HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

These healthy Pumpkin Breakfast Cookies make a nutritious and grab-and-go breakfast that tastes like fall! This gluten-free and clean eating breakfast treat is made with wholegrain oats, cranberries, pumpkin seeds and honey.

In the 2 years since posting this wonderful recipe for the first time, it has quickly become the most popular recipe on this site! Mainly thanks to Pinterest! There is not much to be improved or updated on this post. The recipe in ON SPOT! I’ve remade them many times since without changing anything.

Even 2 years later, I still love the images – the lighting was awesome that day. These were some of my first food photos that I truly loved. Maybe I could take slightly better ones now, but the difference would be minimal. And I want to hold on to these almost for nostalgic reasons.

The only one thing this post was missing was a video! Which is hereby remedied. I am leaving the rest of the post and the recipe unadulterated for you below. I have never been a fan of cooking first thing in the morning or making any breakfast that involves a lot of prep.

And some days I am especially happy to have my breakfast already waiting in the fridge. I am not a morning person, still some mornings are harder than others. Like the morning after a night of my baby Olivia randomly deciding to wake up no less than 6(!) times for no obvious reasons.

Or when I went to bed waayy later than I should have either because I was working, binge-watching Netflix, or finishing just one more chapter of a book. It’s on those super-rough mornings that I could hug myself for having prepared some make-ahead breakfast like these breakfast cookies (or awesome overnight oats).

They are like having a bowl of yummy oatmeal with lots of mix-ins only without the bowl. The convenient cookie shape offers itself for breakfast on-the-go.

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES
HOW TO MAKE PUMPKIN BREAKFAST COOKIES | FOOD RECIPES

INGREDIENTS :

  • ¼ cup Spectrum® coconut oil, melted
  • ¼ cup honey
  • 1 cup rolled old-fashioned oats
  • 1 cup quick cooking oats
  • ⅔ cup unsweetened, dried cranberries
  • ⅔ cup pumpkin seeds
  • ¼ cup ground flaxseed
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon sea salt
  • ½ cup pumpkin puree
  • 2 eggs, beaten

INSTRUCTIONS :

  1. Preheat oven to 350 F. Line a baking sheet.
  2. In a small bowl warm Spectrum® coconut oil and honey (either microwave, inside preheating oven or on the stove top).
  3. In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt.
  4. Add pumpkin puree, eggs and warmed coconut oil and honey.
  5. Stir until fully combined.
  6. Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking).
  7. Bake for about 15-20 minutes until edges are lightly browned.
  8. Let cookies cool on baking sheet before moving to an airtight storage container.

You can find complete recipes of this PUMPKIN BREAKFAST COOKIES in leelalicious.com

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

These bars will transport you to the tropics.  Tart lemon, chewy coconut, thick oat crust, and covered in a sweet glaze – sounds amazing, right?  And then after chilling in the fridge, they become irresistible.  I’m speaking from experience.  Gluten and dairy free!

Today I’m going to tell you about you my traumatic tropical trip. (Triple alliteration, can I get a high five anyone?) Actually, we were just on the Florida/Alabama coast and I was just swimming in the ocean. We had gotten there the evening before so it was our first day in the water. All of us kids were really excited!

There was a red flag blowing, which meant big waves, but none of us were going to swim out deep and try to surf, and there were lots of people at the beach itself, so we decided to swim until there was lightning or thunder. I remember it being really breezy on the beach and I’m pretty sure the water was really cold. But I was young and at that point in life, didn’t really care.

Me and Nathan ‘swam’ aka waded, to our knees and then ran in and out of the water, trying to get away from the waves. All was going well until I felt this burning on my right thigh. I didn’t know what it was but it really stung. Leaving the water, I remember rubbing sand on it and it seemed to alleviate some of the stinging, but it wouldn’t go away. It became red and irritated really quickly and hurt! 🙂 So I reluctantly went over to Mom and showed her.

I think we went to the beach house because the last thing I remember was sitting on the bar stool and Mom rubbing lotion on it. It didn’t scar me too much because within an hour I was back in the water with everyone else. Turns out, a jellyfish had been blown in thanks to the windy conditions and had rubbed against my leg in the shallow water.

A jellyfish. It makes for a fantastic two truths and a lie fact, just saying. “I’m Indian, I’ve been stung by a jellyfish, and I’ve been on TV.”

(the first one is a lie – I’m 1/4 Japanese, not Indian. And as for the TV, it was all of 2 seconds for a local station because we were there on a field trip. Nothing too special.)

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES
HOW TO MAKE COCONUT LEMON BARS | FOOD RECIPES

INGREDIENTS

Crust:

  • 1-1/2 cups gluten free certified oats (old fashioned or quick)
  • ½ cup unsweetened coconut shreds
  • ¼ cup sugar
  • ¼ cup melted coconut oil

Filling:

  • 2 eggs
  • 5 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon lemon zest
  • ½ cup sugar
  • 2 Tablespoons cornstarch

Topping:

  • ¼ cup lemon juice
  • ¼ cup water
  • ⅓ cup sugar
  • 2 Tablespoons cornstarch
  • ¼ cup unsweetened coconut shreds

INSTRUCTIONS

For crust:

  1. Preheat oven to 350. Lightly grease 8×8 pan.
  2. Add oats, coconut, and sugar to a food processor.
  3. Grind until oats are fine.
  4. Add oil and pulse until mixture pulls into a ball. (Depending on your oats, you may need a little more oil)
  5. Press mixture into prepared pan and bake for 10 minutes.
  6. Let cool until the crust is firm and the pan can be touched.
  7. It is important that your crust be cool so that you can pour your filling over it!

For filling:

  1. While crust is cooling, beat eggs well.
  2. Add in juice, zest, and sugar.
  3. Remove ¼ cup egg mixture and whisk in cornstarch.
  4. Add cornstarch mixture back to egg mixture and whisk well.
  5. Pour over cooled crust and bake for 18 minutes or until top is no longer wet.

For topping:

  1. Add juice, water, sugar, and cornstarch to a medium pot.
  2. Cook over medium heat until mixture thickens slightly.

You can find complete recipes of this COCONUT LEMON BARS in thesweet-toothlife.com

HOW TO MAKE 5 INGREDIENT PEANUT BUTTER ENERGY BITES | FOOD RECIPES

No Bake 5 Ingredient Peanut Butter Energy Bites. Loaded with old fashioned oats, peanut butter and flax seeds. A healthy protein packed breakfast or snack!

These energy bites are no bake, super easy to make and take less than 10 minutes to put together. Loaded with protein, fiber and healthy fats to keep you full and loaded with energy throughout the day. Made with only 5 ingredients: peanut butter, old fashioned oats, flax seed, honey and chocolate chips. Everything gets combined in one bowl. Best of all you never have to turn on the oven.

It’s hard to believe these 5 Ingredient Peanut Butter Bites are healthy. They taste more like dessert than a healthy protein bite. They are the perfect on the go snack.

The best things about this recipe is that it is super versatile. If you do not have flax seed on hand substitute wheat germ. Try dark chocolate chips instead of semi-sweet. Add in shredded coconut, cranberries or cocoa powder.

These Peanut Butter Energy Bites could easily pass as dessert. My batch lasted less than 24 hours. They are the perfect mix between a granola bar and cookie dough. Great to curb the afternoon munchies and the dreaded mid afternoon energy slump.

You can even freeze these Peanut Butter Bites if you don’t eat them all within a week.

To make these Peanut Butter Bites simply combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll. Roll into 12 bites and store in the fridge for up to a week.

  • These Peanut Butter Bites pack a lot of nutrition. Here’s the breakdown:

Flax seed:  Just 1 tablespoon of flax seed provides roughly 8 grams of fiber. Flax seed is also loaded with healthy fats, fiber and nutrients.
Peanut Butter: Filled with healthy fats and fiber. One serving of peanut butter contains 7 grams of protein! Perfect for a quick energy boost and to keep you full throughout the day.
Old Fashioned Oats: Rich in fiber, protein and nutrients. Old fashioned oats are a great way to sneak in extra nutrients. They are also known to reduce cholesterol.

HOW TO MAKE 5 INGREDIENT PEANUT BUTTER ENERGY BITES | FOOD RECIPES

HOW TO MAKE 5 INGREDIENT PEANUT BUTTER ENERGY BITES | FOOD RECIPES
HOW TO MAKE 5 INGREDIENT PEANUT BUTTER ENERGY BITES | FOOD RECIPES

INGREDIENTS :

  • ⅔ cup creamy peanut butter
  • ½ cup semi-sweet chocolate chips
  • 1 cup old fashioned oats
  • ½ cup ground flax seeds
  • 2 tablespoons honey

INSTRUCTIONS :

  1. Combine all 5 ingredients in a medium bowl. Stir to combine.
  2. Place in the refrigerator for 15-30 minutes so they are easier to roll.
  3. Roll into 12 bites and store in the fridge for up to a week.

You can find complete recipes of this 5 INGREDIENT PEANUT BUTTER ENERGY BITES in chefsavvy.com