Introduction
If you’re looking for a quick, healthy, and satisfying breakfast option, these banana oat breakfast cookies are a game-changer. Made with just three simple ingredients—ripe bananas, oats, and chocolate chips—they’re naturally sweetened, chewy, and perfect for busy mornings. No refined sugar, no flour, and no complicated steps. Just wholesome ingredients that come together in minutes for a grab-and-go breakfast or snack you’ll feel good about eating.
My recipe story
This recipe was born out of necessity on a hectic weekday morning. I had two overly ripe bananas sitting on my counter, a pantry full of oats, and a craving for something sweet but healthy. Instead of making banana bread, I mashed the bananas, mixed in oats, tossed in some chocolate chips, and baked them into little cookies. The result? Soft, chewy, slightly sweet cookies that felt indulgent but were surprisingly nutritious. Over time, this has become a staple in my kitchen—an easy way to prevent food waste while making a wholesome snack that everyone in my family enjoys.
💡 Why You’ll Love This Recipe
- Just three ingredients, making it budget-friendly and beginner-friendly.
- Naturally sweetened with ripe bananas—no refined sugar required.
- Perfect for meal prep; make a batch and enjoy all week.
- Gluten-free, dairy-free, and easily adaptable to different diets.
- Great for kids and adults alike, with endless flavor variations.
Ingredient breakdown
The beauty of this recipe lies in its simplicity. With only three core ingredients, you’ll be amazed at how delicious and versatile these cookies turn out.
Bananas: Ripe bananas provide natural sweetness and moisture, acting as the binding agent for the cookies. The riper the banana, the sweeter your cookies will be. Look for bananas with plenty of brown spots for the best results.
Oats: Rolled oats give the cookies structure and chewiness. You can use quick oats if you prefer a softer texture, or rolled oats for a heartier, chewier bite. Oats also add fiber and nutrients, making these cookies a wholesome choice.
Chocolate Chips: A touch of indulgence that balances the wholesome ingredients. Semi-sweet or dark chocolate chips are a great choice, but you can substitute with dried fruits, nuts, or seeds if you want a healthier twist.
Equipment you’ll need
- Mixing bowl
- Fork or potato masher (for mashing bananas)
- Spoon or spatula (for mixing)
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups
- Oven
Step-by-step directions
Step 1: Preheat your oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. This prevents sticking and ensures even baking without excess oil or butter.
Step 2: Mash the bananas
In a mixing bowl, peel and mash two ripe bananas using a fork or potato masher. You want them smooth and slightly creamy, with no large chunks left behind. This will help the oats bind together properly.
Step 3: Mix in the oats
Add one cup of oats to the mashed bananas. Stir until the mixture is well combined. The batter should look thick but slightly sticky. If it feels too wet, add an extra tablespoon of oats to balance the consistency.
Step 4: Fold in chocolate chips
Add two tablespoons of chocolate chips to the mixture. Gently fold them in until evenly distributed. This adds little bursts of sweetness in every bite, making the cookies more enjoyable.
Step 5: Shape the cookies
Scoop spoonfuls of the mixture and place them onto the prepared baking sheet. Use the back of a spoon to flatten them slightly since they won’t spread much during baking.
Step 6: Bake
Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the cookies are firm to the touch and lightly golden on the edges. Keep an eye on them to avoid overbaking.
Step 7: Cool and enjoy
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle.
Variations & substitutions
These cookies are wonderfully versatile. You can swap chocolate chips for raisins, cranberries, or chopped nuts for added texture. For a nutty boost, stir in a spoonful of peanut butter or almond butter. To make them more indulgent, drizzle melted dark chocolate over the cooled cookies. For a healthier version, replace chocolate chips with chia seeds or flaxseeds for added fiber and omega-3s. You can also experiment with spices like cinnamon or nutmeg for extra flavor depth.
💡 Expert Tips & Troubleshooting
- Use overripe bananas with brown spots for the sweetest flavor and best texture.
- If your cookies are too soft, add a little more oats to firm up the dough.
- Flatten the cookies slightly before baking since they won’t spread naturally.
- Don’t overbake—these cookies are meant to stay soft and chewy, not crispy.
- Add a pinch of salt to balance sweetness if using very ripe bananas.
Storage, freezing & make-ahead
These breakfast cookies store well at room temperature in an airtight container for up to three days. If you’d like them to last longer, refrigerate them for up to a week. For even more convenience, freeze them. Place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll last up to three months. To reheat, simply microwave for 20–30 seconds or let thaw at room temperature for a quick snack.
Serving ideas & pairings
Enjoy these cookies as a quick breakfast with a cup of coffee or tea. Pair them with a smoothie for a more balanced meal. They also make an excellent after-school snack for kids or a pre-workout bite. For a more indulgent twist, serve them with a dollop of Greek yogurt and fresh berries. You can even crumble them over oatmeal or a yogurt parfait for added texture and flavor.
FAQ
Can I use quick oats instead of rolled oats?
Yes, quick oats will make the cookies softer, while rolled oats give a chewier texture. Both work well.
Are these cookies vegan?
Yes! Since there are no eggs, dairy, or refined sugar, they are naturally vegan-friendly.
Can I add protein powder to these cookies?
Absolutely. Adding a scoop of your favorite protein powder makes them even more filling. Just add a splash of milk if the dough feels too dry.
How do I make them gluten-free?
Use certified gluten-free oats, and you’re all set.
Can I double the recipe?
Yes, this recipe scales up beautifully. Just be sure to use multiple baking sheets to avoid overcrowding.
Final thoughts
These banana oat breakfast cookies are proof that simple ingredients can create something truly satisfying. They’re nutritious, delicious, and perfect for busy mornings or snack cravings. With endless variations, they’ll never get boring. Whether you enjoy them fresh out of the oven, chilled from the fridge, or straight from the freezer, these cookies are sure to become a household favorite. Give them a try the next time you have ripe bananas—you might just find yourself making them every week!
Print
Breakfast Cookies
- Total Time: 20 minutes
- Yield: 10–12 cookies
- Diet: Gluten Free
Description
Soft and chewy 3-ingredient banana oat breakfast cookies with chocolate chips. A healthy, grab-and-go snack or morning treat.
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- 2 tablespoons chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash bananas in a bowl until smooth.
- Stir in oats until well combined, then fold in chocolate chips.
- Scoop spoonfuls of the mixture onto the baking sheet and flatten slightly.
- Bake for 12–15 minutes, or until set and lightly golden. Let cool before serving.
Notes
Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. Freeze for longer storage.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American