Banana Oatmeal Breakfast Cookies
I still remember the first time I made banana oatmeal breakfast cookies for my family. It was a Sunday morning, and I wanted to create a special treat that we could enjoy together. I had a bunch of ripe bananas on the counter, and I thought, why not use them to make a delicious breakfast cookie? The result was a huge success, and now these cookies are a staple in our household.
What I love about these cookies is that they're perfect for meal prep. You can make a big batch on the weekend and store them in an airtight container for up to 5 days. They're also great for on-the-go breakfasts or snacks. Simply grab a cookie and go!
The best part about these cookies is that they're made with wholesome ingredients like mashed bananas, oatmeal, and nuts. They're a great way to get your daily dose of fiber and protein, and they're perfect for kids and adults alike. So, if you're looking for a healthy and delicious breakfast option, look no further than these banana oatmeal breakfast cookies.
In this recipe, I'll show you how to make these delicious cookies from scratch. I'll share my tips and tricks for getting the perfect texture and flavor, and I'll provide you with a list of ingredients and equipment you'll need to get started. So, let's get baking!
Whether you're a busy parent or a health-conscious individual, these banana oatmeal breakfast cookies are a great addition to your meal prep routine. They're easy to make, delicious, and nutritious, and they're perfect for a quick breakfast or snack on-the-go. So, what are you waiting for? Let's get started and make a batch of these amazing cookies today!
Why You’ll Love This Recipe
- These cookies are perfect for meal prep and can be stored in an airtight container for up to 5 days.
- They're made with wholesome ingredients like mashed bananas, oatmeal, and nuts, making them a great way to get your daily dose of fiber and protein.
- They're easy to make and require minimal ingredients and equipment.
- They're perfect for on-the-go breakfasts or snacks, and can be easily packed in a lunchbox or bag.
- They're delicious and chewy, with a nice texture and flavor from the mashed bananas and oatmeal.
- They're a great way to use up ripe bananas and reduce food waste.
Why This Recipe Works
The key to making great banana oatmeal breakfast cookies is to use the right combination of ingredients. The mashed bananas add natural sweetness and moisture, while the oatmeal provides a nice texture and fiber content. The nuts add a nice crunch and flavor, and the spices add a warm and comforting aroma.
Another important factor is the ratio of ingredients. You want to make sure you have the right balance of wet and dry ingredients, so the cookies turn out chewy and soft. Too much flour, and the cookies will be dry and crumbly. Too much sugar, and they'll be too sweet and overpowering.
The cooking time and temperature are also crucial. You want to bake the cookies at a moderate temperature, so they cook evenly and don't burn. And you want to take them out of the oven when they're lightly golden brown, so they're still soft and chewy in the center.
By following these tips and using the right ingredients, you'll be able to make delicious banana oatmeal breakfast cookies that are perfect for meal prep and on-the-go breakfasts. So, let's get started and make a batch today!
Ingredients You’ll Need
To make these delicious banana oatmeal breakfast cookies, you'll need a few simple ingredients. The key players are mashed bananas, oatmeal, nuts, and spices. You'll also need some basic baking ingredients like flour, sugar, and eggs. Make sure to choose ripe bananas for the best flavor and texture, and use old-fashioned oatmeal for the best results.
When shopping for ingredients, look for whole wheat flour and old-fashioned oatmeal for the most nutritious and flavorful cookies. You can also use different types of nuts, like walnuts or pecans, for added flavor and texture.
- 2 large ripe bananas, mashedThe riper the bananas, the sweeter and more flavorful the cookies will be. Use a fork to mash the bananas until they're smooth and creamy.
- 1 cup old-fashioned oatmealOld-fashioned oatmeal is preferred over quick oats for the best texture and flavor. Make sure to choose a brand that is free from additives and preservatives.
- 1/2 cup whole wheat flourWhole wheat flour provides more fiber and nutrients than all-purpose flour, making these cookies a healthier option. Use a brand that is free from additives and preservatives.
- 1/2 cup brown sugarBrown sugar adds a rich and caramel-like flavor to the cookies. Make sure to choose a brand that is free from additives and preservatives.
- 1/4 cup granulated sugarGranulated sugar adds a touch of sweetness to the cookies. Use a brand that is free from additives and preservatives.
- 1/2 cup chopped walnutsWalnuts add a nice crunch and flavor to the cookies. You can also use other types of nuts, like pecans or hazelnuts, for added flavor and texture.
- 1/2 teaspoon baking powderBaking powder helps the cookies to rise and gives them a light and fluffy texture. Make sure to choose a brand that is free from additives and preservatives.
- 1/2 teaspoon saltSalt enhances the flavor of the cookies and helps to balance out the sweetness. Use a brand that is free from additives and preservatives.
- 1/4 teaspoon ground cinnamonGround cinnamon adds a warm and comforting aroma to the cookies. Use a brand that is free from additives and preservatives.
- 1/4 teaspoon ground nutmegGround nutmeg adds a nice flavor and aroma to the cookies. Use a brand that is free from additives and preservatives.
- 1 large eggThe egg helps to bind the ingredients together and adds moisture to the cookies. Make sure to choose a brand that is free from additives and preservatives.
- 1 tablespoon unsalted butter, meltedThe melted butter adds flavor and moisture to the cookies. Use a brand that is free from additives and preservatives.
- 1 teaspoon vanilla extractVanilla extract adds a nice flavor and aroma to the cookies. Use a brand that is free from additives and preservatives.
Equipment You’ll Need
How to Make Banana Oatmeal Breakfast Cookies
- 1Preheat the oven to 375 F (190 C) and line a baking sheet with parchment paper.
- 2In a large mixing bowl, whisk together the flour, oatmeal, brown sugar, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
- 3In a separate bowl, whisk together the mashed bananas, egg, melted butter, and vanilla extract.
- 4Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- 5Fold in the chopped walnuts.
- 6Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- 7Bake for 10-12 minutes, or until the edges are lightly golden brown.
- 8Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- 9Transfer the cookies to a wire rack to cool completely.
- 10Once the cookies are cool, store them in an airtight container at room temperature for up to 5 days.
- 11To freeze the cookies, place them in a single layer in a freezer-safe bag or container and store in the freezer for up to 2 months. To thaw, simply leave the cookies at room temperature for a few hours or microwave for a few seconds.
Expert Tips
- Make sure to use ripe bananas for the best flavor and texture.
- Don't overmix the dough, as this can lead to tough cookies.
- If you want a crisper cookie, bake for 12-14 minutes. If you want a chewier cookie, bake for 8-10 minutes.
- You can customize the recipe by adding in different types of nuts or spices.
- These cookies are perfect for meal prep and can be stored in an airtight container for up to 5 days.
- To make the cookies more nutritious, use whole wheat flour and old-fashioned oatmeal.
- You can also add in other ingredients, like dried fruit or chocolate chips, to give the cookies extra flavor and texture.
Common Mistakes to Avoid
- Using unripe bananas, which can lead to a bland and dense cookie.
- Overmixing the dough, which can lead to a tough and dense cookie.
- Not leaving enough space between the cookies on the baking sheet, which can lead to cookies that are stuck together.
- Not cooling the cookies completely before storing them, which can lead to cookies that become soggy and lose their texture.
- Freezing the cookies without wrapping them properly, which can lead to cookies that become freezer-burned and lose their texture.
- Not thawing the cookies properly, which can lead to cookies that are dry and crumbly.
Variations and Substitutions
- Add in different types of nuts, like pecans or hazelnuts, for added flavor and texture.
- Use different types of sugar, like honey or maple syrup, for a unique flavor.
- Add in dried fruit, like cranberries or raisins, for added sweetness and flavor.
- Use whole wheat flour and old-fashioned oatmeal for a more nutritious cookie.
- Add in chocolate chips or cocoa powder for a chocolatey twist.
- Use coconut oil or other types of oil for a unique flavor and texture.
- Add in spices, like nutmeg or ginger, for a warm and comforting aroma.
What to Serve With Banana Oatmeal Breakfast Cookies
These banana oatmeal breakfast cookies are perfect for serving on their own or with a glass of cold milk. You can also pair them with a cup of coffee or tea for a quick and easy breakfast. If you want to get fancy, you can top the cookies with a dollop of whipped cream or a sprinkle of cinnamon.
Some other ideas for serving these cookies include pairing them with a side of fresh fruit, like bananas or berries, or with a dollop of yogurt or peanut butter. You can also use them as a base for a breakfast sandwich, topped with scrambled eggs and cheese or with a slice of bacon or sausage.
Make-Ahead, Storage, Freezing and Reheating
These banana oatmeal breakfast cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months by placing them in a single layer in a freezer-safe bag or container. To thaw, simply leave the cookies at room temperature for a few hours or microwave for a few seconds.
When storing the cookies, make sure to keep them in a cool and dry place, away from direct sunlight and moisture. You can also store them in a paper bag or wrap them in plastic wrap or aluminum foil to keep them fresh.
To reheat the cookies, simply microwave them for a few seconds or bake them in the oven at 350 F (180 C) for a few minutes. You can also toast them in a toaster or toaster oven for a crispy exterior and a chewy interior.
Some other tips for storing and reheating the cookies include using a cookie jar or container with a tight-fitting lid, and keeping the cookies away from strong-smelling foods, like onions or fish, which can transfer their odor to the cookies.
Frequently Asked Questions
Can I use unripe bananas for this recipe?
No, it's best to use ripe bananas for the best flavor and texture. Unripe bananas can lead to a bland and dense cookie.
Can I customize the recipe by adding in different ingredients?
Yes, you can customize the recipe by adding in different types of nuts, spices, or dried fruit. Just be sure to adjust the amount of sugar and spices accordingly.
How do I store the cookies to keep them fresh?
You can store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 2 months by placing them in a single layer in a freezer-safe bag or container.
Can I make the cookies ahead of time and freeze them?
Yes, you can make the cookies ahead of time and freeze them for up to 2 months. Simply thaw them at room temperature for a few hours or microwave for a few seconds.
How do I reheat the cookies?
You can reheat the cookies by microwaving them for a few seconds or baking them in the oven at 350 F (180 C) for a few minutes. You can also toast them in a toaster or toaster oven for a crispy exterior and a chewy interior.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour instead of all-purpose flour for a more nutritious cookie. Just be sure to adjust the amount of sugar and spices accordingly.
Can I add in chocolate chips or cocoa powder for a chocolatey twist?
Yes, you can add in chocolate chips or cocoa powder for a chocolatey twist. Just be sure to adjust the amount of sugar and spices accordingly.
How do I keep the cookies from becoming soggy or dry?
To keep the cookies from becoming soggy or dry, make sure to store them in an airtight container and keep them away from moisture and direct sunlight. You can also freeze them for up to 2 months to keep them fresh.
Ingredients
- 2 large ripe bananas, mashed
- 1 cup old-fashioned oatmeal
- 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup chopped walnuts
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 F (190 C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, oatmeal, brown sugar, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the mashed bananas, egg, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chopped walnuts.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Once the cookies are cool, store them in an airtight container at room temperature for up to 5 days.
- To freeze the cookies, place them in a single layer in a freezer-safe bag or container and store in the freezer for up to 2 months. To thaw, simply leave the cookies at room temperature for a few hours or microwave for a few seconds.