The older I get, the extra I understand how essential breakfast actually is to start out my day without work proper. I don’t want an elaborate breakfast, only a fast snack to get me going, like these straightforward Breakfast Cookies. They’re mushy & chewy, not too candy, and may simply be made in only one bowl. They’re additionally the right grab-and-go breakfast for these busy mornings. A brilliant budget-friendly approach to have breakfast able to go all through the week…I’m all for it!😉
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What Are Breakfast Cookies?
This recipe for breakfast cookies falls someplace between baked oatmeal and a conventional oatmeal cookie. They’re mushy, chewy, and filled with healthful substances that’ll preserve you glad till lunchtime. I combine old school rolled oats with mashed bananas, peanut butter, cinnamon, and maple syrup to make a batter that’s loaded with taste, fiber, and protein. Then, I add in some dried cranberries and chopped pecans for much more texture and sweetness. They bake up in lower than 20 minutes and are good for meal prepping!
Right here’s what you’ll have to make these home made breakfast cookies:
- Previous-Normal Rolled Oats: I like to recommend utilizing old school rolled oats, not quick-cooking or steel-cut oats. Rolled oats will give your cookies the perfect texture and chewiness. I additionally examined this recipe utilizing half-oat flour and half-rolled oats, however I didn’t just like the consistency. It tasted chalky to me. As a substitute, utilizing all rolled oats was the way in which to go.
- Bananas: I take advantage of bananas which can be very ripe. The extra brown spots, the higher! That is the place half of the sweetness comes from on this recipe.
- Maple Syrup: Provides some extra pure sweetness and retains this recipe vegan!
- Creamy Peanut Butter: Soften this barely within the microwave so it mixes extra evenly with the opposite substances. It shouldn’t be too sizzling or liquidy; it ought to simply be melted sufficient so it pours simply. When you can’t have peanut butter, strive almond butter or sunflower seed butter as a substitute.
- Vanilla Extract & Floor Cinnamon: Each of those add a yummy, comforting taste to your wholesome breakfast cookies.
- Salt: The right pure taste enhancer!
- Combine-Ins: Now, that is the place you’ll be able to actually have some enjoyable. I’ve shared some totally different concepts under, however I all the time use dried cranberries and chopped pecans. I extremely suggest this combo!
Variations to Attempt!
These oat breakfast cookies are really easy to customise by including your favourite mix-ins or utilizing up nuts, seeds, or dried fruit that you have already got in your pantry. Pumpkin seeds, chia seeds, raisins, walnuts, and chocolate chips are all nice choices. You possibly can additionally swap out the cinnamon for pumpkin pie spice or apple pie spice for a special taste. Listed here are some extra variations that I believe might be scrumptious:
- Add a pinch of nutmeg and use chopped walnuts for a banana bread-inspired deal with.
- Throw in some dried apricots and coconut flakes for a tropical twist.
- Use almond extract as a substitute of vanilla, and add in sliced almonds and dried cherries for a cherry frangipane taste.
- Add shredded carrot, floor nutmeg, floor ginger, and golden raisins—similar to I take advantage of in my carrot cake muffins recipe!
Let me know for those who strive any of those variations (or give you your individual!) within the remark part under!
One of many greatest methods to economize in your buying invoice is to make use of what you have already got available. This recipe can also be a good way to make use of up any leftover nuts or sweet from the vacations! You can even go for cheaper add-ins which can be on sale for those who don’t have a selected mix-in in thoughts. For instance, if you may get a very good deal on raisins, use these as a substitute of the dried cranberries I take advantage of on this recipe.
Recipe Suggestions & Options
- This breakfast cookie recipe is gluten-free, as long as you employ licensed gluten-free oats. Not all oats are gluten-free, as they are often cross-contaminated with wheat throughout processing. If this can be a concern for you, remember to examine the label earlier than buying.
- Be sure to use ripe bananas! They’ll mash a lot simpler and supply extra sweetness and taste.
- Don’t fear in case your cookies nonetheless look a bit of mushy while you pull them out of the oven. As long as they’ve turned a pleasant golden brown shade, they’ll agency up as they cool.
- Or are you in search of a terrific no-bake breakfast possibility? Attempt our home made granola bars! They’re one other straightforward make-ahead breakfast possibility for these busy mornings.
Find out how to Retailer
As soon as cooled, these banana breakfast cookies will be saved in an hermetic container at room temperature for as much as 3 days. For longer storage, preserve them within the fridge for as much as every week or freeze them for as much as 3 months. I’d layer them between sheets of parchment paper earlier than storing them in a freezer-safe container or bag. Allow them to thaw at room temperature earlier than having fun with.
Breakfast Cookies Recipe
These straightforward Breakfast Cookies are mushy & chewy, budget-friendly, and the right grab-and-go breakfast for these busy mornings.
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- 2 ripe bananas ($0.40)
- ⅓ cup creamy peanut butter, barely melted ($0.49)
- ⅓ cup maple syrup ($1.50)
- 1 ½ tsp vanilla extract ($0.50)
- 2 cups old school rolled oats ($0.80)
- 1 tsp cinnamon ($0.10)
- ½ tsp salt ($0.03)
- ½ cup dried cranberries ($0.80)
- ⅓ cup chopped pecans ($0.70)
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Preheat the oven to 350°F. In a big bowl, mash the bananas effectively with a fork.
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Add the peanut butter, maple syrup, and vanilla extract to the bowl. Stir along with the mashed bananas till mixed.
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Subsequent add the rolled oats, cinnamon, and salt to the bowl. Stir collectively till mixed.
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Now stir within the dried cranberries and chopped pecans into the batter till mixed.
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Line a baking sheet with parchment paper. Use a medium cookie scoop or a spoon to scoop the cookie batter into roughly 2 Tbsp parts. Place the cookies on the baking sheet about 2-3 inches aside. Use the again of a spoon to flatten the cookies a bit of bit since they will not unfold a lot within the oven.
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Bake the cookies for 15-17 minutes or till golden brown. Take away the cookies from the oven and allow them to cool barely on the baking sheet earlier than transferring to a wire rack to chill fully. Repeat with the remaining batter. Take pleasure in!
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Baking Sheet
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Parchment Paper
Serving: 1cookieEnergy: 139kcalCarbohydrates: 21gProtein: 3gFats: 5gSodium: 104mgFiber: 2g
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how you can make Breakfast Cookies – step-by-step photographs
Preheat the oven to 350°F. In a big bowl, mash 2 ripe bananas effectively with a fork.
Add ⅓ cup creamy peanut butter, ⅓ cup maple syrup, and 1 ½ tsp vanilla extract to the bowl. Stir along with the mashed bananas till mixed. I melted the peanut butter for just some seconds within the microwave first in order that it mixes easily with the remainder of the substances.
Subsequent, add 2 cups old school rolled oats, 1 tsp cinnamon, and ½ tsp salt to the bowl. Stir collectively till mixed.
Now stir in ½ cup dried cranberries and ⅓ cup chopped pecans into the batter till mixed.
Line a baking sheet with parchment paper. Use a medium cookie scoop or a spoon to scoop the cookie batter into roughly 2 Tbsp parts. Place the cookies on the baking sheet about 2-3 inches aside. Use the again of a spoon to flatten the cookies a bit of bit since they gained’t unfold a lot within the oven.
Bake the cookies for 15-17 minutes or till golden brown. Take away the cookies from the oven and allow them to cool barely on the baking sheet earlier than transferring to a wire rack to chill fully. Repeat with the remaining batter. Take pleasure in!
