These oat banana cookies are one of the easiest recipes you’ll ever make – just 5 simple ingredients, one bowl, and 15 minutes start to finish. They’re naturally sweet, soft in the middle, and perfect for breakfast on the go or a wholesome snack any time of day.
Made with ripe banana, oats, almond butter and raisins, these cookies are full of fibre, healthy fats and slow-releasing energy. I love that they contain no added sugar or sweeteners – just the natural sweetness from the banana and raisins. And because they’re soft-baked, they’re perfect for little ones too.
This recipe is ideal when you need something quick, nourishing and satisfying without spending ages in the kitchen. It’s a great way to use up overripe bananas and makes a lovely snack to batch prep for the week. Naturally gluten-free, dairy-free and full of feel-good ingredients.
Ways To Enjoy It
These cookies are great on their own, but I love pairing them with a cup of herbal tea or crumbling one into a bowl of Greek yoghurt for an easy breakfast bowl.
Tips
- Use Very Ripe Bananas: The more brown spots, the better – they’ll mash easily and add natural sweetness without needing extra sugar. Using ripe bananas also helps bind the mixture and keeps your cookies moist and flavourful. It’s a great way to reduce waste and turn overripe fruit into something delicious.
- Don’t Overbake: These cookies are meant to be soft. Take them out when the edges just start to turn golden.
- Line Your Tray: Use baking paper or a silicone mat to stop the cookies sticking.
- Portion Evenly: Use a tablespoon or small ice cream scoop for even sizes and baking.
- Add Extra Texture: If you like crunch, you can add a few chopped nuts to the mix before baking.
Swaps
Banana: Unsweetened applesauce can be used instead of banana, but the flavour will be milder.
Almond butter: Peanut butter or cashew butter both work well and add a different nutty taste.
Oats: Rolled oats are ideal, but quick oats can also be used for a slightly softer texture.
Cinnamon: Try mixed spice or nutmeg if you prefer a warmer, seasonal flavour.
Raisins: Swap with chopped dates, dried cranberries, or dark chocolate chips for variation.
Storage
Fridge: Store in an airtight container for up to 4 days. They’ll stay soft and ready to grab.
Freezer: Freeze in a sealed container for up to 1 month. Defrost at room temperature or warm gently before serving.
More Healthy Cookies
- 2-Ingredient Healthy Coconut Cookies
- Wholesome Apple Cookies
- 3-Ingredient Chocolate Banana Cookies
- 4 Ingredients Flourless Chickpea Cookies
5 Ingredients Banana Oat Cookies
Ingredients
- 80 g oats
- 1 ripe banana
- 60 g almond butter
- 1 tsp cinnamon
- 60 g raisins
Instructions
- In a bowl, smash the banana to create a purée then add cinnamon and almond butter.
- Mix until well combined.
- Add oats and raisins. Mix.
- Scoop and place on a baking tray.
- Bake for 11-12 mins at 180C