It’s pumpkin everything! I have no opposition to this, as I absolutely love pumpkin! What this means is that you will be seeing pumpkin make an appearance in my dishes a bit more frequently during this season. Not only does pumpkin taste absolutely delicious, it is also so low in calories and loaded with fiber. In this manner, it adds a lot of bulk to our foods (leaving us satisfied longer) without adding a lot of calories.
My pumpkin debuts of the season are my Pumpkin Oatmeal Breakfast Cookies! I wanted to create something unique to have for breakfast (of course, you could enjoy these any time of day) instead of the standard bowl of oatmeal and egg whites. These cookies are so flavorful and pack 13.5 grams of protein, 3.5 grams of fiber, and only 4.5 grams of fat per two cookies!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
PUMPKIN OATMEAL BREAKFAST COOKIES
Ingredients
1/2 cup canned pure pumpkin
1 overly ripe banana, mashed
1/2 cup egg whites
1 tsp. vanilla extract
1/2 cup whole wheat flour
1 cup rolled oats
1/4 cup finely chopped pecans
2 scoops vanilla protein powder (~75g), a blend of casein/whey works best
1/2 cup granulated stevia
1 TB cinnamon
1/2 TB pumpkin pie spice
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
How to Prepare
1. Preheat the oven to 375.
2. In a large bowl, combine wheat flour, oats, pecans, protein powder, stevia, cinnamon, pumpkin spice, baking powder, baking soda and salt. Mix well. Set aside.
3. In another bowl, mash the banana until pureed. Add the pumpkin, egg whites, and vanilla extract and mix well.
4. Add the pumpkin mixture to the bowl with the dry ingredients and mix gently just until fully combined and dough is formed (don’t over mix).
5. Spoon equally onto a cookie sheet coated with non-stick cooking spray to form 12 cookie dough mounds.
6. Bake for approximately 10-12 minutes or until slightly golden brown on top. Remove from oven and allow to cool completely before serving (these taste awesome just out of the fridge, too!). Enjoy!
NUTRITION DATA
Per 2 cookies (recipe makes 12 cookies): 200 calories, 13.5 grams protein, 27 grams carbohydrates (3.5 grams fiber), 4.5 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.
