If you’re looking for a wholesome, delicious, and fuss-free way to start your little one’s day, this Healthy Oatmeal Toddler Breakfast Cookies Recipe is about to become your new kitchen hero. These cookies blend the natural sweetness of ripe banana and unsweetened applesauce with the hearty chew of gluten-free oats and a hint of cinnamon. They are perfectly soft, easy for tiny hands to hold, and packed with nourishing ingredients that will fuel your toddler’s morning adventures. Plus, they’re so simple to make that you’ll actually enjoy the process as much as your little one enjoys the result!
Ingredients You’ll Need
Every ingredient in this recipe has a purpose, working together to create a cookie that’s flavorful, nutritious, and toddler-approved. From the creamy peanut butter that adds richness to the oats that provide wholesome texture, it’s such a joy to see how these simple staples come together.
- 1-¼ cup gluten free rolled oats: These give the cookies their hearty base and keep them toddler-friendly without any gluten worries.
- 1 ripe medium banana, mashed (about 3.2 oz): The natural sweetness and moisture this adds means you won’t need any added sugar.
- ¼ cup unsweetened applesauce: This keeps the cookies soft and adds a subtle fruity flavor.
- 2 tablespoon peanut butter or any nut butter (unsweetened): Adds protein and a creamy richness that toddlers love.
- 1 egg (or substitute with 1 flax egg): Acts as a binder, holding everything together beautifully.
- 1 teaspoon vanilla extract: Brings out the warm, comforting flavors in the cookie.
- ¼ teaspoon ground cinnamon: Adds just a touch of spice that complements the banana and peanut butter perfectly.
How to Make Healthy Oatmeal Toddler Breakfast Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F and lining a baking sheet with parchment paper. This little step ensures your cookies won’t stick and clean-up is a breeze—plus, the temperature is just right for baking these soft treats to perfection.
Step 2: Mix Ingredients
In a medium mixing bowl, whisk together the rolled oats, mashed banana, unsweetened applesauce, peanut butter, egg, vanilla extract, and ground cinnamon. Stir gently but thoroughly until the mixture is well blended with no oat clumps. This ensures that every bite is tasty and every cookie bakes evenly.
Step 3: Form Cookies
Using a cookie scoop (or simply a spoon), take about 1-½ to 2 tablespoons of the batter and roll it into balls. Then, flatten them slightly—about ½ inch thick—and arrange them spaced evenly on your prepared baking sheet. The flattening helps cookies bake through gently and keeps them soft and chewy.
Step 4: Bake and Cool
Place the tray in your preheated oven and bake for roughly 10 minutes, or until the edges turn a lovely light golden color. Once baked, let the cookies cool on the tray for a few minutes. This helps them set up so they don’t crumble, plus it just smells heavenly in your kitchen!
How to Serve Healthy Oatmeal Toddler Breakfast Cookies Recipe
Garnishes
Keep it simple for toddlers by serving these cookies plain, but if you want to jazz them up for older kids or adults, try a light dusting of cinnamon or a drizzle of natural almond butter on top. Fresh fruit like sliced bananas or berries on the side also brighten the plate beautifully.
Side Dishes
Pair these cookies with a small serving of yogurt or a splash of milk to round out breakfast with protein and calcium. They’re versatile enough to be a snack or a quick breakfast, so adding a glass of freshly pressed juice or some soft-cooked apple slices makes a great balanced meal.
Creative Ways to Present
For a fun presentation, arrange the cookies on a colorful plate with a little ‘breakfast picnic’ setup on your toddler’s table. Or stack a few cookies with slices of banana in between to make mini cookie sandwiches. It’s a delightful way to get your little one excited about eating something healthy.
Make Ahead and Storage
Storing Leftovers
These Healthy Oatmeal Toddler Breakfast Cookies Recipe leftovers store wonderfully in an airtight container at room temperature for up to three days. Keeping them sealed ensures they stay soft and moist without drying out, perfect for grab-and-go mornings.
Freezing
If you want to prepare a batch ahead of time, these cookies freeze like a dream. Just layer them between sheets of parchment paper in a freezer-safe container or bag, and freeze for up to 2 months. Thaw them overnight in the fridge for quick breakfasts anytime.
Reheating
To warm them up, pop the cookies in the microwave for about 15–20 seconds—soft and ready to enjoy instantly. You can also reheat them in a toaster oven or conventional oven at low heat, which crisps the edges just slightly while keeping the inside tender.
FAQs
Can I substitute the peanut butter with something else?
Absolutely! If your toddler has nut allergies or you want a different flavor, sunflower seed butter or tahini are great swaps that maintain the creamy texture and protein content.
Is this recipe suitable for babies under one year old?
Since this recipe contains egg and peanut butter, it’s best to consult your pediatrician before serving these cookies to babies under one year, especially if food allergies are a concern.
How can I make these cookies sweeter without adding sugar?
The natural sweetness from the banana and applesauce usually does the trick, but you can gently increase the banana amount or add a small handful of raisins for extra sweetness and chewy texture.
Can I make this recipe gluten-free?
Yes! Just be sure to use certified gluten-free oats. This keeps the cookies safe for toddlers with gluten sensitivities or celiac disease.
What if I don’t have an egg or flax egg substitute?
You might try adding a little extra applesauce or mashed banana to help bind the dough, but results can vary. Eggs and flax eggs do the best job ensuring the cookies hold together nicely.
Final Thoughts
This Healthy Oatmeal Toddler Breakfast Cookies Recipe is such a gem in our kitchen, turning everyday ingredients into a wholesome treat that both kids and parents love. It’s easy to make, nourishing, and endlessly adaptable to your family’s tastes—why not whip up a batch today and watch these little cookies become a breakfast favorite at your house too?
Print
Healthy Oatmeal Toddler Breakfast Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 10 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Healthy Oatmeal Toddler Breakfast Cookies are a nutritious and delicious option for young children. Made with simple, wholesome ingredients like gluten-free oats, ripe banana, applesauce, and peanut butter, these cookies are naturally sweetened and free from added sugars. Perfect for breakfast or a snack, they are easy to prepare and toddler-friendly in both taste and texture.
Ingredients
Dry Ingredients
- 1–¼ cup gluten free rolled oats
- ¼ teaspoon ground cinnamon
Wet Ingredients
- 1 ripe medium banana, mashed (about 3.2 oz)
- ¼ cup unsweetened applesauce
- 2 tablespoon peanut butter or any nut butter (unsweetened)
- 1 egg (or substitute with 1 flax egg)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure easy cleanup.
- Mix ingredients: In a medium bowl, combine the gluten-free rolled oats, mashed banana, unsweetened applesauce, peanut butter, egg (or flax egg substitute), vanilla extract, and ground cinnamon. Stir everything together thoroughly until the mixture is well blended and uniform in texture.
- Form cookies: Using a cookie scoop, portion out 1½ to 2 tablespoons of the cookie dough to form balls. Place each ball onto the prepared baking sheet, then gently flatten them to about ½ inch thickness to shape the cookies properly for even baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for approximately 10 minutes, or until they turn slightly golden around the edges. Remove the cookies from the oven and allow them to cool completely on the baking sheet; this helps them firm up and makes them easier to handle.
Notes
- You can substitute the egg with a flax egg to make the recipe vegan-friendly.
- Use gluten-free oats to keep the cookies gluten-free and safe for toddlers with gluten sensitivity.
- Feel free to swap peanut butter with any other unsweetened nut or seed butter based on preference or allergy considerations.
- Ensure cookies are cooled completely before serving to toddlers for safety and better texture.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
