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.
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!
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.
Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:
Vegan Chia Pumpkin and Oat Snacking Loaf
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.
comments