Packed with oatmeal, bananas, flax seeds, and no refined sugar, these Banana Oatmeal Cookies are a healthy breakfast. This healthy banana breakfast cookie is made without egg, has no flour, and is also vegan and gluten free.
People often ask me if I eat breakfast every morning since I write this breakfast and brunch blog. It’s always the first question that follows after I tell them about The Worktop.
You can probably guess my answer. Yes! I am a champion of eating breakfast every morning. In my head and ideal life, I do eat a healthy breakfast every morning.
These Banana Oatmeal Cookies are a healthy breakfast for busy mornings
Truth be told, I’m thinking about breakfast recipes twenty-four seven. But I struggle on some days, just like everyone else. That’s why I love this healthy Banana Oatmeal Cookie recipe. It makes it so easy to eat a healthy breakfast.
Some days, my alarm goes off at 6:20, and I’m out the door by 6:30. And because I know I can get a delicious cup of coffee at the coffee shop I work at, I bypass the kitchen all together those mornings.
Make these healthy banana oatmeal breakfast cookies on the weekend, so you always have a breakfast on hand during the weekdays
I know that shouldn’t be an excuse though. I’m making an effort to really eat a healthy breakfast every single morning. There isn’t any reason why I should skip my favorite meal of the day, especially when it’s so easy to make these banana breakfast cookies.
I developed the recipe for these healthy banana oatmeal breakfast cookies because they are so easy for a grab ‘n go for breakfast. Packed with oats, bananas, and flax seeds, these Banana Oatmeal Cookies are a truly healthy breakfast.
This banana breakfast cookie has no eggs, no flour, no refined sugar, and is gluten free and vegan
It is also an egg free oatmeal cookie, and a no flour oatmeal cookie. If you are looking for a gluten free breakfast recipe, just use gluten free oats and these will be gluten free banana oatmeal cookies.
I also added absolutely no refined sugar in this recipe. It just has a touch of honey, but you can use maple syrup if you want a vegan banana oatmeal cookie.
The ingredients in this recipe are so simple. It’s almost like having a bowl of oatmeal in a grab n’ go way. You have absolutely no excuse now to skip breakfast. Stay healthy, and eat a Banana Oatmeal Cookie!
You can make this breakfast on the weekend and leave the cookies in the freezer for the week. These healthy banana oatmeal breakfast cookies are super easy to make, and everything can be mixed in one bowl.
On busy mornings, I just wrap up a frozen banana oatmeal cookie in a napkin, drop it in my bag, and cycle to work. By the time my commute is over, the banana oatmeal cookie has defrosted and is ready to eat.
This Banana Oatmeal Cookie is a perfect breakfast to eat during your morning commute
I’ve made this banana oatmeal recipe into cookies, but you can bake them pressed into a brownie pan, then cut them up into actual “bars” too. It saves a little bit of time since you don’t have to shape the cookies, but it also takes a bit more time because you have to wash the pan. It’s really up to you how to you make this banana breakfast cookie.
It pairs lovely with coffee, and it is packed with all that healthy stuff I want to start the day eating. If you don’t have a long commute, you can try storing them in the refrigerator too.
Because they have no egg, and a lot of healthy ingredients – ie. oats, the cookies are a bit chewier than regular dessert cookies. It’s cookie shape, but essentially a grab ‘n go oatmeal. Does that make sense? The puffed rice cereal does break up the chew though.
Do you eat breakfast every morning?
Banana Oat Bars (GF, Dairy-free)Print Recipe
- 2 medium very ripe bananas
- 1 1/2 cups jumbo rolled oats (use GF)
- 1/2 cup crisped rice cereal (use an unsweetened puff rice cereal for no added refined sugar, otherwise you can use something like rice krispies)
- 2 tablespoons flax seeds
- 2 tablespoons honey (use maple syrup for vegan)
- 1/2 cup dried currants (raisins or dried cranberries would work too)
- 1 dash salt
- Preheat oven to 350 F (175 C).
- In a medium bowl, completely mash the bananas with a fork, until it is almost a thick liquid. It is okay if there are a few small lumps remaining.
- Add in all the ingredients and mix very well.
- Line a baking sheet with parchment paper or a silicon baking mat.
- Drop by rounded tablespoons onto the baking sheet, leaving room between each one. Gently flatten each scoop into a flat disc about 1/2 inch (1 cm) thick.
- Bake in the oven for about 20-25 minutes, until the cookies are golden brown and the edges look a little crispy. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.