Dessert

Breakfast Banana Oat Cookies with Dried Fruit and Chocolate Chips Recipe

ByNoah Steele March 18, 2026March 18, 2026

Introduction

Start your day with these wholesome breakfast cookies that combine natural sweetness and hearty oats for a quick, delicious morning treat. They’re easy to make, customizable, and perfect on the go.

The image shows a black baking tray filled with 14 round oatmeal chocolate chip cookies. The cookies are thick with visible oats and dark chocolate chips spread evenly on top and throughout. Two small silver measuring cups sit on the tray, one filled with rolled oats and the other with dark chocolate chips. The tray is placed on a white marbled surface with a partially peeled banana and a small bowl of peanut butter nearby on a striped cloth. Two cookies sit outside the tray on the surface, showing their textured edges and oat-studded tops. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mashed bananas (about 2 large bananas)
1/3 cup creamy almond butter (can use peanut butter)

1/4 cup pure maple syrup (can use honey)
1 large egg (can use a flax egg)

2 teaspoons vanilla extract
1 cup oat flour

1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt

1 1/4 cups old fashioned oats
1/4 cup raisins (can use dried cranberries)
1/4 cup chocolate chips (optional)

Flaky sea salt (for sprinkling on top, optional)

Instructions

Step 1: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat. Set aside.
Step 2: In a large bowl, combine the mashed bananas, nut butter, maple syrup, egg, and vanilla extract. Stir until smooth.

Step 3: Add the oat flour, cinnamon, baking soda, and salt. Stir until just combined. Then fold in the oats, dried fruit, and chocolate chips if using.
Step 4: Let the dough sit for 5 to 10 minutes so the oats can soak up some moisture.
Step 5: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them evenly.

Step 6: Bake for 10 to 14 minutes or until the cookies are set but still soft.
Step 7: Remove from oven and sprinkle with flaky sea salt if desired. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).

Swap raisins for dried cranberries or chopped nuts for added texture and flavor.
Use peanut butter instead of almond butter for a richer taste.
Add spices like nutmeg or ginger for a warm flavor boost.

Sprinkle flaky sea salt on top just before baking for a sweet-salty contrast.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm gently in the microwave for 10-15 seconds or in a low oven for a few minutes.