It’s 7am, the kids are hungry, and you’re running late. You need a quick, nutritious option that everyone will eat. Making these banana cereal cookies is the perfect solution for busy mornings. This simple recipe delivers a chewy, satisfying treat without any added sugar.
These cookies are naturally sweet and full of fiber. They use pantry staples you likely have right now. You can feel good about serving these for breakfast. They are fresh and wholesome for your whole family.
Why These Banana Cereal Cookies Are a Winner
You will love how fast these come together. They are ready in 25 minutes from start to finish. This makes them perfect for a healthy reset. These cookies are naturally gluten-free and vegan. They fit perfectly into a back-to-school routine.
Your whole family will enjoy the sweet, natural flavor. They provide a steady energy boost for your afternoon. You only need one bowl to make them. Cleanup is fast, leaving you more time for your day.
Simple Cooking Steps
The process is incredibly simple and stress-free. You just mash, stir, and bake. There is no flour or butter to measure. Use a fork to mash the bananas until smooth. Even a beginner can master this recipe today. It is a great way to use brown bananas.
Ingredients You’ll Need
These cookies rely on mostly pantry staples and fresh fruit.
- 2 large ripe bananas
- 2 cups gluten-free rolled oats
- 1/4 cup creamy almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup dark chocolate chips or raisins
Step-by-Step
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, mash the ripe bananas with a fork until they reach a smooth, liquid consistency.
- Add the almond butter, vanilla extract, cinnamon, and sea salt to the mashed bananas and stir until fully emulsified.
- Incorporate the gluten-free rolled oats and chocolate chips (or raisins) into the wet mixture, stirring until a cohesive dough forms.
- Using a cookie scoop or tablespoon, place 12 equal portions of dough onto the prepared baking sheet.
- Flatten each mound slightly with the back of a spoon, as these cookies will not spread during baking.
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are firm to the touch.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
Best Ways to Enjoy It
Serve these warm for a cozy breakfast. Pair them with a cold glass of milk. They are great for on-the-go snacking. Pack them in lunchboxes for a sweet surprise. You can even crumble them over yogurt. Set them out for a simple weekend treat.
Keep It Fresh
Store these in an airtight container. They stay fresh in the fridge for five days. You can also freeze them for later. Wrap them individually for easy grabbing. Reheat them in the microwave for ten seconds. This makes them taste fresh from the oven again.
Tips for Best Results
- Use very spotty bananas for the best sweetness.
- Don’t skip the pinch of sea salt.
- Avoid using old, dry oats for this recipe.
- Make a double batch for your weekly meal prep.
- Add a handful of chopped walnuts for crunch.
- Flatten the dough before baking for even cooking.
- Let them cool completely to firm up properly.
Ways to Switch It Up
- Use sunflower seed butter for a nut-free version.
- Swap chocolate chips for dried cranberries in winter.
- Add a scoop of protein powder for extra fuel.
- Use pumpkin pie spice for a fall twist.
Quick Answers
Can I make these ahead?
Yes, you can bake them on Sunday. They stay chewy and delicious all week. This saves you time on busy mornings.
Can I use quick oats?
Quick oats will work in a pinch. The texture will be much softer though. Rolled oats give the best cereal-like crunch.
Will my kids like these?
Most kids love the sweet banana flavor. The chocolate chips make them feel like a treat. They are a parent-approved snack choice.
I hope these simple treats make your mornings easier. They are a wonderful way to start your day. Give them a try this week. Happy cooking!
— Alex
Ingredients
- 2 large ripe bananas
- 2 cups gluten -free rolled oats
- 1/4 cup creamy almond butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/4 cup dark chocolate chips or raisins
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, mash the ripe bananas with a fork until they reach a smooth, liquid consistency.
- Add the almond butter, vanilla extract, cinnamon, and sea salt to the mashed bananas and stir until fully emulsified.
- Incorporate the gluten-free rolled oats and chocolate chips (or raisins) into the wet mixture, stirring until a cohesive dough forms.
- Using a cookie scoop or tablespoon, place 12 equal portions of dough onto the prepared baking sheet.
- Flatten each mound slightly with the back of a spoon, as these cookies will not spread during baking.
- Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers are firm to the touch.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
