Tuesday, September 29, 2009

Pumpkin Oatmeal Breakfast Cookie

First let me start by saying I'm on this pumpkin craze as you can see! I hate to see the canned pumpkin go bad, so I've been trying to use it up in all kinds of recipes/meals. Most of it is experimenting because I still can't seem to get that "correct" pumpkin flavor you would find from a pumpkin pie! So I'm debating if pumpkin is something I really like? Well I did enjoy my breakfast cookie I made the other day. If you haven't heard of breakfast cookies yet then you are missing out! I discovered the breakfast cookie on a health/fitness blog called The Fitnessista. You make it the night before and in the morning you have this fabulous breakfast that mimicks a "cookie" but really it just an easy way to eat oatmeal. It's too soft to eat with your hand so a spoon is required. During the summer season it is too hot to eat warm oats, so this breakfast cookie is a great substitute. Here is her link on how to make her version of the breakfast cookie. It's a good basic recipe to follow but many blogs have branched off to make their own version of a breakfast cookie. Which is what I have here for you today!  

Pumpkin Oatmeal Breakfast Cookie (Adapted from The Fitnessista)  
40g or 1/2 cup of old fashion oats
1 tbsp of PB2
1 tbsp of brown rice protein powder (I used chocolate, Jarrow brand)
1 tbsp of ground flax seed
Dash of cinnamon and pumpkin pie spice (as much as you need to get the right flavor consistency)
2 heaping tablespoons of canned pumpkin (if you have fresh, use it!)
2 tsp of pure maple syrup
Unsweetened vanilla almond milk (I used Almond Breeze)  
Garnish- Almond butter, vanilla yogurt (So Delicious Coconut milk), and sliced almonds

In a bowl mix together the dry ingredients. Add the spice. Next add the pumpkin and mush it into the dry ingredients. Add the maple syrup and a little bit of almond milk. Mix and keep adding the milk till you get a cookie that is moist but not watery. On a plate flatten the cookie mixture to form a cookie. Cover and place in the fridge over night. Before eating the cookie I like to garnish it with a drizzle of almond butter, a spoonful of yogurt in the middle and sprinkle some sliced raw almonds on top. Grab and spoon and dig in!

I couldn't wait to eat this! 
  Just a little close up of the goodness ;)
I mentioned in my last post about a Turkey Chili my mom makes. Well she did make it and it has been my meal for the last few days. I'm waiting to post the recipe because I've been having different variations of the chili. What I really want to make with it is some corn muffins... more specifically Pumpkin Cornmeal Muffins! Which I found on the Wholefoods website. Work been keeping me busy and just making me slightly lazy to do any baking. I'll get to it soon though because my goal is to use up all my canned pumpkin! Technically it is my Friday today but I only have 1 day off. Not a fan of split days off! 
Have a good one, 


Anonymous said...

thank you for referring me to this post for your pumpkin cookie recipe!!!!! I think ill make it this weekend minus the powder though i am not a fan of that!

Fallon said...

It definitely optional! Let me know how it turns out for you!

Katrina said...

That sounds de-lish!