Easy Banana Oatmeal Breakfast Cookies

Whether you’re looking for a make-ahead breakfast or a healthy snack option, these Banana Oatmeal Breakfast Cookies fit the bill. They’re easy to make, take about 30 minutes, and are packed with nutrients. Plus: They store so well!

Banana Oatmeal Breakfast Cookies

I’ve been trying to stock the fridge and freezer with grab-and-go breakfasts to make it easier for us to eat well on busy mornings. These breakfast cookies are a forever favorite in our house.

They have a very soft texture, which makes them easy for even younger toddlers who are still learning to manage more complex textures to handle, and a naturally sweet flavor from the ripe bananas.

And they are a nutritious breakfast option—they’re packed with whole grains, fruit and protein—but they also have a lot of natural sweetness from bananas that the kids will like.

(There’s actually no other added sugars, but they’re so good the kids might not even notice!)

These are a great option for any time of the day, breakfast and beyond!

Banana Oatmeal Cookies

I like to make a batch of these healthy Banana Cookies when we have overripe bananas and we need a break from all of the muffins I usually make! I often bake a batch, then put half into the fridge for the week ahead and half into a zip top freezer bag for a future week.

TIP: I like these topped with some nut butter, but they are equally delicious plain.

Ingredients You Need

The ingredients in this breakfast cookie recipe are very straight forward. This recipe includes:

• Very ripe bananas (the brown spots indicate natural sugars!)
• Rolled oats: These are the type of oats I usually have in the pantry, so I grind them up a little to use in this recipe.
• Almond flour
• Shredded unsweetened coconut
• Raisins
• Nut butter: I typically use peanut butter, there are options below if you have another preferemce.
• Cinnamon
• Baking powder

Ingredient Substitutions

• If you don’t usually have almond flour and/or coconut on hand, you can substitute whole wheat flour and more oats. (See the info at the bottom of the recipe!)
• Trade in chocolate chips for the raisins.
• Use sunflower seed butter or almond butter in place of the peanut butter.
• You can use quick or instant oats instead of the rolled oats if you have them on hand. Just skip grinding them up.

Step-by-Step Instructions

Here’s a look at how to make these breakfast cookies so you know what to expect. Scroll down to the bottom of the post for the full info.

1. Mash the bananas in a bowl until smooth.
2. Add the dry ingredients to a bowl.
3. Stir all ingredients together.
4. Portion out batter onto a baking sheet. (I use a measuring spoon for this step.)
5. Press flat. These don’t spread when they bake, so you’ll want to flatten them so they bake evenly.
6. Remove from oven and let cool.

Vegan Breakfast Cookies

These breakfast cookies are egg-free and dairy-free so that they’re accessible for more families. The banana and nut butter holds the batter together so they still have a sturdy, yet soft texture similar to an oatmeal raisin cookie. If you need to make them peanut or tree nut free, simply use Sunbutter.

Can I make these gluten-free?

Of course! Just reach for gluten-free rolled oats and you’ll be set since there isn’t any flour in the recipe.

How long can I store these?

These cookies last for about 5 days in the fridge in an airtight container—and they stay soft, even when served chilled. Or you can store them in a zip top bag in the freezer for up to 3 months and put out a few at a time. Let thaw overnight in the fridge or at room temp.

How to Store

Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. Store fully cooled cookies in a zip top bag in the freezer for up to 3 months. Thaw overnight or in 15 second increments in the microwave.

Best Tips for Success

• Use very ripe bananas for the most natural sweetness. There’s no other sweetener in this recipe, so this is what makes them taste like a cookie!
• Let the batter chill a bit before portioning out the dough to make it a little easier to handle.
• Press the dough down until about 1/2-inch thick to ensure they bake evenly.
• Bake on a parchment-lined baking sheet to avoid the cookies sticking.
• Let cool fully before storing.
• Try another dried fruit like cranberries or cherries in place of the raisins.
• Try chocolate chips in place of the raisins or do half and half.
• If you don’t have almond flour, use regular whole wheat or all purpose flour.
• If you don’t have (or like) coconut, use additional oats.
• You can use peanut butter, almond butter, or Sunbutter in this recipe. Choose creamy unsweetened if possible.
• These also make a wonderful lactation cookie!

I’d love to hear your feedback on this recipe, so please leave a comment to share what your family thought of it!

This post was first published 2017.

Banana Oatmeal Breakfast Cookies

You can use peanut butter, almond butter, or Sunbutter in this recipe. Choose creamy unsweetened if possible.

Print Recipe Pin Recipe

4.92 from 35 votes

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Author Amy Palanjian

Cuisine American

Course Breakfast

Calories 261kcal

Servings 8 (Makes about 20 small cookies)

Ingredients

1x2x3x

US CustomaryMetric

• ▢ 1 1/2 cup rolled oats
• ▢ 2/3 cup shredded unsweetened coconut
• ▢ 1 1/2 cups mashed very ripe bananas (about 3 medium)
• ▢ 1/4 cup creamy peanut or sunflower seed butter at room temp or warmed slightly
• ▢ 1/2 cup almond flour
• ▢ 1/2 cup raisins
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon cinnamon
• ▢ 1/2 teaspoon salt

Instructions

• Add the oats and coconut to a food processor or blender and pulse to make into a coarse flour. This is optional but makes for a more uniform batter.
• Add the bananas to a medium bowl and mash very well with a fork or potato masher. Add the rest of the ingredients, stirring well to combine.
• Put batter into the fridge  or freezer for 10-15 minutes while you preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Use a tablespoon-size measuring spoon to portion out mounds and flatten slightly until about 1/2-inch thick. I usually do some 1 tablespoon cookies and some 2 tablespoon cookies; you can bake them on the same sheet for the same amount of time.
• Bake for 20-24 minutes or until firm and slightly golden brown around the edges. Remove from oven and let cool on the rack.
• Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days. Store fully cooled cookies in a zip top bag in the freezer for up to 3 months. Thaw overnight or in 15 second increments in the microwave.

Equipment

• Food Processor
• Baking Sheet
• Storage Containers

Notes

• Use very ripe bananas for the most natural sweetness. There’s no other sweetener in this recipe, so this is what makes them taste like a cookie!
• Let the batter chill a bit before portioning out the dough to make it a little easier to handle.
• Press the dough down until about 1/2-inch thick to ensure they bake evenly.
• Bake on a parchment-lined baking sheet to avoid the cookies sticking.
• Let cool fully before storing.
• Try another dried fruit like cranberries or cherries in place of the raisins.
• Try chocolate chips in place of the raisins or do half and half.
• If you don’t have almond flour, use regular whole wheat or all purpose flour instead.
• If you don’t have (or like) coconut, use additional oats instead.
• You can use quick or instant oats instead of the rolled oats and skip grinding them up.

Nutrition

Calories: 261kcal, Carbohydrates: 32g, Protein: 7g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 242mg, Potassium: 376mg, Fiber: 6g, Sugar: 7g, Vitamin A: 27IU, Vitamin C: 4mg, Calcium: 63mg, Iron: 2mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!