• 1/3 Cup(s) Sugar
  • 1/2 Cup(s) coconut oil
  • 1 Cup(s) canned pumpkin
  • 1 Cup(s) Whole Wheat Flour
  • 3 Teaspoon(s) Baking Powder
  • 1/2 Teaspoon(s) Baking Soda
  • 1 Teaspoon(s) ground cinnamon
  • 1/4 Teaspoon(s) Nutmeg
  • 1/2 Cup(s) orange juice
  • 1/2 Cup(s) chopped cinnamon sugar almonds
  • 1/2 Cup(s) raisins
  • 1/4 Cup(s) coconut
  • 1 Egg(s)
  • 3/4 Cup(s) Quaker® Oatmeal

Cooking Instructions

Preheat oven to 350. Cream sugar, oil, egg and pumpkin until light and fluffy. Stir in flour, oatmeal, baking powder, baking soda, cinnamon, nutmeg, and orange juice. Add almonds and raisins. Stir to blend Line cookie sheet with parchment paper. Spread onto paper. (mine didn’t fill the whole cookie sheet, so I only used half.) Bake at 350 for 25-30 minutes. Let cool completely and then cut into bars.


Vanishing Oatmeal
Raisin Cookies


No-fuss breakfasts for
on-the-go mornings


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