When I concocted this recipe for banana oatmeal cookies, I thought that it might be a great way to get a little more nutrition into my babes before I send them off to start their day.
Breakfast at my house can be hectic. The bus comes a little early for my taste and I do not always have the wherewithal to make much more than toast. But with these banana oatmeal cookies, I can make a nutritious breakfast or snack for my kids (and myself) before heading out for the day.
Full of bananas, whole grains, and protein, these banana oatmeal cookies don’t taste as healthy as they are. On the days you have a little more time, they’re great with a side of fruit and a breakfast quiche. I added some chocolate chips because I knew that I might have a better chance of the kids trying them, but feel free to leave them out.
- 1/2 cup peanut butter
- 1/2 cup butter, room temperature
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 2 ripe Dole bananas, mashed
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup all purpose 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
How to Make Banana Oatmeal Cookies // The Steps
Step 1: Preheat your oven to 350°F. Cream peanut butter and butter with an electric mixer until light and fluffy.
Step 2: Add brown sugar.
Step 3: Add eggs and vanilla and beat until well mixed.
Step 4: Add banana, baking soda, and salt.
Step 5: Mix in all purpose flour, whole wheat flour, and wheat germ. Mix until just combined.
Step 6: Stir in oats and your optional mix-ins like chocolate chips, peanut butter chips, and walnuts.
Step 7: Drop onto a baking sheet, about 4 inches apart. Bake in the 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.
The great thing about these banana oatmeal cookies is that you can mix and match your additional ingredients however you like! Instead of chocolate or peanut butter chips, you could mix in butterscotch chips, java chips, raisins or dried cranberries. And instead of walnuts, you could try pecans, Brazil nuts, or peanuts.
Feel free to add in a pinch of cinnamon or nutmeg, too!
Serving Suggestions //
I love getting these banana oatmeal cookies ready to go the night before a busy morning. They make for a filling, nutritious breakfast. For a well-rounded breakfast that’s just as easy to prepare beforehand, they go well with my make ahead smoothies or hard boiled eggs. Just don’t forget your coffee or tea as you head out!
You can use a combination of apple sauce and honey in place of the sugar because you need a sticky consistency to keep these banana oatmeal cookies from falling apart. You could also use agave, maple syrup, or stevia.
You can substitute the peanut butter with another nut butter, like sunflower or almond butter. But, if you can’t do nuts, try adding a little more banana. You’ll need the extra moisture if you aren’t including the peanut butter.
They’re definitely not the healthiest snack, but they’re a much healthier alternative to many others. The oatmeal adds lots of fiber, the bananas contains a bunch of potassium and vitamins, and the peanut butter is a great source of protein.
How to Store Banana Oatmeal Cookies //
These are best eaten within 24 hours, but they freeze really well. Just keep them in a sealed container on the counter if they’re going to be eaten within a day. If not, keep them in a container in the freezer for up to 3 months. You can either defrost them overnight, or heat them in the oven for 5 to 8 minutes until warmed through. (They’re absolutely delicious this way!)
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Monday 22nd of February 2016
I have no idea how many calories per cookie. I'm glad that you like them.
Monday 1st of September 2014
You have such beautiful children. Thank you for the recipes. Yours are always delicious.
Monday 1st of September 2014
Thank you so much, I think that they are pretty cute too. But I am a little biased. :)