For (one of) my day jobs, I’m a personal trainer. However, sometimes “day job” translates to before-the-sun-comes-up job when I have to get to the gym to train clients or fit in my own workout early in the morning.
Now I also highly value the importance of starting one’s day with breakfast. It stabilizes the blood sugar after fasting all night, and turns on the metabolism.
On these mornings, not only do I have extremely limited time to make breakfast, but it’s often too early for my appetite to have woken up yet.
Alas, I still like to eat breakfast first thing in the morning, especially if I’m going to be training. On mornings like this, I usually rely on a breakfast that I’ve prepared in bulk for the week.
This week? I’m all about the Pumpkin Spice Breakfast Cookies.
When making these, I was thinking about three factors I wanted in my breakfast cookies: healthy, whole ingredients to keep me full, lower sugar to keep the blood sugar from crashing, and being really, really tasty (no brainer.)
Luckily, these breakfast cookies met all three standards with gold stars on the first try at making them!
- 3 c. Classic Swiss Muesli*
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ c. coconut oil
- ½ c. pumpkin puree
- 2 eggs
- ¼ c. honey or maple syrup
- Preheat oven to 350 degrees.
- Combine all of the ingredients in a large mixing bowl, and stir until combined.
- Spray a baking sheet with nonstick spray, and drop the dough by the spoonful onto the sheet.
- Bake for 10-12 minutes, or until slightly golden brown on the top. Remove and cool for 1-2 minutes. Enjoy!
- Store in an air tight container in the refrigerator.
I enjoy one to two of these before about 30 minutes before working out, and then eat a meal or shake with protein and carbs following my workout.
*If you’re looking for a cookie with a higher protein content, you can replace 1 c. muesli with ¾ c. protein powder of choice.