Do you ever struggle with breakfast boredom? It hits me every few months to the extent I would rather just skip breakfast all together. Not good! Not good! I’m always on the lookout for inspiration so when a new tasty idea drifts by, it’s like winning in a scavenger hunt.
Here is one of those prizes — taste tested by Alastair — the most discerning and truthful food critic you will ever meet, especially regarding anything sweet. These cookies are sweet but rely on flavor more than sugar to make the breakfast team. They are Alastair-approved!
The recipe below is adapted from a recipe by holistic nutritionist, Leanne Vogel at Healthful Pursuit. She was working from the premise that cooked quinoa can be substituted for uncooked oats in baking. Changes I made to her brilliant creation involved more calories. Do I need them? No! But, the two grandsons are growing like weeds in an El Nino year and require densely nutritious calories.
These little gems make for clean eating. They do not crumble as readily as most cookies so consider pumpkin breakfast cookies as a possible “pumpkin travel cookie.”
Store in an airtight container in the refrigerator for up to a week or freeze them. I find a nice stash in the freezer to be good travel insurance.
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Butternut squash: How to select it, cook it, peel it (and more) in your go-to guide
Roasted vegetables: How to roast them and lots of ideas on using them
What to do with all of your green (immature) butternut squash
Enjoy a holiday-inspired latte and save a few bucks at the same time…