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Banana Oat Breakfast Cookies


Whole grain low fat breakfast on the go fast food alternative

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Rate this recipe 4.5/5 (46 Votes)


  • 1 large banana mashed (1/2 cup)
  • 1/2 cup chunky peanut butter
  • 1/2 cup honey
  • 1 tsp vanilla
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/4 cup dry milk powder (nonfat)
  • 1 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1 cup dried cranberries or raisins
  • I also added 1/2 cup hershey chunk chocolate (need to get that chocolate in early in the day)


Servings 8
Preparation time 10mins
Cooking time 30mins


Step 1

Preheat oven to 350. Lightly coat cookie sheet with nonstick cooking spray. In large bowl stir together banana, peanut butter, honey and vanilla. Combine oats, flour, milk, cinnamon and baking soda then stir into banana mixture until combined. Stir in cranberries and chocolate pieces.

Using 1/4 cup measure drop mounds of dough 3 inches apart on baking sheet. With a thin metal or plastic spatula dipped in water flatten and spread each mound of dough to 2 3/4 diameter and about 1/2 inch thickness. Bake for 14 to 16 minutes or until browned. Transfer racks to cool completely. Store in air tight container for up to 3 days or freeze up to 2 months. 227 calories, 6 g fat, 77 mg sodium, 4 g fiber, 6 g protein (without adding chocolate)

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