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Banana Oat Breakfast Cookies

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
  • Total Time
    Prep: 20 min. Bake: 15 min./batch
  • Makes
    1 dozen


  • 1 cup mashed ripe bananas (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


  • Preheat oven to 350°. Beat bananas, peanut butter, honey and vanilla until blended. In another bowl, combine next 6 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. Serve warm or at room temperature. To reheat, microwave each cookie on high just until warmed, 15-20 seconds.
Nutrition Facts
1 cookie: 212 calories, 6g fat (1g saturated fat), 0 cholesterol, 186mg sodium, 38g carbohydrate (25g sugars, 4g fiber), 5g protein.
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  • LegalSec
    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.

  • Jacqueline
    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!