Oatmeal Breakfast Cookies

5 from 73 votes

Quick and easy to make, these healthy raisin and oatmeal breakfast cookies are perfect for meal prep. Be sure to make a double batch as they disappear quickly!

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If you are like me, and always in a rush in the morning, make up a batch of these baked oatmeal breakfast cookies for an easy grab and go option. These healthy cookies are made with banana, raisins and spices and will keep you going until lunchtime.

4 large oatmeal breakfast cookies on wire rack cooling

You know that I’m obsessed with everything oatmeal, from regular microwave oatmeal, to steel cut oatmeal, to baked oatmeal and oatmeal bars. This cookie recipe is inspired by those breakfast recipes with light and nutritious ingredients that makes it healthy enough to enjoy in the morning!

How to make oatmeal cookies

  1. Add the maple syrup, egg, oil, banana an vanilla to a bowl (exact quantities in recipe card)
  2. Whisk together until smooth.
  3. Whisk together the dry ingredients and add to the wet.
  4. Stir until just combined.
  5. Add the rest of the ingredients to the bowl.
  6. Fold in to combine.
6 image collage to show how to make the cookie batter in one bowl
  • Place large dollop of the mixture onto a baking sheet.
  • Bake until the cookies are firm on the top and the edges have very slightly browned. The consistency is wet, so they will likely spread.
2 image collage to show the cookies before and after baking on baking sheet with parchment paper

Tips for making oatmeal cookies

  1. Don’t over mix the cookie batter. The flour should be just combined before you fold in the last of the ingredients.
  2. Use rolled oats for this recipe. They result in a perfectly chewy oatmeal breakfast cookie. If you are in a pinch, you can use quick oats, but they will have less texture. It’s best to avoid steel cut oats.
  3. Make them with chocolate chips. I opted for oatmeal and raisin breakfast cookies, but if you prefer, you can swap the raisins for chocolate chips.
  4. Allow the cookies to rest before enjoying them. Although it’s tempting to eat them straight out of the oven, let them cool a little as it will improve the texture and allow them to set.

Frequently asked questions

How long do they keep?

Once these oatmeal breakfast cookies have cooled completely, place them in an airtight container. They will easily keep for up to a week at room temperature and up to two weeks in the fridge.

Can you freeze them?

Yes! These cookies freeze really well. Freeze them solid on a baking sheet before transferring to a freezer bag. Alternatively you can wrap them individually and freeze in a container. They will keep for up to 3 months frozen and can be thawed at room temperature or heated through in the oven.

Can you make them vegan?

These oatmeal cookies are dairy-free, but to make them vegan, simply use a plant based egg replacer for the egg in this recipe. Otherwise follow the recipe as is.

Oatmeal breakfast cookies on a plate with raisins on the side

These oatmeal breakfast cookies are a total life saver on busy mornings and I love that they will keep for the whole week to see us through those school runs! So easy to make and healthy and filling!

More healthy cookies to try:

If you’ve tried this healthy-ish feel good Oatmeal Breakfast Cookies recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Oatmeal Breakfast Cookies

Quick and easy to make, these healthy raisin and oatmeal breakfast cookies are perfect for meal prep. Be sure to make a double batch as they disappear quickly!
5 from 73 votes
Servings 15 cookies
Course Breakfast
Calories 149
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Ingredients
  

Instructions

  • Preheat oven to 350°F. Line baking sheets with parchment or baking mats.
  • In a large bowl, combine maple syrup, egg, coconut oil, banana, and vanilla. Whisk until smooth.
  • In a small bowl, combine flour, baking powder, salt, nutmeg, and cinnamon and whisk to distribute the ingredients.
  • Stir the flour mixture into the wet ingredients until barely combined. Fold in the flax seed, oats, and raisins until evenly distributed.
  • Scoop cookies onto prepared sheets in 2-3 tablespoon dollops with 2” between the cookies.
  • Bake for 10-12 minutes until lightly brown on the edges and pale gold and firm on the top.
  • Allow to sit on the baking pan to cool for 5-10 minutes before removing.

Video

Notes

Storage: Store the cookies in the airtight container on the counter. I prefer to heat them lightly in a toaster oven before eating since they can get soft after sitting.
Freezing Instructions: Freeze on a baking sheet before placing in a freezer bag. They will keep for up to 3 months.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of whole wheat flour, you can regular flour or gluten free flour mix that specifies it can be used 1:1 for regular or whole wheat flour.
  • Instead of flax seeds, you can use sunflower seeds, chopped pecans or skip all together.
  • Instead of coconut oil, you can use vegetable oil or butter.

Nutrition

Calories: 149kcal, Carbohydrates: 22g, Protein: 3g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 11mg, Sodium: 46mg, Potassium: 180mg, Fiber: 3g, Sugar: 5g, Vitamin A: 21IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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4 large oatmeal breakfast cookies on wire rack cooling

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Comments

  1. Made this! Added some cranberries and a few chocolate chips, it is perfect! A nice little treat!

      1. Hello! Is it possible to replace raisins with chocolate chips? And replace rolled oats with old fashioned oats?

        1. Yes, you can definitely use chocolate chips in this recipe! Old-fashioned oats are sometimes called rolled oats, so yes! It’s best to avoid steel cut oats in this recipe though.

    1. Yes, you could use either of those substitutes in a 1:1 substitution ratio. It may turn out slightly more/ less sweet compared to the regular recipe though.

    2. Hi, my mom and I totally love this recipe. May i know if 149kcal is for per cookies or for one servings(15 pieces of cookies)?

  2. Hi! I’d love to make these but my daughter is allergic to eggs and banana. Can I replace egg with flax egg and banana with applesauce?

    1. I have not tried it that way yet. You could give it a try, but I’m not so sure how well it’d hold!

  3. My entire family is obsessed with these Oatmeal Breakfast Cookies.
    I add sunflower seeds, chia seeds, dried cranberries and sometimes chocolate chips!

    Thank you for this recipe!

  4. Loved this recipe! I followed exact measurements and it was a tad runny so I added a small handful of more oats. Turned out delicious! Breakfast cookies turned into midnight snack cookies if I’m being honest. Thank you!

  5. I made these oatmeal breakfast cookies and they are PERFECT especially for breastfeeding mamas!! I was so sick of regular oatmeal every morning! A new staple in my house!