Best 7 Pbj Oatmeal Breakfast Cookies Recipes

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Kick-start your day with a delightful and wholesome treat - PB&J Oatmeal Breakfast Cookies! These cookies are the perfect blend of nostalgia and nutrition, offering a delicious way to enjoy your favorite childhood sandwich in a healthier and more satisfying form. Baked with heart-healthy oats, creamy peanut butter, and naturally sweet jam, these cookies are packed with flavor and essential nutrients to keep you energized throughout the morning. Whether you're looking for a quick and easy breakfast option, a post-workout snack, or a sweet treat to satisfy your cravings, these PB&J Oatmeal Breakfast Cookies have you covered. With their chewy texture, bursts of fruity sweetness, and the irresistible combination of peanut butter and jelly, these cookies are sure to become a family favorite. So, preheat your oven and let's dive into the simple yet delicious recipes that will make your mornings brighter and your taste buds happier!

Here are our top 7 tried and tested recipes!

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

PB&J OATMEAL THUMBPRINT COOKIES



PB&J Oatmeal Thumbprint Cookies image

Wanting to improve on yet another childhood memory that's still vivid in my mind, I came up with these cookies. I've recreated many of my unhealthy childhood favorites in this book, only as healthy versions. What strikes me is how easy it is to make healthy desserts your kids will love without sacrificing taste. Instead of the hydrogenated fats and untold amounts of sugar that compromised the thumbprint cookies I ate as a kid every Sunday after church, I added naturally sweet honey, fiber-packed oats, and protein-rich peanut butter, then topped them off with fresh preserves for a tasty real fruit touch. My kids were excited when I put these fresh baked cookies in front of them, but the best part was watching Kenya react just as his mommy used to: by digging out the preserves first.

Provided by Catherine McCord

Categories     dessert

Time 1h20m

Yield about 60 cookies

Number Of Ingredients 10

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned oats (not instant and not steel-cut)
1 stick (1/2 cup) unsalted butter, softened
1/2 cup honey or agave nectar
1 large egg
1 teaspoon pure vanilla extract
1 cup smooth peanut butter
About 2/3 cup jam, jelly, or preserves of your choice

Steps:

  • Preheat the oven to 350° F.
  • In a large bowl, combine the flour, baking soda, salt, and oats.
  • In a large bowl or stand mixer fitted with the paddle attachment, beat the butter and honey for 1 minute on medium speed.
  • Add the egg, vanilla, and peanut butter and beat 1 minute more, or until smooth.
  • Slowly add the dry ingredients to the wet, mixing to incorporate as you go.
  • Drop the cookie dough 1 tablespoon at a time onto baking sheets lined with parchment or a silicone baking mat and use your thumb or index finger to make an indentation in the center of each cookie.
  • Fill each indentation with about 1/2 teaspoon of jam, jelly, or preserves. Bake for 10 to 12 minutes, until firm. Cool on wire racks and serve. The cookies will keep in a covered container on the counter for up to 2 days or in the fridge for up to 1 week.

PB & J HEALTHY OATMEAL COOKIES



PB & J Healthy Oatmeal Cookies image

Made with just just 4 ingredients - bananas, oats, peanut butter and jelly, these cookies are meant to eat warm right out of the oven for a fun spin on my 3-ingredient healthy cookie recipe.

Provided by Gina

Categories     Snack

Time 30m

Number Of Ingredients 5

2 medium ripe bananas (mashed)
1 cup of uncooked quick oats*
2 tbsp chunk peanut butter (I like the texture)
4 teaspoons reduced sugar jelly
*Use gluten free oats such as Bob's Red Mill quick oats to make them gluten free.

Steps:

  • Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
  • Combine the mashed bananas and peanut butter in a medium bowl.
  • Add the oats and mix until thoroughly combined.
  • Place batter by tablespoons (little more than level) on the cookie sheet, making an indent with the back of the measuring spoon. Repeat until you have 16 cookies.
  • Bake 15 minutes or until golden. Remove from oven and top each with 1/4 teaspoon jelly.

Nutrition Facts : ServingSize 2 cookies, Calories 91 kcal, Carbohydrate 15 g, Protein 2.5 g, Fat 3 g, Sodium 19 mg, Fiber 2 g, Sugar 5 g

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.

PEANUT BUTTER AND JELLY COOKIES



Peanut Butter and Jelly Cookies image

This sandwich cookie is great for perking up those brown bag lunches.

Provided by Debbie Rowe

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 54

Number Of Ingredients 10

½ cup shortening
½ cup peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup any flavor fruit jam

Steps:

  • In a mixing bowl, cream shortening peanut butter and sugars. Beat in egg. Combine dry ingredients; gradually add to creamed mixture.
  • Cover and chill for 1 hour.
  • Roll into 1 inch balls; place 2 inches apart on greased baking sheets. Flatten slightly. Bake at 375 degrees F (190 degrees C) for 10 minutes. Cool on wire rack. Spread jam on the bottom of half of the cookie; top with remaining cookie half.

Nutrition Facts : Calories 65.8 calories, Carbohydrate 8.6 g, Cholesterol 3.4 mg, Fat 3.2 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 0.8 g, Sodium 46.6 mg, Sugar 5.5 g

PB&J OATMEAL COOKIES



PB&J Oatmeal Cookies image

Provided by Barbara Schieving

Categories     Cookies

Time 12m

Number Of Ingredients 11

2 cups rolled oaths
1/4 cup water
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1 cup 2 sticks unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
2 cups PB&J Mix*

Steps:

  • In a small bowl stir together oats and water. In a medium bowl combine the flour and baking soda.
  • In a large saucepan melt butter over medium heat. Remove from heat and stir in sugars, vanilla and salt. Whisk in the egg. Add the flour stirring just until combined. Stir in the oats and trail mix.
  • Let the dough stand for a least 1 hour, or preferably cover and refrigerate overnight.
  • Preheat the oven to 350º.
  • Drop one tablespoon dough on to ungreased cookie sheets. Bake for 10-12 minutes until the cookies are golden brown on top. (More time is required if the dough is chilled.) Remove to a wire rack to cool completely.

PB & J OATMEAL



Pb & J Oatmeal image

From Quaker Oats recipe booklet from 1989. My kids love this for breakfast but I love it too as I'm such a peanut butter nut (pun intended). Top this or swirl in your favorite jelly or preserves. I love using strawberry preserves or apple jelly.

Provided by HokiesMom

Categories     Breakfast

Time 5m

Yield 2 cups, 2 serving(s)

Number Of Ingredients 4

2 1/4 cups water
1 1/3 cups oats, uncooked (quick cooking or old fashioned)
1/4 cup peanut butter
1 -2 tablespoon jelly (your choice of flavor) or 1 -2 tablespoon preserves (your choice of flavor)

Steps:

  • In a medium saucepan, bring water to a boil and then stir in all ingredients but the jelly/preserves.
  • Cook about 1 minute or quick oats or 4-5 minutes for old fashioned oats, stirring ocassionally.
  • Swirl jelly or preserves into the oatmeal or just dollop on top.

Nutrition Facts : Calories 622, Fat 23.4, SaturatedFat 4.7, Sodium 161.3, Carbohydrate 82.6, Fiber 13.1, Sugar 8.3, Protein 25.7

Tips:

  • For a chewier cookie, use rolled oats instead of quick oats.
  • Add a tablespoon of chia seeds or flaxseeds for a boost of fiber and omega-3 fatty acids.
  • If you don't have a food processor, you can mash the bananas with a fork and stir in the other ingredients by hand.
  • Be sure to press the cookie dough firmly into the baking dish so that the cookies hold together well.
  • These cookies are best enjoyed fresh out of the oven, but they can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These PB&J Oatmeal Breakfast Cookies are a delicious and nutritious way to start your day. They're easy to make and can be customized to your liking. With their peanut butter, jelly, and oatmeal flavor, these cookies are sure to please everyone at the breakfast table. So next time you're looking for a quick and easy breakfast recipe, give these PB&J Oatmeal Breakfast Cookies a try!

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