Breakfast Cookies W Fruit
Start your day on a wholesome note with these soft and chewy Breakfast Cookies with Fruit, packed with nutrient-dense ingredients and natural sweetness. These easy-to-make cookies combine hearty rolled oats, whole wheat flour, chia seeds, and creamy peanut butter for a satisfying base, while ripe bananas and a touch of honey or maple syrup add a natural, refined sugar-free sweetness. Each batch is loaded with mix-ins like crunchy chopped nuts, vibrant dried fruit, fresh berries or apple pieces, and optional dark chocolate chips for added indulgence. With a quick 15-minute prep time and adaptable ingredients, these breakfast cookies are perfect for busy mornings, grab-and-go snacks, or even a healthy dessert. They’re deliciously wholesome, ideal for meal-prepping, and freezer-friendly for convenience. Enjoy a guilt-free treat that’s as nutritious as it is flavorful!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Whole wheat flour
- 2 tablespoons Chia seeds
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 1.5 cups Mashed ripe banana
- 0.5 cups Natural peanut butter (or almond butter)
- 0.25 cups Honey or maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped nuts (such as almonds or walnuts)
- 0.5 cups Chopped dried fruit (such as cranberries, apricots, or raisins)
- 1 cup Fresh fruit (such as blueberries or chopped apple)
- 0.25 cups Dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the rolled oats, whole wheat flour, chia seeds, baking powder, ground cinnamon, and salt. Mix well to evenly distribute the dry ingredients.
In a separate medium-sized bowl, mash the ripe bananas until smooth. Stir in the peanut butter, honey (or maple syrup), and vanilla extract until fully combined.
Pour the wet mixture into the dry ingredients and mix until a thick dough forms.
Fold in the chopped nuts, dried fruit, fresh fruit, and optional chocolate chips, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or spoon, scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, leaving some space between each cookie.
Gently flatten the cookies with the back of a spoon or your palm to create a cookie shape, as they won't spread much during baking.
Bake in the preheated oven for 18–20 minutes, or until the edges are lightly golden and the cookies are set.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the breakfast cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage.
Nutrition Facts
Calories |
3375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1660 mg | 72% | |
| Total Carbohydrate | 500.8 g | 182% | |
| Dietary Fiber | 76.8 g | 274% | |
| Total Sugars | 199.8 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 525 mg | 40% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 4710 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
