Featured Recipe

Banana Oat Breakfast Cookies

Name: Banana Oat Breakfast Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 16 servings
Ingredients: 2 large ripe bananas mashed; 1/2 cup natural peanut butter substitute almond butter; 1/4 cup pure maple syrup instead of honey; 1 tsp vanilla extract; 1 1/2 cups old-fashioned rolled oats; 1/2 tsp cinnamon ground; 1/2 tsp nutmeg freshly grated; 1 tsp baking soda replacing baking powder; 1/4 tsp salt; 1/3 cup dried cranberries instead of golden raisins; 1/3 cup dark chocolate chips; 1/4 cup sunflower seeds substitute pepitas; 2 tbsp flax seeds; 1/4 cup chopped walnuts additional crunch

By Kate

Created on 23 January 2026

Energetic morning bites packed with mashed ripe bananas, peanut butter swap for almond butter for richer taste, and a honey-to-maple syrup switch to tame sweetness. Rolled oats teamed with baking soda instead of powder to keep the lift light and texture tender. Cinnamon stays, but nutmeg joins—adds a warmth punch. Mix-ins shift: dried cranberries replace golden raisins, sunflower seeds over pepitas. Dark chocolate chips still slide in, but chopped walnuts crash the party. Seeds and spices dispersed evenly. Spoon-shaped on sheets lined with parchment, flattened for that sturdy bite. Bake just shy of the usual time, watch for bottoms turning light bronze, centers spring back. Cool five, then rack for crisp edges with tender centers. A grab-and-go grabber loaded with fiber and good fats, protein to sneak in a morning boost.

Prep: 15 min

Cook: 12 min

Total: 27 min

Serves: 16 servings

breakfast snacks healthy recipes vegan options meal prep

Introduction

Morning scramble? Shift gears—grab dense, chewy, substantial cookies loaded with a mix of nuts, oats, and fruit. The banana sets moisture and mild tang—a natural binder instead of eggs, cuts down fuss. Swapped almond butter to peanut for richness, cheaper pantry staple with a hormone-free vibe. Maple syrup over honey to add a delicate caramel note. Minor tweaks in leavening—baking soda replaces powder because the natural acidity of banana makes it sing, good rise without bitterness or uneven texture. Folded in dried cranberries and walnuts—not the typical raisins. These add tart sweetness and crunch contrast. The oaty base straps nuts and seeds ensuring chew without crumbling. Flattening each mound pre-baking is your cheat code to even cook, no burnt crust or gummy center. Look for the browned edges and springy feel to pull. Cool thoroughly or they’ll fall apart when you move them around. A solid snack or a quick breakfast for those who want energy but no faff.

Ingredients

2 large ripe bananas mashed

1/2 cup natural peanut butter substitute almond butter

1/4 cup pure maple syrup instead of honey

1 tsp vanilla extract

1 1/2 cups old-fashioned rolled oats

1/2 tsp cinnamon ground

1/2 tsp nutmeg freshly grated

1 tsp baking soda replacing baking powder

1/4 tsp salt

1/3 cup dried cranberries instead of golden raisins

1/3 cup dark chocolate chips

1/4 cup sunflower seeds substitute pepitas

2 tbsp flax seeds

1/4 cup chopped walnuts additional crunch

About the ingredients

Mashed banana is your moisture anchor and natural binder. Ripeness changes sugar and water levels—too green means tough batter, under-ripe fruit less sweet. Switching almond butter to peanut butter up the savor and can also help binding since peanut tends to be a bit oilier. Maple syrup is a subtler sweet alternative to honey; honey often crystallizes in cool storage, whereas maple stays liquid but lighter. Baking soda needs acid to react, banana gives it—using powder here risks drying out the cookie or leaving a chemical taste if you go heavy-handed. Rolled oats contribute chew and structure staying less mushy than instant, but less dry than steel-cut in this format. Change nuts freely—walnuts shown for their soft crunch and omega-3 boost. Seeds like sunflower protect allergy concerns if pepitas are unavailable, or if pumpkin seeds cause histamine reactions. Keep salt low to enhance flavors subtly without overshadowing natural sweetness. Keeping the mix-ins balanced rich but evenly spread prevents pockets of too-sweet or too-dry dispensing.

Method

Begin with oven set to 350°F. Prep two rimmed baking sheets lined with parchment or silicone mats. No slip, no mess.

In large bowl, mash bananas first, ideally ripe for natural sweetness and moisture. Add peanut butter, maple syrup, vanilla; mix until well combined. Aim for homogenous batter to avoid dry spots, especially peanut butter pockets.

Fold in oats, cinnamon, nutmeg, baking soda, salt. Baking soda requires acid so banana enzymes activate lift gently; don’t overmix or batter toughens.

Stir in dried cranberries, chocolate chips, sunflower seeds, walnuts, flax seeds last. Even distribution crucial—hard to scoop cookies uneven in chunks.

Use ¼-cup scoop; work into level mounds. Space 7 per sheet comfortably—thicker dough, so watch spacing. Crowding kills rise and edge crispness.

Press each mound gently with fingers, flatten to about 2 inches diameter and ¾ inch height. This controls shape; cookies don’t spread much baked. Too domed = underbaked center, stubborn chew.

Bake 12 to 14 minutes. Peek at underside; should turn light amber and edges firm but not too brown. Centers firm to gentle poke but moist enough still.

Leave on sheets 5 minutes to firm up. Then transfer to wire rack cool fully before storing. Transfers too soon = breakage, slumps.

Store airtight. Improves flavor next day. For freezer, flash freeze single layers, then bag—thaw at room temp.

Substitutions: peanut butter for any nut butter or sunflower seed butter for allergies. Maple syrup shifts sweetness and moisture subtly. Baking soda works better here because of natural acidic banana; too much baking powder can make crumb dry and gritty.

Technique Tips

Oven prep first. Always test oven heat if unsure—too hot and bottoms blacken, top stays raw. Mixing bananas and nut butter smooth before adding dry avoids streaks; you want an even batter so cookies bake uniformly. Avoid over-stirring oats and leavening or you’ll lose loft and get tough cookies. Fold in dried fruit and nuts carefully—you want them evenly distributed, but too aggressive folding crushes texture and releases oil making cookies greasy. Mounding with quarter-cup scoop assures consistent cookie size leading to even baking. Flatten before baking—crucial step because these cookies don’t spread—flat shape ensures cook-even centers. Baking time shorter than most oat cookies because these carry moist banana which dries out quickly. Look for light toasty edges, centers springing back when lightly poked—if still juicy, add a minute or two but watch carefully. Cooling on sheets lets the structure set, moving too soon leads to crumbling or flattening. Rest on rack finishes drying, maintaining texture. For transport or storage, use airtight container at room temp. For longer storage, freeze single layer, they soften less thawed. If dough feels too wet, chill 10 minutes before scooping; too dry add splash water or more syrup before baking.

Chef's Notes

💡 Use ripe bananas. Must be spotty—more sugars, adds natural sweetness. Key for moist texture. Mash thoroughly, no lumps allowed. Watch for bananas browning on counters. Same flavor, just check texture.
💡 Choose nut butters carefully. Peanut butter is great but almond adds richness. Might change binding a bit. You've got options—sunflower seed butter works for allergies too, just read labels.
💡 Check oats for quality. Old-fashioned rolled oats give chewiness. Instant might turn mushy, steel-cut takes time. If you need gluten-free, certified oats are a must—cross-contamination is real.
💡 Cooling cookies—don't rush this. They'll crumble. Leave on sheets first, 5 minutes, then transfer to racks. It sets the structure. If too warm, can result in flatness or breakage.
💡 Storing tips matter. Airtight at room temp is fine for a few days. For longer, freeze them. Flash freeze on trays, then bag after firming up. That keeps texture from getting soggy.