Wow, Wednesday already? This week is flying by! At this moment, I’m sitting on my couch watching college basketball with this little thing cuddled up on me. She’s so pathetic-looking. And so cute. She likes to smoosh her face up against me. I’m ok with this.
Ever since Ashley from The Edible Perspective posted her recipe for her Banana Breakfast Cookie in December, I’ve been eating them almost every.single.day. Sometimes twice a day. Not kidding.
Well, the other day I was out of bananas but I had to have a breakfast cookie. So I subbed leftover mashed sweet potato that I had hanging around after the Maple, Thyme & Bacon Sweet Potato Biscuits. It was tasty. The next day, I still hadn’t gone to the store to get bananas so I pulled out a can of pumpkin that I somehow hadn’t made into Pumpkin Gingerbread and used that in place of the banana.
The result: it tasted like pumpkin pie without a crust. Which is perfectly fine by me. I don’t really like pie crust.Print
Cookie for breakfast? deal. Healthy cookie for breakfast? DONE.
- 1/3 c canned pumpkin
- 1 egg white or 1 whole egg*
- 1.5 t pure vanilla extract
- 1/2 scoop vanilla protein powder**
- 1 heaping teaspoon cinnamon
- 1 T milled flaxseed
- 1/4 t baking powder
- 1/3 c old-fashioned oats
- 2 T walnut pieces, chopped***
- splash of milk (about a tablespoon)
- Toppings: maple syrup****, coconut butter or oil, nut butter, whipped cream (ok, maybe not for breakfast everyday)
- In a microwave-safe cereal bowl, mix the pumpkin and egg until well-combined.
- Add the vanilla extract and stir to combine.
- Add the protein powder, cinnamon, flax, baking powder, and oats. Mix until all ingredients are incorporated.
- Stir in walnut pieces and a splash of milk.
- Microwave for 1 minute + 45 seconds.
- Eat straight from the bowl or dump onto a plate.
- Top as desired. I love 1 t of coconut oil, melted in the microwave and drizzled on top. Letting coconut butter melt on top is also delicious.
- I use just the egg white because I’m careful about my cholesterol intakesince mine is genetically high. Do what works for you.
- ** The protein powder is optional. I like the extra punch of protein to help stave off hunger. I’ve used chocolate-flavored protein powder and it worked fine, but I like vanilla better. If you add powder, you may need a little extra milk.
- *** I just pull out a small handful of walnut halves and crush them in my hand instead of chopping. Because I’m lazy in the morning. And because I am a ninja.
- **** I eliminated the maple syrup from the original recipe because I’m watching my sugar intake in hopes to lower my triglyceride numbers. However, I do like this better with maple syrup in the mix because then it really tastes like pumpkin pie. If you like things a little sweeter, add 1-2 teaspoons of pure maple syrup to the pumpkin, egg, vanilla mixture. Or just drizzle it on at the end. Or do both if you’re feeling wild.
- Calories: 370
- Sugar: 7g
- Fat: 16g
- Saturated Fat: 1.8g
- Fiber: 10 g
- Protein: 22g
Once I add toppings, that’s a perfect breakfast for me. Good amount of calories, good fats to keep me satiated, and fiber + protein to keep me full.
Alright, gotta watch the end of the game and then hit the hay down. And when ake up tomorrow, I’ll be eating more pumpkin pie.
Why do you eat pie? For the pie filing or pie crust? Filling for me!
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