I never set out to create a banana oatmeal cookies obsession—yet here we are. It started when I had 3 ripe bananas that were turning faster than I could eat them. Rather than banana bread disaster, I stumbled on a TikTok hack: just bananas + oats + mix-ins—no eggs, no sugar, nothing fancy. I tried it… and let’s just say these cookies vanished in minutes.
Healthy Banana Oatmeal Cookies
Course: SnacksCuisine: AmericanDifficulty: Easy10
servings5
minutes20
minutes100
kcalIngredients
2–3 ripe bananas, mashed
1½ cups rolled oats (certified gluten-free if needed)
¼ tsp baking powder (optional, for fluffier texture)*
*Optional mix-ins:
2 tbsp chocolate chips or chopped dark chocolate
2 tbsp raisins, chopped nuts, or dried cranberries
½ tsp cinnamon or nutmeg
Directions
- Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
- Mash bananas in a bowl until smooth—small chunks are fine.
- Stir in oats and optional baking powder until just combined.
- Fold in any mix-ins, but don’t overmix.
- Scoop cookie-sized rounds (about 2 tbsp each) onto the sheet, gently flattening the tops.
- Bake for 12–15 minutes, or until edges are golden. Cookies are done when firm and lightly golden.
- Cool 5 minutes on the pan, then transfer to a wire rack.
Notes
- Use ripe bananas: The more brown spots, the better—they bring natural sweetness and moisture.
- Texture tip: For softer cookies, don’t overbake. Take them out as soon as the edges are golden.
- Customize with caution: Too many wet add-ins (like fresh fruit) can make cookies soggy. Dried fruit or chocolate chips work best.
- Oats matter: Rolled oats give more chew, quick oats make them softer. Avoid steel-cut.
- Make ahead: You can refrigerate the batter overnight and bake fresh in the morning—great for school mornings or meal prep.
- Freezer-friendly: Let cookies cool completely, then freeze in a single layer. Pop one in the microwave for 20–30 seconds when ready to eat.
Why These Cookies Ended Up in My Hall of Fame
- Only 3 main ingredients—truth!
- Naturally sweet, gluten-free (if oats are certified), and refined sugar–free
- Soft and chewy, even the picky little ones gobbled them up
- Totally customizable—think chocolate chips, nuts, or berries
These cookies became my go-to snack, breakfast bite, and lunchbox filler. Bet they will for you too.
Banana oatmeal cookies are one of those recipes that prove simple really can be good. With just a few basic ingredients, they come together quickly and still feel like a real treat. When ripe bananas and oats are doing most of the work, there’s no need for added sugar or complicated steps. These cookies are soft, lightly sweet, and perfect for days when you want something homemade without turning it into a project.
Why They’re So Great
- No added sugars—the bananas do all the natural sweetening.
- Easy to portion—perfect for lunchboxes or snack breaks.
- Adapt to what’s on hand—nut-free? Skip chocolate chips. No bananas? Freeze ripe ones until ready.
- Make-ahead friendly—store in sealed container for 3–4 days or freeze individually.
What I appreciate most about banana oatmeal cookies is how naturally they fit into everyday eating. They work just as well for breakfast as they do for an afternoon snack, and they’re easy enough to make with kids or when time is short. Because the sweetness comes from the bananas, the flavor feels gentle and balanced, not overpowering or heavy.
Mix-In Inspiration (Keep It Mom-Clever)
- Mini chocolate chips + a pinch of sea salt
- Coconut flakes + chopped almonds
- Peanut butter swirl (just drop tiny spoonfuls before baking)
- Blueberries or diced apple + cinnamon
I do a batch with chocolate chips for immediate snacking and another with raisins so kids won’t feel deprived—win-win.
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These cookies also hold up well over a few days, which makes them practical. I often bake a batch and keep them on the counter or in the fridge for quick grab-and-go moments. Banana oatmeal cookies aren’t meant to replace bakery-style treats. They’re meant to be simple, nourishing, and the kind of recipe you come back to because it fits real life.
What to Pair With Them
- A cup of Greek yogurt with honey—protein meets sweetness
- A jar of Dense Bean Salad (from my other post) for a lunch contrast—sweet cookie + savory salad = harmony
- A glass of milk or smoothie for a balanced quick meal
Love Easy, Sweet Breakfasts That Feel Like Dessert?
If these banana oatmeal cookies have you hooked on the whole “healthy treat meets breakfast” vibe, then you’ve got to try my TikTok Viral Baked Oats Recipe – Healthy Chocolate Cake for Breakfast!.
It’s everything we love: wholesome ingredients, chocolatey goodness, and that cake-for-breakfast moment without any guilt. Plus, it bakes up like an actual mini cake—moist, rich, and full of good stuff like oats, banana, and cocoa.
Banana oatmeal cookies are especially helpful when you’re trying to keep snacks simple and predictable. There’s something reassuring about knowing exactly what’s in them, especially when you’re baking for yourself or your family. No fillers, no long ingredient list, just food that feels honest. When a recipe is this straightforward, it’s easier to enjoy without second-guessing every bite.
Frequently Asked Questions
Can I use quick oats or steel-cut oats?
Use quick oats if needed. Avoid steel cut—they’re too hard and don’t soften enough.
Are they gluten-free?
Yes—as long as you use gluten-free certified oats.
Can I skip the baking powder?
Absolutely. Baking powder gives a slight lift but isn’t essential.
How do I store them?
Keep in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Final Thoughts (From My Kitchen to Yours)
These cookies feel like a cozy hug on busy days—simple, wholesome, and surprisingly satisfying. They’re the kind of recipe I’ll go back to over and over. No faff, just fruit + oats + texture.
If you try them, tell me: did you add cocoa nibs? Swap in berries? Tag me or drop a comment—your mix-ins might become my next go-to.
