These peanut butter banana oatmeal cookies are delicious, healthy, and the easiest cookies you’ve ever made.
Ready for your mind to be blown?
What if I told you you could have a cookie for breakfast and not even feel guilty about it?
These peanut butter oatmeal breakfast cookies are seriously an amazing way to start your day, with bucketloads of protein, and you only need three ingredients (four if you want to add chocolate chips).
I’m not much of a “slimy” breakfast kind of person – count me out for the runny oatmeal, and eggs aren’t my jam either.
I want something I can pop in my mouth and enjoy on the run, but I want it to be hearty enough to stick with me and not just give me an immediate sugar high.
These peanut butter banana oatmeal cookies can be modified without peanut butter, like you’ll see in the oatmeal banana cookie recipe, but this version is for peanut butter lovers!
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What You’ll Need
You don’t need anything crazy to make these peanut butter banana oatmeal cookies.
All you need is:
- rolled oats/plain oats
- bananas
- peanut butter (crunchy or smooth)
- chocolate chips, if you want them
Must-Have Baking Tools (seriously)
- Silicone baking mats – I use this brand and my cookies slide right off without burning!
- a cookie scoop – get this one. It makes the perfect rounded cookies every time!
- silicone spatula – try this set. It’s the best way to get the most out of your dough and batters
- rolling pin guides – I use this one. Genius way to roll your dough out evenly!
What Type of Oats Should You Use?
You need to use rolled oats for these.
Just plain, steel cut, regular oats.
Don’t use instant oats as they won’t turn out quite the same.
What if I Don’t Have Bananas?
Bananas are a key ingredient in this recipe!
You can use oats in other cookies, like these chocolate chunk oatmeal cookies, but you need to have some sort of bananas for these.
I prefer using overripe bananas, as they’re easier to mash and smush into the mixture.
If they’re not ripe yet, let them ripen up before using.
How to Store these Cookies
These cookies are best eaten straight out of the oven, but you can store them at room temperature in an airtight container if you need to.
Otherwise, I would store the mixture for up to 2 days in the fridge until you’re ready to make some more so you can enjoy them fresh – better to store the mixture than to store the final cookies for too long.
How to Make Peanut Butter Banana Oatmeal Cookies
To start, mash the bananas with a fork in a large bowl until it creatures a goopy mixture that can be stirred.
Gradually add in the oats, fully combining.
Add in the peanut butter, and do a lot more stirring to make sure it is incorporated into the mixtured as it can tend to clump together.
If you want to add chocolate chips like I did, fold them in at the end.
Portion out about 1 tablespoon full of the mixture into balls and put them on a baking tray – these cookies won’t spread, so you can keep them just about 1 inch apart.
If you want them to look more cookie-like, press the mixture down with a fork to make them flat, or keep them in balls – up to you.
Bake at 400F for about 15 minutes or until they start to brown on the edges.
Let cool for a few minutes, and enjoy fresh!
Peanut Butter Oatmeal Banana Cookies
These peanut butter banana oatmeal cookies are the healthiest breakfast cookies around, filled with protein and rich flavors.
Ingredients
- 1 and 1/2 cup oats (140 grams)
- 2 ripe bananas
- 2 tablespoons peanut butter (30 grams)
- 1/4 cup chocolate chips (40 grams)
Instructions
- Mash the bananas with a fork in a large bowl until it creatures a goopy mixture that can be stirred.
- Gradually add in the oats, fully combining.
- Add in the peanut butter, and do a lot more stirring to make sure it is incorporated into the mixtured as it can tend to clump together.
- If you want to add chocolate chips like I did, fold them in at the end.
- Portion out about 1 tablespoon full of the mixture into balls and put them on a baking tray - these cookies won't spread, so you can keep them just about 1 inch apart.
- If you want them to look more cookie-like, press the mixture down with a fork to make them flat, or keep them in balls - up to you.
- Bake at 400F (200C) for about 15 minutes or until they start to brown on the edges.
- Let cool for a few minutes, and enjoy fresh!
Notes
1. If you want to enjoy these later, freeze for up to 3 months.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 64Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 14mgCarbohydrates: 10gFiber: 1gSugar: 5gProtein: 1g
