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. Did I mention that these healthy oatcakes are also vegan with no added sugar?!
Banana oatcakes
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 introduced us to her friend’s banana breakfast cookies. I’ve tinkered with the recipe, and these banana oatcakes have become a staple in our house. The cookies are lightly sweet from mashed banana, with a delicious crunch. They're packed with protein and fiber, and they provide us with enough fuel to get us to lunch.
Ingredients
The cookies are made simply with rolled oats and flaxseed (for a bit of extra fiber) along with banana puree, coconut oil and your favorite add-ins.
How to make banana breakfast cookies
- 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!).
- 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.
Can you make the cookies ahead?
Yes! These banana breakfast cookies can be refrigerated for up to 1 week or frozen up to 3 months. They taste even better with time, so make them ahead then grab-and-go as you like—morning or afternoon!
How to serve the cookies
The cookies are the perfect snack or breakfast. 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.
Tips for this recipe:
- 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!!
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!
Banana Breakfast Cookies
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
- 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!!
Kerry Holder says
Love everything you do Nicki. Can't believe Ella is 5! (I'm a former client of the farm). Kerry Holder
Nicki Sizemore says
Thank you so much, Kerry! I hope all is well with you!
Christi Sizemore Behrend says
These look awesome! Can't wait to try them. Very cute photo of Ella too. Great idea. 🙂
Nicki Sizemore says
I hope you enjoy!
Carol says
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!
Nicki Sizemore says
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!!!
Jan says
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?
Nicki Sizemore says
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!!
Jen says
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!
Nicki Sizemore says
Hi Jen, thank you for your comment, and I'm so happy to hear that the applesauce worked!