Cranberry Oatmeal Breakfast Cookies

5 from 4 votes

Cranberry Oatmeal Breakfast Cookies are a super chewy healthy breakfast or snack on the go packed with healthy oats, bananas, nut butter, cranberries, pepitas seeds and vegan chocolate chips.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast and Brunch

Cuisine: American

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings:

Calories: 263kcal

Author: HWC Magazine

Ingredients

2 bananas
ripe (mashed)
2 and ¼ cups oatmeal dry oats-instant (gluten free)
1 cup peanut butter (or can use almond butter or any nut/seed butter you like)
1 teaspoon vanilla
pure extract
1 teaspoon cinnamon
ground
½ teaspoon ginger
dried ground - optional
1 teaspoon cardamon
ground - optional
½ teaspoon salt
¼ cup honey
or maple syrup to keep vegan
2 tablespoons chia seeds (Optional) -if you do not use increase oats up to 2 and ⅓ cup
½ cup cranberries dried
We used no added sugar cranberries
⅓ cup chocolate chips vegan if you want to keep dairy free or cocoa nips - optional
⅓ cup pepitas seeds

US Customary - Metric

Instructions

Preheat oven to 325 F (162 C)
In a large bowl combine mashed bananas, instant dry oatmeal, peanut butter (or nut of seed butter of choice), vanilla, cinnamon, ginger, cardamon, salt, honey (or maple syrup), chia seeds, cranberries dried (or dried fruits of choice), vegan chocolate chips, pepitas seeds (or nuts of choice) and stir together with a spatula until a sticky dough is formed.
Line a baking sheet with parchment/waxed paper or grease baking sheet.
Scoop oatmeal cookie dough into a ¼ inch measuring scoop and form into a little round patty on your baking sheet. They will not raise or change shape during the baking process so you can place them close together on the baking sheet and that is ok. (As these do not have eggs in them it is okay to lick your fingers or test the dough...not that I ever did that...wink wink)
Bake these Cranberry Oatmeal Breakfast Cookies for about 15 minutes just until you touch them and they are no longer sticky. They will firm up during the cooling process and leave you with a delightfully chewy biscuit. Enjoy!
Store your breakfast cookies in a plastic sealed container for up to 3 days. However, if you live in a warm tropical climate, like me, I would put them in the refrigerator. If you do not eat within 3 days then can be frozen for up to 3 months.

Notes

You can also ripen your bananas in the oven. Just set your oven for about 300 degrees F (148 degrees C) for about 1 hour with the peels on and they will become completely black on the outside but that is good as they will be warm and sweet inside.

Another option is to heat your unripe sliced and peeled banana in the microwave for about 1 minute.

If you do not have 2 medium sized ripe bananas, you can substitute with ¾ cup applesauce.

We used natural (no added sugar) creamy peanut butter in this batch. However, we have also used almond butter, cashew butter, homemade roasted pumpkin seed butter, sunflower seed butter and they all are delicious.

We prefer using a natural nut or seed butter without any added sugar but that is completely up to you. Sometimes, some nut butters are more liquid in consistency compared to others. In order to get to the correct consistency, make sure you have extra dry oats on hand. Your goal is to have a moist but firm cookie dough. If your cookie dough is too wet, add a little bit of dry oats at a time just until it pulls all together and reassess.

Have fun with your additions but keep in mind of the ratio of wet to dry ingredients. We have found that you need about 2 cups of wet ingredients to 3.5 cups dry ingredients.

Raisins

Chopped dates

Dried chopped apricots

Dried blueberries

Desiccated shredded coconut

Crushed almonds

Crushed pecans

Crushed walnuts

Cocoa nips

White chocolate chips

or whatever your little heart desires.

Nutrition