Chewy 3-Ingredient Banana Oat Breakfast Cookies You Will Actually Make Again
These chewy 3-ingredient banana oat cookies are the easiest breakfast you will make all week, using just ripe bananas, oats, and one mix-in of your choice. They come together in about 15 minutes and taste far better than their simple ingredient list has any right to promise.
By AmeliaUpdated 
Cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.
Method
Preheat Your Oven
Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and set it aside.
Mash the Bananas
Peel the bananas and place them in a medium bowl. Mash them thoroughly with a fork until you get a smooth, lump-free paste. The smoother the mash, the better the cookies will hold together.
Mix Everything Together
Add the rolled oats and your chosen mix-in to the mashed banana. Stir everything together until fully combined and the oats are evenly coated. The mixture will be thick and slightly sticky.
Portion onto the Tray
Scoop heaped tablespoons of the mixture onto the prepared baking sheet, spacing them about an inch apart. Use the back of a spoon or your palm to gently flatten each portion into a rough cookie shape, since they will not spread on their own in the oven.
Bake
Bake in the preheated oven for 12 to 14 minutes, until the edges look set and the tops are lightly golden. Keep an eye on them from the 12-minute mark as ovens vary.
Cool and Serve
Leave the cookies on the baking tray for at least 5 minutes before moving them. They will feel soft straight out of the oven but firm up nicely as they cool. Transfer to a wire rack to cool completely or enjoy them warm.
Frequently asked questions
Can I use frozen bananas?
Yes, absolutely. Thaw them completely first and drain off any excess liquid before mashing. Frozen bananas are often even riper and sweeter than fresh ones sitting on your counter, so the cookies come out really flavourful.
Why are my cookies falling apart?
This usually happens for one of two reasons. Either the bananas were not ripe enough to act as a strong binder, or the cookies were moved off the tray before they had time to set. Give them the full cool-down time and use bananas that are deeply brown and soft.
Can I double the batch?
Definitely, and I would encourage it. The recipe scales perfectly. Just bake on two trays and rotate them halfway through if your oven runs hot in the back.
Are these actually filling enough for breakfast?
Two or three of these with something on the side like yoghurt or a boiled egg will keep most people going for a few hours. On their own they are more of a light breakfast, so pair them with something that has a bit of protein if you have a busy morning ahead.
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