Whether you’re a kid or not, starting with a healthy breakfast can sometimes be a challenging thing.
You know the days that you wake up so hungry and you just want to take a piece of toast or cookie to guzzle down your coffee or tea?
Without a little planning, you’ll eat that high-sugar food, get lots of energy and crash before its even 10am!
So, if you can start one healthy habit this week, I would say make yourself a good breakfast. That means a breakfast with whole grain, protein, and healthy fat to keep you full.
This recipe is a solution. It’s kid-friendly, too. It’s made with oats, pumpkin, unrefined sugar, and peanut butter (but you can use any nut-free butter).
I love that these will freeze well and you can eat them for breakfast with some fruit and/or yogurt. Or, you could have them as a protein-packed snack with tea later in the day.
I added chocolate chips to mine, but you can keep it lower sugar by dusting over some cococa powder on top instead.
Why I love this recipe:
- Great way to use extra canned pumpkin from a creamy pumpkin pasta I made
- Prevents me from snacking on other unhealthy, sugary treats
- Pumpkin is a great low-calorie food that’s filling
Get the original recipe and other canned pumpkin recipes here: https://www.momables.com/what-to-make-with-canned-pumpkin/
Pumpkin Chocolate Breakfast Bites
Adapted recipe from MOMables
Ingredients (Makes about 15 bites):
- ½ cup pumpkin puree
- ½ cup natural peanut butter, or nut free (I used almond butter and tahini)
- ¼ cup honey (maple syrup or agave can work)
- 1 tablespoon vanilla
- 1 ¼ cup rolled oats
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ¼ cup chocolate chips (optional)
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Directions:
Mix ingredients all together except chocolate chips. Stir in chocolate chips at the end, if using. Scoop out onto parchment lined baking sheet.
Bake at 350 F for 13 to 15 minutes or golden brown underneath.
More Favorite Pumpkin Recipes:
To your wholesome & healthy life,
Joanna
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