Pumpkin Oat Breakfast Cookies

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!!

 

These pumpkin oat breakfast cookies are a healthy vegan portable breakfast for busy mornings. And they use up your leftover pumpkin puree! #vegan #breakfast #healthybreakfast #pumpkincookie

5 from 7 votes
Print

Pumpkin Oat Breakfast Cookies

Course Breakfast
Keyword pumpkin
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 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

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

Recipe Notes

10 Comments

  • Reply
    Lindsey
    November 16, 2018 at 6:31 pm

    These were a great on-the-go snack, thank you!

  • Reply
    Meme
    November 17, 2018 at 9:08 pm

    These are simple, delicious, and great for on the go breakfasts and snacks!

  • Reply
    Liz Shaw
    November 18, 2018 at 12:59 am

    I admit- I can’t seem to get enough pumpkin lately. I will absolutely have to make these 🙂

  • Reply
    Lorie
    November 18, 2018 at 10:48 pm

    Cracking open some pumpkin now. It’s on! And these are gonna be all mine!

  • Reply
    Tawnie Kroll
    November 19, 2018 at 11:18 am

    Loved how easy and yummy these are!!

  • Reply
    Emily Kyle
    November 26, 2018 at 10:22 am

    Made these with my leftover pumpkin from Thanksgiving, so good!

  • Reply
    mel smith
    December 2, 2018 at 11:17 am

    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.

    • Reply
      Natalie Rizzo, MS, RD
      December 2, 2018 at 11:31 am

      I’m so happy to hear that! Let me know how the coconut turns out–brilliant idea!

  • Reply
    Stephanie Conant
    December 9, 2018 at 4:53 pm

    I want more of these easy breakfast cookie ideas

  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.