There’s something so comforting about starting the day with a wholesome treat, and these banana and oatmeal cookies are just that. They’re soft, naturally sweetened, and packed with simple ingredients that’ll keep you energized all morning. Plus, who doesn’t love the idea of cookies for breakfast?
This recipe is perfect for using up overripe bananas and turning them into something delicious. The combination of creamy bananas and hearty oats creates a chewy, satisfying bite that feels indulgent but is actually quite healthy. They’re great for busy mornings or as a grab-and-go snack.
Banana And Oatmeal Cookies (Breakfast Version) Recipe
I’ve always believed bananas are nature’s most perfect fruit, and they shine beautifully in this banana and oatmeal cookie recipe. These cookies are my go-to for combining the nutritious goodness of ripe bananas with hearty oats, creating a soft and flavorful breakfast treat. Let me walk you through the steps that bring these cookies to life.
Ingredients
- 2 large ripe bananas (mashed until smooth, the riper the better for more natural sweetness)
- 1 ½ cups old-fashioned rolled oats (ensure they’re not quick oats for the best texture)
- 1 teaspoon cinnamon (for a warm, aromatic hint that complements the bananas)
- ½ teaspoon vanilla extract (adds a gentle depth of flavor)
- ¼ cup peanut butter (natural and creamy for richness, optional if you prefer nut-free)
- 2 tablespoons honey or maple syrup (for extra sweetness, optional depending on your bananas’ ripeness)
- A pinch of salt (to balance the flavors)
- ¼ cup chocolate chips or dried fruit (optional mix-ins to customize your cookies)
Instructions
- Mash the Bananas: Start by peeling your bananas and mashing them in a medium mixing bowl using a fork or potato masher. Aim for a smooth consistency with no major lumps.
- Combine Wet Ingredients: To the mashed bananas, add the peanut butter, vanilla extract, and honey or maple syrup (if using). Mix until everything is well combined. The creamy peanut butter and sweetness from the bananas will create a heavenly aroma.
- Incorporate Dry Ingredients: Gradually stir in the rolled oats, cinnamon, and a pinch of salt. The mixture should be slightly sticky but sturdy enough to hold shape.
- Add Your Mix-Ins: Fold in your choice of chocolate chips or dried fruit, if desired. This is where you can get creative; I love adding raisins for a nostalgic oatmeal twist.
- Shape The Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop spoonfuls of the mixture onto the prepared sheet, about 2 tablespoons each, and flatten slightly with the back of your spoon. Aim for about 10-12 cookies depending on the size.
- Bake To Perfection: Place the cookies in the preheated oven and bake for 12-15 minutes or until the edges are just golden. Your kitchen will fill with the comforting smell of bananas and cinnamon.
- Cool and Serve: Remove the tray from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Enjoy them warm, with a cup of tea or coffee, or pack them for an on-the-go breakfast.
Ingredients
As someone who loves growing banana trees and sneaking bananas into every recipe I can, this one is one of my favorites. These cookies are simple yet packed with flavor and energy to start the day. Let’s get into what you’ll need!
For The Cookies
- 2 large ripe bananas, mashed until smooth (the riper, the sweeter!)
- 1 ½ cups rolled oats, old-fashioned for chewiness
- 1 teaspoon cinnamon, for a hint of warmth
- 1 teaspoon vanilla extract, pure for the best flavor
- ¼ cup peanut butter, creamy or natural (stir well if it’s the latter)
- 2 tablespoons honey or maple syrup, for a touch of natural sweetness
Optional Add-Ins
Feel free to add extras to give these cookies your own twist! My personal favorites are:
- ¼ cup dark chocolate chips, melty and indulgent
- 2 tablespoons chopped nuts, like walnuts or pecans for crunch
- 2 tablespoons dried fruit, such as raisins or cranberries for sweetness
- 2 tablespoons chia seeds or flaxseeds, for an extra boost of nutrition
Mix and match or keep it simple—you’re in control! These flexible add-ins make every batch unique.
Equipment Needed
When working with ripe bananas to create these breakfast-friendly banana and oatmeal cookies, a few basic tools can make the process effortless. While the list is simple, the right equipment ensures perfectly blended ingredients and evenly shaped cookies.
Essential Tools
- Mixing Bowls: I recommend one large bowl for the wet ingredients and one medium bowl for the dry components. This helps keep everything organized and prevents overmixing.
- Fork or Potato Masher: To mash those soft, overripe bananas to creamy perfection. A fork works great for this, but a potato masher gives a smoother texture if you have one on hand.
- Measuring Cups and Spoons: Precise measurements are the key to achieving the perfect cookie balance, especially with ingredients like honey or maple syrup.
- Wooden Spoon or Silicone Spatula: For folding the wet and dry ingredients together without overworking the dough.
- Baking Sheet: A sturdy, nonstick baking sheet is best for evenly baked cookies.
- Parchment Paper: Lining your baking sheet with parchment paper prevents sticking and makes cleanup easy.
Optional Tools
- Cookie Scoop or Tablespoon: While I adore the rustic look of hand-shaped cookies, a cookie scoop ensures uniform sizes so they bake evenly.
- Cooling Rack: If you want the cookies to cool evenly without becoming too soft on the bottom, transferring them to a cooling rack is a great idea.
- Food Processor or Blender: If you prefer a finer texture to your oats, a quick pulse in a food processor makes them resemble oat flour, which creates softer cookies.
Directions
Making these delightful banana and oatmeal cookies is as satisfying as picking a perfectly ripe banana straight from the tree. Let me guide you step-by-step so you can enjoy these naturally sweet and wholesome breakfast treats in no time.
Prep
First, preheat your oven to 350°F (175°C) so it’s ready for baking. Line a sturdy baking sheet with parchment paper to prevent sticking and make cleanup easy. Gather your overripe bananas—those with plenty of brown spots are ideal as they’re the sweetest and mash beautifully.
Peel two medium bananas and place them in a mixing bowl. Use a fork or a potato masher to mash them until smooth, with just a few small chunks for texture.
Prepare the other ingredients: measure out 1 ½ cups of rolled oats, 1 teaspoon of cinnamon, 1 teaspoon of vanilla extract, and ¼ cup of creamy peanut butter. If you’re using honey or maple syrup, measure 2 tablespoons. If you’ve chosen optional mix-ins like chocolate chips or dried fruits, set ¼ to ½ cup aside.
Mixing The Dough
With your mashed bananas ready, stir in the peanut butter, vanilla extract, and honey or maple syrup until fully combined. I love how the mash picks up the natural creaminess of the peanut butter, almost making a smooth batter on its own.
Next, add the rolled oats and cinnamon. Mix everything together using a wooden spoon or silicone spatula until the oats are well-coated, forming a thick dough. Fold in your optional add-ins, like dark chocolate chips, dried cranberries, or even chopped walnuts, to create your personal banana-inspired variation.
Shaping The Cookies
Use a cookie scoop or spoon to drop portions of the dough onto your prepared baking sheet. Aim for about two tablespoons per cookie, then gently press each dollop to flatten it slightly into a round shape about ½ inch thick. The cookies won’t spread while baking, so keep the shape you want. My tip: if you’re a texture enthusiast, press a single chocolate chip or dried fruit piece on top for a pop of flavor and visual appeal.
Baking The Cookies
Slide your sheet into the preheated oven and let the cookies bake for 12 to 15 minutes. Keep an eye on them—they should turn slightly golden along the edges and develop a faintly roasted aroma, blending the earthy oats with the natural sweetness of bananas. This fragrant moment always reminds me of my banana garden in late summer!
Once done, carefully remove the baking sheet from the oven and let the cookies cool for about 5 minutes on the sheet. They’ll firm up slightly as they rest but still retain that lovely soft-center chewiness.
Cooling And Storing
Transfer the cookies onto a cooling rack to cool completely. That’s if you can resist nibbling on one while they’re warm and fragrant! These cookies store wonderfully. Place them in an airtight container, separating layers with parchment paper to prevent sticking. They’ll last up to 4 days at room temperature or about a week when refrigerated.
If you’d like to stockpile them for busy mornings, freeze a batch! I place them in a single layer on parchment-lined trays until frozen solid, then transfer them into freezer-safe bags. Reheat individually in the microwave for 20–30 seconds, and your soft banana and oatmeal breakfast cookies are back to life, just like freshly baked.
Make-Ahead Instructions
As someone who absolutely adores bananas, I love finding ways to make recipes like these banana and oatmeal cookies even more convenient for busy mornings. These cookies are perfect for prepping ahead of time, whether you want to freeze the dough or store already-baked cookies for a quick grab-and-go breakfast.
Freezing The Dough
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When my banana stash is overflowing, I like to prep a batch of cookie dough ahead of time to save for later. Here’s how I freeze the dough:
- Prepare the cookie dough as instructed—make sure those mashed bananas and oats are thoroughly mixed.
- Scoop the dough onto a lined baking sheet, shaping individual cookie portions. I recommend using a cookie scoop for uniform sizes.
- Place the baking sheet in the freezer for 1-2 hours, or until the dough is firm to the touch.
- Transfer the frozen cookie dough balls to an airtight container or a resealable freezer bag. Lay parchment paper between layers to prevent sticking.
- Label the container with the date (this banana expert knows it’s easy to forget when you froze them!) and freeze for up to 3 months.
When you’re ready to bake, there’s no need to defrost. Just place the frozen dough on a lined baking sheet and bake as directed, adding 2-3 extra minutes to the baking time.
Storing The Baked Cookies
If you prefer to bake all your cookies at once, they store beautifully too! These cookies stay chewy and flavorful even after a few days—thank you, bananas! Here’s how I keep mine fresh:
- Allow the cookies to cool completely on a wire rack first. This step is crucial to avoid trapping moisture, which can lead to sogginess.
- Store the cookies in an airtight container at room temperature for up to 3 days. Layer parchment paper between them to keep them from sticking together.
- If you’d like to enjoy them beyond 3 days, move the container to the fridge, where they’ll last for up to a week.
- To keep them fresh even longer, freeze the baked cookies. Place them in a freezer-safe container or resealable bag with parchment paper between layers. They’ll stay good for up to 2 months. Simply thaw at room temperature or warm them in the oven for a freshly baked feel.
Tips For Perfect Cookies
As someone who adores everything about bananas—from growing them to experimenting in the kitchen—I’ve discovered a few tricks that make these banana and oatmeal cookies the best they can be. Here are my favorite tips to ensure every batch is a success.
Baking Tips
- Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas with deep brown spots. They mash easier and bring that naturally sweet, caramel-like taste.
- Measure Oats Precisely: Too many oats can dry out the cookies. Stick to the amount in the recipe for that ideal soft, chewy texture.
- Don’t Overbake: These cookies can dry out quickly in the oven, so keep an eye on them. Bake until the edges start to look set and lightly golden but the centers remain soft. They’ll firm up as they cool.
- Keep your hands moist for shaping: If the dough gets sticky when shaping cookies, wet your hands lightly. It makes forming even, round cookie shapes a lot easier.
- Cool on a Rack: Once out of the oven, transfer cookies to a cooling rack after a few minutes on the tray. This prevents any soggy bottoms and helps them cool evenly.
Flavor Variations
- Go Nutty: Add chopped pecans, walnuts, or almonds to the mixture for an extra crunch. Bananas naturally pair well with nuts, bringing out deeper, earthy tones.
- Chocolate Lovers’ Delight: Mix in dark chocolate chips or white chocolate chunks for a bit of indulgence. I also love adding cacao nibs for a slightly bitter chocolate kick.
- Dried Fruit Boost: Incorporate dried cranberries, golden raisins, or chopped dates for little bursts of sweetness. These add pops of chewy texture to the cookies.
- Spice Things Up: Try adding a pinch of nutmeg or a dash of cardamom alongside the cinnamon. It gives the cookies a cozy, spiced complexity.
- Seeds for Superpower: Include chia seeds, hemp seeds, or flaxseeds for a nutrient boost. These also add a subtle crunch that contrasts nicely with the soft banana base.
Serving Suggestions
When it comes to banana and oatmeal cookies, the possibilities for serving them are just as exciting as baking them! As someone who loves bananas and explores new ways to enjoy them, I adore serving these soft, naturally sweetened cookies in creative and nourishing ways. Here are a few of my favorite serving ideas to make your banana and oatmeal cookies shine:
- Morning Energy Boost: Serve these cookies alongside a warm cup of coffee or tea. The natural sweetness from the bananas pairs beautifully with your favorite morning beverage, creating a perfect grab-and-go breakfast for busy days.
- Topped with Nut Butter: Spread a thin layer of almond, peanut, or cashew butter on top of the cookies for an extra dose of healthy fats and protein. The creamy texture complements the chewy oats and banana flavor perfectly.
- Yogurt Parfait Pairing: Crumble the cookies over Greek yogurt or a plant-based alternative. Add a sprinkle of granola, fresh banana slices, or a handful of berries for an easy, wholesome breakfast bowl.
- Sweet and Savory Balance: Pair the cookies with hard-boiled eggs or a slice of aged cheese for a satisfying combination of sweet and savory flavors. This is one of my favorite ways to sneak more fruit into a balanced breakfast.
- Dessert-like Indulgence: Drizzle warm cookies with a touch of melted dark chocolate or a dollop of whipped coconut cream. This enhances their naturally sweet banana flavor, turning your breakfast treat into a healthy dessert.
- Packable Snack: These cookies are a dream when you’re on the go! I love wrapping a few in parchment paper and tossing them into my bag for hikes, road trips, or even my gardening breaks. The bananas keep them soft and moist for hours.
- Kid-Friendly Fun: For little ones, I like to press small add-ins like mini chocolate chips or colorful sprinkles on top of the cookies before serving. It makes snack time more enjoyable while still providing a nutritious option.
Conclusion
There’s something so satisfying about starting the day with a treat that’s both delicious and nourishing. These banana and oatmeal cookies are a perfect balance of flavor, convenience, and wholesome ingredients. Whether you’re enjoying them fresh out of the oven or grabbing one on your way out the door, they’re sure to bring a little extra joy to your morning routine.
I love how customizable they are, making it easy to tweak them to suit your cravings or nutritional needs. With minimal effort and simple tools, you can create a batch that feels like a warm hug in cookie form. So go ahead and give them a try—you might just find yourself making them a regular part of your breakfast lineup!
