Banana Oat Breakfast Cookies Recipe

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Banana Oat Breakfast Cookies Recipe
Banana Oat Breakfast Cookies Recipe photo by Taste of Home
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Banana Oat Breakfast Cookies Recipe

Read Reviews
5 2 2
Publisher Photo
I use to buy name-brand breakfast cookies from the supermarket, but since I found this recipe I've enjoyed making my cookies more than buying them.—Linda Burciaga
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch

Ingredients

  • 1 cup mashed ripe banana (about 2 medium)
  • 1/2 cup chunky peanut butter
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned oats
  • 1/2 cup whole wheat flour
  • 1/4 cup nonfat dry milk powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup dried cranberries or raisins

Directions

Preheat oven to 350°. Beat banana, peanut butter, honey and vanilla until blended. In another bowl, combine next six ingredients; gradually beat into wet mixture. Stir in dried cranberries.
Drop dough by 1/4 cupfuls 3 inches apart onto greased baking sheets; flatten to 1/2-in. thickness.
Bake until golden brown, 14-16 minutes. Cool on pans 5 minutes. Remove to wire racks to finish cooling. Serve warm or at room temperature. To reheat, microwave each cookie on high just until warmed, 15-20 seconds.
. Yield: 1 dozen.
Originally published as Banana Oat Breakfast Cookie in Breakfast & Brunch Bookazine 2016, p83

  • 1 cup mashed ripe banana (about 2 medium)
  • 1/2 cup chunky peanut butter
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned oats
  • 1/2 cup whole wheat flour
  • 1/4 cup nonfat dry milk powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup dried cranberries or raisins
  1. Preheat oven to 350°. Beat banana, peanut butter, honey and vanilla until blended. In another bowl, combine next six ingredients; gradually beat into wet mixture. Stir in dried cranberries.
  2. Drop dough by 1/4 cupfuls 3 inches apart onto greased baking sheets; flatten to 1/2-in. thickness.
  3. Bake until golden brown, 14-16 minutes. Cool on pans 5 minutes. Remove to wire racks to finish cooling. Serve warm or at room temperature. To reheat, microwave each cookie on high just until warmed, 15-20 seconds.
  4. . Yield: 1 dozen.
Originally published as Banana Oat Breakfast Cookie in Breakfast & Brunch Bookazine 2016, p83

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Reviews forBanana Oat Breakfast Cookies

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MY REVIEW
LegalSec User ID: 548619 269051
Reviewed Jul. 6, 2017

"Very good cookie. A bit sweet though and I even cut the honey in half. I also used almond butter but cut that in half as well so then I thought they would spread too much on the cookie sheet so I filled muffin tins half way and baked a few minutes longer. I got 13 half muffins. Will definitely make again."

MY REVIEW
Jacqueline User ID: 1095677 259753
Reviewed Jan. 16, 2017

"This is a winner! It's hard to eat just one! As we all do, I adjusted the recipe to what I had on hand. I replaced peanut butter with almond butter; replaced "craisins" with chopped dates; and added 3/4 cup toasted slivered almonds. I don't have the dry milk powder, so it was omitted. I was alarmed that there was no egg, but it's not necessary at all. You will enjoy this breakfast treat!"

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