These healthy 3-ingredient banana oatmeal breakfast cookies are quick and easy to make in only 20 minutes! They're chewy and delicious which makes it hard to eat just one! The perfect way to use up those ripe bananas.
- These healthy cookies taste like banana bread cookies or baked oatmeal and are quick easy recipe to make. Simple ingredients and perfect as a quick breakfast or an on-the-go-snack. No need for a food processor.
- They're are no eggs, no flour, no sugar, no dairy and are gluten free! Only basic ingredients like overripe bananas, old-fashioned oats and peanut butter.
- Bananas are high in potassium and fiber. They also add moisture and sweetness without added sugar. Oats have protein, dietary fiber and complex carbs to give you energy and keep you feeing full and satisfied.
- Peanut butter is a great source of protein and tastes great when combined with bananas. Feel free to substitute with any nut butter or seed butter like almond butter or tahini. These cookies will also work well if you leave the peanut butter out completely.
Try this recipe with my homemade peanut butter or almond butter like in my Flourless Almond Butter Cookies or my Healthy Cookie Dough Bites. Or make some other easy breakfast options like Ginger Apple Muffins, Lemon Poppy Seed Scones or Blueberry Banana Muffins. Perfect for a grab-and-go breakfast recipe.
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Key ingredients and substitutions
- Bananas - are perfect for keeping the ingredients sticking together. Use ripe bananas which are easy to mash, and have had time to develop their sweetness. No need for maple syrup or honey.
- Old-fashioned oats - provide a nice texture to these healthy breakfast cookies. Substitute with quick oats which will give the oatmeal cookies a smoother texture. You may need to use a little less banana for best results. No need for oat flour. I use certified gluten-free oats.
- Creamy peanut butter - acts like a glue, similar to banana, to hold the cookie together. Use natural peanut butter without all the additives. Substitute with any nut butter like cashew butter, almond butter or seed butter. Or use crunchy peanut butter.
see recipe card below for all ingredients and quantities.
Expert tips and variations
- Ripened bananas are easy to mash. I use a fork but you can use a potato masher.
- The cookies will not spread when they bake. Shape each cookie the way you'd like it when finished baking. I take about 1.5 tablespoons of the mixture and shape into a cookie shape with my fingers. You don't need too much space between each cookie on the baking tray. Lay the pre-baked cookies close together without touching.
- Using parchment paper or a silicone slip mat when baking is a great way to prevent the bake banana oatmeal cookies from sticking.
- This healthy snack is super versatile. Swap nut or seed butter into the mix, add healthy food like dark chocolate chips (chocolate chip banana oatmeal cookies), dried fruit, chopped nuts, unsweetened coconut flakes, protein powder, a little bit of vanilla extract or seeds. Press a small well into the top of the cookie and add nut butter or jam before baking. It's the perfect breakfast.
How to make healthy banana oatmeal cookies
- Preheat oven to 350 °F. Prepare a baking sheet with parchment paper or silicone mat. Lining the baking sheet is need so the cookies don't stick.
- In a medium size bowl, peel and mash bananas with a fork or potato masher making sure not to leave any big chucks.
- Add the oats and peanut butter (and any favorite mix-ins) and stir until mixture is well combine.
- Drop about 1.5 tablespoons of the mixture onto the lined cookie sheet and use your fingers to shape and flatten into a cookie shape. This will make about 24, 2-inch cookies.
- Bake for 15 minutes. Remove from oven and let cool for a few minutes. Enjoy!
Note: the banana oatmeal cookies may turn a little darker brown after a day or so. Don't be surprised! This is due to the banana and will not affect the cookie.
Frequently asked questions
Yes, oatmeal with banana is a healthy meal option. Oatmeal is high in fiber and provides long-lasting energy, and bananas are packed with vitamins, minerals, and antioxidants. The combination of these foods may help regulate blood sugar levels and keep you feeling full for longer.
Homemade banana oatmeal cookies are a healthier take on traditional cookies, using just bananas, oats and peanut butter. These simple ingredients provide some fiber and protein, and bananas are high in nutrients like fiber, vitamin C and potassium. While these breakfast cookies may be a better option than more traditional cookie recipes, these cookies should be eaten in moderation and balanced with other nutrient-dense foods to energize your day.
Yes, these easy breakfast cookies should be refrigerated because they are made with fresh bananas, which can spoil if left at room temperature for too long. Refrigerating helps to extend the shelf life of the cookies and maintain their freshness.
Note: The cookies will not spread when they bake. Shape each cookie the way you'd like it when finished baking.
Equipment
- Parchment paper or silicone slip mat
- Baking tray
- Mixing bowl and fork or potato masher (cookie scoop optional)
Storage
These cookies will last up to 5 days in an airtight container. They can be left on the counter at room temperature for a day or two but I much prefer to store them in the fridge. They will also freeze well for up to 2 months.
More grab-and-go snack recipes
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Recipe
3-Ingredient Banana Oatmeal Breakfast Cookie
Equipment
- 1 baking sheet lined with parchment paper
- 1 large bowl or medium bowl
- 1 cookie scoop optional
Ingredients
- 3 ripe bananas (~300 grams)
- 2 cups (210 grams) old fashioned rolled oats , certified gluten-free
- ⅓ cup (96 grams) peanut butter
Instructions
- Preheat oven to 350 °F. Prepare a baking sheet with parchment paper or silicone baking mat (or they will stick to the pan).
- In a medium size bowl, peel and mash bananas with a fork or potato masher making sure not to leave any big chucks.
- Add the oats and peanut butter (and any favorite mix-ins) and stir until mixture is well combine.
- Drop about 1.5 tablespoons of the mixture onto the lined cookie sheet and use your fingers to shape and flatten into a cookie shape. This will make about 24, 2-inch cookies.
- Bake for 15 minutes. Remove from oven and let cool for a few minutes. Enjoy!
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