Oatmeal Breakfast Cookies
Highlighted under: Oven-Fresh Wonders
I can never resist a good cookie, especially when they're as wholesome as these Oatmeal Breakfast Cookies. Combining the heartiness of oats with the sweetness of bananas and a hint of cinnamon, these cookies offer a delightful way to start the day. I love making a batch of these cookies on the weekend; they’re perfect for quick breakfasts or a post-workout snack. Plus, they are incredibly easy to prepare, which means I can whip them up even on the busiest mornings.
One morning, I decided to experiment with a recipe that would merge my love for cookies and my need for a nutritious breakfast. I mashed ripe bananas as the base for the dough, which not only provided natural sweetness but also moisture. As soon as I added the oats, I knew I had a winner!
These cookies came out chewy and slightly crispy at the edges, just how I like them. I opted for minimal added sugar, making them both satisfying and healthy. They’re great for those hectic mornings when I just need grab-and-go fuel!
Why You'll Love These Cookies
- Nutritious ingredients that keep you full and satisfied
- Easy to prepare and perfect for meal prep
- Great for breakfast on-the-go or a quick midday snack
Understanding the Ingredients
The foundation of these Oatmeal Breakfast Cookies is oats, which provide a great source of fiber and complex carbohydrates. This ingredient helps keep you full and provides lasting energy, making these cookies a fantastic morning choice. Using rolled oats is essential; quick oats may not provide the same chewy texture, and steel-cut oats will require a longer baking time to soften adequately.
Bananas serve a dual purpose in this recipe: they act as a natural sweetener while also replacing the need for added fats. When mashed, ripe bananas create a moist base that prevents the cookies from becoming dry. If you find yourself without bananas, a similar quantity of unsweetened applesauce can work as a substitute, though the flavor may slightly change.
Baking Tips for Perfect Cookies
To ensure even baking and a uniform texture, make sure to space the cookie dough balls approximately 2 inches apart. This allows the cookies to spread properly without merging, which is critical for achieving that perfect cookie shape. For best results, use a cookie scoop—this tool not only helps with portion control but also keeps the cookies consistent in size.
While baking, keep an eye on the edges of the cookies—they should turn a light golden brown. This is an indicator that the cookies are ready to come out of the oven. If you prefer a softer cookie, you may want to err on the side of under-baking slightly; they will firm up as they cool, resulting in a chewy delight.
Ingredients
Oatmeal Breakfast Cookies Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup almond butter
- 1/4 cup honey or maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (optional)
- 1/4 teaspoon salt
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Wet Ingredients
In a large bowl, combine the mashed bananas, almond butter, honey (or maple syrup), cinnamon, and vanilla extract until well blended.
Add Dry Ingredients
Stir in the rolled oats, salt, and dark chocolate chips (if using) until everything is fully incorporated.
Scoop the Dough
Use a spoon or cookie scoop to drop heaping tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pro Tips
- Feel free to customize these cookies by adding nuts, seeds, or dried fruits for extra flavor and nutrition.
Storage and Make-Ahead Tips
These cookies can be stored in an airtight container at room temperature for up to a week, making them excellent for meal prep. To keep them fresher for longer, consider refrigerating them, where they will remain delicious for up to two weeks. If you wish to freeze them, place the baked cookies in a single layer on a baking sheet until frozen solid, then transfer them to a freezer bag. They can last for up to three months.
When reheating, pop them in the microwave for about 10-15 seconds for a soft, fresh-from-the-oven taste. This quick method revitalizes them beautifully and brings back their chewy texture, perfect for when you're craving that homemade flavor.
Variations and Customizations
Feel free to experiment with add-ins! Chopped nuts like walnuts or pecans can elevate the texture and add a nutty flavor. If you're feeling adventurous, try incorporating dried fruits such as cranberries or raisins for a chewiness that complements the oats nicely. For a spice twist, consider adding nutmeg or cardamom alongside the cinnamon.
Those who enjoy a burst of flavor can replace the almond butter with peanut butter or sunflower seed butter, catering to various dietary preferences. Just bear in mind that different nut butters may alter the final flavor and texture slightly, so adjust your expectations accordingly.
Questions About Recipes
→ Can I use instant oats instead of rolled oats?
Yes, instant oats can be used, but the texture may be different. Rolled oats provide a chewier texture.
→ How long do these cookies last?
They can be stored in an airtight container at room temperature for up to 5 days.
→ Can I freeze these cookies?
Absolutely! You can freeze them for up to 3 months. Just thaw them overnight in the refrigerator before enjoying.
→ What can I substitute for almond butter?
You can use peanut butter or any nut/seed butter of your choice.
Oatmeal Breakfast Cookies
I can never resist a good cookie, especially when they're as wholesome as these Oatmeal Breakfast Cookies. Combining the heartiness of oats with the sweetness of bananas and a hint of cinnamon, these cookies offer a delightful way to start the day. I love making a batch of these cookies on the weekend; they’re perfect for quick breakfasts or a post-workout snack. Plus, they are incredibly easy to prepare, which means I can whip them up even on the busiest mornings.
Created by: Hayley Morton
Recipe Type: Oven-Fresh Wonders
Skill Level: Easy
Final Quantity: 12 cookies
What You'll Need
Oatmeal Breakfast Cookies Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup almond butter
- 1/4 cup honey or maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup dark chocolate chips (optional)
- 1/4 teaspoon salt
How-To Steps
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the mashed bananas, almond butter, honey (or maple syrup), cinnamon, and vanilla extract until well blended.
Stir in the rolled oats, salt, and dark chocolate chips (if using) until everything is fully incorporated.
Use a spoon or cookie scoop to drop heaping tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips
- Feel free to customize these cookies by adding nuts, seeds, or dried fruits for extra flavor and nutrition.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 20g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 3g