Maple Banana Oat Breakfast Cookies – Easy, Wholesome, and Naturally Sweet

These Maple Banana Oat Breakfast Cookies are the kind of grab-and-go breakfast you actually feel good about. They’re soft, hearty, and just sweet enough thanks to ripe bananas and real maple syrup. No mixer, no fuss—everything comes together in one bowl with pantry staples.

Make a batch on Sunday and you’re set for the week. They also freeze beautifully, so you can stash a few for busy mornings.

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Maple Banana Oat Breakfast Cookies - Easy, Wholesome, and Naturally Sweet

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 12 servings

Ingredients

• 2 large ripe bananas, mashed (the spottier, the better)
• 2 cups old-fashioned rolled oats (not quick or steel-cut)
• 1/3 cup pure maple syrup
• 1/3 cup almond butter (or peanut butter, cashew butter, or sunflower seed butter)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/3 cup chopped nuts (walnuts or pecans; optional)
• 1/3 cup add-ins like raisins, dried cranberries, mini chocolate chips, or coconut flakes (optional)

Instructions

• Heat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
• Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps.
• Stir in wet ingredients: Add the maple syrup, almond butter, and vanilla.Whisk or stir until the mixture looks creamy and well combined.
• Add dry ingredients: Sprinkle in the oats, cinnamon, baking powder, and salt. Stir until everything is evenly coated and the batter holds together.
• Fold in extras: If using nuts, dried fruit, or chocolate chips, gently mix them in now.
• Portion the cookies: Scoop heaping tablespoons (about 2 tablespoons each) onto the lined baking sheet. Use damp fingers to flatten and round each mound to about 1/2 inch thick.These won’t spread much in the oven.
• Bake: Bake for 13–16 minutes, until the edges feel set and the bottoms are lightly golden.
• Cool: Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.

Why This Recipe Works

These cookies lean on bananas for both sweetness and structure, which means you can skip refined sugar and still get a naturally sweet, satisfying bite. Oats add chew and fiber, while a little almond butter (or any nut/seed butter) gives them a soft cookie texture without butter or oil.

Maple syrup brings depth and a warm, cozy flavor that pairs perfectly with cinnamon and vanilla. The result is a cookie that tastes like a treat but eats like breakfast.

What You’ll Need

• 2 large ripe bananas, mashed (the spottier, the better)
• 2 cups old-fashioned rolled oats (not quick or steel-cut)
• 1/3 cup pure maple syrup
• 1/3 cup almond butter (or peanut butter, cashew butter, or sunflower seed butter)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/3 cup chopped nuts (walnuts or pecans; optional)
• 1/3 cup add-ins like raisins, dried cranberries, mini chocolate chips, or coconut flakes (optional)

Instructions

1. Heat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
2. Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps.
3. Stir in wet ingredients: Add the maple syrup, almond butter, and vanilla.

   Whisk or stir until the mixture looks creamy and well combined.

4. Add dry ingredients: Sprinkle in the oats, cinnamon, baking powder, and salt. Stir until everything is evenly coated and the batter holds together.
5. Fold in extras: If using nuts, dried fruit, or chocolate chips, gently mix them in now.
6. Portion the cookies: Scoop heaping tablespoons (about 2 tablespoons each) onto the lined baking sheet. Use damp fingers to flatten and round each mound to about 1/2 inch thick.

   These won’t spread much in the oven.

7. Bake: Bake for 13–16 minutes, until the edges feel set and the bottoms are lightly golden.
8. Cool: Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.

How to Store

• Room temperature: Keep in an airtight container for up to 2 days.
• Refrigerator: Store up to 1 week. They’ll stay moist and hold their shape better.
• Freezer: Freeze in a single layer, then move to a freezer bag.

  They keep for 2–3 months. Thaw at room temp or microwave for 15–25 seconds.

Why This is Good for You

These cookies balance carbs, fiber, and healthy fats, so you get steady energy without a sugar crash. Bananas and oats bring potassium, soluble fiber, and whole-grain goodness that supports digestion and heart health.

Nut or seed butter adds protein and satiating fats to keep you fuller longer. Plus, they’re sweetened with maple syrup and fruit instead of refined sugar, so the sweetness is gentle and more rounded.

Common Mistakes to Avoid

• Using unripe bananas: Green or barely yellow bananas won’t mash well or taste sweet enough. Choose soft, spotty bananas.
• Swapping in quick oats or steel-cut: Quick oats can turn mushy and steel-cut won’t soften enough.

  Use old-fashioned rolled oats for the right texture.

• Skipping the salt: A pinch of salt sharpens the maple and banana flavor. Don’t leave it out.
• Overbaking: These cookies should be tender, not dry. Pull them when edges are set and bottoms lightly golden.
• Expecting spread: They don’t spread like traditional cookies.

  Flatten them before baking for even cooking.

Variations You Can Try

• Peanut Butter Chocolate Chip: Use peanut butter and fold in mini chocolate chips.
• Apple Cinnamon: Add 1/2 cup finely diced apple and a pinch of nutmeg. Bake 1–2 minutes longer if needed.
• Trail Mix Crunch: Stir in chopped almonds, sunflower seeds, dried cranberries, and a few pumpkin seeds.
• Coconut Maple: Add unsweetened shredded coconut and a splash of coconut extract for a tropical note.
• Protein Boost: Mix in 2 tablespoons of your favorite unflavored or vanilla protein powder. If the dough gets too dry, add 1–2 teaspoons of almond milk.
• Gluten-Free: Use certified gluten-free rolled oats and check add-ins for GF labeling.
• Dairy-Free/Vegan: The base recipe is naturally dairy-free and vegan.

  Choose plant-based add-ins like dark chocolate or dried fruit.

FAQ

Can I use quick oats instead of rolled oats?

You can, but the texture will be softer and a bit denser. Rolled oats provide the best chew and structure. If using quick oats, reduce the amount slightly (by 2–3 tablespoons) to avoid a gummy texture.

How ripe should the bananas be?

Very ripe, with plenty of brown spots and a strong banana aroma.

The riper the banana, the sweeter and more flavorful your cookies will be.

Can I reduce the maple syrup?

Yes. You can cut it to 1/4 cup for a less sweet cookie. If the dough seems dry after reducing, add 1–2 teaspoons of almond milk or water to help it come together.

What can I use instead of almond butter?

Peanut butter, cashew butter, or sunflower seed butter all work well.

Choose a creamy variety that’s not too runny, and stir well if it’s natural and separated.

Do these taste like traditional cookies?

They’re softer and less sweet than dessert cookies. Think of them as hearty breakfast bites with a gentle maple-banana sweetness and a chewy oat texture.

How do I make them more crisp?

Flatten them a bit thinner and bake an extra 1–2 minutes, watching closely. They’ll still be tender inside but with slightly crisper edges.

Can I add eggs?

You don’t need to, but one egg can make them more cake-like and higher in protein.

If you add an egg, you may need an extra tablespoon of oats to keep the dough from getting too loose.

Are they safe for kids?

Yes, they’re great for lunchboxes and snacks. Just check for nut allergies and use seed butter if needed.

How many cookies does this make?

About 14–18 cookies, depending on size. For larger cookies, bake toward the higher end of the time range.

Can I meal prep these?

Absolutely.

Bake a batch, cool completely, then store in the fridge or freezer. Warm in the microwave for a few seconds and they taste freshly baked.

In Conclusion

Maple Banana Oat Breakfast Cookies are simple, wholesome, and undeniably satisfying. They’re made with everyday ingredients, come together quickly, and fit right into busy routines.

Whether you’re packing them for work, handing them to a late sleeper, or enjoying one with coffee, these cookies make mornings easier—and tastier. Keep a stash on hand and you’ll never be stuck without a better-for-you breakfast again.