Cranberry Orange Breakfast Cookies
Soft, naturally sweet breakfast cookies made with mashed bananas, hearty oats, tart dried cranberries, fresh orange zest, and crunchy walnuts. They are easy to mix and bake for a wholesome grab-and-go breakfast or snack.
Prep: 10 min · Cook: 16 min · Yield: 12 · Method: Oven
Ingredients
- 2 medium bananas
- 2 cups old-fashioned rolled oats
- 0.5 cup dried cranberries
- 1 large orange
- 0.333 cup walnuts
- 1 teaspoon pure vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon kosher salt
Cooking instructions
- Heat the oven to 350°F. Line a baking sheet with parchment paper. (about 5 min) — 350°F
- Peel the bananas and mash them in a large bowl until mostly smooth. Finely grate the zest from the orange, avoiding the white pith. (about 3 min)
- Stir the orange zest, vanilla extract, cinnamon, and salt into the mashed bananas. Add the oats, dried cranberries, and walnuts, and mix until evenly combined. Let the mixture stand for 5 minutes so the oats can absorb moisture. (about 5 min)
- Scoop 12 equal portions onto the prepared baking sheet, using about 3 tablespoons of mixture for each. Flatten each mound slightly; the cookies will not spread much. (about 3 min)
- Bake for 14–16 minutes, until the cookies are set, lightly golden at the edges, and firm when gently pressed. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. (about 16 min) — 350°F