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Banana Oat Breakfast Cookie

  • Cook Time: 14 - 16 minutes
  • Course: Breakfast

Reynolds Kitchens® Tips

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  • large banana, mashed (1/2 cup)
  • 1/2 cup chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour
  • 1/4 cup nonfat dry milk powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon baking soda
  • 1 cup dried cranberries or raisins


Step 1

Preheat oven to 350 degrees F.

Step 2

Line two cookie sheets with Reynolds Parchment Paper® set aside.

Step 3

In a large bowl, stir together banana, peanut butter, honey, and vanilla.

Step 4

In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

Step 5

Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets.

Step 6

With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.

Step 7

Bake, one sheet at a time, for 14 to 16 minutes or until browned.

Step 8

Transfer to wire racks to cool completely.

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