Healthy Breakfast Cookies with Oatmeal Recipe

Healthy Breakfast Cookies with Oatmeal

Having a two-year-old at home who wakes up bright and (verrrry) early, excited to announce the breakfast item his heart is set on, I have become quite adept at flipping crêpes and cooking one-egg omelettes in a dazed half-sleep.

Beyond crêpes and eggs and bananas, my son is also quite keen on breakfast cookies — who isn’t? — and although I have no qualms against yogurt cake and madeleines and buckwheat speculoos at any time of day, my motherly, nutrition-conscious instincts push me to try and offer things that match the request (“Gâteau ? Gâteau ?”) but provide a little more in the way of quality early-hour fuel.

We can all benefit from a nutritious and portable breakfast cookie, whether it’s eaten on the train ride to work, or while pushing a toy version around the living room.

This led me to create these healthy breakfast cookies, made up of wholesome ingredients — rolled grains, coconut, almond flour, chia seeds — and no added sugar, relying on the sweetening power of mashed bananas and dried fruit instead.

They are extremely easy to make, and if you have a toddler underfoot you can even enroll him/her to mash and dump and stir and scoop (practical life activity, people, so Montessori!).

Healthy Breakfast Cookies for Everyone!

But naturally there is no reason to constrict these to the realm of kid food: we can all benefit from a nutritious and portable breakfast cookie, whether it’s eaten on the train ride to work, or while pushing a toy version around the living room.

Mini Cookbook of Vegan Staples

The formula is very forgiving, and entirely open to variations: in different incarnations of these cookies I have switched the rolled grains around to use quinoa or rice or millet, I’ve added in finely chopped nuts (especially pecans!) or cacao nibs for crunch, and I once made a version with a touch of cocoa powder thrown in, all to great results.

Join the conversation!

What’s your favorite easy-to-carry yet nutritious breakfast option? And if you have a young child, what’s breakfast like at your house?

Healthy Breakfast Cookies with Oatmeal Recipe

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Healthy Breakfast Oatmeal Cookies Recipe

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Makes 24 tablespoon-size cookies.

Healthy Breakfast Oatmeal Cookies Recipe


  • 2 overripe medium bananas, about 160 grams (5 1/2 ounces) weighed without the skin
  • 1 large egg (substitute 1 tablespoon ground flax seeds soaked in 3 tablespoons water until gel-like)
  • 35 grams (3 tablespoons) coconut oil
  • 100 grams (1 cup) old-fashioned oatmeal (use certified gluten-free as needed) or other rolled grains (spelt, quinoa, millet, rice, etc.)
  • 40 grams (6 tablespoons) almond flour
  • 40 grams (1/3 cup) dried cranberries (preferably unsweetened) or raisins
  • 20 grams (3 tablespoons) dried unsweetened grated coconut
  • 1 tablespoon chia seeds (substitute sesame or poppy seeds)
  • 1/2 teaspoon baking powder
  • 1 pinch fine sea salt


  1. Preheat the oven to 175°C (350°F) and line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium mixing bowl, use a fork or potato masher to mash the bananas thoroughly with the egg and the coconut oil.
  3. In another bowl, blend together the remaining ingredients -- oatmeal, almond flour, cranberries, coconut, chia seeds, baking powder, and salt.
  4. Fold the dry ingredients into the banana mash, and stir until thoroughly combined.
  5. Scoop tablespoonfuls of the batter onto the prepared baking sheet, giving the cookies a little space to expand, and bake for 15 minutes, until set and golden.
  6. Transfer to a rack to cool.


These cookies keep for 2 to 3 days in an airtight container at cool room temperature; refrigerate or freeze for longer storage.
  • Laura Valle

    I have a 21 month old son and we rotate between eggs and toast (sometimes soft boiled with soldiers), homemade breakfast muffins packed full of veggies and fruit, homemade breakfast bars, pancakes (carrot cake, zucchini, oatmeal cookie), omelettes, frittatas, oatmeal, yoghurt and muesli or toast with almond butter, and avocado toast usually with eggs. I am ALWAYS looking for new ideas for breakfast, and am so happy to stumble upon this! Will be making these tomorrow or later this week. Thanks for the recipe! It really looks superb.

    • It sounds like your son is getting lots of variety in his breakfasts — much more than most adults do! — and that’s fantastic. Do you have a basic formula that you use for your breakfast muffins?

      • Laura Valle

        I like this base recipe to add and subtract with: I alternate veggies but mainly stick with carrots or zucchini. I’m definitely going to try your crepe recipe. So far, he has not liked any crepes I have made! I did forget to mention that my son LOVES green smoothies, so we make those quite often, but where I really like to use them is at lunch in order to get lots of veggies in when he would rather just eat cheese.

        • Thanks so much for the link, I’ll give those a try for sure! Can I trouble you for your green smoothie recipe too? ^^

  • christiana

    Thank you Clotilde for this simple recipe, I have a 17month old boy who wakes up verrrry early like your little one, demanding yogurt and toast with butter( his shortened word for peanut butter! ) and well, I have recently decide that I may have to broaden his repertoire, will give these a crack!

    • Strangely enough, my son will eat toast and nut butters separately, but won’t eat toast if the nut butter is on it. He also goes through phases of only wanting a single thing, and I tend to let him have what he wants until he moves on to something else. I’m the same, actually — currently in my paleo granola phase. :)

      • Annabel Smyth

        My elder grandson was the same at that age – he would eat hummus or taramasalata or pickle (preferably pickle!) as long as it was a spoonful on his plate, not spread on his bread, which he would then eat separately. I have a feeling he still rather prefers things that way, although at nearly 4, he is old enough to eat more conventionally when required. Meanwhile his 9 month old brother is a human hoover – he was eating all the bits of cornichons that his brother removed from his ham sandwich yesterday!

        • When I examine my own eating habits I do find some small idiosyncrasies such as these, so I totally respect those of children. :)

  • JMP

    I have an extremely picky 4-year-old and a less-picky 2-year-old. One of the things they definitely will eat (for any meal or snack) is pancakes, so I now make our pancakes as healthily as possible–the current favorite variety is whole wheat banana pancakes. Thanks for this recipe! I am going to try it and see how it works for snacktime. It’s always nice to find things that the kids think of as treats that are on the healthier side!

    • Do you want to share your recipe for whole wheat banana pancakes? And do let me know what you and the kids think of these!

  • Catherine

    Clotilde, are the cookies crunchy when baked, or are they on the softer side? Would shortening the baking time result in a softer cookie? Neither my 4 year old nor my 1 year old are much interested in crunch.

    • They are soft and moist inside, and lightly crisp around the edges and where the oatmeal has browned. Definitely not crunchy.

  • Posie

    Clotilde, these look absolutely delicious – thanks for the recipe. Will definitely be making this on the weekend!

  • Annabel Smyth

    Bother – I have everything else (although actually not chia/sesame/poppy seeds) but not almond flour. Especially the over-ripe bananas. I think these sound good – do you have to be careful that they don’t catch, the way conventional flapjacks/oatmeal cookies are apt to?

    • I don’t think I know the meaning of “catching” in this context, so I’m not sure what you’re asking. Can you rephrase?

      • Annabel Smyth

        Sorry – catching as in scorching/burning.

        • Oh, go it, thanks. I haven’t had a problem with these, I suspect that’s because they’re not very sweet. But I do watch them closely because the smaller baked goods are, the faster they can “catch”!

          • Annabel Smyth

            Luckily they didn’t. Except my husband ate the over-ripe bananas because I forgot to tell him I wanted them for baking and he knows I won’t eat them when they get like that. But we got some more, which weren’t quite over-ripe, but not far off. And I don’t even know what chia seeds are, so got poppy seeds, which I love, instead.

          • Chia seeds are an excellent source of minerals and omega-3 fatty acids, but poppy seeds are a perfect substitute from a texture and flavor perspective.

          • Annabel Smyth

            Haven’t come across them, but I do like poppy seeds. One of my favourite things to buy when I’m in France is a poppy-seed bread mix, but, sadly, I couldn’t find it this time! :(

          • Chia seeds are still firmly entrenched in “health nut” territory, so you would find them at organic food stores and the like.

  • Liz_Macau

    I cannot believe Milan is already two! Time flies.
    When you say almond flour is this the same as ground almonds? My husband would love these.

    • Yes, that’s right, almond flour is just another term for almond meal and ground almonds. I hope you get a chance to try them!

  • rachelsloan79

    These look delicious! My favourite portable and healthy breakfast option is David Lebovitz’s no-bake granola bars (I usually sub in another type of dried fruit for the chocolate, though, and use almond butter instead of peanut butter).

    How lovely that Milan is old enough to help you in the kitchen now. One of my very earliest memories is of standing on a chair at the counter helping my mom measure out ingredients for muffins. The start of many happy hours in the kitchen…

  • Kerrin @ MyKugelhopf

    baking these right now ! can’t wait for chloé to try tomorrow morning. her favorite breakfast is oatmeal/porridge. loves it – without sweeteners at all. otherwise, we’ve been doing lots of pancakes lately with different flours like buckwheat and adding oats and seeds too. tons of seasonal fruit to add to breakfast now, other than the always popular mini banana. ;)

    as for on the go, mini muffins are perfect — whole wheat banana with dates, polenta rhubarb, carrot raisin…

    one egg omelettes are always a winner in our house too, but more for lunch or even dinner. and i’ve learned, any veggies – on the side, not mixed in, haha !

    • I know what you mean — I’ve tried mixing vegetables into things because I enjoy it myself, but Milan prefers his vegetables identifiable and on the side, which actually feels like a very good thing.

      And I hear you on the seasonal fruit — it’s so good to see him scarf down cherries and strawberries!

  • christiana

    Baked and tested this morning and my little fella loved them!!
    I probably could have baked them for a few more minutes as they crumble a little but really delicious.
    Oh, I didn’t have any banana’s on hand either so I substituted with tinned pears….a winner!
    Thanks again Clotilde

    • I’m so glad Christiana! Mashed bananas have a stronger binding power than any other fruit, so I suspect that’s what led to the more crumbly texture. Perhaps you can do half and half next time?

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  • christiana

    Good idea!!! I will try that for sure :)

  • Annabel Smyth

    I’ve just made these, and they are lovely. The only thing is, the coconut is noticeable, and I know my mother really dislikes it – what would you substitute if you were making these for a coconut-hater? Also, isn’t the recipe very similar to your banana-chocolate bars, which I haven’t yet made but might soon (if they are as easy as these, it is something to do with my elder grandson on wet afternoons).

    • To make these coconut-free, you should omit the grated coconut (replace it with an equal weight of almond flour, or maybe finely chopped hazelnuts) and replace the coconut oil with softened butter or oil.

      The recipe is indeed in the same spirit as the banana chocolate breakfast bars, except these hold better as cookies.

      • Annabel Smyth

        Thanks. The adults in the family (not my coconut-hating mother, who is abroad) were not too sure about the cookies at first, but after two bites decided they were delicious – and the children agreed. The 9-month-old positively hoovered his up!

  • marysueh

    I’ve been obsessing about these breakfast cookies ever since I read your post! Your inspiration was to satisfy a toddler, but they would be a great accompaniment to my yogurt breakfast when I’m at work. Some mornings start so early that I can’t imagine getting up even 5 minutes earlier to eat at home. I’ll make this recipe this weekend, so that next week’s early breakfasts will be a bit more satisfying! Thanks for this great idea :)

    • These are definitely well-suited to breakfast on the go. I’ll look forward to your report when you try them, Mary Sue!

  • These look amazing. I am so sorry to say that breakfast at our house is an organic cereal bar. Yes, I feel better saying that it’s organic so I don’t sound so lazy for feeding my son a cereal bar. But this I could totally do! I’m trying this weekend for sure.

    • I hope you and your son enjoy these — do report back if you get a chance!

  • I don’t usually have cookies for breakfast, but I do love to stack a batch of those in my office drawer. It contains far less oil than most of my recipes and still look crispy and nice!
    Did you use fresh coconut in this recipe? It’s difficult to get at where I live. May I use flakes instead or skip it?

    • I use dried grated coconut here — thanks for pointing out the possible confusion, I’ve updated the ingredients list to reflect that.

  • Jelli

    These look yummy, and my two year-old would be bonkers about them. We typically wake up (we, meaning the kids wake us up ;) around 5:15am, so I know just what you mean about early morning breakfasts. I make it easier on myself by making overnight soaked oats: oats and chia seeds go into a bowl and get covered in milk. In the morning all I have to do is slice a banana into it and call everybody to the table. Thanks so much for sharing these, Clotilde. Sharing all around!

    • That sounds great, I’ll give it a try for sure! Can your two-year-old eat this independently, or does he/she need a bit of help?

      • Jelli

        Actually, she eats it all by herself, if shoveling monstrously large spoonfuls in counts ;) Hope you and your little one enjoy it!

  • Ellen Partridge

    I’m wondering what would be a good substitution for almond flour for a child with nut allergies. Suggestions?

    • You could substitute any grain flour, gluten-free or not. It’s a pretty forgiving batter!

      • Ellen Partridge

        Thank you, Clotilde!

  • ockeghem

    These look great, and my daughter would love them (boy, would she love them — they have bananas which she loves and can’t have). She has constipation issues, so we have to avoid bananas and rice. Is there anything that can be substituted for the banana?

    • Others have tried this using another kind of unsweetened fruit purée, but you’ll have to play with the amounts as mashed bananas have a lower moisture content than most other fruit. Do let me know what you end up trying!

  • Tara Jain

    These look and sound amazing! Definitely going to make these, thank you for the recipe!

  • Sara Ross

    I’m so glad I found you! I just discovered your blog when looking in my cupboard and only finding glass jars of grains, a box of pumpkin, and well, that’s about it. So I asked my very particular son if he would like to make breakfast cookies. Using your recipe as a base, we made a pumpkin pie version using oats and millet, and pumpkin instead of bananas. Added an extra handful of oats, a little coconut sugar, and pie spices. They were great! The discriminating son loved them too. After a trip to the grocery, I will try your posted recipe as it is. I love versitle recipes. Thank you!

    • Thank you Sara, your version sounds very good, and substituting pumpkin for the bananas is an excellent idea.

  • Lisa

    We are in love with these breakfast cookies. I, also love the idea of changing it up with different kinds of fruit. I did have a problem with the leftovers which seemed a little moist. Do you have any ideas what I can do to keep them from being so wet?

    • Have you found them to be a bit too moist using bananas or other fruit?

  • lalf

    My husband and I were advised recently to cut down on our sugar intake, admittedly a real blow to our daily coffee break. I had been making these Mix & Match Breakfast Cookies Recipe, with some variations, but the half cup of honey is, alas, no longer an option. So I went to the source I know and trust the most, Chocolate & Zucchini, and found this recipe.

    Of the wet ingredients, I had only 140 g of ripe banana, but I used a jumbo egg. I also added a half tsp of my pumpkin-pie spice mix to the recipe. The result was definitely better than our store-bought, sugar-free oatmeal cookies. And yours are light and fluffy! Next time I might add 2 Tbs coconut crystals and substitute chopped dates or figs for the cranberries, so that I can gently ease into this no-sugar version. Also, I will likely use an insulated pan for my next batch, for more even baking. I love and constantly use all of your cookbooks, Clotilde. Thank you so much for your unique innovation and excellent methods!

    • That’s wonderful to hear, thanks for reporting back. And I expect you’ll soon see gratifying results from lowering your overall sugar intake. Kudos for walking that path!

  • Noa

    J’adore ces cookies, et je les fait tellement vite que ma petite famille me les reclame tres souvent! (Mon mari en rafolle, et mon bebe a commencé a les gouter). J’y mets ce que j’ai sous la main, parfois des amandes, des noix, ou du chocolat! Je suis ton blog et adore tes recettes gourmandes et vegetariennes (bien que je ne sois pas que vegivore! ;) ). Est-ce que tu aurais des recettes aptes pour les bebes de moins d’un an a me conseiller? Merci encore!

    • Je n’ai pas de catégorie spécialement pour les enfants de moins d’un an, mais j’ai une catégorie kid-friendly de recettes goûtées et approuvées par mon fils aîné, qui a maintenant 3 ans 1/2. Et si tu es intéressée par un livre sur le sujet, je te recommande le Nature Bébés qui est très bien fait et inspirant.

  • Judy F

    These look so good but I only have The Irish Style/Steel cut oats. Do you think I could use these if I soaked them first? Thank you- Love the blog!

    • Yes, I would soak the oats overnight before using. If you can soak them in a flavorful liquid, such as apple juice for instance, so much the better!

  • Farris Gruver

    Thanks! We tried them today, and the kids really enjoyed them. I used dried pineapple instead of raisins and also added some almond slivers. I added some cocoa powder to some (with a little sweetener), and those were a hit as well. I did not have almond flour, so I used my regular gluten-free flour mix; it worked fine.

    • Thanks so much for reporting back, Farris, I love your variation ideas!

  • Sue Spiker

    Clotilde your breakfast cookies also just passed the “suspicious of healthy cookies” husband test too. He was busy shovelling dirt so I popped one in his mouth and he said Mmm they’re delicious! That was even after I explained they were healthy, had no sugar and no flour. Win win!!

  • Felice

    Thank you for this recipe. I follow the low-fodmap dietary guidelines due to digestive distress, and I love this quick breakfast idea!

    • I hadn’t realized this was low-fodmap-friendly, that’s great! I hope you quickly see the benefits of your efforts and feel better very soon.

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