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!
If you’ve tried my almond joy breakfast cookies or my pumpkin breakfast cookies, you already know that cookies for breakfast are a very real thing.
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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.
Ingredients needed
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!
Expert tips
- 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!
Storage tips
- 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!)
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Comments
Lucy Thomas says
Hi Dani,
Thank you for all of your wounderful recipes. It has truly inspired me to get into the kitchen. I was woundering if you could also add the sodium content in your recipes? I am on the DASH diet, due to my hypertension. It has been quite a challenge as everything has sodium added.
Thank Lucy.
Sherry says
Came out gr88
Thanks Dani..
Beth says
Hi dani im beth from the philippines. I have watch your videos in youtube and I find your recipes are very tasty and yummy. Especially the salads… I just want to ask about this cookies that your making..are they ok for a diabetic person like me?
Han says
If you enjoy PB, add 1/2 cup PB…MMMmmm!
Dani says
great tip!! Sounds delish!
Faith McDonnell says
Yup. Or some peanut butter chips. I have also frozen them and then eaten unthawed, like a frozen banana at the beach.
Dani says
YUM!!!
Jessica says
Omg YES!
Jade says
Hi Dani, will steel cut oat work?
Jessica says
A year late, but I just tried this. One word of advice: don’t. At least, not without either cooking them or grinding them down to oat flour first. They came out more like granola bars, and my sensitive teeth did not forgive me for the crunchy texture.
Dani says
Sorry about that Jessica! Steel cut oats take much longer to cook and so they can’t soften up in time for this recipe.
Dani says
No they won’t!! They will be too hard.
Ada says
How do you store the cookies after they cool?
Dani says
In an airtight container in the fridge.
Lynette says
Yes this is giving me more hope in cooking healthy.
Dani says
yay!!
Rachel says
Hi Dani, it’s Rachel from Israel. I have made these almost weekly since you put the recipe up on YouTube 🙂 They are SO easy and tasty! My husband and I put our own twist and add coconut, pb, vanilla, etc. Just a quick question, what do you think Dani if I added some chia seeds?? And if so, how much? Thanks again for all that you do?
Dani says
Hi Rachel! I think chia seeds would be great… maybe just start with a couple tablespoons because they are very absorbent. You may need to add a little extra banana – but definitely play with it and see!
Meghan says
I just made these today, and we all loved them. My four year old keeps suggesting all sorts of situations for us to eat them in. Really, he is just coming up with excuses for me to make them, which he doesn’t need to do, because I will be making them often.
Dani says
LOL! I get it! They go fast… they never last in our house. Enjoy!
Faith Ukwuomah says
Dear Mrs Spies,
I find this recipe very interesting. I would like to ask if I can use blueberries instead of chocolate chips for this recipe?
Dani says
You can!
Kathy says
Hello! What do you consider one serving, if I were to make them for quick breakfasts rather than as snacks? Thanks!
Dani says
For me, it would be 2-3 cookies:)
Carolyn Hamilton says
I was just wondering if “Instant Oatmeal” has anything unhealthy about them?
I only have steel cut here at home.
Could old fashioned rolled oats used only work ?
I think I’m worried that Quick or Instant are bad for you …
Thanks, I always love your ideas ♡
Dani says
They are not bad, just slightly more processed. I think you may find this video helpful, it explains all the details – > https://youtu.be/Ezqi-2fnmJM
Amy says
Made this into lactation cookies by adding some breeds yeast and ground flax seeds…thinking of making them into bars with chocolate on bottom…they are very good and easy!
Dani says
Awesome!! thanks for sharing.
DESIREE says
Sorry if I’m double posting my comment…
I was curious as to how you would add a nut butter to this recipe and possibly make it into a muffin? Any advice would be great!!!
Dani says
I bet you could but I’m not exactly sure how it would be done! I would need to experiment a bit. If you decide to try, I’d love to hear how it goes!
Carol says
My granddaughter is allergic to corn, soy ,salt ,milk, wheat and dairy so I was so excited to make these for her and she over them. Thank you so much, if you have a good recipe for bread with done of the items listed I would I’ve to try. We have tried so many without success. Thank you
Debee says
Hello Miss Dani, you have changed my life! I only eat healthy now. I take all of your advice and knowledge on the daily. Much respect and appreciation! God Bless you and your lucky family. Sincerely, Debee
Dani says
What a lovely comment! Thank you Debee, I appreciate you taking the time to share and am so glad you are finding the tips + recipes helpful.
Natalie says
When you say oats, do you mean oatmeal or dry oats? Its written both ways…
Can’t wait to make these!!
Dani says
Dry oats!
MEENAKSHI SOMAYA says
Can i use whole grain oats instead?
Dani says
Do you mean rolled oats?
Narifa says
Hi Dani. Thanks so much for your lovely recipes. These cookies look delish and quick. I would love to try them however I wanted to add a few more ingredients and was wondering if you can advise the amounts I should add. Would like to add cinnamon, raisins instead of chocolate chips, shredded coconut and vanilla essence. Thanks so much in advance. Much love from the Caribbean (Trinidad & Tobago).
Yoriahh says
Decided to try these one night , didnt have chocolate chips so I added some sweet and low packets 1/2 cup of PB and a eye ful of syrup pop these in the oven and let cool….OMG new fave way to a healthier sweet snack!! Thank YOU!
Angela says
Hi! This cookies are amazing! Do you know the caloric intake per cookie? Thanks!
Cyn says
I’d like that, too! Hope you get an answer soon!
Sally says
I calculated them at 88 calories/cookie (if you make 12).
Kara says
New to your site and would like to thank you for your quick, healthy and approachable recipes. I made your Mexican Skillet with the cauliflower rice, wow what a hit!!
So, last night I made these cookies, also a big hit! I shared both recipes with my friends. I really appreciate that your recipes are clean and delicious, just as your site name declares. Thanks again
Dani says
It’s my pleasure! So glad you are enjoying the recipes.
Kimberly C says
I made this recipe a couple of times before with only the rolled oats, it was good but I added some instant oats this time and what a game changer, I love the flavor and improves texture just adding 1/2 cup of the instant oats provided. …ssooo good!!! Thank you so much for all the inspiring recipes and positive approach to healthy living!
Dani says
So glad you enjoyed it Kimberly! I would have to agree, the oat combo is the way to go.
jess says
Delicious recipe! I passed it on to my Mom. Love seeing your insta stories as well. =)
Dani says
Thanks so much Jess!
Robyn Cerone says
Hey Dani,
Unfortunately I cannot eat chocolate. Can I sub carob chips in this recipe?
Dani says
Hi, Robyn! Yes absolutely, you can substitute chocolate with carob chips!
Natalie says
I have been looking for some base cookie recipes like this. Thank you. You should do a variation of this but with apple sauce instead of the bananas.
Dani says
That’s a great idea. I would love to give that a try and see how it goes.
Sandra Barbato says
They are very tasty. Yet, they seem to have a rubbery texture. This is the first time I made this recipe or anything with a mashed up ripe banana. Did I make the recipe properly?
Dani says
Hi Sandra, glad you enjoyed them! Sounds like you made them the right way, they tend to have a bit of a chewy texture to them.
NANA says
I made these using bananas and applesauce, also added coconut instead of chocolate chips and a little cinnamon, They were great.
Dani says
That sounds delicious! Thanks so much for sharing! Glad you enjoyed them, NANA!
Patty B. says
Omg’ness these are so easy to make and they taste AMAZING. Thank you for sharing the recipe with us..
Dani says
Anytime!! So glad you enjoyed them Patty B.
Kara Dee says
So I made these to get rid of my old bananas…whoa! They are sooo good. I want to eat another one but know that these need to last me at least three days. Thanks for the super easy recipe for a girl who can’t and hates to bake!
Dani says
Anytime Kara Dee! I need my baking recipes to be easy too, so I 100% get what you mean. lol!!
Wendi says
Hi Dani, I just made these this morning and they are delicious! I added a tsp. of cinnamon and split the dough in half and added chocolate chips to one half and cinnamon chips to the other. Oh my goodness, are they goooooooood! Thank you for another wonderful recipe!
Nancy says
Is it really necessary to refrigerate these? I love them room temperature!
Dani says
You do not have to keep the in the fridge. Room temp is perfectly fine.
Tink says
Good Morning! I am not an oats person; however, I am making these as a healthy breakfast for my 3 yo granddaughter! Question (forgive my not knowing) – we have organic whole grain rolled oats – should I cook them as directed (3 c water, 1.5 c oats on stovetop in boiling water, reduced to medium, cook for 10 minutes) before adding to mixture? Or use them just as they are out of the bag? They aren’t steel cut. Thank you so much!!!
Dani says
You just use them as they are! No need to cooke them 🙂
Carolina says
Hi Dani! Just wondering, could these be made with applesauce instead of mashed banana?
Dani says
I honestly don’t know! But now you have me very curious to give it a try.
Carolina says
Well I ended up getting some bananas soon after and made them the other night to bring over to my family. Everyone loved them! Thx Dani for making such simple recipes that never fail to work. All the best for you and your family xx
Emma Fisher says
Thank you for such a lovely recipe!
Really wanted to make a large batch and freeze some, are these suitable for home freezing? Xx
Dani says
Definitely! These are perfect for the freezer Emma.
Sonya says
Just wanted to say how much we love these “cookies”. Been making them for several months now and they are really a life saver for us since we try not to eat any refined sugar or flour. I make them different everytime depending on what I have, applesauce if no bananas, although a mix of applesauce and banana is our fave, and I always add raw cocao and or carob, cinnamon, vanilla, maybe some maca powder, chia seeds, etc… Whatever! Of course, I one thing I insist on is adding nuts of some kind, which I think personally puts them over the top! So, anyway, thanks for a great, easy and fabulous recipe. It’s always the simple ones that are the best! 🙂
Dani says
Isn’t that the truth, Sonya! Simple is always the best. And I agree, I love these cookies with nuts added in.
Joanna says
These were perfect! Thanks so much. I never leave reviews, but you REALLY deserve it! So delish!
Dani says
Hi Joanna, I’m so glad you enjoyed them. Thanks for taking the time to leave a review!! Super appreciated.
Amy says
I somehow end up with 1 really brown banana all the time. I halved the recipe, used only old fashioned oats, and waited a bit after mixing to bake as recommended. They were perfectly chewy and yummy.
Next batch I left out chocolate chips (because that’s what I prefer for breakfast) and used craisins instead. This was great in texture but a bit blah, so next batch I used dried cranberries again but added a touch of brown sugar. They were exactly how I wanted. I’ve made several half-batches since. Thanks so much for the recipe!
Dani says
Love how you experimented with this to make them just right for you!! So glad you enjoy them Amy.
Marissa says
Can you make these with just instant oats?
Dani says
Yes!
Deserie Campos says
I made these for my family and they loved them! Thank you for the wonderful recipe!
Dani says
So glad you and your family enjoyed them, Deserie!
auntie em says
Thank you so much for sharing this recipe. I have made them four times already and they have been a big hit every time. I had frozen bananas stashed but kept putting off baking. Now I am thankful I did. I made them with regular large flake rolled oats but used 1 cup instead of the 1-1/2 cups of the quick oats. I also made them with the gluten free rolled oats from Bob’s Red Mills and found the 1-1/2 cups worked fine. I added some vanilla to one batch and some banana flavour to another just to see if it made a difference but the bananas and chocolate chips are just naturally strong enough flavours on their own that they really didn’t need the extra flavouring.
This recipe is definitely a keeper! Cheers!
Dani says
Thanks for sharing, Auntie Em! That really does sound delicious!
Gladys says
My husband and I loved the cookies made as directed. Next time I will halve the chocolate chips, add walnuts and cinnamon, nutmeg and cardamom. Thank you for a simple, fantastic, tasty and HEALTHY cookie recipe!!! Excellent!
Dani says
That sounds delicious Gladys! I’m sure those add-ins will taste great!
Nicole says
I made these yesterday & they were delicious! I drizzled honey on top after they came out of the oven & were still warm. So good! Thanks for the recipe!
Dani says
Love the idea of drizzling honey over the top. That sounds great. So glad you enjoyed them Nicole!
Ceymone Findlay says
Could I use only quick oats for this recipe? They’re all I have in my pantry right now.
Dani says
Yes! that will still work.
Kim says
Thank you so much for this recipe they are delicious and I can’t wait for my grandchildren to try them (that is if I dont finish them before I take them to their house). How long can they be left out on the counter if not finished the day they are baked?
Dani says
Hi, Kim! They last up to a week if you pop them in the fridge!
Matt says
I must’ve done something wrong because mine came out kind of rubbery. I used all rolled oats and gave it the extra 30 min to absorb the moisture, but I’m betting somewhere in there is the problem.
Dani says
Hi, Matt! While all rolled oats work in a pinch, they will result in a more chewy/rubbery cookie. The quick oats are more process than the rolled oats, therefore they’re softer and less dense. Hope that helps!
James says
Is there a way to incorporate some peanut butter into this? My daughter’s idea. She loves them!
Dani says
Hi, James! Yes you definitely can incorporate peanut butter, try starting with 1/4 cups and see how it goes from there. Enjoy!
Annelize says
Great idea!
Sarah says
Love this! I’m breastfeeding so I decided to change it up to a lactation cookie. I halved the recipe and then added half a scoop of protein powder, a dash of cinnamon, teaspoon of flaxseed, and 1/2 teaspoon of brewers yeast. Yuuuuummmmm! My husband loved them.
Dani says
Sarah, so glad you were able to make it work for you!
Jeannette says
These cookies are delicious but the best part is they are so easy to make without processed ingredients.
Fiona-Carol says
Hi, I was wondering how long they stay fresh, while in a airtight container at room temperature
Dani says
Hi, Fiona! If you’re keeping them on the counter they will be good for up to 3 days, if you pop them into the fridge they’ll be good for about a week.
MAndy Lou says
My kids absolutely loved these. And I didn’t feel bad about giving them to them either, the only thing that I changed was I added a little bit of cinnamon to the mix.
Thank you!!
Dani says
Love the idea of adding cinnamon to these! Thanks for the tip Mindy.
Karen says
You totally win with this recipe. At least when they’re still warm for the oven, they’re amazing. If you were to go to a four ingredient cookie, you might add just a leeeettllleee bit of salt to balance the sweetness of overripe bananas.
I was hunting for a “granola cookie” when I tripped over this, so I added a few mixins: flaxseed meal (guessing 2 tsp, or so), some toasted unsweetened coconut flakes, and some chopped walnuts.
I will definitely be making these again. Thank you so much for greatly improving my mornings!
Dani says
Hi Karen! It’s my pleasure. I love the added ingredients you mixed in. Sounds delicious. Enjoy!!
Kira says
Stuck at home isolating right now, and was looking for a simple breakfast alternative. I added 1/4 peanut butter for extra protein along with a sprinkle of pumpkin pie spice and a little vanilla. Also used butterscotch chips as that’s what I had. These are so good! I wasnt sure how they would come out with so few ingredients but these are definitely being added to the regular rotation of goodies.
Dani says
So glad to hear that Kira! Stay well + enjoy!
Deb says
Took the advice of others and added some peanut butter, vanilla, and cinnamon. I don’t think you can go wrong with these, and there are endless possibilities for modifications. Thanks for a good, easy recipe, especially one that can be made with things I have on hand right now, during the “stay safe at home” times.
Dani says
I need to try making them with peanut butter! That sounds SO good.
Noemi says
Hi, can you add pecans?
Dani says
Sure!
Brooke M says
Hi! How many calories are these cookies each? thanks!