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.