Wednesday, October 9, 2013

Pumpkin Oatmeal Breakfast Cookies

Pumpkin Oatmeal Breakfast Cookies
Cookies for breakfast??  Sure... especially when made with organic oats, pumpkin, spices and only a small amount of sugar!!  These yummy and amazing smelling beauties are a twist on the Banana Oatmeal Breakfast Cookies I posted about before.  The best part about these is that the wet and dry mixes can be prepared a day ahead and then mixed together in the morning quickly to make a warm, healthy treat your whole family will love!!

Pumpkin Oatmeal Breakfast Cookies
The wet and dry mixes made the night before

1 C. canned pumpkin
1/4 C. almond butter
1/4 C. brown sugar
1 tsp. vanilla extract

2 C. uncooked organic oats 
              (quick or regular, or a combination)
2 T. ground flax seed
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ginger
wet and dry mixes blended together
1/4 tsp. salt
1/4 C. finely chopped nuts
1/4 C. dried cranberries
1/4 C. white chocolate chips

Preheat oven to 350F. Combine the pumpkin, almond butter, brown sugar and vanilla in a medium sized bowl. In another bowl, combine the oats, flax seed, cinnamon, nutmeg, cloves, ginger and salt together and then mix into the pumpkin mixture.  Fold in the nuts, cranberries and chocolate chips and place a tablespoon of each on a greased cookie sheet.  Bake for 15 minutes.

*if mixing the day before, it is ok to add the nuts, cranberries and white chocolate chips in with the dry ingredients.

 *best eaten the same day or kept in the fridge for the next day.

All baked!!

Breakfast for my kids!!!  

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