Banana Oat Breakfast Cookies

While I love Wes’ chocolate sauce, and Gran’s casseroles have always been great comfort food for me, I’m making something a little healthier this morning. I did a few swap-outs, but you can check out the original, as well as some other great healthy recipes, at

Oatmeal bars on plate with banana
Cookies for breakfast! A healthy way to brighten up your Monday.
  • 1 large banana, mashed
  • ½ cup peanut butter
  • ¼ cup light agave syrup
  • 1 tsp. vanilla
  • 1 cup quick oats
  • 1 tsp. cinnamon
  • ½ cup whole wheat flour
  • ¼ cup almond milk
  • ¼ tsp. baking soda
  • ½ cup dried cranberries
  1. Preheat oven to 350º F. Spray a cookie sheet with cooking spray, set aside.
  2. In a mixing bowl, smash banana with a fork. Add in peanut butter and mix together. Continue adding the agave, vanilla, oats, cinnamon, flour, almond milk, baking soda and cranberries. Lightly mix until blended.
  3. Drop by tablespoon  onto cookie sheet. Get the bottom of a cup wet with water and smash each cookie down into a flat circle. *
  4. Bake for 14-16 minutes or until golden brown. Transfer to rack to cool. Store all leftovers in an airtight container. Enjoy!
* This morning, I was running out of prep time, so I spread the mix in a wide silicone bread pan, baked for 20 minutes, cooled, then cut them into bars.  It worked great, and they are super tasty!
From original:  Serving size: per cookie (12) Calories: 165 Fat: 7 g Saturated fat: 1 g
Trans fat: 0 g Carbohydrates: 23 g Sugar: 7 g Sodium: 32 mg Fiber: 3 g Protein: 6 g Cholesterol: 0 g
I added just a bit of sugar (agave instead of Truvia) 

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