Pumpkin Seed Breakfast Cookies

As I have mentioned previously in my Overnight Oats recipe, breakfast is definitely my favourite meal of the day. I love all of the foods associated with breakfast and could eat them anytime, anywhere. That being said, I get bored of having the same old breakfast day in and day out and I am always on the lookout for new recipes to bring into the mix. When I heard the words breakfast and cookies, I immediately had to start experimenting!

After many trials and errors, I came up with the recipe below. To me, it checks all the boxes: sweet, chewy and filling. Each cookie is chock full of fiber (7g) and protein (13g). Pair it with a smoothie or a yogurt and your morning is set! As an alternate strategy use them as a post-workout snack with a glass of milk. Hope you enjoy!

Prep Time: 15 Minutes + 10 minutes cooling time          Serves: 6


  • 1/2 cup pitted dates
  • 2 large ripe bananas
  • 1/4 cup peanut butter
  • 2 tbsp ground flax
  • 1 1/2 tsp cinnamon
  • 1 cup rolled oats
  • 1 cup quick oats
  • 1/2 cup dried cranberries
  • 1/2 cup pumpkin seeds


  1. Preheat oven to 350 degrees. 
  2. In a food processor, puree bananas, dates and peanut butter.
  3. In a large mixing bowl, combine remaining ingredients. Add pureed banana mixture and mix well.
  4. Shape into 6 large cookies and place on parchment lined baking sheet. 
  5. Bake for 10-12 minutes, or until beginning to darken on the bottom. 
  6. Let cool for 10 minutes to harden and then enjoy!