Tag: Healthy On The Go Breakfast

Gluten Free Pumpkin Chocolate Oatmeal Bars

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Now that it’s finally fall, I’ve been craving the flavors of pumpkin and cinnamon.  I made these bars this weekend, which are actually healthy enough to have for breakfast.   You could replace your usual packaged protein bars with these for a great on-the-go snack option too!

Isabelle helped me make them-another easy recipe to whip up during your busy day!

If you want to make this recipe vegan-sub in a flax egg (1 tbsp group flax + 3 tbsp of water-whisk together and let sit for 15 minutes) and use vegan chocolate chips.

INGREDIENTS

Wet Ingredients
  • ½ cup 100% pure pumpkin puree
  • 2 tablespoons melted coconut oil
  • 3 tablespoons pure maple syrup
  • 3 tablespoons coconut sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
Dry Ingredients
  • 1 ¼ cup gluten free rolled oats
  • ½ cup + 2 tablespoons gluten free oat flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 tsp pumpkin pie spice
  • ⅛ teaspoon salt
  • ¼-1/2 cup dark chocolate chips
  • ¼ cup pecans, chopped
Optional Topping
  • 1 tablespoon vegan chocolate chips
  • 1 tablespoon pecans, chopped

INSTRUCTIONS

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  1. Add the wet ingredients to a large bowl: pumpkin, coconut oil, maple syrup, sugar, egg, and vanilla. Whisk until well incorporated.
  2. Add the dry ingredients: oats, oat flour, baking soda, baking powder, cinnamon, cloves, nutmeg and salt. Whisk together until just incorporated, making sure no flour patches remain. Fold in chocolate chips and nuts.
  3. Pour batter into the prepared baking pan. Using a rubber spatula, smooth into an even layer. Optionally, press chocolate chips and nuts into the batter.
  4. Bake for 20-30 minutes, until the edges have browned. Mine took 25 minutes. Allow to cool on a cooling rack for about 1 hour, or until completely cool. Lift out, slice and enjoy!

*Store in an airtight container for up to one week.  Freeze in an airtight container for up to one month & let cool 10-15 minutes before eating.*

Healthy Breakfast Cookies

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These breakfast cookies are gluten free, dairy free, and can be made nut free and vegan-friendly if desired!  They are full of healthy ingredients but still taste super yummy and can be made ahead of time for quick, on-the-go breakfasts that you can grab as you rush out the door in the morning!

Just a few of the awesome ingredients in this recipe include: pumpkin seeds that are rich in magnesium and antioxidants and are amazing for your brain and help fight cancer.  The flax and Chia seeds provide protein and fiber and the honey is a great sweetener that is full of antioxidants and anti-inflammatory properties.

You really can’t beat the health benefits that comes from these “cookies” and I think you’ll be impressed by the great taste too.

I hope you enjoy them-the Kujo thought they were fantastic!

Total Prep Time: 15 Minutes; Total Cook Time: 15 minutes

Makes 8-9 cookies; cookies can be stored in an airtight container for 2-3 days in the refrigerator.

INGREDIENTS:

  • 1 cup of Gluten-Free Oats
  • ½ cup oat flour*
  • ½ cup dried cranberries, raisins, apricots, or other dried fruit**
  • 1/2 cup of of unsweetened dried coconut flakes (optional)
  • ½ cup unsalted pumpkin seeds
  • ¼ cup finely chopped walnuts or pecans OR 1/4 cup of group flax seeds if you want to make it NUT FREE
  • 1 tablespoon Chia seeds
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 large mashed banana or ½ cup unsweetened applesauce
  • 3 tablespoons melted coconut oil or butter
  • 3 tablespoons maple syrup or honey
  • 2 tablespoons of almond milk or milk of choice

*You can make your own oat flour by grinding up whole oats in a food processor!

**You can substitute other dried fruit, nuts, cocoa nibs, etc…**

  • breakfast cookie

DIRECTIONS:

  1. Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, dried coconut flakes, pumpkin seeds, ground walnuts or flaxseed, Chia seeds, cinnamon, baking powder, and salt.
  2. Stir in mashed banana, coconut oil, honey or maple syrup, and almond milk until well blended. Let mixture rest for 4–5 minutes, giving time for Chia and flax to bind everything together.  If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping out onto your baking sheet.
  3. Measure dough out by the scant ¼ cupful and place on a baking sheet lined with parchment paper (or lightly greased).
  4. Bake for 15–18 minutes, or until cookies are lightly golden around the edges.
  5. Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.

breakfast cookie2