The scent of something sweet and wholesome baking as the coffee brews – that’s my kind of morning. For the longest time, I thought a truly satisfying breakfast cookie was either too complicated for a weekday or not quite healthy enough to be a regular indulgence. Then, these wonderfully simple oatmeal breakfast cookies entered my life, and our mornings have never been the same.
These aren’t just any cookies; they are a delightful trio of wholesome ingredients coming together to create a treat that feels both nourishing and like a little bit of a cheat. We’re talking about 3 Ingredient Oatmeal Breakfast Cookies, a recipe so straightforward, you’ll have it memorized after the first try. They are perfect for those chaotic school-run mornings, a quick pre-workout energy bite, or even a healthy after-school snack for the kids. My family devours them, and I love that they’re packed with goodness without any fuss. It’s the kind of recipe that reminds you that simple can often be best, especially when life gets busy.
Why You’ll Love This Recipe
These oatmeal breakfast cookies are a game-changer, and here’s why they’ll quickly become a staple in your kitchen:
- Effortlessly Simple: With just three core ingredients and minimal prep time, these cookies are a breeze to whip up, even on the busiest of mornings.
- Wholesome & Nourishing: Packed with the goodness of oats and bananas, they offer sustained energy and fiber, making them a guilt-free pleasure.
- Wonderfully Customizable: While fantastic on their own, they are also a perfect canvas for your favorite add-ins like spices, nuts, or seeds.
- Perfectly Portioned: Ideal for grab-and-go breakfasts, lunchbox treats, or a quick energy boost whenever you need it.
- Allergy-Friendly Potential: Easily made gluten-free and can be adapted for nut allergies, making them suitable for various dietary needs.
This recipe is a lifesaver for busy parents, a fantastic option for health-conscious individuals, and a delightful treat for anyone who loves a simple, satisfying cookie.
Ingredients for 3 Ingredient Oatmeal Breakfast Cookies
Let’s talk about the magic trio that makes these oatmeal breakfast cookies possible.
Core Ingredients
- 1 cup Gluten-free rolled oats: These provide a wonderful chewy texture. If gluten isn’t a concern, regular rolled oats work perfectly too. Using rolled oats (sometimes called old-fashioned oats) is key for the best texture.
- 2 large Overripe bananas, mashed: The riper, the better! Overripe bananas are naturally sweeter and provide the necessary moisture to bind the cookies. Look for bananas with plenty of brown spots.
- ½ cup Peanut butter: This adds delicious flavor, healthy fats, and helps hold the cookies together. Creamy or crunchy both work – it’s your preference!
- ¼ cup Chocolate chips (Optional): For a little extra indulgence. Dark, semi-sweet, or milk chocolate chips all work beautifully.
Substitutions and Tips
- Oats: If you don’t have rolled oats, quick oats can be used in a pinch, but the texture will be softer and less chewy. For a different gluten-free option, quinoa flakes or buckwheat flakes can be experimented with, though they may alter the final texture and moisture absorption slightly.
- Bananas: While bananas are key for the structure and sweetness of these specific 3 ingredient oatmeal breakfast cookies, in other recipes, unsweetened applesauce can sometimes substitute bananas, but it would significantly change this particular recipe. Stick with very ripe bananas for best results here.
- Peanut Butter: Any nut or seed butter will work! Almond butter, cashew butter, sunflower seed butter (for a nut-free option), or tahini are all excellent choices. Be aware that different nut/seed butters will impart different flavors.
- Flavor Boosters (Optional): Feel free to add a ½ teaspoon of cinnamon, a ¼ teaspoon of nutmeg, or a ½ teaspoon of vanilla extract for extra warmth and flavor. A pinch of salt can also enhance the overall taste.
Best Type of Oats to Use
For these oatmeal breakfast cookies, rolled oats (old-fashioned oats) are definitely the star. They absorb the moisture from the banana perfectly while retaining their shape, giving the cookies a delightful chewiness and hearty texture.
Quick oats can be used if that’s all you have on hand. However, because they are processed into smaller, thinner pieces, they absorb moisture more quickly and can result in a softer, more cake-like cookie. The distinct oat texture won’t be as prominent.
Steel-cut oats are not recommended for this recipe. They are too coarse and require a much longer cooking time with more liquid than this simple recipe provides, meaning they won’t soften adequately during baking.
If you’re looking for a gluten-free alternative to rolled oats with a similar texture, quinoa flakes can be a good option. They cook quickly and have a mild flavor.
Kitchen Tools You’ll Need
You’ll be pleased to know that you don’t need any fancy equipment for these easy oatmeal breakfast cookies.
Must-Have Tools
- Large mixing bowl
- Fork (for mashing bananas)
- Measuring cups and spoons
- Baking sheet
- Parchment paper or a silicone baking mat (for easy cleanup and to prevent sticking)
Nice-to-Have Extras
- Cookie scoop: For uniformly sized cookies, which helps them bake evenly. A medium-sized scoop (about 1.5 to 2 tablespoons) is ideal.
- Spatula: For scraping the bowl and ensuring you get every last bit of the delicious batter.
How to Make 3 Ingredient Oatmeal Breakfast Cookies
Ready to whip up a batch of these wholesome treats? It’s incredibly easy!
Step 1: Preheat and Prep
First things first, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper. This little step makes cleanup a breeze!
Step 2: Mash the Bananas
In your large mixing bowl, add the overripe bananas. Use a fork to mash them until they’re mostly smooth. You’ll notice their sweet fragrance filling the air. A few small lumps are perfectly fine and add to the rustic texture.
Step 3: Mix in Peanut Butter and Oats
Add the peanut butter and rolled oats to the mashed bananas. Stir everything together with a spoon or spatula until thoroughly combined. The mixture will be thick and a little sticky. This is your oatmeal breakfast cookies dough!
Step 4: Add Optional Chocolate Chips
If you’re using chocolate chips (and why wouldn’t you?), gently fold them into the batter now.
Step 5: Scoop and Shape
Drop rounded tablespoonfuls of the mixture onto your prepared baking sheet, about 1-2 inches apart. These cookies don’t spread much during baking, so you’ll want to gently flatten them to your desired thickness with the back of the spoon or your (slightly damp) fingertips. This helps them bake evenly.
Step 6: Bake to Perfection
Place the baking sheet in the preheated oven. Bake for 12-15 minutes, or until the edges are lightly golden brown and the cookies are set. The aroma of warm oats, banana, and peanut butter will be irresistible!
Step 7: Cool and Enjoy
Once baked, let the oatmeal breakfast cookies cool on the baking sheet for about 5 minutes. This helps them firm up. Then, carefully transfer them to a wire rack to cool completely. Or, enjoy one warm – a little chef’s treat!
Tips for Success
Want to ensure your oatmeal breakfast cookies turn out perfectly every time? Here are my top tips:
- Use SUPER Ripe Bananas: I can’t stress this enough! The more brown spots, the better. This not only makes them easier to mash but also provides natural sweetness, meaning you don’t need any added sugar.
- Don’t Overmix: Once the ingredients are combined, stop mixing. Overmixing can lead to tougher cookies.
- Flatten Before Baking: Remember, these oatmeal breakfast cookies won’t spread like traditional cookies. Gently pressing them down ensures they cook through evenly and achieve that classic cookie shape.
- Embrace Customization: Don’t be afraid to get creative! Add a sprinkle of cinnamon, a dash of vanilla extract, a handful of chopped nuts (walnuts or pecans are great), or some dried cranberries for a different twist on your oatmeal breakfast cookies.
- Watch the Baking Time: Ovens can vary. Keep an eye on the cookies towards the end of the baking time. They are best when slightly soft and chewy in the center. Overbaking will make them dry and hard.
How to Store Oatmeal Breakfast Cookies
These oatmeal breakfast cookies are so good, they might not last long! But if you do have leftovers, here’s how to store them:
- Room Temperature: Once completely cooled, store the cookies in an airtight container at room temperature for up to 2-3 days. Because they contain fresh banana, they are best enjoyed sooner rather than later if kept out.
- In the Refrigerator: For longer storage, place the cookies in an airtight container in the refrigerator for up to a week. They will become firmer when chilled. You can enjoy them cold or allow them to come to room temperature for about 15-20 minutes before eating. A quick 5-10 second zap in the microwave can also soften them up nicely.
- Freezing Tips: Yes, these oatmeal breakfast cookies freeze beautifully!
- To freeze: Arrange the cooled cookies in a single layer on a baking sheet and “flash freeze” them for about an hour, or until solid. This prevents them from sticking together.
- Storage: Transfer the frozen cookies to a freezer-safe zip-top bag or airtight container. Label with the date. They will keep well in the freezer for up to 3 months.
- Thawing/Reheating: Thaw cookies at room temperature for about 30 minutes, or reheat them directly from frozen in a microwave for about 15-30 seconds, or in a preheated 300°F (150°C) oven for 5-7 minutes until warmed through.
Frequently Asked Questions (FAQs)
Are these oatmeal breakfast cookies healthy?
Yes, generally speaking, these oatmeal breakfast cookies are a healthy choice! They are made with whole grain oats, fruit, and nut butter, providing fiber, vitamins, and healthy fats. They are naturally sweetened by the bananas, avoiding refined sugars (unless you add very sweet chocolate chips).
Can I use quick oats instead of rolled oats for these oatmeal breakfast cookies?
You can use quick oats, but the texture of your oatmeal breakfast cookies will be different. Rolled oats give a chewier, more distinct texture, while quick oats will result in a softer, more uniform cookie.
How do I make these oatmeal breakfast cookies vegan?
This recipe is easily made vegan! Just ensure your peanut butter is purely nuts and salt (most are) and if you’re adding chocolate chips, choose a dairy-free or vegan variety. The core ingredients of oats and banana are naturally vegan.
My oatmeal breakfast cookies didn’t turn out sweet enough. What can I do?
The primary source of sweetness in these oatmeal breakfast cookies is the ripeness of your bananas. For a sweeter cookie next time, make sure your bananas are very ripe with lots of brown spots. If you still prefer them sweeter, you can add a tablespoon of maple syrup or agave nectar to the batter, or include sweeter additions like dates or sweeter chocolate chips.
Can I add protein powder to these oatmeal breakfast cookies?
You can experiment with adding a scoop of your favorite protein powder to boost the protein content of your oatmeal breakfast cookies. If the batter becomes too dry after adding it, try adding a tablespoon or two of plant-based milk or a little more mashed banana to reach the right consistency.
Conclusion
When you need a quick, wholesome, and utterly delicious start to your day or a satisfying snack, these 3 Ingredient Oatmeal Breakfast Cookies are truly unbeatable. Their simplicity is their superpower, allowing even the busiest among us to enjoy a homemade treat without the fuss. Packed with goodness and easily adaptable, these oatme
