Oats & Pumpkin Breakfast Cookies

Oats & Pumpkin Breakfast Cookies are easy, flexible, and full of nutrients from peanut butter, flax seeds, and pumpkin.  I am one of those people who will find ways to eat oats in every way, shape or form besides regular, warm oatmeal. I like oats in the form of overnight oats, energy bites, and definitely cookies. The idea to make Oats & Pumpkin Cookies came from Banana Bread Breakfast Cookies I made a long time ago. I love when breakfast is portable and it essentially contains things such as peanut butter, seeds, and oats I normally eat in the morning. oats and pumpkin breakfast cookiesSince we are still into pumpkin mode, I gave Oats and Pumpkin Breakfast Cookies a seasonal spin with pumpkin puree and pumpkin pie spice. You can easily swap out the nut butter, seeds, and sweetener of your choice to meet your lifestyle needs. Let's begin! oats and pumpkin breakfast cookiesOn a different note, I am pretty sore from my half-marathon yesterday. I will do a separate post on it soon but thanks to everyone who said it's doable. I survived it.

Oats and Pumpkin Breakfast Cookies comes together in 20 minutes, one bowl, and few ingredients, all of which is a winner in my book. If you are looking for sweet, buttery, melt-in-your mouth cookies, then I will redirect you to Brown Butter Cardamom Cookies. oats and pumpkin breakfast cookiesOats and Pumpkin Breakfast Cookies are intended to be breakfast-friendly so it's soft, dense, and not very sweet. Feel free to increase the sweetness, drizzle melted chocolate (which I almost did), or add nuts for crunch. The possibilities are endless and who am I to stop you? I just hope you run to your kitchen and make these Oats and Pumpkin Breakfast Cookies soon.oats and pumpkin breakfast cookies4[Tweet "Want "Cookies" for Breakfast? Try Oats & Pumpkin Breakfast Cookies! "]oats and pumpkin breakfast cookies5

Oats & Pumpkin Breakfast Cookies
Serves: 16 cookies
Ingredients
  • 2 cups old-fashioned oats (use GF certified for GF diet)
  • 1 cup pumpkin puree (not the pumpkin pie filling)
  • 1/4 cup honey (use maple syrup for vegan or other sweetener of your choice)
  • 1/4 cup + 1 tablespoon peanut butter (or use any other nut butter of your choice)
  • 1/2 cup flax seeds (use other seeds of your choice)
  • 2 teaspoon pumpkin pie spice
  • pinch of salt
Instructions
  1. Pre heat the oven to 350F.
  2. Line a baking sheet with parchment paper.
  3. In a medium bowl, combine all of the above ingredients and mix them well.
  4. Take about 1/4 cup of the mixture and form them into a cookie and place them on a parchment paper.
  5. Bake for 10 - 12 minutes and allow it to cool in the oven for additional 10-15 minutes.
  6. Remove from the oven and enjoy.

Are you an oatmeal person? Hot or Cold?

Sharing this as a part of Meatless Monday with Tina Muir, Confession of a Mother Runner, & Fit Foodie Mama.