Healthy Banana Oatmeal Breakfast Cookies

• 1 1/2 cups old-fashioned oats
• 1 ripe banana, mashed
• 1/4 cup unsweetened applesauce
• 1/4 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 cup chopped nuts (optional)
• 1/4 cup chocolate chips (optional)

Steps

1. 1 Preheat oven to 350°F and line a baking sheet with parchment paper.
2. 2 In a large bowl, combine oats, mashed banana, applesauce, brown sugar, cinnamon, salt, and baking soda.
3. 3 Stir in vanilla extract, nuts, and chocolate chips if using.
4. 4 Drop rounded tablespoons of dough onto the prepared baking sheet.
5. 5 Bake for 12 minutes or until the edges are golden brown.
6. 6 Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Equipment

• Baking sheet
• Parchment paper
• Mixing bowl
• Measuring cups and spoons

Variations

• Add dried fruit like cranberries or raisins for extra sweetness.
• Substitute nuts with seeds for a nut-free version.

Substitutions

• Use honey or maple syrup in place of brown sugar.
• Replace applesauce with mashed avocado for a different texture and flavor.

Pairings

• Fresh fruit salad
• Warm almond milk

Nutrition

Tips

• For a gluten-free option, ensure your oats are certified gluten-free.
• These cookies are best eaten fresh but keep well in the fridge for up to 5 days.

Storage

Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat in a microwave for 10-15 seconds if desired.

Freezing: Freeze cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature.

Serving Suggestions

• Enjoy with a hot cup of coffee or tea.
• Pair with Greek yogurt for a heartier breakfast.

FAQ