Healthy Oatmeal Toddler Breakfast Cookies (Four Ways)
These healthy oatmeal toddler breakfast cookies are made with ripe bananas and rolled oats, offering four delicious variations with apricots, blueberries, carrot, and coconut. They are perfect for a quick and nutritious breakfast or snack for toddlers.
Equipment
- baking sheet
- parchment paper or silicone baking mat
- medium bowl
- small bowls
- spoon
- wire rack
Ingredients
Main Ingredients
- 2 ripe large bananas, mashed
- 2 cups rolled oats
- 1 tsp cinnamon
Variations
- 1/4 cup finely chopped dried apricots for variation 1
- 1/4 cup blueberries, fresh or frozen for variation 2
- 1/4 cup finely grated carrot for variation 3
- 1/4 cup unsweetened shredded coconut for variation 4
Optional
- 1-2 tbsp water or milk if dough is too dry
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the ripe bananas in a medium bowl until smooth.
- Add rolled oats and cinnamon to the mashed bananas, then stir until a thick dough forms; add water or milk if the dough is too dry.
Variations
- Divide the basic dough into four equal portions.
- Fold finely chopped dried apricots into the first portion.
- Gently fold blueberries into the second portion.
- Mix finely grated carrot into the third portion.
- Stir unsweetened shredded coconut into the final portion.
Baking
- Scoop tablespoon-sized portions of each dough and shape into cookies, placing them an inch apart on the baking sheet.
- Bake for 12-15 minutes until edges are lightly golden and cookies are set.
- Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For extra flavor, you can add a small amount of vanilla extract to the base dough. These cookies are great for meal prepping and can be stored in an airtight container for up to 3 days or frozen for longer storage.