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Easy Peanut Butter Banana Oatmeal Breakfast Cookies

A close-up stack of golden brown, textured oatmeal breakfast cookie on a white plate.
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Make these easy, healthy breakfast cookies with oats, peanut butter, and banana for a quick, grab-and-go morning meal prep solution.

Ingredients

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  • 1 cup rolled oats
  • 1/2 cup natural peanut butter
  • 1 ripe banana, mashed
  • 1/4 cup sweetener (maple syrup or honey)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup mix-ins (e.g., mini chocolate chips or flax seeds)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, mash the ripe banana until smooth.
  3. Add the peanut butter, sweetener, egg, and vanilla extract to the mashed banana. Mix until well combined.
  4. In a separate small bowl, whisk together the rolled oats, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Stir until just combined. Do not overmix.
  6. Fold in your chosen mix-ins, like chocolate chips or seeds.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between them. Flatten slightly with the back of a spoon.
  8. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Store cooled cookies in an airtight container for easy grab and go breakfast throughout the week.

Notes

  • For a gluten free breakfast cookies option, use certified gluten-free oats.
  • You can substitute the peanut butter with almond butter or sunflower seed butter for variety.
  • These are excellent for meal prep breakfast ideas; they keep well for up to one week.

Nutrition

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