Make these easy, grab-and-go oatmeal breakfast cookies to fuel your busy mornings. They are wholesome, naturally sweetened, and perfect for meal prep.
Author:felixhayes
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:About 14 cookies 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup mashed ripe banana (about 1 large)
1/4 cup maple syrup or honey
1/4 cup melted coconut oil or butter
1 teaspoon vanilla extract
1/2 cup mix-ins (e.g., chocolate chips, dried fruit, nuts)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, combine the rolled oats, baking soda, cinnamon, and salt. Mix well.
In a separate small bowl, whisk together the mashed banana, maple syrup, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
Fold in your chosen mix-ins, such as chocolate chips or dried fruit.
Drop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each mound slightly with the back of a spoon to form a cookie shape.
Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store your finished breakfast cookies in an airtight container at room temperature for up to 4 days, or freeze them for longer storage.
Notes
For gluten free breakfast cookies, use certified gluten-free rolled oats.
Add 1/4 cup of protein powder to boost the protein content for an energy boosting cookie.
If you prefer a less sweet cookie, reduce the maple syrup to 3 tablespoons.
These are excellent freezer friendly breakfast options; freeze them baked and thaw overnight or microwave briefly before eating.