Oatmeal breakfast cookies on a plate

Oatmeal Breakfast Cookies Recipe with Truvia Brown Sugar Blend

Cookies in the morning? When they’re this good it’s hard to say no. This sweet twist on the classic oatmeal cookie will have you skipping the snooze button for an early breakfast. Each cookie has 37% less sugar* per serving than the full-sugar version.

Prep Time

8 minutes

Cook Time

12 minutes

Serving size

24 Servings 1 Cookie

Calories

110 Calories

Ingredients

  • 2 large, very ripe bananas, peeled

  • 1⁄2 cup (125mL) creamy almond butter

  • 1 Tbsp (15mL) coconut oil

  • 3 Tbsp (45mL) Truvia Brown Sugar Blend

  • 1 Tbsp (15mL) of water

  • 1 tsp. (5mL) vanilla extract

  • 2 cups (500mL) oats

  • ¼ cup (62.5mL) almond flour

  • ½ cup (120mL) pumpkin seeds (pepitas)

  • 1 teaspoon (5mL) baking powder

  • ¼ teaspoon (2mL) ground cinnamon

  • ¼ teaspoon (1.25mL) salt

  • ¼ cup (50mL) dried blueberries

  • ¼ cup (50mL) craisins

  • ¼ cup (50mL) dried cherries

Directions

  • 1.

    Preheat oven to 350° F (175C).

  • 2.

    In a large bowl, mash the ripe bananas with a fork.

  • 3.

    Stir in the almond butter, coconut oil, Truvia Brown Sugar Blend, water and vanilla extract. Mix until smooth.

  • 4.

    In a separate medium bowl, stir together the almond flour, oats, pumpkin seeds, baking powder, cinnamon, and salt.

  • 5.

    Add the dry ingredients to the wet ingredients and stir until combined.

  • 6.

    Stir in the dried blueberries, craisins and dried cherries.

  • 7.

    Drop dough by the spoonful onto the prepared baking sheet.

  • 8.

    Grease the bottom of a cup and use that to press down cookies.

  • 9.

    Bake for 12-14 minutes or until cookies are done.

  • 10.

    Let cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

  • 11.

    Store in an airtight container.

*A cookie contains 110 calories and 5 grams of sugar compared to 120 calories and 8 grams of sugar in the full-sugar version.

Nutrition Per Serving

Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 130mg
Total Carbohydrate 13g
Dietary Fiber 2g
Total Sugars 5g
Erythritol <1g
Protein 3g
Vitamin D 0% DV
Calcium 6% DV
Iron 10% DV
Potassium 2% DV
Oatmeal Breakfast Cookies Recipe with Truvia Brown Sugar Blend

Prep Time: 8 minutes
Cook Time: 12 minutes
Serving size: 24 Servings 1 Cookie
Calories: 110 Calories

Ingredients

  • 2 large, very ripe bananas, peeled

  • 1⁄2 cup (125mL) creamy almond butter

  • 1 Tbsp (15mL) coconut oil

  • 3 Tbsp (45mL) Truvia Brown Sugar Blend

  • 1 Tbsp (15mL) of water

  • 1 tsp. (5mL) vanilla extract

  • 2 cups (500mL) oats

  • ¼ cup (62.5mL) almond flour

  • ½ cup (120mL) pumpkin seeds (pepitas)

  • 1 teaspoon (5mL) baking powder

  • ¼ teaspoon (2mL) ground cinnamon

  • ¼ teaspoon (1.25mL) salt

  • ¼ cup (50mL) dried blueberries

  • ¼ cup (50mL) craisins

  • ¼ cup (50mL) dried cherries

Directions

  • 1.  

    Preheat oven to 350° F (175C).

  • 2.  

    In a large bowl, mash the ripe bananas with a fork.

  • 3.  

    Stir in the almond butter, coconut oil, Truvia Brown Sugar Blend, water and vanilla extract. Mix until smooth.

  • 4.  

    In a separate medium bowl, stir together the almond flour, oats, pumpkin seeds, baking powder, cinnamon, and salt.

  • 5.  

    Add the dry ingredients to the wet ingredients and stir until combined.

  • 6.  

    Stir in the dried blueberries, craisins and dried cherries.

  • 7.  

    Drop dough by the spoonful onto the prepared baking sheet.

  • 8.  

    Grease the bottom of a cup and use that to press down cookies.

  • 9.  

    Bake for 12-14 minutes or until cookies are done.

  • 10.  

    Let cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

  • 11.  

    Store in an airtight container.