Indulge in this Healthy One-Bowl Breakfast Cookies recipe, blending nutrients, convenience, and flavor for a wholesome start to your day!
- 2 cups (6 oz/170 g) Old fashioned rolled oats
- ½ cup (2½ oz/71 g) dried fruit, finely diced
- ½ cup (1½ oz/43 g) dried coconut flakes (unsweetened)
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup (8 oz/225 g) peanut butter
- ½ cup (4 oz/115 g) mashed banana (about 1 medium banana)
- ¼ cup (2½ oz/71 g) honey
- 2 large eggs, room temperature
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Preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper. Set aside.
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In a large bowl, toss together the oats, dried fruit, coconut, cinnamon, and salt.
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Add in the peanut butter, mashed banana, honey, and eggs, then stir into the oat mixture until your dough is well combined
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Divide the dough into 12 equal portions (about ¼ cup (2½ oz/71 g) and place six mounds evenly spaced apart on each of the prepared baking sheets.
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Flatten the dough slightly to 2 ½ inches diameter and bake for 15-20 minutes, until the edges are lightly browned. Take care not to over bake or they can become dry.
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Let cool completely on the baking sheets. (just a note, these cookies don’t become crispy once baked, they are soft. Store in an airtight container at room temperature for 2 days or in the fridge for up to 4 days.
- Use quick-cooking oats if you prefer. They work fine in this breakfast cookie recipe—the texture will be slightly different.
- The peanut butter can be replaced with any other seed or nut butter of your choice. You can try making your own nut butter for the cookies using these recipes: How to Make Homemade Peanut Butter or How to Make Almond Butter!
- Use your favorite peanut butter. Either crunchy or smooth peanut butter will work in this recipe.
- Pick your favorite fruit. For dried fruit, you can use familiar favorites like raisins and cranberries, or branch out and use apples, apricots, cherries, blueberries, pineapple, or even pumpkin seeds.
- Use the correct amount of banana. Too little banana could cause dryness. Bananas vary in size, so for best results, mash up the banana and measure one-half cup to use in the recipe (4 ounces/115 grams).
- Chill the dough in the refrigerator before baking. This will help prevent excessive spreading.
- Be sure not to over-bake the cookies. They’re ready when the edges are just slightly brown.