Mornings can be hectic, and having a grab-and-go breakfast ready makes all the difference. That’s where Banana Oatmeal Breakfast Cookies come in! Soft, chewy, and made with just a few simple ingredients, these cookies are perfect for breakfast, afterschool snacks, or anytime you need a little pick me up. Make a big batch, freeze them, and enjoy easier mornings all week long!
As a mom of three, I’m all about simple recipes with less than 7 ingredients, and this one checks the box. Just like my chocolate chip breakfast cookies, these are no muss, no fuss. Just a quick, make-ahead breakfast that you can prep in minutes.
It’s so easy, your kiddos could even do them on their own! So start saving your bananas, between these breakfast cookies and my banana mango smoothies, you’re gonna need more than just one bunch!
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Ingredients
- Bananas: Overripe bananas work best since they mash easily and add natural sweetness. If using frozen bananas, let them thaw first and keep any liquid they release.
- Old-Fashioned Oats: These give the cookies a great texture and hold everything together. Quick oats will work in an a pinch, but you will have a mushier cookier.
Storing overripe bananas
For this recipe, I like to actually use overripe bananas that have not been frozen. So I just leave them on the counter until they are super spotty brown and then use them.
For other recipes, like triple berry smoothies or banana bread, I like to peel the bananas, put them on a parchment covered sheet pan and freeze until solid. Then transfer the bananas into a zip top bag until needed.
For smoothies, just use them frozen. For baking, let them defrost a bit and the use them per the recipe directions.
How to Make Banana Breakfast Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix the batter. In a bowl, combine oats, mashed bananas, eggs, and vanilla. Stir until fully combined.
- Scoop onto a baking sheet. The cookies will be a little rustic in shape, and that’s okay!
- Bake for 20-25 minutes until golden brown. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack.
Scoop the cookies.
Enjoy the cookies!
Customize your cookies
Want to mix things up? Try these variations:
- Chocolate Chip Banana Cookies – Add chocolate chips for a classic combo that never disappoints.
- Banana Nut Cookies – Add chopped walnuts, pecans, or almonds.
- Coconut Banana Cookies – Mix in shredded coconut for a little extra texture.
- Berry Banana Cookies – Dried cranberries or blueberries or mango add an extra fruity layer. You want the dried, chewy fruit, not the freeze dried varieties.
Storage Tips
These cookies store best in the freezer (unless you plan to eat them within a couple of days). Simply place them in an airtight container and freeze for up to 3 months.
To enjoy, either:
- Eat them straight from the freezer (let them sit for a few minutes first!).
- Take one on the go—it’ll be soft and ready to eat by the time you need it.
More simple breakfast recipes
- 7-Ingredient Dairy Noodle Kugel
- 5-Minute Spinach Pesto
- 3-Ingredient Blueberry Dump Cake
- Chocolate Overnight Oats (4-Ingredients)
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
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📖 Recipe
Banana Oatmeal Breakfast Cookies
Equipment
Ingredients
- 2 eggs
- 2 cups old fashioned oats
- 2 mashed bananas
- 1 TB vanilla
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Mix eggs, bananas, oats, vanilla and salt together in a large mixing bowl until the batter is well combined.
- Using a cookie scoop, portion the dough onto the prepared parchment lined baking sheet and bake at 350 degrees for 20-25 minutes. Look for a golden brown top and golden brown edges.
- Let cool on the baking sheet for about 5 minutes and then move to a cooling rack to cool completely.
Notes
Nutrition
Frequently Asked Questions
While these are delicious on their own, you can easily add any nuts or dried fruit you like. If you want to make them a sweeter treat, add chocolate chips or a tablespoon of maple syrup.
YES. Definitely freeze these. They don’t stay fresh on the counter very long. Store them in an airtight container (I use something like these plastic storage containers) and take a few cookies out as needed.
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