Homemade golden-brown oatmeal cookies on a cooling rack, studded with nuts and dried fruits.

Breakfast is often touted as the most important meal of the day, setting the tone for energy levels and mental focus. For those mornings when time is of the essence, or when you’re looking for a nutritious, grab-and-go option, Breakfast Oatmeal Cookies are perfect. These cookies are delicious and easy to make and packed with wholesome ingredients that provide sustained energy. Ideal for busy professionals, active kids, and health-conscious individuals, these cookies are a versatile treat that everyone can enjoy. With a balance of complex carbohydrates, healthy fats, and protein, they’re a far cry from your average sweet treat. Plus, they’re customizable to cater to different dietary preferences and needs.

Homemade golden-brown oatmeal cookies on a cooling rack, studded with nuts and dried fruits. breakfast oatmeal cookies Breakfast Oatmeal Cookies Breakfast Oatmeal Cookies 1 1024x538

Breakfast Oatmeal Cookies


  • Two ripe bananas, mashed
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • One teaspoon vanilla extract
  • 2 cups rolled oats
  • 1/2 cup whole wheat flour or almond flour for a gluten-free option
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup chopped nuts (walnuts, almonds, or pecans)
  • 1/4 cup seeds (pumpkin or sunflower seeds)


  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Combine the mashed bananas, melted coconut oil, honey, and vanilla extract in a large bowl until well-mixed.
  3. Whisk together the rolled oats, flour, baking soda, cinnamon, and salt in another bowl.
  4. Gradually add the dry ingredients to the wet mixture, stirring until combined.
  5. Fold in the raisins, chopped nuts, and seeds.
  6. Drop dough onto the prepared baking sheet using a spoon or cookie scoop, forming cookies about 2 inches apart.
  7. Flatten each cookie slightly with the back of the spoon or your hand.
  8. Bake for 12-15 minutes or until the edges are golden brown.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How to Prepare:

To ensure your cookies come out ideally, ensure your bananas are ripe for natural sweetness and easier mashing. Use a cookie scoop for uniform-sized cookies to help them bake evenly. Leave the cookies in the oven for 2-3 minutes if you prefer a crunchier texture.

Preparation time: 15 minutes
Servings: 18 cookies
Cooking Time: 15 minutes
Total Time: 30 minutes
Kcal: Approximately 150 kcal per cookie

Nutrition Facts:

Calories: 150 | Total Fat: 7g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 77mg | Total Carbohydrates: 20g | Dietary Fiber: 2g | Sugar: 9g | Protein: 3g

Kitchen Equipment Needed:

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Spoon or cookie scoop
  • Baking sheet
  • Parchment paper
  • Wire cooling rack


Store leftover Breakfast Oatmeal Cookies in an airtight container at room temperature for up to 5 days. For more extended storage, you can freeze the cookies for up to 3 months. Thaw overnight on the counter or pop them in the microwave for a quick warm-up.

Food or Drink Pairings:

These cookies pair wonderfully with a glass of milk, coffee, or your favorite herbal tea. They also complement a smoothie for an extra nutrient boost.

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Remember to incorporate a variety of nuts and seeds to get an array of nutrients, and feel free to swap out the sweeteners or dried fruits based on your preferences or dietary restrictions. These cookies are a testament to the fact that breakfast can be both delicious and healthful with a bit of creativity, even on the busiest mornings.



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