Breakfast Cookies – Budget Bites

The older I get, the more I realize how important breakfast is to starting my day off right. I don't need an elaborate breakfast to get me going, like these easy breakfast cookies. They are soft and chewy, not too sweet and can be easily made in just one pot. They are also a great breakfast for those busy mornings. A super budget-friendly way to have ready-to-go breakfasts all week long…I'm all for that!😉

Side view of stack of breakfast cookies on plate.

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What are breakfast cookies?

This recipe for breakfast cookies falls somewhere in between Baked Oatmeal and traditional Oatmeal Cookie. They are soft, chewy and packed with nutrients that will keep you satisfied until lunch. I mix old-fashioned rolled oats with mashed bananas, peanut butter, cinnamon, and maple syrup to make a dough full of flavor, fiber, and protein. Then, I add some dried cranberries and chopped pecans for even more texture and sweetness. They bake in less than 20 minutes and are perfect for meal prep!

Here's what you'll need to make these homemade breakfast cookies:

Old Fashioned Rolled Oats: I recommend using old-fashioned rolled oats, not quick-cooking or steel-cut oats. Rolled oats will give your cookies a great texture and flavor. I also tested this recipe using half oat flour and half rolled oats, but I didn't like the consistency. It felt like chalk to me. Instead, using all rolled oats was the way to go.
Banana: I use very ripe bananas. The more brown spots, the better! This recipe comes with half the sweetness.
Maple Syrup: Adds some more natural sweetness and keeps this recipe vegan!
Creamy Peanut Butter: Melt it a bit in the microwave so it mixes more evenly with the other ingredients. It should not be too hot or liquid; It should be melted enough so that it pours easily. If you don't have peanut butter, try almond butter or sunflower seed butter instead.
Vanilla extract and ground cinnamon: Both of these add a delicious, comforting flavor to your healthy breakfast cookies.
Salt: The perfect natural flavor enhancer!
Mix-in: Now, this is where you can really have fun. I've shared a few different ideas below, but I always use dried cranberries and chopped pecans. I highly recommend this combo!

Variations to try!

These oat breakfast cookies are super easy to customize by adding your favorite mix-ins or using nuts, seeds, or dried fruit you already have in your pantry. Pumpkin seeds, chia seeds, raisins, walnuts, and chocolate chips are all great options. You can also substitute cinnamon for this Pumpkin Pie Spice Or apple pie spice for a different flavor. Here are a few more variations that I think would be delicious:

Add a pinch of nutmeg and use chopped walnuts Banana bread-motivated treatment.
Add some dried apricots and coconut flakes for a tropical twist.
Use almond extract instead of vanilla and add sliced almonds and dried cherries for a cherry frangipane flavor.
Add grated carrots, nutmeg, ginger and golden raisins – as I use Carrot Cake Muffin Recipe!

Let me know if you try any of these variations (or your own!) in the comments section below.

One of the biggest ways to save money on your grocery bill is to use what you have on hand. This recipe is also a great way to use up leftover holiday nuts or candy! If you don't have a specific mix-in in mind, you can also go for cheap add-ins on sale. For example, if raisins are good for you, use them instead of the dried cranberries I used in this recipe.

Recipe tips and suggestions

This breakfast cookie recipe is gluten-free, as long as you use certified gluten-free oats. Not all oats are gluten-free, as they can become contaminated with wheat during processing. If this is a concern for you, be sure to check the label before purchasing.
Make sure to use ripe bananas! They will mash much easier and give more sweetness and flavor.
Don't worry if your cookies look a little soft when you take them out of the oven. As long as they are a nice golden brown color, they will firm up as they cool.
Or are you looking for a great no-bake breakfast option? Try us Homemade Granola Bars! They are another easy make-ahead breakfast option for those busy mornings.

How to store

Once cooled, these banana breakfast cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. I layer them in a sheet of parchment paper before placing them in a freezer-safe container or bag. Let them thaw at room temperature before enjoying.

Overhead view of breakfast cookies on plate.

Breakfast Cookies Recipe

These easy breakfast cookies are soft and delicious, budget-friendly, and the perfect breakfast for those busy mornings.

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2 Ripe banana ($0.40)
⅓ Cup Creamy peanut butter, slightly melted ($0.49)
⅓ Cup Maple syrup ($1.50)
1 ½ teaspoon vanilla extract ($0.50)
2 Cup Old fashioned rolled oats ($0.80)
1 teaspoon Cinnamon ($0.10)
½ teaspoon salt ($0.03)
½ Cup Dried cranberries ($0.80)
⅓ Cup chopped pecans ($0.70)

Preheat oven to 350°F. Mash the bananas well with a fork in a large bowl.
Add the peanut butter, maple syrup and vanilla extract to the bowl. Stir in the mashed bananas until combined.
Then add the rolled oats, cinnamon and salt to the bowl. Stir well until combined.
Now stir in the dried cranberries and chopped pecans until combined.
Line a baking sheet with parchment paper. Use a medium cookie scoop or spoon to scoop out the cookie dough in approximately 2 tablespoon portions. Place cookies 2-3 inches apart on baking sheet. Use the back of a spoon to flatten the cookies a bit so they won't spread too much in the oven.
Bake cookies for 15-17 minutes or until golden brown. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with remaining batter. Enjoy!

Let's see how Calculate the cost of the recipe here.

baking sheet
Parchment paper

Serving: 1CookieCalories: 139kcalCarbohydrates: 21gProtein: 3gFat: 5gSodium: 104mgFiber: 2g

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How to Make Breakfast Cookies – Step by Step Photo

Preheat oven to 350°F. Mash 2 ripe bananas well with a fork in a large bowl.

Peanut butter, maple syrup and brown sugar in a mixing bowl.

Add ⅓ cup creamy peanut butter, ⅓ cup maple syrup, and 1 ½ teaspoons vanilla extract to a bowl. Stir in the mashed bananas until combined. I first melted the peanut butter in the microwave for a few seconds so it would mix easily with the rest of the ingredients.

Add the oats and salt to the wet ingredients for the breakfast cookies in a mixing bowl.

Next, add 2 cups of old-fashioned rolled oats, 1 teaspoon of cinnamon, and ½ teaspoon of salt. Stir well until combined.

Added dried cranberries and chopped pecans to breakfast cookie batter.

Added dried cranberries and chopped pecans to breakfast cookie dough.

Now stir in ½ cup dried cranberries and ⅓ cup chopped pecans into the batter until combined.

Scoop portions of breakfast cookie dough onto a parchment-lined baking sheet, pressing portions down with a spoon to flatten.

Line a baking sheet with parchment paper. Use a medium cookie scoop or spoon to scoop out the cookie dough in approximately 2 tablespoon portions. Place cookies 2-3 inches apart on baking sheet. Use the back of a spoon to flatten the cookies a bit so they won't spread too much in the oven.

Freshly baked breakfast cookies on a parchment lined baking sheet.

Bake cookies for 15-17 minutes or until golden brown. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with remaining batter. Enjoy!