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Recipes » Banana Breakfast Cookies

Banana Breakfast Cookies

By Kate Morgan Jackson

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This one bowl recipe for banana breakfast cookies is the perfect healthy treat to start your day, with lots of flavor and zero added sugar!

banana breakfast cookies

We’ve all been there. We buy this perfectly cheery, bright yellow bunch of bananas, and we hang them on our cute banana hanger.

15 minutes later, they develop teeny brown spots on the peel and then nobody (myself included) will touch them with a ten foot pole.

So I say that I need to do something with those unloved bananas, and I start getting these looks that say, please make the banana cake with the chocolate chips in it? Plllleeeeeeaaaaaassssseeeeee?

Cute dog eyes

And sometimes I do, because it was the first recipe I ever published on the blog and I love it too, but sometimes I like to keep them on their toes, banana-wise.

And so I bring you…banana breakfast cookies! They are kind of a chewy granola bar in cookie form what with the oatmeal and raisins going on rather than a dessert cookie…although you CAN have them for dessert (and the Southern husband happily did!

But they are definitely a fun approach to breakfast, and a great way to use up elderly bananas. And speaking of, I get this question a lot…

Can you freeze bananas?

Because as much as we love making banana bread, sometimes we don’t have time at the exact moment our bananas reach that stage, and the happy answer is yes you can!

Peel them first (you can read more about why here) and either freeze them whole or cut them into chunks, and they will be ready and waiting when you are ready to make breakfast cookies!

Here’s how you make banana breakfast cookies!

Get out your favorite mixing bowl and preheat your oven to 350.

Now smoosh up 3 ripe bananas (I like to do this with a fork on a dinner plate) and scoop them into the bowl.

Add a couple of cups of oatmeal (the old-fashioned kind, although in a pinch you can use the quick cooking kind. Just don’t use steel-cut.), a half a cup each of raisins and flaked coconut, a little cinnamon and vanilla, and some apple juice.

(Pro tip: I am always needing a little apple juice here and there for things like these cookies and my beloved homemade applesauce, so instead of buying a big bottle, I buy the unsweetened juice boxes, which I can grab from my pantry as needed.)

Mix it all up and drop it in generous spoonfuls onto a lined cookie sheet. You will need to mush them into a general cookie shape.

Now bake them up and a half hour later, you have cookies that are all ready for breakfast or healthy snacking or even dessert!

You want to let them cool down completely, so they can firm up, but then they are good to go.

And if you want to take your healthy breakfast even further, check out my easy peasy almond milk recipe to go with them!

easy almond milk

And in case you are looking for banana inspiration on the sweeter side, these banana drops are along the same lines but with more of a dessert vibe.

I think my banana work is done for now!

Love, Kate xo

Want to round out your meal? This recipe pairs well with...

Apple Lemon Tea
pina colada fruit saladPina Colada Fruit Salad
easy almond milkHomemade Almond Milk
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banana breakfast cookies

Banana Breakfast Cookies


  • Author: Kate Morgan Jackson
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 12 cookies 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

This one bowl recipe for banana breakfast cookies is the perfect healthy treat to start your day, with lots of flavor and zero added sugar!


Ingredients

  • 3 ripe bananas, mashed
  • ½ cup raisins
  • 2 cups old fashioned style oatmeal (not steel cut)
  • ½ cup flaked coconut
  • 1 teaspoon cinnamon
  • ¼ cup apple juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 and line a cookie sheet with a silicone mat or parchment paper.
  2. Put all the ingredients in a bowl and stir it all up until well combined.
  3. Drop by generous spoonfuls onto the cookie sheet, molding them into cookie shapes with clean hands.
  4. Bake for 30 minutes and then cool completely on a cooling rack.

Notes

Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying!

Equipment We Used For This Recipe

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1209.9 g11.5 mg1.5 g1.4 g0 g23.8 g2.7 g2.3 g0 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Published on January 31, 2021

Good for: Brunch, Lent, Picnic Food

Last Post:
Homemade Almond Milk
Next Post:
Bacon Guacamole

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  1. Theresa Murphy says

    February 1, 2021 at 8:10 am

    I am always up for a cookie (or 2!) for breakfast. BUT….raisins have no business being in any baked good! I’m going to sub in some healthy dark chocolate chips and walnuts to customize them to my tastes. You be you with your raisins. :)

    Reply
    • Kate Morgan Jackson says

      February 1, 2021 at 11:24 am

      I fully support the chocolate for raisin swap! xoxo!

      Reply

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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