Who says cookies can’t be for breakfast? These Loaded Oatmeal Peanut Butter Banana Breakfast Cookies contain all of the goodness that your favorite bowl of oatmeal might have, and all without any added sugars or flour. They’re a perfect, on-the-go option for anyone in the family!
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This post is brought to you by a STSL sponsor!
This week marks our first real week of being in “back to school” mode, as I’m sure it is for many of you as well (or, perhaps, you’ve already been in that mode for a few weeks now). In a sense, I’ve been looking forward to getting back into the routine of preschool over here, just for the sake of trying to keep things at least somewhat organized.
But let’s be honest. Back to school season can also be crazy busy, chaotic, and stressful, right?!
Take mornings, for instance. In our house, mornings are usually anything but calm. Jay and I are rushing to get ready, we’re trying to get the kids ready, one is likely whining about getting dressed, and the other is probably upset that he doesn’t have his sippy cup of milk fast enough.
By the time we all make it downstairs, it’s usually a mad dash to get the boys fed breakfast so we can get out the door on time to be wherever we need to be on that particular day (preschool, daycare, work, etc.). And, more often than not, it’s usually a battle to get them to decide on something (Lucas), let alone actually sit down to eat it (Lucas and Alex).
So when it comes to weekday breakfasts, I found myself really in need of something that would a) be quick and easy, and b) actually entice them enough to want to sit down and eat it. The answer?
COOKIES.
As you guys know, I’m not typically one to shy away from flours or added sugars when it comes to my baked goods. But I do try (at least when it comes to the boys) to keep their meals as wholesome and nutritious as possible. So for these cookies, I managed to make them with NO added sugars or flours. How’s that for a surprise?!
And for today’s post, I’m super excited to be partnering with Hannaford, featuring some of my favorite options from their Hannaford brand products.
I often think back to when I used to live with my parents and would be a major brand snob (i.e., I always hated if they bought store-brand items). But as I’ve gotten older, and of course, have had to use my own money to pay for groceries instead of theirs, I’ve become much more conscious of the sticker prices and the savings that can come from buying store-bought.
For example (not that this is at all related to the delicious cookies we’re going to get to in a second), Jay and I always have packets of Italian dressing mix on hand (one of our favorite, quick and easy ways to marinate chicken). And for the SAME quality and amount (4, 0.7oz packets) the Hannaford brand is a solid $2.60 less!
So the Hannaford brand products are most definitely things that you’ll see stocked in our kitchen, thanks to their everyday low prices and awesome quality.
Aaaaand, they’re also some of the main ingredients that I used for these breakfast cookies!
I ended up making these cookies last weekend during Alex’s nap, and Lucas was a huge helper in the kitchen with me. I love that he’s still (occasionally) interested in cooking with me!
But I’m not going to kid myself…I’m fairly certain he just wanted some extra chocolate chips.
And as for the cookies? Suuuuper easy to make. Just mix up your wet ingredients…
Add in the dry ingredients…
Then fold in your mix-ins.
Side Note: You could totally switch up the mix-ins, too! Add some diced apples, omit the chocolate chips (but, why would you want to do that?), swap up the nuts, etc. I hardly ever use walnuts in baking, but if they’re chopped up fine enough, I’m okay with that. And these were already done for me, so it was an easy ingredient!
Get everything nice and evenly mixed…
Then use a cookie scoop (I use this one) to drop them on your cookie tray.
Flatten them out a bit with a fork (they don’t change shape much), then let them bake and do their thing!
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 2 medium bananas, ripened
- 1/2 cup Hannaford brand creamy peanut butter
- 2 tablespoons pure maple syrup
- 2 tablespoons Hannaford brand melted butter
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups Hannaford brand quick oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Hannaford brand cinnamon
- 1/2 cup Hannaford brand raisins
- 1/2 cup Hannaford brand semi-sweet chocolate chips
- 1/4 cup Hannaford brand chopped walnuts
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add bananas and mash until smooth. Add the peanut butter, maple syrup, butter, egg, and vanilla. Whisk until well incorporated.
- Add the oats, baking powder, baking soda, and cinnamon. Using a rubber spatula, stir and fold until well mixed. Fold in raisins, chocolate chips and walnuts.
- Using a 2-tablespoon cookie scoop, drop cookie dough onto prepared baking sheet, about 1-2 inches apart. Using a fork, flatten each cookie to desired thickness. They won’t spread much during baking.
- Bake for 9-11 minutes. Allow to cool on the baking sheet for a few minutes before transferring to a cooling rack. Allow to cool completely. Enjoy!
Slightly adapted from this recipe
One of the cool parts about these? Every ingredient that has been added to these cookies (minus the baking soda and baking powder) is something that I would add to my own bowl of oats. So they’re basically like a bowl full of oatmeal, just in cookie form.
I mean, it doesn’t get much better than that, right?
Alex seems to agree.
For the boys’ breakfasts, I’ve paired them with yogurt and/or a banana and they’ve managed to be a really awesome and quick option, which is GREAT if your mornings are super crazy like ours.
And I’ve just been enjoying them as a morning or afternoon snack right out of the fridge. ; )
Hope you enjoy! Let me know if you try ’em!
Disclaimer: This post is sponsored by Hannaford! Thank you for your continued support surrounding sponsored content on STSL! <3
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