You guys, I'm so excited that it's October. Isn't this month just packed full of so many fun things??? This girl turns 3 in just a few weeks and as much as I can hardly stand seeing her get big, I'm also totally loving who she's becoming. She's my right hand man in the kitchen, my sous-chef and she has some serious cooking skills. I dare say that with her independent spirit and her love for cooking, she might be capable of fixing dinner by the time she turns 5. It's a daily tradition of ours...as soon as she knows I'm cooking, she pulls that chair over and hops right on up. Today I tied my apron on her and she declared that now she's "a real chef!". It's an honor to be her Momma, it really is.
This afternoon we created these simple, healthy and delicious Pumpkin Breakfast Cookies. If you've been reading this blog for any amount of time or if you've ever read any of my birth stories, you'll know that I have an embarrassing love for breakfast cookies. Seriously, they're my favorite food and I know that's so weird. Most people have a weakness for chips or pizza. What's my weakness? Breakfast cookies...I know, I'm not normal.
Thankfully, my kids share a bit of my quirkiness and they also love all things whole grain and crunchy. I guess we're just funny like that.
Pumpkin Breakfast Cookies
3 Cups quick oats
3/4 cup pureed canned pumpkin
1/3 cup chia seeds
1/2 cup raisins
1/2 tsp. salt
1/2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 cup honey
Preheat oven to 350 degrees. Mix all ingredients together in a bowl. Grease a cookie sheet and lightly grease your hands with just a touch of oil. Roll dough into medium sized balls and flatten onto cookie sheet. Bake in a pre-heated oven for 10-15 minutes.
When you make these feel free to add in extras like: