These Oatmeal Breakfast Cookies are a tasty protein-filled way to start off your day or great snack to power through the afternoon.
These oatmeal breakfast cookies are made with banana, almond butter, blueberries, and chocolate chips for a healthier cookie you can have any time of day. The kiddos love them for an easy grab-and-go breakfast during the week!
It is a running morning joke here in our home of what’s for breakfast? There are two possible answers. One is oatmeal, and the second is crepe waffles. You have a 50/50 chance of guessing it right each morning. I love the simplicity and ease of our morning choices because all of the kids like them – and we are talking about 11 kids here.
Sometimes I like to switch up the oatmeal so I decided to take this morning favorite, and twist it up a bit. And oh boy, these oatmeal breakfast cookies are just fabulous.
- Mashed bananas
- Almond butter
- Vanilla extract
- Quaker Old Fashioned Oats (rolled oats)
- Almond flour
- Ground cinnamon
- Baking soda
- Dried blueberries
- Chocolate chips
Quaker Oatmeal Breakfast Cookies
Kick start the year with an old & trusted friend – Quaker Oats – but in a new & simple way. My family loves oatmeal, so when Quakers Oats asked me to make a new recipe using one of my family’s favorites, it was a no-brainer.
And picking a box of Quaker Oats Old Fashion Oats was easy while I was out doing my normal grocery shopping at Target. They are located in the cereal aisle, and because Target has everything easily marked and laid out, you will have no trouble finding the Quaker Oats section.
Not only are they delicious, but oh so convenient. On those mornings when someone is just waking up, and we need to leave in 10 minutes for school, instead of stressing about what they can eat in the car (yes, a frequent occurrence in our house), I can just hand them one of these delicious breakfast cookies.
I don’t have to worry if it will get them through the morning – oatmeal is so filling and when you add in a few other ingredients you get healthy breakfast cookies that are a great way to start the day.
How to Make Them
Preheat oven to 350°F. In a small bowl, combine flour, oats, baking soda, and cinnamon; set the dry ingredients aside.
In a medium-sized mixing bowl, mash the banana until smooth, then add in almond butter and stir. Once well combined, stir in the honey and vanilla.
Gradually stir the oat mixture into the wet ingredients until it is well combined. Add in blueberries and chocolate chips and mix well.
Scoop into 24 balls, about 1.5 tablespoons each. Place the cookie dough balls on a parchment-lined baking sheet.
Bake one sheet at a time for 10 minutes or until a nice golden brown. Leave cookies on the sheet for 1-2 minutes, then move them to the cooling rack. Let them cool completely and serve
These cookies freeze well up to 1 month, or you can store them in an airtight container for up to 3 days.
Yes, they’re cookies but they’re definitely healthier than regular oatmeal cookies.
Instead of refined sugar, I use honey because bananas add plenty of natural sweetness. You could also use pure maple syrup instead of honey.
Want to do some ingredient swaps? You can easily customize them with your favorite add-ins. Here are some ideas you might like to try:
- Try swapping peanut butter for almond butter. Or if want a nut-free version try using sunflower seed butter.
- I love dried blueberries, but you can use raisins, dried cranberries, or other dried fruits. Or omit them if you don’t like dried fruit.
- Feel free to skip the chocolate chips or swap them out for white chocolate chips or peanut butter chips.
- You can also change out the chips or dried fruit for nuts like pecans or walnuts. Or try adding some seeds like pumpkin seeds or sunflower seeds.
Breakfast Cookie Baking Tips
All cookies can be frozen, but it is best to wrap them individually to freeze them and only do this once they have cooled completely. Another way to freeze then is to stack them in layers in a Ziplock or container, separating the layers using parchment paper. I personally love individually wrapping them as I feel they taste better. They will last about a month in the freezer.
Properly stored, freshly baked breakfast cookies will last for about 3 days if stored in an airtight container.
These banana oatmeal breakfast cookies are just what my kids need to jump-start their day. And while I thought these would only be great for breakfast, we found that these made even better afternoon snacks. And guess what? We weren’t eating 3-4 cookies. Just one cookie was enough to get through the afternoon munchies.
Start the day off on the right foot with this oatmeal breakfast cookie recipe. You and your family will love them! Enjoy! XOXO San
More Healthier Breakfast Recipes
Love this breakfast cookie recipe? You should try some of these other breakfast ideas:
- Skinny Double Chocolate Banana Muffins
- Blueberry Kale Smoothie
- Pumpkin Oat Breakfast Cookies
- Healthier Blueberry Muffins
Don’t forget to pin this to your favorite Pinterest board to save for later!
Kids review: These were a huge hit with my oldest son, Aiden, which is just perfect because I made these with him in mind. My other kids loved them without the dried fruit, so future batches will have a few without the blueberries.
Oatmeal Breakfast Cookies
- 1/2 cup mashed bananas
- 1/2 cup almond butter
- 1/3 cup honey
- 1 tsp vanilla
- 1 cup old fashioned oats
- 2 scoops vanilla protein powder 50 g, I use iHeartmacros
- 1/2 cup all purpose flour or almond flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 cup dried blueberries
- 1/4 cup chocolate chips
- Preheat oven to 350°F.
- In a small bowl, combine flour, oats, baking soda, and cinnamon; set aside.
- In a medium sized mixing bowl, mash the banana until smooth, then add in almond butter and stir. Once well combined, stir in the honey and vanilla.
- Gradually stir in the oat mixture until it is well combined. Add in blueberries and chocolate chips and mix well.
- Scoop into 24 balls, about 1.5 Tbsp each. Place on parchment lined baking sheet.
- Bake one sheet at a time for 10 minutes or until a nice golden brown. Leave cookies on the sheet for 1-2 minutes, then move them to cooling rack. Let them cool completely and serve.
- These cookies freeze well up to 1 month, or you can store in an airtight container up to 3 days.