Hi! I’m starting a new series called Meal Plan Mondays. Health and wellness are important to our family, and I thought I’d share a few ways we make cooking and eating more convenient so that we can be as healthy as possible. On Mondays I hope to share recipes I use to prepare convenience foods ahead of time. I may also share our menu for the week and show which ingredients I will prep ahead of time to make weeknight cooking as easy as possible.
This week I am sharing a recipe that I sometimes make so that we have something quick to grab for breakfast – Pumpkin Breakfast Cookies. I found this recipe a while ago from LeelaLicious. I’m not sure “cookie” is the right word for these, although the shape is reminiscent of one. These cookies have many granola type of ingredients, but they aren’t really crunchy or granola-like either. You’ll just have to try them! After I make them, I will put them in an airtight container. If I make more than one batch, I’ll put the second batch in the fridge. Ken just grabs one to-go, but I like to microwave mine for a few seconds before eating it.
With ingredients like oats, pumpkin seeds, and cranberries, these are delicious, gluten-free, and satisfy hunger all morning!
Tips: When I bake these I like to decrease the amount of pumpkin seeds to 1/3 cup. Also, I found Aldi to be the cheapest place to find gluten free oats, pumpkin seeds, coconut oil, and ground flax seed.
Pumpkin Breakfast Cookies
A healthy seasonal cookie perfect for meal prepping your grab-and-go breakfast.
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 cup rolled old-fashioned oats
- 1 cup quick cooking oats
- 2/3 cup dried cranberries
- 2/3 cup pumpkin seeds
- 1/4 cup ground flaxseed
- 1 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/2 cup pumpkin puree
- 2 eggs, beaten
- Preheat the oven to 325*. Line a baking sheet with parchment paper.
- In a small bowl, warm the coconut oil to melt it. (Microwave is easiest. It only needs to get hot enough to melt.) Add the honey, whisk together. Add the pumpkin puree, followed by the eggs.
- In a large bowl, mix the remaining dry ingredients until combined.
- Add the wet mixture from the small bowl into the dry ingredients in the large bowl.
- Drop 1/4 cup sized scoops of the mixture onto your cookie sheet and flatten. (These will not spread while baking.)
- Bake 15-20 minutes until edges are lightly browned and centers are set.
- Let cool completely before moving to an airtight container.