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Oatmeal Raisin Breakfast Cookies make a perfect grab and go breakfast, snack or dessert. Made with wholesome ingredients and has no refined sugars or butter. Soft, chewy, and so satisfying!
Be sure to also try my homemade Oatmeal Cookie recipe!
Oatmeal Raisin Breakfast Cookies
Oatmeal Raisin Breakfast Cookies taste just like a traditional oatmeal raisin cookie except these are packed with whole grain oats, healthy fats and nutrition. There’s zero added sugar in this recipe since we use a ripe banana and honey as natural sweeteners.
Who wouldn’t love cookies for breakfast? They taste just like regular oatmeal cookies with raisins, even my toddler loved them! They have a soft center that packed with chewy and crunchy texture from the raisins and nuts.
Unlike traditional cookies and pre-made breakfast treats are loaded with sugar so you can feel good about these nutrient dense cookies that are made with whole and simple ingredients. You probably have all or most of the ingredients at home.
As a busy mom, these cookies came in handy because if you’re a mom, you know that finding time to eat or snack can be challenging at times. Especially if you’re always on the go, so I always have some stored in freezer and have them ready at all times. I highly recommend this for anyone!
Why You’ll Love This Recipe
- Healthy breakfast cookies: These wholesome breakfast cookies are loaded with nutrition, plenty of healthy fats, and whole grains. There also no refined sugar as these cookies are sweetened with natural sweeteners from the banana and honey.
- Perfect for: Busy mornings, busy moms, school snacks, afternoon snacks, or any time you’re craving chewy cookies.
- Make ahead: These are the perfect snack to prep early in the week because you can easily pack them for a school snack, quick breakfast, or dessert. Leftovers can be stored for a while.
- Tastes like regular cookies: One of the best things about this amazing recipe is that they don’t taste healthy meaning kids (and adults) wouldn’t even know it’s made with healthier ingredients and is butter and refined sugar free.
- Oats: Old-fashioned roll oats are the base of this recipe. Do not use instant oats, quick oats, or steel cut oats as it will change the texture of the cookies.
- Banana: It’s best to use ripe bananas for sweeter cookies.
- Coconut oil: Unsweetened applesauce or butter could also be used instead, just be sure to melt it.
- Egg: Helps bind the oatmeal mixture together.
- Whole wheat flour: All-purpose flour could also be used.
- Raisins: Adds a chewy texture and sweet flavor. You could also use dried cranberries, blueberries, cherries, goji berries, or omit the raisins completely.
- Chia seeds (optional): I usually always put chia seeds in recipes like these because they add nutritional value and omega-3.
How To Make Oatmeal Raisin Breakfast Cookies
Mix wet ingredients together: Preheat oven to 350 degrees and line a cookie sheet or baking sheet with parchment paper or silicone mat. In a large mixing bowl, combine mashed banana, honey, coconut oil, egg, and vanilla extract. Whisk together until combined.
Mix dry ingredients together: In a medium bowl, stir together whole wheat flour, baking powder, baking soda, salt, oats, cinnamon, and nutmeg.
Add oat mixture to wet mixture: Add the dry ingredients to the wet ingredients and stir to combine. Then fold in the raisins, nuts, and chia seeds until the oat mixture completely combined.
Scoop and bake: Use a small ice cream scoop equivalent to 2 tablespoons of cookie dough to scoop into balls. Gently press down on the cookies and add more raisins on top (optional). Bake for 10-12 minutes or until the edges are a light golden brown. Remove from the oven and let cool for a few minutes before transferring to a cooling rack. Enjoy while warm or cooled!
Add more sweetness: If you want your cookies to be extra sweet, add an extra drizzle of honey to the dough.
Make into cookie bars: Instead of making these into a bite-sized snack, make these into bars by pressing the oatmeal mixture into an 8 x 8-inch baking dish lined with parchment paper, bake for 20-25 minutes, cool, and then cut into bars.
Kid-friendly cookies: Add mini M&Ms or sprinkles to make them colorful and fun for the kids to enjoy.
Carrot cake cookies: Add 1/4 cup of shredded carrots and 1/4 teaspoon of nutmeg to the cookie dough for a carrot cake flavor.
- Gluten-free breakfast cookies: This recipe could be made gluten-free and vegan by using gluten-free oats and coconut oil instead of butter.
- Vegan cookies: Swap the regular egg for flax eggs.
- Protein breakfast cookies: Add 1/4 cup of plain, chocolate or vanilla protein powder to add a protein boost.
- Peanut butter oatmeal cookies: Add your favorite peanut butter or any type of nut butter to the cookie dough for a peanut butter flavor. You could also add in some peanut butter chips.
- Chocolate chip oatmeal cookies: If you love chocolate, swap the raisins for chocolate chips. Semi-sweet chocolate chips,
- Chocolate chips: Add regular milk, dark chocolate, or semi-sweet chocolate chips for a chocolatey flavor . Mini chips are fun to add too.
- Chopped nuts: You can use any nuts for this. Walnuts, peanuts, almonds, and hazelnuts are all great options.
- Dried fruit: Chopped dried cherries, goji berries, blueberries, apricots, or cranberries are great substitutes for raisins.
- Seeds: Sunflower seeds, flax seeds, and pumpkin seeds make a nutritious addition.
- Mini M&Ms or sprinkles: Adds color and fun for kids.
- Ground flaxseed
Leftovers & Storage
Leftover cookies (if there’s any left) should be stored in an airtight container or large ziplock bag for up to 1 week on the counter and 2 weeks in the refrigerator.
These cookies are a great make-ahead recipe. Simply bake as normal according to the directions. Make sure to cool cookies completely, then store in an airtight freezer bag for up to 3 months. Make sure to give them plenty of time to defrost before digging in.
Other Healthy Snack Recipes
- Date Bars (made with an Oatmeal Crust)
- Berry Fruit Salad
- High Protein Banana Bread
- Best Gluten-Free Banana Bread
- Peanut Butter Cheerio Bars
- Healthy Peanut Butter Cookies
- Homemade Granola Bars
- Yogurt Granola Cups
- Healthy Banana Nut Muffins
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Oatmeal Raisin Breakfast Cookies
- 1 ripe medium banana mashed
- 1/4 cup honey
- 1/4 cup coconut oil melted and cooled
- 1 whole egg
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch salt
- 2 cups old-fashioned oats
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/2 cup raisins
- 1/4 cup chopped nuts optional
- 1/4 cup chia seeds optional
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or silicone mat. In a large mixing bowl, combine mashed banana, honey, coconut oil, egg, and vanilla extract. Whisk together until combined.
- In a medium bowl, stir together whole wheat flour, baking powder, baking soda, salt, oats, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir to combine. Then fold in the raisins, nuts, and chia seeds until the oat mixture completely combined.
- Use a small ice cream scoop equivalent to 2 tablespoons of dough to scoop cookies. Gently press down on the cookies and add more raisins on top (optional). Bake for 10-12 minutes then remove from the oven and let cool for a few minutes before transferring to a cooling rack. Enjoy while warm or cooled!