Toddler Breakfast Oatmeal Cookies
Toddler Breakfast Oatmeal Cookies are a wholesome, mess-free breakfast that toddlers and parents love. These kid-friendly breakfast bites, with their soft texture and natural sweetness, are perfect for busy mornings.
Ingredients
Base Ingredients:
- 2 medium ripe bananas mashed
- 1 cup 90g rolled oats (certified gluten-free if needed)
- ½ tsp ground cinnamon
- 1 tbsp ground flaxseed optional, for fiber
- 2 tbsp 28g melted coconut oil or olive oil
- ½ tsp vanilla extract
Optional Add-Ins:
- ¼ cup 40g finely chopped apples, shredded carrot, or zucchini
- 2 tbsp 20g raisins, chopped dates, or mini dairy-free chocolate chips
- 1 tbsp nut butter or seed butter
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup of this wholesome cookie treat.
Mash and Mix
- In a large bowl, I mash 2 ripe bananas until smooth, then stir in 2 tbsp melted coconut oil and ½ tsp vanilla extract for a moist oatmeal toddler snack.
Add Dry Ingredients
- I mix in 1 cup rolled oats, ½ tsp cinnamon, 1 tbsp flaxseed (if using), and optional add-ins like ¼ cup chopped apples or 2 tbsp raisins for a flavorful kid-friendly breakfast bite.
Scoop and Shape
- Using a tablespoon, I drop portions onto the baking sheet and flatten slightly with a spoon to ensure even baking for these oatmeal toddler snacks.
Bake and Cool
- I bake for 10–12 minutes until lightly golden and set. I cool completely on a rack to keep these wholesome cookie treats intact for toddlers.
Notes
- Use ripe bananas for natural sweetness and best texture.
- Let cookies cool completely before serving to toddlers.
- Skip chocolate chips and sweeteners for babies under one year.
- Store in an airtight container for 2–3 days or freeze for up to 2 months.