How To: Grab and Go Breakfast – Breakfast Cookies

Cookies for breakfast? Yes…that is correct. Holiday baking time need not be limited to oh so sweet gingersnaps and sinckernoodles. Not that I would pass those up, if you’re offering.

But, these not too sweet and very moist cookies actually make the perfect on-the-go breakfast. Just like our muffin recipe, these banana, peanut butter, and oat cookies are the perfect thing to make on the weekend and portion out for your breakfasts for the upcoming week.

They also happen to be vegan, low in sugar, and have no added fat…and are SUPER delicious! They even passed the family taste test…then you know I am not lying! These wholesome and nutritious cookies will not only please your grumbling stomach, but I bet your little kiddies would love them too.

And I would guess that If you opened your cupboards this very instance, you would find all the ingredients you needed to whip up a batch of these hearty and healthy breakfast treats. They come together in under 10 minutes, cook in just 15, and will leave you feeling full and satisfied for the busy work week mornings.

Filled with fiber from the oats and whole wheat flour and loaded with healthy fats and protein from the peanut butter, they really are a complete breakfast in a perfect and portable hand held package. Paired with a glass of milk, they also make a delicious afternoon snack. The 3:00 pm call of the vending machine outside your office can now be avoided by keeping a stash of these babies on hand.

So go ahead, treat yourself to a cookie or two…..or three or four….

Happy Holidays!


Banana, Peanut Butter,and Oat Breakfast Cookies

Serves 10
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
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  • 1 1/2 very ripe medium bananas (mashed)
  • 1/2 cup natural peanut butter
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened apple sauce
  • 1 Tsp vanilla extract
  • 1 cup rolled oats
  • 3/4 cups whole wheat flour
  • 1 1/2 Tsp cinnamon
  • 1/2 Tsp baking powder
  • pinchof salt
  • 1/3 cup dried cranberries


You can sub the peanut butter for almond butter or any other nut butter of your choice. Any dried fruit can be used in place of the cranberries. If you want a bit of a crunch, mix-in some toasted and chopped nuts, such as walnuts or almonds.


1. Preheat oven to 350 degrees.
2. Combine banana, peanut butter, maple syrup, applesauce, and vanilla extract in a small bowl. In a separate bowl, combine flour, oats, cinnamon, salt, and baking powder. Stir the dry ingredients into the wet mixture and stir until combined. Mix in the cranberries.
3. Spray a baking sheet with cooking spray or line with parchment paper. Drop the dough onto the sheet pan using a 1/4 cup measuring cup. Wet a spatula and flatten down the balls of dough so they are about 1/2 inch thick.
4. Bake for 15 minutes and let cool.



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