Pumpkin-Oat Breakfast Cookies
Pumpkin-Oat Breakfast Cookies is a breakfast that serves 23. One portion of this dish contains about 4g of protein, 10g of fat, and a total of 188 calories. For 55 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 135 people were glad they tried this recipe. It is brought to you by Prevention Rd. If you have pumpkin pie spice, old fashioned oats, pumpkin seeds, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 33 minutes. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Overall, this recipe earns a solid spoonacular score of 52%. Similar recipes include Pumpkin Oat Chocolate Chip Breakfast Cookies, Healthy Carrot & Oat Breakfast Cookies, and Peanut Butter Bananan Oat Breakfast Cookies with Carob/Chocolate Chips.
Servings: 23
Preparation duration: 15 minutes
Cooking duration: 18 minutes
Ingredients:
2 tsp baking powder
½ cup coconut oil, melted and cooled
1 cup dried cranberries
4 eggs
½ cup ground flaxseed
½ cup honey
2 cups old fashioned oats
1 Tbsp pumpkin pie spice
1 cup pumpkin puree
1/3 cup pumpkin seeds
2 cups quick cooking oats
½ tsp salt
½ cup walnuts, chopped
Equipment:
baking paper
baking sheet
whisk
bowl
oven
wire rack
Cooking instruction summary:
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.In a large bowl, whisk to combine the oats, flaxseed, pumpkin pie slice, baking powder, and salt; set aside.In a medium bowl, gently whisk the eggs. Add the pumpkin puree, honey, and coconut oil; whisk until combined.Pour the wet ingredients into the dry and mix until combined; fold in the pumpkin seeds, dried cranberries, and walnuts.Using cup scoops, place the mixture in small heaps and flatten with the palm of your hand, leaving 2 inches between cookies. Baking for 18-20 minutes or until just golden. Allow to cool slightly before serving or transferring to a wire cooling rack.
Step by step:
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.In a large bowl, whisk to combine the oats, flaxseed, pumpkin pie slice, baking powder, and salt; set aside.In a medium bowl, gently whisk the eggs.
2. Add the pumpkin puree, honey, and coconut oil; whisk until combined.
3. Pour the wet ingredients into the dry and mix until combined; fold in the pumpkin seeds, dried cranberries, and walnuts.Using cup scoops, place the mixture in small heaps and flatten with the palm of your hand, leaving 2 inches between cookies. Baking for 18-20 minutes or until just golden. Allow to cool slightly before serving or transferring to a wire cooling rack.
Nutrition Information:
covered percent of daily need
