Banana Cranberry Breakfast Cookies are a wholesome and naturally sweetened option for a healthy start to your day. Packed with fiber-rich oats, ground flax, pumpkin seeds, and sweet-tart cranberries, these cookies are as nutritious as they are convenient. Perfect for busy mornings, school snacks, or afternoon pick-me-ups.
Why You’ll Love This Recipe
These breakfast cookies combine the warmth of cinnamon and bananas with the crunch of pumpkin seeds and the brightness of cranberries. They’re gluten-free, dairy-free, and made without refined sugar, making them suitable for a variety of dietary needs. Best of all, they’re easy to prep and freeze well, so you can have a batch on hand whenever hunger strikes.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 cup old-fashioned rolled oats
- 1/2 cup ground flax seeds
- 1/2 cup dried cranberries (unsweetened)
- 1/4 cup pumpkin seeds (raw or roasted)
- 1 tablespoon cinnamon
- 2 ripe bananas, mashed
- 1/4 cup melted coconut oil (or other cooking oil)
- 1/4 cup maple syrup (or honey)
- 1/4 cup milk (dairy or non-dairy, or water)
- 1 teaspoon vanilla extract
directions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - Mix Dry Ingredients:
In a large mixing bowl, combine the rolled oats, ground flax seeds, dried cranberries, pumpkin seeds, and cinnamon. Stir to blend evenly. - Mix Wet Ingredients:
In a separate bowl, mash the bananas until smooth. Add the melted coconut oil, maple syrup, milk, and vanilla extract. Mix until fully combined. - Combine and Rest:
Pour the wet mixture into the dry ingredients and stir until everything is well incorporated. Let the mixture rest for 10 minutes so the oats and flax can absorb some of the liquid. - Shape and Bake:
Scoop 1/4 cup portions of the mixture onto the prepared baking sheet, shaping each into a round cookie. Bake for 20 minutes, or until the edges are lightly golden. - Cool and Store:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Servings and timing
Servings: 8 cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 247 kcal per cookie
Variations
- Nutty Addition: Add 1/4 cup chopped walnuts or almonds for extra protein and crunch.
- Seed Swap: Use sunflower or chia seeds in place of pumpkin seeds for a different nutrient profile.
- Extra Sweetness: Add a few dark chocolate chips or raisins for a sweeter twist.
- Spiced Up: Add a pinch of nutmeg or ground ginger to enhance the warming spice profile.
- Lower Sugar: Reduce or omit the maple syrup if your bananas are very ripe and sweet.
storage/reheating
Store the cooled cookies in an airtight container in the refrigerator for up to 7 days. For longer storage, freeze the cookies in a single layer until solid, then transfer to a freezer-safe bag or container. To serve, thaw at room temperature or reheat briefly in the microwave or oven.
FAQs
Are these cookies gluten-free?
Yes, as long as you use certified gluten-free rolled oats, the recipe is naturally gluten-free.
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy. Rolled oats offer a heartier bite.
Can I use frozen bananas?
Yes, thaw the bananas first and drain any excess liquid before mashing.
Can I make these cookies nut-free?
Yes, simply ensure the coconut oil and seeds are nut-free, and do not add any optional nuts.
Are these cookies vegan?
Yes, if you use maple syrup instead of honey and non-dairy milk, the cookies are entirely plant-based.
Can I reduce the oil?
You can reduce the oil slightly or replace it with more mashed banana or applesauce, but it may alter the texture.
What can I substitute for ground flax seeds?
You can use chia seeds or omit them, though the texture and nutritional content will vary.
Can kids eat these cookies?
Absolutely. These cookies are soft, easy to chew, and free from refined sugar—great for school snacks or toddlers (if age-appropriate for seeds).
Can I double the recipe?
Yes, this recipe doubles easily and is ideal for batch cooking and freezing.
Do they taste like dessert cookies?
No, these cookies are mildly sweet and intended as a nutritious breakfast or snack—not a sugary dessert.
Conclusion
Banana Cranberry Breakfast Cookies are a simple and wholesome way to start your day. With natural sweetness, chewy texture, and plenty of nourishing ingredients, they offer a satisfying alternative to traditional breakfast options. Easy to make and even easier to enjoy, these cookies are a practical addition to your healthy meal prep routine.
Print
Banana Cranberry Breakfast Cookies
- Total Time: 30 minutes
- Yield: 8 cookies
- Diet: Vegetarian
Description
These banana cranberry breakfast cookies are a wholesome and naturally sweetened treat made with oats, flax seeds, bananas, and dried cranberries. Perfect for a gluten-free, fiber-rich breakfast or snack on the go!
Ingredients
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1 cup old-fashioned rolled oats
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1/2 cup ground flax seeds
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1/2 cup dried cranberries (unsweetened)
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1/4 cup pumpkin seeds (raw or roasted)
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1 tablespoon cinnamon
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2 ripe bananas, mashed
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1/4 cup melted coconut oil (or other cooking oil)
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1/4 cup maple syrup (or honey)
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1/4 cup milk (dairy or non-dairy, or water)
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1 teaspoon vanilla extract
Instructions
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Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment.
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Mix Dry Ingredients: In a large bowl, combine oats, flax seeds, cranberries, pumpkin seeds, and cinnamon.
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Mix Wet Ingredients: In a small bowl, mash bananas and mix in coconut oil, maple syrup, milk, and vanilla.
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Combine: Add wet ingredients to dry and stir until fully combined. Let sit for 10 minutes.
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Shape and Bake: Scoop 1/4 cup of dough per cookie onto baking sheet, shape into rounds. Bake for 20 minutes until edges are golden.
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Cool and Store: Cool on baking sheet for 5 minutes, then transfer to wire rack. Store in fridge up to 1 week or freeze up to 3 months.
Notes
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Add chopped nuts or seeds for extra texture and protein.
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Use water instead of milk for a more budget-friendly option.
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These cookies are naturally gluten-free (ensure certified gluten-free oats).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
