Looking for an easy breakfast option packed with healthy ingredients? These oatmeal breakfast cookies are chewy, naturally sweetened, and made with wholesome ingredients like rolled oats, peanut butter, and ripe bananas. They’re the perfect make-ahead breakfast for busy mornings and can be customized with your favorite mix-ins like chocolate chips, nuts, or dried fruit. Plus, they’re vegan, gluten-free (if using certified gluten-free oats), and refined sugar-free!
If you are looking for other recipes with oats be sure to check out my oatmeal recipes here.
Why You’ll Love This Recipe
- Healthy & Nutritious: Made with whole grains, healthy fats, and natural sweeteners.
- Super Easy to Make: Just mix, scoop, and bake—no food processor or mixer needed!
- Customizable: Swap peanut butter for almond butter, or add pumpkin seeds, shredded coconut, or chocolate chips for extra texture.
- Perfect for Meal Prep: These healthy oatmeal breakfast cookies store well and make great make-ahead breakfasts or snacks.
Key Ingredients & Substitutions
Bananas
Ripe bananas act as a natural sweetener and binder, keeping the cookies moist. If you’re out of bananas, you can use unsweetened applesauce or a chia egg as an alternative.
Oats
Both rolled oats and quick oats work well. If you need a gluten-free version, use Bob’s Red Mill gluten-free oats.
Peanut Butter
Adds richness and healthy fats. You can swap it for almond butter or sunflower seed butter for a nut-free option.
Maple Syrup
A natural sweetener that enhances the cookies’ flavor. You can substitute with agave syrup or honey (if not vegan). Make sure to use a pure maple syrup for the most healthy options.
Nuts & Seeds
Add crunch and extra nutrients. Use pumpkin seeds, sunflower seeds, or chopped almonds.
Dried Fruit
Craisins or raisins give a natural sweetness. Feel free to swap them with dried cherries, chopped dates, or shredded coconut.
Ground Flax
Helps with binding and boosts fiber. You can also use flax seeds or chia seeds.
Cinnamon & Salt
Enhances the flavors and balances sweetness.
Optional Add-Ins
For extra indulgence, add dark chocolate chips or coconut flakes.
Helpful Tools for This Recipe
- Large Mixing Bowl – For mashing bananas and mixing the dough.
- Cookie Scoop – Helps portion the cookies evenly.
- Parchment Paper – Prevents sticking and makes cleanup easy.
- Prepared Baking Sheet – A cookie sheet lined with parchment paper for even baking.
- Wire Rack – For cooling the cookies completely before storing.
How to Make Oatmeal Breakfast Cookies
Prep the Ingredients
To make this oatmeal breakfast cookie recipe, preheat your preheated oven to 350°F and line a prepared baking sheet with parchment paper.
Mix the Wet & Dry Ingredients
- Mash ripe bananas in a large mixing bowl.
- Stir in peanut butter, maple syrup, and vanilla extract.
- Add nuts, dried fruit, flax seeds, cinnamon, salt, and optional chocolate chips.
- Mix in rolled oats until well combined.
Form the Cookies
- Use a cookie scoop to drop portions onto the cookie sheet.
- Flatten slightly with the back of a spoon.
Baking Instructions
- Bake for 15-20 minutes until golden brown.
- Let cool on a wire rack before serving.
Tips & Tricks for the Best Oatmeal Breakfast Cookies
- Use extra ripe bananas for natural sweetness.
- If the dough is too wet, add more oats; if too dry, add more mashed banana.
- Make a double batch and freeze some for later!
- For a chewy texture, don’t overbake—remove when the edges turn golden brown.
Storage Tips
- Store in an airtight container at room temperature for up to 4 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Serving Suggestions
- Enjoy warm with a cup of coffee or tea with these easy breakfast cookies.
- Crumble over a bowl of oatmeal for added crunch.
- Pair with yogurt and fresh fruit for a wholesome breakfast.
FAQS
Yes! Just use certified gluten-free oats like Bob’s Red Mill gluten-free oats.
Absolutely! Try almond butter, sunflower seed butter, or melted coconut oil.
Yes, you can mix in a scoop of your favorite brand of protein powder. Just add a little extra moisture if needed.
Use more mashed banana or add a splash of unsweetened applesauce.
Yes! You can shape the dough into bars and refrigerate them for a no-bake version.
Healthy Oatmeal Breakfast Cookies
Ingredients
- 3 ripe bananas ¾ cup of mashed bananas
- 2 cups rolled or quick oats
- ½ cup all natural peanut butter
- ¼ cup maple syrup sub agave or honey
- ½ cup nuts or seeds
- ½ cup craisins or raisins
- ¼ cup ground flax
- 1-2 tsp cinnamon
- pinch of salt
Optional
- ⅓ cup dark chocolate chips
Instructions
- Pre-heat the oven to 350 degrees and line a large baking sheet with parchment paper.
Prep
- Begin by thoroughly mashing the bananas in a large bowl then stir in the peanut butter and maple syrup.
- Next, add in the nuts, craisins, ground flax, cinnamon, salt and chocolate chips if adding. Stir to combine.
- Form 8 equal sized cookies and place them onto the baking sheet lined with parchment paper. The batter is fairly gooey, just use a spoon or ice cream scoop to place the batter onto the baking sheet and press them flat with the back of a spoon.
Baking
- Bake at 350 for 15-20 mins or until golden brown.
- If the bottoms of the cookies are golden, they are ready to take out of the oven to cool. See photos for reference. They will smell so good when they are ready. Enjoy!
Notes
Nutrition
Conclusion: Oatmeal Breakfast Cookies
These easy healthy breakfast cookies are a great way to start the day with healthy ingredients and wholesome breakfast cookies that taste amazing. Give them a try and enjoy a nutritious, delicious breakfast!
Wow these are amazing! I added extra peanut butter and next time I will try out with an almond butter. My kids loved this recipe too. A lot healthy then a chocolate chip cookie.
I’m so glad you and your kids loved the cookies! It’s always rewarding to hear when my recipes are enjoyed by families. The extra peanut butter sounds like a delicious addition, and I’m intrigued by the idea of using almond butter next time. I’ll definitely keep that in mind for future variations. Thank you for your positive feedback!
Yum this was fantastic. I had some extra bananas to use up from the weekend and found this on Pinterest. Saved and will be back.
‘m so glad you found this recipe helpful and that it helped you use up those extra bananas! I’m happy you and your kids enjoyed it. I hope you continue to find inspiration in my recipes!