Breakfast is the one meal I really struggle to eat sometimes because I don't sit down and eat. I'm always either eating on the go, or while doing something else (lately it's usually cooking!), so anything that is pre-made for me and quick is what I'll gravitate towards. I found a recipe for healthy breakfast cookie...all you had to say way "cookie" and my ears would perk up. Adding the word pumpkin in there makes me listen even harder. I've got to say, these are a bit strange but I like them. I'd like them more if they were loaded with chocolate chunks and peanut butter, but I suppose that wouldn't be the same. I still did like these though, and they are making an easy breakfast for me! My kids wouldn't even try them, but I really didn't expect them to.
1/4 cup coconut oil melted
1/4 cup honey
1 cup rolled old-fashioned oats
1 cup quick cooking oats
2/3 cup dried cranberries unsweetened
2/3 cup pumpkin seeds
1/4 cup ground flaxseed
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1/2 cup pumpkin puree
2 eggs beaten
Preheat oven to 350 F. Line a baking sheet.
In a small bowl warm coconut oil and honey (either
microwave, inside preheating oven or on the stove top).
In a large bowl combine both kinds of oats, cranberries,
pumpkin seeds, ground flax, pumpkin pie spice and salt. Add pumpkin puree, eggs
and warmed coconut oil and honey. Stir until fully combined.
Drop about 1/8 cup sized scoops of the mixture onto a
cookie sheet and flatten (cookies won't spread while baking). Bake for about
15-20 minutes until edges are lightly browned.
Let cookies cool on baking sheet before moving to an
airtight storage container.
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