Whether you’re looking for a make-ahead breakfast or a healthy snack option, these Banana Oatmeal Breakfast Cookies fits the bill! They’re easy, made with simple ingredients, packed with nutrients, and are super delish.
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 nutritious enough to have for breakfast—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!)
TIP: 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 in Banana Oatmeal Breakfast Cookies
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
- almond flour
- shredded coconut
- nut butter (like peanut butter)
- baking powder
How to Make Banana Oatmeal Breakfast Cookies Step-by-Step
Here’s a look at how to make these Banana Oatmeal Breakfast Cookies. Scroll down to the bottom of the post for the full info.
- If you want a more uniform texture, blitz the oats and coconut in a blender or food processor for a few seconds. You can skip this step if you want though I recommend it for younger toddlers! (photo 1)
- Mash the bananas well. (photo 2)
- Stir all ingredients together. Pop into the fridge or freezer while you preheat the oven. (photo 3)
- Portion out onto a lined baking sheet. Press into flat circles. Bake. (photo 4)
TIP: You can use quick or instant oats instead of the rolled oats if you have them on hand. Just skip grinding them up.
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 Banana Oat Cookies 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 breakfast cookies?
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.
Tips for Making the Best Oatmeal Breakfast Cookies
- 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.
P.S. 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! Comments help more people find my recipes, so I truly appreciate each and every one.Print
- 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 24-26 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.
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.