Healthy 3-Ingredient Banana Oatmeal Cookies saved my mornings more times than I can count. If you wake up craving something warm and sweet but don’t want a sugar crash, this little recipe is a win. They’re easy, budget-friendly, and honestly kind of cozy. Mix, scoop, bake, done. I make them when bananas start getting spotty and I’m not in the mood for pancakes. You’ll love how fast they come together and how good the kitchen smells while they bake.
How to Make 3-Ingredient Banana Oatmeal Cookies
Ingredients
You only need three simple ingredients I guarantee you probably have:
The Story Behind This Recipe
Here’s why I love this Healthy 3-Ingredient Banana Oatmeal Cookies: it’s budget-friendly and it tastes like home. Healthy 3-Ingredient Banana Oatmeal Cookies saved my mornings more times than I can count. If you wake up craving something warm and sweet but don’t want…
- 2 large ripe bananas, well mashed
- 1 and 1/2 cups old-fashioned rolled oats
- 2 tablespoons natural peanut butter or almond butter
Optional but awesome add-ins: a handful of chocolate chips, a sprinkle of cinnamon, or a few raisins. If you want these nut-free, swap the nut butter for sunflower seed butter. If you like a little brightness in breakfast, try a cookie on the side of a smoothie like this delicious strawberry banana smoothie.
Step-by-step
1. Preheat your oven to 350°F and line a sheet pan with parchment paper. No sticking, easy cleanup.
2. In a bowl, mash your bananas until mostly smooth. Add the nut butter and mix until creamy. Stir in the oats until the mixture is thick and scoopable. It should hold together when pressed.
3. Scoop tablespoons of dough onto your pan. Use damp fingers to flatten slightly into round cookie shapes. These won’t spread like regular cookies, so shape them how you want them to look.
4. Bake for 12 to 15 minutes, until the edges are set and the tops are lightly golden. Let them cool on the pan for a few minutes before moving them to a rack. They firm up as they cool.
5. Enjoy warm or at room temp. I like one right off the pan, then stash the rest for school lunches or grab-and-go breakfasts.
Make it yours: toss in mini chocolate chips for a sweet bite, chopped walnuts for crunch, or a pinch of flaky salt to bring out the banana flavor. If your bananas weren’t very ripe, a teaspoon of maple syrup will help with sweetness without going overboard.
Variations
These cookies are ridiculously flexible, which makes me feel like I’m getting a new recipe every time without extra effort.
Chocolate chip classic: fold in a small handful of dark chocolate chips. The melty bits make them taste bakery-level good.
Cinnamon raisin: a big shake of cinnamon and a few juicy raisins. Cozy, soft, and perfect with tea.
Nut-free and school-safe: use sunflower seed butter and skip any nut mix-ins. Still rich, still chewy.
Gluten-free: use certified gluten-free oats and you’re set.
Texture tweak: for extra chew, let the mixture rest for 5 minutes so the oats hydrate a bit. For a lighter, cakier cookie, pulse half the oats in a blender before mixing.
Pumpkin spice moment: a spoon of pumpkin puree plus pumpkin pie spice turns these into fall cookies. If you’re into seasonal bakes, you might like these pumpkin spice oatmeal cookies too.
Tips for Perfect Banana Oatmeal Cookies
- Use very ripe bananas. Speckled or even mostly brown gives the best sweetness and moisture.
- Stick with old-fashioned rolled oats. Quick oats make them softer, steel-cut won’t cook through well.
- Don’t skimp on shaping. Press the scoops down slightly so they bake evenly.
- Wet fingers are your friend. A quick dip in water keeps dough from sticking to your hands.
- Watch the bake time. Start checking at 12 minutes. They should look set, not dry.
- Cool before moving. They’re delicate fresh out of the oven and firm as they cool.
- Store right. Airtight container, 2 to 3 days on the counter, up to 1 week in the fridge, or freeze up to 3 months.
If you love easy bakes without a long ingredient list, you’ll probably enjoy my go-to morning batch too. These are similar in spirit to these deliciously easy breakfast cookies, just even simpler.
I made these before a road trip and they vanished by the first gas stop. Even my picky eater asked for the recipe so he could make them at college. That’s a big win in my book.
Healthy Banana Oatmeal Cookies
Why these feel-good cookies belong in your kitchen
It’s easy to see why I keep these on repeat. You’re getting whole grains from the oats, natural sweetness from bananas, and satisfying fats from the nut butter. No refined sugar, no flour, no butter. Just a few pantry staples doing their thing.
Let’s talk everyday benefits. Oats bring fiber that helps you stay full longer and supports steady energy. Bananas add potassium and a gentle sweetness so you’re not reaching for extra sugar. The nut or seed butter gives a creamy texture and a little protein to help balance the snack.
If you want to keep them extra wholesome, go light on mix-ins like chocolate chips and lean into spices like cinnamon or cardamom. I also love adding a pinch of salt to brighten the flavor. A small tip: if your bananas aren’t sweet enough, drizzle in a teaspoon of pure maple syrup. It keeps the balance right without turning them into dessert-level sweet.
These are fantastic for kids, great for pre-workout fuel, and easy to pack in lunchboxes. I try to keep a bag in the freezer so I can always grab one when the afternoon snack cravings hit. Honestly, they help me skip the bakery line when I want something sweet but still want to feel good afterward.
More Easy Cookie Recipes
Want to keep the simple-cookie vibe going? If lemon is your love language, try these bright and zesty easy lemon oatmeal cookies. Craving something cool and fruity with your cookies? Blend up this easy green smoothie bowl and call it breakfast. On weekends, I like a batter that bakes up with minimal cleanup, so I rotate between these and a batch of chewy pumpkin treats when I’m feeling cozy.
Common Questions
Can I make these without nut butter?
Yes. Use sunflower seed butter to keep the texture and structure. If you skip a creamy binder entirely, the cookies will be more crumbly.
What kind of oats work best?
Old-fashioned rolled oats win for chewy texture. If all you have are quick oats, reduce the amount to about 1 and 1/4 cups so the dough doesn’t get too dry.
How do I freeze them?
Let baked cookies cool, then freeze in a single layer. Move to a freezer bag and thaw at room temperature or microwave for 15 to 20 seconds.
Can I add protein powder?
Yes, but add a splash of milk if the dough gets thick. Start with 1 scoop and adjust until the mixture is still scoopable.
How do I make them sweeter without sugar?
Use very ripe bananas, add cinnamon for a sweeter vibe, or stir in a teaspoon of maple syrup. A few mini chocolate chips go a long way too.
A cozy little cookie to keep on repeat
When I say these Healthy 3-Ingredient Banana Oatmeal Cookies are on weekly rotation, I’m not kidding. They’re fast, forgiving, and perfect for anyone who wants a sweet bite that still feels balanced. If you like comparing styles, I’ve also tried these versions and they’re great for extra ideas and tips: 3-Ingredient Banana Oatmeal Cookies (with chocolate chips!) and this take from a favorite healthy site, Healthy 3-Ingredient Banana Oatmeal Cookies – Skinnytaste. Make a batch today, stash a few in the freezer, and thank your future self when the snack craving hits. 
Banana Oatmeal Cookies
Ingredients
Method
- Preheat your oven to 350°F and line a sheet pan with parchment paper.
- In a bowl, mash your bananas until mostly smooth. Add the nut butter and mix until creamy. Stir in the oats until the mixture is thick and scoopable.
- Scoop tablespoons of dough onto your pan and use damp fingers to flatten slightly into round cookie shapes.
- Bake for 12 to 15 minutes, until the edges are set and the tops are lightly golden.
- Let them cool on the pan for a few minutes before moving them to a rack.
- Enjoy warm or at room temperature.
