If you're looking for a quick breakfast for your little one, this is a great option! These healthy oatmeal toddler breakfast cookies are full of nutrients, no sugar added, and made with only a few simple ingredients. You can also make them gluten free, dairy free and vegan! Who said you can’t have a cookie for breakfast?!
Healthier Breakfast Cookie
There has been a lot going on at our house lately with work and taking care of a busy toddler so convenience meals have been a top priority. When I came up with these healthy oatmeal breakfast cookies, I was looking for a make-ahead option that my daughter would enjoy.
I know what you’re thinking...cookies for breakfast?! Yes! They are cookies but they are not like traditional cookies because they are not packed with sugar. I’ll go over the ingredients below but these cookies are gluten free, dairy free, and can also be made vegan.
Are you looking for more kid friendly recipes? Check out our applesauce baby pancakes and kid friendly recipes.
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Adults can eat them too!
I know I said I created these cookies for my toddler but that doesn’t mean adults can’t eat them too. They’re great for anybody looking for a no added sugar option. You can also enjoy these oatmeal cookies any time of the day. They’re simple enough to make for a quick snack or grab-and-go breakfast. If you want to make them sweeter, consider adding one of the mix-ins I go over in the section below.
Ingredients for healthy oatmeal toddler breakfast cookies
The ingredient list for these breakfast cookies is pretty short. I go over some optional mix-ins in the section below but for the basic breakfast cookie, there are only seven ingredients.
Here's what you'll need:
- Rolled Oats: I use gluten free rolled oats in our cookies but you could use regular if you don’t follow a gluten free diet. I’ve only tested this recipe with rolled oats and recommend them instead of quick oats. The quick oats should still work but it will produce a different texture.
- Banana: These cookies are a great way to use ripe bananas! Quick tip: if you have a ripe banana that you don’t want to use right away, store in the freezer to use later in a recipe or smoothie!
- Applesauce: I recommend using unsweetened applesauce for no added sugar.
- Nut Butter: any nut butter should work here but I’d opt for the natural or no added sugar versions.
- Egg: If you want to make these cookies vegan you can use one flax egg instead of the regular egg.
- Vanilla Extract: just a little bit of vanilla flavoring to the cookie.
- Cinnamon: ground cinnamon is a great way to add some flavor to this simple cookie that children love.
How to make healthy oatmeal toddler breakfast cookies
Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper, set aside.
Step 2: In a medium bowl, add the oats, mashed banana, applesauce, peanut butter (or any nut butter), egg, vanilla, and cinnamon. Stir until the batter is blended and combined.
Step 3: Use a cookie scoop or spoon to form the 1-½ - 2 tablespoon size cookie balls and place onto the baking sheet. Flatten the cookies so they are all about ½ inch thick.
Step 4: Bake for about 10 minutes or until they are slightly golden around the edges. Remove from the cookie sheet and let cool.
Optional Mix-Ins
Some optional mix-ins for this cookie are listed below. Of course, if you’re making these for your baby or toddler, only add mix-ins that are appropriate for their age and dietary needs.
Mix-in options:
- Chocolate chips (vegan or regular)
- Chopped nuts (walnuts, almonds, pecans)
- Dried fruit (cranberries, dates, raisins)
- Coconut flakes
How to store breakfast cookies
These cookies can be stored in the fridge in an airtight container. They should last up to 5 days. To freeze, simply place the cooled cookies in a freezer friendly container or bag and store for up to 3 months
More breakfast recipes with oats:
- Applesauce Baby Pancakes
- How to Make Baby Oatmeal
- Peanut Butter Overnight Oats
- Blueberry Banana Baked Oatmeal Cups
- Strawberry Almond Baked Oatmeal
Did you like this recipe? Let me know in the comments below. Also check out my Instagram and Pinterest for more food photography inspiration and recipes!
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Healthy Oatmeal Toddler Breakfast Cookies
Ingredients
- 1-¼ cup gluten free rolled oats
- 1 ripe medium banana, mashed (about 3.2 oz)
- ¼ cup unsweetened applesauce
- 2 tbsp peanut butter or any nut butter (I use unsweetened nut butter)
- 1 egg
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper, set aside.
- In a medium bowl, add the oats, mashed banana, applesauce, peanut butter (or any nut butter), egg, vanilla, and cinnamon. Stir until the batter is blended and combined.
- Use a cookie scoop or spoon to form the 1-½ - 2 tablespoon size cookie balls and place onto the baking sheet. Flatten the cookies so they are all about ½ inch thick.
- Bake for about 10 minutes or until they are slightly golden around the edges. Remove from the cookie sheet and let cool.
Aubree
Hello! These were delicious! Me and my husband loved these! My 1yr old daughter's digestion doesn't do well with bananas tho. Can I maybe sub the banana with Strawberries or some other fruit so she can enjoy them too? Thanks! ❤️
Katelyn | With Sweet Honey
Hi Aubree! Thanks you for your feedback! I haven't tested this recipe without the banana yet but I'd recommend substituting the banana with more applesauce. I'd increase the applesauce to 1/2 cup instead of 1/4 cup and see if that works. Another thing you could try is using pumpkin puree instead of banana for a pumpkin flavored oatmeal cookie. Hope this helps!
Lily
Made them with regular rolled oats and sunflower butter (nut-free school) and my daughter LOVES them! So quick and easy to make too. Thank you!
Katelyn | With Sweet Honey
So glad to hear, thank you!
Brianna
Made this with sunflower butter (instead of peanut butter), substituted the banana and applesauce for puréed baby food (strawberry banana flavor), and used oatmeal cereal instead of oats. Still turned out great! Now my daughter can take to (nut-free) school and my infant son enjoys them, too!
Sabrina
Hi! Love the recipe, Im going on a trip this weekend, how long do you think they would last outside the fridge?
Chelsea
My picky 19 month old says, “Mmm, good!”
Thanks for the quick and easy recipe. I love them too!
Katelyn | With Sweet Honey
Thank you for your kind comment! So glad you and your little enjoyed them!
Ashley
Very easy to make! Simple, wholesome ingredients. They are soft cookies, which I love.
These are no sugar added cookies, BUT if you have a sweet tooth like me- adding raisins is a must. I tried this exact recipe with and without raisins, and the raisins were a game changer. Just the right level of sweetness while still feeling healthy.
Jess
I’ve made these four or five times now for my 13 month old. She’s getting quite picky but these are almost always accepted. I put a couple in the fridge and the rest in the freezer. Thanks for the great recipe!
Katelyn | With Sweet Honey
I'm so glad to hear, thank you for your review!