What’s better than having a cookie that you can eat any time of the day without a moment of hesitation! This banana oat breakfast cookie is only 5 simple and tasty ingredients!
It’s Naturally Sweet
Soft & Chewy
Made In One Bowl
With Just 5 Ingredients
Freezes Well
And Only 30 Minutes Max To Make!
A Timely Banana Oat Breakfast Cookie
It’s no fuss. No fancy machines needed. Just one bowl. A spoon. And 5 ingredients (plus 2 optional if you want to give it some extra love)!
You need:
- 2 overripe bananas
- ⅓ cup applesauce
- ½ cup dried cranberries
- 2 cups quick cooking or rolled oats
- And ¼ cup oat milk
- Get fancy with 1 teaspoon cinnamon and 1 teaspoon vanilla extract!
How To Make This Banana Oat Breakfast Cookie
Start by mashing your ripe banana in a medium mixing bowl.
You can use a masher if you have one or use a fork. If your bananas are nice and overripe they will mash down without any effort at all.
- Then add your oats, applesauce, cranberries, and splash of milk.
- Stir to combine and add in the optional cinnamon and vanilla for an extra flavour boost.
- Scoop heaping tablespoons full of the cookie mixture (or scoop smaller amounts to make smaller cookies).
- Drop that mixture onto a baking tray lined with parchment paper or a silicone mat.
- Push the centre of the cookie down a bit and tidy the edges to make the cookie an even thickness.
- And bake at 350 degrees F for 15 – 18 minutes!
- It is important to allow these cookies to cool entirely before removing them from the baking tray because if you try to lift them too early the soft centres may stay behind!
Freezer Friendly
These cookies are great to freeze! Just wait a few minutes for them to defrost and they are ready to enjoy!
They are best kept in the fridge or freezer since they are mostly just banana and oats! Avoid storing them on the counter at room temperature for too long. They will last the longest in the freezer and are just as tasty defrosted!
Recipe Cost
Well… this recipe makes 12 larger cookies and 15 – 18 smaller cookies and costs us approximately:
CAD $1.53!
Adding the optional ingredients brings the cost to: CAD $1.95 ($0.03 for the cinnamon and $0.39 for the vanilla).
So I’d say that’s pretty darn thrifty! Especially considering a simple cookie like this would still cost us at least $2 each if purchased from a cafe.
So let those bananas ripen, make a batch of our easy homemade applesauce, and make this quick banana oat breakfast cookie recipe that you can enjoy anytime of the day!
Print
5 Ingredient Banana Oat Breakfast Cookie (Oil-Free)
- Total Time: 25 minutes (up to 30 minutes)
- Yield: 12 larger cookies, 15 – 18 smaller 1x
- Diet: Vegan
Description
This banana oat breakfast cookie is an anytime and all the time kind of cookie! Soft, chewy, 1 bowl, 5 ingredients, and less than 30 minutes!
Ingredients
- 2 overripe bananas (mashed) (about 1 cup)*
- ⅓ cup applesauce (homemade or store-bought)
- ½ cup dried cranberries
- 2 cups quick oats (or rolled oats)
- ¼ cup oat milk (or plant milk of choice)
- optional: 1 teaspoon cinnamon
- optional: 1 teaspoon vanilla extract
*Fresh Ingredients you need that are not part of our pantry or freezer tips
Instructions
- Preheat your oven to 350 degrees F and prepare 2 baking sheets with parchment paper or a silicone mat.
- In a large mixing bowl, mash your ripe bananas.
- Add the remaining ingredients to the bananas and stir to combine.
- Scoop heaping tablespoons of the mixture and drop them onto your prepared baking sheet. Push the centre down slightly to make your cookies a more even thickness and tidy the edges. They won’t spread in the oven or change shape so feel free to form them with your fingers.
- Bake for 15-18 minutes until lightly golden. I don’t try and lift these cookies to check the bottoms because they stay quite soft until they cool completely. If you can see that the edges are lightly browned they should be ready.
- Remove from the oven and allow to cool entirely on the baking tray. If you try and remove them too early the soft centres may stay behind!
- Once cooled, eat them up! These cookies won’t get crunchy since they are mostly just banana and oats but they hold together well and have a soft texture. They are best kept in the fridge or freezer. They freeze well, just allow to defrost for a few minutes before eating.
Notes
Approximate Cost: CAD $1.53 without the optional ingredients (cinnamon $0.03, vanilla $0.39). CAD $1.95 with the optional ingredients! That’s roughly 13 – 16 cents per cookie if you make 12 larger cookies. Much thriftier than paying at least $2 per cookie if purchased out.
Feel free to substitute the dried cranberries for any other dried fruit or any nuts or seeds of choice. If you add nuts or seeds and your mixture seems a little too dry just add a bit more plant milk or 1 more banana.
If you don’t have applesauce you could try binding these cookies using a nut butter instead. I find these benefit from a bit of added sweetness if using nut butter. I would add some maple syrup in that case!
These have a soft texture and make a great breakfast cookie or light anytime snack!
- Prep Time: 10 minutes
- Cook Time: 15 minutes (up to 18 minutes)
- Category: Dessert
- Method: Baked
- Cuisine: American
Vanessa L
Thank you so much for these. My toddler loves them and I find myself grabbing them to ward off those tummy rumbles mid-day. I freeze them and change up the additions too.
Kathryn Alexandre
So glad to hear that you both like them and freezing/changing up the additions makes these really convenient for you. Thanks so much Vanessa for taking the time (between caring for your toddler!) to leave a star review! It’s so appreciated!
Patty stone
These look wonder ,I wonder if I can use rolled oats ?
Bobby
The cookies, photos, and website look amazing!
Kathryn Alexandre
Thank you so much Bobby!!
Jacqueline
Hello from Florida US! I made these this morning. My husband loves blueberries so I used dried blueberries. A winner and so easy!
Kathryn Alexandre
Hello! Thank you so much for letting me know this one is a winner for you Jacqueline. Bryan loves blueberries too so I’ll definitely have to try those for my next batch!
Jacqueline
Kathryn Alexandre
Oh thank you for the stars Jacqueline. That’s so kind of you!
Patty stone
I’m so sorry ,after rereading the ingredients I see you can use rolled oats ! Thank You ,can’t wait to try these ❤️
Kathryn Alexandre
Not a problem at all! I tend to have quick oats on hand so that is what I use most often but rolled oats will definitely work and give the cookies even more texture. I don’t anticipate the mixture being too dry for you but if the rolled oats don’t seem to be absorbing enough moisture form the other ingredients you can add another splash of plant milk and/or just give the mixture a few minutes to sit. Let me know how they turn out for you!
Susan
These are so easy to make and delicious. They did not last long in our household. I will definitely make them again.
Kathryn Alexandre
haha maybe a double batch will be in order next time if you can save up enough bananas! I’m so glad you all loved them. Thank you so much for letting me know Susan and for leaving a star review.