This post may contain affiliate links. Please read my disclosure policy.
About This Recipe
Who doesn’t love a fun breakfast? These healthy oatmeal breakfast cookies are the perfect way to start your day! Made with nutritious ingredients like rolled oats, ripe bananas, and natural sweeteners, these wholesome breakfast cookies are packed with energy and fiber to fuel your mornings. Whether you’re meal-prepping for the week or need a quick grab-and-go option, these cookies are endlessly versatile and incredibly satisfying.
The best part? These healthy cookies start with one simple, base recipe then you can choose one of the five different flavor combinations to suit your cravings. Or, add in your favorite mix-ins to make them whatever flavor you’re craving!
This oatmeal breakfast cookie recipe is just like a bowl of oatmeal but in cookie form! If you are looking for more oatmeal recipes for breakfast, try my chocolate peanut butter baked oatmeal, single serve baked oatmeal or my blueberry muffin baked oatmeal!
Why You’ll Love These Easy Breakfast Cookies
- Quick and convenient: These chewy cookies are so easy to grab for a quick breakfast or snack on-the-go!
- Totally customizable: I’ve included 5 of my favorite flavor combinations but the options are endless!
- Made with wholesome ingredients: These cookies are packed with hearty oats, healthy fats, and natural sweeteners offering a nutritious way to start your day!
- Great for meal prep: These cookies freeze beautifully so I love making a double batch and storing them in the freezer for later.
- Kid-friendly: I mean what kid doesn’t want to eat cookies for breakfast? Little do they know these cookies are packed with tons of healthy ingredients!
- Overripe bananas: make sure to use bananas that have some brown spots! Using an overripe banana is going to make this oatmeal taste the yummiest! As bananas ripen, they get sweeter and more flavorful (making sweeter and more flavorful oat cookies!) If you’re bananas aren’t ripe enough yet, you can ripen them in the oven.
- Coconut oil and butter: I like using a combination of the melted coconut oil and butter in these cookies. The coconut oil helps keep these cookies thick and moist while the butter helps create crisp edges and give that rich, buttery flavor that’s so good in cookies!
- Honey: or any other sweetener of choice. I loved the combination of honey with the banana but you could also sub for pure maple syrup or any other liquid sweetener.
- Oats: I really love the texture the old-fashioned rolled oats give this recipe! You can use quick oats but note that it won’t be the same texture. I would not recommend using steel cut oats for this recipe. Just make sure to use certified gluten-free oats if needed.
- Flour: I used regular all-purpose flour for these cookies but you can sub for gluten-free flour if needed.
- Baking essentials: vanilla extract, baking soda (not baking powder) and salt
One of my favorite parts about this recipe is there are so many different flavor combinations to try! Here are just a few of my favorites but feel free to get creative with anything else you think sounds good!
- Chocolate cherry: 1/2 cup chocolate chips (80g) + 1/3 cup chopped dried cherries (53g) + 1/4 cup chopped walnuts (28g)
- Strawberries & cream: 1 cup freeze dried strawberries (28g) + 1/2 cup chopped white choc chips(80g)
- Cranberry white chocolate: 1/2 cup white chocolate chips (80g) + 1/2 cup dried cranberries (80g)
- Fruit & nut: 1/4 cup dried cherries (40g) + 1/4 cup raisins (40g) + 1/2 cup chopped walnuts (56g)
- Chunky monkey:1/2 cup chocolate chips (80g) + 1/4 cup chopped banana chips (28g) + 1/4 cup chopped walnuts (28g)
Other add in options: shredded coconut, ground flax seeds, chia seeds, chopped dried apple…
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. To a large bowl, add the mashed banana, coconut oil, butter, honey and vanilla extract. Whisk together.
2. Add the oats, flour, baking soda and salt. Stir until combined.
3. Then pick a flavor combo and stir in the add-ins! Or add about 1 cup of your own combination of add-ins.
4. Cover and let dough sit at room temperature for about 30 minutes to thicken.
5. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Scoop 2 Tbsp (~60g) of dough with a cookie scoop onto the prepared baking sheet. Use your fingertips to gently flatten and shape.
6. Bake for 12-15 minutes or until golden brown along the edges. Let cool for 10 minutes then transfer to a wire rack to cool completely. Once cool, move to an airtight bag and keep stored in the freezer. Thaw on the counter for about 10 minutes when ready to enjoy!
- Storage: once cooled, move to an airtight bag and keep stored in the freezer. Thaw on the counter for about 10 minutes when ready to enjoy!
- To freeze cookie dough: scoop cookie dough onto a lined baking sheet, then place in the freezer for 2 or more hours. Once frozen, transfer the frozen balls of dough to a large ziploc bag or freezer-safe container and store in the freezer until ready to use. When ready to eat, just take out however many you want (no need to thaw) and bake at the same temperature for the same time (you may need to add 1-2 extra minutes depending on how you like your cookies).
Helpful Tips
- Use ripe bananas: Be sure to use a RIPE banana with plenty of brown spots! The riper the banana, the sweeter your cookies will be! If you’re bananas aren’t quite ripe, you can pop them in the oven to ripen quickly!
- Let dough rest: Make sure to let the dough sit for at least 30 minutes so the oats have time to absorb the other ingredients so that your cookies will be nice and thick!
- Don’t over bake: Once cookies are set, remove from oven so they don’t over bake. The cookies will continue to cook on the hot pan so be sure to remove them as soon as you start to see a golden brown edge.
What are oatmeal breakfast cookies?
Oatmeal breakfast cookies are a nutritious, portable version of traditional cookies, designed to be a quick and healthy breakfast option. They typically include wholesome ingredients like oats, fruits, seeds, and minimal added sugar.
What type of oats work best for these healthy oatmeal breakfast cookies?
I prefer using old fashioned oats for these oatmeal cookies. You can use quick-cooking oats for this recipe but the texture will be slightly different. If you use old-fashioned rolled oats, it will be a little nuttier and heartier and a little fluffier, cake-like texture if you use quick oats. Both will work fine and it’s just up to your preference. I would not use steel-cut oats for this recipe.
Do I have to let the cookie dough rest?
Yes, I highly recommend letting the cookie batter chill for at least 30 minutes if not 2 hours. Chilling the dough allows the flour time to hydrate which gives the cookies that chewy texture. It also allows the butter to chill so that the cookies don’t spread too thin.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Oatmeal Breakfast Cookies
Ingredients
- 3/4 cup mashed ripe banana 200g
- 1/3 cup melted coconut oil 80g
- 1/4 cup melted butter 56g
- 1/4 cup honey 84g
- 2 tsp vanilla extract
- 2 cups old fashioned oats 192g
- 3/4 cup all-purpose flour 90g, GF if needed
- 1/2 tsp baking soda
- 1/4 tsp salt
Pick a flavor combo! (or add 1 cup of your own combination of add-ins)
- Chocolate cherry: 1/2 cup chocolate chips 80g + 1/3 cup chopped dried cherries (53g) + 1/4 cup chopped walnuts (28g)
- Strawberries & cream: 1 cup freeze dried strawberries 28g + 1/2 cup chopped white choc chips(80g)
- Cranberry white chocolate: 1/2 cup white chocolate chips 80g + 1/2 cup dried cranberries (80g)
- Fruit & nut: 1/4 cup dried cherries 40g + 1/4 cup raisins (40g) + 1/2 cup chopped walnuts (56g)
- Chunky monkey: 1/2 cup chocolate chips 80g + 1/4 cup chopped banana chips (28g) + 1/4 cup chopped walnuts (28g)
- Other add in options: shredded coconut, ground flax, chopped dried apple…
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.
Instructions
- To a large bowl, add the mashed banana, coconut oil, butter, honey and vanilla extract. Whisk together.
- Add the oats, flour, baking soda and salt. Stir until combined.
- Then pick a flavor combo and stir in the add-ins! Or add about 1 cup of your own combination of add-ins.
- Cover and let dough sit at room temperature for about 30 minutes to thicken.
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Scoop 2 Tbsp (~60g) of dough with a scoop onto the baking sheet. Use your fingertips to gently flatten and shape.
- Bake for 12-15 minutes or until golden brown along the edges. Let cool for 10 minutes then transfer to a wire rack to cool completely.
- Once cool, move to an airtight bag and keep stored in the freezer. Thaw on the counter for about 10 minutes when ready to enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
