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Hearty Banana Oatmeal Breakfast Cookies (Meal Prep Ready)

A stack of golden brown, oatmeal chocolate chip breakfast cookies piled on a white plate.

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Make these hearty, chewy breakfast cookies for a convenient, on-the-go breakfast. They use simple ingredients like oats and banana for natural sweetness and sustained energy.

Ingredients

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  • 2 large ripe bananas, mashed
  • 1/2 cup smooth peanut butter (or almond butter)
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats (old-fashioned work best)
  • 1/2 cup whole wheat flour or all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup mix-ins (e.g., chocolate chips, raisins, chopped nuts)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mash the ripe bananas until mostly smooth.
  3. Mix the mashed banana, peanut butter, maple syrup, and vanilla extract into the wet ingredients until combined.
  4. In a separate medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
  6. Fold in your chosen mix-ins, like chocolate chips or nuts.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten the tops slightly with the back of a spoon.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a higher protein option, add 1/4 cup of your favorite protein powder to the dry ingredients.
  • These cookies store well in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.
  • If you prefer a less sweet cookie, reduce the maple syrup to 3 tablespoons.

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