30 Minutes or Less/ Breakfast/ Kids Love This

Healthy Oatmeal Breakfast Cookies {Gluten Free, Kid Approved}

make ahead breakfast cookies

Healthy oatmeal breakfast cookies are a wonderful addition to your weekly meal plan! Bananas, almonds, and berries make this a kid friendly breakfast treat.

What if I told you that you could feed your kids cookies for breakfast???

Sounds too good to be true, right? But today, this is going down!

Healthy Make Ahead Breakfast Cookies

Banana oatmeal breakfast cookies are a fabulous make ahead breakfast treat the whole family will enjoy.

Let’s be real here for a moment. Our kids, especially the littles, are what I’ll call “free-range” diners.

Sitting still for a meal when there’s a day full of possibilities is almost too much to ask of these bundles of energy.

That’s where these banana oatmeal breakfast cookies come into play. They’re make ahead and are perfect for grab and go breakfasts!

healthy oatmeal breakfast cookies

How to Make a Breakfast Cookie

These gluten free breakfast cookies have only real, good for you ingredients.

Shhhh, don’t tell the kids!

We’re making this breakfast recipe with:

  • Ripe bananas mashed
  • Whole rolled oats
  • Almond butter (or peanut butter, if you prefer)
  • Honey (local if you have it!)
  • Almonds
  • Dried cranberries
  • Spices – specifically vanilla extract, cinnamon and a touch of salt

Then, we simply mix everything up in a bowl and bake at 325 degrees for 17-20 minutes.

This is a great recipe to have the kids get involved with baking! These cookies don’t have to look perfect.

And in my experience, I find that kids will eat more of what they help make. At the very least, they’ll try a bite or two of something new!

Hey, we take our wins where we can, right???

Variations for Healthy Oatmeal Breakfast Cookies

I love that they use almond butter, for my cutie pie niece Lauren has a peanut allergy. Luckily, she can enjoy these!

If you’d like to substitute regular peanut butter, you certainly can!

To keep them on the healthier side, opt for a natural style of nut butter, no matter which you choose.

You could also substitute dried blueberries, cherries or other fruits for the dried cranberries

These breakfast cookies will keep in a covered container for a week.

Get ahead of your morning routine – it’s time to get baking!

Made with love,
Deanne

make ahead breakfast cookies

Healthy Oatmeal Breakfast Cookies

A delicious, healthy breakfast cookie you can make for your family, no guilt required! Make a batch of these and you'll be set with a grab and go breakfast treat for the week!

Ingredients

  • 2 ripe bananas, mashed
  • 2½ cups old-fashioned whole rolled oats
  • 1 cup almond butter
  • ⅓ cup honey
  • ½ cup sliced almonds
  • ½ cup dried cranberries
  • ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 325˚. Line baking sheets with parchment paper.
  2. In a medium bowl, mix together all of the ingredients until well combined. Scoop ¼-cup mounds of the batter onto the parchment paper and bake for 17–20 minutes, until lightly browned on the sides.
  3. Remove from oven, and allow to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Cookies will stay fresh in an airtight container for up to 1 week.

Nutrition Information
Serving Size 1 grams
Amount Per Serving Unsaturated Fat 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Other healthy breakfasts you’ll enjoy:

This post may contain affiliate links. When you click on them or purchase an item I recommend I might receive a small bonus at no cost to you. I only recommend products I love and use in our family’s kitchen. Thanks for supporting This Farm Girl Cooks when you shop!

make ahead breakfast cookies

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1 Comment

  • Reply
    Daniella
    October 6, 2020 at 12:40 pm

    5 stars
    These are delicious, we devoured them! My daughter is allergic to peanuts too, so it was nice to see the almond butter swap. The one change I made was to use raisins instead of cranberries for less added sugar.

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