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.

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Prep Time 15

Cook Time 12

Total Time 27

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

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

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 well combined.
Fold in chocolate chips, nuts, dried fruit, and chia seeds or flaxseed if desired.

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.

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.