Cranberry Walnut Banana Oat Cookies

This Cranberry Walnut Banana Oat Cookies recipe is a soft, sweet, and slightly nutty way to start your day right. Made with ripe bananas, hearty oats, chewy dried cranberries, and crunchy walnuts, these breakfast cookies are satisfying and naturally sweet, no added sugar needed. They’re perfect for busy mornings, lunchboxes, or healthy snacking any time of day.

These cranberry walnut banana oat cookies are gluten-free and dairy-free and can be made nut-free if needed. The banana adds moisture and natural sweetness, while oats and walnuts offer long-lasting energy and healthy fats. If you want a little extra richness, stir in a spoonful of peanut butter, too. For more feel-good breakfast cookie ideas, check out my Banana Walnut Breakfast Cookies and the best Banana Trail Mix Breakfast Cookies.

Why You’ll Love These Cranberry Walnut Banana Oat Cookies

• Naturally sweetened with banana. Ripe bananas give these cookies a natural sweetness with no need for added sugar.
• Full of fiber and heart-healthy fats. Oats, walnuts, and cranberries provide fiber, antioxidants, and satisfying nutrition.
• Simple and quick to make. Just five ingredients and one bowl—no mixer, chilling, or fancy steps required.
• Great for meal prep. Make a batch on Sunday and have grab-and-go breakfast or snacks ready for the week.
• Allergy-friendly and customizable. They’re naturally gluten-free and dairy-free and easy to make nut-free or refined sugar-free.
• Soft and chewy texture. These cookies strike that perfect balance between hearty and tender, with just the right chew from oats and fruit.

Are Dried Cranberries Healthy?

Dried cranberries are a great way to add natural sweetness and texture to baked goods. They’re a good source of antioxidants and fiber. Be sure to look for unsweetened or reduced-sugar varieties if you’re watching added sugars. Their tart flavor pairs perfectly with banana and oats.

Ingredients Needed For Cranberry Walnut Banana Oat Cookies

• Ripe Bananas. The riper, the better—brown spots mean they’re naturally sweet and mashable.
• Rolled Oats. These form the base and give the cookies structure and chew.
• Chopped Walnuts. They add crunch, richness, and healthy fats. You can swap in pecans or seeds if needed.
• Dried Cranberries. For a pop of sweetness and tartness in every bite. Chop them if you want smaller pieces.
• Peanut Butter (Optional). Adds extra richness and helps bind everything together.

Best Type of Oats for Banana Oat Cookies

Rolled oats are ideal for these cookies because they offer the best chewy texture and structure. Quick oats can be used if you want a softer cookie, but they absorb moisture faster and bake up a bit more tender. Avoid steel-cut oats—they don’t soften properly and will stay too tough in the final cookie.

How I Make Cranberry Walnut Banana Oat Cookies

(This is a quick overview of how I make these cranberry walnut banana oat cookies. You’ll find the full instructions in the recipe card below.)

1. Preheat oven. Set to 350°F and line a baking sheet with parchment paper.
2. Mash the bananas. In a bowl, mash until smooth.
3. Stir in the rest. Add oats, walnuts, cranberries, and peanut butter if using. Mix until combined.
4. Scoop and flatten. Drop mounds onto the baking sheet and lightly press into cookie shapes.
5. Bake for 12–14 minutes. Cookies should be golden on the bottom and just set on top.
6. Cool completely. Let them rest on the pan, they’ll firm up as they cool.

Cranberry Walnut Banana Oat Cookies Recipe Variations

Get creative with these swaps and additions—this recipe is super flexible:

Nut-Free. Replace the walnuts with pumpkin seeds, sunflower seeds, or hemp hearts for a nut-free version. Use sunflower seed butter if skipping peanut butter.

Chocolate Cranberry. Stir in a few mini chocolate chips along with the cranberries for a sweet and tangy cookie with a dessert vibe.

Warmly Spiced. Add ½ teaspoon of cinnamon, or a pinch of nutmeg or cardamom to bring cozy flavor to each bite.

Tropical Twist. Fold in a tablespoon of unsweetened shredded coconut and a few diced dried pineapple pieces for a bright and chewy variation.

Extra Fruity. Swap cranberries for raisins, chopped dried cherries, or chopped dates. You can even mix a few together!

Vanilla Boost. Add a splash of vanilla extract to enhance sweetness and bring everything together.

Bake these cookies for 12–14 minutes until the edges are set and the bottoms are golden. Let them cool on the baking sheet to firm up perfectly.

What to Serve with Cranberry Walnut Banana Oat Cookies

• Greek yogurt or a plant-based yogurt cup
• A warm mug of coffee, tea, or chai
• Fresh apple slices or berries on the side

Can I Eat These Cookies for Breakfast?

Yes! These cookies are packed with fiber, healthy fats, and slow-digesting carbs from oats and banana, making them a great way to stay full and energized in the morning. Pair with yogurt, fruit, or a smoothie for a well-rounded breakfast.

How to Make a Bigger Batch for Meal Prep

These cookies are perfect for meal prepping. You can easily double or triple the recipe and bake in batches. Let them cool completely before storing in an airtight container or freezing. You can also freeze unbaked dough in pre-scooped portions—just add an extra minute or two to the baking time straight from the freezer.

Storing and Freezing Cranberry Walnut Banana Oat Cookies

Store at room temperature in a sealed container for 2–3 days, or refrigerate for up to 1 week. For longer storage, freeze in a zip-top bag or container for up to 2 months. Thaw at room temperature or warm gently in the microwave.

FAQs About Cranberry Walnut Banana Oat Cookies

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