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!
- 2 cups quick cook oats
- 1 cup almond meal
- ⅓ cup chopped pecans
- ⅓ cup almond slivers
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 2 eggs beaten
- 1 teaspoon vanilla
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- 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.