Oatmeal Breakfast Cookies
Highlighted under: Simple Pleasures
I absolutely love making Oatmeal Breakfast Cookies for those busy mornings when I crave something wholesome yet satisfying. This recipe combines rolled oats, nut butter, and a hint of sweetness, resulting in a cookie that not only tastes great but is also packed with nutrition. I find that they keep me fueled throughout the day, and they’re easy to customize with add-ins like nuts or dried fruit. They’re perfect for grabbing on the go or enjoying with a cup of coffee at home.
Oatmeal Breakfast Cookies have become a staple in my kitchen because they’re so versatile. Recently, I experimented by adding mashed bananas and a sprinkle of cinnamon, which elevated the flavors beautifully. This simple addition not only enhances the cookie's sweetness but also delivers a lovely aroma that fills the kitchen as they bake.
I’ve also learned that letting the dough rest for a few minutes helps the oats absorb moisture, resulting in a chewier texture. It’s these little tips that make all the difference, and I’m excited to share this delightful recipe with you!
Why You Will Love This Recipe
- Nutritious and filling, perfect for breakfast or snacks
- Easy to customize with your favorite ingredients
- Simple preparation that fits into any busy schedule
Unlocking the Power of Oats
Rolled oats are the star of this recipe, providing not just texture but also essential nutrients. They're a great source of fiber, which can help you feel fuller longer and promote healthy digestion. When baking these cookies, it's important to use certified gluten-free oats if you have gluten sensitivities. They should be the old-fashioned variety rather than quick oats for the best chewiness and structure in your cookies. This allows them to hold their shape during baking while still achieving a delightful soft texture within.
In addition to their health benefits, oats absorb moisture, which helps keep the cookies chewy. During baking, they absorb the sweetness from honey or maple syrup and the richness of almond butter, resulting in a harmonious balance of flavors. If you want to amplify the oatiness, consider toasting the oats in a dry skillet for 5-7 minutes before mixing them into the batter. This simple step adds nuttiness and complexity, elevating the overall taste.
For those looking for a lower carbohydrate option, rolled oats can be replaced with ground almonds or almond flour. However, keep in mind that this will alter the texture and may require an adjustment in the wet ingredients, potentially leading to drier cookies if not balanced correctly. Consider adding a splash of water or additional mashed banana to maintain desired moisture level.
Customizing Your Cookies
One of the best things about these Oatmeal Breakfast Cookies is how easily they can be customized to suit your personal tastes or dietary needs. For a protein boost, try adding a scoop of protein powder to the mixture. If you're looking for a little crunch, chopped nuts like walnuts or pecans make excellent additions. Remember to keep the total volume of add-ins in check; aim for about 3/4 cup total to avoid altering the cookie batter's consistency too much.
Dried fruits, such as cranberries or raisins, can add natural sweetness and chewiness to your breakfast cookies, making them even more satisfying. If you're a fan of spices, feel free to experiment with nutmeg or ginger for a unique flavor twist. Just make sure no ingredient is overpowered by another; balance is key to ensure the cookie is both tasty and cohesive.
Lastly, consider incorporating seeds like chia or flaxseed for extra health benefits. Not only do they pack in nutrition, but they can also contribute to the cookie's texture, making it more whole grain. These additions also make the cookies more appealing to a wider range of dietary preferences, ensuring everyone can enjoy a wholesome breakfast treat.
Ingredients
Ingredients
For the Cookies
- 1 cup rolled oats
- 1/2 cup almond butter
- 1/4 cup honey or maple syrup
- 1 ripe banana, mashed
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (optional)
Instructions
Instructions
Steps
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Ingredients
In a large bowl, combine the rolled oats, almond butter, honey, mashed banana, vanilla extract, baking soda, cinnamon, and salt. Mix until well combined. If you're using chocolate chips, fold them in gently.
Form the Cookies
Using a spoon or cookie scoop, drop tablespoon-sized portions of the mixture onto the prepared baking sheet, leaving space between each cookie.
Bake
Bake in the preheated oven for about 15-20 minutes or until the edges are golden brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Enjoy!
Pro Tips
- For an extra crunch, consider adding chopped nuts or seeds to the mixture. You can also swap the banana for applesauce or pumpkin puree for a different flavor profile.
Storing and Freezing Tips
These cookies can last up to a week in an airtight container at room temperature, making them ideal for meal prep. I recommend placing a piece of parchment paper between layers if you stack them to maintain their texture. If you want to extend their shelf life, consider freezing them. Simply layer the cookies in a freezer-safe container with parchment paper in between and freeze for up to three months. When you're ready to enjoy, let them thaw at room temperature or warm them in the microwave for about 10-15 seconds to restore their fresh-baked feel.
If you decide to freeze the raw cookie dough instead, scoop it into balls and freeze them on a baking sheet for an hour before transferring them to a plastic bag or container. This allows you to bake a fresh batch whenever you want, ensuring you always have warm cookies ready to go. When you want to bake, simply preheat the oven and bake straight from the freezer, adding an extra minute or two to your bake time for perfect results.
Using proper storage methods not only helps maintain the cookies' flavor and texture but also allows for seamless integration into your busy lifestyle. Having a stash of these nutritious cookies ready to go means you're always prepared for busy mornings or sudden snack cravings.
Troubleshooting Common Issues
One common issue some may face is cookies coming out too dry. This could happen if the banana used is smaller than average or if the oats absorb too much moisture. To remedy this, ensure you use a medium to large banana for optimal moisture, or incorporate an additional tablespoon of almond butter for added creaminess. If your cookie dough appears too dry before baking, don’t hesitate to add a splash of milk or more mashed banana to adjust consistency.
On the flip side, if the cookies spread too much during baking, it could be due to too much wet ingredient or insufficient mixing, causing the cookies not to hold their shape properly. Make sure you measure your ingredients accurately and thoroughly mix the batter until all components are evenly incorporated. Chilling the dough for 30 minutes before baking can also help the cookies maintain their structure.
Lastly, baking times may vary depending on your oven type. If you find that your cookies are not cooking evenly, it might help to rotate the baking sheet halfway through the baking time. This allows for an even bake, especially if you notice certain edges browning more than others. Keeping a close eye on them as they near the end of the bake time will help you achieve those perfect golden edges every time.
Questions About Recipes
→ Can I make these cookies gluten-free?
Yes! Just make sure to use certified gluten-free oats.
→ How should I store these cookies?
Store them in an airtight container at room temperature for up to a week, or freeze them for longer storage.
→ Can I substitute almond butter?
Absolutely! You can use peanut butter, cashew butter, or any nut or seed butter of your choice.
→ Are these cookies suitable for kids?
Yes, they are healthy and make a great snack for kids! You can even involve them in the baking process.
Oatmeal Breakfast Cookies
I absolutely love making Oatmeal Breakfast Cookies for those busy mornings when I crave something wholesome yet satisfying. This recipe combines rolled oats, nut butter, and a hint of sweetness, resulting in a cookie that not only tastes great but is also packed with nutrition. I find that they keep me fueled throughout the day, and they’re easy to customize with add-ins like nuts or dried fruit. They’re perfect for grabbing on the go or enjoying with a cup of coffee at home.
Created by: Madeline Archer
Recipe Type: Simple Pleasures
Skill Level: Easy
Final Quantity: 24 cookies
What You'll Need
For the Cookies
- 1 cup rolled oats
- 1/2 cup almond butter
- 1/4 cup honey or maple syrup
- 1 ripe banana, mashed
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup dark chocolate chips (optional)
How-To Steps
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the rolled oats, almond butter, honey, mashed banana, vanilla extract, baking soda, cinnamon, and salt. Mix until well combined. If you're using chocolate chips, fold them in gently.
Using a spoon or cookie scoop, drop tablespoon-sized portions of the mixture onto the prepared baking sheet, leaving space between each cookie.
Bake in the preheated oven for about 15-20 minutes or until the edges are golden brown. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Extra Tips
- For an extra crunch, consider adding chopped nuts or seeds to the mixture. You can also swap the banana for applesauce or pumpkin puree for a different flavor profile.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 60mg
- Total Carbohydrates: 20g
- Dietary Fiber: 2g
- Sugars: 10g
- Protein: 4g