Make Ahead Banana Oatmeal Breakfast Cookies
Start your mornings off right with these wholesome Make Ahead Banana Oatmeal Breakfast Cookies—a healthy, grab-and-go option packed with flavor and nutrition. Made with ripe bananas, rolled oats, and a touch of honey or maple syrup for natural sweetness, these soft breakfast cookies are loaded with mix-ins like dried cranberries, chopped nuts, and optional dark chocolate chips for added texture and taste. They’re naturally gluten-free (if using certified gluten-free oats), dairy-free, and can be customized to suit your preferences with chia seeds or almond butter swaps. Perfectly prepped in just 15 minutes and baked to golden perfection, these cookies are ideal for busy mornings, meal prep, or a post-workout snack. Store them in the freezer for up to three months for an effortless breakfast that’s always ready to go!
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Recipe Information
Ingredients
- 2 large Ripe bananas
- 2 cups Rolled oats
- 1 cup Peanut butter (or almond butter)
- 2 tablespoons Honey (or maple syrup)
- 1 tablespoon Chia seeds (optional)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 1 cup Dried cranberries (or raisins)
- 1 cup Chopped nuts (optional: walnuts, almonds, etc.)
- 1 cup Dark chocolate chips (optional)
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Stir in the peanut butter, honey, vanilla extract, and ground cinnamon until fully combined.
Add the rolled oats, baking powder, and salt to the wet mixture. Stir until everything is well incorporated.
Fold in the chia seeds, dried cranberries, chopped nuts, and dark chocolate chips, if using.
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten the cookies slightly with the back of the spoon, as they won’t spread much during baking.
Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, store the cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months for an easy make-ahead breakfast option.
Nutrition Facts
Calories |
4840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.7 g | 351% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2096 mg | 91% | |
| Total Carbohydrate | 555.7 g | 202% | |
| Dietary Fiber | 80.3 g | 287% | |
| Total Sugars | 311.2 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 5162 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
