Banana Oatmeal Breakfast Cookies

These banana oatmeal cookies are so delicious and easy to make! They’re made with simple ingredients – rolled oats, bananas and chocolate chips – for a healthier sweet treat cookie that is soft, chewy and full of flavor!

This post is sponsored by NOW Foods. All thoughts and opinions are my own.

Yep, I said it: breakfast cookies! Cookies for breakfast may be taboo, but these sweet and chewy banana oatmeal breakfast cookies are healthy enough to grab for a quick breakfast. Many people struggle with eating breakfast during they’re hectic morning rush, so these gluten-free and dairy-free cookies are perfect to grab and go.

I love taking a bit of time during my weekend food-prep to make these chewy morsels. They’re made with wholesome ingredients: Now Foods Rolled oats, bananas (the riper the better), pecans and chocolate chips. Obviously you can cut down or omit the chocolate chips if you want to cut down on sugar, but I’m of the opinion that chocolate makes everything better. They only take a few minutes to throw together and bake in about 15 minutes or so!

Aside from a quick breakfast, we love them for an afterschool snack, lunchbox treat or to satisfy that late night sweet craving!

Ingredients Needed for Banana Oatmeal Breakfast Cookies:

• 3 medium bananas
• 1 1/2 cup rolled oats
• 1/3 cup chocolate chips
• 1/4 cup nuts (I prefer pecans or walnuts)
• 1/2 teaspoon vanilla extract
• dash of cinnamon
• pinch of salt

I love using organic rolled eats from Now Foods.  They lend to the perfect chewy texture and chock full of fiber, protein and iron to start your morning off on a good nutritional foot. The fiber is great for aiding in digestion, keeps you full and some studies suggest that oars may be beneficial in lowering cholesterol.

This recipe is *perfect* for using up old and browned bananas. I hate having food waste so this is one of my favorite ways to use up all those overripe bananas. The more ripe, the sweeter the taste and flavor. Nuts give these banana oatmeal cookies a great flavor and I love adding a bit of crunch texture too.

For nuts, you can truly use whatever ones are your favorite for a boost of healthy fats! You can even add in dried fruits if you’d like. It’s a pretty versatile recipe that can adapt to different dietary preferences and modifications.

One of my fave places to stock up on dried pantry staples like nuts, grains, oils and snacks is NOW Foods. They offer so many different food, sports nutrition, beauty and even essential oils of the highest quality and competitive prices. You can use code AMBER for 20% off your entire order at nowfoods.com.

How to Make Breakfast Cookies:

To make banana oatmeal breakfast cookies, you’ll need a medium mixing bowl and a cookie sheet.

1. Begin by preheating your oven to 350ºF and lining a cookie sheet with parchment paper.
2. Mash the bananas in the medium bowl by using a fork until smooth and mashed well.
3. Add remaining ingredients: oatmeal, vanilla extract, a dash of cinnamon (around 1/4 tsp) and a pinch of salt. Mix well. Fold in chocolate chips and nuts.
4. Scoop heaping tablespoons of the batter/dough onto a parchment lined pan. You’ll need to flatten and shape them into a cookie shape as these cookies do not spread as they are cooking.
5. Bake for 15 minutes at 350º until firm and golden. Let cool for 3 minutes and transfer to a baking rack to continue cooking. Enjoy!

How to Store:

These banana oatmeal breakfast cookies are best stored in an airtight container in the refrigerator for up to 5 days. I love popping them into the microwave for a few seconds before eating for a soft, chewy and gooey cookie.

These can also be frozen for up to 3 months when stored well (get out as much air as you can). Let thaw in the refrigerator overnight.