Breakfast · Snack

Muesli Pumpkin Bread

Hello all!!!

Did everyone have a good Valentine’s Day?! I hope it was filled with love & yummy treats. I made my Valentine, ‘Vegan Chocolate Almond Butter Fudge.’ – You can find the posting on my Instagram @thekellydiet.


For Valentine’s Day dinner I want to a local vegan restaurant, Beerline Cafe, & had a four course vegan dinner. It was amazing!!!

After all the fun & food of last night I am feeling a little tired this morning. This Muesli Pumpkin Bread should be a great breakfast & snack to get me feeling energized!

Let’s get baking!

Muesli Pumpkin Bread

  • Servings: one loaf
  • Difficulty: easy
  • Print




  • 1 1/3 c rolled oats (gluten free if needed)
  • 1/3 c muesli
  • 1/4 c pea protein
  • 3 T coconut flour
  • 1 1/4 tsp baking powder
  • 1 T pumpkin pie spice
  • 1 tsp cinnamon
  • pinch of pink himalayan salt
  • 1 flax egg (1 T flax + 2 T water)
  • 1/4 c melted coconut oil
  • 1/4 c raw, local honey or pure maple syrup
  • 3/4 c pure pumpkin puree
  • 3/4 c unsweetened almond milk
  • Small handful non-dairy choc chips


  1. Preheat your oven to 350F. Spray a loaf pan with non-stick cooking spray & set aside.
  2. Prepare flax egg by mixing the flax with water in a small bowl. Set aside.
  3. Add all of your dry ingredients to a large mixing bowl & whisk.
  4. Add all of your wet ingredients to a medium size bowl, including your flax egg, & whisk until combined.
  5. Pour wet into dry & mix until combined.
  6. Fold in choc chips.
  7. Pour batter into your loaf pan. Bake for 30 minutes. Enjoy

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

And here is a pic of my other Valentine :)))




One batter, Chocolate Strawberry Protein Cake AND Parfait.

We are getting to February, which means Valentine’s Day! Whether you are single or in a relationship yummy, chocolatey, heart shaped treats are just the best!

And of course, here at The Kelly Diet, they are vegan & healthy too 😉

Indulge this February with this versatile recipe that can be eaten raw or baked. Using the same batter I made ‘Chocolate Strawberry Protein Cake’ AND ‘Chocolate Strawberry Protein Parfaits.’

So cheers! To health, sweet-tooths, & all the heart shaped goodies.

One batter, Chocolate Strawberry Protein Cake AND Parfait

  • Servings: 3
  • Difficulty: easy
  • Print




  • 1 box organic black beans (drained & rinsed)
  • 1/2 c rolled or old-fashioned oats (gluten-free if needed)
  • 1/2 c plant-based Strawberry protein powder (I use 22 Days Nutrition)
  • 1 ripe banana or 1/2 c unsweetened applesauce
  • 1/4 c pure maple syrup
  • 1/4 c unsweetened plant-based milk
  • 2 T cocoa powder
  • pinch of pink himalyan salt
  • 1 tsp baking soda


    1. Add the black beans to a food processor & process until combined.
    2. Next add in the oats, scrape the sides of the bowl, & process.
    3. Continue to add a few ingredients at a time (occasionally scraping the sides of the bowl & processing) to ensure that everything gets broken down & combined well, until no ingredients are left.
    4. Pour your dough into small tart tins & bake at 350 degrees for 20 minutes.Let cool & then top with coconut cream & berries, nut butter,  or coconut yogurt mixed with maqui berry powder. Enjoy!
  • Have any extra batter? Enjoy it raw! This batter is healthy & delicious to eat raw. img_6980
  • If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook! See the source image

And don’t forget that pets absolutely count as Valentines 🙂