Description

Start your day with these wholesome Superfood Breakfast Cookies that combine the rich flavors of Kodiak Maple & Brown Sugar Peak Oatmeal with nutrient-dense seeds and nuts. Each cookie is a perfect balance of sweet and satisfying with healthy fats, protein, and fiber to keep you energized all morning. Easy to prepare and bake, these cookies make a delicious and better-for-you alternative for breakfast on the go.

Ingredients

Scale

Base Ingredients

3 packets Kodiak Maple & Brown Sugar Peak Oatmeal
1 banana, mashed (about one medium banana)
1 large egg
1/4 cup almond or cashew butter
3 tablespoons whole milk

Superfood Mix-ins

2 tablespoons pumpkin seeds (shells removed)
1 tablespoon chia seeds
2 tablespoons cashews, chopped
1 tablespoon flax seeds
2 tablespoons hemp hearts

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix Wet and Base Ingredients: In a small bowl, combine the oatmeal packets, mashed banana, nut butter, egg, and whole milk. Stir thoroughly with a spoon until the banana is fully mashed and the mixture is well blended.
Add Seeds and Nuts: Stir in the pumpkin seeds, chia seeds, chopped cashews, flax seeds, and hemp hearts until everything is evenly incorporated into the dough.
Let Dough Rest: Allow the mixture to sit for 10 minutes. This resting time lets the liquid absorb fully, helping the dough to bind together better.
Shape Cookies: Using a spoon or cookie scoop, place dough scoops onto the parchment-lined baking sheet, spacing them about 2 inches apart. Gently press each scoop down slightly to form thick, round cookies.
Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until they turn lightly golden brown on top, indicating they are cooked through.
Cool and Store: Remove the cookies from the oven and let them cool completely on the baking sheet. Once cooled, store the cookies in an airtight container to maintain freshness.

Notes

For a nut-free version, substitute nut butter with sunflower seed butter and omit cashews.
You can swap whole milk for any plant-based milk to make the recipe dairy-free.
Ensure the banana is ripe for natural sweetness and better binding.
Feel free to add cinnamon or vanilla extract for additional flavor.
These cookies keep well stored for up to 3 days at room temperature or can be refrigerated for up to a week.

Prep Time: 8 minutes
Cook Time: 12 minutes
Category: Breakfast & Brunch
Method: Baking
Cuisine: American

Keywords: Superfood breakfast cookies, healthy breakfast cookies, baking cookies with oatmeal, nutritious morning cookies, Kodiak oatmeal recipe