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


  • 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


  • 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.


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.
  • 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!!