Name: Breakfast Cookies with Bananas, Prunes, and Nuts Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 56 min
Cuisine: American
Ingredients: 1 cup (225 grams) mashed bananas (about 2 medium bananas); 1 cup almond butter (salted or unsalted); 1/4 cup (85 grams) maple syrup; 1/2 teaspoon kosher salt; 1 teaspoon ground cinnamon; 1 cup (180 grams) California prunes (chopped into 1/4-inch pieces); 1/2 cup (50 grams) toasted pepitas; 1/2 cup (80 grams) toasted and salted almonds (roughly chopped); 1/4 cup (40 grams) dried cranberries; 2 cups (212 grams) old-fashioned rolled oats

Print Recipe· 4.4 from 6 reviews

If you’re craving something wholesome, bursting with natural sweetness, and packed with texture, this Breakfast Cookies with Bananas, Prunes, and Nuts Recipe will quickly become your new favorite morning treat. These cookies combine the creaminess of ripe bananas with the rich chewiness of prunes and the satisfying crunch of nuts and pepitas, all bound together by hearty oats and kissed with aromatic cinnamon. They are perfect for a grab-and-go breakfast or a nourishing snack any time of day, offering a delicious way to fuel your mornings with good-for-you ingredients.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with three main layers of ingredients. On the right side is a smooth, thick brown paste with visible texture variations. Next to it, in the middle to upper area, there are light green pumpkin seeds scattered loosely. On the top left side of the bowl, there is a large pile of dark, glossy chopped dried fruit creating a rough and uneven texture. Near the bottom of the bowl, partly under the dried fruit, is a small bunch of bright red dried berries that add a pop of color. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for simple ingredients you might already have or can easily find, each one playing a crucial role in creating the perfect balance of flavors and textures in these breakfast cookies.

Mashed bananas (1 cup): Ripe bananas lend natural sweetness and moisture, keeping the cookies soft and tender.
Almond butter (1 cup): Adds healthy fats, protein, and a lovely nutty richness that complements the fruit beautifully.
Maple syrup (1/4 cup): Offers subtle sweetness with a touch of caramel flavor that pairs wonderfully with cinnamon.
Kosher salt (1/2 teaspoon): Enhances all the flavors and balances the sweetness perfectly.
Ground cinnamon (1 teaspoon): Brings warmth and cozy spice to every bite.
Chopped California prunes (1 cup): Provide chewy texture and deep fruity notes that brighten the cookie.
Toasted pepitas (1/2 cup): Add a crisp, nutty crunch and subtle earthiness.
Toasted and salted almonds (1/2 cup): Coarsely chopped, they contribute both crunch and a savory contrast.
Dried cranberries (1/4 cup): Impart a tangy sweetness and a pop of bright red color.
Old-fashioned rolled oats (2 cups): The hearty base that provides chewiness and keeps you full for hours.

How to Make Breakfast Cookies with Bananas, Prunes, and Nuts Recipe

Step 1: Prep Your Oven and Ingredients

Start by preheating your oven to 350 degrees Fahrenheit. It’s best to line a half baking sheet with parchment paper or a Silpat to prevent sticking and ensure even baking. Before mixing, measure all your ingredients carefully and chop your prunes into quarter-inch pieces and almonds into roughly one-eighth-inch chunks. Taking these prep steps upfront makes the whole process smooth and enjoyable.

Step 2: Mash the Bananas

Peel and break your bananas into manageable chunks before placing them in a large bowl. Using a fork, mash them until creamy with no noticeable lumps. This creamy banana base is the heart of the dough, providing sweetness and moisture that’s key to the chewy texture of these breakfast cookies.

Step 3: Mix the Wet Ingredients

Add the almond butter, maple syrup, salt, and cinnamon to the mashed bananas. Whisk everything together until the mixture looks creamy and fairly smooth, even if it’s a little lumpy—that’s perfectly fine. The almond butter adds a velvety richness and depth, while cinnamon brings cozy warmth.

Step 4: Fold in the Fruits and Nuts

Next, stir in your chopped prunes, almonds, toasted pepitas, and dried cranberries using a silicone spatula. You want to distribute all these flavor-packed goodies evenly through the dough so each bite delivers a perfect medley of textures and bursts of flavor.

Step 5: Add the Rolled Oats

Finally, add your rolled oats and gently fold them into the dough until just combined. The oats give the cookies their satisfying chew and keep the structure intact during baking—don’t overmix here to retain that light, tender quality.

Step 6: Bake Your Cookies

Using a 1/4-cup measuring scoop, portion the dough evenly onto your prepared baking sheet with six cookies spaced apart. Pop them in the oven for 16 minutes and then let them cool right on the baking sheet for 10 minutes. This resting time helps the cookies set and makes them easier to transfer to a wire rack for final cooling.

How to Serve Breakfast Cookies with Bananas, Prunes, and Nuts Recipe

Six round oatmeal cookies with visible dark dried fruit and light brown seeds are placed on a light wooden board with a handle. Around the board, a white marbled textured surface holds a white bowl filled with dark dried fruit on the top right, another white bowl filled with bright red dried fruit on the bottom center, a small white dish with oat grains on the bottom right, and scattered oats and dried fruit near the board. On the top left corner, a woman's hand holds a white bowl with fresh red strawberries. A white cloth with orange and black stripes peeks in from the bottom left corner. The scene is bright and clean, highlighting the cookies and ingredients clearly. photo taken with an iphone --ar 4:5 --v 7

Garnishes

These cookies are delightful on their own, but topping them with a smear of almond butter or a drizzle of extra maple syrup takes things to the next level. Sprinkling a few extra toasted nuts or seeds on top just before baking can add beautiful texture and visual appeal.

Side Dishes

Pair these breakfast cookies with a cup of your favorite coffee or tea for a quick morning boost. They also go wonderfully with a fresh fruit salad or a creamy yogurt parfait for a more complete breakfast experience that feels indulgent but healthy.

Creative Ways to Present

Wrap a few cookies in parchment paper tied with a rustic twine ribbon to create charming homemade gifts. You can also sandwich peanut butter or cream cheese between two cookies for a decadent breakfast cookie sandwich that kids and adults will both adore.

Make Ahead and Storage

Storing Leftovers

If you have any cookies left after breakfast (lucky you!), store them in an airtight container at room temperature for up to four days. Keeping them sealed preserves their chewy integrity without drying out.

Freezing

For longer storage, freeze the cookies in an airtight container or zip-top freezer bag for up to two months. Thaw them overnight in the fridge or at room temperature and enjoy that just-baked taste anytime you want.

Reheating

Reheat your breakfast cookies in a microwave for 15 to 20 seconds or pop them in a 300-degree oven for about 5 minutes to revive their freshly baked warmth and softness. This little trick makes them feel like they just came out of the oven all over again.

FAQs

Can I substitute other nuts for almonds in this Breakfast Cookies with Bananas, Prunes, and Nuts Recipe?

Absolutely! Walnuts, pecans, or even cashews would work beautifully here. Just toast them lightly to bring out their natural flavors and add that wonderful crunch.

Are these breakfast cookies gluten-free?

They can be! Just be sure to use certified gluten-free rolled oats to avoid any cross-contamination, and you’ll have a naturally gluten-free morning treat.

Can I use another dried fruit instead of prunes?

Definitely. Dried apricots, dates, or figs are fantastic alternatives that will add their own unique sweetness and texture to the cookies.

How long will these cookies keep fresh?

Stored in an airtight container at room temperature, these cookies stay fresh for about four days. Refrigeration can extend their life up to two weeks without sacrificing too much flavor or texture.

Is it possible to make this recipe vegan?

This recipe is already naturally vegan as long as your maple syrup and almond butter are free from animal products. Just double-check ingredient labels to be sure.

Final Thoughts

These Breakfast Cookies with Bananas, Prunes, and Nuts Recipe have quickly earned a special place in my heart (and kitchen). They strike the perfect balance of healthy ingredients and indulgent flavors, making your mornings easier and tastier. Give them a try, and I promise, you’ll wonder how you ever started your day without them!