These banana oatmeal cookies are easy to make and taste amazing. Made from just rolled oats, bananas and chocolate chips, they’re a healthier sweet treat that’s soft, chewy and full of flavor.
This post is sponsored by NOW Foods; all opinions are my own.
Yes—cookies for breakfast! It might sound indulgent, but these banana oatmeal breakfast cookies are wholesome enough to grab for a quick morning meal. If mornings are hectic, these gluten-free and dairy-free cookies are a convenient grab-and-go option.
I like to make a batch during weekend food prep. They’re made with simple, wholesome ingredients: NOW Foods rolled oats, ripe bananas (the riper the better), pecans and chocolate chips. You can cut back or skip the chocolate chips to reduce sugar, but I think chocolate makes everything better. They take only a few minutes to mix and about 15 minutes to bake.
They’re great not just for breakfast, but also as an after-school snack, a lunchbox treat, or a late-night sweet fix.
Ingredients:
– 3 medium bananas
– 1 1/2 cups rolled oats
– 1/3 cup chocolate chips
– 1/4 cup nuts (pecans or walnuts are my favorites)
– 1/2 teaspoon vanilla extract
– Dash of cinnamon
– Pinch of salt
I love using organic rolled oats from NOW Foods. They help give the cookies a chewy texture and add fiber, protein and iron to kick off your morning. Fiber helps digestion, keeps you full, and some studies suggest oats can help lower cholesterol.
This recipe is perfect for using overripe bananas—no food waste here. The riper the banana, the sweeter the cookies. Nuts add flavor and a nice crunch, and you can swap in any favorite nut or even stir in dried fruit. It’s a flexible recipe that adapts to different tastes and diets.
One of my go-to places for pantry staples like oats, nuts and oils is NOW Foods. They offer a wide range of products, from food and sports nutrition to beauty items and essential oils, all at good prices. Use code AMBER for 20% off your order at nowfoods.com.
How to make the cookies:
– Preheat oven to 350°F and line a baking sheet with parchment paper.
– Mash the bananas in a medium bowl with a fork until smooth.
– Add the rolled oats, vanilla, a dash of cinnamon (about 1/4 tsp) and a pinch of salt. Mix well.
– Fold in the chocolate chips and nuts.
– Scoop heaping tablespoons of the batter onto the lined baking sheet. Flatten each scoop into a cookie shape by hand—these don’t spread much while baking.
– Bake for about 15 minutes, until firm and golden. Let cool on the pan for 3 minutes, then move to a rack to cool completely. Enjoy!
Storage:
Store the cookies in an airtight container in the refrigerator for up to 5 days. I like warming them in the microwave for a few seconds for a soft, gooey treat.
You can also freeze them for up to 3 months—remove as much air as possible from the container. Thaw overnight in the fridge.
Banana Oatmeal Breakfast Cookies
Prep time: 5 minutes
Cook time: 15 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Makes: about 12 cookies
Ingredients
– 3 medium ripe bananas
– 1 1/2 cups rolled oats
– 1/3 cup chocolate chips
– 1/4 cup nuts (pecans or walnuts)
– 1/2 tsp vanilla extract
– Dash cinnamon
– Pinch salt
Instructions
1. Preheat oven to 350°F and line a baking sheet with parchment.
2. Mash bananas in a medium bowl until smooth. Add oats, vanilla, cinnamon and salt; mix well.
3. Fold in chocolate chips and nuts.
4. Scoop heaping tablespoons onto the prepared sheet and shape into cookies.
5. Bake 15 minutes until firm and golden.
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