Need and easy breakfast idea your kids will love? You are going to love this oatmeal breakfast cookie recipe. They are simple to make and you can easily double the batch and freeze them! Now, that’s ultimate convenience right there!
Don’t they look amazing? I mean, what’s not to love about oats, peanut butter honey… yum. I will tell you that while the original recipe calls for 1/2 cup of honey, you can cut it down to 1/4 and still achieve a delicious cookie.
This recipe is also in my cookbook, The Best Homemade Kids’ Lunches on the Planet along with other breakfast favorites.
If it looks like a cookie, tastes like a cookie, then it must be a cookie! Said Cookie Monster on Sesame Street. It is… sort of. This is a breakfast favorite in our house. Little does my family know that these cookies have protein, fiber, vitamins, minerals, and omega 3s. Sssssshhhhhhhhh! Don’t tell them!
Yes, I let my kids have a “cookie” for breakfast but you know… it’s way better than some of the processed breakfast foods found at the store. At least I know it’s made with real ingredients and they are filling.
- ½ cup mashed banana (about 1 large)
- ½ cup natural peanut butter (or non peanut)
- ½ cup honey*
- 2 tsp vanilla
- 1 cup rolled oats
- ¼ cup whole wheat flour*
- ¼ cup ground flax seed (or an add’l ¼c flour)
- ¼ cup nonfat milk powder or vanilla protein powder (+2TB of water if dough is too thick)
- 2 tsp ground cinnamon
- ½ tsp baking soda
- ½ cup dried cranberries or raisins
- Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
- In a large bowl, stir together banana, peanut butter, honey, and vanilla.
- In a small bowl, combine oats, flour, ground flax, milk powder, cinnamon, and baking soda.
- Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.
- Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
- Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
- Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.