Name: Banana Oatmeal Breakfast Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: ⅓ cup mashed ripe banana ((100 g)); ⅓ cup avocado oil ((66 g)); ½ cup honey ((165 g)); 1 tsp vanilla; ½ tsp baking soda; ½ tsp kosher salt; ½ tsp cinnamon; 1 cup whole wheat ((140 g)); 2 cups old fashioned oats ((200 g)); ½ cup chopped walnuts ((60 g)); ½ cup dried cranberries ((80 g))

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Looking for a breakfast that’s easy, healthy, and kid-approved? These banana oatmeal breakfast cookies might just become your new go-to!

They’re soft, naturally sweetened, and packed with wholesome ingredients to keep little tummies happy and full.

Whether you need a quick grab-and-go option for busy mornings or a fun snack to pack in lunchboxes, these cookies check all the boxes.

Plus, they’re so simple to make that even the kids can help! Let’s dive into this recipe that’s as nutritious as it is delicious.

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Why you’ll love this breakfast cookie recipe

If you’re looking for a grab-and-go breakfast option that’s as healthy as it is delicious, these banana oatmeal breakfast cookies are about to become your new favorite morning treat.

Here’s why:

Nutritious and filling: Packed with fiber from oats and natural sweetness from ripe banana and honey, these cookies are a wholesome way to start your day and keep you satisfied until lunchtime.
Quick and easy to make: With just a handful of ingredients and one bowl, these cookies come together in no time—perfect for busy mornings or meal prepping for the week.
Customizable and kid-friendly: Add in chocolate chips, dried fruit, or nuts to make them your own, and watch even the pickiest eaters enjoy every bite.

These breakfast cookies strike the perfect balance between indulgence and nutrition, making mornings so much easier!

Cookie ingredients and some notes

Let’s talk about the key ingredients that make these breakfast cookies both wholesome and delicious. Each one has a role to play in creating a cookie that’s soft, flavorful, and satisfying enough to kick-start your day.

Here’s the breakdown:

Oats: Use old fashioned rolled oats here, not quick cook or minute oats. Old fashioned fast are packed with fiber and create a satisfying chew.
Whole wheat flour: This is the base of our cookies, adding fiber and nutrients. It also gives the cookies a hearty texture that’s perfect for a filling breakfast.
Banana: The star ingredient! Bananas naturally add sweetness to the cookies, moisture, and help bind everything together.
Avocado oil: A healthy fat that keeps the cookies soft. You can swap this for another neutral oil if needed.
Honey: A natural sweetener that balances the flavors while keeping the cookies refined-sugar-free. It also helps with moisture.
Vanilla extract: A touch of vanilla enhances the overall flavor, making these cookies feel a little more indulgent.
Baking soda: Helps the cookies rise slightly.
Salt: Even a small amount makes all the flavors pop and balances the sweetness.
Cinnamon: Adds warmth and a cozy flavor that pairs beautifully with the banana and oats.
Walnuts: For a bit of crunch and a dose of healthy fats and protein. Feel free to skip or substitute if you’re not a fan.
Dried cranberries: A pop of tart sweetness that contrasts perfectly with the bananas and honey.

Together, these ingredients create a cookie that’s soft, chewy, and packed with goodness. Each bite is loaded with texture and flavor, making these cookies a perfect grab-and-go breakfast option!

How to make banana oatmeal breakfast cookies

Whipping up a batch of banana oatmeal breakfast cookies is as simple as can be!

These soft and chewy cookies are made with wholesome ingredients you likely already have in your kitchen. Plus, there’s no need for fancy equipment—just a bowl, a spoon, and an oven.

Here’s how to make them:

1. Preheat your oven: Start by preheating your oven to 350°F (175°C). Line 2 baking sheets with parchment paper or a silicone baking mat to prevent sticking.
2. Mash the bananas: In a large mixing bowl, mash a banana well with a fork. The riper the bananas, the sweeter your cookies will be.
3. Add the wet ingredients: Mix in the oil, honey, vanilla extract, baking soda, salt, and cinnamon. Whisk until combined.
4. Stir in the flour: Add the flour. Mix until no dry clumps remain.
5. Add your mix-ins: Fold in the oats, walnuts, and dried cranberries.
6. Scoop and shape: Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto your prepared baking sheet. Flatten each one slightly with the back of the spoon, as they won’t spread much while baking.
7. Bake: Place the cookies in the preheated oven and bake for 12 minutes, rotating the pans halfway through.
8. Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm, or store them for a grab-and-go breakfast or snack during the week!

That’s it! These banana oatmeal breakfast cookies are as easy to make as they are delicious. Whether you enjoy them fresh out of the oven or as a quick breakfast option, they’re sure to become a household favorite.

Baking tips

Whipping up the perfect batch of banana oatmeal breakfast cookies is easier than you think! With a few simple tricks, you’ll have cookies that are moist, flavorful, and packed with goodness. Here are some helpful tips to ensure your cookies turn out amazing every time:

Use ripe bananas: The riper, the better! Look for bananas with plenty of brown spots—they’re naturally sweeter and mash more easily, giving your cookies a great texture and flavor.
Don’t overmix the dough: Once you combine the wet and dry ingredients, mix just until everything is incorporated. Overmixing can make the cookies dense and tough instead of soft and chewy.
Customize your mix-ins: While raisins, chocolate chips, or nuts are classic add-ins, feel free to experiment!
Scoop evenly for consistent baking: Use a cookie scoop or spoon to portion out the dough so each cookie is the same size. This ensures they bake evenly and look picture-perfect!
Don’t skip the parchment paper: Lining your baking sheet with parchment paper prevents sticking and makes cleanup a breeze. It also helps the cookies bake evenly without over-browning on the bottom.

How to store banana oatmeal breakfast cookies

One of the best things about these cookies is how easy they are to store! Whether you want to enjoy them throughout the week or freeze a batch for later, these cookies are perfect for grab-and-go breakfasts or quick snacks.

Here’s how to keep them fresh and ready whenever you need them:

Short term: If you plan to eat the cookies within 2–3 days, store them in an airtight container at room temperature. Place a sheet of parchment paper between layers to keep them from sticking together.

Longer storage: For up to a week of freshness, pop the cookies into an airtight container and store them in the fridge. They’ll stay soft and chewy, and you can grab one on the way out the door!

Freezing: These cookies freeze beautifully! Arrange the cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. To defrost, let a cookie thaw at room temperature for 10–15 minutes or give it a quick zap in the microwave for a warm treat.

I hope you love these as much as we do! Don’t forget to customize them with your favorite add-ins like chocolate chips, nuts, or dried fruit—it’s such a fun way to make them your own.