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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. They can be made with almond butter or sunflower seed butter instead of peanut butter. You could sub a gluten-free flour for the white whole wheat flour to make them gluten-free. You can also make them vegan by subbing maple syrup for the honey.
Cause 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 😉
Enjoy!
Oatmeal raisin breakfast cookies
Wholesome oatmeal raisin breakfast cookies that are 100% whole grain and naturally sweetened.
Ingredients
- 1 cup old-fashioned 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
Instructions
- 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.
Recipe Notes
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.
| Nutrition Facts | |
|---|---|
| Serving Size | |
| Amount Per Serving | As Served |
| Calories 164kcal Calories from fat 56 | |
| % Daily Value | |
| Total Fat 6g | 9% |
| Saturated Fat 1g | 5% |
| Transfat 0g | |
| Sodium 3mg | 0% |
| Carbohydrate 26g | 9% |
| Dietary Fiber 2g | 8% |
| Sugars 14g | |
| Protein 4g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Dawn @ Girl Heart Food says
May 6, 2016 at 7:44 AMWow, Kathryn! I love how easy these are to make and the small list of ingredients! Actually a cookie that I don’t mind eating a few of, lol. Perhaps I’ll have to make a double batch of these; I’m thinking they won’t last long. And, I think they are just perfect for breakfast 🙂 Have a lovely, relaxing Mother’s Day! xo
Kathryn says
May 6, 2016 at 4:11 PMThanks Dawn! They definitely don’t last long so a double batch is a great idea 🙂 Have a wonderful weekend! XO
Brie says
May 6, 2016 at 11:20 AMYay cookies for breakfast! Oatmeal raisin cookies are my favorite and I love how this recipe has peanut butter and banana too. I hope your Mother’s Day is full of pampering and indulgent tasty food 🙂
Kathryn says
May 6, 2016 at 4:12 PMAw, thanks Brie! Hope you have a wonderful weekend!
Kate @ Framed Cooks says
May 6, 2016 at 12:04 PMCookies for breakfast?? COUNT ME IN!
Kathryn says
May 6, 2016 at 4:13 PMHaha, right?!
Rachel @ Bakerita says
May 6, 2016 at 1:07 PMBreakfast cookies! Oh, YES please. These look and sound absolutely delicious – wish I had one for breakfast 😀
Kathryn says
May 6, 2016 at 4:13 PMThanks Rachel! Best way to start the day 🙂
Laura says
May 6, 2016 at 1:33 PMThese look so great! I LOVE making healthy cookies for breakfast! My kids think I’m the cat’s meow when I do! #bossmom! And I’m with you on trying to sneak treats without the kids knowing…but it’s impossible! As soon as the pantry door opens I hear “What are you doing mom? What are you eating?” LOL! 🙂
Kathryn says
May 6, 2016 at 4:15 PMHow do they hear us opening the pantry door EVERY single time but can’t hear us when we’re calling their names to clean up or get ready? Ah well, at least we feed them well 😉 Have a wonderful Mothers Day!
Cheyanne @ No Spoon Necessary says
May 9, 2016 at 8:24 AMI am definitely on board with the healthy cookies for breakfast trend! And oatmeal raisin happens to be one of my favorite cookies, so these are totally calling my name, Kathryn! Question… is a dozen too many for breakfast? Because I’m totally craving that many right now! Cheers, dear!
P.s. hope you had a fabulous mothers day! Xo
Kathryn says
May 10, 2016 at 10:26 AMI love oatmeal raisin too! These are definitely going to make you want to eat the whole batch, which is why I always have to have my little ones around – or stick some in the freezer – for portion control 😉
Marsha | Marsha's Baking Addiction says
May 10, 2016 at 4:39 AMI love the idea of baking cookies good enough for breakfast, and these look perfect!
Kathryn says
May 10, 2016 at 10:28 AMThanks Marsha 🙂 Cookies make for a happy start to the day!
Ross @ ReadyToYumble says
May 11, 2016 at 2:47 PMCookies for breakfast is a real thing? Guess I’m just ahead of the curve. Seriously though, these look like they’d stick with you all morning. Does the banana flavor come through at all? I love bananas, but my wife would rather be electrocuted than be faced with that fruit first thing in the morning.
Kathryn says
May 11, 2016 at 10:17 PMI don’t think they have much of a banana flavor at all – it’s more just for some natural sweetness. They are a good hearty option – and fun 🙂
Meg says
May 13, 2016 at 1:46 PMThese look great. My little guys would flip if I served them cookies for breakfast. And I always love to rock their world a little…in good ways. Thanks!
Kathryn says
May 14, 2016 at 9:03 PMIt’s fun to surprise them, right?! Hope you give these a try! We’ve got them on the menu for next week — my little girl is turning 5 and this seems like a great way to start her big day 🙂
Abby says
May 15, 2016 at 9:16 PMI love the idea of a healthy cookie for b’fast… so now I have 2 questions….
1. Can you taste the banana flavor ?
2. is there something I could sub for the banana ?
My kids do not like bananas and if you can taste it …. they won’t eat them
thanks for any help & advise you can share
Kathryn says
May 16, 2016 at 5:58 AMHi Abby! I don’t think they have much of a banana flavor at all. It’s mostly there for natural sweetness. If your kids do detect it, you could try subbing unsweetened applesauce (about 1/3 cup, I’d think) and see if that works for you. Would love to hear if you try them!
The Little Tourist says
May 15, 2016 at 11:17 PMThese look so delicious! My kids would love to have cookies for breakfast… and I would, too! Stopping by from #FamilyJoyLinkParty 🙂
Kathryn says
May 16, 2016 at 5:58 AMThanks! They are definitely an all around hit here at our house, kids and adults 🙂
Charlene Asay says
May 15, 2016 at 11:20 PMThese look amazing. I could eat them all day long. Thanks for sharing with us at Family Joy Blog Link Up Party this week.
Kathryn says
May 16, 2016 at 5:59 AMThanks Charlene! They are a great all-day-long sorta cookie 🙂
Winnie says
May 22, 2016 at 5:59 PMThese cookies are soooooo perfect for me!!
I love oatmeal cookies and I love baking with oats. I’m not a breakfast girl, but I’d eat these any time of day (even now, when it’s almost 1 am)
Kathryn says
May 23, 2016 at 6:33 AMThey are definitely good ANY time of day 🙂 Hope you give them a try Winnie!
Frugal Hausfrau says
May 24, 2016 at 2:23 AMThese look so delish and healthy – pinning (and making!) Thanks for sharing with us at the Throwback Thursday Link party!
Mollie
Kathryn says
May 24, 2016 at 4:57 PMThanks Mollie! I hope you enjoy them!
Sharice says
January 28, 2017 at 10:08 PMThis is sooo good! I’ve made many different oatmeal bakes in my day, and my husband said of this one: “I’m going to go on the record and say that this is the best one you’ve ever made!” I did make a couple modifications. I doubled the recipe and put it in a 9×13 pan. For the 3 cups of milk, I used a mix of Almond Milk, 2% milk, and heavy cream. Also, I did 1/2 cup maple syrup instead of 2/3 cup, and it was still sweet enough for our liking. All in all this is an awesome recipe, with the perfect denseness, texture, and flavor. My son loved it with some spray whipped cream on top 🙂
Sharice says
January 28, 2017 at 10:11 PMLOL! I just realized I put this comment on the wrong food item 🙂 I meant to leave this review on the Banana Bread Baked Oatmeal! I had already started browsing your site looking for other food items to try, and apparently I forgot to go back to that recipe before posting this review 🙂
Kathryn says
January 28, 2017 at 10:31 PMHaha, no worries Sharice! SO glad to hear you loved the banana bread baked oatmeal – it’s one of our favorites! These cookies are a great make-ahead option too!
Mark Lanning says
August 25, 2017 at 12:10 AMhow many cookies is a serving
Kathryn says
August 25, 2017 at 6:27 AMHi Mark! I added the nutrition calculator to my site after this recipe was posted but I believe it’s being calculated for 1 cookie. Hope that helps!
brianne says
September 23, 2017 at 12:38 PMDo you think I could sub almond flour for the whole wheat flour?
Kathryn says
September 24, 2017 at 8:56 AMHi Brianne! Yes, I think that would be fine to substitute almond flour. Would love to hear how they turn out!
Brianne Donahue Cannon says
September 24, 2017 at 10:55 AMThey were great with the almond flour! I also used maple syrup – my preschooler loves them!
Kathryn says
September 24, 2017 at 11:06 AMYay! So happy to hear that! Thanks for sharing! 😀