Vegan Pumpkin Oatmeal Bites Recipe
Snacks do not always have to be sinful! They can be healthy, nourishing and oh so delicious! Dense yet light, this vegan pumpkin oatmeal bites recipe is packed with fibre, nutrients and vitamins, just whole,vegan and unprocessed bowl of goodness. Pumpkin is especially high in Vitamin A and together with oats, it is excellent for your blood sugar, you won’t have to worry about energy crashes and insulin overload;) Oats are also excellent for people with high cholesterol and high blood pressure. It’s light on your stomach as well and it’s so easy to make! No fancy steps here, so don’t worry even if you are a beginner in baking. This is also a great addition to your TCM diet! But before we go into the tweeny bits of the recipe, let’s find out what the great orangy pumpkin can offer in terms of nutrition!
1) Useful for your eyesight
The bright orange color of pumpkin comes from its rich supply of beta-carotene, which the body converts to vitamin A. This essential vitamin promotes eye health, and just a single cup of pumpkin provides over 200% of the recommended daily value of vitamin A. In addition, pumpkin is a great source of the antioxidants lutein and zeaxanthin, which have been suggested to help prevent cataracts and slow the development of macular degeneration.
2) Boost up your immune
The beginning of fall is often also the start of cold and flu season. Help guard against sickness with a serving of pumpkin, or try some organic pumpkin oil, which makes a great pasta topper or salad dressing. Its high vitamin A content may help the body resist infections and viruses. If you do catch a cold, pumpkin can help you recover faster, thanks to its high vitamin C content.
3) Packed with minerals
Magnesium is a vital component to more than 600 chemical reactions in the body, including controlling blood pressure, regulating blood sugar levels, reducing the risk of heart disease and much more. Yet, the vast majority of adults are deficient in this essential mineral. Pumpkin seeds are a great natural source of magnesium, and are easy to prepare. Simply spread them on a sheet, sprinkle with salt, and bake at 325 degrees F. Roast until toasted, about 25 minutes. Pumpkin seeds are also a good source of other nutrients, including manganese, copper, protein, and many anti-oxidants.
4) Helps with weight loss
A cup of canned pumpkin contains about seven grams of fiber, which is known to help slow digestion and promote satiety, keeping you feeling fuller longer. In addition, it is also a great low-calorie food, with just about 50 calories per serving. To add flavor and make it seem more like a decadent slice of pumpkin pie, add some spices like nutmeg and cinnamon, and just a little bit of brown sugar.
Vegan Pumpkin Oatmeal Bites Ingredients
You will need:
- 2 cups of rolled oats
- 1/2 cup of oat flour
- 1tsp of baking powder
- 1 pinch of sea salt
- 2-3 tsp cinnamon powder (or as you wish haha)
- 1 1/4 cup of almond milk/any plant-based milk
- 2 flaxeggs (will teach you how to make in the instructions below.)
- 1 cup of pumpkin puree
- Chocolate chips/bars/chunks (optional)
- 1/3 cup of maple syrup (or less if you prefer it to be less sweet)
- Remove seeds and skin of ~1/4 pumpkin, chop up pumpkin flesh into cubes or slices.
- Steam the pumpkin until soft for 20 minutes.
- Blend using a blender or food processor to form 1 cup of pumpkin puree.
- Mix 2tbsp of flaxseed powder with 4tbsp of water and let the mixture sit. It will thicken within 10 minutes or so to form an egg like texture.
- Mix the dry ingredients (oats, oat flour, baking powder, salt, cinnamon powder) together
- Pour the wet ingredients (almond milk, flaxeggs, pumpkin puree) and fold them in to form a uniform batter
- Add in the maple syrup (you can taste test sweetness level because all the ingredients can be eaten raw)
- Optional: Add in chocolate chips or break up dark chocolate pieces into chunks for surprising delights when you bite into the oatmeal pieces.
- Put in into the oven and bake at 370F or 180C for 30 minutes.
There you go! A mouthful of soft yet slightly chewy and dense goodness! You can top it up with almond butter (for those who wish to) or any leftover pumpkin puree like how I did in the above picture! This beautiful treat is perfect as breakfast or a snack.This recipe is vegan, gluten free, nut free and refined sugar free. Be sure to make this and leave your reviews in the comments below!
About the writer
Edmund graduated with a First Class Hons in Biomedical Sciences and Traditional Chinese Medicine from Nanyang Technological University, before taking a Masters in Gynaecology(TCM) in Liaoning, China.
He has successfully treated patients with unexplained infertility, Polycystic Ovarian Syndrome(PCOS) and endometriosis and made them conceive naturally with Traditional Chinese Medicine.