Delicious homemade oatmeal breakfast cookies with raisins and nuts

Oatmeal Breakfast Cookies

ByNaya Lucas
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Why make this recipe

Oatmeal Breakfast Cookies are a fantastic way to start your day. They combine nutrition and flavor in a handy cookie form, making them perfect for busy mornings. The use of ripe bananas provides natural sweetness, and oats keep you full throughout the morning. Plus, they are customizable with your favorite mix-ins, making each batch unique. Whether you’re looking for a quick breakfast or a snack, these cookies fit the bill!

How to make Oatmeal Breakfast Cookies

Ingredients :

  • 2 pieces ripe bananas, mashed (Provides natural sweetness.)
  • 1.5 cups old-fashioned rolled oats (Main structure for the cookies.)
  • 0.5 cup peanut butter or almond butter (Choose your preferred nut butter.)
  • 0.25 cup honey or maple syrup (Use maple syrup for a vegan option.)
  • 0.5 teaspoon vanilla extract (Adds flavor.)
  • 1 teaspoon cinnamon (Gives warmth and depth of flavor.)
  • 0.25 teaspoon salt (Enhances flavor.)
  • 0.33 cup mini chocolate chips (Totally optional but delicious!)
  • 0.25 cup chopped nuts (walnuts, pecans, etc.) (For added crunch.)
  • 0.25 cup dried fruit (raisins, cranberries, or chopped dates) (For a chewy texture.)
  • 2 tablespoons chia seeds or flaxseed (For added fiber (optional).)

Directions :

  1. Preparation: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.

  2. Mixing: In a large bowl, mash the ripe bananas until smooth. Add the rolled oats, peanut butter (or almond butter), honey (or maple syrup), vanilla extract, cinnamon, and salt. Stir until everything is well combined. If desired, fold in chocolate chips, nuts, dried fruit, and chia seeds or flaxseed.

  3. Baking: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about two inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to serve Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies are best enjoyed warm. You can serve them as is or pair them with a glass of milk or a cup of coffee. They also make great on-the-go snacks, perfect for taking to work or school. Feel free to add a smear of jam or a slice of banana on top for extra flavor!

How to store Oatmeal Breakfast Cookies

Store your Oatmeal Breakfast Cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them. Just place the cookies in a freezer-safe bag or container, and they can last up to three months. Simply thaw them at room temperature before enjoying.

Tips to make Oatmeal Breakfast Cookies

  • For extra sweetness, consider adding a little more honey or maple syrup.
  • To make the cookies chewier, add more dried fruit.
  • If the dough seems too wet, add a bit more oats to achieve your desired consistency.

Variation

You can create different flavors of Oatmeal Breakfast Cookies by switching up the spices or add-ins. Consider using pumpkin puree instead of bananas for a fall-inspired version, or try coconut flakes for a tropical twist.

FAQs

Q: Can I use quick oats instead of rolled oats?
A: Yes, you can use quick oats, though the texture may be slightly different.

Q: Are these cookies gluten-free?
A: To make them gluten-free, ensure you use certified gluten-free oats.

Q: Can I make these cookies without nut butter?
A: Yes, you can replace nut butter with sunflower seed butter or another suitable substitute if you have nut allergies.

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Oatmeal Breakfast Cookies

These oatmeal breakfast cookies are a nutritious and flavorful way to start your day, combining ripe bananas, oats, and customizable mix-ins for a perfect on-the-go snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe bananas, mashed Provides natural sweetness.
  • 1.5 cups old-fashioned rolled oats Main structure for the cookies.
  • 0.5 cup peanut butter or almond butter Choose your preferred nut butter.
  • 0.25 cup honey or maple syrup Use maple syrup for a vegan option.
  • 0.5 teaspoon vanilla extract Adds flavor.
  • 1 teaspoon cinnamon Gives warmth and depth of flavor.
  • 0.25 teaspoon salt Enhances flavor.
  • 0.33 cup mini chocolate chips Totally optional but delicious!
  • 0.25 cup chopped nuts (walnuts, pecans, etc.) For added crunch.
  • 0.25 cup dried fruit (raisins, cranberries, or chopped dates) For a chewy texture.
  • 2 tablespoons chia seeds or flaxseed For added fiber (optional).

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mixing
  1. In a large bowl, mash the ripe bananas until smooth.
  2. Add the rolled oats, peanut butter (or almond butter), honey (or maple syrup), vanilla extract, cinnamon, and salt. Stir until well combined.
  3. Fold in chocolate chips, nuts, dried fruit, and chia seeds or flaxseed if desired.
Baking
  1. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about two inches apart.
  2. Bake in the preheated oven for 10-12 minutes, or until the edges are golden.
  3. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to one week. For longer storage, freeze them in a freezer-safe bag or container for up to three months. Thaw at room temperature before enjoying.

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