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Ultimate Healthy Make-Ahead Breakfast Cookies

A stack of four homemade breakfast cookie oat clusters loaded with chocolate chips on a light plate.

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Create satisfying, grab-and-go breakfast cookies packed with oats and banana. These freezer-friendly treats provide morning fuel for busy days.

Ingredients

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  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup creamy peanut butter (or almond butter)
  • 1/2 cup pure maple syrup
  • 2 large ripe bananas, mashed well
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup mix-ins (e.g., chocolate chips, raisins, chopped nuts)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the rolled oats, baking soda, salt, and cinnamon. Mix these dry ingredients well.
  3. In a separate medium bowl, whisk together the peanut butter, maple syrup, mashed bananas, egg, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
  5. Fold in your chosen mix-ins, such as chocolate chips or raisins.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Press lightly to flatten slightly.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. They will firm up as they cool.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Notes

  • For a higher protein option, add 1/4 cup of your preferred protein powder to the dry ingredients.
  • These cookies freeze well; place parchment paper between layers when freezing to prevent sticking.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before scooping.

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