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Oatmeal breakfast cookie with yogurt

Recipe from - by Rachel Maser

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This oatmeal breakfast cookie is seriously good enough that it can double as a dessert, so make it for either time!  We love that you can add in different ingredients to meet your taste.  It's a different twist on oatmeal and when you pair with fruit and yogurt, you have a healthy way to get all several food groups.  


- 1/2 cup dry oatmeal

- 2 tablespoons almond flour

- 4 tablespoons mashed banana (1 medium banana)

- Sweetner is optional: pinch stevia, 1 tsp raw honey, or 1 tsp agave.


OPTIONAL add ins:

- 1 Tbs flaxseeds,

- 1 Tbs cacao powder (for chocolate cookie),

- 1/2 tsp cinnamon,

- 1 Tbs cacao chips, OR,

- 1 Tbs almond/peanut butter.



  1. Mix oats, almond flour and mashed banana in a medium bowl.

  2. Mix in your optional Add-Ins of choice. Combine well.

  3. Place the mixture on a parchment lined baking sheet, form into a round 6-8 inch cookie and flatten about 1/4-1/2 inch thickness.

  4. Bake at 375 degrees f for 8-10 min.

  5. Flip carefully with large spatula and then bake for an additional 5-8 min. Keep an eye on it.

  6. You want the edges to just brown. Cool.

  7. Mix a few tablespoons Greek yogurt or whipped coconut cream, with a drop of vanilla and a pinch of your favorite sweetener.

  8. Spread the yogurt/cream the cookie. Top with your favorite fruit, berries or nuts.

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