Tag: pumpkin spice

Pumpkin Spice Quinoa Breakfast Cookies

These good-for-you cookies made with quinoa and pumpkin spice are the perfect Fall treat, whether you have them for breakfast, snack or a post workout bite!

I just returned from a fabulous weekend in Park City, Utah for the Better Blog Retreat[1] and asked Leanne to guest post in my absence. Please welcome today’s guest poster and Holistic Nutritionist, Leanne Vogel of Healthful Pursuit[2].

Hi Everyone!

I was testing recipes a couple of weeks ago and figured out that oats could be replaced with cooked quinoa in just about any oat-based cookie recipe. Since then, I’ve gone a little cookie crazy. I’ve made these Quinoa Carrot Cake Breakfast Cookies, Quinoa Zucchini Chocolate Chip Breakfast Cookies, and Quinoa Banana Bread Bread Breakfast Cookies. They’re just SO good!

Gram for gram, quinoa has less fat, less calories and less carbs than rolled oats. And, the super, ultra bonus to it all? Quinoa is naturally gluten-free and isn’t considered a “grain” (it’s a seed!), which means it’s going to be easier for your body to digest it.

This little super seed has it all… and so does this breakfast cookie recipe that I’ve made for you today 😉

Enjoy!
 
 [3][4][5]

Pumpkin Spice Quinoa Breakfast Cookies
gordon-ramsay-recipe.com
Servings: 12 • Size: 2 cookies • Old Points: 3 pts • Points+: 4 pts
Calories: 144 • Fat: 5 g • Carb: 25 g • Fiber: 3 g • Protein: 4 g • Sugar: 7 g
Sodium: 45 mg • Cholesterol: 0 g

Ingredients:

  • 1 1/2 cup water
  • 3/4 cup raw quinoa
  • 1 cup (150 grams) all-purpose flour
  • 1/2 cup coconut sugar (or you can sub granulated)
  • 1/4 cup (30 grams) ground flax seed
  • 1 tablespoon pumpkin spice mix[6]
  • 1/8 teaspoon sea salt
  • 1/2 cup (130 grams) pureed pumpkin
  • 2 tablespoons oil
  • 1 teaspoon pure vanilla extract
  • 1 egg white (2 tablespoons + 1 teaspoon)
  • 2 tablespoons maple syrup
  • (Optional) 1/2 cup fat-free whipped topping

Directions:

Add quinoa to a fine mesh stainer and rinse well before using in this recipe.

Add water and quinoa to a saucepan. Cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Once complete, remove from the stove, remove lid and allow to cool for a couple of minutes.

Meanwhile, preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat. Set aside.

Add flour, sugar, ground flax, pumpkin spice mix and salt to a large bowl. Then, measure 1½ cups of the cooked quinoa and add to the dry ingredients. Stir to coat, until all quinoa granules are covered in the mixture. Set aside.

Add pumpkin, oil, vanilla, egg white and maple syrup to a small bowl and stir well.

Pour the wet mixture in with the dry mixture and stir to combine.

One tablespoon at a time, scoop mixture onto prepared baking sheet, leaving a small space between each cookie. They will not spread out, so you can keep the cookies close. Lightly form each cookie, as you’d like them to come out. I flattened them slightly between my palms.

Bake in the preheated oven for 25-30 minutes, until cooked through and golden.

Remove from the oven, let cool on the pan for 10 minutes before transferring to a cooling rack and allowing them to cool for a couple of hours. Because cooked quinoa was used in this recipe, the longer you leave it to cool, the firmer your cookies will become. Leave them be and they will transform!

When ready to serve, top each with a teaspoon of whipped cream if desired. Cookies can be stored in the fridge for up to 2 weeks.

Recipe notes:

  • To make these quinoa cookies gluten-free, use gluten-free all-purpose flour like this[7].
  • Coconut sugar[8] could likely be replaced with any other type of sugar that you have on hand.
  • Grape seed oil works well for this recipe, but any oil will do the trick!
  • To make these quinoa cookies dairy-free, you could use coconut cream[9] for the topping instead of whipped cream.

Leanne Vogel is a holistic nutritionist and the girl behind the healthy living blog, Healthful Pursuit[10].
Whether you’re looking to live a healthy, guilt-free life, are
sensitive to dairy, gluten, soy, or grains, Leanne’s fun and simple
recipes are a great resource for everyone! 

References

  1. ^ Better Blog Retreat (www.betterblogretreat.com)
  2. ^ Healthful Pursuit (www.healthfulpursuit.com)
  3. ^ Quinoa Carrot Cake Breakfast Cookies (www.healthfulpursuit.com)
  4. ^ Quinoa Zucchini Chocolate Chip Breakfast Cookies (www.healthfulpursuit.com)
  5. ^ Quinoa Banana Bread Bread Breakfast Cookies (www.healthfulpursuit.com)
  6. ^ pumpkin spice mix (www.pinterest.com)
  7. ^ this (www.amazon.com)
  8. ^ Coconut sugar (www.amazon.com)
  9. ^ coconut cream (www.amazon.com)
  10. ^ Healthful Pursuit (www.healthfulpursuit.com)

Skinny Pumpkin Overnight Oats in a Jar


Pumpkin spiced overnight oats with pumpkin butter, banana, chia and spice in a jar (no cooking required!) I know what I’ll be eating for breakfast every morning for the next few weeks.

I’ve been eating overnight oats in a jar[1] all summer, it’s perfect to make the night before and eat on a busy weekday or even to bring to work. A few weeks ago someone emailed me about making a pumpkin version which I thought would be perfect for the Fall.

This weekend I whipped up a half batch up pumpkin butter[2] (aka- pumpkin heaven on a spoon) and I stirred it into my oats along with chia, bananas and pepitas (pumpkin seeds) and it was delightful! If you like your oats a little sweeter, you add a few drops of stevia, honey or maple, but for me it was just right.

Pumpkin season’s back which prompted me to create a Pinterest board called Pumpkin Madness[3] for all my pumpkin recipes. If you’re pumpkin obsessed, you’ll want to follow this board[4]! I also have them all in the recipe index, which you can see here[5].

Skinny Pumpkin Overnight Oats in a Jar

Servings: 1 • Serving Size: 1 jar • Old Points: 5 pts • Points+: 6 pts
Calories: 227 • Fat: 9 g • Carbs: 34 g Fiber: 7 g • Protein: 8 g Sugar: 12 g
Sodium: 139 mg

Ingredients:

  • 1/4 cup quick oats*
  • 1/2 cup unsweetened almond milk
  • 2 tbsp pumpkin butter[6]
  • 1 tsp chia seeds
  • pinch cinnamon
  • pinch pumpkin pie spice
  • 1/4 sliced banana (freeze the rest for smoothies)

topping:

  • 1/4 cup unsweetened almond milk
  • pinch cinnamon
  • pinch pumpkin pie spice 
  • 1 tbsp raw hulled pepitas (or any nut)

Directions:

Combine the oats and 1/2 cup of the milk in a jar. Stir in the pumpkin butter, chia seeds and spices. Add banana, cover jar, shake and refrigerate overnight.

The next morning remove from the refrigerator and let it sit on the counter 30 minutes to take out the chill (or you can microwave a few seconds if you wish). Stir in the remaining milk, sprinkle with a little cinnamon and pumpkin spice and top with pepitas. Enjoy!

*For gluten-free be sure to use gluten free oats.

References

  1. ^ overnight oats in a jar (www.gordon-ramsay-recipe.com)
  2. ^ pumpkin butter (www.gordon-ramsay-recipe.com)
  3. ^ Pumpkin Madness (pinterest.com)
  4. ^ board (pinterest.com)
  5. ^ which you can see here (www.gordon-ramsay-recipe.com)
  6. ^ pumpkin butter (www.gordon-ramsay-recipe.com)

Incoming search terms:

Skinny Pumpkin Granola

              

Making your own granola is easier than you think, and the beauty of doing it yourself is you can customize it to suit your taste and it’s6 so much cheaper than buying it in the store.

Since pumpkin is so popular this time of year, I thought it would be fun to make a pumpkin version using oats, quinoa, maple, pumpkin spice, cinnamon, pecans, pepitas and dried cranberries.

Granola is great to eat alone as a snack, or over yogurt, but my favorite way to eat granola is with some fresh fruit and almond milk; it’s one of my favorite quick breakfasts.

I paired this with some fresh chopped apples and pears, if you have some pumpkin butter[1], you can even stir some in… yum! (FYI, the cute spoon is from For Such A Time Designs[2])

The trick to keeping a bowl of granola cereal light is the ratio of fruit, milk and granola. First I fill my bowl with fresh fruit, then top it with 1/3 cup of granola and then some unsweetened almond milk. It’s a great way to get your serving of fresh fruit and has lots of fiber to keep you feeling full longer. I’ve included the nutritional info both ways, for your convenience.

Easy Pumpkin Spice Granola
gordon-ramsay-recipe.com
Servings: 11 • Serving Size: 1/3 cup  • Old Points: 2 pts • Points+: 4 pts
Calories: 133 • Fat: 4.5 g • Carbs: 21.5 g • Fiber: 3 g • Protein: 3 g • Sugar: 8 g
Sodium: 10 (without salt)

Bowl of Cereal (1/3 cup granola, 1/3 cup unsweetened almond milk, 1/2 cup apples)
gordon-ramsay-recipe.com
Servings: 1 • Size: 1 bowl  • Old Points: 3 pts • Points+: 5 pts
Calories: 183 • Fat: 6 g • Carbs: 32 g • Fiber: 5 g • Protein: 3 g • Sugar: 14.5 g
Sodium: 69 (without salt)

Ingredients:

  • 1/4 cup uncooked quinoa, rinsed well and pat dry with paper towel
  • 1 1/2 cups rolled oats*
  • 1/4 cup ground flaxseeds
  • 1/4 cup pepitas (or other seed)
  • 1/4 cup chopped pecans
  • 1/2 cup dried cranberries
  • 1/4 cup real maple syrup (or honey)
  • 1/4 cup pumpkin puree
  • 1 tsp oil (coconut or canola)
  • 1 tsp pumpkin spice (or more to taste)
  • 1/4 tsp cinnamon
  • pinch kosher salt
  • 1/2 tsp vanilla extract

Directions:

Preheat oven to 325° F.

Spread oats* and quinoa out on a parchment lined baking pan. Toast in the oven 10 minutes, stirring once.

Remove the oats from the oven, pour the toasted oats into a medium bowl and add the ground flaxseeds, pepitas, pecans and dried fruit.

Reduce oven to 300° F.

In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula. Spread back onto a baking sheet and bake an additional 20 minutes, or until golden.

Makes 3 2/3 cups.

*Use gluten free oats for gluten allergies.

References

  1. ^ pumpkin butter (www.gordon-ramsay-recipe.com)
  2. ^ For Such A Time Designs (www.etsy.com)

Incoming search terms:

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