[ad_1]
Whether you’re looking for a make-ahead breakfast or a healthy snack option, these Banana Oatmeal Breakfast Cookies fit the bill. They’re easy to make, take about 30 minutes, and are packed with nutrients. Plus: They store so well!
![breakfast cookies on white plate](https://www.yummytoddlerfood.com/wp-content/uploads/2021/11/breakfast-cookies-on-white-plate.jpg)
Banana Oatmeal Breakfast Cookies
I’ve been trying to stock the fridge and freezer with grab-and-go breakfasts to make it easier for us to eat well on busy mornings. These breakfast cookies are a forever favorite in our house.
They have a very soft texture, which makes them easy for even younger toddlers who are still learning to manage more complex textures to handle, and a naturally sweet flavor from the ripe bananas.
And they are a nutritious breakfast option—they’re packed with whole grains, fruit and protein—but they also have a lot of natural sweetness from bananas that the kids will like.
(There’s actually no other added sugars, but they’re so good the kids might not even notice!)
These are a great option for any time of the day, breakfast and beyond!
Banana Oatmeal Cookies
I like to make a batch of these healthy Banana Cookies when we have overripe bananas and we need a break from all of the muffins I usually make! I often bake a batch, then put half into the fridge for the week ahead and half into a zip top freezer bag for a future week.
TIP: I like these topped with some nut butter, but they are equally delicious plain.
![ingredients-in-breakfast-cookies](https://www.yummytoddlerfood.com/wp-content/uploads/2020/09/ingredients-in-breakfast-cookies.jpg)
Ingredients You Need
The ingredients in this breakfast cookie recipe are very straight forward. This recipe includes:
Ingredient Substitutions
![how-to-make-breakfast-cookies-step-by-step](https://www.yummytoddlerfood.com/wp-content/uploads/2020/09/how-to-make-breakfast-cookies-step-by-step.jpg)
Step-by-Step Instructions
Here’s a look at how to make these breakfast cookies so you know what to expect. Scroll down to the bottom of the post for the full info.
- Mash the bananas in a bowl until smooth.
- Add the dry ingredients to a bowl.
- Stir all ingredients together.
- Portion out batter onto a baking sheet. (I use a measuring spoon for this step.)
- Press flat. These don’t spread when they bake, so you’ll want to flatten them so they bake evenly.
- Remove from oven and let cool.
![banana-oatmeal-breakfast-cookies-on-baking-sheet](https://www.yummytoddlerfood.com/wp-content/uploads/2020/05/banana-oatmeal-breakfast-cookies-on-baking-sheet.jpg)
Vegan Breakfast Cookies
These breakfast cookies are egg-free and dairy-free so that they’re accessible for more families. The banana and nut butter holds the batter together so they still have a sturdy, yet soft texture similar to an oatmeal raisin cookie. If you need to make them peanut or tree nut free, simply use Sunbutter.
Can I make these gluten-free?
Of course! Just reach for gluten-free rolled oats and you’ll be set since there isn’t any flour in the recipe.
How long can I store these?
These cookies last for about 5 days in the fridge in an airtight container—and they stay soft, even when served chilled. Or you can store them in a zip top bag in the freezer for up to 3 months and put out a few at a time. Let thaw overnight in the fridge or at room temp.
![banana-oatmeal-breakfast-cookies-on-plate](https://www.yummytoddlerfood.com/wp-content/uploads/2020/05/banana-oatmeal-breakfast-cookies-on-plate.jpg)
How to Store
Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. Store fully cooled cookies in a zip top bag in the freezer for up to 3 months. Thaw overnight or in 15 second increments in the microwave.
Best Tips for Success
- Use very ripe bananas for the most natural sweetness. There’s no other sweetener in this recipe, so this is what makes them taste like a cookie!
- Let the batter chill a bit before portioning out the dough to make it a little easier to handle.
- Press the dough down until about 1/2-inch thick to ensure they bake evenly.
- Bake on a parchment-lined baking sheet to avoid the cookies sticking.
- Let cool fully before storing.
- Try another dried fruit like cranberries or cherries in place of the raisins.
- Try chocolate chips in place of the raisins or do half and half.
- If you don’t have almond flour, use regular whole wheat or all purpose flour.
- If you don’t have (or like) coconut, use additional oats.
- You can use peanut butter, almond butter, or Sunbutter in this recipe. Choose creamy unsweetened if possible.
- These also make a wonderful lactation cookie!
I’d love to hear your feedback on this recipe, so please leave a comment to share what your family thought of it!
This post was first published 2017.
![breakfast-cookies-on-white-plate](https://www.yummytoddlerfood.com/wp-content/uploads/2021/11/breakfast-cookies-on-white-plate-320x321.jpg)
Banana Oatmeal Breakfast Cookies
Ingredients
- 1 1/2 cup rolled oats
- 2/3 cup shredded unsweetened coconut
- 1 1/2 cups mashed very ripe bananas (about 3 medium)
- 1/4 cup creamy peanut or sunflower seed butter at room temp or warmed slightly
- 1/2 cup almond flour
- 1/2 cup raisins
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
-
Add the oats and coconut to a food processor or blender and pulse to make into a coarse flour. This is optional but makes for a more uniform batter.
-
Add the bananas to a medium bowl and mash very well with a fork or potato masher. Add the rest of the ingredients, stirring well to combine.
-
Put batter into the fridge or freezer for 10-15 minutes while you preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
-
Use a tablespoon-size measuring spoon to portion out mounds and flatten slightly until about 1/2-inch thick. I usually do some 1 tablespoon cookies and some 2 tablespoon cookies; you can bake them on the same sheet for the same amount of time.
-
Bake for 24-26 minutes or until firm and slightly golden brown around the edges. Remove from oven and let cool on the rack.
-
Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. Store fully cooled cookies in a zip top bag in the freezer for up to 3 months. Thaw overnight or in 15 second increments in the microwave.
Notes
- Use very ripe bananas for the most natural sweetness. There’s no other sweetener in this recipe, so this is what makes them taste like a cookie!
- Let the batter chill a bit before portioning out the dough to make it a little easier to handle.
- Press the dough down until about 1/2-inch thick to ensure they bake evenly.
- Bake on a parchment-lined baking sheet to avoid the cookies sticking.
- Let cool fully before storing.
- Try another dried fruit like cranberries or cherries in place of the raisins.
- Try chocolate chips in place of the raisins or do half and half.
- If you don’t have almond flour, use regular whole wheat or all purpose flour instead.
- If you don’t have (or like) coconut, use additional oats instead.
- You can use quick or instant oats instead of the rolled oats and skip grinding them up.
Nutrition
Calories: 261kcalCarbohydrates: 32gProtein: 7gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 242mgPotassium: 376mgFiber: 6gSugar: 7gVitamin A: 27IUVitamin C: 4mgCalcium: 63mgIron: 2mg
[ad_2]
Source link