September 10, 2020

Cookies for Breakfast?

As you may be spending time this Thanksgiving weekend with family and friends, your mind and belly might be on the foods we enjoy especially at this time of year. Here’s a recipe that I look forward to making during the holidays, especially if I have pumpkin purée. And who doesn’t love cookies for breakfast?

Bickford's Breakfast Cookie

Ingredients

¾ cup pumpkin puree (not pumpkin pie filling)
⅓ cup maple syrup
¼ cup coconut oil, melted
1 egg
1 tsp Bickford Flavors Vanilla Extract
¾ tsp cinnamon
½ tsp pumpkin pie spice (cinnamon, nutmeg, ginger, allspice)
¼ tsp nutmeg
¼ tsp salt
2 cups gluten-free oats
2/3 cup chopped pecans
⅓ cup dried cranberries
3/4 cup Ginger Spiced Pat's Granola

Instructions

Preheat oven to 350°F (180°C).

In a large bowl, whisk together pumpkin puree, maple syrup, coconut oil, egg, Bickford Vanilla extract, and spices. Stir in remaining ingredients.

Scoop about ¼ cup of mixture onto a lined baking sheet. These won’t spread in the oven, so flatten each cookie with your hands.

Bake 18-20 minutes. Cool on a wire rack before serving and enjoying!

Store in the fridge or freeze individually (perfect for lunchboxes).

BONUS—want to step up your favorite chocolate chip cookie recipe? Just add 3/4 cup of your favorite Pat’s Granola to the dough for some yummy cookies!

November is typically a very busy time for a small business like Pat's Granola. Our local partners are stocked with product and we encourage you, if possible, to visit them (listed below) to pick up Pat's Granola as well as the products or services they offer. If you're thinking of ordering items online, please order early to insure delivery.

Pat Bennett is the founder and President of Pat's Granola, a Cleveland based food and lifestyle company. Pat's Granola is sold online at www.patsgranola.com and is also available at selected Northeast Ohio businesses including: