Pumpkin Oat Breakfast Cookies are a fall inspired, grab-and-go healthy cookie. Ideal for breakfast, mid-morning or afternoon snack, they’re made with oats, pumpkin, coconut oil, honey, almonds and of course, chocolate chips. It’s like a mini-pumpkin pie but better.
I love coming up with recipes my kids can have at school for their morning snack. I much rather them have 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 agreat 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.
S 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 their runningcalled 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.
How can we help give MORE? Here is what Albertsons Companies Foundation and the Entertainment Industry Foundation set-up a way for you to help. Purchase a participating item at Albertsons stores in September 2016 will trigger at least $0.10 donation up to $1 million. You can look for tags on participating items in store. And not only that, you can donate at the register – shoppers can add a $1, $3, or $5, or any $ amount to their purchase.
- 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 egg, lightly beaten
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.
To make small cookies, which my kids and I prefer use a cookie dough scooper and reduce baking time to 12-15 minutes.
Bake 15 to 20 minutes or until the edges are a light golden brown.
Cool cookies completely on baking sheet before removing.
Store in an airtight container. We like to keep them in the refrigerator. Great after school snack as well.
Pin this recipe for later to your favorite Pinterest board.
This is a sponsored conversation written by me on behalf of Albertsons Companies & Hunger Is. The opinions and text are all mine.