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Pumpkin Oat Breakfast Cookies with Dried Fruit
Chewy egg-free breakfast cookies packed with 450g grated pumpkin, 3 cups oats, dried apricots, cranberries, raisins and pan-toasted walnuts. One pan, two bakes.
25 min prep / 60 min total
172 kcal
3.8g protein
12 servings
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Ingredients
Ingredients updated to metric measurements
- 70 gdried apricots
boiling water over
- 3 cupoats
- 360 mlwater
1.5 glasses
- 50 gwalnuts
pan-toasted, chopped
- 50 gdried cranberries
- 50 graisins
- 4 tbspsugar-free syrup
or honey
- 1 gvanillin
- 450 gpumpkin
grated
- 1 tbspolive oil
- 2 tspbaking powder
Instructions
Soak 70g dried apricots in boiling water and soak 3 cups oats in 1.5 glasses of water for .
Pan-toast 50g walnuts and chop. Chop the drained apricots finely and mix with 50g cranberries and 50g raisins.
Combine the oats with the dried fruit, walnuts, 4 tablespoons sugar-free syrup and 1g vanillin, then fold in 450g grated pumpkin.
Stir in 1 tablespoon olive oil and 2 teaspoons baking powder; shape into cookies and bake at 180°C for 30-.
Spread any leftover dough into a pan, top with pumpkin seeds and bake alongside as a slab cake.
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