Imagine biting into a soft, chewy cookie that’s both incredibly simple to make and surprisingly good for you. These 2-Ingredient banana oatmeal cookies are a game-changer for quick breakfasts, healthy snacks, or even a guilt-free dessert. I’ve been experimenting with easy recipes lately, and this one has become a staple in my kitchen.
Why You’ll Love This Banana Oatmeal Cookies
These banana oatmeal cookies are a revelation for anyone who loves a good homemade treat but doesn’t want to spend hours in the kitchen. Using just two key ingredients, this recipe proves that simplicity can be incredibly satisfying. The term banana oatmeal cookies might sound basic, but the result is anything but!
- Time-Saving: Ready in under 20 minutes from start to finish, including baking time.
- Delicious Flavor: The natural sweetness of ripe bananas combined with the wholesome taste of oats creates a comforting, subtly sweet flavor.
- Pleasing Texture: Soft and chewy with a slight bite from the oats. I remember one time I was craving something sweet but didn’t want to derail my healthy eating plan, and these cookies totally hit the spot.
- Versatile: A blank canvas for add-ins like chocolate chips, nuts, or dried fruit.
- Healthy: Whole grain oats and naturally sweetened by bananas, making these cookies a healthier alternative to traditional versions.
Ingredients That Make It Work
- Ripe Bananas (2 medium, about 240g / 1 cup mashed): Best when very ripe for maximum sweetness and moisture.
- Rolled Oats (160g / 2 cups): Use rolled or old-fashioned oats for structure and texture. Avoid instant oats.
Kitchen Tools You Need
- Mixing bowl
- Fork or potato masher
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop
- Oven
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mash bananas in a bowl until smooth.
- Add rolled oats and stir until combined.
- Let rest 5–10 minutes for chewier cookies (optional).
- Scoop tablespoon-sized portions onto the baking sheet.
- Flatten gently with a spoon or your fingers.
- Bake 12–15 minutes or until edges are lightly golden.
- Cool a few minutes on the sheet, then transfer to a wire rack.
Pro Tips for Perfect Results
- Use very ripe bananas for the best sweetness and texture.
- Do not overmix to avoid dense cookies.
- Add-ins like nuts, dried fruit, chocolate chips, or spices work great.
- Flatten slightly for even baking.
- Avoid instant oats to prevent mushy results.
- Allow cookies to cool fully before storing.
Variations and Dietary Swaps
- Vegan: Naturally vegan as written.
- Gluten-Free: Use certified gluten-free oats.
- Chocolate Chip Version: Add 1/2 cup chocolate chips.
- Nutty Version: Add 1/4 cup chopped nuts.
Serving Suggestions
- Breakfast: Pair with coffee, tea, or milk.
- Snack: Perfect afternoon pick‑me‑up.
- Dessert: Serve warm with a scoop of vanilla ice cream.
- Pair with: Almond milk or herbal tea.
Storage and Reheating
- Store in an airtight container for up to 3 days or refrigerate up to a week.
- Freeze on a baking sheet, then store up to 2 months.
- Reheat briefly in the microwave or in a 350°F oven for a few minutes.
Frequently Asked Questions
Final Thoughts
These 2-Ingredient banana oatmeal cookies prove that simple recipes can be incredibly delicious and satisfying. Whether you want a quick breakfast, a healthy snack, or a guilt-free dessert, these cookies deliver.
Related Recipes
2-Ingredient Banana Oatmeal Cookies
Soft, chewy cookies made from just ripe bananas and rolled oats. Naturally sweetened, healthy, and ready in under 20 minutes. Perfect for breakfast, snacks, or a guilt-free dessert.
Ingredients
- 2 medium ripe bananas about 240g / 1 cup mashed
- 160 g 2 cups rolled oats (not instant)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mash the bananas in a bowl until smooth.
- Add the rolled oats and stir until combined.
- Optional: Let the mixture rest 5–10 minutes for chewier cookies.
- Scoop tablespoon‑sized portions onto the baking sheet.
- Flatten gently with a spoon or fingers.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool on the sheet for a few minutes, then transfer to a wire rack.
Notes
- Use very ripe bananas for maximum sweetness.
-
Avoid instant oats — they make the cookies mushy.
-
Do not overmix.
-
Flatten cookies for even baking.
-
Store airtight for 3 days, or refrigerate up to 1 week.
-
Freeze up to 2 months.
-
Reheat briefly in the microwave or oven.