¾ cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¾ cup pumpkin puree
¾ cup maple syrup
3 tablespoons melted butter
3 tablespoons Justin’s Maple Almond Butter
2 large eggs
½ cup crushed walnuts
1. Preheat oven to 350˚ F. Grease a 9″ loaf pan and set aside.
2. In the bowl of a food processor, pulse oats until they become a course flour, leaving some larger pieces for texture. Transfer to a large bowl and add whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together the pumpkin puree, maple syrup, butter, almond butter and eggs. Carefully pour into dry ingredients, and stir until just combined. Fold in walnuts.
4. Pour into prepared pan and bake 50-60 minutes, or until a toothpick comes out clean. Remove from oven, cool completely and enjoy!
We did it, we combined everyone’s favorite flavors into one perfect cookie bar. Chocolate? Check. Peanut Butter? That too. Banana? You know it. Oatmeal? Obviously. Plus, these could not be any easier to make. You only need one bowl and no crazy ingredients. The hardest part of making these cookie bars will be waiting for them to cool.
I like my smoothies to be just like me: sweet and powerful. Justin’s Ultimate Green Drink is the perfect way to kick off a workout or just get ready for the day. It’s packed with chia seeds, protein powder, and JUSTIN’S® Classic Almond Butter for a great flavor that’ll make you grow up big and strong!
¾ cup rolled oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¾ cup pumpkin puree
¾ cup maple syrup
3 tablespoons melted butter
3 tablespoons Justin’s Maple Almond Butter
2 large eggs
½ cup crushed walnuts
1. Preheat oven to 350˚ F. Grease a 9″ loaf pan and set aside.
2. In the bowl of a food processor, pulse oats until they become a course flour, leaving some larger pieces for texture. Transfer to a large bowl and add whole wheat pastry flour, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together the pumpkin puree, maple syrup, butter, almond butter and eggs. Carefully pour into dry ingredients, and stir until just combined. Fold in walnuts.
4. Pour into prepared pan and bake 50-60 minutes, or until a toothpick comes out clean. Remove from oven, cool completely and enjoy!
When I want to impress family or guests in the morning, I always make sure to whip up a batch of my favorite almond butter cinnamon rolls. The smell wafts through the house and wakes everyone up in a great mood. It’s a nut buttery twist on the classic breakfast pastry, made with JUSTIN’S® Cinnamon Almond Butter. It’s a favorite in my house and it’s sure to be one in yours, too!
It seems unfair that my plant-based friends and family miss out on cheesecakes. And I won’t stand for unfairness! So, I created a Plant-Based Cheesecake recipe that’s easy to prepare and is just as sweet, creamy, and satisfying as your favorite restaurant’s version. Cheesecake for everyone!
