The ingredients in this cookie are very straightforward, and add-ins are flexible to what you have on hand (even simpler than my zucchini oat breakfast cookies). The base of the cookie is:

• 2 bananas
• ¼ to ⅓ cup pumpkin puree
• 1 cups instant oats + 1 cup oat flour (you can make this in a blender!)
• 1 teaspoon oil (optional)
• Baking soda
• Pinch of salt
• Add-ins: spices, nuts

That's it!! I added in chopped pecans and almonds for a bit of crunch, and cinnamon and fresh nutmeg for fall flavors. Read on for the full recipe!

Print

Banana Pumpkin Breakfast Cookies

One-bowl recipe for gluten free, vegan and refined sugar free breakfast cookies, made with wholesome, oats, banana and leftover pumpkin puree.

Course Breakfast

Cuisine American

Keyword Banana, Breakfast, Cookies, Pumpkin

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

• 2 cups instant oats rolled oats would work too
• 2 bananas
• ½ teaspoon baking soda
• 1 pinch salt
• ¼ cup pumpkin puree*
• 1 teaspoon avocado oil
• ½ cup chopped nuts optional
• 1 teaspoon cinnamon
• ½ teaspoon fresh grated nutmeg

Instructions

• Heat oven to 350F and line a baking sheet with parchment paper. Set aside.
• In a medium bowl, mash the bananas with a fork until even. Add in the baking soda, salt, cinnamon and nutmeg (if using), pumpkin puree and oil.
• Blend or food process 1 cup of the oats in a blender, coffee grinder or food processor. This will be your oat flour!
• Add the remaining 1 cup instant oats and 1 cup oat flour to the bowl with the wed mixture. Mix to combine, then fold in the nuts.
• Using a cookie scoop or rounded tablespoon, portion cookies onto baking sheet. Bake for 15 minutes, or until lightly browned. Let cool slightly, and then enjoy!!

Notes

*You can use more or less pumpkin puree depending on how much you have leftover, but you'll likely have to add more oats or oat flour to compensate for the extra liquid.

 

I recommend storing any leftovers in the fridge or freezer and reheating in the microwave as necessary!

Let me know if you make these, and enjoy!!

The post Banana Pumpkin Breakfast Cookies appeared first on French Pressed Kitchen.

Here to share some breakfasts we've been eating lately. If you're following me on Instagram then you've probably seen them there but I thought they could use some more love and appreciation - in the name of the blog!

One of the reasons I chose the name French Pressed Kitchen (after much indecisiveness) for my blog was because I really liked the idea of slowing down and taking the time to enjoy meals - enjoying the better things in life such as a slow brewed cup of coffee. I love being able to sit down and enjoy a good first meal of the day, before any stress hits or I get caught up in e-mails and work. If I'm at home I can also make sure I have something healthy (greens!) in case the rest of the day goes astray. I almost always make time before work to eat, even if it means being a little late. Work to live after all, not live to work!

I usually cook breakfast morning of, especially in the winter when something warm is in order. Summer has more overnight oats, eaten straight from the fridge, or simple smoothies to beat the heat. Either way it's usually oats cooked for a few minutes on the stove in between doing hair // makeup // getting dressed, or frying up some eggs and veggies while packing lunch // putting in contacts // trying to match socks. So yeah, I try to multi-task without rushing myself too much.

Sometimes it's as easy as an egg scramble with veggie leftovers (and this time, chips!) -

Sometimes it's a cozy bowl of oatmeal topped with all the savory things -
Or a carefully crafted sweet bowl of oats -

Or just all in, weekend goodness like WAFFLES! These are paleo, too!

{Those were actually quite easy because I got the paleo waffle mix from the Whole Foods and a brand new, no fuss, no stick waffle iron. In and out in a few quick minutes!! I can't wait to try a few more things in this like a hash brown waffle...Yes, I went there.}

If I know I'm in a rush or want to sleep in, I try to pack my breakfast the night before or defrost something that I've made and have leftovers of (muffins, breakfast cookies, granola bars, oh my!). I suppose it doesn't hurt that breakfast is my favorite meal of the day, but I always look forward to what I'm making or eating. And sharing it with Mr. P as well.

So even if you are having something simple, I encourage you to slow down and take the time to enjoy it - at home, on the road, wherever! And of course, wishing you a bon appétit!

The post Breakfasts Lately appeared first on French Pressed Kitchen.