Print

Easy Freezer-Friendly Banana Oat Breakfast Cookies

banana oat breakfast cookies - featured image
Print Recipe

These chewy, naturally sweetened breakfast cookies are made with ripe bananas, oats, and almond butter. Perfect for meal prep, they freeze beautifully and make a quick, portable breakfast or snack.

Ingredients

Scale
  • 3 large ripe bananas, mashed (about 1 cup)
  • 2 cups old-fashioned rolled oats
  • ½ cup creamy almond butter
  • ⅓ cup honey or maple syrup
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • ½ cup dark chocolate chips (optional)
  • ¼ cup chopped walnuts or pecans (optional)
  • ¼ cup dried cranberries or raisins (optional)
  • 2 tablespoons chia seeds or flax seeds (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mash bananas with a fork until mostly smooth.
  3. Add almond butter, honey or maple syrup, egg, and vanilla extract. Stir until well combined and smooth.
  4. Add rolled oats, baking soda, salt, and cinnamon. Stir until just combined. Dough will be thick and sticky.
  5. Gently fold in any desired mix-ins (chocolate chips, nuts, dried fruit, seeds).
  6. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheet, spacing 2 inches apart. Flatten each cookie slightly to about ½ inch thickness.
  7. Bake for 12-15 minutes, until edges are golden brown and tops are set. Centers will look slightly soft.
  8. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  9. For freezing: place cooled cookies in a single layer in a freezer-safe container or bag, separating layers with parchment paper. Freeze for up to 3 months.

Notes

For best texture, use very ripe bananas with brown spots. Rolled oats give a chewier texture than quick oats. Cookies can be stored at room temperature for up to 5 days, refrigerated for up to 1 week, or frozen for up to 3 months. Reheat from frozen in microwave for 20-30 seconds or at 350°F for 5 minutes.

Nutrition

Keywords: banana oat breakfast cookies, freezer-friendly, healthy breakfast cookies, banana oatmeal cookies, meal prep breakfast

Find it online: https://grubella.com/easy-freezer-friendly-banana-oat-breakfast-cookies/