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
- 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
Preheat oven to 350 degrees F.
In a large bowl, mix together the pumpkin, oats, maple syrup, cinnamon, ginger and dash of salt.
Mold the oat mixture into golf-ball sized cookies and lay on a parchment lined baking sheet.
Bake for 20 minutes.