A good, healthy morning breakfast can make all the difference in your day, but sometimes you’re rushing out the door and you need something quick to grab. For me and my family, these Breakfast Cookies are the answer, because what’s more portable than a cookie?
These are the morning cookies I made on Zoë Bakes Season 3, episode 5, an episode all about small portions. These breakfast cookies are made from a nutritious (and delicious) mixture of bananas, honey, oats, whole wheat, nuts, and dried fruit — ingredients similar to a bowl of muesli, which I grew up eating on the commune in Vermont. Don’t miss my mini tiramisu recipe from the episode as well!
Season 3, episode 5: Small Portions
Zoë shares some of her favorite strategies for healthy baking (and eating) by making Morning Cookies, a guilt-free, grab and go nutritious breakfast or snack, and tiramisu in single-serve jars — because sometimes it’s all about portion control.
- 3/4 cup mashed ripe banana (about 1 large banana)
- 2/3 cup coconut oil, melted you can substitute with the same amount of melted butter if you prefer.
- 1/3 cup (126 grams) honey
- 2 cups (180 grams) rolled oats
- 1/2 cup (70 grams) whole-wheat flour
- 1/2 cup (40 grams) finely shredded unsweetened coconut
- 1/2 tsp baking soda
- 1/2 cup bittersweet chocolate chips
- 1/2 cup chopped walnuts
- 1/4 cup pepitas
- 1/4 cup dried cranberries
- 2 tbsp dried currants
- 2 tsp pure vanilla extract
- Pinch kosher salt
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, combine the mashed banana, coconut oil, and honey. Stir together with a rubber spatula until well incorporated.
- In a separate medium bowl, whisk together the oats, whole-wheat flour, shredded coconut, and baking soda.
- Pour your dry ingredients into your wet ingredients. Add the chocolate chips, walnuts, pepitas, dried cranberries, currants, vanilla, and salt and stir until well combined. Allow to sit at room temperature for 15 minutes.
- Scoop cookie dough onto the lined baking sheet using a 2-tablespoon/1-ounce portion scoop. Press down to flatten them slightly (this will encourage the cookies to spread out while they bake). Bake for about 15 minutes or until they are golden brown.
- Allow the cookies to cool slightly on the baking sheet and then move them to a cooling rack.
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