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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 banana oatmeal breakfast 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.
Why you’ll love this recipe
- Made with real ingredients
- Great breakfast meal prep
- Great for kids
- Easy to grab and go
What you’ll need to make this recipe.
- Ripe bananas – Ripe bananas add to the sweetness of these cookies. When your bananas start getting brown and soft is the perfect time to make this recipe.
- Rolled oats
- Almond butter
- Pure maple syrup
- Vanilla extract
- Chocolate chips
How to make this recipe
1 – 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.
2 – Peel the bananas and place them in a large mixing bowl. With the back of a fork mash them up until they are puréed.
3 – Add in the oats and nut butter. I use almond butter for this recipe, but any nut butter will work.
4 – Add in the maple syrup, salt and vanilla. Mix everything together well. Then, fold in the chocolate chips.
5 – Bake cookies for 15 minutes. Remove them from the oven and allow the cookies to fully cool before removing them from the baking sheet.
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 the cookies are 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.
How do I store my Breakfast Cookies?
Once cookies are cooled, place them in an airtight container and store in the refrigerator for up to 4 days.
Can I freeze my 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.
Calories per serving (1 cookie): 161
- 2 medium ripe bananas, peeled
- 2 cups rolled oats
- 1/2 cup almond butter
- 2 tablespoons pure maple syrup
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- Preheat oven to 350°. Line large baking sheet with parchment paper.
- In a large mixing bowl, add 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.
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Amount Per Serving: Calories: 161Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 132mgCarbohydrates: 22gFiber: 3gSugar: 9gProtein: 5g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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