CategoriesBreakfast Low- Calories Recipes

Banana Oat Breakfast Cookie – Low Calories Recipe

Prep: 20 minutes

Bake: 14 minutes per batch

Oven: 350°f

Makes: 12 breakfast cookies


  • Non-stick cooking spray
  • Half cup mashed banana (1 large)
  • Half cup chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter
  • Half cup honey
  • One teaspoon vanilla
  • One cup rolled oats
  • Half cup whole wheat flour
  • Quarter cup non-fat dry milk powder
  • Two teaspoons ground cinnamon
  • Quarter teaspoon baking soda
  • One cup dried cranberries or raisins
Do not wait; the time will never be ‘just right.’ Start where you stand, and work with whatever tools you may have at your command, and better tools will be found as you go along.
– George Herbert

Energy value

  • calories 227 kcal
  • protein 6g
  • fat 6g
  • carbohydrates 37g
  • cholesterol 37mg
  • sodium 77mg
  • dietary fibre 4g


  1.  Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
  2. In a large bowl stir together banana, peanut butter, honey, and vanilla.
  3. In a small bowl combine oats, flour, milk powder, cinnamon, and baking soda.
  4. Stir oat mixture into banana mixture until combined.
  5. Stir in dried cranberries.
  6. Use a 1⁄4-cup measure or scoop to drop mounds of dough about 3 inches apart onto prepared baking sheets.
  7. Dip a thin metal or small plastic spatula into water; flatten and spread each mound of dough into a 23⁄4-inch round, about half inch thick.
  8. Bake, one cookie sheet at a time, for 14 to 16 minutes or until light brown. Transfer to wire racks; cool completely.
  9. Layer cookies between sheets of waxed paper in an airtight container; cover.
  10. Store at room temperature for up to 3 days or freeze for up to 2 months.