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Oatmeal Breakfast Cookies

You'll love these chewy oatmeal cookies that taste like a treat but keep you full until lunch. With mashed banana and almond butter for moisture and protein, they come together in one bowl and bake in under 30 minutes for a grab-and-go breakfast that actually fuels your morning.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats
  • 2 medium ripe bananas mashed
  • 3 tablespoons almond butter
  • 1/3 cup brown sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons cinnamon
  • 1/2 cup chopped walnuts dried cranberries, or dark chocolate chips

Method
 

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a large bowl, mash bananas with a fork until mostly smooth.
  3. In a small bowl, whisk together oats, baking powder, salt, and cinnamon.
  4. Stir almond butter, brown sugar, honey, and vanilla into the mashed bananas until well combined.
  5. Add the oat mixture to the wet ingredients and fold until no dry bits remain.
  6. Fold in your chosen mix-ins (walnuts, cranberries, or chocolate chips).
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 18 to 22 minutes, until edges are golden.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Substitute peanut butter for almond butter for a richer flavor.
  • Store in an airtight container at room temperature for up to 4 days.
  • Freeze cookies layered with parchment in a freezer bag for up to 2 months.
  • Add 1/4 cup vanilla protein powder for extra staying power.
  • Swap honey with maple syrup for a deeper, autumn flavor.