Oatmeal Breakfast Cookies For Breakfast on The Go

For those mornings when you have no time for breakfast, try make-ahead breakfast cookies. These wholesome cookies are made with good-for-you ingredients, taste great, and are super simple to make. I have to admit I’ve always loved oatmeal cookies. They’re good plain or with additions like raisins, dried fruit juice-sweetened cranberries, a handful of nuts, chia seeds, or a nut butter.

To make them a healthy breakfast option, we’re using old fashioned oats, 2 ripe bananas mashed, maple syrup or honey, dried fruit, nuts, and eggs. For vegan, use maple syrup and replace the egg with a flax egg. For gluten-free, use certified gluten-free oats. There is no processed flour or sugar added as we are using natural sugars from the bananas and maple syrup. When choosing your nut butter, be careful to avoid varieties with unnecessary fat, calories, and added sugars. I suggest almond butter but any nut or seed butter could be used. Buy a natural butter where the oil separates and then mix thoroughly before using. The oil from the nut butter will make the cookies softer. If you use a dry helping of nut butter, your cookies will be dry.

Oat Breakfast Cookies

Use organic when available. Makes 24


Oatmeal Breakfast Cookie

These wholesome cookies are made with good-for-you ingredients, taste great, and are super simple to make
Course Breakfast, Brunch, Snack
Cuisine American
Keyword breakfast, breakfast cookie, healthy breakfast, healthy breakfast cookies, healthy cookie
Servings 24 cookies


  • 3 1/4 cups old fashioned oats, divided
  • 1/2 cup nut pieces i.e. pecans or walnuts
  • 1/3 cup dried fruit, i.e. raisins or cranberries
  • 2 tbsp ground flax seed
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 2 ripe large bananas mashed
  • 2 eggs
  • 1/3 cup unsweetened apple sauce
  • 1 tbsp maple syrup or honey
  • 1 tbsp vanilla extract


  • Preheat the oven to 350 degrees F (175 degrees C)
  • Line 2 baking sheets with parchment paper
  • Process 2 1/4 cups oats in food processor
  • Place in large bowl & add nuts, cranberries, flax seeds, cinnamon, baking powder, and salt
  • Stir in remaining cup of oats (do not process)
  • Make well in mix of dry ingredients
  • Add eggs, mashed bananas, apple sauce, maple syrup, and vanilla extract
  • Stir to mix with dry ingredients
  • Let cookie mixture set on counter about 5 minutes
  • Drop tablespoonfuls of cookie dough on the baking sheets
  • Bake until edges are brown about 10 to 15 minutes
  • Remove from oven
  • Let cool 5 minutes on baking sheet
  • Remove to cooling rack to cool completely
  • Keep cooled cookies in air tight container for up to 3 days
  • Cookies can be frozen up to 3 months

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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

21 thoughts to “Oatmeal Breakfast Cookies For Breakfast on The Go”

    1. Some mornings you just need something to grab and go. Oatmeal raisin cookies are my favorite and I just try to keep it healthy but tasty.

  1. Sounds yummy and thank you for the explanation of natural peanut butter. I always wondered why recipes sometimes specify that! We use one with no additives but it is “no-stir” so I guess I’ have to buy a jar of the other kind f or baking. .

    1. I don’t know how they make it no stir without adding more fat – interesting. Yes I would use a more natural one for baking and I’m sorry you have to work hard stirring it. My object is not to add more fat or any white sugar to keep it healthy.

  2. I love the sound of these, so healthy! I haven’t met an oatmeal cookie I didn’t like and these sound scrumptious! Thank you for the recipe Carol 🙂

    1. Oatmeal cookies are my favorite with raisins or cranberries. They make me happy – hope you like them!

  3. I’m trying these today, Carol, they look lovely! I’ve hardly baked during the summer but I’m inspired to turn on the oven now that autumn in here.

  4. Popping back in to say that I’ve made the cookies and they are wonderful! Thanks for the recipe, Carol.

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