Banana oatmeal cookies are hands down one of my favourite quick bakes. They’re deliciously soft, hearty, and packed with comforting flavours that make every bite feel like a warm hug.
I love whipping up a batch for just about any occasion—whether it’s filling up lunchboxes, planning a picnic, or simply needing a sweet treat after dinner. They’re easy, mess-free, and truly a treat for all seasons. Once you make these, you’ll want to keep them in your regular baking rotation!
These banana oatmeal cookies are perfect for busy families, those who meal prep, or anyone who just wants a quick, healthy-ish snack that feels homemade and satisfying. Stick with me as I walk you through why these cookies are so beloved and how you can make them today with just a few simple ingredients.
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Ingredients for Banana Oatmeal Cookies
Here is the list of ingredients that I am using when baking those wonderful cookies:
- Ripe bananas – the natural sweetener and moisture-maker, keeping the cookies soft without too much added sugar.
- Eggs – they bind everything together and give a little fluffiness.
- Brown sugar – adds a gentle caramel note that pairs beautifully with bananas.
- Vanilla extract – enhances all the flavours and gives that cosy, bakery aroma.
- Quick oats – the key to chewiness; they make the cookies hearty but not heavy.
- All-purpose flour – balances the oats so the cookies hold their shape and stay tender.
- Baking soda & baking powder – work as a team to lift the dough, so the cookies bake up light instead of dense.
- Salt – just a pinch, but it makes the sweetness pop and rounds out the flavours.
Optional extras for this recipe:
- Warm spices like cinnamon or nutmeg for an autumn feel
- Dark chocolate chunks for indulgence
- Almond flakes or chopped pecans for crunch
- Colourful sprinkles if baking with kids
Instructions - How to Make Banana Oatmeal Cookies
Making banana oatmeal cookies couldn’t be simpler. First, preheat your oven to 350°F (about 175°C) and line a baking sheet with parchment paper or a reusable baking roll.
- Step 1:Mash your ripe bananas until smooth, add eggs, vanilla extract and sugar.
- Step 2: Then whisk the mixture together using a mixer.
- Step 3: Once creamy, add the quick oats, flour, baking soda, baking powder, and salt, then mix just until combined.
- Step 4: Use an ice cream scoop to portion the dough onto your prepared tray. I like gently pressing the tops down a little so they bake evenly. Send to the oven!
A handy tip: bake with kids! They’ll love decorating the tops, and it’s a fun way to spend time together in the kitchen. Let them sprinkle with flaked almonds, colourful sprinkles, or even some extra oats for a pretty finish. Try another deeply loved recipe to bake with kids - condensed milk cookies.
Easy Substitutions for a Personal Touch
One of the best things about banana oatmeal cookies is how easy they are to customise. You can swap the vanilla extract for a splash of rum essence to give the cookies a rich, festive aroma. You can stir in a handful of chopped nuts like pecans or peanuts for a bit of crunch. Chocolate lovers thats for you —milk or dark chocolate chips make a wonderful addition too! The base recipe is forgiving, so you can really make it your own.
I like to use bananas in different recipes for desserts and baking. Here are my favs ones:
How to Serve and How to Store Banana Oatmeal Cookies
These banana oatmeal cookies are so versatile when it comes to serving. They pair wonderfully with a glass of cold milk, a cup of coffee, or even a tangy kefir drink for breakfast. I often pack a few into a container for movie night snacks, where they’re a much healthier alternative to the usual popcorn or sweets. They also make a great addition to picnic baskets, and they’re perfect for school or office lunches. Warm a few up and serve with a dollop of Greek yoghurt and a drizzle of honey for a more indulgent treat.
Storing banana oatmeal cookies properly ensures they stay soft and chewy for days. I recommend placing them in an airtight container at room temperature; they’ll keep beautifully for 3–4 days. If you’re meal prepping, this recipe is ideal because you can easily double the batch and have ready-to-go snacks throughout the week. You can also freeze them! Simply pop the cooled cookies into a freezer bag and thaw as needed for instant homemade goodness.
Top Tips:
You can also freeze them! So go ahead and double or even triple the ingredients and simply pop the cooled cookies into a freezer bag and thaw as needed for instant homemade goodness.
Use ripe and sweet bananas and reduce the amount of sugars in the cookies, do not make them too sweet.
Related
Looking for other recipes like this? Try these:
- Strawberry Crumble Recipe
- Plum Crumble Recipe
- Baked Apples with Oats Recipe
- Cottage Cheese Cookies (with Oatmeal) Recipe
Banana Oatmeal Cookies Recipe
These banana oatmeal cookies are soft, chewy, and packed with wholesome goodness. Perfect for snacks, lunches, and anytime cravings!
Ingredients
- 2 ripe bananas
- 2 eggs
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1½ cups quick oats
- 1 cup white all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of salt
- Optional: cinnamon, nutmeg, sprinkles, dark chocolate, almond flakes - whatever you want!
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a reusable baking roll.
- In a large bowl, mash the bananas until smooth. Add the eggs, brown sugar, and vanilla extract. Beat together using a mixer until combined.
- Add the quick oats, flour, baking soda, baking powder, and salt. Stir until the dough comes together.
- Use an ice cream scoop to make medium-sized balls of dough and place them on the baking sheet.
- Gently press down each ball and sprinkle with toppings like sprinkles or flaked almonds, if desired.
- Bake for 12–15 minutes, until the tops are just set and the bottoms are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
