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Peanut Butter Oatmeal Breakfast Cookies spread on a counter next to a baking sheet.

1-Bowl Peanut Butter Oatmeal Breakfast Cookies

  • Author: Bailey Sissom
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 cookies 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American


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.


  • 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
  • 1/4 cup maple syrup
  • 3/4 cup banana, smashed
  • 1 cup cranberries (or dried fruit of choice)
  • 1/2 cup cashews, chopped


  1. Preheat Oven to 325 degrees and line a baking sheet with parchment paper.
  2. 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.
  3. Form dough into individual cookies. Do not shape into balls as they will not flatten or spread in the oven. I use about 1/4 cup of mixture per cookie.
  4. Bake for 25 minutes or until the edges of the cookies are golden brown.


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