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These Banana Oatmeal Cookies bring together ripe bananas, hearty oats, and a hint of cinnamon for a quick, healthy treat that’s perfect for breakfast or an after-school snack. You’ll love this homemade cookie recipe because it’s super easy, naturally sweet, and kids adore the soft texture.
Why You’ll Love This Recipe
• No oven needed if you stove-top “bake”—hello, no-heat days
• Ready in under 30 minutes—breakfast, snack, whatever you fancy
• Kid-friendly and mom-approved: naturally sweet, dye-free fun
• Vegan and dairy-free (just swap honey for maple syrup)
• High in fiber and plant protein—oats pack 3 g per serving
• Zero refined sugar—only wholesome ingredients
• Perfect for lunch boxes and gift boxes alike
• Naturally gluten-free when you pick certified oats
Ingredients
• 2 large ripe bananas (about 1 cup mashed)
• 1 ½ cups old-fashioned oats (I love Bob’s Red Mill brand)
• ¼ cup chopped nuts or seeds (almonds, walnuts, or pumpkin seeds)
• 2 tbsp chia seeds or ground flaxseed (optional boost)
• 1 tsp ground cinnamon (warmth!)
• 1 tsp pure vanilla extract
• 2 tbsp maple syrup or honey (omit for extra-tart banana flavor)
• Pinch of salt (to balance sweetness)
Directions
1. Mash and measure bananas: In a medium bowl, mash those ripe bananas until smooth but still a bit chunky—you want texture.
Tip: If they’re too ripe, they’ll taste extra sweet. If they’re just turning yellow, add the maple syrup.
- Stir in sweetener and vanilla: Whisk maple syrup (or honey) with the vanilla extract. You’ll notice the mix glistens—recipe satisfaction!
- Mix dry ingredients: Add oats, cinnamon, salt, chia or flax, and your choice of nuts or seeds. Give it a gentle fold. If you like a chewier cookie, use steel-cut oats (soak 5–10 minutes first).
- Chill briefly (optional): Pop the bowl in the fridge for 10 minutes if your bananas are super soft—that helps the chia gel up and hold shape.
- Scoop and shape: Use a tablespoon or small ice-cream scoop to portion dough onto a parchment-lined tray. Press gently with your palm for uniform thickness.
- Bake or “no-bake”:
– Oven route: Preheat to 350°F and bake 12–15 minutes until edges lightly golden.
– No-oven hack: Heat a nonstick skillet over low heat, cover, and cook each batch 5–7 minutes per side—flip when the bottom sets. - Cool and enjoy: Let cookies rest 5 minutes on the tray, then transfer to a wire rack. Smell that cinnamon-banana aroma? That’s your cue to grab a glass of milk (any kind!).
Servings & Timing
Yield: Makes about 16–18 cookies
Prep Time: 10 minutes (plus 10-minute chill if desired)
Cook Time: 12–15 minutes in oven (or 10–14 minutes stove-top)
Total Time: Roughly 25–30 minutes from start to finish
Variations
• Chocolate Chip Twist: Fold in ¼ cup mini chips for a kid-friendly pick-me-up.
• Peanut Butter Bliss: Swap maple syrup for 2 tbsp creamy peanut butter.
• Tropical Version: Stir in 2 tbsp shredded coconut and 2 tbsp diced dried pineapple.
• Spice It Up: Add a pinch of nutmeg and ginger for a fall-inspired taste.
• Gluten-Free & Nut-Free: Use certified gluten-free oats and swap nuts for extra seeds.
• Protein Boost: Mix in a scoop of vanilla protein powder for post-workout fuel.
Storage & Reheating
Store these cookies in an airtight container at room temperature for up to 3 days—fresh as day one. For longer life, freeze in a zip-top bag: they’ll stay tasty for up to 2 months. To reheat, pop a cookie in the toaster oven at 325°F for 3–4 minutes, or microwave for 10–12 seconds for that just-baked warmth.
FAQs
Q: Can I use quick oats instead of old-fashioned?
A: Yes—quick oats work, but texture will be softer and less chewy.
Q: My cookies fell flat—what went wrong?
A: Likely the banana mash was too runny; chill the dough or add an extra tablespoon of oats.
Q: Are these safe for toddlers?
A: Totally—just chop small and skip nuts if choking risk is a concern.
Q: How do I make them sweeter without sugar?
A: Use very ripe bananas (brown-spotted), or add a touch more maple syrup.
Q: Can I add mix-ins like raisins or chocolate?
A: Absolutely—up to ½ cup of dried fruit or chips should be fine.
Q: What’s the best way to measure oats?
A: Fluff them in the container, spoon into your cup, then level off for accuracy.
Q: Any tips for vegan diners?
A: Swap honey for agave or more maple syrup and check your vanilla is vegan-friendly.
Q: How to keep cookies soft overnight?
A: Place a slice of apple or a damp paper towel in the container to maintain moisture.
Conclusion
These Banana Oatmeal Cookies strike the perfect balance between healthy and indulgent, making them an easy breakfast or snack that the whole family will request on repeat. Give this recipe a whirl—you’ll be amazed at how simple it is to whip up a batch of homemade, kid-friendly cookies without refined sugar. If you try them, drop a comment below or tag me on Instagram; I love hearing your twists, and you might just inspire the next recipe!
Banana Oatmeal Cookies: Quick & Healthy Homemade Treat
Ingredients
- 2 large ripe bananas about 1 cup mashed
- 1 1/2 cups old-fashioned oats Bob’s Red Mill brand recommended
- 1/4 cup chopped nuts or seeds almonds, walnuts, or pumpkin seeds
- 2 tablespoons chia seeds or ground flaxseed optional boost
- 1 teaspoon ground cinnamon warmth!
- 1 teaspoon pure vanilla extract
- 2 tablespoons maple syrup or honey omit for extra-tart banana flavor
- Pinch salt to balance sweetness
Instructions
- In a medium bowl, mash ripe bananas until smooth but still slightly chunky. Adjust sweetness based on ripeness.
- Combine maple syrup (or honey) with vanilla extract for a glistening mix.
- Add oats, cinnamon, salt, chia or flax, and nuts/seeds. Fold gently for desired texture.
- Refrigerate the bowl for 10 minutes if needed for soft bananas.
- Portion dough onto a parchment-lined tray, gently press for even thickness.
- Bake in preheated oven for 12-15 minutes or stove-top method for 5-7 minutes per side.
- Let cookies rest on tray, then transfer to wire rack. Serve with a glass of milk.
