Easy Oatmeal Breakfast Cookies

Name: Easy Oatmeal Breakfast Cookies
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Ingredients: 1¾ cups rolled oats (divided); 2 tbsp flaxseed meal; 2 tbsp hemp seeds; 1 tbsp chia seeds; 1 tsp baking powder; 1 tsp cinnamon; 1/4 tsp sea salt; 1/2 cup mashed ripe banana; 3 tbsp maple syrup; 1/4 cup butter (melted and cooled); 1 egg; 1 tsp vanilla extract; 1/3 cup chopped Medjool dates (or raisins, dried cranberries, or your favorite dried fruit); 1/4 cup semisweet chocolate chips

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Close-up of breakfast oatmeal cookies on a wire rack with a light pink background.

If mornings at your house look anything like mine (two young kids, lunchboxes needing to be packed, and everyone rushing out the door), these banana oat cookies will become your best friend. They’re easy to make, freezer-friendly, and filled with hearty ingredients that keep you satisfied.

I’m always looking for healthy make-ahead breakfast recipes that my family actually enjoys, like my Pancake Mix Muffins, and these breakfast cookies check all of the boxes! My kids happily grab one before school, and I love knowing they’re getting fiber, protein, and natural sweetness instead of processed sugar.

These cookies are also packed with ingredients that support milk production, like oats and flaxseed, making them a thoughtful snack for breastfeeding moms. And since they keep well in the fridge or freezer, I can prep a batch on Sunday and have grab-and-go breakfast cookies ready all week long. Honestly, I’ve eaten one straight from the freezer on a hectic morning (don’t judge).

Did you know that oats are rich in beta-glucan, a soluble fiber that helps keep you fuller longer and supports steady energy? Flaxseed provides plant-based omega-3s and lignans, which may support hormone balance, and together, they give these cookies a nutritional boost beyond your average treat.

For more grab-and-go breakfast bites try my Healthy Sweet Potato Muffins or Fluffy Eggless Pancakes, they’ll simplify your mornings and keep you satisfied! Win, win.

Ingredients You’ll Need

Here’s what goes into these healthy breakfast cookies and why each one matters:

Ingredients for oatmeal breakfast cookies including rolled oats, flaxseed meal, chia, hemp seeds, banana, and maple syrup on a light pink background.

Rolled oats: The heart of these cookies, adding fiber and chewiness. Use certified gluten-free oats if needed.
Flaxseed meal: Rich in omega-3s and fiber, and helpful for milk supply.
Hemp seeds & chia seeds: Extra crunch plus plant-based protein, turning these into high protein cookies.
Baking powder: Gives just the right amount of lift.
Cinnamon & sea salt: For flavor and balance.
Mashed ripe banana: Acts as a binder, adds natural sweetness, and makes these banana oatmeal cookies soft and moist. Mash really well here (nobody wants hidden banana chunks).
Maple syrup: A natural sweetener that blends beautifully with oats.
Butter: Adds richness; use coconut oil or dairy-free butter for dairy-free oatmeal cookies.
Egg: Helps bind everything together; substitute with a flax egg for a vegan-friendly version.
Vanilla extract: Rounds out the flavor.
Medjool dates: Chopped for bursts of caramel-like sweetness.
Semisweet chocolate chips: Swap with chopped nuts or dried fruit for variety.

Pro tip: For a peanut butter twist, add a couple of tablespoons of peanut butter to the wet ingredients to make peanut butter oatmeal cookies.

How to Make Breakfast Cookies

Food processor grinding rolled oats into fine oat flour.

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper. Grind ½ cup of oats in a food processor until powdery, or use oat flour.

A hand whisking oat flour, flaxseed, chia seeds, hemp, cinnamon, baking powder, and salt together in a wooden mixing bowl.

Step 2: In a large mixing bowl, combine oat flour, flaxseed meal, hemp seeds, chia seeds, baking powder, cinnamon, and sea salt.

Wet ingredients—mashed banana, maple syrup, melted butter, egg, and vanilla—being whisked in a glass measuring cup.

Step 3: In a separate bowl, whisk together mashed banana, maple syrup, melted butter, egg, and vanilla extract.

Wet mixture poured into the dry ingredients and gently being mixed together.

Step 4: Pour the wet mixture into the dry ingredients and stir until just combined.

Cookie dough with oats, chopped dates, and chocolate chips being folded together in a wooden mixing bowl.

Step 5: Fold in the remaining oats, chopped dates, and chocolate chips. The dough will be wetter than typical cookie dough, don’t worry, that’s normal.

A silver cookie scoop dropping breakfast oatmeal cookie dough onto a parchment-lined baking sheet.

Step 6: Scoop out 1½ tablespoons of dough per cookie, place them 2 inches apart on the baking sheet, and flatten slightly with your hand (this is a fun step to let the kids help with).

Pro Tip: For picture-perfect cookies, press the tops gently with a fork before baking. For freezer prep, portion the dough into scoops and freeze unbaked on a tray. Once solid, transfer to a bag and bake straight from frozen when you need a quick breakfast.

Baked breakfast oatmeal cookies cooling on a wire rack with puffed centers and golden edges.

Step 7: Bake for 11-13 minutes, until puffed and golden on the edges. Your kitchen will smell like banana bread while they bake; it’s heavenly. Cool on the pan for 5 minutes, then transfer to a rack. Enjoy your fresh, chewy, nutrient-packed cookies!

Storage & Make-Ahead Tips

One of the best parts about these cookies is how easy they are to prep ahead:

Room temperature: Store in an airtight container for 5-7 days.
Fridge: Keeps well for up to 2 weeks.
Freezer: Freeze in a sealed container or bag for up to 6 months.

I usually double the recipe because my kids eat half the batch before the week is over. And honestly, I don’t blame them.

Seasonal Variations

Want to switch things up? Try adding 2 teaspoons of pumpkin spice for a fall-inspired batch of pumpkin oatmeal cookies, or fold in dried cranberries for a festive holiday twist. These simple swaps give you seasonal breakfast cookies that feel brand new every time.

Fingertips holding a ball of breakfast oatmeal cookie dough.

Recipe FAQs

Are breakfast oatmeal cookies healthy?

Yes! They’re made with wholesome ingredients like oats, banana, flaxseed, and dates, which provide fiber, natural sweetness, and lasting energy.

Can I freeze these cookies?

Absolutely. Freeze baked cookies in a single layer, then transfer to a freezer-safe bag or container. They’ll last up to 6 months.

What substitutions can I make?

Swap chocolate chips and dates for dried cranberries, raisins, or chopped nuts. Use coconut oil for a dairy-free version or a flax egg to make them vegan.

Are these cookies kid-friendly?

My kids love them! They’ll eat them as a snack or quick breakfast, and I love that they’re packed with nutrients. They’re as big a hit as my Strawberry Cheesecake Cookies (Gluten-Free).

These oatmeal breakfast cookies are nutritious, kid-approved, and busy-morning friendly. Whether you’re meal prepping for the week, looking for a breastfeeding-friendly snack, or just craving a healthier cookie, this recipe will be a staple in your kitchen!