This is one of the simplest baked recipes I’ve seen for a muffin/cookie type treat. I first came across this recipe from the Burlap Bag about a year ago and am finally getting around to trying it out. It’s labeled a cookie by some (it does sound more interesting), but I think of it more as a banana bread bite because it’s soft, moist and chewy like banana bread.
It starts with only 2 ingredients, banana & oats, I added the chocolate chips and cinnamon as extras in this recipe just because I like the combination. For being so simple, I was really happy with this recipe and it lends for so many possibilities with the other optional add-ins.
There is no need for sugar here as the ripened bananas will sweeten it just fine. The riper the banana the sweeter it will be. With no flours, butters or oils, these bites are a wonderful addition to the recipe collection.
Enjoy these for a quick breakfast, for an afternoon snack or after dinner snack as well. Pretty much any time of day is good with these little bites. They are best served straight from the oven but will hold well for a day or two, if they last that long!
Just the simplest of ingredients!
Soft, moist and chewy…just like a bite of banana bread!
If you like these oatmeal style bites, you’ll love these Chunky Apple Cinnamon Oatmeal Breakfast Cookies with only 4 ingredients. They are wholesome and delicious!
CHOCOLATE CHIP + BANANA + OATMEAL BITES (4 INGREDIENTS)
With only 4 ingredients these little mounds of goodness are like having a bite of banana bread. Perfect for the morning time, a grab and go snack or anytime you feel like having a healthy treat.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: Makes 12
- Category: Snack
- Cuisine: Vegan
Ingredients
- 2 very ripe bananas, mashed
- 1 cup oats, rolled or quick (I used GF)
- 1/2 teaspoon cinnamon
- small handful semi-sweet chocolate chips (Ghirardelli or Enjoy Life mini chips)
Optional add-ins:
- dash of vanilla extract
- shredded coconut
- chopped nuts
- dried fruit
- a few tablespoons nut butter
Instructions
Preheat oven to 350 degrees F.
In a medium size bowl, mash bananas fairly smooth, a few small chunks is ok. Add oats and cinnamon, mix well. Add in chocolate chips, mix again. If the mixture is really wet, add a few tablespoons of oats (see notes).
Grease a cookie sheet lightly with coconut oil or line with silpat. Using a tablespoon, scoop mixture and place on cookie sheet. I left mine in a dome shape, you could flatten it out a bit with your fingers to make a flatter shape. Should get anywhere from 12 -16 depending on the size you scoop out, if it was a heaping tablespoon or not.
Bake in oven for 15 – 20 minutes. If you make your scoops dome shaped and on the larger side, bake for 20 – 25 minutes. Remove from oven, let cool a few minutes before eating. Store leftovers loosely covered and eat within a day or two.
Makes about 12
NOTES:
The riper the banana, the sweeter your end result will be. I’ve used rolled oats (like you see here) and quick oats, both with great success. Also, I’ve had batches come out looking lighter than what you see here, usually when using quick oats, so your coloring may vary. They may also darken a bit overnight due to the banana.
I’ve made this recipe many times since sharing. I find that each time my mixture might be a little different. It’s never been too dry but sometimes seems too wet. This may be that my bananas were large, or extra ripe and soft. If you happen to think the mixture is too wet, add more oats.
You can play around with adding more bananas and oats making a larger batch as well. Since these don’t spread on the baking sheet. I’ve made 24 on an average baking sheet.
Try using this DIY Muesli Mix in place of plain oats. It delicious and makes it more of a trail cookie!
Enjoy this easy recipe often!
Gina says
I loved it. Loved how easy and quick it is to make, love the taste and texture.
Just hoping my three year old super picky eater will too. Thanks for the recipe.
★★★★★
April says
So delicious and a perfect snack for people on a limited ingredient or gluten free eating plan…
It was so yummy.. i did add pistachios and chocolate chip coursed in food processor and I added a bit of vanilla and a tablespoon of honey .
2 thumbs up
👱🏻♀️
I made sure to cook on middle rack at 350 in a confection oven which may be more like 375 in regular oven. I baked for 20 min and flattened them out a bit.
★★★★★
Mandy says
A few problems with the recipe: firstly, it didn’t cook through. On the center rack at 350F, the tops burnt and the centers were still raw after 25 minutes. I made my balls medium to large sized, a little bigger than a ping pong ball.
Secondly, they tasted terrible. They absolutely needed some sort of sugar or some sort of flour to hold it together. It just taste like bland, raw bananas and raw oats. It was basically inedible and I had to trash both batches. It’s upsetting because I was trying this recipe to be less wasteful and use up some ingredients in the house, but instead, just ended up creating more waste.
★
Julie | The Simple Veganista says
So sorry they didn’t turn out for you! Nothing worse than wasted ingredients, so I feel you there!
As for me, I absolutely love these little cookie/bread bites, and make them all the time. On occasion, I’ll have a batch that’s a little off, but 98% of the time, they turn out perfect. I also use very overripe bananas, especially since there are no sugars. But if you try them again, you can always add a 2 – 3 tablespoons cup of sugar. And maybe only use quick oats, as they are smaller and will bind a little better. I do hope you try them again in the future with better luck!
Liz Huber says
Love this recipe! I make it all the time with my young kiddos!
★★★★★
Chelsea says
These were quite delicious! I added a touch of honey and dried cranberries.
★★★★
Peter says
These were amazing. Made them for the whole family and everyone loved them. I added cranberries as well. Will make again. Thank you.
Julie | The Simple Veganista says
So glad these were a hit! I love the idea of adding cranberries. Great way to change it up. Cheers :)
DIane says
Just made those with extra chia seeds, a little honey and some vanilla extract. DELICIOUS!
Thanks!
Julie | The Simple Veganista says
I’m loving that you used some chia seeds! Perfect :)
Leanne says
Delicious!! I made mine with 85% cocoa plain chocolate pieces, peanut butter, sunflower seeds,pumpkin seeds and coconut chips. So yummyyyy! Thank you for this recipe!
mia says
These were pretty tasty especially with the chocolate chips! I also added a couple spoonfuls of peanut butter. I think they would taste good with walnuts added too like a banana bread. They really do taste like banana bread. Tasty and easy recipe! Thanks.
Sandra says
Hi. Delicious and easy. Thank you. My 3 year old son loves them. Will they keep for 5 days? Do u think I can freeze them?
Julie | The Simple Veganista says
Hi Sandra,
So glad you all love these! I would say these are best within 3 days or so. You may be able to get away with 4 – 5 but I’ve never had them around that long to know for sure. Usually they are gone within a day or two. I haven’t tried freezing them but I don’t see why you couldn’t. Even the fridge would be great and slow the aging process. From the fridge you can warm them slightly in a toaster oven or regular oven at a low temp about 200 degrees F. for a few minutes.
If you attempt to freeze them, I’d love to know how it went for you. Hope that helps. Cheers :)
Iqraa says
Just made them. Yumm. Couldn’t stop gobbling them.
Sarah says
DO you think it would be possible to soak the oats before making these? I have made them a few times before and love them, but I hear that oats are very high in phytic acid, and my daughter (1 year old) does eat them fairly frequently so I would like to start soaking grains where possible (and easy).
Thanks!
Anonymous 2 says
Sorry, I was disappointed with these. Taste like something is missing. Salt? maybe pulsing the oats into flour and adding some levening . Weird texture also very rubbery. A few walnuts/pecans might help. My non picky son ate only one. I am generally not picky but these didn’t work for me. Used a high quality organic chocolate.
Julie | The Simple Veganista says
Sorry you didn’t love them. I’ve had some off batches myself texture wise and can relate to what your saying. I’ve made them so many times now that they come out great for me every time, just like banana bread bites. I always add plenty of cinnamon and vanilla extract. Sometimes I will add in baking soda but find it doesn’t really do much. Playing with the oat to banana ratio helps too. You don’t want the mix to be too wet, that’s probably where the rubberiness texture came from, adding in additional oats would help with that. Thanks for the feedback. :)
Anonymous says
Oddly enough, rummaging around in the freezer for chocolate chips, I came across some Hershey's Cinnamon Chips I'd forgotten about. Bam! Delicious
Joumana says
How long are the cookies good for after baking? I assumed your note on "1-2 days" was for whatever is left-over before baking. Thanks! :)
julie@thesimpleveganista says
They are best eaten within a day or two but will probably be fine up to five days or so. I've never had them longer than 2 days. Enjoy!
Rachel Page says
Tried this recipe out, the flavor was awesome!
Jodi says
I am really new to the Vegan world. Last week I found this website and have since tried the Garbanzo bean salad, banana oat cookies, chia pudding and am currently making granola bars. HOLY SMOKES! Your recipes are amazinggggggg. I cannot begin to thank you for simple recipes and ingredients. I am a huge hiker/backpacker and am constantly trying new bars for traveling. I think yours will more then curb my hunger and give me energy to boot.
Julie says
Just made these today. OMG! So delish!!
Briggitte says
We made these and they were really yummy and super simple. I plan on making them again with my overripe bananas!