Pumpkin Breakfast Rounds
Pumpkin is certainly a festive decoration of the holiday season but more importantly, its health benefits are immeasurable. One significant benefit that pumpkin provides is the increased amount of vitamin A. One cup of cooked pumpkin provides 254% of the daily recommended amount of vitamin A. Along with other antioxidants, vitamin A helps prevent damage to cells caused by free radicals, which have useful roles in the body but excessive levels can lead to oxidative stress, which has been linked to chronic inflammation. Furthermore, a deficiency in vitamin A can be linked to autoimmune conditions such as rheumatoid arthritis and lupus. TLR2, a cellular receptor known to be calming, uses vitamin A to transmit its signals. This is considered to be a reason a lack of vitamin A is connected to inflammation associated with these conditions. Even a half a cup of pumpkin exceeds the recommended dose of pumpkin and is sure to add nutritional value to holiday meal planning.
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1 cup rolled old-fashioned oats
- 1 cup quick cooking oats
- 2/3 cup dried cranberries unsweetened
- 2/3 cup pumpkin seeds
- 1/4 cup ground chia seeds
- 1/4 cup desiccated coconut
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1/2 cup pumpkin puree
- 2 eggs beaten
- Preheat oven to 350 F. Line a baking sheet.
- In a small bowl warm coconut oil and maple in the microwave until coconut oil is completely melted.
- In a large bowl combine both kinds of oats, cranberries, pumpkin seeds, ground chia seeds, desiccated coconut, pumpkin pie spice and salt. Add pumpkin puree, eggs and warmed coconut oil and maple syrup. Mix until fully combined.
- Drop about 1/4 cup sized scoops of the mixture onto a cookie sheet and flatten (the mixture won’t spread while baking). Bake for about 15-20 minutes until edges are lightly browned.
- Let the rounds cool on baking sheet before moving to an airtight storage container.