Flora & Vino -

Pumpkin SunButter Breakfast Bars

These Pumpkin SunButter Breakfast Bars are soft, chewy, and packed with cozy fall flavor. They’re vegan, gluten-free, and perfect for meal prep!

This fall is bringing a lot of change for us in the best possible way.

We just closed on a house (!!!) and are officially in the process of packing up our lives and getting ready to move into our first home.

At the same time, we’re preparing to welcome our baby boy this winter, so it feels like we’re building a new home and a new chapter of our lives all at once.

There’s a lot to do, but I’m so excited to settle into our new space and make it ours.

I can’t wait to watch Flora run around in her fenced-in backyard, and I’m already dreaming about decorating the nursery in sage greens, warm browns, and soft neutrals for our little safari theme.

With so much change on the horizon, I can also feel myself wanting to turn inward a little this season.

I’m ready to hibernate, nest, and fill the freezer with all of the meals and snacks we’ll be grateful to have once baby boy arrives.

I have a feeling that anything nourishing, portable, and already prepared is going to feel like a gift to my future self.

Which brings me to these bars!

These Pumpkin SunButter Breakfast Bars are the perfect way to welcome pumpkin season!

They’re soft, chewy, and packed with cozy fall flavor from pumpkin, cinnamon, and pumpkin pie spice.

Organic SunButter gives the bars richness and staying power, while rolled oats make them hearty enough for breakfast.

I love making a batch at the beginning of the week so I have an easy breakfast or snack ready to grab from the refrigerator.

They’re also easy to pack up and take with you, which has been especially helpful during this busy season of boxes, errands, appointments, and getting everything ready for our next chapter.

Enjoy a bar on its own for a quick snack, or serve one with fruit and yogurt for a more substantial breakfast.

These bars are naturally vegan, gluten-free, and easy to meal prep for busy fall mornings.

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Soft-Baked SunButter Oatmeal Cookies

Soft-baked SunButter oatmeal cookies made with rolled oats, dried cranberries, and chocolate chips. Perfect for an easy snack or lunchbox treat!

As we soak up the last few weeks of summer and start looking ahead to fall, I have some news that I’ve been holding close for a while.

If you’ve noticed that things have been a little quieter or different around here lately, there’s a very good reason: I’m pregnant!

Yes, M and I are expecting a baby boy this winter, and Flora is about the be a big sister.

It feels right that I share this information with you, first, my readers who have been with me for a decade of life changes and plant-y recipes.

So, I’ll be honest with you.

The past few months have been some of the happiest and most humbling of my life, and food has looked very different along the way.

For someone who has spent so many years creating recipes and thinking about food for a living, pregnancy has been a forced exercise in letting go of expectations.

There were weeks when my usual favorites sounded completely impossible and dinner was whatever simple, comforting food I could manage.

I couldn’t look at vegetables and the thought of tofu was the most repulsive of all, which is strange because tofu is so…innocuous, right?

So I ate a lot of toast with butter, bagels with cream cheese, and plain pasta with parm.

I was rocking the brown and beige diet to a tee.

My appetite, cravings, aversions, and even the way I think about nourishing myself have shifted from week to week.

I pulled away from Instagram and my recipes to focus on nourishing myself and future baby.

Much to my demise, I also became a napper.

A daily nap was about the only way to make it through the day in my first trimester, and I despise naps!

For me, it took until month 4/5 (I’m 5 months now), to be a functioning human again, when I was sure I’d wake up the first day of the second trimester as superwoman.

Now, as summer winds down and I’m feeling more like myself again, it feels especially sweet to be back in the kitchen creating and sharing recipes with you.

I don’t know what the future holds for Flora & Vino, but I’m very grateful to have you in my community and my village as my family grows.

But before I start crying…let’s make cookies, OK?!

These Soft-Baked SunButter Oatmeal Cookies feel perfect for this season of life: cozy but not quite fall, easy to make, and packed with familiar ingredients.

It’s also the kind of snack I’m very happy to have waiting for me when hunger strikes.

The kind of snack I hope to one day pack in my son’s lunchbox.

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SunButter S’mores Energy Balls

Skip the campfire and make SunButter S’mores Energy Balls with SunButter, oats, chocolate chips, and vegan marshmallows for summer snacking.

Hi friends!

We’re getting ready for our annual camping trip, and I can’t wait for a few days away to slow down, spend time in nature, and settle into a different pace.

There’s something about sleeping under the trees, cooking outside, and stepping away from the usual routine that always feels like a reset.

It’s also been a little while since I’ve shared a new post here, and I’ll admit that sitting down to write again feels both familiar and a little strange.

Life has been full behind the scenes, and while I’m not quite ready to share every update yet, I’m really happy to be back in this space with you.

I’m also especially happy to be returning with a recipe inspired by one of my favorite summer traditions!

When you’re craving the nostalgic flavors of a gooey campfire s’more but don’t want to light a fire (or turn on the oven), these SunButter S’mores Energy Balls are the perfect solution.

They’re made with wholesome pantry staples like rolled oats, creamy SunButter, gluten-free graham crackers, dairy-free chocolate chips, and vegan mini marshmallows for all the classic s’mores flavor in a convenient no-bake snack.

Whether you’re packing them for road trips, enjoying them after a summer hike, or keeping a batch in the fridge for afternoon pick-me-ups, these little bites are satisfying, kid-friendly, and incredibly easy to make.

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