Banana Oatmeal Breakfast Cookies – Simple, Wholesome, and Ready Fast
These Banana Oatmeal Breakfast Cookies are the kind of recipe you’ll make once and keep making all year. They’re soft, lightly sweet, and surprisingly satisfying for how simple they are. You can grab one on your way out the door, pack a couple in a lunchbox, or enjoy them with coffee at home.
No mixer needed, no complicated steps, and the ingredients are pantry staples. If you like easy breakfasts that feel homemade and nourishing, this one’s for you.
Banana Oatmeal Breakfast Cookies - Simple, Wholesome, and Ready Fast
Ingredients
- 2 large ripe bananas (the spottier, the better)
- 1 1/2 cups old-fashioned rolled oats (not instant; quick oats work in a pinch)
- 1/4 cup nut butter (peanut, almond, or sunflower seed butter)
- 2–3 tablespoons maple syrup or honey (optional, for extra sweetness)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder (for a little lift)
- Pinch of salt
- 1/3 cup add-ins (choose one or mix: dark chocolate chips, chopped nuts, raisins, dried cranberries, shredded coconut, or seeds)
Instructions
- Preheat the oven: Set it to 350°F (175°C).Line a baking sheet with parchment paper.
- Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps.
- Stir in wet ingredients: Add nut butter, vanilla, and maple syrup or honey (if using). Mix until well combined.
- Add dry ingredients: Stir in oats, cinnamon, baking powder, and salt until the mixture holds together. Fold in your add-ins.
- Scoop the dough: Use a heaping tablespoon or cookie scoop to portion the dough onto the baking sheet.Flatten gently with the back of the spoon—these won’t spread much.
- Bake: Bake for 12–15 minutes, until the edges are set and lightly golden.
- Cool: Let the cookies cool on the pan for 5 minutes, then transfer to a rack to finish cooling. They’ll firm up as they cool.
- Enjoy: Eat warm or at room temperature. Great with coffee, tea, or a glass of milk.
What Makes This Special
- Just a handful of ingredients: Ripe bananas, oats, and a few add-ins bring it all together.
- Naturally sweetened: The bananas do most of the work, so you can skip refined sugar if you want.
- Quick to prep: The dough comes together in minutes. No chilling or fancy tools.
- Customizable: Add chocolate chips, nuts, seeds, or dried fruit to fit your taste or pantry.
- Meal-prep friendly: Bake once, enjoy all week—or freeze for later.
Ingredients
- 2 large ripe bananas (the spottier, the better)
- 1 1/2 cups old-fashioned rolled oats (not instant; quick oats work in a pinch)
- 1/4 cup nut butter (peanut, almond, or sunflower seed butter)
- 2–3 tablespoons maple syrup or honey (optional, for extra sweetness)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder (for a little lift)
- Pinch of salt
- 1/3 cup add-ins (choose one or mix: dark chocolate chips, chopped nuts, raisins, dried cranberries, shredded coconut, or seeds)
How to Make It
- Preheat the oven: Set it to 350°F (175°C).
Line a baking sheet with parchment paper.
- Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps.
- Stir in wet ingredients: Add nut butter, vanilla, and maple syrup or honey (if using). Mix until well combined.
- Add dry ingredients: Stir in oats, cinnamon, baking powder, and salt until the mixture holds together. Fold in your add-ins.
- Scoop the dough: Use a heaping tablespoon or cookie scoop to portion the dough onto the baking sheet.
Flatten gently with the back of the spoon—these won’t spread much.
- Bake: Bake for 12–15 minutes, until the edges are set and lightly golden.
- Cool: Let the cookies cool on the pan for 5 minutes, then transfer to a rack to finish cooling. They’ll firm up as they cool.
- Enjoy: Eat warm or at room temperature. Great with coffee, tea, or a glass of milk.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 5–6 days.
This helps them stay firm and fresh.
- Freezer: Freeze in a zip-top bag for up to 3 months. Place parchment between layers to prevent sticking.
- Reheat: Warm in the microwave for 10–15 seconds or in a low oven for a few minutes for that freshly baked feel.
Why This is Good for You
- Whole grains: Oats provide fiber to help keep you full and support steady energy.
- Naturally sweet: Ripe bananas bring sweetness without relying on refined sugar.
- Healthy fats and protein: Nut butter and nuts or seeds add staying power and flavor.
- Better breakfast choice: Compared to store-bought pastries, these are simpler, lighter, and more nourishing.
Common Mistakes to Avoid
- Using unripe bananas: Green or just-yellow bananas aren’t sweet or soft enough. Wait for brown spots.
- Skipping the flattening step: These cookies don’t spread.
If you don’t flatten them, the centers can stay too soft.
- Adding too many mix-ins: Keep add-ins to about 1/3 cup. Too much can make the cookies crumble.
- Overbaking: They’re meant to be tender. Pull them when the edges set and the tops are dry.
- Using instant oats only: Instant oats can make the texture mushy.
Rolled oats give better chew and structure.
Variations You Can Try
- Chocolate Almond: Add dark chocolate chips and sliced almonds, and a pinch of flaky salt on top.
- Peanut Butter Raisin: Use peanut butter, raisins, and a dash of nutmeg.
- Tropical: Fold in shredded coconut, chopped dried pineapple, and macadamia nuts.
- Berry Boost: Add dried cranberries or blueberries with white chocolate chips.
- Seed Power: Mix in pumpkin seeds, chia seeds, and a spoon of hemp hearts for extra crunch.
- Apple Cinnamon: Add finely diced apple (pat dry), extra cinnamon, and a few walnuts.
- Dairy-Free and Vegan: Use maple syrup and dairy-free chocolate chips, or skip chocolate entirely.
- Gluten-Free: Use certified gluten-free oats. Everything else stays the same.
FAQ
Can I use quick oats instead of rolled oats?
Yes, but expect a softer, slightly less chewy texture. If you use quick oats, start with a little less and add as needed until the dough holds together.
How ripe should the bananas be?
Very ripe—deep yellow with lots of brown spots.
The riper they are, the sweeter and softer your cookies will be.
Do I need eggs or flour?
No. The mashed bananas and nut butter act as binders, and the oats provide structure. That’s what keeps this recipe simple.
Can I make them sugar-free?
Yes.
Skip the maple syrup or honey and rely on the bananas for sweetness. If your bananas aren’t very ripe, consider a few extra chocolate chips or a drizzle of maple syrup.
How do I prevent the cookies from being too soft?
Use rolled oats, don’t add too many wet mix-ins, and flatten the cookies before baking. Bake until the edges are set.
Cooling on a rack also helps firm them up.
What’s the best way to freeze them?
Freeze baked cookies in a single layer on a sheet pan, then move to a bag or container. This keeps them from sticking. Thaw at room temperature or warm gently.
Can I double the recipe?
Absolutely.
Bake in batches or use two pans, rotating halfway. Store extras in the fridge or freezer.
Are these sweet enough for kids?
Most kids enjoy them, especially with chocolate chips. If you want them sweeter, add a bit more maple syrup or use sweeter add-ins like raisins.
Final Thoughts
These Banana Oatmeal Breakfast Cookies are proof that simple ingredients can make something genuinely satisfying.
They’re easy to throw together, endlessly flexible, and perfect for busy mornings. Keep a batch on hand and you’ll always have a better-for-you snack or breakfast ready to go. Once you make them your way, they’ll quickly become a weekly staple.
