Renee's Kitchen Quest

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Healthy Breakfast Cookies

Healthy Breakfast Cookies

5/5 - (4 votes)

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Grab-and-Go Healthy  Breakfast Cookies

 

Hello, my foodie friends!

These Healthy Breakfast Cookies are my new go-to, and trust me, you’ll be obsessed too! They’re like a grab-and-go power boost—loaded with protein, fiber, and potassium to kickstart your day. I’m a sucker for make-ahead magic, and these fit the bill perfectly—bake a batch, and you’ve got a wholesome, no-stress breakfast to snatch before work or slip into the kids’ backpacks on those crazy school mornings. Picture this: sweet, ripe bananas, creamy peanut butter, hearty oats, and a burst of tangy cranberries all rolled into a Cookie that feels like a sneaky treat but fuels you up right. They’re a total busy-day lifesaver—delicious enough to crave, yet packed with good stuff in every bite. You’ll want these stashed everywhere, I promise!

Why You’ll Love It

Healthy Breakfast Cookies are great to whip up ahead of time-no more breakfast stress! The sweet honey and tart cranberries? Pure magic together. Plus, they’re kid-approved and totally customizable- swap in your faves and make them yours. Oh, and that cinnamon warmth? It’s like a cozy hug to start your day  Trust me, one bite and you’ll be stashing these everywhere- your bag, your car, your desk. They’re that good.

Ingredients You’ll Need

  • 1 large banana
  • 1/2 cup chunky peanut butter
  • 1/2 cup honey
  • 1Tsp. vanilla
  • 1 cup rolled oats
  • 1/2 cup coconut flour
  • 1/4 cup nonfat dry milk powder
  • 1 Tsp. cinnamon
  • 1/4 Tsp. baking soda
  • 1 cup dried cranberries

How To Make It

Step 1: Preheat the oven to 350 degrees
Step 2: Line a baking sheet with parchment paper
Step 3: In a large bowl, stir together banana, peanut butter, honey, and vanilla
Step 4: In a small bowl, combine oats, flour milk powder, cinnamon, and baking soda.
Step 5: Stir in the oat mixture into the banana mixture until combined.
Step 6: Fold in the dried cranberries.
Step 7: Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.
Step 8: With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.
Step 9: Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
Step 10: Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

Healthy Breakfast Cookies

These Healthy Breakfast Cookies have sweet, ripe bananas, creamy peanut butter, hearty oats, and a burst of tangy cranberries all rolled into a cookie
Print Recipe
15 minutes
Course Breakfast
Cuisine American
Servings 6

Equipment

  • Mixing Bowls
  • Baking Sheet

Ingredients
  

  • 1 Banana
  • 1/2 Cup Chunky Peanut Butter
  • 1/2 Cup Honey
  • 1 Tsp. Vanilla
  • 1 Cup Rolled Oats
  • 1/2 Cup Whole Wheat Flour
  • 1/4 Cup Nonfat Dry Milk Powder
  • 2 Tsp. Cinnamon
  • 2 Tsp. Baking Soda
  • 1 Cup Dried Cranberries

Instructions
 

  • Preheat the oven to 350 degrees
  • Line a baking sheet with parchment paper
  • In a large bowl, stir together banana, peanut butter, honey, and vanilla
  • In a small bowl, combine oats, flour milk powder, cinnamon, and baking soda.
  • Stir in the oat mixture into the banana mixture until combined.
  • Fold in the dried cranberries.
  • Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.
  • With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.
  • Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
  • Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

Tips & Variations

    • Nutty Swap: Switch the peanut butter for almond or cashew butter—or go wild with a swirl of sunflower seed butter if you’re nut-free.
    • Fruit Fiesta: Swap the cranberries for raisins, chopped dried apricots, or even chocolate chips (hey, a little indulgence never hurt anyone!).
    • Spice It Up: Trade the cinnamon for pumpkin pie spice or add a pinch of nutmeg for a cozy, fall-inspired twist.
    • Protein Punch: Stir in a handful of chopped walnuts or pecans—or toss in some chia seeds for an extra fiber and omega-3 kick.
    • Tropical Vibes: Sub the cranberries for dried pineapple or mango, and sprinkle in some shredded coconut for a sunny getaway in every bite.
    • Store Bought Alternative: belVita Breakfast Biscuits

Check out my past post if you missed it: Light Crab Bisque