If you’ve ever wanted a cookie that feels like a warm hug first thing in the morning, then this Oatmeal Breakfast Cookies Recipe is your new best friend. Soft, chewy, and packed with wholesome ingredients like bananas, oats, and pecans, these cookies are a perfect way to kick start your day with a burst of natural sweetness and hearty texture. They cleverly combine what you love about a healthy breakfast with the simplicity and fun of a cookie, making mornings feel a little more exciting and delicious.
Ingredients You’ll Need
Each ingredient in this recipe is carefully chosen to deliver the perfect balance of flavor, texture, and nutrition. From the natural sweetness of maple syrup to the crunch of pumpkin seeds, these ingredients work together beautifully to create a cookie that feels indulgent yet wholesome.
- ½ cup pure maple syrup: Provides natural sweetness and moisture, setting the foundation for flavor without refined sugar.
- 2 large eggs: Bind the ingredients together and add a touch of richness.
- ¾ cup mashed bananas (about 2 medium): Adds natural sweetness and a soft, tender texture.
- 4 tablespoons melted butter: Brings richness and helps the cookies crisp slightly on the edges.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, aromatic touch.
- 1 ¾ cup quick cooking oats: The hearty base that gives the cookies a chewy, satisfying bite.
- ½ cup flour*: Holds everything together while keeping the texture light.
- ½ teaspoon baking soda: Helps the cookies rise just enough to stay soft and fluffy.
- ½ teaspoon cinnamon: Adds a subtle warmth that complements the fruit and nuts.
- ¼ teaspoon salt: Balances sweetness and enhances overall flavor complexity.
- ½ cup coarsely chopped pecans: Adds a rich, nutty crunch to every bite.
- ½ cup unsweetened shredded coconut: Lends a gentle sweetness and chewy texture.
- ½ cup dried fruit (raisins or cranberries): Bursts of natural tartness and chewiness that brighten the cookie.
- ¼ cup raw pumpkin seeds: Provides a nutritious crunch and an earthy flavor.
How to Make Oatmeal Breakfast Cookies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350 degrees Fahrenheit. While the oven warms up, line a large baking sheet with parchment paper – this step ensures your cookies bake evenly and don’t stick.
Step 2: Make the Base
In a large bowl, whisk together pure maple syrup, eggs, mashed bananas, and vanilla extract until everything is smooth and combined. Once your butter is melted and slightly cooled (to avoid cooking the eggs), whisk it into the mixture for that rich, buttery flavor.
Step 3: Stir in the Dry Ingredients
Add oats, flour, baking soda, cinnamon, and salt to the wet base and toss to combine until the mixture looks consistent and thick. Then fold in the pecans, shredded coconut, dried fruit, and pumpkin seeds. Make sure everything is evenly incorporated so each cookie gets a little bit of all the good stuff.
Step 4: Scoop and Bake
Using a tablespoon or a small cookie scoop, drop 2 ½ to 3 tablespoons of cookie dough onto your lined baking sheet, leaving an inch between each scoop to allow for gentle spreading. Bake for about 14 to 15 minutes, or until the edges turn a lovely golden brown and the centers lose their softness but remain tender.
Step 5: Cool and Enjoy
After baking, let your cookies cool to room temperature on the baking sheet so they firm up nicely. Then savor every bite of these wholesome treats that make mornings better.
How to Serve Oatmeal Breakfast Cookies Recipe
Garnishes
To elevate these cookies, try topping them with a light spread of almond butter or a drizzle of natural honey just before serving. A sprinkle of extra toasted pecans or shredded coconut adds a festive crunch and a vibrant appearance that’s both inviting and tasty.
Side Dishes
Pair your oatmeal breakfast cookies with a glass of cold milk, a warm herbal tea, or your favorite coffee. For a heartier breakfast, serve alongside Greek yogurt and fresh berries to create a balanced plate that satisfies both sweet tooth and nutrition needs.
Creative Ways to Present
Wrap these cookies individually in parchment paper and tie them with a simple twine for a charming breakfast-on-the-go or gift idea. Alternatively, stack them on a pretty plate with a small bowl of nut butter for dipping, turning your oatmeal breakfast cookies into a fun, interactive experience.
Make Ahead and Storage
Storing Leftovers
Keep your leftover oatmeal breakfast cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days, making them a perfect grab-and-go option throughout your busy week.
Freezing
If you want to make these cookies in bulk, they freeze beautifully. Just place cooled cookies in a freezer-safe bag or container with parchment layers in between to prevent sticking. Freeze for up to 3 months, so you have a healthy snack on standby anytime you need it.
Reheating
When you’re ready to enjoy frozen oatmeal breakfast cookies, thaw them at room temperature or gently warm them in the microwave for about 10-15 seconds. This quick reheat brings back the soft, chewy texture and melts the banana sweetness perfectly.
FAQs
Can I use rolled oats instead of quick cooking oats?
Absolutely! Rolled oats will give your cookies a heartier, chewier texture. Just note that the baking time might be slightly longer, so keep an eye on them.
Are these cookies gluten-free?
They can be if you use certified gluten-free oats and substitute the regular flour for a gluten-free flour blend. Just make sure all your ingredients are labeled gluten-free.
Can I substitute the butter with a dairy-free alternative?
Yes! Melted coconut oil or a vegan butter substitute works wonderfully and keeps the cookies moist and tender.
What if I don’t have pumpkin seeds?
No worries! You can swap pumpkin seeds with sunflower seeds, chopped walnuts, or simply omit them if needed—the cookies will still be fantastic.
How many cookies does this recipe make?
This recipe yields about 20 generous-sized cookies, perfect for sharing with family or saving some for the week ahead.
Final Thoughts
These oatmeal breakfast cookies bring together the best parts of a comforting breakfast and the playful delight of a cookie. With wholesome ingredients and a flavor profile that feels both cozy and fresh, the Oatmeal Breakfast Cookies Recipe is sure to become a staple in your kitchen. I can’t wait for you to try them and fall in love with this easy, nourishing treat as much as I have!
Print
Oatmeal Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 14-15 minutes
- Total Time: 24-25 minutes
- Yield: 20 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Oatmeal Breakfast Cookies are a wholesome and delicious way to start your day. Packed with oats, bananas, nuts, seeds, and dried fruits, they’re naturally sweetened with pure maple syrup and perfect for a quick, nutritious breakfast or snack any time.
Ingredients
Wet Ingredients
- ½ cup pure maple syrup
- 2 large eggs
- ¾ cup mashed bananas (about 2 medium)
- 4 tablespoons butter (melted)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ¾ cups quick cooking oats
- ½ cup flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Add-ins
- ½ cup pecans (coarsely chopped)
- ½ cup shredded coconut (unsweetened)
- ½ cup dried fruit (raisins or cranberries)
- ¼ cup raw pumpkin seeds
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookies.
- Make the Base: In a large bowl, combine the maple syrup, eggs, mashed bananas, and vanilla extract. Whisk these ingredients together thoroughly. Allow the melted butter to cool slightly before adding it to the mixture, then whisk again until fully incorporated.
- Stir in Dry Ingredients: Add the oats, flour, baking soda, cinnamon, and salt into the wet mixture. Toss gently until everything is well mixed. Next, fold in the pecans, shredded coconut, dried fruit, and pumpkin seeds by hand ensuring an even distribution.
- Scoop and Bake: Line a large baking sheet with parchment paper. Using a spoon or cookie scoop, portion out 2 ½ to 3 tablespoons of cookie batter for each cookie, placing them at least one inch apart on the baking sheet. Bake in the preheated oven for 14-15 minutes, or until the edges turn golden brown and the centers are no longer soft.
- Cool and Serve: Remove the cookies from the oven and allow them to cool to room temperature on the baking sheet or a cooling rack before enjoying your delicious oatmeal breakfast cookies.
Notes
- You can substitute the flour with whole wheat or gluten-free flour to suit dietary needs.
- Feel free to swap pecans for walnuts or almonds depending on preference.
- Use any dried fruit you like — raisins, cranberries, or chopped dried apricots all work well.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a vegan version, replace eggs with flax eggs and butter with coconut oil or vegan margarine.
