Description
These banana oatmeal breakfast cookies are a kid-friendly, wholesome, and quick breakfast treat packed with ripe bananas, oats, and natural sweetness. Perfect for busy school mornings and freezer-friendly for convenience.
Ingredients
Scale
- 3 medium ripe bananas, mashed (about 1 cup)
- 2 cups old-fashioned rolled oats (180g)
- 1/2 cup natural peanut butter (125g)
- 1/4 cup honey (85g)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (90g, optional)
- 1/2 cup chopped walnuts or pecans (60g, optional)
Instructions
- Preheat oven to 350°F (175°C).
- Peel and mash the ripe bananas in a large bowl until smooth with some chunks remaining.
- Add peanut butter, honey, and vanilla extract to the mashed bananas and stir until smooth and combined.
- Sprinkle in baking powder, cinnamon, salt, and oats. Stir gently until evenly mixed.
- Fold in chocolate chips and nuts if using.
- Drop tablespoon-sized dollops of dough onto a parchment-lined baking sheet, flatten slightly, and leave about 2 inches between cookies.
- Bake for 12 to 15 minutes until edges are golden and centers are set but soft.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Use fully ripe bananas with brown spots for best sweetness and moisture. Old-fashioned rolled oats provide the best chewy texture. Watch baking time carefully to avoid dry cookies. Cookies freeze well for up to 3 months. Let cookies cool completely before freezing to avoid sogginess. Customize with chocolate chips, nuts, or dried fruit as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6
- Sodium: 55
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 16
- Fiber: 2
- Protein: 3
Keywords: banana oatmeal cookies, breakfast cookies, kid-friendly breakfast, healthy breakfast, peanut butter cookies, freezer-friendly cookies