Go Back
Plate of soft oatmeal breakfast cookies with raisins and nuts

Soft Oatmeal Breakfast Cookies

These delightful breakfast cookies are warm, comforting, and perfect for busy mornings, combining healthy ingredients into a delicious treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 ripe banana 1 ripe banana Mashed until smooth.
  • 1 cup 1 cup rolled oats Use certified gluten-free oats for gluten-free version.
  • 1/2 cup 1/2 cup peanut butter Can substitute with almond or cashew butter.
  • 1/4 cup 1/4 cup honey or maple syrup For a vegan version, use agave syrup.
  • 1/2 teaspoon 1/2 teaspoon vanilla extract
  • 1/2 teaspoon 1/2 teaspoon cinnamon Additional nutmeg or other spices can be added for variation.
  • 1/4 teaspoon 1/4 teaspoon salt
Optional Add-Ins
  • to taste chocolate chips, dried fruit, or nuts Feel free to mix and match.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, mash the ripe banana until smooth.
  3. Stir in the peanut butter, honey (or maple syrup), vanilla extract, cinnamon, and salt until well combined.
  4. Mix in the rolled oats and any optional add-ins you choose.
  5. Drop spoonfuls of the mixture onto a baking sheet lined with parchment paper and flatten slightly.
  6. Bake for 10-12 minutes or until golden.
  7. Let cool before serving.

Notes

Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to a week or frozen for 2-3 months. Reheat in the microwave for a few seconds before serving.