Banana Oatmeal Breakfast Cookies (Easy Make-Ahead Breakfast)
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!
Makes 12 cookies
Ingredients
- ¾ cup mashed ripe banana about 2 medium bananas
- 2 cups old fashioned oats
- ½ cup peanut butter
- ¼ cup honey
- 1 large egg beaten
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup mini chocolate chips optional
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, mash bananas until mostly smooth. You'll need ¾ cup mashed ripe banana.
- Stir in ½ cup peanut butter, ¼ cup honey, 1 large egg, and 1 teaspoon vanilla extract.
- Add 2 cups old fashioned oats, 1 teaspoon cinnamon, and ¼ teaspoon salt. Stir until everything is evenly mixed. Let the mixture rest for 10 minutes so the oats can absorb some of the moisture.
- Fold in ½ cup mini chocolate chips, if using.
- Scoop dough onto prepared baking sheet and gently flatten slightly using the back of a spoon or clean fingers.
- Bake for 12 to 15 minutes or until lightly golden around the edges.Allow cookies to cool for 5 minutes before transferring to a wire rack.
Farm Girl Tips
Use ¾ cup mashed banana for the best texture. Bananas vary greatly in size, and too much banana can make the cookies crumbly.
Use very ripe bananas for best flavor.
Store in an airtight container for up to 5 days.
Freeze for up to 3 months.
Optional Mix-Ins
-
- ½ cup mini chocolate chips
- raisins
- dried cranberries
- chopped walnuts or pecans
- shredded coconut
Nutrition
Serving: 1cookie | Calories: 190kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 107mg | Potassium: 154mg | Fiber: 2g | Sugar: 13g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
