Banana cranberry breakfast cookies are one of the easiest grab-and-go recipes made with dried cranberries, ripe bananas, pumpkin seeds, ground flax seeds and gluten-free rolled oats. These easy breakfast cookies can be whipped up fast without a lot of fuss. Grab one as you head out the door for an easy filling breakfast idea.
Banana Cranberry Breakfast Cookies
One thing I’m not great at is the “morning rush”. I’m talking about the routine before we get out the door… getting ready, making a lunch, getting my daughter fed and dressed (which takes an eternity most days), and then somehow remembering to feed myself.
I usually end up making something to eat in the car because I haven’t quite mastered this morning routine just yet. I’m sure I’ll get there eventually as these things take time.
Well, this banana cranberry breakfast cookies recipe was born out of the need for something quick and easy on these hectic days. I wanted to created something full of healthy whole grains and seeds. It’s basically my regular oatmeal, just in the form of a cookie. I started paring one of these superfood cookies with a green smoothie and it’s become the perfect quick and easy breakfast.
I’m not a coffee drinker, but my husband really likes these cookies with his morning coffee. So there’s that too.
Either way, give them a try. Make a double batch and pop the rest in the freezer for those hectic mornings!
Banana Cranberry Breakfast Cookie Ingredients
What I love about baking at home is that you can control the quality of ingredients that you put into your recipes. For example, choosing sprouted old-fashioned rolled oats will make a big difference in the taste and nutrition that your family receives.
You’re looking at a beautiful breakfast cookie made with:
- Old Fashioned Oats – I use these sprouted oats that are gluten-free and just love ’em! (they’re also made in a peanut-free facility for anyone with nut allergies)
- Flax Seeds – You’ll need ground flaxseed for this recipe. I usually buy a big bag from Costco and use it in my baking, oatmeal and smoothies. I like to store mine in the freezer to preserve freshness.
- Dried Cranberries – I used unsweetened dried cranberries. You could also use raisins.
- Pumpkin Seeds – I used raw pumpkin seeds. You could also use roasted pumpkin seeds or sunflower seeds.
- Bananas – You’ll need two ripe bananas for this recipe. These will be mashed.
- Other Bits – You’ll also need cinnamon, cooking oil (I used melted coconut oil), maple syrup (or other sweetener), milk (or water), and vanilla extract.
How To Make Banana Cranberry Breakfast Cookies
The process to make these breakfast cookies is very simple:
- Mix Dry Ingredients – Add old-fashioned oats, ground flax seeds, dried cranberries, pumpkin seeds and cinnamon to a large bowl. Stir together and set aside.
- Mix Wet Ingredients – In a small bowl, add two ripe bananas and mash them with a fork until really mushy. Next, add the cooking oil, maple syrup, milk (or water), and vanilla extract. Stir together.
- Add Together – Add the wet ingredients into the dry bowl then mix everything together. Let the batter sit for 10 minutes to help the oats soak up the liquid.
- Make Cookies – Add about ¼ cup of the oat batter to the baking sheet and use your hands to gently shape it into a round cookie. Repeat with the rest of the batter. This will make about 8 large cookies.
- Bake – Bake for 20 minutes at 350°F or until the edges begin to slightly turn golden brown. No need to overcook these. Let cool before serving.
More Breakfast Recipes To Try
- 12 Healthy Breakfast Toast Ideas – This list has tons of variety and includes a lot of fresh fruits and vegetables like strawberries, blueberries, avocado, tomatoes, and cucumber to make sure you’re getting healthy ingredients first thing in the morning.
- Baked Oatmeal Breakfast Cups With 6 Flavors To Try – Your family is going to love these as you can easily customize them to include favorite ingredients.
- Instant Pot Steel Cut Oats – The fastest way to meal prep oatmeal for the week. These turn out perfect every time.
- Banana Oatmeal Muffins – The best healthy breakfast muffin filled with delicious gluten-free rolled oats and sweetened with maple syrup and ripe bananas.
- The Green Smoothie I Make Every Morning – This recipe has been adapted over the years to become what it is today. I drink it every single morning and I love it!
Banana Cranberry Breakfast Cookies
- 1 cup old fashioned rolled oats
- ½ cup ground flax seeds
- ½ cup dried cranberries - unsweetened
- ¼ cup pumpkin seeds - raw or roasted
- 1 Tbsp cinnamon
- 2 ripe bananas - mashed with a fork
- ¼ cup melted coconut oil - or other cooking oil
- ¼ cup maple syrup - or honey, or lakanto monkfruit sweetener
- ¼ cup milk or water - milk can be dairy or non-dairy, or use water
- 1 tsp vanilla extract
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together old fashioned rolled oats, ground flax seeds, dried cranberries, pumpkin seeds, and cinnamon. Set aside.
- In a small bowl, mash the two bananas with a fork until they're nice and mushy.
- Add in the melted coconut oil (or other cooking oil), maple syrup, milk (or water) and vanilla extract. Mix together.
- Add the wet ingredients into the dry oat ingredients and mix together. Let this batter sit for 10 minutes so that oats can soak up the liquid.
- Add ¼ cup of oat batter to the baking sheet and form into a mound. Repeat until all the batter is used up. Bake for 20 minutes. Let cool 5 minutes on the baking sheet, then move to a rack to cool completely.
- Store cookies in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.
The nutritional information provided is an estimate and is per serving.