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Pumpkin Desserts & Baked Goods

Pumpkin Brownie Cookie Balls

Pumpkin brownie cookie balls are a no bake energy bite that taste like a combination of a pumpkin brownie and a cookie. Made gluten-free with simple ingredients, they’re a great blood-sugar friendly and pumpkin-packed snack for October!

Looking for a fun October snack that’s packed with pumpkin and chocolate?! You’ve come to the right place! These cute little pumpkin brownie cookie balls are just that and super nutritious too. Made gluten and dairy free with almond and oat flour, this recipe requires only a few simple ingredients. They’re great to make ahead and enjoy all week in the fall!

I love having a snack like these pumpkin protein balls on hand to enjoy as part of my breakfast with coffee, after lunch, or anytime I need a little something during the day. They are not overly sweet (sweetened naturally with honey), and you can feel good knowing you’re getting extra nutrition by way of pumpkin puree.

Pumpkin is a great source of vitamin A, C, E, and minerals like potassium and iron. It’s also a good source of fiber and works in a variety of sweet and savory recipes — not many other vegetables can go from muffins to pastas and even dog treats!

These bites have a luxe texture that’s everything you want in a pumpkin ball. Filled with fall spices, that nice bit of chocolate that goes so well with the pumpkin, and a silky smooth texture!

Perfect for October, I know you’ll love snacking on these pumpkin brownie cookie bites all spooky season long! The only thing scary about them is how good they are….eek!

Ingredients for Pumpkin Brownie Cookie Balls

  • Pumpkin Pureejust like in pretty much all of my pumpkin recipes, this recipe calls for pumpkin puree not pumpkin pie filling!
  • Blanched Almond Flouralmond flour it what gives these balls their incredible texture. I haven’t tested this recipe with any other flours.
  • Oat Flourcoconut flour would also work in place of oat flour.
  • Creamy Unsweetened Almond Butter or Creamy Unsweetened Cashew Butterboth work really well to give these bites a nice flavor the doesn’t overpower the pumpkin flavor!
  • HoneyI have’t tried it but you could substitute honey for maple syrup.
  • Cinnamon
  • Raw Cacao Powder or Unsweetened Cocoa Powder see below for the difference.
  • Pumpkin Pie Spice
  • Cloves (optional) — in my opinion cloves really amplify the flavors of pumpkin spice and cinnamon to give these balls that quintessential fall taste and smell!
  • Salt

Equipment / utensils

  • mixing bowl
  • measuring cups
  • spoon
  • whisk
  • cookie scoop

Difference Between Cacao Powder and Cocoa Powder

Cacao powder is basically the less processed version of cocoa powder. Often times cocoa powder also contains sugar and dairy as it’s what is marketed for hot chocolate. If you do find cocoa powder is easier for you to find for this recipe, look for unsweetened versions.

Both cacao powder and unsweetened cocoa powder taste similar — like unsweetened chocolate which is why they’re great to use to give these balls that chocolatey taste!

Because it’s processed less, cacao powder has higher amounts of beneficial nutrients like antioxidants and minerals like magnesium and potassium.

More Pumpkin Energy Bite Recipes

Here are some of my other favorite pumpkin energy bite recipes:

How to Make Pumpkin Brownie Cookie Balls

Pumpkin-Brownie-Cookie-Balls

Pumpkin Brownie Cookie Balls

Pumpkin brownie cookie balls are the perfect snack for October! A delicious bite that tastes like a mix between a pumpkin cookie and a pumpkin brownie with that cozy fall flavor we love!
Prep Time 10 mins
Cook Time 10 mins
Servings 10 balls

Equipment

  • 1 mixing bowl
  • measuring cups
  • 1 wooden spoon
  • 1 Whisk
  • 1 cookie scoop

Ingredients
  

  • 1/4 cup creamy unsweetened almond butter or cashew butter
  • 1/4 cup honey
  • 1/4 cup pumpkin puree
  • 1 cup blanched almond flour
  • 1 tbsp. oat flour
  • 2 tsp. pumpkin pie spice
  • 2 tsp. cinnamon
  • 1/4 tsp. clove
  • pinch of salt
  • 1 tbsp. raw cacao powder or unsweetened cocoa powder

Instructions
 

  • In a mixing bowl whisk together the almond butter, honey and pumpkin puree.
  • Add the flours, pumpkin spice, cinnamon, cloves and salt. Mix until you have a pumpkin batter.
  • Divide the batter in half, adding the cacao powder or cocoa powder to half of the dough. Mix until you have your brownie dough!
  • Using a cookie scoop, scoop half of the cookie dough and half of the brownie dough. Use your hands to roll into a ball and refrigerate the bites for 10-15 minutes before enjoying!
  • Store covered in the fridge for up to a week.

More Pumpkin Recipes You’re Sure to Love:

Pumpkin Appetizers & Snacks

Pumpkin Peanut Butter Stuffed Dates

Pumpkin peanut butter stuffed dates are a fun no-bake snack made with pitted dates, pumpkin puree, peanut butter and pumpkin spice.

I’ve seen many different variations of stuffed date recipes online and never really got the hype. I like dates just fine but I didn’t really get the point of putting something in the inside and topping them with chocolate, etc. until I made these!

I wanted to put my own pumpkin spin on stuffed dates so I got to work thinking of how I could possibly incorporate some pumpkin and pumpkin spice. Combining my love of pumpkin and peanut butter (and chocolate) I got to work and made these pumpkin peanut butter stuffed dates!

Date bites stuffed with a pumpkin peanut butter mixture topped with chocolate, sea salt and pumpkin spice are the snack you didn’t know you needed.

Although I wouldn’t say they’re an exact replacement for a piece of candy, they would be a healthier sweet treat if you’re looking for one around Halloween time or anytime you want something sweet, and salty with a hint of that fall flavor we love.

These pumpkin stuffed dates are a good source of fiber thanks to dates and pumpkin puree and a little bit of protein from the peanut butter — perfect after lunch when you need a little something sweet!

Nutrition Benefits of Dates

Dates are packed with antioxidants, fiber, potassium B vitamins and iron. They’re a natural source of sugar, but have a lower glycemic index than other sweeteners due to their fiber content which helps prevent blood sugar levels from spiking too high after eating.

Using dates is a great way to sweeten things like smoothies and baked goods to get the added nutrition benefits and natural sweetness. One of my favorite recipes that uses dates is this pumpkin sticky date cake for fall!

Ingredients for Pumpkin Peanut Butter Stuffed Dates

  • pitted Medjool dates
  • creamy unsweetened peanut butter
  • pumpkin puree — I use Libby’s in all of my pumpkin recipes.
  • chocolate chips — I use Lily’s in most all of my recipes. Use milk or dark chocolate chips.
  • pumpkin pie spice
  • flakey salt

equipment/ utensils:

  • small bowls
  • spoon

How to Make Pumpkin Peanut Butter Stuffed Dates

Making this fun snack/treat recipe couldn’t be easier.

Start by cutting the date in half or just use your fingers to pull apart the two halves. Next, stir pumpkin puree into your peanut butter (it will be thick) and add about two teaspoons to the inside of one half of the date. Repeat with all of the remaining mixture.

Melt your chocolate in increments of 15 seconds in the microwave until it’s smooth and drizzle over each date.

Sprinkle flakey sea salt and pumpkin spice all over each date and refrigerate for 10-20 minutes until the chocolate hardens. Enjoy and store in a resealable container in the fridge or freezer for maximum freshness.

Pumpkin-Peanut-Butter-Stuffed-Dates

Pumpkin Peanut Butter Stuffed Dates

Maggie Michalczyk, RDN
Pumpkin peanut butter stuffed dates are a sweet and salty no-bake treat packed with the goodness of pumpkin and pumpkin spice!

Ingredients
  

  • 8 pitted Medjool dates
  • 1/4 cup creamy unsweetened peanut butter
  • 1 tbsp pumpkin puree
  • 1/4 cup chocolate chips melted
  • 2 tsp flaky sea salt
  • 2 tsp pumpkin pie spice

Instructions
 

  • Start by splitting the dates in half using a butter knife or your fingers.
  • Stir the pumpkin puree into the peanut butter and add about 1/2 tbsp. to each half of the date. Repeat until they are all stuffed with the pumpkin peanut butter.
  • Melt the chocolate chips in a small microwave safe bowl in increments of 15 seconds, stirring until completely melted.
  • Drizzle the melted chocolate on top of each date, then sprinkle with flaky sea salt and pumpkin spice.
  • Refrigerate for about 10-20 minutes until the chocolate hardens and enjoy!

More Pumpkin Recipes You’re Sure To Love:

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pumpkin spice peanut butter stuffed dates
Nutritious Snacks & Treats

Blueberry Muffin Banana Bread

Blueberry muffin banana bread is a cross between a blueberry muffin and the best banana bread you’ve ever had! This blueberry banana loaf can be made gluten and dairy free and is absolutely the best of both worlds between banana bread and a blueberry muffin!

I’m so excited to share this quick bread recipe that’s definitely not your average banana bread! Packed with fresh blueberries in every bite and a blueberry muffin top, this blueberry muffin banana bread will be your new favorite loaf that’s perfect to snack on in the summer.

As a recipe blogger and dietitian, I always try to push myself to elevate recipes both from a flavor perspective and from a nutritional standpoint. I want to share recipes that make healthy eating feel exciting, and that add more nutrition to your life in a fun way. To me, this blueberry banana bread checks both boxes and I can’t wait for you to make it!

I especially love this banana bread variation because it’s like the best of both words — a blueberry muffin and banana bread all packed into one delicious slice! The top gets a little hard like you’d expect on a bakery-style blueberry muffin, which is my favorite part.

This time of year I truly can’t get enough blueberries. They’re easy to eat in a bunch of different ways and nutritious to boot. A handful or a cup of blueberries is a good source of fiber, vitamin C and antioxidants. To add even more nutrition to this recipe

If you make it be sure to tag me on Instagram – I’d love to see!

Tips for Baking With Blueberries

To ensure your blueberries won’t sink to the bottom of your baked goods, toss fresh or frozen blueberries with an additional 1 tablespoon of flour before folding into the batter. In this case, I tossed it with the oat flour used in this recipe.

Another tip anytime you’re baking a quick bread is to make sure you don’t spray up the sides of the pan with cooking spray, just the bottom. Spraying up the sides might add too much moisture that could cause the bread to cave in.

Ingredients for Blueberry Muffin Banana Bread

  • oat flour — not all oat flour is gluten free, so if you’re looking for this recipe to be gluten free check the label on your oat flour or make your own using old-fashioned oats.
  • blanched almond flour
  • super ripe bananas
  • fresh or frozen blueberries
  • eggs
  • light brown or coconut sugar
  • coconut oil
  • butter — this is used for the crumb topping on top of the loaf. Use vegan butter for a dairy free loaf.
  • vanilla extract
  • cinnamon
  • nutmeg
  • salt
  • baking soda
  • baking powder

Equipment / Utensils

Blueberry-Muffin-Banana-Bread

Blueberry Muffin Banana Bread

Maggie Michalczyk, RDN
Blueberry muffin banana bread is the best of both worlds if you like blueberry muffins and banana bread. Extra moist and fluffy with a blueberry crumb topping, I know you'll love it!
Prep Time 20 mins
Cook Time 45 mins

Ingredients
  

  • 3 bananas medium-large
  • 2 eggs large
  • 3/4 cup light brown or coconut sugar
  • 1/4 cup coconut oil melted
  • 1 tsp. vanilla extract
  • 1 1/2 cup oat flour
  • 1 1/2 cup blanched almond flour
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cup fresh blueberries

Blueberry Muffin Crumble Topping

  • 2 tbsp oat flour
  • 2 tbsp. light brown sugar
  • 2 tbsp. butter melted
  • 1/2 tsp. cinnamon

Instructions
 

  • Preheat the oven to 350 degree F. Line a loaf pan with parchment paper or lightly spray with cooking spray.
  • In a large bowl mash the bananas. Add eggs, brown sugar, melted coconut oil, and vanilla extract.
  • In a separate medium bowl, whisk oat flour, almond flour, cinnamon, nutmeg, baking powder, baking soda and salt.
  • Add dry ingredients to the wet and gently stir together with a wooden spoon until partially mixed together.
  • In a small bowl, toss blueberries with 1 tbsp. oat flour to coat.
  • Fold the blueberries into the batter and gently stir. It's ok if a couple streaks of flour remain.
  • Pour the batter into the prepared pan so that's in smooth and relatively even.
  • Stir together the ingredients for the crumb topping and sprinkle it over the loaf before putting it into the oven.
  • Bake for 45-50 minutes until a toothpick comes out with just a few crumbs. Let cool, slice and enjoy!

More Blueberry & Banana Recipes You’re Sure to Love

Breakfast Recipes

Lemon Banana Blender Pancakes

Lemon banana blender pancakes are fluffy, tart and delicious for breakfast on any occasion! Easy to make gluten and dairy-free, they’re made with simple ingredients that are sure to already be in your fridge and pantry.

Brighten up any morning with a batch of these bright and super fluffy lemon banana pancakes. Easy to make in less than 30 minutes from start to finish, you’ll love how fresh and tart they are! I think it’s safe to say most of us have lemons, oats, bananas, and some type of milk and yogurt on hand which is why these pancakes are so perfect for breakfast on the weekend.

Grating fresh lemon zest both into and on top of these lemon banana pancakes adds so much freshness that naturally gives you a little energy boost in the morning too! I just love the lemon banana combo — it turned out so well in these lemon banana chia muffins which inspired these pancakes.

Throwing all of the ingredients together in a blender saves you from getting multiple bowls dirty (just make sure you wash the blender before the batter hardens!) and gets you the perfect consistency for pancake batter. I can’t wait to hear what you think of this pancake recipe!

Ingredients for Lemon Banana Pancakes

  • old-fashioned oatsuse gluten-free oats if preferred.
  • eggs
  • spotty bananas
  • maple syrup these pancakes are sweetened naturally with maple syrup, however they do get a lot of sweetness from the bananas so if you wanted to omit the maple syrup you definitely could!
  • plain or vanilla yogurtI recommend opting for yogurts that are lower in sugar and higher in protein. I used siggi’s 4% touch of honey flavor. To make these pancakes dairy-free use plant-based or coconut yogurt.
  • lemonsyou will need the zest and the juice! See below for my trick for getting more juice out of a lemon.
  • oat milkother non-dairy milk of your choice would also work.
  • vanilla extract
  • cinnamon
  • baking powder
  • salt

equipment / utensils

  • high-speed blender
  • zester
  • spatula
  • skillet or sauté pan

Tips for Making Lemon Banana Blender Pancakes

  • Get out all of the ingredients before you start making them. I like to do this for every recipe no matter how easy or complicated it might be. It helps to make sure you don’t forget anything.
  • Microwave the lemon to get more juice out of it. Check out this video for how to get more juice out of your lemons — it’s so easy!
  • Don’t flip them until they bubble. You want to give your pancakes a chance to rise a bit before flipping them. Look for little bubbles around the edges before flipping. This will also prevent you from flipping too early!
  • Don’t squish them down with the spatula once you’ve flipped them. You want your pancakes to have a little lift and bounce, so once you flip them, don’t squish them down with the spatula. I love how these can get really fluffy.
  • Wash the blender immediately after cooking the pancakes. The oat flour will harden and it will be a lot harder to scrub the blender clean if you wait! Wash as much of the batter out as you can, then fill the blender up about halfway with water and a few drops of soap. Run it on high, and it practically cleans itself!
lemon banana blender pancakes

Lemon Banana Pancakes

Maggie Michalczyk, RDN
Lemon banana pancakes made from oats are a fresh and fun take on pancakes that you’ll want to make for many weekend mornings to come. They’re fluffy, fresh, and tart to wake you up deliciously! 
Prep Time 5 mins
Cook Time 10 mins
Servings 2 servings

Ingredients
  

  • 1 1/2 cups old-fashioned oats⠀
  • 2 eggs⠀
  • 2 large spotty bananas⠀
  • 2 tbsp. maple syrup
  • 1/4 cup whole-milk yogurt or dairy-free/plant-based yogurt
  • 2 tbsp. oat milk or other milk of choice⠀
  • zest of 2 lemons
  • juice of 1 1/2 lemons⠀
  • 1 tsp. vanilla extract ⠀
  • 1 tsp. cinnamon⠀
  • 1 tsp. baking powder ⠀
  • pinch of salt ⠀

Instructions
 

  • Add all of the ingredients to a high-speed blender and blend until a pancake batter consistency forms. 
  • Heat a skillet and coat with butter or oil to prevent pancakes from sticking. Use a 1/4 cup to portion out the pancake batter onto the skillet. 
  • Once the edges start to bubble, flip. Repeat with remaining pancake batter. 
  • Top with extra lemon zest, yogurt & banana slices and a drizzle of maple syrup or honey if desired. Enjoy! 
Keyword lemon banana pancakes; pancakes; lemon; banana; banana pancakes; blender pancakes; oat pancakes

More lemon recipes & banana recipes you’re sure to love

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banana lemon blender pancakes made with oats, yogurt, banana, and fresh lemon
Pumpkin Desserts & Baked Goods

Orange Pumpkin Bread with Cranberry Glaze

Orange pumpkin bread with fresh cranberry glaze is a flavorful and delicious take on pumpkin bread! Spiced with pumpkin pie spice, fresh orange zest and topped with a tart cranberry glaze, each slice is delicious, fluffy and flavorful. Made gluten free, it’s perfect for the season!

orange spice pumpkin bread with cranberry glaze
pumpkin bread made with siggis pumpkin yogurt

I love putting different twists on pumpkin bread based on the season and this cranberry orange spiced pumpkin bread makes for the perfect loaf for the month of december and the holidays! 

Fresh orange zest elevates and complements the taste of pumpkin and pumpkin spice so well and the tart cranberry glaze is the chef’s kiss on each slice. 

Made with my favorite flavor of siggi’s yogurt, pumpkin spice of course, I love a slice with a cup of coffee in the morning this time of year. The pumpkin spice yogurt adds an incredibly spongy texture to this loaf that I know you’ll love. Yogurt is definitely a pantry staple of mine that I like using in different ways like this and of course having as a healthy snack. 

Siggi’s is my favorite yogurt because it’s made with simple ingredients and not a lot of sugar. Not to mention the pumpkin & spice flavor is made with real pumpkin! You seriously cannot go wrong with any of their flavors and if you’re making this loaf when the pumpkin & spice flavor is not around feel free to substitute vanilla or plain whole milk siggi’s yogurt. 

pumpkin bread made with yogurt with fresh orange zest and cranberries

No matter the season, siggi’s is the only yogurt you’ll find in our fridge because it’s higher in protein and lower in sugar than many other yogurts you’ll find in the dairy aisle. Find out exactly what you should look for on a yogurt label in this post here.

P.s. siggi’s pumpkin spice is only around for a limited time (it’s seasonal!) so I recommend stocking up the next time you see these cups in the dairy aisle of your local grocery store! Visit their store locator to find a store that carries them near you.

Ingredients for Orange Pumpkin Bread with Cranberry Glaze 

  • oat flour
  • blanched almond flour
  • pumpkin pie spice 
  • cinnamon
  • baking powder
  • baking soda
  • salt
  • siggi’s pumpkin & spice yogurt – if you’re making this loaf when the pumpkin & spice flavor is not available, feel free to substitute vanilla or plain whole milk siggi’s yogurt. 
  • neutral olive oil 
  • honey 
  • pumpkin puree 
  • egg
  • orange zest
  • fresh cranberries
  • confectioners sugar 

Equipment / utensils 

gluten and dairy free pumpkin bread with fresh orange zest
orange spice pumpkin bread with cranberry glaze

Orange Pumpkin Bread with Cranberry Glaze

Maggie Michalczyk, RDN
A perfect holiday spin on pumpkin bread, this gluten-free orange spiced pumpkin bread with cranberry glaze is extra moist and full of flavor!
Servings 1 loaf

Ingredients
  

  • 1 1/2 cups oat flour
  • 1/2 cup blanched almond flour
  • 1 ½ teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup siggi’s pumpkin & spice yogurt
  • ½ cup neutral olive oil
  • 1/3 cup honey
  • ¼ cup pumpkin puree
  • 2 eggs
  • Zest of one orange

Cranberry glaze:

  • 1/2 cup frozen cranberries
  • 1 cup confectioners’ sugar

Instructions
 

  • Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan to prevent bread from sticking.
  • In a large bowl, combine the oat flour, almond flour, baking powder, baking soda, salt, pumpkin spice and cinnamon: set aside.
  • In a medium bowl, using a hand or stand mixer on low, mix together the yogurt, honey, egg, pumpkin puree, oil, blood orange zest and vanilla until well combined. Add wet ingredients to the dry ingredients and mix on until just combined. It’s ok if a few streaks of flour remain, you don’t want to over mix it!
  • Pour into the prepared loaf pan and bake for 50-55 minutes.* The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
  • Remove from the oven and place the pan on a wire rack to cool. In the meantime prepare the cranberry icing by cooking the cranberries down to their juices. Mix the confectioners sugar and cranberry juice together with a spoon in a small bowl.
  • Once the loaf is cool, drizzle the icing on top and top loaf with extra cranberries. Cut into slices and enjoy!

This recipe was created in partnership with siggi’s — I hope you love it!

More Recipes With Yogurt You’re Sure to Love:

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gluten free pumpkin bread with fresh orange and cranberry glaze
Pumpkin Breakfast

Pumpkin Spice Latte Bread

Super moist and infused with coffee and pumpkin spice, this pumpkin spice latte bread will be your new favorite pumpkin bread to bake all season long. As it bakes your house fills with the warm and cozy scent of fall. Each bite tastes like everything you love about fall and it’s made gluten and dairy-free.

pumpkin spice bread recipe

To me, pumpkin bread is the queen of all fall baked goods. There’s simply nothing better than a moist and fluffy piece of pumpkin bread topped with creamy almond butter or pumpkin spice cream cheese with a cup of my version of a Starbuck’s pumpkin cream cold brew (made dairy-free!) on a cozy fall morning. I live for those mornings!

This pumpkin spice bread recipe is truly everything you want and more in a loaf of pumpkin bread. The taste and texture are taken up a notch thanks to the addition of coffee-soaked dates and espresso powder. It’s PSL in bread form and I am here for it all fall long!

Which Gluten-Free Flours to Use

The combination of oat and almond flour makes this pumpkin spice bread recipe super moist and fluffy and keeps it gluten-free. Its texture really reminds me of Starbuck’s pumpkin bread, and Rob even said it tastes better than Starbuck’s pumpkin bread which is truly the ultimate compliment!

Note, not all oat flour is gluten free, so be sure to read the label if you are looking to keep this loaf gluten free. And although I would classify this as a treat, you can feel good knowing this pumpkin coffee loaf packs extra nutrition from pumpkin puree, oat and almond flour, coffee (hello antioxidants!) and dates.

While I haven’t tested all the pumpkin bread recipes out there, I can honestly say I’ve never had one as good as this one turned out!

Pumpkin Puree – About LIBBY’S 100% PURE PUMPKIN

This pumpkin spice loaf uses almost an entire can of pumpkin puree. Libby’s 100% Pure Pumpkin is what I use in all of my pumpkin recipes –they’re the only ones I trust when it comes to pumpkin puree because they’ve been the leading producer of canned pumpkin for generations.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating the remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible. Pumpkin puree is incredibly versatile and I’m happy to see that the whole process is one that aims to be sustainable.

Ingredients for this Pumpkin Spice Latte Bread Recipe

  • Libby’s 100% Pure Pumpkin
  • Brewed Coffee
  • Pitted Dates
  • Oat Flour
  • Blanched Almond Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Vanilla Extract
  • Pumpkin Pie Spice
  • Espresso Powder
  • Eggs
  • Light Brown Sugar – you can definitely use coconut sugar if you prefer.
  • Coconut Oil

equipment / utensils

best healthy pumpkin bread

How to Make Pumpkin Spice Latte Bread

Making this pumpkin spice loaf is pretty easy and doesn’t require too many steps!

  1. Preheat the oven to 350 degrees F. and grease a 9X5 baking pan with cooking spay (just on the bottom, not up the sides).
  2. Start by roughly chopping the dates and adding them to a small saucepan with the coffee. Heat on low for about 5-7 minutes. Remove from heat and stir in 1/2 tsp. baking soda. Let cool and thicken while you prepare the other ingredients.
  3. In a medium-sized bowl whisk together the dry ingredients: oat flour, almond flour, pumpkin spice, baking powder, baking soda, salt, and espresso powder.
  4. In a large bowl with a hand-held mixer (or using a stand mixer) cream coconut oil and brown sugar together. Next, add in each egg one at a time and vanilla extract. Then add in pumpkin puree and 1/3 cup of the coffee date mixture, mixing until fully combined.
  5. Add the dry ingredients to the wet and stir together using a wooden spoon until JUST combined. Do not over mix. Pour the batter into the prepared baking pan and bake for 50-55 minutes until a toothpick comes out mostly clean with just a couple of crumbs attached.

Ways to Use Leftover Pumpkin Puree

You will have a little pumpkin puree leftover when making this recipe (about 1/4 cup), don’t toss it! Here are a few ways you can use leftover pumpkin puree

For more pumpkin everything all fall long be sure to follow me @onceuponapumpkin!

moist & fluffy pumpkin spice latte bread
Moist-Fluffy-Pumpkin-Spice-Latte-Bread

Pumpkin Spice Latte Bread

Maggie Michalczyk, RDN
Pumpkin spice latte bread is infused with pumpkin, pumpkin spice, espresso powder, and coffee-soaked dates for a taste that’s reminiscent of a PSL! Perfect with a cup of pumpkin coffee in the fall, I know you’ll love this pumpkin bread recipe for years to come! 
Prep Time 15 mins
Cook Time 50 mins
Servings 9 slices

Ingredients
  

  • 1/2 cup brewed coffee*
  • 6 pitted medjool dates roughly chopped
  • ½ tsp. baking soda
  • 1 ½ cup oat flour
  • 1 ½ cup blanched almond flour
  • 2 tsp. pumpkin pie spice
  • 1 tsp. espresso powder
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • ¾ cup light brown sugar
  • 1/4 cup coconut oil, or butter melted
  • 1 ½ tsp. vanilla extract
  • 2 eggs
  • 1 ½ cup Libby's 100% Pure Pumpkin

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9X5 baking pan with cooking spray. Only on the bottom and not up the sides of the pan. 
  • In a small saucepan add coffee and chopped dates and let simmer over low heat for about 5 minutes. 
  • Remove from heat and stir in ½ tsp. baking soda. Let cool while you prepare the bread. You can place it in the fridge for a few minutes to help cool it down faster.
  • In a medium-sized bowl whisk together the oat flour, almond flour, pumpkin pie spice, espresso powder, baking powder, baking soda, and salt. Set aside.
  • In a separate medium-sized bowl use a hand-held mixer to cream the light brown sugar and melted coconut oil. Add in vanilla extract and eggs one at a time mixing after each one.
  • Next add the pumpkin puree and coffee date mixture mixing until just a few date pieces are visible throughout the mixture.
  • Add the dry ingredients to the wet and use a wooden spoon to gently mix until just combined, careful not to over mix.
  • Add the batter to the greased baking pan and place in the oven on the center rack. Bake for 50-55 minutes until a toothpick comes out mainly clean with just a few crumbs attached. Let cool completely before slicing.

Notes

Store pumpkin bread covered in the fridge for 3-4 days.
 
Keyword pumpkin spice latte bread; pumpkin coffee bread; pumpkin spice bread

This recipe was proudly created in partnership with Libby’s. I hope you love it!

More Pumpkin Spice Recipes You’re Sure to Fall In Love With

Want a PSL flavor in a pie form instead? Try this Pumpkin Spice Latte Pie.

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pumpkin spice bread
Pumpkin Desserts & Baked Goods

No Bake Pumpkin Cheesecake Bars

No bake pumpkin cheesecake bars are the perfect frozen pumpkin treat! Made gluten and dairy free, they’re sweetened naturally and are spiced to perfection with pumpkin puree and pumpkin spice! The date nut crust is infused with espresso powder for that gives these bars pumpkin spice latte vibes.

no bake layered pumpkin cheesecake bars

If you follow me on Instagram, it should come as no surprise that once July 4th is over my mind becomes preoccupied with pumpkin season on the horizon! I don’t hate summer but if you’re on this site, it should come as no surprise to you that I’m all about those fall vibes!

It won’t be long now until pumpkin products start popping up all over and I say why wait?! These frozen layered pumpkin cheesecake bars are perfect for you if you’re starting to crave some pumpkin in your life but it’s still hot out. The cheesecake layers are made from cashews that give each bite a really nice smooth, creamy texture and keep these bars dairy free.

Dates and maple syrup naturally sweeten the crust and the cheesecake layers and pumpkin and pumpkin spice give each bite that quintessential fall flavor we all know and love!

Libby’s 100% Pure Pumpkin

Just like in all of my pumpkin recipes, I used Libby’s 100% Pure Pumpkin in this no bake pumpkin recipe. Libby’s knows what they’re doing when it comes to pumpkin as they have been the leading producer of canned pumpkin for generations. I always have a can (of 5!) in my pantry year round because I firmly believe pumpkin isn’t just for the fall! I love that Libby’s 100% Pure Pumpkin products contain nothing but 100% pure pumpkin – there’s no additives, chemicals, or preservatives used in the production or canning process.

I also recently learned more about the sustainability efforts Libby’s is taking on their farms that they’ve planted on for over 100 years.

Their factory in Morton, IL is 100% landfill-free. They are able to achieve this by recycling pumpkin by-products and incinerating remaining waste for energy recovery. Pumpkin waste, like rind and skin, finds new life as land applied fertilizer—except for the seeds—those are sold for wild squirrel food.

It’s nice knowing that the process of harvesting a vegetable that can be used in so many different ways is also finding many different ways to ensure as little waste from that process as possible.

health benefits of pumpkin

One of the reasons I’m so passionate about pumpkin not being just a fall food is that it’s packed with so much good nutrition! Pumpkin puree contains:

  • vitamin A
  • vitamin C
  • vitamin E
  • fiber
  • potassium
  • iron

Pumpkin gets its orange color from beta-carotene, a precursor to vitamin A and a powerful antioxidant that helps protect the body against free radicals.

dairy free no bake layered pumpkin cheesecake bars made with libbys pumpkin

no bake pumpkin cheesecake bars

I love the smell of pumpkin baked goods baking in the oven, but can also appreciate whipping up a delicious pumpkin treat with some help from my freezer, which is where these come in!

These frozen pumpkin cheesecake bars are creamy and smooth like a slice of cheesecake and “bake” in your freezer in about 2 hours. One bar makes for a good after lunch or after dinner treat!

ingredients for freezer pumpkin cheesecake bars

  • LIBBY’S 100% Pure Pumpkin
  • raw almonds
  • pecans
  • unsweetened coconut flakes
  • pitted dates
  • pumpkin pie spice 
  • vanilla extract
  • espresso powder
  • coconut oil
  • cashews
  • unsweetened non-dairy milk 
  • maple syrup 

equipment / utensils:

date nut crust for frozen pumpkin cheesecake bars
no-bake-layered-pumpkin-cheesecake-bars

No Bake Pumpkin Spice Latte Cheesecake Bars

Maggie Michalczyk, RDN
No bake pumpkin cheesecake bars are the perfect frozen pumpkin treat! Made gluten and dairy free,  the cashew cheesecake layers are smooth and creamy and infused with pumpkin and pumpkin spice! Stash these in your freezer for a fun pumpkin treat any time of year! 
Prep Time 40 mins
Cook Time 8 hrs 10 mins
Servings 16 bars

Ingredients
  

for the crust:

  • ¾ cup raw almonds
  • ¼ cup pecans
  • ¾ cup unsweetened coconut flakes
  • 1 cup pitted dates
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • 1 tsp. espresso powder
  • 3 tbsp. coconut oil melted
  • for the filling:
  • 1 cup cashews soaked overnight
  • ¾ cup unsweetened non-dairy milk
  • ½ cup maple syrup
  • ¼ cup coconut oil melted
  • ½ cup LIBBY’S 100% Pure Pumpkin
  • 2 tsp. pumpkin pie spice
  • 1 tsp. vanilla extract

Instructions
 

  • Soak the cashews overnight or pour boiling water on top and let sit for at least 20 minutes to soften.
  • Next prepare the crust. In the bowl of a food processor add the almonds and pulse until finely chopped. Add the rest of the crust ingredients and pulse until a sticky crust begins to form. About 1-2 minutes.
  • Line an 8X8 inch pan with parchment paper. Add the crust to the pan and use your hands or a spatula to press it evenly into the pan. Refrigerate while you prepare the cheesecake filling.
  • Add the cashews, non-dairy milk, maple syrup, and coconut oil to the blender. Blend on high until combined.
  • Pour half of the mixture over the crust and place in the freezer for about 20 minutes.
  • Add pumpkin puree and cinnamon to the remaining mixture in the blender and blend until combined.
  • Once the first layer has been in the freezer for about 20 minutes, pour the pumpkin layer on top and return to the freezer. Spread evenly with a spatula until smooth.
  • Freeze for at least 2 hours or overnight to set.
  • When ready to eat, soften at room temperature and cut into squares.
  • Store covered in the freezer and enjoy!
Keyword frozen pumpkin cheesecake bars; pumpkin cheesecake bars; dairy free pumpkin cheesecake bars

This recipe was proudly created in partnership with Libby’s. I hope you love it!

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Nutritious Snacks & Treats

Gluten Free Lemon Banana Bread

Gluten free lemon banana bread is moist, and fluffy with hints of tartness thanks to lemon juice and lemon zest. Topped with a honey peanut butter mixture, it’s a springtime twist on gluten free banana bread that you’re sure to love.

gluten free lemon banana bread

I know we all did a lot of banana bread baking last year (pumpkin bread in my case!), but if you’re ready to make a version unlike any other, this lemon banana bread is for you! Super moist with an amazing fluffy texture thanks to a blend of almond and oat flour, you will love this loaf for springtime.

Lemon juice and lemon zest give it a not too overpowering hint of tart zing that just screams spring! I will put peanut butter on pretty much anything but it goes especially well on top of this banana bread. On top of the creamy peanut butter I added a drizzle of honey and swirled it together — just try not to get lost in those delicious swirls!

And if you’re not a part of my community on Instagram, I’d love to connect with you on there as well!

Ingredients for lemon banana bread

  • oat flournot all oat flours are gluten free so look for gluten free oat flour to ensure this recipe is gluten free. You can also make your own oat flour by adding oats to a high-speed blender or even food processor until a flour forms.
  • blanched almond flour
  • cinnamon
  • baking powder
  • baking soda
  • salt
  • very ripe banana
  • whole milk yogurt (plain or vanilla works)I used siggi’s yogurt. For a dairy-free version, you can substitute regular yogurt for dairy-free yogurt.
  • honey 
  • eggs
  • lemon
  • lemon
  • vanilla extract 
  • creamy unsweetened peanut butter

equipment / utensils

healthy lemon banana bread
gluten free lemon banana bread

Gluten Free Lemon Banana Bread

Maggie Michalczyk, RDN
Gluten free lemon banana bread is moist, and fluffy with hints of tartness thanks to lemon juice and lemon zest. Topped with a honey peanut butter mixture, it’s a springtime twist on gluten free banana bread that you’re sure to love.
Prep Time 10 mins
Cook Time 50 mins
Servings 1 loaf

Ingredients
  

  • 1 1/2 cups oat flour
  • 1/2 cup blanched almond flour
  • 1 ½ tsp. cinnamon
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup ripe banana mashed (about 3 small-medium sized bananas)
  • 1/2 cup whole milk yogurt plain or vanilla works
  • 1/3 cup honey
  • 2 eggs
  • 1 lemon zested
  • 1/2 lemon juiced
  • 1 tsp.vanilla extract
  • for the honey peanut butter icing:
  • 1/4 cup creamy peanut butter slightly melted
  • drizzle of honey

Instructions
 

  • Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan to prevent bread from sticking.
  • In a large bowl, whisk together the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon: set aside. 
  • In a medium bowl, using a hand or stand mixer on low, mix together the yogurt, honey, eggs, oil, lemon zest and juice and vanilla until well combined. Add wet ingredients to the dry ingredients and mix on low until just combined. It’s ok if a few streaks of flour remain, you don’t want to over mix it! 
  • Pour into the prepared loaf pan and bake for 50-55 minutes. The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
  • Remove from the oven and place the pan on a wire rack to cool. 
  • Once the loaf is cool, drizzle or spread the slightly melted peanut butter on top and drizzle the honey on top of the peanut butter. Use a toothpick to create swirls. Cut into slices and enjoy! 
Keyword banana bread; lemon banana bread; gluten free banana bread

This recipe was inspired by my gluten free blood orange olive oil cake. Be sure to check out that loaf for more citrus deliciousness!

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honey lemon banana bread made with almond flour, oat flour, yogurt and bananas
Nutritious Snacks & Treats

Gluten Free Blood Orange Olive Oil Cake

Gluten free blood orange olive oil cake is super moist and tart with a delicious blood orange glaze! Made with a blend of almond and oat flour and olive oil and yogurt for an extra moist texture, this citrus cake is as delicious as it is beautiful!

healthy blood orange loaf made with almond and oat flour and olive oil and yogurt for an extra moist texture

Fresh for spring, I’m so excited to share this beautiful and delicious gluten free olive oil cake loaf! Made gluten free with a blend of almond and oat flour, it’s spongy, tart and super moist thanks to olive oil, blood orange and yogurt.

And if you’re wondering if you can bake a cake with olive oil, the answer is yes, you totally can! The olive oil gives this loaf a super moist texture and amplifies the rich orange flavor.

It’s not often I get THIS excited over a baked good that’s not something pumpkin, so when I tell you you’ll love this loaf, I’m not lying. Not only did I make it multiple times to test and check the ingredients, but also because it was just so good to enjoy with coffee in the morning.

With a pop of natural pink that comes from the juice of a blood orange, it would be the perfect loaf to make for Valentine’s Day, Easter, or just spring in general! Because there are different color pigments in each blood orange, the shade of pink you get might vary a little each time you make it.

What are blood oranges?

Blood oranges have a rather serious name for being so beautiful and tart! They get their name from the maroon color of their interior, which can vary in intensity. The peel, orange in color and often also showing a red blush, helps to distinguish it from other oranges. They offer a distinct, rich orange taste with a hint of fresh raspberry and are in season from December to May.

Blood Orange Nutrition

Blood oranges are rich in vitamin C, and contain fiber, folate, and thiamin. They get their red color from high concentrations of anthocyanins – natural plant pigments that have antioxidant properties. Great as a snack, they also make for a beautiful and nutritious addition to a salad like this winter citrus quinoa salad.

almond flour blood orange loaf with blood orange glaze

Citrus Olive Oil Cake Ingredients

Here’s the wet and dry ingredients you will need to make this almond flour olive oil cake loaf:

  • oat flouruse gluten free oat flour to keep this loaf gluten free.
  • blanched almond flour
  • cinnamon
  • nutmeg or cardamon
  • baking powder
  • baking soda
  • salt
  • whole-milk yogurt – I use siggi’s yogurt every time I make this recipe. substitute dairy-free yogurt to keep this loaf dairy free.
  • neutral olive oil
  • honey – I love using honey as a sweetener where ever I can because it’s pure and it’s just honey!
  • eggs
  • blood orange you’re going to use both the zest and the juice in this recipe.
  • vanilla extract
  • confectioners’ sugar this is for the blood orange icing.

equipment / utensils

  • mixing bowls
  • hand held juicer
  • hand held or stand mixer
  • spatula
  • 9X5 bread pan

This recipe was made in collaboration with Sunkist for our citrus themed week happening on Instagram right now!

best blood orange olive oil loaf
healthy-blood-orange-loaf-made-with-almond-and-oat-flour-and-olive-oil-and-yogurt-for-an-extra-moist-texture-

Gluten Free Blood Orange Olive Oil Cake

Maggie Michalczyk, RDN
You’ll love how tart and moist each slice of this blood orange cake is! Using the juice from a blood orange in the glaze makes this gorgeous pink color that brightens any winter day. 
Prep Time 10 mins
Cook Time 8 hrs 10 mins
Servings 9 -10 slices

Ingredients
  

  • for the loaf:
  • 1 1/2 cups oat flour
  • 1/2 cup blanched almond flour
  • 1 ½ teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup whole milk yogurt
  • ½ cup neutral olive oil
  • 1/3 cup honey
  • 2 eggs
  • zest of 2 blood oranges
  • juice of 1 blood orange
  • 1 teaspoon vanilla extract

for the blood orange frosting:

  • 1 cup confectioners’ sugar
  • ½ of a blood orange juiced
  •  

Instructions
 

  • Preheat the oven to 350F. Spray the bottom of a 9X5 loaf pan to prevent bread from sticking.
  • In a large bowl, combine the oat flour, almond flour, baking powder, baking soda, salt, and cinnamon: set aside. 
  • In a medium bowl, using a hand or stand mixer on low, mix together the yogurt, honey, eggs, olive oil, blood orange zest and juice and vanilla until well combined. Add wet ingredients to the dry ingredients and mix on until just combined. It’s ok if a few streaks of flour remain, you don’t want to over mix it! 
  • Pour into the prepared loaf pan and bake for 40-45 minutes.* The loaf is done when a toothpick inserted into the center comes out clean with a few crumbs attached.
  • Remove from the oven and place the pan on a wire rack to cool. In the meantime prepare the blood orange frosting by mixing the confectioners sugar and blood orange juice together with a spoon in a small bowl. 
  • Once the loaf is slightly cool, drizzle the frosting on top and top loaf with extra blood orange slices. Cut into slices and enjoy! 
  • Store in the fridge or covered on your counter for 3 days. 

Notes

* The edges of the loaf might come out a little darker than the top. This will not impact the taste. If you do notice it getting dark on the top while baking tent with tin foil. 
Keyword blood orange loaf; citrus; blood orange olive oil loaf; citrus recipes; quick breads; almond flour olive oil cake

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gluten and dairy free blood orange olive oil loaf with blood orange icing
Nutritious Snacks & Treats

Fudgy Gluten-Free Red Wine Brownies

Fudgy gluten-free red wine brownies are made with chocolate and red wine and just a few simple ingredients. Extra chocolatey with a crisp crust and chewy edges, they make for a delicious Valentine’s Day treat!

gluten free red wine brownies

Love and the smell of chocolate are in the air! Seriously, when these gluten free brownies made with almond and coconut flour are baking your whole house will smell like chocolate in the best way. Waiting for them to be done us the hardest part.

Because Valentine’s day in synonymous with chocolate and red wine, I wanted to combine the two in a healthier treat that you can whip up for your valentine or your roommate or bestie. Not all brownies are gluten free, but since these are made with nut flours, they work for anyone following a gluten free, and dairy free (as long as you use dairy free chocolate chips) diet.

Homemade gluten free brownies made with red wine make for the perfect treat after one of these healthy meals for make for date night at home. Going out for V-day can be fun, but honestly I love putting on some music we like, cooking a meal together, and enjoying some wine — all in my pajamas.

ingredients for fudgy gluten free brownies

  • almond flour
  • coconut flour
  • cocoa powder
  • brown or coconut sugar
  • coconut oil
  • red wine I used a pinot noir in this recipe. I’m sure any red blend would also work.
  • eggs
  • chocolate
  • vanilla extract
  • salt
  • flaky sea salt – Maldon is always in my pantry!

equipment/ utensils

  • stand or hand mixer
  • wooden spoon
  • 8X8 baking pan

how to make gluten free brownies

Making these brownies is pretty easy and a great way to use up leftover wine! Of course, feel free to pour yourself a glass while you’re making these and enjoy a little self-care baking, ok?

To make this brownie recipe you will need to beat the eggs into the chocolate and sugar mixture, and then use a wooden spoon to mix in the remaining ingredients. Once that part it done, pour the batter into the prepared baking pan and just wait until they’re cooked — that might be the hardest part!

p.s. for more treats like these and fun recipes that make healthy eating a breeze, be sure to check out my Instagram page too!

gluten free red wine brownies

Fudgy Gluten-Free Red Wine Brownies

Maggie Michalczyk, RDN
Fudgy gluten-free red wine brownies are made with chocolate and red wine and just a few simple ingredients. Extra chocolatey with a crisp crust and chewy edges, they make for a delicious treat!
Prep Time 10 mins
Cook Time 8 hrs 10 mins
Servings 12 brownies

Ingredients
  

  • 3 eggs at room temperature
  • 1/2 cup coconut oil melted
  • 1 cup dark or semi-sweet chocolate chips
  • 1 cup light brown sugar
  • 1 tsp. vanilla extract
  • 1/4 cup red wine
  • 1/3 cup blanched almond flour
  • 2 tbsp. coconut flour
  • 2 tbsp. cocoa powder
  • 1/2 tsp. salt
  • extra melted choc0late + flakey sea salt

Instructions
 

  • Preheat the oven to 350 degrees F and line an 8X* baking pan with parchment paper or spray with cooking spray.
  • In the bowl of a stand mixer add the brown sugar. 
  • In another microwave safe bowl, combine the chocolate and coconut oil. Microwave in 15-20 second increments until the chocolate is just melted. 
  • With the mixer on low add in the chocolate mixture and continue mixing until mostly combined with the brown sugar.
  • Add eggs in one at a time and the vanilla extract. After the last egg, beat until just combined and then stop.
  • Using a wooden spoon, mix in the red wine, almond flour, coconut flour, cocoa power, and salt until just combined.
  • Pour into the prepared pan and bake for 38-40 minutes until the edges slightly pull away from the pan and the center is set. Let cool and cut into 9 pieces. Top with extra melted chocolate and flakey sea salt and enjoy! 
Keyword red wine brownies; gluten free red wine brownies

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fudgy gluten free brownies
Easy Meals

Chicken Kefta

Chicken kefta will be your new favorite way to prepare chicken! Made with zucchini, and fresh herbs like dill, cilantro and mint, each bite of chicken is super flavorful and delicious! This recipe is gluten and dairy free and pairs perfectly with a wide variety of side dishes.

Meatballs or meat patties for that matter have never really been my thing. I think they were one of those foods I ate a lot as a kid, so by the time I started cooking for myself I never really made then at home. Until this chicken kefta!

Inspired by one of my all time favorite meals at Aba here in Chicago, chicken kefta is the perfect chicken recipe for summer and anything but boring! If you liked Mediterranean food be sure to put Aba on your list if you’re ever visiting Chicago. Everything there is fresh, flavorful and unique — plus the ambiance feels like a breath of California air in the Windy City.

best chicken kefta recipe

The thing I love most about this chicken recipe is that it’s super easy to make. At first you may think, wow that’s a lot of different herbs and spices getting mixed in, but trust me when I say the end result will be one of the best chicken dishes you’ve ever had. I promise!

ingredients for chicken kefta

  • zucchini
  • ground chicken
  • scallions
  • cilantro
  • dill
  • mint
  • garlic
  • ginger
  • cumin
  • coriander
  • turmeric
  • cinnamon
  • salt
  • pepper
  • tahini

Utensils/ Equipment needed:

  • mixing bowls
  • chopping knife
  • grater for fresh ginger and zucchini
  • measuring cups and spoons
  • meat thermometer

ingredients for chicken kefta

How to Make Chicken Kefta

Sometimes cooking chicken can feel messy and intimidating. Not this recipe! It does take some chopping, but essentially you’re mixing all of the ingredients in with the chicken and then cooking the chicken on pan, or on the grill. No sweat!

Rob and I tag team this recipe pretty well. He will prepare half of the ingredients (chop, and grate) and I’ll do the other half. We’ll add them together and it’s done!

What to Pair With Chicken Kefta

You really can’t go wrong here because this recipe is that good! Here are a few different ways I recommend enjoying it:

  • on a bed of basmati rice with more dill, lemon and tzatziki or hummus ( I always use this recipe when preparing basmati rice!)
  • on a bed of brown rice or quinoa with salad greens
  • with grilled veggies like peppers, onions and zucchini
  • in a pita wrap with lettuce, tomatoes, cucumbers, and olives
  • on top of a greek salad with olives, cucumbers, tomatoes, green pepper and feta

best chicken kefta recipe

Chicken Kefta

Maggie Michalczyk, RDN
This chicken kefta recipe will be your new favorite way to make chicken! Made with zucchini and fresh herbs like mint, cilantro, and dill, you won’t believe how flavorful and delicious each bite is! 
Prep Time 10 mins
Cook Time 10 mins
Servings 4 servings

Ingredients
  

  • 1 medium zucchini
  • 1 lb. ground chicken
  • 2 whole scallions thinly sliced,
  • 2 tbsp. chopped cilantro
  • 2 tbsp. chopped dill
  • 1/3 cup chopped mint
  • 3 garlic cloves finely chopped
  • 2 tbsp. very finely chopped ginger
  • 1 tsp. ground cumin
  • 1 tsp. coriander
  • 1 tsp. turmeric
  • ½ tsp. cinnamon
  • 2 tsp. salt
  • 1 tsp. pepper
  • 2 tbsp. tahini

Instructions
 

  • Grate zucchini, combine with ½ teaspoon salt and let sit 5 minutes. 
  • Squeeze out as much liquid as possible.
  • Mix together zucchini and all ingredients in a large bowl, adding the chicken last. 
  • Divide the mixture into 12 pieces, then with damp hands, shape into flatter meatballs. (they don’t have to be perfectly round!) 
  • Heat a grill or grill pan to medium high with oil, then grill for 3-4 minutes on each side, or until cooked through to 165 degrees F.
  • Serve with a side of rice, or greens or with a dollop of hummus on top! 

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Inspired by Mediterranean flavors, chicken kefta will be your new favorite! Made with zucchini and fresh herbs, it's incredibly flavorful and easy to make! #chicken #chickenrecipes #zucchini #dill #mint #ginger #easyrecipe #bestchicken #onceuponapumpkin
Breakfast Recipes

Zucchini Overnight Oats

This overnight oats recipe combines shredded zucchini with oats for a nutritious and delicious make-ahead breakfast! Made gluten and dairy free, you’ll love how easy they are to make and the mini chocolate chips on top too!

Of all the ways there are to use zucchini, did you ever think you could use it in overnight oats?! I’m here to say this breakfast recipe might just be your new favorite way to enjoy this summer veggie! Plus in the summer I prefer cold overnight oats to hot oatmeal, you too?

If you follow me on Instagram then you know that I’m all about finding different ways to use pumpkin in sweet and savory ways! Since zucchini is in season right now, I’ve been doing the same thing with it and it’s pretty cool just how versatile it is from zucchini fries to zucchini noodles and everything in between!

zucchini overnight oats with mini chocolate chips and peanut butter

Veggies in overnight oats?!

Yes! Am I crazy for putting zucchini in overnight oats?! Maybe a little! But hey if you put frozen cauliflower in your smoothie then putting zucchini in your oats is not a stretch!

Zucchini gives these overnight oats an incredible creamy, chewy (in a good way) texture. The shredded zucchini in the oats really takes on the other flavors! And of course I had to top the breakfast bowl with some creamy peanut butter! (the mini chocolate chips also give it a really nice little touch of sweetness.)

ingredients in zucchini overnight oats

ingredients:

  • old-fashioned oatsfeel free to use gluten-free old-fashioned oats if necessary
  • unsweetened almond milk – or any other non-dairy milk of choice
  • hemp seeds hemp seeds add more plant-based protein and fiber. You can definitely substitute chia seeds or ground flax seed too.
  • zucchinione medium zucchini will give you more than enough for this recipe
  • collagena scoop of collagen mixed into overnight oats gives them more protein. Collagen is great for hair, skin, nails and our gut health. I recommend this one from mindbodygreen.
  • vanilla
  • cinnamon
  • mini chocolate chips
  • nut butter – I always opt for unsweetened versions

utensils/ equipment

If you’re a chocolate fan, a great twist on this overnight oats recipe would be chocolate zucchini overnight oats! I recommend adding 1/2 tbsp cocoa right before adding in the shredded zucchini and mixing together until everything is combined.

If you’re a cookie dough fan, don’t miss this recipe for cookie dough overnight oats made gluten and dairy free with collagen as well.

zucchini nutrition

Zucchini, in season in the summer months, is packed with different vitamins and minerals and super versatile!

Zucchini is a good source of vitamin C and vitamin A and is made up of over 95% water. This high water content contributes to the texture of the overnight oats because the oats soak up the extra water from the zucchini to give these overnight oats that dense, chewy texture.

zucchini overnight oats with chocolate chips and creamy peanut butter

Zucchini Overnight Oats

Maggie Michalczyk, RDN
Zucchini overnight oats is a fun and delicious take on overnights oats! Zucchini adds texture and nutrition to every bite of this oatmeal that is easy to make ahead of time for breakfast the next day.
Prep Time 5 mins
Cook Time 8 hrs 8 mins
Servings 1 serving

Ingredients
  

  • 1/2 cup old-fashioned oats
  • 1/2 cup unsweetened almond milk
  • 2 tbsp. hemp seeds
  • 1 tsp. cinnamon
  • 1 tsp vanilla extract
  • pinch of salt
  • 1/4 cup mini chocolate chips

Instructions
 

  • In a small bowl combine oats, almond milk, hemp seeds, vanilla, cinnamon, and salt.
  • Stir together and add shredded zucchini. Keeping stirring until zucchini is well combined and all of the oats are covered in the liquid. This ensures the best texture when it’s done!
  • Cover the bowl and refrigerate for at least 6 hours or overnight.
  • In the morning when ready to enjoy top with mini chocolate chips, nut butter, or fruit like banana slices, or berries and enjoy!
Keyword zucchini overnight oats

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