4 from 5 reviews

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.



Optional add-ins:


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


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!