Oatmeal Breakfast Cookies
Not too sweet and loaded with wholesome ingredients like oats, almond butter, and banana, this oatmeal breakfast cookies recipe is the best way to start your day. Because any day that starts with cookies is a good one!
While I’ve shared Pumpkin Chocolate Chip Breakfast Cookies on the blog before, I wanted to come up with a version that’s a little less sweet. There are days when I want chocolate in the morning and days where I want the add-ins to be a little more breakfast-y so I can save the chocolate chips for dessert (like these Salted Chocolate Chip Tahini Cookies!). This breakfast cookie recipe is perfect because it’s a wholesome option that still manages to satisfy your sweet tooth—without overdoing it!
I Can’t Get Enough of These Oatmeal Breakfast Cookies
I think you’ll flip for these breakfast cookies once you give them a try! Here’s why I love them so much:
- Naturally sweetened. Rather than adding heaps of sugar like a traditional cookie recipe, these breakfast cookies get their sweetness from ripe bananas and a touch of maple syrup, along with the dried fruit that’s added as a mix-in.
- Wholesome ingredients. These cookies are loaded with oats, almond butter, nuts and seeds, dried fruit, and banana, which are the kinds of ingredients that keep me full and satisfied all morning long.
- Easy to make ahead. Mornings can be hectic, but these breakfast cookies can be made ahead of time and stored in an airtight container for up to 4 days. You can even freeze them for longer storage!
Notes on Ingredients
A lot of these ingredients are clean eating staples so you might have them on hand already! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Rolled oats – Also known as old-fashioned oats. Don’t use steel-cut oats, which are much too tough—they’re best for Instant Pot Steel-Cut Oats!
- Almond butter – This helps bind the mixture without egg. You can use another nut butter or sunflower seed butter to make it nut-free. I love using homemade almond butter!
- Maple syrup – Agave nectar or date syrup also work.
- Mashed banana – A very ripe banana will make this breakfast cookie recipe extra sweet!
- Chia seeds – An excellent vegan egg substitute that helps bind the cookies together.
- Ground cinnamon
- Vanilla extract – I recommend using pure vanilla extract for the best flavour.
- Salt
- Chopped nuts or seeds – I used walnuts and pumpkin seeds, but pecans, sunflower seeds, almonds, hemp hearts, and cashews are also delicious.
- Dried fruits – Provides a wonderful chewy texture and natural sweetness; I used dried apricots and cranberries, but raisins, dried cherries, dried blueberries, or anything else you like will also work.
How to Make Oatmeal Breakfast Cookies
You’ll find a quick overview of the steps for making this breakfast cookie recipe below, but the full instructions are in the recipe card at the bottom of the page.
- Prepare. Preheat your oven to 350ºF and line a baking sheet with parchment paper.
- Stir the dry ingredients. Combine the oats, chia seeds, cinnamon, and salt in a bowl and stir.
- Mix the wet ingredients. Mash the banana, then stir in the almond butter, maple syrup, and vanilla extract.
- Combine wet and dry. Add the oat mixture to the bowl with the wet ingredients, along with the chopped nuts and fruit. Stir to combine.
- Portion the cookies. Roll 2 tablespoons of dough for each cookie. Place the balls on the baking sheet and flatten them slightly, leaving 2 inches between them.
- Bake. Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the edges are golden. Cool on the baking sheet for 5 minutes, then finish cooling on a wire rack.
Tips and Variations
- Keep the dough-to-mix-in ratio the same. You can switch up the mix-ins with any fruit, nuts, and seeds you like, but don’t exceed 1 cup total or your cookies will have trouble holding together.
- Get creative with the mix-ins. You don’t have to stick with nuts, seeds, and dried fruit! Try adding this Pumpkin Granola for crunch, add some decadence with cacao nibs, or fold in diced apples. (If you want to add fresh fruit, I recommend sticking with apples, as berries will release more moisture when they bake, which can affect the texture of the finished cookies.)
- Flatten them just a bit. These cookies don’t spread when they bake, so you want to flatten them to the size you want them to be when they’re finished. Just don’t flatten them too much or they’ll be prone to crumbling.
What to Serve With Breakfast Cookies
Pair these breakfast cookies with a smoothie (I love this tropical Mango Coconut Smoothie!) for a quick and easy breakfast, or crumble the cookies and layer them with vegan yogurt and jam for parfaits.
How to Store
- Room temperature: Transfer the cooled breakfast cookies to an airtight container and store at room temperature for up to 4 days.
- Freezer: To freeze, place the cooled cookies in a freezer-safe bag or container and store for up to 3 months. Thaw before enjoying.
More Easy Breakfasts for Busy Weekdays
Enjoy friends! If you make this breakfast cookie recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Oatmeal Breakfast Cookies
Ingredients
- 2 cups rolled oats, 180 g
- ½ cup almond butter, 130 g
- ⅓ cup maple syrup, 80 ml
- 1 medium mashed banana, 130 g
- 1 tablespoon chia seeds, 10 g
- ½ teaspoon ground cinnamon, 1.5 g
- 1 teaspoon vanilla extract, 5 ml
- ¼ teaspoon salt, 1 g
- ½ cup total of chopped nuts or seeds, I used walnuts and pumpkin seeds – 60 g
- ½ cup total of dried fruits, I used dried apricots and dried cranberries – 75 g
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the rolled oats, chia seeds, cinnamon, and salt. Stir to mix evenly.
- In a separate large bowl, mash the banana with a fork until smooth. Add the almond butter, maple syrup, and vanilla extract, then mix until well combined.
- Add the oat mixture, chopped nuts, and dried fruit to the wet ingredients. Stir until fully incorporated.
- Scoop out about 2 tablespoons (40g) of dough per cookie, roll into balls, and slightly flatten them onto the prepared baking sheet. The cookies won’t spread while baking, but space them about 2 inches apart to allow for even browning.
- Bake for 12–15 minutes, or until the edges are slightly golden and the cookies feel set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy immediately or store in an airtight container for up to 4 days.
Notes
- Room temperature: Transfer the cooled breakfast cookies to an airtight container and store at room temperature for up to 4 days.
- Freezer: To freeze, place the cooled cookies in a freezer-safe bag or container and store for up to 3 months. Thaw before enjoying.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
