Banana-Oat Breakfast Cookies | Midwest Living

Banana-Oat Breakfast Cookies

Banana-Oat Breakfast Cookies

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  • Yield: 20 cookies
  • Prep 30 mins
  • Bake 15 mins per batch
  • Stand 1 mins per batch

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  • 1/2 cup peanut butter
  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup toasted wheat germ
  • 2 cups rolled oats
  • 1 cup dried cherries or raisins


  1. In a large mixing bowl, beat peanut butter and butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar and beat until well combined. Add the egg and vanilla; beat well. Beat in the bananas, baking soda and salt.
  2. Add the all-purpose flour, whole wheat flour and wheat germ to mixture, beating just until combined. Stir in the oats and dried cherries or raisins. Drop by a 1/4-cup measure about 4-inches apart onto ungreased cookie sheets. Spread each cookie to a 3-inch round.
  3. Bake in a 350 degree F oven for 15 to 16 minutes or until edges are set and lightly browned. Cool on cookie sheet 1 minute. Remove and cool on wire racks.
  4. Serve within 24 hours. Freeze for longer storage. Makes 20 cookies.

Nutrition Facts

(Banana-Oat Breakfast Cookies)

sodium (mg) 131, fiber (g) 3, sat. fat (g) 4, Fat, total (g) 9, chol. (mg) 23, vit. A (IU) 340, carb. (g) 30, vit. C (mg) 1, cal. (kcal) 213, calcium (mg) 20, pro. (g) 5, iron (mg) 1

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