True confession: I really, really don’t enjoy cooking. It’s not for lack of trying, though. I can’t tell you how many times I’ve attempted fun, Pinterest recipes only for them to turn out slightly-above-mediocre. People argue that cooking is creative & you can add your own flair without having to follow a strict recipe. Personally, that has never worked for me. And to people who can just whip something together, I envy you because for some reason I just suck at cooking.
That being said, I love love love baking. I love the precision of baking–if you follow the recipe strictly to a T, it will turn out well no matter what. Being a Type A, this makes my soul happy.
Good news is, it’s fall so that means it’s officially baking season! I made these easy (& healthy!!) pumpkin breakfast cookies the other week and loved them. For all you “just eyeball-it” cooks out there, this baking recipe doesn’t have to be super precise (it’s flexible & will turn out well if you generally follow the instructions), and for all you bakers out there like me, there is some precision and a guarantee that you won’t mess it up. Oh, and they only take 15 minutes to make & they’re gluten and dairy-free. Keep scrolling to find out more.
- 2 ripe bananas (the riper the better)
- 1/2 cup of pumpkin puree
- 2 TBSP of pumpkin spice (it’s a LOT of spice, feel free to add less)
- 1 1/2 cups of oats (but add more if it looks too wet)
- Drizzle of honey
- Chocolate chips (optional)
- scoop of protein powder (optional)
(It’s crazy how easy these are to make)
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or foil
- Add everything to a bowl & mix together. Drop spoonfuls onto the baking sheet.
- Bake for 10-12 minutes.
- Keep in the refrigerator up to a week.
That’s it. Simple, healthy & makes your mornings easier because they’re grab and go.
What’s your favorite thing to bake in the fall? Want to see more recipes on Ampersand? Leave me a comment below. &.