Pumpkin Oat Breakfast Cookies are a fall inspired, grab-and-go healthy cookie. It’s like a mini-pumpkin pie, ideal for breakfast or an anytime of day snack.
I love coming up with recipes that my kids can have at school for their morning snack. I would much rather give them something homemade and nutritious, than a sugar-filled granola bar or fruit snack. Because pumpkin is the “it” ingredient for fall, I had to come up with a snack that used it. What I found with these cookies is not only are they a wonderful snack to power us all through the day, they are also a great breakfast for me to grab while I am doing morning carpool.
My kids and I loved this breakfast cookie, and what a great way to start our day: full, satisfied and energized… well at least I try at that one.
Seeing my kids go off happy to school with their lunches packed and bellies full makes me realized how blessed we are. Recently, while shopping at Albertsons, I was inspired by a program they are running called “HUNGER IS”, where they’re focusing on expanding breakfast programs and providing children with healthy starts to their days. I am completely in love with their slogan: “Make Breakfast Happen So Kids Can Be Hungry For More.”
More…learning
More…energy
More…enthusiasm
More…inspiration
More…dedication
More…love
More…kindness
Enjoy! XOXO San
How do you make Pumpkin Oat Breakfast Cookies?
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a small microwavable bowl melt coconut oil and honey, about 30 seconds in the microwave on high.
In a large mixing bowl add oats, almond slivers, mini chocolate chips, raising, cinnamon, pumpkin pie spice and salt, stir to combine. Add pumpkin puree, beaten eggs and melted coconut oil and honey, stir well to combine.
Place the bowl in the refrigerator to chill 30-60 minutes.
Drop the cookie mixture in about 1/4 cup sized scoops onto lined cookie sheets and flatten.
Bake 15 to 20 minutes or until the edges are a light golden brown.
To make smaller cookies, which my kids and I prefer, use a cookie dough scooper and reduce baking time to 12-15 minutes.
Cool cookies completely on baking sheet before removing.
Store in an airtight container. We like to keep them in the refrigerator. Enjoy!
Can’t get enough pumpkin? Try these 50 Best Pumpkin Recipes.
Pin this recipe for later to your favorite Pinterest board.
Pumpkin Oat Breakfast Cookies
Ingredients
- 1/4 cup coconut oil melted
- 1/4 cup honey
- 1 cup Quaker rolled oats
- 1 cup Quaker quick cooking oats
- 1/3 cup raisins
- 2/3 cup slivered almonds
- 1/3 cup mini chocolate chips
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 2 eggs lightly beaten
Instructions
- Preheat oven to 350 F. Line a baking sheet with parchment paper.
- In a small microwavable bowl melt coconut oil and honey, about 30 seconds in the microwave on high.
- In a large mixing bowl add oats, almond slivers, mini chocolate chips, raising, cinnamon, pumpkin pie spice and salt, stir to combine. Add pumpkin puree, beaten eggs and melted coconut oil and honey, stir well to combine.
- Place the bowl in the refrigerator to chill 30-60 minutes.
- Drop the cookie mixture in about 1/4 cup sized scoops onto lined cookie sheets and flatten.
- Bake 15 to 20 minutes or until the edges are a light golden brown.
- To make smaller cookies, which my kids and I prefer, use a cookie dough scooper and reduce baking time to 12-15 minutes.
- Cool cookies completely on baking sheet before removing.
- Store in an airtight container. We like to keep them in the refrigerator. Enjoy!
Notes
This is a sponsored conversation written by me on behalf of Albertsons Companies & Hunger Is. The opinions and text are all mine.
These are disappearing super quickly!!! My family loves them! Absolutely delicious!
Thank you, so glad to hear that!