These Banana Oatmeal Breakfast Cookies are packed with protein and fibre. All you need are 4 ingredients and you can freeze them for later!
You can enjoy them warm right out of the oven or stash a batch in the freezer for later—either way, these cookies are the ultimate make-ahead breakfast that tastes like a treat but gives you the energy of a full meal.
Why you’ll love this recipe
- Just four ingredients: These cookies come together with pantry staples so you can whip up a batch anytime without a big grocery run.
- Freezer-friendly for busy mornings: Make a double batch, freeze them, and you’ll always have a quick, healthy breakfast ready to grab and go.
Ingredients and substitutions
- Quick oats – rolled oats would work but will result in a chewier cookie.
- Sunflower butter – peanut butter or almond butter would also be good in this recipe.
- Bananas – unsweetened applesauce is the best substitute for bananas.
- Egg – make a flax egg by combining one tablespoon of ground flax seeds with three tablespoons of water then refrigerate for 15 minutes.
How to make banana oatmeal breakfast cookies
Step 1: Mash the bananas.
Mash ripe bananas in a large bowl.
Step 2: Add in wet ingredients.
Stir in the sunflower butter and eggs.
Step 3: Add oats and mix-ins.
Drop in the oatmeal, chocolate chips and dried fruit.
Step 4: Mix well.
Stir everything together until the oats and add-ins are evenly distributed and the batter is thick and uniform.
Step 5: Scoop and bake.
Drop large spoonfuls onto the prepared sheet and bake for 18–20 minutes until lightly browned.
Step 6: Cool and store.
Let cookies cool for 5–10 minutes, then enjoy right away or freeze for later.
Recipe Tips and Variations
These banana oatmeal breakfast cookies are super flexible and easy to customize. Here are a few tips and fun variations to try:
- Use applesauce instead of bananas: Swap one banana for ½ cup unsweetened applesauce, but don’t use more than 1 cup in total or the cookies may turn out too dense and wet. For a vegan option, replace one egg with ¼ cup applesauce.
- Switch up the nut butter: Sunflower butter keeps these cookies nut-free, but peanut butter, almond butter, or even tahini work well and give a different flavour twist.
- Mix in your favourites: Add raisins, chopped nuts, or seeds for extra texture and taste.
- Make them sweeter: If your bananas aren’t super ripe, add a spoonful of maple syrup or honey for a touch more sweetness.
- Adjust the texture: For a lighter cookie, stir in ½ teaspoon baking powder if you’re using more applesauce, or reduce the oats slightly if you like a softer texture.
Frequently asked questions
Can I make these cookies smaller or larger?
Yes, just adjust the baking time. Smaller cookies may take 12–15 minutes, while larger ones may need closer to 20 minutes.
Can I add protein powder to these cookies?
Yes, you can add a scoop of protein powder, but you may need to add a splash of milk or water if the dough feels too dry.
What’s the best way to pack these cookies for lunchboxes?
Store in a small airtight container or reusable bag. They’re sturdy and won’t crumble easily, making them great for school or work lunches.
How to store and reheat
Make ahead: Bake a batch on the weekend and keep them ready for quick grab-and-go breakfasts.
Store: Keep cookies in an airtight container at room temperature for 2–3 days or in the fridge for up to 5 days.
Freeze and reheat from frozen: Freeze in a sealed container or freezer bag for up to 4 months, then microwave straight from frozen for 30–45 seconds or let thaw at room temperature.
More breakfast recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on storing leftover cookies.
Banana Oatmeal Breakfast Cookies {High Protein}
Ingredients
- 2 cups quick oats
- 1 cup sunflower butter or peanut or almond butter
- 3 bananas, mashed
- 2 eggs
Add-in ideas (add no more than 1 cup total)
- chocolate chips
- hemp hearts
- pumpkin seeds
- dried fruit
- shredded coconut
Instructions
- Preheat oven to 350 F. Mash bananas in a large bowl, then mix with sunflower butter and eggs. Mix in oatmeal until well combined, then any add-ins of choice.
- Add batter by a large spoonful to a parchment-lined baking sheet, then bake for 18-20 minutes until browned.
- Let cookies cool for 5-10 minutes before enjoying. Cookies can be frozen up to 3 months. Enjoy!
Video
Comments & Reviews
Barb says
How much Whey protein can you add and do you need to adjust any other ingredient quantity to do so?
Taylor Stinson says
I would recommend trying a 1/2 cup first, I don’t think you need to adjust any other ingredients but you can always add a tiny bit more sunflower butter or even water if the batter feels too thick.
Tara says
This was “Girl Dinner” for me last night. 💪Breakfast for dinner is a thing, right?!😆😋😍 Banana Oatmeal Breakfast Cookies are so nutritious without the guilt!
You can’t just have one! So easy to make! My son loved them for breakfast too!
Deb J says
Made these this weekend. Added a bit of unsweetened coconut, hemp hearts and sugar-free chocolate chips. They are delicious, filling and my diabetic husband who wears a glucose monitor did not have any glucose spikes eating them. Will definitely make again.
Taylor Stinson says
I’m so happy you enjoyed!
LJ says
Wow. I just made these and I love them. Thank you!
Taylor Stinson says
I’m so happy you enjoyed!
Adrienne W. says
Delicious! I just made a batch of 18 thick cookies, and they are so filling! I added chocolate chips and chia seeds, and they are delightful! Not too sweet, and a great, guilt-free breakfast idea!
Taylor Stinson says
I’m so happy you enjoyed!! Thanks so much for leaving your review, Adrienne 🙂
Dana A says
I love these.. They are so easy to make and so versatile! I used Lilly’s semi-sweet chocolate chips to get the WW points down even further since they are sugar free and didn’t use any dried fruit and used pecans and they are the bomb! THANK YOU!!! Lovin’ you fight about now! 😘
Taylor Stinson says
I’m so happy you enjoyed, Dana!