I love oats and chocolate, ok?!

It’s like the perfect combination of something healthy (oats) and a little decadence (chocolate). In fact, one of my very favorite recipes on this blog is for these Coconut Chocolate Chip Cookie Dough Bites because they are just the best thing ever in life. There’s just something about oatmeal and chocolate that always makes me very very happy.

You know what’s even better than the whole oatmeal and chocolate combination? Oatmeal, chocolate chips, and peanut butter. I mean, can you even stand it?! Peanut butter and chocolate is the classic of all classics. But wait, then you throw in those oats to balance everything out and you’re talking pure magic.

The only possible thing that could top this would be to add in a little banana, maple syrup, and cinnamon. We’re going to take things one step farther and turn this whole situation into a healthy breakfast cookie that can actually pass for breakfast. Because who doesn’t want to be able to eat cookies for breakfast every now and then?!

These healthy oatmeal chocolate chip breakfast cookies are made with just a few real, whole food ingredients. They’re basically oatmeal baked into the form of a cookie and I think we can all get on board with that. These oatmeal chocolate chip cookies are naturally sweetened with mashed banana and maple syrup. Plus, they’re completely dairy-free, vegan, and packed with whole grains and protein to set you up for the ultimate success in the morning.

I’m personally more of a savory over sweet type of girl when it comes to breakfast, but every now and then I crave a little sweet in the morning and these cookies totally hit the spot. If you want to cut out some of the sweetness you can cut the amount of chocolate chips the recipe calls for in half, or even leave them out all together.

You could also meet in the middle and make half the batter with chocolate chips and half without if you’d like. That’s a great happy solution if you want a little less sweet in the morning and little more of a decadent after dinner treat. These cookies pull double duty, ok?!

These cookies are incredibly easy to make which is another reason why I love them. The hardest part is probably mashing the bananas. Once you have all of your ingredients, just combine them in a large mixing bowl and stir well until you have a nicely combined dough. Scoop your dough onto a lined baking sheet, use your fingers to flatten out the cookies into a nice cookie shape, and bake. It’s important to note that these cookies won’t really spread in the oven, so flatten and shape them into your desired shape before baking. You can make them as thick or as thin as you’d like.

After 12-15 minutes of baking the cookies will be done. Let them cool on a wire baking rack for a few minutes and then enjoy! I let Chavez taste these and his first response was “these are good! they taste like no-bake cookies!” Have you ever had No-Bake Cookies? My mom used to make them all of the time and I totally agree, these taste a like a healthier version of those little classics.

Not only are these easy, they also store pretty well. You can store them in the fridge for a week or you can put them in the freezer. They taste surprisingly well straight out the freezer when you need a little treat. Is there anything oats and chocolate can’t do?

Craving more? Make these delicious recipes!

Coconut Chocolate Chip Cookie Dough Bites

Five Ingredient Vanilla Chia Seed Pudding

Banana Nut Breakfast Muffins

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Oatmeal Chocolate Chip Breakfast Cookies

Ingredients:

• 2 cups gluten free rolled oats

• 2 large overripe bananas, mashed

• 1/2 cup all natural creamy peanut butter

• 1/4 cup maple syrup

• 1 tsp cinnamon

• 1 tsp vanilla extract

• pinch of sea salt

• 1/2 cup chocolate chips (optional but I highly recommend)

Method:

1. Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside.

2. Add all of the ingredients to a large mixing bowl until and stir until well combined.

3. Use a tablespoon measure or cookie to drop the dough on the lined cookie sheet (I did 2 tablespoons of dough per cookie) and then flatten. The cookies won’t spread in the oven so make them as flat as you’d like, here.

4. Bake for 12-15 minutes until slightly golden brown around the edges. Remove from the oven and let cool on a wire rack for 10 minutes to fully set. Enjoy! Store in the fridge for a week or freeze for up to two months!