Why You’ll Love This Banana Oat Breakfast Cookies
- They’re the ultimate grab-and-go breakfast. Seriously, no more skipping the most important meal of the day. These cookies are portable, non-messy, and packed with enough staying power to keep you fueled until lunch.
- They’re a genius way to use up those spotty bananas. You know the ones—blackening on the counter, begging to be transformed into something delicious. This recipe puts them to perfect use, giving you a zero-waste win.
- They’re endlessly customizable. Not a fan of chocolate chips? Swap in dried cranberries. Need a nut-free version? Use sunflower seeds. This recipe is a wonderful base for your favorite mix-ins.
- They’re made with simple, wholesome ingredients. We’re talking rolled oats, ripe bananas, a little healthy fat… no strange additives or refined sugars. It’s a breakfast you can feel genuinely good about.
Ingredients & Tools
- 3 large, very ripe bananas
- 2 cups old-fashioned rolled oats
- 1/4 cup creamy almond butter (or any nut/seed butter you like)
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup mix-ins (e.g., dark chocolate chips, chopped walnuts, raisins, shredded coconut)
Tools: A large mixing bowl, a fork or potato masher, a baking sheet, and parchment paper or a silicone baking mat.
A quick note on the bananas—the riper they are, the sweeter your cookies will be, so don’t be shy about using those almost-black ones. And that almond butter? It adds a lovely richness and helps bind everything together, but honestly, peanut butter or even tahini would work beautifully here too.
Serves: 12 cookies | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Banana Ripeness is Key. The blacker, the better! Overripe bananas are much softer and sweeter, which means they mash easily and provide natural sweetness, reducing the need for added sugar.
- Don’t Swap the Oat Type. It’s important to use old-fashioned rolled oats for this recipe. Quick oats will absorb too much moisture and make the cookies dense, while steel-cut oats won’t soften enough during baking.
- Why Baking Powder? You might be wondering why we need a leavener in a cookie with no flour. It’s not for a big rise, but it gives the cookies a slightly lighter, cakier texture instead of being a dense hockey puck. Trust me on this one.
- Mix-in Magic. Get creative, but keep the total volume to about 1/2 cup. Any more and the cookies might not hold together as well. Chopped nuts add crunch, chocolate chips add sweetness, and dried fruit gives little bursts of chewy flavor.
How to Make Banana Oat Breakfast Cookies
Step 1: First, preheat your oven to 350°F (175°C). This is a quick recipe, so you want the oven ready to go. Line your baking sheet with parchment paper or a silicone mat. This is non-negotiable for easy removal—these cookies are soft and will stick to a bare pan.
Step 2: Now, let’s tackle the bananas. Peel them and add them to your large mixing bowl. Take a fork or a potato masher and go to town on them until they’re a smooth, lump-free puree. You’ll notice the aroma of sweet banana already filling your kitchen—it’s the best.
Step 3: To the banana puree, add the almond butter, maple syrup, and vanilla extract. Stir everything together until it’s well combined and looks like a thick, creamy sauce. The almond butter might be a little stubborn at first, but just keep stirring—it’ll blend in beautifully.
Step 4: Next, add all your dry ingredients right on top: the rolled oats, cinnamon, baking powder, and salt. Use a spatula or a wooden spoon to fold everything together. You want the oats to be fully coated in the wet banana mixture. The batter will be thick and a bit sticky, which is exactly what you want.
Step 5: This is the fun part—fold in your 1/2 cup of mix-ins. Whether you’re going for chocolate chips, walnuts, or a bit of both, gently stir them in until they’re evenly distributed. Try not to overmix at this stage.
Step 6: Using a spoon or a cookie scoop, drop mounds of the dough onto your prepared baking sheet. You should get about 12 cookies. Gently flatten each mound with the back of your spoon or your fingers. These cookies won’t spread much, so shaping them now gives you the perfect cookie form.
Step 7: Pop the baking sheet into your preheated oven and bake for 14-16 minutes. You’re looking for the edges to be golden brown and the tops to look set and dry to the touch. They’ll still feel a bit soft—that’s good! It means they’ll be wonderfully chewy once cooled.
Step 8: This is the hardest step: let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. They are very fragile when hot and need this time to firm up. I know it’s tempting, but patience here is a virtue that pays off in intact cookies!
Serving Suggestions
Complementary Dishes
- A dollop of Greek yogurt — The cool, tangy creaminess is a fantastic contrast to the sweet, soft cookie. It turns your quick snack into a more substantial, protein-packed breakfast.
- A side of fresh berries — The bright, juicy burst of blueberries or raspberries cuts through the richness and adds a lovely freshness to your morning meal.
- A soft-boiled egg — For a truly balanced start, the savory, rich egg provides protein that complements the carbohydrate-rich cookies perfectly.
Drinks
- A cold glass of milk — It’s a classic for a reason. Whether it’s dairy or your favorite plant-based alternative, the cool milk is the perfect partner for these wholesome cookies.
- A hot cup of coffee — The bitterness of a good brew highlights the sweetness of the bananas and chocolate, making for a truly satisfying breakfast moment.
- A creamy chai latte — The warm spices in chai mirror the cinnamon in the cookies, creating a wonderfully cozy and harmonious flavor experience.
Something Sweet
- A small square of dark chocolate — If you’re enjoying a cookie as an afternoon treat, a piece of high-quality dark chocolate alongside it feels like a real indulgence.
- A spoonful of apple sauce — For a fruit-forward end to a meal, the simple sweetness of unsweetened apple sauce is a light and healthy option.
- A few slices of ripe pear — The delicate, floral sweetness of a pear is a refreshing and elegant way to satisfy a sweet tooth after breakfast.
Top Mistakes to Avoid
- Mistake: Using underripe bananas. Green or yellow bananas lack the necessary sweetness and moisture. Your cookies will be bland and dry. Wait for those brown spots!
- Mistake: Skipping the parchment paper. I’ve messed this up before too, thinking a quick spray of oil would suffice. These cookies are sticky, and you’ll lose half of them to the pan. The parchment is your best friend here.
- Mistake: Not flattening the dough mounds. Because there’s no butter to spread, these cookies will bake exactly as you place them. If you leave them as tall mounds, the centers might stay too wet and dense.
- Mistake: Overbaking. They should be golden on the edges but still soft in the middle when you take them out. They continue to firm up as they cool. Overbaked cookies become tough and lose their lovely chew.
Expert Tips
- Tip: Make a double batch and freeze them. These cookies freeze exceptionally well. Let them cool completely, then store in a freezer bag. You can grab one in the morning and it will be thawed by your morning coffee break.
- Tip: Add a pinch of nutmeg or cardamom. Along with the cinnamon, a tiny pinch of another warm spice can add a wonderful depth of flavor that makes these taste even more special.
- Tip: For a flavor boost, toast your oats. Spread the raw oats on a baking sheet and toast them in a 350°F oven for 5-7 minutes before using. It brings out a lovely, nutty flavor that takes the cookies to the next level.
- Tip: Let the batter rest for 5 minutes. After you mix everything together, let the bowl sit on the counter for a few minutes. This allows the oats to absorb some of the liquid, resulting in a better texture and a dough that’s easier to handle.
FAQs
Can I make these gluten-free?
Absolutely! This recipe is naturally gluten-free as long as you use certified gluten-free rolled oats. Oats themselves don’t contain gluten, but they are often processed in facilities that also handle wheat, so if you have a sensitivity, be sure to check the packaging.
My cookies turned out a bit wet in the middle. What happened?
This usually means one of two things: either your bananas were extra large and added too much moisture, or the cookies needed another minute or two in the oven. Next time, if your bananas are huge, maybe just use two and a half. And remember, if the tops look set but you’re unsure, a toothpick inserted should come out with just a few moist crumbs, not wet batter.
Can I use quick oats instead of old-fashioned?
I really don’t recommend it. Quick oats are cut smaller and absorb liquid much faster, which would result in a denser, gummier cookie texture. The heartier texture of old-fashioned rolled oats is essential for that perfect chewy bite.
How should I store these breakfast cookies?
Because they’re moist, they are best stored in an airtight container at room temperature for 2-3 days. For longer storage, I highly recommend the freezer. They’ll keep for up to 3 months frozen, and you can pop one straight into a lunchbox—it’ll be thawed and ready to eat by mid-morning.
Can I reduce the maple syrup or leave it out?
You can definitely reduce it or omit it if your bananas are very ripe and sweet. The maple syrup adds a subtle flavor and helps with browning, but the cookies will still be sweet enough from the bananas alone. The texture might be a tad less chewy, but they’ll still be delicious.
Banana Oat Breakfast Cookies
Whip up soft, chewy Banana Oat Breakfast Cookies in 25 minutes! This easy, healthy recipe uses ripe bananas & oats for a grab-and-go breakfast you'll love.
Ingredients
Ingredients
-
3 large, very ripe bananas
-
2 cups old-fashioned rolled oats
-
1/4 cup creamy almond butter (or any nut/seed butter you like)
-
2 tbsp pure maple syrup
-
1 tsp vanilla extract
-
1 tsp ground cinnamon
-
1/2 tsp baking powder
-
1/4 tsp fine sea salt
-
1/2 cup mix-ins (e.g., dark chocolate chips, chopped walnuts, raisins, shredded coconut)
Instructions
-
First, preheat your oven to 350°F (175°C). This is a quick recipe, so you want the oven ready to go. Line your baking sheet with parchment paper or a silicone mat. This is non-negotiable for easy removal—these cookies are soft and will stick to a bare pan.01
-
Now, let's tackle the bananas. Peel them and add them to your large mixing bowl. Take a fork or a potato masher and go to town on them until they're a smooth, lump-free puree. You'll notice the aroma of sweet banana already filling your kitchen—it's the best.02
-
To the banana puree, add the almond butter, maple syrup, and vanilla extract. Stir everything together until it's well combined and looks like a thick, creamy sauce. The almond butter might be a little stubborn at first, but just keep stirring—it'll blend in beautifully.03
-
Next, add all your dry ingredients right on top: the rolled oats, cinnamon, baking powder, and salt. Use a spatula or a wooden spoon to fold everything together. You want the oats to be fully coated in the wet banana mixture. The batter will be thick and a bit sticky, which is exactly what you want.04
-
This is the fun part—fold in your 1/2 cup of mix-ins. Whether you're going for chocolate chips, walnuts, or a bit of both, gently stir them in until they're evenly distributed. Try not to overmix at this stage.05
-
Using a spoon or a cookie scoop, drop mounds of the dough onto your prepared baking sheet. You should get about 12 cookies. Gently flatten each mound with the back of your spoon or your fingers. These cookies won't spread much, so shaping them now gives you the perfect cookie form.06
-
Pop the baking sheet into your preheated oven and bake for 14-16 minutes. You're looking for the edges to be golden brown and the tops to look set and dry to the touch. They'll still feel a bit soft—that's good! It means they'll be wonderfully chewy once cooled.07
-
This is the hardest step: let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. They are very fragile when hot and need this time to firm up. I know it's tempting, but patience here is a virtue that pays off in intact cookies!08
