Well, I warned you, there would be pumpkin recipes in November. So I give you Pumpkin Breakfast Cookies today! And I have a LOT of squashes waiting on my counter. But those are ‘in season’ all winter long, right?
So brace yourself for squash recipes like last week’s Spaghetti Squash with Thai Peanut Sauce. It makes my day when you all tell me how much you LOVED it.
Back to breakfast! It is mornings like today, where I could hug myself for having prepared some make-ahead breakfast like these breakfast cookies (or awesome overnight oats).
Well, I am never a fan of cooking first thing in the morning or making breakfast that involves a lot of prep. But today I was especially happy to have my breakfast ready in the fridge.
Why you ask? The end of daylight savings time and 4-months sleep regression.
I’ve heard it many times before that this business of turning the clock back doesn’t matter to someone who only goes by an internal clock. Like my little Olivia! When her usual wake-up time was 8 am, it is 7 am now!
Add to this, that she is turning 4 months old today and decided just a few days ago, that she doesn’t need naps longer than 20 minutes anymore. But by the time 6 pm rolls around she is done for the day. However, 12 hours later she is ready to tackle the world again. And mommy better watch her do so.
I think you get my point. I am tired! 6 am is not a time a like to get up at. So I am endlessly grateful for breakfast that is just waiting for me. Also, today there was a cup of coffee waiting for me. This never happens. Konrad usually picks up a coffee on his way to work. But today he brewed some at home and made enough for me as well! muah
Today’s Pumpkin Breakfast Cookies are a seasonal variation of my healthy breakfast cookies. One commenter mentioned how they omitted the mashed banana and used egg as binder instead.
That idea came in so handy when I made these pumpkin flavored cookies. I am not sure how well pumpkin and banana flavors go together, but I knew that just pumpkin puree wouldn’t be enough of a binder. Enter eggs!
And while I left the mix-ins open for the original recipe, I only used pumpkin seeds and cranberries for these cookies. In my opinion these 2 pair really well with pumpkin and help drive home the fall flavor.
These pumpkin flavored healthy cookies make a great seasonal grab-and-go breakfast. With hearty wholegrain oats, cranberries and pumpkin seeds
Ingredients
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 cup rolled oats
- 1 cup quick cooking oats
- 2/3 cup dried cranberries
- 2/3 cup pumpkin seeds
- 1/4 cup ground flax
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 2 eggs, beaten
Directions
- Preheat oven to 325 F. Line a baking sheet.
- In a small bowl warm coconut oil and honey (either microwave, inside preheating oven or on the stove top).
- In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
- Drop about 1/4 cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15 minutes until edges are lightly browned.
- Let cookies cool on baking sheet before moving to an airtight storage container.