Healthy Oatmeal Breakfast Cookies

breakfast cookies on a blue patterned plate

I am sure as a parent you have heard this question before. Cookies for breakfast? No WAY! Well, with these Healthy Oatmeal Breakfast Cookies, you can eat cookies for breakfast, lunch or dinner!

I keep a batch of these cookies on hand during the week for snacks, quick grab-n-go breakfasts, or for a pre-workout snack.

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The best part? There are only 5 ingredients!

Healthy Oatmeal Breakfast Cookies

  • 2 cups oatmeal, uncooked quick
  • 2 ripe bananas
  • 1 cup unsweetened applesauce
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • (optional add-ins: 1/3 cup of raisins, chocolate chips or cranberries. For a sweeter cookie, you can also add 1 TBSP of honey)

 

  1.  Preheat heat oven to 350 degrees.
  2. Mix together, oatmeal, bananas, vanilla extract, applesauce and cinnamon.
  3. Prepare a cookie sheets with parchment paper. Drop cookie dough in spoonfuls onto the the cookie sheet, and then flatten cookies into round shapes. ( I made about 17 medium cookies)
  4. Bake approx. 25 – 30 minutes, or until golden.  Remove from oven & let rest on cookie sheet for 5 minutes and then move to cooling rack. Be careful, cookies will be very soft until they cool entirely.
  5. Store in an airtight container for 3-4 days.

two Healthy Breakfast Cookies stacked up

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5 from 7 votes

Healthy Oatmeal Breakfast Cookies

These Healthy Oatmeal Breakfast Cookies, you can eat cookies for breakfast, lunch or dinner! They are a great pre-workout snack too!
Prep Time 5 minutes
Cook Time 30 minutes

Ingredients
 

  • 2 cups oatmeal uncooked quick
  • 2 ripe bananas
  • 1 cup unsweetened applesauce
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • optional add-ins: 1/3 cup of raisins, chocolate chips or cranberries. For a sweeter cookie, you can also add 1 TBSP of honey

Instructions

  • Preheat heat oven to 350 degrees.
  • Mix together, oatmeal, bananas, vanilla extract, applesauce and cinnamon.
  • Prepare a cookie sheets with parchment paper. Drop cookie dough in spoonfuls onto the the cookie sheet, and then flatten cookies into round shapes. ( I made about 17 medium cookies)
  • Bake approx. 25 - 30 minutes, or until golden.  Remove from oven & let rest on cookie sheet for 5 minutes and then move to cooling rack. Be careful, cookies will be very soft until they cool entirely.

Nutrition

Calories: 83kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 169mg | Fiber: 2g | Sugar: 7g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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Post Updated September 2020

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57 Comments

  1. These look fantastic! I am bookmarking them to make later 😀

  2. These look delicious! Need more healthy options for my little guy. Thank you!

    1. Delicious, healthy cookie! I don’t feel guilty about eating one of these cookies- they’re great when I’m craving something sweet. Easy to make, delicious and healthy- can’t go wrong with this recipe!

  3. they look great but I am allergic to bananas

  4. Daphne Close says:

    Are you able to use regular oats as opposed to the quick cooking kind?

    1. I think regular oats should be fine. Steel cut oats will not work for these those….so steer clear of those kinds.

  5. I just made these and they’re delicious! I only had 1 banana, so I halved the recipe (made 11). I added a little extra vanilla b/c I do that with everything. I also used half quick cooking oats + half regular whole oats. My daughter has been loving these. I over baked mine by a few extra minutes, so we ate them dunked in milk 🙂 I think I will add raisins next time or chopped dried apricots… Maybe shredded coconut… Or pumpkin seeds… I do make baked oatmeal, which is similar, but it uses milk, no banana, and sugar. A lot of recipes use egg too, which I avoid due to egg allergies. I like your oatmeal breakfast cookies so much more! They bake up quicker and are portable. Plus I love the addition of mashed banana for natural sweetness. My usual baked oatmeal already uses applesauce, but still needs a little sugar added. The ripe banana is genius! I’m thinking pumpkin instead for fall… No nuts though as we are a nut free home. Hmmm, sunflower seed butter spread on top with a drizzle of maple syrup or honey would be yummy 🙂

  6. Would love to try but my kids are allergic to bananas. Any ideas if the cookies would hold together if I omitted this ingredient?

    1. Oh dear.. I don’t! I’m sorry Erica. Can anyone else help out this this?

    2. What about pumpkin?

    3. What about substituting coconut oil?

  7. Mine came out a little rubbery. Do you think they needed to bake a little longer? My wife said it might be that I pressed down too much on them making them round. I do think a little more cinnamon and some honey would be good. We added Craisins and walnuts.

    1. Yes sweetening them up is yummy! This recipe is just for the basic version and I do suggest add-ins. And your choice of craisins and walnuts sounds delish! If they were rubbery, you might have cooked them a little long?

      1. We started out with just 25 minutes, so it does not seem long. The next batch we went to 30 minutes and they seemed a little better. I switched to a mix of Quick Oats and Old-Fashioned Oats and slightly increased the amount of oats.

  8. My family hates the taste of apples except as plain old off the tree apples. What can I use to substitute? Would sweet potatoes work? Pumpkin?

    1. I would maybe give pumpkin a try 🙂

  9. Just made these, they are great! Thanks for the recipe!!! Nice to have a cookie now and again and it not be loaded with sugar.

  10. Dear Corey,
    My family was getting soooooo sick of our almost daily slow cooker overnight oatmeal……and then I discovered your VERY healthy and tasty breakfast oatmeal cookies! My 9 year old daughter and I bake 4-5 batches Sunday afternoon. Now our daily before school breakfasts are celebrated, easy and fast, and still healthy!

    My 9 year old has come up with all different flavor combinations…….dried peach and pistachio, peanut butter, citrus (orange zest) cranberries, apple brown sugar, blueberry cobbler, cranberry pumpkin, rocky road, apricot and pecan, raspberry almonds, and carrot cake….all variations from your original recipe.

    She has an Invention Convention at school and was hoping to make a children’s cookbook using all the variations for these breakfast cookies. We wanted to know if it would be OK for us to re-print your original recipe, with you given credit and your web page cited. Again this is just for a small 3rd grade project and won’t be distributed. We understand if you would feel uncomfortable with this request…..and either way, we want you to know how much we LOVE this recipe…..easy for young kids to help bake, nutritious, quick for busy mornings, AND yummy! And we’ve had so much fun experimenting with flavors! Thank you for sharing it with us all!!!

    1. Wow! I’m in love with all those combos you created! Yum

    2. Awesome!! ❤ your reply inspired me to try various options down the road!