These soft and chewy breakfast cookies are made with oats, bananas, nut butter, and just enough sweetness to fuel your morning. Quick to mix, easy to freeze, and endlessly customizable.
2 ripe bananas, mashed
½ cup natural peanut butter (or almond/sunflower seed butter)
2 tbsp maple syrup or honey
1½ cups rolled oats
½ tsp cinnamon
Pinch of salt
Optional: ¼ cup chopped nuts, dried fruit, mini chocolate chips, or seeds
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
In a bowl, mash the bananas.
Add nut butter and maple syrup. Stir until creamy.
Add oats, cinnamon, salt, and any optional add-ins. Stir to combine.
Scoop dough into 2-tbsp mounds and flatten slightly on baking sheet.
Bake for 13–15 minutes until lightly golden.
Cool for 5 minutes on sheet, then transfer to a rack.
Store in an airtight container or freeze for later.
These cookies won’t spread flatten them slightly before baking.
To make them vegan, use maple syrup and dairy-free chocolate.
Store at room temp for 2 days, in the fridge for 5 days, or freeze up to 3 months.
Keywords: breakfast cookies, healthy breakfast, banana oat cookies
Find it online: https://dailycake.net/breakfast-cookies-recipe/