Breakfast Oatmeal Craisin Cookies
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Breakfast Oatmeal Craisin Cookies bring my two favorite things in the world into one delicious morsel: Breakfast and Cookies! Sweet craisins make this cookie pop, along with wholesome oats, cinnamon, and allspice. These are perfect for running out the door in the morning, or savoring with a hot cup of coffee.
Some people say that breakfast is the most important meal of the day. While I’m in no place to disagree with them, I’d also like to point out that food should also be fun. And in my mind, it’s hard to get more fun than cookies!
These breakfast oatmeal craisin cookies bring juicy craisins and wholesome oats to your breakfast table, along with some seasonal spices and that cookie texture we’ve all been craving. It’s practically dessert, but in a nutritious breakfast form.
What could be better than that?
I love leisurely taking my time in the morning. When I have the time, I wake up to a protein shake and a cup of coffee before hitting the gym. After I get home, I love to make a big breakfast for me and Andrew. Sometimes I’ll make something like these pumpkin pancakes, other times I’ll put together some bacon egg and cheese avocados.
Well, these oatmeal craisin cookies aren’t for mornings like that. These cookies are for mornings when you barely make it out the door with your sanity, let alone giving a second thought to breakfast. Not only are they a great excuse to eat cookies for breakfast (ahem – instant win!), they’re also somewhat healthy for you.
And more importantly, you can literally grab a fist full of oatmeal craisin cookies in one hand, your briefcase and coffee cup in the other, and eat them as you fumble for your keys to lock the front door. Maybe you have a small child with you. Maybe your kids are grown and off to college and now you’re also trying to balance a Chihuahua in your other hand. Whatever your thing is, these cookies will fit into your morning routine perfectly.
Because that’s how mornings really go, right? Or at least mine do, anyway. Minus the Chihuahua or children.
I make a batch of these on the weekend and put them in portioned Ziploc bags. For me, that’s 2-3 cookies, but you can eat as many as you’d like. I’ll leave a few out for the next couple of days, and stick the rest in the freezer. It keeps the cookies fresh for longer, and you can either defrost them the night before or pop them into the microwave for about a minute before eating.
My favorite part about these oatmeal craisin cookies is that they’re full of wholesome oats, which I try to eat for breakfast most mornings. I know oats are a bit of a hot topic for celiacs. Some people do react to them, while others (like me) have no problem. So you need to do what you’re comfortable with. And if you’re going to give oats a try, make sure you use Gluten Free Certified oats. Oats are cross contaminated when they’re grown at the farm level, so always make sure you’re using the GF stuff here.
What Makes Oatmeal Craisin Cookies So Good?
Now, something else in this cookie that I didn’t start getting excited about until this year… The magical craisin. In fact, I was pretty sure I hated them until only recently when Andrew and I discovered a salad we were having for dinner contained a ton of them. Now, I feel like I’ve been truly missing out on something. Something that I could have been having a love affair with all along. So much to make up for, so little time…
So yes, I feel like you should give the craisin in the oatmeal craisin cookie a fighting chance. If you won’t do it for me, do it for the craisin farmers.
If you really, really can’t get past them though (no judgement… Ok, a little judgment, but not much), you can use regular old raisins here, or even blueberries. Or chocolate chips, if you’re feeling frisky. But remember, this is a breakfast cookie. So let’s try to stick with fruit if we can.
And I’ll try to stop thinking about chocolate chip pancakes now.
…But no promises.
Breakfast Oatmeal Craisin Cookies
- 2 medium ripe bananas, mashed
- 1 3/4 cups gluten free all purpose flour
- 1 cup rolled oats, certified gluten free
- 1 cup dried cranberries
- 1/2 cup natural peanut butter
- 1/2 cup maple syrup
- 2 tbsp milk
- 1 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda, double acting
- 1/2 tsp allspice
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- In a large bowl, mix together bananas, peanut butter, milk, maple syrup, and vanilla. In a separate bowl, whisk together flour, oats, salt, cinnamon, allspice, and baking soda.
- Mix dry ingredients into wet ingredients until well combined. Stir in cranberries.
- Scoop 1 1/2 - 2 inch pieces of dough onto baking sheet, leaving at least two inches between each cookie. Bake 10-15 minutes, or until cookies are golden brown.
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