Maple Oat Breakfast Cookies (No Flour, No Refined Sugar) – Ready in 20 Minutes

Maple Oat Breakfast Cookies (No Flour, No Refined Sugar) – Ready in 20 Minutes

Looking for a quick, healthy breakfast you can grab on the go? These Maple Oat Breakfast Cookies are soft, naturally sweet, and perfect for busy mornings in Canada. They’re made with simple ingredients you can find anywhere (oats, bananas, peanut butter, and maple syrup), and they come together in one bowl—no flour, no refined sugar, and no complicated steps. Great for meal prep, lunchboxes, or a light snack with coffee.

Why you’ll love this recipe

• Ready in about 20 minutes

• One bowl, minimal cleanup

• Naturally sweetened with bananas + maple syrup

• Perfect for breakfast, snacks, and school lunches

Ingredients (makes 10–12 cookies)

• 2 ripe bananas, mashed

• 2 cups rolled oats

• 1/3 cup natural peanut butter (or almond butter)

• 3 tbsp pure maple syrup (or honey)

• 1 tsp baking powder (optional, for a lighter texture)

• 1 tsp vanilla extract (optional)

• 1/2 tsp cinnamon (optional)

• Pinch of salt
  Optional add-ins: 1/3 cup chocolate chips, raisins, chopped walnuts, or dried cranberries

Step-by-step instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, mash the bananas until smooth.

3. Add peanut butter and maple syrup, then mix well.

4. Add oats, baking powder, vanilla, cinnamon, and salt. Stir until a thick cookie dough forms.

5. Fold in any add-ins (chocolate chips, nuts, etc.).

6. Scoop spoonfuls onto the baking sheet and gently flatten each cookie (they don’t spread much).

7. Bake for 12–15 minutes until the edges are lightly golden.

8. Cool for 5–10 minutes, then enjoy.

Tips for best results

• Use very ripe bananas for the best sweetness and soft texture.

• For softer cookies, don’t overbake—remove them as soon as the edges turn golden.

• Want extra protein? Add 1–2 tbsp chia seeds or a scoop of protein powder (add a splash of milk if needed).

Storage

• Store in an airtight container at room temperature for 2 days.

• In the fridge for up to 5 days.

• Freeze for up to 2 months (perfect for meal prep).

Variations

• Nut-free: use sunflower seed butter.

• Chocolate lovers: add chocolate chips + cocoa powder (1 tbsp).

• Holiday vibe: add dried cranberries + orange zest.

Nutrition note

Nutrition depends on add-ins, but this recipe is naturally lower in added sugar and made with simple ingredients—great for a healthier breakfast option.
If you tried these Maple Oat Breakfast Cookies, leave a comment and tell us your favorite add-ins!