Oat Breakfast Cookies

If you ask me, breakfast cookies are a parent’s secret weapon.

These hearty morning treats pack all the good stuff your family needs to start the day right. Rolled oats and nuts give them a satisfying crunch, while dried fruit adds just enough sweetness.

They’re loaded with wholesome ingredients like whole wheat flour and a touch of honey instead of loads of sugar. You can grab them on busy school mornings or pack them for weekend adventures.

It’s the kind of breakfast that makes everyone happy, especially when you’re rushing out the door and need something filling that actually tastes good.

What Kind of Oats Should I Use?

For these breakfast cookies, you’ll want to stick with old-fashioned rolled oats rather than quick-cooking or instant oats. Old-fashioned oats hold their shape better during baking and give you that nice chewy texture that makes these cookies so satisfying. Quick oats will break down too much and can make your cookies mushy, while steel-cut oats won’t soften enough in the baking time. You can find old-fashioned oats in the cereal aisle of any grocery store, and they’re usually labeled clearly on the container. If you only have quick oats on hand, you can use them in a pinch, but your cookies might be a bit softer than intended.

Options for Substitutions

These breakfast cookies are pretty forgiving when it comes to swaps, so here are some options to work with what you have:

• Whole wheat flour: All-purpose flour works just fine if that’s what you have on hand. You can also try oat flour for a heartier texture – just blend rolled oats in a food processor until they’re powdery.
• Old-fashioned rolled oats: Quick oats can work in a pinch, but your cookies will have a slightly different texture. Don’t use instant oats though – they’ll get too mushy.
• Peanut butter: Any nut or seed butter works here – almond butter, cashew butter, or sunflower seed butter for those with nut allergies. Just make sure it’s the same consistency as your original peanut butter.
• Mashed banana: You can substitute with unsweetened applesauce or pumpkin puree in the same amount. The cookies will taste slightly different but still delicious.
• Shredded apple: Try shredded carrots, zucchini (squeeze out excess water first), or even more mashed banana if you’re out of apples.
• Dark brown sugar: Light brown sugar or coconut sugar work well. You can even use maple syrup, but reduce it to 1/3 cup and add an extra 2-3 tablespoons of flour to balance the moisture.

Watch Out for These Mistakes While Baking

The biggest mistake with breakfast cookies is using bananas that aren’t ripe enough – you want them spotted and soft since they provide most of the sweetness and moisture in these cookies.

Another common error is not draining excess liquid from your shredded apples, which can make the cookies spread too much and turn out flat, so give them a gentle squeeze in a clean kitchen towel before mixing them in.

Don’t skip measuring your peanut butter accurately either, as too much will make the cookies greasy while too little leaves them dry and crumbly.

Finally, resist the urge to overbake these cookies since they’ll continue cooking on the hot pan after you remove them from the oven – they should look slightly underdone when you take them out for the perfect chewy texture.

What to Serve With Breakfast Cookies?

These hearty breakfast cookies are perfect on their own, but they pair beautifully with a hot cup of coffee or a tall glass of cold milk for dipping. I love having them alongside some Greek yogurt with a drizzle of honey, which adds extra protein to keep you full all morning. Fresh fruit like berries or sliced bananas make a nice side too, especially since the cookies already have that fruity sweetness from the apples and bananas baked right in. For a more filling breakfast, try crumbling a cookie over your yogurt or oatmeal for added crunch and flavor.

Storage Instructions

Store: These breakfast cookies stay soft and chewy when kept in an airtight container at room temperature for up to a week. I like to toss a piece of bread in the container to help keep them from drying out. They’re perfect for grabbing on busy mornings when you need breakfast on the go!

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container or bag. I love making a double batch and freezing half for later. Just layer them between parchment paper so they don’t stick together, and you’ll have homemade breakfast ready anytime.

Enjoy: Frozen cookies thaw quickly at room temperature in about 15-20 minutes, or you can eat them straight from the freezer if you like them a bit firmer. Sometimes I’ll warm one up in the microwave for 10-15 seconds to get that fresh-baked taste again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2050-2200
• Protein: 50-56 g
• Fat: 64-72 g
• Carbohydrates: 325-345 g

Ingredients

• 1 1/2 cups whole wheat flour
• 2 1/2 cups rolled oats (old-fashioned)
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup smooth peanut butter
• 1/2 cup packed dark brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup banana, mashed (from about 2 medium bananas)
• 1 cup peeled and coarsely shredded apple (about 2 medium apples)
• 1/2 cup chocolate chips (optional)

Step 1: Preheat Oven and Prepare Baking Sheets

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper to prevent sticking, and set them aside for later use.

Step 2: Mix Dry Ingredients

• 1 1/2 cups whole wheat flour
• 2 1/2 cups rolled oats (old-fashioned)
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon

In a medium bowl, combine the whole wheat flour, rolled oats, baking soda, salt, and ground cinnamon.

Whisk until everything is evenly mixed.

Set this dry mixture aside.

Step 3: Prepare Wet Ingredient Mixture

• 1 cup smooth peanut butter
• 1/2 cup packed dark brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup banana, mashed (from about 2 medium bananas)

In the bowl of an electric mixer, blend together the smooth peanut butter and packed dark brown sugar until the mixture is creamy.

Add the egg and vanilla extract, and mix until thoroughly combined.

Next, add the mashed banana and blend until just incorporated.

I like to make sure the banana is mashed very well for even moisture throughout the cookies.

Step 4: Combine Mixtures and Add Apple and Chocolate Chips

• dry ingredients from Step 2
• wet ingredients from Step 3
• 1 cup peeled and coarsely shredded apple (about 2 medium apples)
• 1/2 cup chocolate chips (optional)

Gradually add the dry ingredient mixture from Step 2 into the wet ingredients from Step 3, mixing until just combined to avoid overworking the dough.

Gently stir in the shredded apple and chocolate chips, if using.

If you want your cookies extra fruity, I recommend using a slightly tart apple for a nice balance with the sweetness.

Step 5: Shape, Flatten, and Bake the Cookies

• cookie dough from Step 4

Scoop out 3-4 tablespoons of dough for each cookie, forming large balls with your hands.

Arrange them a few inches apart on your prepared baking sheets.

Flatten each dough ball gently using a cup measurer or glass sprayed with non-stick cooking spray.

Bake the cookies in the preheated oven for 10-12 minutes until they are slightly browned.

Step 6: Cool and Serve

Let the cookies cool on the baking sheets for about 10 minutes after baking, then transfer them to wire racks to cool completely before enjoying.

I find that letting the cookies fully cool helps set their chewy texture.

Oat Breakfast Cookies

Delicious Oat Breakfast Cookies recipe with step-by-step instructions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 9 minutes mins

Cook Time 19 minutes mins

Total Time 28 minutes mins

Servings 4

Calories 2125 kcal

Ingredients

  

• 1 1/2 cups whole wheat flour
• 2 1/2 cups rolled oats (old-fashioned)
• 2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 cup smooth peanut butter
• 1/2 cup packed dark brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup banana, mashed (from about 2 medium bananas)
• 1 cup peeled and coarsely shredded apple (about 2 medium apples)
• 1/2 cup chocolate chips (optional)

Instructions

 

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking, and set them aside for later use.
• In a medium bowl, combine the whole wheat flour, rolled oats, baking soda, salt, and ground cinnamon. Whisk until everything is evenly mixed. Set this dry mixture aside.
• In the bowl of an electric mixer, blend together the smooth peanut butter and packed dark brown sugar until the mixture is creamy. Add the egg and vanilla extract, and mix until thoroughly combined. Next, add the mashed banana and blend until just incorporated. I like to make sure the banana is mashed very well for even moisture throughout the cookies.
• Gradually add the dry ingredient mixture from Step 2 into the wet ingredients from Step 3, mixing until just combined to avoid overworking the dough. Gently stir in the shredded apple and chocolate chips, if using. If you want your cookies extra fruity, I recommend using a slightly tart apple for a nice balance with the sweetness.
• Scoop out 3-4 tablespoons of dough for each cookie, forming large balls with your hands. Arrange them a few inches apart on your prepared baking sheets. Flatten each dough ball gently using a cup measurer or glass sprayed with non-stick cooking spray. Bake the cookies in the preheated oven for 10-12 minutes until they are slightly browned.
• Let the cookies cool on the baking sheets for about 10 minutes after baking, then transfer them to wire racks to cool completely before enjoying. I find that letting the cookies fully cool helps set their chewy texture.