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    Home > Recipe Index > Breakfasts > Easy Banana Breakfast Cookies (a.k.a Banana Oatcakes) GF, Vegan

    Easy Banana Breakfast Cookies (a.k.a Banana Oatcakes) GF, Vegan

    Published: Oct 25, 2018 · Modified: Aug 22, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe

    When it comes to recipes I couldn't live without, these banana breakfast cookies (a.k.a. banana oatcakes) rank high on my list of must-haves. The healthy cookies are sweetened with just bananas and are packed with protein and fiber. Best of all, they're a cinch to whip together.

    A kid's hand grabbing a banana oatcake cookie off of a cooling rack.

    Ingredients

    Cookies for breakfast!! Sorry, I got a little excited there. My kids go bonkers for these banana oatcakes, but honestly so do I. They're made simply with rolled oats and ground flaxseeds, along with banana puree, coconut oil and your favorite add-ins such as chocolate chips and/or raisins. They're naturally vegan, dairy free and gluten free, and you can make them ahead and freeze them for grab-and-go snacks and meals.

    How to make banana breakfast cookies

    • First, blend up 5-6 ripe bananas until smooth (you're aiming to get 2 cups of puree).
    Process shot showing bananas in a blender for the banana oatcakes recipe.
    Banana puree in a blender for the oatcakes recipe.
    • Next, mix the banana puree with rolled oats, cinnamon, salt, nuts (which are optional) and coconut oil. From there you have the option of stirring in add-ins, such as raisins, cranberries or chocolate chips (in my house, dark chocolate chips are a must!).
    • Scoop the cookies onto a parchment-lined baking sheet, flatten them into 3-inch rounds, and bake them until golden brown and crisp on top.
    Banana oatcakes on a baking sheet.

    Serving suggestions

    The cookies are the perfect snack or breakfast. They taste even better with time, so go ahead and make them ahead! We love to reheat them in a toaster oven until they're crisp. For school (or work) snacks, pack the cookies straight from the freezer into backpacks.

    Close up of a banana breakfast cookie on a counter with a glass of milk alongside.

    Tips for this recipe:

    • An ice cream scoop with a lever makes it easy to scoop the batter onto the baking sheet.
    • Ground flaxseeds give these cookies added fiber.
    • For a nut-free cookie, simply omit the nuts.
    • Try these Pumpkin Breakfast Cookies!!
    A hand holding a gluten free banana breakfast cookie with a bite taken out.

    FAQs

    What can I do with lots of bananas?

    Make these banana breakfast cookies! They're the perfect way to use up old bananas. You'll need about 5-6 ripe or over-ripe bananas for the recipe.

    Can you make banana oatcakes ahead?

    Yes! These banana breakfast cookies can be refrigerated for up to 1 week or frozen for up to 3 months.

    How do you store banana cookies?

    The banana cookies are best stored in an airtight container or zip-top bag in the refrigerator, or you can freeze them.

    A child's hand holding a banana breakfast cookie.

    Other healthy breakfasts to try:

    • Paleo Pumpkin Pie Muffins
    • Blueberry Blender Muffins
    • Chocolate Protein Smoothie Bowl
    • Strawberry Oat Blender Waffles
    • Pumpkin Spice Breakfast Cookies

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Kids' hands grabbing banana breakfast cookies off of a cooling rack.
    Print Recipe Pin Recipe

    Banana Breakfast Cookies

    When it comes to recipes I couldn't live without, these banana oatcakes rank high on my list of must-haves. They're a cinch to pull together, and they're a perfect grab-and-go breakfast or sweet snack. They're also sugar-free, dairy-free and gluten-free! The batter is made simply with old fashioned rolled oats, banana puree (made by blending whole bananas), nuts, flaxseed (for a bit of extra fiber), coconut oil and vanilla. You can cook them as they are, or doctor them up with chopped chocolate, raisins or dates. They can be stored in the fridge for up to a week (they're even better the next day), or in the freezer for a few months. I like to reheat them in the toaster oven before serving, allowing them to crisp up on top.
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Breakfast
    Cuisine: American
    Keyword: breakfast cookies, easy oatcakes, healthy breakfast cookie recipe
    Servings: 12 oatcakes
    Author: Nicki Sizemore

    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, processed in a blender or mashed until smooth)
    • ¼ cup coconut oil, melted (or you can use a neutral vegetable oil or nut oil such as almond or walnut oil)
    • Optional add-ins: chopped dark chocolate or chocolate chips, raisins or chopped dates

    Instructions

    • Preheat the oven to 375˚F.
    • Mix together the oats, salt, cinnamon, nuts (if using) and ground flaxseeds (if using). Add the banana puree, coconut oil, and any add-ins (if using). Let the batter sit for 5 minutes to soften the oats and slightly thicken.
    • Using an ice cream scoop or two spoons, scoop the dough onto parchment-lined baking sheets, flattening the mounds into 3-inch rounds that are about ½-inch tall. Bake 22-25 minutes, or until light golden around edges and on top. Cool completely. The oatcakes can be refrigerated for up to 1 week or frozen for up to 3 months. To serve, heat the oatcakes in a toaster oven until lightly crisped on top.

    Notes

    Storage: Once cooled, the oatcakes can be refrigerated for up to 1 week or frozen for up to 3 months. If you'd like, reheat the oatcakes in an oven or toaster oven until lightly crisp on top.
    Tips:
    • An ice cream scoop with a lever makes it easy to scoop the batter onto the baking sheet.
    • Ground flax seeds give these cookies added fiber.
    • For a nut-free cookie, simply omit the nuts.
    • Try these Pumpkin Breakfast Cookies!!

    More Breakfasts

    • Easy Gluten Free Baked Donuts Recipe (No Yeast!)
    • Gluten Free Zucchini Bread (Naturally Sweetened, Dairy Free)
    • Easy Homemade Strawberry Sauce (and how to serve it!)
    • Broccoli Cheddar Quiche (Gluten Free!)

    Reader Interactions

    Comments

    1. Jen says

      November 03, 2021 at 5:51 pm

      5 stars
      Great recipe!
      I had only 1.5 cups of very ripe banana, so I added 0.5 cups of unsweetened apple sauce to make 2 cups. Also, I added 1 tsp of homemade vanilla extract. Tasted good!
      I will try the recipe as is next time.
      Thank you for getting me through some hunger moments!

      Reply
      • Nicki Sizemore says

        November 04, 2021 at 9:42 am

        Hi Jen, thank you for your comment, and I'm so happy to hear that the applesauce worked!

        Reply
    2. Jan says

      September 21, 2020 at 4:19 am

      5 stars
      My teenage daughter loves these “cookies”! I’m looking for organic oatmeal, but I can only find the quick cooking type. You specifically mentioned not to use that type. Can you tell me why not?

      Reply
      • Nicki Sizemore says

        September 21, 2020 at 9:51 am

        Hi Jan, I'm so happy your daughter loves these! You definitely want to use old fashioned oats, as instant oats won't give you the same texture and will result in tough cookies. I use Bob's Red Mill organic oats, which are fairly easy to find. Good luck!!

        Reply
    3. Carol says

      August 28, 2019 at 2:16 pm

      5 stars
      Hi Nicki, I just made these they smell and taste amazing. I don’t own a toaster oven. Do you think I could just reheat them in a toaster? Thanks for a great recipe!

      Reply
      • Nicki Sizemore says

        August 30, 2019 at 6:59 am

        Hi Carol, I'm so happy you're liking the recipe! Yes, if your toaster is big enough you can use that to warm them up, or you can use an oven. My kids also eat them as school snacks unheated (I pop one in their bags in the morning so that they defrost by snack time). I hope you enjoy!!!

        Reply
    4. Christi Sizemore Behrend says

      February 26, 2015 at 9:23 pm

      These look awesome! Can't wait to try them. Very cute photo of Ella too. Great idea. 🙂

      Reply
      • Nicki Sizemore says

        February 27, 2015 at 1:48 pm

        I hope you enjoy!

        Reply
    5. Kerry Holder says

      February 26, 2015 at 5:41 pm

      Love everything you do Nicki. Can't believe Ella is 5! (I'm a former client of the farm). Kerry Holder

      Reply
      • Nicki Sizemore says

        February 27, 2015 at 1:44 pm

        Thank you so much, Kerry! I hope all is well with you!

        Reply

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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