Big Banana Breakfast Cookies

These hearty breakfast starters deliver the whole grain goodness of oats, dried fruit, peanut butter protein, a shot of antioxidants via a sprinkle of dark chocolate and natural banana sweetness.

Serves: 8Prep: 25 minutesCook: 12 minutesTotal: 37 minutesDifficulty: Easy

Serves: 8


  • 3 cups Kellogg’s Special K Cereal
  • 1 cup old fashioned oats
  • 1 cup all-purpose flour
  • 1 1⁄2 teaspoons Kroger® Baking Powder
  • 1⁄2 teaspoon cinnamon
  • 1⁄4 teaspoon salt
  • 1⁄2 cup banana, mashed (about 1 medium)
  • 1⁄4 cup honey
  • 1⁄4 cup peanut butter (chunky or creamy)
  • 1 large egg
  • 1⁄2 cup water
  • 1⁄2 cup dried apricots, chopped
  • 1⁄2 cup dried banana chips, chopped (optional)
  • 1⁄4 cup dark chocolate chips


  • Preheat oven to 375°F.
  • Combine the first 6 ingredients in a large bowl. Set aside.
  • Combine the banana, honey, peanut butter, egg and water in a bowl; stir until combined.
  • Add the banana mixture to the cereal mixture; stir until well combined. Fold in the remaining ingredients.
  • Lightly spray a cookie sheet with cooking spray. Drop the dough by ½ cups onto the cookie sheet; press lightly to flatten to a 3” diameter. Edges may almost touch.
  • Bake for 12-14 minutes or until tops are beginning to brown and cookies are set. Let cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.