Easy Peanut Butter Banana Breakfast Cookies for Busy Mornings
Start your busy mornings right with these easy, healthy breakfast cookies. They combine oats, peanut butter, and banana for a fulfilling, grab-and-go meal prep idea.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 min
- Yield: 18 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups rolled oats
- 1 cup natural peanut butter
- 2 large ripe bananas, mashed
- 1/2 cup honey or maple syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup mix-ins (e.g., chocolate chips, flax seeds, or chopped nuts)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Add the peanut butter, honey or maple syrup, baking soda, vanilla extract, and cinnamon to the mashed banana. Mix well until combined.
- Stir in the rolled oats and your chosen mix-ins until everything is evenly distributed. The dough will be thick.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten each mound slightly with the back of a spoon.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
- Let the breakfast cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Store your make ahead breakfast cookies in an airtight container.
Notes
- For a gluten free breakfast cookies option, use certified gluten free oats.
- These cookies freeze well; place parchment paper between layers before freezing for up to three months.
- If you prefer a lower sugar cookie, reduce the honey or maple syrup by two tablespoons.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 8
- Sodium: 65
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 3
- Protein: 6
- Cholesterol: 0
