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Who doesn’t want cookies for breakfast?! These No Bake Breakfast Cookiesare made with banana,peanut butter and rolled oats and are a quick,healthy,grab-and-go breakfast option!
Cookies for breakfast? Yep,we’re doing it! I mean,why not? Breakfast cookies are both adult and kid-friendly,plus they’re easy to meal prep (win!).
I love when breakfast is already ready to go in the mornings,which is why I’m such a huge fan of overnight oatsand frittatas. These cookies are incredibly quick to make,and I promise your kids will love them. Plus,they’re easy to customize to your liking!
Recipe features
- They’re no bake,so you can whip them up in just a few minutes!
- They’re loaded with good-for-you ingredients like banana,rolled oats and peanut butter
- These cookies are not only a great breakfast,but a delicious snack too!
Ingredients
Banana – Using a ripe banana is key for a couple reasons. First,it’ll be easier to mash up if it’s ripe,and secondly,it’ll bring out more of the banana flavor (which is also why all banana bread recipes recommend using ripe bananas).
Peanut butter – Some peanut butters are more oily than others,and that’s ok. But,if you use an oily peanut butter,you may need to add an extra tablespoon of oats. Alternatively,if you use a drier peanut butter,you might have to use 1 more tablespoon of honey. Feel free to sub your favorite nut butter (like almond butter) instead.
Honey – Honey makes these cookies a little bit sweeter,plus it pairs perfectly with the banana and nut butter and acts as a glue to hold everything together. You can use maple syrup,but the cookies won’t hold together as well.
Oats –After testing these a few times,I realized that the best option is to use a combination of rolled oats and quick oats. The rolled oats provide a nice texture,and the quick oats act similar to flour and really help to hold the cookies together. If you only want to use one type,opt for quick oats.
Add-ins –I used chia seeds and hemp seeds for extra fiber and protein. See the Tips section below for other options.
Step-by-step instructions
As with most “no bake”recipes,this one is pretty simple,but let’s walk through how to make these cookies.
Step 1: Start by using a fork or potato masher to mash the banana into the bottom of a large bowl.
Step 2: Stir in the peanut butter and honey until everything is well combined and there are minimal lumps.
Step 3: Add the dry ingredients–oats,chia seeds,and hemp seeds–to the bowl and use a spoon to stir everything together. The dough should be fairly dry in texture so that you’re able to roll it into balls.
Step 4: The final step is to use your hands to roll the dough into balls. Then,using either your hands or the back of a spoon,smash the balls down into a flat disc,forming a cookie.
Tip
The cookie “dough”will be a bit sticky;I recommend slightly wetting your handsto prevent it from sticking to your hands while you form the cookies.
Can I substitute other ingredients?
Sure can! Here are some common substitutions for these breakfast cookies:
- ANY kind of nut butter in place of peanut butter
- Maple syrup instead of honey
- These cookies are refined sugar-free,but you can add a tablespoon of sugar (cane sugar,coconut sugar,monk fruit) to make these sweeter if you prefer
- Add-ins: If you don’t want to use chia and/or hemp seeds,try mini chocolate chips,dried cranberries,raisins,sunflower seeds,chopped almonds/walnuts,ground flaxseed,pumpkin seeds,or a scoop of protein powder
How should I store these?
Refrigerator:These breakfast cookies hold up best when stored in the refrigerator in an airtight container,and taste best when consumed within 4 days.
Freezer:If you prefer to make these ahead of time and freeze them for later,simply place them in a large plastic bag and freeze for up to 3 months.
More quick breakfast recipes
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
No Bake Breakfast Cookies
Who doesn’t want cookies for breakfast?! These No Bake Breakfast Cookiesare made with banana,peanut butter and rolled oats and are a quick,healthy,grab-and-go breakfast option!
Servings:
Ingredients
- 1bananamashed (about ⅓ cup)
- ⅔cuppeanut butter
- ¼cuphoney
- 2tablespoonchia seeds
- 2tablespoonhemp seeds
- 1 ½cupsquick oats
Instructions
Mash the banana in a medium bowl,then add the peanut butter and honey. Mix together until combined.
Next,add in the chia seeds,hemp seeds and oats and stir until combined.
Line a baking sheet with parchment paper. Lightly wet your hands,then grab about 2 tablespoons of the mixture,roll it into a large ball,then flatten it into a cookie. Place the cookies onto the parchment-lined baking sheet. You should end up with 12 total cookies.
Transfer cookies to the fridge to harden up,at least 1 hour. Keep in an airtight container in the fridge for up to 5 days. Enjoy!
Notes
*I like the combo of peanut butter and banana,but any nut butter will work.
*Quick oats will hold together better than rolled oats.
*Wet your hands slightly when forming the cookies so the “dough” doesn’t stick to your hands
Nutrition
Serving:1g| Calories:178kcal| Carbohydrates:19g| Protein:6g| Fat:10g| Saturated Fat:2g| Polyunsaturated Fat:3g| Monounsaturated Fat:4g| Trans Fat:0.003g| Sodium:62mg| Potassium:164mg| Fiber:3g| Sugar:9g| Vitamin A:20IU| Vitamin C:1mg| Calcium:29mg| Iron:1mg
UPDATE NOTE:This post was originally published in January 2020. It was updated with new text in March 2024.
