Pumpkin Oat Breakfast “Cookies”

So I admit I was suckered into this recipe when I saw a few key words strung together: “3-ingredient,” “pumpkin,” and “cookies.” I mean hellooo you’re telling me I can have dessert featuring the season’s key flavor and it’s easy? Sign me up. It sounded too good to be true, but this recipe truly is super simple. What I do disagree with is calling these cookies. Sure, they’re the size and shape of cookies, but they’re not quite the decadent treat the name implies. I would say these are more like cookie-sized portions of baked oatmeal. That means they make for a nice, healthy breakfast. If you include dark chocolate (like I did) they mayyy still satisfy your sweet tooth, but I still preferred them as a breakfast rather than dessert.

Preheat the oven to 350. In a medium bowl combine 2.5 c. rolled or quick oats, 1 c. pumpkin puree, and 3 tbsp maple syrup. You can also add in any mix-ins like 1 tsp pumpkin pie spice and some dark chocolate chips. (Note: I highly recommend mix-ins.) Form the mixture into 12 cookie shapes and make sure they’re the shape you want because they’re not going to rise or spread at all during baking. Bake for 10 minutes and enjoy. These can be stored at room temp for 3 days, in the fridge for up to 1 week, or in the freezer for up to 3 months.

Like I said, this is definitely more of a breakfast recipe than a decadent sweet treat, but I actually think it’s really nice to mix up the breakfast routine a bit. I’m also thinking this a great breakfast/lunchbox filler for kids as they head off to school that’s so easy to batch prep in advance. Bonus: if you’re prepping for a potluck where you know there’s a vegan in the crowd, these are great.