Dreena Burton’s pumpkin snackles + whole-food family cookbook review

Dreena Burton’s pumpkin snackles + whole-food family cookbook review

Wanna know a secret? A big fat juicy one? Hold on to your hats ladies & gents cause this one’s a doozy.

I’ll let ya process that. Maybe as intrigue or maybe as extreme disappointment.

As much as I love the fall and that I get to make all things pumpkin, I do use pureed pumpkin in smoothies and baking throughout the year because a) it’s delicious b) it’s high-fiber c) it’s low-sugar d) it’s the perfect consistency and e) it’s fabulously tasty. But now I just have an excuse to make healthier pumpkin treats and share them. (I’ll pass on the pumpkin syrup lattes, please & thank you). As the fall approaches and we gear up for shorter days & fall harvest foods (squash, apples, & chai YAY!), I was super eager to test out several of Dreena Burton’s recipes.

Dreena Burton is such an inspiration to families and individuals looking to add more plant-based meals into their diet. Through her newest cookbook (she has written 5!), Plant-Powered Families, she incorporates family-friendly recipes using ingredients most have readily in the pantry and is set up in easy-to-navigate sections.


I spotted a ton of recipes that I was dying to make and earmarked about 20 different recipes. But one really caught my eye the other day. Pumpkincredible hummus?! Pumpkin=full of fiber + Vitamin A (among others). And beans=full of fiber + protein  + iron. Our bellies will feel full AND we’ll be feeding our night vision? Sounds like a winner! And it was! So good we ate it up in a jif.

But ya know what else caught my eye? Pumpkin oat snackles. They are UH-MAZ-ING-IN-CRED-IBLE. Yes I just combines those 2 words. These little delicious macaroon shaped snacks are becoming a staple in my home. They are super easy to make and

Let me start out by saying that I am not a recipe follower (hence the food blog where I test a million recipes, and publish few) as I am often too lazy to read a cookbook and shlep my butt to the store to go get all of the ingredients. But that didn’t occur in this book because I have most of the ingredients already on hand. Nailed it!

Pumpkin Snackle Above

But the goodness doesn’t end there. Not only did I get excited flipping through the recipes, but enjoyed the way that she speaks to her readers as if they were friends & family giving small and sweet anecdotes about her 3 daughters, whom it is obvious she absolutely adores. She knows what it’s like to raise picky eaters and provides tips & tricks to help incorporate new foods into their diet.

I also have to mention that she gives notes and tips throughout the book in the majority of her recipes. She lauds using high-quality to get the highest health benefits Throughout the book her passion for teaching others learn to healthily adapt to a whole food plant-based diet is emanate.

So go try out these snack babies and enjoy yourself some apple cider. Happy Fall-ing!

Dreena Burton Pumpkin Snackles

  • Servings: 14 snackles
  • Time: 30mins
  • Difficulty: easy
  • Print

1 1/2 c. rolled oats
1 c. oat flour (I made this by grinding oats in the blender)
1/4 c. raisins
1 1/4 tsp. baking powder
1 1/4 tsp. cinnamon
1/4 tsp. sea salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. all spice
Couple pinches of ground cloves
1 1/2 tbsp. chia seeds
3/4 pumpkin puree (Farmer’s Market brand recommended)
1/2 c. plus 2 tbsp. pure maple syrup
3 tbsp. unsweetened non-dairy milk
1/2 tablespoon freshly squeezed lemon juice
1 tsp. pure vanilla extract
2-3 tbsp. non-dairy chocolate chips

Preheat oven to 350˚F. Line a baking sheet with parchment paper.

In a large bowl, combine the rolled oats, oat flour, raisins, baking powder, cinnamon, sea salt, nutmeg, allspice, and cloves, stirring to mix well.

In a medium bowl, combine the chia with the pumpkin, maple syrup, milk, lemon juice, vanilla extract, whisking through to smooth out the pumpkin puree.

Add the wet ingredients to the dry, stirring through until well incorporated. Add the chocolate chips.

Using a cookie scoop, place mounds of the batter (about 2 tbsp. in size) onto the prepared baking sheet. Bake for 13-14 minutes, until just firm to the touch. Remove from the oven, let cool for about a minute, then transfer to a cooking rack to cool completely. 

Notes: The 3rd time I went to make these I realized that I was almost out of maple syrup. I added 1/2 the maple syrup + 1/4 c. apple sauce (and threw in some pumpkin seeds because I am obsessed) and they still came out incredible. I love when recipes are versatile (but play at your own risk).

What I love:

  • Recipes that use food that most people households have in their pantry already and/or are easy to find at most grocery stores.
  • Family and allergy friendly simple recipes that everyone can enjoy and help out with.
  • Recipes that use whole foods that come from lovely Planet Earth.
  • The plant-powered support section at the end of the book which includes a 2-week meal plan with nutritional information to help you plan for plant-based eating.
  • Cooking guides for foods that may be new to you.
  •  An FAQ’s section regarding macro and micro-nutrients to help answer health questions such as the oh-so ubiquitous “So, where do you get your protein?”, among others.

What I can’t wait to try:

Vanilla Bean Almond Butter Fudge
Red lentil hummus
PB pudding with berrylicious swirl
Artichoke sunflower burgers
Homemade hemp mylk

A lot more!

So if you’re teetering on the edge of becoming fully plant-based or are just looking for a few more veggie packed recipes, Dreena Burton’s Plant-Powered Families is the cookbook to make the switch painless, and dare I say, fun?


  1. Ran out of chocolate chips but butterscotch chips r so yum in these

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