Why Make This Recipe
Healthy oatmeal toddler breakfast cookies are a great way to start your little one’s day. They are nutritious, easy to make, and packed with wholesome ingredients. These cookies provide energy and essential nutrients, making them perfect for breakfast or a healthy snack. Plus, they are fun for toddlers to eat, and you can feel good knowing you are serving them something beneficial.
How to Make Healthy Oatmeal Toddler Breakfast Cookies
Ingredients:
- 1-1/4 cup gluten-free rolled oats
- 1 ripe medium banana, mashed (about 3.2 oz)
- 1/4 cup unsweetened applesauce
- 2 tbsp peanut butter or any nut butter (I use unsweetened nut butter)
- 1 egg (or substitute with 1 flax egg)
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
Directions:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, add the oats, mashed banana, applesauce, peanut butter, egg, vanilla, and cinnamon. Stir until the batter is blended and combined.
- Use a cookie scoop or spoon to form 1-½ to 2 tablespoon-sized cookie balls and place them onto the baking sheet. Flatten the cookies so they are all about ½ inch thick.
- Bake for about 10 minutes or until they are slightly golden around the edges. Remove from the cookie sheet and let cool.
How to Serve Healthy Oatmeal Toddler Breakfast Cookies
These cookies are perfect as a quick breakfast or snack. Serve them warm or at room temperature. You can pair them with some fresh fruit or yogurt for an extra nutritious meal. For toddlers, you can break the cookies into smaller pieces to make them easier to eat.
How to Store Healthy Oatmeal Toddler Breakfast Cookies
Store the cookies in an airtight container at room temperature for up to three days. For longer storage, you can freeze them. Place the cookies in a freezer-safe container or bag, and they will keep for up to three months. Just thaw them at room temperature or warm them in the microwave when you’re ready to enjoy!
Tips to Make Healthy Oatmeal Toddler Breakfast Cookies
- Make sure your banana is very ripe for the best sweetness.
- You can adjust the sweetness by adding a little honey or maple syrup, if desired.
- These cookies can be made with different nut butters or seeds for variety.
- If your dough seems too dry, add a splash of milk or more applesauce.
Variation
You can add mix-ins like mini chocolate chips, raisins, or chopped nuts to the cookie dough for added flavor and texture. Just be sure they are appropriate for your toddler’s age and dietary restrictions.
FAQs
Can I use a different type of nut butter?
Yes! You can use any nut butter or seed butter that your toddler enjoys. Just make sure it’s natural and free from added sugars.
Can I make these cookies vegan?
Absolutely! You can substitute the egg with a flax egg to make this recipe vegan. Just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens.
How can I make these cookies more flavorful?
Feel free to add spices like nutmeg or a pinch of salt to enhance the flavor. You could also add vanilla protein powder for an extra boost!
Make these wholesome cookies today and enjoy a healthy treat with your little one!
Healthy Oatmeal Toddler Breakfast Cookies
Ingredients
Main Ingredients
- 1.25 cups gluten-free rolled oats
- 1 medium ripe banana, mashed (about 3.2 oz) Make sure the banana is very ripe for the best sweetness.
- 0.25 cups unsweetened applesauce You can add more if the dough seems too dry.
- 2 tbsp peanut butter or any nut butter Use unsweetened nut butter for a healthier option.
- 1 egg (or substitute with 1 flax egg) For vegan option, use a flax egg.
- 1 tsp vanilla extract
- 0.25 tsp ground cinnamon Feel free to add other spices like nutmeg for flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, combine the oats, mashed banana, applesauce, peanut butter, egg, vanilla, and cinnamon. Stir until the batter is blended and combined.
- Use a cookie scoop or spoon to form 1-½ to 2 tablespoon-sized cookie balls and place them onto the baking sheet. Flatten the cookies to about ½ inch thick.
Baking
- Bake for about 10 minutes or until cookies are slightly golden around the edges. Remove from the cookie sheet and let cool.