Description
Say goodbye to burnt toast and sad granola bars—these wholesome, chewy cookies are your new morning rescue squad. Packed with oats, nut butter, bananas, seeds, raisins, and just enough chocolate chips to make breakfast exciting, they’re the perfect balance of nourishing and indulgent. Mix everything in one bowl, bake in 15 minutes, and you’ve got a week’s worth of grab-and-go fuel. Breakfast just got a whole lot happier (and tastier)!
Ingredients
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½ cup mashed ripe banana (or pumpkin/applesauce)
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¾ cup almond butter (or sunflower seed/peanut butter)
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⅓ cup honey (or maple syrup for vegan)
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1 tsp vanilla extract
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2½ cups rolled oats (certified GF if needed)
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1 tsp cinnamon
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½ tsp baking powder
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½ tsp salt
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½ cup raisins (or dried cranberries/apricots)
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½ cup dark chocolate chips
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¼ cup pepitas (pumpkin seeds)
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2 tbsp flax seeds (ground for max nutrients)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
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In a large bowl, stir mashed banana, nut butter, honey, and vanilla until smooth.
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Add oats, cinnamon, baking powder, salt, raisins, chocolate chips, pepitas, and flax. Mix gently until no dry spots remain.
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Scoop ¼-cup portions, flatten slightly (½-inch thick), and place 1 inch apart.
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Bake 12–15 mins until edges are golden. Cool completely on the pan to set.
Notes
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Use super-ripe bananas for sweetness + binding.
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Freeze dough balls for “bake fresh” mornings (add 2 mins to bake).
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They don’t spread—flatten before baking!
Nutrition
- Calories: 180 cal Per Serving
- Sugar: 12g
- Fat: 8g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g