Banana oatmeal breakfast cookies are the perfect meal prep to keep you on track during the week for a quick grab and go breakfast.
If you’re looking for an easy breakfast prep idea for the week, these cookies are it. They are simple and so good. Banana and oats are the base of these cookies, and who wouldn’t want to eat cookies for breakfast? Especially ones that are quick, made all in one bowl, and have chocolate chips.
What are the benefits of eating breakfast?
Eating a nutritious breakfast every morning decreases hunger and cravings throughout the day. It also helps with concentration.
Ingredients
What you’ll need to make this recipe.
- Rolled oats
- Ripe bananas
- Almond butter
- Pure maple syrup
- Salt
- Vanilla extract
- Chocolate chips
How to make Banana Oatmeal Breakfast Cookies
To get started, first you’ll need bananas that are ripe. When your bananas start getting brown and soft is the perfect time to make this recipe. Peel the bananas and place them in a large mixing bowl. With the back of a fork mash them up until they are puréed. Add in the oats and nut butter. I use almond butter for this recipe, but any nut butter will work.
Add in the maple syrup, salt and vanilla. Mix everything together well. Then, fold in the chocolate chips.
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper. If you don’t have parchment paper, you can lightly spray the baking sheet with cooking spray, but parchment paper works best.
This recipe makes about 12 large cookies. I like to use an ice cream scoop, or a larger cookie scoop, to scoop the cookies onto the baking sheet. Once you have your cookies scooped out, lightly press them down a bit. The cookies won’t change shape much during the baking process, so I like to press them down a bit so they are flatter like a cookie and not too rounded.
Bake them for 15 minutes. Take them out of the oven and allow the cookies to fully cool before removing them from the baking sheet.
How do I store Banana Oatmeal Breakfast Cookies?
Once cookies are cooled, place them in an air tight container and store in the refrigerator for up to 4 days.
Can I freeze Banana Oatmeal Breakfast Cookies?
Yes! Wrap cookies tightly in plastic wrap and store in the freezer for up to 4 months. These are perfect for meal prep since they defrost quickly and can also be warmed up in the microwave for a few seconds too.
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Calories per serving (1 cookie): 161
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Banana Oatmeal Breakfast Cookies - Low-Calorie, GF
Ingredients
- 2 medium ripe bananas
- 2 cups rolled oats
- 1/2 cup almond butter Any nut butter will work
- 2 tbsp pure maple syrup
- 1/2 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°. Line large baking sheet with parchment paper.
- In a large mixing bowl, add peeled bananas. With the back of a fork mash bananas until fully mashed. Add oats, almond butter, maple syrup, salt and vanilla. Mix together with a wooden spoon until all ingredients are combined well.
- With a large cookie scoop, scoop mixture into 12 cookies, evenly spread out onto lined baking sheet. Lightly press down cookies so they are not in a mound. The shape won't change much during the baking process.
- Bake for 15 minutes. Leave on baking sheet to cool for 30 minutes. Once fully cooled, transfer to air tight container or resealable zip top bag.
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
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Enjoy!
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These breakfast cookies are irresistible! Soft, chewy, and chocolatey! I could eat them all day!
Thanks, Alison. 🙂
Everyone at my house loved it! Tasted SO good!
That’s great to hear. 🙂
We love making a big batch of these and freezing them for breakfast on the go!
They make a great meal prep. 🙂
this is one of my favorite ways to use up overripe bananas! yours look so chocolatey and good
Thanks, Rebecca. 🙂
I have a pretty big sweet tooth so breakfast cookies are right up my alley! These look and sound so good! perfect on the go snack too!
Thanks, Tammy! I hope you enjoy. 🙂