Hey, hey! Happy Wednesday to ya! It’s hard to believe, but October is already halfway through…I cannot believe how fast this month is flying by and I still have so many fall activities I’d love to do! One thing I’ve definitely accomplished this fall…eating pumpkin flavored everything…from Simple Mills Pumpkin Muffins, to Good Karma Pumpkin “Nog,” to my favorite pumpkin smoothie…there has been no shortage of pumpkin spice o’er here!
Yesterday, in an experimental frenzy, I ended up making some pretty darn good pumpkin raisin breakfast cookies. Bursting with pumpkin flavor, but low in sugar, these cookies are soft and chewy, almost muffin-like in texture, making them the perfect grab n’ go breakfast for fall. Eat them plain or drizzle with a bit of almond butter. A hearty, healthy way to get your fill of pumpkin flavor!
- 2 C rolled oats (I used Trader Joe’s gluten-free rolled oats, but I love Bob’s Red Mill Oats as well)
- 1/2 C pumpkin (not pumpkin pie filling) I used —> this brand
- 1/4 C honey (plus an extra squeeze for good measure)
- 2 eggs, beaten
- 1 tbsp chia seeds
- 1 tbsp organic unsalted melted butter
- 1 (level) tsp pumpkin pie spice (you can use slightly less if you want a more subtle spice flavor)
- 1/2 tsp maple flavor, I used —> this brand
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- Handful of raisins (add to your liking)
- Preheat oven to 350. Line a baking sheet with parchment paper or a silicone baking mat (I actually didn’t have parchment paper so I just lightly greased my baking sheet with butter and it worked just fine).
- Add the oats to a food processor and pulse gently until some of the oats have turned to flour, but some are still whole.
- Pour the oats into a large bowl and add all the ingredients except raisins (make sure eggs are already beaten) mix together.
- Fold the raisins into the mix.
- Scoop small size balls onto the baking sheet (you should have about 12 cookies). I left mine more rounded on top, rather than flattening out because I wanted more of a muffin-like cookie.
- Bake for about 15 minutes. The bottoms should be slightly browned.
- Let cool for 10 minutes. Serve with cold almond milk and enjoy!
SOME RECIPE NECESSITIES:
Question of the day: What is your favorite pumpkin-flavored treat (so far) this fall?