These breakfast cookies are loaded with bananas, fresh fruit and oats. In proper breakfast cookie form, they have only nourishing ingredients. Peanut butter replaces the butter/oil of a traditional cookie and provides some protein, and they are sweetened with honey. These cookies are completely whole grain and dairy free. The honey and peanut butter hold the dough together so there’s no need for an egg.
A few weeks ago I had some overripe bananas that I didn’t want to make banana bread with. I make banana bread too often and I wanted another, healthier breakfast-y option for using up those overly ripe bananas. I also had a ton of fresh cherries, some of which I wanted to bake. Very few breakfast cookie recipes seem to call for fresh fruit, so I set about making my own recipe, basing the proportions loosely on several different recipes around the internet.
I’ve made these with halved cherries and with champagne grapes. Regular sized grapes cut in half would also work great for the fruit. Grapes or cherries heated up with oats taste just like pie, especially if eaten when warm! These are a great grab-and-go breakfast when you’re rushed to get out the door (me, every day).
- 2 large overripe bananas
- 4 Tablespoons peanut butter
- 3 Tablespoons honey
- 1 teaspoon vanilla extract
- 2½ cups oats
- ½ cup whole wheat flour
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup halved fresh cherries or grapes, or 1 cup champagne grapes
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- In a large bowl, mash the two bananas with a fork until as chunk-less as possible. Add the peanut butter and honey and mix thoroughly until the batter is homogeneous. Next add the vanilla extract and mix well.
- Add the oats, flour, cinnamon and salt and stir until well combined.
- Add the fresh fruit to the bowl and very gently incorporate it into the batter.
- Scoop the batter using a large spoon or ice cream scooper onto the parchment-lined baking sheet, forming roughly 2-Tablespoon sized balls. It may seem like they're not holding together well, but forge ahead! They will bind together as they bake. That said, they shouldn't be liquidy and spreading or anything. See photos above of how the dough and cookie balls should look.
- Bake for 18 to 20 minutes until lightly golden. These keep well for up to a week stored in the fridge. They can be frozen as well.