If you’re anything like me, you love a breakfast that’s not just tasty, but also a little cheeky! That’s where my Juicy Mouthwatering Banana Oat Breakfast Cookies come into play. I mean, who wouldn’t want to indulge in cookies for breakfast? These little bites of heaven not only tickle your taste buds, but they also keep you feeling energized and satisfied. I can still remember the first time I baked these cookies — my dog, Daisy, was eyeing them like they were some fancy treat from a gourmet bakery. Spoiler alert: she didn’t get any, but I savored every bite!
These cookies have the magical ability to make your kitchen smell like a cozy café tucked away in the corner of your favorite neighborhood. Plus, they’re super easy to make—perfect for those busy mornings when you barely have time to put on pants, let alone whip up an elaborate breakfast. So, grab your mixing bowl and let’s dive into the wonderful world of banana oat cookies. Your breakfast game is about to level up!
What’s in Juicy Mouthwatering Banana Oat Breakfast Cookies?
- 2 ripe bananas: The star ingredient! The riper the bananas, the naturally sweeter and moister your cookies will be. I usually grab a bunch and let them sit until they’re covered in those lovely brown spots—perfect for baking.
- 1 cup rolled oats: Such a great source of fiber! They add texture and help hold everything together—plus, they give you that satisfying chew.
- 1/2 cup all-purpose flour: This helps bind everything and gives the cookies a nice structure. You can substitute with whole wheat flour for a healthier twist!
- 1/3 cup brown sugar: Packed with moisture and flavor, this gives the cookies their delightful sweetness. I love using dark brown sugar for that deeper taste.
- 1/4 cup honey or maple syrup: A dash of natural sweetness! Honey is my usual go-to, but if you’re feeling fancy, maple syrup adds a unique flavor.
- 1/4 cup coconut oil or unsalted butter: The magic fat that ensures your cookies are moist and delicious. I lean towards coconut oil for a tropical flair, but butter works wonderfully too!
- 1/2 teaspoon vanilla extract: Just a little splash of vanilla elevates the flavor to a whole new level—trust me, it’s worth it!
- 1/2 teaspoon baking soda: This little guy helps the cookies rise and makes them fluffy.
- 1/2 teaspoon cinnamon: Ah, the warm hug of cinnamon! It pairs beautifully with bananas and chocolate, adding depth and warmth.
- 1/4 teaspoon salt: Just enough to enhance all those sweet flavors without making them salty.
- 1/2 cup chocolate chips: Because who wouldn’t want chocolate in their breakfast? You can use dark, milk, or even white chocolate, depending on your preference!
Are Juicy Mouthwatering Banana Oat Breakfast Cookies Good for You?
Yes! These cookies provide a wholesome start to your day while still satisfying that sweet tooth. The bananas bring natural sweetness and potassium, while rolled oats deliver fiber that keeps you full. Additionally, cinnamon has some lovely antioxidant properties and can help regulate blood sugar levels, which is a win-win in my book!
Now, let’s not kid ourselves—they’re still cookies, so they aren’t exactly health food, but they are definitely a healthier choice compared to traditional cookies. Just hold back from eating all of them at once! If you’re looking to cut down on sugar, consider reducing the brown sugar or using less chocolate chips. Also, avoid the coconut oil if you prefer unsaturated fats for butter. It’s all about finding that balance!
Ingredients List
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil or unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (dark or milk chocolate)
How to Make Juicy Mouthwatering Banana Oat Breakfast Cookies?
- First things first, let’s get that oven preheating to 350°F (175°C) and line a baking sheet with parchment paper—this makes cleanup a breeze!
- In a large mixing bowl, go ahead and mash those ripe bananas until they’re all smooth and creamy.
- Next, mix in the melted coconut oil (or butter), honey (or maple syrup), and vanilla extract until everything is well combined and luscious.
- In another bowl, whisk together the rolled oats, all-purpose flour, brown sugar, baking soda, cinnamon, and salt.
- Gradually add the dry mix to your mashed banana mixture, stirring until just combined. Don’t overmix it; we don’t want tough cookies!
- Gently fold in the chocolate chips, ensuring they’re evenly distributed—because we all know you want a piece of chocolate in every bite!
- Using a spoon or cookie scoop, drop heaping tablespoons of dough onto your prepared baking sheet, leaving some space between them as they’ll spread a bit.
- Bake for 12-15 minutes, or until the edges are golden brown and the cookies look irresistibly inviting.
- Once done, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely—if you can resist nibbling on them hot!
Cookie Tips & Tricks
- Want to add some extra crunch? Toss in some chopped nuts or dried fruits for added texture and flavor!
- If you don’t have honey or maple syrup, you can use agave nectar or even a sugar-free substitute.
- Storing your cookies? Keep any leftovers in an airtight container for up to a week, or freeze them for even longer-lasting deliciousness!
These Juicy Mouthwatering Banana Oat Breakfast Cookies are a delightful way to kickstart your day or have a guilt-free snack any time. Trust me, you’re going to fall in love with how simple and scrumptious they are. Give them a try, and let me know what you think! I’d love to hear all about your baking adventures—happy baking!
