‘Tis the season for all things pumpkin! Just in time for Thanksgiving, I decided to do a little experimenting in the kitchen with Autumn Calabrese’s Banana Oatmeal Cookies featured in the Nutritional Guide of the program, which are very similar to the Oatmeal Cookies with Chocolate Chips from my previous post. Pumpkin is loaded with vitamins A, C, and E, and is also a great source of iron.
1 cup Old-fashioned Rolled Oats
1 tsp. Pumpkin Pie Spice
1/4 tsp. Sea Salt
1/2 cup Ripe Banana, mashed
1/2 cup Pumpkin, canned
1/4 cup Raisins
1/4 cup Almonds, sliced, or Walnuts, chopped
1. Preheat oven to 350 degrees.
2. Line a baking sheet with parchment paper, or if you don’t have parchment paper, spray sheet with nonstick cooking spray.
3. Combine the rolled oats, pumpkin pie spice and sea salt into a mixing bowl, and mix well.
4. In a separate bowl, mash the banana and combine with the canned pumpkin, raisins and almonds/walnuts. Mix the ingredients well.
5. Drop a large tablespoon full onto the parchment-lined baking sheet.
6. Bake in the oven for ~15 minutes, until lightly browned around the edges and slightly firm.
With this recipe, I was able to get about 15 little cookies. Two of these cookies are equivalent to (1) Yellow Container on the 21 Day Fix program.
If you don’t have banana, you could also try substituting applesauce.
Nuts are definitely optional, but they add a nice crunch!