Banana Trail Mix Breakfast Cookies Recipe
- Total Time17 minutes
- Yield12 cookies 1x
- DietGluten Free
Soft, chewy banana trail mix breakfast cookies made with oats, seeds, dried cranberries, and just enough chocolate. A quick, wholesome grab-and-go breakfast or snack you can feel good about.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 2 tablespoons chocolate chips
- 2 tablespoons dried cranberries
- 1 tablespoon sunflower seeds
- 1 tablespoon pepitas (pumpkin seeds)
- 1–2 teaspoons chia seeds or ground flax (optional)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Mash the bananas in a large bowl until mostly smooth.
- Stir in oats, chocolate chips, cranberries, sunflower seeds, pepitas, and optional chia or flax. Mix until well combined.
- Scoop the dough into small mounds onto the prepared baking sheet. Gently flatten each one with your fingers.
- Bake for 10–12 minutes, or until the cookies are set around the edges and soft in the center.
- Cool completely on a wire rack before storing.
Notes
- Use extra ripe bananas for better flavor and moisture.
- Cookies can be stored in an airtight container for up to 3 days, refrigerated for a week, or frozen for up to 3 months.
- Swap in other trail mix ingredients like chopped dates, raisins, or coconut flakes for variety.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95 kcal
- Sugar: 5g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg