Home Magazine

No-Bake Pumpkin Oatmeal Raisin Bites

By Thedreamery

IMG_5577Creating a no-bake pumpkin recipe that was easy enough to teach pre-schoolers, and still tasted yummy while following food restrictions become somewhat of a challenge. I wanted to make a treat the kids would have fun making themselves, while learning how healthy foods can be just as delicious. Creating this recipe made me feel like goldy locks trying to find just the right bed or bowl of porridge. The first recipe was too firm, dry and oat-y, and needed an extra dash of sugar and spice. The second recipe was too soft to even form into balls, even after refrigerating, but the flavor was just right. The third and final recipe was the winner. It was able to hold its shape like the first recipe, but had the sweetness and moistness of the second batch. IMG_5582These perfectly simple bites taste just like pumpkin cookie batter or spoonfuls of pumpkin pie with velvety filing and flaky crust, but are vegan, gluten and nut free. Although they would be just as delicious with nuts, seeds, flax or other dried fruit of your choice. The best part, they’re easy enough for the young ones to prepare and enjoy. As treaters count their Kit Kats and Almond Joys, these pumpkin oatmeal raisin bites will be a treat I won’t feel guilty about snacking on Halloween, and one the kids will enjoy just as much. IMG_5530 IMG_5583 IMG_5598 IMG_5600 IMG_5603

No-Bake Pumpkin Oatmeal Raisin Bites

Ingredients {Makes about 20}

2 cups – Rolled Oats {gluten-free, not instant}

1/2 cup – Raisins {or cranberries}

1/2 cup – Mini Chocolate Chips {optional}

2 teaspoons – Pumpkin Pie Spice

1 teaspoon – Baking Powder

1/2 teaspoon – Salt

1 cup – Canned Pumpkin

1/2 cup – Pure Maple Syrup {use organic if possible, not one with processed sugars – or replace with Honey}

2 teaspoons – Pure Vanilla Extract

Recipe

Place a piece of parchment onto a rimmed baking sheet, set aside. Combine the oats, raisins, salt, pumping pie spice, baking powder and chocolate chips, if using, into a bowl. Add in the pumpkin puree and vanilla, stir until combined. Then slowly add in the maple syrup until everything comes together, if you don’t need to use all of the maple syrup then don’t. Refrigerate at least 20 minutes, if time permits.

Scoop about one tablespoon of dough, roll into balls, and place onto the prepared baking sheet. Enjoy right away, or refrigerate until firm {about 30 minutes}. Keep in an airtight container for up to 4 days.


You Might Also Like :

Back to Featured Articles on Logo Paperblog

These articles might interest you :

Paperblog Hot Topics

Magazines