What Are the Three Ingredient Oatmeal Breakfast Cookies?

The three ingredient oatmeal breakfast cookies are made with mashed ripe bananas, oats, and an optional add-in like walnuts, chocolate chips, or peanut butter. The bananas provide natural sweetness and act as a binder, replacing eggs and sugar. The oats give structure and fiber. They're called breakfast cookies because they're healthy enough to eat in the morning no guilt required.

What Are the Three Ingredient Cookies Peanut Butter Banana Oatmeal?

For the peanut butter version of 3 ingredient banana oatmeal cookies , you use mashed bananas, oats, and 2-3 tablespoons of natural peanut butter. Mix the peanut butter into the mashed bananas before adding the oats. This adds extra protein and healthy fats, plus a rich, nutty flavor. Some people also add a handful of chocolate chips to make them taste like a peanut butter cup.

How to Make Oat Banana Cookies?

To make oat banana cookies , mash 2 overripe bananas until smooth, mix in 1 cup of oats, and let the mixture sit for 2-3 minutes. Add any optional ingredients like walnuts or chocolate chips. Scoop tablespoon-sized portions onto a lined baking sheet, flatten slightly, and bake at 350°F for 15 minutes. Let them cool for 5 minutes before eating. These 3 ingredient banana oatmeal cookies are best enjoyed warm.

How Do You Make 3 Ingredient Banana Cookies for Babies?

For babies, use the basic 3 ingredient banana oatmeal cookies recipe but skip the walnuts (choking hazard for young babies) and any added sugar. Mash the bananas extra smooth and use quick oats for a softer texture. Bake as directed, but make smaller cookies (about 1 teaspoon each) so they're easier for little hands to hold. Let them cool completely before serving. These are great for baby-led weaning and toddlers learning to self-feed.

3 Ingredient Banana Oatmeal Cookies

Name: 3 Ingredient Banana Oatmeal Cookies – Healthy, No Sugar, Simple Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 medium overripe bananas (mashed until smooth, about 1 cup); 1 cup quick oats (or rolled oats, use certified gluten-free if needed); 1/4 cup crushed walnuts (optional but recommended); Optional add-ins: 1/4 cup mini chocolate chips, 1/2 tsp cinnamon, 2 tbsp natural peanut butter, or 1/4 cup raisins

Description

Simple, naturally sweet 3 ingredient banana oatmeal cookies made with overripe bananas, oats, and walnuts. No sugar, no flour, no eggs. Perfect for healthy snacking, breakfast, or dessert. Gluten-free, vegan, and kid-approved.

Ingredients

Scale

2 medium overripe bananas (mashed until smooth, about 1 cup)

1 cup quick oats (or rolled oats, use certified gluten-free if needed)

1/4 cup crushed walnuts (optional but recommended)

Optional add-ins: 1/4 cup mini chocolate chips, 1/2 tsp cinnamon, 2 tbsp natural peanut butter, or 1/4 cup raisins

Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

2. Mash the bananas in a medium bowl until completely smooth with no lumps remaining.

3. Add oats to the mashed bananas and stir until fully combined. Let the mixture sit for 2-3 minutes to allow oats to absorb moisture.

4. Fold in crushed walnuts (or any optional add-ins like chocolate chips or cinnamon).

5. Scoop tablespoon-sized portions onto the prepared baking sheet and flatten each cookie slightly with the back of a spoon or your fingers.

6. Bake for 15 minutes until edges are set and lightly golden. Centers may look slightly soft but will firm up as they cool.

7. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

8. Enjoy warm or store in an airtight container for up to 2 days at room temperature or 5 days refrigerated. Can be frozen for up to 3 months.

Notes

Use super ripe bananas with heavy brown spots for maximum natural sweetness—the riper, the sweeter.

For gluten-free cookies, use certified gluten-free oats like Bob’s Red Mill brand.

Cookies can be frozen for up to 3 months. Reheat in microwave for 15-20 seconds to restore fresh-baked texture.

For air fryer version: Cook at 320°F for 8-10 minutes, checking at 8 minutes.

Substitute walnuts with almonds, pecans, chocolate chips, or dried fruit as desired.

For babies: Skip walnuts, make smaller (1 tsp) cookies, ensure completely cooled before serving.

These cookies are best eaten warm—texture is softer and more banana bread-like than traditional crispy cookies.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert, Breakfast, Snack, Healthy Treats
Method: Baking
Cuisine: American, Healthy, Clean Eating

Nutrition

Serving Size: 2 cookies
Calories: 93
Sugar: 4.5g
Sodium: 0.5mg
Fat: 3.5g
Saturated Fat: 0.4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

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