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?