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Today I am sharing a delicious “cookie” that is great for breakfast, as a school snack or even as an afternoon pick-me-up! And the best part is these are simple to prepare and can be frozen once baked so you always have a healthy breakfast or snack on hand! It is also a great way to use up those extra bananas!
This “cookie” is packed with nutrients like fibre found in the oatmeal which is great for digestive health, potassium and vitamin B6 from the bananas which supports our cells and such systems as the cardiovascular system, healthy carbs from the oats, bananas and dried fruit which help support brain health and protein which supports healthy hair, nails, skin, muscles and red blood cells. It is important we get an array of nutrients from a variety of foods and that we pack in nutrition throughout the day. If you are not much of a breakfast eater like myself, then these baked oatmeal “cookies” can come in handy! Grab one on the go, microwave if you would like it slightly warmed and away you go! You can also crumble it over top some yogurt along with a few fresh berries for extra antioxidants. It is much more satiating as well. Take those few extra minutes and enjoy a healthy start to your day!
Let’s get started!
Combine nut or seed butter along with milk of choice, mashed banana, oats, protein powder of choice and all your mix-ins. Mix well. Use a 1/2 cup measure and scoop the “cookie” batter. Place on sheet pan that has been lined with the sheet pan liner. (links below to the items I am using)
Bake at 325F until golden brown, about 15 minutes. Let cool before packaging up.
These are very filling. I ate half for breakfast and enjoyed it with yogurt and berries. It is also like a really thick granola bar so you can make them smaller if you prefer, especially if you have little children who may enjoy smaller bite size breakfast cookies over a larger cookie.
You can also change up the flavor of these breakfast cookies. Instead of banana, use applesauce along with shredded apple and a sprinkle of cinnamon for an apple pie breakfast cookie. Instead of banana, use pumpkin along with pumpkin pie spice and mini chocolate chips for a fall-time classic pumpkin pie breakfast cookie. These are versatile and you can easily change up ingredients!
Baked Oatmeal Breakfast Cookies
1 banana
2 cups quick oats
1⁄2 cup dried cranberries, raisins, currants or goji berries
2 tbsp unsweetened coconut flakes
1⁄2 tsp sea salt like Epicure’s Salt Grinder
2 scoops Epicure Power Up Vanilla or Chocolate Protein Blend (or protein powder of choice)
1 tsp cocoa powder
1 cup natural peanut or nut-free butter
1⁄4 cup almond milk or milk of choice
Mash banana in a large bowl. Add oats, dried fruit, coconut, salt, protein blend, and cocoa powder; stir to combine. Add nut butter and almond milk and mix well.
Using a 1⁄2 cup measure, form dough into patties. Place on an Epicure Sheet Pan lined with a Sheet Pan Liner. Bake at 325F for 13 to 15 minutes or until golden. Let cool. Store in fridge in an airtight container.
Never work before breakfast. If you have to work before breakfast, eat your breakfast first.
– Josh Billings
Looking to purchase the awesome goodies I used here? Check them out at the links below:
Sheet pan: https://annmariehum1.epicure.com/en-ca/product/sheet-pan
Sheet Pan Liner: https://annmariehum1.epicure.com/en-ca/product/sheet-pan-liner
Protein Blend: https://annmariehum1.epicure.com/en-ca/search/products?query=Protein%20powder
enjoy from Our City Homestead to yours