6-Flavor Banana Oat Breakfast Cookies
One simple banana oat batter splits into six thick, soft, bakery-style breakfast cookies. Made with oat flour, old-fashioned oats, banana, and Greek yogurt, these naturally sweetened cookies are easy to customize and great for meal prep.
Servings: 6 cookies
Calories: 157kcal
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Measuring cups and spoons
Ingredients
Base Cookie Batter (Makes 6 Cookies)
- 1 1 large ripe banana, mashed about 1/2 cup
- ½ cup oat flour
- ½ cup old-fashioned oats
- 2 tablespoons extra oats, either kind
- 1 tablespoon Greek yogurt
- 2 tablespoons nut butter, peanut, almond, or cashew
- 1 to 2 tablespoons agave, honey, or maple syrup optional for sweetness
- ½ teaspoon vanilla extract
- sea salt Pinch of
- ½ teaspoon baking powder
- 1 scoop protein powder optional, for the whole batch (add 2 to 4 tablespoons milk or 2 to 3 tablespoons Greek yogurt if using)
Flavor Mix-Ins (Per Cookie, Choose Your Own)
- 1 tablespoon Chocolate Chunk Chia dark chocolate chunks plus 1/2 teaspoon chia seeds
- 1 tablespoon Cinnamon Walnut Crunch chopped toasted walnuts plus 1/4 teaspoon cinnamon
- 1 tablespoon Strawberry Shortcake crushed freeze-dried strawberries plus 1 teaspoon white chocolate chips
- 1 tablespoon Apple Pie Oatmeal finely diced apple plus 1/4 teaspoon cinnamon
- 1 tablespoon Maple Pecan Brown Sugar chopped pecans plus 1/2 teaspoon brown sugar plus a pinch of cinnamon
- 1 tablespoon Peanut Butter Chocolate Chip Protein chocolate chips, 1/2 tablespoon peanut butter, 1 tablespoon protein powder, and 1 tablespoon Greek yogurt or 1 to 1 1/2 tablespoons milk
Instructions
Make the Base Batter
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mash 1 large ripe banana, then mix in 1/2 cup oat flour, 1/2 cup old-fashioned oats, 2 tablespoons extra oats, 1 tablespoon Greek yogurt, 2 tablespoons nut butter, 1/2 teaspoon vanilla, 1/2 teaspoon baking powder, a pinch of salt, and 1 to 2 tablespoons sweetener if using. Stir until thick and scoopable.
- Chill the dough 10 to 15 minutes to hydrate the oats and prevent spreading.
Add Flavors and Bake
- Divide the dough into 6 equal portions, about 1/4 cup each, packed tightly for height. Place each portion in its own small bowl.
- Stir the flavor-specific mix-ins into each portion. Shape into tall mounds and do not flatten. Press a few toppings on top.
- Bake 10 to 12 minutes, until the edges are set but the centers are still soft.
- Cool 10 minutes. The cookies firm up as they rest.
Notes
Storage: Store at room temperature in an airtight container for up to 2 days, in the fridge for up to 5 days (best for fruit and protein flavors), or freeze for up to 3 months. Thaw overnight or warm in the microwave for 15 to 20 seconds.
To make all 6 cookies one flavor, multiply that cookie's mix-ins by 6 and stir into the whole batch.
Moisture notes: For the protein flavor, increase Greek yogurt or milk by 2 to 4 tablespoons. For fruit flavors, add 1 to 2 teaspoons extra oats if the dough is wet and bake a couple minutes longer. Nut flavors usually need no adjustment.
Nutrition values are estimates for one base cookie and will change with mix-ins and protein powder.
Nutrition
Calories: 157kcal | Carbohydrates: 22g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 222mg | Fiber: 2g | Sugar: 6g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg