Smooth Banana Oat Breakfast Cookies

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 wholesome breakfast cookies made with ripe bananas, oats, and a hint of cinnamon, perfect for a quick and healthy start to the day. This American-inspired breakfast recipe, ready in about 25 minutes, layers ripe bananas, 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 140 calories and feeds 6, 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 6 American cuisine 140 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, mash 2 medium ripe bananas until smooth.
  2. Step 2: Add 1 1/2 cups rolled oats, 1 tsp ground cinnamon, 1 tsp vanilla extract, 2 tbsp honey, and 1/4 tsp salt to the mashed bananas. Stir together until combined.
  3. Step 3: Fold in 1/4 cup mini chocolate chips if using, distributing evenly through the batter.
  4. Step 4: Using a spoon, drop 12 evenly sized dollops of the mixture onto the prepared baking sheet, flattening each slightly to form cookie shapes.
  5. Step 5: Bake for 12-15 minutes until edges are set and cookies are lightly golden.
  6. Step 6: Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy these soft breakfast cookies warm or at room temperature.

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