Banana Oatmeal Breakfast Cookies

breakfast recipes Jul 26, 2020

I know I’m not the only one who’s found themselves staring at those overly ripe bananas sitting on the counter and wondering how to put them to use. Banana bread seems to be the mascot of quarantine, but I decided to go a different, yet equally delicious route with this recipe.

I’m a big fan of cookies for breakfast, because that simply seems like the best possible way to start your day, right? My boyfriend, Sam, and I have dubbed my Life-Changing Almond Thumbprint Cookies “breakfast cookies” when they became his favorite thing to swipe from my freezer on the way to class in college.

While I still tend to have some Thumbprint Cookies hiding out in my freezer for a rainy day, I wanted to get creative with another nutritious breakfast cookie recipe that’s equally delicious. And these Banana Oatmeal cookies didn’t fail me.

But perhaps the best part about this recipe is just how simple it is to throw together with ingredients you very well might already have on hand. At least for me, ripe bananas (that I purchased with the intention of eating and then forgot about most likely…whoops), oats, nut butter and chocolate chips are staples in my pantry at all times. So this is the perfect opportunity to put all of the above to good use!

If you still have a few ripe bananas after whipping up a batch of these cookies, be sure to check out a few more of my banana-packed goodies:

You truly can’t go wrong with any and all of the above  .

While bananas make the perfect base for just about any baked good thanks to their texture and subtle sweetness, they also boast an array of health benefits that I personally believe don’t get enough attention. For this recipe, ripe bananas are best as they have more natural sugar, thus eliminating the need for additional sweetener in the batter.

Plus, as bananas ripen, their antioxidant levels increase, which protect the body’s cells against oxidative stress and damage. Likewise, ripe bananas are easier to digest than their green counterparts (though those have their own unique array of health benefits as well).

Oats, the other key ingredient in these cookies that give them their chew (texture is key for me), are likewise a pantry staple and another nutritious addition to this recipe. They’re packed with vitamins and minerals, antioxidants and soluble fiber to help control blood sugar, benefit digestion, keep you satiated and more.

Leftover oats? I have you covered with a few simple ways to take your morning oatmeal to the next level in my FREE Upgrade Your Oatmeal 3 Ways E-Book! Plus my PB&J Maca Overnight Oats are another personal favorite of mine that require no cooking at all.

But let’s be honest, the real reason I can’t stop devouring these cookies is the fact that chocolate sneaks its way into each bite. I personally love Lily’s Dark Chocolate Baking Chips, because they’re stevia-sweetened and crazy delicious.

Lastly, while I am by no means opposed to oil in any recipe (the right ones that is), I found that the natural oils from the nut butter is all that these needed. I used almond butter, my absolute favorite (and what I had on hand), but you can use whatever you prefer: peanut, cashew, pecan, you name it!

Simply mix everything together, bake until golden and that’s that! I’ve found these are the perfect make-ahead recipe to meal prep for the week to ensure you have a healthy, satisfying snack or breakfast on hand whenever hunger strikes.

Hope y’all go bananas with me and give these babies a try!


  

 YIELDS12 Servings
 PREP TIME10 mins COOK TIME15 mins TOTAL TIME25 mins

 

 
Ingredients
  •  2  medium, ripe bananas
  •  1 cup rolled oats (gluten free optional)
  •  1  flax egg (1 tbsp flax seed + 2 tbsp nut milk)
  •  2 tbsp nut butter of choice (I used almond butter)
  •  â…“ cup vegan chocolate chips (I used Lily's stevia-sweetened baking chips)
  •  1 tsp vanilla extract
  •  1 tsp cinnamon
  •  pinch of salt

 

Directions
Preheat oven to 350 degrees.

Line a baking sheet with parchment paper, and set aside.

To make the flax egg, mix together flax seed and almond milk. Allow to sit and thicken for about 5 minutes.
Add bananas to a medium-sized bowl. Mash completely with a fork. Set aside.
Add oats, flax egg, nut butter, vanilla, cinnamon and salt to the bowl. Mix to incorporate completely.
Pour in chocolate chips, and mix by hand.
Use a cookie or ice cream scooper to scoop batter into 12 balls, and place on the parchment-lined baking sheet. Use your fingers to flatten slightly into a cookie shape.
Bake for about 15 minutes, until golden.
Allow to cool before transferring to a wire rack.

I recommend storing cookies in an air-tight container in the fridge to preserve freshness. Enjoy!

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