Introduction
Ditch the sugary cereal and embrace a breakfast that tastes like a holiday treat but fuels you all morning long! These Healthy Gingerbread Oatmeal Breakfast Cookies are the ultimate grab-and-go solution for busy mornings. Combining the cozy, warming spices of classic gingerbread—ginger, molasses, cinnamon—with the sustained energy of whole-grain oats, these cookies are naturally sweetened, high in fiber, and completely free of refined sugar. They are soft, chewy, and the perfect way to bring a little festive cheer to your routine, whether it’s December or July.
Ingredients
- 1 ½ cups (150 g) rolled oats (old-fashioned, not instant)
- 1 large ripe banana, mashed
- ¼ cup (60 ml) unsweetened almond butter (or peanut butter)
- ¼ cup (60 ml) pure maple syrup
- 2 tablespoons (30 ml) blackstrap molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ¼ cup (30 g) raisins or chopped walnuts (optional)
Step-by-step Preparation
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and makes cleanup easier.
- In a large mixing bowl, combine the wet ingredients: the mashed banana, almond butter, maple syrup, and molasses. Whisk until the mixture is smooth and evenly combined.
Tip: Ensure your banana is very ripe; this provides maximum sweetness and moisture, acting as a crucial binder.
- In a separate medium bowl, combine the dry ingredients: rolled oats, ginger, cinnamon, cloves, baking powder, and salt. Stir well to distribute the spices evenly.
- Add the dry mixture to the wet mixture and stir until just combined. If using, fold in the raisins or nuts now. Let the dough rest for 5 minutes; this allows the oats to absorb some moisture, resulting in a chewier cookie.
- Scoop the dough onto the prepared baking sheet using a standard cookie scoop or tablespoon. Flatten the cookies slightly with the back of a spoon, as they will not spread much during baking. Aim for 8-10 cookies.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown and the center is set.
Tip: Do not overbake! They should feel soft when removed from the oven; they will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutritional Information
These cookies offer significant health benefits. Each serving (approximately 1 cookie, depending on size) contains roughly 120-150 calories, 3g of fiber, and 3g of protein. They are rich in manganese and magnesium, thanks to the oats and molasses. The use of whole oats provides soluble fiber (beta-glucan), which supports heart health and promotes stable blood sugar levels, making these a truly functional and energizing breakfast choice.
Storage
Store leftover cookies in an airtight container. At room temperature, they will keep for up to 2 days. For longer storage, refrigerate them for up to 5 to 7 days. These cookies also freeze beautifully; wrap them individually or place them in a freezer-safe bag for up to 3 months. Thaw them overnight in the refrigerator or microwave briefly for a warm, soft texture.
Conclusion
These Gingerbread Oatmeal Breakfast Cookies are sturdy enough to toss in a bag for a workday commute and delicious enough to satisfy a sweet craving. Serve them alongside a cup of hot coffee or tea, or crumble one over a bowl of Greek yogurt for added protein. For variations, try swapping the almond butter for cashew butter, or adding a dash of black pepper to enhance the heat of the ginger!