Whether you’re looking for a make-ahead breakfast or a healthy snack option, these Banana Oatmeal Breakfast Cookies fit the bill. They are easy to make, take about 30 minutes, and are packed with nutrients. Plus: They store so well!
Oatmeal Breakfast Cookies
I’ve been trying to stock the fridge and freezer with make-ahead breakfasts to make it easier for us to eat well on busy mornings, and 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 are no other added sugars, but there are options to adjust the sweetness for your family as you like. These are a great option for any time of the day, breakfast and beyond!
I like to make a batch of these healthy breakfast cookies when we have overripe bananas and 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.
I like these topped with some nut butter, but they are equally delicious plain.
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Ingredients You Need
The ingredients in this breakfast cookie recipe are very straightforward. This recipe includes:
- Very ripe bananas: The brown spots indicate natural sugars, so you’ll have the best flavor in the baked cookies if you use bananas with a lot of brown on the peel.
- 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. You may see them called “old-fashioned” oats. You can also use instant oats or oat flour.
- Almond flour: A little almond flour adds nice texture and flavor here.
- Shredded unsweetened coconut: My family loves the flavor of coconut, so it’s lovely in the mix here. See below for alternatives.
- Raisins: Banana and raisins are a yummy flavor combination, and the raisins add sweetness, which is nice in the mix.
- Nut butter: I typically use peanut butter, but there are options below if you have another preference.
- Cinnamon: Cinnamon adds a delicious undertone of flavor, so I like to add it here. You can use vanilla instead if you prefer.
- Baking powder: A little baking powder helps the cookies rise just enough for tender and delish texture.
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.
- Mash the bananas in a bowl until smooth. You can use a fork or a potato masher. Add the rest of the ingredients to a bowl.
- Mix together to make an even batter.
- Portion out batter onto a baking sheet. (I use a measuring spoon for this step.)
- Press flat. These don’t spread when they bake, so you’ll want to flatten them so they bake evenly. Bake until firm to the touch and golden brown around the edges.
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 nut-free, simply use SunButter.
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 ½ inch thick to ensure they bake evenly.
- Bake on a parchment-lined baking sheet to prevent the cookies from sticking.
- Try another dried fruit like cranberries or cherries in place of the raisins. Or 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!
Related Recipes
I’d love to hear your feedback on this recipe, so please leave a comment to share what your family thought of it!
Banana Oatmeal Breakfast Cookies
Ingredients
- 1½ cup rolled oats
- ½ cup shredded unsweetened coconut
- 1½ cups mashed very ripe bananas (about 3 medium)
- ¼ cup creamy peanut or sunflower seed butter at room temp or warmed slightly
- ½ cup almond flour (or additional oats)
- ½ cup raisins (or chocolate chips)
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Optional: 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 ½ 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.
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 ½ inch thick to ensure they bake evenly.
- Bake on a parchment-lined baking sheet to prevent the cookies from sticking.
- Let cool fully before storing.
- Try another dried fruit like cranberries or cherries in place of the raisins.
- 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
This post was first published 2017.
I doubled the recipe because we’ve got 4 kids and I’m glad I did — they were all gone in 3 days!
Mine came out little dry though it tasted good. I didn’t have coconut, rest I followed the recipe. What could I have done wrong?
Hi, can I use fresh shredded coconut or must it be desiccated coconut? Thank you!
I haven’t tried it with fresh coconut but I think it should work similarly.
I’ve made these many times as the recipe is written and they are always great. Thinking of adding ground flax this time- how much would you recommend?
What can I use instead of peanut butter or seed butter?
Allergies
You should be able to use 1 egg instead
Followed the recipe as written! Delicious! Mine cooked to a perfectly browned edge in 22 minutes. Used a silicon baking mat. I love freezing naturally sweetened cookies and bars for my toddler, and these are a new favorite. He enjoyed making them with me too. I used golden raisins – I highly recommend 🙂
Great recipe but can’t see what temp to heat the oven.
The full recipe is at the end of the post. The info about preheating the oven is in Step 3.
My 14 month old absolutely loves these. The texture is great- very soft, but not mushy. It’s great for a toddler who is still learning to chew and eat. I skipped grinding the oats and did everything else as recommended. I used mini chocolate chips instead of raisins. Thanks for a wonderful toddler recipe!
Is there anyway I could add some maple syrup or honey to sweeten the cookies? I have bananas that have brown speckles but they aren’t as dark as the ones in your photo. I am worried they wouldn’t be sweet enough because of that.
Sure, 2-4 tbsp would be easy to add of either.
Thank you! I tried it and they came out amazing even the husband had 3! Toddler scarfed 2 down 🙂
Short on bananas.. only have 2 med. Could I make up for the difference by adding apple sauce?
Probably!
I used very ripe bananas and when I removed from the fridge, the batter had a green tint. Is that normal?
Do you mean you stored the batter for a while before you baked the cookies? If that’s what you’re asking, it is possible there might have been a little discoloration from the bananas (which oxidize when exposed to air when raw). Should be fine to eat when baked though
I have a kiddo with multiple food allergies so I subbed more oats for the coconut, a measure-for-measure flour blend for the almond flour, and left out the raisins. They’re great! The whole family likes them, and they’re easy to chew for my 1 year old.
Hi! My little one has a nut and sunflower seed allergy. What can I sub for the nut/sunbutter? Eggs? Thank you!!!
You should be able to sub in 1 egg and omit the nut butter and have them work similarly. Please let me know how it goes if you try it!
What can I sub for the coconut?
You can use additional oats in place of the coconut (use the same amount).
I was wondering if I could use wowbutter instead of peanut butter
I think that should work fine!
These are delicious, Amy. Thank you.
I had to make them mostly with one hand only because my 14-month old wouldn’t stay down. They turned out great!
I also love interacting with you via Instagram. You care and give us so much attention – thank you for your time and all recommendations.
I am so glad!
Delicious! Made as directed and they were perfect. Thank you so much! Have you ever added a protein powder? Just looking for a way to add a little protein to my 3 year old’s on-the-go breakfast.
I haven’t ever done that but you could likely add a scoop
Can I add some sort of veggie to it? Like spinach or carrots or something? If so, how would I go about doing that? Or would that be weird lol?
You might be able to substitute some shredded carrot for some of the coconut (but the overall texture may be different and I haven’t tried it).
I love this idea! I hadn’t considered it when I made these. I might try adding some shredded carrot next time. I know it’s important to squeeze the shredded veg that you add to baked goods, so you don’t have excess moisture.
Do you have any suggestions on what I could use besides oats? My little one has FPIES and oats are a trigger.
I haven’t made these any other way but I think quinoa flakes would work similarly.
I don’t always have bananas on hand. Am I able to substitute with applesauce? ?
Applesauce usually works similarly to mashed bananas, though it may be wetter so I’d start with a little less to make sure that the batter isn’t too wet to work with.
these are so yummy!! my whole house loved them, two year old included! highly recommend for an easy breakfast option for busy mornings.
I’m so glad!
I’m terrible at baking as I’m not good with following recipes. I tried these today and they came out wonderful! I had extra ripe bananas so the sweetness level was just right.
Since I did not have bananas I used applesauce added 1/4 cup of honey and 1/4 flaxseed. It came out delicious
I’m so glad to know that works!
Thank you for posting this recipe. Would love to try. Could you please let me know if I can try with steel cut oats?
I don’t think they would soften well so I wouldn’t use them.
Yum! I was making your Pumpkin Bars while making these and I added the leftover pumpkin into the cookies. So good! I did a mixture of chocolate chips and raisins. I can’t wait for my twins to try them!
Hi,
My Lo doesnt like coconut. Can i replace it with something? Or can i omit it? Then i doubt about the consistency
Thanks
You can use additional oats instead to replace them.
Hi there the receipt seems good however you did not specified the over temperature, heating time. Please help me out with this info since this will be my first time baking cookies.
Scroll down to the bottom of the post for the full recipe
Hi Amy!
Can I substitute almond flour for GF flour? I have Bobs Red Mill . Our stores don’t have any flour so I’m having to use up what we have.
Thank you!
I haven’t tried it but I think it should work with this recipe!
I accidentally over processed the oatmeal , I read course until after I already blended it and didn’t see pulse either so the batter ended up too dry I think because of that so I’ll have to try next time to use coarse oatmeal. I ended up having to add one egg and 1/4 cup vegetable oil, so then I said what the heck and added vanilla extract and chia seeds as well.
Nevertheless they came out wonderful and are actually very addicting.
I’m glad that worked out in the end!
I used wholemeal and added dates and an egg as I only a small amount of nut butter and banana. I also had a small amount of raisins. I found these bland. Id recommend not deviating from the amount of sultanas because they made it edible. This may be in the blog but I only read the recipe.
They are delicious if you follow the amounts and ingredients listed in the recipe next time!
i had vegan breakfast cookies at Snowbird Resort that I loved and have been trying to recreate the recipe. I made them with 1/4 c choc chips and 1/4 c dried cherries, plus 1 tbsp of chia and 1 tsp of vanilla. This 46 year old toddler loves them! Great recipe.
Hooray! (I love them too:)
I wish I would’ve found your website sooner than I did! I love to cook, and have always been into clean eating., but as everyone knows…toddlers are harsh critics with particular tastes. These were the first recipe made from your site. I was looking for a grab and go breakfast for my 2.5 year old. She loved helping to make them (and eat the dough in the process), we pressed them into heart shaped silicone molds bc presentation is everything in a toddlers world. She loved them, I love that they’re relatively healthy, and much healthier than boxed breakfast cookies and bars. We’ll definitely be trying more recipes in the future.
I’m so glad you found it now and that you two enjoyed making and eating these!
We loved these. They really stayed together well, much better than I expected them too. I’ve made them several times and have experimented with adding different seeds, hemp, and even chocolate chips. I also subbed the almond flour for whole wheat because that’s what I had on hand. These will definitely be a staple around here!
I’m so glad to hear that you enjoyed them and I love all of the variations that you’ve tried!
Yum! Made these last night, adding in 1/4 cup brown sugar and they are fantastic!
Yay! I’m so that to hear that you guys are enjoying them!
You’ve done it again. These cookies are the bomb. Made them with GF oat flour (forgot I didn’t have almond flour in hand) and undercooked them just a little. I made them to satisfy my toddlers cookie cravings without having to give him high sugar cookies. Seriously outrageous… woke up at 3 in the morning to snack on one lol! Thank you for the recipe Amy!
Hooray! I’m so happy to hear that you love them so much. They really are a yummy little cookie (any time of the day!)!