Need an easy breakfast idea your kids will love? You’re 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 cup 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. Check out how easy these cookies are to make in this short video.
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.
Oatmeal Breakfast Cookie
Yield: 12 cookie monster sized cookies
- Yield: 8 giant cookies
- Cuisine: Baking
- 1/2 cup mashed banana (about 1 large)
- 1/2 cup natural peanut butter (or non-peanut)
- 1/2 cup honey*
- 2 teaspoons vanilla
- 1 cup rolled oats
- 1/4 cup whole wheat flour*
- 1/4 cup ground flax seed (or an additional 1/4 cup flour)
- 1/4 cup nonfat milk powder or vanilla protein powder (+ 2 tablespoons water if dough is too thick)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup dried cranberries or raisins
- Preheat the oven to 350°F. Lightly coat two cookie sheets with cooking spray, and set aside.
- In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
- In a small bowl, combine the oats, flour, flax seed, milk powder, cinnamon, and baking soda.
- Stir the oat mixture into the banana mixture until combined. Stir in the cranberries.
- Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on the 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.
You can reduce the honey to 1/3 cup, or substitute with maple syrup. Whole wheat flour can be omitted and substituted with oat flour or gluten-free flour mix to make this recipe gluten-free.
- Serving Size: 12