Healthy Breakfast Cookies: Grab-and-Go Oatmeal Banana Cookies Recipe
Healthy Breakfast Cookies: The Ultimate Grab-and-Go Morning Meal
Say goodbye to rushed mornings and hello to wholesome nutrition with these incredible breakfast cookies! Imagine starting your day with delicious, cookie-like treats that are actually good for you. These hearty oatmeal banana cookies combine the convenience of grab-and-go eating with the nourishing power of whole grains, natural sweeteners, and healthy ingredients.
Perfect for busy families, students rushing to class, or anyone who needs a quick yet satisfying morning meal, these breakfast cookies deliver energy that lasts. They’re naturally sweetened with ripe bananas, packed with fiber-rich oats, and completely customizable to suit your taste preferences.
Ingredients
- 2 cups quick cook oats
- 3 ripe bananas, mashed
- 1/4 cup almond butter (or peanut butter)
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional add-ins: 1/2 cup chocolate chips, 1/4 cup chopped nuts, 1/4 cup dried fruit
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine Wet Ingredients: In a medium bowl, mash the ripe bananas until smooth. Add almond butter, maple syrup, and vanilla extract. Mix until well combined.
- Add Dry Ingredients: In a separate bowl, combine the quick cook oats, cinnamon, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated.
- Mix in Add-ins: If using optional add-ins like chocolate chips or nuts, fold them into the batter at this stage.
- Form Cookies: Scoop approximately 2 tablespoons of batter for each cookie and drop onto the prepared baking sheet. Gently flatten each cookie to about 1/2-inch thickness.
- Bake: Bake for 15-18 minutes, or until the edges are golden brown and the cookies feel firm to the touch.
- Cool and Store: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.
Expert Tips for Perfect Breakfast Cookies
- Banana Ripeness: Use bananas with brown spots – they’re sweeter and mash more easily
- Oat Variety: Quick oats work best for softer cookies, but rolled oats can be used for more texture
- Customization: Try different nut butters or add protein powder for an extra nutritional boost
- Freezing: These cookies freeze beautifully – perfect for meal prep!
- Texture Control: For crispier cookies, bake a few minutes longer; for softer cookies, reduce baking time
Frequently Asked Questions
Can I make these gluten-free?
Yes! Use certified gluten-free oats to make these cookies completely gluten-free.
How long do they stay fresh?
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Can I reduce the sugar?
Absolutely! The bananas provide natural sweetness, so you can reduce or omit the maple syrup if preferred.
Are these suitable for kids?
Yes! These are perfect kid-friendly breakfast options – they taste like treats but provide wholesome nutrition.
Healthy Breakfast Cookies: The Ultimate Grab-and-Go Morning Meal
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper
- In a medium bowl, mash the ripe bananas until smooth. Add almond butter, maple syrup, and vanilla extract. Mix until well combined
- In a separate bowl, combine the quick cook oats, cinnamon, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until fully incorporated
- If using optional add-ins like chocolate chips or nuts, fold them into the batter at this stage
- Scoop approximately 2 tablespoons of batter for each cookie and drop onto the prepared baking sheet. Gently flatten each cookie to about 1/2-inch thickness
- Bake for 15-18 minutes, or until the edges are golden brown and the cookies feel firm to the touch
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days
