This oatmeal breakfast cookie recipe is one of my favorites. It’s filling but also satisfying — and doesn’t taste too healthy. 😉
Very early in my blogging years (so… about 10 years ago, yowza!), I stumbled across Ashley’s breakfast cookie recipe and fell in love. Guess what. I’m still eating Ashley’s breakfast cookies on a regular basis. Since finding those, I kept making different iterations, like this protein-packed pumpkin pie breakfast cookie. But today I’m sharing the version that is my all-time favorite and I’m sharing it with you today!
My only problem is deciding whether to eat these cookies for breakfast OR dessert…or both? I particularly like it after a long run since it has a good ratio of carbs to protein to help replenish glycogen stores and help me recover. It’s also easy on my stomach and faster than cooking oats on the stove!
Check out the healthy breakfast oatmeal cookie recipe details below. You can also use the button at the top of this post to jump right to the recipe card with quick instructions! I hope you love it as much as I do.
Peanut Butter Banana Chocolate Chip Breakfast Cookie
This recipe serves one so if you want to serve two people, just make two separate batches!
Milk (I use nondairy but any milk works)
Uncooked old fashioned oats
Chocolate chips (semi-sweet is my choice)
Bananas are a great source of fiber, antioxidants, potassium, and B6 among other nutrients, minerals, and vitamins. Plus they taste delicious and give a great, thick texture in baking recipes.
Egg are packed with protein (4 of 7 grams) and also help bind the recipe so you don’t end up with a crumbly mess.
Vanilla extract is used for flavor! I always use pure imitation extract rather than imitation. It’s worth the extra cost! n, stimulate the body’s natural regrowth and eliminate free radicals.
Old fashioned rolled oats are the perfect gluten-free whole grain ingredient. Not only do oats make this cookie nutritious but also give it an extra delicious texture. Plus, they are a healthy carb and packed with fiber to help keep you full! (If you are celiac, make sure you buy certified gluten-free oats since oats are often processed on equipment with wheat.)
Baking powder is just the rising agent needed to make these cookies a little fluffy.
Chocolate chips (semi-sweet is my choice) but you can use whichever choco chips you have handy or check out my substitute alternatives below for even more cookie goodness.
Cinnamon is one of my favorite ingredients to sneak into any recipe I can. Not only because it’s super flavorful, but because it’s high in antioxidants, is an anti-inflammatory, and has many other beneficial effects on our health and body function.
Perfect for adding a little density to this cookie AND making it delicious. Plus it’s a good source of healthy fats, just remember to eat it in moderation. One Tablespoon will do.
Now, I love peanut butter on top of this, but almond butter, cashew butter or any other nut butter of choice works well in this cookie recipe. Whole Foods not-organic peanut butter is my favorite. It’s the perfect amount of salty!!
In a microwavable cereal bowl, mash the banana with a fork and mix in the egg. Mix well.
Stir in the vanilla extract.
Add the oats, baking powder, and dash of cinnamon. Stir until fully incorporated. Add a splash or two of milk as needed if the mixture is very dry. It should be a thick batter!
Stir in the chocolate chips.
Microwave for 1 minute, 45 seconds.
Spread the peanut butter on top and enjoy while warm.
Ponder whether this is more appropriate for breakfast or for dessert. The jury is still out for me.
Alternative Breakfast Cookie Mix-ins or Toppings
I love this topped with fresh berries in the spring and summer, like pictured here! And in the fall and winter, I microwave apples or pears and put those on top!
Walnuts or Pecans
If you REALLY like some crunch to your cookie, feel free to add in nuts of your choice. I personally love walnuts and pecans in this recipe since I think they go well with the banana and oat combo. But any nut is great.
Sub Chocolate chips for white chocolate chips
If you want to make this more of a dessert, add in or sub those white chocolate chips. I’ve also had a reader suggest M&M’s…just sayin’.
You can either add in raisins alongside the chocolate chips or just sub them out. Raisins are a good option if you prefer avoiding chocolate.
Let me know what you think about this cookie recipe in the comments! Did you eat it for breakfast, dessert, or both?!
Peanut Butter Banana Chocolate Chip Breakfast CookiePrint
- One full banana, very ripe
- 1 egg
- 1 t vanilla extract
- 1/3 c old fashioned oats
- 1–2 T almond milk
- 1/4 t baking powder
- 1 T chocolate chips
- dash of cinnamon
- 1 T peanut butter or other toppings of choice
- In a microwavable cereal bowl, mash the banana with a fork and mix in the egg. Mix well.
- Stir in the vanilla extract.
- Add the oats, baking powder and dash of cinnamon. Stir until fully incorporated. Add a splash or two of milk as needed. It should be a thick batter!
- Stir in the chocolate chips.
- Microwave for 1 minute, 45 seconds.
- Spread the peanut butter on top and enjoy while warm.
Nutritional stats are approximate and calculated without peanut butter. Exact stats will vary based on the ingredients and brands you use!
- Serving Size: 1 cookie
- Calories: 377
- Sugar: 25.9
- Sodium: 132.8
- Fat: 11.9
- Saturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 58.4
- Fiber: 6.7
- Protein: 12.6
- Cholesterol: 190
But since there is no added sugar (chocolate chips don’t count – obviously), I think it passes as a healthy breakfast and an extra healthy dessert. Win win.
Looking for more breakfast ideas? Get them here!
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