Happy Fall Everyone! I so love Fall..I love everything about fall..I love the energy of fall!!!
The cozy sweaters, cozy socks, crock pot meals, more crafting, the colors of the trees, pumpkins everywhere……did I mention Pumpkin….Oh how I love pumpkin everything….
Breakfast can be a rushed and wild time. It can be hard to get yourself and the kids out the door! Below is a nourishing recipe loaded with protein and good fats that can be made ahead of time for a quick ” on the go” breakfast!
On this Magical Monday….and since its FALL and I LOVE Fall..Here is a super simple pumpkin recipe just for you…
Pumpkin Breakfast Cookies/Muffins
11⁄2 cups organic rolled oats
11⁄2 bananas, chopped
1 cup mashed pumpkin (canned or fresh)
1⁄2 cup sliced almonds
2 tbsp shredded coconut
3-‐4 tbsp maple syrup
2 tbsp ground flax seeds
1⁄4 cup chopped walnuts
1 tsp cinnamon, nutmeg and cardamom
1⁄4 tsp sea salt
1⁄4 cup dried cranberries (optional for added sweetness)
1. Preheat oven to 350°F.
2. Spray baking sheet with natural olive oil spray.
3. Combine pumpkin, banana, maple syrup, spices and salt in a mixing bowl and mix by hand until mostly smooth.
4. Add in oats, walnuts, almonds, flax seeds and shredded coconut and mix thoroughly. If mixture needs more moisture, add in 1⁄2 mashed banana or a couple tablespoons applesauce.
5. Form 10-12 small cookies and bake for 10-12 minutes. You can also place in a mini muffin pan and make little muffins ( will make approx 20-24 mini muffins)
Makes 10-‐12 cookies
Nutrition Tip: Oats are great for calming the nervous system. Buy gluten-‐free oats if avoiding gluten, since oats can be contaminated with gluten in the processing.
This is a recipe from my cookbook Nourishment Made Simple 2nd edition. You can email me for a signed copy and I will mail it to you! Also, don’t forget to sign up for my FREE Busy Moms Survival Guide ( 5 days of 10 min meals) on my home page of website…It’s FREE!
With Thanks, Love and Sparkle