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Cookies for breakfast are always a great idea! These breakfast oatmeal cookies with banana and peanut butter are a hearty and nourishing way to start the day. Prepped in less than 15 minutes and full of peanut butter, wholesome oats, banana and maple sweetened. Add nuts, seeds, chocolate chips and a drizzle of chocolate over top to make these one of a kind. 100% kid approved!
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, Peanut Butter Oatmeal Balls, No Bake Peanut Butter Chocolate Oatmeal Bars or these Peanut Butter Greek Yogurt Overnight Oats as well!
Why we love these Peanut Butter Banana OAtmeal Cookies
These oatmeal cookies with banana and peanut butter 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!
Perfect as a breakfast recipe or a simple snack–you choose!
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!
Once you try these breakfast cookies, you will want to try these Cinnamon Roll Breakfast Cookies as well! Cookies every morning for the win!
Ingredient Notes
- 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 really well for these oatmeal breakfast cookies, the kind you have to stir. I always use this kind from Kroger. (not an affiliate) If using regular peanut butter, I usually pop it in the microwave for about 10-15 minutes to loosen it up a touch.
- The flax in this helps bind the cookies together better.
- You can use another nut butter instead of peanut butter. Sub almond butter, cashew butter and more for the peanut butter in these oatmeal breakfast cookies.
Step-By-Step Instructions
- Mash bananas in a medium bowl
- Add oats, peanut butter, flax, salt, maple and vanilla.
- Stir well to combine.
- 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 or add in a tablespoon or two of oats.
- 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.
- Bake for about 7-9 minutes. You don’t want to over bake these cookies. I typically do about 8 minutes tops. They should still be moist inside but not falling apart. The bottom will be very slightly golden brown as well.
- Optional: Once cookies have cooled, if desired, melt up some chocolate and drizzle it over top!
Recipe 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.
Storage
Store these cookies in an airtight container at room temperature for about 2-3 days or in the refrigerator for up to 5 days. You can freeze the cookies for up to 3 months in a freezer-safe container.
Other 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 cups quick cooking oats, regular or gluten free
- 1 ½ very ripe banana, (about 2/3 cup mashed)
- ½ cup peanut butter
- ¼ cup maple syrup
- 2 Tbsp unsalted butter, melted
- 1 ½ tsp vanilla extract
- 1 Tbsp ground flax
- ½ tsp sea salt
- optional: 1 cup favorite add-ins: chocolate chips, chopped pecans/nuts, raisins, dried cranberries, etc.
- ½ cup chocolate chips, optional: to melt and drizzle over top
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.
- Use a medium cookie scoop to spoon onto parchment paper lined cookie sheet, pressing down and forming into cookie shape as they won't spread.
- Bake for 7-9 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.