These banana oatmeal cookies taste like dessert but fuel like breakfast, and the dough takes under ten minutes to make.
There’s something comforting about turning a couple of overripe bananas into something warm, simple, and nourishing. These cookies have become one of those go-to recipes in our kitchen—the kind you make when you want something quick, homemade, and just a little bit wholesome.
They taste like a treat, but they’ve got enough goodness in them that we don’t feel bad giving them to our toddler, grabbing one with our morning coffee, or packing a few for an afternoon snack. Even better, the dough comes together in under ten minutes, making this an easy win on busy days.
Why We Love This Recipe
We’ve made these cookies more times than we can count, and they never last long.
- They’re soft, chewy, and naturally sweet from ripe bananas
- The ingredients are simple pantry staples
- You can mix everything in one bowl
- They feel like dessert—but work as a quick breakfast too
- Easy to customize depending on what you have on hand
And honestly? They’re one of our favorite ways to use up bananas before they go to waste.
Simple Banana Oatmeal Cookies Perfect for Snacking
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Equipment
Ingredients
- 2 Bananas mashed
- 2 Tablespoons Butter melted
- 1 Large Egg
- 1 Teaspoon Vanilla Extract
- 1 3/4 Cups Quick Oats
- 1 Teaspoon Cinnamon
- 1 Pinch Sea Salt
- 1/4 Cup Maple Syrup for sweetness
- 1/2 Cup Chocolate Chips or chunks, we used 2 broken up candy bars
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, mash the bananas until mostly smooth.2 Bananas
- Melt the butter and stir it into the bananas.2 Tablespoons Butter
- Add the maple syrup, egg, and vanilla extract, mixing until combined.1 Large Egg, 1 Teaspoon Vanilla Extract, 1/4 Cup Maple Syrup
- Stir in the oats, cinnamon, and sea salt.1 3/4 Cups Quick Oats, 1 Teaspoon Cinnamon, 1 Pinch Sea Salt
- Fold in the chocolate chips or chunks.1/2 Cup Chocolate Chips
- Scoop dough onto a cookie sheet using a teaspoon or cookie scoop.
- Bake for about 15 minutes, or until set and lightly golden.
- Let them cool slightly before serving—they firm up a bit as they sit.
Notes
Recipe Tips (From Our Kitchen)
Here are a few things we’ve learned after making these again and again:- Use really ripe bananas. The darker and spottier, the better the flavor and sweetness.
- Don’t overmix once the oats go in. Just stir until combined to keep the texture nice.
- They won’t spread much. If you want flatter cookies, gently press them down before baking.
- Chocolate makes them feel like dessert. But they’re just as good without if you want something simpler.
- Let them cool. They’re soft right out of the oven but set up nicely after a few minutes.
Nutrition
Variations to Try
This is one of those forgiving recipes you can easily make your own:
- Swap chocolate chips for raisins or dried cranberries
- Add a handful of chopped nuts for crunch
- Sprinkle in flaxseed or chia seeds for extra nutrition
- Use honey instead of maple syrup
- Add a pinch of nutmeg or pumpkin spice for a warmer flavor
What to Serve with Them
We often enjoy these cookies:
- With a cup of hot coffee in the morning
- Alongside a glass of cold milk for a snack
- Packed into lunchboxes or road trip bags
- Crumbled over yogurt for a quick breakfast bowl
They’re simple, but surprisingly versatile.
Storage Tips
- Refrigerator: Store in an airtight container for up to 5 days
- Freezer: Freeze in a single layer, then transfer to a bag or container for up to 3 months
How to Reheat
- Let frozen cookies thaw at room temperature
- Warm in the microwave for about 10–15 seconds for that fresh-baked feel
- Or heat in a low oven (300°F) for a few minutes
Make-Ahead Tips
You can mix the dough ahead of time and store it covered in the refrigerator for up to 24 hours before baking. This makes it easy to scoop and bake fresh cookies when you’re ready.
Simple ingredients, no fuss, and something homemade to share. Whether you’re baking with kids, using up pantry staples, or just craving something warm from the oven, these cookies are a reliable favorite.
If you try them, don’t be surprised if they become one of those recipes you make on repeat.
A delicious cookie and great way to use those ripe bananas.