Get the family together and serve up these delicious gluten free on-the-go Healthy Pumpkin Oat Breakfast Cookies. Perfect for busy mornings!
Healthy Pumpkin Oat Breakfast Cookies work brilliantly for breakfast or snack time paired with a warm cup of coffee or cold glass of milk. Cookies for breakfast… maybe just one, or two, three, or even four? Yes please! They are completely guilt free and I am totally fine if my kids want to eat a bunch of these. Packed with oats, pecans, almonds, pumpkin puree then laced with natural maple syrup adds good healthy fiber, fats and vegetables to a daily diet.
We have been making as many pumpkin recipes as possible for the fun of pumpkin season! I think any pumpkin smell is impressive as soon as it leaves the oven. Big C keeps wanting processed breakfast bars – in which that is fine sometimes – but there comes a point where mama has to pull the plug on the addiction. I wanted to create a breakfast cookie that is equally as moist and melts in your mouth to satisfy that “Nutri-Grain Bar” “melt in your mouth” consistency.
It takes about 5 minutes to whip up then pop them beauties in the oven, bake until golden brown and enjoy the fragrant aromas of pumpkin pie spices!
Healthy Pumpkin Oat Breakfast CookiesPrint Pin Rate
- Preheat oven 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl combine oats, almond meal, pecans, almond slivers, salt, pumpkin pie spice. Mix until evenly combined.
- In a separate small bowl combine pumpkin puree, beaten eggs, vanilla, coconut oil and maple syrup. Combine well then add to dry mixture. Mix until dry and wet ingredients are well blended.
- Scoop into 2 inch balls and place on a baking sheet about 1 inch apart. Bake at 350 degrees 20 minutes. Remove from heat and let cool on a baking rack.