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Banana Oat Breakfast Cookies

banana oat breakfasst cookie recipeI recently got back from a few whirlwind days at Disneyland attending the first ever Dole Banana Summit. To say that I had a great time is an understatement. I got to see some old friends and come home with some new ones. Before I went, I really only thought of bananas as something that you grab on your way out the door, or bake into bread. But really, they are so much more than that. We ate bananas in so many forms, sweet and savory, that I really underestimated how versatile a banana can be.

Breakfast at my house can be crazy. The bus comes pretty early for my taste and I do not always have the wherewithal to make much more than toast. I found this recipe for breakfast cookies and thought that it might be a great to get a little more nutrition into my babes before I send them off to start their day. Full of bananas, whole grains, and protein, are a great way to start the day. I added some chocolate chips because I knew that I might have a better chance of the kids trying them. Feel free to leave them out.

Some takeaways from the Banana Summit:

  • Bananas are nature’s energy bar – Bananas are portable and easy to digest. Chock full of fiber, potassium, manganese, vitamin B6 and vitamin C, they are proven to pack the same punch as expensive sports drinks.
  • Bananas come is more varieties than just yellow. I never knew that there were different types of bananas. Red bananas are fruity with subtle raspberry and apple flavor.
  • Banana peels can shine shoes and tenderize meat. Add a banana peel to marinating meat, and it will act as a tenderizer. Who knew?
  • Bananas are not just for breakfast. Used in savory dishes they add a touch of sweetness. We had delicious bacon wrapped grilled bananas and Tostones that were breaded and fried with a mojo sauce. Dee-lish-ous.
  • Dole and Disney have had a 36 year alliance and sponsor the Enchanted Tiki Room. Right in front of this attraction is the famous Dole Whip. I have been wanting to try this for ages and it was worth the wait.

Thank you to Dole for having me and letting me be a part of the Banana Summit. And to Disney for truly being magical. I had some seriously jealous kids.

banana oat breakfasst cookie recipe1/2 cup peanut butter
1/2 cup butter, room temperature
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
2 ripe Dole bananas, mashed
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup flour
3/4 cup whole wheat flour
1/4 cup toasted wheat germ
2 cup rolled oats
1/2 cup chocolate chips
1/4 cup peanut butter chips
1/2 cup walnuts, chopped

banana oat breakfasst cookie recipeCream peanut butter and butter with an electric mixer until light and fluffy.

banana oat breakfasst cookie recipeAdd brown sugar.

banana oat breakfasst cookie recipeAdd eggs and vanilla and beat until well mixed.

banana oat breakfasst cookie recipeAdd banana, baking soda, and salt.

banana oat breakfasst cookie recipeMix in flour, whole wheat flour, and wheat germ. Mix until just combined.

banana oat breakfasst cookie recipeStir in oats, chips, and walnuts.

banana oat breakfasst cookie recipeDrop onto a baking sheet, about 4 inches apart. Bake in a 350 degree oven for 15 minutes until the cookies are set and lightly browned. Cool for 1 minute on sheet and cool completely on a wire rack. These are best eaten within 24 hours, but they freeze really well.

banana oat breakfast cookie recipe

Check out the other bloggers that came along with me:

Gina of SkinnyTaste.com
Jenny of Picky-Palate.com
Kevin and Amanda of KevinandAmanda.com
Maria and Josh of TwoPeasAndTheirPod.com
Shaina of FoodForMyFamily.com
Lauren of LaurensLatest.com
Brooke or CheekyKitchen.com
Kathy of Happy. Healthy. Life
Shari of TickledRed.com
Paula of Bellalimento.com
Shanna of MyFavoriteEverything.com
Susan of Doughmesstic.net

Print

Banana Oat Breakfast Cookies


Ingredients

  • 1/2 cup peanut butter
  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 ripe Dole bananas, mashed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup flour
  • 3/4 cup whole wheat flour
  • 1/4 cup toasted wheat germ
  • 2 cup rolled oats
  • 1/2 cup chocolate chips
  • 1/4 cup peanut butter chips
  • 1/2 cup walnuts, chopped

Instructions

  1. Cream peanut butter and butter with an electric mixer until light and fluffy. Add brown sugar. Add eggs and vanilla and beat until well mixed. Add banana, baking soda, and salt.
  2. Mix in flour, whole wheat flour, and wheat germ. Mix until just combined. Stir in oats, chips, and walnuts.
  3. Drop onto a baking sheet, about 4 inches apart. Bake for 15 minutes in a 350 degree oven until the cookies are set and lightly browned. Cool for 1 minute on sheet and cool completely on a wire rack. These are best eaten within 24 hours, but they freeze really well.

Travel and accommodations were provided by Dole, all opinions are my own.

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  1. Vickie

    October 29th, 2012 at 7:28 am

    these sound awesome – I might have to rescue a couple of bananas from the ravening hoards so I can try them πŸ™‚ Actually, if I tell them I’m baking, there shouldn’t be much of a problem, lol

  2. bakedbree

    November 2nd, 2012 at 11:04 pm

    Thank you Vickie!

  3. Blog is the New Black

    October 29th, 2012 at 7:57 am

    I love banana baked goods!!! These look great.

  4. bakedbree

    November 2nd, 2012 at 11:01 pm

    You will love these Liz!

  5. Maria

    October 29th, 2012 at 9:41 am

    Love these cookies! The best way to eat a banana:) We loved seeing you! Stay safe this week! xo

  6. bakedbree

    November 2nd, 2012 at 11:00 pm

    Thank you Maria! It was great seeing you too. Caleb is a sweet potato.

  7. Jess

    October 29th, 2012 at 11:49 am

    These look yummy!

  8. bakedbree

    November 2nd, 2012 at 11:00 pm

    they are!

  9. Katrina @ Warm Vanilla Sugar

    October 29th, 2012 at 12:44 pm

    These sound delightful! Gotta love cookies for breakfast!

  10. Carrie // cue the confetti

    October 29th, 2012 at 1:55 pm

    These sound SOOOO good. I love bananas.

  11. bakedbree

    November 2nd, 2012 at 10:59 pm

    these are great for a quick breakfast.

  12. Katie @ Blonde Ambition

    October 29th, 2012 at 2:09 pm

    Love the idea of a breakfast cookie πŸ™‚ Especially with oats, chocolate, and banana!

  13. bakedbree

    November 2nd, 2012 at 10:59 pm

    Easy to grab and go.

  14. Ashley Bee (Quarter Life Crisis Cuisine)

    October 29th, 2012 at 2:18 pm

    COOKIES, FOR BREAKFAST?? Haha I couldn’t resist. Reminded me of the Cookie Crisp commercials of yore. Love these!

  15. bakedbree

    November 2nd, 2012 at 10:58 pm

    Yes, COOKIE FOR BREAKFAST.

  16. Katrina @ In Katrina's Kitchen

    October 29th, 2012 at 2:27 pm

    MMmmmm cookies for breakfast? Winning.

  17. bakedbree

    November 2nd, 2012 at 10:58 pm

    Totally winning.

  18. Rachael {SimplyFreshCooking}

    October 29th, 2012 at 2:43 pm

    I love the banana facts! Fun stuff… great recipe, too! πŸ™‚

  19. bakedbree

    November 2nd, 2012 at 10:58 pm

    Who knew about tenderizing meat with a banana peel?

  20. Chris

    October 29th, 2012 at 7:40 pm

    If I don’t have wheat germ, what would you suggest I use instead? Thanks for the great recipe!

  21. bakedbree

    November 2nd, 2012 at 10:57 pm

    Leave it out. Use more whole wheat flour.

  22. Vanessa

    October 30th, 2012 at 9:38 pm

    I’ve been on a banana and peanut butter kick lately! These cookies will be just right for it.

  23. bakedbree

    November 2nd, 2012 at 10:52 pm

    Yes, they really will.

  24. Jess

    November 4th, 2012 at 12:33 pm

    Hey Bree –
    What temp for the oven.

  25. bakedbree

    November 6th, 2012 at 9:49 pm

    350

  26. Josh

    November 6th, 2012 at 9:41 am

    What temperature does the oven need to be set to? I’ve checked and double checked on the recipe, but the oven temp. is not stated anywhere.

  27. bakedbree

    November 6th, 2012 at 9:42 pm

    350. Sorry, I’ll edit it.

  28. sheri rigby

    November 6th, 2012 at 4:14 pm

    At what temperature should they be baked?

  29. bakedbree

    November 6th, 2012 at 9:42 pm

    350.

  30. JulieD

    November 7th, 2012 at 12:49 pm

    These cookies look fantastic! And it was so nice to meet you on this trip!! πŸ™‚

  31. bakedbree

    November 18th, 2012 at 5:16 pm

    You too Julie! Thank you!

  32. Tonnae

    November 25th, 2012 at 10:45 am

    Love, love, love your Blog!! I got excited when I saw this recipe cause I have over ripe bananas that I need to do something with, but I can’t do peanut butter! πŸ™
    Can I leave it out and continue with the recipe or would you recommend any adjustments to other ingredients?
    Did I mention that I love your Blog?!! πŸ˜€

  33. bakedbree

    November 28th, 2012 at 12:04 am

    Either use a sub nut butter or try adding a little more banana. You will need a little moisture if you are not using pb.

  34. Angie M

    December 20th, 2012 at 9:10 pm

    These cookies sound awesome. I bet dried cranberries would be good in these too. Any idea of the nutritional value break down?

  35. bakedbree

    December 24th, 2012 at 11:00 pm

    I bet they would! I have no idea what it is, I am sorry.

  36. Cher-Wren

    January 19th, 2013 at 11:51 am

    I need to try these with gluten-free flour and no refined sugars – do you recommend apple sauce or honey, or a combination, as a substitute? Glad to find your website …

  37. bakedbree

    January 22nd, 2013 at 11:11 pm

    I would probably use a combination. You need the sticky to help them stick together I would imagine.

  38. Rosebud

    September 1st, 2014 at 1:36 pm

    You have such beautiful children. Thank you for the recipes. Yours are always delicious.

  39. bakedbree

    September 1st, 2014 at 11:13 pm

    Thank you so much, I think that they are pretty cute too. But I am a little biased. πŸ™‚

  40. Holly

    February 17th, 2016 at 1:12 pm

    Made these years ago and just made them again yesterday morning, having remembered how good they were. Could probably figure about 50 cal/cookie? I’d say they aren’t super fast to make, but baking up a bunch in advance and freezing (I microwave from frozen about a minute and they are perfect) yields a great, quick, cookie/muffin hybrid that can’t be beat!

  41. bakedbree

    February 22nd, 2016 at 4:17 pm

    I have no idea how many calories per cookie. I’m glad that you like them.

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