Chewy, naturally sweet banana‑oat cookies flecked with mix-ins like chocolate chips, nuts, cacao nibs or shredded coconut — moist from mashed banana and pleasantly dense from quick oats. They hold their shape rather than spreading, so each bite delivers that familiar cookie chew with an oat-forward texture.
These cookies come together fast and are ready in about 20 minutes total, making them ideal for grab-and-go mornings or a make-ahead batch for the week. For another easy, make-ahead breakfast with fruit and grains try the Quinoa Breakfast Bake with Dates and Bananas (https://yourmomscooking.com/quinoa-breakfast-bake-with-dates-and-bananas/).
Why You’ll Love These Cookies
Simple ingredients, no added dry sugar required, and endless customization make these a practical breakfast solution. Use quick oats for the best texture, swap in gluten-free oats when needed, and boost protein with peanut flour or a nut butter.
These cookies are built to be practical yet satisfying: portable, customizable, and forgiving in the mix-ins you choose.
Ingredients You’ll Need
How to Make Breakfast Cookies
- Preheat oven to 175°C | 350°F.
- Mash bananas in a shallow bowl. Add in the oats and mix well to combine. Fold in any optional add-ins you like (I added 4 level tablespoons ofpeanut flour, 1/4 cup chocolate chips and 2 teaspoons of honey into these).
- Line baking tray/sheet with baking/parchment paper and drop one tablespoon of cookie dough per cookie onto tray. Press down with the back of a metal spoon and shape into cookies (these will not spread into shape like normal cookies).
- Bake for 15-20 minutes depending on your oven, or until cookies are lightly golden on top and just set to the touch. (Keep an eye on them after 10 minutes, as they can bake faster depending on how hot your oven is before baking.)
- Remove and allow to cool on a wire rack.
Best Oats to Use
Quick oats are recommended because they absorb moisture quickly and create a cohesive, tender cookie. Rolled oats can be used but will result in a chewier, less uniform texture. For another related idea, try Monster Cookie Recipe.
- Quick oats = soft, uniform chew and faster binding.
- Rolled oats = heartier, chewier cookies.
- Use certified Gluten Free Oats to make the recipe gluten-free.
Peanut‑Flour Protein Boost
Peanut flour is a low-fat, high-protein option that was tested successfully at 4 tablespoons. It adds a nutty punch without excess oil and helps firm the dough.
- Use 4 tablespoons peanut flour as a tested protein boost.
- Swap for any nut butter (same approximate volume) to add fat and richness—dough may be slightly looser.
- Allergen note: peanut products mean these are not nut-free.
Mix‑In Ideas
This dough is intentionally a blank canvas — small, flavorful add-ins work best so the cookie retains its oat-banana structure.
- Sweet: 1/4 cup chocolate chips, peanut butter chips, or a swirl of Nutella.
- Crunch: 1/3 cup crushed nuts like peanuts, pecans or almonds.
- Chewy: 1/3 cup dried fruit such as cranberries, raisins, sultanas or chopped dates.
- Bold options: 1/4 cup cacao nibs or 1/4 cup shredded coconut for texture and flavor contrast.
Tips for Success
Oats choice: Quick oats give the best texture and binding; if you use rolled oats the cookies will be a bit more rustic and chewier. For a gluten-free batch use certified Gluten Free Oats.
Peanut flour vs nut butter: 4 tablespoons peanut flour was tested for a protein boost—if you use a nut butter instead, it will add more moisture and richness. If swapping, start with a similar volume and adjust oats slightly if the dough seems too loose.
Shaping and baking: Drop 1 tablespoon portions and press with the back of a spoon—do not expect spreading. Check cookies at 10 minutes to avoid overbaking; they should be just set and lightly golden.
Freeze and reheat: Freeze baked cookies flat on a tray, then transfer to a resealable bag for longer storage. Reheat 10–20 seconds in the microwave or 5–7 minutes in a 175°C | 350°F oven until warmed through.
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Final Notes
These banana-oat breakfast cookies are designed for speed, flexibility, and make-ahead convenience—perfect for busy mornings or a simple snack stash.
Experiment with one or two mix-ins at a time to find your favorite combination, and remember the quick-oats swap and freezer tips to make them work for your routine.
Breakfast Cookies
Ingredients
- 2 large bananas
- 1 3/4 cups quick oats
- 4 tablespoons peanut flour or any nut butter
- 1/4 cup chocolate chips I use semi-sweet, dark or miniature
- 1-2 teaspoons honey adjust to your taste preference
- 1/4 cup cacao nibs
- 1/4 cup Nutella or any hazelnut spread
- 1/4 cup peanut butter chips
- 1/3 cup crushed peanuts pecans, peanuts, almonds, walnuts, etc
- 1/3 cup dried fruit think cranberries, raisins, sultanas, chopped dates
- 1-2 teaspoons pure vanilla extract adjust to your taste preferences
- 1/4 cup shredded coconut
Instructions
- Preheat oven to 175°C (350°F).
- Mash the 2 large bananas in a shallow bowl. Add the 1 3/4 cups quick oats and mix well to combine. Fold in any optional add-ins you like (for example, 4 tablespoons peanut flour, 1/4 cup chocolate chips and 2 teaspoons honey).
- Line a baking tray or sheet with baking/parchment paper. Drop one tablespoon of cookie dough per cookie onto the tray, then press down with the back of a metal spoon and shape into cookies (these will not spread like normal cookies).
- Bake for 15-20 minutes, or until the cookies are lightly golden on top and just set to the touch. Keep an eye on them after 10 minutes, as they can bake faster depending on how hot your oven is before baking.
- Remove from the oven and allow cookies to cool on a wire rack.
