Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies are the perfect quick breakfast for busy mornings when you don't have time for a big meal. They taste like a treat but are made with wholesome ingredients like oats, banana, and natural peanut butter. They're an easy grab-and-go breakfast when you're pressed for time but still want something satisfying to start your day. These delicious breakfast cookies are loaded with seeds, nuts, dried fruit, and a few chocolate chips. They come together in one bowl in just a few minutes.

I meal prep breakfast regularly because we get up at 6 am to get our daughter to school. My brain just can't function to do much cooking that early so I lean towards breakfast recipes that I can grab-and-go in the mornings like my PB&J Overnight Oats, Sheet Pan Eggs and Peanut Butter Baked Oatmeal. These can be made ahead or even frozen for those hectic weeks.

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Why You’ll Love These Breakfast Cookies!

These Breakfast Cookies are perfect for busy mornings. They're loaded with oats, banana, and peanut butter, making them a filling, easy grab-and-go breakfast. One bite of these chewy, lightly sweet cookies and you'll be hooked!

• Make Ahead: Bake a batch, and you have breakfast ready to go all week long.
• No Refined Sugar: Sweetened naturally with ripe banana and just a touch of honey.
• Customizable ingredients: Swap the nuts, seeds, or dried fruit for your favorites.

Equipment Needed

• Large mixing bowl
• Baking Sheet
• Parchment paper
• Cookie scoop

Key Ingredients

Banana: use a very ripe, spotty banana. It mashes easily and adds natural sweetness plus moisture, so the cookies don't need any eggs or butter.

Old-fashioned oats: These give the cookies their hearty, chewy texture. I don't recommend swapping in quick oats or steel-cut oats here.

Natural peanut butter: helps bind everything together while adding protein and healthy fats. Look for a natural variety with minimal added ingredients.

Honey: just a touch rounds out the sweetness. Maple syrup works well too if you have it on hand.

Pumpkin seeds and sunflower seeds: add a nice crunch, plus extra nutrients like magnesium and healthy fats.

Chopped nuts: Pecans, walnuts, or peanuts all work beautifully and add even more texture.

Dried cranberries or raisins: a little chewy sweetness in every bite.

Chocolate chips: Because breakfast should still feel like a treat every once in a while!

Step-By-Step Instructions

Preheat your oven to 350℉ and line a baking sheet with parchment paper.

In a large mixing bowl, mash the banana until it's fairly smooth. A few small lumps are totally fine.

Add the remaining ingredients: oats, pumpkin seeds, sunflower seeds, chopped nuts, dried cranberries, peanut butter, honey, cinnamon, and chocolate chips, and stir until everything is well combined.

Use a cookie scoop or a spoon to portion the dough onto your prepared baking sheet. These cookies won't spread much while baking, so use the back of a spoon to gently press each mound down slightly.

Bake for 12 to 13 minutes, until the cookies are set and lightly golden around the edges. Let them cool completely on the baking sheet before transferring to an airtight container- this helps them firm up.

Make Ahead

These breakfast cookies are perfect for meal prep. Mix up the dough and bake the whole batch at the start of the week so you have breakfast ready to go every morning. You can also portion the dough onto a baking sheet and freeze the mounds before baking- once frozen, transfer them to a freezer bag and bake straight from frozen, adding an extra minute or two to the bake time.

Storage

Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.

Refrigerator: For longer storage, keep them in an airtight container in the fridge for up to a week.

Freezer: These cookies freeze beautifully. Place them in a freezer-safe bag or container and freeze for up to 3 months. Let them thaw at room temperature or warm them in the microwave for a few seconds before enjoying.

Substitutions and Additions

Peanut butter: swap for sunflower seed butter and leave out the chopped nuts to make these completely nut-free.

Dried fruit- feel free to swap the cranberries or raisins for dried apricots, cherries, or blueberries.

Add-ins: mini M&Ms, shredded coconut, or a scoop of your favorite protein powder make delicious additions.

Nut butter: Use almond butter or cashew butter in place of peanut butter.

Sweetener: Use maple syrup in place of honey if you prefer.

 

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