Banana Oat Breakfast Cookies with Honey and Cinnamon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft and naturally sweetened banana oat cookies spiced with cinnamon and drizzled with honey, perfect for a nutritious breakfast on the go for kids. This American-inspired breakfast recipe (gluten free option), ready in about 25 minutes, layers ripe bananas, mashed, old-fashioned rolled oats, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 90 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 12 American cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, mash 2 medium ripe bananas with a fork until smooth.
  3. Step 3: Stir in 1 1/2 cups old-fashioned rolled oats, 1 tsp ground cinnamon, 1 tsp vanilla extract, and 1/4 tsp salt until fully combined.
  4. Step 4: Fold in 1/4 cup mini chocolate chips if using.
  5. Step 5: Using a tablespoon, drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart and gently flattening each cookie to about 1/2 inch thickness.
  6. Step 6: Bake for 12-15 minutes until the edges are set and lightly golden.
  7. Step 7: Remove from oven and immediately drizzle each cookie with about 1/2 tsp of honey while still warm.
  8. Step 8: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

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