Some of the best recipes come from the simplest ingredients, and this 3-Ingredient Banana Oatmeal Cookie recipe is a prime example. As a busy parent, I’m always looking for quick, healthy snacks that my kids will actually eat. These cookies were born out of one of those moments when I had overripe bananas on my counter and a craving for something sweet but wholesome.
Little did I know, this would become a family favorite! The best part? No added sugar, no dairy, no flour—just three pantry staples that come together to create a soft, naturally sweet cookie that satisfies any snack-time craving.
Why You’ll Love This 3-Ingredient Banana Oatmeal Cookie Recipe
- Easy to make
- Healthy and nutritious
- Great for all ages
- Customizable
- Perfect for meal prep
3-Ingredient Banana Oatmeal Cookies
Ingredients
| Ingredient | Amount |
|---|---|
| Ripe bananas | 2 |
| Cinnamon | 2 tsp |
| Oats | 1 cup |
Optional Add-Ons
Want to add a little more variety? Here are some great mix-ins:
- Dark chocolate chips – For a touch of indulgence.
- Chopped nuts – Adds a nice crunch.
- Raisins or dried cranberries – A naturally sweet addition.
- Vanilla extract – Just a dash for extra flavor.
- Peanut butter – A spoonful makes these even more delicious.
Tools You’ll Need
- Mixing bowl – To mash the bananas and mix the ingredients.
- Fork or potato masher – Helps break down the bananas into a smooth consistency.
- Baking sheet – To bake your cookies evenly.
- Parchment paper – Keeps the cookies from sticking and makes cleanup easier.
- Spoon or cookie scoop – For portioning out even-sized cookies.
Step-by-Step Instructions for 3-Ingredient Banana Oatmeal Cookies
Step 1: Preheat the Oven
- Before you start mixing your ingredients, set your oven to 400°F so it reaches the right temperature by the time you’re ready to bake.
- While the oven preheats, line a baking sheet with parchment paper to prevent the cookies from sticking and to make cleanup easier. If you don’t have parchment paper, lightly grease the baking sheet with a bit of oil or butter.
Step 2: Mash the Bananas
- Peel the ripe bananas and place them in a large mixing bowl. Using a fork or potato masher, mash them until they reach a mostly smooth consistency.
- A few small lumps are fine, but the smoother the mixture, the more evenly it will combine with the oats. If your bananas are extra ripe, they’ll mash easily and add more natural sweetness to your cookies.
Step 3: Add Oats and Cinnamon
- Once the bananas are mashed, stir in the oats and cinnamon. Use a spoon or spatula to mix everything until well combined.
- The mixture should be thick and slightly sticky. If it feels too dry, add a small amount of mashed banana or a splash of milk. If it’s too wet, sprinkle in a few extra oats. Make sure the cinnamon is evenly distributed for a warm, spiced flavor in every bite.
Step 4: Shape the Cookies
- Using a spoon or cookie scoop, drop small mounds of the mixture onto the prepared baking sheet. Each mound should be about 1 to 2 tablespoons in size. Leave about an inch of space between them to allow for slight spreading.
- Gently press each cookie down with the back of a spoon or your fingers to flatten them slightly, as they won’t spread much during baking.
Step 5: Bake
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges turn light golden brown. Keep an eye on them to prevent overbaking.
- Once done, remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes—this helps them firm up before transferring. Finally, use a spatula to move the cookies onto a wire rack to cool completely. Enjoy your naturally sweet, healthy treats!
Best Paired With
These cookies are perfect with:
A hot cup of tea or coffee.
A glass of almond or oat milk.
A scoop of yogurt for a balanced breakfast.
Peanut butter or almond butter spread on top.
Storage and Serving
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to a week in a sealed container.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
Tips for Success
- Use overripe bananas for the best sweetness and texture.
- Don’t overbake – they will firm up as they cool.
- Add mix-ins sparingly to keep the simple, wholesome texture.
- Press the cookies slightly before baking to ensure even cooking.
Substitutes and Variations
- Swap oats for quinoa flakes for a different texture.
- Use pumpkin pie spice instead of cinnamon for a fall twist.
- Try apple sauce in place of one banana for a fruitier flavor.
Nutritional Breakdown
| Nutrient | Per Serving (1 cookie) |
| Calories | 70 |
| Carbohydrates | 15g |
| Fiber | 2g |
| Protein | 1.5g |
| Sugar | 5g |
| Fat | 0.5g |
What Others Are Saying About the Recipe
- Megan L.: “I made these on a whim, and wow—they were so good!
- Rei D.: “I don’t bake much, but these were ridiculously easy. Might try adding some walnuts next time.”
- Olivia M.: “Perfect for a quick breakfast!
- Andi W.: “I needed a quick snack, and these hit the spot. I spread a little peanut butter on top, and it made them even better. Definitely saving this recipe!”
FAQs
Can I use instant oats instead of rolled oats?
Yes! Instant oats will give a softer texture, while rolled oats provide a bit more chew.
Can I add honey or maple syrup?
You can, but the bananas provide enough sweetness. If you like it sweeter, a drizzle of honey works well.
Can I make these gluten-free?
Yes! Just make sure to use certified gluten-free oats.
How do I make them crispier?
Bake a few extra minutes or flatten them more before baking.
Final Thoughts
Who knew that just three simple ingredients could turn into such a delicious treat? Whether you’re a pro in the kitchen or someone who usually avoids baking (I get it!), these cookies are foolproof. Give them a try, and don’t be afraid to experiment with your own mix-ins—you might just find your new favorite snack!