Banana Oatmeal Breakfast Cookies (No Sugar Added)

So you’ve got bananas sitting on your counter that are one hour away from becoming fruit flies’ personal property. You don’t want banana bread (again), you don’t want a smoothie, and you definitely don’t want to waste food. Enter these Banana Oatmeal Breakfast Cookies—soft, cozy, naturally sweet, and somehow acceptable to eat before 9 a.m.

They’re basically breakfast pretending to be a cookie. No added sugar. No guilt. Just chewy, comforting bites that make mornings slightly less annoying. If breakfast usually feels like a chore, this recipe might actually fix that.

Why This Recipe is Awesome

First, no added sugar. The bananas handle all the sweetness like champs. If your bananas are super ripe (aka borderline ugly), you’re already winning.

Second, these cookies are meal-prep royalty. Make a batch once, and you’ve got grab-and-go breakfasts for days. Busy morning? Cookie. Late for class? Cookie. Pretending coffee is a meal? Cookie on the side.

Third, they’re ridiculously forgiving. You can’t really mess them up unless you try very hard. No mixer, no chilling, no weird techniques. Just mash, mix, bake, done.

And let’s not ignore the vibe: warm oats, banana flavor, soft texture. It’s like a hug, but edible. FYI, they also make your kitchen smell amazing.

Ingredients You’ll Need

Simple ingredients you probably already have—or should have if you claim to eat breakfast.

• Ripe bananas – The spottier, the better. Sweetness lives in the brown spots.
• Rolled oats – Old-fashioned oats work best for texture. Instant oats get weird.
• Eggs – Helps everything hold together and feel like a real cookie.
• Peanut butter (or any nut butter) – Adds flavor, healthy fats, and satisfaction.
• Cinnamon – Optional, but highly recommended for cozy energy.
• Vanilla extract – Makes everything taste more “finished.”
• Baking powder – Just a little lift so they’re not sad and flat.
• Pinch of salt – Balances the sweetness. Don’t skip it.
• Optional add-ins – Chocolate chips, chopped nuts, raisins, blueberries. Choose your fighter.

That’s it. No sugar, no flour, no nonsense.

Step-by-Step Instructions

1. Preheat your oven to 175°C (350°F).
   Line a baking tray with parchment paper. This saves you from scrubbing later, which future-you will appreciate.
2. Mash the bananas in a large bowl.
   Use a fork and go to town. Some small lumps are fine—this isn’t baby food.
3. Add eggs, nut butter, and vanilla.
   Mix until everything looks smooth and cohesive. At this point, it already smells good, which is a promising sign.
4. Stir in oats, baking powder, cinnamon, and salt.
   Mix just until combined. Don’t overthink it—this isn’t a pastry exam.
5. Fold in any add-ins.
   Chocolate chips for joy, nuts for crunch, fruit for “I eat clean” energy.
6. Scoop onto the baking tray.
   Use about 1.5 tablespoons per cookie. Flatten them slightly because they won’t spread much.
7. Bake for 12–15 minutes.
   They should be set on top and lightly golden on the edges. Soft in the center is the goal.
8. Cool slightly, then enjoy.
   They firm up as they cool, but warm cookies are elite. Just saying.

Common Mistakes to Avoid

• Using under-ripe bananas.
  Yellow bananas with no spots won’t cut it. You’ll miss the sweetness, and that defeats the whole “no sugar added” thing.
• Overbaking them.
  These are meant to be soft. Overbake, and you’ll get dry oat pucks. No one wants that.
• Expecting crispy cookies.
  These are breakfast cookies, not bakery cookies. Soft and chewy is the correct outcome.
• Skipping the salt.
  It’s a pinch, not a personality trait. Add it.
• Packing the oats too tightly.
  Spoon and level. Don’t compress unless you enjoy dense disappointment.

Alternatives & Substitutions

• No eggs?
  Use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg). Works great and keeps them vegan.
• Nut-free option?
  Sunflower seed butter or tahini both work. Tahini gives a slightly savory twist, which some people love.
• Want more protein?
  Add a scoop of plain or vanilla protein powder and a splash of milk to balance the texture.
• Gluten-free?
  Just make sure your oats are certified gluten-free. Easy win.
• Not sweet enough for you?
  Add chopped dates or a drizzle of honey. Still no refined sugar, still delicious.

FAQ (Frequently Asked Questions)

Are these actually cookies or just baked oatmeal blobs?
They’re somewhere in between—and that’s the magic. Cookie shape, breakfast soul.

Can I eat these every day?
Absolutely. They’re balanced, filling, and way better than skipping breakfast.

Do kids like them?
Yes. Especially with chocolate chips. Call them cookies and they won’t question anything.

How should I store them?
In an airtight container in the fridge for up to 5 days. You can also freeze them for longer storage.

Can I blend the oats first?
You can, but you’ll get a more cake-like texture. Still good, just different.

Why didn’t my cookies spread?
They’re not supposed to. Flatten them before baking—that’s on purpose.

Final Thoughts

These Banana Oatmeal Breakfast Cookies (No Sugar Added) are proof that healthy breakfasts don’t have to be boring, bland, or sad. They’re quick to make, easy to customize, and perfect for mornings when life feels a little rushed.

Make a batch, stash them in your fridge, and enjoy the feeling of having your life together—even if it’s just for breakfast. Now go save those bananas and turn them into something great.