Looking for a quick, easy and delicious breakfast recipe and have a few ripe bananas laying around? Well, you are in the right place. These banana breakfast cookies are made with oatmeal, they are super nutritious, fiber filled and tasty.
INGREDIENTS YOU WILL NEED
This recipe is super simple and only requires a few ingredients (which you probably already have lying around the kitchen). These include:
- A ripe bananas
- Rolled oats
- Vanilla extract
- Chocolate chips
HOW RIPE SHOULD THE BANANAS BE?
For the best results, you are going to want to use very ripe bananas. A ripe banana will be softer, easier to mash and much sweeter than an unripe banana.
You can usually tell how ripe a banana is by how spotty or discolored it is. An unripe banana will be yellow with a green tint, and will have no spots. A ripe banana will be yellow with brown spots. The more brown spots, the more ripe the banana is.
But, try not to wait until the banana is completely brown. This is edging into the rotten category and is probably not going to taste that good.
STEPS TO MAKE THE RECIPE
Step 1: Mash one ripe banana with a fork.
Step 2: Add ½ tsp of vanilla extract, 1 egg and combine.
Step 3: Stir in 1 cup of rolled oats.
Step 4: Fold in ½ cup of chocolate chips or chunks.
Step 5: Use a ¼ cup to scoop and place on a parchment lined baking sheet.
Step 6: Bake at 350 degrees Fahrenheit for 12 minutes.
A few tips for when you try out this recipe for yourself. First, make sure you mash the banana thoroughly. The banana is going to act as the sweetener for the recipe, so the more mashed it is, the better the sweetness will be spread throughout the cookies.
Next, if you prefer a sweeter tasting cookie, add some additional sweetener into the recipe like brown sugar, maple syrup or honey. I would recommend adding in about 1-2 tbsp to start off with. The recipe without sweetener is mildly sweet, which is why I love it for breakfast, but sometimes you just need a bit more, and that’s ok!
Finally, I highly recommend lining your baking sheet with parchment paper versus just greasing the pan. These babies will stick on the sheet and fall apart easily. When you use parchment paper, they transfer over fairly easily and will stay together.
ADDITIONAL ADD INS
Let’s chat add-ins, because there really are infinite options with this recipe. I want you to think of anything you can add into a cookie or your morning oatmeal. Here are some examples:
- Dried fruit (cranberries, raisins, etc.)
- Nuts (walnuts, peanuts, almonds)
- Candy (M&Ms, cut up candy bars)
- Mashed fruit (mango, applesauce)
- White chocolate chips
- Coconut flakes
- Caramel sauce
Don’t be afraid to get creative. There are endless possibilities with these cookies and having variety will make these cookies more fun to eat!
NUTRITION INFORMATION ON BANANA COOKIES WITH OATMEAL
Let’s talk nutrition, baby! Overall these cookies are very nutritious, which is why they are a great way to start your day. The rolled oats, banana and egg are nutrient dense foods which will help you reach your nutritional goals. Let’s break down each of the ingredients and what nutritional benefits they provide.
Banana, 1 medium
- Fiber: 3.1 grams
- Vitamin B6: 33% daily value
- Copper: 10% daily value
- Magnesium: 10% daily value
- Manganese: 18% daily value
- Potassium: 16% daily value
Rolled Oats, 1 cup
- Fiber: 8.2 grams
- Vitamin B1: 34% daily value
- Vitamin B2: 11% daily value
- Vitamin B5: 18% daily value
- Copper: 35% daily value
- Iron: 19% daily value
- Magnesium: 36% daily value
- Manganese: 163% daily value
- Phosphorus: 47% daily value
- Potassium: 11% daily value
- Selenium: 43% daily value
- Zinc: 37% daily value
Egg, 1 medium
- Vitamin B2: 21% daily value
- Vitamin B12: 20% daily value
- Vitamin A: 10% daily value
- Phosphorus: 11% daily value
- Selenium: 25% daily value
HOW TO STORE THE COOKIES
I would recommend storing these cookies in an airtight container for up to 4 days. I just used a tupperware with a closable lid, but a ziplock bag will work just fine as well. If you are looking for reusable storage, these Stasher bags are a great option as well.
You can also freeze these banana cookies with oatmeal if you want them to last for longer than 4 days. I would also recommend keeping them in an airtight container, but I would also recommend separating the individual cookies with parchment paper so they don’t freeze together.
RECIPE VIDEO FOR BANANA BREAKFAST COOKIES WITH OATMEAL
Banana Breakfast Cookies with Oatmeal
- Mixing bowl
- Cookie sheet
- Parchment paper
- 1 medium banana
- 1 egg
- 1/2 tsp vanilla extract
- 1 cup rolled oats
- 1/2 cup chocolate chips
- Preheat the oven for 350 degrees Fahrenheit.
- In a medium sized mixing bowl, mash banana with a fork.
- Mix in egg, vanilla extract and rolled oats.
- Fold in chocolate chips.
- Use 1/4 cup to plop mixture onto cookie sheet lined with parchment paper. Should make about 6 cookies.
- Bake for 12 minutes and enjoy!