snack60 minHealthy Pumpkin Granola Clusters with Pepitas, Pecans and Hemp Hearts
Crunchy pumpkin spice granola clusters made with oats, pumpkin purée, maple syrup, pecans, pepitas and hemp hearts. Slow-baked for big, snackable chunks.
Use it up
8 plant-based recipes that use ground flaxseed, with nutrition for every serving.
Per 100 g, ground flaxseed has 534 kcal, 18.29 g protein and 27.3 g fiber (USDA).
snack60 minCrunchy pumpkin spice granola clusters made with oats, pumpkin purée, maple syrup, pecans, pepitas and hemp hearts. Slow-baked for big, snackable chunks.
dessert63 minVegan pumpkin swirl brownies: a dark, fudgy cocoa base marbled with a spiced cashew-tofu pumpkin cheesecake layer. Made for Halloween and fall gatherings.
snack24 minNut-free energy balls made with sunflower seed butter, oats, pumpkin and toasted pepitas. They're no-bake, school-safe and full of warm pumpkin spice.
breakfast42 minVegan apple cinnamon muffins with whole wheat flour, chunks of fresh apple and a crunchy oat streusel on top. They make an easy fall breakfast and freeze well.
dessert37 minRich vegan chocolate zucchini muffins made in one bowl with whole wheat flour, cocoa, coconut sugar and melty dark chocolate chunks. Moist, tender and easy.
breakfast75 minMoist, warmly spiced vegan pumpkin bread made in one bowl with flax eggs, maple syrup and coconut sugar, topped with a crunchy maple pecan streusel.
breakfast55 minPear raspberry baked oatmeal with ground and fresh ginger, a flax-set almond milk custard and a crunchy sliced almond top. Make-ahead fall breakfast for six.
breakfast55 minPumpkin baked oatmeal baked firm enough to slice into squares, sweetened with maple syrup and topped with toasted pecans. One pan covers breakfast all week.
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