Delicious Banana Cranberry Breakfast Cookies

Welcome to my kitchen! Today, I am excited to share with you a delightful recipe that’s perfect for busy mornings or a quick snack. These Banana Cranberry Breakfast Cookies are not just easy to make, but they are also packed with flavor and nutrition. Whether you’re rushing out the door or enjoying a cozy morning at home, these cookies will keep you satisfied.

What makes these cookies so special? For starters, they use ripe bananas, which add natural sweetness and moisture. The combination of dried cranberries and pumpkin seeds gives them a delightful chewiness and a satisfying crunch. Plus, they are made with wholesome ingredients like oats and flax seeds, making them a nutritious choice for breakfast or a snack.

Let’s dive into the details of this yummy recipe!

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 this mixture aside.
3. In a small bowl, mash the two ripe bananas with a fork until they are nice and mushy.
4. Add the melted coconut oil, maple syrup, milk (or water), and vanilla extract to the mashed bananas. Mix all the wet ingredients together until well combined.
5. Now, pour the wet ingredients into the dry oat mixture and stir everything together until fully combined.
6. Let the batter sit for about 10 minutes. This allows the oats to soak up the liquid and helps the cookies hold their shape better.
7. Using a spoon, scoop about ¼ cup of the oat batter onto the prepared baking sheet, forming mounds. Repeat this until all the batter is used up.
8. Bake the cookies in the preheated oven for 20 minutes or until they are lightly golden brown.
9. Once done, let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

• Sweetener Options: Feel free to use honey or a sugar substitute like Lakanto monkfruit sweetener in place of maple syrup if you prefer.
• Mix-ins: You can add in some chopped nuts, chocolate chips, or even shredded coconut for extra flavor and texture.
• Storage: These cookies can be stored in an airtight container in the fridge for up to 1 week or freeze them for up to 3 months.
• Gluten-Free Option: To make these cookies gluten-free, ensure that the oats you use are certified gluten-free.

Serving Suggestions

These Banana Cranberry Breakfast Cookies are wonderfully versatile! Enjoy them as part of a balanced breakfast alongside a smoothie or a bowl of yogurt. They also make a fantastic mid-afternoon snack or a healthy treat for kids. Pair them with a warm cup of tea or coffee for a comforting treat any time of the day.

Conclusion

There you have it! A simple and delicious recipe for Banana Cranberry Breakfast Cookies. They are not only tasty but also packed with nutrients, making them a perfect choice for a busy lifestyle. These cookies are sure to become a favorite in your household.

Give them a try, and let me know how you like them! Happy baking!

FAQ

Can I use quick oats instead of rolled oats?

Absolutely! Quick oats will work, but they may result in a slightly different texture.

Can I freeze these cookies?

Yes! You can freeze them for up to 3 months. Just make sure to store them in an airtight container.

What can I substitute for flax seeds?

You can use chia seeds as a substitute for flax seeds, or simply omit them if you prefer.

How do I know when the cookies are done baking?

The cookies should be lightly golden brown around the edges. A toothpick inserted into the center should come out clean.

Nutrition Information

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

Try these delightful Banana Cranberry Breakfast Cookies! They’re easy to make and packed with nutrition.

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 this mixture aside.
• In a small bowl, mash the two ripe bananas with a fork until they are nice and mushy.
• Add the melted coconut oil, maple syrup, milk (or water), and vanilla extract to the mashed bananas. Mix all the wet ingredients together until well combined.
• Now, pour the wet ingredients into the dry oat mixture and stir everything together until fully combined.
• Let the batter sit for about 10 minutes. This allows the oats to soak up the liquid and helps the cookies hold their shape better.
• Using a spoon, scoop about ¼ cup of the oat batter onto the prepared baking sheet, forming mounds. Repeat this until all the batter is used up.
• Bake the cookies in the preheated oven for 20 minutes or until they are lightly golden brown.
• Once done, let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.