Peanut Butter Banana Oatmeal Breakfast Cookies
I’ve been making these Peanut Butter Banana Oatmeal Breakfast Cookies on hectic mornings when I want something portable, a little sweet, and actually nourishing. They’re chewy, nutty, and banana-forward — the kind of cookie that earns its place as breakfast, snack, or an easy lunchbox addition. They come together in one bowl, use pantry staples, and can be customized for picky eaters or dietary needs. If you’re into banana-oat treats, you might also like this Healthy Banana Oatmeal Chocolate Chip Cookies for another guilt-free option.
Why you’ll love this dish
These cookies are the breakfast equivalent of a warm hug. They’re fast, require no flour or refined sugar (maple syrup keeps things natural), and rely on ripe bananas and peanut butter for structure and flavor. Perfect for busy parents, post-workout refueling, or anyone who loves grab-and-go breakfasts. They’re also easy to adapt for gluten-free diets by using certified gluten-free quick oats.
“Soft in the middle, lightly chewy on the edges — my kids declared them ‘better than store-bought’ and asked for them again the next day.”
Peanut butter fans will appreciate how well the flavor pairs here; if you like other peanut-butter-forward treats, try this Peanut Butter Chocolate Caramel Cookies for a dessert-style twist.
Step-by-step overview
- Mash very ripe banana until smooth.
- Stir in peanut butter, maple syrup, melted butter, vanilla, flax, and salt.
- Mix in quick oats and your chosen add-ins.
- Scoop and press cookies onto a parchment-lined sheet (they won’t spread).
- Bake 7–9 minutes, cool, then optionally drizzle with melted chocolate.
If you want the no-bake route or a similar texture without the oven, see this alternative for inspiration: no-bake peanut butter cookies.
What you’ll need
- 1 2/3 cups quick cooking oats (regular or gluten-free)
- 1 1/2 very ripe bananas (about 2/3 cup mashed) — riper bananas equal more sweetness and moisture
- 1/2 cup peanut butter (smooth or crunchy)
- 1/4 cup maple syrup (honey or agave can substitute)
- 2 Tbsp unsalted butter, melted (use coconut oil to make dairy-free)
- 1 1/2 tsp vanilla extract
- 1 Tbsp ground flax (or chia seed meal)
- 1/2 tsp sea salt
- Optional add-ins (about 1 cup total): chocolate chips, chopped pecans, walnuts, raisins, dried cranberries, etc.
- 1/2 cup chocolate chips (optional — to melt and drizzle on top)
Directions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mash the bananas until smooth and mostly lump-free.
- Add peanut butter, maple syrup, melted butter, vanilla, ground flax, and sea salt. Stir until smooth and uniform.
- Mix in the quick oats until everything is evenly combined. If the mixture seems too wet, add a tablespoon of oats at a time until it holds shape.
- Fold in about 1 cup of your chosen add-ins (if using). Reserve a few for sprinkling on top.
- Use a medium cookie scoop or two tablespoons to portion dough onto the prepared sheet. Press each mound gently to form a cookie — they will not spread much during baking.
- Bake 7–9 minutes, until the edges are set and tops look slightly drier. Avoid overbaking; they finish firming up as they cool.
- Let cookies cool on the pan for 5–7 minutes, then transfer to a cooling rack. Drizzle with melted chocolate chips if desired (melt in 20–30 second microwave bursts, stirring between).
- Store as recommended below.
Best ways to enjoy it
- Serve warm with a smear of extra peanut butter or a slice of banana on top.
- Pair with a cup of coffee, yogurt, or a smoothie for a balanced meal.
- Pack two cookies with a piece of fruit and a small carton of milk for a school or work snack.
- For a dessert vibe, top with a scoop of vanilla ice cream and a warm chocolate drizzle.
Storage and reheating tips
- Room temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Keep in an airtight container for 4–5 days; flavors meld and texture firms up slightly.
- Freezer: Flash-freeze individual cookies on a tray, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or warm for 10–20 seconds in the microwave.
- Reheating: If chilled, microwave a cookie for about 10 seconds to soften. Avoid overheating to keep them from drying out.
Food safety tip: because these are shelf-stable ingredients (no perishable dairy inside unless you add it), follow the storage times above and discard if you notice off smells or mold.
Helpful cooking tips
- Use very ripe bananas (lots of brown spots) — they’re sweeter and mash easily.
- Quick oats give the best texture. If you use old-fashioned rolled oats, pulse them briefly in a food processor for a slightly finer texture.
- Adjust sweetener by taste — increase maple syrup slightly if your bananas are underripe.
- Press cookies flat before baking; the batter won’t spread much on its own.
- For a chewier cookie, add a tablespoon more peanut butter; for cakier, add a tablespoon more banana.
- Want to bake in bulk? The dough freezes well; scoop onto a baking sheet, freeze until firm, then transfer to a bag and bake from frozen adding 1–2 minutes to the bake time.
For inspiration on mixing peanut butter into other quick treats, check this easy 1-Bowl Peanut Butter Cup Dump Cake.
Creative twists
- Chocolate banana: fold in cocoa powder and chocolate chips for a richer cookie.
- Nut-free: substitute sunflower seed butter for peanut butter and rinse metal utensils to avoid cross-contact.
- Oat-meal energy bars: press the batter into an 8×8 pan and bake 12–15 minutes for bar form.
- Add-ins: swap pecans for walnuts, use dried cherries instead of raisins, or fold in a tablespoon of shredded coconut.
- Protein boost: add a scoop of neutral-flavored protein powder (reduce oats slightly if dry).
Helpful answers
Q: How long do these cookies take to make from start to finish?
A: About 15–20 minutes total. Five minutes to mash and mix, a few minutes to scoop, 7–9 minutes baking, plus cooling time.
Q: Can I make these gluten-free?
A: Yes — use certified gluten-free quick oats. Also check any add-ins (chocolate chips, dried fruit) for gluten-free labeling.
Q: Are these safe for kids’ lunchboxes?
A: Absolutely. They’re firm after cooling and store well at room temperature for a school day. If you refrigerate them, warm briefly before packing if you prefer a softer texture.
Q: What if my mixture is too wet or too dry?
A: Too wet — add oats 1 Tbsp at a time until it holds shape. Too dry — add a teaspoon of maple syrup or a small splash of milk to bring it together.
Q: Can I omit the butter to make them dairy-free?
A: Yes. Replace melted butter with an equal amount of melted coconut oil or extra peanut butter.
Conclusion
These Peanut Butter Banana Oatmeal Breakfast Cookies are an easy, customizable grab-and-go option that checks the boxes for taste and convenience. For a slightly different take on a similar flavor profile and more recipe ideas, see Marisa Moore’s version of Peanut Butter Banana Breakfast Cookies and the simple four-ingredient spin in Very Veganish’s 4-Ingredient Banana Oatmeal Peanut Butter Cookies.
Peanut Butter Banana Oatmeal Breakfast Cookies
Ingredients
Main Ingredients
- 1 2/3 cups quick cooking oats (regular or gluten-free)
- 1 1/2 cups very ripe bananas (about 2/3 cup mashed) Riper bananas equal more sweetness and moisture.
- 1/2 cup peanut butter (smooth or crunchy)
- 1/4 cup maple syrup (honey or agave can substitute)
- 2 Tbsp unsalted butter, melted (use coconut oil for dairy-free)
- 1 1/2 tsp vanilla extract
- 1 Tbsp ground flax (or chia seed meal)
- 1/2 tsp sea salt
- 1/2 cup chocolate chips (optional — to melt and drizzle on top)
Optional Add-ins
- 1 cup chocolate chips, chopped pecans, walnuts, raisins, dried cranberries, etc. Choose according to your preference.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mash the bananas until smooth and mostly lump-free.
- Add peanut butter, maple syrup, melted butter, vanilla, ground flax, and sea salt. Stir until smooth and uniform.
- Mix in the quick oats until everything is evenly combined. If the mixture seems too wet, add a tablespoon of oats at a time until it holds shape.
- Fold in about 1 cup of your chosen add-ins (if using). Reserve a few for sprinkling on top.
- Use a medium cookie scoop or two tablespoons to portion dough onto the prepared sheet. Press each mound gently to form a cookie — they will not spread much during baking.
Baking
- Bake for 7–9 minutes, until the edges are set and tops look slightly drier. Avoid overbaking; they finish firming up as they cool.
- Let cookies cool on the pan for 5–7 minutes, then transfer to a cooling rack. Drizzle with melted chocolate chips if desired.
