Healthy 3-ingredient banana oatmeal cookies are quick and easy to make in only 20 minutes! They're chewy cookies and delicious which makes it hard to eat just one! The perfect way to use up those ripe bananas.
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A quick and delicious chewy wholesome breakfast, this simple recipe is an easy way to use up those spotty bananas. These nourishing banana oatmeal cookies have no eggs, no flour, no sugar and no dairy.
It's an easy combination of ripe bananas, old-fashioned oats, and creamy peanut butter, resulting in a guilt-free indulgence that's gluten-free and vegan-friendly.
My kids find that these banana oat breakfast cookies have the best flavor of banana bread and baked oatmeal, making it an ideal quick breakfast cookie or an on-the-go snack. The ripe bananas add natural sweetness to the chewy oats.
Feel free to add a handful of chocolate chips, (chocolate chip banana oatmeal cookies), dried fruit, chopped nuts, unsweetened coconut flakes, protein powder, a little bit of vanilla extract, ground cinnamon, or seeds. Just note that you may need a little extra banana or add some unsweetened applesauce for extra moisture.
Try this recipe with my homemade peanut butter or almond butter like in these almond butter cookies, edible cookie dough, and sweet potato brownies.
Or make some other easy breakfast options like ginger apple muffins, lemon poppy seed scones and blueberry banana muffins. Perfect for a grab-and-go breakfast recipe and as easy as a bowl of oatmeal.
Homemade banana oatmeal cookies are a healthier take on traditional cookies, using just bananas, oats and peanut butter. You can also press a small well into the top of the cookie and add nut butter or jam before baking. It's the perfect breakfast.
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Why You'll Love These Healthy Breakfast Cookies
- These cookies taste like banana bread cookies or baked oatmeal and is a quick easy recipe to make. Simple wholesome 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 add moisture and sweetness without added sugar. And I find that the oats add a nice chewy texture.
- Peanut butter tastes great when combined with bananas and helps to hold the breakfast cookie together. 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.
Recipe Ingredients
Here are the ingredients you'll need to make these banana oat breakfast cookies:
Ingredient Notes:
- Mashed bananas: 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. Or swap with unsweetened apple sauce (allow to rest for 10 minutes before baking so oats can absorb the extra moisture).
- Old-fashioned oats: provide a nice texture to these banana breakfast cookies and are the best type of oats to use. You can swap 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. Or, use any nut butter like cashew butter, almond butter or seed butter. Or try crunchy peanut butter for more texture.
See recipe card below for all ingredients and quantities.
How to Make Banana Oat Breakfast Cookies
- Step 1: In a medium size bowl add mashed bananas, oats and peanut butter (and any favorite mix-ins like dark chocolate chips).
- Step 2: Stir until mixture is well combine.
- Step 3: Drop about 1.5 tablespoon dollops of the mixture onto a parchment lined cookie sheet (or silicone mat) and use your fingers to shape and flatten into a cookie shape. This will make about 24, 2-inch cookies.
- Step 4: Bake in 350 °F preheated oven for 15 minutes. Remove from oven and let cool for a few minutes. Enjoy!
Expert Tips
- Ripened bananas are easy to mash. I use a fork but you can also use a potato masher.
- The cookies will not spread when baked, so shape each cookie to your liking. I take about 1.5 tablespoons of the mixture and shape into a cookie shape with my fingers. 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 banana oatmeal cookies from sticking.
Storage Tips
- Room Temperature: These cookies can be left on the counter at room temperature for a day or two.
- Refrigerator: They will last up to 5 days in an airtight container in the fridge. 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.
- Freezer: Store in the freezer for up to 2 months.
More Grab-And-Go Snack Recipes
Recipe
3-Ingredient Banana Oatmeal Cookie Recipe
Equipment
- 1 prepared baking sheet lined with parchment paper or a silicone mat
- 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 or toaster 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 or large mixing 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!
Notes
- You can lay the pre-baked cookies close together, they will not spread.
- Swap nut or seed butter into the mix, add chocolate chips, dried fruit, chopped nuts, unsweetened coconut flakes or seeds.
- Press a small well into the top of the cookie and add nut butter or jam before baking.
- Store up to 5 days in an airtight container in the fridge. Freeze for up to 2 months.
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