Chewy, satisfying, and naturally sweet — these Healthy Banana Oatmeal Breakfast Cookies are made from simple pantry staples and studded with raisins for a wholesome grab-and-go breakfast or an after-school snack.
These banana oatmeal breakfast cookies combine the comforting flavors of banana bread with the convenience of a cookie. They’re naturally sweetened with ripe bananas and a touch of honey, and they use applesauce in place of oil to keep things moist without added fat. The result is a chewy, nutritious treat that works well for on-the-run breakfasts, lunchbox snacks, or a quick pick-me-up. The recipe is adaptable — gluten-free, dairy-free, egg-free, and free of refined sugar when made as written.
Why You’ll Love this Recipe
- Moist and chewy texture thanks to mashed bananas and rolled oats.
- Uses overripe bananas, turning kitchen scraps into something delicious and nutritious.
- Kid-friendly and portable — great for busy mornings and snack time.
- No refined sugar added; naturally sweetened for a healthier cookie alternative.
Ingredients You’ll Need
This recipe keeps the ingredient list short and wholesome. Use ripe bananas for the best natural sweetness.
- Bananas – 2 medium, very ripe, mashed.
- Unsweetened applesauce – 1/2 cup (replaces oil and keeps cookies moist).
- Honey – 2 tablespoons (or pure maple syrup for a vegan version).
- Vanilla extract – 1 teaspoon.
- Rolled oats – 1 1/2 cups (old-fashioned oats give the best chewy texture; use certified gluten-free oats if needed).
- Oat flour – 2 tablespoons (you can make your own by pulsing oats in a blender).
- Cinnamon – 2 teaspoons for warm flavor.
- Baking powder – 1/2 teaspoon.
- Salt – 1/4 teaspoon to balance the sweetness.
- Raisins – 1/3 cup (or swap for chocolate chips, chopped nuts, or other dried fruit).
How to Make Banana Oatmeal Cookies
- Preheat the oven. Set the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash the bananas. In a medium bowl, mash the ripe bananas with a fork until mostly smooth. A few small chunks are fine if you prefer texture.
- Combine wet ingredients. Stir mashed banana together with the applesauce, honey, and vanilla until evenly combined. A blender or hand mixer can be used for a very smooth mixture, but mixing by hand works well and keeps some banana texture.
- Mix dry ingredients. In a separate bowl, combine the rolled oats, oat flour, cinnamon, baking powder, and salt. Pour the banana mixture into the dry ingredients and stir until evenly combined. Fold in the raisins (or your chosen mix-ins).
- Shape the cookies. Use a small cookie scoop or spoon to portion 1-inch balls of dough onto the prepared baking sheet. Flatten each slightly with the back of a spoon so they bake evenly. You should have about 16 cookies.
- Bake and cool. Bake at 350°F for 15–20 minutes, or until the cookies are golden and set. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Variations
- Mix-ins: Swap raisins for chocolate chips, chopped nuts (walnuts, pecans, almonds), shredded coconut, or different dried fruit like cranberries.
- Gluten-free option: Use certified gluten-free rolled oats and oat flour.
- Vegan option: Replace honey with maple syrup or omit the sweetener if bananas are very ripe.
- Alternative flavors: Replace mashed bananas with peanut butter to make peanut butter oatmeal cookies, or add a handful of shredded carrots and spices for a twist.
How to Store Banana Oatmeal Cookies
To store: Allow cookies to cool completely, then place them in an airtight container in the refrigerator for up to one week. Chilling helps keep them firm and extends freshness.
To freeze: Freeze cookies in a freezer-safe container for up to three months. Thaw at room temperature before serving.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 16 cookies
Nutrition (per cookie, approximate)
- Calories: 74 kcal
- Carbohydrates: 12.7 g
- Protein: 1.4 g
- Fat: 0.6 g
- Fiber: 1.4 g
- Sugar: 5.3 g
Nutrition information is an estimate and should be used as a guideline only.
Related Banana Recipes to Try
- The BEST Banana Bread recipe
- Banana Breakfast Muffins
- Whole Wheat Banana Waffles
- Chocolate Chip Banana Zucchini Muffins
- Strawberry Banana Donuts
More Oatmeal and Cookie Ideas
- Apple Cinnamon Baked Oatmeal
- Blueberry Oatmeal Breakfast Bars
- Carrot Cake Oatmeal Breakfast Bars
- No-Bake Almond Butter Granola Bars
- Healthy Chocolate Chip Cookies
If you try these Banana Oatmeal Breakfast Cookies and love them, leave a rating or comment to let others know how they turned out. Tag your photos on social media using the hashtag #eatyourselfskinny to share your creations!
Simple Recipe Card
Ingredients: 2 medium ripe bananas (mashed), 1/2 cup unsweetened applesauce, 2 tbsp honey, 1 tsp vanilla extract, 1 1/2 cups rolled oats, 2 tbsp oat flour, 2 tsp cinnamon, 1/2 tsp baking powder, 1/4 tsp salt, 1/3 cup raisins.
Directions: Preheat oven to 350°F. Mash bananas and mix with applesauce, honey, and vanilla. Stir together oats, oat flour, cinnamon, baking powder, and salt. Combine wet and dry ingredients, fold in raisins. Scoop onto a baking sheet and flatten slightly. Bake 15–20 minutes until golden. Cool and enjoy.