Description
These Energy-Packed Breakfast Oat Cookies combine wholesome oats, nutrient-dense seeds, and naturally sweetened dried fruit, all held together with banana, eggs, and a hint of vanilla. Perfect for a grab-and-go breakfast, snack, or a healthy treat, these cookies are soft-baked, loaded with fiber, and offer sustained energy for busy mornings.
Ingredients
Units
Scale
Oats
- 1 cup organic old fashioned rolled oats
- 1 cup organic quick oats
Dried Fruit
- 2/3 cup dried fruit of choice, chopped (cranberries, dates, or dried apricots)
Seeds
- 2/3 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
Other
- 1/2 tsp sea salt
Wet Ingredients
- 1/4 cup melted ghee, grass-fed butter, or melted organic unrefined coconut oil
- 1/4 cup pure maple syrup or raw honey
- 1 mashed ripe banana
- 2 large eggs, room temperature
- 2 tsps vanilla extract
Instructions
- Preheat and Prepare Pan – Preheat your oven to 350°F (175°C) and line a large sheet pan with parchment paper. This prevents sticking and makes cleanup easier.
- Mix Dry Ingredients – In a large mixing bowl, combine the rolled oats, quick oats, chopped dried fruit, pumpkin seeds, sunflower seeds, and sea salt. Stir thoroughly to evenly distribute the ingredients.
- Mix Wet Ingredients – In a separate bowl, whisk together your chosen melted fat (ghee, butter, or coconut oil), maple syrup or honey, mashed banana, eggs, and vanilla extract until smooth and well combined.
- Combine Mixtures – Pour the wet ingredients over the dry ingredients. Mix well until everything is moist and evenly incorporated. Let the mixture sit for 5 minutes to allow the oats to absorb some liquid, then stir again.
- Shape Cookies – Scoop a bit less than 1/4 cup of the mixture for each cookie and drop onto the prepared baking sheet. Slightly flatten and shape the cookies as desired, as they do not spread during baking. Repeat until all the mixture is used.
- Bake – Bake for 15-18 minutes or until the tops are lightly golden. Monitor closely to avoid overbaking.
- Cool and Store – Allow cookies to cool on the baking sheet. Store leftovers in an airtight container in the refrigerator for up to one week, or freeze for up to two months.
Notes
- You can customize the dried fruit and seeds to your taste or based on what you have available.
- For vegan cookies, use coconut oil and a flaxseed egg replacement.
- Cookies will not spread, so shape them as you wish before baking.
- Great for meal prepping—freeze extras for a quick breakfast or snack.
- Ensure banana is ripe for natural sweetness and binding.
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 6g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 26mg
