Print

Easy Freezer Banana Oat Breakfast Cookies

freezer banana oat breakfast cookies - featured image
Print Recipe

These easy freezer banana oat breakfast cookies are a healthy, grab-and-go breakfast option perfect for busy mornings. They combine ripe bananas and oats for a chewy, naturally sweet treat that freezes well and tastes great cold or warmed.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 2 cups (180g) old-fashioned rolled oats
  • 1/2 cup (125g) peanut butter, creamy or chunky
  • 1/4 cup (60ml) honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 1/2 cup (60g) chopped walnuts or pecans (optional)
  • 1/2 cup (90g) dark chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper.
  2. Mash 2 medium ripe bananas in a mixing bowl with a fork or potato masher until mostly smooth with some small lumps remaining (about 2-3 minutes).
  3. Add peanut butter, honey (or maple syrup), and vanilla extract to the mashed bananas. Stir well until combined (1-2 minutes).
  4. In a separate small bowl, whisk together rolled oats, baking powder, cinnamon, and salt.
  5. Gradually add the oat mixture into the banana mixture. Stir until well combined but do not overmix; the dough should be thick and sticky (about 2 minutes).
  6. Fold in optional chopped nuts or chocolate chips if using.
  7. Scoop out cookie-sized portions (about 2 tablespoons or 30g each) onto the lined baking sheet. Flatten slightly with your fingers.
  8. Bake for 12-15 minutes until edges are golden and centers are set but still soft. For chewier cookies, bake closer to 12 minutes.
  9. Let cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
  10. Once cooled, arrange cookies in a single layer on a baking sheet and freeze for an hour. Then transfer to a freezer-safe container or bag, separating layers with parchment paper. Store up to 3 months.

Notes

Do not overmix the batter to avoid tough cookies. If dough is too wet, add a tablespoon more oats; if too dry, add a splash of milk. Flatten cookies before baking for even cooking. Let cookies cool completely before freezing to prevent sogginess. Store frozen cookies in a single layer initially to avoid them sticking together.

Nutrition

Keywords: banana oat cookies, breakfast cookies, freezer breakfast, healthy breakfast, grab-and-go breakfast, peanut butter cookies, gluten-free breakfast

Find it online: https://emmastirs.com/easy-freezer-banana-oat-breakfast-cookies-recipe-for-busy-mornings/