Bill is obsessed with my Pumpkin Granola, so I’ve been buying a can of pumpkin puree every time I’m at the supermarket. The only problem is that most recipes only call for 1/2 cup of pumpkin, so I’ve been on a mission to come up with other uses for the rest of the can. I’ve also been wanting to switch up my breakfast routine. Enter these Pumpkin Oat Breakfast Cookies.
I eat oatmeal everyday–seriously, every. day. That may sound boring to you, but I love that the oats give me energy, have plenty of fiber and fill me up for a few hours. But if I’m running out the door in the morning or want to get out for a run before my hectic day starts, cooking up a pot of oatmeal and sitting down to eat it is not always feasible. Instead, these cookies take the best part of oatmeal–the oats–and turn them into 5 ingredient cookies.
The best part is that you can make a batch of these at the beginning of the week and store them in the fridge. Throw two or three in a bag on your way out the door, and you’ve got a breakfast that tastes like pumpkin and is well balanced.
They combine pumpkin, oats, maple syrup and spices to create a simple healthy cookies that the best parts of fall without all the hassle of baking something elaborate. You’re guaranteed to love them!!
Pumpkin Oat Breakfast Cookies
Ingredients
- 1 cup pumpkin puree
- 1 cup oats
- 1/4 cup pure maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- dash of salt
- optional chocolate chips
Instructions
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Preheat oven to 350 degrees F.
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In a large bowl, mix together the pumpkin, oats, maple syrup, cinnamon, ginger and dash of salt.
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Mold the oat mixture into golf-ball sized cookies and lay on a parchment lined baking sheet.
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Bake for 20 minutes.
These were a great on-the-go snack, thank you!
These are simple, delicious, and great for on the go breakfasts and snacks!
I admit- I can’t seem to get enough pumpkin lately. I will absolutely have to make these 🙂
Cracking open some pumpkin now. It’s on! And these are gonna be all mine!
Loved how easy and yummy these are!!
Made these with my leftover pumpkin from Thanksgiving, so good!
Made 1 batch last night, ate them all. Making second batch now. So yummy and healthy. This time I’m adding a little shredded coconut to some of the cookies to see how that tastes.
I’m so happy to hear that! Let me know how the coconut turns out–brilliant idea!
I want more of these easy breakfast cookie ideas
Have you seen this new recipe? Not exactly a cookie, but very similar! https://greenletes.com/banana-chia-walnut-oat-cups/
Sounds like a delicious recipe. Can you please share whether these are instant oats or roles oats? Also can you make these with cooked steel cut oats? Thanks!
Thank you! I used rolled oats for this recipe. You can try cooked steel cut oats, but I’m not sure if it will be the same texture. Whole rolled oats, instant oats and steel cut actually all have the same nutrition content, but they are just cut differently.
Can these be stored in the freezer?
I haven’t tried it, but I think it would work. The only thing is that they might be a little dry when you try to microwave them. If you do try it, let me know how it works and I’ll add a note to the recipe!
These turned out great, and are the perfect meal-prep snack. Refrigerates well and the flavor and texture is satisfying throughout the week.
So glad you loved them!