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Oatmeal Fruit & Nut Breakfast Cookies

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Oatmeal, Fruit, and Nut Breakfast Cookies

Oatmeal Fruit & Nut Breakfast Cookies

Jessica Braider
Oatmeal cookies are my all-time favorite cookie, so having a version that is healthy enough to start the day but is sweet enough to serve as dessert as well is a guaranteed winner in my book.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 7 servings


  • 8 Tbsp. unsalted butter softened
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 tsp. kosher salt sea salt, or other coarse salt
  • 1/8 tsp. ground nutmeg
  • 3/4 cup whole wheat flour (use wheat/gluten-free if needed)
  • 1 1/4 cups rolled oats (use wheat/gluten-free, if needed)
  • 1/2 cup walnuts, pecans, peanuts, or almonds chopped
  • 1/4 cup dried fruit such as raisins, cranberries, blueberries, and/or apricots chopped into small pieces if needed


  • Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  • In a food processor or standing mixer, or in a large bowl with a hand-held mixer, cream the butter and sugar until light, then add the egg and vanilla and mix until smooth.
  • Add the baking soda, spices, salt, and flour and mix until well combined.
  • Add the oats and nuts and mix well, then fold in the dried fruit.
  • Drop rounded balls of dough, about 2 Tbsp. each, onto the baking sheets, spacing them about 2 inches apart.
  • Lightly flatten each ball with your hand or the bottom of a measuring cup.
  • Bake for 10 – 15 minutes, or until just starting to turn golden around the edges, but still soft and almost undone in the middle.
  • Remove from the oven and let cool for 10 minutes on the baking sheet; this will give them time to firm up a little more, then remove to a cooling rack to cool completely.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.


Do Ahead or Delegate: Remove the butter from the refrigerator to let soften, combine the spices, chop the nuts, or fully prepare and store or freeze the cookies.
Scramble Flavor Booster: Boost the cinnamon and/or ginger.
Tip: While the cookies may seem almost uncooked, the time spent on the warm baking sheet will finish up the baking, while still allowing for a chewy cookie at the end.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutritional Information Per Serving (% based upon daily values): Calories 282, Total Fat: 16g, 25%; Saturated Fat: 9g, 44%; Cholesterol: 58mg, 19%; Sodium: 171mg, 7%; Total Carbohydrate: 31g, 10%; Dietary Fiber: 3g, 13%; Sugar: 11g; Protein: 5g
Keyword 30 Minutes (or less) Meals, All, Baked Goods, Breakfast/Brunch, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Make-Ahead, Picnic, Spring, Summer, Vegetarian, Winter
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