Oatmeal Breakfast Cookie

4.9

41

Save to FavoritesPrintJump to Recipe

This post may include affiliate links. Thank you for your support.

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!

An overhead photo of a small plate with an oatmeal breakfast cookie on top. A small container of blueberries and chia seeds are next to the plate as well as a mug of tea.
  • 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.
Ingredients measured out to make an oatmeal breakfast cookie, chia seeds, maple syrup, cinnamon, baking powder, oats, almond butter, blueberries and banana.

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!
A close up of the blueberries and peanut butter drizzle on an oatmeal 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.

Oats, baking powder, cinnamon, maple syrup, chia seeds and almond butter mixed in with the mashed banana in a large glass mixing bowl.

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.

The oatmeal mixture has been poured onto a baking sheet lined with parchment paper and shaped into a circle. The top of the oatmeal mixture has been topped with 10 randomly placed blueberries.

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.

The oatmeal breakfast cookie after baking on a baking sheet lined with parchment paper.

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!
An oatmeal breakfast cookie on a plate that has been cut in half, the halves are resting on each other exposing the inside of the cookie. Behind the plate is a small container of chia seeds and blueberries as well as a mug of tea.

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:

More Single-Serving Recipes to Try

More Breakfast Recipes to Try

Looking for more oatmeal recipes? Be sure to check out all of my oatmeal recipes here on EBF.

Want to save this recipe? Enter your email below and we’ll send the recipe to your inbox. Plus you’ll get great new recipes every week!
4.90 from 29 votes

Oatmeal Breakfast Cookie

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.
Prep Time: 5 minutes
Cook Time: 16 minutes
Total Time: 21 minutes
Servings: 1

Ingredients  

  • 1 banana, mashed
  • ½ cup oats
  • ¼ teaspoon baking powder
  • ½ teaspoon cinnamon
  • 1 teaspoon maple syrup
  • ½ Tablespoon chia seeds
  • ½ Tablespoon almond butter
  • 8-10 blueberries

Instructions 

  • Preheat oven to 350F and line a baking sheet with parchment paper or a silicone mat.
  • Mash the banana in a medium mixing bowl.
    Mashed banana in a large glass mixing bowl.
  • Add all remaining ingredients, except for the blueberries into the mixing bowl and stir to combine.
    Oats, baking powder, cinnamon, maple syrup, chia seeds and almond butter mixed in with the mashed banana in a large glass mixing bowl.
  • Add mixture to prepared baking sheet and form into a circular giant cookie.
  • Gently push the blueberries into the top of the cookie.
    The oatmeal mixture has been poured onto a baking sheet lined with parchment paper and shaped into a circle. The top of the oatmeal mixture has been topped with 10 randomly placed blueberries.
  • Bake for 16-18 minutes or until the top looks golden brown.
    The oatmeal breakfast cookie after baking on a baking sheet lined with parchment paper.

Video

Nutrition

Serving: 1cookie | Calories: 292kcal | Carbohydrates: 53g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Sodium: 127mg | Potassium: 543mg | Fiber: 9g | Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakast
Cuisine: American
Keyword: oatmeal breakfast cookie
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
Get Your FREE High-Protein Meal Plan
Struggling to eat enough protein? Subscribe to my email list and I’ll send you a 3-Day High-Protein Meal Plan with a Shopping List!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




41 Comments

See More Comments