Oatmeal Breakfast Cookies: Soft, Chewy, and Nutritious
Introduction:
Oatmeal Breakfast Cookies are a perfect start to your day—soft, chewy, and packed with wholesome ingredients. These cookies combine the natural sweetness of ripe bananas with nut butter, oats, and chocolate chips, making them a convenient, guilt-free breakfast or snack. They are ideal for busy mornings or meal prep and can be customized to suit your dietary needs.
Unlike traditional cookies, these breakfast cookies are soft and chewy, thanks to the use of quick oats and ripe bananas. They’re naturally sweetened and full of fiber and healthy fats, providing lasting energy to power through your morning.
Ingredients:
- 1½ cups quick oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup creamy peanut butter (or almond butter, cashew butter, sunflower seed butter, or smooth tahini for nut-free)
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- ½ cup chocolate chips (dark chocolate or your choice) or chopped nuts for a healthier option
Instructions:
1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the quick oats, ground cinnamon, and salt.
3. In a separate bowl, mash the ripe bananas and stir in the peanut butter and vanilla extract until smooth and combined.
4. Add the dry ingredients to the banana mixture and stir until evenly incorporated.
5. Fold in chocolate chips or chopped nuts.
6. Using a spoon or cookie scoop, drop spoonfuls of batter onto the prepared baking sheet. Flatten slightly with the back of the spoon or your fingers.
7. Bake for 12–15 minutes or until the edges are lightly golden. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack.
Serving and Storage:
Enjoy these oatmeal breakfast cookies warm, at room temperature, or as a quick on-the-go breakfast. Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 2 months—just thaw before eating.
Tips:
- Use ripe bananas with brown spots for natural sweetness and flavor.
- For extra protein, add a tablespoon of chia seeds, flaxseed, or protein powder.
- Customize with dried fruit, shredded coconut, or different types of nut butter.
- Do not substitute old-fashioned oats—they won’t provide the same soft, chewy texture.
Conclusion:
These Oatmeal Breakfast Cookies are a simple, nutritious, and delicious way to start your day. They are soft, chewy, naturally sweet, and fully customizable to suit your taste or dietary preferences. Perfect for meal prep, a quick breakfast, or a healthy snack, they’ll quickly become a staple in your morning routine.
FAQ:
Can I make these cookies vegan?
Yes, use a plant-based nut butter and ensure chocolate chips are dairy-free.
Can I make them nut-free?
Replace peanut butter with sunflower seed butter or smooth tahini.
Can I use old-fashioned oats?
Old-fashioned oats are not recommended for this recipe—they will make the cookies dry and less chewy.
Can I add more mix-ins?
Absolutely! Add chopped nuts, dried fruit, seeds, or coconut flakes for variety.
Comment “Yummy” if you’d like more easy, healthy, and chewy breakfast cookie recipes! 🍌🍫