On-the-Go Oatmeal Raisin Banana Breakfast Cookies

Supercharge your morning with my On-the-Go Oatmeal Raisin Banana Breakfast Cookies. They’re nutrient dense and naturally sweetened with bananas, raisins, and coconut sugar to satisfy your sweet tooth. Make them ahead of time and then grab a few and go.

How to make the best oatmeal raisin banana breakfast cookies naturally sweetened with bananas, raisins, and coconut sugar.

If you’re like me, you want to start your day with a healthy breakfast. But some days, you are lucky if you make it out the door wearing matching shoes. Now, you can supercharge your morning with my On-the-Go Oatmeal Raisin Banana Breakfast Cookies. They’re nutrient-dense to boost energy and naturally sweetened with bananas, raisins, and coconut sugar to satisfy your sweet tooth.

YouTube video

Why You’ll Love This On-the-Go Oatmeal Raisin Banana Breakfast Cookies Recipe:

  • It’s naturally sweetened with bananas, raisins, and coconut sugar.
  • All the ingredients are easily digestible for a gentle tummy.
  • You can make them ahead of time to streamline your morning.
  • It’s a delicious way to incorporate superfoods into breakfast.

How Do You Make My Gluten-Free On-the-Go Oatmeal Raisin Banana Breakfast Cookies Recipe?

Step 1: Mash Your Bananas

You can either mash your bananas by hand with a fork on a plate or put them in a medium-sized mixing bowl with the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract. Then blend them together until smooth using an immersion blender

If you mashed your bananas by hand, add the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract and mix with a whisk.

Adding wet ingredients to muffin batter.
Adding wet ingredients to muffin batter.
Adding wet ingredients to muffin batter.

Step 2: Add the Dry Ingredients

Add the quick oats, coconut sugar, baking soda, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.

Step 4: Scoop the Cookies

Use a medium-sized cookie scoop or a large spoon to scoop the batter onto your cookie sheet. Gently flatten each cookie into a round cookie shape. The cookies will not flatten while baking, so you can place them closer together.

Step 5: Bake and Cool

Bake at 350°F for 11 minutes. Cool on a wire rack before serving. They can be stored in the fridge for up to ten days and in the freezer for several months.

How to make the best oatmeal raisin banana breakfast cookies naturally sweetened with bananas, raisins, and coconut sugar.

Gluten-Free On-the-Go Oatmeal Raisin Banana Breakfast Cookies

Dairy-Free diet-friendly recipe
Gluten-Free diet-friendly recipe
Supercharge your morning with my On-the-Go Oatmeal Raisin Banana Breakfast Cookies. They’re nutrient dense and naturally sweetened with bananas, raisins, and coconut sugar to satisfy your sweet tooth. Make them ahead of time and then grab a few and go.
5 from 1 vote
Servings 20
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes

Ingredients
  

WET INGREDIENTS:

  • 2 ripe bananas
  • 2 tablespoons oil extra light olive oil is my fave
  • 1 egg
  • 2 tablespoons chia seeds
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

DRY INGREDIENTS:

  • 1-1/2 cups quick oats
  • 2 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup raisins

Instructions
 

  • Preheat your oven to 350°F.
  • You can either mash your bananas by hand with a fork on a plate or put them in a medium-sized mixing bowl with the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract. Then blend them together until smooth using an immersion blender.
  • If you mashed your bananas by hand, add the egg, oil, apple cider vinegar, chia seeds, vanilla, and almond extract and mix with a whisk.
  • Add the quick oats, coconut sugar, baking soda, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.
  • Add the raisins and gently mix with a spatula until all the ingredients are evenly distributed. The mixture will not look like typical cookie dough. It will be much wetter. Let the batter sit for five minutes. This will allow time for the chia seeds to soak up some of the moisture.
  • Use a medium-sized cookie scoop or a large spoon to scoop the batter onto your cookie sheet. Gently flatten each cookie into a round cookie shape. The cookies will not flatten while baking, so you can place them closer together.
  • Bake at 350°F for 11 minutes. Cool on a wire rack before serving. They can be stored in the fridge for up to ten days and in the freezer for several months.

Video

YouTube video
Keyword anti-inflammatory, banana, breakfast, gluten free, naturally sweetened, oatmeal raisin
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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