Easy Oatmeal Breakfast Cookies – Apple Pecan and Gluten, Sugar, and Oil Free
Our household loves these easy oatmeal breakfast cookies, and there are so many possible flavor directions, but today we’re going for an apple pecan combo that’s sure to be tasty.
They’re quick to throw together in the morning or on Sunday afternoons to have breakfast already done for the next day or two.
Possibilities and Benefits
This recipe starts with:
- rolled oats (we choose gluten free)
- banana
- cinnamon
- apple
- pecans
Just these ingredients taste great, will keep you feeling satisfied, and include:
- fiber to help with digestion-related challenges like bloating and constipation
- real vitamins and minerals that support body functions including energy production and hormone production and balance
If you are someone that really likes to pump up the nutrients for the best fuel for your body that keeps you feeling comfortable until that next meal comes around, then definitely consider jazzing them up with your favorite combinations of fruits, nuts, seeds, and seasonings.
Getting Started
Gather all the ingredients you decide to include, as well as necessary equipment, and don’t forget to preheat your oven.
As far as the recipe is concerned, start by mashing up your banana and then thoroughly mixing in your oats and cinnamon.
Then fold in your chopped apple and pecans and any other chosen ingredients until all is distributed well.
Prepare to Bake
I like to keep these about the size of your typical cookie, and they don’t spread while cooking, so they should be able to easily fit all on a small cookie sheet with parchment paper.
I guess everybody likes their cookies a certain way and texture is no different.
For this recipe I like to cook them at 375° for about 20 minutes with a goal for a firm outside and a soft inside.
- 1/2 Cup Rolled Oats (Gluten Free)
- 1 Banana (Ripe)
- 1 Tablespoon Cinnamon
- 1 Tablespoon Chia and Flax Seeds (Ground)
- 1/4 Cup Pumpkin or Sunflower Seeds
- 1/4 Cup Pecans or walnuts (Pieces)
- 1/8 Teaspoon Cardamon, nutmeg (Ground)
- 1/4 Cup Apple (Chopped or sauce)
- 1/4 Cup Dried Cranberries, figs, apricots (Chopped if needed)
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Gather your chosen ingredients, equipment, and pre-heat your oven to 375
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Cover small cookie sheet with parchment paper.
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Mash the ripe banana in your bowl, then add oats and mix well
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Add cinnamon and additional ingredients and fold in
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Form into loose balls and distribute evenly, slightly flattening to shape of cookie
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Bake for approximately 20 minutes or until the cookies brown to your preference
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Remove from oven, cool slightly, and enjoy.
They’re Ready When
After 10-15 minutes, flip each cookie to see if they are cooked to the brownness you prefer, then remove to cool or return to your oven until they reach your brownness goal.
They are Soooo good warm but would probably keep in an airtight container for 2-3 days. They do lose some of their outer firmness after a few hours though.
Change It Up
The base recipe is banana, rolled oats, and cinnamon and will give you a mildly sweet and filling cookie. But I like to bump it up with more flavor, textures, and nutrients.
Some flavor and texture combinations you might like start with the oats, banana and cinnamon and then add:
- chopped apple or applesauce, pecans, pumpkin seeds, cardamon, chia and flax seeds, and some combination of dried raisins, goji berries, and cranberries (similar to what I did in the video)
- pistachios, pumpkin seeds, ground chia and flax seeds, dried cranberries and apricots, chopped apple or applesauce
- grated carrot, pecans, pumpkin seeds, ground flax and chia seeds, ginger, clove, cinnamon, nutmeg, dried raisins and/or cranberries, chopped apple or applesauce
They Really Are Easy Oatmeal Breakfast Cookies
I know I’m calling these breakfast cookies, but you might like dunking them in some fresh Homemade Cashew Milk after lunch, dinner, or as a snack too.
If you decide to give them a try, have fun creating these and other new combinations, and definitely let me know your favorite.
