Cranberry Pecan Oatmeal Breakfast Cookies

Cookies for breakfast! Cranberry Pecan Oatmeal Breakfast Cookies combine nutrition and
fun for a delicious morning meal or snack.

Cranberry Oatmeal Pecan Breakfast Cookies, from Holley Grainger

When thinking of breakfast, it’s not always time that we lack- sometimes it’s just inspiration! I’m guilty of falling into a routine and defaulting to the same breakfast morning after morning. But sometimes I find myself wanting to break out of the mold and experiment with something different. Something my children may actually eat as well.

Cranberry Pecan Oatmeal Breakfast Cookies

What’s my solutions? Scrumptious, satisfying, and (naturally) sweet Cranberry Pecan Oatmeal Breakfast Cookies!

Now, you’re not going crazy. I really did use cookies and breakfast in the same title. These “cookies” are made with better-for-you ingredients like whole grains, healthy fats and fresh fruit. Plus, they’ll leave you feeling energized and ready to tackle the day.

Cranberry Oatmeal Pecan Breakfast Cookies, from Holley Grainger

Not only are these cookies nutritious and super easy to throw together, but they’re also made with ingredients you most likely have in your kitchen–oats, nuts, dried fruit, ripe bananas, and nut butter.  They can also be enjoyed by people following a gluten-free or vegan lifestyle. Plus, they’re lightly sweetened with just a hint of honey or agave nectar. If you want to satisfy your sweet tooth a little more, a dash of brown sugar would add the perfect depth of flavor. (Psst…did you just read “ripe bananas” and think, I have EVERYTHING needed but my bananas are still green? No worries! I have the secret to ripen bananas in less than 30 minutes!)

Cranberry Oatmeal Pecan Breakfast Cookies, from Holley Grainger


Cookies for Breakfast

Whether you pop them in the oven and bake the morning your want to eat them or you make them the day before is up to you! Plus, they’re freezer-friendly which is nice for mornings when you find yourself short on time. Pop one in the microwave while you’re loading up the car, grab a drink and you’ve got yourself a delicious and quick meal.

Other ways to enjoy these breakfast cookies? I loved crumbling one up over a bowl of yogurt and berries, complimenting a savory plate of scrambled eggs with a little sweetness, simply enjoying with a glass of cold milk, or adding as a sweet ending to a lunchbox.

Cranberry Oatmeal Pecan Breakfast Cookies, from Holley Grainger


Looking for More Breakfast Ideas?

4 Fast & Easy Make Ahead Breakfast Burritos for the Freezer

Do you skew sweet or savory in the morning? If sweet, then you don’t want to miss Mini Carrot Cake Pancakes with Vanilla Greek Yogurt Frosting, Blueberry Lemon Cheesecake Overnight Oats or Cinnamon Breakfast Barley.

Savory? These 4 Make Ahead Breakfast Burrito ideas will be perfect for you!


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Cranberry Oatmeal Pecan Breakfast Cookies from Holley Grainger

Cranberry Oatmeal Pecan Breakfast Cookies, from Holley Grainger

Cranberry Pecan Oatmeal Breakfast Cookie

  • Author: Holley Grainger
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x


Tired of having the same ol’ bowl of oatmeal morning after morning? No longer! These Cranberry Pecan Oatmeal Breakfast Cookies combine nutrition and fun for a delicious morning meal.



  • 2 cups old fashioned oats (divided)
  • ½ tsp cinnamon
  • ¼ tsp baking powder
  • ¾ cup milk
  • 2 ripe bananas (mashed)
  • ½ cup nut butter
  • 2 tbsp honey
  • ½ tsp vanilla extract
  • ½ cup dried cranberries
  • ½ cup pecan pieces


  1. Preheat oven to 350*F.
  2. Pulse 1 cup oats into oat flour in a blender or food processor. Combine oat flour with 1 cup old fashioned oats in a medium-sized mixing bowl. Stir in baking powder and cinnamon. Make a well in the center of the bowl; set aside.
  3. Combine mashed bananas, 3/4 cup milk, nut butter, honey, and vanilla in a separate bowl. Stir together until ingredients are fully mixed. Add banana mixture to oat flour mixture. Stir until ingredients are combined.
  4. Gently stir in dried cranberries and pecan pieces and combine until evenly distributed through mixture.
  5. Scoop out mixture onto baking sheet with large spoon or ice cream scoop and gently press down with fork. Bake for 15 minutes before removing from oven, allowing to cool for 5 minutes before transferring to wire cooling rack to continue to cool.
  6. Eat immediately or store in air-tight container for 3-5 days.