Kirbie's Cravings

2 Ingredient Banana Oatmeal Cookies

photo of a stack of 2 Ingredient Banana Oatmeal CookiesThese 2 ingredient banana oatmeal cookies are delicious breakfast cookies. They don’t contain any flour or refined sugar, but they still taste like soft, sweet cookies.

Bananas and quick oats are all you need for the cookies. If you want some variation, you can add chocolate chips, nuts, or dried fruit.
photo of 3 ingredient banana cookies
I came across 2 ingredient banana cookies recently, though they’ve been popular on the internet for a few years. I tested out several variations before producing a version I really like, which I’m sharing with you now.
photo collage showing how to make the batter and bake the cookies
The cookies are firm on the outside and soft inside. They taste of oats and bananas and are great for an on-the-go breakfast. For another flourless cookie, you might like my Healthy Oat Flour CookiesFlourless Peanut Butter Oatmeal Cookies, Healthy Oatmeal Breakfast Bars, and 2-Ingredient Banana Bread Cookies
photo of a stack of two 2 Banana Oatmeal Cookies
Recipe is now updated with video! You can also find all my recipe videos on my youtube channel.

photo of a stack of banana oatmeal cookies

2 Ingredient Banana Oatmeal Cookies

Servings: 8 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
Bananas and quick oats are all you need to make these soft, sweet breakfast cookies.
4.89 from 43 votes


  • 1 cup quick oats (see note)
  • 1 large overripe banana  mashed to a liquid-like consistency
  • 1/2 cup chocolate chips or other add-ins of your choice optional


  • Preheat oven to 350°F. Line a baking sheet with silicone baking mat.
  • In a large bowl, add oats and mashed bananas. Mix with a fork until it becomes an evenly mixed, thick batter. If you plan on using add-ins like chocolate chips, mix them into the cookie batter at this time.
  • Make 8 round balls out of the cookie batter. Place onto baking sheet, spacing about 2 inches apart. Gently press down on each ball so that it flattens into a round disc. Cookies will not spread much during baking, so keep that in mind when shaping and flattening your discs.
  • Bake for about 15 minutes or until cookies are lightly brown and set. Cookie bottoms should also be brown and easily come off baking sheet. Let cookies cool before eating. Store uneaten cookies in the fridge.


  • Please use quick oats because old fashioned and steel-cut oats need more time to cook.
  • I use a Nordic Ware aluminum baking sheet pan* to bake these cookies.
  • *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
  • Nutrition estimate does not include add-ins like chocolate chips.


Serving: 1cookie, Calories: 52kcal, Carbohydrates: 11g, Protein: 2g, Fat: 1g, Saturated Fat: 1g, Sodium: 1mg, Fiber: 1g, Sugar: 2g, NET CARBS: 10g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

If you enjoy this recipe, also check out my 4 Ingredient Flourless Banana Muffins, which I created by accident when testing out variations for this recipe.

2 Ingredient Banana Oatmeal Breakfast Cookies

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200 comments on “2 Ingredient Banana Oatmeal Cookies”

  1. Perfect for very ripe bananas, used cinnamon and very nice with grapes, blueberries and raspberries.

  2. These were delicious and so easy! Thank you! 

  3. Made these in less than half an hour as i hate cooking. YUM!!

  4. Apologies for my keyboard glitches.
    Thanks in abundance for all your creativity!!

  5. Hi can you explain how to use the recipe if I don’t have ‘quick oats’ please. I have a stock of oats so don’t want to buy more. Is it just a matter of cooking longer or does it need liquid?
    Thanks in abundance for all your creativity!!

    • If you have old-fashioned oats (rolled oats) you can try breaking them down in a food processor so they are more like quick oats. Just pulse a few times. Hope that helps!

  6. Delicious with quick oats, banana and a teaspoon of honey, I want to make them every day they are just right. I do not cook them in the oven but firm them up in the MWO for 2 minutes and then air fry them for 6 minutes one side then 4 minutes other side at low temp to brown them. Very quick. Perfect consistency love them thankyou.

  7. I made these tonight for the first time with mini chocolate chips and gluten free rolled oats!!!  They are delicious and my stomach is thanking me for it!!!  Thanks for the recipe!!! 

  8. How thick should the cookies be pressed to?

  9. Can you freeze them?

  10. This is by far the easiest and healthiest cookies recipe. Thanks 🙂

  11. I followed this recipe as described. However, I doubled it. I added chocolate chips to the first batch and chocolate chips and cranberry to the second batch. I think they came out delicious! And a very healthy alternative. (Except chocolate chips, of course ?) the texture is a little different and I’m not sure if my kids will like that and the banana flavor. However, I feel good knowing that these are overall very good cookies for them to eat.
    They did crumble a lot when trying to put them in balls and flatten them on the pan. Once I did go back and add a spoon full oats to see if that would help. But I was able to manage to roll them up together on the pan and bake them and they came out very cookie consistent like. I will be making these again! Very glad I found this. Thanks.

  12. Delicious. I added some natural peanut butter!

  13. Can the cooking time be adjusted for regular old fashioned oats? (That’s all I have right now). I’ve made them with with instant and they finish so fast I didn’t get to put it any in the fridge! I liked adding walnuts and cranberries the best 🙂

    • We don’t know how long they will take with old-fashioned time, but they will take longer to bake. Let us know if you try it!

  14. So yummy. I’m not into overly sweet things so these were perfect. I doubled the recipe and added finely chopped sauteed apples with cinnamon and one egg. I know that makes them not vegan but I thought it would make them stay together better. The next time I make them I’ll add some chopped dates. Thanks for the simple recipe.

  15. They were delicious thank you

  16. I made mine with the quick oatmeal in the individual packets. Takes 2 packets. I had the cranberry almond on hand with added protein. Turned out very yummy! Thanks for the idea!

  17. Thank you for a great recipe.  This evening I only had oat bran on hand but nonetheless your recipe worked. We now have something delicious to go with the freshly churned frozen yoghurt! Your recipe will be even tastier when made with oats. Maybe tomorrow. Thanks again. Ruth Whetsel

  18. Hi cool you think it would work if I did the same amount of quick oats and banana as you said in the recipe but add a scoop of protein powder mixed in aswell?thankyou

  19. I made them. Delicious.

  20. Fantastic delicious

  21. Do these have to be stored in the refrigerator? Bananas aren’t so I wasn’t sure. Not eating them all at once.

  22. Delicous Healthy snack….and I made it wiht a bit of nuts instead of chocolate. So, my doggie was able to enjoy them as well 🙂

    • That makes us smile! Thanks for letting us know.

      • Someone said she made them with nuts instead of chocolate chips so her dog could eat them, I’m going to do the same, I’m dog will be delighted !! Thanks for the tip ?

    • Original recipe is delicious! I made another batch using the oatmeal but instead of banana, I used pureed peaches and coconut, a drop of stevia. I know it’s no longer 2 ingredients but I just have to have fun with this cookie. I’m going to try raspberry and chocolate chips with the oatmeal too! Thank you for the inspiration!!

  23. Which cookie do you like better??..these or the ones you made with oats and applesauce? How are they different, if indeed they are?

    Thank you for enlightening us.

    • They’re different – one is banana and the other is applesauce! We love them both – hope you give them a try!

  24. Looks very good 1st time trying this cookie today. I used rolled oats, next time I will use a food processor to break the oats down into smaller pieces next time. My cookies had a mashed banana and 1/2 an apple chopped then sautéed until soft, then added a dash of cinnamon to the mixture. Tastes good.

  25. Can you substitute the Quick Oats for Gluten-Free Oats?

    • Oats are naturally gluten-free. What kind of gluten-free oats are you trying to use? If they are are quick oats then they will work

      • I made a mistake with this recently…I don’t know if everyone’s experience is the same but I recently ate ordinary rolled oat porridge because I didn’t have my gluten free ones with me. It made me very unwell. I looked it up and discovered that there IS a difference. I should have realised because the porridge was much more gloopy than my gluten free version. (Both were Quakers, one pure rolled oats, the other Gluten Free rolled oats). If you have a problem with gluten please do take care. 

    • All single ingredient oats are naturally gluten free.

  26. What can I use if I do not have a silicone baking sheet? Just a cookie sheet?

  27. I made them but I got sick with a bad cold unrelated to the recipe. As a result, I could not eat them. But I will try to make them again. Think I should go for it?

  28. I’m going to have to try this my husband is a snack guy but just learn his allergic to balsam of Peru which is lemon cinnamon and Citrus nut meg vanilla and the list goes on and this has bananas and oatmeal that’s it it’s amazing I have to try it!!!!

  29. Hi Kirby,
    I really do want to try out your recipe. I am from Sri Lanka and the bananas here are rather small. So if you could please tell me about how many cups of mashed banana I will need for one cup of oats, I would appreciate it very much.

  30. I made these as directed but cooked for 3 minutes longer and added a chopped apple. Delicious! I’m going to continue to experiment with other fruit, cinnamon, vanilla and so on to keep from getting bored. It’s definitely a keeper!

  31. I make these in a muffin tin and use a small measuring cup to flatten them out on top. I add honey, almond butter and some cinnamon. It makes a nice little crust.

  32. I just made my first batch of these. Simply delicious. You are a genius!?

  33. Very healthy cookies .I tried with millet and pea nuts came out nice .thank

  34. This is so good especially when you add some choco chips, but the recipe itself is delish!!!

  35. how long does this last? i stored them in the fridge and the cookies got very gummy 🙁

    • They should last about 2 days at room temperature and longer in the fridge. You can always rewarm them if you feel they are gummy.

  36. How long will these stay good for? Thanks! 

    • We like to store them in the refrigerator. If you keep them in an airtight container they should keep well for a few days.

  37. Love this recipe. It has become a staple in our household. I have a strict diet to reduce RA inflammation and this cookie is the best!

  38. Thanks a lots with the recipes it is fun and very useful

  39. Doubles well as is, and maybe consider wearing gloves to form into balls. Awesome end result!

  40. I loved this recipe! I had to make a few adjustments with the cooking time as well as the oven temperature but overall it’s a very good recipe. 

  41. hi! I’m going to make these, they look totally yum!!

  42. The bananas I obtain vary greatly in size. Do you have an approximate measurement of mashed banana to use as a rule of thumb?

    • You should use a large banana – we don’t have the approximate cups, but the recipe is forgiving so just use a big one.

  43. Didn’t care for them with just the 3 ingredients (I included pecans…a waste of good and expensive pecans). Maybe if I had put chocolate chips in them but I have to Watch sugar grams. I probably won’t cook them again. 

  44. Delicious and healthy! Although I added some vegan chocolate chips and a small spoon of almond butter on top so not 100% healthy but high protein and tasty. My toddler loves them! Thank you!

  45. I am on a 1200 cal per day diet, and I make something similar to this very frequently: 1/2 c. old fashioned rolled oats, 1 ripe banana (mashed), and 1 tsp. cinnamon. I can eat a whole batch of the “cookies” and still not go over my calorie allowance! I haven’t tried adding chocolate chips, craisins or the like, but I will try that in the future if I get bored. I bake mine for about 18 mins (less if I use the convection feature), so the old fashioned rolled oats definitely work just fine. I will try adding a bit more oats since you were able to use a whole cup, esp if my banana is a large one.

  46. this looks healthy and delish to eat as a little snack!

  47. I didn’t have quick oats so i used 2 bananas and 1 cup old fashioned regular oats. Turned out perfect 🙂

  48. Mash your bananas to mush, stir in the oats and any other mix-ins you will be using. Scoop and bake as directed- perfect healthy cookies!

  49. Hi. I am English and sorry but don’t understand your measurements. Is your “cup” a special size or could you tell me how many ounces would a cup of oats be. Can’t wait to try your recipes. Many thanks.

  50. More like a bread or muffin texture than cookie, but tasty and easy–I had extra banana to use so used about 1.5 bananas and 1.5 c. oats, piled on the add-ins with flaked coconut, dates, pecans and walnuts, sprinkled some cinnamon and vanilla, and also added about 1/4 c. coconut oil.

  51. Would the amount of oats and/or banana need to be adjusted if you wanted to use nut butter as a mix-in? Trying to come up with a healthy breakfast option for my toddler – she’ll eat a cookie but not cereal!

  52. I am wondering if these would be good with peanut butter added?

  53. I’m not a dessert person so I was excited to find this recipe since it reminds me of the less sweet type cookies or desserts. I added coconut flakes, pepitas, chopped dates, poppy seeds & sliced almonds for a crunchy texture. I freeze peeled ripe bananas into baggies so they’re ready for stuff like this or smoothies. I added cinnamon and vanilla too. No sugars except what’s in the fruit naturally. I’m in love with them! Gracias! Sharing it with my family & friends!

  54. I just made these.  They taste awesome, thanks!
    I doubled the recipe, and I would suggest “mini chocolate chips” as the ratio of batter to chocolate chips at the end was not equal and so I had to make two huge cookies.

  55. Can I add cocoa powder to this recipe?
    What would be the best way?

    • yes but you might find the cookies to be a bit too bitter. I would just mix it in with the other two ingredients.

  56. Can’t get any easier than this. Thank you for sharing. Are they keto?

  57. These were delicious Kirby! Thankyou for sharing this simple recipe that even a complete beginner like me can make and enjoy. I added some vanilla and they will be a new staple in my kitchen at breakfast. Beautiful, thanks again!

  58. Added ground flaxseed, craisins and cinnamon and took out 15% of the oats. Turned out fantastic. I use them for a quick breakfast fuel for a long run. Thanks for the idea.

  59. What I ended up with is quite interesting and surprisingly addictive. It’s literally 1 am and I wanted something sweet. I am vegan and a have a major sweet tooth but I generally eat very well with lots of whole and raw foods. I didn’t want to ruin my recent track record of all super clean foods so I was seeking to find a very easy and healthy cookie to satisfy my craving. The cookies I usually make are amazing but contain a nice portion of coconut sugar, which I wanted to avoid for my 1 am calling. I honestly didn’t know what to expect from this. I mashed up 2 bananas and I only had a little oats so I used 1 cup homemade oatflour and 3/4 cup whole oats. I was going for something like a dessert so I added vanilla, cinnamon, raisins, blackstrap molasses and 3 tbsp date syrup (would have used less if my bananas were more ripe). 

    I did not use instant oats and these cooked nicely in 30 minutes. When they originally got done, I felt I would not like the texture. However.. I kind of love them! I really love how healthy they are and even though they taste more breakfast-y than dessert-y.. I basically cant keep my hands of them. Next time around I would use only whole oats which may make it less chewy & I’d add a little salt.

    Hope this helps someone and THANK YOU for posting about this super easy “cookie” fix!

  60. Chrome Mustang I make this every week or two I have experimented greatly. I like craisins with orange or lemon and blueberry which I’m making today! I also have done cinnamon and pecans but after reading through these messages I’m going to have to try maybe some brown sugar, vanilla and raisins LOL! Thanks guys I tried to go through and do like a lot of muffin flavors as what I try!

  61. can you use toasted oat museli ?

  62. I make them very often. 9 very ripe bananas, 6 cups quick oats, 3 large cups sultanas. I freeze them and take out just the amount I need for the next day’s brekky. I put extra banana on top with walnuts. plus I toast them in the toaster. We love our breakfast biscuits.

  63. This is my favorite recipe now! Thank you! I added cinnamon, walnuts and chocolate chips. So good!

  64. SO ADDICTIVE. I experimented with these this morning and I’ve fallen head over heels for them. Thanks so much for sharing such a great recipe!

  65. I made these and they turned out sort of gummy. Will try again.

    • Make sure to evenly combine all your ingredients and completely mash your banana. The gummy areas are most likely too much banana sections. Adding mix-ins also really helps with the texture.

  66. I have Quick Cooking Steel Cut Oats. Will that work as suggested?

  67. Hi I would like to try these and was just wondering if you can substitute the oats for quinoa flakes?

  68. It worked out great! I’ll try with coconut shreds next time, thanks for the recipe 

  69. I made these this afternoon to use my bananas. I added a little brown sugar, raisins, and chopped dates 

  70. Great recipe.  Easy to make.  I just added 1tsp of vanilla extract for flavor.  I love the natural oat taste.

  71. Can I used thawed frozen bananas in the recipe?

  72. Delicious. I substituted coconut for the choc chips and added some chia seeds. They are great as energy bars for running on the go. Thank you 

  73. I love this cookie. I us the old fashion roiled oats( 18 to 20 min. bake time). Add chopped dried apricot.

  74. These are excellent. I used 2 med. Very ripe bananas, I add 1/4 cup of coconut, raisins and walnuts. Baked fo 15 minutes and they are delicious.
    Thank you.

  75. Thay sound delicious but how many points per cookie?

  76. Delicious! I added a ‘swipe’ of cinnamon, as well as a tablespoon of mini chocolate chips, and turned the cookies over after 15 minutes and cooked another 10 minutes, as the texture at 15 minutes was a bit mushy for my taste. I’m not sure if my oats were old fashioned or quick, but they came out fine. Thanks for sharing the recipe; I’m looking forward to trying out different variations!

  77. Looooove these! Soooo good and my kids love them

  78. Amazing can I make them with applesauce?

    • I have not tested with applesauce.

    • I just made them with 1/3 cup applesauce, 2 1/2 bananas, 2 cups oatmeal, 1 tsp each vanilla and cinnamon, 1/2 cup craisins – and they are excellent – both my husband and I had one right out of the oven before supper and one after supper. These will be great as a breakfast cookie or at night with some frozen yogurt on top!!

  79. I made this recipe, but added 1\3 cup of pecans and 1\4 cup of swerve brown sugar substitute. It was great!!

  80. Hi! How long can you keep them in an airtight container?
    Look forward to try them out!

  81. This recipe is priceless! So easy and no fuss!! My family polished off the first batch in 15min. Making a batch now with choc powder and another with almonds. This is a keeper!  Thank you!!

  82. I have made these twice now.  Once as the original recipe which tasted good, and once with a teaspoon of vanilla and some chocolate chips in an attempt to make a healthier chocolate chip cookie.  I’ve got to say, it tastes delicious with the chocolate, and I think the vanilla helps the flavor as well.

    • vanilla is a great addition!

    • I don’t understand how the whole recipe is almost 900 calories when it consists of just one banana and one cup of oatmeal. Should be around 300 calories total, no?

      • the original nutrition label included the chocolate chips which is why each cookie came out to be about 100 calories. I have now adjusted the nutrition label to be just the cookie base without any add-ins.

  83. I enjoyed this recipe, “Thank You”. I also did a batch using Quaker Oats Strawberry &Cream breakfast packets, they were so gooood that I make them every morning for my kids for breakfast because they don’t take long to make which is AWESOME. I can’t to try the rest of your recipe’s.

  84. To be honest, I feel these came out very gummy in texture…I’m wondering if perhaps they didn’t bake long enough in my oven, as they were crunchy on top and in the sides but overall rubbery. Could also be due to the Bananas not being over ripe? Suggestions? I definitely enjoyed the flavor! The texture component was just off. 

    • you definitely want to use super ripe bananas so that may have been the issue. Also not baking long enough can cause a gummy texture.

  85. I baked this recipe this morning and it was SO GOOD!!!!! I am not a cookie person at all but this is my favorite cookie by far! I used three medium bananas and old-fashioned oats! Thank you for sharing!!! This is so delicious!!!

  86.  I have used the healthier old-fashioned oats and they come out just fine in 15 minutes. :))

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