No-Bake Banana Oat Breakfast Cookies with Peanut Butter

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 chewy no-bake breakfast cookies made from ripe bananas, rolled oats, and creamy peanut butter, perfect for a quick and wholesome start to the day. This American-inspired breakfast recipe, ready in about 10 minutes, layers ripe bananas, rolled oats, natural peanut butter 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 150 calories and feeds 8, 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 Serves 8 American cuisine 150 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a large mixing bowl, mash 2 medium ripe bananas with a fork until smooth but slightly chunky.
  2. Step 2: Add 1/2 cup natural peanut butter, 3 tbsp honey, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon to the mashed bananas. Stir vigorously until all ingredients are fully combined.
  3. Step 3: Fold in 1 1/2 cups rolled oats and 1/4 cup mini chocolate chips if using, mixing until the oats are evenly coated and the mixture holds together.
  4. Step 4: Line a baking sheet with parchment paper. Using a spoon, scoop out about 2 tbsp of the mixture per cookie and flatten slightly to form rounds. Place on the baking sheet.
  5. Step 5: Refrigerate the cookies for at least 30 minutes to firm up before serving. Store leftovers in an airtight container in the fridge for up to 5 days.

Related recipes