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- 1 cup rolled oats - 1/2 cup almond flour - 1/4 cup honey or maple syrup - 1/2 cup mashed ripe banana - 1/4 cup creamy peanut butter or almond butter - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon sea salt - 1/2 cup dark chocolate chips or chopped nuts (optional) - 1/4 cup dried cranberries or raisins (optional) To make oatmeal breakfast cookies, gather all the ingredients first. Rolled oats are the base of these cookies. Almond flour adds a nice texture and flavor. For sweetness, you can choose honey or maple syrup. Mashed ripe bananas help bind everything together. Peanut butter or almond butter adds creaminess and flavor. Adding spices like cinnamon and nutmeg gives warmth to each bite. Don't forget the sea salt; it balances the sweetness. You can make these cookies even more special by folding in dark chocolate chips or chopped nuts. Dried cranberries or raisins are great optional add-ins for a fruity kick. - Types of nuts to use - Dried fruit alternatives You can use walnuts, pecans, or almonds for your nut choices. Each nut brings a unique crunch. If you want to swap out dried fruit, try using chopped dates or apricots instead of cranberries or raisins. - Gluten-free options - Vegan alternatives For a gluten-free version, substitute almond flour with a gluten-free flour blend. You can easily make the recipe vegan by using maple syrup and almond butter. Enjoy crafting these cookies to fit your needs! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This temperature helps the cookies bake evenly. Use a baking sheet and line it with parchment paper. This prevents sticking and makes cleanup easy. In a large bowl, combine 1 cup of rolled oats and 1/2 cup of almond flour. Mixing these dry ingredients well is key. It ensures that the flavors blend perfectly in every bite. Take a separate bowl and mash 1/2 cup of ripe banana until it's smooth. You should use about one medium banana. Add 1/4 cup of honey or maple syrup and 1/4 cup of peanut butter. Stir until creamy and well mixed. Now, add 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of sea salt to the banana mixture. Stir until everything is combined. This step is important for flavor. Next, pour the wet banana mixture into the dry oat mixture. Stir continuously to blend them well. You want to form a dough that sticks together nicely. Using a tablespoon, scoop portions of dough onto the prepared baking sheet. Make sure to leave space between each scoop. This space allows the cookies to spread while baking. Place the baking sheet in the oven and bake for 10 to 12 minutes. Look for golden brown edges and slightly firm centers. Once done, take them out and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Enjoy your homemade oatmeal breakfast cookies! To get the right texture in your oatmeal breakfast cookies, you have two main options: chewy or crunchy. - Chewy Cookies: Use more mashed banana and less baking time. The banana adds moisture. - Crunchy Cookies: Add a bit more almond flour and bake longer. This will dry them out a bit. Finding your perfect texture may take a few tries. Keep notes on what you like best! Adding spices can take your cookies to the next level. Here are some easy ways to boost flavor: - Cinnamon: Adds warmth and sweetness. - Nutmeg: Gives a nice fall flavor. - Vanilla Extract: A splash can enhance all flavors. You can also mix in extras like dark chocolate chips or chopped nuts for variety. Dried fruits like cranberries or raisins add a nice chewiness and sweetness. Baking can be tricky! Here are some common problems and how to fix them: - Overcooked Cookies: If your cookies are hard, you baked them too long. Keep an eye on the edges; they should be lightly golden. - Undercooked Cookies: If they are too soft, extend the baking time by a minute or two. Just make sure not to burn them! With practice, you’ll bake cookies that are just right! Pro Tips Use Ripe Bananas: The riper the banana, the sweeter and more flavorful your cookies will be. Look for bananas with plenty of brown spots for the best results. Experiment with Mix-ins: Feel free to customize your cookies by adding your favorite nuts, seeds, or dried fruits. This adds variety and boosts the nutrition! Storage Tips: Store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer shelf life. Don’t Overbake: Keep an eye on your cookies as they bake. They should be golden around the edges but still soft in the center for the best texture. {{image_4}} To make these oatmeal breakfast cookies healthier, you can reduce sugar or fat. Replace honey or maple syrup with mashed banana. This swap lowers sugar and adds more fruit. You can also use less peanut butter. Try a lighter nut butter or omit it entirely. This change still keeps the cookies tasty. You can switch out bananas for applesauce to change the flavor. Applesauce gives a different sweetness and moisture. Use the same amount as the banana for best results. This swap is great if you want to try new tastes. You can also add spices like vanilla or ginger for extra flavor. In fall, include pumpkin puree for a seasonal twist. Just add 1/4 cup of pumpkin to the dough. It makes the cookies moist and adds a nice flavor. You can also mix in spices like nutmeg or cloves. These spices make the cookies perfect for chilly days and cozy gatherings. To keep your cookies fresh, use airtight containers. These prevent air and moisture from ruining your treats. Parchment-lined bags are good too. They let cookies breathe while keeping them soft. To freeze cookies, let them cool first. Then, place them in a single layer in a container. You can also wrap them in plastic wrap. To thaw, leave them out for about an hour. You can also warm them in the oven for a few minutes. These cookies can last about a week at room temperature. For maximum freshness, keep them in an airtight container. If you freeze them, they can last up to three months. Always check for any signs of spoilage before eating. To make gluten-free cookies, swap the almond flour for gluten-free flour. You can also use ground oats instead of rolled oats. Just ensure they are certified gluten-free. This keeps the texture while making it safe for those with gluten issues. Yes, you can. Here are some options: - Agave nectar - Coconut sugar - Brown sugar - Stevia - Date syrup Each sweetener may change the flavor a bit, so choose one you enjoy. To keep cookies fresh, store them in an airtight container. Place them at room temperature for up to a week. If you want to keep them longer, use a parchment-lined bag inside the container to avoid sogginess. You can definitely add protein powder! Start with 1-2 tablespoons. Mix it in with the dry ingredients. This boosts protein without changing the flavor too much. You can freeze these cookies for up to three months. Wrap each cookie in plastic wrap, then place them in a freezer bag. To enjoy, let them thaw at room temperature or warm them in the oven for a few minutes. You’ve learned the key ingredients and steps to bake delicious cookies. Remember, using the right mix of oats, nut butter, and sweeteners is crucial. Don't forget about optional add-ins and dietary swaps to tailor these cookies to your needs. Perfect your texture and flavor by adjusting spices and mixing techniques. Store your creations properly to maintain freshness. With these tips, you can bake cookies your way. Get creative and enjoy every bite!

Oatmeal Breakfast Cookies Delight

Delicious and healthy oatmeal cookies perfect for breakfast or a snack.
Print Recipe Pin Recipe
Course Snack
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup rolled oats
  • 0.5 cup almond flour
  • 0.25 cup honey or maple syrup
  • 0.5 cup mashed ripe banana
  • 0.25 cup creamy peanut butter or almond butter
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.25 teaspoon sea salt
  • 0.5 cup dark chocolate chips or chopped nuts
  • 0.25 cup dried cranberries or raisins

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  • In a large mixing bowl, combine the rolled oats and almond flour. Stir thoroughly to ensure an even mix.
  • In a separate bowl, mash the ripe banana until smooth. Add the honey or maple syrup along with the peanut butter and mix until the mixture is creamy and well combined.
  • To the banana mixture, add the ground cinnamon, nutmeg, and sea salt. Stir until all ingredients are fully integrated.
  • Gradually pour the wet banana mixture into the dry oat mixture. Stir continuously until the dough is fully formed and evenly blended.
  • If using, gently fold in chocolate chips, chopped nuts, or dried fruits into the cookie dough for added flavor and texture.
  • Using a tablespoon, scoop out portions of the dough and place them evenly onto the prepared baking sheet. Ensure there is enough space between each scoop to allow for spreading during baking.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges of the cookies are golden brown and edges are slightly firm.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.

Notes

For an eye-catching display, arrange the cookies on a decorative platter. Finish with a light dusting of ground cinnamon for an appealing touch. Pair them with a side of fresh fruit or yogurt to create a wholesome breakfast experience!
Keyword breakfast, cookies, healthy, oatmeal, snack