These Pumpkin Oatmeal breakfast cookies are hearty, healthy and nutritious. You can substitute just about all of the mix-ins to your liking and they will still come out great. Substitute the eggs and honey and this recipe is vegan friendly!
Course Breakfast
Cuisine American
Keyword budget-meals
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Ingredients
Dry Ingredients
11 cup of rolled oats
½1/2 cup of oat flour
¼1/4 cup of ground flax-seeds
¼1/4 cup of ground Trader Joe’s Super Seed & Ancient Grain Blend
Wet Ingredients
1canof pumpkin
¼cup of melted coconut oil
½cup of unsweetened applesauce
2 eggs
¼cupmaple syrup
¼cuphoney
Mix-ins
¼cup of dried sweetened cranberries
¼cupof raw unsalted sunflower seeds
¼cup of unsweetened coconut shreds
¼cupof pecans halves
1tbsp1 tbsp of ground ginger
1tsp1 tsp of nutmeg
1tbsp1 tbsp of cinnamon
1tsp1 tsp of vanilla extract
pinch of salt
Instructions
Grind the flax-seed and Trader Joes Super Seed blend in a Nutribullet or a food processor. If you don’t have oat flour grind some oats in the Nutribullet until it becomes a flour texture. (I did a mixture of rolled oats and steel cut but either or is fine).
In a large bowl combine the dry ingredients together and slowly mix in the wet until everything is evenly mix.
Stir the mix-ins until everything is fully combined( If the mix get too dry add a little applesauce).
Shape the cookies and place in a pan that’s lined with parchment paper.
Put in a preheated oven for 15-20 minutes at 325 degrees.
Wrap individually in saran wrap and store in an air tight container the fridge. Last for about a week