3 No-Cook Snack Recipes for Meal Prep or Movie Night! 🍫🍿 EASY VEGAN RECIPES
Recipes in this Video
Pumpkin Spice Granola Bark is a delightful treat that celebrates the flavors of fall, particularly the beloved pumpkin spice blend. Originating in the United States, this snack captures the essence of autumn with its warm spices and crunchy texture. It’s perfect for enjoying with coffee or as a healthy snack on the go. Today, variations abound, with many adding different nuts, seeds, or dried fruits to suit personal tastes.
Ingredients
- ●rolled oats
- ●pumpkin puree
- ●honey
- ●maple syrup
- ●coconut oil
- ●pumpkin spice
- ●vanilla extract
- ●nuts
- ●seeds
- ●dried cranberries
- ●chocolate chips
Instructions
- 1Preheat oven to 350°F (175°C).
- 2Line a baking sheet with parchment paper.
- 3In a large bowl, combine rolled oats, nuts, and seeds.
- 4In a separate bowl, mix pumpkin puree, honey, maple syrup, coconut oil, pumpkin spice, and vanilla extract until smooth.
- 5Pour the wet mixture over the dry ingredients and stir until evenly coated.
- 6Spread the mixture onto the prepared baking sheet in an even layer.
- 7Bake for 20-25 minutes until golden brown, stirring halfway through.
- 8Remove from oven and let cool completely on the baking sheet.
- 9Once cooled, break into pieces and stir in dried cranberries and chocolate chips.
- 10Store in an airtight container at room temperature.
Ingredient Alternatives
honey
Healthier: agave syrup
Cheaper: corn syrup
Agave syrup is lower on the glycemic index, while corn syrup is more affordable.
chocolate chips
Healthier: dark chocolate chips
Cheaper: cocoa nibs
Dark chocolate chips offer more antioxidants, while cocoa nibs are cheaper.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup natural peanut butter
- ●1/4 cup maple syrup
- ●1/2 cup dairy-free chocolate chips
- ●1/4 cup coconut oil
- ●1/2 cup raspberry jam
- ●1/4 tsp salt
Instructions
- 1In a mixing bowl, combine the peanut butter, maple syrup, and salt. Mix until smooth and well combined.
- 2In a small saucepan, melt the coconut oil and dairy-free chocolate chips over low heat, stirring until fully melted and smooth.
- 3Line a muffin tin with cupcake liners.
- 4Pour a small amount of the melted chocolate mixture into the bottom of each cupcake liner, just enough to cover the bottom.
- 5Place the muffin tin in the freezer for about 10 minutes to allow the chocolate to harden.
- 6Once the chocolate is set, add a spoonful of the peanut butter mixture on top of the chocolate in each liner, smoothing it out evenly.
- 7Add a spoonful of raspberry jam on top of the peanut butter layer in each liner.
- 8Pour the remaining melted chocolate over the top of each cup, covering the jam completely.
- 9Return the muffin tin to the freezer for another 30 minutes to set completely.
- 10Once set, remove the cups from the muffin tin and peel off the liners. Serve chilled.
Equipment
Ingredients
- ●2 cups mixed nuts (almonds, cashews, walnuts)
- ●1 cup pumpkin seeds
- ●1 cup sunflower seeds
- ●1 cup dried cranberries
- ●1 cup pretzel sticks
- ●1/2 cup nutritional yeast
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp smoked paprika
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp olive oil
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the mixed nuts, pumpkin seeds, sunflower seeds, dried cranberries, and pretzel sticks.
- 3In a small bowl, whisk together the olive oil, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and black pepper.
- 4Pour the oil mixture over the snack mix and stir well to coat all the ingredients evenly.
- 5Spread the mixture in a single layer on a baking sheet lined with parchment paper.
- 6Bake in the preheated oven for 15-20 minutes, stirring halfway through, until golden and crunchy.
- 7Remove from the oven and let it cool completely on the baking sheet.
- 8Once cooled, transfer to an airtight container for storage.
- 9Enjoy your crunchy vegan snack mix as a healthy snack!
Equipment
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