Amazing 12-min banana oatmeal cookies yield

Hello there! Welcome to my kitchen, I’m Carla Davis, and I am thrilled you stopped by. When those bananas on the counter start looking seriously brown—you know, the ones that have gone totally past the point of wanting to be eaten with cereal—that’s my favorite signal! That means it’s time to whip up what I call the ultimate snack saver: soft and chewy banana oatmeal cookies. Forget those dry, crumbly versions you might have tried before. My adaptation of this classic uses just a handful of pantry staples to get that perfect, comforting, wonderfully chewy texture every single time. They are astonishingly easy, often requiring just one bowl, which is exactly what I need on a rushed afternoon. If you love deeply satisfying, naturally sweet treats, you should also check out my recipe for the classic soft and chewy one-bowl oatmeal cookie!

Why You Need These Soft and Chewy Banana Oatmeal Cookies Today

Honestly, there’s no excuse not to whip up a batch of these right now. They are the answer to all your snack dilemmas! They check every box I look for in a great everyday recipe. If you’re hunting for:

• That perfect, satisfyingly soft and chewy texture—check!
• A fast, Quick Ripe Banana Recipe that uses up fruit before it goes bad.
• A wholesome option that qualifies as Healthy Oatmeal Breakfast Cookies.

They bake up in practically no time, and trust me, they make your whole house smell amazing. You’ll want these on rotation. If you love quick oat bakes, you should also see my favorite oatmeal muffin recipe.

Gathering Ingredients for Perfect Banana Oatmeal Cookies

The beauty of this recipe is how few things you actually need! We rely on the bananas to do most of the heavy lifting, which keeps things wholesome and naturally sweet. Serious note: if your bananas are just yellow, they won’t cut it here. You need those spots! The deeper the brown, the better the moisture and that deep, lovely sweetness come through. If you want to jazz things up a bit later, make sure you check out my oatmeal raisin cookie recipe for comparison.

The Essential Components for Banana Oatmeal Cookies

Here’s the simple list. Stick to these measurements, especially regarding the oats, for that perfect chew!

• 3 very ripe medium bananas, mashed completely smooth
• 2 cups old-fashioned rolled oats (Don’t sub quick oats if you want true chewiness!)
• 1 teaspoon ground cinnamon (Go ahead and use a little more if you love spice!)
• 1/2 cup semi-sweet chocolate chips (These are totally optional, but highly recommended.)

Simple Steps to Make Your Chewy Banana Oat Treats

Okay, this is where the magic happens, and I promise you, it’s ridiculously fast. When I need a fast, wholesome snack, these Chewy Banana Oat Treats are my go-to because they come together quicker than brewing a pot of coffee. The key here is not to overthink the mixing. We’re not developing gluten; we’re just coaxing the oats and banana into sticking together nicely. If you’re in a hurry and craving something satisfying, you’ll love how quickly these come together. For another easy make-ahead snack, check out my peanut butter and oatmeal energy bites!

SAVE IT

Preparation and Mixing for Moist Oatmeal Cookies with Banana

First things first, crank that oven up to 350°F (175°C) and get some parchment paper ready on your baking sheet—it saves cleanup, trust me! Grab your biggest bowl. Mash those bananas until they are as smooth as you can get them, even if you leave a tiny few lumps. Then, toss in the oats and cinnamon. Stir everything together until it looks uniform. It will seem really, really thick, almost like a dense batter, and that’s exactly what we want! Finally, gently fold in those optional chocolate chips so you don’t crush your banana-oat mixture when stirring.

Baking and Setting Your Banana Oatmeal Cookies

Now, scoop tablespoons of that thick mixture right onto your lined sheet, giving them a little space to breathe, maybe two inches apart. You don’t need to flatten them down much; they settle on their own. Here’s a big tip for softness: don’t bake them too long! Aim for 12 to 15 minutes. If you want them truly soft and moist, pull them out right around 12 minutes, even if the middle looks a *tiny* bit soft. The most important part comes right after: let them sit on that hot baking sheet for a full five minutes before you even think about touching them. This resting time is what sets up that wonderful chewy texture you’re after!

SAVE IT

Tips for the Best Chewy Banana Oatmeal Cookies

Getting that perfect, soft, rich bake isn’t hard, but it does rely on a couple of things I learned the hard way! If you want to achieve the absolute Best Chewy Banana Oatmeal Cookies the very first time, focus on two main players: your bananas and your oats. Seriously, go banana hunting in your fruit bowl! You want the ones that look like they’ve been sitting there a week—the ones with lots of brown mottling. That’s liquid gold for sweetness and moisture here.

Also, ditch those instant oats for this specific recipe. Old-fashioned rolled oats are your friend because those bigger flakes hold their shape better during baking, which is what creates that satisfying, substantial chew instead of turning into mush. Don’t forget that short rest time on the pan either; it firms them up just enough so they don’t crumble when you pick them up. For more great tips on getting that soft center, you can always see how I approach texture in my classic soft and chewy oatmeal cookie recipe.

Variations for Your Banana Oatmeal Cookies Recipe

While I absolutely adore this simple core recipe, sometimes you just need to spice things up a bit, right? If you wanted to make these into Banana Chocolate Chip Oatmeal Cookies, you’re already halfway there with the optional chips, but don’t stop there! My family loves when I fold in about 1/4 cup of chopped walnuts or pecans. That little bit of crunch against the soft cookie is just heavenly.

SAVE IT

If you’re looking for a richer flavor, try adding an extra 1/2 teaspoon of cinnamon or a tiny pinch of nutmeg—it wakes up the banana flavor beautifully. Also, if you want to upgrade the sweetness even more, you can look at my recipe for peanut butter cookies and add a swirl of peanut butter into the dough for a completely different, rich treat!

Storage and Make Ahead Tips for Your Banana Oatmeal Cookies

I love that these are great for making ahead, which is perfect for busy mornings! You can keep your Make Ahead Oatmeal Cookies fresh in an airtight container at cool room temperature for about three days. Since they are so moist, they honestly taste almost better the next day. If you decide you’ve baked too many—which happens easily—you can freeze them, too! Just place them in a freezer-safe bag or container, separating layers with wax paper. They freeze beautifully for up to three months. If you need more freezer-friendly ideas, I have a great recipe for make-ahead breakfast burritos you might love!

Serving Suggestions for Wholesome Banana Oatmeal Recipe

The best part about these cookies is how versatile they are! Since this is a truly Wholesome Banana Oatmeal Recipe, you don’t have to feel guilty serving them any time of day. They are fantastic dunked into a warm cup of coffee in the morning—it softens them just a touch more. They pair wonderfully with a glass of cold milk after school. If you’re serving them as a lighter dessert, try crumbling one over a scoop of plain Greek yogurt. For more great oat ideas that work for breakfast, don’t forget to peek at my oatmeal muffin recipe!

SAVE IT

Frequently Asked Questions About Banana Oatmeal Cookies

I always get so many questions after people try these for the first time because they are just so simple and delicious! I’ve gathered up the ones I hear most often below. If you’ve got another question about mastering the recipe, pop it in the comments! You might also want to check out my oatmeal muffins recipe if you love using oats in your baking.

Can I make these banana oatmeal cookies without adding sugar?

You absolutely can! That’s one of the things I love most about this recipe. If you use bananas that are heavily spotted or nearly black, they provide so much natural sweetness that you genuinely don’t need to add any refined sugar. They bake up perfectly as No Sugar Added Banana Oat Cookies! They taste naturally sweet and rich, just from the fruit.

How do I ensure my banana oatmeal cookies stay soft and chewy?

This is the most important question, and the answer has two parts! First, you must use bananas that are overly ripe—the browner the better for moisture. Second, resist the urge to overbake them! For that ultimate soft and chewy result we are aiming for, pull them out of the oven right around the 12-minute mark. They will look a *little* underdone in the very center, but trust the process; they firm up perfectly while they rest on that hot pan.

Are these considered healthy oatmeal breakfast cookies?

I definitely consider them a balanced, Guilt Free Banana Snack option! Since they are made predominantly from rolled oats and fruit, they offer good fiber content and natural energy. They aren’t loaded with flour or refined fats, making them a perfect grab-and-go choice when you need something wholesome to start your day or fuel an afternoon slump.

Nutritional Estimates for These Banana Oatmeal Cookies

I always get asked what’s actually in these goodies, even though they are so simple! Keep in mind that since these banana oatmeal cookies don’t have any added sugar or flour, the numbers are pretty reasonable. Please remember that these are just estimates per cookie, assuming you get about 18 cookies total. If you add chocolate chips or nuts, those values will shift a little bit, naturally!

• Serving Size: 1 cookie
• Calories: 110
• Sugar: 7g (all natural from the fruit!)
• Fat: 3g
• Protein: 2g
• Carbohydrates: 20g

Share Your Experience Making Banana Oatmeal Cookies

Now it’s your turn! I put my heart into making sure these banana oatmeal cookies deliver that soft, chewy texture we talked about, but the real fun starts when you get them into your kitchen. Did they turn out chewy? Did you use a mix-in I hadn’t thought of? Please tell me everything in the comments below!

I truly love seeing my recipes out in the real world. Snap a picture of your cookies—especially showing off that perfectly bendable middle—and share it on social media and tag me! It absolutely makes my day when I see them. While you’re here exploring, don’t forget to poke around my main recipe blog for more simple meals and everyday baking inspiration!

Soft and Chewy Banana Oatmeal Cookies (Easy, Naturally Sweet)

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Welcome to My Kitchen! I am Carla Davis, and I created this recipe to use up ripe bananas while delivering the soft and chewy texture everyone loves. These wholesome cookies are quick to make and perfect for a healthy snack or breakfast treat.

• Author: Carla Davis
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Yield: About 18 cookies 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 3 very ripe medium bananas, mashed
• 2 cups rolled oats (old-fashioned work best for chewiness)
• 1 teaspoon ground cinnamon
• 1/2 cup semi-sweet chocolate chips (optional addition)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, thoroughly mash the ripe bananas until mostly smooth.
3. Add the rolled oats and ground cinnamon to the mashed bananas. Mix well until everything is combined. The mixture will be thick.
4. If using, gently fold in the chocolate chips.
5. Drop rounded tablespoons of the mixture onto the prepared baking sheet, spacing them about 2 inches apart. You do not need to flatten them much; they will spread slightly.
6. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. For a softer center, err on the side of less time.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and achieve that perfect chewy texture.

Notes

• Use very ripe bananas; the browner the peel, the sweeter and softer your cookies will be. This is the key to natural sweetness.
• For a gluten-friendly option, make sure you use certified gluten-free rolled oats.
• If you want a slightly firmer cookie, bake for 15 minutes. For the softest, most moist oatmeal cookies, pull them out closer to 12 minutes.
• You can add 1/4 cup of chopped walnuts or pecans for extra crunch.

Nutrition

• Serving Size: 1 cookie
• Calories: 110
• Sugar: 7
• Sodium: 3
• Fat: 3
• Saturated Fat: 1
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 20
• Fiber: 2
• Protein: 2
• Cholesterol: 0