Feel good about eating a cookie for breakfast with this single-serving oatmeal breakfast cookie! It’s super easy to make and loaded with nutritious ingredients like oats, chia seeds and almond butter.
As you know, I love oatmeal. I love stovetop oatmeal, overnight oats, baked oatmeal and oatmeal breakfast cookies! I truly haven’t met an oatmeal recipe I haven’t liked. I’m so excited to share this recipe today because it’s super easy to make and it is sure to be a family favorite!
Why You’ll Love This Breakfast Cookie
A cookie for breakfast… need I say more?!
It’s gluten-free, vegan and absolutely delicious!
It comes together in no time at all and makes for a filling start to your day.
Made in just one bowl!
Can easily be customized to your liking with mix-ins.
What You Need
banana – instead of using any oil or eggs to hold this cookie together, we’re using bananas! Make sure your banana is ripe and mashes easily.
oats – oats are naturally gluten-free but are very likely to be contaminated during processing so make sure you grab gluten-free oats if needed. My favorite brand is Bob’s Red Mill gluten-free old fashioned rolled oats.
baking powder – to help the cookie rise a bit.
cinnamon – the perfect spice pairing.
maple syrup – pure maple syrup is the perfect natural sweetener to use in my opinion!
chia seeds – helps bind the cookie together and adds healthy fat and fiber.
almond butter – any nut or seed butter works. Check the ingredient label to make sure it just says the nut (or seed) and salt.
blueberries – I recommend using fresh blueberries!
How to Make a Breakfast Cookie
Are you ready for a one bowl recipe? I don’t know about you, but I love having minimal dishes to clean up!
In a medium bowl, mix together all the ingredients expect for the blueberries! You’ll need mashed banana, oats, baking powder, cinnamon, maple syrup, chia seeds and almond butter.
Once combined, line a baking sheet with parchment paper or a silicone baking mat and add the dough to the baking sheet. Using your hands or a spoon, form the mixture into one giant cookie, about 1/4-inch thick.
Bake at 350ºF for 16-18 minutes. The cookie doesn’t rise or spread out much, but you’ll know it’s done when it’s golden in color and firm to the touch rather than soft.
Flavor Variations
Once you’ve mastered this base recipe, the options are endless! Here are some ideas:
Swap the banana –If you’re not a fan of bananas you should be able to easily swap the mashed bananas with applesauce, mashed sweet potato or even pumpkin puree. I haven’t tried these variations and some might be a little more wet so you may need more oats. Let me know in the comments below if you try any of these substitutions!
Swap the blueberries – in the mood for a different berry? Swap the blueberries for any other berry!
Add chocolate chips – you can’t go wrong with adding chocolate chips or using chocolate chips instead of blueberries! I recommend Lily’s chocolate chips as they are low in sugar and calories.
Add shredded coconut – if you’re a coconut lover, add in some shredded coconut or coconut flakes.
Adds nuts or seeds – for extra crunch, add in some chopped nuts or seeds. Almonds, cashews, pecans, sunflower seeds or pumpkin seeds would all be delicious!
Add dried fruit – add in extra sweetness and texture with dried fruit. Try to get dried fruit with no added sweetener.
Protein – looking for an added boost of protein? Feel free to add some protein powder or collagen powder. I suggest starting with 1 Tablespoon at a time and you should be fine without adding any extra liquid!
How to Serve a Breakfast Cookie
This breakfast cookie is a meal in one! It’s essentially oatmeal… in cookie form. So you can feel good about enjoying it for breakfast and it will keep you full for hours! If you want to pair with a few other things to round out your morning, here’s what I suggest:
Looking for more oatmeal recipes? Be sure to check out all of my oatmeal recipes here on EBF.
Oatmeal Breakfast Cookie
5 from 24 votes
Feel good about eating a cookie for breakfast with this single-serving oatmeal breakfast cookie! It's super easy to make and loaded with nutritious ingredients like oats, chia seeds and almond butter. Vegan + gluten-free.
Perfect! I made it before just by winging it and not measuring. It was good. Then this morning I actually measured and it was amazingly perfectly set and so yummy. I’ll make again and again!! I cooked in my air fryer at 350 for 15 min. The top was nicely crisped up
Yay! I am so glad that you are loving this recipe, Luisa. Thank you for sharing your air fryer version, I really appreciate it! I appreciate your review + star rating, it means so much to me!
This was such a winner!!!! I swapped peanut butter for almond butter and cherries for blueberries. Added a pinch of salt and some vanilla extract. And a tablespoon of pumpkin seeds for crunch. Baked it in the air fryer. Same temp and time. This will be on repeat. Hit the spot!
Yay!! I am excited to hear that you are loving this recipe, Claire. Loving the air fryer method, sounds like it is worked out great. Thank you for sharing your review + star rating, I truly appreciate it!
Hi Sydney – I am not sure this recipe would work without the chia seeds because they act as a binder for the cookie. If you give this recipe a try, let me know how it turns out.
I make this recipe about once a week for breakfast – my favorite additions are coconut and chocolate chips. The only modification I make it adding a touch of salt to bring out flavors. So good and filling!
subscribe
Leave a Comment
I didn’t have any bananas on hand, so I swapped it for 1/4 cup of pumpkin purée. It came together great! I would add a touch more maple syrup next time to make up for the missing banana sweetness, though.
Perfect! I made it before just by winging it and not measuring. It was good. Then this morning I actually measured and it was amazingly perfectly set and so yummy. I’ll make again and again!! I cooked in my air fryer at 350 for 15 min. The top was nicely crisped up
Yay! I am so glad that you are loving this recipe, Luisa. Thank you for sharing your air fryer version, I really appreciate it! I appreciate your review + star rating, it means so much to me!
This was such a winner!!!! I swapped peanut butter for almond butter and cherries for blueberries. Added a pinch of salt and some vanilla extract. And a tablespoon of pumpkin seeds for crunch. Baked it in the air fryer. Same temp and time. This will be on repeat. Hit the spot!
Yay!! I am excited to hear that you are loving this recipe, Claire. Loving the air fryer method, sounds like it is worked out great. Thank you for sharing your review + star rating, I truly appreciate it!
Can you leave out the chia seeds? I don’t have any and want to make this cookie!
Hi Sydney – I am not sure this recipe would work without the chia seeds because they act as a binder for the cookie. If you give this recipe a try, let me know how it turns out.
I make this recipe about once a week for breakfast – my favorite additions are coconut and chocolate chips. The only modification I make it adding a touch of salt to bring out flavors. So good and filling!
Woo! So pumped to hear you’ve been loving this recipe, Erin. Thanks for making it and for the review. I so appreciate it!