Recipe · 20 min
Cranberry Pecan Breakfast Cookies
- 20 min
- 2–6 servings
- 469 kcal / serving
These breakfast cookies have a chewy texture with oats and banana binding the bite. They make a simple, satisfying weeknight option that comes together in no time.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1banana
- ¼ cupdried cranberries
- 1egg
- ¼ cuppecan halves
- bananas
- eggs
From the pantry: cinnamon, ground, honey, oats, quick cooking
Cookware
baking sheet pan · chef's knife · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · parchment paper · potato masher · stirring spoon
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
Shopping list by aisle
Produce
- 1banana
- bananas
Dairy, eggs & chilled
- 1egg
- eggs
Pantry & dry goods
- ¼ cupdried cranberries
- ¼ cuppecan halves
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| banana | 1 | 2 | 3 |
| dried cranberries | ¼ cup | ½ cup | ¾ cup |
| egg | 1 | 2 | 3 |
| pecan halves | ¼ cup | ½ cup | ¾ cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 350°F and position the rack in the center. Line a sheet pan with parchment paper if you have it.
- Mash the peeled banana in a medium bowl until mostly smooth.
- Crack the egg into the bowl and drizzle in honey. Use a fork or masher to combine the mixture.
- Roughly chop the pecans and stir them into the banana-egg mixture.
- Stir in the oats, a pinch of cinnamon, and the dried cranberries until the batter comes together.
- Scoop ¼ cup portions of batter onto the prepared sheet pan and gently flatten each into a cookie shape.
- Bake for about 12 minutes, then let the cookies cool on the pan for a few minutes before transferring to plates.
- Serve or store leftovers in an airtight container once cooled.
Two tips
- Make-ahead: refrigerate the batter for up to 1 day before baking.
- Serving idea: drizzle with a little extra honey or sprinkle a pinch more cinnamon before serving.
Nutrition per serving
- Calories
- 469 kcal
- Protein
- 11 g
- Carbs
- 74 g
- Fat
- 16 g
- Fiber
- 10 g
- Sodium
- 36 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.