Oatmeal Breakfast Cookies

Not too sweet and loaded with wholesome ingredients like oats, almond butter, and banana, this oatmeal breakfast cookies recipe is the best way to start your day. Because any day that starts with cookies is a good one!

While I’ve shared Pumpkin Chocolate Chip Breakfast Cookies on the blog before, I wanted to come up with a version that’s a little less sweet. There are days when I want chocolate in the morning and days where I want the add-ins to be a little more breakfast-y so I can save the chocolate chips for dessert (like these Salted Chocolate Chip Tahini Cookies !). This breakfast cookie recipe is perfect because it’s a wholesome option that still manages to satisfy your sweet tooth—without overdoing it!

I Can’t Get Enough of These Oatmeal Breakfast Cookies

I think you’ll flip for these breakfast cookies once you give them a try! Here’s why I love them so much:

• Naturally sweetened . Rather than adding heaps of sugar like a traditional cookie recipe, these breakfast cookies get their sweetness from ripe bananas and a touch of maple syrup, along with the dried fruit that’s added as a mix-in.
• Wholesome ingredients . These cookies are loaded with oats, almond butter, nuts and seeds, dried fruit, and banana, which are the kinds of ingredients that keep me full and satisfied all morning long.
• Easy to make ahead . Mornings can be hectic, but these breakfast cookies can be made ahead of time and stored in an airtight container for up to 4 days. You can even freeze them for longer storage!

Notes on Ingredients

A lot of these ingredients are clean eating staples so you might have them on hand already! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Rolled oats – Also known as old-fashioned oats. Don’t use steel-cut oats, which are much too tough—they’re best for Instant Pot Steel-Cut Oats !
• Almond butter – This helps bind the mixture without egg. You can use another nut butter or sunflower seed butter to make it nut-free. I love using homemade almond butter !
• Maple syrup – Agave nectar or date syrup also work.
• Mashed banana – A very ripe banana will make this breakfast cookie recipe extra sweet!
• Chia seeds – An excellent vegan egg substitute that helps bind the cookies together.
• Ground cinnamon
• Vanilla extract – I recommend using pure vanilla extract for the best flavour.
• Salt
• Chopped nuts or seeds – I used walnuts and pumpkin seeds, but pecans, sunflower seeds, almonds, hemp hearts, and cashews are also delicious.
• Dried fruits – Provides a wonderful chewy texture and natural sweetness; I used dried apricots and cranberries, but raisins, dried cherries, dried blueberries, or anything else you like will also work.

How to Make Oatmeal Breakfast Cookies

You’ll find a quick overview of the steps for making this breakfast cookie recipe below, but the full instructions are in the recipe card at the bottom of the page.

Combine the dry ingredients.

• Prepare . Preheat your oven to 350ºF and line a baking sheet with parchment paper.
• Stir the dry ingredients . Combine the oats, chia seeds, cinnamon, and salt in a bowl and stir.
• Mix the wet ingredients . Mash the banana, then stir in the almond butter, maple syrup, and vanilla extract.

Combine the wet and dry ingredients with the add-ins.

• Combine wet and dry . Add the oat mixture to the bowl with the wet ingredients, along with the chopped nuts and fruit. Stir to combine.
• Portion the cookies . Roll 2 tablespoons of dough for each cookie. Place the balls on the baking sheet and flatten them slightly, leaving 2 inches between them.

Bake.

• Bake . Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the edges are golden. Cool on the baking sheet for 5 minutes, then finish cooling on a wire rack.

Tips and Variations

• Keep the dough-to-mix-in ratio the same . You can switch up the mix-ins with any fruit, nuts, and seeds you like, but don’t exceed 1 cup total or your cookies will have trouble holding together.
• Get creative with the mix-ins . You don’t have to stick with nuts, seeds, and dried fruit! Try adding this Pumpkin Granola for crunch, add some decadence with cacao nibs, or fold in diced apples. (If you want to add fresh fruit, I recommend sticking with apples, as berries will release more moisture when they bake, which can affect the texture of the finished cookies.)
• Flatten them just a bit . These cookies don’t spread when they bake, so you want to flatten them to the size you want them to be when they’re finished. Just don’t flatten them too much or they’ll be prone to crumbling.

What to Serve With Breakfast Cookies

Pair these breakfast cookies with a smoothie (I love this tropical Mango Coconut Smoothie !) for a quick and easy breakfast, or crumble the cookies and layer them with vegan yogurt and jam for parfaits.

How to Store

• Room temperature : Transfer the cooled breakfast cookies to an airtight container and store at room temperature for up to 4 days.
• Freezer : To freeze, place the cooled cookies in a freezer-safe bag or container and store for up to 3 months. Thaw before enjoying.

More Easy Breakfasts for Busy Weekdays

• Vegan Breakfast Burritos
• Pumpkin Pie Overnight Oats
• Strawberry Kale Smoothie
• High-Protein Overnight Oats
• Vegan Zucchini Muffins

Ingredients

• 2 cups rolled oats , 180 g
• ½ cup almond butter , 130 g
• ⅓ cup maple syrup , 80 ml
• 1 medium mashed banana , 130 g
• 1 tablespoon chia seeds , 10 g
• ½ teaspoon ground cinnamon , 1.5 g
• 1 teaspoon vanilla extract , 5 ml
• ¼ teaspoon salt , 1 g
• ½ cup total of chopped nuts or seeds , I used walnuts and pumpkin seeds – 60 g
• ½ cup total of dried fruits , I used dried apricots and dried cranberries – 75 g

Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, combine the rolled oats, chia seeds, cinnamon, and salt. Stir to mix evenly.
• In a separate large bowl, mash the banana with a fork until smooth. Add the almond butter, maple syrup, and vanilla extract, then mix until well combined.
• Add the oat mixture, chopped nuts, and dried fruit to the wet ingredients. Stir until fully incorporated.
• Scoop out about 2 tablespoons (40g) of dough per cookie, roll into balls, and slightly flatten them onto the prepared baking sheet. The cookies won’t spread while baking, but space them about 2 inches apart to allow for even browning.
• Bake for 12–15 minutes, or until the edges are slightly golden and the cookies feel set.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
• Enjoy immediately or store in an airtight container for up to 4 days.

Notes

• Room temperature : Transfer the cooled breakfast cookies to an airtight container and store at room temperature for up to 4 days.
• Freezer : To freeze, place the cooled cookies in a freezer-safe bag or container and store for up to 3 months. Thaw before enjoying.

Oatmeal Breakfast Cookies

Ingredients

• 2 cups rolled oats 180 g
• ½ cup almond butter 130 g
• ⅓ cup maple syrup 80 ml
• 1 medium mashed banana 130 g
• 1 tablespoon chia seeds 10 g
• ½ teaspoon ground cinnamon 1.5 g
• 1 teaspoon vanilla extract 5 ml
• ¼ teaspoon salt 1 g
• ½ cup total of chopped nuts or seeds I used walnuts and pumpkin seeds – 60 g
• ½ cup total of dried fruits I used dried apricots and dried cranberries – 75 g

Instructions

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• In a medium bowl, combine the rolled oats, chia seeds, cinnamon, and salt. Stir to mix evenly.
• In a separate large bowl, mash the banana with a fork until smooth. Add the almond butter, maple syrup, and vanilla extract, then mix until well combined.
• Add the oat mixture, chopped nuts, and dried fruit to the wet ingredients. Stir until fully incorporated.
• Scoop out about 2 tablespoons (40g) of dough per cookie, roll into balls, and slightly flatten them onto the prepared baking sheet. The cookies won’t spread while baking, but space them about 2 inches apart to allow for even browning.
• Bake for 12–15 minutes, or until the edges are slightly golden and the cookies feel set.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
• Enjoy immediately or store in an airtight container for up to 4 days.

Notes

• Room temperature : Transfer the cooled breakfast cookies to an airtight container and store at room temperature for up to 4 days.
• Freezer : To freeze, place the cooled cookies in a freezer-safe bag or container and store for up to 3 months. Thaw before enjoying.

Nutrition

Oatmeal Breakfast Cookies https://jessicainthekitchen.com/breakfast-cookies-2/ May 2, 2025

Kale soup is the tastiest way to get your daily dose of greens! It’s hearty, flavourful, packed with veggies, and so simple to make.

If kale soup sounds ho-hum to you, be prepared to have your mind blown! This vegan kale soup recipe is super tasty thanks to the addition of flavour-packed vegetables, herbs, and spices. While I also love Kale Slaw and Kale Salad , I think this soup is one of the easiest ways to work kale into my day—I make a big batch of this soup over the weekend and then we have it for lunch all week, often with some Vegan Garlic Naan on the side. If you like your soups filling and satisfying, let me tell you: this is the ONE.

What Makes This Kale Soup the Best

Here’s why this is a kale soup you’ll actually be excited to eat.

• Hearty and satisfying . The addition of white beans makes this soup filling and satisfying, providing a balanced bowl with plenty of fibre and protein. You can totally make a meal out of this kale soup!
• So versatile . You can customise this soup by adding your favourite vegetables, different proteins, spare herbs that are sitting in your fridge, whatever! Kale works with so many different ingredients, it’s hard to go wrong.
• Great for making ahead . Kale soup is perfect for meal prep as it keeps well in the fridge and it freezes beautifully too.

Notes on Ingredients

The ingredients for this recipe are wholesome and healthy. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil – Or another oil you like to use for cooking.
• Mirepoix – Yellow onion, garlic, carrots, and celery, also known as mirepoix. These simple ingredients come together to form the backbone of flavour in this kale soup.
• Seasonings – Dried thyme, dried oregano, smoked paprika, chili flakes, sea salt, and black pepper.
• Vegetable broth – I like to use my homemade vegetable broth , but a high-quality store-bought broth would also be fine.
• Fresh rosemary
• White beans – Chickpeas or cooked lentils would also work well in this recipe.
• Kale – Wash this well and remove the stems.
• Lemon – A squeeze of lemon juice adds bright flavour that elevates the whole dish. A splash of red wine vinegar or sherry vinegar would also work if you don’t have lemon on hand.

How to Make Kale Soup

You’ll find the complete instructions for this kale soup in the recipe card at the bottom of the page. This is just a quick overview!

Cook the mirepoix.

• Sauté the aromatics . Cook the onion in the olive oil in a pot set over medium heat. Add the garlic and once it’s fragrant, stir in the carrots and celery. Sauté for 5 minutes, then stir in the thyme, oregano, smoked paprika, chili flakes, salt, and black pepper.
• Simmer . Add the broth and rosemary. Bring the soup to a boil, then reduce the heat and simmer for 15 to 20 minutes.

Puree a portion of the soup.

• Thicken the soup . Discard the rosemary. Transfer 2 to 3 cups of soup to a blender and blend until it’s smooth. Stir this back into the pot.
• Add the beans and kale . Stir the kale and beans into the soup and simmer until the kale wilts.
• Serve . Season to taste and serve with a squeeze of lemon.

Tips for Success

As you can see, this kale soup recipe is incredibly simple, but here are a few additional pointers to help you make sure it turns out perfect.

• Cut the vegetables to even sizes . This ensures the vegetables all soften properly so you don’t end up with crunchy carrots or crispy onions in your soup.
• Buy pre-chopped kale . Many grocery stores sell bags of washed, chopped kale, which will speed up your prep time. Just make sure to go through the bag and remove any stems!
• Make it heartier . For an even thicker, creamier soup, blend half a can of beans with the vegetables and broth.

Variations

• Add vegan sausage . You can add your favourite plant-based sausage instead of or in addition to the white beans for extra protein. Just cook it according to the package instructions before adding it to the soup.
• Switch up the vegetables . Mushrooms, parsnips, zucchini, a can of diced tomatoes—they’d all make great additions to your kale soup.
• Add potatoes . For extra heartiness, add diced potatoes when you pour in the broth and simmer until they’re tender.

Serving Suggestions

I always love serving soup with bread to soak up the delicious broth. Crusty Olive Bread is my favourite lately, but I think Roasted Garlic Bread would pair well with this kale soup too. You can also round out your meal by adding a salad, like this Vegan Apple, Pecan, and Feta Salad .

How to Store and Reheat Leftovers

• Refrigerator : Store leftover kale soup in an airtight container in the fridge for 3 to 4 days.
• Freezer : This soup can also be frozen for up to 3 months in freezer-safe container or freezer bag. Thaw it in the refrigerator before reheating.
• To reheat : Warm the soup on the stovetop over medium heat until heated through, stirring occasionally. You can also reheat individual portions in the microwave.

More Easy Vegan Soup Recipes

• Lasagna Soup
• Taco Soup
• Gnocchi Soup
• Mulligatawny Soup

Ingredients

• 2 tablespoons olive oil , 30 ml
• 1 medium yellow onion , diced – about 150 g
• 3 cloves garlic , minced – about 9 g
• 2 medium carrots , diced – about 240 g
• 2 celery stalks , diced – about 160 g
• 1 teaspoon dried thyme , 1.4 g
• 1 teaspoon dried oregano , 1.8 g
• 1/2 teaspoon smoked paprika , 2.84 g
• 1/2 teaspoon chili flakes , adjust to taste – 2.5 g
• ¾ teaspoon sea salt , about 4 g
• ¼ teaspoon black pepper , 1.42 g
• 6 cups vegetable broth , 1.4 liters
• 1 sprig fresh rosemary , whole
• 2 (15-ounce) cans white beans, drained and rinsed , (such as cannellini or great northern beans) – 850 g total
• 1 large bunch of kale , stems removed and leaves chopped – about 150 g
• 1 lemon for serving

Instructions

• Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for 1 more minute until fragrant.
• Add the carrots and celery. Saute for 5 minutes, then stir in the thyme, oregano, smoked paprika, chili flakes, salt and black pepper.
• Add the vegetable broth and the whole sprig of rosemary. Bring to a boil, then reduce the heat and simmer for 15–20 minutes.
• Remove the rosemary sprig and discard it. Transfer 2–3 cups of the soup to a blender, blend until smooth, and stir it back into the pot.
• Stir in the white beans and chopped kale. Simmer for another 5 minutes until the kale is wilted.
• Remove from heat. Taste and adjust seasoning if needed. Ladle the soup into bowls and serve with a squeeze of lemon juice and some bread.

Notes

• Refrigerator : Store leftover kale soup in an airtight container in the fridge for 3 to 4 days.
• Freezer : This soup can also be frozen for up to 3 months in freezer-safe container or freezer bag. Thaw it in the refrigerator before reheating.
• To reheat : Warm the soup on the stovetop over medium heat until heated through, stirring occasionally. You can also reheat individual portions in the microwave.