Mornings can be a whirlwind, but that doesn’t mean you have to skip breakfast or settle for something less nourishing. Enter oatmeal breakfast cookies—chewy, naturally sweetened, and packed with peanut butter, pecans, coconut and dried fruit. They’re a fantastic grab-and-go breakfast that feels like a treat but fuels you like a bowl of oatmeal.
Why Oatmeal Breakfast Cookies Are a Game-Changer
These cookies are ridiculously easy to make—no mixer, no fancy ingredients, just two bowls and a spoon or whisk. They’re loaded with protein, fiber, and healthy fats, keeping you satisfied longer than sugary cereals or pastries. Plus, they’re naturally sweetened with mashed banana, coconut and dried fruit, making them a better choice for those mid-morning cravings.
How to Make the Best Oatmeal Breakfast Cookies
- Start with oats – Use old-fashioned 5 minute rolled oats for the best texture.
- Add peanut butter – Creamy or crunchy, it brings richness and protein.
- Sweeten naturally – Mashed bananas, coconut and dried fruit do the trick. The peanut butter that I used had sugar but you could definitely use natural peanut butter.
- Toss in the good stuff – Pecans for crunch, dried fruit for chew, and a touch of cinnamon for warmth.
- Mix & bake – Scoop onto a baking sheet, flatten slightly, and bake for 12-16 minutes.
That’s it! No chilling, no fuss—just wholesome cookies ready in under 30 minutes.
Make-Ahead & Customize
Bake a batch on Sunday and enjoy them all week. I love keeping these on hand for busy mornings, but they’re also great with a cup of tea in the afternoon. And because they’re naturally sweetened and packed with fiber and protein, they keep you full much longer than a store-bought option ever could.
Swap pecans for almonds, cranberries for raisins—make them your own!
Give these oatmeal breakfast cookies a try, and let me know your favorite add-ins. Happy baking!
Thanks for reading.
Ingredients
- 2 cups quick oats
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed banana from approximately 2 large or 3 medium overripe bananas
- ½ cup peanut butter or your favorite nut or non-nut butter, like almond butter or sunflower seed butter
- 1 teaspoon vanilla
- ½ cup chopped pecans or your favorite nut
- ½ cup shredded unsweetened coconut
- ¼ cup dried cranberries
- ¼ cup chopped dried apricots
Instructions
- Position rack in center of oven and preheat to 350°F.
- Line a baking sheet with parchment paper and set aside.
- Measure oats, cinnamon, baking powder, baking soda, and salt into a large bowl then whisk to combine.
- In a separate bowl, stir together mashed banana, peanut butter, vanilla, pecans, coconut, dried cranberries and chopped apricots.
- Scoop dough using a scant ¼-cup measuring cup or retractable cookie scoop to form 12 cookies.
- Flatten the top of each cookie on the baking sheet and bake for 14 to 16 minutes. The cookies will not spead so flatten them to your desired thickness.
- Allow cookies to cool completely on baking sheet before storing in an airtight container
Notes
THE LOVE: Using sweetened peanut butter and sweetened coconut produces a sweeter cookie. You decide.
