Dates and Oats Breakfast Cookies
These soft and satisfying breakfast cookies are a simple way to make busy mornings a little easier. Sweet dates add a naturally chewy texture, while wholesome oats make each bite hearty and filling. Ripe banana helps bring natural sweetness and keeps the cookies tender, and creamy peanut butter adds richness while helping hold the ingredients together. A light touch of cinnamon gives them a warm, comforting flavor that blends beautifully with the banana and dates.
You can prepare a batch in advance and store the cookies in the refrigerator, making them a convenient grab-and-go breakfast whenever your morning gets rushed. Enjoy them on their own or serve them with a glass of milk, a bowl of yoghurt, or some fresh fruit for a more complete meal. They’re a practical homemade option for busy weekdays and can be enjoyed by both kids and adults.
Ingredients
- Superfood Farm dates, pitted 180 g
- Rolled oats 1 cup
- Oat flour ¾ cup
- Ripe banana, mashed 1 medium
- Unsweetened peanut butter ⅓ cup
- Milk 2–3 tablespoons
- Chopped walnuts ¼ cup
- Ground cinnamon 1 tablespoons
- Baking powder ½ teaspoon
- Vanilla extract 1 teaspoon
- salt A small pinch
Follow Along!
Follow these simple steps to make Dates and Oats Breakfast at home.
Preheat the oven to 175°C. Line a baking tray with parchment paper or lightly grease it to prevent the cookies from sticking.
Place the pitted dates in a bowl and cover them with hot water. Let them sit for 10 minutes, then drain thoroughly.
Add the softened dates, banana, peanut butter, vanilla extract and two tablespoons of milk to a food processor. Blend until a thick, mostly smooth paste forms.
Add the softened dates, banana, peanut butter, vanilla extract and two tablespoons of milk to a food processor. Blend until a thick, mostly smooth paste forms.
Add the date mixture to the dry ingredients. Mix until evenly combined, then fold in the chopped walnuts. Add another tablespoon of milk if the dough feels excessively dry.
Allow the mixture to rest for five minutes. This gives the oats time to absorb moisture and makes the cookies easier to shape.
Divide the dough into 10 to 12 equal portions. Roll each portion into a ball, place it on the prepared tray and flatten gently. These cookies will not spread much while baking.
Bake for 14 to 16 minutes, or until the edges feel set and the bottoms are lightly golden. Let the cookies cool on the tray for five minutes before transferring them to a wire rack. Store refrigerated in an airtight container.
Why You’ll Love This Recipe
These soft breakfast cookies rely on dates and banana for sweetness, while oats and peanut butter give them a satisfying texture. They are easy to prepare in advance, simple to carry and flexible enough for different additions. Replace walnuts with pumpkin seeds, sunflower seeds or coconut to create your preferred version.
