Mornings at my house are a whirlwind, and having a make-ahead breakfast ready to go makes things so much easier. The five minutes it takes to find the missing shoe is no longer such a big deal! That’s where Chocolate Chip Oatmeal Breakfast Cookies come in! Soft and chewy with just a handful of simple ingredients, these cookies make a great breakfast or after-school snack just like my banana oatmeal breakfast cookies and my chocolate overnight oats!
As a mom of three, I’m all about simple, 7-ingredient recipes, and this one checks every box. No fuss, no fancy ingredients—just a quick, make-ahead breakfast that you can prep in minutes. Chances are, you already have everything you need in your pantry!
And, what’s not to love about cookies for breakfast? Especially when they are:
✔ Quick & easy to make—just mix, scoop, and bake.
✔ Freezer-friendly—make a batch now and enjoy them for weeks.
✔ Loaded with chocolate chips—because everything’s better with chocolate!
Jump to:
Ingredients
- Bananas: Overripe bananas work best—they mash easily and add natural sweetness. If using frozen bananas, let them thaw first and include any liquid they release.
- Old-Fashioned Oats: These provide the texture and help bind the cookies together. Quick oats will end up mushy.
- Chocolate Chips: Use mini chocolate chips for the best distribution in every bite, but if you only have the regular ones, that will work too!
💡Hot Tip
If you’ve got extra bananas on hand, freeze them for later! Peel and store in a bag for smoothies, or freeze them whole for baking—just thaw before using.
How to make chocolate chip breakfast cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mash the bananas in a mixing bowl, then stir in the oats, eggs, and vanilla until well combined.
- Fold in the chocolate chips, making sure they’re evenly mixed throughout.
- Scoop onto a baking sheet. The cookies will not be perfect looking…that’s okay!
- Bake for 20-25 minutes until golden brown. Let them cool for 5 minutes on the baking sheet before transferring to a wire rack to cool the remainder of the way.
Flavor variations to try
These cookies are so easy to customize! Try swapping or adding in some of these ingredients:
- Peanut Butter – Stir in a tablespoon of peanut butter for a nutty twist.
- Coconut – Add shredded coconut for extra texture.
- Banana Walnut – Chopped walnuts add a little crunch.
- Hello Dolly Bar - Add in butterscotch chips and shredded coconut for a twist on the hello dolly dessert bar...no one said you can't eat dessert for breakfast!
Storage tips
Chocolate chip oatmeal breakfast 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.
Make a batch, stash them in the freezer, and enjoy stress-free mornings all week long!
Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!
And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more simple recipes! Remember to tag us on social channels when you make a recipe at #simplegraytshirt! I 💖 seeing what you’re up to in the kitchen!
More simple breakfast recipes to try
- 7-Ingredient Dairy Noodle Kugel
- 5-Minute Spinach Pesto
- 3-Ingredient Blueberry Dump Cake
- Chocolate Overnight Oats (4-Ingredients)
📖 Recipe
Chocolate Chip Oatmeal Breakfast Cookies
Equipment
Ingredients
- 2 eggs
- 2 cups old fashioned oats
- 2 mashed bananas
- 1 TB vanilla
- ½ cup chocolate chips
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. Add in the chocolate chips and stir until well distributed.
- 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
FAQs
Yes! Just let them thaw first and include any liquid they release.
Not at all! You can swap them for raisins, nuts, dried fruit or just leave them out entirely.
Yes! You can substitute a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or a mashed banana for each egg
marni says
i’m biased but we truly do keep these stocked at all times in our freezer! hope you love them as much as we do