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A blue and white plate piled with delicious healthy oatmeal cookies, served with a cup of hot tea on a wooden table.

One-Bowl Maple Pecan Breakfast Cookies

Start your day right with these wholesome, easy-to-make breakfast cookies! Made in just one bowl, they're packed with oats, ripe banana, pecans, and cranberries for a nutritious and delicious grab-and-go option.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium ripe bananas mashed well
  • 1/4 cup maple syrup
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 2 cups rolled oats old-fashioned, not instant
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup pecans chopped
  • 1/2 cup dried cranberries

Equipment

  • Large Mixing Bowl
  • Fork or potato masher
  • Baking Sheet
  • Parchment Paper
  • Measuring cups and spoons

Method
 

Prep
  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
Mix Wet Ingredients
  1. In a large mixing bowl, mash the ripe bananas thoroughly with a fork or potato masher until smooth. There should be no large lumps.
  2. Add the maple syrup, melted coconut oil, and vanilla extract to the mashed bananas. Stir well to combine all the wet ingredients.
Combine Dry Ingredients & Add-ins
  1. To the same bowl, add the rolled oats, baking powder, ground cinnamon, and salt. Mix thoroughly until all the dry ingredients are fully incorporated into the banana mixture.
  2. Stir in the chopped pecans and dried cranberries until evenly distributed throughout the dough.
Bake
  1. Drop tablespoonfuls of the dough onto the prepared baking sheet, leaving about 2 inches between cookies. Gently flatten each cookie slightly with the back of a spoon or your fingers, as they won't spread much.
  2. Bake for 12-15 minutes, or until the edges are lightly golden brown and the cookies are set. Cooking time may vary depending on your oven.
  3. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up.

Notes

These breakfast cookies are best stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For an extra boost of protein, you can add 1-2 tablespoons of your favorite protein powder or a tablespoon of chia seeds to the mixture. Feel free to swap pecans and cranberries for other mix-ins like chocolate chips, walnuts, raisins, or sunflower seeds.