Soft Oatmeal and Banana Breakfast Cookies

Use up your leftover oatmeal to make these healthy muffin-like cookies. They’re the perfect thing to grab for a nutritious breakfast when you’re in a hurry.

Printable Recipe

2 cups cooked oatmeal
2 mashed ripe bananas
2 tbsp margarine
1 egg, slightly beaten
1 tsp vanilla
1/2 cup raisins and/or chopped dry apricots
1 cup whole wheat flour
1 tsp baking powder
1 tbsp flaxseed meal
1 tsp cinnamon

Mix oatmeal, bananas, margarine, egg and vanilla in a large bowl. Combine remaining ingredients in another bowl, then add to wet ingredients and stir together. Drop spoonfuls onto a greased cookie sheet and bake at 350 for 15 minutes.

I had some oatmeal in the fridge from breakfast the day before and some bananas that were getting overripe, so that’s why I came up with this recipe. They turned out very nicely, as long as you don’t expect them to taste like a sweet cookie. They’re not overly sweet since there’s no added sugar (unless you added sugar to the oatmeal, which is fine too) and they’re more like a muffin in cookie form. I liked them and the kids seemed to enjoy them too. They both ate quite a few of them for breakfast and I packed them in their lunches as well. It’s portable oatmeal, how great is that?

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Welcome! I’m Megan.

My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” Read More…

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