These Oatmeal Banana Breakfast Cookies are so easy to make, are very tasty and make the perfect on-the-go breakfast. It is also a great way to use up any extra bananas that are on their way out as well!
Oatmeal Banana Breakfast Cookies
Perfect for any time of the day, these delicious cookies are loaded with a lovely oaty texture, making them the perfect, quick and easy recipe to have on hand for an easy grab and go breakfast.
Optional Add Ins
In addition to the current ingredients, you could add a handful of
- Chopped nuts such as pecans or walnuts
- A little honey or maple syrup – try 1 – 2 TBSP
- Raisins
- Dried apricots
- Swap the rolled oats for oat bran, or quinoa flakes
- Add a little peanut butter, almond butter or cashew butter – try 1 – 2 TBSP
- Raw cocoa nibs
- Coconut flakes
- Try using apple sauce or pumpkin puree instead of mashed banana
- Cranberries
- Blueberries
- Ginger
- M&M’s
- Pumpkin Seeds
- Chia Seeds
Tips for Making Breakfast Cookies
- The riper the banana, the sweeter the cookie will be. Completely brown bananas as easier to mash and make great cookies.
- Get creative and try one of the options above. Who knows? You may enjoy them.
- If you find the batter too thin, try adding some more oats.
Making Oatmeal Banana Breakfast Cookies
To make these cookies, you will need:
- 3 bananas, very ripe
- 2 cups rolled oats
- 1 cup of chocolate chips or dried fruit
- ⅓ cup vanilla Greek yoghurt
- 1 tsp ground cinnamon
- 1 egg
Line a large baking tray with baking paper or spray with non-stick cooking spray.
Add the yoghurt, and egg to a large mixing bowl and mix well.
Peel and mash up the banana and add to the egg mixture. Mix well.
Add the oats, chocolate chips or dried fruit, ground cinnamon to the bowl and mix.
Cover the bowl with plastic wrap and place in the fridge for around 15 minutes.
Preheat the oven to 180˚C (350˚F).
Using a tablespoon, divide the dough into 12 cookies on the baking tray.
Flatten the top of the cookies with a fork. These cookies will keep their shape while baking.
Bake in preheated oven for around 15 – 20 minutes, until the middle of the cookie is set.
Allow to cool on the baking tray for 10 minutes before transferring to a wire rack.
Store in an airtight container in the fridge for up to 5 days.
Wrap individually, then store in the freezer after cooking for up to two months. Just remember to thaw overnight in the fridge before eating. They can also be reheated in the microwave or in the oven to your desired temperature.
More Cookie Recipes
- Dandelion Cookies
- White Chocolate and Macadamia Cookies
- Fresh Ginger Cookies
- Triple Chocolate Cookies
- Condensed Milk Cookies
- Fresh Ginger Cookies
- Chocolate Chip Cookie Slice
- Milo Biscuits
- Monte Carlo Biscuits
- Rice Bubble Biscuits
- Butterscotch Biscuits
Oatmeal Banana Breakfast Cookies
Ingredients
- 3 Bananas, very ripe
- 2 Cups Rolled Oats
- 1 Cup Chocolate Chips, or Dried Fruit
- ⅓ Cup Vanilla Greek Yoghurt
- 1 tsp Ground Cinnamon
- 1 Egg
Instructions
- Line a large baking tray with baking paper or spray with non-stick cooking spray.
- Add the yoghurt, and egg to a large mixing bowl and mix well.
- Peel and mash up the banana and add to the egg mixture. Mix well.
- Add the oats, chocolate chips or dried fruit, ground cinnamon to the bowl and mix.
- Cover the bowl with plastic wrap and place in the fridge for around 15 minutes.
- Preheat the oven to 180˚C (350˚F).
- Using a tablespoon, divide the dough into 12 cookies on the baking tray.
- Flatten the top of the cookies with a fork. These cookies will keep their shape while baking.
- Bake in preheated oven for around 15 - 20 minutes, until the middle of the cookie is set.
- Allow to cool on the baking tray for 10 minutes before transferring to a wire rack.
- Store in an airtight container in the fridge for up to 5 days.
- Wrap individually, then store in the freezer after cooking for up to two months. Just remember to thaw overnight in the fridge before eating. They can also be reheated in the microwave or in the oven to your desired temperature.
Nutrition
Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.
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