A cookie for breakfast!?!? Isn’t that what we all dreamed of when we were kids? It doesn’t get much better than that. There are several versions of this cookie on the internet, but I think I’ve perfected the recipe with a couple tweaks and changes.
If I make them plain without blueberries or cranberries, I love scooping a large spoonful of peanut butter or almond butter on top. The combination of a nutty butter with the chewy oatmeal and underlining banana taste would make anyone’s morning better. Since lots of peanut butter sneak in unhealthy ingredients, make sure to read the ingredients. The only thing needed for peanut butter is… well, peanuts! My family has become a big fan of Adam’s All Natural Peanut Butter.
Okay, I originally used coarsely chopped fresh cranberries in this recipe. Well, they are only in season for a short time. Don’t get me wrong… they are really tasty with fresh cranberries, but I wanted to see how they would be with blueberries. Oh. my. goodness. The flavor burst in my mouth! I highly recommend using some organic blueberries when making these quick breakfast cookies.
I’m LOVING these silicon baking liners. It eliminates the need for cooking sprays and butter/shortenings (please don’t use this option) when greasing a pan. These cookies bake really well on these liners. Hey, healthy cooking doesn’t mean extra time, preparation, or cleaning up!
Healthy Oatmeal Breakfast Cookies
- 2 ripe bananas mashed
- 1/2 cup unsweetened applesauce
- 1/4 cup pure honey
- 2 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 and 1/2 cups whole quick oats
- 1/2 cup fresh blueberries or coarsely chopped fresh cranberries optional
- Preheat oven to 375.
- In medium-sized bowl, mash bananas. Add applesauce, honey, vanilla, cinnamon, and salt. Mix well.
- Add oats and stir well. Fold in blueberries or cranberries. Allow cookie dough to sit for 5 to 10 minutes so the oats can soak up the excess liquid.
- On a baking sheet, lightly spray with olive oil cooking oil or line with silicon baking liners and drop large spoonfuls of cookie dough (about 1/4 cup size) an inch apart.
- Bake for 18 to 20 minutes until slightly golden brown.
I’m really falling in love with fresh cranberries. I would definitely recommend using fresh cranberries over Craisins.
If the cookie doesn’t seem like enough for breakfast, enjoy one of my many smoothies with it! My most favorite breakfast smoothies are the Banana Apple Oatmeal Smoothie and the Strawberry Banana Morning Smoothie.