These Autumn Oatmeal Breakfast Cookies are a delicious and hearty grab-and-go breakfast or snack. Packed with whole grain oats and warm autumn nutty and cranberry flavors. These cookies for breakfast are the perfect way to start the day – especially with a cup of coffee or tea!
Ummm cookies for breakfast?? Yass please! Who wants a bowl of boring oatmeal when you could have cookies?! While cookies generally sound like a tasty idea, starting the day with eating legit chocolate chip cookies is a recipe for a sluggish day. However, these autumn oatmeal breakfast cookies are so perfect for a filling and delicious grab-n-go bite. And what I really love about these cookies is how comforting they are when the weather turns cold and gloomy. They’re full of hearty and soft textures and warming nutty flavors. Packed with oats, ripe bananas, peanut butter, pecans, pepitas, millet and cinnamon. And thanks to maple syrup and dried cranberries, they’re just lightly sweetened. So incredibly easy to make and truly worthy of a quick breakfast bite or snack.
What makes these so great for a satisfying breakfast grab? Not only are these cookies delicious, they’re packed with ingredients and nutrients that help make then filling. Protein and healthy fats from peanut butter, EVOO, nuts and seeds will help keep you full and the carbohydrates from oats and oat flour will offer sustaining energy your body needs to get you going! They’re also packed with fiber which helps you feel longer and makes for a happy gut.
To make them an even more filling meal or snack, try pairing a cookie or two with a hard boiled egg or some greek yogurt!
How To Store These Breakfast Cookies
These cookies will keep well in a covered container for up to two days, or in the fridge for five. I personally suggest making a big batch and storing them in the freezer for later. That way you can easily warm one or two up in the microwave or toaster oven. Or if you’re really rushing out the door, you can simply grab a frozen cookie and enjoy it chilled or just slightly thawed (they don’t take long to thaw and soften).
What’s in These Autumn Oatmeal Breakfast Cookies
- Regular rolled oats
- Oat flour
- Cinnamon
- Baking powder
- Salt
- Overly ripe banana
- Peanut butter, unsweetened
- Maple syrup
- EVOO
- Ground flaxseed
- Vanilla
- Nuts and/or seeds – I used pecans, pepitas and millet. You can easily substitute other nuts and seeds of your liking.
- Dried fruit – I love dried cranberries in a fall cookie. So seasonal right? But feel free to sub in some of your favs!
If you make these Autumn Oatmeal Breakfast Cookies make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
The Best Autumn Oatmeal Breakfast Cookies
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Total Time: 30 minutes
- Yield: About 12 Cookies 1x
- Category: Breakfast, Snack
Description
These Autumn Oatmeal Breakfast Cookies are a delicious and hearty grab-and-go breakfast or snack. Packed with whole grain oats and warm autumn nutty and cranberry flavors. These easy to make cookies for breakfast are the perfect way to start the day – especially with a cup of coffee or tea!
Ingredients
1 1/4 c. rolled oats
1/2 c. oat flour
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
3/4 c. mashed overly ripe banana
1/2 c. nut butter
1/4 c. maple syrup
1/4 c. EVOO
3 Tbsp. ground flaxseed
1 tsp. vanilla
1 c. nuts and seeds (such as pecans, pepitas and millet)
1/3 c. dried fruit (such as dried cranberries)
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, combine the rolled oats, oat flour, cinnamon, baking powder and salt. In a medium bowl, whisk together the banana, nut butter, maple syrup, EVOO, flaxseed and vanilla.
- Add the wet ingredients to the dry ingredients. Mix to combine. Stir in the nuts, seeds and dried fruit until evenly distributed.
- Scoop mounds of dough, about 1/4 cup each, and space 2 inches apart on prepared baking sheet. The cookies won’t spread much, so gently press down on the dough portions with the palm of your hand to flatten until about 3/4 of an inch thick.
- Bake for 15 to 17 minutes, until lightly golden browned. Allow to cool before serving. Enjoy!
Keywords: breakfast cookie, oatmeal cookie, millet, oat flour, rolled oats, snack
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