Banana Cranberry Breakfast Cookies

Welcome to my kitchen! If you’re searching for a delightful, healthy breakfast treat, you’ve landed in the right spot. These Banana Cranberry Breakfast Cookies are a wholesome way to start your day. They’re not only easy to make but incredibly tasty and packed with nutritious ingredients. Perfect for busy mornings or a cozy brunch with friends, these cookies combine the sweet flavor of ripe bananas with tangy dried cranberries and the crunch of pumpkin seeds.

Imagine biting into a soft, chewy cookie that’s bursting with flavor and good-for-you ingredients. The best part? You can whip them up in under 30 minutes. So, let’s get started on this delicious journey!

Ingredients

• 1 cup old fashioned rolled oats
• ½ cup ground flax seeds
• ½ cup dried cranberries (unsweetened)
• ¼ cup pumpkin seeds (raw or roasted)
• 1 Tbsp cinnamon
• 2 ripe bananas (mashed with a fork)
• ¼ cup melted coconut oil (or other cooking oil)
• ¼ cup maple syrup (or honey, or lakanto monkfruit sweetener)
• ¼ cup milk or water (milk can be dairy or non-dairy, or use water)
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the old fashioned rolled oats, ground flax seeds, dried cranberries, pumpkin seeds, and cinnamon. Set aside.
3. In a separate small bowl, mash the two ripe bananas with a fork until they’re nice and mushy.
4. Add the melted coconut oil, maple syrup, milk or water, and vanilla extract to the mashed bananas. Mix everything together until well combined.
5. Now, pour the wet ingredients into the dry oat mixture. Stir until fully combined. Let the batter sit for 10 minutes so that the oats can soak up all the delicious liquid.
6. Using a ¼ cup measuring cup, scoop the oat batter onto the prepared baking sheet, forming mounds. Repeat until all the batter is used up.
7. Bake in the preheated oven for 20 minutes. Once baked, let them cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Tips & Variations

• Sweetness Level: Adjust the sweetness by adding more or less maple syrup based on your preference.
• Nut Options: Feel free to substitute pumpkin seeds with nuts like walnuts or almonds for an extra crunch.
• Fruit Variations: Try adding chopped apples or raisins for a different twist on flavor.
• Storage: These cookies can be stored in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

Serving Suggestions

These breakfast cookies are perfect on their own, but they also pair wonderfully with a cup of your favorite coffee or tea. You can enjoy them as a quick breakfast on the go or as a snack throughout the day. For a more filling breakfast, serve them alongside a dollop of Greek yogurt or a spread of nut butter. You can also pack them for school lunches or take them on road trips for a healthy snack option!

Conclusion

These Banana Cranberry Breakfast Cookies are more than just a treat; they’re a wholesome way to kickstart your day! With their delightful flavors and simple preparation, they are bound to become a family favorite. Whether you’re rushing out the door or enjoying a leisurely breakfast at home, these cookies will not disappoint. Give them a try, and let me know how you like them!

FAQ

Can I use quick oats instead of rolled oats?

Yes, you can use quick oats, but the texture may be slightly different. Rolled oats give a chewier texture.

Can I make these cookies gluten-free?

Absolutely! Just ensure you use certified gluten-free oats for a gluten-free version.

How do I store these cookies?

Store them in an airtight container in the refrigerator for up to a week, or freeze them for up to three months.

Can I substitute ingredients?

Yes! Feel free to substitute the coconut oil with any other cooking oil, and you can use honey or other sweeteners instead of maple syrup.

Delicious Banana Cranberry Breakfast Cookies Recipe

Recipe by ELMEHDI HMICHE

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

247

kcal

Enjoy these easy and nutritious Banana Cranberry Breakfast Cookies, perfect for any morning or snack time!

Ingredients

• 1 cup old fashioned rolled oats1 cup old fashioned rolled oats

• ½ cup ground flax seeds½ cup ground flax seeds

• ½ cup dried cranberries (unsweetened)½ cup dried cranberries (unsweetened)

• ¼ cup pumpkin seeds (raw or roasted)¼ cup pumpkin seeds (raw or roasted)

• 1 Tbsp cinnamon1 Tbsp cinnamon

• 2 ripe bananas (mashed with a fork)2 ripe bananas (mashed with a fork)

• ¼ cup melted coconut oil (or other cooking oil)¼ cup melted coconut oil (or other cooking oil)

• ¼ cup maple syrup (or honey, or lakanto monkfruit sweetener)¼ cup maple syrup (or honey, or lakanto monkfruit sweetener)

• ¼ cup milk or water (milk can be dairy or non-dairy, or use water)¼ cup milk or water (milk can be dairy or non-dairy, or use water)

• 1 tsp vanilla extract1 tsp vanilla extract

Directions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, mix together the old fashioned rolled oats, ground flax seeds, dried cranberries, pumpkin seeds, and cinnamon. Set aside.
• In a separate small bowl, mash the two ripe bananas with a fork until they’re nice and mushy.
• Add the melted coconut oil, maple syrup, milk or water, and vanilla extract to the mashed bananas. Mix everything together until well combined.
• Now, pour the wet ingredients into the dry oat mixture. Stir until fully combined. Let the batter sit for 10 minutes so that the oats can soak up all the delicious liquid.
• Using a ¼ cup measuring cup, scoop the oat batter onto the prepared baking sheet, forming mounds. Repeat until all the batter is used up.
• Bake in the preheated oven for 20 minutes. Once baked, let them cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.