Oatmeal Breakfast Cookie Cups
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: American
Serves: 8
  • ¼ cup butter, softened
  • ⅓ cup honey
  • 1 tsp vanilla
  • 1 ripe banana, mashed
  • 2 cups old-fashioned oats
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2 tbsp milk, if desired
  1. Preheat oven to 350 degrees. Spray a muffin tin with non-stick spray and set aside.
  2. In a large mixing bowl, mix together butter, honey, vanilla and banana until smooth and well-blended. Add oats, cinnamon and salt; mix well.
  3. *If mixture is too crumbly to stick together (this may happen if you use a small banana) you can use 2 tbsp of milk to add moisture. Applesauce works, too.
  4. Divide mixture evenly between 8 muffin cups, pressing the bottoms down and using a spoon to press mixture up evenly against the sides.
  5. Bake at 350 degrees for 12–15 minutes until edges are golden brown. Allow to cool for a few minutes, then loosen with a butter knife and remove from pan. Serve warm or cold.
Recipe by ABCs and Garden Peas at https://abcsandgardenpeas.com/back-to-school-breakfast-cookie-recipe/