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Cookies for breakfast are always a great idea! These Peanut Butter Banana Oatmeal 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.
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 ½ 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 ⅔ cup mashed)
- ½ cup peanut butter
- ¼ c maple syrup
- 2 T unsalted butter, melted
- 1 ½ teaspoon vanilla extract
- 1 T ground flax
- ½ teaspoon 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.
Peachetta James says
My husband can't have bananas, what can I substitute that with? Can I use frozen blueberries?
Lorie says
Hi! I am not sure how these will turn out without the bananas. After researching, apple sauce may work as a substitute.
Patrick says
Do you have any idea about the Carbs or fiber content ?
Lorie says
Hi Patrick! I actually do not. If you put all the ingredients into a calorie counter app it will tell you the breakdown.
Gayle says
Unfortunately, this recipe did not work for me. It would not stick together. I put in the fridge and when that didn't work I put in freezer. It still looked like granola. I used Honey and Trivia instead of maple syrup and it was only sweet in sections. It turned out to be a not sweet enough dry granola. It's in the freezer now and I will cover it with the çhoco sauce that you put in no bake cookies. What did I do wrong?
Lorie says
So sorry to hear this Gayle! A few questions: did you mash the banana to the point that it was almost liquid? What kind of peanut butter did you use? I used the natural with the oil on the top that you have to stir. I find that different peanut butters can bring different results. Also, was the truvia a liquid? How many Tablespoons of honey did you use? Hoping to help!
Dayna says
Can you substitute the nut butter for an egg instead for moistness and to keep them stuck together?
Lorie says
Hi Dayna! I'm not sure you would want to completely eliminate the nut butter as that's where some of the flavor comes from. You could possibly half the amount of nut better and then add an egg. Let me know if that works out at all!
Lorie says
Glad you liked them! You're right, a great way to use up ripe bananas! Thanks for sharing, Charlotte!
Cynthia says
Do you think honey could be used in place of the syrup?
Lorie says
Hi Cynthia! Honey should work just fine as well!
Cristen says
How many cookies does this recipe make?
Lorie says
Hi Cristen! Depending on the size of the cookies you make it usually makes about 10-12. I hope you enjoy them!
Sarah says
That helps. I used an organic peanut butter and it is definitely more runny than something else. I think setting them up in the fridge will help too.
Lorie says
Any luck? I hope it all worked out!
Sarah says
Just made this - tastes GREAT - they seem to be falling apart a bit. Maybe they just need to sit to set up? Thoughts?
Lorie says
Letting them chill a bit in the fridge may help. I'd let them set for maybe 20-30 minutes. Was the banana really smooth? Also, different peanut butters can make a difference as some are more runny than others. I hope they work out!
Lorie says
Thanks Josie! These are one of my favorite treats to grab on the go. I'm glad you like them! Thanks so much for sharing!
Josie says
Love this recipe, been making it a few times and it's a hit! Thank you!