Cookies for breakfast are always a good idea. These oatmeal breakfast cookies with banana and peanut butter are hearty, nourishing, and ready in under 15 minutes. They combine creamy peanut butter, wholesome oats, mashed banana, and maple syrup for natural sweetness. Mix in nuts, seeds, or chocolate chips and finish with a chocolate drizzle for a special touch. Kid-approved and versatile for breakfast or a snack.
These Peanut Butter Banana Oatmeal Breakfast Cookies are an easy way to use ripe bananas and enjoy a filling, portable breakfast. They work well when you have a few brown bananas to use up and make a great option for busy mornings.
Why we love these Peanut Butter Banana Oatmeal Cookies
Kid-friendly and approachable. Calling them “cookies” makes them an instant win with little eaters.
Customizable add-ins. Stir in chocolate chips, white chocolate, raisins, dried cranberries, M&M’s, chopped almonds, pecans, or seeds to suit your taste.
Great for breakfast or a snack. They’re filling enough for a quick breakfast and portable enough to enjoy mid-morning.
Use up ripe fruit. These cookies are perfect for bananas that are past their prime and ready to be transformed into something delicious.
Ingredient Notes
- Quick oats are best. Quick-cooking oats help these cookies hold together; if you only have rolled oats, pulse them briefly in a food processor to break them down.
- Use drippy natural peanut butter. The more fluid natural-style peanut butter blends easily. If your peanut butter is thick, warm it briefly to loosen it.
- Ground flax helps bind. A tablespoon of ground flax improves texture and cohesion without eggs.
- Substitute other nut butters. Almond, cashew, or other nut butters can be used in place of peanut butter.
Step-By-Step Instructions
- Preheat the oven to 350°F (175°C).
- Mash the ripe bananas in a medium bowl until smooth.
- Add the quick oats, peanut butter, ground flax, sea salt, maple syrup, melted butter or oil, and vanilla. Stir until fully combined.
- Fold in about 1 cup of add-ins if desired — chocolate chips, chopped nuts, raisins, or dried fruit. The mixture may appear loose if your peanut butter is very runny.
- Optionally chill the mixture 15–20 minutes to firm up, or add an extra tablespoon or two of oats if needed.
- Scoop portions onto a parchment-lined baking sheet. These cookies won’t spread, so press them slightly into a cookie shape before baking.
- Bake 7–9 minutes. Aim for the lower end so the centers stay moist — about 8 minutes is typical. The bottoms should be just lightly golden.
- Cool on a wire rack. If desired, melt chocolate chips and drizzle over the cooled cookies.
Recipe Tips
Underbake slightly. These cookies are best when slightly soft in the center rather than overbaked and dry. There’s no flour or eggs, so a little undercooked texture is fine.
Chocolate drizzle is optional. A white chocolate drizzle is also tasty if you prefer.
Add cinnamon for warmth. A pinch of cinnamon adds depth if you enjoy it with peanut butter.
Dairy-free option. Use melted coconut oil or another neutral oil instead of butter to keep them dairy-free.
Storage
Store cooled cookies in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days. Freeze in a freezer-safe container for up to 3 months. Thaw and warm briefly in the microwave if chilled before serving.
Other Breakfast Recipes
- Peanut Butter Greek Yogurt Overnight Oats
- Blueberry Muffin Baked Oatmeal
- Peanut Butter Oatmeal Balls
- Banana Oat Blender Pancakes
- Carrot Cake Oatmeal Donuts
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Peanut Butter Banana Oatmeal Breakfast Cookies
Ingredients
- 1 ⅔ cups quick cooking oats
- 1 ½ very ripe banana (about 2/3 cup mashed)
- ½ cup peanut butter
- ¼ cup maple syrup
- 2 Tbsp unsalted butter, melted (or coconut oil)
- 1 ½ tsp vanilla extract
- 1 Tbsp ground flax
- ½ tsp sea salt
- optional: 1 cup favorite add-ins (chocolate chips, chopped nuts, raisins, dried cranberries)
- ½ cup chocolate chips (optional to melt and drizzle)
Instructions
- Preheat oven to 350°F (175°C).
- Mash banana until smooth in a mixing bowl.
- Add all remaining ingredients and stir until combined. Fold in add-ins if using.
- Spoon onto a parchment-lined baking sheet, pressing down to shape as they will not spread.
- Bake 7–9 minutes. Allow to cool and drizzle with melted chocolate if desired. Store as noted below.
Notes
These cookies are best slightly underbaked to remain moist. They contain no eggs or flour, so a soft center is fine.
Variation: Add a pinch of cinnamon for extra warmth or swap butter for coconut oil to make them dairy-free.
Nutrition
,
Carbohydrates: 13 g
,
Protein: 3 g
,
Fat: 6 g
Nutrition information is an approximation.
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