These oatmeal breakfast cookies are the kind of recipe you keep on repeat. They’re simple to make, naturally sweetened, and packed with fiber and protein to keep you full. You can grab one (or two) on your way out the door and feel good about it.
They also freeze well, which makes them a lifesaver on busy weeks. If you love the idea of a healthy breakfast that still feels like a treat, these cookies are for you.
What Makes This Special
These cookies are made with pantry staples, but the result tastes surprisingly indulgent. There’s no refined sugar, just banana and a touch of maple syrup for sweetness.
Rolled oats create a hearty texture, while nut butter and eggs add protein and healthy fats. The recipe is naturally gluten-free if you use certified gluten-free oats, and it’s easy to make dairy-free. Plus, you can customize them with mix-ins like nuts, seeds, or chocolate chips to match your mood.
Shopping List
- Rolled oats (old-fashioned; not quick oats)
- Ripe bananas (the spottier, the better)
- Nut butter (peanut, almond, or cashew; natural, unsweetened)
- Eggs (or flax eggs for a vegan option)
- Maple syrup or honey
- Vanilla extract
- Ground cinnamon
- Baking powder
- Salt
- Optional mix-ins: dark chocolate chips, chopped nuts (walnuts, almonds, pecans), seeds (chia, flax, pumpkin, sunflower), unsweetened shredded coconut, dried fruit (cranberries, raisins, chopped dates)
Instructions
- Preheat and prep: Set your oven to 350°F (175°C).
Line a baking sheet with parchment paper for easy cleanup.
- Mash the bananas: In a large bowl, mash 2 large ripe bananas until mostly smooth. A few small lumps are fine.
- Add wet ingredients: Whisk in 1/3 cup natural nut butter, 2 tablespoons maple syrup, 1 teaspoon vanilla, and 2 eggs until well combined. If going vegan, use two flax eggs (2 tablespoons ground flax + 5 tablespoons water; let it gel for 5 minutes before adding).
- Stir in dry ingredients: Add 2 1/2 cups rolled oats, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt.
Stir until everything is evenly coated and the mixture is thick.
- Fold in mix-ins: Add up to 3/4 cup total of your favorites: chocolate chips, chopped nuts, seeds, coconut, or dried fruit. Keep the add-ins balanced so the cookies hold together.
- Scoop and shape: Use a heaping tablespoon or a cookie scoop to portion dough onto the baking sheet. Gently flatten each mound with damp fingers; these cookies don’t spread much in the oven.
- Bake: Bake for 12–15 minutes, until the edges are set and lightly golden.
The centers should feel firm but still tender.
- Cool: Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.
- Taste and adjust: If you want more sweetness next time, add an extra tablespoon of maple syrup or a few more chocolate chips. If you prefer a chewier texture, reduce baking time by a minute.
How to Store
Let the cookies cool completely before storing.
Keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week; they’ll be a bit firmer but still tasty. To freeze, place cookies in a single layer on a tray until solid, then transfer to a freezer bag.
They’ll keep for up to 3 months. Reheat in the microwave for 10–15 seconds or enjoy straight from the fridge for a quick grab-and-go snack.
Benefits of This Recipe
- Balanced nutrition: Oats, eggs, and nut butter create a mix of complex carbs, protein, and healthy fats for steady energy.
- Naturally sweetened: Bananas and maple syrup bring sweetness without refined sugar.
- Customizable: You can tailor the mix-ins to fit dietary needs or cravings.
- Meal-prep friendly: Make a batch on Sunday and you’re set for the week.
- Kid-approved: They taste like a treat but deliver real nutrition.
- Allergy-aware: Easy to make gluten-free, dairy-free, or vegan with simple swaps.
Common Mistakes to Avoid
- Using quick oats: Quick oats can make the cookies dry or crumbly. Old-fashioned rolled oats give the best texture.
- Skimping on moisture: If your bananas are small or not very ripe, the batter may be too dry.
Add an extra tablespoon of nut butter or a splash of milk.
- Overloading mix-ins: Too many add-ins can prevent the cookies from binding. Stick to 3/4 cup total.
- Overbaking: These cookies are meant to be soft and chewy. Pull them when the edges set and tops look dry.
- Not flattening the dough: Because the cookies don’t spread much, shaping them before baking ensures even cooking.
Alternatives
- Vegan version: Use flax eggs and dairy-free chocolate.
Choose maple syrup instead of honey.
- No banana: Replace bananas with 1/2 cup unsweetened applesauce and add 1–2 extra tablespoons of maple syrup to taste.
- Higher protein: Stir in 1–2 scoops of unflavored or vanilla protein powder. Add 2–3 tablespoons milk if the dough gets too thick.
- Nut-free: Swap nut butter for sunflower seed butter or tahini. Choose seeds instead of nuts for mix-ins.
- Spice it up:</-strong> Add ginger, nutmeg, or cardamom for a cozy twist.
A pinch of orange zest pairs well with cranberries and dark chocolate.
- Chocolate lovers: Use cocoa nibs or a mix of mini and regular chocolate chips for extra chocolate in each bite.
FAQ
Can I make these without eggs?
Yes. Use flax eggs: mix 2 tablespoons ground flaxseed with 5 tablespoons water, let it thicken for 5 minutes, then use as you would eggs. The cookies will be slightly denser but still delicious.
Are these cookies gluten-free?
They can be.
Use certified gluten-free rolled oats and check your mix-ins to ensure they’re gluten-free. The rest of the ingredients are naturally gluten-free.
How sweet are they?
They’re lightly sweet—more like a hearty muffin than a dessert cookie. If you prefer sweeter, add an extra tablespoon of maple syrup or include chocolate chips or dried fruit.
Can I use steel-cut oats?
Not in this recipe.
Steel-cut oats won’t soften enough and will stay too chewy. Stick with old-fashioned rolled oats for the best texture.
Do I need to chill the dough?
No chilling is required. The dough holds its shape well and is ready to scoop and bake right away.
What’s the best way to reheat them?
A quick 10–15 seconds in the microwave brings back the fresh-baked softness.
You can also warm them in a low oven for a few minutes.
Can I add vegetables like shredded carrots or zucchini?
Yes, but squeeze out excess moisture first. Start with 1/2 cup well-drained shreds and reduce the mashed banana by a couple of tablespoons to keep the dough from getting too wet.
How many cookies does this make?
It makes about 16–20 cookies, depending on the scoop size. You can make them larger for a more substantial breakfast cookie—just add a minute or two to the bake time.
Wrapping Up
Healthy Oatmeal Breakfast Cookies are a simple, reliable way to start your day with something tasty and nourishing.
They come together fast, take well to swaps, and hold up beautifully for meal prep. Keep a batch on hand for busy mornings, after-school snacks, or a quick pre-workout bite. Once you find your favorite mix-ins, you’ll have a go-to cookie you’ll make again and again.
Healthy Oatmeal Breakfast Cookies - Wholesome, Easy, and Perfect for Busy Mornings
Ingredients
Method
- Preheat and prep: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Mash the bananas: In a large bowl, mash 2 large ripe bananas until mostly smooth. A few small lumps are fine.
- Add wet ingredients: Whisk in 1/3 cup natural nut butter, 2 tablespoons maple syrup, 1 teaspoon vanilla, and 2 eggs until well combined. If going vegan, use two flax eggs (2 tablespoons ground flax + 5 tablespoons water; let it gel for 5 minutes before adding).
- Stir in dry ingredients: Add 2 1/2 cups rolled oats, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, and 1/4 teaspoon salt. Stir until everything is evenly coated and the mixture is thick.
- Fold in mix-ins: Add up to 3/4 cup total of your favorites: chocolate chips, chopped nuts, seeds, coconut, or dried fruit. Keep the add-ins balanced so the cookies hold together.
- Scoop and shape: Use a heaping tablespoon or a cookie scoop to portion dough onto the baking sheet. Gently flatten each mound with damp fingers; these cookies don’t spread much in the oven.
- Bake: Bake for 12–15 minutes, until the edges are set and lightly golden. The centers should feel firm but still tender.
- Cool: Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.
- Taste and adjust: If you want more sweetness next time, add an extra tablespoon of maple syrup or a few more chocolate chips. If you prefer a chewier texture, reduce baking time by a minute.
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