3-Ingredient Banana Oatmeal Cookies (Healthy & Easy)
Craving a sweet treat but short on time and ingredients? These 3‑Ingredient Banana Oatmeal Cookies are your new best friend.
With just ripe bananas, rolled oats, and your favorite mix‑in (think chocolate chips or nuts), you can whip up a batch of wholesome cookies in under 20 minutes.
Whether you need a quick breakfast on the go, a satisfying post‑workout snack, or a kid‑friendly dessert, this recipe delivers. No refined sugar, no butter, no fuss—just naturally sweet, chewy cookies made from pantry staples.
Quick Recipe Facts
| Prep Time | Cook Time | Total Time | Yield | Difficulty | Diet Labels |
|---|---|---|---|---|---|
| 5 minutes | 12–15 minutes | 20 minutes | 8–10 medium cookies | Super Easy | Vegan, Gluten‑Free* |
- Use certified gluten‑free oats to keep the recipe gluten‑free.
Ingredients
- 2 ripe bananas (about 1 cup mashed)
Look for bananas with plenty of brown speckles. The riper they are, the more natural sweetness they impart. - 1 cup (90 g) rolled oats
Old‑fashioned rolled oats hold their shape better than quick oats, giving cookies a pleasant chew. For a nuttier flavor, lightly toast oats in a dry skillet for 2–3 minutes before mixing. - ¼ cup (45 g) chocolate chips (or raisins, chopped nuts, seeds, etc.)
- Chocolate chips add pockets of melty sweetness.
- Raisins or dried cranberries give a fruity chew.
- Chopped walnuts, pecans, or almonds bring crunch and healthy fats.
- Pumpkin or sunflower seeds boost protein and texture.
Substitution tip: If you’re out of mix‑ins, try 1 tbsp each of nut butter and shredded coconut, or swirl in 1 tbsp peanut butter before baking for a richer cookie.
Equipment Needed
- Mixing bowl
- Fork or potato masher
- Spoon or silicone spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Optional: small cookie scoop for uniform cookies
Instructions
Preheat & Prep
Preheat your oven to 350 °F (175 °C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
Mash Bananas
Peel the bananas and place them in a medium bowl. Use a fork or potato masher to mash until completely smooth. A few small lumps are fine—they add texture.
Stir in Oats
Add the rolled oats to the mashed bananas. Mix with a spoon or spatula until the oats are fully coated and the batter holds together. The mixture should be moist but not runny.
Fold in Mix‑Ins
Gently fold in the chocolate chips (or your chosen mix‑in). Distribute them evenly to ensure each cookie has a bit of extra flavor and texture.
Portion the Cookies
Use a tablespoon or small cookie scoop to drop rounded mounds onto the prepared baking sheet. Space them about 1 inch apart. For uniform cookies, lightly press each mound with the back of the spoon to flatten to roughly ½‑inch thickness.
Bake
Bake in the preheated oven for 12–15 minutes, or until the edges turn light golden brown. Ovens vary: start checking at 12 minutes to avoid over‑baking.
Cool & Enjoy
Remove the baking sheet from the oven and let the cookies rest on the sheet for 5 minutes to firm up. Then transfer to a wire rack to cool completely. Enjoy slightly warm or at room temperature.
Tips & Tricks
- Banana Ripeness Matters
The darker your bananas, the sweeter and more flavorful your cookies. If your bananas aren’t ripe enough, microwave them (peeled) for 30 seconds to enhance sweetness. - Oats Texture
Rolled oats give the best chew, but if you only have quick oats, use them sparingly—cookies may be softer and more cake‑like. - Custom Flavors
Add ½ tsp ground cinnamon or a drop of pure vanilla extract to boost aroma. A pinch of sea salt on top before baking heightens sweetness. - Batch Variations
Make two bowls of batter: one with chocolate chips, another with chopped nuts. Bake simultaneously for variety in one go. - Storage & Make‑Ahead
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a zip‑top bag for up to 1 month. Thaw on the counter or microwave briefly before eating. - No‑Bake Alternative
For a zero‑oven snack, refrigerate scooped mounds for 1 hour until firm. They’ll be softer than baked cookies, but still delicious.
Variations & Add‑Ons
- Peanut Butter Swirl
- Add 1 tbsp creamy peanut butter to the batter before mixing oats.
- For a marbled effect, drop dollops of peanut butter on cookie tops before baking and swirl lightly with a toothpick.
- Cinnamon Raisin
- Omit chocolate.
- Stir in ¼ tsp ground cinnamon and ¼ cup raisins.
- Sprinkle a few extra raisins on top for visual appeal.
- Double Chocolate
- Add 1 tbsp unsweetened cocoa powder to the mash.
- Use mini chocolate chips for even distribution of melty chocolate.
- Nut & Seed Crunch
- Mix equal parts chopped walnuts and pumpkin seeds (about 2 tbsp each).
- Toast seeds and nuts in a dry pan for extra depth.
- Berry Burst
- Stir in 2 tbsp freeze‑dried berries (strawberry, raspberry).
- They keep their color and crunch, unlike fresh berries which add moisture.
Feel free to mix and match these ideas to suit your pantry and taste preferences.
Serving Suggestions
- Morning Boost: Plate two cookies with a dollop of Greek yogurt and fresh berries for a balanced breakfast.
- Tea Time Treat: Serve warm alongside herbal tea or espresso.
- Lunchbox Addition: Wrap individual cookies in parchment for easy school or work snacks.
- Post‑Workout Bite: Pair with a glass of almond milk or a scoop of protein shake for recovery fuel.
- Party Platter: Arrange on a decorative board with fruit slices, cheese cubes, and nuts for an effortless dessert display.
Nutrition Information (per cookie, makes 10)
| Nutrient | Amount |
|---|---|
| Calories | ninety (≈90) kcal |
| Carbohydrates | 15 g |
| Dietary Fiber | 2 g |
| Sugars | 5 g (natural) |
| Protein | 2 g |
| Fat | 1 g |
| Saturated Fat | 0.5 g |
| Sodium | 0 mg |
Note: Nutrition values are approximate and will vary based on banana size and mix‑in choice. For precise tracking, measure ingredients by weight and use a nutrition calculator.
FAQ
Q1: Can I use instant oats instead of rolled oats?
Yes, you can. Instant oats will yield softer, more cake‑like cookies. For best texture, pulse instant oats in a food processor for a few seconds to mimic rolled oats.
Q2: How ripe should my bananas be?
Aim for bananas with brown spots on yellow skin. The brown freckles indicate higher sugar content and moisture, which translate to sweeter, more cohesive cookies.
Q3: Can I add egg or flax egg for binding?
The bananas and oats naturally bind the dough. Adding egg or flax egg will firm up the texture and boost protein but isn’t necessary for structure.
Q4: Why did my cookies stick or crumble?
- Sticking: Ensure your baking sheet is well‑lined or lightly greased.
- Crumbling: If batter is too dry, mash an extra small banana or add 1 tbsp nut butter to improve binding.
Q5: Can I make the dough ahead of time?
Yes. Store unbaked dough balls in the fridge (tightly covered) for up to 24 hours. Bake directly from chilled; you may need an extra minute or two.
Q6: Are these cookies freezer‑friendly?
Absolutely. Freeze baked cookies in a sealed bag for up to a month. Thaw at room temperature or gently warm in the microwave.
Q7: How do I make them extra chewy?
- Use slightly less oats (¾ cup instead of 1 cup).
- Bake on parchment to prevent bottom browning and over‑drying.
- Don’t overbake—remove at 12 minutes for chewier centers.
Q8: Can I add spices or extracts?
- Spices: ¼ tsp cinnamon, ginger, or pumpkin pie spice mix.
- Extracts: ½ tsp vanilla or almond extract intensifies flavor.
Q9: What if I don’t have chocolate chips?
- Swap for chopped dried fruit, seeds, or nuts.
- Even 1 tbsp chia or flax seeds boost nutrients.
- Sunflower seed butter drizzled on top works too.
Q10: How do I know when they’re done?
Look for lightly golden edges and a matte (not wet) center. They will continue to firm up as they cool on the baking sheet.
Conclusion
These 3‑Ingredient Banana Oatmeal Cookies prove that simple can be sensational. In just a few steps, you’ll have a wholesome snack free of refined sugar and loaded with flavor.
Customize with your favorite mix‑ins, experiment with spices, and enjoy them hot out of the oven or stored for later.
Whether you’re feeding kids, guests, or just yourself, this flexible recipe fits every occasion. Give it a try—you may never go back to complicated cookie recipes again!
Notes & References
- Inspired by clean‑eating: Many minimal‑ingredient recipes trace back to wellness blogs emphasizing whole foods.
- Oat Types: Rolled oats vs. quick vs. steel‑cut—use old‑fashioned for best texture.
- Banana Science: As bananas ripen, starch converts to sugar, impacting sweetness and moisture levels.
Enjoy your baking adventure! Feel free to share your own twists and tag your creations on social media. 🍌🍪
