Not because it’s impressive.
Not because it’s new or clever.
But because it asks very little of me and somehow gives a lot back.

It’s the kind of thing you make when you want something nourishing without overthinking it. Something steady. Something that actually carries you threw.

These soft oatmeal breakfast cookies work as breakfast, as a small cookie with afternoon tea, or as that in-between snack when you don’t want a sugar spike and crash an hour later.

I’ve made them slowly, measuring everything properly.
I’ve made them rushed, half-awake, guessing quantities, banana on the counter giving me that use me or lose me look.

One of the reasons I love this recipe is how forgiving it is. You can add a spoonful of hemp hearts or ground flax, toss in nuts or seeds, dark chocolate - use whatever’s already open in the pantry. Nothing has to be exact. It still works. It still tastes good.

And it’s also a more balanced way to start the day. Between the oats, almond flour, and any seeds or nuts you add in, there’s a decent amount of protein, fibre, and healthy fat here to help keep blood sugar steady. I hear it again and again, especially from women: we’re craving breakfasts that don’t spike and crash, that feel grounding.

Soft Oatmeal Breakfast Cookies
(or: the gentlest way to start the day)

You’ll need:
– 1½ cups rolled oats
– 1 cup almond flour (or finely ground almonds)
– ½ tsp baking powder
– ½ tsp cinnamon
– ¼ tsp salt
– 1 ripe banana, well mashed
– ⅓ cup maple syrup
– ¼ cup melted coconut oil or olive oil
– 1 tsp vanilla
– A handful of chopped dates, chocolate, or walnuts (optional)

How it comes together:
Preheat the oven to 350°F and line a baking sheet.

In one bowl, stir together the oats, almond flour, baking powder, cinnamon, and salt.

In another bowl, mash the banana, then mix in the maple syrup, oil, and vanilla until smooth. If I have it, I add in a 1/4 teaspoon of almond extract.

Fold the wet into the dry. Add extras if you want. Skip them if you don’t. Both versions are solid. If the batter feels a tad too dry add in a tablespoon of oil, or a bit more maple syrup -- until it comes together nicely. 

Scoop soft, imperfect mounds onto the baking sheet and flatten gently with the back of a spoon.

Bake for 14–18 minutes, until just set and lightly golden at the edges. Let them cool for a few minutes — they firm up as they rest.

They’re best warm.
They’re still good the next day.
They freeze well too, which always feels like a little gift to my future self.

I wake up looking forward to these with a ripping hot cuppa coffee!!!

More soon,
Tamara

P.S. If you make these, let me know what you add — I love hearing how recipes take on a life of their own.