Best 12 Oatmeal Breakfast Cookies Recipes

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Kickstart your day with a delightful fusion of flavors and wholesome ingredients in our hearty Oatmeal Breakfast Cookies. These delectable treats are crafted with a symphony of textures and a burst of nutrition, making them the perfect on-the-go breakfast or a guilt-free snack. Indulge in the classic Oatmeal Raisin Cookies, bursting with plump raisins and a hint of cinnamon, or embark on a tropical adventure with our scrumptious Pineapple Oatmeal Cookies, featuring juicy pineapple tidbits and a touch of coconut. For those seeking a nutty delight, our delectable Cranberry Walnut Oatmeal Cookies offer a harmonious blend of tart cranberries and crunchy walnuts. But wait, there's more! Discover the irresistible allure of our decadent Double Chocolate Oatmeal Cookies, where rich cocoa powder and semisweet chocolate chips create a symphony of chocolatey perfection. Dive into the sweet and tangy sensation of our Lemon Blueberry Oatmeal Cookies, bursting with fresh blueberries and a zesty lemon glaze. And for a truly unique treat, explore our surprising Bacon Cheddar Oatmeal Cookies, where savory bacon and sharp cheddar cheese come together in a harmonious dance of flavors. With so many irresistible variations, our Oatmeal Breakfast Cookies cater to every palate and dietary preference, ensuring a delightful start to your day.

Let's cook with our recipes!

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES



Oatmeal Chocolate-Chip Peanut-Butter Banana Breakfast Cookies image

What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.

Provided by Amanda Rettke

Time 20m

Yield about 12 cookies

Number Of Ingredients 7

3 large, ripe bananas
2 1/2 cups rolled oats
1 cup peanut butter (my family prefers chunky)
1/3 cup semisweet chocolate chips
1/4 cup honey
2 teaspoons cinnamon
Pinch of salt

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
  • Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
  • Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

OATMEAL BREAKFAST COOKIES



Oatmeal Breakfast Cookies image

A low-sugar cookie for breakfast on the go. I like to make several portions of the dry ingredients all at one time and store in plastic bags for easy assembly when needed. Store in the refrigerator.

Provided by DYEH

Categories     100+ Breakfast and Brunch Recipes

Time 29m

Yield 24

Number Of Ingredients 12

3 ¼ cups old-fashioned oats, divided
½ cup chopped walnuts
⅓ cup raisins
2 tablespoons ground flax seeds
1 teaspoon ground cinnamon
¼ teaspoon baking powder
¼ teaspoon salt
2 ripe bananas
2 eggs
⅓ cup unsweetened applesauce
1 tablespoon honey
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Grind 2 1/4 cups oats in a food processor to yield 2 cups ground oats. Add walnuts, raisins, flax seeds, cinnamon, baking powder, and salt. Stir in remaining 1 cup oats. Stir thoroughly with a spoon, but do not grind further.
  • Make a well in the center of the oat mixture. Add bananas, eggs, applesauce, honey, and vanilla extract. Mash together and stir in oat mixture. Drop tablespoonfuls of the cookie dough on the baking sheets.
  • Bake in the preheated oven until edges are set, about 14 minutes.

Nutrition Facts : Calories 88.1 calories, Carbohydrate 13.3 g, Cholesterol 15.5 mg, Fat 3 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 36.5 mg, Sugar 3.9 g

OATMEAL - TRAIL MIX COOKIES (BREAKFAST-TO-GO)



Oatmeal - Trail Mix Cookies (Breakfast-To-Go) image

These cookies are great for picnics, hiking or breakfast on the go! Original recipe from The Gourmet Cookbook, however I've made a few changes.

Provided by Galley Wench

Categories     Drop Cookies

Time 35m

Yield 24 cookies

Number Of Ingredients 14

4 tablespoons unsalted butter, softened
1/4 cup vegetable shortening
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
1/2 teaspoon baking soda (dissolved in 1 tablespoon warm water)
1/2 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups old fashioned oats
1/2 cup sweetened flaked coconut
1 cup semi-sweet chocolate chips (or M & Ms)
1/3 cup pecan nuts (peanuts can be substituted)
1/2 cup raisins (or craisins)

Steps:

  • Place rack in middle of oven and preheat to 375 degrees.
  • Line two cookie sheets with parchment paper (or grease sheets).
  • With mixer, beat together butter, shortening, and sugars in a large bowl until fluffy, about 2 minutes.
  • Beat in egg, baking soda mixture, flour, salt and vanilla until just combined.
  • Stir in oats, coconut, chocolate chips, nuts and raisins until well combined.
  • Drop rounded tablespoons of dough about 4 inches apart onto baking sheets. With a fork flatten and spread each mound into a 3-inch round.
  • Bake cookies, in batches, until golden, approximately10-12 minutes per batch.
  • Transfer to rack to cool.
  • Cookies will keep in an airtight container at room temperature for up to 5 days.

INSTANT OATMEAL BREAKFAST COOKIES



Instant Oatmeal Breakfast Cookies image

Be warned: These breakfast cookies are addictive. I took a basic oatmeal cookie recipe and pumped it up. It has whole wheat flour so it's filling and excellent as a breakfast cookie. I gave a friend this recipe and her family can't get enough. Incredible flavor!

Provided by La Jaune Washington

Categories     100+ Breakfast and Brunch Recipes

Time 45m

Yield 60

Number Of Ingredients 15

1 cup butter, softened
1 cup white sugar
¾ cup brown sugar
½ cup cinnamon-flavored applesauce
1 egg
1 teaspoon vanilla extract
½ teaspoon coconut extract
½ teaspoon almond extract
1 cup cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins
4 (1.23 ounce) packages instant apple-cinnamon oatmeal
½ cup dried cranberries
1 cup whole wheat flour

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix together butter, white sugar, brown sugar, applesauce, egg, vanilla, coconut extract, and almond extract in a large bowl until smooth in texture. Add cake flour, baking soda, and salt; mix until blended. Stir in raisins, instant oatmeal, and dried cranberries. Mix in whole wheat flour, 1/2 cup at a time, until blended. Drop tablespoon-sized scoops of dough onto a nonstick cookie sheet and flatten dough with a spoon.
  • Bake in the preheated oven until golden brown, 8 to 10 minutes. Place on a wire rack to cool.

Nutrition Facts : Calories 88.7 calories, Carbohydrate 14.6 g, Cholesterol 10.9 mg, Fat 3.3 g, Fiber 0.7 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 95.1 mg, Sugar 9.5 g

HEALTHY OATMEAL BREAKFAST COOKIES



Healthy Oatmeal Breakfast Cookies image

These breakfast cookies are perfect for those on the go that still want to get in real nutrition. The recipe is very versatile, so you can switch things around to suit your needs. My version is packed full of superfoods such as oats, apples, bananas, chia seeds, and cinnamon.

Provided by kitt

Categories     100+ Breakfast and Brunch Recipes

Time 50m

Yield 22

Number Of Ingredients 9

2 ½ cups rolled oats
3 medium bananas, mashed
4 ounces unsweetened applesauce
5 tablespoons chia seeds
¼ cup skim milk
1 egg
2 tablespoons ground cinnamon
2 tablespoons agave nectar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Combine oats, bananas, applesauce, chia seeds, milk, egg, cinnamon, agave, and vanilla extract in a bowl. Let cookie dough sit for 15 minutes.
  • Scoop dough by teaspoons onto the prepared baking sheet.
  • Bake in the preheated oven until edges are set and golden, about 18 minutes.

Nutrition Facts : Calories 74.9 calories, Carbohydrate 13.7 g, Cholesterol 8.5 mg, Fat 1.6 g, Fiber 2.7 g, Protein 2.2 g, SaturatedFat 0.3 g, Sodium 5.7 mg, Sugar 4.1 g

BANANA-OATMEAL BREAKFAST COOKIES



Banana-Oatmeal Breakfast Cookies image

These banana-oatmeal breakfast cookies are an even more wholesome version of Banana Oatmeal Cookies II by JEMIMA. I eat 4 of these for breakfast - yum!

Provided by ActuarialChef

Categories     100+ Breakfast and Brunch Recipes

Time 20m

Yield 36

Number Of Ingredients 10

1 cup packed brown sugar
1 cup mashed ripe banana, divided
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 scoop cake-flavored 100% whey protein powder (such as Optimum Nutrition™ Gold Standard 100% Whey™)
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground cloves
3 cups rolled oats

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • Cream brown sugar and 3/4 cup banana together in a large bowl using an electric mixer. Beat in remaining banana. Stir in vanilla extract.
  • Combine flour, protein powder, salt, cinnamon, baking soda, and cloves in another bowl; stir into banana mixture. Mix in rolled oats.
  • Drop by rounded tablespoonfuls onto the prepared cookie sheets; leave room for spreading.
  • Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 67 calories, Carbohydrate 14.1 g, Fat 0.5 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 84.4 mg, Sugar 6.8 g

CRANBERRY ORANGE OATMEAL BREAKFAST COOKIES



CRANBERRY ORANGE OATMEAL BREAKFAST COOKIES image

Categories     Cookies     Berry

Number Of Ingredients 14

4 cups of old fashioned oats, divided
1 t baking powder
2 t cinnamon (can use 1 t if desired)
1/2 t ginger, ground
1/2 t salt
3/4 cup coconut oil, melted or olive oil (I've used both)
1/4-1/2 cup honey or maple syrup (I prefer 1/4 cup, and you can omit this completely)
1 packed cup medjool dates
3 eggs or 3 "chia eggs"
1 1/2 t vanilla extract
2 T orange juice
zest of a medium orange
1 cup dried cranberries, chopped if desired
cranberry sauce, optional

Steps:

  • If using "chia eggs", in a small bowl mix 9 T water with 3 T chia seeds, and let sit a few minutes to gel. Preheat oven to 375 degrees F. Pulse 3 1/2 cups of oats in a food processor or high powered blender to make oat flour. Place oat flour in a large bowl, and mix in baking powder, cinnamon, ground ginger, and salt. Chop dates in a food processor. If the dates are dry, soak them in water for 1 minute, and drain before chopping them. Place dates in a separate large bowl, and mix in coconut oil, liquid sweetener like honey if desired, eggs of choice, vanilla and orange juice. Add oat flour mixture slowly, and stir to combine. Mix in the remaining 1/2 cup whole oats, orange zest and cranberries until well mixed. Drop by the tablespoon onto a baking sheet. You can lightly flatten if desired because the cookies won't flatten on their own. At this time you can lightly press your thumb into each cookie and fill the indentation with a teaspoon of cranberry sauce. Bake 12-14 minutes or until the edges and the underside of the cookies are a light golden brown. Cool for 2 minutes on the baking sheet, and place cookies on a wire rack to completely cool. Store in an airtight container for up to four days.

PB&J OATMEAL BREAKFAST COOKIES



PB&J Oatmeal Breakfast Cookies image

A mash-up of granola bars and peanut butter cookies -- what's not to love? These feel-good breakfast treats are packed with great ingredients like oats, peanuts, pepitas and dried strawberries.

Provided by Justin Chapple

Categories     dessert

Time 45m

Yield 20 cookies

Number Of Ingredients 12

2 cups old-fashioned oats
1/2 cup dry-roasted peanuts
1/2 cup dried strawberries, chopped (see Cook's Note)
1/2 cup dry-roasted pepitas
1/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup smooth peanut butter
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
6 tablespoons strawberry preserves, preferably low sugar

Steps:

  • Position the racks in the upper and lower third of the oven. Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
  • Combine the oats, peanuts, strawberries, pepitas, flour, baking soda and salt in a medium bowl and mix well. In a stand mixer fitted with the paddle attachment, beat the peanut butter with the sugar until smooth. Beat in the eggs one at a time. Beat in the vanilla.
  • With the machine on low speed, gradually add the dry ingredients and mix until incorporated. Turn the machine off and add the strawberry preserves all at once. Mix on low speed just until the preserves are swirled into the dough, about 5 seconds; do not over mix.
  • Scoop the dough onto the prepared baking sheets with a 3-tablespoon cookie scoop, making 20 cookies and leaving 2 inches between each. Press down on the cookies with a fork to flatten them slightly.
  • Bake until the cookies are slightly risen and very lightly browned on the edges, 13 to 15 minutes; rotate the baking sheets halfway through baking. Let cool before serving.

MOM'S BREAKFAST OATMEAL RAISIN COOKIES



Mom's Breakfast Oatmeal Raisin Cookies image

My mom made these cookies for the four of us kids to get more nutrition in us because we'd always eat these Breakfast Cookies.

Provided by kris.hodges_12155422

Categories     Breakfast

Time 40m

Yield 20 cookies, 20 serving(s)

Number Of Ingredients 12

2/3 cup vegetable oil
1 cup brown sugar, packed
3 large eggs
1 1/3 cups non-fat powdered milk
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons salt
3 teaspoons ground cinnamon
1 teaspoon ground cloves
1 cup raisins
3 cups quick-cooking oatmeal
1/3 cup water, to moisten (optional)

Steps:

  • Mix oil, brown sugar and eggs until well blended. (I use a hand-held mixer.) Add powdered milk to batter and continue mixing until well blended.
  • Sift flour, baking soda, salt, cinnamon and cloves together then stir with a whisk to combine completely. Add to egg and sugar mixture. ( I switch to a wooden spoon here).
  • Stir raisins into batter. Add oatmeal gradually (about 1/2 cup at a time), adding a couple of tablespoons of water as you add oatmeal to help with stirring. Mixture will be stiff.
  • Put heaping spoons full on greased cookie sheet. Bake 15 to 20 minutes in 325 degrees Fahrenheit oven above the center rack. The cookies brown faster on the bottoms than the tops.

Nutrition Facts : Calories 245.1, Fat 9, SaturatedFat 1.4, Cholesterol 29.5, Sodium 295.9, Carbohydrate 35.7, Fiber 2, Sugar 19.3, Protein 6.5

HEALTHY OATMEAL BREAKFAST COOKIES



Healthy Oatmeal Breakfast Cookies image

This is a recipe I created out of a need for a healthy low fat, high fiber breakfast option. This "cookie" is not very sweet. You can add more sugar if desired. Makes a great breakfast with a piece of fruit.

Provided by healthycook26

Categories     Breakfast

Time 45m

Yield 18 large cookies, 18 serving(s)

Number Of Ingredients 18

1 1/2 cups rolled oats (not quick)
1 cup nonfat plain yogurt or 1 cup vanilla yogurt
1 whole egg
1 egg white
1 cup applesauce
1/4 cup light brown sugar
1/4 cup honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cups whole wheat flour
1/2 cup wheat bran
1/2 cup white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup crushed pineapple, drained
2 carrots, grated
1/2 cup raisins

Steps:

  • Preheat oven to 400.
  • In a bowl, combine oats and yogurt and set aside.
  • In a large bowl beat eggs, sugar, honey and applesauce.
  • Add flours, wheat bran, baking powder and baking soda. Mix until combined.
  • Add oatmeal and yogurt mixture and beat gently.
  • Fold in carrots, raisins and pineapple.
  • On a parchment paper lined cookie sheet, scoop 1/4 cup of batter and flatten.
  • Bake at 400 for 25-30 mins until lightly browned.
  • Cool on wire rack.

OATMEAL RAISIN BREAKFAST COOKIES



Oatmeal Raisin Breakfast Cookies image

Lately I struggle to eat breakfast in the morning. These are so yum and three of them keep me full until lunch easily. I got the base recipe from Eatingwell.com but tailored it to my own tastes.

Provided by seiferlingjax

Categories     Drop Cookies

Time 30m

Yield 35 cookies, 12 serving(s)

Number Of Ingredients 12

2 cups oatmeal
1 cup whole wheat flour
1/2 teaspoon baking soda
2/3 cup brown sugar
4 tablespoons unsweetened applesauce
1/2 cup tahini
1 cup raisins
1/2 cup walnuts
1 tablespoon vanilla essence
1 egg
1 egg white
1/2 teaspoon salt

Steps:

  • Mix tahini and apple sauce together with an electric beater.
  • Add brown sugar and mix well for 1-2 minutes.
  • Add the whole egg and keep mixing.
  • Add the egg white and vanilla essence and mix well
  • In a seperate bowl wisk all the dry ingredients together.
  • Add raisins and nuts.
  • Add the dry ingredients to the wet ingredients stirring until just moist.
  • Scoop onto a cookie sheet and flatten with a fork.
  • Bake at 375 F for 12-16 minutes each or until just golden.

SKINNY OATMEAL PEANUT BUTTER BREAKFAST COOKIES



Skinny Oatmeal Peanut Butter Breakfast Cookies image

86% less sat fat • 71% less sodium than the original recipe. Finally, give into your cravings and enjoy a peanut butter and oatmeal dessert for breakfast. We promise not to tell your inner-child that it's actually a nutritious way to jump-start your day.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 50m

Yield 12

Number Of Ingredients 11

Nonstick cooking spray
1/2 cup mashed banana (about 1 large)
1/2 cup chunky natural peanut butter (unsalted and unsweetened)
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup Gold Medal™ whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins

Steps:

  • Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. 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 the oat mixture into the banana mixture until combined. Stir in dried cranberries.
  • Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared cookie 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.
  • 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.

Nutrition Facts : Calories 220, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 35 mg, Sugar 22 g, TransFat 0 g

Tips:

  • Use old-fashioned oats. They provide a chewy texture and more fiber than quick oats or instant oats.
  • Don't overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before enjoying them. This will allow the flavors to develop and the cookies to firm up.

Conclusion:

Oatmeal breakfast cookies are a delicious and nutritious way to start your day. They are packed with fiber, protein, and healthy fats, and they can be customized to your liking. Whether you like them chewy or crispy, with nuts or raisins, or even chocolate chips, there's an oatmeal breakfast cookie recipe out there for you. So next time you're looking for a quick and easy breakfast, give oatmeal breakfast cookies a try!

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