This Banana Chia Oat Cookies recipe is easy, nourishing, and made for real life. These soft, chewy breakfast cookies come together in just one bowl with wholesome ingredients you probably already have in your kitchen. Naturally sweetened and full of fiber, they’re the perfect grab-and-go breakfast or anytime snack you can feel good about.
This banana chia oat cookies recipe is made with just one ripe banana, a scoop of oats, chia seeds, a little cinnamon, and a touch of maple syrup or honey. That’s it! No flour, no dairy, no eggs. Just clean, filling ingredients baked into a cozy cookie. If you love quick morning recipes, you might also enjoy my healthy peanut butter banana oat cookies for a protein-packed variation or my delicious chocolate peanut butter breakfast cookies.
In This Post
Why You’ll Love This Banana Chia Oat Cookies Recipe
- Naturally sweet and satisfying. Made with banana and maple syrup or honey, they hit the sweet spot without added sugar.
- Just six ingredients. Simple pantry staples make this recipe quick and easy.
- One bowl magic. Stir everything together in minutes, no mixer, no mess.
- Freezer-friendly. Make a batch and stash extras for later.
- Gluten-free, dairy-free, egg-free. Perfect for various dietary needs.
- Chewy and soft. Each bite is comforting and filling.
- Kid-friendly. Great for lunchboxes or after-school snacks.
- Naturally energizing. With fiber, healthy carbs, and omega-3s, these cookies keep you going.
- Versatile and easy to customize. Mix in what you love.
table talk
With Liliya!
These are my go-to when mornings get busy. I love how the banana brings natural sweetness while the chia seeds add a subtle crunch and a nutritional boost. My little one calls them “oatmeal cookies for breakfast,” and honestly, that’s exactly what they are just healthier. They’re also a great option to tuck into lunchboxes or stash in the freezer for a snack on the fly.
Liliya
Ingredients Needed For Banana Chia Oat Cookies
- Banana. One ripe banana is all you need. The spottier the better—it adds sweetness, moisture, and helps bind the cookies naturally.
- Oats. Rolled oats are best here for texture and structure. Quick oats work, too, but may yield a softer cookie.
- Chia Seeds. These tiny seeds add fiber, omega-3s, and a bit of crunch. They also absorb moisture and help thicken the dough.
- Maple Syrup or Honey. Both add just the right touch of sweetness. Choose what you prefer maple syrup for a deeper, caramel-like flavor or honey for a floral note.
- Cinnamon. Just a quarter teaspoon adds cozy warmth and enhances the banana.
- Salt. A pinch brings out the natural flavors and balances the sweetness.
- Optional: Chopped nuts or shredded coconut. These add texture and richness. Totally optional but delicious.
How I Make Banana Chia Oat Cookies
(This is a quick overview of how I make banana chia oat cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Mash the banana. In a medium bowl, mash one ripe banana until mostly smooth.
- Stir in everything else. Add oats, chia seeds, maple syrup or honey, cinnamon, and salt. Mix well. Stir in any extras like nuts or coconut if using.
- Scoop onto a baking sheet. Line a sheet with parchment paper, then use a spoon to portion the dough. Flatten slightly with your fingers or the back of a spoon.
- Bake. Bake at 350°F for 12 to 14 minutes until set and just golden on the bottom.
- Cool. Let the cookies cool completely on the baking sheet before storing.
equipment needed
Banana Chia Oat Cookies Recipe Variations
- Nutty crunch. Add chopped almonds, walnuts, or pecans for extra texture.
- Coconut lovers. Mix in shredded coconut for a tropical touch.
- Berry boost. Stir in dried cranberries, blueberries, or chopped dates.
- Chocolate chip twist. Add mini chocolate chips for a little indulgence.
- Spiced up. Try adding ground ginger, nutmeg, or pumpkin pie spice.
- Zesty version. Stir in a little lemon or orange zest for brightness.
- Seedy mix. Add hemp seeds or sunflower seeds for a nutritional punch.
- Tropical sunrise. Combine dried pineapple, mango bits, and coconut for a tropical-inspired version.
- Breakfast trail mix style. Toss in a mix of dried fruit, seeds, and chopped nuts.
Expert Tips for Banana Chia Oat Cookies
Use a very ripe banana with lots of brown spots for the best flavor and binding.
Stir the batter well to evenly distribute the chia seeds, they thicken the mixture and help with texture.
Let the batter sit for a few minutes before scooping, this gives the chia seeds time to gel.
If your cookie mixture feels too wet, add an extra tablespoon of oats.
Flatten the cookies slightly before baking, they won’t spread much on their own.
Don’t overbake, they should look just set and feel soft when they come out.
Let them cool fully on the pan so they firm up without drying out.
Banana Chia Oat Cookies Recipe Substitutions
- Banana swap. Use 1/3 cup unsweetened applesauce or pumpkin puree instead.
- Chia alternative. Ground flaxseed can be used in place of chia.
- Oats swap. Quick oats will work if you want a softer cookie. Avoid steel-cut oats.
- Sweetener options. Use agave or date syrup if needed.
- Cinnamon change-up. Cardamom or pumpkin spice can stand in.
- Salt-free version. Omit salt, especially if your add-ins contain salt.
- Oil boost. Add 1 teaspoon of melted coconut oil for a richer texture.
Storing and Freezing Banana Chia Oat Cookies
Room Temperature. Store cooled cookies in an airtight container for up to 3 days. Place parchment paper between layers to avoid sticking.
Refrigerator. Store in a sealed container in the fridge for up to 7 days. They’ll stay chewy and fresh longer this way.
Freezer. Lay cookies in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe container or bag. They’ll keep for up to 2 months.
Prevent freezer burn. Wrap cookies in parchment or use a vacuum-seal bag to keep moisture out.
Thawing. Let cookies thaw at room temp for 30 minutes or microwave for 10–15 seconds to enjoy warm.
How to Pack Banana Chia Oat Cookies for Work and School
These cookies were made for busy mornings and packed routines. Here’s how I keep them fresh and convenient on-the-go:
- Use airtight containers. Pack them in a small reusable container with a snug-fitting lid to keep them soft and chewy. If you’re layering more than one, use a piece of parchment between cookies to avoid sticking.
- Wrap individually. For easy grab-and-go, wrap each cookie in parchment paper or use small snack bags. This is great for lunchboxes or tossing into a purse or gym bag.
- Pair with portable add-ons. Add a hard-boiled egg, a mini yogurt cup, or a piece of fruit like an apple or clementine for a well-rounded on-the-go breakfast.
- Freeze ahead. Freeze individually wrapped cookies and pull one out the night before. By morning, it’s perfectly thawed and ready to eat.
- For school-safe snacks. Skip the nuts and use sunflower seed butter if needed. These cookies are naturally nut-free (depending on add-ins) and toddler-friendly too.
FAQs About Banana Chia Oat Cookies
Are these cookies crunchy or soft?
They’re soft and chewy with a little texture from the oats and chia seeds.
Can I make them without chia seeds?
Yes, you can leave them out or substitute with ground flaxseed or hemp seeds.
Do I need to refrigerate the dough?
Nope! But letting it sit for 5 minutes allows the chia seeds to thicken the dough slightly.
Are these good for toddlers?
Yes! They’re soft, naturally sweet, and made with wholesome ingredients—just skip any nuts for little ones.
Can I double or triple the batch?
Absolutely. This recipe scales really well just bake in batches and watch the time.
Can I add protein powder?
Yes, add 1 tablespoon of your favorite protein powder. You may need to increase the wet ingredients slightly.
How do I make them sweeter?
Try a drizzle of honey or maple syrup on top, or add chocolate chips or dried fruit for extra sweetness.
More Healthy Treats Ideas
Before you get started! If you try this Banana Chia Oat Cookies recipe, I’d love for you to leave a rating and review. It helps us keep sharing free recipes you can count on.
Banana Chia Oat Cookies: Naturally Sweetened
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 19 minutes
- Yield: 8 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Soft, chewy, and naturally sweetened with banana and maple syrup, these banana chia oat cookies are an easy, healthy breakfast or snack made in one bowl.
Ingredients
- 1 ripe banana
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon cinnamon
- Pinch of salt
- Optional: chopped nuts or shredded coconut
Instructions
- Mash the banana in a mixing bowl until mostly smooth.
- Add oats, chia seeds, maple syrup (or honey), cinnamon, and salt. Stir well.
- Stir in optional add-ins like chopped nuts or coconut, if using.
- Scoop dough onto a parchment-lined baking sheet and flatten slightly with the back of a spoon.
- Bake at 350°F for 12 to 14 minutes, until set and lightly golden on the bottom.
- Cool completely on the pan before storing in a sealed container.
Notes
- Let batter sit for 5 minutes before baking so the chia seeds can gel and thicken the dough.
- Store in an airtight container for 3 days, refrigerate for 7 days, or freeze for up to 2 months.
- For school-safe versions, avoid nuts and use sunflower seed butter if needed.
- Add-ins like chocolate chips, dried fruit, or shredded coconut are great flavor boosters.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 3g
- Sodium: 25mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
