Breakfast

Who says cookies can’t be a nutritious breakfast option? Introducing banana chocolate chip breakfast cookies – a delicious and wholesome treat that will revolutionize your morning routine. Packed with the goodness of ripe bananas, oats, and chocolate chips, these cookies are not only satisfyingly sweet but also packed with fuel for your day.

Mornings can be hectic, and finding time to prepare a nutritious breakfast can be a challenge. That’s where breakfast cookies come in. These portable treats offer a convenient way to enjoy the flavors of your favorite baked goods while providing the sustenance you need to tackle the day ahead. Banana chocolate chip breakfast cookies take this concept to the next level by incorporating ripe bananas, oats, and chocolate chips for a winning combination of flavor and nutrition.

What’s in Banana Chocolate Chip Breakfast Cookies?

You probably have most of the ingredients for this recipe in your pantry. Let’s delve into each one to ensure the best breakfast cookie every time.

Very Ripe Bananas: Very ripe bananas are the star ingredient of these cookies, providing natural sweetness, moisture, and flavor. As bananas ripen, their starches convert to sugars, resulting in a sweeter taste and softer texture. Mashing the bananas and incorporating them into the cookie dough adds moisture and helps bind the ingredients together, creating soft and chewy cookies with a hint of banana flavor.

Almond Butter: Almond butter adds richness, nuttiness, and creaminess to the cookies. Made from ground almonds, almond butter provides healthy fats, protein, and fiber, contributing to the cookies’ satiety and nutritional profile. Its smooth texture helps to bind the ingredients together, resulting in tender and moist cookies. Can’t have almond butter? Peanut butter or Sunbutter are great substitutes.

Maple Syrup: Maple syrup is a natural sweetener derived from the sap of maple trees. It adds sweetness and depth of flavor to the cookies, complementing the bananas and chocolate chips. As a liquid sweetener, maple syrup also helps to moisten the cookie dough and enhance its texture, resulting in soft and chewy cookies with a subtle caramel-like undertone.

Oats: Old Fashioned rolled oats are a whole grain and provide texture and flavor for these breakfast cookies. While quick or instant oats could be used, rolled oats provide the best base for this recipe.

Almost Flour: Almond flour is made from finely ground blanched almonds and adds richness, moisture, and nuttiness to the cookies. It enhances the texture of the cookies, giving them a tender and crumbly consistency while also providing protein, healthy fats, and fiber. Almond flour is gluten-free, making it suitable for those with gluten sensitivities or dietary restrictions.

Vanilla: Vanilla extract adds warmth and sweetness to the cookies, enhancing their flavor profile. It adds depth and complexity to the cookies, balancing the sweetness of the bananas and maple syrup. A small amount of vanilla extract goes a long way in elevating the overall taste of the cookies, making them more aromatic and delicious.

Cinnamon: Cinnamon is a warm and aromatic spice that adds a hint of sweetness and depth to the cookies. It complements the flavors of the bananas, chocolate chips, and vanilla, adding complexity and warmth to the overall flavor profile. Cinnamon also has antioxidant properties and may offer health benefits such as improved blood sugar control and anti-inflammatory effects.

Baking Soda: Baking soda is a leavening agent that helps the cookies rise and achieve a soft and tender texture. It reacts with acidic ingredients such as the bananas and maple syrup to produce carbon dioxide gas, which creates air bubbles in the cookie dough, resulting in a light and fluffy texture.

Sea Salt: Sea salt enhances the flavors of the cookies, balancing the sweetness and adding depth to the overall taste. It also helps to activate the other ingredients and contributes to the cookies’ texture. A small amount of sea salt helps to intensify the flavors and elevate the overall quality of the cookies.

Chocolate Chips: Chocolate chips add richness, sweetness, and decadence to the cookies. Dark chocolate chips are preferred for their intense flavor and lower sugar content. They provide bursts of chocolatey goodness throughout the cookies, melting slightly during baking to create pockets of gooey chocolate. Dark chocolate also contains antioxidants and may offer health benefits when consumed in moderation. Dairy-free chocolate chips are available in large grocery stores and online.

How to Make Banana Chocolate Chip Breakfast Cookies

Ingredients

• 2 very ripe bananas
• ¼ cup almond butter
• ¼ cup maple syrup
• 2 cups oats
• ⅔ cup almond flour
• 1 teaspoon vanilla
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• ¼ cup chocolate chips

Instructions

Step 1 – Preheat Oven

Begin by preheating the oven to 350 degrees. Prepare a baking sheet with parchment paper.

Step 2 – Combine Wet Ingredients

In a medium sized bowl add bananas, almond butter, maple syrup and vanilla. Mix well, mashing the banana until all ingredients are fully combined. Set aside.

Step 3 – Mix Dry Ingredients

In a separate bowl add oats, almond flour, cinnamon, baking soda and sea salt. Stir well.

Step 4 – Combine Well

Add the oat mixture to the banana mixture, stirring until thoroughly combined.

Step 5 – Add Chocolate Chips

Now mix in the chocolate chips.

Step 6 – Scoop Cookies

Use a cookie scoop or spoon to scoop up cookie mixture and place it on a baking sheet.

Step 7 – Flatten Cookies

Press each ball with the heel of your palm to flatten the cookie out. We also sprinkled some flaky salt on top.

Step 8 – Bake

Bake for 12-15 minutes, or until slightly golden.

Storage

Breakfast cookies are best stored in an airtight container in the refrigerator for up to 5 days. Allow the cookies to cool down prior to storing.

Can I Make Breakfast Cookies in Advance?

Yes, that’s one of the best things about breakfast cookies! Bake the cookies as directed, allow them to cool off and place in a freezer-proof container. When ready to eat, allow the cookies to thaw. If desired, pop one in the microwave for 10 seconds to warm up.

Recipe Customization Tips

Feel free to customize these breakfast cookies to suit your taste preferences and dietary needs. You can swap out the almond butter for peanut butter or another nut or seed butter of your choice, and use your favorite mix-ins instead of chocolate chips – dried fruit, nuts, seeds, or coconut flakes are all delicious options.

For added texture and flavor, you can incorporate chopped nuts, shredded coconut, or mashed berries into the cookie dough.

If you’re looking to boost the protein content of these cookies, you can incorporate a handful of chopped nuts or seeds for extra crunch.

More Plant Based Breakfast Ideas

If you like these banana chocolate chip breakfast cookies, you’ll love these breakfast recipes too:

• No Bake Energy Balls
• Baked Oatmeal Bars with Fruit
• Oatmeal Cups
• Apple Cinnamon Baked Oatmeal
• Chocolate Chia Overnight Oats

Vegan Pumpkin Pie Overnight Oats taste like fall in a breakfast bowl. They’re nutritious, convenient, and incredibly satisfying, offering all the flavors of pumpkin pie without the extra sugar or effort. Whether you’re looking to switch up your breakfast routine or simply want to indulge in the essence of autumn, this dish is sure to become a favorite.

I’m always trying to simplify my mornings with two teenage boys and a husband. Preparing breakfast the night before is a huge time-saver. Each family member can grab a jar of overnight oats and add their own toppings. It’s quick and easy, and I feel good knowing everyone is starting their day off right with a healthy breakfast.

The Appeal of Pumpkin Pie Overnight Oats

Overnight oats have become a staple in many households, and for good reason. They’re incredibly easy to prepare, requiring only a few minutes of mixing ingredients before letting the fridge do the rest. By morning, you have a wholesome, ready-to-eat breakfast that’s not only filling but also versatile. You can customize overnight oats with various ingredients, from fresh fruits to nuts, seeds, and spices, making them the perfect canvas for creativity.

For those following a plant-based lifestyle, overnight oats are a fantastic option. They’re naturally vegan when made with plant-based milk and free from eggs or dairy. Moreover, they’re packed with fiber, protein, and essential nutrients, making them a balanced meal to kickstart your day.

A Convenient and Time-Saving Option

One of the biggest advantages of overnight oats is the convenience factor. In our busy lives, finding time to prepare a nutritious breakfast can be challenging. Often, we resort to quick, less healthy options that leave us unsatisfied and hungry within a few hours.

Vegan Pumpkin Pie Overnight Oats solve this problem by being a meal you can prepare in advance. The process is simple: mix your ingredients in a jar or container, refrigerate overnight, and wake up to a ready-made breakfast. This not only saves time in the morning but also ensures that you start your day with a wholesome meal.

For those who meal prep, overnight oats are a game-changer. You can prepare several servings at once, store them in the fridge, and have breakfast ready for the entire week. It’s a stress-free solution that allows you to focus on your morning routine without sacrificing nutrition.

The Comfort of Pumpkin Pie, Reimagined

Pumpkin pie is a quintessential fall dessert, often enjoyed during family gatherings and holiday feasts. Its rich, creamy filling and perfectly spiced flavor evoke feelings of warmth and comfort. However, traditional pumpkin pie is a dessert that’s usually reserved for special occasions due to its sugar and fat content.

With Vegan Pumpkin Pie Overnight Oats, you can enjoy the comforting flavors of pumpkin pie in a healthier, more accessible form. This breakfast dish captures the essence of the classic dessert but transforms it into something that’s nourishing and suitable for everyday consumption. The creamy oats, combined with the pumpkin puree and spices, mimic the texture and taste of pumpkin pie filling. It’s like indulging in dessert first thing in the morning, but without the guilt.

How to Make Pumpkin Pie Overnight Oats

Ingredients

• 1/4 cup Canned Pumpkin Puree (not pumpkin pie mix)
• 1/2 cup Plant-based Milk
• 1/2 cup Rolled Oats
• 1-2 Tbsp Maple Syrup
• 1/4 tsp Pumpkin Pie Spice
• 1 tsp Chia Seeds

Instructions

Step 1 – Mix

Mix all ingredients together in a glass jar or bowl and cover it.

Step 2 – Rest

Allow the mixture to rest in the refrigerator for at least two hours or overnight.

Step 3 – Stir

Stir well and add your favorite toppings. Enjoy!

More Plant Based Breakfast Recipes

If you like this recipe, you’ll love these plant based breakfast ideas too:

• Baked Oatmeal Bars with Fruit
• Chocolate Chia Overnight Oats
• Apple Cinnamon Baked Oatmeal
• Peanut Butter Banana Overnight Oats
• Oatmeal Cups

This plant-based baked oatmeal recipe has everything you could ever want without eggs, dairy, oil, added sugar or banana. It’s the perfect breakfast!

You know I love to meal prep on Sundays, and baked oatmeal bars are on the list often. I make a batch using any kind of fruit and nuts I have on hand. Then cut it into bars for an easy grab-and-go breakfast or snack throughout the week.

Perfect Baked Oatmeal without Banana

I don’t have anything against banana, but my husband has a banana intolerance. You definitely don’t have to put banana in these baked oatmeal bars. The recipe shown uses apple, peach and blueberries. That just happens to be the fruit I had on-hand that day.

Any fruit or berry will work! Feel free to use all one fruit or mix and match. Just make sure it adds up to 2 cups.

Apple is always safe, and it’s a crowd pleaser. I would love to try a strawberry baked oatmeal too. I’m writing a mental note to make that when fresh strawberries are in season. You can also use frozen fruit. Simply let it thaw and drain any excess liquid first.

Do you have to put Eggs in Baked Oatmeal?

Eggs are typically used in baked oatmeal as a binder to hold all the other ingredients together. A binder is necessary, but it doesn’t have to be eggs. It is simple to make a vegan baked oatmeal using flaxseed eggs instead.

Egg Substitute in Baked Oatmeal

Create flax eggs for your plant-based baked oatmeal bars using ground flax seeds and water. Mix them up first, so they have time to set up. The flax is sticky enough to keep all the oats, fruit and nuts in bar form without using chicken eggs. Everything stays moist, yet easy to pick up and eat.

Do you have to Soak Oats Before Baking?

The short answer is no. To make oatmeal bars, you want the oats to retain their shape and some crunch. This helps keep the bars together and creates a more satisfying bite. Soaking oats in advance of baking would give the bars a soft and creamy texture.

How to Make Fruit and Nut Baked Oatmeal Bars

Ingredients

• 4 Flax Eggs (4 Tbsp ground flax seeds plus 12 Tbsp water)
• 1 cup Applesauce
• 1 tsp Vanilla
• 1/2 tsp Salt
• 1/2 cup Maple Syrup (Daste Paste works too.)
• 1 tsp Cinnamon (or Pumpkin Pie Spice)
• 2 cups Fruit (I use 1 Apple, 1 Peach and Blueberries)
• 1 tsp Baking Soda
• 3 1/2 cups Rolled Oats
• 1 cup Rice Milk
• 1/3 cup Nuts (optional. Choose your favorite – pecans, walnuts, almonds.)
• 2 Tbsp Pumpkin Seeds (optional. Hemp seeds also work.)

Step 1 – Preheat

Begin by preheating your oven to 350 degrees.

Step 2 – Make Flax Eggs

Mix the grounds flax seeds and water to make flax eggs. Then move them aside, so they have time to set up.

Step 3 – Mix

In a large mixing bowl, add the applesauce, vanilla, salt, maple syrup and cinnamon.

Step 4 – Add Fruit

Next, prepare your fruit. Core, peel and dice the apple and peach. Berries can be left whole. The total fruit should equal 2 cups.

Step 5 – Combine

Now pour the flax eggs, that have hopefully set up, and baking soda. Give it all a good stir.

Step 6 – Add Oats

Add the oats and stir again.

Step 7 – Plant-Based Milk

Then add your rice milk or any plant-based milk you prefer. Stir the mixture once more, and let it rest while preparing the pan.

Step 8 – Prepare Pan

Grab a 9×13 pan. Non-stick pans can be used as-is. If food tends to stick to your pan, line it with parchment paper or spray with a small amount of cooking spray. Rub the spray around with a paper towel to remove excess while retaining the nonstick property.

Step 9 – Add Nuts and Seeds (Optional)

If using nuts and seeds, you can either stir them into the mixture at this point or sprinkle them on top after it is poured into the pan.

Step 10 – Bake

Pour the oatmeal mixture into the pan and bake for 45 minutes. It should be slightly brown. Allow to cool slightly before eating.

Storage

Oatmeal bars can be stored in the refrigerator in an air tight container. I like to cut them into a size for an easy grab-and-go snack or breakfast.

Fruit Options

Apples are perfect for this recipe. You can use them for the whole 2 cups if desired. I prefer to add more variety by combining apples with other fruit I have on hand. Blueberries are a favorite.

Frozen Fruit

You can use frozen fruit in oatmeal bars. Let it thaw and drain any excess liquid before using.

More Plant-Based Oatmeal Recipes

If you enjoyed this recipe, check out these other great ways to eat oatmeal:

• Oatmeal Cups
• Apple Cinnamon Baked Oatmeal
• Banana Nut Oatmeal (Instant Pot or Stove Top)
• Apple Oatmeal Muffins