Cookies for breakfast? We say, yes please, if they are these healthy breakfast cookies. With oats and bananas as the base, honey as the sweetener, peanut butter for a bit of protein and OMG! Pretzels for crunch, what else could you want for breakfast?
You’ll be saying OMG! because…
- You’ll be eating cookies for breakfast!
- They are satisfying and filling without being heavy.
- They are simple to make and store for lots of healthy morning eating.
Premium Ingredients = Recipes that WOW
We know that when you are feeding the people you love, you want to give them the best. That’s why using the best ingredients in our recipes is so important to us. The things to focus on when making this breakfast cookie recipe are:
The peanut butter. You must use a creamy peanut butter for this breakfast cookie recipe. We also recommend using a version without added sugar if you can.
The bananas. A primary ingredient for banana breakfast cookies are, you guessed it, bananas. They should be very ripe to overripe so that they easily mash and can be incorporated with the peanut butter and oats.
The OMG! Pretzels. These are the last things to add to this breakfast cookie recipe. We suggest using either Sweet & Salty or Salty Butterscotch OMG! Pretzels.
PRO TIP: Fold them in with a spoon or rubber spatula to keep the seasoned sourdough pretzel nuggets whole for more crunch when you eat these cookies for breakfast!
How to Make Oatmeal Breakfast Cookies
Measure your ingredients. While this breakfast cookie recipe is more forgiving than one that uses flour and baking soda or powder, you do still need to measure your ingredients to get the right consistency.
Let the stand mixer help you. First add your bananas and let the paddle attachment start to break them up. Once they are mashed, add in the peanut butter, honey and apple butter. Next come the oats. This is the base for your oatmeal breakfast cookies.
Add the mix-ins. This is when you can start to have some fun with your breakfast cookies. We like to keep it traditional with raisins, dried cranberries, and pepitas. For crunch and some added flavor, we added in our authentically-aged sourdough pretzel nuggets. You can also add chocolate chips, nuts, various dried fruit, or coconut flakes.
Pretzel-tastic Breakfast Cookie Variations
- Turn them into an afternoon snack for a healthy pick-me-up. Since you won’t be eating these cookies for breakfast, amp up the indulgence with dark chocolate chips and candied pecans, along with Salty Butterscotch OMG! Pretzels.
- Give your breakfast cookies a tropical twist by using dried pineapple and mango instead of raisins and cranberries. These sweet fruits work well with Sweet & Salty OMG! Pretzels.
Breakfast Cookie Recipe FAQs
Breakfast Cookie Recipe
Breakfast Cookie Recipe
Ingredients
- 2 ¼ cups quick oats
- 1 cup peanut butter
- ¼ cup honey
- ⅓ cup apple butter
- 2 mashed bananas
- ½ cup dried cranberries
- ⅓ cup pepitas (pumpkin seeds)
- ½ cup raisins
- ½ cup Sweet & Salty OMG! Pretzels
Instructions
- Preheat the oven to 325; line baking sheet with parchment paper or silicon pad.
- Mix the wet ingredients (bananas, peanut butter, honey, apple butter) together in a stand mixer using the paddle attachment.
- Add in the oats, then pepitas and dried fruit. Mix until well combined.
- Fold in the OMG! Pretzels. Use a spoon for this step so you don’t break the pretzel nuggets.
- Using an ice cream scoop, portion mounds of cookie dough onto the prepared cookie sheet. (The breakfast cookies will not spread in the oven.)
- Bake for 16–19 minutes or until the edges are lightly browned.
- Cool the breakfast cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store in the fridge for up to 10 days in an airtight container.
