These breakfast cookies are like if a granola bar and a muffin had a baby. They’re soft, a little chewy, and perfectly hearty, making them a great breakfast option! They only have about 5 main ingredients so they are super easy to make with what you have in your pantry.
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What you need to know about these breakfast cookies
- Don’t like bananas? You can replace them with applesauce or yogurt.
- Need to make these 100% gluten-free? Make sure to use GF oats! (There is no flour in this recipe)
- Vegan? Use coconut oil or vegan butter instead of regular butter!
- This recipe makes 6, but you can easily doube it to make 12 cookies and freeze some if needed!
Want to make these cookies your own? I recommend thinking about add-ins like white chocolate chips, caramel chips (instead of chocolate chips), replacing the nut butter with chocolate spread if you love sweet breakfasts, or replacing the chocolate chips with raisins or dried cranberries! Additional chopped nuts (peanuts, almonds, cashews) or seeds (pumpkin seeds, sunflower seeds) would also add a great crunch to these cookies.
How to eat these cookies for breakfast or a snack:
I would eat two of these for breakfast and one as a snack, but you know your body and preferences best! If one is enough, great. If you want more than two, great. To round it out, pair these cookies with yogurt, more fruit, or scrambled eggs. My recipe makes 6 medium-sized cookies, but you can make them smaller if you want! To double this recipe, simply double the ingredients. Note that this recipe makes about 6 cookies!
How to store these breakfast cookies
Store these cookies in an airtight container in the fridge for up to 6 days. Why: at room temp, they get a little too soft. No need to reheat these cookies! They’re great cold or at room temp.
You can also freeze these cookies! Let them cool completely before adding them to an airtight container and putting them in the freezer for up to 3 months.
And don’t forget to check out our other delicious breakfast recipes!
- Berry Parfait Recipe with Homemade Granola
- Easy, Vegan Tofu Scramble for Meal Prep
- Savory Muffins With Cheddar Cheese
- Blueberry Lemon Pancakes For Meal Prep
- Horchata Overnight Oats
Quick Banana, Oat and Nut Butter Breakfast Cookies
- 2 ripe bananas
- 1 TBSP butter melted, sub coconut oil
- 2 TBSP nut butter any kind works, optional but ideal to use because it’s a binder instead of eggs
- 1-1/4 cup old fashioned oats use GF if needed
- 1 tsp cinnamon
- 1/4 cup coconut flakes optional
- 1 TBSP chia seeds optional
- 1/2 cup chocolate chips optional, sub raisins, other kinds of chips or chopped nuts
- Preheat your oven to 350 F.
- Mash the bananas in a bowl, then stir in the butter and nut butter.
- Add the oats, cinnamon, coconut flakes and chia seeds. Mix until combined, then fold in the chocolate chip cookies.
- Prepare a baking sheet with cooking spray. Form the dough into 6 medium-sized cookies (two per serving) and bake for 25 minutes, until they’re firm to the touch and golden brown.
- Let cool completely at room temp, then store in the fridge in meal prep containers!