Cookies? For breakfast? I mean, why not? My kids always get excited when we whip up a batch of these delicious peanut butter banana oatmeal breakfast cookies. With only six ingredients that parents everywhere can feel good about, these come together quickly and are sure to please a crowd. Because honestly? Who doesn’t want to eat a gooey warm cookie for breakfast?!
How to Make Breakfast Cookies
Before getting started, preheat your oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper. Then grab yourself a medium-sized bowl, and mash up 2 large ripe bananas. Since this recipe contains zero sugar, the more brown the banana, the sweeter the cookies! Once they’re good and mushy, go ahead and add 2 cups of quick oats (I prefer to use organic), ½ cup of peanut butter (or your nut butter of choice), ½ tsp of cinnamon (or more, for those of you liberal cinnamon lovers like me!), ¼ tsp salt, and ½ tsp vanilla extract. Mix it all together until everything is well incorporated.
Customize Your Breakfast Cookie with Optional Add-ins!
If you’d like, this is the point at which you can add in your favorite extras! Chocolate chips, raisins, dried cranberries, cocoa powder, shredded coconut, walnuts, pecans, sunflower seeds, maybe even some sprinkles for a dash of color….whatever suits your fancy. I added ¼ cup of sugar-free chocolate chips to ours. The beauty of this recipe is you can experience different flavors every time!
Then start dropping cookie dough in large spoonfuls on the parchment paper. You can shape them if you’d like, or just leave them as drop cookies. They do not spread out like normal cookies, and will hold whatever shape you give them, so keep that in mind as you choose your shape and size. Bake for 14-17 minutes and then remove from the oven to cool, and enjoy!
This recipe makes about a dozen cookies so when you’ve got a hungry horde at home (read: 4 people) you may want to double the recipe. I always make small batches when I’m trying a new recipe just so I don’t end up wasting lots of ingredients on something nobody likes, but this recipe has been a winner in my house so we like to double it.
How to Freeze Peanut Butter Banana Oatmeal Breakfast Cookies
These freeze well and are perfect for a quick grab-and-go breakfast option. I do recommend flash freezing on a baking sheet before transferring to another container to be sure they don’t stick together. Nothing worse (or better?) than reaching for one cookie and finding 5 stuck together. To thaw frozen cookies you can leave the cookies out at room temperature for a few hours, place in the refrigerator overnight, or pop in the microwave for 10 seconds.
To me, the very best thing about this recipe is that it’s like a bowl of oatmeal, but in cookie form. Kids may turn their noses up at oatmeal, but what kid is gonna turn down a cookie? And a win for parents because you can prep them ahead of time for a quick option when you’ve got to run out the door. They’re just a winner all around, so be sure to try them soon!
Try more delicious and healthy breakfast recipes:
Peanut Butter Banana Oatmael Breakfast Cookie
Ingredients
- 2 large ripe bananas mashed
- 2 cups quick cooking oats
- ½ cup peanut butter
- ½ tsp. cinnamon
- ½ tsp. vanilla extract
- ¼ tsp. salt
- ¼ cup chocolate chips (optional) or other add-ins if desired
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium bowl, mash the bananas well, then add the oats, peanut butter, cinnamon, vanilla, salt, and any extras and mix thoroughly.
- Drop the cookies onto the baking sheet and shape as desired.
- Bake for 14-17 minutes or until cookies start to lightly brown.
- Remove from oven, cool, and serve.
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.
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