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 17 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.
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!
Was craving a cookie in the middle of the work day but had none. Decided to whip this up to satisfy my craving! I used a 1/2 cup of applesauce instead of a banana, honey instead of maple syrup, and chocolate chips instead of blueberries. I probably could have used a little less applesauce but it still held together well and was perfectly satisfying! Love having this recipe in my back pocket for a quick cookie fix.
SOOO GOOD! I just made it for a late breakfast on this snow day. Used lily’s chocolate chips instead of blueberries with some extra peanut butter on top!
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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!
Was craving a cookie in the middle of the work day but had none. Decided to whip this up to satisfy my craving! I used a 1/2 cup of applesauce instead of a banana, honey instead of maple syrup, and chocolate chips instead of blueberries. I probably could have used a little less applesauce but it still held together well and was perfectly satisfying! Love having this recipe in my back pocket for a quick cookie fix.
Yay! Thanks for sharing your swaps, Kate! Glad this recipe was a success for you!
This was divine!! Adding this to my breakfast rotation. I’m going to make it with pumpkin purée next!
Yum! I love all things pumpkin, that swap will be so good, Jaimee! Thanks for sharing and leaving a review, I really appreciate it.
Breakfast Cookie
Very good, the first time I made it.
Hi, Colleen! So happy to hear you enjoyed this breakfast cookie! Thanks for making it and coming back to leave a review.
SOOO GOOD! I just made it for a late breakfast on this snow day. Used lily’s chocolate chips instead of blueberries with some extra peanut butter on top!
Yum! I love those swaps, sounds delicious. Thanks for coming back to leave a review, it means so much to me!