Three ingredients, one bowl, 20 minutes. These 3-ingredient oatmeal cookies with banana are the answer to "what do I do with these spotty bananas?" It's a quick, feel-good bake that's naturally gluten-free, dairy-free, and vegan.
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As a mom of 4 who's packed more lunchboxes than I can count, I lean on this recipe when mornings get busy. Mashed ripe bananas, old-fashioned oats, and creamy peanut butter bake into chewy, satisfying cookies that taste like banana bread met baked oatmeal (in cookie form). No mixer, no fuss, just simple ingredients that actually keep you full.
Make them your own: stir in chocolate chips, chopped nuts, or a sprinkle of cinnamon. They freeze well, travel well, and disappear fast, so you might want to double the batch.
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Why You'll Love These Banana 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.
Oatmeal Breakfast Cookies Ingredients
Here are the ingredients you'll need to make these banana oat breakfast cookies:
- 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 3 Ingredient Banana 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!
Tips for 3 Ingredient Banana Cookies
- 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.
Storing Oatmeal Breakfast Cookies
- 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
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3 Ingredient Peanut Butter Oatmeal Cookies
This healthy 3-ingredient banana oatmeal cookie recipe is 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.
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Servings: 24 cookies
Equipment
- 1 prepared baking sheet lined with parchment paper or a silicone mat
- 1 large bowl or medium bowl
- 1 cookie scoop optional
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 3 (354 grams) ripe bananas
- 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.3 ripe bananas
- Add the oats and peanut butter (and any favorite mix-ins) and stir until mixture is well combine.2 cups old fashioned rolled oats, ⅓ cup peanut butter
- 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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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.
Tried this recipe?Leave a comment below & tag @eatfreshglow on social!
Jacqui Wilson says
I still make these to have on hand for breakfast every time there's extra ripe bananas lying around. They're so easy and so satisfying. I hope you love them too!