3-Ingredient Banana Oatmeal Cookies are made with rolled oats, mashed bananas, and chocolate chips. They are quick to make, take just 20 minutes from start to finish, super easy, and absolutely addictive. A naturally gluten-free and vegan cookie recipe that your whole family will love!
MY LATEST VIDEOS
You definitely can eat these chocolate chip banana oatmeal cookies for breakfast or for a healthy snack. Similar to enjoying baked oats or oatmeal pancakes, this is an easy oatmeal recipe that tastes like you’re eating dessert!
Simply made of oats, bananas, and chocolate chips, these yummy cookies are like eating a bowl of oatmeal, only in cookie form. I also love baked oatmeal in pancake form or baked oats There are just so many oatmeal options!
Why you should make this recipe
- So satisfying: They make the perfect breakfast or power snack throughout the day. They’re filled with healthy carbs, good-for-you grains, and a bit of chocolate just for good measure.
- Super delicious: The only challenge with these banana breakfast cookies is not eating the entire tray! But hey, sometimes a girl needs a few extra cookies (joking, not joking!).
- Quick & easy to make: The other great thing about these healthy breakfast cookies is how fast they come together. They only have three common ingredients and you only need one bowl. Score!
- Perfect for meal prep: I like to make a double batch on Sunday and use these as after-school snacks and for lunch boxes throughout the week.
The best part about this healthy oatmeal banana cookie recipe? They’re easy to make, take only 20 minutes, are made in one bowl and you may just have all 3 ingredients in your kitchen! You’ll need:
- Bananas: Use two ripe bananas to get the natural sweetness and true banana flavor in these cookies.
- Oatmeal: For the best texture, be sure to use a combination of rolled oats and quick oats.
- Mini chocolate chips: Adds sweetness and delicious chocolate flavor. We like semi-sweet chocolate chips, but you can use milk or dark chocolate, if preferred. Feel free to use dairy free chocolate chips.
How to make this recipe
You’ll find yourself making these cookies often. Why? Because they are so easy to make and so yummy. Here’s the simple method:
- Prep & mash bananas: Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with a silicone mat or parchment paper or coat with some cooking spray. Using the back of a fork, mash bananas in a medium bowl until they are broken down.
- Mix in oats: Add in oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.
- Add chocolate: Sprinkle in the chocolate chips and mix until well combined.
- Shape cookies & bake: Scoop one heaping tablespoon of the dough into your hands and form into a cookie. Place on cookie sheet and bake for 12 to 15 minutes. Cool and enjoy!
- Use ripe bananas: The riper, the more brown-speckled the banana, the better your cookies will taste. I also recommend using fresh, not previously frozen, thawed bananas.
- Try your favorite mix-ins! About 1/4 cup of sliced almonds or dried fruit would be great options.
- You will need to use a combination of quick oats and old-fashioned oats in this recipe. Quick oats are slightly more processed and will soak up more of the wet ingredients, thus creating a better texture. If you don’t have quick oats on hand, no worries! You can make your own (see note at the bottom of the recipe). Another option is to let the mixture sit for about 20 minutes to let the moisture be absorbed by the oats.
- These cookies don’t spread while baking, so form them into a cookie shape before placing them on the sheet pan and baking.
Frequently asked questions
The banana and oatmeal combination is a healthy one! Both oatmeal and bananas contain plenty of fiber that is great for digestion, keeping you full and may help to lower your cholesterol.
Because these cookies are made with just 3 simple, wholesome ingredients, they are best when kept in the fridge. They will keep fresh for up to 5 days when refrigerated.
Feel free to get creative and sub the chocolate chips for something else. Dried fruit (raisins and cranberries), chopped nuts (almonds or pecans), or try peanut butter chips. You can even add in some chia seeds or ground flax, a dash of cinnamon or a bit of vanilla extract.
Yes! I call these little gems breakfast cookies because they have serious staying power. No lie, I ate one with some Greek yogurt and fruit yesterday morning and wasn’t hungry again for hours. They’ll keep you fueled, full, and satisfied. They’re dense, but not too heavy. Ultra-thick, chewy, and incredibly soft without being cakey. Each bite is full of chocolatey-banana flavor. The perfect breakfast treat!
- Storing leftovers: Keep cookies stored in an airtight container in the refrigerator for up to five days.
- Freezing instructions: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.
More Easy Breakfast Recipes To Enjoy:
I’d love to know if you make this (or any) recipe! Tag @clean_and_delicious on Instagram and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox.
3-Ingredient Banana Oatmeal Cookies (with chocolate chips!)
- 2 medium bananas
- 1.5 cups oatmeal I used 1/2 cup rolled oats and 1 cup quick oats
- 1/3 cup mini chocolate chips
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with a Silpat mat or coat with some cooking spray. Using the back of a fork, mash bananas in a medium bowl until they are broken down.
- Add in oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.
- Sprinkle in the chocolate chips and mix until well combined.
- Scoop one heaping tablespoon of the dough into your hands and free form into a cookie*. Place on cookie sheet and continue until you have 12 cookies.
- Bake for 12-15 minutes or until set through and lightly golden. Cool and enjoy!
- Storage: Keep cookies stored in an airtight container in the refrigerator for up to five days.
- Freezing Instructions: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.
- Oats: Be sure to use a combo of quick and rolled oats in this recipe. Quick oats are more finely ground up whole oats, so they are slightly powdery. They are sold right next to the whole rolled oats. You can also make quick oats at home – simply measure 1 cup of whole oats and pulse in the blender or food processor about 5 times.
- Can I use steel-cut oats? I don’t recommend it. They are too hard and will not soften enough.
- Baking Instructions: These cookies will not spread in the oven, so be sure to form them into a cookie before placing them on a baking sheet.