One Bowl Banana Barley Breakfast Cookies
High in fibre and protein, these one bowl banana barley breakfast cookies have staying power to keep you satiated and are a nutritious and balanced way to start the day.
I can confidently state that your family, your appetite and your schedule are going to LOVE these breakfast cookies! They’re nutritious, lightly sweet and chock full of protein and fibre. My whole family adores them. They feature whole grains, fruit, eggs, nuts, chocolate and Omega-3-rich seeds AND are made in one mixing bowl! It doesn’t get much better on a busy morning.
Why this Dietitian Loves Breakfast Cookies
I’d love to claim that, as a pediatric dietitian, I have a balanced, hot breakfast ready for my family every morning, but it’s just not the case! Let’s just say that life with 3 kids is no joke! That’s why these breakfast cookies are a lifesaver. They’re nourishing but SO easy to make. I first baked breakfast cookies to rescue me on those days we just couldn’t get out the door in time and needed a filling, nourishing and portable breakfast option.
Our family fell for these cookies and now we don’t reserve them for busy mornings; we love them on those easygoing mornings (with some yogurt and fruit on the side!) when we have time to sit and savour each other’s company, too.
What You Need to Make These Cookies
I love every single ingredient in these cookies but I’ll list the key ones here.
Barley and oat flours: Fibre, fibre, fibre! As well, rich in polyphenols, which help fight inflammation and aid with digestion, blood sugar levels and even brain function. The soluble fibre found in both of these ingredients helps to keep tummies fuller longer, and energy levels stable.
Eggs: Protein power sources that also provide several vitamins and minerals including Iron, choline, folate and vitamins A, E and D.
Hemp and chia seeds: Both seeds provide Omega-3 fatty acids, which are so important for growing bodies. These seeds are also rich in protein, fibre and vitamins and minerals!
Nuts: Protein and health-promoting fats make nuts an excellent part of this breakfast, as they promote cell growth, help protect our organs and add to the energy we all need to start the day.
The one bowl (if you don’t count the little dish in which you melt the coconut oil) method saves dirtying a second large bowl. I’ll take it! These cookies couldn’t be easier; simply mash the bananas right in a large mixing bowl and stir in the remaining wet ingredients.
Next, layer the dry ingredients on top and stir them in. The last step is to fold in the chocolate and dollop the dough onto your lined baking sheet.
This recipe makes 12 large tasty, chewy, satiating breakfast cookies that taste like heaven and freeze like a dream.
How to Enjoy These Cookies
While we love them for breakfast, they also make the perfect energizing, satisfying snack to enjoy before school sports or activities (super handy if it’s your week to supply the team snack!), weekend games, road trips and so much more. I love having them ready for sleepovers too; none of my kids’ friends have ever declined breakfast at our house when these are on the menu! Have a picky kid or a teen who won’t sit still long enough to eat? Hand them a breakfast cookie and watch what happens.
Ingredient Swaps
I think you’re going to love this recipe’s flexibility. Swap out the barley flour for any whole grain flour, they’ll taste just a little less nutty and robust but still wonderful. Use any nuts you have on hand, or simply omit them if nuts are a concern for you. Raisins, dried cranberries or blueberries or any other dried fruit can take the place of the chocolate chips. Sometimes I’ll use half chips and half fruit, whatever I have handy! I often let my children choose the add-ins, kids will DEFINITELY tell you what they do and don’t want to eat in a given week!
I hope you give these a try, they truly are a morning rescue and so ideal to have in the freezer. Enjoy the cookies and the extra time in your morning!
More Breakfast Cookie Recipes
- Soft and Fluffy Apple Cinnamon Cookies
- Soft and Fluffy Pumpkin Pie Cookies
- Flourless Peanut Butter Chocolate Chip Oatmeal Cookies
One Bowl Banana Barley Breakfast Cookies
Ingredients
Wet
- 3/4 to 1 cup mashed banana from 3 small/2 medium, very ripe bananas
- 2 eggs
- 1/4 cup coconut oil melted
- 1/4 to 1/3 cup maple syrup see tip
- 1 1/2 teaspoon vanilla extract
Dry
- 1 cup oat flour
- 1 cup barley flour or other whole grain flour
- 1/3 cup shredded coconut
- 1/2 cup hemp hearts
- 1/4 cup chia seeds
- 1/4 cup chopped nuts
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 to 1/2 cup chocolate chips or dried fruit if preferred
Instructions
- Preheat the oven to 375° F and line a baking sheet with parchment paper.
- In a large mixing bowl, mash the banana, we’ll want around 3/4 to 1 cup mashed. Add the remaining wet ingredients and whisk, until well combined.
- Except for the chocolate chips, add the dry ingredients on top and fold in gently, until just combined. Then, gently fold in the chocolate chips.
- Scoop about 1/3 cup cookie dough onto the baking sheet. Continue, spacing an inch or so apart, for the remaining dough.
- Bake for 17 minutes, until lightly firm to the touch with light golden bottoms. Once baked, allow to cool and serve with some yogurt and berries or on their own. Enjoy!
Notes
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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Is there nutritional information for these ?
Hi Shelley! Thanks for stopping by. No, sorry about that!