These grab-n-go Pumpkin Oat Breakfast Cookies are easy to make with good for you oats, pumpkin, a bit of chocolate, pecans and dried cranberries. Make ahead for those times when you are in a hurry but want something healthy to fuel your day!
As we know life gets hectic! It’s running here and there, maybe getting kids off to school or heading out to work. Your mornings might get rushed but that doesn’t mean you can’t have a healthy breakfast. You will love having these pumpkin breakfast oat cookies on hand to eat at home, on the road or once you get to your morning destination. Both kids and adults will like them too so be sure to stock up! No more excuses to skip the most important meal of the day! Now all you have to do is get out of bed… yes that can be the tough part.
One of these cookies was plenty filling for me since they are full of oats. The texture is good (no flour) and you are able to get enough sweetness with a small amount of chocolate and dried cranberries. Also, I used pecans but you could certainly swap them out with walnuts or even pumpkin seeds. Once the batter is mixed up, these can be baked and served in about 20 minutes. I also like that these cookies freeze really well. Wrap each cookie separately in wax paper or plastic wrap and store in a larger container. You could pull them out the night before so they are ready when you are.
While these are great for your own home, how about sending some to a college student, friends, family, etc. We know the holidays are coming up and I would even say they would go great in a food gift basket. Maybe add some teas, coffee or hot cocoa. I’m sure everyone would appreciate your kindness.
- 3/4 cup pumpkin puree
- 1/3 cup honey
- 1/4 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla paste
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup old fashioned oats
- 1 cup quick oats
- 2/3 cups pecans, chopped
- 1/3 cup chocolate chips
- 1/3 cup dried cranberries
- Preheat your oven to 350 degrees and line a cookie sheet with parchment paper
- Whisk together in a large bowl the pumpkin, honey, coconut oil, egg, vanilla, cinnamon, nutmeg, ginger and salt
- Add in the two kinds of oats, pecans, chocolate chips and dried cranberries; stir well to combine
- Use either a 1/4 cup measuring cup or 1/4 cup scoop than has been sprayed with non-stick cooking spray
- Place 1/4 cup mounds on parchment paper (about 1" apart)
- Use the bottom of a sprayed cup or your hand, flatten cookies into about a 3-3 1/2" circle
- Bake in oven about 15 minutes until the cookie is set
- Remove from oven, cool cookies on a rack
- Store in the refrigerator in an airtight container or wrap individually and freeze.
Vanilla extract can be used in place of the paste
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 246 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 19mg Sodium: 81mg Carbohydrates: 30g Fiber: 3g Sugar: 17g Protein: 4g