The older I get, the more I realize how important breakfast really is to start my day off right. I don’t need an elaborate breakfast, just a quick snack to get me going, like these easy Breakfast Cookies. They’re soft & chewy, not too sweet, and can easily be made in just one bowl. They’re also the perfect grab-and-go breakfast for those busy mornings. A super budget-friendly way to have breakfast ready to go throughout the week…I’m all for it!😉
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What Are Breakfast Cookies?
This recipe for breakfast cookies falls somewhere between baked oatmeal and a traditional oatmeal cookie. They’re soft, chewy, and packed with wholesome ingredients that’ll keep you satisfied until lunchtime. I mix old-fashioned rolled oats with mashed bananas, peanut butter, cinnamon, and maple syrup to make a batter that’s loaded with flavor, fiber, and protein. Then, I add in some dried cranberries and chopped pecans for even more texture and sweetness. They bake up in less than 20 minutes and are perfect for meal prepping!
Ingredients
Here’s what you’ll need to make these homemade breakfast cookies:
- Old-Fashioned Rolled Oats: I recommend using old-fashioned rolled oats, not quick-cooking or steel-cut oats. Rolled oats will give your cookies the best texture and chewiness. I also tested this recipe using half-oat flour and half-rolled oats, but I didn’t like the consistency. It tasted chalky to me. Instead, using all rolled oats was the way to go.
- Bananas: I use bananas that are very ripe. The more brown spots, the better! This is where half of the sweetness comes from in this recipe.
- Maple Syrup: Adds some more natural sweetness and keeps this recipe vegan!
- Creamy Peanut Butter: Melt this slightly in the microwave so it mixes more evenly with the other ingredients. It shouldn’t be too hot or liquidy; it should just be melted enough so it pours easily. If you can’t have peanut butter, try almond butter or sunflower seed butter instead.
- Vanilla Extract & Ground Cinnamon: Both of these add a yummy, comforting flavor to your healthy breakfast cookies.
- Salt: The perfect natural flavor enhancer!
- Mix-Ins: Now, this is where you can really have some fun. I’ve shared some different ideas below, but I always use dried cranberries and chopped pecans. I highly recommend this combo!
Variations to Try!
These oat breakfast cookies are so easy to customize by adding your favorite mix-ins or using up nuts, seeds, or dried fruit that you already have in your pantry. Pumpkin seeds, chia seeds, raisins, walnuts, and chocolate chips are all great options. You could also switch out the cinnamon for pumpkin pie spice or apple pie spice for a different flavor. Here are some more variations that I think will be delicious:
- Add a pinch of nutmeg and use chopped walnuts for a banana bread-inspired treat.
- Throw in some dried apricots and coconut flakes for a tropical twist.
- Use almond extract instead of vanilla, and add in sliced almonds and dried cherries for a cherry frangipane flavor.
- Add shredded carrot, ground nutmeg, ground ginger, and golden raisins—just like I use in my carrot cake muffins recipe!
Let me know if you try any of these variations (or come up with your own!) in the comment section below!
Budget-Saving Tip
One of the biggest ways to save money on your shopping bill is to use what you already have on hand. This recipe is also a great way to use up any leftover nuts or candy from the holidays! You can also go for cheaper add-ins that are on sale if you don’t have a specific mix-in in mind. For example, if you can get a good deal on raisins, use those instead of the dried cranberries I use in this recipe.
Recipe Tips & Suggestions
- This breakfast cookie recipe is gluten-free, so long as you use certified gluten-free oats. Not all oats are gluten-free, as they can be cross-contaminated with wheat during processing. If this is a concern for you, be sure to check the label before purchasing.
- Make sure you use ripe bananas! They’ll mash much easier and provide more sweetness and flavor.
- Don’t worry if your cookies still look a little soft when you pull them out of the oven. So long as they’ve turned a nice golden brown color, they’ll firm up as they cool.
- Or are you looking for a great no-bake breakfast option? Try our homemade granola bars! They’re another easy make-ahead breakfast option for those busy mornings.
How to Store
Once cooled, these banana breakfast cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months. I’d layer them between sheets of parchment paper before storing them in a freezer-safe container or bag. Let them thaw at room temperature before enjoying.
Breakfast Cookies Recipe
Servings 15 cookiesIngredients
- 2 ripe bananas ($0.40)
- ⅓ cup creamy peanut butter, slightly melted ($0.49)
- ⅓ cup maple syrup ($1.50)
- 1 ½ tsp vanilla extract ($0.50)
- 2 cups old-fashioned rolled oats ($0.80)
- 1 tsp cinnamon ($0.10)
- ½ tsp salt ($0.03)
- ½ cup dried cranberries ($0.80)
- ⅓ cup chopped pecans ($0.70)
Instructions
- Preheat the oven to 350°F. In a large bowl, mash the bananas well with a fork.
- Add the peanut butter, maple syrup, and vanilla extract to the bowl. Stir together with the mashed bananas until combined.
- Next add the rolled oats, cinnamon, and salt to the bowl. Stir together until combined.
- Now stir in the dried cranberries and chopped pecans into the batter until combined.
- Line a baking sheet with parchment paper. Use a medium cookie scoop or a spoon to scoop the cookie batter into roughly 2 Tbsp portions. Place the cookies on the baking sheet about 2-3 inches apart. Use the back of a spoon to flatten the cookies a little bit since they won't spread much in the oven.
- Bake the cookies for 15-17 minutes or until golden brown. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining batter. Enjoy!
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Equipment
- Baking Sheet
- Parchment Paper
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Breakfast Cookies – step by step photos
Preheat the oven to 350°F. In a large bowl, mash 2 ripe bananas well with a fork.
Add ⅓ cup creamy peanut butter, ⅓ cup maple syrup, and 1 ½ tsp vanilla extract to the bowl. Stir together with the mashed bananas until combined. I melted the peanut butter for just a few seconds in the microwave first so that it mixes smoothly with the rest of the ingredients.
Next, add 2 cups old-fashioned rolled oats, 1 tsp cinnamon, and ½ tsp salt to the bowl. Stir together until combined.
Now stir in ½ cup dried cranberries and ⅓ cup chopped pecans into the batter until combined.
Line a baking sheet with parchment paper. Use a medium cookie scoop or a spoon to scoop the cookie batter into roughly 2 Tbsp portions. Place the cookies on the baking sheet about 2-3 inches apart. Use the back of a spoon to flatten the cookies a little bit since they won’t spread much in the oven.
Bake the cookies for 15-17 minutes or until golden brown. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining batter. Enjoy!
Could you use applesauce instead of bananas in this?
We haven’t tried it, but I bet you could! The texture of the bananas is a bit thicker, so it helps hold everything together. That would be my only concern – that the apple sauce would be too loose and they would fall apart.
Couldn’t you just add more oats then?
I’d say so! These are pretty forgiving so I think it would be fine to experiment a little!