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The Ultimate Healthy Grab-and-Go Oatmeal Breakfast Cookies (Banana & Peanut Butter Base)

A stack of three thick, oatmeal chocolate chip breakfast cookie treats on a light plate.
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Start your busy mornings right with these wholesome, chewy oatmeal breakfast cookies. They are packed with fiber and natural energy, making them the perfect make-ahead, grab-and-go breakfast solution for your whole family.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup mashed ripe banana (about 2 medium bananas)
  • 1/2 cup natural peanut butter (or almond butter)
  • 1/4 cup pure maple syrup or honey
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup mix-ins (e.g., mini chocolate chips, raisins, or chopped nuts)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mix the dry ingredients: oats, baking soda, cinnamon, and salt.
  3. In a separate medium bowl, whisk together the wet ingredients: mashed banana, peanut butter, maple syrup (or honey), egg, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry mixture. Stir until just combined. Do not overmix.
  5. Fold in your chosen mix-ins, like chocolate chips or nuts.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten the tops slightly with a fork or the back of a spoon.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These are soft when warm.
  9. Store your **Healthy Breakfast Cookies** in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Notes

  • For a **no-bake option**, mix the dough and chill it in the refrigerator for at least 1 hour to firm up before eating. These will remain softer than baked cookies.
  • To boost the protein content for sustained energy, add 1/4 cup of your favorite protein powder to the dry ingredients.
  • These **Oatmeal Breakfast Cookies** freeze well. Place cooled cookies in a freezer-safe bag and freeze for up to 3 months. Thaw them on the counter for quick morning fuel.
  • If you prefer a less sweet cookie, reduce the maple syrup or honey to 1/3 cup.

Nutrition

Find it online: https://kitchenuser.net/healthy-breakfast-cookie-oatmeal-banana-recipe/