Name: Banana Oatmeal Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 12
Cuisine: American
Ingredients: 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

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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.

banana oatmeal breakfast cookies on a wire rack with the focus on one cookie

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.

banana oatmeal breakfast cookies on a wire rack

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

banana oatmeal breakfast cookie close up

Ingredients

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
Salt
Vanilla extract
Chocolate chips

banana oatmeal breakfast cookies on a wire rack with one cookie cut in half and in focus

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.

banana oatmeal breakfast cookies scooped on a baking sheet

banana oatmeal breakfast cookies spread out on a wire rack

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.

banana oatmeal breakfast cookie cut in half and in focus on a wire rack

Calories per serving (1 cookie): 161

Yield: 12 Servings

Banana Oatmeal Breakfast Cookies

Banana oatmeal breakfast cookies are the perfect meal prep to keep you on track during the week for a quick grab and go breakfast.

Prep Time 10 minutes

Bake Time 15 minutes

Cooling Time 30 minutes

Total Time 55 minutes

Ingredients

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

Instructions

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.