Whether you’re looking for a make-ahead breakfast option for your toddler or a relatively mess-free option to give them as you head out the door in the morning, this Banana Oatmeal Breakfast Cookie Recipe fits the bill!
Bamboo plate from Bobo & Boo.
Easy Toddler Breakfast
I’ve been trying to stock the fridge and freezer with grab-and-go breakfasts to make it easier for us to eat breakfast on busy mornings. These breakfast cookies are a new favorite. They have a very soft texture, which makes them easy for even younger toddlers who are still learning to manage more complex textures to handle. And they are nutritious enough to have for breakfast—they’re packed with whole grains, fruit and protein—but they also have a lot of natural sweetness that the kids will like.
I like to make a batch of these Banana Oatmeal Breakfast Cookies whenever I have a spare 30 minutes, let them cool, and put half into the fridge for the week ahead and half into a zip top freezer bag for a future week. The only issue I sometimes have is that my toddler likes to eat all of the raisins out of hers…and mine!
Healthy Breakfast Cookies
The ingredients in this breakfast cookie recipe are very straight forward. This recipe includes very ripe bananas (the brown spots indicate natural sugars!), rolled oats, almond flour, shredded coconut, raisins, nut butter, cinnamon, and baking powder. BUT, if you don’t usually have almond flour and/or coconut on hand, I offer an easy substitution with standard pantry staples of whole wheat flour and more oats, respectively. (See the info at the bottom of the recipe!)
How to Make Banana Oatmeal Breakfast Cookies Step-by-Step
Here’s a look at how to make these Banana Oatmeal Breakfast Cookies.
- If you want a more uniform texture, blitz the oats and coconut in a blender or food processor for a few seconds. You can skip this step if you want though I recommend it for younger toddlers!
- Mash the bananas well with a fork or a potato masher.
- Stir all ingredients together. Pop into the fridge or freezer for about 10 minutes while you preheat the oven.
- Portion out using 1 or 2 tablespoons onto a lined baking sheet. Press into flat circles. Bake, let cool, and enjoy!
Vegan Breakfast Cookies
These breakfast cookies are egg-free and dairy-free so that they’re accessible for more families. The banana and nut butter holds the batter together so they still have a sturdy, yet soft texture similar to an oatmeal raisin cookie. If you need to make them peanut or tree nut free, simply use Sunbutter.
Can I make these breakfast cookies gluten-free?
Of course! Just reach for gluten-free rolled oats and you’ll be set since there isn’t any flour in the recipe. I don’t eat gluten so I love recipes like this one that are easy to make GF, but that the rest of the family enjoys too.
How long can I store these breakfast cookies?
These cookies last for about 5 days in the fridge in an airtight container—and they stay soft, even when served chilled. Or you can store them in a zip top bag in the freezer for up to 3 months and put out a few at a time. Let thaw overnight in the fridge or at room temp.
- Use very ripe bananas for the most natural sweetness. There’s no other sweetener in this recipe, so this is what makes them taste like a cookie!
- Let the batter chill a bit before portioning out the dough to make it a little easier to handle.
- Press the dough down until about 1/2-inch thick to ensure they bake evenly.
- Bake on a parchment-lined baking sheet to avoid the cookies sticking.
- Let cool fully before storing.
P.S. These also make a wonderful lactation cookie!
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- Add the oats and coconut to a food processor or blender and pulse to make into a coarse flour. This is optional but makes for a more uniform batter.
- Add the bananas to a medium bowl and mash very well with a fork or potato masher. Add the rest of the ingredients, stirring well to combine.
- Put batter into the fridge or freezer for 10-15 minutes while you preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Use a tablespoon-size measuring spoon to portion out mounds and flatten slightly until about 1/2-inch thick. I usually do some 1 tablespoon cookies and some 2 tablespoon cookies; you can bake them on the same sheet for the same amount of time.
- Bake for 24-26 minutes or until firm and slightly golden brown around the edges. Remove from oven and let cool on the rack.
- Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. Store fully cooled cookies in a zip top bag in the freezer for up to 3 months. Thaw overnight or in 15 second increments in the microwave.
Use chocolate chips instead of raisins.
Try dried cherries or cranberries instead of raisins.