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Pumpkin pie trail mix breakfast cookies:

If you are looking for the perfect way to set your day off with a healthy and nutritious breakfast. Then these pumpkin pie trail mix breakfast cookies need to be added to your meal prep menu. These cookies are loaded with healthy fats, 0 sugar added, plant- based, and gluten-free. And are my favorite for meal prepping during meal prep Sunday’s.


What is my favorite brand of gluten-free oats?

My favorite brand to use when it comes to gluten free oats is One Degree Organic Foods. Why? Because they use sprouted oats which helps make it easier to digest, they are organic, and are gluten and glyphosate-free. And I also feel comfortable knowing that they source their ingredients from organic farmers who use plant-based farming methods.

Ingredients you will need:

  1. Pumpkin puree
  2. Pecan butter
  3. Vanilla extract
  4. 2 ripe bananas
  5. Pumpkin spice
  6. Hemp seeds
  7. One Degree Organics Foods Gluten-Free Sprouted quick oats
  8. Cinnamon
  9. Cardamom
  10. Coconut shreds (unsweetened)
  11. Pumpkin seeds
  12. Mulberries
  13. Pecans
  14. Coconut butter


Feel free to add in whatever nut or seeds you prefer because the possibilities are endless. And if you prefer them a little sweeter, add in some chopped dates, a touch of maple syrup, and other dried fruits.

Steps for making:

For making the cookies you are going to add the banana and pecan butter first and mix. And then add the rest of the ingredients (except coconut butter) and mix. Using an ice cream scooper, scoop out some of the batter, add to a lined baking sheet, and bake 350 F for 10-12 minutes. Once the cookies are done, drizzle the top with melted raw coconut butter. I like to store mine in the refrigerator in an airtight container.



Pumpkin pie trail mix breakfast cookies

Makes 18 small cookies


  • 1 cup One Degree Organic Foods gluten free sprouted quick oats
  • 1/3 cup pecan butter
  • 1/3 cup pumpkin purée
  • 1/4 cup hemp seeds
  • 2 ripe bananas
  • 1 tsp vanilla extract
  • 2 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 cup raw coconut shreds
  • 1/4 cup pumpkin seeds
  • 1/4 cup mulberries
  • 1/4 cup pecans
  • 2 Tbsp raw coconut butter


  • Mix everything in bowl
  • With an ice cream scooper, scoop dough onto a lined baking dish
  • Bake 350 for 10-12 minutes
  • Drizzle melted coconut butter on top
  • Store in refrigerator in an airtight container

Disclaimer: This post is sponsored by One Degree Organic Foods. Opinions are my own.