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Cookies for breakfast?! 100%! Oatmeal Breakfast Cookies are a tasty grab-and-go breakfast option. Made with nutritious ingredients that make sure you start the day out right. These breakfast cookies are made with bananas, raisins, and warm spices, making these the perfect morning coffee companion.
Table of Contents
This oatmeal breakfast cookie recipe is so good! 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 made with light and nutritious ingredients that taste amazing, but still make it healthy enough to enjoy in the morning! So, If you love oatmeal like me, these breakfast cookies are sure to win you over!
“I love this recipe! I make them just about every other weekend. I add sunflower seeds, pepitas and mini dark chocolate chips. I once swapped out the oil with browned butter. Thanks for the recipe!” – Karen
Recipe at a glance
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Dairy Free
Key Flavor: Sweet and Spicy
Skill Level: Easy
Summary
- Nutrient-Rich: The combination of bananas, flax seeds, and oats in these breakfast cookies not only offers a fiber-rich experience but also ensures a filling snack. This makes them perfect for a quick breakfast or a mid-morning snack that keeps you full.
- Accommodating Various Diets: Originally dairy-free, these oatmeal breakfast cookies can easily be made vegan with simple substitutions like a plant-based egg replacer.
- Convenience for Busy Mornings: Designed for ease and speed, these breakfast cookies are an ideal solution for hectic mornings. They can be prepared in advance, ensuring a ready-to-eat, nutritious breakfast option throughout the week.
- Customizable: One of the best features of these breakfast cookies is their adaptability. Whether you’re adding in your favorite seeds, nuts, or opting for chocolate chips instead of raisins, these cookies can be tailored to suit your taste.
Ingredients You’ll Need To Make Breakfast Cookies
- Mashed Banana: Acts as a natural sweetener and binder. Bananas add moisture and flavor and are a great source of potassium.
- Maple Syrup: Provides natural sweetness and a distinct flavor, making it a healthier alternative to refined sugar.
- Avocado Oil: Used for its healthy fats and to add moisture, contributing to the cookies’ chewy texture.
- Large Egg: Works as a binding agent, helping to hold the cookies together.
- Vanilla Extract: Enhances the overall flavor of the cookies, adding a subtle, sweet aroma.
- All-Purpose Flour: The base ingredient that provides structure to the cookies.
- Baking Powder: A leavening agent, it helps the cookies rise and become fluffy.
- Cinnamon and Nutmeg: These spices add warmth and depth to the flavor profile, complementing the sweetness of the cookies.
- Salt: Balances the sweetness and enhances the overall flavor.
- Rolled Oats: A key ingredient, providing texture and fiber, making the cookies satisfying and wholesome.
- Flax Seeds: Add nutritional value with omega-3 fatty acids and fiber, also contributing to the texture.
- Raisins: Offer natural sweetness and chewiness, adding bursts of flavor in each bite.
Popular substitutions & additions
- Maple Syrup: Honey or agave syrup can be used as a sweetener alternative.
- Dried Fruits: Substitute or mix in other dried fruits like cranberries or apricots for variety, flavor, and extra chew.
- Other Seeds: Sunflower seeds, pumpkin seeds, or sesame seeds can be used for added texture and health benefits.
- Chocolate: Add mini dark chocolate chips or create a chocolate drizzle on the top for chocolate lovers. This might entice the kiddos to try one or two.
How to make breakfast cookies
- Add the maple syrup, egg, oil, banana, and vanilla to a bowl (exact quantities in recipe card)
- Whisk together until smooth. Whisk together the dry ingredients and add to the wet.
- Stir until just combined. Add the rest of the ingredients to the bowl.
- Fold in to combine.
- Place a 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.
“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!” – Julia
Tips for making the best breakfast cookies
- Don’t over mix the cookie batter. The flour should be just combined before you fold in the last of the ingredients.
- 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.
- 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.
- Allow the cookies to rest before enjoying them. Although eating them straight out of the oven is tempting, let them cool a little as it will improve the texture and allow them to set.
- Throw in some other add-ins. I love adding different seeds, like sunflower seeds and pumpkin seeds.
HOW TO STORE OATMEAL COOKIES
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.
How long will oatmeal breakfast cookies last in the fridge?
To prolong the shelf life of your breakfast cookies, you can store them in the fridge for up to two weeks.
Can I freeze oatmeal breakfast cookies?
Yes! These cookies freeze really well. Freeze them solid on a baking sheet before transferring them to a freezer bag. Alternatively, you can wrap them individually and freeze them 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.
Frequently asked questions
Ensure the banana is well mashed, and the ingredients are thoroughly combined. Overmixing can also cause the cookies to crumble, so mix until just combined.
The cookies are done when the edges are lightly browned, and the tops are set, meaning that they don’t look super wet anymore. Once you remove them from the oven, they will continue to cook through on the pan while they cool.
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.
These oatmeal breakfast cookies are a total lifesaver 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:
- Chewy Oatmeal Raisin Cookies
- Pistachio Cookies
- Gluten Free Peanut Butter Cookies
- Flourless Chocolate Chip Cookies
- Oatmeal Cranberry Cookies
- Banana Chocolate Chip Cookies
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!
This oatmeal breakfast cookies recipe has recently been updated with new photography and step by step image collages to better help make it. The recipe has been slightly modified to use avocado oil instead of melted coconut oil.
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Oatmeal Breakfast Cookies
Video
Ingredients
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup mashed banana about 1
- ⅓ cup maple syrup
- ¼ cup avocado oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups rolled oats
- ½ cup raisins
- 2 tablespoons flax seeds
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt. Set aside.
- In a large bowl, combine banana, maple syrup, oil, egg, and vanilla. Whisk until smooth.
- Stir the flour mixture into the wet ingredients until barely combined. Fold in the oats, raisins, and flaxseeds until evenly distributed. The mixture will seem a little wet.
- Using a medium spring-loaded cookie scoop, level, and roll about 1.5 tablespoons of the cookie dough and place it on one of the prepared baking sheets, spaced at least two inches apart.
- Bake for 10-12 minutes, or until lightly brown on the edges and firm on the top.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Instead of flax seeds, you can use sunflower seeds, chopped pecans or skip all together.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I love this recipe! I make them just about every other weekend. I add sunflower seeds, pepitas and mini dark chocolate chips. I once swapped out the coconut oil with browned butter. Thanks for the recipe!
Oh I love the brown butter idea!
Hi Yumna,
I tried this recipe today and they tasted really yummy but I only realized that I measured the quantity of banana wrongly only after baking. The cookies were a tad softer in texture than I expected. I used 2 ripe bananas instead that were lying on my counter instead of the 1/2 cup u mentioned. Maybe next time I will get a better texture with your measurement.
Thanks for a keeper recipe!
Ah, yeah that would cause the cookies to be on the softer side. I am glad they still turned out well and tasted good though!
I cut the oil in half. Used frozen bananas destined for bread. Also used sugar free Smuckers maple syrup. Old fashioned oats. I have made them twice in a month. So good!
Oh yum! That sounds delicious! Thanks for sharing!
Been looking for a breakfast cookie like this since I moved away from my coffee shop that sold them. I swapped out the banana for apple butter and added puffed rice and cranberries, its a perfect dupe!
Oh yum! I love those substitutions sounds soo good!
I used dates instead of raisins since I always keep those on hand. Had to make my second batch already. I failed to take you advice from the video to double the recipe for the first batch. 😂
LOL Love that! So glad you like them, Jim!