Pumpkin Oat Breakfast Cookies

No ratings yet
Print Pin
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 740kcal

Ingredients

Pumpkin Oat Breakfast Cookies

  • 1 cup Rolled oats
  • 1/2 cup All-purpose flour
  • ¼ tsp Baking powder
  • ¼ tsp Cinnamon
  • pinch Salt
  • 1/2 cup Pumpkin puree canned
  • 2 TBSP Maple syrup or honey
  • 1 TBSP Almond butter
  • ½ tsp Vanilla extract
  • 2 TBSP Dried cranberries or raisins, optional
  • 1 TBSP Pumpkin seeds optional

Fruit

  • 2 cups Fresh fruit (e.g. apple slices, grapes, or berries), washed and prepared as needed

Milk

  • 16 oz Milk your choice
US Customary - Metric

Instructions

  • Prepare all ingredients as described above.
  • Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
  • Mix Dry Ingredients:In a medium bowl, combine oats, flour, baking powder, cinnamon, and a pinch of salt.
  • Mix Wet Ingredients: In a separate small bowl, whisk together pumpkin purée, maple syrup or honey, almond butter, and vanilla extract.
  • Combine & Fold In Add-ins: Pour the wet mixture into the dry ingredients and stir until just combined. Fold in dried fruit and seeds if using.
  • Scoop & Bake: Scoop dough into even portions onto the baking sheet and flatten slightly with the back of a spoon. Bake for 13–15 minutes, until set and lightly golden on the bottom. Let cool for a few minutes on the pan.
  • Serve the cookies (2 per portion) with fresh fruit and milk. Enjoy!

Nutrition

Calories: 740kcal | Carbohydrates: 130g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 161mg | Potassium: 1013mg | Fiber: 13g | Sugar: 64g | Vitamin A: 10617IU | Vitamin C: 8mg | Calcium: 418mg | Iron: 6mg

Pumpkin Oat Breakfast Cookies

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 740 kcal

Ingredients
 
 

Pumpkin Oat Breakfast Cookies

  • 1 cup Rolled oats
  • 1/2 cup All-purpose flour
  • ¼ tsp Baking powder
  • ¼ tsp Cinnamon
  • pinch Salt
  • 1/2 cup Pumpkin puree canned
  • 2 TBSP Maple syrup or honey
  • 1 TBSP Almond butter
  • ½ tsp Vanilla extract
  • 2 TBSP Dried cranberries or raisins, optional
  • 1 TBSP Pumpkin seeds optional

Fruit

  • 2 cups Fresh fruit (e.g. apple slices, grapes, or berries), washed and prepared as needed

Milk

  • 16 oz Milk your choice

Instructions
 

  • Prepare all ingredients as described above.
  • Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
  • Mix Dry Ingredients:In a medium bowl, combine oats, flour, baking powder, cinnamon, and a pinch of salt.
  • Mix Wet Ingredients: In a separate small bowl, whisk together pumpkin purée, maple syrup or honey, almond butter, and vanilla extract.
  • Combine & Fold In Add-ins: Pour the wet mixture into the dry ingredients and stir until just combined. Fold in dried fruit and seeds if using.
  • Scoop & Bake: Scoop dough into even portions onto the baking sheet and flatten slightly with the back of a spoon. Bake for 13–15 minutes, until set and lightly golden on the bottom. Let cool for a few minutes on the pan.
  • Serve the cookies (2 per portion) with fresh fruit and milk. Enjoy!

Nutrition

Calories: 740kcalCarbohydrates: 130gProtein: 21gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 27mgSodium: 161mgPotassium: 1013mgFiber: 13gSugar: 64gVitamin A: 10617IUVitamin C: 8mgCalcium: 418mgIron: 6mg
Tried this recipe?Let us know how it was!