Hello, breakfast lovers! I’m Meriem, your passionate chef and food blogger, and I’m thrilled to share a recipe that’s perfect for a quick, wholesome morning treat: Chewy Banana Oat Breakfast Cookies. These soft, chewy breakfast cookies combine ripe bananas, creamy peanut butter, hearty oats, and dark chocolate chips for a nutritious, grab-and-go breakfast or snack. Ready in just 25 minutes, they’re naturally sweetened and kid-friendly. Drawing from your love for wholesome baked goods (like the Healthy Zucchini Oatmeal Cookies and Chewy Peanut Butter Oatmeal Cookies) and banana-based treats (like The Best Banana Bread), these cookies are easy, healthy, and endlessly customizable. Let’s get mashing and baking!
Table of Contents
Why You’ll Love This Recipe
- Healthy and Filling: Packed with oats and bananas for fiber and energy.
- Naturally Sweetened: Bananas and honey provide guilt-free sweetness.
- Quick and Easy: Ready in 25 minutes with minimal ingredients.
- Perfect for Breakfast: Portable and kid-approved for busy mornings.
- Customizable: Add your favorite mix-ins for variety.
Chewy Banana Oat Breakfast Cookies
Equipment
- Baking sheet
- Parchment paper or silicone mat
- Large mixing bowl
- Fork or potato masher
- Spatula or wooden spoon
- Measuring cups & spoons
- Wire rack (for cooling)
- Optional: Cookie scoop (for uniform portions)
Ingredients
- 2 ripe bananas mashed (about ¾ cup)
- 2 cups old-fashioned oats 180 g
- 🥜 ¼ cup peanut butter 60 g
- 🍯 2 tbsp honey 30 g
- 🌿 1 tsp vanilla extract
- 🍫 ½ cup dark chocolate chips 85 g
- 🍂 ½ tsp cinnamon
- 🧂 ¼ tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment or a silicone mat.
- Mash bananas until smooth.
- Stir in peanut butter, honey, and vanilla extract until creamy.
- Stir in oats, cinnamon, and salt until no dry patches remain.
- Mix in chocolate chips evenly. Reserve some for topping.
- Scoop tablespoon-sized dough portions onto the baking sheet. Flatten slightly.
- Bake 12–15 minutes, until edges are golden and centers set.
- Let cool on sheet 5 minutes before transferring to a wire rack.
What you will need?
Here’s everything you need to create these breakfast cookies, with substitutions to suit your pantry and dietary preferences:
- 2 ripe bananas, mashed (about ¾ cup)
Purpose: Provides natural sweetness, moisture, and binding.
Substitution: Use ¾ cup applesauce, pumpkin puree, or mashed avocado for a different flavor, as you’ve explored fruit purees in recipes like The Best Banana Bread. Overripe bananas with dark spots work best. - 2 cups old-fashioned oats (180 g)
Purpose: Adds hearty texture and fiber for a filling cookie.
Substitution: Use quick oats (may be softer) or gluten-free oats for dietary needs. Avoid steel-cut oats, as they’re too tough, aligning with your use of oats in recipes like the Sourdough Oatmeal Breakfast Cups . - ¼ cup peanut butter (60 g)
Purpose: Adds creamy, nutty flavor and richness.
Substitution: Use almond butter, cashew butter, or sunflower seed butter for nut-free, as you’ve explored nutty ingredients in recipes like the Chewy Peanut Butter Oatmeal Cookies. Use natural peanut butter but stir well to incorporate oils. - 2 tbsp honey (30 g)
Purpose: Adds natural sweetness and stickiness to bind the cookies.
Substitution: Use maple syrup, agave nectar, or 2 tbsp brown sugar for vegan or different sweetness, as you’ve customized sweeteners in recipes like the Chewy Oatmeal Chocolate Chip Peanut Butter Bars. - 1 tsp vanilla extract
Purpose: Rounds out flavors with a warm note.
Substitution: Use ½ tsp almond extract or a vanilla bean (scraped) for a gourmet touch, similar to your preference for bold flavors in baked goods like the Moist Sourdough Chocolate Zucchini Muffins. - ½ cup dark chocolate chips (85 g)
Purpose: Adds sweet, melty bursts of chocolate.
Substitution: Use semi-sweet chocolate chips, raisins, dried cranberries, or chopped nuts, as you’ve liked mix-ins in recipes like the Healthy Zucchini Oatmeal Cookies. Use vegan chocolate for dairy-free. - ½ tsp cinnamon
Purpose: Adds warm, spiced flavor that complements bananas.
Substitution: Use ¼ tsp nutmeg, pumpkin pie spice, or omit for a plainer flavor, as you’ve used spices in recipes like the Chewy Peanut Butter Oatmeal Cookies. - ¼ tsp salt
Purpose: Enhances flavors and balances sweetness.
Substitution: Use sea salt or omit if using salted peanut butter, aligning with your customizable seasoning preferences in recipes like the Fresh Cucumber Tomato Salad.
Step-by-Step Guide
Follow these detailed steps to create chewy banana oat breakfast cookies:
Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Tip: Lightly grease parchment if cookies tend to stick, a technique you’ve preferred in baked goods like the Chewy Peanut Butter Oatmeal Cookies.
Mix Wet Ingredients
- In a large mixing bowl, mash 2 ripe bananas with a fork or potato masher until smooth with minimal lumps.
- Add ¼ cup peanut butter, 2 tbsp honey, and 1 tsp vanilla extract, stirring until well combined and creamy.
- Tip: Use overripe bananas for maximum sweetness and mash thoroughly for a cohesive dough, a method you’ve appreciated in recipes like The Best Banana Bread.
Add Dry Ingredients
- Stir in 2 cups old-fashioned oats, ½ tsp cinnamon, and ¼ tsp salt until fully incorporated and no dry patches remain.
- Tip: Mix gently to avoid breaking oats, ensuring a chewy texture, a technique you’ve valued in recipes like the Sourdough Oatmeal Breakfast Cups.
Fold in Mix-Ins
- Fold in ½ cup dark chocolate chips, ensuring even distribution throughout the dough.
- Tip: Reserve a few chocolate chips to press on top of cookies for a polished look, a presentation style you’ve enjoyed in recipes like the Healthy Zucchini Oatmeal Cookies.
Shape and Bake
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart to allow for slight spreading. Flatten each portion slightly with the back of a spoon or your fingers to form cookie shapes.
- Bake for 12–15 minutes, or until the edges are golden and the centers are set but still soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Tip: Slightly underbaking at 12 minutes keeps cookies chewy; check your oven for accuracy, a texture you’ve preferred in treats like the Chewy Peanut Butter Oatmeal Cookies.
Topping Suggestions
- Chopped Peanuts: Crunchy and nutty for extra texture.
- Drizzled Peanut Butter: Warm and creamy for a decadent touch.
- Banana Chips: Sweet and crispy for a fun twist.
- Sprinkled Sea Salt: Enhances sweetness and peanut butter flavor.
- Coconut Flakes: Tropical and chewy for contrast.
- Mini Chocolate Chips: Extra chocolatey for indulgence.
How to Store & Reheat
- Storage:
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week to maintain freshness due to banana moisture.
- Tip: Layer with parchment paper to prevent sticking, and store in a cool, dry place, as you’ve liked in baked goods like the Sourdough Oatmeal Breakfast Cups.
- Freezing:
- Freeze baked breakfast cookies in a freezer-safe container or bag, separated by parchment, for up to 3 months. Thaw at room temperature for 1–2 hours.
- Alternatively, freeze unbaked dough balls and bake directly from frozen, adding 1–2 minutes to baking time.
- Tip: Label with the date for easy tracking, a practice you’ve appreciated in recipes like the Gooey Brown Butter Hot Fudge Brownie Loaf.
- Reheating:
- Enjoy at room temperature or warm in the microwave for 10–15 seconds for a soft, fresh-baked texture. Alternatively, heat in a 300°F (150°C) oven for 3–5 minutes.
- Tip: Refresh with a sprinkle of cinnamon or extra chocolate chips after warming, as you’ve liked revitalizing treats like the Chewy Peanut Butter Oatmeal Cookies.
What to Serve with Chewy Banana Oat Breakfast Cookies
- Fresh Berries: Strawberries or blueberries for a tart contrast.
- Greek Yogurt: Creamy and tangy for dipping or pairing.
- Coffee: A bold latte to complement the sweetness.
- Milk: Dairy or plant-based, perfect for dunking.
- Smoothie: Banana or berry for a complete breakfast.
Ingredient Substitutions Recap
For quick reference, aligning with your request for substitution details:
- Bananas → Applesauce: Sweet, moist alternative.
- Peanut Butter → Almond Butter: Nutty, creamy substitute.
- Honey → Maple Syrup: Vegan, similar sweetness.
- Chocolate Chips → Raisins: Chewy, sweet-tart option.
- Oats → Quick Oats: Softer texture, similar fiber.
FAQs
How do I keep the cookies chewy?
Slightly underbake (remove at 12–13 minutes when centers are soft) and store in an airtight container to retain moisture. Use overripe bananas for extra moisture.
Can I make these cookies vegan?
Yes! Swap honey for maple syrup and use vegan chocolate chips. Replace peanut butter with a vegan alternative if needed.
Can I add more mix-ins to these cookies?
Yes! Fold in ¼ cup chopped nuts, dried fruit, or coconut flakes, but keep total mix-ins under ¾ cup to maintain structure.
Why is my dough too wet?
If bananas are extra large or juicy, the dough may be wet. Add 1–2 tbsp more oats or let the dough rest for 5 minutes to absorb moisture.
These Chewy Banana Oat Breakfast Cookies are a healthy, delicious way to start your day, blending ripe bananas, peanut butter, and chocolate chips for a chewy, satisfying treat. Perfect for busy mornings or snacks, they’re quick to make and naturally sweetened. Inspired by your love for wholesome baked goods (like the Healthy Zucchini Oatmeal Cookies and Chewy Peanut Butter Oatmeal Cookies) and banana treats (like The Best Banana Bread), this recipe is a winner. Try them with your favorite toppings, pair with a coffee, and share your experience in the comments below. Happy baking, and enjoy every sweet, chewy bite!
