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Oatmeal raisin breakfast cookies

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Wholesome oatmeal raisin breakfast cookies that are 100% whole grain and naturally sweetened.A stack of oatmeal raisin cookies on a white plate with milk and oranges in the background

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

A plate full of breakfast cookies with orange slices, raisins and a glass of milk nearby

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. 😂

Healthy oatmeal raisin cookies served on a white plate with a glass of milk and some orange slices

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! ❤️

A hand holding a cookie with a bite taken out

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!

XO,

Kathryn

Yield: 12 cookies

Oatmeal raisin breakfast cookies

Healthy oatmeal raisin breakfast cookies - whole grain and naturally sweetened

Wholesome oatmeal raisin breakfast cookies are 100% whole grain and naturally sweetened for a fun and healthy breakfast. They freeze great too!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 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

Instructions

  1. Preheat the oven to 350.
  2. Combine oats, flour and cinnamon in a medium bowl.
  3. In a small bowl, mash the banana and add the peanut butter, honey and vanilla. Stir well to combine.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the raisins.
  5. 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.
  6. Bake at 350 for 16-20 minutes, until golden brown and done.
  7. 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.

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 Information:

Yield:

12

Serving Size:

1 cookie
Amount Per Serving: Calories: 166Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 53mgCarbohydrates: 26gFiber: 3gSugar: 14gProtein: 4g
© Kathryn Doherty
Cuisine: American / Category: Breakfast & Brunch

Wholesome oatmeal raisin breakfast cookies that are 100% whole grain and naturally sweetened, perfect for a fun and healthy breakfast. They freeze great too!

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Comments

  1. Dawn @ Girl Heart Food says

    Wow, 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

    Reply

  2. Brie says

    Yay 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 🙂

    Reply

  5. Laura says

    These 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! 🙂

    Reply

    • Kathryn says

      How 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!

      Reply

  6. Cheyanne @ No Spoon Necessary says

    I 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

    Reply

    • Kathryn says

      I 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 😉

      Reply

  8. Ross @ ReadyToYumble says

    Cookies 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.

    Reply

    • Kathryn says

      I 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 🙂

      Reply

  9. Meg says

    These 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!

    Reply

    • Kathryn says

      It’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 🙂

      Reply

  10. Abby says

    I 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

    Reply

    • Kathryn says

      Hi 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!

      Reply

  13. Winnie says

    These 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)

    Reply

  15. Sharice says

    This 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 🙂

    Reply

  16. Sharice says

    LOL! 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 🙂

    Reply

    • Kathryn says

      Haha, 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!

      Reply

    • Kathryn says

      Hi 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!

      Reply

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