I don’t know about you, but I sure am looking forward to cooler temperatures. As much as I love the sun, I’m just about ready to go into hibernation. I love waking up to the shadowy darkness outside of my bedroom window each morning and coming home from work way after darkness has crept over everything. It makes me feel like I should go straight inside, curl up with a good book, and totally fall into relaxation. If you know me at all, that’s a rare thing. Most evenings I’m running around doing errands, working on some sort of project, or just trying to survive the wrath of Brenna.
This fall, I’ve decided I need a lifestyle change. I’ve been so busy lately, that I’ve let a lot of stuff slide by. First of all, I haven’t been cooking nearly as much as I should be, which means we’ve been eating a lot of crap, which hasn’t done my waistline or B.O.B. Bob’s any favors. As if that wasn’t enough, I’ve also let my exercising habits slide as well. I’m someone who actually likes to walk/run on a treadmill, use a stepper, do hundreds of sit-ups while watching television, or pop an exercise video into the DVD player. Lately, that hasn’t happened at all and that needs to change. So instead of promising myself once again that I’ll get to it, I’m actually writing it down in big ol’ letters for everyone to see. I WILL GET HEALTHIER.
A good start to healthier eating is to eat a decent breakfast each morning. That’s where these granola cookies come in. Hush now; I know what you’re thinking. They’re cookies and they have chocolate in them, which isn’t exactly what most people think of when picturing a healthy breakfast. Well, I say you’re wrong. There are also seeds, oats, honey, and peanut butter, which are all great health food ingredients. Chocolate simply ensures that you’re not depriving yourself or passing over these granola cookies for yet another trip to Anita’s to get a big ol’ breakfast burrito. Man, those things are good, but you can pretty much forget about moving for the rest of the day after you’ve eaten one or two of them. A granola cookie or two with a side of banana is a much better option. Baby steps y’all. Baby steps…preferably on a treadmill.
Ingredients:
- 1 1/2 Cups Old Fashioned Oats
- 1/2 Cup Steel Cut Oats
- 1/2 Cup Pepitas (Roasted & Salted Pumpkin Seeds)
- 1/4 Cup Chia Seeds
- 1 Cup Semi-Sweet Miniature Chocolate Chips
- 1 Cup Pumpkin Puree
- 1/4 Cup Honey
- 1/4 Cup Creamy Peanut Butter
- 2 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Kosher Salt
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the oats, seeds, and chocolate chips.
- In a small bowl, whisk together the pureed pumpkin, honey, peanut butter, cinnamon, and salt.
- Fold the wet mixture into the dry ingredients until well combined.
- Use an ice cream scoop to form each cookie, place it on a parchment paper or Silpat-lined baking sheet, and then use the palm of your hand to flatten each cookie.
- Bake for 10 minutes.
- Allow to cool for 5 minutes, before removing to a baking rack to cool completely.
- Store refrigerated in an airtight container.
Suggestions:
- This recipe will yield approximately 16 cookies.
- You will need to refrigerate these cookies due to their moisture content. This is a very “wet” cookie and will mold if left at room temperature.
- You can use almond or cashew butter in place of peanut butter in this recipe if you wish.
Improvements:
- Eat for breakfast with a banana.
- Add a 1/4-cup of finely chopped nuts to the cookie batter.
- Do you own a Silpat mat yet? If not, I suggest this Silpat Perfect Cookie Baking Mat, which will make your life so much easier. It will also save you loads of money on parchment paper.
Ingredients:
- 1 1/2 Cups Old Fashioned Oats
- 1/2 Cup Steel Cut Oats
- 1/2 Cup Pepitas (Roasted & Salted Pumpkin Seeds)
- 1/4 Cup Chia Seeds
- 1 Cup Semi-Sweet Miniature Chocolate Chips
- 1 Cup Pumpkin Puree
- 1/4 Cup Honey
- 1/4 Cup Creamy Peanut Butter
- 2 Teaspoons Ground Cinnamon
- 1/4 Teaspoon Kosher Salt
Directions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine the oats, seeds, and chocolate chips.
- In a small bowl, whisk together the pureed pumpkin, honey, peanut butter, cinnamon, and salt.
- Fold the wet mixture into the dry ingredients until well combined.
- Use an ice cream scoop to form each cookie, place it on a parchment paper or Silpat-lined baking sheet, and then use the palm of your hand to flatten each cookie.
- Bake for 10 minutes.
- Allow to cool for 5 minutes, before removing to a baking rack to cool completely.
- Store refrigerated in an airtight container.
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I’ll be joining the Fiesta Friday Link Party today. Head on over HERE to see what everyone else is bringing to the celebration.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes.
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