Start your day off right with our delicious and nutritious Breakfast Cookies! These banana oatmeal cookies are made with ripe bananas, oats, dried cranberries, and almonds for a guilt-free way to fuel your morning.

Whether you are a morning muncher like me or prefer a grab-n-go, I’ve got you! Here are some of my go-to favs: Peanut Butter No-Bake Energy Bites, energy-packed Morning Glory Muffins, satisfy a sweet tooth and provide extra energy with Chocolate Hazelnut Energy Bars, and crispy, toasty, and packed with flavor, Snickerdoodle Homemade Granola.

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a stack of cookies with a cup of coffee and glasses of orange juice in the background

6 Reasons You’ll Love Wholesome Breakfast Cookies

As you know, breakfast is my favorite meal; this cranberry almond and oatmeal breakfast cookie recipe has been a favorite of mine for some time now! Here are some of the reasons you’ll love it, too!

  • A convenient, guilt-free, grab-n-go breakfast that IS a treat!
  • Infused with slow-release carbohydrates, breakfast cookies with bananas power you through mornings and beyond.
  • These healthy morning cookies are made with only five simple ingredients.
  • They are packed with cholesterol-reducing fiber, but that will be our little secret! 🤫
  • A perfectly satisfying option for guilt-free afternoon snacking, offering sustained energy and flavor.
  • Packed with a mix of flavor and textures, not to mention nutritional benefits in every bite.
breakfast cookie ingredients on a counter

Ingredients Needed

This breakfast cookie recipe is made with simple, wholesome ingredients you probably have in the kitchen right now! Fast, easy, and convenient, mix and match your favorite add-ins to create unique flavor combinations when the mood strikes!

For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • Large Ripe Bananas – Add sweetness and serve as a binder. Bananas should be ripe, fragrant, and soft enough to mash easily.
  • Old Fashioned Oats – aka rolled oats, provide a chewy texture and hearty base.
  • Honey – provides sweetness and contributes to binding the ingredients.
  • Dried Cranberries – You can use dried sweetened or unsweetened cranberries, including freeze-dried cranberries.
  • Sliced Almonds – For a more intense crunch, use almond slivers.

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So, so simple! Mash, mix, scoop, and flatten! Grab a mixing bowl, cookie scoop, baking sheet, cooling rack, and flat-bottomed glass.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

  1. Mix oats with mashed bananas, then add the remaining ingredients and mix well.
  2. Scoop and flatten oatmeal balls into 1” thick cookies.
  3. Bake for 12-15 minutes in a preheated oven and cool completely.

Tips For Making The Best Breakfast Cookies

  • Use very ripe bananas. They mash more easily, are sweeter, and have a softer/wetter texture that binds the oats better, making the cookies moist and chewy.
  • I make cookie balls with a #20 (¼ cup) ice cream scoop. You can also spritz cooking spray or a wipe of coconut oil in a ¼ cup dry measure cup.
  • Wet the bottom of the cup you use to flatten the dough, keeping it from sticking to the cookie dough. – I usually have to wet the glass again after flattening 2-3 cookies.
  • Breakfast cookie dough will not spread, so there is no need to worry about spacing them too far apart on the pan. I get 8 cookies on my half-sheet pan.
  • Super handy 12” x 16” pre-cut parchment sheets are perfect for standard half-sheet pans, so say goodbye to irregular and curled edges.
cookies laid out on a counter - one with a bite missing


Once the breakfast cookies have cooled completely, you can store them on the counter for about four days in an airtight container.


Store cookies in an airtight container in the refrigerator for up to a week to make cookies last longer, especially in warm and humid conditions. Place parchment paper between layers to prevent sticking.


Oatmeal breakfast cookies also freeze well for up to three months, individually wrapped or place parchment paper between layers to prevent sticking and stored in an airtight container.


Toss them in your gym or lunch bag, and let them come to room temperature or microwave for a few seconds to enjoy!

oat breakfast cookies on a sheet pan with bananas on the side

Recipe FAQs

What is a breakfast cookie?

A breakfast cookie is made with ingredients most have no problem associating with breakfast goodies, such as oats, bananas, dried fruit, nuts, and seeds. They are often chewy, dense, and packed with healthy and nutritious flavor options to start your day.

Is a “healthy breakfast cookie” for real?

Absolutely! Breakfast cookies can be a nutritious and satisfying way to start your day when you use healthy ingredients. This delicious cranberry almond breakfast cookie recipe has a lot going for it, like slow-release carbohydrates from oatmeal, nutrient and fiber-rich bananas, protein and healthy fats from almonds, and cranberries for a Vitamin C boost. (I’m sold!)

Can I meal prep breakfast cookies in advance?

You sure can! Breakfast cookies are fantastic for meal prep. Simply make a batch ahead of time, store them in an airtight container or freezer bags, and you’ll have a convenient and delicious breakfast option ready to go throughout the week. Just grab and enjoy, whether at home or on the move!

cookies on a plate and a tray along side a jar of honey

Delicious oatmeal breakfast cookies are easily customizable based on your mood or what you’ve got stashed in your pantry! There are endless possibilities to create the perfect cookie to start your day. Check out a few popular flavor combinations:

  • Oatmeal Raisin: For a chewy and flavorful oatmeal raisin cookie, exchange raisins for dried cranberries and a dash of cinnamon to the cookie dough. The raisins will add sweetness and moisture, making them irresistible.
  • White Chocolate Cranberry: Add ½ cup of white chocolate chips to the cookie dough for a fruity and sweet cookie. Sweet-tart cranberries love the creamy vanilla contrast of white chocolate chips.
  • Chocolate-Peanut Butter Banana: For a chocolate lover’s dream, switch out cranberries for chocolate chips and peanut butter chips.
aluminum half sheet pans

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Optional Toss-Ins

Whether you’re looking for some healthy options or a unique twist, try adding ½-1 cup of any combination of these toss-ins with or in place of the dried cranberries and almonds.

banana oat cookies on a cookie sheet

Like This Recipe?

I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!

cookies laid out on a counter - one with a bite missing

Easy Oatmeal Breakfast Cookies

Yield: 8 cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Deliciously healthy Banana Oat Breakfast Cookies packed with ripe bananas, hearty oats, dried cranberries, and slivered almonds. The perfect way to kickstart your morning with a burst of flavor and nutrition!


  • 3 large very ripe bananas
  • 2 cups Old Fashioned oats
  • 1 tablespoon honey
  • 5 tablespoons dried cranberries
  • 3 tablespoons sliced almonds


  1. Preheat oven to 350° F. Line a baking sheet with parchment paper or a silicone baking sheet.
  2. In a mixing bowl thoroughly mash bananas. Add oats and mix to combine.
  3. Add honey, cranberries, and almonds and mix well.
  4. Scoop out ¼ cup of dough onto a prepared baking sheet (you should get 8 cookies). Flatten the dough with the bottom of a glass or measuring cup, leaving cookies about 1 inch thick.
  5. Bake for 12-15 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.


  • I use a #20 (¼ cup) cream scoop, or you can use a ¼ cup dry measure cup.
  • Wet the bottom of the cup you use to flatten the dough, this will keep it from sticking to the dough. - I usually have to wet the glass again after I flatten 2-3 cookies.
  • The dough will not spread, so you don’t need to worry about spacing them too far apart on the pan.  I get 8 cookies on my half-sheet pan.
  • Pre-cut parchment sheets are super handy
  • Storage:

    Once the cookies have cooled completely, they can be stored in an airtight container on the counter for 4 days, or in the fridge for up to a week. They also freeze well for up to 3 months in an airtight container. Bring to room temperature or microwave for a few seconds!

      Nutrition Information:
      Yield: 8 Serving Size: 1
      Amount Per Serving: Calories: 164Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 2mgCarbohydrates: 33gFiber: 4gSugar: 13gProtein: 4g

      Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

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      a stack of breakfast cookies with dried cranberries