3-Ingredient Oatmeal Breakfast Cookies

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Soft, chewy, and naturally sweet—these 3-ingredient oatmeal breakfast cookies are the kind of treat you can feel good about eating any time of day. Whether you’re dashing out the door in the morning or looking for a quick midday snack, these cookies deliver just the right amount of sweetness and wholesome comfort. No complicated prep, no mixers, no fuss—just three everyday ingredients and a few minutes of your time.

What makes these cookies stand out is their simplicity. With hearty oats for texture, ripe bananas for natural sweetness, and nut butter for that creamy, satisfying richness, they strike a perfect balance between health and indulgence. They’re naturally vegan, gluten-free (if using certified oats), and endlessly customizable with mix-ins like chocolate chips, raisins, or nuts. Great for breakfast ideas, healthy snacks, or quick food ideas for kids and adults alike.

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Ingredients for this 3-Ingredient Oatmeal Breakfast Cookies

• 2 ripe bananas (medium to large)
• 1 cup rolled oats
• ¼ cup peanut butter (or almond butter)

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Step 1: Prep the Basics

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking. In a medium-sized mixing bowl, mash the ripe bananas with a fork until smooth and creamy—no big chunks left behind. This will help bind the oats and peanut butter together naturally.

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Step 2: Combine the Ingredients

Add the rolled oats and peanut butter to the mashed bananas. Stir everything together using a spoon or spatula until fully combined. The mixture will be thick and sticky, which is exactly what you want. At this point, feel free to fold in any optional extras like chocolate chips, dried fruit, or chopped nuts.

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Step 3: Shape the Cookies

Using a spoon or cookie scoop, portion out the dough and place it onto your prepared baking sheet. Flatten each mound slightly with the back of the spoon—these cookies won’t spread much while baking, so shape them how you want them to look once done.

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Step 4: Bake to Perfection

Bake the cookies in the preheated oven for 12–15 minutes, or until they’re set and just turning golden on the edges. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. They’ll firm up a little more as they cool, giving you that perfect chewy bite.

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Storage Instructions

These 3-ingredient oatmeal breakfast cookies store beautifully, making them perfect for meal prep or grab-and-go mornings. Once completely cooled, place them in an airtight container:

• At room temperature: They’ll stay fresh for up to 3 days.
• In the refrigerator: Keeps well for up to 7 days—ideal if you like your cookies slightly chilled and firmer.
• In the freezer: Lay them flat on a tray to freeze, then transfer to a zip-top bag. They’ll last for up to 3 months. Just thaw for a few minutes at room temp or pop them in the microwave for a quick warm-up.

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Estimated Nutrition

Per cookie (based on 10 cookies total, without added mix-ins):

• Calories: ~90
• Carbohydrates: 13g
• Protein: 2.5g
• Fat: 3.5g
• Fiber: 2g
• Sugar: 4g (naturally from banana)
• Cholesterol: 0mg
• Sodium: 1mg

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Frequently Asked Questions

1. Can I use instant oats instead of rolled oats?

Yes, but the texture will be softer and less chewy. Rolled oats give a heartier bite.

2. What can I use instead of peanut butter?

Almond butter, cashew butter, or even sunflower seed butter work great as substitutes.

3. Are these cookies gluten-free?

They are if you use certified gluten-free oats. Always check the packaging if gluten is a concern.

4. Can I add other ingredients?

Absolutely! Chocolate chips, raisins, chopped nuts, or cinnamon are all tasty additions.

5. Are these cookies suitable for kids?

Yes—they’re naturally sweet, soft, and contain no added sugar, making them kid-friendly.

6. Can I make them without bananas?

Bananas are key for binding and sweetness. If needed, try unsweetened applesauce as a substitute, though texture and flavor will change.

7. Do they taste like traditional cookies?

They’re more like soft, chewy breakfast bites than dessert-style cookies—think healthy snack with cookie vibes.

8. How many cookies does this recipe make?

It typically makes about 10 small to medium cookies, depending on how large you scoop them.

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