Breakfast/ Snacks/ Travel

Oatmeal Breakfast Cookies

Yep, cookies for breakfast. Don’t worry, I haven’t given up on life. These cookies are healthy, hearty, vegan and gluten-free. They essentially have two ingredients – ripe bananas and oats. When these two things come together and bake, they firm up to create a simple breakfast treat. The add-ins (raisins, cinnamon, seeds, nuts, etc.) give these little cookies their character.

There are tons of variations of this banana-oat trick on the internets. But I had to put another one into the world because they’re the perfect make-ahead breakfast. They stay perfectly chewy and moist all week, and they’re crazy forgiving. I’ve changed their size, add-ins, shapes (cookie bar anyone?), you name it, and they always turn out exactly right. Just scoop onto a baking sheet and press them into a cookie shape. They won’t rise or spread, so don’t worry about spacing.

Aim for ripe bananas – like “omg, I forgot about these bananas” ripe. They’ll be easier to mix into a batter. They’ll also have more of a warm, bread-y flavor instead of a raw banana taste (important for banana haters like me).

This recipe makes a ton as written. Feel free to scale up or down depending on your needs. The basic ratio is one ripe banana to ½ cup old fashioned oats. You could add sugar if you wanted to, but there’s no need. We like hemp seeds in ours.

Make these on your Cooking Day along with some hard-boiled eggs. You’ll have an effortless, healthy breakfast all week long.

Oatmeal Breakfast Cookies

Print Recipe
Serves: approx. 32 cookies Cooking Time: 15 mins


  • 6 ripe bananas, peeled
  • 3 cups old fashioned oats
  • ½ tsp. vanilla extract
  • 1 tsp. cinnamon
  • 2 pinches salt
  • ¾ cup raisins
  • ¼ cup choice of seeds, like hemp, chia, sunflower, etc.* (optional)



Cooking Day – Preheat oven to 350. Mash bananas in large bowl, mix in oats and stir until well-combined. Mix in vanilla, cinnamon, salt, raisins and seeds/nuts if adding.


Spray or line 2 baking sheets with parchment paper. Drop by rounded 1 or two tablespoon scoops onto baking sheets. Press down with moistened hands or bottom of drinking glass to desired thickness, about ⅓-½ inch. Bake for 15 minutes, rotating pans halfway through baking.


Cool on rack until room temperature. Store covered in fridge or at room temperature.


Serving Day – Serve two or three cookies, depending on their size, for breakfast or snacks throughout the week.


*Chopped nuts would also be a nice addition. Add around half a cup.

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