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Pumpkin Oat Breakfast Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Servings 2
Calories 380kcal

Ingredients

Cookies

  • ½ cup Rolled oats
  • ¼ cup All-purpose flour
  • ¼ tsp Baking powder
  • ¼ tsp Cinnamon
  • pinch Salt
  • ¼ cup Pumpkin puree
  • 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 Mixed fruit i.e. Apple, banana, pineapple, washed and prepared as needed

Coffee

  • Coffee brewed to your liking
  • Your choice of sweetener optional
  • Your choice of creamer optional
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.
  • Brew and prepare the coffee to your liking.
  • Serve the cookies with fruit and coffee.

Nutrition

Calories: 380kcal | Carbohydrates: 64g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 17mg | Potassium: 423mg | Fiber: 9g | Sugar: 40g | Vitamin A: 5485IU | Vitamin C: 7mg | Calcium: 58mg | Iron: 2mg