These Peanut Butter Banana Breakfast Cookies are the perfect treat for your toddler to kick off the day on the right foot – he or she won’t even know they’re healthy!
I mean, who doesn’t want cookies for breakfast?
More specifically, what toddler doesn’t want cookies for breakfast? And what if I told you I’ve come up with a hearty and healthy cookie that is both toddler-approved and also perfectly acceptable to enjoy as the most important meal of the day? And what if it was something you could prep far in advance to enjoy throughout the busy week? Because that’s what you’ll get with this recipe for Peanut Butter Banana Breakfast Cookies.
If you know me at all, you know I’m all about enticing my 18-month old to eat a healthy, balanced diet in any way I can. I’m no stranger to mixing vegetables and other superfoods into popsicles, muffins, pancakes and mac-and-cheese that she gobbles up on the regular. Now I’m proud to say I can add these Peanut Butter Banana Breakfast Cookies to my healthy homemade toddler food arsenal.
Not only are they chock full of healthy ingredients like peanut butter, bananas, oats and chia seeds, but I also love that they’re portable. This makes them the perfect on-the-go healthy breakfast for rushed mornings because, let’s face it, sometimes we just need to resort to that car seat breakfast.
There’s some other great news about these Breakfast cookies, too:
- They come together in under 30 minutes (baking time included),
- They’re extremely low on the Dish Density scale, and
- They’re freezer-friendly, which makes them great for meal prep!
Simply mix all of the ingredients together in one bowl, scoop out even sized amounts of dough onto a parchment-lined baking sheet (saving on dishes wherever we can), and pop them into a preheated oven for 15-18 minutes. That’s all there is to it, folks!
I think we all know by now how important it is to start our day off on the right foot nutrition-wise, but in case you forgot…
Benefits of a Healthy Breakfast for Kids
- More energy
- Improved alertness and concentration
- Maintaining a healthy body weight
- Improved memory and mood
You can read more about each of these benefits here.
Looking for More Healthy Breakfast Ideas?
You can find more healthy toddler breakfast ideas in this roundup of Easy Breakfast Recipes That Are Baby-Led Weaning Approved, and in my e-cookbook, 30 Freezer-Friendly Recipes for Babies and Toddlers.
What are your favorite breakfasts to feed your little ones? Let me know in the comments below!
Peanut Butter Banana Breakfast Cookies: Toddler-Approved!
day on the right foot – he or she won’t even know they’re healthy!
Equipment
- 2 cookie sheets
- Parchment paper
- Medium mixing bowl
- Mixing spoon
- 1/2 cup measure
- Teaspoon
- Cookie scoop or regular spoon
- Cooling rack
Ingredients
- 3 bananas
- 1 egg
- 2 1/2 cups rolled oats
- 1/2 cup peanut butter (or nut butter of your choice)
- 3 teaspoons chia seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup chopped dried fruit (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper.
- Place bananas in a medium mixing bowl and mash them up with a mixing spoon until no large chunks remain. Add all other ingredients to bowl and stir to combine.
- Using a cookie scoop or regular spoon, scoop out even mounds of dough (about 2 tablespoons each) and place on parchment-lined cookie sheets, leaving a bit of space in between so the cookies can spread as they bake.
- Using the back of your mixing spoon, lightly smash down each mound of dough.
- Place in 350 degree oven and bake for 15-18 minutes, or until cookies are set and lightly golden. Let cool at least 10 minutes before enjoying.
Notes
- DISH DENSITY: Low
- Feel free to use any type of nut butter, or even sunflower seed butter if your little one has a nut allergy.
- Freeze these cookies for up to three months. Let defrost at room temperature or pull out of the freezer and microwave for 30 or so seconds before serving.
- You can also add chocolate chips in place of the dried fruit for a little extra-special treat.
Just made these in half portion with a 24 mini muffin tin and they came out nice and taste good! My only question: how long can you keep these cookies at room temperature? And in fridge?
Hi Katie, glad you liked the recipe! I wouldn’t keep them at room temperature for more than a couple of days. When refrigerated, they’re best when consumed within a week. Enjoy!
Can I send these via mail to my family up north? Will be in transit two days. Is that too long to be out of refrigerator?
Hi Nancy! Unfortunately, I don’t think they would make it being out of the refrigerator for two days. So sorry! Perhaps if you could send them in an insulated box with an ice pack?