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Chewy Peanut Butter Banana Oatmeal Breakfast Cookies

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These chewy peanut butter banana oatmeal breakfast cookies are quick, easy, and perfect for busy mornings. They combine ripe bananas, peanut butter, and oats for a wholesome, kid-approved breakfast treat.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 2 cups old-fashioned rolled oats
  • 1/2 cup natural peanut butter (creamy or chunky)
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon (optional)
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or raisins (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, mash the ripe bananas with a fork or potato masher until smooth but still a bit chunky.
  3. Add the peanut butter, honey (or maple syrup), and vanilla extract to the mashed bananas. Stir gently until combined.
  4. In a separate bowl, mix the rolled oats, baking powder, cinnamon, and salt.
  5. Slowly add the dry mixture to the wet, stirring until just combined. Avoid overmixing.
  6. Fold in chocolate chips or raisins if using.
  7. Using a tablespoon or cookie scoop, drop rounded spoonfuls onto the baking sheet about 2 inches apart. Flatten slightly with the back of the spoon or fingers.
  8. Bake for 12–15 minutes until edges are golden but centers are still soft.
  9. Transfer to a cooling rack and let cool completely for at least 10 minutes before eating.

Notes

Do not overmix the batter to keep cookies chewy. Use very ripe bananas for natural sweetness and moisture. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Thaw or warm before eating. If batter is too wet, add oats; if too dry, add a splash of almond milk. Natural peanut butter with oil separation works best.

Nutrition

Keywords: peanut butter, banana, oatmeal, breakfast cookies, quick breakfast, healthy snack, kid-friendly, chewy cookies

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