Oatmeal Breakfast Cookie

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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.

Oatmeal Breakfast Cookie

5 from 6 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.
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.
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 circlular 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
Course: Breakast
Cuisine: American
Keyword: oatmeal breakfast cookie

DID YOU MAKE THIS RECIPE?

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Recipe Rating




    16 comments
    1. Dave
      January 24, 2022 AT 9:54 am

      5 stars
      Excellent cookies, substituted golden syrup and peanut butter and added crushed cashews and choc chips, will definitely make again…😋

      1. Brittany Mullins
        January 25, 2022 AT 4:49 pm

        So glad you loved these cookies, Dave. Thanks for coming back to leave a review. I so appreciate it!

    2. Jennifer
      January 23, 2022 AT 12:44 pm

      4 stars
      Love how easy this recipe is and filling! Didn’t have bananas or almond butter so I subbed with apple sauce and peanut butter. Made an extra for tomorrow’s breakfast – may top with Greek yogurt for extra protein.

      1. Brittany Mullins
        January 24, 2022 AT 1:00 am

        Woo!! Pumped this breakfast cookie was a hit and happy to hear your substitutions worked out. Thanks for the review, Jennifer. I really appreciate it!

    3. Sam
      January 19, 2022 AT 4:55 pm

      Thanks for the recipe. This was fantastic! I only had one ripe banana so I doubled the recipe as written with the exception of using 1/3 c of applesauce (a single serving container) in place of one of the bananas. It worked beautifully and I had two delicious breakfasts ready to grab for work 🙂

      1. Brittany Mullins
        January 20, 2022 AT 10:52 am

        Oh yay! So happy to hear this recipe was a hit, Sam. Thanks so much for the review. I so appreciate it!

    4. Ryann
      January 19, 2022 AT 3:28 pm

      5 stars
      We didn’t have almond butter or blueberries, but I have been craving this recipe ever since you first posted. I substituted peanut butter and chocolate chips – so delicious. We are going to make another batch, freeze them and see how they warm up next. These are great for my picky 3 year old who loves all things cookies, candy and treats.

      1. Brittany Mullins
        January 20, 2022 AT 10:53 am

        Oh yay!! So thrilled to hear this recipe was a hit, Ryann. I so appreciate the review! It means so much to me.

    5. Wendy
      January 19, 2022 AT 9:41 am

      5 stars
      I absolutely love this giant cookie! I’ve made it twice now and I added collagen to up the protein. I only had frozen blueberries, but I think fresh would have made it way better. Can’t wait to try it with some Lily’s chocolate chips!!

      1. Brittany Mullins
        January 19, 2022 AT 2:42 pm

        Oh yay!! So glad you loved this recipe, Wendy! Thanks for the review. 🙂

4 bowls of oatmeal topped with a variety of fruit, nuts, nut butter, chocolate chips and toppings.

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