These soft, hearty breakfast cookies are made with oats, peanut butter, bananas, and a touch of vanilla for the perfect grab-and-go breakfast or snack. Naturally sweetened and full of wholesome ingredients kid-approved and mom-friendly!
Ingredients:
2 ripe bananas, mashed
2 large eggs
½ cup natural peanut butter (or almond butter)
¼ cup honey or maple syrup
1 tsp vanilla extract
1 ½ cups rolled oats
½ cup all-purpose flour
½ tsp cinnamon
¼ tsp salt
1 tsp baking powder
Optional add-ins (choose 2–3):
¼ cup mini chocolate chips
¼ cup raisins or dried cranberries
2 tbsp chia seeds or flaxseed
¼ cup chopped nuts ¼ cup shredded coconut
Instructions
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a large bowl, mash the bananas until smooth.
Whisk in eggs, peanut butter, honey, and vanilla until well combined.
Add oats, flour, baking powder, cinnamon, and salt. Stir until a thick dough forms.
Fold in any add-ins (like chocolate chips, nuts, or seeds).
Scoop about 2 tablespoons of dough per cookie onto the baking sheet and flatten slightly.
Bake 12–15 minutes, until edges are lightly golden and centers are set.
Let cool on the pan for 5 minutes, then transfer to a cooling rack.
Storage Tips
Store at room temp up to 3 days, or refrigerate for up to 1 week.
Freeze in an airtight bag for up to 3 months. Perfect for meal prep!
Mom Tip
Pair these with coffee in the morning or toss one in your diaper bag for an easy, mess-free snack when you’re out with your toddler.
For any moms that are nursing or pumping, these are the perfect snack and have great ingredients to help with your milk supply.
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