Looking for a fun and satisfying way to start your day? These Oatmeal Breakfast Cookies are your new go-to morning treat! They’re packed with wholesome oats, sweet dried fruits, and a touch of cinnamon to make every bite feel like a comforting hug. Whether you’re running out the door or enjoying a leisurely breakfast, these cookies are both delicious and nutritious. Trust me, you’re going to love how easy and tasty they are!
These cookies are perfect for busy mornings when you need something that’s not only delicious but also keeps you full and energized throughout the day. They’re also customizable—add your favorite nuts, dried fruits, or even a handful of chocolate chips if you’re in the mood for something sweet. Whatever you choose, you can’t go wrong!
Why You’ll Love Oatmeal Breakfast Cookies
Here’s why you’ll adore these breakfast cookies:
Healthy & Nutritious: Packed with oats, fruit, and a little bit of honey, these cookies are full of fiber and natural sweetness to fuel your day.
Convenient & Grab-and-Go: These cookies are perfect for busy mornings when you don’t have time to sit down for a full breakfast. Just grab one (or two!) and go!
Customizable: Feel free to swap in your favorite ingredients—try adding nuts, seeds, or even a scoop of protein powder for an extra boost.
Make-Ahead Friendly: You can bake a batch of these cookies ahead of time, and they’ll last for several days in an airtight container. They’re perfect for meal prep!
Crowd-Pleasing: Kids and adults alike will love these chewy, flavorful cookies. They’re a hit at breakfast, snack time, or anytime you’re craving a little something sweet.
Ingredients in Oatmeal Breakfast Cookies
This recipe uses simple ingredients that are both nutritious and delicious. Here’s what you’ll need:
Old-Fashioned Rolled Oats: The heart of these cookies! They provide a chewy texture and plenty of fiber to keep you full.
Banana: Mashed banana adds natural sweetness and moisture to the cookies, helping them stay soft and tender.
Dried Fruit (Raisins, Cranberries, or Apricots): These dried fruits provide sweetness and a chewy bite to each cookie. You can mix and match according to your preference.
Almond Butter or Peanut Butter: Adds a rich, creamy texture to the cookies and a hint of nuttiness.
Honey or Maple Syrup: A touch of natural sweetener to balance the flavors and add a little extra sweetness.
Ground Cinnamon: For that warm, cozy flavor that makes every bite feel like home.
Egg: Helps bind everything together and gives the cookies a perfect texture.
Baking Powder: Helps the cookies rise and gives them a nice, soft crumb.
(Note: full measurements and quantities are in the recipe card below.)
Instructions
Making these oatmeal breakfast cookies is easy and quick! Here’s how:
Preheat Your Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent the cookies from sticking.
Mix Wet Ingredients: In a large mixing bowl, mash the banana until smooth. Add the almond or peanut butter, honey (or maple syrup), and egg. Stir until well combined.
Combine Dry Ingredients: In a separate bowl, mix the rolled oats, baking powder, cinnamon, and a pinch of salt.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Stir until everything is well incorporated.
Add Dried Fruit: Fold in your dried fruit of choice—raisins, cranberries, or apricots—all to give the cookies that perfect chewy texture.
Scoop and Shape: Use a spoon or cookie scoop to portion out dough onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon.
Bake to Perfection: Bake for 12-15 minutes, or until the cookies are golden around the edges and firm to the touch. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts:
Servings: 12 cookies
Calories per serving: 140
(put them as notes)
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
How to Serve Oatmeal Breakfast Cookies
These cookies are delicious on their own, but here are a few serving ideas to mix things up:
- Pair with a glass of milk (dairy or plant-based) for a comforting breakfast.
- Enjoy them with a side of fresh fruit for a well-rounded meal.
- Grab one for a quick snack or energy boost mid-day.
Additional Tips
Here are a few tips to make sure your cookies come out perfectly every time:
- If you like your cookies chewy, don’t over-bake them. They should be golden on the edges but soft in the center.
- Add a handful of chocolate chips or chopped nuts for extra crunch and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months for longer storage.
- For a more decadent treat, spread a little almond butter on top before serving!
FAQ’s
1 Can I use quick oats instead of rolled oats?
Yes, you can, but rolled oats provide a chewier texture. Quick oats will result in softer cookies.
2 Can I make these cookies gluten-free?
Yes! Just use certified gluten-free oats and check that your other ingredients are gluten-free.
3 Can I substitute the banana with applesauce?
Yes, applesauce works well as a banana substitute. It will give the cookies a slightly different flavor, but it’s a great option.
4 Can I add protein powder to these cookies?
Absolutely! You can mix in a scoop of your favorite protein powder for an extra protein boost. Just keep an eye on the consistency and add a little extra liquid if needed.
5 Can I make these cookies without an egg?
Yes! You can use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as a replacement for the egg.
6 How can I make these cookies sweeter?
If you want a sweeter cookie, add a little extra honey or maple syrup, or sprinkle some coconut sugar on top before baking.
7 Can I freeze these cookies?
Yes! These cookies freeze beautifully. Just place them in an airtight container or freezer bag and store for up to 3 months.
8 Can I add fresh fruit instead of dried?
Fresh fruit can add moisture, but it might change the texture of the cookies. Dried fruit is preferred for this recipe, but feel free to experiment!
9 How do I prevent the cookies from spreading too much?
Make sure to chill the dough in the fridge for 10-15 minutes before baking if you find your cookies are spreading too much.
10 Can I make a big batch and store them?
Yes, these cookies store well for several days, and you can make a large batch ahead of time for the week.
Conclusion
These Oatmeal Breakfast Cookies are the perfect combination of sweet, chewy, and satisfying—ideal for busy mornings or anytime you need a healthy snack. With their simple ingredients and easy prep, they’re bound to become a staple in your kitchen. Enjoy them as a breakfast treat, a snack, or even a quick dessert!
Print
Oatmeal Breakfast Cookies
- Prep Time: 10min
- Cook Time: 12min
- Total Time: 22min
- Yield: 8cookies
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Oatmeal Breakfast Cookies are a delightful blend of wholesome ingredients, offering a chewy texture and natural sweetness. Packed with rolled oats, mashed bananas, and a touch of cinnamon, they’re perfect for a quick breakfast or a satisfying snack on the go.
Ingredients
– 2 ripe bananas, mashed
– 1 1/2 cups rolled oats
– 1/2 teaspoon ground cinnamon
– 1/3 cup dark chocolate chips (optional)
– 1/2 teaspoon baking powder
– 1/4 cup natural smooth peanut butter (preferably runny)
– 3 tablespoons honey or agave syrup
– Pinch of sea salt
– 1 tablespoon chia seeds (optional)
– 1/2 cup mixed seeds (e.g., sunflower, pumpkin, flax) (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the peanut butter, honey (or agave), and vanilla extract to the mashed bananas. Stir until well combined.
4. In a separate bowl, mix the rolled oats, ground cinnamon, baking powder, and a pinch of sea salt.
5. Combine the wet and dry ingredients, mixing until just combined. If desired, fold in the chocolate chips, chia seeds, and mixed seeds.
6. Using wet hands, form the dough into 8 balls and place them on the prepared baking sheet. Flatten each ball into a cookie shape.
7. Bake for 12 minutes, or until the edges are set and the cookies are slightly golden.
8. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
– For a nut-free version, substitute the peanut butter with sunflower seed butter.
– These cookies can be stored in an airtight container at room temperature for up to 5 days.
– Feel free to customize by adding other mix-ins like raisins, nuts, or dried cranberries.
Nutrition
- Serving Size: 1cookie
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg