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Banana Oatmeal Breakfast Cookies - Simple, Wholesome, and Ready Fast

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

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)

Method
 

  1. Preheat the oven: Set it to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps.
  3. Stir in wet ingredients: Add nut butter, vanilla, and maple syrup or honey (if using). Mix until well combined.
  4. Add dry ingredients: Stir in oats, cinnamon, baking powder, and salt until the mixture holds together. Fold in your add-ins.
  5. 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.
  6. Bake: Bake for 12–15 minutes, until the edges are set and lightly golden.
  7. 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.
  8. Enjoy: Eat warm or at room temperature. Great with coffee, tea, or a glass of milk.