Banana Oat Breakfast Cookies
These Banana Oat Breakfast cookies are the best way to start your day! You know your kids will want to try these if you call it a breakfast cookie and tell them it tastes like banana bread. The best part of this recipe is that it is a healthy breakfast and will fill their bellies. They are perfect for those mornings you are running late, but want to make sure your kids are full as they dart out the door for school. They’re sweet, satisfying and so healthy you will want to scarf down one (or three) yourself.
Alright, now let’s get to the Banana Oat Breakfast Cookies. For this recipe you will need: Ripe bananas, vanilla extract, cinnamon, unsweetened applesauce, dry oats, raisins, and walnuts.
The key to making these Banana Oat Breakfast cookies is making sure you have ripe bananas on hand. It brings moisture and sweetness to them where your children will think you added sugar. (Shh… don’t tell them you didn’t.)
First preheat your oven to 350 degrees. Next, mash two ripe bananas until creamy in large bowl. I love using my potato masher. It is a must have for your kitchen. . You can also just use two large forks.
After mashing the bananas add vanilla extract, cinnamon, and apple sauce. I mixed these ingredients with my small electric blender.
After all the wet ingredients are mixed well add the dry oats, raisins and walnuts. With a wooden spoon mix until well blended. The mixture will appear a little wet at first but as you let it sit for 10 minutes it will become more like cookie dough texture.
After ten minutes drop the cookie dough by the spoonful onto a parchment paper lined cookie sheet. I love using my 1 inch ice-cream scoop for this step. It makes the servings consistent. It will also help your children not fight over who gets the largest cookie. How nice would that be! Flatten cookies into rounds when finished with a spoon because they don’t spread out like normal cookie dough as they bake. I was able to make 12 large cookies.
Bake cookies for approximately 30-35 minutes or until golden brown. Remove from oven and let them rest on the cookie sheet for 5 minutes. After 5 minutes move them to a cooling rack. The hardest part of this recipe is waiting for them to cool.
Your family will not give you any problems about having a healthy breakfast every morning if it always tastes like a cookies and smelled like banana bread. Who will enjoy the Banana Oat Breakfast Cookies more? You or your children?
You can replace raisins with dried cranberries if you prefer. Also, if you don’t like bananas try 2/3 cup of pureed fresh or frozen mango’s in place of the mashed bananas. You may have to add a little sweetener if substituting mangos.
Banana Oat Breakfast Cookies
Ingredients
- 2 medium banana
- 1 cup applesauce, unsweetened
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 1/2 cup oats, dry
- 1/3 cup raisins, seedless
- 1/4 cup walnuts, chopped
Instructions
- Preheat oven to 350°F.
- Mash bananas with the back of a fork until creamy (the riper the better!). Set aside.
- Add applesauce to a mixing bowl, then stir in mashed bananas, vanilla, and cinnamon.
- Fold in remaining ingredients and let set for 10 minutes.
- Drop cookie dough by spoonfuls onto a parchment paper-lined cookie sheet, then flatten cookies into rounds. (The batter should yield about 16 regular size cookies, 12 if you’re wanting them a bit bigger.)
- Bake approximately 30-35 minutes or until golden brown and cooked through.
- Remove from oven and let rest on the cookie sheet for 5 minutes before moving to a wire rack to finish cooling.
- Store any leftovers in an airtight container at room temperature.
Nutrition
www.superhealthykids.com
Enjoy!
Natalie Monson
I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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Did you use old fashioned oats or quick oats? Or does it not matter? Thanks!
I love the sound off these. I’m going to try making them myself. I’m always looking for new recipes to try especially since I’ve had the weight loss surgery back in August of this year. I need recipes w/lots of protein in it. I’m also trying to learn how to plan healthy meals which I’m not use to doing because I never really ate much during the only when I got really hungry & my worse time is @ night time when I’m watching tv or just listening to music & reading a book. So I’m still learning to eat smaller meals & eat more often. So any help would be greatly appreciated. Oh I’m also a widow so it’s even harder when It comes time to eat because it’s hard to cook for one person.
Even my husband said these were terrible. He asked me to make my regular ones with sugar and butter.
I feel as if an ingredient was left out in this recipie. I used quick oat flakes and nothing changed when they sat. Cookies remained gooey in the center even when cooked 15 mins longer and tasted too intensely of cinnamon to eat.
I tried to salvage the recipie by doubling the ingredients to dilute the cinnamon, adding sugar, flour and milk but they still went straight onto the trash.
These are quick, nutritious and delicious! Thank you! I times the recipe by 4 and freeze them. Easy breakfast!
My children devour these! They’re not my favorite but they are wholesome and nutritious, and a fun and easy breakfast for little ones. Keep these awesome recipes coming!
I love these. I add flax and chia, double the recipe, increase the cinnamon and add about 5 min. They’re the perfect, guilt-free treat!
these are terrible! I even put chocolate chips, coconut and a few teaspoons of sugar in them .. a waste of all the ingredients .. were these not tested on anyone before publishing?
I’m sorry these were disappointing Gloria! We have another breakfast oat cookie that I can personally vouch for. My family has been making for years and it turns out great every time: https://www.superhealthykids.com/recipes/sugar-free-cookies/
It is difficult to tell when these are done.
I took them out after 35 minutes — but they still seemed doughy, and the bottoms weren’t very browned. So I flipped them over and baked for another 10 mintues (I figured it couldn’t hurt . ) They taste great, but are still very moist/chewy. Is this correct?
Hi there, thanks for reaching out! They shouldn’t be overly moist. If you’re not totally satisfied with the results, try our very favorite breakfast oat cookies– these always turn out! https://www.superhealthykids.com/recipes/sugar-free-cookies/
I found these to be delicious and satisfying! I have a ferocious sweet tooth and am always looking for a healthy alternative to all the sugar and flour in “regular“ cookies. Thanks!
So glad you enjoyed them Ruth!
I found this recipe while looking for a healthy cookie recipe.I had all ingredients on hand thought I would give it a try. I made 3 varieties. I made some exactly as recipe. I made some by swapping chocolate chips instead of rains and then I made some with no rasins or chocolate chips just the base mix. My husband ( whom is a very picky eater by the way ) and my 15 year old son both absolutely loved the. I myself probsbly had a dozen before they got home. Needless to say I hsd to make more today. They are so easy to prep and so delicious.
The worst cookie. I made this recipe and after trying one the rest went in the trash. Don’t waste your money or time .
Sorry these weren’t a hit at your house, Karen!
We love them! I have been making these for years! Always use chocolate chips.