Pumpkin Oatmeal Cookies

Okay you pumpkin lovers. I’m also on a slight pumpkin kick so hopefully we will both be happy with my new pumpkin creations. These cookies are quick and easy to make and also have a perfect balance of pumpkin and cinnamon. For those gluten-free dieters, be careful when you are buying or use oats. Oats themselves are naturally gluten-free. However, many are processed with other grains and have a lot of cross contamination. I have found that buying strictly labeled “gluten-free” oats are the way to go. There are many brands out there that are easily accessible. Also – buying online is another option that I’ve taken before as well. Just like with any other food item – be careful and read your labels. No one wants to have a gluten attack that can be prevented! Anyway – serve these cookies with a warm cup of coffee or tea.

¼ cup steel cut GF oats

½ cup water
½ tsp sea salt
½ cup pumpkin puree
1/3 cup coconut sugar
2 Tbsp honey or maple syrup
2 Tbsp coconut oil
1 egg
1 tsp baking soda
1 tsp cinnamon
½ tsp pumpkin pie spice
1 tsp vanilla
½ cup GF old fashioned oats
¼ cup coconut flour
¼ cup pine nuts (or pecans, walnuts, etc) if desired
¼ cup cocoa nibs (or chocolate chips) if desired

• In a small saucepan, bring steel cut oats and water to boil. Cook for about 7 minutes or until most of liquid is absorbed.
• In a large mixing bowl, blend pumpkin, sugar, honey and coconut oil. Add in egg, vanilla, baking soda, spices, both kinds of oats and flour. Blend until well combined.
• Fold in nuts and chocolate chips if desired.
• Using a cookie scoop, place cookie dough 2 inches apart on a sprayed cookie sheet.
• If you want your cookies flat, flatten dough on pan with a spoon or your hand.
• Bake at 375°F for 12-15 minutes until cookies are slightly browned on top. Let cool about 10 minutes. Store cookies in a sealed container – preferably in refrigerator.

Banana Oatmeal Pancakes

I made these this morning for a quick and easy, yet filling breakfast before we take a trip to the pumpkin patch. I knew we were going to need something to keep us full for a while but I didn’t want to spend all morning cooking breakfast either. I’ve heard that bananas and just a couple other ingredients can make a great pancake but I was skeptical. I had a very overripe banana and decided to try it. These made a sweet and fluffy pancake in no time. Plus it has plenty of good nutrition and very little junk! Next time we are going to try adding the blueberries IN the pancake mix! Makes about 5 pancakes

1 large overripe banana

2 large eggs
¼ cup GF all purpose flour
1 tsp cinnamon
½ cup GF oats
¼ tsp vanilla
¼ cup almond milk
1 tsp coconut oil

• Heat a large griddle to 350°F and melt coconut oil. In a large bowl, mash banana with a fork.
• Add in eggs, flour, cinnamon, oats, vanilla and milk and blend until well combined.
• Pour pancake batter onto griddle and cook for about 5 minutes or until batter starts to bubble.
• Flip pancakes onto other side and cook for about 5 more minutes.
• Serve with maple syrup and fruit if desired!

PUMPKIN PIE OATMEAL

I haven’t quite figured out what is better on a cool fall or winter day than a big bowl of warm oatmeal. There’s something about a warm breakfast that just starts your day off right. In addition, oatmeal provides several important nutrients that can help keep you full on a busy day. Of course, one way to make oatmeal better is to combine it with pumpkin. This oatmeal mirrors a delicious slice of pumpkin pie. It’s pretty fantastic – go ahead, give it a try! This makes about 2 servings.

½ cup steel cut GF oats

1 cup water
½ tsp sea salt
2 tsp coconut oil
½ cup pumpkin puree
1 tsp cinnamon
½ tsp pumpkin pie spice
1 Tbsp maple syrup or honey
½ cup almond milk

• Bring oats and water to a boil in a medium sauce pan. Add in sea salt and coconut oil. Boil oats for about 10 minutes or until most of water is absorbed.
• Add in pumpkin, spices, and syrup. Mix well and cook for an addition 3-5 minutes.
• Slowly add in almond milk as desired.
• You can replace the water with milk for a creamier oatmeal.
• I like to cook the oats with water and then thin the oats out when I’m ready to eat with the almond milk. I like more milk in mine than my husband so I usually divide out the oatmeal into separate bowls and we modify how we like it.