Healthy Oatmeal Toddler Breakfast Cookies — Toddler Breakfast Recipe
I first started making these Healthy Oatmeal Toddler Breakfast Cookies on a hectic weekday morning when my toddler refused everything I offered except a rogue banana. I mashed it up, mixed it with oats and a little peanut butter, and within minutes I had warm, finger-sized cookies that disappeared faster than I could blink. They became our go-to morning lifesaver — portable, nourishing, and easy to customize. Oat-based snacks have a long history in many cultures as comforting porridge or cakes; turning simple oats and fruit into little cookies is just a modern, toddler-friendly twist on that timeless comfort food. If you ever need a grab-and-go option that still feels homemade and wholesome, these are it. For more quick breakfast inspiration, check out quick breakfast ideas that complement this recipe.
Who is this recipe for?
- This recipe is for busy parents, caregivers, and anyone who needs a simple, nutritious breakfast or snack for little ones.
Core ingredients overview:
- This recipe combines 1-1/4 cup gluten free rolled oats, 1 ripe medium banana (mashed, about 3.2 oz), 1/4 cup unsweetened applesauce, 2 tbsp peanut butter or any nut butter (I use unsweetened nut butter), 1 egg (or substitute with 1 flax egg), 1 tsp vanilla extract, and 1/4 tsp ground cinnamon to make soft, mildly sweet cookies perfect for toddlers and preschoolers. Tip: If you’re building a pantry of wholesome staples, see this list of healthy ingredients to supercharge quick meals for ideas.
Tools & Ingredients
Tools needed:
- Mixing bowl
- Fork or spoon for stirring
- Cookie scoop or tablespoon
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Potato masher or fork (to mash the banana)
- Cooling rack
Ingredients (with benefits):
- 1-1/4 cup gluten free rolled oats – heart-healthy whole grains; good source of fiber.
- 1 ripe medium banana, mashed (about 3.2 oz) – natural sweetness and potassium; binds the cookies.
- 1/4 cup unsweetened applesauce – adds moisture without added sugar; a lower-fat binder.
- 2 tbsp peanut butter or any nut butter (I use unsweetened nut butter) – protein and healthy fats to keep little tummies full.
- 1 egg (or substitute with 1 flax egg) – provides structure and extra protein; flax egg gives a vegan alternative and omega-3s.
- 1 tsp vanilla extract – enhances flavor naturally without extra sugar.
- 1/4 tsp ground cinnamon – warm flavor and antioxidant properties.
Instructions:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, add the oats, mashed banana, applesauce, peanut butter (or any nut butter), egg (or flax egg), vanilla, and cinnamon. Stir until the batter is blended and combined.
- Use a cookie scoop or spoon to form 1½–2 tablespoon size cookie balls and place them onto the prepared baking sheet, leaving a little space between each.
- Flatten each cookie gently so they are about ½ inch thick for even baking.
- Bake for about 10 minutes or until the cookies are slightly golden around the edges.
- Remove from the baking sheet and let cool on a cooling rack before serving.
Always add 
tag after Directions.
FAQ
Q: Can I freeze this recipe?
A: Yes — these cookies freeze very well. Place fully cooled cookies in a single layer on a baking sheet to flash-freeze, then transfer to a freezer-safe bag for up to 3 months. Reheat briefly in a low oven or microwave when needed.
Q: What can I use instead of peanut butter if my child has a nut allergy?
A: Use sunflower seed butter or soy nut butter as a nut-free alternative. These provide similar texture and healthy fats.
Q: How can I make this recipe vegan?
A: Replace the egg with 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested 5 minutes). Also make sure your chosen nut butter and other ingredients are vegan-friendly.
Q: My cookies are too dry or crumbly — what should I do?
A: Add a teaspoon or two of applesauce or a splash of milk (dairy or plant) to the batter to increase moisture and help bind the oats.
Tips & Tricks
- Use a ripe banana for natural sweetness; the riper the banana, the sweeter the cookies, which lets you avoid added sugar.
- Keep cookie size toddler-friendly: about 1½ tablespoons makes easy-to-hold cookies for little hands.
- Watch the oven in the last 2 minutes — these cookies are best when slightly golden but still soft inside.
- If you want to add mix-ins (tiny chocolate chips, finely grated apple, or shredded carrot), fold them in lightly so the batter stays cohesive.
Conclusion
These Healthy Oatmeal Toddler Breakfast Cookies are a trusted, simple solution for busy mornings and small appetites. For more variations and ideas similar to this recipe, see Healthy Oatmeal Toddler Breakfast Cookies – With Sweet Honey, try an apple-and-carrot twist at Healthy Oatmeal Cookies (with Apple and Carrot), or compare a peanut-butter-and-banana version at Peanut Butter Banana Breakfast Cookies: Toddler-Approved ….
Enjoy these cookies with your little one — feel free to share a photo or tip in the comments!
Healthy Oatmeal Toddler Breakfast Cookies
Ingredients
- 1.25 cup gluten free rolled oats heart-healthy whole grains; good source of fiber
- 1 medium ripe banana, mashed (about 3.2 oz) natural sweetness and potassium; binds the cookies
- 0.25 cup unsweetened applesauce adds moisture without added sugar; a lower-fat binder
- 2 tbsp peanut butter or any nut butter protein and healthy fats to keep little tummies full
- 1 egg or substitute with 1 flax egg provides structure and extra protein
- 1 tsp vanilla extract enhances flavor naturally without extra sugar
- 0.25 tsp ground cinnamon warm flavor and antioxidant properties
Method
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, add the oats, mashed banana, applesauce, peanut butter (or any nut butter), egg (or flax egg), vanilla, and cinnamon. Stir until the batter is blended and combined.
- Use a cookie scoop or spoon to form 1½–2 tablespoon size cookie balls and place them onto the prepared baking sheet, leaving a little space between each.
- Flatten each cookie gently so they are about ½ inch thick for even baking.
- Bake for about 10 minutes or until the cookies are slightly golden around the edges.
- Remove from the baking sheet and let cool on a cooling rack before serving.
