Description
These Toddler Breakfast Oatmeal Cookies are soft, naturally sweetened, and packed with wholesome ingredients. Perfect for baby-led weaning, school snacks, or healthy toddler breakfasts, they’re dairy-free, gluten-free, and freezer-friendly.
Ingredients
Scale
- 2 medium ripe bananas, mashed
- 1 cup rolled oats (certified gluten-free if needed)
- ½ teaspoon ground cinnamon
- 1 tablespoon ground flaxseed (optional)
- 2 tablespoons melted coconut oil or olive oil
- ½ teaspoon vanilla extract
- Optional: ¼ cup finely chopped apples, shredded carrot, or zucchini
- Optional: 2 tablespoons raisins, chopped dates, or mini dairy-free chocolate chips
- Optional: 1 tablespoon nut butter or seed butter
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mat.
- Mash and Mix: In a large bowl, mash bananas until smooth. Stir in coconut oil and vanilla extract.
- Add Dry Ingredients: Add oats, cinnamon, flaxseed (if using), and any optional add-ins. Stir well to combine.
- Scoop and Shape: Use a tablespoon or small cookie scoop to drop dough onto the baking sheet. Flatten slightly.
- Bake: Bake for 10–12 minutes or until lightly golden and set. Let cool completely before serving.
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.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 75
- Sugar: 3g
- Sodium: 10mg
- Fat: 3.5g
- Saturated Fat: 2g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.2g
- Protein: 1.2g
- Cholesterol: 0mg
Keywords: Toddler Oatmeal Cookies, Dairy-Free Toddler Recipes, Low Sugar Kids Breakfast, BLW Cookies, Gluten-Free Breakfast for Kids