Oatmeal Breakfast Cookies Recipe

Name: Oatmeal Breakfast Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3.25 cups old-fashioned oats, divided; 0.5 cup chopped walnuts; 0.33333334326744 cup raisins; 2 tablespoons ground flax seeds; 1 teaspoon ground cinnamon; 0.25 teaspoon baking powder; 0.25 teaspoon salt; 2 ripe bananas; 2 eggs; 0.33333334326744 cup unsweetened applesauce; 1 tablespoon honey; 1 tablespoon vanilla extract

Cook Time: 15 minutes

Ingredients

This recipe yields 24 servings. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Please note that not all recipes scale perfectly.

3 cups old-fashioned oats, divided
cup chopped walnuts
cup raisins
2 tablespoons ground flax seeds
1 teaspoon ground cinnamon
teaspoon baking powder
teaspoon salt
2 ripe bananas
2 eggs
cup unsweetened applesauce
1 tablespoon honey
1 tablespoon vanilla extract

Directions

Preheat the oven to 350F (175C). Line two baking sheets with parchment paper.
Grind 2 cups of oats in a food processor to yield 2 cups of ground oats.
Add chopped walnuts, raisins, ground flax seeds, cinnamon, baking powder, and salt to the ground oats. Stir in the remaining 1 cup of whole oats and mix thoroughly. Do not process further.
Create a well in the center of the oat mixture. Add mashed bananas, eggs, applesauce, honey, and vanilla extract. Mix everything together until well combined.
Drop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them evenly.
Bake in the preheated oven for about 14 minutes or until the edges are set. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack.

Tips

For a different flavor, you can substitute sweetened dried cranberries (such as Craisins) for the raisins.
Due to the lack of fat in these cookies, they will remain somewhat flat. Be sure to use parchment paper to prevent them from sticking or burning.

Nutrition Facts (per serving)

Calories	88
Total Fat	3g
Saturated Fat	0g
Cholesterol	16mg
Sodium	37mg
Total Carbohydrates	13g
Dietary Fiber	2g
Total Sugars	4g
Protein	3g
Vitamin C	1mg
Calcium	17mg
Iron	1mg
Potassium	117mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Description: These oatmeal breakfast cookies are full of oats, bananas, applesauce, and walnuts. These low-sugar cookies are a good option for breakfast on the go.

Origin of Oatmeal Cookies

Oatmeal cookies have a long history dating back to the 19th century. Oats were commonly used in baking as they were affordable and accessible, providing a hearty and nutritious option for families. The combination of oats, spices, and dried fruits, which are staples in many traditional recipes, became popular during the early 1900s. As the demand for healthier and more portable breakfast options increased, oatmeal cookies evolved into a widely loved snack or meal substitute. This particular breakfast cookie recipe continues this tradition, offering a wholesome and satisfying start to the day.

Regional Variations

While oatmeal cookies are common in the United States and Europe, various regions have their unique takes on this classic treat. In the UK, for example, oatmeal cookies might include a dash of treacle or molasses for added sweetness, while in Scandinavian countries, the use of cinnamon and cardamom is more prevalent. In the U.S., raisins, nuts, and even coconut are frequent additions. The recipe provided here represents a more health-conscious approach, using bananas and applesauce as natural sweeteners, making it a perfect breakfast alternative.

Differences from Similar Recipes

Oatmeal breakfast cookies stand out from traditional cookies by being lower in sugar and fat, thanks to the use of fruit, flax seeds, and walnuts. Unlike traditional cookies that are often laden with butter, these breakfast cookies are both heart-healthy and filling. The addition of ground flax seeds offers a boost of omega-3 fatty acids, while the oats provide fiber, keeping you satisfied longer. These cookies also rely on natural sweeteners such as honey and ripe bananas, making them a more nutritious option for breakfast compared to standard sugary cookies or pastries.

Where Are They Typically Served?

Oatmeal breakfast cookies are typically enjoyed as a quick and easy breakfast or snack. They are perfect for busy mornings when you need a nutritious meal on the go. These cookies are often packed for school lunches, taken to work, or enjoyed as a post-workout snack. Their portable nature makes them a favorite for those who seek a balanced, yet satisfying meal without the need for utensils. In addition to breakfast, they are also a great addition to brunch spreads or served alongside a cup of tea or coffee.

Interesting Facts

Did you know that oats are one of the oldest cultivated grains in the world? They have been grown since the Bronze Age, with evidence suggesting they were consumed in ancient Egypt and Greece. Oats are prized not only for their taste but also for their health benefits. They are rich in beta-glucan, a soluble fiber that has been shown to lower cholesterol levels. Additionally, the use of bananas in this recipe adds potassium, which is essential for maintaining proper heart function and muscle health. The flexibility of the oatmeal breakfast cookie recipe also allows for numerous variations, from swapping raisins for dried cranberries to incorporating other fruits or seeds, making it a versatile and healthy option.

FAQ about Oatmeal Breakfast Cookies Recipe

Store the oatmeal breakfast cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week, or freeze them for up to 3 months.

Yes, you can substitute the bananas with other fruits, such as applesauce, pumpkin puree, or even mashed sweet potatoes. Keep in mind that the flavor and texture might change slightly depending on the substitution.

If you prefer not to use walnuts, you can substitute them with other nuts like almonds, pecans, or cashews. Alternatively, you can skip the nuts altogether or use seeds like chia, sunflower, or pumpkin seeds for added crunch.

Yes, to make these cookies gluten-free, simply use certified gluten-free oats instead of regular oats. Ensure all other ingredients are gluten-free as well.

The lack of fat in this recipe can cause the cookies to remain flat and not spread much. To achieve a more spread-out cookie, you can add 1-2 tablespoons of butter or oil to the dough.

If the cookies turn out dry, you might need to add a bit more moisture. You can increase the applesauce or use a tablespoon of maple syrup or honey to help with moisture and sweetness.

Yes, you can freeze the cookie dough. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze them until solid, then transfer to a freezer-safe bag or container. You can bake the cookies directly from the freezer, just add an extra minute or two to the baking time.

If you'd like a sweeter cookie, you can add more sweetener such as brown sugar, maple syrup, or an extra tablespoon of honey. You can also increase the amount of dried fruit like raisins or cranberries.

You can add spices like nutmeg, ginger, or pumpkin spice to give the cookies more flavor. Shredded coconut, chocolate chips, or dried fruit can also enhance the taste.

These cookies pair well with yogurt, fruit, or a cup of tea or coffee. They make for a quick and nutritious breakfast or snack.

Comments

Heather Strong Moore

10/06/2025 01:52:54 PM

This is a great core recipe! I didn’t have honey and prefer a sweeter cookie so I added 3/4 cup brown sugar, and also increased the salt to 1 tsp. I needed a nut-free version so I added mini chocolate chips instead. I baked them for 10 minutes and they still set nicely but stayed chewy. Will be making again!

Kim

10/11/2018 05:43:33 PM

These cookies are definitely not sweet--and that's not a bad thing in my opinion, as I do not like overly sweet anything. With that said, I felt that these could almost be bland. Their saving grace was the addition of raisins and walnuts that give you a little pop of flavor when you bite into them. If I were to make these again, I think they could really benefit from the addition of a little fat--1-2 tbsps of butter or oil would do the trick. Also, a bit more spices, maple syrup in place of honey, and maybe even some shredded coconut would add a bit more flavor. These cookies also stay EXACTLY how they go into the oven--no spreading at all. After the first batch, I pressed them flat before baking, and much prefer them that way. Overall, not bad, but I would adjust more to suit my family's tastes. Thanks for the recipe!

akling

03/31/2023 12:17:17 PM

Good base to start with. I upped all the ingredients, except the oats. The more fruit, nuts and applesauce you add the better the cookie. I also added in pumpkin spice along with the cinnamon.

s_thomps

03/30/2020 06:05:16 PM

I didn’t have walnuts. I added about 1/4 c sweetened coconut, and about 2T coconut oil, and about 1-2T maple syrup since my honey was low.

StaceyH

02/06/2019 01:27:12 AM

Delightful! Just what I was looking for! Was looking for a recipe using bananas and applesauce, something other than banana nut bread. This is it! Will be great for breakfast with yogurt & tea, or an afternoon snack =) I used 1/3c of frozen blueberries instead of raisins, and I had 3 ripe bananas that needed to be used.

Jennifer Parker

03/13/2025 01:04:28 PM

Made it with what I had in my fridge — turned out amazing.

Brian Robinson

04/28/2024 10:13:17 PM

I’m officially obsessed.

IndigoBowl1872

11/18/2023 06:59:31 PM

Other than being somewhat dry, they’re a healthy alternative for people on the go

fe myrick

08/29/2023 04:48:15 AM

Great recipe but the taste of banana is a bit much. Will not use next time. Added brown sugar and they were perfectly sweet.

Kar

10/03/2022 08:31:23 PM

This is a delish grab and go breakfast cookie. It is best served warm, in my opinion (from the refrigerator, just 25 seconds in the microwave). It is also very versatile. I subbed 1 cup pumpkin for the bananas and Craisins for the raisins because that's what I had available. If I made the pumpkin again, I would use maple syrup in place of the honey and add a bit more than called for. I should have realized pumpkin is not as sweet as banana. I may try a hyped up apple version next time, with applesauce in place of the banana and diced apple in place of raisins (or half diced apple, half raisin). A carrot cake versions would be fun too -- 1 cup pureed carrots in place of banana and add some pineapple chunks to the raisin, walnut mix. Thanks for the inspirational recipe.

FlashySpice7367

09/17/2022 04:08:41 PM

All the healthy ingredients but mushy on the inside & no real taste.

Yaela E

09/04/2022 02:56:22 AM

Might double the raisins next time to make them a little more yummy.

LoftyHam2097

06/05/2022 05:45:33 PM

I was skeptical but I must say these are my new go to healthy cookie recipe! I did not have applesauce on hand so substituted 1/3cup peanut butter. This is a great basic recipe that you can substitute different items as you prefer. Thank you! This one is a keeper!!

Gregory LaFrance

01/24/2022 02:06:06 PM

Easy to make and tasty! The breakfast cookies go well with yogurt and my wife enjoyed them when covered with a sugar free berry spread.

audio version

Cook Time: 25 minutes