1-Bowl Peanut Butter Oatmeal Breakfast Cookies are simple to make, requiring just 8 ingredients and 15 minutes prep. Warm spices, creamy peanut butter, crunchy pecans, sweet raisins and of course, oats! No funky ingredients, no refined sugar or oil, just real food.
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I’ve said it before and I’m not afraid to say it again..
Cookies + Breakfast = Match (it’s a kid-tested and approved fact)
It probably goes without saying, buuuuut just in case you’re feeling judgy, I’m not talking about just any cookie.
I’m specifically speaking about these 1-Bowl Peanut Butter Oatmeal Breakfast Cookies. I mean let’s be real- these aren’t your mama's chocolate chip cookies. This recipe is more of a oatmeal muffins meets breakfast bar type of situation, and YES they are as oat-y and wholesome and delicious as they look.
Kids are picky. Campbell has been known to forfeit a meal altogether due to the fact that “he thinks he sees a something green.” I get it. One of my favorite things about these oatmeal breakfast cookies is that you can really add (or take away) anything from them.
Not sure about a combo of cranberries and cashews? That’s fine - Campbell’s not a fan either. Go with a different nut (chopped so finely that it’s undetectable) and a smattering of chocolate chips. Try cherry and coconut, pecans and dates OR blueberries and chocolate (MY PERSONAL FAV). You can do whatever you want. You’re the boss of breakfast, assert your power!
WHAT ARE PEANUT BUTTER OATMEAL BREAKFAST COOKIES?
Peanut butter oatmeal breakfast cookies are made from basic ingredients like rolled oats, cinnamon, peanut butter, maple syrup, bananas + add ins of your choice. They come together quickly, requiring just 1-bowl and 10 minutes prep. Best of all, they are both make-ahead and freezer friendly. In short, they are the answer to your breakfast dreams.
HOW DO YOU MAKE PEANUT BUTTER OATMEAL BREAKFAST COOKIES?
First: Preheat your oven and cover a baking sheet with parchment paper.
Next: Combine all the ingredients and mix them together really well.
Then: Form your dough into cookies.
Finally: Bake, cool, eat or freeze.
Frequently Asked Questions About Peanut Butter Oatmeal Breakfast Cookies:
Are Peanut Butter Oatmeal Breakfast Cookies Gluten-Free?
As the recipe is written, they are not. However, you can make this recipe gluten-free by subing gluten-free quick oats for the regular quick oats.
Can You Substitute a different nut butter for the peanut butter?
Yep! Although I'm partial to the peanut butter flavor with this particular recipe, I think that almond butter would also make a great cookie. I have not tried sunflower butter, but I suspect that it would work as well.
I only have traditional oats, can I sub them for rolled oats?
Traditional rolled oats won't work for this recipe, but turning them into quick oats is simple! Place rolled oats into the food processor and pulse 4-5 times until they are coarsely chopped, but not powdery. By cutting the rolled oats, you make them faster to cook and very similar to store-bought quick oats.
Can Peanut Butter Breakfast Cookies be made-ahead?
Absolutely. You won't ever find me whipping up a fresh batch of cookies on a school morning. I usually make mine on the weekends. Cooled cookies should be stored in the refrigerator and will last for 4-5 days.
Can Peanut Butter Breakfast Cookies be frozen?
Yes. To freeze, arrange cooled cookies on a baking tray. Pop baking tray into the freezer for 2-3 hours, or until cookies are frozen through. Remove baking tray from freezer and store the frozen cookies in an airtight freezer bag. To thaw, allow cookies to come to room temperature on the counter/fridge overnight or pop them in the microwave.
Are Peanut Butter Breakfast Cookies Healthy?
They are. They are made from real food ingredients and sweetened naturally with maple syrup and bananas. Because sugar is sugar, it's important to note that the amount of maple syrup used is very minimal and spread between 12 cookies meaning that each cookie contains ⅓ of a Tbs.
Any Time Saving Tricks For Peanut Butter Breakfast Cookies?
When making these cookies, I often double the dry-ingredients and set the "second set" aside. While the cookies bake, I pour them into a jar or Ziplock bag and store them in my pantry. When I need more cookies I just add the wet ingredients and bake.
1-Bowl Peanut Butter Oatmeal Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
1-Bowl Peanut Butter Oatmeal Breakfast Cookies are simple to make, requiring just 8 ingredients and 15 minutes prep. Warm spices, creamy peanut butter, crunchy pecans, sweet raisins and of course, oats! No funky ingredients, no refined sugar or oil, just real food.
Ingredients
- 2 cups quick rolled oats (see notes below to learn how to turn regular oats into quick oats) *
- 1 tsp salt
- 1 tsp cinnamon
- 1 cup peanut butter
- ¼ cup maple syrup
- ¾ cup banana, smashed
- 1 cup cranberries (or dried fruit of choice)
- ½ cup cashews, chopped
Instructions
- Preheat Oven to 325 degrees and line a baking sheet with parchment paper.
- Combine all ingredients in the bowl of a stand mixer or large bowl (if you are using a hand held mixer). Mix until fully incorporated.
- Form dough into individual cookies. Do not shape into balls as they will not flatten or spread in the oven. I use about ¼ cup of mixture per cookie.
- Bake for 25 minutes or until the edges of the cookies are golden brown.
Notes
How to Make Quick Rolled Oats from Rolled Oats: Place rolled oats into the food processor and pulse 4-5 times until they are coarsely chopped, but not powdery. By cutting the rolled oats, you make them faster to cook and very similar to store-bought quick oats.
Keywords: peanut butter, oatmeal, breakfast, cookies
Let's Connect:
- You can find Simply Sissom on Instagram where I share even more recipes (some that aren’t on the blog), behind the scenes pics and videos AND tips and tricks to make healthy eating realistic for your busy family.
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Corey says
Any suggestion for a substitution for the bananas? I'm allergic but these sounds so good otherwise.
Fino Caraco says
Looks delicious! It would be great if you could include the metric version of the recipe for those of us who prefer weights to measuring.
★★★★★
Barbara says
Can I substitute honey for the maple syrup?
Bailey Sissom says
I think that would work perfectly:) That said.. I haven't tried it so cannot guarantee. If you give it a shot, let us know here in the comments. I'm sure others have the same question.