Sweet, simple, and packed with flavor, these easy Baked Breakfast Cookies combine banana, peanut butter, and a little bit of chocolate, with wholesome oats. The result? A balanced—and amazing—breakfast option!
A Healthy Oatmeal Breakfast Cookie Recipe
Cookies, for breakfast? When they’re this healthy and tasty, it’s a yes in my book! Made with rolled oats, bananas, and peanut butter, these breakfast cookies have a granola-like texture and taste that everyone loves.
There’s no added sugar in this recipe – the cookies get all the natural sweetness they need from the ripe bananas. But, I don’t mind sprinkling half a cup of chocolate chips or chunks in for good measure! The extra shot of sweetness makes them a treat-like breakfast, even on a busy morning. If you ask me, there’s nothing like a hint of chocolate to start the day off right.
What You’ll Need
Although you can put just about anything into this granola-style cookie, the basic recipe is very simple! I love the fact that ripe bananas add needed moisture and sweetness without having to use any sugar or oil. Be sure to scroll down to the recipe card for specific amounts.
- Oats: I use rolled oats as the base for my breakfast cookie recipe. Rolled oats bake up well, and don’t need a long cook time to become tender. Plus, they’re healthy and tasty!
- Peanut Butter: You can use crunchy or creamy peanut butter, whichever you prefer.
- Bananas: You want the bananas to be extra ripe, similar to when you’re making banana bread. They should be speckled with brown all over.
- Salt: A pinch or two of salt brings out all the yum!
- Chocolate Chips: Of course, these are optional but I love chocolate with peanut butter, and chocolate with bananas, so… in they go!
- Cinnamon: Another optional add-in, you only need about ¼ teaspoon per batch.
- Vanilla: A teaspoon of vanilla is great here, but you can omit it if you wish.
How to Make Breakfast Cookies
This is a fun recipe to make with the kids, and it’s easy, too. Basically, you just measure, mix, and bake!
- Preheat the oven to 350°F, and get your cookie sheet ready. Lining with a sheet of parchment is a simple way to make sure these sweet cookies don’t stick.
- Combine the cookie ingredients in a big bowl and stir, stir, stir to combine everything evenly.
- Divide the dough into seven big scoops, and place them on the parchment paper. Flatten into cookies, about ½ inch thick. Sprinkle each cookie with a few extra chocolate chips if you like!
- Bake your breakfast cookies for 8 to 10 minutes, and then allow them to cool before serving. Enjoy!
Tips for Success
I hope you love these breakfast cookies as much as we do! They really are a super easy breakfast, perfect to make ahead and then grab on the go. Want to know more? Here are some helpful tips for making them the best they can be!
- Substitute the Chocolate Chips: If you like a bolder flavor and texture, try chocolate chunks (we love this substitution!). You could also use white chocolate, or add dried cherries or raisins—whatever you enjoy!
- Customize the Size: Feel free to make smaller cookies for little hands. They may not need as long to bake. Or, if you like the size, but need more servings, double the batch.
- Add All the Things: This recipe plays well with walnuts, pistachios, shredded coconut, flax seed, and pretty much anything else you could imagine! You may need to add a little more peanut butter and mashed banana to keep everything together.
If you’d like to have a side or two to go with your breakfast cookies, I have some ideas! One of these easy recipes would be just perfect for rounding out your breakfast menu.
- Sausage Breakfast Muffins: My easy Sausage Breakfast Muffins are another grab-and-go option. One of each, and you’ve got a feast!
- Overnight Casserole: Made with buttery croissants, sawmill gravy, sausage, and eggs, this Overnight Croissant Breakfast Casserole is a total keeper.
- Scrambled Eggs: Who doesn’t love a side of creamy, tender, scrambled eggs? And if you’re making scrambled eggs anyway, why not Baby Bird Scrambled Eggs? They’re super cute!
How to Store These Cookies
- To refrigerate, store the cookies in airtight containers and place in the fridge for up to two days.
- To freeze, wrap the baked cookies OR the dough tightly, and keep in the freezer for up to three months. Thaw before serving/baking.
More Easy Breakfast Ideas
Banana Breakfast Cookies
- 1 1/2 cup oats
- ½ cup peanut butter
- 2 over ripe mashed bananas
- ¼ teaspoon salt
- ½ cup chocolate chips optional, + 2 tablespoons for topping
- ¼ teaspoon cinnamon optional
- 1 teaspoon vanilla optional
- Preheat your oven to 350 degrees. Prepare a sheet pan with parchment paper, and set aside.
- In a mixing bowl combine oats, mashed bananas, peanut butter, cinnamon, and salt. Mix together with rubber spatula and add ½ cup chocolate chips. Mix again.
- Divide the dough into seven cookies and place them in the parchment paper pan. Press down on the cookies to make a cookie shape and about ½ inch thick. Top cookies with extra chocolate chips if desired.
- Bake cookies for 8-10 minutes. Allow to cool before serving. Enjoy!
- You can store the cookies in the fridge for up to three days in a tight container or you can freeze them after they have baked for up to two months. You can also freeze the dough for up to 2 months.
- You can substitute chocolate chunks for the chips, like I do. You can also use white chocolate chips, dried cherries, raisins, or just about anything you like!
- The cookies can be made any size you want. It will change the outcome of how many cookies come out of the dough.