Healthy Breakfast Cookies with Banana and Oats Recipe

If you’re on the hunt for a delicious yet wholesome morning treat, you’re going to adore this Healthy Breakfast Cookies with Banana and Oats Recipe. These cookies are a game changer — combining natural sweetness from ripe bananas with the hearty goodness of oats and nutrient-packed seeds. I love this recipe because it feels indulgent without the guilt, making your mornings easier and way more tasty. Trust me, once you try these, you’ll want to keep them stocked in your kitchen all week long!

this …

Ingredients You’ll Need

The magic behind these Healthy Breakfast Cookies with Banana and Oats Recipe lies in the balance of wholesome and flavorful ingredients that come together effortlessly. Choosing ripe bananas and good-quality nut butter makes all the difference, so here’s a quick guide on what you’ll want to grab from the store.

• Ripe Bananas: Make sure they’re very ripe with brown spots for maximum sweetness and moisture.
• Natural Peanut or Almond Butter: Choose unsweetened, no-stir varieties or give natural brands a good stir yourself.
• Pure Maple Syrup: Adds just the right touch of natural sweetness and a hint of depth.
• Egg or Flax Egg: Eggs bind everything nicely, but flax eggs work perfectly for a vegan twist.
• Vanilla Extract: A splash enhances all the flavors beautifully.
• Oat Flour: If you can’t find it, pulse rolled oats in a blender until fine.
• Flaxseed Meal: Great for fiber and omega-3s plus moisture.
• Ground Cinnamon: Adds a subtle warmth and comforting aroma.
• Baking Soda: Helps the cookies rise just enough without puffing too much.
• Kosher Salt: Balances the sweetness and enhances the flavors.
• Old Fashioned Rolled Oats: Gives the cookies a nice chewy texture.
• Hemp Hearts: Nutrient-dense little gems that boost protein without overpowering taste.
• Chia Seeds: Adds crunch and more healthy omega-3 fats.
• Semi-Sweet Chocolate Chips: Because a little indulgence is always welcome.
• Chopped Walnuts (Optional): Adds texture and a nutty layer to the flavor.
• Flaky Sea Salt (for topping): Sprinkled on top right after baking, it brings out all the flavors wonderfully.

Variations

One of the things I really enjoy about this Healthy Breakfast Cookies with Banana and Oats Recipe is how easy it is to customize. You can tweak it to fit whatever dietary preferences or cravings you have, making this recipe truly your own.

• Nut-Free Option: Swap out the peanut or almond butter for sunflower seed butter – I tried this once for a friend with allergies and it turned out fantastic!
• Vegan Version: Use a flax egg instead of a regular egg; the texture stays wonderfully moist.
• Add More Fruit: Throw in some dried cranberries or raisins for added chew and sweetness.
• Spice It Up: Play with spices like nutmeg or ginger to add a new flavor dimension.
• Chocolate-Free: If you’re avoiding chocolate, toss in extra nuts or seeds instead.

How to Make Healthy Breakfast Cookies with Banana and Oats Recipe

Step 1: Preheat and Prep Your Baking Sheet

First things first, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper so the cookies won’t stick and cleanup is a breeze. This simple prep step saves you time later and keeps those cookies looking picture-perfect.

Step 2: Mix the Wet Ingredients

Grab a large mixing bowl and mash your ripe bananas until mostly smooth — you’ll want about two large bananas here. Add in your natural peanut or almond butter, pure maple syrup, the egg (or flax egg), and the vanilla extract. Mix it all until it’s nice and combined. It’s tempting to skip properly mashing the bananas, but trust me – getting them smooth ensures the best texture and sweetness.

Step 3: Stir in the Dry Ingredients

Next, add your oat flour, flaxseed meal, ground cinnamon, baking soda, and salt to the wet ingredients. Stir gently until just combined — overmixing can make the cookies tough, something I learned after a few batches! Then toss in the rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts if you’re using them. Let the dough rest for about 5 minutes; this little pause lets the oats and seeds soak up moisture so the cookie texture is just right.

Step 4: Scoop and Bake

Using a large cookie scoop or tablespoon, drop dollops of dough onto your prepared baking sheet — aim for about 3 tablespoons per cookie with 2-inch spaces in between so they don’t run together. Add a few extra chocolate chips on top for that irresistible look. Bake for 10 to 14 minutes. You want them set around the edges but still soft inside — I always check at 10 minutes and then keep a close eye since ovens vary. Remember, they firm up as they cool, so don’t overbake!

Step 5: Cool and Finish

Once out of the oven, sprinkle the still-warm cookies with flaky sea salt. This finishing touch might sound fancy, but it really lifts the chocolate and sweet flavors. Let them cool on the baking sheet for five minutes since they’re delicate when hot, then transfer them to a wire rack to cool completely. Staying patient here is key if you want them to hold their shape perfectly.

How to Serve Healthy Breakfast Cookies with Banana and Oats Recipe

Garnishes

I love sprinkling flaky sea salt over these cookies just after baking—it provides that perfect sweet and salty combo that keeps me reaching for another. Sometimes, I’ll add a thin spread of nut butter or swirl some natural yogurt for extra creaminess on the side.

Side Dishes

These cookies are pretty filling on their own, but pairing them with fresh fruit like berries or a glass of your favorite milk (almond, oat, or regular) makes for a well-rounded breakfast. On busy days, I like to enjoy one or two cookies alongside a smoothie for extra energy.

Creative Ways to Present

For a fun brunch or weekend treat, I like stacking these breakfast cookies with layers of Greek yogurt and fresh fruit to make a parfait-inspired delight. Or wrap a couple with a pretty ribbon for school lunches or to gift a friend—simple yet thoughtful!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. If I want to keep them softer, I’ll add a small slice of apple or a damp paper towel inside to maintain moisture – it really helps.

Freezing

These cookies freeze wonderfully! I usually freeze them in a single layer on a baking sheet first, then transfer to a freezer bag. When I’m ready to eat, they thaw in about an hour at room temperature or in the fridge overnight.

Reheating

To warm these up, I pop one in the microwave for 15-20 seconds or toss them in a toaster oven for a few minutes. They come out soft and chewy, just like fresh-baked – I highly recommend this little hack especially during chilly mornings!

FAQs

Final Thoughts

This Healthy Breakfast Cookies with Banana and Oats Recipe has become one of my go-to morning lifesavers because it’s quick, nourishing, and tastes downright amazing. I love how it fits into hectic mornings and satisfies my whole family — even those picky eaters who usually avoid “healthy” foods! Give it a try; I promise you’ll be as hooked as I am. Plus, you can feel great about serving something that fuels your body with good stuff while feeling like a little treat at the same time.

Print