When it comes to recipes I couldn’t live without, these banana breakfast cookies (also called banana oatcakes) rank high on my must-have list. Sweetened only with ripe bananas, they deliver plenty of protein and fiber and are incredibly simple to make. They work well as a quick breakfast, an on-the-go snack, or a freezer-friendly option for busy mornings.
Ingredients
Yes—cookies for breakfast! These banana oatcakes are naturally vegan, dairy-free, and gluten-free when you use certified gluten-free oats. The base is simply rolled oats and optional ground flaxseeds for extra fiber, combined with mashed banana, a bit of coconut oil, and any add-ins you like such as dark chocolate chips, raisins, or chopped dates. They freeze and reheat beautifully, making them ideal for meal prep.
How to make banana breakfast cookies
- Blend or mash 5–6 very ripe bananas until smooth. You want about 2 cups of banana puree.
- Stir the banana puree together with rolled oats, cinnamon, salt, optional nuts, ground flaxseeds, and melted coconut oil. Fold in any optional add-ins like chopped dark chocolate or dried fruit.
- Scoop the batter onto parchment-lined baking sheets and gently flatten each mound into a 3-inch round about 1/2 inch tall.
- Bake until the edges and tops are lightly golden and the centers are set. Cool completely before storing or serving.
Serving suggestions
These oatcakes are great warm from the oven or reheated in a toaster oven until crisp on top. Make a batch ahead and freeze them flat in a zip-top bag for easy grab-and-go breakfasts or school snacks. They taste even better the next day once the flavors have melded—reheat briefly to restore a pleasant crunch.
Tips for this recipe
- An ice cream scoop with a lever makes portioning quick and consistent.
- Use old-fashioned rolled oats — not instant — for the best texture.
- Ground flaxseeds add fiber and help bind the oatcakes; they are optional but recommended.
- Omit the nuts to make a nut-free version that’s school-friendly.
- If you like, fold in dark chocolate chips, chopped dates, or raisins for extra flavor and texture.
FAQs
What can I do with lots of bananas?
Make these banana breakfast cookies—they’re a great way to use ripe or overripe bananas. The recipe calls for about 5–6 bananas to yield roughly 2 cups of banana puree.
Can you make banana oatcakes ahead?
Yes. Store cooled oatcakes in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
How do you store banana cookies?
Keep them refrigerated in an airtight container or freeze on a baking sheet and then transfer to a bag for longer storage. Reheat in a toaster oven or regular oven until lightly crisped on top.
Other healthy breakfasts to try
- Paleo Pumpkin Pie Muffins
- Blueberry Blender Muffins
- Chocolate Protein Smoothie Bowl
- Strawberry Oat Blender Waffles
- Pumpkin Spice Breakfast Cookies
Get the recipe!
Banana Breakfast Cookies
These banana oatcakes are quick to make, naturally sweetened with bananas, and perfect for a grab-and-go breakfast or snack. They are sugar-free, dairy-free, and can be made gluten-free using certified oats. The batter combines rolled oats, banana puree, optional nuts and flaxseed, coconut oil, and a touch of cinnamon. You can add chocolate, raisins, or dates if desired. Store refrigerated up to 1 week or frozen for several months. Reheat in a toaster oven to crisp the tops.
Author: Nicki Sizemore
Servings: 12 oatcakes
Prep Time: 15 mins • Cook Time: 25 mins • Total Time: 40 mins
Ingredients
- 3 cups (9.5 oz / 240 g) rolled oats (not quick-cooking or instant)
- ¾ teaspoon fine sea salt
- 1 teaspoon cinnamon
- ¾ cup (3 oz) chopped walnuts or pecans (optional)
- 2 tablespoons ground flaxseeds (optional)
- 2 cups banana puree (about 5–6 very ripe bananas, blended or mashed smooth)
- ¼ cup coconut oil, melted (or a neutral vegetable or nut oil)
- Optional add-ins: chopped dark chocolate, chocolate chips, raisins, or chopped dates
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix the oats, salt, cinnamon, nuts (if using), and ground flaxseeds (if using).
- Add the banana puree, melted coconut oil, and any optional add-ins. Stir until combined. Let the batter rest 5 minutes so the oats soften and the mixture thickens slightly.
- Scoop the dough onto parchment-lined baking sheets (an ice cream scoop works well). Flatten each mound into a 3-inch round about ½ inch tall.
- Bake 22–25 minutes, or until the edges and tops are light golden. Cool completely before storing. Refrigerate up to 1 week or freeze up to 3 months. Reheat in a toaster oven until lightly crisp on top.
Notes
Storage: Once cooled, store oatcakes in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Reheat in an oven or toaster oven to restore a crisp top.
Tips:
- An ice cream scoop with a lever makes portioning consistent and quick.
- Ground flaxseed adds fiber and helps bind the mixture.
- Omit nuts to make a nut-free version.
Enjoy: These banana breakfast cookies are a simple, wholesome way to start the day—easy to customize, freezer-friendly, and kid-approved.