Oatmeal Banana Breakfast Cookies are the perfect healthy breakfast on-the-go! They’re made with wholesome ingredients, but they taste like a treat.
When you’re trying to eat healthier, breakfast can always be a challenge. Most of us have places to be and things to do—and spending an hour making steel-cut oats on the stovetop isn’t exactly on the agenda! On the other hand, a lot of quick grab-and-go breakfasts aren’t very filling. These Oatmeal Banana Breakfast Cookies have it all, though—they’re a well-rounded breakfast with protein, fruit, and whole grains, plus you can eat them on-the-go!
Easy Oatmeal Banana Breakfast Cookies Recipe
Instead of flour, these cookies are made with quick oats, which are oats that are chopped into smaller bits so they cook faster. These oats also just happen to give breakfast cookies the perfect texture, because you don’t want whole oats in there, but you also want something that will add a bit of structure and make the cookies filling.
Instead of sugar, this recipe for breakfast cookies is sweetened with bananas and a touch of honey (and yes, some chocolate chips too!). Because there’s no granulated or brown sugar in here, the bananas are doing a lot of heavy lifting, so make sure they are very ripe; if they’re not, your cookies won’t be sweet.
Ingredients
- Quick oats – Make sure you buy quick oats, not old-fashioned or rolled oats!
- Cinnamon
- Baking powder
- Baking soda
- Salt
- Mashed banana
- Peanut butter – You can use either smooth or chunky, depending on the texture you want in your breakfast cookies.
- Honey
- Vanilla
- Semi-sweet chocolate chips – You can swap the chocolate chips for raisins, white chocolate chips, or chopped nuts.
How to Make Oatmeal Banana Breakfast Cookies
1. Prepare
Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Mix the Dry ingredients
Combine the oats, cinnamon, baking powder, baking soda, and salt in a large mixing bowl and whisk until well-combined.
3. Add the Wet Ingredients
Stir in the mashed banana, peanut butter, honey, vanilla, and chocolate chips.
4. Form the Cookies
Use a cookie scoop to scoop out the dough and place it on the prepared baking sheet.
Flatten the top of each cookie on the baking sheet to form a round cookie shape
5. Bake and Cool
Bake the cookies for 14 to 16 minutes, then allow the cookies to cool completely on the baking sheet before storing.
How to Store Oatmeal Banana Breakfast Cookies
You can store these cookies in an airtight container at room temperature for 2 to 3 days, or in the refrigerator for up to a week. You can also freeze breakfast cookies for up to 2 months; let them thaw at room temperature overnight, then eat them in the morning!
FAQ
What are breakfast cookies?
Breakfast cookies are cookies that are healthy enough to eat for breakfast! They usually have a combination of protein, complex carbs, and healthy fats for a balanced meal to start your day off right.
Are breakfast cookies healthy?
Yes, these breakfast cookies are healthy! They’re made with wholesome ingredients and without any added granulated sugar. They have protein from the peanut butter, grains from the oats, and fruit from the bananas!
Can you freeze breakfast cookies?
Absolutely! These freeze super well. Just pop them in an airtight container or freezer bag, putting parchment paper between the layers of cookies if needed. They’ll keep for about 2 months.
More Quick and Easy Breakfast Ideas
- Overnight Oats
- Breakfast Quesadillas
- Green Goddess Smoothie
- Make-Ahead Freezer Breakfast Burritos
- Banana Chocolate Granola Muffins
Oatmeal Banana Breakfast Cookies
Ingredients
- 2 cups quick oats
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed banana from approximately 2 large or 3 medium overripe bananas
- ½ cup peanut butter
- ¼ cup honey
- 1 teaspoon vanilla
- ½ cup semi sweet chocolate chips
Instructions
- Preheat to 350°F. Line a baking sheet with parchment paper and set aside.
- Combine oats, cinnamon, baking powder, baking soda, and salt into a large bowl; whisk to combine.
- Stir in mashed banana, peanut butter, honey, vanilla, pecans, and chocolate chips.
- Using a cookie scoop, add cookies to a baking sheet.
- Flatten the top of each cookie on the baking sheet to form a round cookie shape and bake for 14 to 16 minutes.
- Allow cookies to cool completely on baking sheet before storing in an airtight container.
I have made these “cookies” many times with maple syrup,raisins(,no chocolate) a lot more cinnamon and occasionally coconut I add oat milk to soften the oats a little . I make them small (about 40-45 per batch) so they have fewer calories than the large ones in the recipe.I try to have them on hand at all times for a healthy snack or quick breakfast. Everyone loves them and are surprised that they are gluten free,vegan, as well as having no refined sugar. Thank you for this great recipe