Wholesome oatmeal raisin breakfast cookies that are 100% whole grain and naturally sweetened.
Having cookies for breakfast is no longer just for naughty grown-ups! It’s a real thing and I’ve seen plenty of registered dietitians endorse the trend, so it must be good for us!
However, I think we can all agree there need to be some standards for breakfast cookies.
Store-bought varieties tend to be full of sugar and processed grains. In other words, junk and not that much different than regular cookies. #sneaky
But these oatmeal raisin breakfast cookies are completely wholesome.
They are naturally sweetened and full of whole grains, plus healthy fats and protein from the peanut butter, to give you some fuel in the mornings.
It’s a sweet treat to start the day and a lovely way to power through until lunch. And they are super fast to prep and bake and the extras store great in the freezer.
Which is why I usually make them ahead.
Mornings are busy enough without baking first thing. (Which is why we eat so many overnight oats and baked oatmeal and oatmeal raisin mini muffins that are all made ahead. Yes, we are totally oatmeal obsessed.)
The last time I made these, I took them out of the oven before I picked the kids up from preschool after lunch. They saw the cookies on the counter when we got back home, on the way upstairs for nap. When J, who is 2 1/2, came downstairs after nap, he looks around and looks at me and says, “Where my cookies?”
Don’t mess with a little boy and his cookies. 😂
So that day they were snack cookies instead of breakfast cookies. 👍
You can adjust the recipe as needed, too.
Notes on making oatmeal raisin breakfast cookies:
- Feel free to substitute almond butter or sunflower seed butter instead of peanut butter.
- You could sub a gluten-free flour blend for the white whole wheat flour to make them gluten-free if needed.
- For a vegan-friendly version, substitute maple syrup for the honey.
Easy to adapt because I wholeheartedly believe everyone should be able to eat some cookies for breakfast! ❤️
So no more hiding in the pantry or sneaking a half a cookie while no one is looking in the mornings. (That’s not just me, right?!) Serve ’em up and serve ’em up proud. 🙂
And if you’re a mom out there, I hope you have a wonderful Mother’s Day full of sleeping in, breakfast in bed, a showering of gifts, midday nap, a pedicure and a massage and a big glass of wine (or bourbon). #hahaIwish.
Or maybe just settle for one of these cookies and be thankful for the chaos 😉
- 1 cup old-fashioned rolled oats
- 1/2 cup white whole wheat flour
- 1 teaspoon cinnamon
- 1 large ripe banana, mashed
- 1/2 cup peanut butter (or sub almond butter or sunflower seed butter)
- 1/3 cup honey (or sub maple syrup)
- 2 teaspoons vanilla
- 1/2 cup raisins
- Preheat the oven to 350.
- Combine oats, flour and cinnamon in a medium bowl.
- In a small bowl, mash the banana and add the peanut butter, honey and vanilla. Stir well to combine.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the raisins.
- Drop cookie dough on a parchment paper or silpat-lined baking sheet to make 12 even cookies. Use your fingers (it’s easier if you wet them first) to shape each one into a cookie shape - these do not spread out while baking.
- Bake at 350 for 16-20 minutes, until golden brown and done.
- Store in an airtight container in the pantry for 2-3 days, in the fridge for up to 5 days or freeze for up to 3 months.
The extras freeze beautifully! I put the baked, cooled cookies in a ziploc freezer bag (label it!) and pull them straight out of the freezer as needed. You can reheat the cookies, straight from the freezer, in the microwave for about 15-20 seconds for a quick sweet snack or on-the-go breakfast.
Serving Size:1 cookie
Amount Per Serving: Calories: 166Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 53mgCarbohydrates: 26gFiber: 3gSugar: 14gProtein: 4g