These Banana Oatmeal Breakfast Cookies are a yummy way to start your day! Made with ripe bananas, oats, and a touch of honey, they’re chewy, sweet, and packed with energy.
They feel like a treat, but you can eat them for breakfast, how great is that? I love grabbing one when I’m running late—makes me feel like I’m being healthy and eating dessert at the same time!
Key Ingredients & Substitutions
Bananas: Ripe bananas are essential for sweetness and moisture. If you don’t have ripe ones, place unripe bananas in a brown paper bag overnight—this speeds up the ripening process!
Rolled Oats: Old-fashioned oats give these cookies a chewy texture. If you only have quick oats, they work too, but the texture will be softer. Don’t use instant oats, as they don’t hold up as well!
Peanut Butter: I love using peanut butter for its rich flavor, but almond butter or sunflower seed butter are great alternatives for those with allergies.
Chocolate Chips: Dark chocolate adds a nice touch, but feel free to swap in milk chocolate or even dried fruit like raisins for a healthier twist.
Cinnamon: Optional, but I highly recommend it. It adds warmth and flavor. If you don’t have cinnamon, nutmeg can be a lovely substitute.
How Do I Ensure My Cookies Bake Evenly?
Getting even baking is key to great cookies. First, make sure to preheat your oven fully before baking. This helps them cook consistently. Next, drop spoonfuls of dough evenly on the baking sheet, giving them some space to spread.
- Line your baking sheet with parchment for easy removal—no sticking!
- Flatten each cookie slightly to ensure they bake through properly. A slight flattening helps them achieve that perfect shape.
- Keep an eye on them as they bake. They might need a minute or two more or less depending on your oven.
How to Make Banana Oatmeal Breakfast Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ripe bananas
- 1 ½ cups old-fashioned rolled oats
- ½ cup peanut butter (or any nut butter)
- ½ cup dark chocolate chips or chunks
- 1 tsp vanilla extract
- ½ tsp ground cinnamon (optional)
- Pinch of salt
How Much Time Will You Need?
This fantastic recipe takes about 10 minutes to prep and 12-15 minutes to bake, for a total of about 25-30 minutes. It’s quick and easy, meaning you can enjoy these delicious cookies in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, line a baking sheet with parchment paper to prevent your cookies from sticking. This little step makes cleanup a breeze!
2. Mash the Bananas:
In a large bowl, take your ripe bananas and use a fork to mash them until they are smooth. The riper your bananas, the sweeter your cookies will be, so make sure they have those brown spots!
3. Mix in the Peanut Butter:
Add the peanut butter and vanilla extract to the mashed bananas. Stir everything together until well combined. This mixture should be creamy and delicious!
4. Combine the Dry Ingredients:
Now, add the rolled oats, ground cinnamon (if you’re using it), and a pinch of salt to the banana mixture. Stir until everything is evenly mixed. You want to see that lovely oat texture throughout the batter.
5. Fold in Chocolate Chips:
Gently fold in the chocolate chips or chunks, making sure they’re spread out well. Save a few to sprinkle on top of each cookie later for an extra chocolaty touch!
6. Scoop Out the Dough:
Using a spoon, scoop out portions of the cookie dough and drop them onto the prepared baking sheet. Don’t forget to flatten each cookie slightly with the back of the spoon! This helps them bake evenly. Sprinkle a few extra chocolate chips on top of each cookie to make them look extra delicious!
7. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12-15 minutes. Keep an eye on them; they should be firm and lightly golden around the edges when they’re done.
8. Cool Down:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up before you move them. After that, transfer them to a wire rack to cool completely.
9. Enjoy!
These banana oatmeal breakfast cookies are perfect when warm or at room temperature. Store any leftovers in an airtight container for up to 5 days. You’ll love having these healthy treats to grab on busy mornings!
Happy baking and enjoy your delicious, wholesome banana oatmeal breakfast cookies!
Can I Use Other Nut Butters?
Absolutely! While peanut butter is delicious, you can use almond butter, cashew butter, or sunflower seed butter depending on your preference or any allergies. Just make sure the nut butter is creamy for the best texture!
How Can I Freeze These Cookies?
To freeze your banana oatmeal breakfast cookies, first let them cool completely. Then, place them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer them to an airtight container or freezer bag. They can be frozen for up to 3 months—perfect for a quick snack!
What If My Bananas Aren’t Ripe Enough?
If your bananas aren’t very ripe, you can speed up the ripening process by placing them in a brown paper bag overnight. Alternatively, bake unpeeled bananas in a 300°F (150°C) oven for about 15-20 minutes until they’re soft and brown. Let them cool before mashing!
Can These Cookies Be Made Gluten-Free?
Yes! To make these cookies gluten-free, simply use certified gluten-free rolled oats. The rest of the ingredients are naturally gluten-free, so you’ll still have delicious cookies!
