As I scooped the soft batter onto the baking sheet, the warm, sweet aroma of ripe bananas and cinnamon began to fill my kitchen, instantly brightening my morning. These Oatmeal Breakfast Cookies are more than just a quick meal; they’re a nourishing hug in cookie form that can be prepared in only 25 minutes! Not only are they gluten-free and vegan-friendly with the right substitutes, but their chewy texture can also be jazzed up with your favorite mix-ins like chocolate chips or nuts. This recipe is perfect for busy mornings when you crave a delicious treat without the guilt. What mix-ins will you choose to make your mornings a little sweeter? Why Are Oatmeal Breakfast Cookies So Great? Quick and Easy: With just a few steps, you can whip up these cookies in 25 minutes, making them the perfect option for busy mornings. Nutritious and Wholesome: Packed with fiber and protein, they’re a heart-healthy snack to kickstart your day. Customizable Flavor: Add your favorite mix-ins, from chocolate chips to dried fruits, for a delightful twist. Crowd-Pleasing: These cookies are sure to please everyone, whether served at a breakfast gathering or as an afternoon snack. Diet-Friendly: Easily adaptable to various diets, including gluten-free and vegan options; just swap ingredients as needed. For a delightful pairing, try enjoying these cookies with a glass of milk or coffee, or consider preparing Overnight Croissant Breakfast Casserole for a well-rounded morning feast! Oatmeal Breakfast Cookies Ingredients • Get ready to bake the perfect breakfast treat! For the Cookies Ripe Bananas – The key to natural sweetness and great moisture; overripe bananas work best. Old-fashioned Rolled Oats – The hearty base of these cookies, adding fiber and texture; substitute with gluten-free oats if needed. Peanut Butter or Almond Butter – Creamy and protein-packed; feel free to use any nut or seed butter to accommodate allergies. Honey or Maple Syrup – Acts as a natural binder and sweetener; for a vegan option, replace honey with maple syrup. Vanilla Extract – Enhances sweetness and aroma; no need for substitutions. Cinnamon – Brings warmth and depth to your cookies; adjust according to your taste preference. Salt – Essential for elevating the sweet flavors; a small but mighty addition! Optional Mix-ins Mini Chocolate Chips – For a touch of indulgence; swap them for dried fruit if you prefer a healthier version. Chopped Nuts – Provides crunch and healthy fats; walnuts or pecans work beautifully. Dried Fruit – Adds sweetness and texture; think raisins or cranberries for a delightful twist. Chia Seeds or Flaxseed – An easy way to boost fiber and omega-3s in your cookies. Step‑by‑Step Instructions for Oatmeal Breakfast Cookies Step 1: Preheat the Oven Begin your delightful journey with Oatmeal Breakfast Cookies by preheating your oven to 350°F (175°C). This temperature ensures your cookies bake evenly, leading to a perfectly soft and chewy texture. While waiting for the oven to reach the right temperature, gather all your ingredients and equipment, including a mixing bowl, a fork for mashing, and a baking sheet. Step 2: Prepare the Baking Sheet Next, take your baking sheet and either line it with parchment paper or lightly grease it to prevent sticking. This small step is crucial for easy removal of the cookies after baking. Once your baking sheet is prepared, you’ll be ready to combine the ingredients together without any hassle. Step 3: Mash the Bananas In a large mixing bowl, thoroughly mash your ripe bananas using a fork until they reach a smooth consistency, with no lumps left behind. This process brings out the natural sweetness and moisture crucial to the Oatmeal Breakfast Cookies. Once mashed, stir in your peanut butter, honey (or maple syrup), and vanilla extract, blending everything well to create a creamy base. Step 4: Combine the Dry Ingredients In a separate bowl, mix together your old-fashioned rolled oats, cinnamon, and salt. Ensure these dry ingredients are evenly distributed for the best flavor in your cookies. This step is essential, as it sets the foundation for the texture and taste of the Oatmeal Breakfast Cookies, enhancing the overall deliciousness of each bite. Step 5: Mix Wet and Dry Ingredients Gradually add the dry mixture into the wet banana blend, stirring gently until just combined. It’s important not to overmix; a few lumps are perfectly fine. This careful blending helps maintain the tender texture of the cookies while ensuring that every morsel is deliciously flavored. If you’re using any optional mix-ins like chocolate chips or nuts, fold them in gently at this stage. Step 6: Portion the Dough Using a tablespoon or cookie scoop, portion out about 2 tablespoons of dough for each cookie and place them on the prepared baking sheet. Make sure to leave some space between each mound of dough, as they will spread while baking. Flatten each mound slightly for an even bake, giving you those perfect chewy edges. Step 7: Bake the Cookies Pop the baking sheet into your preheated oven and bake for 12-15 minutes, keeping an eye on them. The edges should turn golden, and the centers should look set yet slightly soft to the touch; this will give them that delightful chewy texture you love in Oatmeal Breakfast Cookies. Step 8: Cool the Cookies Once baked, let the cookies cool on the baking sheet for about 5 minutes. This resting period allows them to firm up. After that, transfer them to a wire rack to cool completely. And there you have it—your delicious Oatmeal Breakfast Cookies, ready to be enjoyed as a wholesome breakfast or snack! What to Serve with Oatmeal Breakfast Cookies? Indulging in warm, chewy cookies evokes a sense of homely comfort, but pairing them with the right accompaniments can elevate your breakfast experience to new heights. Fresh Fruit Salad: A medley of vibrant fruits adds a refreshing contrast, balancing the sweetness of the cookies with a burst of natural acidity. Greek Yogurt Parfait: The creamy tanginess of Greek yogurt layered with granola or extra fruits offers a delightful texture and nutrient boost for your morning meal. Nutty Granola: Serve with a handful of granola for extra crunch and flavor. Its nuttiness complements the hearty oats and bananas beautifully. Hot Beverage: A steaming cup of coffee or herbal tea not only warms your soul but also enhances the flavors, creating a cozy breakfast vibe. Smoothie Bowl: A colorful smoothie bowl topped with nuts and seeds pairs harmoniously with the cookies, adding vitality and a welcome crunch. Dark Chocolate Squares: For a touch of indulgence, pair with a few pieces of dark chocolate. The richness provides a satisfying contrast to the cookie’s texture and flavor. Coconut Chia Pudding: This creamy treat can add a unique twist with your cookies while also delivering extra fiber and healthy fats. Peanut Butter Drizzle: A drizzle of warm peanut butter over your cookies adds another layer of flavor and richness that complements their natural sweetness. Cinnamon Apple Compote: Serve warm, spiced apple compote on the side. The warm cinnamon flavors will resonate beautifully with the oatmeal cookies’ taste. Expert Tips for Oatmeal Breakfast Cookies Banana Quality: Use overripe bananas to ensure maximum sweetness and moisture, making your oatmeal breakfast cookies irresistible. Keep It Gentle: Avoid overmixing the batter; this helps maintain a tender, chewy texture in your cookies. Regular Checks: Stay close while baking; cookies can transition from perfectly baked to overdone quickly. Look for golden edges and set centers! Mix-In Balance: When adding optional ingredients, try not to exceed one cup total, ensuring the base cookie holds together well. Cooling Time: Allow cookies to cool on the baking sheet to firm up—removing them too soon can cause breakage. Oatmeal Breakfast Cookies Variations Feel free to get creative with these delightful cookies, adding your personal touch to make them truly yours! Nut-Free: Swap peanut butter with sunflower seed butter to create delicious cookies safe for those with nut allergies. Flavor Boost: Add a pinch of nutmeg or ginger to enhance the warmth of flavors in your cookies. It brings a delightful twist to your classic recipe! Texture Twist: Mix in shredded coconut or pumpkin seeds for an exciting crunch and a burst of nutrition. The texture will surprise your taste buds beautifully! Sweet & Fruity: Substitute chocolate chips with your choice of dried fruits like raisins or cranberries to create a naturally sweet treat. You’ll love the chewy texture they bring! Protein-Packed: Stir in a scoop of protein powder to amp up the nutritional value without altering the flavor. Enjoy these cookies post-workout or as a meal addition! Gluten-Free: Use certified gluten-free oats for a guilt-free indulgence that everyone can enjoy. A small change makes a big difference! Cinnamon Roll Style: Swirl in some cinnamon and a hint of brown sugar for an irresistible cinnamon roll-inspired flavor. Just think of that dreamy aroma wafting through your kitchen! Choco-Mint Delight: Toss in some dark chocolate chips and a few drops of peppermint extract for a refreshing flavor twist. It’s like having a dessert and a breath mint all in one! After exploring these variations, you might also enjoy making a batch of Banana Oatmeal Cookies or refreshing yourself with some homemade Cookies Cream Ice. Happy baking! How to Store and Freeze Oatmeal Breakfast Cookies Room Temperature: Store your Oatmeal Breakfast Cookies in an airtight container at room temperature for up to 5 days to maintain their freshness and chewy texture. Fridge: For extended freshness, keep the cookies in the fridge, where they can last for up to 7 days. Make sure they are sealed properly to avoid drying out. Freezer: Freeze your Oatmeal Breakfast Cookies for up to 3 months. Place them in a single layer in a freezer-safe container with parchment paper between layers to prevent sticking. Reheating: When ready to enjoy, reheat from frozen in the microwave for about 20 seconds or bake at 350°F (175°C) for 5-7 minutes until warmed through. Make Ahead Options These Oatmeal Breakfast Cookies are perfect for meal prep enthusiasts! You can mix the dry ingredients (oats, cinnamon, and salt) up to 3 days in advance and store them in an airtight container to maintain freshness. Additionally, you can mash the ripe bananas and combine them with the wet ingredients (peanut butter, honey, and vanilla) 24 hours ahead, keeping the mixture in the refrigerator to prevent browning. When you’re ready to bake, simply combine the prepped dry mixture with the wet ingredients, fold in your desired mix-ins, and scoop the dough onto the baking sheet. This way, you’ll have delicious, homemade Oatmeal Breakfast Cookies with minimal effort, making busy mornings a whole lot sweeter! Oatmeal Breakfast Cookies Recipe FAQs What type of bananas should I use? Absolutely, using overripe bananas is key! They not only provide the best natural sweetness but also add moisture to your cookies. Look for bananas with dark spots all over, as they’re perfect for mashing into a creamy base for your Oatmeal Breakfast Cookies. How should I store my cookies? You can store your Oatmeal Breakfast Cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh even longer, try placing them in the fridge, where they can last for up to 7 days. Just ensure they’re sealed properly—no one likes a dried-out cookie! Can I freeze these cookies? Absolutely! You can freeze Oatmeal Breakfast Cookies for up to 3 months. To do this, place them in a single layer in a freezer-safe container and use parchment paper between layers to prevent sticking. When you’re ready to enjoy them, you can reheat them from frozen in the microwave for about 20 seconds or bake at 350°F (175°C) for 5-7 minutes until they’re warmed through and delightful again. What if my cookie dough is too dry? If you find that your dough is too dry, don’t worry! Just add a little bit of almond milk or water, one tablespoon at a time, mixing gently until the consistency is right. Remember, you want a soft and slightly sticky dough for those yummy chewy Oatmeal Breakfast Cookies! Are there any dietary considerations for my pets? Yes, bananas are safe for dogs in moderation, but the cookies include peanut butter, which can be safe as long as it doesn’t contain xylitol, a sweetener that’s toxic to pets. Always use natural peanut butter with minimal ingredients and avoid sharing this cookie with your furry friends due to potential nut allergies—it’s best to treat them with a dog-friendly snack instead! Can I substitute ingredients for specific diets? Very! You can easily make these Oatmeal Breakfast Cookies vegan by swapping honey for maple syrup and using a plant-based nut butter. If you need a gluten-free version, simply use gluten-free oats. The beauty of this recipe is in its versatility—feel free to get creative with your mix-ins as well! Delicious Oatmeal Breakfast Cookies You'll Love to Make These Oatmeal Breakfast Cookies are a nourishing hug in cookie form, quick to prepare and perfect for busy mornings. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 15 minutes minsCooling Time 5 minutes minsTotal Time 25 minutes mins Servings: 10 cookiesCourse: BreakfastCuisine: Gluten-Free, VeganCalories: 120 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cookies2 medium Ripe Bananas overripe works best2 cups Old-fashioned Rolled Oats substitute with gluten-free oats if needed1/2 cup Peanut Butter or Almond Butter can use any nut or seed butter1/4 cup Honey or Maple Syrup replace honey with maple syrup for vegan option1 teaspoon Vanilla Extract1 teaspoon Cinnamon adjust according to taste preference1/4 teaspoon SaltOptional Mix-ins1/2 cup Mini Chocolate Chips or swap for dried fruit1/2 cup Chopped Nuts e.g., walnuts or pecans1/2 cup Dried Fruit e.g., raisins or cranberries2 tablespoons Chia Seeds or Flaxseed Equipment mixing bowlForkBaking sheetParchment paper Method Step-by-Step Instructions for Oatmeal Breakfast CookiesPreheat your oven to 350°F (175°C). Gather all your ingredients and equipment.Prepare the baking sheet by lining it with parchment paper or lightly greasing it.Mash the ripe bananas in a mixing bowl until smooth, then stir in peanut butter, honey (or maple syrup), and vanilla extract.In a separate bowl, mix together rolled oats, cinnamon, and salt.Gradually add the dry mixture to the wet banana blend and stir gently until just combined. Fold in any optional mix-ins if desired.Portion about 2 tablespoons of dough for each cookie on the prepared baking sheet, leaving space between mounds. Flatten slightly for even baking.Bake the cookies for 12-15 minutes until the edges turn golden and the centers look set yet soft.Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Nutrition Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gVitamin C: 3mgCalcium: 2mgIron: 4mg NotesStore in an airtight container at room temperature for up to 5 days or in the fridge for up to 7 days. Freeze for up to 3 months with parchment paper between layers. Tried this recipe?Let us know how it was!
