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. They’re a cinch to pull together, and they’re a lifesaver on busy weekdays. They’re made simply with rolled oats and flaxseed (for a bit of extra fiber) along with banana puree (made by blending whole bananas), coconut oil and your favorite add-ins. Dare I mention that these healthy oatcakes are vegan and have no added sugar?!
My mom is not much of a breakfast person (she’s happier with a few bites of leftover steak and potatoes than a pile of pancakes) and often subsides on coffee alone in the morning. She’s been trying to get back into a regular breakfast habit, however, and has started making her friend’s recipe for banana breakfast cookies—little oatcakes of mashed bananas, oats and nuts, which provide just enough fuel to get her to lunch. She made a batch for us when she visited a few months ago, and Ella and I fell in love with them, especially as a snack. I’ve tinkered with the recipe, and these banana oatcakes have become a staple in our house.
How to make banana breakfast cookies
These banana oatcakes couldn’t be easier. First, blend up 5-6 ripe bananas until smooth (you’re aiming to get 2 cups of puree).
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! 😁)
Banana oatmeal cookies: the perfect snack
When the girls get home from school I snag a few banana oatcakes from the freezer (including one for me!), toast them until lightly crisp on top, and then we sit to our snack with a cup of tea. The cookies are lightly sweet from the addition of pureed bananas, with a slight nutty crunch. Delicious.
How to store banana breakfast cookies
These banana oatcakes can be stored in an airtight container or ziptop bag for up to 1 week in the fridge, or they can be frozen for several months. Make them ahead of time and then grab-and-go as you like—morning or afternoon!
Get the recipe!
- 3 cups (9.5 oz, 240 g) rolled oats (not quick-cooking or instant)
- 3/4 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
- 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 1/2-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.