. Make sure you use honey in liquid form.
    • Date syrup or molasses are great options too. Note that they can make muffins darker in color.
    • Use stevia or any low-carb sweetener.
  • Make sure to use organic virgin coconut oil rather than refined versions.

Recipe variations

  • Add in dried fruits: cranberries, raisins, sultanas.
  • Add in chopped nuts: walnuts, pine nuts, hazelnuts, pecans.
  • Make it protein-packed: You can replace ¼ cup of flour with 1 scoop of protein powder. I reccomend vanilla flavored. In that case you can omit adding vanilla extrat and you can reduce amount of sweetener.
  • Make it gluten-free: Substitute whole-grain flour with any gluten-free flour.
Fragrant, soft and lusciously sweet, Pumpkin Cheesecake Muffins made with all HEALTHY ingredients, refined sugar-free are the best thing this Fall. Flavored with real pumpkin and warm spices, filled with a cream cheese surprise it's a dessert that will make you wish pumpkin season last all year long. #pumpkin #fall #muffin #healthy #wholegrain #skinny #lowsugar #lowfat #easy #kidsfriendly #school #breakfast #dessert | natalieshealth.com

Recipe

Healthy Pumpkin Cheesecake Muffins
Print Recipe
4.97 from 57 votes

Pumpkin Cheesecake Muffins

These Pumpkin Cheesecake Muffins are sweet and full of seasonal flavors. Packed with real pumpkin and cream cheese filling, it's an extra delicious dessert perfect for afternoons.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American, International
Keyword: pumpkin cheescake muffins, pumpkin cream cheese muffins, pumpkin muffins with cream cheese filling
Servings: 12 muffins
Calories: 243kcal
Author: Natalie

Equipment

Ingredients

For the muffins:

For the filling:

  • 1 cup cream cheese
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven at 190°C/375°F. Place muffin liners in a muffin tin. Set aside.
  • In a small bowl, whisk together cream cheese with egg yolk and vanilla extract. Set aside.
  • In a medium bowl, mix together flour, spices, salt, and soda. Use the spoon or a whisk. Set aside.
  • In a separate large bowl whisk the eggs with coconut oil, pumpkin puree, maple syrup, and vanilla extract. Mix everything using the whisk until you get a nice sticky mixture.
  • Add dry ingredients into wet ingredients. Stir the batter using a spatula. Gently fold muscovado sugar into the batter. Don't overmix the batter.
  • Spoon the batter into muffin liners, filling them ¾ full.
  • Add a teaspoon of cream cheese filling and swirl it with a toothpick.
  • Pop the muffins into the preheated oven and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.

Notes

Makes 12 muffins that serve 6-12 people. The suggested serving size is one muffin.
Substitutions
  • You can substitute Spelt flour with any whole grain flour. Or use plain/all-purpose flour if you prefer. Substitute at a 1:1 ratio.
  • You can substitute maple syrup with honey. See "Recipe tips" for more suggestions.
  • You can substitute coconut oil with avocado oil or grass-fed butter.
  • You can substitute muscovado sugar with brown sugar or coconut sugar. 
  • For 1 teaspoon pumpkin pie spice, substitute: ¾ teaspoon cinnamon + ¼ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.
Tips for storing
  • Counter: Once muffins are completely cooled, store them in an airtight container and keep them on the counter for up to 3 – 4 days.
  • Refrigerator: Muffins will keep for up to a week in the refrigerator, in an airtight container.
  • How to freeze? Place the muffins in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • Muffins can be warmed in the microwave. Be careful not to overheat them.
As a measure, I used US cup (240ml). See "Recipe tips" for more recipe info.

Nutrition

Serving: 1muffin | Calories: 243kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 296mg | Potassium: 200mg | Fiber: 2g | Sugar: 11g | Vitamin A: 3351IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

This post is originally published in September 2017. It's updated with new information and republished in November 2021. The recipe is changed slightly as I tested it more during that time.

More recipes to try

Pumpkin Baked Oatmeal

by 62 Comments

This Pumpkin Baked Oatmeal is the perfect lazy weekend breakfast to feed the family. It's packed with wholesome ingredients - hearty oats, sweet pumpkins, and beautiful seasonal spices. It's also super simple and made without processed sugars. Nutritious, healthy and so delicious!

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Pumpkin Baked Oatmeal served on a plate topped with walnuts and cranberries

If you love anything and everything pumpkin spice flavored, you’re going to LOVE this Pumpkin Baked Oatmeal. This baked oatmeal is a true fall-inspired dish. The color, the ingredients, the flavors... everything in this dish is screaming Fall. It's warming, cozy and comforting. Just beautiful.

But this pumpkin spice baked oatmeal is more than just a comforting meal. It's a nutrient-rich breakfast that is super easy to make. And it can be prepped in advance for a delicious weekend brunch or healthy breakfast throughout the week.

Why do you need to make this?

  • It's comforting and warming dish perfect for mornings.
  • It's full of seasonal flavors, spiced with beautiful pumpkin spice.
  • It's easy to make, in one-bowl, with simple pantry ingredients.
  • It's packed with fibers from oats, proteins and Omega-3s.
  • It's made without unhealthy processed sugars.
  • It's very satisfying, nurishing and great for weight loss.
  • It's a great meal-prep recipe. You can prepare it, refridgerate and bake it in the mornings.
  • A great way to add pumpkin to breakfast. Pumpkins are packed full of nutrients and antioxidans! 
  • It’s great for feeding a crowd. 
  • This recipe si totally addaptable (see teh suggestions below).

Ingredients used

This baked pumpkin oatmeal recipe is very simple. You will need only basic pantry ingredients: 

Pumpkin Baked Oatmeal ingredients
  • Rolled oats. Oats are whole grain, meaning they are rich in fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion, which is essential for strong immunity. I used rolled oats.
  • Milk. I like using oat milk, but any type of milk will work.
  • Pumpkin puree. Pumpkin puree is sweet and flavorful but also loaded with nutrients. It's packed with vitamins and minerals, and especially high in beta-carotene, a potent antioxidant that our body turns into vitamin A which is essential for a strong immune system. (1)
  • Sweetener. Honey or pure maple syrup are the best. See "Recipe tips" for more suggestions.
  • Pumpkin spice. I love homemade Pumpkin Pie Spice blend. It features super spice Ceylon cinnamon known for its anti-inflammatory properties. (2).

I always like to add something to boost my meals. In this pumpkin oatmeal, I added:

  • Hemp seeds. They are an excellent source of Omega-3s, but also a great source of fibers and proteins. Great addition to oatmeal porridge.
  • Walnuts. They are great source of Omega-3, and very nutritious. And since they are calorie-dense, they are great for weight loss too.
  • Dried cranberries. They are sweet and delicious but also packed with antioxidans that fights inflammation. (3)

Other pantry ingredients you'll need:

  • Egg. I use free-range.
  • Himalayan salt.
  • Baking powder.
  • Coconut oil. I use extra virgin coconut oil.
Pumpkin Baked Oatmeal on a plate topped with walnuts and cranberries

How to make Pumpkin Baked Oatmeal

Making pumpkin baked oatmeal is very simple. It's a one-bowl recipe, with 5 minutes of prep time, rest is in the oven to bake.

Equipment used

  • Measuring cups.
  • Mixing bowl.
  • Whisk.
  • 6x9-inch casserole dish.

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Position an oven rack in the middle and preheat the oven to 356F (180C).
    • Spray the casserole dish with cooking spray or grease it with coconut oil.
    • Measure all the ingredients using measuring cups.
    • Melt and cool coconut oil.
    • Rughly chop the walnuts and cranberries (optional).
  • Step 2: Mix the ingredients.
    • Place milk, egg, pumpkin pure and melted coconut oil into a a large mixing bowl. Mix using the whisk until ingredients combine.
    • Add in all the dry ingredients: oats, hemp seeds, chopped walnuts, cranberries, pumpkin spice, baking powder and salt.
    • Using the whisk or a spoon stir well to combine the ingredients.
    • Transfer the mixture into a prepared baking casserole dish.
  • Step 3: Bake the oatmeal.
    • Bake 35 to 40 minutes, or until top is golden brown.
    • Watch the oatmeal and don't over-bake or burn it. 
    • Remove the oatmeal out of the oven.
    • Leave it to cool for a few minutes in the baking dish.  
  • Step 4: Serve.
    • Portion the oatmeal and serve warm.
    • Add toppings (optional). I used chopped walnuts, cranberries and maple syrup. See 'Tips for serving' for more ideas.
Pumpkin Baked Oatmeal process shots

Substitutions

  • You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won't work well here.
  • You can substitute rolled oats with quick oats. Note: quick oats will turn very mushy when baked. But if you like softer texture, then quick oats are the way to go.
  • You can use honey or maple syrup. See "Recipe tips" for more suggestions.
  • You can substitute hemp seeds with chia seeds or ground flax seeds.
  • For 1 teaspoon pumpkin pie spice, substitute: ¾ teaspoon cinnamon + ¼ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.
  • See "Recipe variations" for more suggeastions.

Tips for storing

  • Keep baked oatmeal in an air-tight food container. Keep refrigerated for up to 5 days.
  • How to freeze: Place the sliced baked oatmeal in a zip-lock bag or food container and freeze for up to 3 months. Thaw the oatmeal at room temperature before serving. Don't use the microwave to thaw them. 
Pouring syrup over baked pumpkin oatmeal

Tips for serving

  • Serve freshly baked pumpkin oatmeal with fruits: diced pear, banana slices.
  • Top it with yogurt and maple syrup or honey to make it sweeter. 
  • Sprinkle with cinnamon to add more flavor. 
  • Crumble in the bowl and add milk. 
  • Sprinkle with chopped nuts and dried fruits to add some crunchiness and sweetess.

Recipe variations

  • Dried fruit suggestions: dried cherries, raisins, sultanas, or dried chopped plums.
  • Nuts suggestions: peanuts, hazelnuts, chestnuts, walnuts, pecans.
  • Substitute dried fruit with dark chocolate chips.
  • Fresh fruit suggestions (for topping): fresh pomegranate, blackberries, plum, pear, peach, banana slices.
  • Make it weight loss friendly: Use low-fat milk and low-carb sweetener. Omit adding dried fruits to cut down the sugars.
  • Make it protein-packed: Add a scoop of protein powder in the mixture. I recommend vanilla protein powder.
  • Make it gluten-free: Use certified gluten-free oats.
  • Make it vegan: Use flax or chia egg. Use plant based milk.
Pumpkin Baked Oatmeal on a plate

Recipe tips

  • Rolled oats are the best for making baked oatmeal. You can use instant quick oats instead. They will give a softer more mushy texture.
  • Reheating the oatmeal in the microwave: Simply pop the baked oatmeal in the microwave for about 1-2 minute, or until heated through.
  • Reheating the oatmeal in the oven: Preheat the oven to 180C. Place the oatmeal in oven-safe dish. Cover it with foil and pop it in the oven for about 20 minutes.
  • Sweetener recommendation:
    • You can use honey or maple syrup. Make sure you use honey in liquid form.
    • Date syrup or molasses are great options too. Note that they can make oats darker in color.
    • Use stevia or any low-carb sweetener for a low-calorie option.
  • If you're adding protein powder to the mixture, then omit adding sweetener. Protein powder will give oats enough sweetness.
  • Baked pumpkin pie oatmeal served on a plate
  • Baked pumpkin pie oatmeal served on a plate

Recipe

Pumpkin Baked Oatmeal served on a plate topped with walnuts and cranberries
Print Recipe
4.99 from 87 votes

Pumpkin Baked Oatmeal

This Pumpkin Baked Oatmeal is the perfect lazy weekend breakfast to feed the family. It's packed with wholesome ingredients - hearty oats, sweet pumpkins, and beautiful seasonal spices. It's also super simple and made without processed sugars. Nutritious, healthy and so delicious!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American, International
Keyword: baked pumpkin oatmeal, pumpkin baked oatmeal, pumpkin pie baked oatmeal, pumpkin spice baked oatmeal
Servings: 9 servings
Calories: 175kcal
Author: Natalie

Equipment

Ingredients

  • 2 cups rolled oats
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon Hymalayan salt
  • 1 ½ cups oat milk
  • 1 cup canned pumpkin
  • ¼ cup pure maple syrup
  • 1 medium egg
  • 1 tablespoon coconut oil melted and cooled
  • ¼ cup walnuts chopped
  • ¼ cup dried cranberries

Instructions

  • Position an oven rack in the middle and preheat the oven to 356F (180C).
  • Spray the casserole dish with cooking spray or grease it with coconut oil. Set aside.
  • Place milk, egg, pumpkin pure and melted coconut oil into a a large mixing bowl. Mix using the whisk until ingredients combine.
  • Add in all the dry ingredients: oats, hemp seeds, chopped walnuts, cranberries, pumpkin spice, baking powder and pinch of salt.
  • Using the whisk or a spoon stir well to combine the ingredients.
  • Transfer the mixture into a prepared baking casserole dish.
  • Bake 35 to 40 minutes, or until top is golden brown.
  • Remove the oatmeal out of the oven. Leave it to cool for a few minutes in the baking dish.
  • Portion the oatmeal and serve warm.
  • Add toppings (optional).

Notes

Substitutions
  • You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won't work well here.
  • You can substitute rolled oats with quick oats. Note: quick oats will give a more soft oatmeal texture. 
  • You can use honey or maple syrup. 
  • You can substitute hemp seeds with chia seeds or ground flax seeds.
  • For 1 teaspoon pumpkin pie spice, substitute: ¾ teaspoon cinnamon + ¼ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.
  • See "Recipe variations" for more suggestions.
Tips for storing
  • Keep baked oatmeal in an air-tight food container. Keep refrigerated for up to 5 days.
  • To freeze: Place the sliced baked oatmeal in a zip-lock bag or food container and freeze for up to 3 months. Thaw the oatmeal at room temperature before serving. Don't use the microwave to thaw them. 
See "Recipe tips" for more recipe info. Nutritional information is calculated without added toppings. As a measure, I used a US cup (240ml).

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 30mg | Potassium: 228mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4346IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg

More recipes to try

Pumpkin Oatmeal

by 51 Comments

This Pumpkin Oatmeal is sweet and creamy, packed with wonderful seasonal flavors. It's a super simple breakfast made with wholesome ingredients and without processed sugars. Oats, sweet pumpkin, and beautiful spices make this fall-inspired meal perfect for mornings.

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Pumpkin Oatmeal served in a bowl

There's something truly wonderful in sweet pumpkin flavors. They are cozy and warming. Mellow and welcoming. It feels like Autumn itself is hugging you with the last rays of sunshine.

I believe having pumpkin-spiced everything is completely allowed now. I dare to say required. Warmth and snugging feelings are what we all need now when days are becoming short and chilly nights are getting colder.

I'm enjoying every second of this beautiful Fall with sweet pumpkin treats and cozy pumpkin spiced drinks in my hands. Pumpkin Oatmeal is just one of many foods on my favorite list right now.

This pumpkin spice oatmeal is absolutely beautiful. Creamy, sweet, and packed with seasonal flavors, energizing and filling. And it tastes just like warm pumpkin pie. Completely amazing breakfast!

Why do you need to make this?

  • It's incredibly creamy, warming and delicious.
  • It's full of seasonal flavors, spiced with beautiful pumpkin spice.
  • It's easy to make with only a few pantry ingredients.
  • It's a healthy meal packed with proteins, fibers and Omega-3s.
  • It's made without unhealthy processed sugars.
  • It's done in 10 minutes. You can cook it on the stovetop or in the microwave.
  • It's very satisfying, nurishing and great for weight loss.
  • It can be made in batch, stored in the fridge, and easily warmed in the morning for a quick healthy breakfast throughout the week.

Ingredients used

This pumpkin pie oatmeal recipe is very simple. You will need only basic pantry ingredients: 

Pumpkin Oatmeal ingredients
  • Rolled oats. Oats are whole grain, meaning they are rich in fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion, which is essential for strong immunity. I used rolled oats.
  • Milk. I like using oat milk, but any type of milk will work.
  • Pumpkin puree. Pumpkin puree is sweet and flavorful but also loaded with nutrients. It's packed with vitamins and minerals, and especially high in beta-carotene, a potent antioxidant that our body turns into vitamin A which is essential for a strong immune system. (1)
  • Sweetener. Honey or pure maple syrup are the best. See "Recipe tips" for more suggestions.
  • Pumpkin spice. I love homemade Pumpkin Pie Spice blend. It features super spice Ceylon cinnamon known for its anti-inflammatory properties. (2).

I always like to add something to boost my meals. In this pumpkin oatmeal, I added:

  • Flax seeds. They are an excellent source of Omega-3s, but also a great source of fibers and proteins. Great addition to oatmeal porridge.

I topped the oatmeal with pepitas (pumpkin seeds), dried cranberries, pecans, and pear. This is optional.

Pumpkin Oatmeal served in a bowl topped with pumpkin seeds, pecan, diced pear and cranberries

How to make Pumpkin Oatmeal

Making pumpkin spice oatmeal porridge is very simple, and it takes 10 minutes to complete. You can use the classic stovetop method or make it in a microwave.

Equipment used

  • Measuring cups.
  • Small saucepan.
  • Whisk.

Step by step instructions (stovetop method)

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. Use measuring cups.
  • Step 2: Cook the oats.
    • Place milk in a in a small saucepan. Bring to a boil over high heat.
    • As soon as it boils, reduce heat to medium.
    • Add in oats, ground flax seeds, sweetener, pinch of salt, pumpkin spice, and pumpkin pure. Mix everything using the whisk.
    • Continue cooking for 2-3 minutes until oats soften. Don't forget to stir.
    • Remove the oats from the heat.
    • Taste the oatmeal and adjust sweetness.
    • Pour oatmeal in a serving bowl. Set aside.
  • Step 3: Prepare toppings.
    • Wash and dice pear into small cubes, (no need to peel).
  • Step 4: Assemble the oatmeal.
    • Add toppings over the cooked oatmeal. 
    • Serve warm.
How to make pumpkin oatmeal

Step by step instructions (microweave method)

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. Use measuring cups. 
  • Step 2: Microweave the oats.
    • Place milk, oats, ground flax seeds, sweetener, pinch of salt, pumpkin spice, and pumpkin pure in microwave-safe bowl.
    • Microwave on high for 2 minutes, stirring halfway, just until the oats soften.
    • Taste the oatmeal and adjust sweetness.
    • Pour oatmeal in a serving bowl. Set aside.
  • Step 3: Prepare toppings.
    • Wash and dice pear into small cubes, (no need to peel).
  • Step 4: Assemble the oatmeal.
    • Add toppings over the cooked oatmeal. 
    • Serve warm.
Pumpkin oatmeal recipe with pumpkin pure and flax seeds

Substitutions

  • You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won't work well here.
  • You can substitute rolled oats with quick oats. Note: quick oats will turn very mushy if you cooki it too long. But if you like creamier, softer texture, then quick oats are the way to go.
  • You can use honey or maple syrup. See "Recipe tips" for more suggestions.
  • You can substitute flax seeds with chia seeds or hemp seeds.
  • For 1 teaspoon pumpkin pie spice, substitute: ¾ teaspoon cinnamon + ¼ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.
  • See "Recipe variations" for more suggestions.

Tips for storing

  • You can double the portions and cook extra.
  • Store leftovers in a container and cover them with the lid.
  • Keep refrigerated for up to 4 days. 
healthy pumpkin oatmeal served in a bowl

Recipe variations

  • Dried fruit suggestions: dried cherries, raisins, sultanas, or goji berries, dried chopped plums.
  • Pair fresh pear with more fruits: fresh pomegranate, blackberries, plum, peach.
  • Other toppins suggestions: peanuts, hazelnuts, chestnuts, walnuts.
  • Make it weight loss friendly: Use low-fat milk and low-carb sweetener. Omit adding dried fruits to cut down the sugars.
  • Make it protein-packed: Add a scoop of protein powder. I recommend vanilla protein powder. Add protein powder after you cook oatmeal.
  • Make it gluten-free: Use certified gluten-free oats.

Recipe tips

  • Rolled oats are the best for making the oatmeal. Instant quick oats are also ok but can turn out mushy. Steel-cut oats will need longer cooking time, about 20 minutes.
  • Make sure you grind flax seeds before using them. Using ground flax seeds is the best way to make the most of their health benefits.
  • Reheating the oatmeal in the microwave: Simply add a splash of milk, give it a stir, then pop it in the microwave for about 1 minute, or until heated through.
  • Reheating the oatmeal on the stovetop: Add a bit of milk just to loosen it a bit, then warm it up, stirring on low heat.
  • Sweetener recommendation:
    • You can use honey or maple syrup. Make sure you use honey in liquid form.
    • Date syrup or molasses are great options too. Note that they can make oats darker in color.
    • Use stevia or any low-carb sweetener for a low-calorie option.
  • Alternatively, you can make the topping by mixing cubed pear with coconut sugar, chopped pecans, and grated fresh ginger. Cook in a small saucepan until pear caramelize and soften. Topp the oatmeal with cooked pears for extra yumminess.
  • For Pumpkin Protein Oatmeal: If you're adding protein powder, then omit adding sweetener. Protein powder will give oats enough sweetness.
pumpkin spice oatmeal served in a bowl

Recipe

Pumpkin Oatmeal featured image
Print Recipe
5 from 116 votes

Pumpkin Oatmeal

This Pumpkin Oatmeal is sweet and creamy, packed with wonderful seasonal flavors. It's a super simple breakfast made with wholesome ingredients and without processed sugars.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American, British, International
Keyword: healthy pumpkin oatmeal, pumpkin oatmeal, pumpkin oatmeal recipe, pumpkin spice oatmeal
Servings: 1 serving
Calories: 429kcal
Author: Natalie

Equipment

Ingredients

  • ½ cup rolled oats
  • 1 ¼ cup milk I used oat
  • ¼ cup pumpkin puree
  • 1 tablespoon ground flax seeds
  • ½ teaspoon pumpkin spice
  • 1 tablespoon pure maple syrup or honey
  • pinch of salt
  • Toppings: pumpkin seeds, dried cranberries, pecans, fresh diced pear (optional, see "Recipe variations" for more ideas)

Instructions

  • Place milk in a in a small saucepan. Bring to a boil over high heat.
  • As soon as it boils, reduce heat to medium.
  • Add in oats, ground flax seeds, sweetener, pinch of salt, pumpkin spice, and pumpkin pure. Mix everything using the whisk.
  • Continue cooking for 2-3 minutes until oats soften. Don't forget to stir.
  • Remove the oats from the heat.
  • Taste the oatmeal and adjust sweetness.
  • Pour oatmeal in a serving bowl.
  • Add toppings over the cooked oatmeal (optional).
  • Serve warm.

Notes

Makes 1 bowl that serves 1 person as a full meal, or 2 servings as a light meal. 
Substitutions
  • Substitute oat milk with any plant-based milk. Cow’s milk works well too. Coconut milk won't work well here.
  • Substitute rolled oats with quick oats. Note: quick oats will turn very mushy if you cook them too long. But if you like creamier, softer texture, then quick oats are the way to go.
  • You can use honey or maple syrup. See "Recipe tips" for more suggestions.
  • Substitute flax seeds with chia seeds or hemp seeds.
  • For 1 teaspoon pumpkin pie spice, substitute: ¾ teaspoon cinnamon + ¼ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.
Tips for storing
  • Store leftovers in a container and cover them with the lid. Keep refrigerated for up to 4 days. 
See "Recipe variations" for more recipe info.
As a measure, I used a US cup (240ml). Nutritional info is calculated without toppings. 

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 78g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 152mg | Potassium: 529mg | Fiber: 10g | Sugar: 38g | Vitamin A: 10150IU | Vitamin C: 3mg | Calcium: 515mg | Iron: 5mg

More recipes to try

Pumpkin Oatmeal Pancakes

by 90 Comments

These Pumpkin Oatmeal Pancakes are a wonderful seasonal treat. They are fluffy, sweet, filled with fresh pumpkin, and beautiful flavors. Also, they are wholesome, made with simple ingredients, without refined sugar. Perfect cozy, healthy, and filling breakfast that will brighten your morning.

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Pumpkin Pancakes on a wooden plate

I'm delighted to say, pumpkins really got me. Not one day passes without something pumpkin-ish served on my plate. Pumpkin Granola in the morning or Pumpkin Muffins on afternoons, anything pumpkin is my obsession.

Since I love having oatmeal pancakes for breakfast I decided to make Pumpkin Oatmeal Pancakes and add them to my Pumpkin Cookbook.

They turned out fantastic. Perfectly flavored, and sweet. Just what one true pumpkin lover needs in the morning.

Why should you try them?

  • These pumpkin pancakes are dense but fluffy, full of wonderful seasonal flavors. So sweet and tasty!
  • They are packed with hearty OATS and fibers, good for digestion and immunity, proteins, and Omega-3s.
  • They are filling and nutritious. Perfect quick and healthy breakfast, brunch, kids school snack, or afternoon dessert.
  • They are made with just a few simple pantry ingredients, without refined sugar. Delicious yet 100% guilt-free! 
  • They are filled with fresh pumpkins, beautiful spices, and sweet-sour cranberries. Such a treat!
  • These homemade oatmeal pancakes are easy to make in just 15 minutes!

Ingredients used

This pumpkin oatmeal pancake recipe is very simple. You will need only a few pantry ingredients:

Pumpkin Oatmeal Pancakes ingredients
  • Oats. Hearty, healthy, and filling, oats are the most used ingredients in my cooking. I use them as a substitute for regular flour. Oats are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our hearts healthy. They also support healthy digestion and strong immunity. I used rolled oats in this recipe, but you can use quick oats if you like.
  • Milk of choice. I used oat milk, but you can use whatever milk you prefer. Note that coconut milk won't work well here.
  • Pumpkin puree. Pumpkin puree is not only sweet and flavorful but also loaded with nutrients. It's packed with vitamins and minerals, and especially high in beta-carotene, a potent antioxidant that our body turns into vitamin A which is essential for a strong immune system. (1)
  • Sweetener. I used honey, but you can easily use maple syrup. Honey gave subtle sweetness yet didn't overload the pancakes with sugary calories.

To give the pancakes extra flavor and boost, I tossed in some superfoods as well:

  • Pumpkin spice. I love my homemade Pumpkin Pie Spice blend. It features super spice Ceylon cinnamon known for its anti-inflammatory properties. (2).
  • Walnuts. Walnuts are very nutritious. They are a good source of Omega-3 and an excellent source of powerful antioxidants that fights inflammation. 
  • Dried cranberries. To balance sweet pumpkin flavors. 

Other pantry ingredients you’ll need:

  • Egg - I used free-range, pasture-raised. 
  • Baking powder.
  • Pinch of salt.
  • Extra virgin coconut oil/coconut oil cooking spray - for greasing the pancake pan.
  • For the topping: dried cranberries and chopped walnuts. 

Look at the "Substitutions" section below if you are missing some of the ingredients.

Pumpkin Pancakes on a wooden plate

How to make Pumpkin Oatmeal Pancakes

Pumpkin Oatmeal Pancakes are really easy to make. It will take you 15 minutes TOPS! - and you need only basic equipment.

Equipment used

  • Measuring cups.
  • High speed blender. 
  • Pancake pan - or any pan with non-stick surface.
  • Flexible silicone spatula - for flipping the pancakes. 

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. Use measuring cups.
    • Chop dried cranberries a bit (optional).
  • Step 2: Mix the ingredients.
    • Place all the ingredients except dried cranberries in a blender. Note: add wet ingredients first for easier blending.
    • Mix everything at high speed until you get a smooth texture.
    • This is a good time to taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
    • Let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken.
    • If pancake batter turns out too dense, add a bit more liquid - milk or water. Mix again. Pancake batter should be dense but runny.
  • Step 3: Bake the pancakes.
    • In the meantime, heat the pancake pan over medium heat and coat it with coconut oil cooking spray or coconut oil using the brush. 
    • For each pancake, drop ¼ cup of batter into the pan.
    • Top the pancake with chopped cranberries. Push the cranberry pieces into the batter.
    • Cook for 1-2 minutes until pancake is lightly browned. 
    • Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate. 
    • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
    • Repeat the process with the remaining pancake batter.
  • Step 4: Add toppings and serve.
    • Top the pancakes with different toppings. You can be creative here and use ingredients you like.
    • Serve and enjoy!
Pumpkin Pancakes on a wooden plate

Tips for serving

  • Top pumpkin pancakes with fresh fruits: banana slices, pears, plums, or any stone fruit.
  • Drizzle them with maple syrup or honey.
  • Top them with nut butter: almond butter, peanut butter.
  • Sprinkle them with chopped nuts: walnuts, pecans, peanuts, hazelnuts, and dried fruits: cranberries, raising, sultanas, goji berries, apricots, chopped dates.

Tips for storing

  • Keep oatmeal pancakes in an air-tight food container refrigerated. They will last up to 4 days.
  • To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • You can warm pancakes in the microwave. But don't overheat them. They will become soggy.

Substitutions

  • You can use rolled oats or quick oats.
  • You can swap oat milk for almond milk, cashew milk, or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. 
  • You can substitute maple syrup and use honey. Date syrup or molasses are a great option too. Note that using date syrup or molasses will turn pancakes dark.
  • You can substitute coconut oil with avocado oil.
  • Substitute walnuts with pecans.
  • Make it vegan: Swap egg with a flax or chia egg. Use non-dairy milk.
  • Make it gluten-free: Use certified gluten-free oats.
Pumpkin Pancakes on a wooden plate

Recipe tips

  • When adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and this will prevent making lumps.
  • Use a high-power blender to ensure everything blends well and the batter is smooth. 
  • Make sure you let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken. This is very important because you don't want runny pancake batter.
  • If you let the batter sit overnight, it will become dense so you may need to add a bit more liquid - milk or water.
  • Always taste the butter. If you feel that pancakes are not sweet enough for your taste, add more sweetener.
  • Sweetener recommendations:
    • I recommend using honey or maple syrup. Make sure you use honey in runny form.
    • Date syrup or molasses are great options too. Note, they might change the pancake color to more dark.
    • You can use stevia or any low-carb sweetener.
    • Adding sweetener is totally based on your preference.
  • Make sure to use organic virgin coconut oil rather than refined versions.
Pumpkin Pancakes on a wooden plate

These beautiful pumpkin pancakes are just what you need on a foggy cold Autumn morning. They are sweet and incredibly tasty, filled with wonderful flavors ad sweet-sour cranberries. Nutty, cozy, delicious!

Plus, they are so healthy but totally indulging. Make them asap! Trust me, you won't regret it.

Recipe

Pumpkin Pancakes on a wooden plate
Print Recipe
4.95 from 150 votes

Pumpkin Oatmeal Pancakes

These Pumpkin Oatmeal Pancakes are a wonderful seasonal treat. They are fluffy, sweet, filled with fresh pumpkin, and beautiful flavors. Perfect cozy, healthy, and filling breakfast that will brighten your morning.
Prep Time2 minutes
Cook Time12 minutes
Resting time1 minute
Total Time15 minutes
Course: Breakfast
Cuisine: American, International
Keyword: apple cinnamon oatmeal pancakes, healthy pumpkin pancakes, pumpkin oatmeal pancakes, pumpkin pancakes
Servings: 8 pancakes
Calories: 118kcal
Author: Natalie

Equipment

Ingredients

  • 1 cup rolled oats
  • 1 ¼ cup oat milk
  • 1 medium egg
  • 1 teaspoon baking powder
  • ¾ cup pumpkin puree
  • 1 tablespoon honey or maple syrup
  • ¼ cup walnuts
  • 1 teaspoon pumpkin spice
  • Pinch of salt
  • ¼ cup dried cranberries
  • Coconut oil or cooking spray for greasing the pan

Instructions

  • Measure all the ingredients. Chop dried cranberries(optional).
  • Place all the ingredients except dried cranberries in a blender. Note: add wet ingredients first for easier blending.
  • Mix everything at high speed until you get a smooth texture.
  • Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
  • Let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken.
  • Pancake batter should be dense but runny. If pancake batter turns is too dense, add a bit more liquid - milk or water. Mix again.
  • Heat the pancake pan over medium heat and coat it with cooking spray or coconut oil using the brush.
  • For each pancake, drop ¼ cup of batter into the pan.
  • Top the pancake with chopped cranberries. Push the cranberry pieces into the batter.
  • Cook for 1-2 minutes until pancake is lightly browned.
  • Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate.
  • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
  • Repeat the process with the remaining pancake batter.
  • Top the pancakes with different toppings.
  • Serve and enjoy!

Notes

Makes 8 pancakes that serve 4 people.
Substitution
  • You can use rolled oats or quick oats.
  • You can swap oat milk for almond milk, cashew milk, or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. 
  • You can substitute honey and use maple syrup. Date syrup or molasses are a great option too. Note that using date syrup or molasses will turn pancakes dark.
  • You can substitute coconut oil with avocado oil.
  • Substitute walnuts with pecans.
  • Make it vegan: Swap egg with a flax or chia egg. Use non-dairy milk.
  • Make it gluten-free: Use certified gluten-free oats.
Tips for storing
  • Keep oatmeal pancakes in an air-tight food container refrigerated. They will last up to 4 days.
  • To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • Pancakes can be warmed in the microwave. Don't overheat them.
As a measure, I used a US cup (240ml). See "Recipe tips" for more info.

Nutrition

Serving: 1pancake | Calories: 118kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 28mg | Potassium: 180mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3682IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 1mg

More recipes to try

Pumpkin Smoothie

by 32 Comments

Thick, creamy, and full of seasonal flavors, this Pumpkin Smoothie is such a treat perfect for mornings. It's made with simple pantry ingredients and packs all the essential nutrients - fiber, proteins, and Omega-3s. It's loaded with beautiful pumpkin puree, walnuts, and spices and doesn't have added sugars.

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Pumpkin Smoothie served in a glass topped with walnuts and pepitas

When pumpkins come in season, I become obsessed. Making pumpkin puree and then baking Pumpkin Oatmeal Cookies and Pumpkin Bread is something that is MUST in my house every year. Boys enjoy all the sweet pumpkin treats and I love baking and making with pumpkin.

For hectic mornings, Pumpkin Granola is an excellent choice so are the smoothies. And this delicious Pumpkin Smoothie is currently high on my favorite list.

It's incredibly thick and creamy, full of sweet pumpkin flavor and spices that make the Fall so beautiful.

Why should you try it?

  • It's thick, creamy, filled with fresh pumpkin puree and beautiful seasonal spices.
  • It's extra smooth, very satisfying.
  • It's packed with essential nutrients, especially fibers.
  • It's quite filling and nutritious, great smoothie for weight loss.
  • It's loaded with healthy Omega-3s.
  • It's made with wholesome ingredients, and has no added sugar.
  • It's super easy to whip up with simple pantry ingredients.
  • The ultimate fall-inspired healthy drink - perfect breakfast.

Ingredients used

For this pumpkin smoothie recipe, you will need only a few simple pantry ingredients.

Pumpkin Smoothie ingredients
  • Pumpkin puree. Pumpkin puree is not only sweet and flavorful but also loaded with nutrients. It's packed with vitamins and minerals, and especially high in beta-carotene, a potent antioxidant that our body turns into vitamin A which is essential for a strong immune system. (1)
  • Milk of choice. I used oat milk, but any non-dairy milk such as almond, cashew, or soy milk. Cow's milk is ok too.
  • Banana. I used frozen banana.
  • Yogurt. I used probiotic yogurt, but you can use any yogurt (regular, low-fat, or Greek yogurt). Kefir drink is also a great option if you want to add more probiotics. The yogurt gave the smoothie amazing creaminess. But also added gut-friendly probiotics, transforming it into a powerful metabolism-boosting drink. 
  • Sweetener (optional). See "Recipe tips" for recommendations.

To give this smoothie extra flavor and boost, I tossed in some superfoods as well:

  • Pumpkin spice. I love my homemade Pumpkin Pie Spice blend.
  • Flax seeds. They are an excellent source of healthy Omega-3s, but also a great source of fiber - a great addition to smoothies. 
  • Walnuts. Walnuts are not only flavorful but very nutritious. They are a good source of Omega-3 and an excellent source of powerful antioxidants that fights inflammation. 
  • Dried cranberries. To balance sweet pumpkin flavors. 
  • If you are missing some of the ingredients, just look at the "Substitutions" section below. I offer plenty of replacements.
Pumpkin Smoothie served in a glass topped with walnuts and pepitas

How to make Pumpkin Smoothie

Making this pumpkin pie smoothie is quite easy. It will take you 5 minutes and all you need is a good blender.

Step by step instructions

  • Start with preparing and measuring all the ingredients. I like to use measuring cups.
  • Take the blender and add all ingredients. Note: add wet ingredients first for easier blending.
  • Mix everything at high speed until you get a smooth silky texture.
  • If the smoothie is too thick, add a little more liquid – milk or water. Blend again until everything is well combined.
  • Taste the smoothie and add additional sweetener if the smoothie is not sweet enough to your taste. (See "Recipe tips" section for sweetener recommendation)
  • Transfer the smoothie into a smoothie glass. 
  • ADD TOPPINGS: I used chopped walnuts and pepitas. Be creative here and add toppings you like. 
  • Serve and enjoy!
  • Makes 1 serving that serves 1 person as a full meal, or 2 servings as a snack.
Healthy Pumpkin Smoothie served in a glass

Substitutions

  • You can homemade pumpkin puree or canned.
  • You can use any type of yogurt here (regular, low-fat, Greek style), or even kefir. Dairy or non-dairy, they are all fine.
  • You can use any plant-based milk here except coconut milk. Coconut milk won't work well here. Cow's milk is fine.  
  • Substitute ground flax seeds with hemp seeds or chia seeds (it will add more proteins and Omega-3's). 
  • Substitute walnuts with pecans.
  • Substitute dried cranberries with raisins or currants.

Smoothie variations

  • Make it without banana: Substitute banana with ½ avocado. It will make smoothie creamy. Note: in this case, you will need to add extra sweetener. Banana is added for creaminess but also for sweetness.
  • Make it protein-packed: Add a scoop of protein powder. This will transfer smoothie into a great protein-packed, post-workout shake. I recommend unflavored protein powder or vanilla flavored.  
  • Make it more energizing and nutritious: Add in a tablespoon of nut butter, like cashew butter or almond butter.
  • Make it vegan: Use non-dairy products, plant-based milk, and vegan yogurt.
Healthy pumpkin pie smoothie served in a glass

Tips for storing

  • Store in a glass jar with a lid or shaker and keep refrigerated for up to one day.
  • If you left the smoothie standing too long it will set. Don't forget to shake or stir before drinking!
  • Remember, all smoothies oxidate when left standing. That's not bad. But to reap all benefits from ingredients, it's best to have the smoothie freshly made.

Recipe tips

  • When adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and this will prevent making lumps.
  • Use a high-power blender to ensure everything blends well and the smoothie is silky smooth. 
  • Frozen banana is the best for making this pumpkin smoothie. It blends into a thick very refreshing drink that gives you a cold punch.
  • If you don't have a frozen banana at hand, just slice the banana and pop it in the freezer for at least 1 hour. Or just add in some ice cubes, for that cool kick.
  • Pumpkin puree smoothie can be very thick. Add more liquids, water (recommended) or milk, until you achieve desired consistency. It should be runny but not to watery.
  • Make sure you use ground flax seeds. Grinding flax seeds is the best way to make the most of their health benefits. 
  • Sweetener recommendations:
    • I recommend using 1-2 dates, date syrup, raw honey, or maple syrup.
    • Stevia or any low-carb sweetener are good options too.
    • If you are using dates, make sure you soak them in warm water for at least 10 minutes. Drain them before using them.
Healthy pumpkin puree smoothie served in a glass

Recipe

Pumpkin Smoothie featured image
Print Recipe
4.96 from 71 votes

Pumpkin Smoothie

Thick, creamy, and full of seasonal flavors, this Pumpkin Smoothie is such a treat perfect for mornings. It's made with simple pantry ingredients and packs all the essential nutrients - fiber, proteins, and Omega-3s.
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Smoothie
Cuisine: American, International
Keyword: healthy pumpkin smoothie, pumpkin pie smoothie, pumpkin puree smoothie, pumpkin smoothie, pumpkin smoothie recipe, pumpkin spice smoothie
Servings: 1 serving
Calories: 385kcal
Author: Natalie

Equipment

Ingredients

  • ½ frozen banana
  • ½ cup probiotic yogurt
  • ½ cup pumpkin puree
  • ½ cup oat milk
  • ½ teaspoon pumpkin spice mix
  • 1 tablespoon ground flax seeds
  • A handful of walnuts (about 1 tablespoon)
  • 1 tablespoon dried cranberries

Instructions

  • Take the blender and add all ingredients. Add in ice cubes, if using.
  • Mix everything on high speed until you get an even smoothie texture.
  • If the smoothie is too thick, add a little more liquid – milk or water. Blend again until everything is well combined.
  • Taste the smoothie and add additional sweetener if you like. I recommend using date syrup, raw honey or maple syrup, or stevia. This is totally based on your preference.
  • Transfer the smoothie into a tall glass.
  • ADD TOPPINGS (optional): I used chopped walnuts and pepitas. Be creative here and add toppings you like.
  • Serve and enjoy!

Notes

Makes 1 serving that serves 1 person as a full meal, or 2 servings as a snack/light meal.
As a measure, I used a US cup (240ml). Nutrition values are calculated without toppings.
Substitutions
  • You can use homemade pumpkin puree or canned.
  • You can use any type of yogurt here (regular, low-fat, Greek-style), or even kefir. Dairy or non-dairy, they are all fine.
  • You can use any plant-based milk here except coconut milk. Coconut milk won't work well here. Cow's milk is fine.  
  • Substitute ground flax seeds with hemp seeds or chia seeds.
  • Substitute walnuts with pecans.
  • Substitute dried cranberries with raisins or currants.
Make it without banana: Substitute banana with ½ avocado.
Make it protein-packed: Add a scoop of protein powder. 
Make it vegan: Use non-dairy products, plant-based milk, and vegan yogurt.
Store in a glass jar with a lid or shaker and keep refrigerated for up to one day. Add more liquid - milk or water, if needed, and shake or stir the smoothie before drinking.

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 57g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Cholesterol: 16mg | Sodium: 123mg | Potassium: 826mg | Fiber: 10g | Sugar: 37g | Vitamin A: 19474IU | Vitamin C: 11mg | Calcium: 391mg | Iron: 4mg

More recipes to try

15 Healthy Pumpkin Desserts

by 47 Comments

Full of sweet pumpkin and seasonal flavors, these 15 Healthy Pumpkin Desserts will satisfy all your pumpkin cravings but without any guilt. All these recipes are made with simple wholesome ingredients and without refined sugars. Perfect for celebrating pumpkin season and Thanksgiving!

15 Healthy Pumpkin Desserts

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Halloween is behind us. Thanksgiving is fast approaching. We are all set to bake sweet pumpkin treats, and I'm here to show you that you don’t need a lot of sugar or processed ingredients to enjoy this celebration. 

If you're puzzled about what to serve your family and guests this Thanksgiving, or you're just looking for some healthier pumpkin desserts, I got you covered. I gathered 15 Healthy Pumpkin Desserts that will inspire you to try something new and healthy that is equally delicious as traditional pumpkin sweets.

All recipes here are made with simple yet WHOLESOME ingredients, without refined sugars, artificial stuff, and high-processed ingredients. 

From pumpkin rolls, bars, and muffins, to delicious cookies, no-bake treats, and cakes, all these recipes will satisfy your pumpkin cravings but without any guilt. Just make sure you have enough Pumpkin Puree and Pumpkin Spice ready. 

Enjoy!

15 Healthy Pumpkin Desserts

This post is originally published on November 2, 2017, and it's updated with new information on November 24, 2020.

15 Pumpkin Thanksgiving Desserts
 

Pumpkin Pear Salad

by 58 Comments

This Pumpkin Pear Salad is absolutely delicious. Savory, with a touch of sweetness, loaded with seasonal flavors. It's made with all fresh seasonal ingredients, topped with crunchy walnuts, and seasoned with beautiful Pumpkin Seed Oil Vinaigrette. It's not only tasty but nutritious and super HEALTHY. A fall favorite!

Pumpkin Pear Salad with baby spinach and walnuts topped with cheese and seeds served in a bowl

Nothing is more delicious than roasted pumpkin served in a beautiful fall-inspired salad, full of fresh seasonal ingredients and flavors. That's why I'm sharing this Pumpkin Pear Salad, which is one of my favorite seasonal salad, loaded with greens, pumpkins, pear, juicy pomegranate seeds, and crunchy walnuts. So delicious! 

Lately, I'm obsessed with pumpkins. My pantry is well stocked. Roasting pumpkin is something I enjoy doing. Not only for homemade pumpkin puree for making Pumpkin Cheesecake Muffins and family favorite Pumpkin Oatmeal Cookies. But also to make beautiful seasonal salads, like this pumpkin salad. It combines two of my favorite ingredients - greens and pumpkins, in one healthy and nutritious meal.

Pumpkin Pear Salad with baby spinach and walnuts topped with cheese and seeds served in a bowl

Ingredients used

This Pumpkin Salad is very simple. You will need only a few fresh seasonal ingredients. 

  • Roasted pumpkin - I used roasted Butternut Squash here, but you can use any type of pumpkin you like or have in your pantry. Pumpkins are sweet, delicious, and packed with nutrients. Very filling and super tasty. 
  • Spinach - I used baby spinach here, but you can use any fresh seasonal greens you like. Baby spinach has a mellow, sweet taste. It paired nicely with roasted pumpkin. Both are so velvety and delicate. 
  • Pear & Pomegranate Seeds - They gave this pumpkin salad a nice fruity touch and loads of freshness. Also, they added boosted salad with nutrients and beautiful colors. Just what we need on a cold gloomy day - some colors to brighten our days and vitamins to boost our immunity. 
  • Walnuts - Walnuts added crunchiness and uplifted this pumpkin salad to the next level of deliciousness. Walnuts are nutty, earthy and so flavorful. But also nutritious, loaded with heart-healthy Omega-3's.
  • Parmesan Cheese - True Parmesan cheese has a hard, gritty texture and is fruity and nutty in taste. It's salty and delicious, packed with proteins. 

To make the dressing, you will need:

  • Pumpkin Seed Oil
  • Apple Cider Vinegar
  • Salt & Pepper

Pumpkin Pear Salad with baby spinach and walnuts topped with cheese and seeds served in a bowl

How to make Pumpkin Pear Salad

This pumpkin salad is fairly easy to make. It calls for roasted pumpkin, which is the most time-consuming part, so I always like to start with that step first. If you are a meal prepper and you have roasted pumpkin stored in the fridge then this pumpkin salad is easy peasy for you. Simply skip the first part and just assemble the salad. 

Roast the pumpkin

  1. Preheat oven to 430F/220C (standard) or 390F/200C (fan/convection).
  2. Line baking tray with baking paper and set aside. 
  3. Peel and cut the pumpkin into 1.25" / 3cm cubes. 
  4. Toss pumpkin with olive oil, salt, and pepper. Spread on a baking tray, and bake for 20 minutes. Remove the tray from the oven, flip pumpkin cubes, and then bake for another 7 - 10 minutes until nice and golden. 
  5. Remove the pumpkin from the oven and let it cool at room temperature. 

Make salad dressing

  1. Place ingredients in a jar with the lid, close, and shake. 
  2. Taste and adjust to taste. Note that dressing will be a bit sharp to taste, but it will balance itself out in the salad. 

Assemble the salad

  1. Wash and slice the pear. You can cut it into cubes or make thin slices.  
  2. Place spinach in a bowl. Drizzle with a bit of dressing then toss.
  3. Add in roasted pumpkin, sliced pear, walnuts, and pomegranate seeds. Toss everything together, very gently. 
  4. Top the salad with shaved parmesan cheese. 
  5. Transfer into a serving dish. Drizzle with remaining dressing. Enjoy!

Pumpkin Pear Salad with baby spinach and walnuts topped with cheese and seeds served in a bowl

Substitutions

  • You can use any pumpkin or squash for this recipe. 
  • Substitute walnuts with pecans. 
  • Substitute pomegranate seeds with dried cranberries. 
  • Substitute spinach with any greens - lettuce or kale. 
  • I like to use Parmigiano Reggiano cheese, but you can substitute it for Grana Padano. 

Pro tips

  • You can serve this Pumpkin Pear Salad warm or cold. 
  • When roasting pumpkin, make sure you not overtake or burn pumpkin. The pumpkin should be nicely golden, firm, and not mushy. 
  • When tossing the salad, use the big spoons and toss it GENTLY so you don't squish the pumpkin and break spinach leaves. They are both VERY delicate.
  • The dressing doesn't stick on baby spinach well, so it's worth to drizzling the salad at the end. 

Pumpkin Pear Salad with baby spinach and walnuts topped with cheese and seeds served in a bowl

This Pumpkin Pear Salad is perfect for the Thanksgiving celebration. But it's excellent for any other occasion and family gathering. Also, it makes a great lunch paired with some warming soup.

This pumpkin salad is not only easy to make but super simple too. It's packed with beautiful seasonal flavors, and so nutritious and satisfying. 

I'm sure why I like it so much. Is it because of the soft and delicate baby greens and pumpkins? Or fruitiness of pears and pomegranate? Or because of the crunchy walnuts or that parmesan cheese on top. It's probably a combo of ALL these flavors that makes this salad so delicious. 

I can't wait to hear your feedback. Enjoy!

Recipe

Pumpkin Pear Salad with baby spinach and walnuts topped with cheese and seeds served in a bowl
Print Recipe
4.91 from 32 votes

Pumpkin Pear Salad

This Pumpkin Pear Salad is absolutely delicious. Savory, with a touch of sweetness, loaded with seasonal flavors. It's made with all fresh seasonal ingredients, topped with crunchy walnuts, and seasoned with beautiful Pumpkin Seed Oil Vinaigrette. It's not only tasty but nutritious and super HEALTHY. 
Prep Time10 minutes
Roasting time30 minutes
Total Time40 minutes
Course: Lunch, Main Course, Salad, Side Dish
Cuisine: American
Keyword: pumpkin pear salad, pumpkin salad
Servings: 6 people
Calories: 168kcal
Author: Natalie

Ingredients

For roasted pumpkin:

  • 3 cups butternut squash peeled and cut into 1.25" / 3cm cubes
  • 1 tablespoon olive oil
  • Salt & pepper to taste

For the Pumpkin Seed Oil Vinaigrette: (makes ½ cup)

  • 3 tablespoons pumpkin-seed oil
  • 2 tablespoons apple cider vinegar
  • Salt & pepper to taste

For Pumpkin Pear Salad:

  • 6 cups baby spinach (4 handfuls)
  • 1 pear
  • ½ cup pomegranate seeds
  • ½ cup walnuts
  • ¼ cup Parmesan cheese chaved

Instructions

Roast the pumpkin

  • Preheat oven to 430F/220C (standard) or 390F/200C (fan/convection).
  • Line baking tray with baking paper and set aside.
  • Peel and cut the pumpkin into 1.25" / 3cm cubes.
  • Toss pumpkin with olive oil, salt, and pepper. Spread on a baking tray, and bake for 20 minutes. Remove the tray from the oven, flip pumpkin cubes, and then bake for another 7 - 10 minutes until nice and golden.
  • Remove the pumpkin from the oven and let it cool at room temperature.

Make salad dressing

  • Place ingredients in a jar with the lid, close, and shake.
  • Taste and adjust to taste. Note that dressing will be a bit sharp to taste, but it will balance itself out in the salad.

Assemble the salad

  • Wash and slice the pear. You can cut it into cubes or make thin slices.
  • Place spinach in a bowl. Drizzle with a bit of dressing then toss.
  • Add in roasted pumpkin, sliced pear, walnuts, and pomegranate seeds. Toss everything together, very gently.
  • Top the salad with shaved parmesan cheese.
  • Transfer into a serving dish. Drizzle with remaining dressing. Enjoy!

Notes

Serves 3-4 as a meal, 5 - 6 as a side.
Substitutions
You can use any pumpkin or squash for this recipe.
Substitute walnuts with pecans.
Substitute pomegranate seeds with dried cranberries.
Substitute spinach with any greens - lettuce or kale.
I like to use Parmigiano Reggiano cheese, but you can substitute it for Grana Padano.
Pro tips
You can serve this Pumpkin Pear Salad warm or cold.
When roasting pumpkin, make sure you not overtake or burn pumpkin. The pumpkin should be nicely golden, firm, and not mushy.
When tossing the salad, use the big spoons and toss it GENTLY so you don't squish the pumpkin and break spinach leaves. They are both VERY delicate.
The dressing doesn't stick on baby spinach well, so it's worth to drizzling the salad at the end.
Nutritional Disclaimer

Nutrition

Serving: 1serving | Calories: 168kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 94mg | Potassium: 523mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10287IU | Vitamin C: 26mg | Calcium: 125mg | Iron: 2mg

More salad recipes

Pumpkin Pear Salad

This post is originally published on November 17, 2017. It's updated on November 16, 2020, with more information.

Pumpkin Overnight Oats

by 117 Comments

Pumpkin Overnight Oats are the perfect way to start your mornings. These oats are creamy and sweet, loaded with wonderful seasonal flavors. Also, made with WHOLESOME ingredients and completely without added sugars. It's a nutritious meal ready in no time that tastes just like pumpkin pie.

Pumpkin Overnight Oats topped with walnuts and goji berries

Hear, hear. The pumpkin season is officially open. Have your sweet pumpkins and Pumpkin Pie Spice ready. It's time to enjoy this seasonal fruit in full.

Honestly, this year, I've long denied the fact that season has changed. It's the beginning of November and I still haven't started baking with pumpkins. Made a batch of Pumpkin Oatmeal Cookies. But that was about IT. I had this crazy obsession with apples. Until last week when I started imagining having Pumpkin Overnight Oats in the morning, and all of the sudden, I find myself making ones. 

Sweet, creamy, and loaded with seasonal flavors, these overnight oats are such a treat for mornings. Packed with hearty OATS, sweet pumpkin, and super-spices, these oats are equally delicious and wholesome. Also, they are completely added-sugar-free. Topped with crunchy walnuts and goji berries, it's a meal you don't want to miss this Fall.  

Pumpkin Overnight Oats is one of those breakfasts that I call a whole, well-balanced meal packed in a jar. This delightful jar is loaded with healthy stuff – dietary fibers, healthy fats, and plant-based proteins. It's basically everything your body needs in the morning. And more! It's super delicious, sweet but low on calories, made without added sugars. Win!

 

Pumpkin Overnight Oats ingredients

Ingredients used

Pumpkin Overnight Oats are quick and easy to make breakfast. There are five simple ingredients in this overnight oats recipe:

  • ROLLED OATS: I love having oats for breakfast because they are healthy, nutritious, and a great source of energy. They deserve all the praise they get. Oats are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion and growth of good bacteria in our bowels, which is essential for our immunity. 
  • MILK: I like using oat milk, but you can use whatever milk you prefer or have in the house.
  • PUMPKIN PURE: Pumpkin puree is not only sweet and flavorful but also loaded with nutrients. It's packed with vitamins and minerals, and especially high in beta-carotene, a potent antioxidant that our body turns into vitamin A which is essential for a strong immune system. (1) I’m always making pumpkin puree at home. It’s cheap and naturally more flavorful than the store-bought canned stuff. 
  • PUMPKIN SPICE: To spice things up, I used my own Pumpkin Spice mix. It's a blend of warm seasonal spices, cinnamon, ginger, nutmeg, allspice, and cloves. It’s aromatic, sweet, and perfect for adding into oats.
  • BANANA: Banana is an amazing fruit. It's sweet and packed with many nutrients, especially fibers. I used a ripe banana. It gave sweetness so there’s no need to add extra sugars. 

Pumpkin Overnight Oats topped with walnuts and goji berries

I always like to add something to boost the nutrition of my meals. In this recipe I used:

  • HEMP SEEDS are an excellent source of healthy Omega-3s, but also a great source of proteins. You can substitute hemp seeds with chia seeds or flax seeds. 
  • GOJI BERRIES are sweet, nutritious, and so healthy. They are loaded with vitamin C, iron, vitamin A, zinc, and powerful immune-boosting antioxidants. Did you know that only a handful of goji berries fulfills a 170 percent of your intake? Impressive, right? 
  • WALNUTS are a good source of Omega-3 and an excellent source of antioxidants that fights inflammation. (2) Walnuts are very nutritious and great for gut health too. They enriched this oatmeal and gave crunchiness. 

Pumpkin Overnight Oats topped with walnuts and goji berries

How to make Pumpkin Overnight Oats

To make overnight oats, simply mix the ingredients and then let them sit in the refrigerator while you sleep. Over the night, the oats will soften and thicken and flavors will combine nicely. In the morning you just add toppings (if you like). And that's IT! Here's a step by step instructions, for those who are not familiar with the process:

  1. Prepare and measure all ingredients using measuring cups.
  2. Mash the banana with the fork.
  3. Mix oats, with milk in a glass jar or other storage container. Add in pumpkin puree, mashed banana, hemp seeds and spices. 
  4. Stir ingredients with the spoon. 
  5. Seal the jar or cover the container with the lid and refrigerate overnight (or for at least 4 hours). 
  6. When ready to eat, stir the overnight oats using the spoon or empty the contents of the container into a serving bowl and stir to combine. 
  7. Add more milk if oats are too thick. 
  8. Try the oats and add extra sweetener - a teaspoon of maple syrup or honey, if desired. 
  9. Serve topped with sliced banana, chopped walnuts, and goji berries. 
  10. Makes one jar (bowl) that serves one person as a full meal. OR two snack-size servings that serve 1-2 people.

Pumpkin Overnight Oats topped with walnuts and goji berries

Substitutions

  • I like to use rolled oats for making overnight oats, but you can substitute them with quick oats. 
  • As an additional sweetener, I suggest using maple syrup, raw honey, date syrup. Molasses is a good option too. Note that molasses and date syrup will make oats dark in color. 
  • If you’re about to use canned pumpkin puree for this recipe, look for 100% pure pumpkin puree, the one without added sugars or artificial flavorings. Also, double-check your can and make sure you have the pumpkin puree NOT pumpkin pie filling.  
  • I used oat milk, but you can also use regular milk or even water. If you decide to use water, oatmeal won't be as creamy, but you can always add some milk at the end.
  • Substitute HEMP SEEDS with flax seeds or chia seeds. 
  • Substitute goji berries with ANY DRIED FRUIT: raisins, sultanas, cranberries, chopped apricots, chopped dates. 
  • Substitute WALNUTS with almonds or pecans.  
  • MAKE IT GLUTEN-FREE: Use certified gluten-free oats.

Tips for storing

  • Store overnight oats in a sealed container or in a jar with the lid.
  • Keep refrigerated up to 5 days. 

Pumpkin Overnight Oats topped with walnuts and goji berries

Pro tips

  • I like to put my overnight oats in a glass jar with a lid because the jar is easy to store. But any airtight container or bowl with plastic wrap over the top will do.
  • Adjust the liquid to make the oats thicker or thinner.
  • Instead of Pumpkin Spice, you can use just cinnamon. 
  • You can use old-fashioned rolled oats or quick oats here. Both are equally healthy and equally tasty. There's only a bit difference in the texture depending on which one you use. Rolled oats absorb more liquid, giving the more dense texture while quick oats give a much softer, mushy texture.
  • I didn't use any additional sweetener, but if you feel like these oats need a little more sweetness, I suggest adding maple syrup, honey. Date syrup or molasses are a great option too.

FAQ

Do you have to cook overnight oats?

No, overnight oats don't need cooking. Oats soak liquid during the night and form a perfect creamy texture just like cooked oatmeal. 

Can you eat overnight oats warm?

Yes, you can. If you prefer overnight oats warm, just heat them in the microwave for a minute or two Make sure you stir oats after heating.

How long can you keep overnight oats in the fridge?

Overnight oats are the perfect make-ahead breakfast. They can be made in batch, placed in a jar with the lid (or airtight container), and stored in the fridge for up to 5 days.  That's a whole week of ready-made breakfast. 

How long do overnight oats need to soak?

For the best texture, oats need to be soaked for at least 8 hours or overnight. That's recommended BUT if you're in a hurry, you can soak them for just 2 hours. That will give good results. 

Pumpkin Overnight Oats topped with walnuts and goji berries

Pumpkin Overnight Oats benefits

If you need MORE convincing... These healthy Pumpkin Overnight Oats are:

  • Super healthy and nutritious meal packed with flavors.
  • Quick and easy to make.
  • To make them, you'll need only a few simple basic ingredients.
  • Energizing and very satisfying.
  • Made WITHOUT ADDED SUGARS.
  • Packed with SUPERFOODS - oats, walnuts, goji berries, and PUMPKIN.
  • Anti-inflammatory, packed with beta-carotene and vitamin C.
  • Perfect plain simple breakfast to have on the run.
  • Naturally gluten-free, dairy-free, and vegan.

Ready to try more overnight oats recipes. Try these. 

Enjoy!

Recipe

Pumpkin Overnight Oats topped with walnuts and goji berries
Print Recipe
4.95 from 137 votes

Pumpkin Overnight Oats

Pumpkin Overnight Oats are the perfect way to start your mornings. These oats are creamy and sweet, loaded with wonderful seasonal flavors. Also, made with WHOLESOME ingredients and completely without added sugars.
Prep Time5 minutes
Resting time4 hours
Total Time4 hours 5 minutes
Course: Breakfast
Cuisine: American, International
Keyword: healthy pumpkin overnight oats, pumpkin overnight oats
Servings: 1 bowl
Calories: 401kcal
Author: Natalie

Ingredients

For the base:

Toppings:

  • 1 tablespoons walnuts roughly chopped
  • 1 tablespoon dried Goji berries

Instructions

  • Prepare and measure all ingredients using measuring cups.
  • Mash the banana with the fork.
  • Mix oats, with milk in a glass jar or other storage container. Add in pumpkin puree, mashed banana, hemp seeds and spices.
  • Stir ingredients with the spoon.
  • Seal the jar or cover the container with the lid and refrigerate overnight (or for at least 4 hours).
  • When ready to eat, stir the overnight oats using the spoon or empty the contents of the container into a serving bowl and stir to combine.
  • Add more milk if oats are too thick.
  • Try the oats and add extra sweetener - a teaspoon of maple syrup or honey, if desired.
  • Serve topped with sliced banana, chopped walnuts, and goji berries.

Notes

Makes one jar (bowl) that serves one person as a full meal. OR two snack-size servings that serve 1-2 people.
SUBSTITUTIONS
Substitute rolled oats with quick oats.
As an additional sweetener, I suggest using maple syrup, raw honey, date syrup. Molasses is a good option too.
If you’re about to use canned pumpkin puree make sure you buy the pumpkin puree NOT pumpkin pie filling.
I used oat milk, but you can use any milk or even water.
Substitute HEMP SEEDS with flax seeds or chia seeds.
Substitute goji berries with ANY DRIED FRUIT: raisins, sultanas, cranberries, chopped apricots, chopped dates.
Substitute WALNUTS with almonds or pecans.
MAKE IT GLUTEN-FREE: Use certified gluten-free oats.
TIPS FOR STORING
Store overnight oats in a sealed container or in a jar with the lid.
Keep refrigerated up to 5 days.
Nutritional Disclaimer

Nutrition

Serving: 1jar | Calories: 401kcal | Carbohydrates: 64g | Protein: 13g | Fat: 13g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 710mg | Fiber: 10g | Sugar: 21g | Vitamin A: 19311IU | Vitamin C: 10mg | Calcium: 223mg | Iron: 5mg

More healthy pumpkin recipes

If you’ve tried the Pumpkin Overnight Oats recipe or any other recipe on Natalie’s Health, please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you!

Pumpkin Overnight Oats

This post is originally published on October 12, 2018. It's updated on November 5, 2020, with more information. 

Pumpkin Overnight Oats topped with walnuts and goji berries

Pumpkin Chocolate Chip Bread

by 80 Comments

This Pumpkin Chocolate Chip Bread is a perfect seasonal treat. It's sweet and full of wonderful spices, real pumpkin, and dark chocolate. Yum! Also, it's made with wholesome ingredients, without unhealthy sugars. It's a tasty dessert you don’t want to miss this season.

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Healthy Pumpkin Chocolate Chip Bread made with homemade pumpkin puree and filled with pumpkin pie spice

It's November and fall is in full swing. The leaves have all fallen, covering parks and playgrounds with gorgeous colors. The streets are wet from the morning fog, and the air is moist, full of seasonal scents. Days are short and what else to do around the house, than to bake some sweet seasonal treats to accompany outside moods.

Pumpkin Oatmeal Cookies are quite popular at the moment with my boys. And since I have homemade Homemade Pumpkin Puree stocked in my fridge and a big jar of Pumpkin Pie Spice, the only logical thing for me to make next is our favorite seasonal classic. Pumpkin Chocolate Chip Bread.

This Pumpkin Chocolate Chip Bread is not only sweet, moist, and full of seasonal spices and chunks of dark chocolate, but also very nutritious. It's made with all good-for-you ingredients and low on unnecessary calories. A guilt-free treat you can enjoy with your family all season long. Just irresistible! Plus, It's super easy to make!

Healthy Pumpkin Chocolate Chip Bread made with homemade pumpkin puree and filled with pumpkin pie spice

Ingredients used

For this Pumpkin Chocolate Chip Bread recipe, you will only need a few simple ingredients: 

  • WHOLE GRAIN FLOUR: I used whole grain Spelt flour here. It is one of the staples in my pantry. I use it often in my baking as a substitute for all-purpose wheat flour. Spelt flour is an ancient grain with a nutty and mildly sweet taste. It’s packed with nutrients – especially fibers. 
  • COCONUT OIL: I like to use unrefined extra virgin coconut oil because it’s full of nutrients and very light.
  • MAPLE SYRUP: To sweeten this pumpkin bread, I used pure maple syrup. You are welcome to use honey if you like. Maple sirup gave subtle sweetness yet didn’t overload pumpkin bread with added sugar calories.
  • PUMPKIN PUREE: Pumpkin puree is not only sweet and flavorful, perfect for seasonal baking but also loaded with nutrients. Pumpkin is packed with vitamins and minerals, and especially high in beta-carotene, a potent antioxidant that our body turns into vitamin A which is essential for a strong immune system and helps fight infections. (1) I’m always making pumpkin puree at home. It’s cheap and naturally more flavorful than the store-bought canned stuff. 

To spice things up, I used my own Pumpkin Pie Spice mix. It's a blend of warm seasonal spices: cinnamon, ginger, nutmeg, allspice, and cloves. It’s aromatic, sweet, and perfectly scented. It is filled with Autumn flavors and the perfect addition to this delicious pumpkin bread.

To make things really interesting and even more irresistible, I also tossed in some dark chocolate chips. Dark chocolate paired so nicely with pumpkin flavor and spices. Melting pieces of dark chocolate in a warm pumpkin bread is so sooo unbelievably good and satisfying. I used dark chocolate made with 80% raw cacao that is made without refined sugars. You can find those in healthy food stores.

Other pantry ingredients you’ll need:

  • Eggs
  • Salt
  • Baking powder
  • Baking soda

Pumpkin Chocolate Chip Bread made with homemade pumpkin puree and filled with pumpkin pie spice

How to make Pumpkin Chocolate Chip Bread

  1. Position an oven rack in the lower third of the oven and heat to 356F (180C). 
  2. Grease 9x5 loaf tin and line with a strip of baking paper on the bottom (this will make removing the loaf easier). Set aside.
  3. Prepare and measure all ingredients using measuring cups.
  4. Place whole grain flour in a small mixing bowl. Add in baking powder, baking soda, a pinch of salt, and Pumpkin Pie Spice mix. Mix everything with a spatula.
  5. In a large mixing bowl combine pure maple syrup, pumpkin puree, and melted coconut oil. Use the whisk and mix it until you get a nice and even texture.
  6. Add in 2 eggs, one by one, and stir using the whisk. 
  7. When the batter looks thick and well blended, add in the dry ingredients. Use the spatula to mix everything until fully combined. Don’t overmix the batter!
  8. Stir in chopped dark chocolate or chocolate chips and fold everything together. Spread the batter evenly in a lined loaf tin.
  9. Bake 40-45 minutes (until a toothpick inserted into the center come out almost clean).
  10. Remove from the oven. Allow pumpkin bread to cool in the tin for a few minutes before carefully lifting it out. Cool completely on a wire rack. Once cool, slice, and serve. 

Useful tips

  • To check whether pumpkin bread is done, insert a skewer or toothpick into the center. If the toothpick comes out clean or with just a few crumbs on it, the bread is ready to come out of the oven.
  • You can add some chopped nuts to the batter if you like - walnuts, pecans, or hazelnuts.
  • Make sure you use eggs at room temperature. Pull them out of the fridge before baking so they can rest for a bit. Or run the eggs under warm water to speed this process or set them in a bowl of warm water.
  • Don’t overmix the batter! 
  • Grease loaf pans well. You want the baked loaf to easily come out of the pan. 
  • If the top of your bread is browning too quickly, cover it with a piece of aluminum foil on top. This will let the middle continue to cook while slowing the browning on top.
  • Let the bread cool in the pan for 15 minutes before removing it.
  • Let it cool completely before slicing so it doesn't crumble.

Easy Pumpkin Chocolate Chip Bread

Substitutions

  • You can substitute whole grain Spelt flour with whole wheat flour or all-purpose flour. 
  • Substitute MAPLE SYRUP with honey or date syrup. 
  • If you’re about to use canned pumpkin puree for this recipe, look for 100% pure pumpkin puree, the one without added sugars or artificial flavorings. Also, double-check your can and make sure you have the pumpkin puree NOT pumpkin pie filling.  
  • This recipe calls for pumpkin puree (100% pure pumpkin), not pumpkin pie filling! Pumpkin puree is made with just pumpkin, while pumpkin pie filling has all kinds of ingredients and flavors added in. Double-check your cans and make sure you have the right stuff! 
  • Substitute coconut oil with avocado oil or ghee or butter.  

Tips for storing

Pumpkin Chocolate Chip Bread made with homemade pumpkin puree and filled with pumpkin pie spice

This pumpkin bread will definitely delight you. It's so sweet, flavorful, and just so amazing. Is great for breakfast, brunch, snack time, dessert, Halloween, Thanksgiving, or anytime!

Enjoy!

Recipe

Healthy Pumpkin Chocolate Chip Bread made with homemade pumpkin puree and filled with pumpkin pie spice
Print Recipe
4.99 from 58 votes

Pumpkin Chocolate Chip Bread

This Pumpkin Chocolate Chip Bread is a perfect seasonal treat. It's packed with flavor and sweet pumpkin. Made without refined sugars and totally guilt-free.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American, British, International
Keyword: healthy pumpkin chocolate chip bread, pumpkin bread, pumpkin chocolate chip bread
Servings: 12 slices
Calories: 210kcal
Author: Natalie

Equipment

Ingredients

Instructions

  • Position an oven rack in the lower third of the oven and heat to 356F (180C).
  • Lightly grease loaf tin and line with a strip of baking paper on the bottom (this will make removing the loaf easier). Set aside.
  • Prepare and measure all ingredients using measuring cups.
  • In a small mixing bowl, add whole grain flour. Add in baking powder, baking soda, pinch of salt and Pumpkin Spice. Mix everything with a spoon.
  • In a large mixing bowl combine pure maple syrup, pumpkin puree and melted coconut oil. Use the whisk and mix it until you get nice and even texture.
  • Add in eggs, one by one, and stir using the whisk.
  • When the batter looks thick and well blended, add in the dry ingredients. Using the spatula mix everything until fully combined.
  • Stir in chopped dark chocolate or chocolate chips and fold everything together. Spread the batter evenly in lined loaf tin.
  • Bake 40-45 minutes (until a toothpick inserted into the center come out almost clean).
  • Remove from the oven. Allow pumpkin bread to cool in the tin for a few minutes before carefully lifting it out. Cool completely on a wire rack.
  • Once cool, slice and serve.

Notes

As a measure, I used US cup (240ml).
Substitutions
  • You can substitute whole grain Spelt flour with whole wheat flour or all-purpose flour. 
  • Substitute MAPLE SYRUP with honey or date syrup. 
  • If you’re about to use canned pumpkin puree for this recipe, look for 100% pure pumpkin puree, the one without added sugars or artificial flavorings. Also, double-check your can and make sure you have the pumpkin puree NOT pumpkin pie filling.  
  • This recipe calls for pumpkin puree (100% pure pumpkin), not pumpkin pie filling! Pumpkin puree is made with just pumpkin, while pumpkin pie filling has all kinds of ingredients and flavors added in. Double-check your cans and make sure you have the right stuff! 
  • Substitute coconut oil with avocado oil or ghee or butter.  
Tips for storing

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 155mg | Potassium: 295mg | Fiber: 4g | Sugar: 11g | Vitamin A: 4806IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg

More pumpkin recipes

This post was originally published on November 26, 2019. It was updated on November 4, 2020, with more information. 

Homemade Pumpkin Puree

by 115 Comments

Making Pumpkin Puree at home is a lot easier than you may think, and homemade puree is so much better than canned stuff. It's sweet, thick, and so fresh. Great for homemade pumpkin pies, cookies, and pancakes. Not to mention smoothies and pumpkin lattes.

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Homemade Pumpkin Puree in a glass jar

The fall season is the best time for baking. And it's Pumpkin's time to shine. Pumpkin puree is part of many seasonal treats. Aside from the obvious use in making pumpkin pies, it's an essential part of pumpkin bread, pumpkin muffins, and pumpkin cookies—not to mention pumpkin lattes.

While buying canned pumpkin puree sounds convenient, making one at home is a lot easier (and cheaper) than you may think. Plus, homemade pumpkin puree tastes ten times better than any store-bought stuff. It's sweet, thick with a delicate flavor. So fresh and delicious.

The whole process is quite simple, effortless. And it takes less than one hour, but it's well worth the time. Once you make pumpkin puree, you can store it in the fridge and use it for making delightful pumpkin treats. It even can be frozen. But I like my pumpkin puree as fresh as possible.

Homemade Pumpkin Puree in a glass jar

What is Pumpkin Puree?

Pumpkin Puree is mashed or blended cooked flesh of any variety of hard-skinned winter squash (acorn squash, butternut squash) or the various orange ones we are known as pumpkins.

You can make pumpkin puree at home, or you can buy canned pumpkin puree in stores. If you're buying canned pumpkin puree in stores, it's important to know that pumpkin puree and pumpkin pie filling are not the same. Pumpkin pie filling is spiced and sweetened pumpkin puree. 

Also, store-bought pumpkin puree sometimes has added sugars or additives, so it's important to read labels carefully. Look for pure pumpkin puree. Buying pumpkin puree in-store seems straight forward, quick solution, but making a pumpkin puree at home has a lot more benefits. Homemade pumpkin puree is just so wonderfully fresh. 

Homemade Pumpkin Puree in a glass jar

Best pumpkin for making pumpkin puree

Different types of pumpkins have different flavors. Butternut squash is very sweet and has a strong nutty flavor, while the Red Kuri squash (Hokkaido pumpkin) is sweet but with a less pronounced nutty flavor.

The most common pumpkin for pumpkin puree is Sugar Pumpkin. Sugar pumpkin is mild in flavor and sweet but has very soft meat that is very good for making puree.

Which pumpkin you will choose depends on its purpose. Sugar pumpkin is best for pumpkin recipes like cakes and cookies, while butternut is best for smoothies. 

Benefits of pumpkin

Beyond its sweet, delicious taste, pumpkin is a highly nutritious fruit (yes, fruit!) and has many health benefits. Pumpkin is high in many essential vitamins and minerals. Besides the impressive vitamin profile, pumpkin is also relatively low in calories which makes pumpkin weight-loss friendly. One cup of cooked pumpkin (245 grams) has only 49 calories. (1)

Pumpkin's bright orange color indicates that pumpkins are packed with beta-carotene, a powerful antioxidant that converts to vitamin A in our body. Pumpkin is also high in vitamin C, meaning eating pumpkin supports the immune system. (2)

It’s also a good source of fiber that helps to keep our digestion healthy. 

Homemade Pumpkin Puree in a glass jar

How to make Pumpkin Puree

There are two ways you can make pumpkin puree at home:

  • Boiling method - Cut and peel the pumpkin, boil it in the water until tender, and then mash it into pumpkin puree. This method gives more watery pumpkin pure, so puree needs additional straining. 
  • Roasting method - Baking produces the most flavor and gives the best puree, thick and extra flavorful. Since I'm using the roasting method the most, today I will explain that method.

Equipment needed

  • Sharp knife
  • Baking sheet
  • Food processor, blender, or immersion blender.

Cooked pumpkin is very soft and can be mashed by hand using a potato masher or fork to turn it into a puree. 

Step-by-step instructions

  • Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Slice the pumpkin in half. Don’t try to cut it through the stem. It’s too tough.
  • With a spoon or a scoop, scrape the seeds and strings from the center. 
  • Place the halves, cut side down, on a prepared baking sheet.
  • Using the fork, pierce the pumpkin skin. This will allow the pumpkin to cook faster.
  • Roast, uncovered, for 40-60 minutes or until pumpkin is fork-tender. It should be nice and light golden brown when done. I like to turn pumpkin halves and roast cut-side up, just to get more of a "roasting" color and flavor. 
  • Remove from oven and allow to cool enough to handle. When cool, carefully scrape flesh from the skin and put it in a food processor or blender. Discard the skin.
  • Puree the pumpkin until smooth. If it looks too dry, add a few tablespoons of water during the pulsing to give it the needed moisture. 
  • Alternatively, you can mash it up with a potato masher or fork or move it through a strainer. 
  • Use pumpkin pure immediately in the pumpkin recipe you’d like. Or place it in an airtight glass container and refrigerate or freeze it for later.
  • One medium-sized pumpkin will give about 3-4 cups of pumpkin puree. 
Homemade Pumpkin Puree step by step instructions

Tips for storing

  • Cooked pumpkin puree is best stored in an airtight glass container with a good seal. To preserve freshness, keep it in the fridge.
  • Refrigerated pumpkin puree will last up to 2 weeks.

Tips for freezing

  • Freezing homemade pumpkins is a great way to preserve puree for longer than just during pumpkin season.
  • To freeze pumpkin puree, just put the fresh puree in freezer-safe containers or zip-lock plastic bags and store it in the freezer.
  • Frozen pumpkin puree will last for up to 6 months.
  • To defrost the pumpkin puree, just thaw it overnight in the refrigerator. Use thawed pumpkin puree within a few days.

FAQ

How many pumpkins do I need for two cups of puree?

It depends on the type of pumpkin used; some are more watery than others. Generally, 2 pounds (1kg) of fresh pumpkin will give you around 2 cups of puree.

Is canned pumpkin and pumpkin puree the same thing?

Canned pumpkin and pumpkin puree are the same thing. To make pumpkin puree, you roast (or boil) the pumpkin and then puree it in a blender or food processor. The texture and taste vary depending on which pumpkin you use. Canned pumpkin is made of steamed, pureed pumpkin or a blend of pumpkin and other squashes. Because it’s produced for mass use, the texture, consistency, and flavor are universal.

What is the difference between pumpkin puree and pie filling?

Canned pumpkin puree contains 100% pumpkin without any additional spices or flavors. On the other hand, pumpkin pie filling features pureed pumpkin flavored with the spices traditionally found in pumpkin pie: cloves, cinnamon, allspice, and/or nutmeg.

Homemade Pumpkin Puree in a glass jar

How to use Pumpkin Puree

Once you’ve made pumpkin puree, there are many ways to use it! Here are a few ideas:

Do yourself a favor and make this pumpkin puree today and start enjoying some of the amazing pumpkin treats and reaping all the pumpkin benefits. 

Recipe

Homemade Pumpkin Puree in a glass jar
Print Recipe
5 from 136 votes

Homemade Pumpkin Puree

Homemade Pumpkin Pure is just amazing. It is sweet, thick, and so fresh. And making it at home is a lot easier than you may think! Learn how to make pumpkin puree at home to use in your favorite pumpkin recipes.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: Healthy pumpkin puree recipes, homemade pumpkin puree, How to make Pumpkin Puree, pumpkin puree
Servings: 4 cups
Calories: 83kcal
Author: Natalie

Equipment

Ingredients

  • 1 medium-sized pumpkin

Instructions

  • Heat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Slice the pumpkin in half but don’t try to cut through the stem (it’s too tough).
  • With a spoon or a scoop, scrape out the seeds and strings from the center.
  • Place the halves, cut-side down, on a prepared baking sheet.
  • Using the fork, pierce the pumpkin skin.
  • Roast, uncovered, for 40-60 minutes, or until pumpkin is fork-tender. It should be nice and light golden brown when done.
  • Remove from oven and allow to cool enough to handle. When cool, carefully scrape flesh from the skin and put it in a food processor or blender. Discard the skin.
  • Puree the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture.
  • Alternatively, you can simply mash it up with a potato masher or fork, or move it through a strainer.
  • Use pumpkin pure immediately in whatever pumpkin recipe you’d like. Or place it in an airtight glass container for later.

Notes

The most common pumpkin for pumpkin puree is Sugar Pumpkin. Sugar pumpkin is mild in flavor and sweet, but also has very soft meat that is very good for making puree. 
Tips for storing
Store cooked pumpkin puree in an airtight glass container with a good seal. Keep refrigerated up to 2 weeks.
How to freeze
Put the pumpkin puree in freezer-safe containers or zip-lock plastic bags and store in the freezer. Frozen pumpkin puree will last for up to 6 months. To defrost the pumpkin puree, just thaw it overnight in the refrigerator. Use thawed pumpkin puree within a few days.
As a measure, I used a US cup (240ml).

Nutrition

Serving: 1cup | Calories: 83kcal | Carbohydrates: 20g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 505mg | Fiber: 7g | Sugar: 8g | Vitamin A: 38129IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 3mg

This post was originally published in November 2015, and it was updated with new information and images in October 2020.

Recipes to try

Pumpkin Granola

by 102 Comments

This Pumpkin Granola is such a delicious seasonal treat! Crunchy, sweet, and full of Fall flavors. Loaded with hearty oats, walnuts, and pumpkin seeds, it's absolutely delicious. Made with only a few simple ingredients, and without refined sugar, it's a perfect healthy breakfast!

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Pumpkin Granola in a jar

I usually start making pumpkin treats at the end of October. Before Halloween. But this year I'm jumping on the pumpkin wagon rather late. It was just last week when I finally filled out my pumpkin pie spice jar. I was ready to start baking.

The first thing my boys asked me to make was Pumpkin Oatmeal Cookies. And for me, the reasonable thing to do was to fill out my granola jar with, homemade, pumpkin-infused, beautifully flavored granola.

This Pumpkin Granola is crunchy, fragrant, and sweet. Loaded with seasonal flavors, hearty oats, nuts, and seeds. I'm making this recipe a few years back, and it never disappoints me. Plus, this homemade pumpkin granola is one of the easiest pumpkin granola recipes ever! It's a perfectly nutritious breakfast for your family.

Why you need to make it?

  • It's utterly delicious. Packed with seasonal flavors, cruncy walnuts and sweet pumpkin. Perfect fall-inspired breakfast!
  • It's very easy to make with pantry ingredients.
  • It's nutritious meal packed with fiber, proteins and essential Omega-3s.
  • It features superoofd like oats, cinnamon, walnuts, and pumpkin seeds.
  • It's a heart-healthy, weigh-loss friendly breakfast made without unhealthy refined sugar.
  • It's adaptable, you can mix in different nuts, even dried fruits.
  • You can easely double or triple the recipe for when you need to feed a crowd.

Ingredients used

For this pumpkin spice granola recipe, you will need only a few simple pantry ingredients:

Pumpkin Granola recipe ingredients
  • Oats. Oats are whole grain, meaning they are rich in fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion, which is essential for strong immunity. I used quick oats.
  • Pumpkin seeds. They are an excellent source of Omega-3s, but also a great source of proteins. Great addition to homemade granola. (1)
  • Walnuts. They are a good source of Omega-3 and an excellent source of antioxidants that fights inflammation. (2) Walnuts are very nutritious and great for gut health too.  
  • Pumpkin puree. Pumpkin puree is super sweet but also packed with vitamins and minerals. It's especially high in beta-carotene, a potent antioxidant that our body turns into vitamin A which is essential for a strong immune system. (3)
  • Sweetener. It is necessary since it binds the mixture together. But the beauty of homemade granola is that you control how much sweetener you add and which one you use. I used maple syrup. You can swap it for honey or date syrup. See "Recipe tips" for more suggestions.

To add some extra flavor and make this granola even more delicious, I also added:

  • Pumpkin spice. I love my homemade Pumpkin Pie Spice blend. It features super spice Ceylon cinnamon known for its anti-inflammatory properties. (2).
  • Dried fruits. I used cranberries. They uplifted a flavor, giving the granola a nice sweet-sour kick. Cranberries are nutritious, and so healthy, loaded with vitamin C, iron, and powerful immune-boosting antioxidants.

Other pantry ingredients you’ll need:

  • Salt. I used Himalayan salt.
  • Extra virgin coconut oil. It helps make granola crisp.
Pumpkin Granola mixture

How to make Pumpkin Granola

Making homemade granola is quite easy. It will take you about 30 minutes (tops!). And you'll need only basic kitchen equipment.

Equipment used

  • Measuring cups.
  • Mixing bowls.
  • Spatula and whisk.
  • Parchment paper (baking pepper).
  • Baking sheet.

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. Use measuring cups.
    • Preheat the oven to 325F/170C. Line a baking sheet with parchment paper. Set aside.
    • Melt coconut oil and leave it to cool at room temperature.
    • Roughly chop the walnuts.
  • Step 2: Mix the ingredients.
    • Place oats, pumpkin seeds, mix of spices and a pinch of salt in a large mixing bowl. Mix everything with a spoon or spatula.
    • In another bowl, mix pumpkin puree with the syrup and coconut oil until you get a nice sticky mixture. Use the whisk. Use the whisk.
    • Pour the wet mixture over the dry ingredients. Mix with a spatula until all of the dry ingredients are coated in the wet mixture.
    • Mix in chopped walnuts.
  • Step 3: Bake the granola.
    • Spread granola onto the prepared baking sheet and flatten it into one layer.
    • Bake for 10 minutes and then stir granola to make sure everything bakes evenly. When stirring, don't get too crazy because you don't want to break up the clumps.
    • Continue baking for another 10-15 minutes until granola is a nice golden. Watch out not to over-bake and burn the granola.
    • Take granola out of the oven and mix in dried fruits.
    • The granola will still be slightly wet when you take it out but it will crisp up after it cools.
  • Step 4: Store granola.
    • Leave granola on baking sheet to cool completely, for about 30 minutes.
    • Store granola in an airtight glass container.
Pumpkin Granola on the baking sheet

Substitutions

  • I used quick oats. They give bigger granola clusters. You can substitute them with rolled oats.
  • You can substitute walnuts with other nuts, or mix of different nuts.
  • You can substitute pure maple syrup with honey or date syrup.
  • You can substitute dried cranberries with raisins, sultanas, or currants. Dried chopped dates are excellent too.
  • You can substitute coconut oil with avocado oil. Other oils won't work well here.

(See "Recipe variations" and "Recipe tips" for suggestions.)

Tips for storing

  • Store granola in an airtight, glass container at room temperature.
  • It will last for 3-4 weeks.
Pumpkin Granola with pumpkin seeds and cranberries stored in a jar

Recipe variations

  • Dried fruit suggestions: raisins, sultanas, or currants, dried chopped apricots, or chopped dates.
  • Nuts suggestions: chopped hazelnuts, chestnuts, pecans.
  • Make it gluten-free: Use certified gluten-free oats.

Recipe tips

  • Make sure you bake the granola at the temperature the recipe calls for. If you cook it at a higher temperature you risk the granola burning.
  • Always add dried fruits at the end, but don't bake them.
  • DO NOT STIR granola while it's cooling down or yu'll break large granola clusters.
  • Sweetener recommendation:
    • You can use honey or maple syrup here. Make sure you use honey in liquid form.
    • Date syrup or molasses are great options too. Note that they can make granola darker in color.
    • Unfortunately, stevia and other low-carb sweeteners wont work well in this recipe.
Pumpkin Granola with pumpkin seeds and cranberries

How to eat granola

  • Serve granola with the milk.
  • Serve granola with yogurt, topped with fresh fruits.
  • Enjoy granola over ice cream.
  • Serve granola with fresh fruits and a drizzle of nut butter.
  • Snack granola straight out of the jar.
  • Make a yogurt parfait.
  • Top granola over smoothie bowl.
  • Add granola to a fruit salad.

Granola serving size

The typical serving size of granola is up to ⅓ cup. This means indulging a huge bowl of granola for breakfast is way excessive.

Keep in mind that serving size depends on your energy needs. So the right portion of granola would be the portion that leaves you satisfied, but not stuffed.

Pumpkin Granola stored in a jar

Recipe

Pumpkin Granola featured image
Print Recipe
4.99 from 109 votes

Pumpkin Granola

This Pumpkin Granola is crunchy, sweet, and full of Fall flavors. Loaded with hearty oats, walnuts, and pumpkin seeds, it's both delicious and healthy. Made with only a few simple ingredients, and without refined sugar, it's a perfect healthy breakfast.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American, International
Keyword: healthy pumpkin granola, pumpkin granola, pumpkin granola recipe, pumpkin spice granola
Servings: 12 servings
Calories: 188kcal
Author: Natalie

Equipment

Ingredients

Instructions

  • Start with preparing and measuring all the ingredients. Use measuring cups. Melt coconut oil and leave it to cool at room temperature. Roughly chop the walnuts.
  • Preheat the oven to 325F/170C. Line a baking sheet with parchment paper. Set aside.
  • Place oats, pumpkin seeds, pumpkin spice, and a pinch of salt in a large mixing bowl. Mix everything with a spoon or spatula.
  • In another bowl, mix pumpkin pure with the syrup uand coconut oil ntil you get a nice sticky mixture. Use the whisk.
  • Pour the wet mixture over the dry ingredients. Mix with a spatula until all of the dry ingredients are coated in the wet mixture.
  • Mix in chopped walnuts.
  • Spread granola onto the prepared baking sheet and flatten it into one layer.
  • Bake for 10 minutes and then stir granola to make sure everything bakes evenly.
  • Continue baking for another 10 minutes until granola is a nice golden. Watch not to over-bake and burn the granola.
  • Take granola out of the oven and mix in dried fruits.
  • Leave granola on the baking sheet to cool completely, for about 30 minutes. DO NOT STIR granola or you'll break clusters.
  • Store granola in an airtight glass container.

Notes

Makes around 10-12 servings. The typical serving size of granola is up to ⅓ cup.
Substitutions
  • I used quick oats. They give bigger granola clusters. You can substitute them with rolled oats.
  • You can substitute walnuts with other nuts, or a mix of different nuts.
  • You can substitute pure maple syrup with honey or date syrup.
  • You can substitute dried cranberries with raisins, sultanas, or currants. Dried chopped dates are excellent too.
  • You can substitute coconut oil with avocado oil. Other oils won't work well here.
Storing granola
  • Store granola in an airtight, glass container at room temperature.
  • It will last for 3-4 weeks.
As a measure, I used a US cup (240ml).  See "Recipe variations" and "Recipe tips" for more info about the recipe.

Nutrition

Serving: 1bowl | Calories: 188kcal | Carbohydrates: 23g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Sodium: 51mg | Potassium: 144mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1589IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

This post is originally published in November 2019. It's updated with new information and republished in November 2021. The recipe stayed the same.

Pumpkin Granola

More recipes to try

Pumpkin Bars

by 69 Comments

These Pumpkin Bars are such a perfect treat. Sweet, flavorful, and full of seasonal spices. So delicious. Also, made without unhealthy refined sugars, these bars are guilt-free and irresistible.

[feast_advanced_jump_to]
Pumpkin Bars with cream cheese frosting

Confession time. For the last couple of weeks, I haven't baked not one single dessert for my family. Can you believe that?! Me - foodie and a huge lover of brownies and cookies and anything sweet, with a husband who is even BIGGER sweet-tooths that I am. Well, not one single sweet treat came out of my oven for weeks. It's indeed a shock.

Well, we were not completely sweets-free during this time. We kinda binged on seasonal fruits and protein-packed Gingerbread Energy Balls and Pumpkin Pie Energy Balls. I guess our new gym routine makes us immune to classic baked desserts. But with Holidays approaching (yay!), and Thanksgiving just around the corner, I needed to fire up the oven, to get my mixing bowls out and wipe the dust off that baking pans.

Since sweet pumpkins are still in season, and my fridge is loaded with Homemade Pumpkin Puree, I decided to make something pumpkinish.

These simple jet so gorgeous Pumpkin Bars with cream cheese frosting were the perfect choice. Last year Pumpkin Roll Cake was a huge hit in my house during Holidays. It was time for some new pumpkin dessert to take over the throne.

These Pumpkin Bars with its soft cake-like texture, loaded with beautiful pumpkin flavor and topped with tangy creamy cheesy frosting, sprinkled with crunchy walnuts and sweet goji berries turned out to be the absolute winner.

Ok, now read that again and just look at the pics. Tell me you're not convinced to try these.

Pumpkin Bars with cream cheese frosting

Ingredients used

This pumpkin bar recipe is SO simple. Like ultimate no-brainer. It requires only a few very basic ingredients. I guess you have them in your pantry already.

I used ALL NATURAL and healthy stuff - whole grain flour that has much more nutrients than plain all-purpose white flour and homemade pumpkin puree made with REAL PUMPKIN. Homemade pumpkin puree is so much sweeter, with more flavor. It has that beautiful natural pumpkin aroma. Seriously, if you're still buying canned stuff - just stop. It's easy to make pumpkin puree at home. Not only it's healthier but cheaper as well.

To sweeten this beauty up, I used pure maple syrup, which makes this Pumpkin Bars REFINED SUGAR-FREE dessert, perfect for guilt-free afternoon enjoyment and Holiday table.

Pumpkin Bars with cream cheese frosting

What makes this Pumpkin Bars so special and so tempting is not only soft cake-like texture loaded with pumpkin flavor BUT also a delightful pumpkin spice mix that is added in the soft batter.

I have my own pumpkin pie spice mix recipe and I use it for all my pumpkin desserts. It's a combination of fragrant Ceylon cinnamon and aromatic ginger both with so many health benefits. But also nutmeg, allspice, and pungent cloves.

You can buy pumpkin spice mix in the store - easy. But store-bought stuff doesn't always use healthier Ceylon cinnamon, so I always make my own mix with high-quality organic stuff.

Pumpkin Bars with cream cheese frosting

Pumpkin Bars with cream cheese frosting

To make these pumpkin bars even more awesome, I cremated it with some tangy cream cheese frosting and added toppings: crunchy roughly chopped walnuts and immune boosting SUPERFOOD - goji berries. Both walnuts and goji berries turned this beauty into real festive delight. But they enhanced these bars with nutrients - healthy fats, essential vitamins, and minerals.

I tell you - these are the best pumpkin bars EVA! With soft, moist texture loaded with pumpkin flavor, creamed with tangy cream cheese frosting, these bars are so SOOO tempting.

You will have a hard time stop just at one slice.

Enjoy!

Recipe

Pumpkin Bars with cream cheese frosting
Print Recipe
5 from 80 votes

Pumpkin Bars with cream cheese frosting

Light and flavorful, these Pumpkin Bars with tangy cream cheese frosting are beyond delicious. Healthy and REFINED SUGAR-FREE, these bars are the perfect guilt-free sweet treat.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American, International
Keyword: cream cheese, pumpkin, pumpkin bars, pumpkin pie, pumpkin spice
Servings: 16 slices
Calories: 221kcal
Author: Natalie

Ingredients

For the cream cheese frosting:

  • 2 cups light cream cheese
  • ¼ cup powdered xylitol or powdered erythritol
  • 1 teaspoon vanilla extract
  • 2 tablespoons Greek yogurt

Toppings:

Instructions

  • Preheat oven to 350F (175C). Spray a 10x10-inch baking pan with nonstick cooking spray, set aside.
  • In a medium bowl, mix the flour, salt, baking powder, soda, and spices.
  • In another larger bowl whisk the eggs with syrup and oil. Mix in pumpkin puree. Add dry ingredients in wet and mix until nicely combined.
  • Spread the batter into the prepared baking sheet. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean with no crumbs on it. Remove from the oven and allow to cool completely before frosting it.

For the frosting:

  • In a medium bowl, beat cream cheese with powdered sugar on low speed until smooth. Add vanilla and Greek yogurt. Mix on low speed until smooth and spreadable.
  • Once the pumpkin bars have cooled, spread frosting on top.
  • Sprinkle with walnuts and goji berries. Cut into bars and enjoy!

Notes

Store in the air-tight container covered in the refrigerator.
As a measure, I used US cup (240ml).
For thinner bars use 15x10-inch jelly roll pan - yields more bars (around 30 bars).
For ticker bars use the 10x10-inch baking pan - yields less bars (16 bars).

Nutrition

Calories: 221kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 232mg | Potassium: 216mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3800IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1.1mg

Try these healthy pumpkin desserts too:
Pumpkin Cheesecake Muffins
Pumpkin Oatmeal Cookies
Pumpkin Loaf Cake

Pumpkin Bars with cream cheese frosting
Pumpkin Bars with cream cheese frosting

Pumpkin Roll Cake

by 29 Comments

This Pumpkin Roll Cake is the perfect treat. Filled with beautiful seasonal spices, packed with fresh pumpkin puree and cream cheese filling, it's delicious. It's also easy to make, uses simple wholesome pantry ingredients, and doesn't have refined sugar. Low-calorie and totally guilt-free.

Pumpkin Roll Cake with cream cheese filling

Well hello, beautiful Autumn.... I've been eagerly waiting for you to come. I'm totally ready for seasonal flavors, sweet pumpkins and treats. My house is fully decorated to welcome you. 

This Pumpkin Roll Cake is just one of many pumpkin recipes I'm going to bake over and over this Fall. My boys love it. No wonder. It's sweet, filled with seasonal flavors, tangy cream cheese filling and fresh pumpkins. 

It's wholesome, low-calorie, and dosn't have refined unhealthy sugars. Plus, it's super easy to make with simple pantry ingredients. Looks pretty festive too. Perfect for upcoming Holidays!

Pumpkin Roll Cake with cream cheese filling

I made this Pumpkin Roll Cake for the first time on my birthday, which was two weeks ago. My hubby, my whole family and guest were so delighted that I decided to make another one following week.

Luckily I have tons of homemade pumpkin puree stocked in my fridge, so when my hubby calls for something sweet I am well prepared to bake him Pumpkin Oatmeal Cookies or Pumpkin Cheesecake Muffins. But this classic Fall beauty quickly became our family favorite. So I made another just for us. And, oh boy, did we enjoy every sweet, delicate bite.

Pumpkin Roll Cake with cream cheese filling

To make this pumpkin cream cheese roll cake I used all HEALTHY ingredients - whole grain flour, healthy coconut oil and natural sweeteners. It's filled with nutrients and absolutely guilt-free. This cake is super sweet tasting, but, as I said, it doesn't contain any refined sugars. It's sweetened with pumpkin puree and coconut sugar. Actually, it contains very little added sugars, considering that it is a roll cake after all.

For the filling, I used light cream cheese that's low in fat and rich in proteins. I enriched the filling with beautiful warm vanilla essence and sweet subtle maple syrup. Also, the whole Pumpkin Roll Cake is filled with healing spices - Ceylon cinnamon and ginger. It's so fragrant and beautifully soft. Truly addictive!

Pumpkin Roll Cake with cream cheese filling

I hope this festive pumpkin cream cheese roll cake will find its place on your Holiday table this year.

Enjoy!

Recipe

Pumpkin Roll Cake
Print Recipe
4.49 from 25 votes

Pumpkin Roll Cake

This Pumpkin Roll Cake is the perfect treat. Filled with beautiful seasonal spices, packed with fresh pumpkin puree and cream cheese filling, it's delicious. It's also easy to make, uses simple wholesome pantry ingredients, and doesn't have refined sugar. Low-calorie and totally guilt-free.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: International
Keyword: east pumpkin roll cake, pumpkin roll cake
Servings: 12 slices
Calories: 169kcal
Author: Natalie

Equipment

Ingredients

CAKE:

FILLING:

Instructions

  • Preheat the oven to 350 degrees. Place parchment paper to fit the bottom of the 15x10-inch jelly roll pan. Leave an inch overhang on each end of the pan. Grease the parchment paper with coconut oil or cooking spray.  
  • In a medium bowl, mix the flour, salt, soda, and spices.
  • In another larger bowl beat the eggs with sugar until fluffy. Mix in pumpkin puree. Add dry ingredients in wet and mix until nicely combined.
  • Spread the batter evenly in the prepared pan. Bake for 14-15 minutes until edges pull away from the sides of the pan. 
  • Lay a large kitchen towel on the countertop. When the cake comes out of the oven, turn the pan upside down on the towel, so the cake falls out onto the towel. Peel off the parchment paper, being careful not to tear the cake roll.
  • Starting at one of the short ends, roll the pumpkin cake up with the towel and let it cool completely while rolled up.
  • While the roll is cooling, mix the cream cheese with coconut oil, vanilla and maple syrup with an electric mixer until it is light and creamy. Add maple syrup to taste. 
  • Once the cake roll is cooled, unroll but don’t flatten out the cake roll (it’s ok if it’s slightly curved still). Spread filling evenly with the spatula over the cake.
  • Roll up the cake without the towel and wrap it up with plastic wrap. Place it in the fridge to firm up, for at least an hour before serving.

Notes

As a measure I used UScup (240ml). 

Nutrition

Serving: 1slice | Calories: 169kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 365mg | Potassium: 152mg | Fiber: 1g | Sugar: 10g | Vitamin A: 2345IU | Vitamin C: 0.6mg | Calcium: 62mg | Iron: 0.7mg

 

Pumpkin Pie Energy Balls

by 6 Comments

Soft, fragrant and deliciously sweet Pumpkin Pie Energy Balls are the perfect grab-and-go snack. These raw bites are loaded with beautiful Fall flavors and nutritious ingredients, yet made without any added sugars. The true guilt-free sweet treat.

Pumpkin Pie Energy Balls are the perfect grab-and-go snack. These HEALTHY no-bake bites are nutritious, refined sugar-free, vegan, gluten-free.

I'm obsessed with pumpkins this Fall. I cook and bake and make something with pumpkins almost on a daily basis for my family. My fingers are all yellowish from peeling and chopping pumpkins. Like for real!!! I've already shared few of my favorite pumpkin recipes: Pumpkin Cheesecake Muffins , Pumpkin Cookies, Roasted Pumpkin Salad ... That's A LOT of pumpkins on my blog in one season. But one fact struck me just last week. SHOCKING fact! 

Can you believe that I haven't made not one single pumpkin pie this year? ... Not one - single - pie. Shame.

Pumpkin Pie Energy Balls are the perfect grab-and-go snack. These HEALTHY no-bake bites are nutritious, refined sugar-free, vegan, gluten-free.

As I said, I realize that just the last week. Well, my husband reminded me in a very subtle way - Where are your famous pumpkin pies this year? He landed with that question one evening while we laid down in our bed. I was like - What the ...? It's the middle of the night and you're: FIRST thinking about PIES!!?? and SECOND are you criticizing me calling me LAZY?! (I was slightly in my PMS and edgy). But he was totally right. I LOVE pies.. and I make freaking amazing pies (he knows that... that's why he started this late night conversation). The only explanation I had is that I simply forgot about PIES this year. Yup. 

So to correct that lapse, next day I had to make some-kinda pie for him (and me off course). I was in a no-bake mood, and I wanted to try something NEW, so I made this sweet little PIE BITES - Pumpkin Pie Energy Balls. To be honest, my hubby wasn't too happy about it at first - he expected a REAL PIE. But he gave these cuties a try and next thing I know ... he ate almost the entire bowl... pleasantly murmuring while eating. Happy hubby = happy wife! Succes!

Well, I share his enthusiasm on this one. These Pumpkin Pie Energy Balls turned out SOOO awesome. Soft, fragrant and deliciously sweet. Just like real pumpkin pies only in a bite-size form. And what's so special about this charming little cuties? Just read on...

[twocol_one]Pumpkin Pie Energy Balls are the perfect grab-and-go snack. These HEALTHY no-bake bites are nutritious, refined sugar-free, vegan, gluten-free.[/twocol_one] [twocol_one_last]Pumpkin Pie Energy Balls are the perfect grab-and-go snack. These HEALTHY no-bake bites are nutritious, refined sugar-free, vegan, gluten-free.[/twocol_one_last] 
I made these Pumpkin Pie Energy Balls with all HEALTHY nutritious, wholesome ingredients. Plus, I enhanced them with superpowers - I added some powerful spices and superfoods. Did I mention that these balls are refined sugar-free? I haven't?! Well, they are delicious, healthy and completely guilt-free. You wish me to send you a box? Ocean apart, sorry... BUT I can give you a recipe. How's that sounds?

To make these Pumpkin Pie Energy Balls, you'll only need few simple ingredients you've probably have in your pantry already and some pumpkin puree. For this recipe I used homemade pumpkin puree that I made from baked pumpkin. It's super easy to make one, so if you have time, make pumpkin puree at home. Seriously. Homemade stuff is ALWAYS the best!

Pumpkin Pie Energy Balls are the perfect grab-and-go snack. These HEALTHY no-bake bites are nutritious, refined sugar-free, vegan, gluten-free.

As I mentioned, I haven't used any added nor refined sugars to make these incredible sweet Pumpkin Pie Energy Balls. These balls are naturally sweetened with pumpkin puree AND Medjool dates. Medjool dates are natural energy booster. Did you know that? Neat, right. 

These Pumpkin Pie Energy Balls may look simple, but they are far from plain and boring. They are enhanced with some pretty incredible superpowers. I used super powerful chia seeds that are known to be one of the healthiest foods on the planet. Chia seeds are loaded with nutrients -  dietary fibers, plant-based proteins and healthy fats (essential omega-3).  Also, chia is packed with antioxidants that fights the production of free radicals, which can damage molecules in cells and contribute to aging and diseases like cancer. For Pumpkin Pie Energy Balls beautiful fragrance and taste is all responsible incredible super-spice Ceylon cinnamon. Ceylon cinnamon and pumpkin are like DREAM flavor combo.

Pumpkin Pie Energy Balls are the perfect grab-and-go snack. These HEALTHY no-bake bites are nutritious, refined sugar-free, vegan, gluten-free.

These easy Pumpkin Pie Energy Balls are also vegan, gluten-free, and requires absolutely no baking. Bursting with fiber, plant-based proteins, and HEALTHY fats, these are a perfect grab-and-go snack. AND great for beating holiday temptations. Right they are!

Enjoy! :) 

Recipe

Pumpkin Pie Energy Balls are the perfect grab-and-go snack. These HEALTHY no-bake bites are nutritious, refined sugar-free, vegan, gluten-free.
Print Recipe
5 from 2 votes

Pumpkin Pie Energy Balls

Pumpkin Pie Energy Balls are the perfect grab-and-go snack. These HEALTHY no-bake bites are nutritious, refined sugar-free, vegan, gluten-free.
Prep Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: International
Servings: 22 balls
Author: Natalie

Ingredients

Instructions

  • Remove the pits from dates. If dates are too dry, soak them in hot water for several minutes. When the dates are softened, drain them and place in food processor. Save the water.
  • In a food processor, combine dates, oats and walnuts or pecans and pulse few times so nuts are chopped finely into small pieces.
  • Add the rest of the ingredients until well combined. Add more pumpkin puree (or water) if the mixture looks dry.
  • Take about 1 heaping teaspoon of mixture and form them into a ball. Continue with rest of the mix. Roll the balls in coconut sugar (if desired).
  • Store energy balls in an airtight container in the refrigerator for up to one week.
  • You can freeze the balls for up to six months.

Notes

As a measure, I used US cup (240ml). *For gluten-free option use certified GLUTEN-FREE oats. 

These are my picks for this recipe:

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Xoxo, Natalie

Let's connect! Find me on - Facebook | Instagram | Pinterest | Twitter

Fancy more SWEET NO-BAKE recipes? Check this Carrot Cake Energy Balls HERE.

Raw no-bake Carrot Cake Energy Balls made with all HEALTHY ingredients. These yummy bites are refined sugar-free, gluten-free and vegan. Perfect snack, a post-workout snack or simple dessert. | natalieshealth.com | #vegan #glutenfree #sugarfree #Easter #healthy #easy #whole30

... Pumpkin Seed Energy Balls HERE. 

Soft, fragrant, super healthy Pumpkin Seeds Energy Balls made without added sugars. These energy balls are very nutritious, full of fibers, proteins, and healthy fats. An ideal healthy snack between meals. CLICK to grab recipe PIN for later! | Natalie's Food & Health | natalieshealth.com

Soft, fragrant and deliciously sweet Pumpkin Pie Energy Balls are the perfect grab-and-go snack. These raw bites are loaded with beautiful Fall flavors and nutritious ingredients, yet made without any added sugars! The true guilt-free sweet treat. #Vegan #GlutenFree #DairyFree #Healthy #Snack #Pumpkin #SugarFree #LowCarb #LowCalorie | www.natalieshealth.com

Pumpkin Oatmeal Cookies

by 24 Comments

Soft and chewy Pumpkin Oatmeal Cookies are filled with beautiful spices and crunchy peanuts. These cookies are made with all wholesome HEALTHY ingredients and REFINED SUGAR-FREE. Perfect treat! Make a double bunch because these pumpkin-flavored cookies are super addictive.

Pumpkin Oatmeal Cookies

I'm absolutely looveee PUMPKINS this year! Don't know what happened to me, but I've never EVER craved and LOVED pumpkin so much like this season. I used to have this opinion about pumpkins - that they are just some simple seasonal produce best fitted only for making soups and stews. Ok, maybe some dessert occasionally. But that was IT! But this season, I fell in love like madly. In its taste, smell, flavor... everything. Pumpkins are so soooo good!

I went on this pumpkin rampage, about month ago, and since then I have fresh pumpkin puree in my fridge like all the time. So you can assume, I add pumpkin puree in everything. In my Pumpkin Overnight Oats and Pumpkin Oatmeal Smoothie... and of course I make my families fav treats - Pumpkin Loaf Cake and Pumpkin Cheesecake Muffins.

Since my family is super crazy about my Apple Cinnamon Oatmeal Cookies and irresistible Carrot Cake Oatmeal Cookies, I decided to give pumpkin puree a GO in this Pumpkin Oatmeal Cookies. I wasn't disappointed by the outcome at all. Nor was my family.

Pumpkin Oatmeal Cookies filled with aromatic spices and crunchy peanuts are the perfect Fall treat. These cookies are HEALTHY, refined sugar-free and just delicious! #healthy #cookies #pumpkin #fall #autumn #kids #snack #breakfast #easy #oats #chocolate | www.natalieshealth.com

Pumpkin Oatmeal Cookies filled with aromatic spices and crunchy peanuts are the perfect Fall treat. These cookies are HEALTHY, refined sugar-free and just delicious! #healthy #cookies #pumpkin #fall #autumn #kids #snack #breakfast #easy #oats #chocolate | www.natalieshealth.com

To make these delicious Pumpkin Oatmeal Cookies, you will only need a few simple ingredients and 20 minutes of your time. You can involve your kids in making to make it more fun. Isn't that GREAT, or what?! It is one of those cookie recipes that can be easily prepared and just as quickly those cookies will disappear from a cookie jar.

I used ALL NATURAL and HEALTHY ingredients – rolled oats full of healthy dietary fibers that promotes weight-loss and good heart health, and whole grain flour. I also added some roughly chopped raw PEANUTS in the mixture. Peanuts enriched cookies with healthy omega-3 fatty acids, vitamins, and some essential minerals.

Pumpkin Oatmeal Cookies filled with aromatic spices and crunchy peanuts are the perfect Fall treat. These cookies are HEALTHY, refined sugar-free and just delicious! #healthy #cookies #pumpkin #fall #autumn #kids #snack #breakfast #easy #oats #chocolate | www.natalieshealth.com

Pumpkin Oatmeal Cookies filled with aromatic spices and crunchy peanuts are the perfect Fall treat. These cookies are HEALTHY, refined sugar-free and just delicious! #healthy #cookies #pumpkin #fall #autumn #kids #snack #breakfast #easy #oats #chocolate | www.natalieshealth.com

I spiced these Pumpkin Oatmeal Cookies with beautiful warm and fragrant Fall spices - Ceylon cinnamon, ginger, allspice, and nutmeg. I used my special spice blend for that. So-called Pumpkin Spice Mix, that I created especially for pumpkin recipes.

Instead of butter, I used healthy coconut oil, and to sweet up cookies I used natural sweetener – maple syrup. You can totally substitute maple syrup with honey.

To make these cookies like really REALLY irresistible, I topped the cookies with some melted dark chocolate. Bitter-sweet dark chocolate and sweet pumpkin flavors are the ultimate combo. Now you definitely can't say NO to these cookies.

Pumpkin Oatmeal Cookies filled with aromatic spices and crunchy peanuts are the perfect Fall treat. These cookies are HEALTHY, refined sugar-free and just delicious! #healthy #cookies #pumpkin #fall #autumn #kids #snack #breakfast #easy #oats #chocolate | www.natalieshealth.com

Pumpkin Oatmeal Cookies are...

  • made with all HEALTHY ingredients and whole grain,
  • soft and chewy, full of warm aromatic flavors,
  • easy to prepare and can be made in just 20 minutes,
  • refined sugar-free,
  • low-calorie,
  • rich in nutrients – quality fibers, plant-based proteins, and essential minerals,
  • rich in healthy omega-3 fatty acids and powerful antioxidants,
  • enriched with healing super spice – Ceylon cinnamon,
  • contains heart-healthy fats,
  • perfect quick breakfast or kids school snack.

Given that these cookies are very nutritious, filled with HEALTHY stuff like whole grains, peanuts, and super healthy PUMPKIN, you can totally serve these cookies for breakfast. They are great kids school / after school snack too. Fill up their glasses with milk and let them dip their way to happiness!

Pumpkin Oatmeal Cookies are sooo soft and chewy, fragrant and full of beautiful Fall spices. Let's not forget full of crunchy peanuts. AND full of dark chocolate flavor. My honest advice is, make a double bunch, like right away. These will disappear in a blink of an eye.

Enjoy!

Recipe

Pumpkin Oatmeal Cookies
Print Recipe
5 from 8 votes

Pumpkin Oatmeal Cookies

Soft and chewy Pumpkin Oatmeal Cookies filled with aromatic spices and crunchy peanuts are the perfect Fall treat. These cookies are made with all wholesome HEALTHY ingredients and refined sugar-free. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, oatmeal, pumpkin, pumpkin spice
Servings: 12 cookies
Calories: 148kcal
Author: Natalie

Ingredients

Instructions

  • In a bowl, mix the dry ingredients - flour, oats, baking powder, salt, peanuts and spices.
  • In a separate bowl whisk the egg yolk with coconut, pumpkin puree, syrup and vanilla. Whisk until well combined.
  • Add the dry ingredients to the wet mixture and mix.
  • Preheat oven to 356F (180C). Line a large baking sheet with parchment paper
  • With a cookie scoop or spoon, scoop the dough, put it on a baking sheet and shape into slightly flattened balls. Arrange the cookies 2-inches apart.
  • Bake 12-15 minutes until the edges of the cookies begin to brown. Turn off the oven and let the cookies sit in the oven for another minute, then transfer to a wire rack to cool completely.
  • Melt the dark chocolate and drizzle over cookies.

Notes

Keep in airtight container. As a measure, I used US cup (240ml). ¾ cup = 12 tablespoons. Nutrition facts exclude chocolate topping.

Nutrition

Serving: 1cookie | Calories: 148kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 20mg | Potassium: 152mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1300IU | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 1.4mg

These are my picks for this recipe:

 

Xoxo,
- Natalie

Let's connect! Find me on - Facebook | Instagram | Pinterest | Twitter

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Pumpkin Oatmeal Cookies

Pumpkin Seeds Energy Balls

by 18 Comments

Soft, fragrant, super healthy Pumpkin Seeds Energy Balls made without added sugars. These energy balls are very nutritious, full of fibers, proteins, and healthy plant-based omega-3s. An ideal healthy snack between meals.

Energy balls are kind of cool. They are easy to make, don't require a lot of ingredients, they are super healthy and can quickly satisfy your cravings for sweets. And all this without unnecessary or unhealthy calories - if you, of course, watch what you put in the mixture.  Amazing! Right?!    YES! I LOVE energy balls too.  After I had published the recipe for Apple Pie Energy Bites I started receiving a lot of positive comments through my Facebook page. Because you like my energy balls so much, I've decided to share another recipe with you. I'm sure that this new pumpkin seeds energy balls will equally delight you as they are delicious, healthy and easy to prepare.

Soft, fragrant, super healthy Pumpkin Seeds Energy Balls made without added sugars. These energy balls are very nutritious, full of fibers, proteins, and healthy fats. An ideal healthy snack between meals. CLICK to grab recipe PIN for later! | Natalie's Food & Health | natalieshealth.com

Soft, fragrant, super healthy Pumpkin Seeds Energy Balls made without added sugars. These energy balls are very nutritious, full of fibers, proteins, and healthy fats. An ideal healthy snack between meals. CLICK to grab recipe PIN for later! | Natalie's Food & Health | natalieshealth.com

As a base for making these pumpkin seeds energy balls, I used again highly nutritional ingredients - oats and pumpkin seeds. Pumpkin seeds are an excellent source of dietary fiber and healthy unsaturated fatty acids - plant-based omega-3s. The fiber in pumpkin seeds helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease, while omega-3s reduce the possibility of heart attack and stroke.  Pumpkin seeds are also an excellent source of plant-based proteins, and minerals like magnesium, zinc, calcium, potassium, copper and iron. Yup, pumpkin seeds may be small, but they’re packed full of valuable nutrients.  To make this pumpkin seeds energy balls even more wholesome, I also added chia seeds that enriched energy balls with more fibers and high-quality plant-based proteins. 

Soft, fragrant, super healthy Pumpkin Seeds Energy Balls made without added sugars. These energy balls are very nutritious, full of fibers, proteins, and healthy fats. An ideal healthy snack between meals. CLICK to grab recipe PIN for later! | Natalie's Food & Health | natalieshealth.com

Soft, fragrant, super healthy Pumpkin Seeds Energy Balls made without added sugars. These energy balls are very nutritious, full of fibers, proteins, and healthy fats. An ideal healthy snack between meals. CLICK to grab recipe PIN for later! | Natalie's Food & Health | natalieshealth.com

This pumpkin seeds energy balls contains no added sugars - they are naturally sweetened with dried Medjool dates. Softened in warm water, Medjool dates combined with oats made these energy balls irresistibly fluffy. The mixture of warm fragrant spices - ginger, cinnamon and nutmeg, gave pumpkin seeds energy balls wonderful aroma. The sense of true autumn in every bite. 

Pumpkin Seeds Energy Balls are ...

[unordered_list style="star"]

  • made with only 7 ingredients and done in 10 minutes,
  • full of high-quality dietary fibers that promote good digestion, weight loss and healthy digestive system,
  • rich in plant-based proteins,
  • full of healthy fats - omega 3s fatty acids,
  • contains no added sugars,
  • enriched with healing spices - ginger and cinnamon,
  • rich in minerals - magnesium, calcium and iron,
  • good for heart health
  • perfect kids or post-workout snack,
  • low in calories and very nutritious.

[/unordered_list]

Soft, fragrant, super healthy Pumpkin Seeds Energy Balls made without added sugars. These energy balls are very nutritious, full of fibers, proteins, and healthy fats. An ideal healthy snack between meals. CLICK to grab recipe PIN for later! | Natalie's Food & Health | natalieshealth.com

Soft, fragrant, super healthy Pumpkin Seeds Energy Balls made without added sugars. These energy balls are very nutritious, full of fibers, proteins, and healthy fats. An ideal healthy snack between meals. CLICK to grab recipe PIN for later! | Natalie's Food & Health | natalieshealth.com

Pumpkin seeds energy balls are highly nutritious and will quickly fill you up, so they are an excellent healthy snack between meals. They are also perfect post-workout snack. Kids love them too.  Make a bunch and store them in a glass container for your kids. It's better for them to nibble pumpkin seeds energy balls rather than a sweet store bought candy. Right? 

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Soft, fragrant, super healthy Pumpkin Seeds Energy Balls made without added sugars. These energy balls are very nutritious, full of fibers, proteins, and healthy fats. An ideal healthy snack between meals. CLICK to grab recipe PIN for later! | Natalie's Food & Health | natalieshealth.com

Recipe

Soft, fragrant, super healthy Pumpkin Seeds Energy Balls made without added sugars. These energy balls are very nutritious, full of fibers, proteins, and healthy fats. An ideal healthy snack between meals. CLICK to grab recipe PIN for later! | Natalie's Food & Health | natalieshealth.com
Print Recipe
4.67 from 3 votes

Pumpkin Seeds Energy Balls

Soft, fragrant, super healthy Pumpkin Seeds Energy Balls made without added sugars. These energy balls are very nutritious, full of fibers, proteins, and healthy plant-based omega-3s.
Prep Time10 minutes
Total Time10 minutes
Course: Breakfast, Snack
Cuisine: International
Servings: 22 balls
Author: Natalie

Ingredients

  • ½ cup old fashioned oats
  • ½ cup raw unsalted pumpkin seeds
  • 12 Medjool dates
  • 2 tablespoon chia seeds
  • ½ teaspoon Ceylon cinnamon
  • ½ teaspoon ginger powder
  • ⅓ teaspoon nutmeg
  • 2 - 3 tablespoon water
  • ½ cup ground almonds for dusting

Instructions

  • Remove the pits from dates and soak them in hot water for several minutes. When the dates are softened, drain them and place in food processor. Save the water.
  • Add the other ingredients - oats, pumpkin seeds, chia seeds and spices to a food processor and blend until mixture turns into paste or dough-like consistency. Add 2-3 tablespoons of water in which you have soaked the dates if the mixture is too dry.
  • With the small spoon scoop the mixture and roll into balls. Roll the balls into ground almonds and place them on the baking sheet.
  • Store pumpkin seeds energy balls in an airtight container in the refrigerator until serving.

Notes

Keep pumpkin seeds energy balls frozen up to 3 months in the freezer.
Xoxo, 

NH-signature

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Pumpkin Oatmeal Smoothie

by 20 Comments

Creamy and full of sweet Fall flavors, this Pumpkin Oatmeal Smoothie is just beyond words delicious. It's loaded with all the HEALTHY stuff, extra nutritious and completely added sugar-free. It's perfect well balanced breakfast best for busy mornings.

Creamy and sweet but without added sugar, divinely fragrant and full of pumpkin flavor, this Pumpkin Oatmeal Smoothie is a true fall favorite. It's very nutritious and full of fibers and plant-based proteins, which makes this smoothie the perfect breakfast. CLICK to grab recipe or PIN for later!

So it's official. I'm opening pumpkin season on my blog. Was about time, really. While other food bloggers are already kicking with pumpkin recipes on their blogs, I resisted for a long time the urge to start cooking with pumpkins. Cooking with pumpkins for me means definite goodbye summer. And I was not ready to let summer go. But then came the first morning fog in my neighborhood, and leafs started to fall like crazy. And suddenly out of nowhere the first pumpkin appeared in my kitchen. Puff, just like that! .... Wasn't magic. It was my mother-in-law.

Anyway, It was enough for me to make only one dish with pumpkin, and here I am, totally in the fall-ish mood. So today I share with you this super easy and super healthy pumpkin oatmeal smoothie recipe.

If you liked my Pumpkin Loaf Cake, then you will definitely love this smoothie. In fact, this smoothie is something like raw version of that pumpkin loaf cake, pumpkin pie and all pie-ish pumpkin recipes together.

Creamy and sweet but without added sugar, divinely fragrant and full of pumpkin flavor, this Pumpkin Oatmeal Smoothie is a true fall favorite. It's very nutritious and full of fibers and plant-based proteins, which makes this smoothie the perfect breakfast. CLICK to grab recipe or PIN for later!

For making this smoothie, I used unsweetened almond milk. Its creamy texture and wonderful nutty taste nicely blends with sweet pumpkin taste. I often use almond milk as a base for my smoothies.

Almond milk is a good source of plant-based proteins and fibers, but contains no cholesterol nor saturated fat and it's low in calories. Also, almond milk is an excellent source of calcium, iron and magnesium, and super healthy omega fatty acids.

Creamy and sweet but without added sugar, divinely fragrant and full of pumpkin flavor, this Pumpkin Oatmeal Smoothie is a true fall favorite. It's very nutritious and full of fibers and plant-based proteins, which makes this smoothie the perfect breakfast. CLICK to grab recipe or PIN for later!

The real super star of this pumpkin oatmeal smoothie is pumpkin puree. Although you can buy canned pumpkin puree in stores, I highly suggest you avoid canned stuff and start making pumpkin puree at home. Homemade pumpkin puree contains no added sugars, additives or preservatives or other yucky stuff and it's super easy to make.

Pumpkin puree enriched this smoothie with nutrients - fibers and healthy antioxidant - beta-carotene. I upgraded this smoothie even more by adding an oats that is full of fibers, proteins, minerals, and vitamins. So this pumpkin oatmeal smoothie became a perfect nutritious and very healthy breakfast. Oh, and a bonus! This smoothie has no added sugars. I used a very ripe banana to naturally sweeten the smoothie. Perfect!

pumpkin-oatmeal-smoothie-7494

DIY PUMPKIN SPICE MIX

The thing that really elevates the whole smoothie at one unique level is pumpkin spice mix. It consists of warm autumn spices - ground Ceylon cinnamon, ginger, allspice, nutmeg and dash of cloves. Besides giving a pleasant aroma to pumpkin oatmeal smoothie, these spices also contribute to our health.

Ceylon cinnamon helps with inflammation and infection in our body, it also regulates blood sugar levels and reduces the amount of bad cholesterol. Ginger boosts metabolism and has a beneficial effect on our entire digestive system.

You can make pumpkin spice mix in advance and store it in a glass jar with a lid. That way you have this beautiful fragrant spices prepared and ready when needed.

Creamy and sweet but without added sugar, divinely fragrant and full of pumpkin flavor, this Pumpkin Oatmeal Smoothie is a true fall favorite. It's very nutritious and full of fibers and plant-based proteins, which makes this smoothie the perfect breakfast. CLICK to grab recipe or PIN for later!

Hope you enjoy in this delicious, healthy pumpkin oatmeal smoothie.

Recipe

Pumpkin Oatmeal Smoothie
Print Recipe
3.56 from 9 votes

Pumpkin Oatmeal Smoothie

Creamy and super sweet, ADDED SUGAR-FREE, divinely fragrant and full of pumpkin flavor, this Pumpkin Oatmeal Smoothie is a true fall favorite. It's very nutritious, full of fibers and plant-based proteins. Perfect breakfast.
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: International
Servings: 1 cup
Calories: 342kcal
Author: Natalie

Ingredients

For smoothie

For pumpkin spice

  • 6 teaspoon Ceylon cinnamon ground
  • 1 ½ teaspoon ginger powder ground
  • 1 ½ teaspoon nutmeg ground
  • 1 ½ teaspoon allspice ground
  • ¾ teaspoon cloves ground

Instructions

For smoothie

  • Put all the ingredients in the blender and mix until well combined. If necessary, add more milk to get a smoothie desired consistency. Add ICE to make it cold. 

For pumpkin spice mix

  • Put all ingredients in a jar and mix well. Close the lid. Keep closed until needed.

Notes

As a measure I used UScup (240ml). Add honey or syrup, if desired and to taste. * For GLUTEN-FREE version use certified GF rolled oats.

Nutrition

Serving: 1cup | Calories: 342kcal | Carbohydrates: 67g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 166mg | Potassium: 1021mg | Fiber: 11g | Sugar: 20g | Vitamin A: 10600IU | Vitamin C: 18.2mg | Calcium: 500mg | Iron: 5.4mg

Check out these pumpkin recipes too:
Pumpkin Oatmeal Cookies
Pumpkin Pie Energy Balls
Pumpkin Cheesecake Muffins
Pumpkin Roll Cake

These are my picks for this recipe:
[amazon_link asins='B076GX2XQM,B077QYNZRC,B079YWG291,B00R6SL6D4' template='MyPicks' store='natalieshealt-20' marketplace='US' link_id='61da7863-c7ac-11e8-a92a-85a6e4ab6f56']

Xoxo, Natalie
Let's connect! Find me on - Facebook | Instagram | Pinterest | Twitter

*** PIN for later ***

Creamy divinely fragrant and full of pumpkin flavor, this Pumpkin Oatmeal Smoothie is a true fall favorite. It's very nutritious, full of fibers and plant-based proteins, ADDED SUGAR-FREE. Perfectly HEALTHY balanced breakfast. #healthy #pumpkin #fall #autumn #breakfast #glutenfree #vegan #nosugar #smoothie #kidsfriendly | www.natalieshealth.com

Pumpkin Loaf Cake

by 11 Comments

Delicious and flavorful, this easy to make Pumpkin Loaf Cake is real Fall treat. It's made with all HEALTHY ingredients, packed with Fall spices and bursting with sweet pumpkin flavor. It's a super tasty pumpkin recipe you don't want to miss this season.

Pumpkin Loaf Cake with chocolate

Fall has definitely arrived. The leaves have turned yellow and started to fall. The streets are wet from morning fog. Moist air is filled with the smell of wood and the days are getting shorter. And what else to do around the house, than to bake some sweet desserts.

Since pumpkins are now in season, I decided to bake this Pumpkin Loaf Cake recipe for my boys.

Pumpkins are super nutritious and so sweet and flavorful. Mixed in delicious loaf cake with spices and chunks of dark chocolate - they are just irresistible.

Delicious pumpkin loaf cake made with all healthy ingredients, packed with aromatic autumn spices, semi-sweet chocolate chips, and tons of sweet pumpkin flavor. CLICK o grab recipe or PIN for later!

Pumpkin is one of the best-known sources of beta-carotene, a powerful antioxidant known to give orange vegetables and fruits their vibrant color and which is converted to vitamin A in the body. Consuming one cup of cooked pumpkin will provide you with over 100% of your daily needs for vitamin A.

Well I’m impressed... Also pumpkin is one of the low-calorie fruit. 100 g has just 26 calories and contains no saturated fats or cholesterol. However, it is rich in dietary fiber and minerals like copper, calcium, potassium and phosphorus.

Delicious pumpkin loaf cake made with all healthy ingredients, packed with aromatic autumn spices, semi-sweet chocolate chips, and tons of sweet pumpkin flavor. CLICK o grab recipe or PIN for later!

To make this Pumpkin Loaf Cake I used homemade pumpkin puree made from fresh pumpkin I bought on farmers market. Using fresh pumpkin and preparing it yourself will give you the most health benefits.

If you decide to make your own pumpkin puree, preparation is pretty easy. Just peel pumpkin and slice it to bite size pieces. Put it in a cooking pan and add water. Cook until pumpkin is softened (around 15 min), drain water and blend pumpkin until smooth. Put puree in a glass jar and store in the refrigerator. Prepared, puree may stand in the fridge for several days and can be used for the preparation of various pumpkin dishes. 

Delicious pumpkin loaf cake made with all healthy ingredients, packed with aromatic autumn spices, semi-sweet chocolate chips, and tons of sweet pumpkin flavor. CLICK o grab recipe or PIN for later!

Pumpkin puree gave the cake desired moisture and sweetness, while spices - Ceylon cinnamon, allspice, and nutmeg are responsible for the overwhelming cake fragrance.

Pumpkin Loaf Cake is really easy to prepare and of course, it is moderate in calories.

To make this Pumpkin Loaf Cake even more nutritious, I used whole grain flour. Also, I used natural sweetener - pure maple syrup, but you can substitute syrup with honey. 

Delicious pumpkin loaf cake made with all healthy ingredients, packed with aromatic autumn spices, semi-sweet chocolate chips, and tons of sweet pumpkin flavor. CLICK o grab recipe or PIN for later!

What makes this Pumpkin Loaf Cake super special, is dark chocolate chunks that hides in every sweet bite. It melts in your mouth while cake is still warm, adding sweetness to the cake. I suggest you serve this pumpkin loaf cake with pumpkin cheese spread. Spread’s soft sour taste wonderfully complements the sweet taste of the cake.

Now I'll let you enjoy this fragrant deliciousness.

Happy fall season everyone!

Recipe

Pumpkin Loaf Cake with chocolate
Print Recipe
5 from 1 vote

Pumpkin Loaf Cake

Pumpkin Loaf Cake made with HEALTHY ingredients, packed packed with aromatic autumn spices, chocolate chips, and tons of sweet pumpkin flavor.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American, International
Keyword: healthy, pumpkin, pumpkin loaf cake, pumpkin spice
Servings: 12 slices
Calories: 197kcal
Author: Natalie

Ingredients

Instructions

  • Preheat the oven to 356F (180C). Put baking paper in a 9x5 baking pan and grease a bit with coconut oil.
  • Mix the dry ingredients - flour, baking powder, baking soda, spices and salt in a large bowl.
  • In a separate bowl, beat the eggs. Add honey or syrup, pumpkin puree, coconut oil and whisk until well combined.
  • Add dry ingredients to wet ingredients and stir until combined. Stir in chocolate chips.
  • Pour mixture into prepared baking pan.
  • Bake for 35-40 minutes, until a toothpick inserted in comes out clean.

Notes

As a measure I used US cup (240ml).

Nutrition

Calories: 197kcal | Carbohydrates: 28g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 86mg | Potassium: 214mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4805IU | Vitamin C: 1.3mg | Calcium: 55mg | Iron: 1.3mg

These are my picks for this recipe:
[amazon_link asins='B0032JRVCG,B00LGLHUA0,B00L9X2CWQ' template='MyPicks' store='natalieshealt-20' marketplace='US' link_id='86e0758b-c154-11e7-a473-096151379c0f']

Xoxo, Natalie

Let's connect! Find me on - Facebook | Instagram | Pinterest | Twitter

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Delicious Pumpkin Loaf Cake made with all HEALTHY wholesome ingredients, packed with aromatic autumn spices - cinnamon, nutmeg, allspice and tons of sweet pumpkin flavor. #healthy #wholegrain #lowcalorie #skinny #pumpkin #holiday #thanksgiving #kidsfriendly #choocolate #fall #dessert | www.natalieshealth.com

Pumpkin Polenta with Roasted Vegetables

by 6 Comments

Creamy pumpkin polenta enriched with aromatic healing spice turmeric served with seasonal vegetables - beets and sweet potatoes roasted in the oven with sweet and sour balsamic dressing.  This pumpkin polenta with roasted vegetables is super easy and delicious dinner ready in no time.

Polenta - corn grits or corn porridge once was essential food on our grandparent's table. Today, this very healthy and nutritious dish is completely lost in our modern cooking. We rarely cook polenta. Maybe sometimes for breakfast and we usually serve it with plain milk, yogurt or sometimes with bacon. So polenta, as a very simple dish remained in our memories sadly as a boring dish. I admit it, I rarely prepared myself, and it is precisely for those reasons. Polenta is so boring and simple you certainly would never serve it for dinner. Am I right?

Creamy pumpkin polenta enriched with aromatic healing spice turmeric served with seasonal vegetables - beets and sweet potatoes roasted in the oven with sweet and sour balsamic dressing. CLICK to grab a recipe or PIN for later!

Creamy pumpkin polenta enriched with aromatic healing spice turmeric served with seasonal vegetables - beets and sweet potatoes roasted in the oven with sweet and sour balsamic dressing. CLICK to grab a recipe or PIN for later!

As I changed my lifestyle, I changed my views on certain foods, and so my opinion concerning polenta has changed. Polenta is very healthy and nutritive food. It can be served instead of pasta, rice or potatoes. Polenta contains lots of dietary fibers that benefit our health, helping with digestion. Polenta also contains small amounts of proteins and fat, several B vitamins, as well as a small amount of vitamin E. Polenta is also gluten-free so it can be consumed by people sensitive to gluten.

The more I read about nutritive properties of polenta, the more I thought about how to enrich its taste and make it more attractive to eat on any occasion. And so the idea to completely modernize polenta was born. With today’s recipe, I intend to completely change your way of thinking about polenta and encourage you to incorporate this very healthy dish into your menu more often.

Creamy pumpkin polenta enriched with aromatic healing spice turmeric served with seasonal vegetables - beets and sweet potatoes roasted in the oven with sweet and sour balsamic dressing. CLICK to grab a recipe or PIN for later!

Creamy pumpkin polenta enriched with aromatic healing spice turmeric served with seasonal vegetables - beets and sweet potatoes roasted in the oven with sweet and sour balsamic dressing. CLICK to grab a recipe or PIN for later!

Pumpkin Polenta with Roasted Vegetables

For those who have never prepared polenta, here are brief instructions on how to cook it. It’s very simple but it may take some time. In a medium saucepan, bring 2 cups of water to a boil, lower heat and add salt. Slowly whisk in ½ cup of polenta, stirring constantly until it begins to thicken. Depending on which type of polenta do you use, it may take up to 45 minutes for polenta to be cooked. If you are busy like me, you can use instant polenta, which is done in 5-8 minutes. If you want a richer flavor of your polenta, instead of water you use vegetable broth. In that case, you don't need to use extra salt. Once the polenta is cooked add some olive oil to enrich it slightly.

Creamy pumpkin polenta enriched with aromatic healing spice turmeric served with seasonal vegetables - beets and sweet potatoes roasted in the oven with sweet and sour balsamic dressing. CLICK to grab a recipe or PIN for later!

Creamy pumpkin polenta enriched with aromatic healing spice turmeric served with seasonal vegetables - beets and sweet potatoes roasted in the oven with sweet and sour balsamic dressing. CLICK to grab a recipe or PIN for later!

Thus prepared polenta is actually a base, and now I will tell you how I made my polenta more interesting. When polenta was cooked I added a homemade pumpkin puree to enrich the taste of polenta and make a dish more nutritive. Also, I added some turmeric powder, which gave polenta delicious aroma but also a beautiful yellow-orange color. As for serving, I decided to serve polenta with seasonal vegetables - beets and sweet potato enhanced with extra virgin olive oil and fresh rosemary and then roasted in balsamic vinegar and sweet syrup sauce. Sweet and sour balsamic roasted vegetables beautifully complemented salty and creamy polenta and made my dish just yummy.

What did I tell you? From boring simple polenta to super healthy dinner.  Still find polenta boring? Let me know did you changed your mind about it when you try this recipe. 

∗ PIN this for later! ∗

Creamy pumpkin polenta enriched with aromatic healing spice turmeric served with seasonal vegetables - beets and sweet potatoes roasted in the oven with sweet and sour balsamic dressing. CLICK to grab a recipe or PIN for later!

 

Recipe

Creamy pumpkin polenta enriched with aromatic healing spice turmeric served with seasonal vegetables - beets and sweet potatoes roasted in the oven with sweet and sour balsamic dressing. CLICK to grab a recipe or PIN for later!
Print Recipe
5 from 1 vote

Pumpkin Polenta with Roasted Vegetables

Creamy pumpkin polenta enriched with aromatic healing spice turmeric served with seasonal vegetables - beets and sweet potatoes roasted in the oven with sweet and sour balsamic dressing.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: International
Servings: 2 servings
Author: Natalie

Ingredients

For roasted vegetables

  • 2 - 3 medium-sized beets
  • 1 big sweet potato
  • 2 tablespoon extra virgin olive oil
  • fresh rosemary
  • pinch of salt
  • 3 tablespoon balsamic vinegar
  • 1 tablespoon syrup or honey

For polenta

Instructions

For roasted vegetables

  • Preheat the oven to 395F (200C).
  • Peel vegetables and cut them into medium size pieces. Put vegetables in a bowl, add olive oil, fresh rosemary, and salt. Stir until well combined.
  • Line a baking tray with parchment paper. Spread vegetable onto the baking tray and roast for 20 minutes.
  • In a separate bowl combine balsamic vinegar and agave syrup or honey. Stir well until combined.
  • Take vegetable out of the oven and stir. Coat with balsamic dressing and roast for another 20 more minutes.
  • Serve immediately with hot polenta.

For polenta

  • In a medium saucepan bring vegetable broth to boil. Gradually add the polenta whisking continuously.
  • Lower the heat to low and continue whisking polenta until the mixture thickens and the polenta is soft (for about 5-8 minutes).
  • Remove from heat. Add olive oil, pumpkin puree and turmeric powder and stir until well combined.

Xoxo, 

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What's in season: January

by 5 Comments

From juicy immune-boosting kiwi to superfood kale, in this illustrated produce guide, you will find a list of fruit and vegetables in season in December. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

[feast_advanced_jump_to]

Welcome to month one of my Monthly Seasonal Produce Guides.

Despite the colder weather, January brings an abundance of fresh, seasonal produce to the farmer’s market. Immune-supporting citrus fruits and powerful leafy greens take centre stage, with lemons, grapefruits, kiwis, kale, and spinach all reaching their peak in flavour and nutritional value.

If you're wondering what fruit and vegetables are in season in January, here is a full list of all the produce now in season.

Looking for recipe ideas? Click on the links below and grab all the inspiration you need to cook healthily throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Oranges & Mandarins (Florida peak)
  • Grapefruit
  • Lemons
  • Tangerines
  • Pomegranates
  • Apples (storage varieties)
  • Pears (storage varieties)

Vegetables:

  • Winter Squash (butternut, acorn, spaghetti)
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips & Rutabagas
  • Kale & Collard Greens
  • Brussels Sprouts
  • Cabbage
  • Broccoli & Cauliflower
  • Leeks & Onions
  • Garlic
  • Celery & Celery Root
  • Potatoes

Regional Produce Guide: US West Coast

Fruits:

  • Oranges, Mandarins & Tangerines
  • Lemons & Limes
  • Grapefruit
  • Kiwis
  • Pomegranates
  • Apples & Pears
  • Avocados (California peak begins)

Vegetables:

  • Winter Squash
  • Sweet Potatoes & Yams
  • Carrots
  • Beets
  • Parsnips
  • Kale, Chard & Collards
  • Brussels Sprouts
  • Broccoli & Cauliflower
  • Cabbage
  • Leeks & Onions
  • Celery & Celery Root
  • Lettuce & Spinach (coastal regions)
  • Fennel
  • Mushrooms

Regional Produce Guide: US Central

Fruits:

  • Apples (storage varieties)
  • Pears (storage varieties)
  • Oranges & Grapefruit (southern states like Texas)
  • Pomegranates

Vegetables:

  • Winter Squash
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips & Rutabagas
  • Kale & Collard Greens
  • Brussels Sprouts
  • Cabbage
  • Broccoli & Cauliflower
  • Potatoes
  • Onions & Garlic
  • Celery Root

Regional Produce Guide: EU

Fruits:

  • Oranges, Mandarins & Clementines
  • Lemons
  • Grapefruit
  • Apples
  • Pears
  • Kiwis
  • Pomegranates

Vegetables:

  • Winter Squash & Pumpkin
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips
  • Cabbage (white, red, savoy)
  • Brussels Sprouts
  • Kale
  • Leeks & Onions
  • Garlic
  • Celery Root (Celeriac)
  • Fennel
  • Spinach & Swiss Chard
Illustrated January seasonal produce guide featuring winter fruits and vegetables — citrus, avocados, carrots, parsnips, Brussels sprouts, and leafy greens — with regional lists for East Coast, West Coast, Central US, and Europe.

January recipes

Breakfast recipes

Smoothies:

Salads:

Sups & Stews:

Main dishes:

 Side dishes:

Desserts:

Snacks:

Drinks:

More recipes:

What's in season: December

by Leave a Comment

From juicy pomegranates to earthy beets, in this illustrated produce guide, you will find a list of fruit and vegetables in season in December. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

[feast_advanced_jump_to]
Seasonal Produce Guide What’s in Season December

Welcome to month 12 of my Monthly Seasonal Produce Guides!

Winter is in full swing, and many people think that farmers' markets don't offer much fresh produce at this time of year. This thinking is completely wrong. Markets are now loaded with winter fruits and veggies: pomegranates, citrus fruits, fresh cabbage, and beautiful greens. There are plenty of colors on the market shelves.

If you're wondering what fruit and vegetables are in season in December, here is a full list of all the produce now in season.

Looking for recipe ideas? Click on the links below and grab all the inspiration you need to cook healthily throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Oranges & Mandarins (Florida peak season)
  • Grapefruit
  • Lemons
  • Cranberries
  • Apples (stored late varieties)
  • Pears
  • Pomegranates

Vegetables:

  • Winter Squash (butternut, acorn, spaghetti)
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips & Rutabagas
  • Kale & Collard Greens
  • Brussels Sprouts
  • Cabbage
  • Broccoli & Cauliflower
  • Leeks & Onions
  • Garlic
  • Celery & Celery Root
  • Potatoes

Regional Produce Guide: US West Coast

Fruits:

  • Oranges, Mandarins & Tangerines
  • Lemons & Limes
  • Grapefruit
  • Pomegranates
  • Kiwis
  • Apples & Pears
  • Persimmons (early December in California)

Vegetables:

  • Winter Squash
  • Sweet Potatoes & Yams
  • Carrots
  • Beets
  • Parsnips
  • Kale, Chard & Collards
  • Brussels Sprouts
  • Broccoli & Cauliflower
  • Cabbage
  • Leeks & Onions
  • Celery & Celery Root
  • Lettuce & Spinach (coastal areas)
  • Mushrooms

Regional Produce Guide: US Central

Fruits:

  • Apples (storage varieties)
  • Pears
  • Cranberries (Upper Midwest)
  • Oranges & Grapefruit (southern states like Texas)
  • Pomegranates

Vegetables:

  • Winter Squash
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips & Rutabagas
  • Kale & Collard Greens
  • Brussels Sprouts
  • Cabbage
  • Broccoli & Cauliflower
  • Potatoes
  • Onions & Garlic
  • Celery Root

Regional Produce Guide: EU

Fruits:

  • Oranges, Mandarins & Clementines
  • Lemons
  • Grapefruit
  • Apples
  • Pears
  • Pomegranates
  • Kiwis

Vegetables:

  • Winter Squash & Pumpkin
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips
  • Cabbage (white, red, savoy)
  • Brussels Sprouts
  • Kale
  • Leeks & Onions
  • Garlic
  • Celery Root (Celeriac)
  • Fennel
  • Spinach & Swiss Chard
Seasonal Produce Guide What’s in Season December pin image

December seasonal recipes

Breakfast recipes

Smoothies

Salads

Soup & Stews

Main dishes

Side dishes

Desserts

Snacks

Drinks

More recipes

What's in season: November

by 17 Comments

From sweet potatoes and beets to juicy cranberries and delicious chestnuts, in this illustrated produce guide, you will find a list of fruit and vegetables in season in November. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

[feast_advanced_jump_to]
Seasonal Produce Guide What’s in Season NOVEMBER

Welcome to month 11 of my Monthly Seasonal Produce Guides!

Fall is all settled in, and markets are packed with fresh seasonal fruits and veggies that you can enjoy. Beautiful November brings amazing colors to the table. Red beets, vivid green broccoli, and orange pumpkins. Sweet grapes, plum pears, and beautiful, juicy apples. Everything is at its peak. So healthy and full of flavor. 

If you're wondering what fruit and vegetables are in season in November, here is a full list of all the produce now in season.

Looking for recipe ideas? Click on the links below and grab all the inspiration you need to cook healthily throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Apples (late varieties like Fuji, Braeburn, and Rome)
  • Pears
  • Cranberries
  • Persimmons (in the South and Mid-Atlantic)
  • Pomegranates (southern areas)
  • Grapes (lingering late harvest)
  • Oranges and Tangerines (Florida)

Vegetables:

  • Pumpkins
  • Winter Squash (acorn, butternut, spaghetti)
  • Sweet Potatoes
  • Carrots
  • Beets
  • Turnips & Rutabagas
  • Kale & Collard Greens
  • Spinach & Swiss Chard
  • Brussels Sprouts
  • Broccoli & Cauliflower
  • Cabbage
  • Potatoes
  • Onions & Leeks
  • Garlic
  • Celery & Celery Root

Regional Produce Guide: US West Coast

Fruits:

  • Apples & Pears
  • Persimmons
  • Pomegranates
  • Kiwis
  • Citrus (oranges, mandarins, lemons)
  • Grapes (late-season harvest)
  • Figs (early November in California)

Vegetables:

  • Pumpkins & Winter Squash
  • Sweet Potatoes & Yams
  • Carrots
  • Beets
  • Kale, Chard & Collards
  • Broccoli & Cauliflower
  • Cabbage
  • Brussels Sprouts
  • Leeks & Onions
  • Celery & Celery Root
  • Mushrooms (especially wild varieties)
  • Lettuce & Spinach (milder coastal areas)

Regional Produce Guide: US Central

Fruits:

  • Apples
  • Pears
  • Cranberries (Upper Midwest)
  • Persimmons (Southern Plains)
  • Pomegranates (Southern states)
  • Oranges & Grapefruit

Vegetables:

  • Pumpkins & Winter Squash
  • Sweet Potatoes
  • Carrots & Beets
  • Kale, Collards & Swiss Chard
  • Cabbage
  • Broccoli & Cauliflower
  • Brussels Sprouts
  • Turnips & Rutabagas
  • Onions & Leeks
  • Garlic
  • Potatoes
  • Celery Root
  • Spinach

Regional Produce Guide: EU

Fruits:

  • Apples
  • Pears
  • Grapes (late harvest in southern regions)
  • Pomegranates
  • Persimmons
  • Quinces
  • Figs (southern Europe)
  • Chestnuts
  • Citrus (mandarins, oranges, lemons)
  • Kiwi
  • Medlars (in some regions)

Vegetables:

  • Pumpkins & Winter Squash
  • Sweet Potatoes
  • Beets & Carrots
  • Turnips & Rutabagas
  • Broccoli & Cauliflower
  • Kale & Cabbage
  • Brussels Sprouts
  • Leeks & Onions
  • Garlic
  • Celery Root (Celeriac)
  • Spinach & Swiss Chard
  • Mushrooms
  • Fennel
  • Endive
Seasonal Produce Guide What’s in Season November

November seasonal recipes

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Smoothies

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What's in season: October

by 20 Comments

From beautiful, juicy grapes and healthy broccoli to wonderful pumpkins, in this illustrated produce guide, you will find a list of fruit and vegetables in season in October. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season OCTOBER featured image

Welcome to month 10 of my Monthly Seasonal Produce Guides!

It’s early Fall, and the weather is slowly changing. Colors on farmer's markets are changing too. From bright tones, we had during Summer to darker ones. But there is still plenty of deliciousness at its peak: red beets, broccoli, and cabbage. Beautiful round pumpkins, sweet grapes, and pears.

If you're wondering what fruit and vegetables are in season in October, here is a full list of all the produce now in season.

Looking for recipe ideas? Click on the links below and grab all the inspiration you need to cook healthily throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Apples (peak season!)
  • Pears
  • Cranberries (Northeast)
  • Grapes
  • Figs (southern states)
  • Persimmons (mid to late October in the South)
  • Pomegranates (mid-Atlantic and southern areas)

Vegetables:

  • Pumpkins
  • Winter Squash (butternut, acorn, delicata)
  • Sweet Potatoes
  • Carrots
  • Beets
  • Turnips
  • Kale & Collard Greens
  • Broccoli
  • Cauliflower
  • Cabbage
  • Brussels Sprouts
  • Spinach
  • Onions & Leeks
  • Garlic

Regional Produce Guide: US West Coast

Fruits:

  • Apples (dozens of varieties)
  • Pears
  • Figs
  • Persimmons
  • Pomegranates
  • Grapes
  • Kiwis (late October)
  • Citrus (early mandarins in southern California)

Vegetables:

  • Pumpkins & Winter Squash
  • Sweet Potatoes & Yams
  • Carrots
  • Beets
  • Broccoli
  • Cauliflower
  • Kale, Chard, Collards
  • Cabbage
  • Leeks & Onions
  • Spinach
  • Lettuce (especially coastal areas)
  • Mushrooms (wild varieties begin appearing)

Regional Produce Guide: US Central

Fruits:

  • Apples
  • Pears
  • Grapes
  • Cranberries (Upper Midwest)
  • Melons (early October in southern areas)
  • Persimmons (Southern and Central Plains)

Vegetables:

  • Pumpkins
  • Winter Squash
  • Sweet Potatoes
  • Carrots
  • Beets
  • Turnips & Rutabagas
  • Kale & Collard Greens
  • Cabbage
  • Broccoli & Cauliflower
  • Brussels Sprouts
  • Potatoes & Onions
  • Garlic

Regional Produce Guide: EU

Fruits:

  • Apples
  • Pears
  • Grapes
  • Plums (early October)
  • Figs (southern Europe)
  • Pomegranates
  • Persimmons
  • Quinces
  • Chestnuts
  • Citrus (lemons, mandarins in southern Europe)

Vegetables:

  • Pumpkins & Winter Squash
  • Sweet Potatoes
  • Beets
  • Carrots
  • Cabbage
  • Cauliflower
  • Broccoli
  • Leeks & Onions
  • Turnips & Rutabagas
  • Spinach & Swiss Chard
  • Kale
  • Celery Root (Celeriac)
  • Mushrooms

October seasonal recipes

Breakfast recipes

Smoothies

Salads

Soups & Stews

Main dishes

Side dishes

Desserts

Snacks

Drinks

More recipes

What's in season September

by 6 Comments

From apples and juicy plums to colorful peppers and pumpkins, in this illustrated produce guide, you will find a list of fruit and vegetables in season in September. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season SEPTEMBER

Welcome to month 8 of my Monthly Seasonal Produce Guides!

As summer gives way to fall, nature unveils a delightful assortment of fruits and veggies to savor. Think of succulent apples and plums, the graceful allure of pears and grapes, and the hearty presence of round pumpkins and zucchinis. Each one adorned in the warm, earthy tones that define the season, a true testament to autumn's palette. The sheer beauty is matched only by the delectable flavors they hold. It's a scene of pure beauty and delicious anticipation!

If you're wondering what fruit and vegetables are in season in September, here is a full list of all the produce now in season.

Looking for recipe ideas? Just click on the links below and grab all the inspiration you need to cook healthy throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Apples (early varieties in full swing)
  • Pears
  • Plums
  • Grapes
  • Blackberries
  • Raspberries
  • Melons (cantaloupe, watermelon, honeydew)
  • Cranberries (starting late September in some areas)
  • Figs

Vegetables:

  • Tomatoes (peak season continues)
  • Peppers (bell, hot varieties)
  • Eggplant
  • Zucchini & summer squash (end of season)
  • Cucumbers
  • Pumpkins
  • Winter squash (acorn, butternut, delicata)
  • Potatoes
  • Sweet potatoes
  • Cabbage
  • Broccoli
  • Kale, spinach, Swiss chard
  • Carrots
  • Beets
  • Onions
  • Leeks

Regional Produce Guide: US West Coast

Fruits:

  • Apples
  • Asian pears
  • Grapes (wine and table varieties)
  • Plums & pluots
  • Figs
  • Peaches & nectarines (late varieties still around in California)
  • Melons
  • Berries (blackberries, late raspberries)
  • Persimmons (beginning late September)
  • Pomegranates (California harvest starts)

Vegetables:

  • Tomatoes
  • Peppers (sweet & chili varieties)
  • Eggplant
  • Zucchini
  • Corn (late season)
  • Pumpkins
  • Winter squash
  • Sweet potatoes
  • Kale, collard greens, chard
  • Lettuce & salad greens
  • Broccoli
  • Cauliflower
  • Carrots
  • Beets
  • Onions & garlic

Regional Produce Guide: US Central

Fruits:

  • Apples (peak harvest)
  • Pears
  • Grapes
  • Plums
  • Melons (watermelon, cantaloupe, honeydew)
  • Late peaches (in warmer Midwest states)
  • Berries (late-season raspberries, blackberries)

Vegetables:

  • Tomatoes
  • Peppers
  • Eggplant
  • Cucumbers (last harvests)
  • Pumpkins
  • Winter squash (butternut, acorn, spaghetti squash)
  • Potatoes
  • Sweet potatoes
  • Corn (late harvest in early September)
  • Kale, collard greens, spinach, chard
  • Cabbage
  • Broccoli
  • Carrots
  • Beets
  • Onions
  • Turnips
  • Radishes

Regional Produce Guide: EU

Fruits:

  • Apples (all varieties in full harvest)
  • Pears
  • Plums
  • Grapes (table grapes + wine harvest season)
  • Blackberries
  • Figs
  • Melons (southern Europe)
  • Peaches & nectarines (last harvest in warmer regions)
  • Quince (late September, southern/central Europe)

Vegetables:

  • Tomatoes
  • Peppers
  • Eggplant
  • Zucchini
  • Pumpkins
  • Winter squash (butternut, kabocha, spaghetti squash)
  • Potatoes
  • Sweet potatoes (southern regions)
  • Kale, spinach, Swiss chard
  • Cabbage, Brussels sprouts (early harvest in cooler regions)
  • Leeks
  • Carrots
  • Beets
  • Onions & garlic
  • Mushrooms
Seasonal Produce Guide What’s in Season September PIN

September seasonal recipes

Breakfast recipes

Smoothies

Salads

Soups & Stews

Main dishes

Side dishes

Desserts

Snacks

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What's in season: February

by 18 Comments

From immune-boosting grapefruit to beautiful superfood spinach, in this illustrated seasonal produce guide, you will find a list of fruit and vegetables in season in February. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season February

Welcome to month two of my Monthly Seasonal Produce Guides.

While winter is often seen as dull and colourless, a visit to the farmer’s market proves otherwise. February brings a beautiful selection of winter fruits and vegetables, packed with flavour, freshness, and immune-supporting nutrients — from bright citrus and kiwis to hearty greens like kale and spinach.

If you're wondering what fruit and vegetables are in season in February, here is a full list of all the produce now in season.

Looking for recipe ideas? Click on the links below and grab all the inspiration you need to cook healthily throughout the month.

Regional Produce Guide: US East Coast

Fruits:

  • Oranges & Mandarins
  • Grapefruit
  • Lemons
  • Tangerines
  • Pomegranates (early February)
  • Apples (storage varieties)
  • Pears (storage varieties)

Vegetables:

  • Winter Squash
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips
  • Rutabagas
  • Kale
  • Collard Greens
  • Brussels Sprouts
  • Cabbage
  • Broccoli
  • Cauliflower
  • Leeks
  • Onions
  • Garlic
  • Celery & Celery Root
  • Spinach

Regional Produce Guide: US West Coast

Fruits:

  • Oranges, Mandarins & Tangerines
  • Lemons & Limes
  • Grapefruit
  • Kiwis
  • Avocados (peak season)
  • Apples & Pears

Vegetables:

  • Winter Squash
  • Sweet Potatoes & Yams
  • Carrots
  • Beets
  • Parsnips
  • Kale, Chard & Collards
  • Brussels Sprouts
  • Broccoli
  • Cauliflower
  • Cabbage
  • Leeks
  • Onions
  • Fennel
  • Lettuce & Spinach (coastal regions)
  • Artichokes (early season in California)
  • Mushrooms

Regional Produce Guide: US Central

Fruits:

  • Apples (storage varieties)
  • Pears (storage varieties)
  • Oranges & Grapefruit (southern regions like Texas)

Vegetables:

  • Winter Squash
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips
  • Rutabagas
  • Kale
  • Collard Greens
  • Cabbage
  • Brussels Sprouts
  • Broccoli
  • Cauliflower
  • Potatoes
  • Onions
  • Garlic
  • Celery Root

Regional Produce Guide: Europe

Fruits:

  • Oranges, Mandarins & Clementines
  • Lemons
  • Grapefruit
  • Apples
  • Pears
  • Kiwis

Vegetables:

  • Winter Squash
  • Pumpkins
  • Sweet Potatoes
  • Carrots
  • Beets
  • Parsnips
  • Turnips
  • Cabbage (white, red, savoy)
  • Brussels Sprouts
  • Kale
  • Leeks & Onions
  • Garlic
  • Celery Root (Celeriac)
  • Fennel
  • Spinach
  • Swiss Chard
  • Chicory
  • Endive
Illustrated February seasonal produce guide featuring winter fruits and vegetables — citrus, avocados, carrots, parsnips, Brussels sprouts, and leafy greens — with regional lists for East Coast, West Coast, Central US, and Europe.

February recipes

Breakfast recipes

Smoothies

Salads

Sups & Stews

Main dishes

Side dishes

Desserts

Snacks

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What's in Season: April

by 19 Comments

From sweet strawberries to beautiful asparagus, in this illustrated produce guide, you will find a list of fruit and vegetables in season in April. Also included are more than 50+ seasonal recipes that will inspire you to eat fresh and seasonal throughout the whole month.

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Seasonal Produce Guide What’s in Season April

Welcome to month 4 of my Monthly Seasonal Produce Guides!

With the coming of Spring, colors returned to the market. You've probably noticed how oranges and lemons painted everything in bright colors while kale and young spinach gave a market more calming green tones. Beautiful sweet strawberries and juicy radishes are popping on tables. The market is bursting with freshness and flavors.

If you're wondering what fruit and vegetables are in season in April, here is a full list of all the produce now in season in many parts of the US. However, availability may still vary depending on your specific location and local growing conditions.

Looking for recipe ideas? Just click on the links below and grab all the inspiration you need to cook healthy throughout the month.

Vegetables in season April

Arugula, artichokes, asparagus, avocados, beets, broccoli, cabbage, carrots, cauliflower, celery, celery root, chicory, cucumbers, endive, fava beans, fennel, horseradish, kale, leeks, lettuce, new potatoes, parsnips, purple sprouting broccoli, radicchio, radishes, rhubarb, shallots, spinach, spring onions, sunchokes, turnips, watercress.

Fruits in season April

Apple, cherries, grapefruit, kiwi, kumquats, limes, mangos, oranges, papayas, pineapple, strawberries.

∗ Download this printable seasonal food chart! Or PIN for later! ∗

Seasonal Produce Guide What’s in Season April PIN

April seasonal recipes to try

Breakfast recipes

Smoothies

Salads

Soups & Stews

Main dishes

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Desserts

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This post was originally published in April 2018. It has been updated and republished in April 2024.

Gingerbread Oatmeal

by 22 Comments

This Gingerbread Oatmeal is deliciously sweet, creamy, and filled with wonderful seasonal flavors. It's a super simple breakfast made with wholesome ingredients and without processed sugars. Oats, dark molasses, and spices make this warm oatmeal porridge perfect for winter mornings.

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Gingerbread Oatmeal with goji berries topped with pecans

It's almost Christmas and my house smells wonderful. Gingerbread aroma spreads throughout my kitchen, making me cozy and warm around my heart. Every meal is gingerbread-spiced and that's uplifting my mood and spirit even more.

Lately, I've been starting my mornings with Gingerbread Matcha Latte followed by my favorite meal - oatmeal. Oatmeal is warming, filling, super healthy and delicious. Perfect breakfast, especially during colder days.

This Christmassy Gingerbread Oatmeal is absolutely gorgeous. Creamy, sweet, and packed with lovely seasonal flavors. Energizing and so nutritious. Amazing breakfast and beautiful treat to have in the mornings upon waking up.

Why do you need to make this?

  • It's incredibly creamy, warming and delicious.
  • It's full of seasonal flavors, spiced with beautiful Gingerbread spice.
  • It's easy to make with only a few pantry ingredients.
  • It's a healthy meal packed with proteins, fibers and Omega-3s.
  • It's made without unhealthy processed sugars.
  • It's done in 10 minutes. You can cook it on the stovetop or in the microwave.
  • It's very satisfying, nurishing and great for weight loss.
  • It can be made in batch, stored in the fridge, and easily warmed in the morning for a quick healthy breakfast throughout the week.

Ingredients used

This Gingerbread oatmeal recipe is very simple. You will need only basic pantry ingredients: 

  • Rolled oats. Oats are whole grain, meaning they are rich in fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion, which is essential for strong immunity. I used rolled oats.
  • Milk of choice. I used oat milk, but you can use whatever milk you prefer. Note that coconut milk won't work well here.
  • Blackstrap molasses. Dark, sticky with a distinctive taste and subtle sweetness, molasses is the signature ingredient in all festive drinks and treats.
  • Sweetener. Honey or pure maple syrup are the best. See "Recipe tips" for more suggestions.
  • Gingerbread spice. I love my homemade Gingerbread spice mixture. It features super spices like ginger and Ceylon cinnamon known for their anti-inflammatory properties. (1).

I always like to add something to boost my meals. In this gingerbread oatmeal, I added:

  • Goji berries. They are sweet, nutritious, and so healthy, loaded with vitamin C, powerful immune-boosting antioxidant. (2) 
  • Hemp seeds. They are an excellent source of Omega-3s, but also a great source of proteins. Great addition to oatmeal porridge.

I topped the oatmeal with pecans and goji berries. This is optional.

Hand putting goji berries on top of the Gingerbread Oatmeal

How to make Gingerbread Oatmeal

Making this oatmeal porridge is very simple, and it takes 10 minutes to complete. You can use the classic stovetop method or make it in a microwave.

Equipment used

  • Measuring cups.
  • Small saucepan.
  • Whisk.

Step by step instructions (stovetop method)

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. Use measuring cups.
  • Step 2: Cook the oats.
    • Place milk in a small saucepan.
    • Add in all oats, hemp seeds, spices, sweetener, molasses, goji berries and pinch of salt. Mix everything using the whisk.
    • Bring to a boil over high heat.
    • As soon as it boils, reduce heat to medium.
    • Continue cooking for 2-3 minutes until oats soften.
    • Don't forget to stir all the time.
    • Remove the oats from the heat.
    • Taste the oatmeal and adjust sweetness adding more sweetener if you like.
    • Pour oatmeal in a serving bowl.
  • Step 3: Assemble the oatmeal.
    • Add toppings over the cooked oatmeal. 
    • Serve warm.
Gingerbread Oatmeal process shots

Step by step instructions (microweave method)

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. Use measuring cups. 
  • Step 2: Microweave the oats.
    • Place milk, oats, hemp seeds, sweetener, pinch of salt, gingerbread spice, goji berries and molasses in microwave-safe bowl.
    • Microwave on high for 2 minutes, stirring halfway, just until the oats soften.
    • Taste the oatmeal and adjust sweetness adding more sweetener if you like.
    • Pour oatmeal in a serving bowl.
  • Step 3: Assemble the oatmeal.
    • Add toppings over the cooked oatmeal. 
    • Serve warm.
Gingerbread Oatmeal served in a bowl topped with pecans and goji berries

Substitutions

  • You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won't work well here.
  • You can substitute rolled oats with quick oats. Note: quick oats will turn very mushy if you cooki it too long. But if you like creamier, softer texture, then quick oats are the way to go.
  • You can use honey or maple syrup. See "Recipe tips" for more suggestions.
  • You can substitute hemp seeds with chia seeds or ground flax seeds.
  • For 1 teaspoon gingerbread pie spice, substitute: ½ teaspoon cinnamon + ½ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.
  • See "Recipe variations" for more suggestions.

Tips for storing

  • You can double the portions and cook extra.
  • Store leftovers in a container and cover them with the lid.
  • Keep refrigerated for up to 4 days. 
Gingerbread Oatmeal served in a bowl topped with pecans and goji berries

Recipe variations

  • Dried fruit suggestions: raisins, sultanas, dried chopped plums, or chopped dates, dried chopped figs.
  • Toppings suggestions:
    • Fresh fruits: plum, peach, apple, fresh cranberries, cherries.
    • Nuts: hazelnuts, chestnuts, pecans, pine nuts, cashew nuts, Brazil nuts.
    • Seeds: poppy seeds.
  • Make it weight loss friendly: Use low-fat milk and low-carb sweetener. Omit adding dried fruits to cut down the sugars.
  • Make it protein-packed: Add a scoop of protein powder. I recommend vanilla protein powder. Add protein powder after you cook oatmeal.
  • Make it gluten-free: Use certified gluten-free oats.

Recipe tips

  • Rolled oats are the best for making the oatmeal. Instant quick oats are also ok but can turn out mushy. Steel-cut oats will need longer cooking time, about 20 minutes.
  • If you're using flax seeds, make sure you grind them before using them. Using ground flax seeds is the best way to make the most of their health benefits. You will probably need to add a little more liquid too, because flax seeds will soak a lot of moisture.
  • When adding toppings, add ONE fruit and ONE nut of your choice.
  • Sweetener recommendation:
    • You can use honey or maple syrup. Make sure you use honey in liquid form.
    • Date syrup or molasses are great options too. Note that they can make oats darker in color.
    • Use stevia or any low-carb sweetener for a low-calorie option.
  • For Gingerbread Protein Oatmeal: If you're adding protein powder, then omit adding sweetener. Protein powder will give oats enough sweetness.

Reheating oatmeal

  • In the microwave: Simply add a splash of milk, give it a stir, then pop it in the microwave for about 1 minute, or until heated through.
  • On the stovetop: Add a bit of milk just to loosen it a bit, then warm it up, stirring on low heat.
Gingerbread Oatmeal served in a bowl topped with pecans and goji berries

More Gingerbread recipes:

Recipe

Gingerbread Oatmeal featured image
Print Recipe
5 from 40 votes

Gingerbread Oatmeal

This Gingerbread Oatmeal is deliciously sweet, creamy, and filled with wonderful seasonal flavors. It's a super simple breakfast made with wholesome ingredients and without processed sugars. 
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American, British, International
Keyword: Ginger oatmeal, gingerbread oatmeal, gingerbread oatmeal porridge, Gingerbread oatmeal recipe, Gingerbread porridge recipe
Servings: 1 serving
Calories: 324kcal
Author: Natalie

Equipment

Ingredients

  • ½ cup rolled oats
  • 1 cupmilk oat milk I used oat
  • 1 tablespoon hemp seeds
  • ½ teaspoon Gingerbread spice
  • 1 tablespoon maple syrup
  • 1 teaspoon blackstrap molasses
  • Pinch of salt
  • 1 tablespoon Goji berries
  • Toppings: goji berries, pecans, gingerbread spice (optional, see "Recipe variations" for more ideas)

Instructions

  • Place milk in a small saucepan. Add in oats, hemp seeds, spices, sweetener, molasses, goji berries and pinch of salt. Mix everything using the whisk.
  • Bring to a boil over high heat.
  • As soon as it boils, reduce heat to medium.
  • Continue cooking for 2-3 minutes until oats soften. Don't forget to stir all the time.
  • Remove the oats from the heat.
  • Taste the oatmeal and adjust sweetness adding more sweetener if you like.
  • Pour oatmeal in a serving bowl.
  • Add toppings over the cooked oatmeal (optional).
  • Serve warm.

Notes

Makes 1 bowl that serves 1 person as a full meal, or 2 servings as a light meal. 
Substitutions
  • Substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won't work well here.
  • Substitute rolled oats with quick oats. Note: quick oats will turn very mushy if you cook them too long. But if you like creamier, softer texture, then quick oats are the way to go.
  • You can use honey or maple syrup. See "Recipe tips" for more suggestions.
  • You can substitute hemp seeds with chia seeds or ground flax seeds.
  • For 1 teaspoon gingerbread spice, substitute: ½ teaspoon cinnamon + ½ teaspoon ginger + a dash of allspice, and nutmeg, with just a touch of cloves.
Tips for storing
  • You can double the portions and cook extra.
  • Store leftovers in a container and cover them with the lid.
  • Keep refrigerated for up to 4 days.
See "Recipe variations" for more suggestions.
As a measure, I used a US cup (240ml). Nutritional info is calculated without toppings.  

Nutrition

Serving: 1serving | Calories: 324kcal | Carbohydrates: 49g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 9mg | Potassium: 311mg | Fiber: 5g | Sugar: 18g | Vitamin A: 86IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 5mg

More recipes to try

Gingerbread Matcha Latte

by 38 Comments

This Gingerbread Matcha Latte is a cozy winter drink packed with seasonal flavors. It's rich, smooth, and smells incredible. Perfect festive drink that will energize you and warm you up from the inside out in seconds.

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Gingerbread Matcha Latte served in a white cup

The weather is getting colder and it's time to get cozy. Warming drinks are an absolute must during winter months. And so are the festive spices. They cheer us up and remind us that is time to be grateful and jolly.

Nothing puts me into a Christmassy mood better than the smell and taste of Gingerbread Spice. And lately, I've been enjoying my favorite morning Matcha Latte upgraded with seasonal spices.

This Gingerbread Matcha Latte is, in one word, fantastic. It is energizing yet so smooth, cozy, and warming. If you want to start your day in the festive spirit, then this spiced matcha latte is a perfect choice.

Why do you need to try it?

  • This Gingerbread Matcha Latte is smooth, rich, and taste amazing.
  • It features superfoods - matcha green tea powder, ginger and Ceylon cinnamon.
  • It's packed with L-Theanine, an amino acid that reduces mental stress, enhances mood and performance, and creates a calm state of mind.
  • It packs an incredible amount of powerful antioxidants.
  • It's low in calories, great for weight loss.
  • It's full of wonderful seasonal flavors.
  • It's energizing, brain-boosting, healthy drink, perfect for mornings.
  • It's vegan, easy to make, and in one word - magical!
Gingerbread Matcha Latte served in a white cup

Ingredients used

To make this spiced matcha latte at home, you will need only four simple ingredients:

Gingerbread Matcha Latte ingredients
  • Matcha powder. Pure ceremonial grade matcha is the best for making lattes.
  • Gingerbread spice. I love my homemade Gingerbread spice mixture. It features super spices like ginger and Ceylon cinnamon known for their anti-inflammatory properties. (1).
  • Blackstrap molasses. Dark, sticky with a distinctive taste and subtle sweetness, molasses is the signature ingredient in all festive drinks and treats.
  • Milk. The best milk to use here is oat milk, organic soy, or almond milk. Cashew works well too. Coconut milk and cow's milk won't work well here.
  • Hot water.
  • Sweetener (optional). Honey or pure maple syrup is the best. See "Recipe tips" for more suggestions.

How to make Gingerbread Matcha Latte

Making this gingerbread spiced matcha latte is very simple, and it takes 5 minutes to complete. You will need some equipment. I recommend using a bamboo whisk. But there are ways to make it using a shaker or handheld frother. See "Recipe tips" for suggestions.

  • Step 1: Prepare the ingredients.
    • Start with preparing all the ingredients.
    • Put the kettle on for hot water.
    • Put the milk in a small saucepan or microwave to heat. If you have an automatic milk frother, add the milk to the frother, heat, and froth the milk.
  • Step 2: Mix the ingredients.
    • Add a teaspoon of matcha powder into a small bowl.
    • Add in gingerbread spice.
    • Add in a small amount of hot (but not boiling) water (to help preserve the nutrients and avoid bitterness), 2 - 3 tablespoons.
    • Take the bamboo whisk and whisk until completely dissolved. Whisking in an "m" motion can help achieve a nice foam texture.
  • Step 3: Assemble the drink.
    • Transfer the matcha mixture into a mug.
    • Add more hot water (if desired), about ¼ cup.
    • Add in molasses and stir until its completely dissolved.
    • Add in sweetener, if using.
    • Pour the frothed milk into a mug over the matcha.
    • Enjoy hot!
Gingerbread Matcha Latte process shots

Substitutions

  • You can substitute oat milk with almond milk, organic soy milk, or cashew milk.
  • You can substitute blackstrap molasses with date syrup.

Recipe variations

  • Add in some vanilla for more flavor.
  • Use another seasonal flavors, add Pumpkin Spice.
  • Make it keto: Add in a teaspoon of MCT oil. Use almond milk. Omit molasses.

Recipe tips

  • If you don’t have a bamboo whisk, you can use a metal whisk, handheld frother, or simple shaker. Bamboo whisks are gentle on the matcha and also help it dissolve more completely. I highly recommend investing in a matcha set!
  • When whisking matcha, make sure there are no lumps.
  • Matcha Latte tastes best lightly sweetened. So don't go wild with adding sweeteners.
  • Sweetener recommendation:
    • You can use honey or maple syrup here. Make sure you use honey in liquid form.
    • Use stevia or any low-carb sweetener for a low-calorie option.
  • The quality of matcha green tea powder is crucial for the overall taste of this drink, so don't go cheap when choosing the right matcha powder. I always use the highest ceremonial grade matcha because I love my matcha strong, powerful, and sweet tasting. Not bitter and leafy.
  • I tested oat, almond, soy, and cashew milk, and they all stood out as winners. Cow's milk and coconut milk change the taste considerably. Therefore they are not a good option.
Gingerbread Matcha Latte served in a white cup

Faq

How do you make matcha latte taste better?

These are a few things that I've learned over the years to help make matcha taste better.
1. Use high-quality ceremonial matcha powder. There are no flavors, or techniques that can fix a truly bad-tasting low-quality matcha. Invest in high grade ceremonial matcha powder.
2. Use hot but not boiled water. Boiled water can make matcha taste more bitter.
3. Whisk it. Matcha powder clumps easily and clumps canmake matcha taste bitter. Don't stir matcha with a spoon. Invest in a bamboo whisk.

What flavors go well with matcha latte?

If you're looking to enhance matcha I suggest adding spices. Ground Ceylon cinnamon, ground turmeric, ground ginger, and vanilla are my favorite. Add cardamom and cloves if you like chai. The rule is to not go overboard with adding too many or too much spices. Let the wonderful matcha flavor shines as well.

Should I add sugar to matcha?

If you like your hot drinks sweet, you can add some sweetener. But don't go wild. One teaspoon should be enough. Maple syrup or honey is the best. They both give subtle natural sweeteners and pair well with matcha overall taste.

Gingerbread Matcha Latte served in a white cup

More Gingerbread recipes:

Recipe

Gingerbread Matcha Latte featured image
Print Recipe
5 from 44 votes

Gingerbread Matcha Latte

This Gingerbread Matcha Latte is a cozy winter drink packed with seasonal flavors. It's rich, smooth, and smells incredible. Perfect festive drink that will energize you and warm you up from the inside out in seconds.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American, International
Keyword: ginger spiced matcha, gingerbread matcha latte, spiced matcha latte
Servings: 1 cup
Calories: 127kcal
Author: Natalie

Equipment

Ingredients

Instructions

  • Prepare all the ingredients: Put the kettle on for hot water. Put the milk in a small saucepan or microwave to heat. If you have an automatic milk frother, add the milk to the frother, heat, and froth the milk.
  • Put matcha and gingerbread spice in a small bowl.
  • Add in a small amount of hot (but not boiling) water, about 2 - 3 tablespoons.
  • Take the bamboo whisk and whisk until completely dissolved. Whisking in an "m" motion can help achieve a nice foam texture.
  • Transfer the mixture into a mug.
  • Add more hot water (if desired), about ¼ cup.
  • Add molasses and stir until it disolves.
  • Add sweetener, if used, to taste.
  • Pour the frothed milk into a mug over the matcha.
  • Enjoy hot!

Notes

Substitutions
  • You can substitute oat milk with almond milk, organic soy milk, or cashew milk.
  • You can substitute blackstrap molasses with date syrup.
Recipe variations
  • Add in some vanilla for more flavor.
  • Use another seasonal flavor, add Pumpkin Spice.
  • Make it keto: Add in a teaspoon of MCT oil. Use almond milk. Omit molasses.
See "Recipe tips" for more recipe info. As a measure, I used a US cup (240ml).

Nutrition

Serving: 1cup | Calories: 127kcal | Carbohydrates: 22g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 88mg | Potassium: 156mg | Fiber: 2g | Sugar: 17g | Vitamin A: 576IU | Vitamin C: 1mg | Calcium: 283mg | Iron: 3mg

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Spicy Broccoli Soup

by 104 Comments

This Spicy Broccoli Soup is absolutely amazing. Creamy, vibrant, full of wonderful flavors. It's so simple, yet so delicious and healthy, packed with superfoods and aromatic spices - cinnamon, turmeric, and ginger. A real Winter comfort food favorite. 

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Creamy Spicy Broccoli Soup served in a bowl topped with pumpkin seeds

This broccoli soup is high on my favorite list since I made it for the first time many years ago. Surprisingly, my boys love it too despite the fact it's made with broccoli (and they are not fans). But this soup, we all love. Once you taste it, you'll know why.

It's quite spicy but so delicious. Luxuriously smooth and creamy but free of added flour or heavy cream. It’s rich and indulgent, but not in the way to overburden your belly or weigh you down.

It's full of superfoods and fresh flavors, packed with nutrients. Perfect immune-boosting soup for colder days. Great for fighting off colds and flu.

And the best part, it's super easy to make!

Why should you make it?

  • It's simple and easy to make in just 20 minutes.
  • It's made with fresh ingredients, vibrant and packed with flavor.
  • It's loaded with nutrients, immune-boosting Vitamin C, and Vitamin K.
  • It's full of powerful antioxidants that protect and detox our bodies.
  • It's enhanced with healing spices - ginger, cinnamon, and turmeric.
  • It's low in calories, without added creams.
  • It's vegan, gluten-free, and perfectly healthy!
  • Perfect lunch or starter. 

Ingredients used

This broccoli soup is very basic. You’ll just need a few simple ingredients:

Spicy Broccoli Soup ingredients
  • Broccoli. It's definitely a star ingredient with many health benefits. When you eat broccoli you're getting dozens, maybe even hundreds, of super-nutrients that support optimal health. Broccoli is called a SUPERFOOD for a reason. It's packed with powerful antioxidant Vitamin C, as well as Vitamin K and dietary fibers. 
  • Parsnip. It's a wonderful addition to creamy soups like this one. It's sweeter than carrots with a bit of a nutty after-taste. Parsnips are incredibly nutritious, packed with antioxidants, soluble and insoluble fibers.
  • Ginger. I used fresh ginger root here. Ginger is known for its anti-inflammatory and anti-viral properties. It's a super-spice known in India for centuries. 
  • Cinnamon. I bet you find it strange putting cinnamon in the soup. But believe me, you'll get surprised by how amazing it tastes here. I'm using Ceylon cinnamon, also known as "true" cinnamon. It's a highly delicious spice with many health benefits. Cinnamon gave this broccoli soup a wonderful smell and touch of sweetness needed to balance spicy ginger. 
  • Turmeric. It may be the most potent spice in existence. Curcumin, the active component in turmeric, has been used in Ayurvedic medicine for centuries due to its strong antioxidant properties. (1) Antioxidants are essential for our immunity too. Curcumin also has potent anti-viral, anti-bacterial and anti-inflammatory properties. (2) I recommend using organic turmeric powder, if possible. 

Other ingredients you'll need:

  • Extra virgin olive oil.
  • Salt and pepper.
  • Vegetable broth. (optional)
Creamy Spicy Broccoli Soup served in a bowl topped with pumpkin seeds

How to make Spicy Broccoli Soup

This broccoli soup is easy to make. It will take you 15 minutes TOPS! - and you need only basic equipment.

Equipment used

  • Large pot.
  • High speed blender or handheld stick blender.  

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Wash the broccoli head and cut it into florets. Cut the stem into small pieces. Use whole broccoli, don't waste anything.
    • Peel the parsnip and ginger and cut them into small pieces. 
  • Step 2: Cook the soup.
    • Place broccoli, parsnip, and ginger in a large pot.
    • Add water or vegetable broth, if using, just enough to cover the vegetables.
    • Add olive oil and season with salt (add just a half teaspoon).
    • Bring soup to a boil. Cover with the lid, lower the heat, and simmer for 15 minutes until vegetables are soft enough to puree.
  • Step 3: Puree the soup.
    • Take the soup off the heat. Remove a cup of the liquid and set it aside.
    • Transfer the cooked vegetables into a high-speed blender and blend the soup until smooth and creamy.
    • Add more reserved liquid if the soup is too dense until you achive the desired constancy.
  • Step 4: Season the soup.
    • Add in spices - cinnamon, turmeric, and pepper. Blend the soup again, just a few pulses for spices to combine.
    • Taste the soup and add more salt to taste.
    • Transfer the soup back to the pot.
  • Step 5: Serve the soup.
    • Serve hot with additional toppings.
    • Drizzle of cold-pressed flaxseed oil or extra virgin olive oil.
    • Pumpkin seed oil is a great option too.
    • Seeds: pumpkin seeds, hemp seeds, or sunflower seeds.
    • Crispy croutons or a slice of toasted sourdough bread.  
Spicy Broccoli Soup served in a bowl topped with pumpkin seeds

Substitutions

  • You can substitute parsnip with other root vegetables, like celery root (celeriac) or potatoes. The role of the root vegetable here is to make soup dense and creamy.
  • If you have homemade vegetable stock use it here. If not, simple water and salt are great. I don't recommend using vegetable cubes or store-bought preseasoned vegetable stock. They can contribute to unwanted color, off-putting flavors, and excess salt. 
  • I recommend using extra virgin olive oil here, but you can substitute it with flaxseed oil. Flaxseed oil has a bitter taste but it's packed with Omega-3s. 

Tips for storing

  • Keep the soup stored in the pot with the lid, or glass jar covered. It will keep in the refrigerator for up to 3 days.
  • TO FREEZE: Broccoli soup freezes really well. Allow it to cool completely before freezing. Portion the broccoli soup into freezer-safe bags or containers. Place in the freezer for up to three months. Thaw at room temperature before reheating. 

Tips for serving

This soup is a light meal on its own. But if you want to make a proper meal, serve the broccoli soup with a sandwich or salad. Try these recipes:

Creamy broccoli soup served in a bowl with a slice of bread, topped with pumpkin seeds.

Recipe tips

  • Seasoning is the key to the perfect soup. Add salt gradually and taste as you go. 
  • Ginger adds a lot of spiciness. If you want to make this soup less spicy and kid-friendly, add just a small slice of ginger. Don't skip it thou. Ginger is a key ingredient here in this recipe. 
  • Don't substitute fresh ginger with ginger powder. It won't work well here. 
  • If the soup is too thick and you don't have enough reserved broth from cooking, just add boiled water. 

Broccoli buying guide

  • Look for bright green broccoli with firm stalks.
  • Avoid woody stems that get chewy when cooked.
  • Avoid yellowing florets. This indicates it has gone past the desirable freshness.
  • Choose broccoli with compact florets. The more open the florets, the older it is.

Safety note 

  • Never fill a stand blender past the maximum fill line.
  • To allow steam to escape, remove the centerpiece of the cover so the contents don’t build pressure as they blend. Cover the hole with a tea towel, but don’t place your hand over it because the steam is hot.
Creamy Broccoli Soup served in a bowl with a slice of bread

Recipe

Creamy broccoli soup served in a bowl with a slice of bread, topped with pumpkin seeds.
Print Recipe
4.80 from 139 votes

Spicy Broccoli Soup

This Spicy Broccoli Soup is absolutely amazing. Creamy, vibrant, full of wonderful flavors. It's so simple, yet so delicious and healthy, packed with superfoods and aromatic spices - cinnamon, turmeric, and ginger.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Soup
Cuisine: American, British, International
Keyword: broccoli soup, easy broccoli soup, healthy broccoli soup, healthy broccoli soup recipe, spicy broccoli soup
Servings: 4 servings
Calories: 148kcal
Author: Natalie

Equipment

Ingredients

Instructions

  • Wash the broccoli head and cut it into florets. Cut the stem into small pieces. Use whole broccoli, don't waste anything. Peel the parsnip and ginger and cut them into small pieces.
  • Place broccoli, parsnip, and ginger in a large pot.
  • Add water or vegetable broth, if using, just enough to cover the vegetables.
  • Add olive oil and season with salt (add just a half teaspoon).
  • Bring soup to a boil. Cover with the lid, lower the heat, and simmer for 15 minutes until vegetables are soft enough to puree.
  • Take the soup off the heat. Remove a cup of the liquid and set it aside.
  • Transfer the cooked vegetables into a high-speed blender and blend the soup until smooth and creamy.
  • Add more reserved liquid if the soup is too dense until you achive the desired constancy.
  • Add in spices - cinnamon, turmeric, and pepper. Blend the soup again, just a few pulses for spices to combine.
  • Taste the soup and add more salt to taste.
  • Transfer the soup back to the pot.
  • Serve hot with additional toppings.

Notes

Makes 4 bowls that serve 2 - 4 people.
Tips for storing
  • Keep the soup stored in the pot with the lid, or glass jar covered. It will keep in the refrigerator for up to 3 days.
  • TO FREEZE: Broccoli soup freezes really well. Allow it to cool completely before freezing. Portion the broccoli soup into freezer-safe bags or containers. Place in the freezer for up to three months. Thaw at room temperature before reheating. 
Substitutions
  • You can substitute parsnip with other root vegetables, like celery root (celeriac) or potatoes.
  • If you have homemade vegetable stock use it here. If not, simple water and salt are great. I don't recommend using vegetable cubes or store-bought preseasoned vegetable stock. They can contribute to unwanted color, off-putting flavors, and excess salt.  
Toppings suggestions
  • Drizzle of cold-pressed flaxseed oil or extra virgin olive oil. Pumpkin seed oil is a great option too.
  • Sprinkle with seeds: pumpkin seeds, hemp seeds, or sunflower seeds.
  • Serve with crispy croutons or a slice of toasted sourdough bread.  
Please read "Recipe tips" for more info about the recipe. As a measure, I used a US cup (240ml). 

Nutrition

Serving: 1bowl | Calories: 148kcal | Carbohydrates: 18g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 638mg | Fiber: 6g | Sugar: 5g | Vitamin A: 947IU | Vitamin C: 142mg | Calcium: 95mg | Iron: 2mg

This post is originally published in September 2015. It's updated in November 2020, with more information and new photos, and then in November 2021 with more tips. The recipe stayed the same. 

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Halloween Pancakes

by 18 Comments

These spooky Halloween Pancakes are just amazing. They are fun, sweet, and vanilla-flavored. Made with wholesome ingredients, and without added sugar, they are super healthy and scary-licious! Perfect breakfast pancakes or treat for your Halloween party table.

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Halloween Pancakes placed on a wooden plate surrounded by spooky spiders

The Halloween season is always fun in our house. Spooky decorations, candle lights, and scary movies, all are part of our yearly Halloween celebration. This year, like every year, we are going to carve pumpkins, decorate the house and make some Halloween treats for our small but amusing scary movie night.

I always prepare lots of food for Halloween evening, but this year I wanted to start our little family celebration much earlier. So I decided to make Halloween themed pancakes for breakfast.

These Halloween Pancakes are a great addition to the Halloween breakfast table. They are black and scary, spooky and dark. Dense but fluffy, and full of vanilla flavor. Super fun and spooky-licious!

Also packed with hearty OATS and fibers, proteins, and Omega-3s. They are filling and nutritious. And made without added unhealthy sugars. What a treat!

Ingredients used

This halloween pancake recipe is very simple. You will need only a few pantry ingredients:

  • Oats. Hearty, healthy, and filling, oats are the most used ingredients in my cooking. I use them as a substitute for regular flour. Oats are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our hearts healthy. They also support healthy digestion and strong immunity. I used rolled oats in this recipe, but you can use quick oats if you like.
  • Milk of choice. I used oat milk, but you can use whatever milk you prefer. Note that coconut milk won't work well here.
  • Banana.
  • Hemp seeds. They are an excellent source of healthy Omega-3s, but also a great source of proteins. A great addition to pancakes.
  • Sweetener (optional). I recommend honey or maple syrup.

Other pantry ingredients you’ll need:

  • Egg - I used free-range, pasture-raised. 
  • Baking powder.
  • Pinch of salt.
  • Extra virgin coconut oil/coconut oil cooking spray - for greasing the pancake pan.

Look at the "Substitutions" section below if you are missing some of the ingredients.

Black Halloween Pancakes placed on a wooden plate surrounded by spooky spiders

How to make Halloween Pancakes

Halloween pancakes are really easy to make. It will take you 15 minutes TOPS! - and you need only basic equipment.

Equipment used

  • Measuring cups.
  • High speed blender. 
  • Pancake pan - or any pan with non-stick surface.
  • Flexible silicone spatula - for flipping the pancakes. 

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. Use measuring cups.
  • Step 2: Mix the ingredients.
    • Place all pancake ingredients in a blender. Note: add wet ingredients first for easier blending.
    • Mix everything at high speed until you get a smooth texture.
    • This is a good time to taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
    • Let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken.
    • If pancake batter turns out too dense, add a bit more liquid - milk or water. Mix again. Pancake batter should be dense but still runny.
  • Step 3: Bake the pancakes.
    • In the meantime, heat the pancake pan over medium heat and coat it with coconut oil cooking spray or coconut oil using the brush. 
    • For each pancake, drop ¼ cup of batter into the pan.
    • Cook for 1-2 minutes until pancake is lightly browned. 
    • Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate. 
    • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
    • Repeat the process with the remaining pancake batter.
  • Step 4: Make topping and serve.
    • Mix yogurt with matcha powder and sweetener (honey or maple syrup) in a small bowl. Use a whisk or spoon.
    • Top the pancakes with a green topping and eyeball candies.
    • Serve and enjoy!
Black Halloween Pancakes topped with green gooey yogurt and eyeball candies

Tips for storing

  • Keep the pancakes in an air-tight food container refrigerated. They will last up to 4 days.
  • To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • You can warm pancakes in the microwave. But don't overheat them. They will become soggy.

Substitutions

  • You can use rolled oats or quick oats.
  • You can swap oat milk for almond milk, cashew milk, or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. 
  • You can use maple syrup and honey. Date syrup or molasses are a great option too.
  • You can use coconut oil/spray or avocado oil/spray.
  • Substitute hemp seeds with chia seeds or ground flax seeds.
  • Make it vegan: Swap egg with a flax or chia egg. Use non-dairy milk.
  • Make it gluten-free: Use certified gluten-free oats.
  • Make it protein-packed: Add in a scoop of vanilla protein powder. 
Black Halloween Pancakes topped with green gooey yogurt and eyeball candies

Recipe tips

  • When adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and this will prevent making lumps.
  • Use a high-power blender to ensure everything blends well and the batter is smooth. 
  • Make sure you let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken. This is very important because you don't want runny pancake batter.
  • If you let the batter sit overnight, it will become dense so you may need to add a bit more liquid - milk or water.
  • Always taste the butter. If you feel that pancakes are not sweet enough for your taste, add more sweetener.
  • Sweetener recommendations:
    • I recommend using honey or maple syrup. Make sure you use honey in runny form.
    • Date syrup or molasses are great options too.
    • You can use stevia or any low-carb sweetener.
    • Adding sweetener is totally based on your preference.
  • Make sure to use organic virgin coconut oil rather than refined versions.
  • Black food-safe color: you can use any black food-safe coloring you like. I suggest activated charcoal or black paste for icing. It can be easily ordered online through Amazon or other specialty grocery retailers.
  • Green food-safe color: you can use matcha powder, spinach powder, broccoli powder or green spirulina, or any green food-safe coloring.
Halloween Pancakes featured image

Recipe

Halloween Pancakes featured image
Print Recipe
5 from 41 votes

Halloween Pancakes

These spooky Halloween Pancakes are just amazing. They are fun, sweet, and vanilla-flavored. Made with wholesome ingredients, and without added sugar, they are super healthy and scary-licious!
Prep Time2 minutes
Cook Time12 minutes
Resting time1 minute
Total Time15 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: halloween breakfast ideas, halloween pancake ideas, halloween pancake recipe, halloween pancakes, halloween themed pancakes, spooky pancakes
Servings: 6 pancakes
Calories: 179kcal
Author: Natalie

Equipment

Ingredients

For pancakes:

  • 1 ¾ cups oats
  • ½ cup milk
  • 1 medium egg
  • 1 small banana
  • 1 teaspoon baking powder
  • ¼ cup hemp seeds
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 teaspoon black coloring paste or active charcoal
  • 1 tablespoon honey or maple syrup optional

For green topping:

  • 2 tablespoons Greek yogurt
  • 1 teaspoon matcha powder
  • 1 teaspoon honey or maple syrup
  • Additional: A handful of candy eyeballs

Instructions

  • Measure all the ingredients.
  • Place all the ingredients in a blender. Note: add wet ingredients first for easier blending. Mix everything at high speed until you get a smooth texture.
  • Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
  • Let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken.
  • Pancake batter should be dense but runny. If pancake batter turns is too dense, add a bit more liquid - milk or water. Mix again.
  • Heat the pancake pan over medium heat and coat it with cooking spray or coconut oil using the brush.
  • For each pancake, drop ¼ cup of batter into the pan.
  • Top the pancake with chopped cranberries. Push the cranberry pieces into the batter.
  • Cook for 1-2 minutes until pancake is lightly browned.
  • Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate.
  • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
  • Repeat the process with the remaining pancake batter.
  • Mix yogurt with matcha powder and honey in a small bowl. Top the pancakes with green yogurt topping and add candy eyeballs.
  • Serve and enjoy!

Notes

Makes 6 pancakes that serve 3 people.
Substitution
  • You can use rolled oats or quick oats.
  • You can swap oat milk for almond milk, cashew milk, or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. 
  • You can substitute maple syrup and use honey. Date syrup or molasses are a great option too.
  • You can substitute coconut oil/spray with avocado oil/spray.
  • Substitute hemp seeds with chia seeds or ground flax seeds.
  • Make it vegan: Swap egg with a flax or chia egg. Use non-dairy milk.
  • Make it gluten-free: Use certified gluten-free oats.
  • Make it protein-packed: Add in a scoop of vanilla protein powder. 
Tips for storing
  • Keep oatmeal pancakes in an air-tight food container refrigerated. They will last up to 4 days.
  • To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • Pancakes can be warmed in the microwave. Don't overheat them.
Black food-safe color: you can use any black food-safe coloring you like. I suggest activated charcoal or black paste for icing. It can be easily ordered online through Amazon or other specialty grocery retailers.
Green food-safe color: you can use matcha powder, spinach powder, broccoli powder or green spirulina, or any green food-safe coloring.
As a measure, I used a US cup (240ml). See "Recipe tips" for more info.

Nutrition

Serving: 1pancake | Calories: 179kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 21mg | Potassium: 244mg | Fiber: 3g | Sugar: 6g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 3mg

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Halloween Pancakes

Apple Cinnamon Granola

by 125 Comments

This Apple Cinnamon Granola is the perfect healthy breakfast! It's sweet and loaded with seasonal flavors, packed with crunchy walnuts and sweet apples. It's made with simple wholesome ingredients and without refined sugar. Nutritious, easy to make, and quite tasty. Such a treat!

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Apple Cinnamon Granola in a glass jar

My granola jar stood empty for far too long. With apple cinnamon season open it was only logical to make Apple Cinnamon Granola and fill that jar. It tastes just like apple pie in granola form. I seriously can't think of a better breakfast at the moment!

This homemade granola is full of crunchy walnuts and sweet caramel flavor. It's spiced with beautiful cinnamon and packed with dried fruits. Such a fantastic combo of sweet and sour, crunchy and chewy.

But this granola is more than just a tasty treat. It's healthy, made without refined sugar, and packed with good-for-you stuff. A nutritious meal that is perfect for mornings, noons, or evenings. For breakfast or as a snack. It's also easy to make, cheap, and super simple.

Why you'll love it?

  • It's utterly delicious. Packed with cinnamon flavor, cruncy walnuts and sweet apples. Perfect fall-inspired breakfast!
  • It's very easy to make with pantry stapled ingredients.
  • It's nutritious meal packed with fiber, proteins and essential Omega-3s.
  • It features SUPERFOODS like oats, cinnamon, walnuts, and goji berries packed with vitamin C.
  • It's a heart-healthy, weigh-loss friendly breakfast made without unhealthy refined sugar.
  • It's adaptable, you can mix in different nuts and dried fruits.
  • You can easely double or triple the recipe for when you need to feed a crowd.

Ingredients used

For this apple cinnamon granola recipe, you will need only a few simple pantry ingredients:

Apple Cinnamon Granola ingredients
  • Rolled oats. Oats are whole grain, meaning they are rich in fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion, which is essential for strong immunity. I used rolled oats.
  • Hemp seeds. They are an excellent source of Omega-3s, but also a great source of proteins. Great addition to homemade granola.
  • Walnuts. They are a good source of Omega-3 and an excellent source of antioxidants that fights inflammation. (1) Walnuts are very nutritious and great for gut health too.  
  • Sweetener. It is necessary since it binds the mixture together. But the beauty of homemade granola is that you control how much sweetener you add and which one you use. I used honey. You can swap it for maple syrup or date syrup. See "Recipe tips" for more suggestions.

To add some extra flavor and make this granola even more delicious, I also added:

  • Ceylon cinnamon. Also known as “true” cinnamon. Cinnamon is packed with powerful antioxidants that have anti-inflammatory properties. (2, 3) Cinnamon gave this granola an amazing flavor. It pairs so well with apples and walnuts.
  • Dried fruits. I used cranberries and goji berries. They uplifted a flavor, giving the granola a nice sweet-sour kick. Goji berries are sweet, nutritious, and so healthy, loaded with vitamin C, iron, vitamin A, zinc, and powerful immune-boosting antioxidants.
  • Dried apples (apple chips or dried apple rings).

Other pantry ingredients you’ll need:

  • Salt. I used Himalayan salt.
  • Nutmeg and vanilla. For extra flavor kick.
  • Coconut sugar. It's optional, but it added some caramel flavor.
  • Extra virgin coconut oil. It helps make granola crisp.
Apple Cinnamon Granola in a glass jar

How to make Apple Cinnamon Granola

Making homemade granola is quite easy. It will take you about 30 minutes (tops!). And you'll need only basic kitchen equipment.

Equipment used

  • Measuring cups.
  • Mixing bowls.
  • Spatula and whisk.
  • Parchment paper (baking pepper).
  • Baking sheet.

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. Use measuring cups.
    • Preheat the oven to 325F/170C. Line a baking sheet with parchment paper. Set aside.
    • Melt coconut oil and leave it to cool at room temperature.
    • Chop apple chips into small peices. Roughly chop the walnuts.
  • Step 2: Mix the ingredients.
    • Place oats, hemp seeds, cinnamon, nutmeg, coconut sugar (if using) and pinch of salt in a large mixing bowl. Mix everything with a spoon or spatula.
    • In another bowl, mix honey with coconut oil and vanilla until you get nice sticky mixture. Use the whisk.
    • Pour the wet mixture over the dry ingredients. Mix with a spatula until all of the dry ingredients are coated in the wet mixture.
    • Mix in chopped walnuts.
Apple Cinnamon Granola process shots
  • Step 3: Bake the granola.
    • Spread granola onto the prepared baking sheet and flatten it into one layer.
    • Bake for 10 minutes and then stir granola to make sure everything bakes evenly. When stirring, don't get too crazy because you don't want to break up the clumps.
    • Continue baking for another 10 minutes until granola is a nice golden. Watch out not to over-bake and burn the granola.
    • Take granola out of the oven and mix in dried fruits and chopped apples.
    • The granola will still be slightly wet when you take it out but it will crisp up after it cools.
  • Step 4: Store granola.
    • Leave granola on baking sheet to cool completely, for about 30 minutes.
    • Store granola in an airtight glass container.
Apple Cinnamon Granola process shots

Substitutions

  • I used rolled oats. They give denser chewier granola clusters. You can substitute them with quick oats.
  • You can substitute walnuts with other nuts, or mix of different nuts.
  • You can substitute honey with pure maple syrup or date syrup.
  • You can substitute dried cranberries with raisins, sultanas, or currants. Dried chopped dates are excellent too.
  • You can substitute coconut oil with avocado oil. Other oils won't work well here.

(See "Recipe variations" and "Recipe tips" for suggestions.)

Tips for storing

  • Store granola in an airtight, glass container at room temperature.
  • It will last for 3-4 weeks.
Apple Cinnamon Granola in a glass jar

Recipe variations

  • Dried fruit suggestions: raisins, sultanas, or currants, dried chopped apricots, or chopped dates.
  • Nuts suggestions: chopped hazelnuts, chestnuts, pecans.
  • Try other spices: cardamom or ginger powder, pumpkin pie spice, or pinch of cloves (note: they are very overpowering).
  • Make it weight loss friendly: Omit coconut sugar. Use half of dried fruits.
  • Make it gluten-free: Use certified gluten-free oats.

Recipe tips

  • Rolled oats are the best for making granola. Instant quick oats are also ok but they don't form clusters well.
  • Make sure you bake the granola at the temperature the recipe calls for. If you cook it at a higher temperature you risk the granola burning.
  • Always add dried fruits at the end, but don't bake them. Goji berries burn easely.
  • DO NOT STIR granola while it's cooling down or yu'll break large granola clusters.
  • You can find apple chips in the nut isle of your grocery store.
  • Sweetener recommendation:
    • You can use honey or maple syrup here. Make sure you use honey in liquid form, not raw.
    • Date syrup or molasses are great options too. Note that they can make granola darker in color.
    • Unfortunately, stevia and other low-carb sweeteners wont work well in this recipe.
Apple Cinnamon Granola in a glass jar

How to eat granola

  • Serve granola with the milk.
  • Serve granola with yogurt, topped with fresh fruits.
  • Enjoy granola over ice cream.
  • Serve granola with fresh fruits and a drizzle of nut butter.
  • Snack granola straight out of the jar.
  • Make a yogurt parfait.
  • Top granola over smoothie bowl.
  • Add granola to a fruit salad.
  • Apple Cinnamon Granola served in a bowl
  • Apple Cinnamon Granola served in a bowl with a milk

 

Recipe

Apple Cinnamon Granola featured image
Print Recipe
4.99 from 190 votes

Apple Cinnamon Granola

This Apple Cinnamon Granola is the perfect healthy breakfast! It's sweet and loaded with seasonal flavors, packed with crunchy walnuts and sweet apples. It's made with simple wholesome ingredients and without refined sugar.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American, International
Keyword: apple cinnamon granola, apple cinnamon granola recipe, apple granola, apple granola recipe, healthy apple cinnamon granola, homemade granola recipe
Servings: 12 servings
Calories: 221kcal
Author: Natalie

Equipment

Ingredients

  • 2 cups rolled oats
  • ½ cup hemp seeds
  • 1 ½ teaspoons Ceylon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of salt
  • 1 tablespoon coconut sugar optional
  • ½ cup chopped walnuts
  • ¼ cup coconut oil melted
  • ¼ cup honey or maple syrup
  • 1 teaspoon vanilla extra
  • ½ cup chopped dried apples apple chips
  • ½ cup dried fruits I used cranberries and goji berries

Instructions

  • Start with preparing and measuring all the ingredients. Use measuring cups. Melt coconut oil and leave it to cool at room temperature. Chop apple chips into small peices. Roughly chop the walnuts.
  • Preheat the oven to 325F/170C. Line a baking sheet with parchment paper. Set aside.
  • Place oats, hemp seeds, cinnamon, nutmeg, coconut sugar (if using) and pinch of salt in a large mixing bowl. Mix everything with a spoon or spatula.
  • In another bowl, mix honey with coconut oil and vanilla until you get nice sticky mixture. Use the whisk.
  • Pour the wet mixture over the dry ingredients. Mix with a spatula until all of the dry ingredients are coated in the wet mixture.
  • Mix in chopped walnuts.
  • Spread granola onto the prepared baking sheet and flatten it into one layer.
  • Bake for 10 minutes and then stir granola to make sure everything bakes evenly.
  • Continue baking for another 10 minutes until granola is a nice golden. Watch not to over-bake and burn the granola.
  • Take granola out of the oven and mix in dried fruits and chopped dried apples.
  • Leave granola on the baking sheet to cool completely, for about 30 minutes. DO NOT STIR granola or you'll break clusters.
  • Store granola in an airtight glass container.

Notes

Makes around 10-12 serving. The typical serving size of granola is up to ⅓ cup.
Substitutions
  • I used rolled oats. They give denser chewier granola clusters. You can substitute them with quick oats.
  • You can substitute walnuts with other nuts, or a mix of different nuts.
  • You can substitute honey with pure maple syrup or date syrup.
  • You can substitute dried cranberries with raisins, sultanas, or currants. Dried chopped dates are excellent too.
  • You can substitute coconut oil with avocado oil. Other oils won't work well here.
Storing granola
  • Store granola in an airtight, glass container at room temperature.
  • It will last for 3-4 weeks.
As a measure, I used US cup (240ml).  See "Recipe variations" and "Recipe tips" for more info about the recipe.

Nutrition

Serving: 1serving | Calories: 221kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 94mg | Fiber: 3g | Sugar: 12g | Vitamin A: 45IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

More recipes to try

Maca Latte

by 64 Comments

This Maca Latte is the perfect energizing drink. It's bold but super smooth and tastes amazing. It's packed with antioxidants and super easy to make - a wonderful, wholesome alternative to classic coffee.

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Maca Latte

Just recently, I shared the recipe for Matcha Maca Latte and realized that it would be a real shame not to share yet another morning drink I like - an incredible Maca Latte.

I've been making this maca coffee for years and couldn't recommend it more. It's a powerful super drink that tastes amazing!

Why do you need to try Maca Latte?

  • This Maca Latte is smooth, rich, and tastes fantastic.
  • It features the superfood maca powder, which boosts stamina, energy, and sex drive.
  • It packs an incredible amount of powerful antioxidants.
  • It's low in calories and great for weight loss.
  • It's full of wonderful earthy maca and cinnamon flavor.
  • It's energizing, brain-boosting, healthy drink, perfect for mornings.
  • It's vegan, easy to make, and in one word - a miracle drink!
Maca Latte served in a clear mug topped with milk foam and cinnamon

What is maca powder?

Maca powder contains fiber, amino acids, vitamins, and minerals. It also contains other bioactive compounds and antioxidants, including alkaloids, responsible for many maca powder benefits.

Maca is an adaptogen, which means it can help to support hormonal, nervous, and cardiovascular systems. It is also quite effective for improving libido and stamina. (2)

Maca has an earthy, sweet flavor with hints of caramel and vanilla. It is delicious in smoothies, mixed into overnight oats, or in a lovely Maca Latte.

How to use maca powder?

Maca is such a great ingredient. I've been using it for many years.

I love adding maca to my morning smoothies, energy balls, iced drinks, and hot drinks - like this hot chocolate.

It has a powerful effect on my body and gives me a huge energy boost. It awakes me but doesn't create nervous energy like coffee sometimes does.

Maca Latte served in a clear mug topped with milk foam and cinnamon

Ingredients used

To make Maca Latte at home, you will need only three ingredients:

Maca Latte ingredients
  • Maca powder. I used yellow maca powder. You can buy maca in any health store. It's quite inexpensive compared to the benefits it gives.
  • Ceylon cinnamon. Also known as “true” cinnamon. Cinnamon is packed with powerful antioxidants that have anti-inflammatory properties. (1, 2)
  • Milk. The best milk to use here is oat milk, organic soy, or almond milk. Cashew works well too. Coconut milk and cow's milk won't work well here.
  • Hot water.
  • Sweetener (optional). Honey or pure maple syrup is the best. See "Recipe tips" for more suggestions.

How to make Maca Latte

Making this maca drink is very simple, and it takes 5 minutes to complete. You will need some equipment. I recommend using a bamboo whisk. But there are ways to make it using a shaker or handheld frother. See "Recipe tips" for suggestions.

  • Step 1: Prepare the ingredients.
    • Start with preparing all the ingredients.
    • Put the kettle on for hot water.
    • Put the milk in a small saucepan or microwave to heat. If you have an automatic milk frother, add the milk to the frother, heat, and froth the milk.
  • Step 2: Mix the ingredients.
    • Add a teaspoon of maca powder into a small bowl.
    • Add in a teaspoon of cinnamon.
    • Add in a small amount of hot (but not boiling) water, 2 - 3 tablespoons.
    • Take the bamboo whisk and whisk until completely dissolved. Whisking in an "m" motion can help achieve a nice foam texture.
  • Step 3: Assemble the drink.
    • Transfer the maca mixture into a mug.
    • Add more hot water (if desired), about ¼ cup.
    • Pour the frothed milk into a mug over the maca.
    • Add sweetener, if desired, and to taste.
    • Enjoy hot!
Maca Latte Process Shots

Substitutions

  • You can substitute oat milk with almond milk, organic soy milk, or cashew milk.
  • You can substitute yellow maca powder with darker types - black or red maca powder. Black and red maca powder are more suitable for men.

Recipe variations

  • Add in some vanilla for more flavor.
  • Make it seasonal. Add Pumpkin Spice.
  • Make it keto (bulletproof Maca Latte): Add a teaspoon of MCT oil.
  • Make it anti-inflammatory: Add a teaspoon of turmeric powder.
  • Make it caffeinated: Mix in a shot of espresso or your favorite coffee.
Maca Latte served in a clear mug topped with milk foam and cinnamon

Recipe tips

  • If you don’t have a bamboo whisk, you can use a metal whisk, handheld frother, or simple shaker. Bamboo whisks are gentle on the maca and help dissolve more completely. I highly recommend investing in a matcha set!
  • When whisking maca, make sure there are no lumps.
  • Maca Latte tastes best lightly sweetened. So don't go wild with adding sweeteners.
  • Sweetener recommendation:
    • You can use honey or maple syrup here. Make sure you use honey in liquid form, not raw.
    • Use stevia or any low-carb sweetener for a low-calorie option.
    • Other sweeteners like coconut sugar and date syrup are not good here. They change the taste of maca too much.
  • I tested oat, almond, soy, and cashew milk, and they all stood out as winners. Cow milk and coconut milk change the taste considerably. Therefore they are not a good option.
Maca Latte served in a clear mug topped with milk foam and cinnamon

Faq

Does maca have caffeine?

Maca doesn't contain any caffeine.

Can you put maca powder in coffee?

Absolutely. Maca is one of the most energizing foods on the planet, which makes it the perfect extra kick in your coffee!

Which maca is best for females?

Yellow maca is the most common form of maca and is primarily used for overall vitality and wellness in both men and women. Yellow maca is also considered the best form of maca for decreasing stress levels, enhancing mood, and improving focus.

Is maca the same as matcha?

It may be pronounced similarly, but maca differs from matcha in many ways. While matcha powder is made of tea leaves and originates from Japan, maca is the root from Peru.

Maca Latte served in a clear mug topped with milk foam and cinnamon

This maca coffee is smooth and warming, perfect for cozy mornings. It's energizing and works wonders for our bodies. It's healing and absolutely amazing.

Don't be afraid to try it out. And if you need inspiration beyond this Maca Latte, try some of my other recipes that include maca powder.

More maca recipes to try

Recipe

Maca Latte served in a clear mug topped with milk foam and cinnamon
Print Recipe
4.98 from 178 votes

Maca Latte

This Maca Latte is the perfect caffeine-free pick-me-up drink. It's bold but super smooth and tastes amazing. It's packed with antioxidants and super easy to make—a wonderful, wholesome alternative to coffee.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American, International
Keyword: maca drink, maca latte recipe, matcha maca latte
Servings: 1 cup
Calories: 114kcal
Author: Natalie

Equipment

Ingredients

  • 1 teaspoon maca powder
  • ½ teaspoon Ceylon cinnamon
  • ¾ cup oat milk
  • Hot water
  • Sweetener: maple syrup or light honey to taste if desired

Instructions

  • Prepare all the ingredients: Put the kettle on for hot water. Put the milk in a small saucepan or microwave to heat. If you have an automatic milk frother, add the milk to the frother, heat, and froth the milk.
  • Put maca and cinnamon in a small bowl.
  • Add in a small amount of hot water, about 2 - 3 tablespoons.
  • Take the bamboo whisk and whisk until completely dissolved. Whisking in an "m" motion can help achieve a nice foam texture.
  • Transfer the mixture into a mug.
  • Add more hot water (if desired), about ¼ cup.
  • Pour the frothed milk into a mug over the maca.
  • Add sweetener, if desired, and to taste.
  • Enjoy hot!

Notes

Substitutions
  • You can substitute oat milk with almond milk, organic soy milk, or cashew milk.
  • You can substitute yellow maca powder with darker types - black or red maca powder. Black and red maca powder are more suitable for men.
Recipe variations
  • Add in some vanilla for more flavor.
  • Make it seasonal, add Pumpkin Spice.
  • Make it keto (bulletproof Maca Latte): Add in a teaspoon of MCT oil.
  • Make it anti-inflammatory: Add a teaspoon of turmeric powder.
  • Make it caffeinated: Mix in a shot of espresso or your favorite coffee.
See "Recipe tips" for more recipe info. As a measure, I used a US cup (240ml).

Nutrition

Serving: 1cup | Calories: 114kcal | Carbohydrates: 22g | Protein: 4g | Fat: 2g | Sodium: 85mg | Potassium: 173mg | Fiber: 3g | Sugar: 15g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 2mg

More recipes to try

Matcha Maca Latte

by 24 Comments

This Matcha Maca Latte is an excellent energizing drink perfect for mornings. It's smooth and tastes fantastic. It's packed with antioxidants from two powerful superfoods - matcha and maca. It's rich and super easy to make—a great alternative to your regular coffee.

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Matcha Maca Latte served in a mug topped with matcha green tea powder and maca powder

One of my favorite winter drinks is Matcha Latte. It's smooth, warming, and rejuvenating. It gives me tons of energy needed for the day, and in the evenings, it calms me down and puts me into a nice dreamy mood.

Recently I started boosting my morning matcha latte with yet another energizing superfood - maca. This potent superfood is known for its ability to boost stamina and wake up the body.

Since I discovered maca years ago, I've been mixing it in my smoothies, use it to make energy balls, and warming drinks, like hot chocolate. I love maca's taste and the uplift it gives me. I wanted to combine two of my favorite superfoods, so recently, I did. And that's how this incredible Matcha Maca Latte is created. It climbed very quickly on my favorite list, and here's why.

Why do you need to try it?

  • This Matcha Maca Latte is smooth, rich, and taste amazing.
  • It features two superfoods - maca green tea powder and maca powder.
  • It's packed with L-Theanine, an amino acid that reduces mental stress, enhances mood and performance, and creates a calm yet alert state of mind.
  • It packs an incredible amount of powerful antioxidants.
  • It's low in calories, great for weight loss.
  • It's full of wonderful maca flavor.
  • It's energizing, brain-boosting, healthy drink, perfect for mornings.
  • It's vegan, easy to make, and in one word - incredible!
Matcha Maca Latte served in a mug topped with matcha green tea powder and maca powder

What is matcha green tea?

Originated from Japan, matcha is a powdered green tea containing 137 times more antioxidants than classic brewed green tea. Both come from the tea plant (Camellia Sinensis), but the entire leaf is consumed with matcha powder.

During the last few weeks of their growth, the tea leaves are shaded from the sun to increase their chlorophyll content and produce a vibrant green color. The leaves are then ground to make a fine powder which is known as matcha green tea powder.

Matcha powder has been used in Japanese tea ceremonies for centuries. Still, it has become more widely known and popular in recent years. Matcha latte is one of the many ways it's consumed now. Matcha green tea powder can be used in smoothies, cookies, and more! You can learn more about the history of matcha here.

What is maca?

Maca is, in one word – amazing! It's a superfood known to boost mood, sex drive, energy, and stamina. Taste is earthy, nutty, and powerful.

Maca Powder contains nutritious vitamins, minerals, amino acids, and plant sterols, including vitamins B1, B2, B, C, D, E, iron, potassium, copper, magnesium, selenium, phosphorous, and calcium.

Maca powder is also a source of plant protein, fatty acids, and it contains four unique alkaloids. Also, maca is loaded with powerful antioxidants that prevent some health conditions, including heart disease and cancer. (1, 2)

Matcha Maca Latte served in a mug topped with matcha green tea powder and maca powder

Ingredients used

To make Matcha Maca Latte at home, you will need only 3 simple ingredients:

Matcha Maca Latte ingredients
  • Matcha powder. Pure ceremonial grade matcha is the best for making lattes.
  • Maca powder. I used yellow maca powder. 
  • Milk. The best milk to use here is oat milk, organic soy, or almond milk. Cashew works well too. Coconut milk and cow's milk won't work well here.
  • Hot water.
  • Sweetener (optional). Honey or pure maple syrup is the best. See "Recipe tips" for more suggestions.

How to make Matcha Maca Latte

Making this matcha drink is very simple, and it takes 5 minutes to complete. You will need some equipment. I recommend using a bamboo whisk. But there are ways to make it using a shaker or handheld frother. See "Recipe tips" for suggestions.

  • Step 1: Prepare the ingredients.
    • Start with preparing all the ingredients.
    • Put the kettle on for hot water.
    • Put the milk in a small saucepan or microwave to heat. If you have an automatic milk frother, add the milk to the frother, heat, and froth the milk.
  • Step 2: Mix the ingredients.
    • Add a teaspoon of matcha powder into a small bowl.
    • Add in a teaspoon of maca powder.
    • Add in a small amount of hot (but not boiling) water (to help preserve the nutrients and avoid bitterness), 2 - 3 tablespoons.
    • Take the bamboo whisk and whisk until completely dissolved. Whisking in an "m" motion can help achieve a nice foam texture.
  • Step 3: Assemble the drink.
    • Transfer the matcha mixture into a mug.
    • Add more hot water (if desired), about ¼ cup.
    • Pour the frothed milk into a mug over the matcha.
    • Add sweetener, if used, to taste.
    • Enjoy hot!
Matcha Maca Latte process shots

Substitutions

  • You can substitute oat milk with almond milk, organic soy milk, or cashew milk.
  • You can substitute yellow maca powder with darker types - black or red maca powder. Black and red maca powder are more suitable for men.

Recipe variations

  • Add in some cinnamon or vanilla for more flavor.
  • Make it seasonal, add Pumpkin Spice.
  • Make it keto (bulletproof Matcha Maca Latte): Add in a teaspoon of MCT oil.
  • Make it anti-inflammatory: Add a teaspoon of turmeric powder.

Recipe tips

  • If you don’t have a bamboo whisk, you can use a metal whisk, handheld frother, or simple shaker. Bamboo whisks are gentle on the matcha and also help it dissolve more completely. I highly recommend investing in a matcha set!
  • When whisking matcha, make sure there are no lumps.
  • Matcha Maca Latte tastes best lightly sweetened. So don't go wild with adding sweeteners.
  • Sweetener recommendation:
    • You can use honey or maple syrup here. Make sure you use honey in liquid form, not raw.
    • Use stevia or any low-carb sweetener for a low-calorie option.
    • Other sweeteners like coconut sugar, date syrup are not good here. They change the taste of matcha too much.
  • The quality of matcha green tea powder is crucial for the overall taste of this drink, so don't go cheap when choosing the right matcha powder. I always use the highest ceremonial grade matcha because I love my matcha strong, powerful, and sweet tasting. Not bitter and leafy.
  • I tested oat, almond, soy, and cashew milk, and they all stood out as winners. Cow's milk and coconut milk change the taste considerably. Therefore they are not a good option.
Matcha Maca Latte served in a mug topped with matcha green tea powder and maca powder

Faq

What type of matcha is the best for a latte?

Pure ceremonial matcha green tea powder is the best for making a latte.

What type of maca is best?

Yellow maca is the most common form of maca and is primarily used for overall vitality and wellness in both men and women. Yellow maca is also considered the best form of maca for decreasing stress levels, enhancing mood, and improving focus.

How much maca root powder should I take daily?

The recommended dosage is 1 teaspoon of maca powder daily. You will need to take it minimum of 6 weeks to see the benefits take effect. 

Does maca powder have caffeine?

Maca does not contain any caffeine.

Does matcha powder have caffeine?

Matcha's caffeine content is generally lower than coffee's, and it contains L-theanine, which may slow the effects of its caffeine for a gentler effect. 

Matcha Maca Latte served in a mug topped with matcha green tea powder and maca powder

I highly recommend you give this Matcha Maca Latte a try. It's smooth, mildly sweet, full of earthy flavor, and so cozy. A perfect drink for cold mornings. It will warm you but also super-charged you for everyday mental work. Enjoy!

Recipe

Matcha Maca Latte served in a mug topped with matcha green tea powder and maca powder
Print Recipe
5 from 48 votes

Matcha Maca Latte

This Matcha Maca Latte is an excellent energizing drink perfect for mornings. It's smooth and tastes fantastic. It's packed with antioxidants from two powerful superfoods - matcha and maca. It's rich and super easy to make—a great alternative to your regular coffee.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American, International
Keyword: matcha maca latte
Servings: 1 cup
Calories: 123kcal
Author: Natalie

Equipment

Ingredients

  • 1 teaspoon matcha powder
  • 1 teaspoon maca powder
  • ¾ cup oat milk
  • Hot water
  • Sweetener: maple syrup or light honey to taste if desired

Instructions

  • Prepare all the ingredients: Put the kettle on for hot water. Put the milk in a small saucepan or microwave to heat. If you have an automatic milk frother, add the milk to the frother, heat, and froth the milk.
  • Put matcha and maca powder in a small bowl.
  • Add in a small amount of hot (but not boiling) water, about 2 - 3 tablespoons.
  • Take the bamboo whisk and whisk until completely dissolved. Whisking in an "m" motion can help achieve a nice foam texture.
  • Transfer the mixture into a mug.
  • Add more hot water (if desired), about ¼ cup.
  • Pour the frothed milk into a mug over the matcha.
  • Add sweetener, if used, to taste.
  • Enjoy hot!

Notes

Substitutions
  • You can substitute oat milk with almond milk, organic soy milk, or cashew milk.
  • You can substitute yellow maca powder with darker types - black or red maca powder. Black and red maca powder are more suitable for men.
Recipe variations
  • Add in some cinnamon or vanilla for more flavor.
  • Make it seasonal, add Pumpkin Spice.
  • Make it keto (bulletproof Matcha Maca Latte): Add in a teaspoon of MCT oil.
  • Make it anti-inflammatory: Add a teaspoon of turmeric powder.
See "Recipe tips" for more recipe info. As a measure, I used a US cup (240ml).

Nutrition

Serving: 1cup | Calories: 123kcal | Carbohydrates: 21g | Protein: 6g | Fat: 2g | Sodium: 85mg | Potassium: 169mg | Fiber: 2g | Sugar: 15g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 279mg | Iron: 2mg

More recipes to try

Apple Cinnamon Oatmeal

by 158 Comments

This Apple Cinnamon Oatmeal is warming and delicious, packed with beautiful seasonal flavors. This healthy oatmeal porridge is made with simple, wholesome ingredients without refined sugars. Oats, sweet apples, walnuts, and goji berries, make this fall-inspired meal a perfect breakfast.

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Apple Cinnamon Oatmeal served in a bowl topped with diced apples, walnuts and yogurt

Colder days mean only one thing. It's time for warm oatmeal porridge to become part of my morning routine again. There is nothing more satisfying than to wake up on a foggy morning and treat yourself with a delicious breakfast filled with nourishing ingredients, warm spices, and seasonal fruits.

Oatmeal is a great breakfast option. It's packed with so many nutrients - fibers, proteins, and powerful antioxidants. Oatmeal is also very energizing and filling. When you combine oatmeal with fruits, nuts, and seeds, it makes a complete breakfast that is equally delicious and wholesome.

This fall-inspired Apple Cinnamon Oatmeal is warming and completely delicious, packed with nutrients and beautiful seasonal flavors. Filled with OATS, APPLES, and superfood GOJI BERRIES, then topped with walnuts and spicy ginger, it's a meal you don't want to miss this Fall. 

Why do you need to make this?

  • This apple oatmeal a healthy meal packed with proteins, fiber and Omega-3s.
  • It's easy to make with only a few pantry ingredients.
  • It's full of seasonal flavors, spiced with beautiful cinnamon and ginger.
  • It's made without unhealthy refined sugars.
  • It's an easy meal done in 10 minutes. You can cook it on the stovetop or in the microwave (I'll offer both options in this recipe).
  • It's energizing and very satisfying. Perfect immune-boosting breakfast.
  • This oatmeal porridge can be made in batch, stored in the fridge, and easily warmed in the morning for a quick healthy breakfast throughout the week.

Ingredients used

This apple cinnamon oatmeal recipe is very simple. You will need only basic pantry ingredients: 

Apple Cinnamon Oatmeal ingredients
  • Rolled oats. Oats are whole grain, meaning they are rich in fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion, which is essential for strong immunity. I used rolled oats.
  • Milk. I like using oat milk, but any type of milk will work.
  • Apple. Fresh, sweet, and loaded with nutrients, apples are now in season and beautiful.
  • Sweetener. Honey or pure maple syrup are the best. See "Recipe tips" for more suggestions.
  • Ceylon cinnamon. Also known as “true” cinnamon. Cinnamon is packed with powerful antioxidants that have anti-inflammatory properties. (1, 2) Cinnamon gave a wonderful flavor.

I always like to add something to boost my meals. In this Apple Cinnamon Oatmeal, I added:

  • Hemp seeds. They are an excellent source of Omega-3s, but also a great source of proteins. Great addition to oatmeal porridge.
  • Goji berries. They are sweet, nutritious, and so healthy, loaded with vitamin C, iron, vitamin A, zinc, and powerful immune-boosting antioxidants. A handful of goji berries fulfills a 170 percent of your intake. Impressive, right? 
  • Ginger. It's known for its anti-inflammatory and anti-viral properties. I used fresh ginger root for a spicy kick.
  • Walnuts. They are a good source of Omega-3 and an excellent source of antioxidants that fights inflammation. (1) Walnuts are very nutritious and great for gut health too.  
Apple Cinnamon Oatmeal served in a bowl topped with diced apples, walnuts and yogurt

How to make Apple Cinnamon Oatmeal

Making apple oatmeal porridge is very simple and it takes 10 minutes to make. You can use the classic stovetop method, or make it in a microwave.

Equipment used

  • Measuring cups.
  • Small saucepan.
  • Small frying pan.
  • Serving bowl.

Step by step instructions (stovetop method)

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. Use measuring cups.
    • Wash and dice apple into small cubes (no need to peel).
    • Roughly chop the walnuts.
    • Peel and grate or finely slice fresh ginger. 
  • Step 2: Cook the oats.
    • Place oats, milk, half of the diced apples, and goji berries in a small saucepan.
    • Bring to a boil over high heat. As soon as it boils, reduce heat to medium. Continue cooking for 3-5 minutes until oats soften and apples become tender. Don't forget to stir. I use whisk.
    • Remove the oats from the heat and stir in hemp seeds, honey / maple syrup, and cinnamon.
    • Taste the oatmeal and adjust sweetness.
    • Pour oatmeal in a serving bowl. Set aside.
  • Step 3: Prepare topping.
    • In a small pan, cook the rest of the diced apples with coconut sugar, chopped walnuts, and ginger. Cook for 2-3 minutes until sugar melts and apples soften.
  • Step 4: Assemble the oatmeal.
    • Add topping over the cooked oatmeal. 
    • Serve warm.
Apple Cinnamon Oatmeal instructions

Step by step instructions (microweave method)

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. Use measuring cups.
    • Wash and dice apple into small cubes (no need to peel).
    • Roughly chop the walnuts.
    • Peel and grate or finely slice fresh ginger. 
  • Step 2: Microweave the oats.
    • Place oats, milk, half of the diced apples, and goji berries in microwave-safe bowl.
    • Microwave on high for 2 minutes, stirring halfway, just until the apples are tender.
    • Stir in hemp seeds, honey / maple syrup, and cinnamon.
    • Taste the oatmeal and adjust sweetness.
    • Pour oatmeal in a serving bowl. Set aside.
  • Step 3: Prepare topping.
    • In a small pan, cook the rest of the diced apples with coconut sugar, chopped walnuts, and ginger. Cook for 2-3 minutes until sugar melts and apples soften.
  • Step 4: Assemble the oatmeal.
    • Add topping over the cooked oatmeal. 
    • Serve warm.
Apple Cinnamon Oatmeal served in a bowl topped with diced apples, walnuts and yogurt

Substitutions

  • You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won't work well here.
  • You can substitute rolled oats with quick oats. Note: quick oats will turn very mushy if you cooki it too long. But if you like creamier, softer texture, then quick oats are the way to go.
  • You can use honey or maple syrup. See "Recipe tips" for more suggestions.
  • You can substitute hemp seeds with chia seeds or groud flax seeds.
  • You can substitute goji berries with any dried fruit.
  • You can substitute walnuts with almonds or pecans.
  • See "Recipe variations" for more suggestions.

Tips for storing

  • You can double the portions and cook extra—store leftovers in a container and cover with the lid. Keep refrigerated up to 4 days. 
Apple Cinnamon Oatmeal served in a bowl topped with diced apples, walnuts and yogurt

Recipe variations

  • Dried fruit suggestions: raisins, sultanas, or dried cranberries, dried chopped apricots, or chopped dates.
  • Pair fresh apples with more fruits: mango, pear, strawberry, raspberry.
  • Other toppins suggestions: pine nuts, chopped hazelnuts, chestnuts, pecans.
  • Try other spices: nutmeg, allspice, pumpkin pie spice.
  • Make it weight loss friendly: Use low-carb sweetener.
  • Make it protein-packed: Add a scoop of protein powder. I recommend vanilla protein powder. Add protein powder after you cook oatmeal.
  • Make it gluten-free: Use certified gluten-free oats.
Apple Cinnamon Oatmeal served in a bowl topped with diced apples, walnuts and yogurt

Recipe tips

  • Rolled oats are the best for making the oatmeal. Instant quick oats are also ok but can turn out mushy. Steel-cut oats will need longer cooking time, about 20 minutes.
  • Reheatig the oatmeal in the microwave: Simply add a splash of milk, give it a stir, then pop it in the microwave for about 1 minute, or until heated through.
  • Reheatig the oatmeal on the stovetop: Add a bit of milk just to loosen it a bit, then warm it up, stirring on low heat.
  • Sweetener recommendation:
    • You can use honey or maple syrup here. Make sure you use honey in liquid form, not raw.
    • Date syrup or molasses are great options too. Note that they can make oats darker in color. That's perfectly ok.
    • Use stevia or any low-carb sweetener for a low-calorie option.
  • Alternatively, you can make the topping by mixing cubed apples with coconut sugar, walnuts, and ginger. There is no need to cook. I just like caramelized apples and the taste of toasted walnuts. Ginger releases more flavor when is heated too. 
  • For Apple Protein Oatmeal: If you're adding protein powder, then omit adding sweetener. Protein powder will give oats enough sweetness.
  • What kind of apples are the best? For oatmeal, I like to use sweet apples, like Gala or Fuji. The best to use are soft apples, not firm ones because they will cook faster. You can use sour apples, like Granny Smith, but you may need to add more sweetener. 
Apple Cinnamon Oatmeal served in a bowl topped with diced apples, walnuts and yogurt

This Apple Cinnamon Oatmeal combines everything I love about breakfast in one bowl. It's packed with all the essential nutrients body needs in the morning. + It's loaded with seasonal flavors with apple freshness. + It has some serious superpowers from antioxidant-rich goji berries and walnuts. AND it tastes just like warm apple pie. Completely amazing!

Recipe

Apple Cinnamon Oatmeal served in a bowl topped with diced apples, walnuts and yogurt
Print Recipe
4.99 from 171 votes

Apple Cinnamon Oatmeal

This Apple Cinnamon Oatmeal is warming and delicious, packed with beautiful seasonal flavors. This healthy oatmeal porridge is made with simple, wholesome ingredients without refined sugars. Oats, sweet apples, walnuts, and goji berries, make this fall-inspired meal a perfect breakfast.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American, British, International
Keyword: apple cinnamon oatmeal, apple cinnamon oatmeal porridge, apple cinnamon oatmeal recipe, apple oatmeal, how to make apple cinnamon oatmeal
Servings: 2 people
Calories: 401kcal
Author: Natalie

Equipment

Ingredients

  • 1 sweet apple
  • 1 cup milk I used oat milk
  • ¾ cup rolled oats
  • 2 tablespoon goji berries
  • 2 tablespoon hemp seeds
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Ceylon cinnamon
  • ¼ cup chopped walnuts
  • 1 tablespoon coconut sugar
  • ½ teaspoon grated fresh ginger

Instructions

  • Prepare and measure all the ingredients. Use measuring cups. Wash and dice apple into small cubes (no need to peel). Roughly chop the walnuts. Peel and grate or finely slice fresh ginger.
  • Place oats, milk, half of the diced apples, and goji berries in a small saucepan.
  • Bring to a boil over high heat. As soon as it boils, reduce heat to medium. Continue cooking for 3-5 minutes until oats soften and apples become tender. Don't forget to stir. I use whisk.
  • Remove the oats from the heat and stir in hemp seeds, honey / maple syrup, and cinnamon.
  • Taste the oatmeal and adjust sweetness.
  • Pour oatmeal in a serving bowl. Set aside.
  • In a small frying pan, cook the rest of the diced apples with coconut sugar, chopped walnuts, and ginger. Cook for 2-3 minutes until sugar melts and apples soften.
  • Add topping over the cooked oatmeal.
  • Serve warm.

Notes

Makes 2 bowls that serve 2 people.
Substitutions
  • You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won't work well here.
  • You can substitute rolled oats with quick oats. Note: quick oats will turn very mushy if you cook them too long. But if you like creamier, softer texture, then quick oats are the way to go.
  • You can use honey or maple syrup. See "Recipe tips" for more suggestions.
  • You can substitute hemp seeds with chia seeds or ground flax seeds.
  • You can substitute goji berries with any dried fruits. 
  • You can substitute walnuts with almonds or pecans.
  • See "Recipe variations" for more suggestions.
Tips for storing
  • You can double the portions and cook extra—store leftovers in a container and cover with the lid. Keep refrigerated for up to 4 days.
  • To heat the leftover oatmeal in the microwave: Simply add a splash of milk, give it a stir, then pop it in the microwave for about 1 minute, or until heated through.
  • To heat the leftover oatmeal on the stovetop: Add a bit of milk just to loosen it a bit, then warm it up, stirring on low heat.
See "Recipe tips" for more recipe info. As a measure, I used a US cup (240ml).

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 62g | Protein: 13g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Sodium: 72mg | Potassium: 300mg | Fiber: 8g | Sugar: 32g | Vitamin A: 377IU | Vitamin C: 4mg | Calcium: 230mg | Iron: 5mg

This post is originally published in September 2020. It's updated with new information and republished in September 2021. The recipe stayed the same.

More recipes to try

Apple Cinnamon Overnight Oats

by 87 Comments

These Apple Cinnamon Overnight Oats are creamy, perfectly flavored, and filled with fresh apples. They are easy to make with pantry ingredients. So healthy and made without added sugar. Perfect make-ahead energizing breakfast.

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Apple Cinnamon Overnight Oats topped with banana slices and fresh diced apple

If you've been following my Instagram stories lately, you've probably noticed my obsession with overnight oats. Well, school started weeks ago, and the comfort of having a regular breakfast has completely gone for me. So I'm doing these make-ahead meals to ease the stress the following day and save myself a bit of time.

Overnight oats are the perfect choice for busy mornings. They are easy to make ahead, which is super convenient. But they are also incredibly nutritious and always delicious. It's a simple meal but never dull.

These Apple Cinnamon Overnight Oats are inspired by early Fall and beautiful juicy apples that are now in season. They taste just like grandma's sweet apple pie and smell amazing. Sweet, perfectly flavored, with bits of fresh apples. So good! 

Why do you need to make this?

  • These apple overnight oats are a healthy meal and quite nutritious – packed with protein and fiber.
  • They are effortless to make with only a few pantry ingredients.
  • These overnight oats are full of seasonal flavors.
  • They are made without unhealthy refined sugars.
  • They require very little prep time, just 5 minutes, while the refrigerator does the rest of the work!
  • They are energizing and very satisfying. Perfect make-ahead breakfast.
  • Gluten-free, dairy-free, and vegan.

Ingredients used

This apple cinnamon overnight oats recipe is very simple. You will need only basic pantry ingredients: 

Apple Cinnamon Overnight Oats ingredients
  • Rolled oats. Oats are whole grain, meaning they are rich in fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion, which is essential for strong immunity. I used rolled oats.
  • Milk. I like using oat milk, but any type of milk will work.
  • Peanut Butter. I used creamy all-natural peanut butter here. Peanut butter is packed with proteins, healthy fats, and fibers. 
  • Apple. Fresh, sweet, and loaded with nutrients, apples are now in season and beautiful.
  • Sweetener. I used pure maple syrup, but you can easily use honey here if you like.
  • Ceylon cinnamon. Also known as “true” cinnamon. Cinnamon is packed with powerful antioxidants that have anti-inflammatory properties. (1, 2) Cinnamon gave these apple overnight oats a wonderful flavor.

How to make Apple Cinnamon Overnight Oats

Making these apple and cinnamon overnight oats is very simple. You just mix the ingredients, then let them sit in the refrigerator while you sleep. In the morning only add toppings.

Equipment used

  • Measuring cups.
  • Bowl / wide-mouth jar with the lid.

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. I like to use measuring cups.
  • Step 2: Prepare the oats.
    • Place oats in a small bowl or a jar.
    • Add in milk, peanut butter, cinnamon, and sweetener.
    • Stir the mixture to combine using the spoon.
    • Taste the mixture and add additional sweetener if needed.
    • Secure with a lid and place in the refrigerator for at least 60 minutes to 6 hours. The best is to leave the oats overnight! 
  • Step 3: Assemble the oats.
    • The next day, add a diced fresh apple.
    • Add toppings (optional). I used dried blueberries and sliced banana. You can be creative here and use toppings you like.
    • Serve and enjoy! 
Apple Cinnamon Overnight Oats topped with banana slices and fresh diced apple

Substitutions

  • You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won't work well here.
  • You can substitute rolled oats with quick oats. Note: quick oats will turn very mushy if you leave them soaking overnight. But if you like creamier, softer texture, then quick oats are the way to go.
  • You can substitute maple syrup with honey. See "Recipe tips" for more suggestions.
  • You can substitute peanut butter with almond butter or cashew butter.

Tips for storing

  • Store overnight oats in a sealed container or a jar with the lid.
  • Keep overnight oats in the refrigerator for up to 3 days, but they are best to eat within 24 hours.
Apple and cinnamon overnight oats topped with banana slices and fresh diced apple

Recipe variations

  • Add in some dried fruits: raisins, sultanas, or dried cranberries.
  • Pair fresh apples with more fruits: mango, pear, strawberry, raspberry.
  • Boost the oats with more fibers and Omega-3s by mixing in some ground flax seeds, chia seeds, or hemp seeds.
  • Some other toppins suggestions: pine nuts, chopped hazelnuts, chestnuts, pecans, walnuts.
  • Try other spices: nutmeg, allspice, pumpkin pie spice.
  • Make it weight loss friendly: use low-carb sweetener.
  • Make it protein-packed: Add a scoop of protein powder. This will transform apple overnight oats into a great protein-packed, pre-workout meal. I recommend vanilla protein powder.
  • Make it gluten-free: Use certified gluten-free oats.
Apple and cinnamon overnight oats served in a jar

Recipe tips

  • Rolled oats are the best for making overnight oats. Instant quick oats are also ok but can turn out mushy. I wouldn't recommend using steel-cut oats here because they won't soften quite the same.
  • I like to put my overnight oats in a glass jar with a lid because the jar is easy to store. But any airtight container or bowl with plastic wrap over the top will do.
  • Warming the oats. If you prefer warm oats, you can heat the oats in the microwave (for 45-60 seconds) or transfer oats to a saucepan and heat over medium heat until warmed. You may need to add more liquid as oats get thick while cooking.
  • Sweetener recommendation:
    • You can use honey or maple syrup here. Make sure you use honey in liquid form, not raw.
    • Date syrup or molasses are great options too. Note that they can make oats darker in color. That's perfectly ok.
    • Use stevia or any low-carb sweetener for a low-calorie option.
  • For Apple Protein Overnight Oats: If you're adding protein powder, then omit adding sweetener. Protein powder will give oats enough sweetness.
Apple and cinnamon overnight oats served in a jar

Recipe

Apple Cinnamon Overnight Oats topped with banana slices and fresh diced apple
Print Recipe
4.92 from 83 votes

Apple Cinnamon Overnight Oats

These Apple Cinnamon Overnight Oats are creamy, perfectly flavored, and filled with fresh apples. They are easy to make with pantry ingredients. So healthy and made without added sugar. Perfect make-ahead energizing breakfast.
Prep Time5 minutes
Resting time6 hours
Total Time6 hours 5 minutes
Course: Breakfast
Cuisine: American, International
Keyword: apple and cinnamon overnight oats, apple cinnamon overnight oats, apple cinnamon overnight oats recipe, apple overnight oats, apple overnight oats recipe, healthy overnight oats
Servings: 1 serving
Calories: 358kcal
Author: Natalie

Equipment

Ingredients

  • ½ cup rolled oats
  • ½ cup oat milk
  • 1 tablespoon peanut butter creamy all-natural
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Ceylon cinnamon
  • 1 apple
  • Toppings: sliced banana, diced fresh apples, dried blueberries, hemp seeds, chia seeds (optional)

Instructions

  • Place oats in the small bowl or a wide-mouth jar.
  • Add in milk, peanut butter, cinnamon and sweetener.
  • Stir the mixture to combine using the spoon.
  • Taste the mixture and add additional sweetener if needed.
  • Secure with a lid and place in the refrigerator for at least 60 minutes to 6 hours. Best is to leave the oats overnight!
  • The next day, add diced fresh apples.
  • Add toppings (optional). I used sliced banana, dried blueberries.
  • Serve and enjoy!

Notes

Substitutions
  • You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won't work well here.
  • You can substitute rolled oats with quick oats. Note: quick oats will turn very mushy if you leave them soaking overnight. But if you like creamier, softer texture, then quick oats are the way to go.
  • You can substitute maple syrup with honey. See "Recipe tips" for more suggestions.
  • You can substitute peanut butter with almond butter or cashew butter.
Tips for storing
  • Store overnight oats in a sealed container or in a jar with the lid.
  • Keep overnight oats in the refrigerator for up to 3 days, but they are best to eat within 24 hours.
Read "Recipe tips" for more info. Find more recipe variations under the "Recipe variations" section.
As a measure, I used a US cup (240ml).

Nutrition

Serving: 1serving | Calories: 358kcal | Carbohydrates: 60g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Sodium: 156mg | Potassium: 420mg | Fiber: 9g | Sugar: 21g | Vitamin A: 246IU | Vitamin C: 4mg | Calcium: 211mg | Iron: 3mg

This post is originally published in September 2018. It's updated with new information and republished in September 2021. The recipe stayed the same.

More recipes to try

Apple Cinnamon Muffins

by 110 Comments

Sweet and full of seasonal flavors, these Apple Cinnamon Muffins are the perfect treat. These muffins are packed with fresh apples and beautiful spices. Made with simple but wholesome ingredients, without refined sugar, these apple muffins are equally healthy and delicious. 

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Apple Cinnamon Muffins served on a wooden plate

Well, what can I say? I'm obsessed with apples. They are now in season, juicy and beautiful. With their gorgeous colors and addictive sweetness, who can resist them. I certainly can't.

I love having them in my breakfast. But I also enjoy fresh apples as a quick midday snack. With so many apples going on in my life right now, I can only promise to bring you more apple recipes in days to come. Because ... well, why NOT!?

Lately, I'm obsessed with these Apple Cinnamon Muffins. They are a huge hit with my boys too. Topped with cinnamon and fresh apples, flavored with beautiful seasonal spices, these apple muffins are just gorgeous.

Why should you make them?

  • These muffins are simply gorgeous. Soft, mildly sweet, bursting with seasonal spices and fresh apples.
  • They are made with simple yet wholesome ingredients, without unhealthy refined sugar.
  • They are delicious dessert, budget-friendly, family-freindly. Kids just love them!
  • These apple muffins are quite nutritious and can be served as breakfast too.
  • The best part - they are done in 30 minutes!

Ingredients used

This apple muffins recipe is very simple. You will need only a few pantry ingredients:

Apple Cinnamon Muffins ingredients
  • Apples. They are definitely a star in this recipe. You can use any type of apples you like or have at hand. When you bake apples they become soft and sweet, so whichever type you choose, it will be perfect. 
  • Whole grain flour. I use it for all my baking. It's a healthier, more nutritious option than all-purpose flour. Whole grain flour is packed with fibers and makes everyting more nutritous. In this recipe, I used whole grain Spelt flour. but you can use any whole grain flour here. It also gave a quite rustic taste. 
  • Sweetener. I used maple syrup, but you can use honey here. See "Recipe tips" for more suggestions.
  • Applesauce. It gave moisture, extra flavor and sweetness. It's basically pureed cooked apples. You can make applesauce at home or grab it from the store. Just read the labels and buy one without added sugars.
  • Ceylon cinnamon. Also known as “true” cinnamon. Cinnamon is packed with powerful antioxidants that have anti-inflammatory properties. (1, 2) Cinnamon gave this apple muffis a wonderful flavor.

Other pantry ingredients you’ll need:

  • Egg. Free-range, pasture-raised is the best.
  • Ground nutmeg and allspice. Highly flavorful seasonal spices.
  • Vanilla extract.
  • Baking soda.
  • Baking powder.
  • Pinch of salt.
  • Extra virgin coconut oil. 
Apple Cinnamon Muffins served on a wooden plate

How to make Apple Cinnamon Muffins

This apple muffin recipe is quite easy. Preparation takes no more than 10 minutes. The rest is baking time, and for that, you will only need patience.

Equipment used

  • Measuring cups.
  • Mixing bowls.
  • 12-cup muffin tin.
  • Muffin liners.

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. I like to use measuring cups.
    • Wash, slice, core, and dice apples. You don't need to peel them.
    • Melt coconut oil and let it cool for a few minutes on a room temperature.
  • Step 2: Mix dry ingredinets.
    • In a medium bowl, mix together flour, spices, salt, baking powder and soda.
    • Use the spoon or a whisk. Set aside.
  • Step 3: Mix wet ingredients.
    • In a seperate large bowl whisk the eggs with coconut oil, maple syrup and vanilla extract.
    • Mix everything using the whisk until you get nice sticky mixture.
    • Add in applesauce. Mix again until everyting is nicely combined. 
  • Step 4: Assemble and bake.
    • Add dry ingredients into wet ingredients. Stir the batter using a spatula.
    • Add in diced apples. Fold everything together gently.
    • Spoon the batter into muffin liners, filling them ¾ full. Optional: lightly sprinkle with cinnamon and coconut sugar. 
    • Pop the muffins into the preheated oven at 180°C/350°F, and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. 
Apple Cinnamon Muffins served on a wooden plate

Substitutions

  • You can substitute Spelt flour with any whole grain flour. Oat flour works well here too. Or use plain/all-purpose flour if you prefer. Substitute at a 1:1 ratio.
  • You can substitute maple syrup with honey. See "Recipe tips" for more suggestions.
  • You can substitute coconut oil with avocado oil or grass-fed butter.
  • Omit nutmeg and allspice if you find it to be aromatic.
  • Substitute cinnamon, nutmeg, and allspice with pumpkin pie spice mix.

Tips for storing

  • Counter: Once muffins are completely cooled, store them in an airtight container and keep them on the counter for up to 3 – 4 days.
  • Refrigerator: Muffins will keep for up to a week in the refrigerator, in an airtight container.
  • How to freeze? Place the muffins in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • Muffins can be warmed in the microwave. Be careful not to overheat them.
Apple Cinnamon Muffins served on a wooden plate

Recipe tips

  • When folding the batter, use the spatula and don't over-mix it. You need to have air bubbles in the batter. They make a lighter muffins.
  • To check whether muffins are done, insert a skewer or toothpick into the center. If the toothpick comes out clean or with just a few crumbs on it, they are ready to come out of the oven.
  • Make sure you use eggs at room temperature. Pull them out of the fridge before baking so they can rest for a bit. Or run the eggs under warm water to speed this process or set them in a bowl of warm water.
  • If substituting coconut oil with salted butter, omit adding salt.
  • When cutting fruits, I like to cut them into small cubes. The smallest the fruits are cut, the softer it will become.
  • Sweetener recommendation:
    • You can use honey or maple syrup here. Make sure you use honey in liquid form, not raw.
    • Date syrup or molasses are great options too. Note that they can make muffins darker in color. That's perfectly ok.
    • Use stevia or any low-carb sweetener for low-calorie.
  • Make sure to use organic virgin coconut oil rather than refined versions.
  • What kind of apples are the best? For muffins, I like to use sweet apples, like Gala or Fuji. The best to use are soft apples, not firm ones because they will bake faster. You can use sour apples, like Granny Smith, but you may need to add more sweetener. That's totally based on your preferences. 

Recipe variations

  • Add-in dried fruits: cranberries, raisins, sultanas.
  • Add in chopped nuts: walnuts, pine nuts, hazelnuts, pecans.
  • Make it protein-packed: You can replace ¼ cup of flour with 1 scoop of protein powder. I reccomend vanilla flavored. In that case you can omit adding vanilla extrat and you can reduce amount of sweetener.
  • Make it gluten-free: Substitute whole-grain flour with any gluten-free flour.
Apple Cinnamon Muffins served on a wooden plate

Recipe

Apple Cinnamon Muffins served on a wooden plate
Print Recipe
4.95 from 152 votes

Apple Cinnamon Muffins

Sweet and full of seasonal flavors, these Apple Cinnamon Muffins are the perfect treat. These muffins are packed with fresh apples and beautiful spices.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: apple cinnamon muffin recipe, apple cinnamon muffins, healthy apple cinnamon muffins, healthy apple muffins
Servings: 12 muffins
Calories: 183kcal
Author: Natalie

Equipment

Ingredients

Instructions

  • Start with preparing and measuring all the ingredients. Wash, slice, core, and dice apples. You don't need to peel them. Melt coconut oil and let it cool for a few minutes on a room temperature.
  • Preheat oven to 180°C/350°F. Spray a 12-cup muffin tin with nonstick spray or use muffin liners.
  • In a medium bowl, mix together flour, spices, salt, baking powder, and soda. Use the spoon or a whisk. Set aside.
  • In a separate large bowl whisk the eggs with coconut oil, maple syrup, and vanilla extract. Mix everything using the whisk until you get a nice sticky mixture. Add in applesauce. Mix again until everything is combined.
  • Add dry ingredients into wet ingredients. Stir the batter using a spatula.
  • Add in diced apples. Fold everything together gently.
  • Spoon the batter into muffin liners, filling them ¾ full. Optional: lightly sprinkle with cinnamon and coconut sugar. 
  • Pop the muffins into the preheated oven, and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. 
  • Remove muffins from the oven. Allow them to cool for 5 minutes in the muffin pan, then transfer them to a wire rack to cool completely.

Notes

Makes 12 muffins that serve 6-12 people. The suggested serving size is one muffin.
Substitutions
  • You can substitute Spelt flour with any whole grain flour. Oat flour works well here too. Or use plain/all-purpose flour if you prefer. Substitute at a 1:1 ratio.
  • You can substitute maple syrup with honey. See "Recipe tips" for more suggestions.
  • You can substitute coconut oil with avocado oil or grass-fed butter.
  • Omit nutmeg and allspice if you find it to be aromatic.
  • Substitute cinnamon, nutmeg, and allspice with pumpkin pie spice mix.
Tips for storing
  • Counter: Once muffins are completely cooled, store them in an airtight container and keep them on the counter for up to 3 – 4 days.
  • Refrigerator: Muffins will keep for up to a week in the refrigerator, in an airtight container.
  • How to freeze? Place the muffins in a zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • Muffins can be warmed in the microwave. Be careful not to overheat them.
As a measure, I used US cup (240ml). See "Recipe tips" for more recipe info.

Nutrition

Calories: 183kcal | Carbohydrates: 21g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 27mg | Sodium: 60mg | Potassium: 120mg | Fiber: 2g | Sugar: 7g | Vitamin A: 55IU | Vitamin C: 0.9mg | Calcium: 22mg | Iron: 0.8mg

This post is originally published in September 2018. It's updated with new information and republished in September 2021. The recipe remained the same.

More recipes to try

Apple Pear Crisp

by 129 Comments

This Apple Pear Crisp is a beautiful fall-inspired treat, perfect for cozy afternoons. It's sweet, full of tender fruits and crunchy walnuts, mixed with seasonal flavors. Absolutely delicious! Filled with hearty oats and made without refined sugar, this healthy fruit crisp will surely become your favorite Fall dessert.

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Apple Pear Crisp served in a bowl with a spoon

You can find apples in stores throughout the whole year, but they are in season during September. Beautiful, juicy, and super sweet, it's hard to resist them. Fresh or baked, they are basically daily on my menu.

One of my favorite quick midweek desserts is fruit crisp. You can categorize fruit crisp as a dessert, but I like to think of it as a great breakfast option. I usually use a lot of fresh fruits and wholesome ingredients while minimizing added sugars. So yeah, it's a nutritious meal more than just a sweet dessert.

This Apple Pear Crisp recipe is one of my favs lately. It's effortless to make, rustic, and full of seasonal flavors. A perfect combination of tasty and healthy.

Why should you try it?

  • It's full of pears and apples, crunchy walnuts, and seasonal flavors. SO delicious!
  • It's made with simple yet wholesome ingredients, without unhealthy refined sugar.
  • It's packed with hearty OATS and fibers, good for digestion and immunity.
  • It's a super comforting dessert, budget-friendly, and great for feeding a crowd.
  • It's pretty filling and nutritious and can be served as breakfast too.

Ingredients used

This apple pear crisp recipe is very simple. You will need only a few pantry ingredients:

Apple Pear Crisp ingredients
  • Oats. Hearty, healthy, and filling, oats are stapled food in my pantry. They are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our hearts healthy. They also support healthy digestion and strong immunity. I used rolled oats.
  • Whole grain flour.
  • Walnuts. For extra crunchiness. And some Omega-3 boost.
  • Sweetener. I used coconut sugar that gave a nice caramelized flavor.
  • Ceylon cinnamon. Also known as “true” cinnamon. Cinnamon is packed with powerful antioxidants that have anti-inflammatory properties. (1, 2) Cinnamon gave this apple and pear crisp a wonderful flavor.
  • Apples and pears. Use juicy, sweet ripe fruits.

Other pantry ingredients you’ll need:

  • Ground nutmeg and allspice. Highly flavorful seasonal spices.
  • Vanilla extract. For extra flavor punch.
  • Pinch of salt.
  • Extra virgin coconut oil. 
Apple Pear Crisp served in a bowl with a spoon

How to make Apple Pear Crisp

This apple pear crisp is really easy to make. Preparation takes no more than 10 minutes. The rest is baking time, and for that, you will only need patience.

Equipment used

  • Measuring cups.
  • Mixing bowls.
  • 9 x 9 baking dish.

Step by step instructions

  • Step 1: Prepare the ingredients.
    • Start with preparing and measuring all the ingredients. I like to use measuring cups.
    • Wash, slice, core, and dice apples and pears. You don't need to peel the fruits.
    • Chop the walnuts.
  • Step 2: Prepare the base.
    • Put the chopped apples and pears in a baking dish. Add spices - vanilla, cinnamon, nutmeg, allspice, and coconut sugar (if used).
    • Mix well until the fruit base is well coated. Set aside.
  • Step 3: Prepare the topping.
    • Combine oats, flour, walnuts, coconut sugar, softened coconut oil, and salt in a medium-sized bowl.
    • Mix well using a spoon or hands. The topping should be crumbly.
  • Step 4: Assemble and bake.
    • Spread oat mixture evenly over the base.
    • Put in a preheated oven at 180°C/350°F for 35-40 minutes until the topping is golden brown and apples and pears are fork-tender.
Apple Pear Crisp served in a bowl with a spoon

Tips for serving

  • Top warm apple pear crisp with a scoop of vanilla ice cream or whipped cream for a delicious dessert.
  • Drizzle with maple syrup or honey for extra sweetness.
  • Top with yogurt or a splash of milk for an excellent nutritious breakfast.

Tips for storing

  • Keep in an air-tight food container refrigerated. It will last up to 4 days.
  • To freeze: Store in a food container. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • Fruit crisp can be warmed in the microwave or oven. Don't overheat it because the topping might go a little soggy.
Apple Pear Crisp served in a bowl with a spoon

Substitutions

  • You can substitute whole grain flour with oat flour, almond, or all-purpose flour.
  • You can substitute coconut sugar and use maple syrup or honey. See "Recipe tips" for more suggestions.
  • You can substitute walnuts with chestnuts, pine nuts, hazelnuts, pecans.
  • You can substitute coconut oil with avocado oil or grass-fed butter.
  • Omit nutmeg and allspice if you find it to be aromatic.
  • Substitute cinnamon, nutmeg, and allspice with pumpkin pie spice mix.
  • Make it gluten-free: Use certified gluten-free oats. Substitute whole-grain flour with any gluten-free flour.
  • Make it low-calorie: Omit adding sugar into the base, and use less sugar in the topping.

Recipe tips

  • Use rolled oats. Quick oats don't work well here.
  • If substituting coconut oil with salted butter, omit adding salt.
  • Double the amount of topping and keep it in the freezer to use in other fruit crisps.
  • You can use this recipe to make any fruits crisp.
  • When cutting fruits, I like to cut them into small cubes. The smallest the fruits are cut, the softer base will become.
  • Use ripe, slightly firm pears. If the pears are too ripe, they will get mushy before the apple cook through.
  • Sweetener recommendation:
    • You can use honey or maple syrup here. Make sure you use honey in liquid form, not raw.
    • Date syrup or molasses are great options too.
    • Use stevia or any low-carb sweetener for low-calorie crisp.
  • Make sure to use organic virgin coconut oil rather than refined versions.
  • Apple Pear Crisp served in a bowl topped with cream
  • Apple Pear Crisp served in a bowl topped with cream

If you're craving a warm, hearty sweet treat, this Apple Pear Crisp is just the thing. It's delightful, beautifully flavored, and super delicious. It tastes just like Fall. Enjoy!

Recipe

Apple Pear Crisp served in a bowl with a spoon
Print Recipe
4.94 from 234 votes

Apple Pear Crisp

This Apple Pear Crisp is a beautiful fall-inspired treat, perfect for cozy afternoons. It's sweet, full of tender fruits and crunchy walnuts, mixed with seasonal flavors. Absolutely delicious!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: apple and pear crisp, apple pear crisp, apple pear crisp recipe, easy apple pear crisp, fruit crisp, healthy apple pear crisp, pear and apple crisp
Servings: 6 people
Calories: 403kcal
Author: Natalie

Equipment

Ingredients

Topping

Instructions

  • Prepare and measure all the ingredients. Wash, slice, core, and dice apples and pears. Chop the walnuts.
  • Preheat the oven at 180°C/350°F.
  • Put the chopped apples and pears in a baking dish.
  • Add spices - vanilla, cinnamon, nutmeg and allspice and coconut sugar (if using).
  • Mix well until fruit base is well coated. Set aside.
  • In a medium-sized bowl, combine oats, flour, walnuts, coconut sugar, softened coconut oil, and salt.
  • Mix well using a spoon or hands.
  • Spread oat mixture evenly over the base.
  • Put in the oven and bake for 35-40 minutes (until the topping is golden brown and apples and pears are fork tender).

Notes

Makes 6 servings.
Tips for storing
  • Keep in an air-tight food container refrigerated. It will last up to 4 days.
  • To freeze: Store in a food container. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • Reheat in the microwave or oven. 
Substitutions
  • You can substitute whole grain flour with oat flour, almond, or all-purpose flour.
  • You can substitute coconut sugar and use maple syrup or honey. 
  • You can substitute walnuts with chestnuts, pine nuts, hazelnuts, pecans.
  • You can substitute coconut oil with avocado oil or grass-fed butter.
  • Substitute cinnamon, nutmeg, and allspice with pumpkin pie spice mix.
  • Make it gluten-free: Use certified gluten-free oats. Substitute whole-grain flour with any gluten-free flour.
  • Make it low-calorie: Omit adding sugar into the base, and use less sugar in the topping.
As a measure, I used a US cup (240ml). See "Recipe tips" for more recipe info. 

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 44g | Protein: 4g | Fat: 24g | Saturated Fat: 16g | Sodium: 6mg | Potassium: 272mg | Fiber: 5g | Sugar: 24g | Vitamin A: 50IU | Vitamin C: 5.4mg | Calcium: 48mg | Iron: 1.2mg

This post is originally published in September 2018. It's updated with new information and republished in September 2021. The recipe is changed slightly as I tested it more during that time.

More recipes to try

Apple Oatmeal Pancakes

by 140 Comments

These Apple Oatmeal Pancakes are such a delicious treat. They are fluffy, sweet, filled with fresh apples, and beautiful seasonal flavors. Also, they are wholesome, made with simple ingredients, without refined sugar. Perfect tasty, healthy, and filling breakfast you need in the morning.

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Apple Oatmeal Pancakes stacked on a plate topped with diced apples and cranberries

It's apple season and my fridge is, naturally, full of apples. Every day I'm finding new ways to include them in my meals. Warm Apple Cinnamon Oatmeal is one of my favorite breakfast options. But these Apple Oatmeal Pancakes quickly became my newest obsession.

They are sweet, thick and fluffy, and beautifully flavored, loaded with chunks of fresh apples. So tasty. Served with a cup of Matcha Latte in the morning, they make a perfect start of the day.

Why should you try them?

  • These apple pancakes are dense but fluffy, beautifuly flavored. SO delicious!
  • They are packed with hearty OATS and fibers, good for digestion and immunity, and proteins.
  • They are quite filling and nutritious. Perfect quick and healthy breakfast, brunch, kids school snack or afternoon dessert.
  • They are made with a just a few simple ingredients, without refined sugar. Tasty and satisfying, 100% guilt-free! 
  • They are filled with diced fresh apple and seasonal spices.
  • These homemade oatmeal pancakes are easy to make in just 15 minutes!

Ingredients used

This apple oatmeal pancake recipe is very simple. You will need only a few simple pantry ingredients:

Apple Oatmeal Pancakes ingredients
  • Oats. Hearty, healthy, and filling, oats are stapled food in my pantry. I love using them as a substitute for regular flour. They are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our hearts healthy. They also support healthy digestion and strong immunity. I used rolled oats here, but you can use quick oats if you like.
  • Milk. I used oat milk, but you can use whatever milk you prefer or have. Note that coconut milk won't work well here.
  • Ceylon cinnamon. Also known as “true” cinnamon. Cinnamon is packed with powerful antioxidants that have anti-inflammatory properties. (5, 6) Cinnamon gave these apple pancakes a truly wonderful flavor. 
  • Sweet apple. Apple is the real star in these pancakes. Fresh, sweet, and loaded with nutrients, apples are now in season and just beautiful. I used crunchy and super sweet Fuji apple.
  • Sweetener. I used pure maple syrup, but you can easily use honey here if you like. Sirup gave subtle sweetness yet didn't overload the pancakes with many sugary calories. Date syrup or molasses are a great option too.
  • Hemp seeds. They are an excellent source of healthy Omega-3s, but also a great source of proteins. Great addition to pancakes.

Other pantry ingredients you’ll need:

  • Egg - I used free-range, pasture-raised.
  • Ground nutmeg.  
  • Baking powder.
  • Pinch of salt.
  • Extra virgin coconut oil/coconut oil cooking spray - for greasing the pancake pan.
  • For topping: dried cranberries and chopped walnuts. 
Apple Oatmeal Pancakes stacked on a plate topped with diced apples and cranberries

How to make Apple Oatmeal Pancakes

Apple Oatmeal Pancakes are truly easy to make. It will take you about 15 minutes - from start to finish and you need only basic equipment.

Equipment used

  • Measuring cups.
  • High speed blender. 
  • Pancake pan - or any pan with non-stick surface.
  • Flexible silicone spatula - for flipping the pancakes. 

Step by step instructions

  • Start with preparing and measuring all the ingredients. I like to use measuring cups.
  • Wash and dice the apple. You don't need to peel it.
  • Take the blender and add all ingredients except diced apple and hemp seeds. Note: add wet ingredients first for easier blending.
  • Mix everything at high speed until you get a smooth texture.
  • This is a good time to taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
  • Mix in hemp seeds using the spatula or spoon.
  • Let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will thicken.
  • In the meantime, heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush. 
  • For each pancake, drop ¼ cup of batter into the pan.
  • Top the pancake with diced apple. Push the apple chunks into the batter.
  • Cook for 1-2 minutes until pancake is lightly browned. 
  • Flip the pancake carefully with a flexible silicone spatula and cook for another minute. Transfer to a plate. 
  • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
  • Repeat the process with the remaining pancake batter.
  • Add toppings and serve.
Apple Oatmeal Pancakes stacked on a plate topped with diced apples and cranberries

Tips for serving

  • Top apple oatmeal pancakes with fresh fruits: banana slices, diced apples, diced pears, or any stone fruit.
  • Drizzle them with maple syrup or honey.
  • Sprinkle them with chopped nuts: walnuts, pecans, peanuts, and dried fruits: cranberries, raising, sultanas, goj berries, apricots, chopped dates.
  • You can be creative and choose any other toppings you like.

Tips for storing

  • Keep oatmeal pancakes in a air-tight food container refrigerated. They will last up to 4 days.
  • To freeze pancakes: Take the pancakes and place each pancake individually in wax paper bag or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • Pancakes can be warmed in the microwave. Don't overheat them.

Substitutions

  • You can use roled oats or quick oats here.
  • You can swap oat milk for almond milk, ceshew milk or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. 
  • You can substitute maple syrup and use honey. Date syrup or molasses are a great option too. Note that using date syrup or molasses will turn pancakes dark in color. 
  • You can substitute coconut oil with avocado oil.
  • You can substitute hemp seeds with ground flax seeds or chia seeds.
  • Omit nutmeg if you find it to aromatic.
  • Instead of cinnamon and nutmeg, you can use a pumpkin pie spice mix.
  • Make it vegan: Swap egg with flax or chia egg. Use non-dairy milk.
  • Make it gluten-free: Use certified gluten-free oats.
Apple Oatmeal Pancakes stacked on a plate topped with diced apples and cranberries

Recipe tips

  • When adding ingredients to a blender, always add the liquids first. Doing this will help your blender run easily and this will prevent making lumps.
  • Use a high-power blender to ensure everything blends well and batter is smooth. 
  • Make sure you let the batter rest for few minutes. Oats will soak some of the moisture, and pancake batter will thicken. This is very important because you don't want runny pancake batter.
  • If you let the batter sit overnight, it will become super dense so you may need to add a bit more liquid.
  • Always taste the butter. If you feel that pancakes are not sweet enough for your taste, add more sweetener.
  • Additional sweetener recommendation:
    • I recommend using honey or maple syrup. Make sure you use honey in runny form, not raw.
    • Date syrup or molasses are great options too. Note, they might change pancake color to more dark.
    • Stevia, or any low-carb sweetener.
    • Adding sweetener is totally based on your preference.
  • Make sure to use organic virgin coconut oil rather than refined versions.
Apple Oatmeal Pancakes stacked on a plate topped with diced apples and cranberries
  • What kind of apples are the best? I like to use sweet apples, like Gala or Fuji but you can use sour apples too, like Granny Smith. In that case you may need to add more sweetener. 
  • If you like more freshness inside pancakes then use crunchy apples. They will cook slower and remain firm while cooking. Soft apples will cook faster and become mushy inside the pancakes. 
  • You can use chopped apples or grated apples, depending on preferences. Chopped apples will give lovely freshness inside the pancakes, while grated will provide more moisture and you may need to cook pancakes longer.  
Apple Oatmeal Pancakes stacked on a plate topped with diced apples and cranberries

These apple pancakes are the perfect Fall treat. Plus, they are so incredibly healthy, altho they look pretty indulging. Do yourself a favor and make these pancakes RIGHT NOW. Enjoy!

Recipe

Apple Oatmeal Pancakes stacked on a plate topped with diced apples and cranberries
Print Recipe
4.89 from 172 votes

Apple Oatmeal Pancakes

These Apple Oatmeal Pancakes are simply delicious. Fluffy, sweet, filled with fresh apples, and beautiful flavors. Perfect healthy and filling breakfast.
Prep Time2 minutes
Cook Time12 minutes
Resting time1 minute
Total Time15 minutes
Course: Breakfast
Cuisine: American, International
Keyword: apple cinnamon oatmeal pancakes, Apple Oatmeal Pancakes, apple pancakes recipe, healthy apple cinnamon pancakes, how to make apple pancakes
Servings: 6 pancakes
Calories: 173kcal
Author: Natalie

Equipment

Ingredients

  • 1 sweet apple
  • 1 medium egg
  • 1 cup oat milk
  • 1 ½ cup oats rolled or quick oats
  • 2 tablespoons maple syrup or honey
  • 2 teaspoons Ceylon cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt
  • ½ teaspoon baking powder
  • 2 tablespoons hemp seeds

Toppings

  • ½ cup mix of dried fruits and chopped nuts I used cranberries and walnuts

Instructions

  • Wash and dice the apple.
  • Take the blender and add all ingredients except the apple and hemp seeds. Note: add wet ingredients first for easier blending.
  • Blend on high until the batter is smooth (about 1-2 minutes).
  • Mix in hemp seeds. Use spatula.
  • Let the batter rest for 1-2 minute.
  • Meantime, heat pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush.
  • For each pancake, drop ¼ cup of batter into the pan.
  • Top the pancake with diced apple. Push the apple chunks into the batter.
  • Cook 2-3 minutes, until pancake is lightly browned.
  • Flip the pancake carefully with flexible silicone spatula and cook another 2-3 minutes. Transfer to a plate.
  • Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
  • Repeat the process with the remaining batter.
  • Serve pancakes immediately, topped with diced apples and mix of dried fruits and chopped nuts. I used dried cranberries and walnuts.

Notes

Makes 6 pancakes that serve 3 people.
Substitutions
  • You can use rolled oats or quick oats here.
  • You can swap oat milk for almond milk, cashew milk, or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here. 
  • You can substitute maple syrup and use honey. Date syrup or molasses are a great option too. Note that using date syrup or molasses will turn pancakes dark in color. 
  • You can substitute coconut oil with avocado oil.
  • You can substitute hemp seeds with ground flax seeds or chia seeds.
  • Omit nutmeg if you find it too aromatic.
  • Instead of cinnamon and nutmeg, you can use a pumpkin pie spice mix.
  • Make it vegan: Swap egg with a flax or chia egg. Use non-dairy milk.
  • Make it gluten-free: Use certified gluten-free oats.
Tips for storing
  • Keep oatmeal pancakes in an air-tight food container refrigerated. They will last up to 4 days.
  • To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
  • Pancakes can be warmed in the microwave. Don't overheat them.
As a measure, I used a US cup (240ml).
See "Recipe tips" for more info.

Nutrition

Serving: 1pancake | Calories: 173kcal | Carbohydrates: 27g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 31mg | Potassium: 151mg | Fiber: 4g | Sugar: 11g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg

This post is originally published in October 2020. It's updated with more details and information and republished in September 2021. The recipe stayed the same.

More recipes to try