Breakfast in a Cookie
Perfectly blending wholesome ingredients with indulgent flavor, "Breakfast in a Cookie" is a grab-and-go treat that transforms your morning meal into pure convenience. Packed with rolled oats, whole wheat flour, mashed banana, and a touch of maple syrup, these breakfast cookies are as nutritious as they are delicious. Every bite is bursting with chewy dried cranberries or raisins, crunchy walnuts or pecans, and the option of a chocolatey kick from mini chips. Ready in under 30 minutes, these cookies are naturally sweetened, lightly spiced with cinnamon, and make the perfect portable snack or breakfast companion. Whether you’re meal prepping for the week or simply looking for a healthy twist on morning indulgence, "Breakfast in a Cookie" is sure to brighten your day.
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Recipe Information
Ingredients
- 2 cups rolled oats
- 1 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, melted
- 0.5 cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 cup chopped walnuts or pecans
- 0.5 cup dried cranberries or raisins
- 0.25 cup mini chocolate chips (optional)
- 0.5 cup mashed banana (about 1 medium banana)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, whole wheat flour, cinnamon, baking soda, and salt. Stir until evenly mixed.
In a separate bowl, whisk together the melted butter, maple syrup, vanilla extract, and egg until smooth.
Add the wet ingredients to the dry ingredients and mix gently until just combined.
Fold in the chopped nuts, dried cranberries or raisins, mini chocolate chips (if using), and mashed banana. Stir until evenly distributed.
Using a medium cookie scoop or a tablespoon, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your fingers, as the cookies don’t spread much during baking.
Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 16.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 199 mg | 4% | |
*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.
