Busy mornings have never been easier than with these Oatmeal Breakfast Cookies. Oats, eggs, mashed bananas, nuts and seeds are mixed together to create the best healthy recipe. Easily prep these ahead of time so they’re ready to grab-and-go when you are!

These breakfast cookies are loaded with healthy ingredients.

Best Oatmeal Breakfast Cookies Recipe

Cookies for breakfast?!” 

Most moms would agree and have probably uttered those words to excited kids.

But it recently occurred to me, “Why CAN’T we have a breakfast cookie that’s actually pretty HEALTHY?!”

So, I set to work… in order to make all of the sweet-toothed kiddos and well-meaning mommas happy.

What resulted was not only an incredibly DELICIOUS breakfast oatmeal cookie recipe

But also, one that is LOADED with heart-healthy fats, fiber, antioxidants, and even a bit of protein.

How can you get all of that out of a little ol’ breakfast cookie recipe?

Quick-cooking oats make an awesome base, but then it’s all about the add-ins.

Chopped nuts, bananas, shredded coconut, dried fruit, and pumpkin seeds are a great start. Feel free to add in whatever else you like in order to bump up the nutritional content!

(And if you like these, you’ll probably fall for these 4-ingredient Almond Butter Oatmeal Cookies, too!)

Eggs, flour, bananas, sweeteners, oats, baking soda, nuts, and dried fruit are all the ingredients in this recipe.
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  • Oats. Quick-cooking oats are best, as rolled oats won’t cook up as fast. You can try using a mix of half of each if you want a chewier texture.
  • Flour. You only need a bit, but it is absolutely necessary.
  • Sweetener. This is a healthiER breakfast cookie, but it still has gotta’ taste good too! A pure maple syrup is used to keep it free of refined sugars, but the amount can be reduced to make it less sweet. You can substitute it with honey, agave nectar, or even regular sugar or brown sugar.
  • Eggs. Add some protein and help bind the cookies together. Swap out with a flax or chia egg for a vegan cookie. 
  • Bananas. Two medium-sized and VERY ripe bananas are preferred as they are the most naturally sweet.
  • Butter. You can also use coconut oil or a plant-based butter alternative.
  • Add-ins. The fun part! Mix in nuts, seeds (like sunflower seeds), or dried fruit. You could even sweeten it up with chocolate chips or toss in some chia seeds or flax seeds.
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

How to Make Oatmeal Breakfast Cookies

Please see the recipe card below for ingredient amounts and more detailed instructions.

Mix the Wet Ingredients

Preheat the oven to 350℉.

Whisk together maple syrup, eggs, mashed bananas, melted butter, and vanilla extract in a large mixing bowl. Wait until the butter has cooled down a little after melting before putting it in.

How to Mash Bananas

Add the ripe banana to a gallon-sized Ziploc bag and mash them with your hands. It’s so much easier than trying to mash them in a bowl with a fork!

Add the Dry Ingredients

Carefully stir in the oats, flour, soda, cinnamon and salt. Use a spatula to toss until everything is mixed well.

Then, pour the pecans, coconut, dried fruit, and seeds into the cookie batter. Gently stir until everything is combined well.

Scoop and Bake

Line a large baking sheet with parchment paper or a Silpat mat.

Use a large spoon or a cookie scoop to scoop out 2 ½- to 3-tablespoon servings of batter. Place them at least 1 inch apart on the cookie sheet. Do not overcrowd the cookies for the best results.

Bake in the preheated oven for 14 to 15 minutes. The edges will become golden brown and the middle should not be soft.

Let the cookies cool to room temperature before digging in.


How can I make my breakfast cookies drier? Or more moist? 

You can make a few simple adjustments to make these cookies drier or more moist. To make cookies more dry, add in more oats or flour. For cookies on the moist side, you can add in more banana. 

Can I cut down on the sugar in these breakfast cookies? 

Yes, you can easily cut down on the amount of sugar in these breakfast cookies. They won’t be as sweet, but you can reduce the amount of syrup or sugar used. 

What add-ins can I use for breakfast cookies? 

You can add just about anything to these cookies to up the flavor and nutritional content. Get creative with a variety of nuts, seeds, dried fruit, or chocolate. 

What can I use in place of bananas? 

You can swap out the banana for applesauce. Use ½-cup of unsweetened applesauce in place of 1 banana in these healthy cookies. You can also try avocado, yogurt, or cooked potato.

Recipe Tips

  • The quicker the better. Use quick cooking oats for the perfect texture.
  • Go halfsies. Mix half quick-cooking oats and half old-fashioned oats for a chewier bite.
  • Load ’em up. Grab your favorite additions and toss them in. Make sure to try and keep the same ratio of add-ins to batter.
  • Reduce the sweetener. You can decrease to ¼ cup without much change to the consistency of the cookies. If the batter feels dry, try adding in a tablespoon or two of milk.
  • Freeze for later. Make up a double batch and store for easy grab-and-go breakfasts or an after school snack.
Oatmeal breakfast cookies are stacked on top of each other.

More Oatmeal Recipes for Breakfast

Want a few more ways to use up those oats? You might also enjoy a new breakfast recipe or the perfect healthy snack.

Almond Butter Oatmeal Cookies and No Bake Peanut Butter Granola Bars only require four simple ingredients.

Skip the packets and make Maple Brown Sugar Oatmeal at home.

Healthy Baked Oatmeal and Apple Baked Oatmeal are both perfect for a crowd.

Save time on busy mornings with healthy breakfast ideas like Almond Butter Overnight OatsPeach Cobbler Overnight OatsPumpkin Overnight OatsBlueberry Overnight Oats, or Chocolate Peanut Butter Overnight Oats.

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4.83 from 17 votes

Healthy Oatmeal Breakfast Cookies

Busy mornings have never been easier than with these Oatmeal Breakfast Cookies. Oats, eggs, mashed bananas, nuts and seeds are mixed together to create the best healthy recipe.
Yield 20 cookies
Prep 10 minutes
Cook 14 minutes
Total 24 minutes
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  • ½ cup pure maple syrup
  • 2 eggs
  • ¾ cup bananas mashed, about 2 medium
  • 4 Tbsp. butter melted
  • 1 tsp. vanilla extract
  • 1 ¾ cup oats quick cooking
  • ½ cup flour*
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. salt
  • ½ cup pecans coarsely chopped
  • ½ cup shredded coconut unsweetened
  • ½ cup dried fruit raisins or cranberries
  • ¼ cup pumpkin seeds raw


  • Preheat oven to 350 degrees.
  • Make the Base. Combine maple syrup, eggs, bananas, and vanilla extract in a large bowl, whisk to combine. Wait until butter has cooled down some after melting to add it to the bowl and then whisk until combined.
    ½ cup pure maple syrup, 2 eggs, ¾ cup bananas, 4 Tbsp. butter, 1 tsp. vanilla extract
  • Stir in Dry Ingredients. Add in oats, flour, soda, cinnamon, and salt. Toss until everything is well mixed. Pour in pecans, coconut, dried fruit, and seeds. Stir by hand until well incorporated.
    1 ¾ cup oats, ½ cup flour*, ½ tsp. baking soda, ½ tsp. cinnamon, ¼ tsp. salt, ½ cup pecans, ½ cup shredded coconut, ½ cup dried fruit, ¼ cup pumpkin seeds
  • Scoop and Bake. Line a large baking sheet with parchment paper. Scoop out 2 ½ – 3 tablespoons worth of cookie batter for each cookie and place at least 1 inch apart on the sheet. Bake in preheated oven for 14-15 minutes, or until the edges are golden and the middle is no longer soft.
  • Let cool to room temperature before eating. Enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.83 from 17 votes



Meal Prep & Storage

  • To Store: Keep in an airtight container on the counter for 2-3 days, or in the fridge for up to 5 days.
  • To Freeze: These are perfect for freezing! Wrap them individually and freeze for up to 4-6 months.

Dietary Modifications

The recipe you’ll find below is already vegetarian as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
  • Gluten-Free: Use certified gluten-free oats and a gluten-free flour.
  • Vegan: Substitute the butter for coconut oil, and flax or chia egg for the egg.
  • Lower sugar: Cut the amount of syrup in half.


Calories: 132kcal, Carbohydrates: 15g, Protein: 3g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 87mg, Potassium: 108mg, Fiber: 2g, Sugar: 6g, Vitamin A: 103IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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Recipe Rating


    1. Hi Linda! Generally, almond flour is more moist than regular flour. You can try a 1:1 sub, but be ready to add extra almond flour to get the right consistency.

  1. 5 stars
    Delicious and extremely easy. I’ve just started trying to make my own gluten and dairy free foods, this was so easy.

  2. YUM! SO sick of power bars or breakfast bars! This is such a yummy replacement! grab a couple to go in the morning:-)

    1. Yay! So happy to hear you enjoyed the recipe, Rita! This is such a great alternative to breakfast bars but still so healthy. Thanks so much for taking the time to leave a comment!

  3. 5 stars
    I LOVE these cookies! I used regular rolled oats and cassava root flour and they are perfect. Thank you for a great recipe!

    1. Yay! So happy to hear you enjoyed the recipe, Michelle! Thanks for leaving a comment and rating.