It looks like you’re sharing a recipe! Here’s a more structured breakdown with variations and tips:
Pumpkin Oatmeal Cookies Recipe
Ingredients
- 1 cup oatmeal
- 1 glass slightly warm water (200-250 ml)
- 400g pumpkin (peeled and grated)
- 1 tbsp sweetener (optional)
- 1 tsp cinnamon (optional)
- 1 tsp baking powder
- Pinch of salt
- 1 tbsp oil (optional, for moisture)
- 1 tbsp sesame seeds
- 4-5 dried apricots (soaked and chopped)
- 1 tbsp chia seeds
- 1 tbsp chopped nuts (e.g., walnuts, almonds)
- 1 tbsp mixed seeds, nuts, and dried fruits
Instructions
- Prepare the Oats: Soak oats in warm water for 10 minutes.
- Prepare the Pumpkin: Peel, grate, and set aside.
- Combine Ingredients: Mix the soaked oats with grated pumpkin, sweetener, cinnamon, salt, oil, and sesame seeds.
- Prepare Dried Apricots: Soak in hot water for a few minutes, chop, and add to the mixture.
- Add Nuts & Seeds: Stir in chia seeds, chopped nuts, and a mix of seeds and dried fruits.
- Final Mixing: Add baking powder and mix thoroughly.
- Baking Preparation: Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Shape & Bake: Form small cookie shapes on the lined tray and bake for 20-25 minutes or until golden brown.
- Cooling & Serving: Let them cool before enjoying!
Variations
- Chocolate Flavor: Add cocoa powder or dark chocolate chips.
- Spiced Version: Add nutmeg, ginger, or cardamom for a richer taste.
- Crunchy Texture: Add sunflower or pumpkin seeds.
- Vegan Protein Boost: Mix in a spoonful of peanut butter or ground flaxseeds.
Tips
- If the mixture is too dry, add a little more water or mashed banana.
- For a crispier texture, bake a few extra minutes.
- Store in an airtight container for up to 5 days or freeze for later.
Would you like any adjustments based on dietary preferences?