Easy Oatmeal Breakfast Cookies
Detail
These soft, chewy oatmeal breakfast cookies are quick to make and work well for a simple grab-and-go breakfast or snack.
Ingredients
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2 ripe bananas, mashed
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1½ cups rolled oats
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½ teaspoon cinnamon
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1 teaspoon vanilla extract
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¼ cup peanut butter or almond butter
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¼ cup raisins or dried cranberries
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¼ cup chopped walnuts, optional
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2 tablespoons honey or maple syrup, optional
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Pinch of salt
Method
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mash the bananas in a bowl until mostly smooth.
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Stir in the oats, cinnamon, vanilla, nut butter, and salt.
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Fold in the raisins and walnuts.
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If you prefer sweeter cookies, add the honey or maple syrup.
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Let the mixture sit for 5 minutes so the oats can absorb some moisture.
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Scoop about 2 tablespoons of mixture per cookie onto the baking sheet.
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Flatten each mound slightly with the back of a spoon.
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Bake for 12–15 minutes, until the edges are lightly golden.
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Allow them to cool for several minutes before serving.
Easy Variations
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Chocolate: Add a handful of dark chocolate chips.
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Apple cinnamon: Add finely diced apple and extra cinnamon.
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Berry: Add dried blueberries or cranberries.
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Higher protein: Add a spoonful of protein powder and a little extra milk if the mixture becomes dry.
Tip
Use old-fashioned rolled oats for the best chewy texture. Store cooled cookies in an airtight container for several days, or freeze them for longer storage.
