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.
How to make these barley breakfast cookies
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
High in fibre and protein, these chewy breakfast cookies have staying power to keep you satiated and are a nutritious and balanced way to start the day. They make a flavourful and portable snack on the go, too. Be sure to use very ripe bananas (we’re talking lots of brown freckles or entirely brown) to ensure your cookies taste amazing and lightly sweet. These are breakfast cookies so they are less sweet than a dessert cookie, just right to start the day!
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
If your bananas are very freckled or brown, you’ll likely prefer the lower end of the range for the maple syrup. If they are mostly yellow, I highly recommend using the higher range of maple syrup.
You can use either black or white chia seeds. They are interchangeable, the white ones are handy if your kids have an eagle eye that can spot the black ones in baked goods and refuse them! 😉
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
![👇[AD] Dietitian-approved “snack lunches” that my kids love, in partnership with my friends at @naturesbakery 💜
Make sure to comment “snack lunch” and I’ll send you a free school-lunch cheat sheet 🙌🏻
Let’s be honest, the items kids get most excited about in their school lunches are the... snacks! So, why not build a meal-worthy “snack lunch” that your kids can be excited about opening and enjoying?
We do this often, and for good reason. It’s quick and easy for me (yay!), and my kids love helping pack them. Plus, these lunches can be just as nourishing as a “traditional” lunch. Bonus: the most often get eaten!
Here’s my “rule of 4” for building these lunches, ensuring they’re packed with the nutrients my kids need for the day:
1️⃣ Whole grains/starches
2️⃣ Protein-rich foods
3️⃣ Fruit
4️⃣ Veggies
As a dietitian Mom, I’m a huge fan of including @naturesbakery Fig Bars in my kids’ lunches. Not only do they always get eaten (aka my kids love them), but I love that they contain a simple ingredients list with whole grains and real fruit. They’re also plant-based, dairy-free and nut-free (making them perfect for school lunches!).
A typical “snack lunch” might look like this:
Charcuterie-Style
* Meats, cheese and crackers; for plant-based families, you could swap the meat and cheese with smoked tofu slices, tempeh strips or plant-based deli slices, plant-based cheeses, and hummus, roasted chickpeas or edamame.
* Cut up fruit
* Chia pudding
* A Nature’s Bakery Raspberry Fig Bar (plant-based, dairy-free, and nut-free!)
Mediterranean-focused:
* mini naan bread/pita
* Hummus
* mini caprese salad skewers
* Nature’s Bakery Blueberry Fig Bar
* Fruit
* Dried chickpeas
Fun Finger Foods:
* energy bites
* edamame beans
* Seed and banana roll-ups
* string cheese (or dairy-free alternative)
* Nature’s Bakery Raspberry Fig Bar
* Mini carrots
If you think your kids will love snack lunches, comment “snack lunch” below for a free school lunch cheat sheet ❤️
#Ad #Partner #NaturesBakery #SnackLunch #SchoolLunchIdeas #DietitianApproved #PlantBasedSnacks](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/458372728_522285503507501_4269903014098073865_nfull.webp)
Comments
Shelley says
Is there nutritional information for these ?
Sarah Remmer, RD says
Hi Shelley! Thanks for stopping by. No, sorry about that!