Sweet Banana and Oat Breakfast Cookies
Soft baked cookies made with ripe bananas and oats, lightly sweetened and perfect for a wholesome breakfast or snack that kids will love. This american-inspired breakfast (vegetarian) ready in about 25 minutes layers medium 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 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.
Ingredients
- 2 medium ripe bananas
- 1 1/2 cups rolled oats
- 1/3 cup natural peanut butter
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 cup (optional) mini chocolate chips
- 1/8 tsp salt
Instructions
- Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper.
- Step 2: In a large bowl, mash 2 medium ripe bananas thoroughly with a fork until smooth.
- Step 3: Stir in 1 1/2 cups rolled oats, 1/3 cup natural peanut butter, 2 tbsp honey, 1 tsp vanilla extract, 1/2 tsp ground cinnamon, and 1/8 tsp salt until combined. Fold in 1/4 cup mini chocolate chips if using.
- Step 4: Scoop 12 equal portions of the batter onto the prepared baking sheet, flattening each slightly with the back of the spoon to form cookie shapes.
- Step 5: Bake cookies for 12-15 minutes until edges are set and lightly golden.
- Step 6: Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Serve as a wholesome breakfast or snack.
Frequently asked questions
How long does Sweet Banana and Oat Breakfast Cookies take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Sweet Banana and Oat Breakfast Cookies?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Sweet Banana and Oat Breakfast Cookies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Banana and Oat Breakfast Cookies for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sweet Banana and Oat Breakfast Cookies vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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