These breakfast oatmeal cookies will fly off the breakfast table. Delicious and wholesome with no egg, gluten, sugar or dairy, these healthy breakfast cookies satisfy everyone! Made simply in one bowl, please the whole family with these healthy, moreish banana oatmeal cookies today!
Breakfast Oatmeal Cookies
Flavourful and delicious, these breakfast oatmeal cookies have saved my busy weekday mornings countless times. Simple, delicious, prepped in advance, and healthy, what’s not to like?
Lately, I can’t get enough of oatmeal cookies for breakfast. I just love banana oatmeal cookies as the perfect ‘make ahead of time’ item for busy weekdays. One of Andy’s favourite grab-and-go breakfast cookies is peanut butter banana cookies.
To be honest, healthy oatmeal breakfast cookies just don’t last long, no matter where I hide them!
If you’ve ever wanted to break out of your breakfast rut, breakfast oatmeal cookies are a great place to start. Trying something healthier and tastier than the usual is a good way to start the day.
Making wholesome breakfast doesn’t need take much time, and doesn’t have to be boring. It’s super easy to change up your regular breakfast with this breakfast oatmeal cookies recipe.
Bring joy in your life and share it with your loved ones! Read on!
Protein Rich Oatmeal Cookies
The great thing about breakfast banana cookies is that they’re made with real, wholesome ingredients and are super tasty. They’re full of protein and only two cookies will kick start your day on just the right note! They’re not traditional cookies – there’s no need to add flour, refined sugar or dairy.
And it’s so easy to add your favourite extra ingredients and customise. Nuts are perfect. I’ve made breakfast cookies with almond butter, cranberry and pepitas. Below, I’ll show you how to make oatmeal breakfast cookies with pecan nuts, peanut butter and seeds. Read on!
To make these oatmeal breakfast cookies, you only need three basic ingredients:
- rolled oats (old fashioned oatmeals)
- peanut butter
Then you can make the recipe your own and add whatever you like. I’ve added:
- pecan nuts
- maple syrup
- sesame seeds
- chopped dates
These healthy breakfast oatmeal cookies are super versatile. You can experiment and create new flavour by adding different ingredients every week.
- sesame seeds
- flax seeds
- cooked quinoa
- walnut, hazel nuts or macadamia nut
- chia seeds
Let me know how yours went in the comment section below. I’d love to hear from you!
I’m a big fan of peanut butter. To be honest, I look for excuses to add it to recipes! Peanut butter functions to bind ingredients so it’s perfect for this recipe. If you’re not a huge fan of peanut butter though, no problem, sunflower seed butter and tahini are great nut-free alternatives.
Other alternatives to peanut butter are almond butter, cashew butter or coconut butter. Flax seeds can also be used if you have a nut allergy.
I often make cookies at night so they’re waiting for me for breakfast in the morning. But from time to time when I’ve wanted to make cookies for breakfast I’ve run out of banana. No problem, make them with applesauce, pumpkin puree, avocado or even sweet potato puree. They all work well.
How to Make Breakfast Oatmeal Cookies
This breakfast cookies recipe is super easy. It can be made in one bowl. Simply combine all the ingredients in order and bake for 10 minutes!
Mash banana with a fork in a medium size bowl. Add maple syrup and combine until it becomes consistent.
Then add all the ingredients and combine all them up with a spatula until the mix becomes even. Divide the mix into 12 pieces or use a cookie scooper. Bake them in the preheated oven.
That’s it! Serve immediately, and enjoy!
Tips for the Best Breakfast Oatmeal Cookies
Make sure that you use a certified gluten-free oatmeal. Other ingredients I use are all gluten-free.
These banana oatmeal breakfast cookies are undetectably vegan. They are dairy-free and there’s no need to add eggs.
After they’ve completely cooled down, transfer them into an airtight container and you can keep them for four days at room temperature. You can save them in a ziploc ban in the freezer for one month. Reheat in the oven or microwave. Or thaw them at the room temperature for about an hour.
Which oatmeal should you use for this recipe?
I like the crunchy texture of rolled oats (old fashion oats). Instant oats can be used for this recipe but the texture has less crunchiness. The good thing is that you can reduce cooking time with instant oats. Quick oats are not recommended.
More Cookies for Breakfast
- BANANA OATMEAL COOKIES
- BREAKFAST COOKIES
- PEANUT BUTTER BANANA COOKIES
- BANANA OATMEAL CHOCOLATE CHIP COOKIES
Breakfast Oatmeal Cookies
- 1 banana riped
- 2 tablespoons maple syrup
- ¼ cup peanut butter
- 1 cup rolled oats (old fashioned oats)
- 2 tablespoons sesame seeds (or poppy seeds)
- 6 dates
- ¼ sea salt
- ¼ ground cinnamon
- Preheat the over at 350°F (177°C). Place the baking paper on a baking tray.
- Mash a banana in a medium bowl. Add maple syrup and peanut butter. Combine until they become consistent.
- Add rolled oats, chopped dates, sea salt and sesame seeds. Combine them until the mix becomes even.
- Using a spoon or cookie scooper, place 8 pieces onto a baking plate. Bake them in the oven for 10 minutes.
- Remove the cookies from the oven and leave them on a baking tray for a few minutes until they cool down.That's it! Enjoy!
After they’re completely cooled down, transfer them into an airtight container and leave them for up to four days at the room temperature. Alternatively, leave them in the freezer for one month. Use the microwave or preheat them in the oven. Or thaw them at room temperature overnight.