These Banana Oatmeal Cookies are naturally sweetened and easy to prepare. With only two base ingredients and a variety of ways to customise, you can make a version to suit every family member!
I first made these 2 ingredient banana oat cookies when my eldest was a baby, I saw the idea in a baby book (made into bars) and loved how simple they were. They are fantastic for babies but, with a little customisation, they can also be enjoyed by kids (and adults) of all ages.
Why Banana Oat Cookies Rock, Despite Your Age!
- Babies – they are a great teething cookie! Use oat flour for a smoother cookie and add a little spice (cinnamon, nutmeg, cardamom) to introduce different flavours. Also a good handheld breakfast option.
- Toddlers – a super easy recipe to make with young kids and with no raw egg, they can taste as much of the mixture as they like!
- School kids – allow your kids to get creative in the kitchen and customise their own cookie for their lunchbox.
- Adults – a healthier version of regular cookies and a great on-the-go breakfast.
- Allergy Friendly – use gluten-free oats and you have yourself a gluten, egg, nut and dairy free cookie!
Just remember that these cookies are made with banana and oats – they are never going to taste like cookies with a ton of sugar and butter!
How To Make Banana Oatmeal Cookies
- Mash Banana
- Add Oats and mix
- Add in anything else you like
- Form into Cookies (these cookies aren’t like regular cookies, they will not flatten when you bake them so you need to flatten and shape them before they go into the oven.)
- Bake
It is an ideal recipe to get your kids (of all ages) into the kitchen. Young kids can help with mashing, stirring and forming the cookies. Older kids can develop their own cookie. Baking is usually so precise but this recipe really allows kids to experiment with flavours. They can taste and readjust as they make them.
Customise Your Banana Oatmeal Cookies – Add-In Ideas
The great thing about these cookies is that they are really adaptable. You can add a range of different ingredients to change the flavour profile, to add sweetness, add texture or add a little nutritional boost.
Below are a few add-in suggestions. Experiment and let your kids experiment too, they will love to come up with their own creation!
- Spices (e.g Cinnamon, Cardamom, Vanilla, Clove, Ginger, Nutmeg, All Spice)
- Citrus (e.g lime / lemon / orange zest and juice)
- Chopped Nuts (e.g peanuts, macadamia, almond, cashew, hazelnut, pecan, walnut)
- Coconut (desiccated, shredded, flakes)
- Seeds (chia, sunflower, flax, pumpkin)
- Raisins/Sultanas (soak them in boiling water first to stop them burning and going bitter)
- Other dried fruit pieces
- Fresh Fruit (e.g Raspberries/cherry/blueberries/ ripe pear/mango/ grated apple)
- Veggies (Grated zucchini, grated carrot)
Here are a few varieties I created with the boys (pictured below).
- Raspberry & Coconut (Crushed raspberries & coconut)
- Zucchini and Chocolate (Vanilla, grated zucchini & choc chips)
- Apple Pie (Cinnamon, ginger, grated apple & raisin)
- Chocolate Orange (Orange zest, orange juice & choc chips)
- Ginger and Nutmeg (Powdered ginger & nutmeg)
- Macadamia & Date (Chopped macadamia and chopped date)
- Cardamom and Vanilla (Cardamom and vanilla extract)
- Carrot Cake (Cinnamon, grated carrot and raisin)
- Chunky Monkey (Chopped Date, choc chips and a banana slice on top)
- Coconut & Lime (Coconut flakes, lime zest, lime juice and vanilla)
- Pepita & Honey (Pepita seeds and honey)
- Cinnamon (Cinnamon)
The Texture of Banana Oat Cookies
These cookies are not the same as regular oatmeal cookies. They are quite crispy on the outside with a soft, chewy inside. The oats provide the chewy texture and the type of oats you use will affect the overall texture. Personally, I prefer the texture of rolled or quick oats, I find the oat flour a little gummy but some kids may prefer the smoother texture.
The add-ins you choose will also affect texture.
Are Banana Oatmeal Cookies Healthy?
The base recipe of this cookie is healthy but how you customise it, will affect the nutritional value. e.g
- You can boost the nutrition by adding grated veg or up the protein and good fats with some crushed nuts.
- You can create a sweeter, more indulgent cookie by adding a lot of dried fruit, chocolate, honey etc.
How To Store Banana Oatmeal Cookies
Store cookies in an airtight container for 1 -2 days.
Freeze – Freeze on a baking tray in a single layer. Once frozen transfer to an airtight container and store for up to 3 months.
Other Banana Oat Cookie Recipes
Some more creations, using the banana oat cookie base recipe.
- Healthy Thumbprint Cookies – Take your banana oat cookie to the next level and fill with Chia Jam.
- Raspberry Banana Oat Cookie – Pink Cookies for the win!
Have you tried this recipe, I love to read your feedback. Please rate and leave a comment below or tag me on Instagram @healthylittlefoodies
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Banana and Oat Cookies
Ingredients
- 2 Ripe bananas *NOTE 1
- 165g 1 3/4 cup Oats *NOTE 2 & 3
Instructions
- Pre heat oven to 180C / 350F / Gas Mark 4 and line a baking tray/sheet with baking/parchment paper
- In a large mixing bowl mash the bananas really well, until smooth. Add the oats and mix until fully combined.
- Add in any additions to suit taste *NOTE 4
- Form tablespoon sized cookies and place on prepared baking tray. (make sure to form cookie shapes and not balls as these will not spread into shape like normal cookies)
- Bake for approx 15 mins, or until cookies are golden and set.
- Allow to cool before eating.
Recipe Notes
- The riper your bananas the sweeter your cookie will be.
- You can use rolled oats, quick oats or oat flour. I rarely buy quick oats but I usually blitz rolled oats in a blender for a couple of seconds to break them down a bit.
- You need roughly 165g of oats to two large bananas. This roughly equates to 1 3/4 cups rolled oats or 1 1/2 cups quick oats /oat flour.
- Add a range of additional ingredient to change the flavour profile (e.g spices, lime/ orange zest, choc chips, dried fruit etc. See post for a detailed list of suggestions and flavour combinations.)
- Store in an airtight container for 1-2 days or freeze.
I first published this recipe in Nov 2013. I have updated the post to include new photos, recipe information and have altered the recipe. The original recipe included add-ins of ripe pear and flaked almonds. I have changed it to give a base recipe with a range of different add-in options.
Bridget Young says
My daughter loves these and they are just so easy to make! I added a small bit of chopped chocolate for a yummy banana chocolate chip cookie
Amy says
Fantastic, thanks Bridget 🙂
Sally says
Hi Amy
Thanks for the recipe. I’m going to make the cookies a second time and again for a change, I intend to add some butter to make it tastier for my now almost 21-month old granddaughter. How much should I try adding and do I need to melt it prior to adding to the mixture?
Amy says
Hi Sally, thank you for your message. I feel like I would have to experiment before giving advice. You could use softened butter and use a mixer to combine the banana and butter and then stir through the oats (I think this would produce a softer cookie). Alternatively, you could melt the butter and stir through (for a crispier cookie). I really don’t know how much to add without trying myself. Sorry I can’t be of more help.
Sally Tan says
Thank you for the prompt reply and good advice. Will try the melted butter version first as I guess it is more convenient and easier
Diane Trojan says
Sorry but this was a disappointing recipe. It tastes just like one would expect “health food” to taste like. Not much flavour. Stale texture. I would be hard pressed to call this a cookie and it would certainly not quell a cookie craving.
Amy says
Sorry you feel this way, Diane. I first made these when my boys were babies/toddlers. They aren’t designed to be like a regular cookie, after all, it is only banana that sweetens these.
Abigail Butt says
So easy to make and my fussy toddler absolutely devoured them!!
Amy says
Brilliant, thank you Abigail 🙂
Bella says
Hi! I just made these cookies and added some homemade sugar-free applesauce into the mix. I baked them for 15 mins and lined the pan with some parchment paper but the cookies got a little stuck to the paper. Do you have any suggestions on how to prevent that from happening for the next time I make a batch? Nevertheless, the cookies taste great and I love them so much! It’s the perfect recipe to bake for my grandma! Thanks!
Amy says
Hi Bella, I’ve never had an issue with them sticking. I wonder if it was the apple sauce? I would try lightly greasing the parchment paper.
Marloes Kuiper says
Just made them with some extra add-ons coconut flakes, honey and cinnamon. Absolutely love them and so easy to make!
Chris kilkenny says
I have just made these and not only do they smell delicious they taste wonderful, I did add some chocolate chips, we are eating them now while still warm.
Amy says
Chocolate chips – great addition! Thanks for taking the time to comment, Chris. Glad you enjoyed them 🙂
Keerthi R says
I enjoyed eating a tasty snack after a looooong time
Amy says
🙂
Stephanie says
Does the rest of the recipe stay the same even if I add in other fruits or veggies?
Amy says
Hi Stephanie, Yes, if you find the mixture a little wet just add some more oats 🙂
Laura says
Just what I needed to calm my pandemic anxiety. I added chocolate chips, pecans, a dash of salt, a quarter tsp baking powder and a tsp of vanilla extract. I’m much more chill now and I’m happy to have found a cookie to turn to without added sugar (beyond that found in the chocolate chips). Thank you so much for posting this recipe.
Amy says
Thanks Laura! 🙂
Zumy says
I assume diabetics can have these as the recipe does not call for sugar?
Amy says
HI Zumy, I’m not qualified to answer this, best to check with your health professional 🙂
Kevin Hulse says
Hi Amy. Nice to join the healthy recipes on your site. I’ve made three of the cookies with a pinch of cinnamon. I’ve made some Apple Rasian and Oat cookies today as well. Even made the apple sause homemade.
Amy says
Sounds great, Kevin, thank you!
Kevin Hulse says
I’m just making them in the bowl. Making about three and added a pinch of cinnamon. I’ve got Apple Raisan and Oat Cookies baking in the oven at the moment
Molly says
Can i replace the bananas with apple puree?
Amy says
Hi Molly, I’m don’t think they will hold together properly but haven’t tried so can’t say for sure, sorry.
Dave Prentice says
Thanks for sharing, it was easy to make and tastes great!
Amy says
Thanks Dave 🙂
Marz says
can this be made with more ingredients like sugar to sweeten the cookie a bit since I Luv sweet food?
Amy says
Hi Marz, of course. You could add sugar, maple syrup or honey 🙂
Mekha Susan says
Hi Amy… Can you also tell me the banana’s quantity in grams… As I have small bananas and not sure how many to take… Thanks.
Amy says
Hi Mekha, I’m sorry I’m not sure of the weight. The recipe is very flexible, if you find it too wet to form cookies then you can add a little more oats. If you think your bananas are on the small side start with a little less oats and add more if needed. Hope you like them 🙂
Ash says
Great recipe my toddler had a great time helping me out and I had all the ingredients just sitting in my cupboard. What sort of consistency would you recommend the cookies be before they go in the oven? I used rolled oats but I’m wondering if perhaps they were too wet when they went in. Would a longer time in the oven help balance this out?
Amy says
Hi Ash, sorry for the delay in getting back to you. How did they turn out? If you find the mixture is too wet to form cookies then you can just add a little more oats.
Preet says
I absolutely loved this recipe. Thank you Amy for sharing.
Amy says
Thank You Preet 🙂
Kiwi Fruit says
Hi Amy,
Thank you so much for sharing this recipe with us I love how it tastes so good but doesn’t need any butter or sugar. I would definitely recommend it to friends
Amy says
Thank you so much 🙂
Kinnie Rassineux says
Thank you Amy,
Fantastic recipe. I am thinking to add mixed nuts and bake as a rectangular slab, then cut into bars.
Any tips.
Many thanks.♡
Amy says
Thanks Kinnie, Adding mixed nuts to the cookies will work, I’m not sure about how they will work cooked in a slab (I’d have to give it a try first). Let me know if you try it and how it worked for you 🙂
Malvika Singh says
This is so simple to make.I loved them.The only problem was that the base got burnt.I baked it for 15 mins.Any suggestions?
Amy says
Thanks Malvika, I’m glad you enjoyed them. Did you use baking paper? If not, I’d try that. Also, bake in the middle of the oven if you weren’t already. Hope this helps 🙂
Alma Frost says
Great recipe! My toddler LOVES these cookies. Quick question, Amy. Can I freeze cookies before baking and then toss them in the over for 15 minutes when needed? Or do I have to bake them first and then freeze? Thank you.
Amy says
Hi Alma, I’s so happy your toddler loves these cookies and thanks for taking the time to rate and leave a comment. I haven’t actually tried freezing them before baking so can’t say for sure. I not sure how they would hold up, to be honest, the banana will change texture and the cookies may turn a little slimy.
Emma wright says
How much cinnamon should I use? 🙂
Amy says
I’d add around 1 tsp. 🙂
YT Lim says
Hi Amy, I’m wondering what is the best way to reheat the oat cookies out from freezer? Appreciate your kind advise 🙂
Amy says
Hi! I’ve never actually reheated them, we always eat the cold. You are probably best to microwave them.
Anabel says
I would like to know how much example dry friuts with 2 bananas & 165g oats please
Amy says
Hi Anabel, this really depends on how sweet you want it. The more you add the sweeter it will be. I’s start with 1/4 cup – 1/2 cup. I usually soak my dried fruit in boiling water for a couple of minutes. This helps to rehydrate it and stop it from burning when cooking. Soak, drain and then stir into the mixture just before cooking.
Toni says
Following a certain diet and was looking for something that resembles biscuits. This did the job!! They’re so tasty and so simple and easy to make. Thank you for sharing this recipe!
Amy says
Fantastic, glad you enjoyed them, Toni 🙂
Jemma Callaghan says
Great recipe!
Just wondering if you could advise on how to make the carrot cake version you’ve mentioned?
Would be great to mix up the flavours
Amy says
Glad you enjoyed this simple recipe, Jemma. To make a carrot cake version, make the original recipe but add some grated carrot, ground cinnamon, ground ginger, and some raisins. (soak the raisins for around 1 min in boiling water and then drain. This hydrates them and stops them burning when baked.) I can’t give exact amounts, sorry. I’d just adjusted to taste.
Ruth says
Just tried this recipe today and loved how the cookies turned out!
Amy says
Hi Ruth, that is fantastic. Thank you for rating and commenting!
Carole says
I was looking for a way to use up overripe bananas and this recipe fits the bill perfectly. Delicious . Will definitely make other variations.Thank you
Amy says
Excellent Carole, so glad you liked them 🙂
Lavonne says
Easy to make. Taste great with a little addition
Rae Charles says
Mine are so dense and tasteless. I think this is because I added too much oat flour and the bananas were a bit floury. Disappointed but not deterred. I will try again
Amy says
Hi Rae, sorry you didn’t enjoy them. They are definitely denser when using oat flour. Maybe next time you could try rolled oats and a few additions…
Laura says
Just what I was looking for to put in my work lunch instead of sugar laden biscuit bars! how much juice do you recommend adding for variations like the chocolate orange one?
Patricia schiro says
Do you have to soak the oats over night
Amy says
Hi Patricia, No need to soak 🙂
Sd says
Can you advise how much sodium (nutritional value) would be in these?
Amy says
Hi Sd, The nutritional info at the bottom of the recipe usually details sodium content, if it is not mentioned I am presuming it is because it contains so little. I looked at my oat package and it contains less than 5mg per 100g serving and bananas are generally 1mg per 100g serving. If you are sticking to oats and banana then it will be low in sodium. It all depends on what you add to the cookie.
Heather says
Hi, these sound great for my 8 month old twins! Do you think I could use oat baby cereal in place of oatmeal? Hoping to add some extra iron.
Thanks
Amy says
Hi Heather, yes I think that would work. They will be a different texture – a little denser. You could even do half and half. 🙂
catherine says
I was pleased with the way these turned out. I made them just with banana, thinking I would try that first before considering additions. I did add a bit of sweetener though, and pleased I did. They were a bit bland (would be perfect for babies), so next time I will try some of the extras. Still enjoyed them though, and will definitely make them again.
Amy says
Thanks Catherine, delighted that you liked these and are going to make them again. The recipe is so flexible and the additions are endless 🙂 Enjoy!
Ada says
Can I know if I can use frozen banana?
Amy says
Hi Ada, I haven’t tried so can’t say for sure. I’m sure it would be ok.
Anita Iacono says
Turned out way better than expected, considering these are actually healthy. I added one tsp cinnamon, 1 tsp vanilla extract and 1/3 cup raisins and baked them for 11 min. They came out so soft and chewy! Thanks for the simple, easy recipe and wonderful suggestions!
Amy says
Thanks Anita, so happy you enjoyed this recipe 🙂
Charlotte Hutchings says
Loved this – thanks for a great recipe! Really good healthier snack recipe and my baby loves them – we’ve tried a number of flavour variations. Started making them when he started weaning and still making them 8 months on. Shared with my NCT friends and they loved it too.
Amy says
Fantastic, Charlotte! So glad they are a hit with your little one and thanks for sharing with your friends too 🙂
Lisa L says
I’ve just cooked this mix with seeds and coconut in a slice tin to make muesli bars and they came out great. This is my go to recipe for fast lunch box snacks. Thanks.
Amy says
Great! Thanks Lisa. Making bars sound perfect 🙂
Hita kumar says
Hi I want to try this recipe for my 8 month old , can I use rolled oats roasted and then grounded to flour
Amy says
Yes, you can blend your oats to desired consistency. When making these cookies with oat flour they are slightly more gummy in texture but my kids still like them!
Shan good says
Can you add flour
Amy says
Hi Shan, you can reduce the amount of oats and replace with a little flour if you wish. I haven’t tried though, so can’t say how they would be.
Shan good says
Can you add Greek Yogurt
Amy says
Hi Shan, without trying I can’t say for sure. Sorry.
Lady Rose says
This looked really simple, but when I tried making cookie shaped balls the “dough” was like cement! Stuck to everything. Is there a trick I’m missing? I could barely scoop it onto the tray!
Amy says
Hi Lady Rose, Did the mixture look like mine in the photo above? These are not like regular cookies, they will not spread so you need to form cookie shapes. I usually scoop a tablespoon of the mixture into my hands and form into a cookie. If you find it too sticky you could wet your hands, which will help. If the mixture is too dry add a little more banana and if too wet add a little more oats.
Melissa says
Hi, I’m just wondering, my boy is 7 months old and I really want to make these for him. What texture would you recommend for the oats? He’s mostly had mushy food, not too many “hard” textures. Sounds silly but I’m worried crushed nuts or whole oats will scratch his throat maybe…
Thank you!
Amy says
Hi Melissa, Rolled / quick oats should be fine but every baby is different. You could blend the oats into flour if you are worried or think he would prefer a smoother texture. Mixed with the banana it gives quite a gummy texture. I’d be very careful with nuts pieces at that age, just skip the nuts or make sure they are very finely chopped.
Diana Lili VB says
Thank you for rhis recipe. I deviated from it enough to worry about the result but it came out as a success, not only does my pickiest customer like it (toddler) but even my cookie monster husband who eats heavily sugary things like it’s nothing.
Amy says
Fab! Kid and husband approved – a double win!! Thanks for taking the time to leave a comment, it means a lot 🙂
Michelle Sands says
I was quite skeptical of this recipe – only two ingredients, for real?! I tried a few variations within the same batch, and they turned out so good! I tried them with peanut butter and made about 6 of those, then added raspberries and coconut with the peanut butter for another 6, then the peanut butter with carob chips on top. Such a great versatile recipe thank you for this one! Looking forward to trying more variations. Next time I will likely add a sweetener such as maple syrup or honey, but I appreciated this recipe very much especially because it doesn’t have buckets of sugar added in!
Anne says
Thanks for all the great recipes, my little one loved these, we did the banana and oats and they were a real success and as you said great as teething biscuits too!
I have a question re freezing them, do you freeze them cooked or uncooked? Thank you!
Amy says
Hi Anne, so glad your little one liked them. I freeze them cooked, that way I can pop them into lunchboxes easily 🙂
Anne says
Thanks! Am making them again right now 🙂
The Paddington Curry House says
Thank you for this awesome looking and healthy recipe.
Kids Eat by Shanai says
I have been meaning to try these kind of banana cookies for ages, will give yours a go!
Amy says
Hope you like them 🙂
Dorothy says
Hi Amy I don’t have any ripe pears with me. Can I substitute with apples? Thanks.
Amy says
HI Dorothy, this recipe is very flexible. I make many variations starting with banana and oats. You can add in anything extra or omit anything you don’t have.
Amy says
The pear worked as it was really ripe, the apple may be a little hard as it has a short cooking time.
Katya says
What can you supstitute crushed alone flakes for. Thank you
Amy says
Hi Katya, you can just miss them out if you wish. I make a version of this cookie a lot but never stick to the same recipe. I always add the banana and oats but switch up what I add to them.
Christina says
Hi Amy! I really love all your recipe, it’s simple, healthy and delicious. I’ve tried to make this recipe 2 times, the taste is so delicious. But the texture is not like a cookies, it’s soft and a bit chewy inside. I did not use pear for this recipe. May I know how the texture should be? I think its because the banana is watery so the cookies cannot be crunchy. Please let me know your advise. Thanks.
Amy says
Hi Christina, thanks for reaching out. This cookie isn’t like a regular cookie, it is quite soft and chewy. I’m delighted that you are enjoying the recipes and that you liked the flavour of this cookie. Hopefully the texture isn’t off putting for you.
Ann says
Thank you, Amy! These are excellent! I added some peanut butter to half the batch, which also turned out great. The latter hold their form a bit better than the others I cooked.
Amy says
Hi Ann, thanks for your feedback. I love peanut butter in these cookies too! (I love peanut butter in most things!!)
Annie says
Just made these – they are so yummy! Are they okay to freeze? Not that I have any left from the batch I just made an hour ago, but thinking of the next time I make them. ;o) Thanks for this recipe!
Amy says
HI Annie, I’ve not frozen them before (we never have any left!) but I have frozen similar oat products with no issues. Glad you enjoyed them and thanks for letting me know 🙂
Annie says
Thanks for the reply, Amy – much appreciated! ?
Amy says
Hi Amy! Looks like i’m your official recipe tester, because I have more questions, haha. (P.S. made some modifications to the raspberry balls based on your input and they turned out great!). So for these, my cookies again looked nothing like yours: How did you chop the pear…like finely diced? Do you just hand mix or process it? Did you flatten the cookies before baking? I scooped balls of batter onto my baking sheets and the cookies never spread out- they just stayed as balls with giant chunks of pear in them. Still tasty but not really cookies so much, and the pear keeps them very moist.
Amy says
Hi Amy, thank you for being my official recipe tester! Glad the raspberry balls worked out in the end! I used really ripe pears so they were quite mushy and more like a puree. I just mashed them. You don’t need to use pear though, just miss it out or you could use some apple puree instead. I hand mixed the mixture and used the same Scottish porridge oats I used in the raspberry balls. I did flatten the cookies before cooking 🙂 Hope this helps and thanks for commenting and trying my recipes ?
Amy says
thanks for the quick response! Can’t wait to try more recipes 🙂