Easy Chewy Banana Oat Breakfast Cookies
These easy chewy banana oat breakfast cookies are a simple, wholesome, and delicious start to your day, perfect for meal prep and busy mornings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 3 medium ripe bananas, mashed but still a bit chunky
- 1 ½ cups (135 g) old-fashioned rolled oats
- ½ cup (45 g) quick oats
- ½ cup (125 g) natural peanut butter (unsweetened, creamy preferred)
- ¼ cup (60 ml) honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon (optional)
- ¼ teaspoon salt
- 1 tablespoon chia seeds or flaxseeds (optional)
- ½ cup (75 g) mix-ins such as dark chocolate chips, chopped walnuts, or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, mash 3 ripe bananas until mostly smooth but still a little chunky.
- Stir in ½ cup natural peanut butter, ¼ cup honey or maple syrup, and 1 teaspoon vanilla extract until combined.
- In a separate bowl, whisk together 1 ½ cups rolled oats, ½ cup quick oats, 1 teaspoon baking powder, 1 teaspoon cinnamon (if using), ¼ teaspoon salt, and 1 tablespoon chia or flaxseeds (if using).
- Slowly fold the dry oat mixture into the banana mixture with a spatula, stirring just enough to combine.
- Fold in ½ cup of your choice of mix-ins like dark chocolate chips, chopped walnuts, or dried cranberries.
- Use a tablespoon or small cookie scoop to drop dough onto the baking sheet, spacing about 2 inches apart. Flatten each mound slightly.
- Bake for 12-15 minutes until edges are golden and centers are slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze for up to 3 months.
Notes
Do not over-mix the dough to avoid tough cookies. Use ripe bananas with brown spots for natural sweetness and moisture. Chilling dough for 15 minutes helps shape firmer cookies. Substitute peanut butter with almond, cashew, or sunflower seed butter for nut-free or flavor variations. Baking time may vary if using muffin tins (10-12 minutes).
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8
- Sodium: 100
- Fat: 6.5
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 3.5
- Protein: 4.5
Keywords: banana oat cookies, breakfast cookies, healthy breakfast, meal prep, chewy cookies, peanut butter cookies, gluten-free, vegan option