Oatmeal Banana Breakfast Cookies are healthy, delicious and made with only 6 ingredients. Breakfast cookie recipe made with ripe bananas, oats and yogurt.
Cookies are a good idea most of the time, but now you can even eat them for breakfast! These delicious cookies are made with a few simple ingredients and are healthy enough to serve for breakfast or as a snack any time of the day. These cookies are a great “treat” option for packing in lunches when they kids go back to school.
Oatmeal Banana Breakfast Cookies
These breakfast cookies are made with oats, bananas, dried fruit or chocolate chips, Greek yogurt, and egg and a little bit of cinnamon. These cookies are sweet, healthy and delicious. Use gluten-free oats and these cookies are completely gluten-free as well!
Ingredients in Oatmeal Banana Breakfast Cookies
Bananas – You will need 3 over ripe bananas. They should be very soft and easy to mash with a fork.
Oats – I prefer rolled (old-fashioned) oats in this recipe, but quick oats work well too!
Dried fruit or chocolate chips – We usually add chocolate chips, but dried fruit works great too. Dried blueberries and/or strawberries are fantastic in these cookies!
Greek yogurt – You just need a little bit of Greek yogurt, but this adds some protein and flavor to the cookies and helps hold everything together. The recipe calls for vanilla yogurt, but you can use any flavor you’d like. If you use plain yogurt, then add a little bit of vanilla extract to the recipe as well.
Cinnamon – A teaspoon of cinnamon adds the perfect flavor to these cookies. You can easily leave it out but it pairs so well with the oats and bananas.
Egg – Just one large egg will bind everything together.
How to make Oatmeal Banana Breakfast Cookies
Preheat the oven to 350°. Prepare a large baking sheet with parchment paper or nonstick cooking spray.
In a large bowl, mash up the bananas before adding yogurt, oats, chocolate chips or dried fruit, cinnamon, and egg. Refrigerate for 15 minutes.
Using a large scoop, divide the dough into 12 cookies. Press the tops flat as these cookies remain in the same shape as they cook.
Bake for 20 minutes or until the middle is set. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.
What type of oats to use in breakfast cookies?
I use rolled (old-fashioned) oats in my breakfast cookies because I love the chewiness of them in the cookies. You can swap these out with quick oats if you prefer something a little less chewy.
What kind of dried fruit goes in Oatmeal Banana Breakfast Cookies?
I often put chocolate chips in these cookies, but dried fruit is fantastic as well. You can even do chocolate and fruit together! We love dried blueberries or strawberries in these cookies, but you could even use raisins or dried cherries or a combination of fruits too.
What kind of yogurt to use in Oatmeal Breakfast Cookies?
The recipe calls for vanilla Greek yogurt, but you can use any flavor you’d like! You could use strawberry, blueberry, peach…they all add just a little bit of flavor to the banana flavor of the cookies. You can even use plain Greek yogurt if you want to cut down on the sugar in the recipe. If you use plain yogurt, I would recommend adding a teaspoon of vanilla to get that vanilla flavor in the cookies.
HOW CAN I RIPEN BANANAS QUICKLY?
Ripe bananas are used in banana bread because they have a stronger, more pronounced flavor. There are several ways to help bananas ripen faster so that you can make banana bread or banana cookies. Here are my preferred methods:
- Ripen bananas in the oven. Heat the oven to 350° F and line a baking sheet with parchment paper. Place bananas, peel and all, on the parchment paper and bake for 30-40 minutes, until peels are black & shiny. Let cool 1 hour and proceed with banana bread recipe.
- Ripen bananas in a paper bag. If you have more time, place bananas in a paper bag with an apple. Fold and secure closed. I usually leave bananas like this for a full day, then proceed with the recipe.
Can you freeze Oatmeal Banana Breakfast Cookies?
These cookies freeze beautifully! Once they are completely cooled, put them in a freezer bag or airtight container and freeze for up to 2-3 months. I like to freeze each of them in an individual freezer snack bag and then pull out each bag to put in my kids’ lunches in the morning – the cookies will be perfectly thawed by lunch time! If you add a few chocolate chips to the cookies, they’ll think it’s the perfect treat and will never guess that it’s actually pretty good for them!
Need more ways to use up those ripe bananas? Here are some of our favorite banana recipes!
- Chocolate Chip Banana Bars
- Banana Chocolate Chip Oatmeal Cookies
- Banana Bread Cookies
- Banana Oatmeal Cookies
- Banana Chocolate Chip Cookies
- Blueberry Banana Cookies
- Banana Pudding Cookies
- Chocolate Chip Banana Mug Cake
- Banana Split Cupcakes
- 3-Ingredient Banana Pancakes
- Banana Split Hot Chocolate
- Banana Split Pie
- Baked Banana Donuts
- Banana Bread Muffins
- Apple Banana Bread
- Easy Banana Bread
Oatmeal Banana Breakfast Cookies are healthy, delicious and made with only 6 ingredients. Breakfast cookie recipe made with ripe bananas, oats and yogurt.
This is one of my favorite pics of this little girl and it was taken almost 2 years ago! She still has that same cute little face but is just getting so old. I can’t believe she will be starting preschool in just a couple of weeks and there are some days that she seems to be going on 13! She is every bit as adored by all of us as she was back then, but she just keeps getting to be more and more fun and she keeps us all laughing on a daily basis. Love this little girl!
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