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Cookies for breakfast are always a great idea! These Peanut Butter Banana Oatmeal Breakfast Cookies are a hearty and nourishing way to start the day. Prepped in less than 15 minutes and full of peanut butter, oats, banana and maple sweetened. Kid approved!
This recipe was originally published June 2015 and updated December 2020.
I swear to you my toddler will turn his nose up to all things oatmeal. HOWEVER, if I put it into cookie form, he suddenly loves oatmeal.
Don’t you just love how that works?
These Peanut Butter Banana Oatmeal Breakfast Cookies are a delicious and simple way to enjoy some hearty oats and use up some of those brown bananas sitting around.
If you love peanut butter, try these Chocolate Peanut Butter Overnight Oats, Peanut Butter Greek Yogurt Bark, or these Peanut Butter Greek Yogurt Overnight Oats as well!
Why we love these:
- They are super kid friendly. Like I said, if I say the word “cookie,” it’s magic.
- Lots of options for fun add ins to make these breakfast cookies even better. Chocolate chips, white chocolate chips, raisins, cranberries, M&M’s, chopped almonds, pecans and so much more!
- They use up food that is about to go bad. I swear I either have too many bananas or not even close to enough. There is no in between. So when we have a lot sitting around that are brown, these are perfect to whip up!
And speaking of kid friendly, let the little ones help you whip up a batch for even more fun. No flour involved so that’s already 50% less mess right there. Am I right??
Once you try these breakfast cookies, you will want to try these Cinnamon Roll Breakfast Cookies as well! Cookies every morning for the win!
What you will need:
- Quick oats will work best for these cookies. I have used rolled or old fashioned oats to make these Peanut Butter Banana Oatmeal Breakfast Cookies before, but they hold together much better with the quick cooking oats. If all you have is rolled oats, you can pulse them several times in a food processor to break them down slightly.
- The natural “drippy” peanut butter works best for these breakfast cookies. The kind you have to stir. I always use this kind from Kroger. (not an affiliate)
- The flax in this helps bind the cookies together better.
How to make these:
Literally not much to these Peanut Butter Banana Oatmeal Cookies.
Mash the banana and then stir together all the other main ingredients to combine. (steps 1-3)
Add in about one cup of add ins if desired: nuts, chocolate, raisins, etc. I love chocolate chips, raisins and pecans. Stir to combine. The mixture may seem a bit thin if your peanut butter is super drippy. You can chill the mixture for 15-20 minutes to help them firm up a bit if you would like. (steps 4-5)
Scoop onto parchment lined baking sheet. These cookies will not spread–flatten them slightly and form them into desired cookie shape before putting into the oven. If you use a cookie scoop especially, you will want to press them down gently. (step 6)
You don’t want to over bake these cookies. I typically do 8 – 8 1/2 minutes. They should still be moist inside but not falling apart. The bottom will be slightly golden as well.
Once these breakfast cookies are baked, allow them to cool on a cooling rack. If desired, melt up some chocolate and drizzle it over top! (steps 7-8)
Notes and Tips:
- These Peanut Butter Banana Oatmeal cookies are WAY better slightly undercooked than over cooked any day. There isn’t any flour or eggs in them, so from a safety perspective you are fine. They will dry out if you cook them too long. I tend to cook them right about 8 minutes and 30 seconds most of the time. Ovens are different for sure.
- The chocolate drizzle is totally optional. A white chocolate drizzle is amazing though as well if you are interested!
- For extra flavor, you can add some cinnamon. I usually am not a fan of peanut butter and cinnamon so typically skip it. But the times I have used the cinnamon, the family loves it.
- For dairy free, use melted coconut oil or your favorite oil to bake with.
Try these other simple breakfast recipes:
- Peanut Butter Greek Yogurt Overnight Oats
- Blueberry Muffin Baked Oatmeal
- Peanut Butter Oatmeal Balls
- Banana Oat Blender Pancakes
- Carrot Cake Oatmeal Donuts
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Peanut Butter Banana Oatmeal Breakfast Cookies
Ingredients
- 1 ⅔ c quick cooking oats, regular or gluten free
- 1 ½ very ripe banana, (about 2/3 cup mashed)
- ½ cup peanut butter
- ¼ c maple syrup
- 2 T unsalted butter, melted
- 1 ½ tsp vanilla extract
- 1 T ground flax
- ½ tsp sea salt
Optional add ins
- raisins
- dark chocolate chips
- chopped nuts
- dried cranberries
Instructions
- Preheat oven to 350°
- In a mixing bowl, mash banana until smooth.
- Add in all other ingredients and stir until completely combined. Add in about 1 cup of add ins if desired.
- Spoon onto parchment lined cookie sheet and bake for 8-10 minutes. Allow to cool. Drizzle with melted chocolate chips if desired. Store in the refrigerator for 4-5 days or air tight at room temperature for 2-3 days. If chilled, warm for 10 seconds in the microwave before eating.
Notes
- These Peanut Butter Banana Oatmeal cookies are WAY better slightly undercooked than over cooked any day. There isn’t any flour or eggs in them, so from a safety perspective you are fine. They will dry out if you cook them too long. I tend to cook them right about 8 minutes and 30 seconds most of the time. Ovens are different for sure.
- The chocolate drizzle is totally optional. A white chocolate drizzle is amazing though as well if you are interested!
- For extra flavor, you can add some cinnamon. I usually am not a fan of peanut butter and cinnamon so typically skip it. But the times I have used the cinnamon, the family loves it.
- For dairy free, use melted coconut oil or your favorite oil to bake with.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would rolled oats work in this?
They likely will work fine, texture may be slightly different and they may not hold together quite as well as with quick oats!
What to do with ripe bananas, that’s always the problem… I found your nutritious recipe. I used one big banana and cut the rest of the ingredients by about 1/3, except the flax seeds that I did not have. I didn’t put any add-ins. I made 5 big cookies and baked them at 350 for 9 minutes. They are rather on the undercooked side and very chewy, that’s what I like. The flavor is delicious.
Great to know!!! I like mine slightly underdone as well—otherwise they dry out too much.