Busy fall mornings doesn’t mean you have to give up healthy breakfasts. These Pumpkin Oatmeal Breakfast Cookies are here to help you bring on the fall festivities while eating breakfast on the run in just 25 minutes.
I love quick and easy breakfasts that you are able to grab-and-go like the Air Fryer Pumpkin Muffins! These breakfast cookies offer a solution to stressful mornings by being able to make them ahead of time so there is nothing to prepare during the week. They offer the ease of eating a granola bar without all the additives found in packaged foods. You know every ingredient that you put into this recipe. I love that more than you can imagine!
Breakfast cookies are a huge rage right now and it is stemmed from our busy society that needs healthy options that can be made ahead of time! There are dozens of varieties, but most of them beat the prepackaged, store-bought breakfast cookies.
🍪 Why This Recipe Works
Commuters Dream – Try to imagine yourself in the car, commuting to work, nibbling on your Breakfast Cookie and drinking a cup of coffee. Life just got a bit better in the mornings whether you are headed off to work, carpooling kids to school or fighting off toddlers at home!
Nutritious – Nothing like starting the day off right with a breakfast that is packed full of grains and fruit.
Quick and Easy – The prep and the cooking time here is under 30 minutes so you can whip these up in no time for meal prep breakfasts that everyone will love eating.
🎃 Ingredients
I like to make a batch or two of these breakfast cookies. Then they are handy to grab whenever I need a no-fuss breakfast. Let’s talk about the main ingredients.
Old Fashioned Oats – It’s best to use old fashioned oats because it gives you the most delightful texture. Minute oats are a little bit too soft, so I don’t recommend them. Old fashioned oats hold up well to being baked and turn out lovely.
Pecans – I love the extra crunch that the pecans give the cookies. You can swap them for walnuts, almonds, or hazelnuts as well. Either way, the nuts take the cookies to the next level.
Pumpkin Pie Spice – Using pumpkin pie spice along with the pumpkin puree makes this one of a kind cookies. They are perfectly spicy and great for the fall and winter months. So good!
🍽️ Instructions
Step One: Preheat the oven for 350 degrees.
Step Two: In a medium sized bowl, combine the pumpkin puree, coconut oil (make sure it is melted!), honey, egg, vanilla and spices.
Step Three: In a separate bowl, combine oats, nuts and Craisins and mix well. Add to the pumpkin puree and mix well.
Step Four: Using an ice cream scoop that yields ¼ cup, scoop the batter onto prepared cookie sheet. Press down to make the cookie round. Bake 13-17 minutes. I checked at 13 minutes to start looking as I didn’t want them to burn.
Recipe FAQ
They are safe to keep in a sealed container for up to five days. That is perfect for a workweek!
Absolutely! These are perfect to meal prep and to freeze them individually and take them out the night before you want to eat them.
Not for this recipe. Steel cut oats are meant to soaked and they won’t soften up for this recipe.
You can with caution. You know quick oats are smaller pieces and so they are going to look different and the texture will be different. I would suggest staying with the old fashioned, if you can.
🥄 Substitutions
Replace the Craisins with chocolate chips. Who would argue with a little chocolate in your breakfast?
Substitute the pecans for walnuts or almonds. Also think about using pumpkin seeds instead of pecans as well.
Also, think of taking out the Craisins and adding raisins in its spot!
🥣 Related Recipes
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Pumpkin Breakfast Cookies
Ingredients
- 2 cups Old Fashioned Oats
- ¾ cup Pumpkin Puree
- ⅓ cup Honey you can substitute maple syrup
- 1 Egg
- 1 tsp Vanilla
- 2 tsp Pumpkin Pie Spice
- ¾ cup Pecans
- ½ cup Craisins
- ¼ cup Coconut Oil melted
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the pupmkin puree, honey, coconut oil, vanilla, egg and spices. Stir well.
- Add oats, nuts, craisins and stir well.
- Using a large ice cream scoop that yields about ¼ cup or a bit less and scoop out onto prepared cookie sheet. Press down on the cookies.
- Cook 13-17 minutes. Check your oven at 13 minutes to see how done they are.
Notes
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
yum! so healthy and delicious