Oatmeal Breakfast Cookies
These soft and chewy Oatmeal Breakfast Cookies are packed with rolled oats, bananas, peanut butter, honey, raisins, and nuts. They're perfect for busy mornings, meal prep, lunch boxes, or an afternoon snack.
Servings: 12 Cookies
Calories: 145kcal
Ingredients
- 2 cups rolled oats
- 2 ripe bananas mashed
- ½ cup peanut butter or almond butter
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup raisins or dried cranberries
- ¼ cup chopped walnuts or pecans
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place the mashed bananas, peanut butter, honey, and vanilla extract in a large bowl. Stir until smooth.
- Add the rolled oats, cinnamon, baking powder, salt, raisins, and chopped nuts. Mix until everything is evenly combined.
- Scoop the mixture onto the prepared baking sheet, leaving a little space between each cookie. Flatten the tops slightly with the back of a spoon.
- Bake for 12 to 15 minutes or until the cookies are lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
- Serve immediately or store for later.
Notes
- Use very ripe bananas for the best flavor and texture.
- Add chocolate chips for an extra treat.
- Use certified gluten-free oats if needed.
- Store leftovers in an airtight container.
Nutrition (per serving)
- Calories: 145
- Carbohydrates: 18 g
- Protein: 4 g
- Fat: 7 g
- Saturated Fat: 1.5 g
- Fiber: 3 g
- Sugar: 7 g
- Sodium: 90 mg