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Cranberry Pumpkin Seed Oatmeal Breakfast Cookies
Jennifer Quisenberry
Cranberry Pumpkin Seed Oatmeal Breakfast Cookies are a fun and healthy autumn breakfast for your family.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Breakfast
Cuisine
American
Servings
12
Calories
162
kcal
Equipment
Measuring Cup
Measuring Spoons
Baking Sheet
Small Bowl
Large Bowl
Ingredients
1x
2x
3x
¼
cup
Liquid Coconut Oil
¼
cup
Natural Honey
1 ½
cups
Rolled Old-Fashioned Oats
½
cup
Quick Cooking Oats
1
cup
Dried Cranberries
⅔
cup
Pumpkin Seeds
Shells Removed
¼
cup
Flaxseed
1
tsp
Pumpkin Pie Spice
½
tsp
Salt
½
cup
Pumpkin Puree
1
Eggs
Room Temperature
Instructions
Preheat oven to 350 F. Line a baking sheet.
In a small bowl add the coconut oil and honey.
Heat in a microwave for 30 seconds.
Stir to combine.
In a large bowl combine all oats, cranberries, pumpkin seeds, flaxseed, pie spice, and salt.
Toss to combine.
Add pumpkin puree, eggs, and coconut oil mixture.
Stir until fully combined.
Using a 1/4 cup, scoop up some of the mixture. Place the scooped cookie mixture onto a cookie sheet. Press with your hand to flatten slightly.
Bake for about 15-20 minutes. Allow cookies to cool before eating. ENJOY!!
Notes
Please note that nutrition facts are subject to change based on your choice of ingredients.
Nutrition
Calories:
162
kcal
Keyword
Cranberry Pumpkin Seed Oatmeal Breakfast Cookies
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