Description
Harvest-inspired “Autumn Granola Breakfast Cookies” blend wholesome oats and seasonal spices into a nourishing morning treat. Warm cinnamon and maple notes create a delightful morning companion you’ll savor with each delectable bite.
Ingredients
Scale
Oats and Grains:
- 2 cups rolled oats
- 1 cup quinoa, uncooked
- 1/2 cup almonds, chopped
Autumn Spices and Sweeteners:
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
Binder and Additional Ingredients:
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 tsp salt
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, creating a non-stick surface for your autumn-inspired cookies.
- In a large mixing bowl, combine rolled oats, quinoa, and chopped almonds, creating a hearty base for the breakfast cookies.
- Whisk together eggs, pumpkin puree, coconut oil, and vanilla extract in a separate bowl until smooth and well-integrated.
- Fold the liquid mixture into the dry oat mixture, ensuring all grains are evenly coated and moistened.
- Incorporate maple syrup, brown sugar, cinnamon, nutmeg, and ginger, mixing thoroughly to distribute the warm autumn spices throughout the dough.
- Gently fold in dried cranberries and pumpkin seeds, adding texture and bursts of flavor to the cookie mixture.
- Sprinkle salt and baking powder over the dough, stirring to ensure even distribution of leavening agents.
- Using a cookie scoop or spoon, drop rounded portions of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each cookie slightly with the back of a spoon to create a uniform shape and promote even baking.
- Bake for 12-15 minutes, or until the edges turn golden brown and the cookies feel firm to the touch.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Let cookies cool completely to set their texture and enhance the melding of autumn flavors.
Notes
- Swap eggs with flax eggs or mashed banana for a vegan-friendly version that maintains moisture and binding properties.
- Use gluten-free rolled oats to make these breakfast cookies celiac and gluten-sensitive diet compatible.
- Adjust sweetness by reducing maple syrup and brown sugar for a lower-sugar option that still delivers rich autumn flavor profiles.
- Toast nuts and seeds beforehand to enhance their natural nutty taste and create deeper, more complex flavor dimensions in the cookies.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 9 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 40 mg