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Learn how to make Oatmeal Breakfast Cookies with this easy 3-ingredient recipe. Mix oats, banana, peanut butter, and you’ll get a batch of delicious eggless cookies. They are vegan, sugar-free, gluten-free and so healthy that you’ll be having banana breakfast cookies every morning!
If you need to use up some ripe bananas, this recipe is for you. My vegan breakfast cookies come together in a bowl in under 5 minutes, with just 3 ingredients. Prepared ahead or in the morning, these simple oat cookies are perfect for a delicious healthy breakfast. #DessertForBreakfast anyone?
Why you will love these easy breakfast cookies?
This 3-ingredient cookie recipe is going to become your new favorite breakfast. First, these oatmeal breakfast cookies are so healthy: vegan, flourless, sugar-free, gluten-free, high in fibers and nutrients. That’s because we only need ripe bananas, oats and nut butter.
Second, this recipe is so simple that you only need a bowl and 15 minutes of your day. In the oven or in the air fryer, you can decide where to bake eggless breakfast cookies!
Last but not least, these oat cookies are so tasty. Soft and peanut buttery, they taste delicious on their own, in yogurt bowls, with milk, coffee or tea!
3 ingredient breakfast cookies
This is an easy breakfast cookie recipe that only requires 3 ingredients. Plus some chocolate chips on top, if you want to elevate the taste experience. Stick around because in the next lines I am going to give you a couple of tips and additional details on all ingredients.
- Ripe banana. In this healthy breakfast cookie recipe, the ripe banana gives natural sweetness and provides moisture without eggs. You can replace with about half a cup of unsweetened applesauce, in case you don’t like bananas.
- Rolled oats. I recommend old fashioned rolled oats, because they give the biscuits a better texture. You can also use quick oats, but they will come out slightly softer.
- Nut butter. I like making my vegan breakfast cookies with peanut butter, but you are free to use any other option such as almond butter or cashew butter. In case you have a nut allergy or intolerance, choose sunflower seed butter or tahini
Mix-in ideas
This recipe makes breakfast cookies easy. It’s pretty simple and basic, but still delicious. If simple oat cookies are too boring for you, consider experimenting with extras. Pick your favorite mix-ins and stir them right into the dough. In a matter of seconds you’ll whip up the healthy cookies of your dreams, personalized to your own likings. Feel free to choose anything you like, or read further for some ideas!
- Chocolate chip oatmeal cookies. Add your favorite chocolate chips and no one will be able to resist these healthy cookies with oats. Chef recommendation: dark chocolate chips!
- Oatmeal raisin cookies. Stir in the dough a handful of tasty raisins and some seeds or walnuts if you desire.
- Banana bread oat cookies. Mix in some walnuts and don’t forget plenty of cinnamon!
- Oat cookies with nuts and seeds. Add a crunchy touch by stirring in pieces of walnuts, pecans, almonds, pumpkin seeds or a mix of those.
- Chocolate oat cookies. Replace part of the oats with cocoa powder, mix in some chocolate chips and enjoy your chocolate treat!
- High protein cookies with oats. Replace part of the oats with your favorite protein powder and adjust the dough with extra nut butter or oats if it is necessary.
High Protein Breakfast Cookie
You can make high protein breakfast cookies by replacing 50 grams (1/2 cup) of oats with protein powder. I like making mine with vanilla or chocolate casein, but also vegan protein powder is great. On the other hand, I do not recommend whey protein powder because it will get dry in the oven and your breakfast cookies won’t come out as soft.
How to make oatmeal breakfast cookies easy
In a bowl, mash the ripe bananas, then combine with oats and peanut butter. Stir the mixture into a dough, adding more oats if it is too wet or more nut butter if it is too dry. Scoop out some dough, shape the cookies and optionally top with chocolate chips. Bake in hot oven at 190°C (400°F) or air fry at 150°C (300°F) for 8 to 10 minutes.
Storage information
After baking, let the oat cookies cool over a baking rack or plate. Once they have cooled, seal in an airtight food container and store at room temperature for up to 3 days. Make sure you wrap them well, or they will get dry if they are exposed to air and humidity.
For a longer storage, freeze in an airtight food container or in a zipper bag for up to 3 months. Before serving, take out from the freezer and pop in hot oven to reheat for a couple of minutes.
Serving ideas
The simplicity of my recipe makes these cookies perfect for so many combinations. Whether with yogurt or tea, they go well with literally anything. For a more balanced breakfast that is also high in protein, I like pairing my 3-ingredient oat cookies with a bowl of Greek yogurt and fresh fruit. Plus some more peanut butter, why not?!
Other fantastic ways to serve them are: with plant based yogurt, dairy-free milk, coffee, tea, smoothies up to protein shakes. And be sure to eat alongside some fresh fruit to load up on vitamins for the entire day.
More easy healthy breakfasts with oats
- Best oatmeal bowl
- High protein oatmeal
- Banana oatmeal cups
- Banana oat bars
- Chocolate chip granola bars
- 2 ingredient banana oatmeal cookies
- Banana oatmeal muffins
Oatmeal Breakfast Cookies
Ingredients
- 2 large ripe bananas, mashed
- 150 grams (1 ½ cups) rolled oats
- 60 grams (¼ cup) peanut butter, replace with almond butter, cashew butter or sunflower seed butter
Instructions
- Preheat the oven to 190ºC (400ºF) or air fryer to 150°C (300°F) and line a baking tray with parchment paper.
- In a bowl, mash the ripe bananas, then combine with oats and peanut butter. Stir the mixture into a dough, adding more oats if it is too wet or more nut butter if it is too dry.
- Scoop out some cookie dough, shape the cookies and optionally top with chocolate chips. Bake in hot oven or air fry for 8 to 10 minutes.
