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Close-up view of soft oatmeal breakfast cookies loaded with chocolate chips and raisins on a plate

Wholesome Morning Munchies: Kid-Friendly Breakfast Cookies

These soft, chewy breakfast cookies are packed with wholesome ingredients like oats, banana, and a hint of natural sweetness, making them a perfect grab-and-go option that kids (and adults!) will love.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 15 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cup old-fashioned rolled oats
  • 0.5 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
Wet Ingredients
  • 1 large ripe banana mashed (about 1/2 cup)
  • 1 large egg
  • 0.25 cup unsweetened almond milk or any milk
  • 1 tsp vanilla extract
  • 0.25 cup unsalted butter melted and slightly cooled (or coconut oil)
  • 0.25 cup maple syrup or honey
Optional Mix-ins
  • 0.5 cup mini chocolate chips
  • 0.25 cup chopped dried cranberries or raisins
  • 0.25 cup chopped walnuts or pecans if no nut allergies

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Baking Sheet
  • Parchment Paper
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

Preheat Oven
  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Combine Dry Ingredients
  1. In a large mixing bowl, whisk together the rolled oats, all-purpose flour, baking powder, ground cinnamon, and salt.
Combine Wet Ingredients
  1. In a separate medium mixing bowl, mash the ripe banana thoroughly. Add the egg, milk, vanilla extract, melted butter (or coconut oil), and maple syrup (or honey). Whisk until well combined.
Combine Wet and Dry
  1. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined, being careful not to overmix. The dough will be thick.
Add Mix-ins
  1. Gently fold in the mini chocolate chips, dried cranberries/raisins, or chopped nuts if using.
Scoop and Bake
  1. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 1.5 inches between cookies. Slightly flatten each cookie with the back of a spoon if desired, as they won't spread much.
Bake Cookies
  1. Bake for 10-14 minutes, or until the edges are lightly golden and the centers are set.
Cooling
  1. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Feel free to customize with different add-ins like shredded coconut, sunflower seeds, or other dried fruits. Adjust sweetness to your preference.