For those who have to get up at an ungodly hour in the morning, the idea of getting up even a few minutes earlier to make and eat breakfast can be an excruciating suggestion.
I have always been an advocate of breakfast, and personally believe that a meal in the morning can do wonders for your health, energy and metabolism. So I have always made a point of eating breakfast, even when I have to get up in the wee hours of the morning. I have scolded many people who have told me they often skip breakfast, and sometimes I will give suggestions for quick, easy and healthy breakfast alternatives. It’s just this annoying thing I do I suppose.
You have your classic quick breakfasts – cereal, quick oats, yogurt and granola, toast and peanut butter – all items that can be prepared in minutes. But sometimes, 0 minutes of prep time might be just the thing that gets you eating on the way to work or school as opposed to skipping breakfast all together.
John’s job has him getting up so early some days, that it would still be dark out in the summer north of the Arctic circle (ok that was kind of lame.) So I always like to have easy breakfast options he can grab on-the-go and eat on the way to work. One of his favourites to date are this week’s recipe, pumpkin breakfast cookies!
Pumpkin puree, rolled oats, whole wheat flour, flaxseed, nuts and eggs come together in these healthy and delicious breakfast cookies that will give you enough of a boost to get you through the morning. Yes, sugar makes the list of ingredients, but these cookies are nowhere near overwhelmingly sweet.
- The recipe suggests filler ingredients such as nuts, coconut, chocolate chips and raisins, but feel free to substitute for any nuts, seeds or dried fruit you like. Just be sure to include chocolate chips or some type of dried fruit to add a little more sweetness.
- These cookies freeze wonderfully!
So treat yourself to cookies for breakfast, and a few extra minutes of precious, precious sleep!
Peanut Butter Banana Breakfast Cookies
Click here to view printable Word version:
Pumpkin Breakfast Cookies
Pumpkin Breakfast Cookies
- 1/2 cup melted coconut or grapeseed oil
- 2 eggs
- 1 tsp vanilla extract
- ½ of a 14 oz can of pumpkin puree, or 3/4 cup pumpkin puree
- 1/3 cup brown sugar + 1-2 tbsp
- 1 cup whole wheat flour
- 1 ½ cup rolled oats
- 1/4 cup ground flaxseeds – optional
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 1/3 cup shredded coconut
- 1/3 cup walnuts or almonds
- 1/3 cup chocolate chips or raisins
- Preheat oven to 350°.
- Melt coconut oil in microwave. Be sure that any ingredients added to the coconut oil are not too cold otherwise the coconut oil may harden. Ignore this step if using grapeseed oil.
- In large mixing bowl, beat eggs by hand. Add oil, pumpkin, vanilla and sugar. Mix until well blended.
- Add dry ingredients – oats, flour, flax, baking soda, spices and salt – and mix well.
- Fold in coconut, nuts and chocolate chips/raisins. Mix to incorporate.
- On a baking sheet lined with parchment paper (optional), drop tablespoon sized balls of the dough, an inch apart or so. These cookies expand only a little.
- Bake at 350°.for 13-15 minutes.
Cookies freeze wonderfully!