Healthy Oatmeal Toddler Breakfast Cookies

These soft, wholesome oatmeal cookies are crafted to give toddlers a balanced, portable breakfast that’s easy for small hands to hold and gentle on little tummies. They combine oats, fruit, and a binder like banana or nut butter for natural sweetness and sustained energy. For additional ideas on nutritious morning options, see this collection of healthy recipes for toddlers.

Why these cookies work for toddlers

• Oats provide fiber and slow-release carbohydrates to keep energy steady.
• Fruit (banana, apple, or grated carrot) adds vitamins and natural sweetness without refined sugar.
• A little nut or seed butter supplies healthy fats and protein to support growing bodies.
• Baked instead of fried, they’re soft enough for little teeth and simple to portion and freeze.

Ingredients (makes ~12 small cookies)

• 2 ripe bananas, mashed (or 1/2 cup unsweetened applesauce)
• 1 1/2 cups old-fashioned rolled oats
• 1/3 cup unsweetened apples, grated or finely chopped (or grated carrot)
• 2 tbsp nut butter (peanut, almond, or sunflower seed butter for nut-free)
• 1 tsp vanilla extract (optional)
• 1/2 tsp cinnamon
• Pinch of salt
• Optional mix-ins: 1/4 cup finely chopped soft dried fruit (raisins, chopped apricot), 1–2 tbsp ground flaxseed, or 1/4 cup mini chocolate chips (toddler discretion)

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mash the bananas until mostly smooth. Stir in the nut butter and vanilla until combined.
3. Add the oats, grated apple or carrot, cinnamon, salt, and any optional mix-ins. Let the mixture sit 5 minutes to thicken; it should hold together when pressed.
4. Scoop tablespoon-sized portions and gently flatten them into cookie shapes on the prepared sheet (cookies won’t spread much).
5. Bake 10–12 minutes, until set and just lightly golden on the edges. Allow to cool completely before serving.

Serving and storage

• Serve at room temperature or slightly warmed. Cut into halves for very small toddlers.
• Store in an airtight container in the refrigerator for up to 4 days.
• Freeze cooled cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Reheat briefly in a microwave or toaster oven.

Tips and variations

• For nut-free households, swap nut butter for sunflower seed butter or extra mashed banana plus 2 tbsp ground flaxseed for texture and omega-3s.
• Make them softer by using more mashed banana or applesauce; reduce oats slightly if mixture seems dry.
• Add spices like nutmeg or pumpkin pie spice for variety.
• If you want sweeter, dessert-style alternatives that remain balanced, explore a few healthy sweet treats for toddlers that use fruit and whole grains.

Conclusion

For more inspiration on similar recipes that incorporate fruits and vegetables into toddler-friendly cookies, check this version of Healthy Oatmeal Cookies (with Apple and Carrot) that pairs grated produce with oats. If you’d like a protein-focused twist, try this tasty Peanut Butter Banana Breakfast Cookies: Toddler-Approved! which swaps textures and flavors while keeping breakfast convenient and nutritious.