1. Home >
  2. Recipes >
  3. Banana Oat Breakfast Cookie

Banana Oat Breakfast Cookie

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

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • 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.

Back to top


Back to top