Breakfast Cookies

Breakfast Cookies

(12 servings)    Printable Version
  • 3 and 1/4 cups quick or Old Fashioned oats
  • 2 medium bananas
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/2 to 3/4 cup dates (pitted)
  • 1/2 cup pecans or toasted almonds - chopped
  • 1/2 cup chocolate or carob chips (optional)
A more descriptive name for this recipe would be Healthy Banana Date Oatmeal Breakfast Cookies. The beauty of these cookies is that they're sweet and indulgent without having a hint of sugar in them. Most of the sweetness comes from the dates and the bananas - especially if your bananas are quite ripe. The nuts and chocolate chips add a terrific flavor. These were a hit with both adults and little kids. Bottom Line: This recipe works and the cookies taste great. (This recipe was submitted in 2003. It was tested and photographed in May 2016.)

Breakfast Cookies

How To Make Breakfast Cookies

Mix oats and salt. Add olive oil and mix well.

In a blender, mix bananas and dates until well blended and smooth. You can add a little brown rice syrup or maple syrup if you want them sweet.

Add banana mixture to the oats and blend well. Add nuts and carob if you like. Let stand for half an hour.

On an ungreased cookie sheet, form cookies (they will not spread or change at all with baking, so make them nice!) ;)

Bake in a preheated 350 degree oven for 12 to 15 minutes.

Breakfast Cookies

Cooking Notes From Mr Breakfast:

For the nuts, I opted to use chopped pecans. For the oats, I used half Old Fashioned and half quick oats. I used chocolate chips instead of carob chips.

For me, this recipe yielded fourteen 1/2-inch thick cookies that were 2 and 1/2-inches round. I used a round biscuit cutter to mold the cookies.

Breakfast Cookies
Breakfast Cookies

If you can think of a more fun way to get your oats and banana in the morning, I'd love to know. Feel free to use any favorite nut. We like almonds or walnuts.

Mr Breakfast would like to thank nikkimack for this recipe.

Comments About This Recipe
What do you think of Breakfast Cookies?
Overall Average Rating = 4 (out of 5)
Based on 6 votes.

From Michael A.
Rating (out of 5):  

Very tasty. My teacher thinks if we make these again we will replace the oil with applesauce for an even healthier cookie.

Comment submitted: 5/12/2011 (#12673)

From hasbrook
Rating (out of 5):  

Very good. I added one beaten egg per suggestions here. I also added a very small amount of milk (about a Tablespoon) to get the dough a little more like I'm used to for cookies.

Comment submitted: 5/1/2010 (#10417)

Official Member: Team BreakfastFrom Nashta (Team Breakfast Member)
Rating (out of 5):  

YUM! I love bananas and oats, so I knew I would LOVE this recipe! I used walnuts instead of almonds, and I was almost out of dates so I had to use raisins... still yummy though! Oh yes, I also baked mine in a square dish so I had bars instead of cookies - although they're a little crumbly they're also delicious (especially with a teaspoon of honey drizzled over the top!)

Comment submitted: 3/3/2008 (#4739)

From BreakfastLuvver
Rating (out of 5):  

These are great! I added a few egg white to them and this made it stay together much better! Yummy!

Comment submitted: 3/30/2007 (#2007)

Official Member: Team BreakfastFrom RobynS (Team Breakfast Member)
Rating (out of 5):  

I love these cookies. They are easy and delicious. I also use chocolate chips (dark) instead of carob, and don't feel like I'm compromising the healthfulness too much. These are easy to modify by adding craisins, raisins, or whatever else you like. I'm not a fan of dates, so I substitute raisins, or leave them out altogether.

Because they are so moist, they are quite perishable. So, I keep them in the fridge and sometimes even freeze a few for later.

Comment submitted: 3/5/2007 (#1740)

From Michelle
Rating (out of 5):  

Although I only rated this "okay," my kids loved them (I used chocolate chips instead of carob chips). The "okay" rating is because this recipe doesn't really have anything to hold it together well. Especially with kids, I prefer foods that don't fall apart as they're being eaten, and the whole reason I made breakfast cookies was so they had something somewhat healthy that they could eat on the go. This, however, is not it. So my issue is not with the taste, but rather with the texture.

Comment submitted: 9/8/2006 (#287)

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