Vegan Chia Pumpkin and Oat Snacking Loaf

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Vegan Chia Pumpkin and Oat Snacking Loaf

Whether you’re looking for a nutritious snack for yourself or your kids, you’ll love this snacking loaf, made with vegan ingredients and naturally sweetened by applesauce and banana.

Vegan Chia Pumpkin and Oat Snacking Loaf

I feel like snacks are hard. You’re either eating crackers or raw veggies and there’s little in between, unless you take the time to make a smoothie bowl or some yogurt or something like that. Well, let me introduce you to the snacking loaf!

I call this a snacking loaf because that’s what I personally have it as and so do my kids (they also have it as breakfast or as a side with lunch.) It’s not super sweet, so it’s a nice balanced snack that can be amped up with a nut butter. The kids love it with applesauce or almond butter and I have a couple of slices with some grapes as a filling snack.

Vegan Chia Pumpkin and Oat Snacking Loaf

It’s a one bowl kind of baking recipe – just add all your dry ingredients to a bowl, then add your wet, then mix together and pour into loaf pans. Speaking of loaf pans, these are the ones I use for this recipe. I also have made this recipe as muffins, just decrease your time down to 25 minutes, checking for doneness and continuing to cook if needed.

If you want to make this even more kid friendly or as a dessert, add some cacao powder to the dry mix and/or add chocolate chips! Heck, you could even add some birthday cake inspired sprinkles!

Vegan Chia Pumpkin and Oat Snacking Loaf

And if you can’t find canned pumpkin right now (it’s like toilet paper when COVID started – hard to come by and very desirable!), you can use canned sweet potato puree, too.

These are great for meal prep, great for packing for on-the-go snacks (obviously don’t serve with almond butter or applesauce if you’re on the go, what a mess!), and great to just switch up your snack or breakfast game.

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Recipe

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5 from 1 vote

Vegan Chia Pumpkin and Oat Snacking Loaf

Prep Time10 mins
Cook Time40 mins
Total Time50 mins

Ingredients

  • 1.25 cups whole wheat flour
  • 1 cup old fashioned rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 tablespoon chia seeds
  • 1 large banana mashed
  • 1 15oz can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened applesauce

Instructions

  • Preheat oven to 350 degrees. Grease 4 mini loaf pans with coconut oil.
  • In a large bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, and chia seeds. Add the banana, pumpkin, vanilla, and applesauce and stir together until combined.
  • Scoop the mixture into the loaf pans about ¾ of the way to the top and smooth with the back of a spoon. Bake in the oven for 35-45 minutes or until browned on the outside and toothpick comes out clean. I usually go for 40 minutes, because they do firm up substantially during the cooling process. Slice and serve or freeze for up to 3 months for optimal freshness.

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16 comments

Anonymous says:
Calories, Carbs and Sugar counts? Thank You so much for this great recipe! Judi in Enid.
Meaghan says:
Unfortunately, we don't provide that information any longer - if you input the ingredients in a tracker, you can get some more information!
Lucy says:
Need to find a substitute for the wheat flour and oats? I am Gluten free. thanks.
Meaghan says:
Any typical substitutes you may use in baking would do!
Lindsey says:
Is there any way to bake using one large loaf pan?
Meaghan says:
We haven't tried that but you could definitely give it a go. If you do, let us know how it comes out!
Laura says:
Do the chia seeds go in dry, or should they be soaked first?
Meaghan says:
They should go in dry!!
Heather says:
Can you make this recipe using gluten free flour? Thanks!
Meaghan says:
We actually haven't given this a try yet but if you do, please let us know! We think it would work nicely!
Sarah says:
Looks like such a great recipe! And luckily I have *almost* all the ingredients. Is there any substitute for applesauce? It’s quite difficult and pricy to come by in the U.K. thanks in advance!
Meaghan says:
We have never used a substitute before but if you do find one, please let us know!!
Candice Allen says:
This is so so good! I only had a large loaf pan so I added 20 minutes to the cook time and it was perfect. Also did not have Chia seeds but subbed flaxseed and it turned out well. Thanks Ali!

5 stars

Meaghan says:
These are great substitutes!! Thank you so much for sharing and rating!
Anonymous says:
I love the ingredients for nutrition and my husband really likes this. I have made it two times. I wish it were less gooey and had a little more cakelike consistency. Not too much but just a bit. It doesn't rise much. Also I appreciate using less salt but would prefer adding a bit. What is the sauce you pour on in the demo? I shall keep making it! Claire
Meaghan says:
Hi Claire!! If you haven't yet checked it out, watch the recipe video - https://www.youtube.com/watch?v=A3TpLzqBgwg If you want your loaf less gooey, try using less purée (but we haven't given that a try yet - let us know how it goes). As for the drizzle, you can use any melted nut butter - we like almond!

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