Nutrition info - Recipes

Breakfast Oaties

When it comes to crispy scrumptiousness this breakfast cookie is the top banana. Not only are these banana-flavored wafers addictive, they are super simple to make. This recipe will please anyone who loves thin, crisp cookies. Go ahead and sweeten up the most important meal of the day.

Breakfast Oaties


For 2 people

  • 3/4 cup(s) firmly packed brown sugar
  • 1/2 cup(s) 60% vegetable oil spread with no trans fat
  • 1 large egg
  • 1 teaspoon(s) vanilla extract
  • 2 3/4 cup(s) mashed ripe bananas (about 3 medium)
  • 1 cup(s) all-purpose flour
  • 2/3 cup(s) whole-wheat flour
  • 2 1/2 teaspoon(s) pumpkin pie spice
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 2 cup(s) Quaker oats (quick or old fashioned uncooked*)
  • 1/2 cup(s) broken dried banana chips (optional)
  • 1 cup(s) peanut butter, cashew butter or almond butter


Heat oven to 350 degrees.
In large bowl, beat brown sugar and spread with electric mixer until creamy. Add egg and vanilla; beat well. Add bananas; beat well.
Add combined flours, pumpkin pie spice, baking soda and salt; mix until blended. Add oats and, if desired, banana chips; mix until blended.
Drop dough by heaping measuring spoonful 2 inches apart onto un-greased cookie sheets. With narrow metal spatula, spread into 2 1/2 in. circles.
Bake 10 to 12 minutes or until edges are lightly browned. Remove to wire rack. Cool completely. Store tightly covered.
To assemble, spread 2 tsp. peanut butter on flat side of one cookie. Press second cookie over peanut butter.

Nutrition facts

  • Kcal: 2461.85 kcal
  • Fibers (g): 28.57g
  • Sodium (mg): 1347.63mg
  • Carbs: 323.6g
  • Fat: 115.38g
  • Saturated fat (g): 28.54g
  • Proteins: 56.24g