Delightfully chewy, sweet and filling, these breakfast cookies are chock full of tasty, healthy ingredients. One of the most wholesome oatmeal cookies I’ve come across – sugar free, gluten-free and no added oil – and no sacrifice on taste. A perfect make ahead breakfast to kick start your day!
I recently made banana oatmeal cookies which I admit we became a bit addicted to. So, it was time to make some new super tasty grab-and-go breakfast cookies. Full of wholesome ingredients - oats, banana, dried fruit and butter – they’re chunky, nutritious and super healthy. Just perfect for breakfast on the run, or a pick-me-up snack!
Weekday mornings can be chaotic, especially if you have kids running around or waiting for breakfast. Perhaps your dog is waiting anxiously for a morning walk, or you’ve got school drop offs and a busy day ahead. Every minute becomes important!
With this make ahead breakfast, you can cut right through all of the morning chaos. And you can do it healthily.
The truth is that healthy whole food breakfast doesn’t have to be complicated. And you can prepare ahead of time with this breakfast cookie recipe!
Bring joy to your life and share it with loved ones over the breakfast table! Watch how quickly these wholesome, healthy breakfast cookies disappear from your kitchen table. Read on!
Why You'll Love These Breakfast Cookies
I love making these hassle free healthy cookies for breakfast. With a bit of planning, there’s virtually no preparation to do during your busy mornings, and almost no washing up!
Here’s why I love this recipe:
It’s easy to make in one bowl
All you need is a medium-sized bowl to throw all the ingredients into. Combine with a spatula and place the mix in handful sizes and bake in the oven!
It’s healthy, wholesome and filling
These no sugar oatmeal cookies are naturally sweetened with a ripe banana and maple syrup. They’re chock full of oats, gluten free and have no added oil.
It’s pantry friendly and easily customizable
You can experiment with different ingredients for these super healthy oatmeal breakfast cookies – pretty much all nuts and dried fruit go perfectly with it.
It’s easy to freeze and you can make it ahead of time
Welcome to your new great time saver for you mornings!
One of the best things about this recipe is that you can prepare the cookies in advance and freeze them, or store them in the fridge for up to three days. After cooling them down on a cooling racks, simply place the freshly baked cookies in an air tight container.
Ingredients for Breakfast Cookies
These oatmeal breakfast cookies are fully customizable.
Almond Butter: These almond butter oatmeal cookies can also be made with peanut or cashew nut butter. However, I've found almond butter can be more easily made with a food processor at home.
Banana: These banana and oatmeal cookies need to use a super ripe banana which is full of natural sweetness. If you are looking for healthy oatmeal breakfast cookies with no banana, you can replace it with apple sauce.
Rolled oats (old fashioned whole oats): I prefer using rolled oats which are crunchier. You can easily replace with quick oats. Make sure the oats are gluten-free certified if needed.
Maple syrup: I make these cookies with maple syrup. But you can replace it with honey if you prefer, and don’t need vegan.
Add-ins: You can add ½ cup your favourite add-ins. I’ve used pepitas, pecans, cranberries, raisins, sesame seeds, peanuts and of course chocolate chips. Experiment – it’s fun!
How to Make These Healthy Breakfast Cookies
1. Combine: Place all the ingredients into a medium sized bowl, and combine with a spatula until the ingredients are mixed together well.
2. Place: The mix can yield 12 cookies. Make each mix a handful size on baking sheets.
3. Bake: These breakfast cookies need to be baked for 15 - 17 minutes. Keep an eye on them after 14 to 15 minutes and be careful not to let them burn. Once the edges are lightly browned, remove the baking tray out of the oven, place cookies on a rack and allow to cool.
That's it! Serve immediately and enjoy!
How to store these baked breakfast cookies
Let the cookies cool down completely. Then transfer them into an airtight container or ziploc bag and keep them at room temperature for up to four days. Or, you can leave them in the freezer for a month. You can thaw them naturally by leaving the frozen cookies on a table for about an hour before serving. Or use the microwave for a few seconds.
MIKLIA Breakfast Cookies Collection
- 2 cups rolled oats (190g or old fashioned oats)
- ½ teaspoon sea salt
- ¾ cup almond butter (190g)
- ⅓ cup maple syrup
- 1 teaspoon ground cinnamon
- 1 large banana mashed
- ½ cup dried cranberries (or dried raisins)
- ½ cup pepitus (pumpkin seeds)
- Preheat the oven for 340 F (171 C) and place parchment paper or silicon mats on two baking plats.
- Add all the ingredients in a middle sized bowl and combine them with a spatula until the mix becomes consistency.
- Scoop up the mix with a spoon and place each onto a parchment papers. The mix can yield 12 cookies.
- Gently flatten each mix with the back of a spoon. No need to push and excessively flatten. Keep the cookies crunchy and nicely chewy.
- Bake the cookies for 15 to 17 minutes until the edges become browned. Cool them down on the baking plate for 10 minutes. Then transfer them onto a serving plate. That's it! Serve immediately and enjoy!
- Use a certified gluten-free rolled oats in needs.
- These healthy breakfast cookies are easily customizable. Find out more in the recipe blog above.
- For savings, let the cookies cool down in a rack completely. Then transfer them into an air tight container or a ziploc bag. You can store them for 5 days in a fridge. Leave them in the freezer for a month.