You know those mornings when you open the fridge and nothing sounds good… so you end up grabbing something random or ordering takeout later? Yeah, I’ve been there too. That’s exactly where these banana chocolate chip breakfast cookies come in.
They’re soft, lightly chewy, and just sweet enough to feel like a treat—without making your morning complicated. Think: if a granola bar and a muffin had a baby, but way easier to prep. With just a handful of pantry staples and those ripe bananas you weren’t sure what to do with, you’ve got breakfast handled for days. Future you is already relieved.
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How to Customize This Recipe
This is one of those recipes that works with what you already have. No overthinking required.
Try these easy swaps and add-ins:
- Swap chocolate chips for white chocolate, caramel chips, or chopped dark chocolate
- Use raisins or dried cranberries for a less sweet option
- Add chopped nuts like almonds, peanuts, or cashews for crunch
- Toss in seeds like pumpkin or sunflower seeds
- Replace nut butter with chocolate spread for a more dessert-like vibe
- Don’t like bananas? You can replace them with applesauce or yogurt.
If your week feels busy, this flexibility helps you skip an extra grocery trip. Small win.
Dietary Swaps (Vegan / Gluten-Free / Dairy-Free)
You don’t need a separate recipe—just a few simple tweaks:
- Gluten-free: Use certified gluten-free oats (there’s no flour here!)
- Vegan: Swap butter for coconut oil or vegan butter
- No bananas: Use applesauce or yogurt instead
It doesn’t have to be perfect. Just make it work for you.
Related: Meal Prep On A Budget: Spend $25 On Food This Week (Free Meal Plan)
How to eat these cookies for breakfast or a snack:
I would eat two of these for breakfast and one as a snack, but you know your body and preferences best! If one is enough, great. If you want more than two, great.
To round it out, pair these cookies with yogurt, more fruit, or scrambled eggs. My recipe makes 6 medium-sized cookies, but you can make them smaller if you want! To double this recipe, simply double the ingredients.
Related: Kid-Friendly Recipes: 15 Go-To Meals Parents Always Make for Their Kids
How to Store and Reheat
These cookies are low-effort even after you make them.
- Store in an airtight container in the fridge for up to 6 days
- They’re best cold or at room temp—no reheating needed
- Freeze for up to 3 months (let them cool completely first)
If your week gets chaotic (because it will), having these ready means one less decision to make.
Ingredient Notes or Tips
A few things that make this recipe even easier:
- The riper the bananas, the better the flavor
- You can double the batch easily—make 12 and freeze half
- Make them smaller if you want more grab-and-go portions
This is the kind of recipe that quietly supports your week without asking much from you.
Happy prepping!
Related: Meal Prep Snacks: The Best Snacks To Take To Work Or School
And don’t forget to check out our other delicious breakfast recipes!
- Berry Parfait Recipe with Homemade Granola
- Easy, Vegan Tofu Scramble for Meal Prep
- Savory Muffins With Cheddar Cheese
- Blueberry Lemon Pancakes For Meal Prep
- Horchata Overnight Oats
FAQs
Yes, these freeze really well. Let them cool completely, then store in an airtight container for up to 3 months. When you’re ready to eat, just let them thaw in the fridge or at room temperature. No reheating required.
They’ll stay fresh for up to 6 days in an airtight container. Keeping them in the fridge helps them hold their texture better than at room temperature.
Absolutely. You can swap the bananas for applesauce or yogurt. Both options still give you that soft texture while changing the flavor slightly.
Definitely. This recipe scales easily. Double the ingredients to make 12 cookies and freeze extras for later. Future you will appreciate it.
Quick Banana, Oat and Nut Butter Breakfast Cookies
Ingredients
- 2 ripe bananas
- 1 TBSP butter melted, sub coconut oil
- 2 TBSP nut butter any kind works, optional but ideal to use because it’s a binder instead of eggs
- 1-1/4 cup old fashioned oats use GF if needed
- 1 tsp cinnamon
- 1/4 cup coconut flakes optional
- 1 TBSP chia seeds optional
- 1/2 cup chocolate chips optional, sub raisins, other kinds of chips or chopped nuts
Instructions
- Preheat your oven to 350 F.
- Mash the bananas in a bowl, then stir in the butter and nut butter.
- Add the oats, cinnamon, coconut flakes and chia seeds. Mix until combined, then fold in the chocolate chip cookies.
- Prepare a baking sheet with cooking spray. Form the dough into 6 medium-sized cookies (two per serving) and bake for 25 minutes, until they’re firm to the touch and golden brown.
- Let cool completely at room temp, then store in the fridge in meal prep containers!
Jennifer says
Hi! Thanks for the free recipe! If replace the bananas with applesauce, how much applesauce should we use?
Talia Koren says
about 1-1.5 cups!
Marcia says
Would you share the nutritional information for this recipe?
Talia Koren says
We prefer to not share nutritional information per our philosophy around Intuitive Eating and keeping our site safe for those recovering from eating disorders! Our recipes can be plugged into tracking apps if needed.
Vivian Krueger says
I made a double batch of these cookies and they are delicious! They’re so easy to make and the possible add-ins are endless – I added chopped walnuts and dried apricots. There is a TYPO in #3 of instructions: “then fold in the chocolate chip cookies” 😀 should just be “chocolate chips”. Thanks for your great recipes and tips, glad you’re feeling better.
Talia Koren says
Thanks for letting us know!!
Meredith says
These are excellent! I made it as written but skipped the nuts, chia seeds, and coconut. I just added about an extra 1/4 to 1/2 of oats since my mix was still really wet. It came out absolutely delicious! Thanks for this simple, quick, healthy recipe.