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- 2 ripe bananas, mashed - 1 cup rolled oats - 1/2 cup almond butter or peanut butter - 1/4 cup honey or maple syrup - 1/2 teaspoon vanilla extract - 1/2 teaspoon cinnamon - 1/4 teaspoon salt - 1/4 cup dark chocolate chips (optional) - 1/4 cup chopped nuts (walnuts or pecans, optional) To make these banana oatmeal breakfast cookies, you will need a few simple ingredients. Start with two ripe bananas. The riper the bananas, the sweeter your cookies will be. Next, gather one cup of rolled oats. This is the heart of your cookie and gives it texture. Use half a cup of almond butter or peanut butter for a rich and creamy base. You can choose honey or maple syrup for sweetness; a quarter cup is just right. Add a half teaspoon of vanilla extract for nice flavor. Sprinkle in a half teaspoon of cinnamon and a quarter teaspoon of salt to enhance all the tastes. Optionally, you can add a quarter cup of dark chocolate chips for a sweet treat. Chopped nuts, like walnuts or pecans, can also be included for extra crunch. Remember, the optional ingredients make your cookies even more special, but they will still be tasty without them! - Calories per cookie: About 90 - Protein: 2g - Fat: 4g - Carbohydrates: 12g - Key ingredients offer health benefits. Each cookie has about 90 calories. They contain 2 grams of protein, 4 grams of fat, and 12 grams of carbs. The bananas provide potassium, while oats add fiber. Almond butter gives healthy fats, and honey adds natural sweetness. These cookies are not just delicious; they also offer good nutrition to start your day right. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. Starting with a hot oven helps the cookies bake evenly. Parchment paper stops sticking and makes cleanup easy. - Combine mashed bananas, almond butter, honey (or maple syrup), and vanilla extract. In a big bowl, mash the bananas until smooth. Then, stir in almond butter, honey, and vanilla. Mix until it is creamy and well-blended. This step adds flavor and moisture to the cookies. - Add rolled oats, cinnamon, and salt. - If using, fold in chocolate chips and nuts. Next, add the rolled oats, cinnamon, and salt to the wet mix. Stir until everything combines. If you like, fold in chocolate chips and nuts. They will add extra texture and taste. - Drop spoonfuls onto the baking sheet. - Flatten cookies slightly. - Bake for 12-15 minutes. Using a spoon, place heaping tablespoons of dough on the sheet. Leave about 2 inches between each scoop. Then, flatten them a bit with the back of the spoon. This helps them bake nicely. Bake for 12-15 minutes until the edges are golden brown. Enjoy the warm, sweet smell while they bake! To get the best cookie, focus on the dough's consistency. It should be thick but not dry. If it feels too wet, add a bit more oats. For flattening the cookies, use the back of a spoon. Press gently but firmly. This helps them cook evenly. Spices and extracts can boost flavor. I love adding nutmeg or ginger for warmth. A splash of almond extract adds a nice twist. For extra fun, mix in dried fruit or seeds. Try raisins, cranberries, or pumpkin seeds for added texture. These cookies are great for breakfast. Pair them with yogurt or fresh fruit. You can also enjoy them with a warm cup of tea. For presentation, place the cookies on a nice plate. Drizzle honey over them and add banana slices for a lovely display. Pro Tips Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas with brown spots for the best results. Experiment with Nut Butters: While almond butter is delicious, feel free to try other nut butters like cashew or sunflower seed butter for different flavor profiles. Customize with Add-Ins: Get creative by adding dried fruits, seeds, or your favorite spices to the dough for extra nutrition and flavor. Storage Tips: Store the cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage. They make a great on-the-go breakfast! {{image_2}} You can easily make these cookies to fit your diet. For a gluten-free option, use gluten-free oats. They work just as well and keep the texture right. If you want a vegan version, swap honey for maple syrup. This change keeps the sweetness without any animal products. Feel free to switch up the nut butter. Almond butter adds a nice flavor, but peanut butter is tasty too. You can also add fruits to the mix. Try adding fresh berries or a splash of applesauce. These fruits add moisture and extra taste. Want more texture? Use dried fruits like raisins, cranberries, or apricots. They give a chewy bite to each cookie. Adding seeds like chia or flaxseed can bring a crunch. These seeds are healthy and boost the nutrition of your cookies. To store your banana oatmeal breakfast cookies at room temperature, place them in an airtight container. This keeps them soft and fresh. You can stack the cookies, but add parchment paper between layers to avoid sticking. Keep them in a cool, dry place. They will stay good for about three days. Here are some tips for keeping cookies fresh: - Make sure they cool completely before storing. - Avoid direct sunlight or heat sources. - Use a container that fits snugly to limit air exposure. For long-term storage, freezing cookies is a great option. To freeze, let the cookies cool completely. Then, place them in a single layer on a baking sheet and freeze for one hour. Once frozen, transfer them to a zip-top bag. Remove as much air as possible before sealing. They can last for up to three months in the freezer. To thaw cookies, take them out of the freezer and leave them at room temperature for about 30 minutes. For quicker thawing, you can microwave one cookie for about 10-15 seconds. This warms them nicely. To reheat cookies, the best method is using the oven. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and heat for about 5-7 minutes. This will restore their chewy texture and warm up the flavors. Another method is using the microwave. Heat one cookie for 10-15 seconds. This will keep them soft and enjoyable. Avoid overheating, as this can dry them out. Yes, you can use quick oats. However, rolled oats give a better texture. Quick oats absorb more liquid and may make the cookies softer. Rolled oats maintain their shape. This keeps the cookies chewy and hearty. Choose rolled oats for a more classic cookie. To make these cookies vegan, swap the honey for maple syrup. You can also use chia seeds or flaxseed as egg substitutes. Mix one tablespoon of chia seeds or flaxseed with three tablespoons of water. Let it sit until it thickens. This will help bind the cookies. These cookies can last about a week at room temperature. Store them in an airtight container. For longer storage, place them in the fridge. They can last up to two weeks in the fridge. You can also freeze them for up to three months. Yes, you can substitute almond butter. Peanut butter works well too. If you have nut allergies, try sunflower seed butter. It has a similar texture and flavor. You can also use tahini for a different taste. These cookies are simple and tasty, made from just a few healthy ingredients. You start with ripe bananas and oats, then mix in nut butter and a sweetener. Baking them brings out their flavor, making a delightful treat. You can also try fun twists, like adding nuts or swapping for gluten-free options. Store them right to keep them fresh. With these tips, you’ll enjoy delicious cookies without the fuss. Happy baking!

Banana Oatmeal Breakfast Cookies

Delicious and healthy breakfast cookies made with ripe bananas and oats.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 2 none ripe bananas, mashed
  • 1 cup rolled oats
  • 1 2 cup almond butter (or peanut butter)
  • 1 4 cup honey or maple syrup
  • 1 2 teaspoon vanilla extract
  • 1 2 teaspoon cinnamon
  • 1 4 teaspoon salt
  • 1 4 cup dark chocolate chips (optional)
  • 1 4 cup chopped nuts (walnuts or pecans, optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the mashed bananas, almond butter, honey (or maple syrup), and vanilla extract. Mix until well blended.
  • Add the rolled oats, cinnamon, and salt to the wet mixture. Stir until the dry ingredients are fully incorporated.
  • If using, fold in the dark chocolate chips and chopped nuts until evenly distributed throughout the dough.
  • Using a spoon or cookie scoop, drop heaping tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
  • Flatten the cookies slightly with the back of the spoon, as they won't spread much during baking.
  • Bake in the preheated oven for 12-15 minutes or until the cookies are golden brown around the edges.
  • Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies on a rustic wooden board, drizzling a little extra honey over the top for presentation. You can also add some fresh banana slices and a sprinkle of oats around them for a beautiful breakfast display!
Keyword banana, breakfast, cookies, oatmeal