These healthy and chewy Banana Oat cookies require only two ingredients – bananas and oats, plus your favorite add-ins! Perfect for breakfast on the go, snacking, or whenever you need a not-quite-so-sweet treat!
These easy-peasy banana oat cookies are also a great way to use up those spotty bananas that no one wants to eat!! And with a few added in chocolate chips? They are an all around favorite – my kids adore them!!
How do you make Banana Oat cookies?
Start by peeling and mashing one large banana. This equals about 1/2 cup of mashed banana.
Expert cooking tip: If you’ve got dark, spotty bananas (the ones many people would call ‘over-ripe’) be sure to use those! The darker your banana, the sweeter your cookies will be!
Add the quick oats. Also add 1/2 cup of your favorite add-ins. I used 1/2 C. Vegan Chocolate Chips in these photos.
Stir everything together until well combined.
Some add-in ideas include:
- For Cinnamon Raisin oat cookies: 1/3 C. Raisins, 1/2 tsp ground Cinnamon, 2 Tbsp flax seed, 1/2 tsp Vanilla Extract
- For Double Chocolate Chip oat cookies: 2 Tbsp chia seeds, 1 1/2 Tbsp Cocoa powder, 1/3 C. Chocolate Chips, 1/2 tsp Vanilla Extract
Now spoon by heaping tablespoon full (close to two tablespoons in actuality!) onto a parchment lined or sprayed baking tray.
Smash the tops of the cookies a bit before placing them in the oven.
Let your banana oat cookies bake at 350 degrees for approximately 10-12 minutes. Cool on a wire rack. Enjoy!
How to store your banana oat cookies:
Your cookies will keep in a covered container (once completely cooled) on the counter for several days, in the refrigerator for up to a week, and in the freezer for up to three months!
Is it necessary to use quick oats in this recipe?
Yes, I would recommend quick oats in this recipe since they are smaller than traditional rolled oats and absorb moisture faster.
If you don’t have quick oats on hand, you can quickly make them in a food processor or blender by pulsing them a bit. Don’t let them turn to powder though! We’re not aiming for oat flour here!
Gluten free oats also work great, so be sure to use those if you have a gluten allergy!
I’m thinking that I need some of these cookies ASAP with a glass of my favorite Oat Milk!! Hope you enjoy this recipe!
IF YOU LIKE THIS POST YOU MIGHT ALSO BE INTERESTED IN:
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- Cocoa Banana Chia Seed Pudding
- Buckwheat Coconut Porridge
- Real Vegan Mozzarella Cheese
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Banana Oat Breakfast Cookies
Ingredients
- 1 cup quick oats
- 1 large banana very ripe (equals about 1/2 cup mashed)
Optional Add-ins:
- 1/3 cup chocolate chips use vegan if desired
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees. Start by peeling and mashing one large banana. (This equals about 1/2 cup of mashed banana.)
- Add the quick oats. Also add 1/2 cup of your favorite add-ins. (I used 1/2 C. Vegan Chocolate Chips.)Stir everything together until well combined.
- Now spoon by heaping tablespoon full (close to two tablespoons in actuality!) onto a parchment lined or sprayed baking tray.
- Smash the tops of the cookies a bit before placing them in the oven.
- Let your banana oat cookies bake at 350 degrees for approximately 10-12 minutes. Cool on a wire rack. Enjoy!
Thanks Rebecca for this recipe.
May I confirm if we can keep the unbaked mixed in freezer? If yes, how long can it last?
Hi! Thanks for the question. I usually bake them first, then keep them in the freezer and pull them out to a little while before I want to enjoy eating them! Have fun!
These are my favorite treat for satisfying my sweet tooth! The only problem I’m having is that once they cool they’re a little rubber-y, so I mostly make small batches to eat right away. Is there a way to fix that?
I hear you! They do get a little chewy over time. Sometimes I warm them just a bit in the microwave. Another thing to try is adding shredded coconut. Although I always start with this same basic recipe, I often pour all kinds of extras in to vary the textures and flavor! Hope that helps!