Is there anything better than soft, warm baked goods in the morning alongside a hot beverage? As much as I love this idea, I’ve also found that super sweet breakfasts never get the day off to the right start. If I start my day with a blast of sugar and flour, I find myself on a mood and blood sugar roller coaster, chasing my hunger and energy levels all day. These sugar and flour free breakfast cookies changed all that.
These sugar and flour free breakfast cookies work by using absorbent oats, fresh fruit, ripe bananas, and the healthy fats and oils in nut butter. They are delicious, nutritious, and great for using up pantry odds and ends.
Since discovering these cookies, I now know what it feels like to start my day with a meal that will leave me well fueled for a productive morning, and avoid the dreaded mid-morning blood sugar crash. (As a classroom teacher with no morning snack opportunities, this has been so valuable!) These cookies have become a true staple! These cookies are perfect for making ahead, freeze well, and travel well. I don’t get on planes without them, and I always make a big batch when heading off on a camping or hiking trip. They are also great for grab-and-go work mornings.
Watch How to Make These Banana Oat Cookies
If you try these tasty breakfast treats, let me know! Leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others!
Banana Oat Breakfast Cookies
Ingredients
Dry Ingredients
- 1/4 cup dry rolled oats, 1 oz
- 1/2 tsp ground cinnamon
- 1/4 tsp vanilla
- 1/8 tsp salt
- 1/8 tsp fresh ground nutmeg, optional, but yummy!
Wet Ingredients
- 1 banana, 4 oz
- 3 Tbsp nut butter, 1.5 oz
Add-Ins
- 1 Tbsp nuts, 0.5 oz
- 1/8 cup fresh, frozen, or dried berries (2 oz)
Instructions
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- Mash the banana and nut butter together in a bowl with a fork.
- Stir in rolled oats, nuts, and spices.
- Scoop batter onto parchment paper and shape into 3 or 4 rounds with your hands or a spoon.
- Bake for 18 to 20 minutes, until lightly browned and holding together. Let cool for a few minutes before eating.
- When cookies are completely cool, they can be stored in an airtight container or frozen.
Video
Want More Healthy Breakfast Baking Inspiration?
You can also check out these yummy posts:
- Sugar & Flour Free Baking Hacks
- Quinoa Breakfast Cookies
- Pumpkin Spiced Breakfast Cookies
- Banana Oat Breakfast Bars
- Baked Oatmeal Cups
- Apple Carrot Breakfast Bread (Sugar & Flour Free)
- 1-Ingredient Easy Lentil Flatbread
- Flourless Cornbread
- Healthy Zucchini & Banana Oat Breakfast Muffins
- Blueberry & Almond Flourless Oatmeal Muffins
- Pumpkin Oat Muffins
Hey Katie,
Is it okay if I post this on one of the BLE house pages. There are some people flying to CA from Canada and they get their food confiscated, so maybe this would be a good thing to carry and they can switch their lunch and breakfast, so that they can eat these on the plane as a lunch…
Anyway, don’t want to share without your approval.
Thanks, Nancy (Grossman-Samuel)
Hi Nancy,
I so appreciate you asking first, I have no problems with sharing, I encourage you to share resources from my site with anyone and everyone who you think might benefit from them! However, BLE has some rules for posting links to external websites on official Bright Line Eating pages. They have a strict no-solicitation policy and have respectfully requested that I (and other people) not post links to my site in official BLE online support communities. I didn’t know this, but we aren’t supposed to share any external links of any kind, anywhere in these groups. If you want to share them with other BLEers (which I completely encourage!), you can do so on your own personal facebook pages, in private messages, or on unofficial BLE sites or avenues.
Much Love,
Katie
By the way, your recipes, especially the sauces, are a life-saver!!! (life savorer)… Nancy
Hi Katie
They sound really good! Do you know how long they keep for out of th fridge?
Kind regards Rosie Mason
I haven’t tried, but I imagine they’d last a few days. I’m planning on taking them on a road trip and keeping them in the car at room temperature. Try it and let me know! 🙂
I’m eager to hear how that goes – I immediately thought of these as possible breakfasts for backpacking. 🏞
How long did they last at room temperature? Did they stay together? I have a week long trip I’m hoping to make them for. Thank you for sharing your recipes. They are just what I was looking for as I embark on an Alaskan adventure.
Sorry Laura, I haven’t really tried to store them. I’m sure people in the fb community have though. Ask there?
Can’t wait to try them. I travel a lot and have been looking for a “bar” type meal I can easily take with me. Thanks.
Sheri
I made these this morning and loved them!! Unfortunately every time I eat banana raw or cooked I end up in pain. Can you think of any other fruit that would work in place of the banana? Thanks!
You could try sweet potato, I’m not sure about a fruit though. You should experiment and let me know what you discover!
Try canned pumpkin
I have the same issue with bananas. I am trying this recipe with mango. I’ll let you know how it goes!
This looks so great! Do all 3 meant for eating in one sitting or just 1? TIA
Yep! All 3 (or however many you make with one recipe) equals one complete breakfast.
Excellent, going to try this for sure. Thanks again!
My 3 and 5 year old just devoured these! Thank you!
I was googling something about coconut milk and BLE and found your website. Thrilled! Just starting my BLE journey (dipping toe in with a 14 day challenge…on Day 2). Thanks for sharing of yourself! <3
Thanks for the recipe. These are delicious and I found they were fine at room temperature for a day and I’m sure they’d last longer. I actually found these almost too filling and had a hard time eating all 3. I added fresh cherries pitted and chopped up… SO GOOD! Also, I doubled the recipe so I’d have enough for 2 days.
Hi- this recipe is a keeper. Thank you for posting it to your blog. Next time I will add salt and more spices. I was amazed that oats, banana and almond butter solidified to make a cookie. Ingenious!
How could you turn this into a batch recipe? I would like to make enough for 3 breakfasts. (New to BLE here and just starting to figure things out. ) Thanks for your reply!
Just multiply all the amounts by 3! Separate the finished cookies into 3 equal baggies or tupperware containers. Hope that helps Kate, welcome to the journey!
Thanks, that helps! Sometimes with baking you have to adjust the proportions, but this kind of recipe is so simple it doesn’t need it.
Finally got around to.making those, git 4 from that batter. They are soooo tasty! Took a pic too, but no option to upload here 😉 thanks again!
Hi Katie,
I know we aren’t supposed to blend fruit, so it seems that mashing is OK and preserves the lattice. Just want to double check since I’m new to all this. Love your site!
Thanks,
Beth
Yep, that’s right Beth!
Wow! Just made the cookies and they are fabulous!!! Thanks for sharing, even my non BLE spouse loved them .
Janice B
HI Katie – Are your recipes “pinnacle” on Pinterest?
I don’t know what that means.
Can they be pinned on Pinterest?
Anything can be pinned on Pinterest!
I have made these several times and they’re fantastic ! I used raspberries and, OMG, so good! Thanks, Katie!
I tried this one morning when I was out of milk, and all my go-to BLE meals wouldn’t work without milk. I used macadamia nuts and blueberries and heated it in the microwave for 4 minutes rather than baking it and it turned out almost like a cobbler. so goood! thanks for sharing this
What a great idea!
Planning to try this! Do I use a fully riped banana or does it matter?
It doesn’t matter, but the more ripe the better! 🙂
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oh, my goodness–these are SO delicious!! Heavenly!!!
These are FABULOUS!!
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Just made these as an on the go breakfast to eat on my way to a trail run. They were SO good and really helped sustain me on my run. Definitely doing these again!
Katie these are amazing, thank you so much. I made them this morning with pear as the second fruit. I also forgot to put the spices in so sprinkled them on top before baking and that worked out wonderfully. I’m not doing BLE anymore nor am I a plant based eater, but your breakfasts are keepers. I love so many of them.
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I’m a BLE newbie (lost 6.4 lbs my first week) who just made the Banana Oat Breakfast Rounds, using frozen blueberries. Simple, quick, tasty, and… stupendously filling, especially with a mug of herbal tea.. Thanks so much for sharing!
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Can you make these ahead of time, without cooking and freeze them? Or can you bake and freeze. My husband and I will be apart for 2 months and I want to ensure he has these for twice a week while I am gone.
Yep, they freeze fine. Bake them first.
These bake and freeze beautifully! Cool them completely on a rack, wrap each one individually in waxed paper and freeze in a container or a freezer bag. Thaw on the counter the night before eating.
will this recipe work with regular rolled oats?
Yep!
Hi, You’ve listed the nut butter as your protein but unless I am mistaken on BLE nut butter would be considered a fat and not a protein. Can you clarify this for me?
Nut butter can be counted as either. 2oz nut butter = 1 protein, 0.5 oz nut butter = 1 fat.
These are my all time favorite breakfast as a vegan. I make them every morning. They sustain me perfectly until lunch. Thank you so much for finding this recipe.
This is the first if your recipes I’ve tried. I love these cookies! I use that word to describe them, not “rounds”. The first BLE baked goods I have made have all tasted fine, but their textures were not pancakes, muffins. or rolls. These stay true to the name cookie, and you get 3! That’s delightful!
I’m on BLE Day 153, and just 8 pounds from switching to maintenance. I wish I had found this website sooner.
I am excited to try more of your recipes.
Greetings, I just found this site!!💜💜
When traveling, how many days will these stay good?. Is it best to keep refrigerated? I travel for 5-7 days frequently and hoping I can use these for several of these travel days. Thanks
I travel with them a lot, and I store them, unrefrigerated, in baggies for 2-3 days. I haven’t tried to keep them beyond that, but I’d worry about them a little bit. I’m not sure how perishable they are. I’m sure they would last longer refrigerated, if you could pop them into a refrigerator when you get where you’re going.
Katie, oh my gosh – these are amazing. I mean, delicious – I don’t feel deprived at all! Tons of flavor, and I feel like I am getting a lot of food! I am going to try some different fruits as well, but this is going to be a staple in my recipe book. This is all about renewing my taste buds and adjusting them to “real” food and I absolutely love them. Thank you so much for creating and sharing this recipe. 🙂
These sound great! Is the oatmeal cooked first. Thank you for sharing. I really need a grab and go breakfast some days and this will be a great help.
Katie, I’m new on BLE, and your recipes are fabulous . I hope I can continue to get more of them . Thank you so very much for sharing . You are a good person. My name is Shirley, from Canada.
Aww, thanks Shirley! So sweet. <3
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These are my go to if im craving something sweet.
Easy to make easy to keep.
I batch cook a few and then freeze.
Thanks for your feedback Bonnie! Glad you love them. 😘
Hi Katie, when I adjust the number of servings, the amounts in ounces remain the same. Perhaps just a small technical glitch? The ounces are so useful! Love this recipe!
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These are waiting for me for my breakfast July 1, 2021.
They come together really quickly and smell amazing!!!! I can hardly wait 🙃🙃
Made these to eat in the car traveling to the airport. Will make them even when staying home!!
Great flavor, very filling and easy to make.
Thanks for another great recipe Katie!!
How much flax/chia would you add for 1 serving? I see in the video you can add it but I wasn’t sure just how much TO add. Thanks!
I add a heaping spoonful. It’s a very forgiving recipe. I wouldn’t use more than 2 tbsp though because flax/chia has binding properties that might throw off the texture.
Made these for a quick to go breakfast! They were sooooo good!!!
Yay!! I’m so glad you loved them Michelle, thanks so much for the feedback!
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Katie’s breakfast cookies are my very favorite! I quadruple the recipe and freeze them for travel or busy days and I’m ready to go!
Thanks for the love Mary, so glad you love them!
Thanks from another teacher. These are great and help me stay bright. I like blackberries or raspberries in these.