Naturally Sweet Dried Fruit Banana Oatmeal Recipe

This dried fruit banana oatmeal cookies recipe is everything you want in a wholesome, no-fuss breakfast cookie. They’re naturally sweet, soft, and chewy, packed with juicy bits of dried fruit, and super satisfying thanks to the oats and bananas. You can mix them up in one bowl and have them in the oven in under 10 minutes.

These dried fruit banana oatmeal cookies are perfect for anyone who wants a grab-and-go bite that feels wholesome and keeps you full. They’re soft, just sweet enough, and filled with chewy little surprises in every bite. If you’re in the mood to try more banana oat bakes, I also have a chewy Easy Banana Trail Mix Breakfast Cookie and my favorite Healthy Breakfast Cookies that are loaded with wholesome goodness.

Why You’ll Love These Dried Fruit Banana Oatmeal Cookies

• One-bowl recipe. Everything comes together quickly in just one bowl, which means less cleanup and more cookie time.
• Naturally sweet. No added sugars here just ripe bananas and fruit doing the work.
• Chewy and soft. The texture is a perfect mix of tender oats and juicy dried fruit.
• Nutritious and satisfying. Thanks to the oats, fruit, and healthy fats, these cookies actually keep you full.
• Customizable. You can swap the dried fruit, add nuts, or even sprinkle in some chocolate chips.
• Perfect for on-the-go. Whether it’s breakfast, a lunchbox snack, or a mid-hike treat, these are easy to grab and enjoy.
• Freezer-friendly. Bake a batch, freeze them, and enjoy anytime they thaw quickly and taste just as good.

Ingredients Needed For Dried Fruit Banana Oatmeal Cookies

• Ripe bananas. The riper, the better. They act as the natural sweetener and moisture base for the dough.
• Rolled oats. Use old-fashioned oats for the best chewy texture. Quick oats can be used in a pinch, but steel-cut oats won’t work here.
• Chopped dried fruit. A mix of raisins, dried cranberries, apricots, or dates adds color, chew, and natural sweetness.
• Oil. Helps bind the cookies and gives them a softer bite. Use a neutral oil like avocado or light olive oil.
• Vanilla extract. Rounds out the flavor and adds warmth.
• Salt. Just a pinch enhances the sweetness and balance.

How I Make Dried Fruit Banana Oatmeal Cookies

(This is a quick overview of how I make dried fruit banana oatmeal cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat the oven. Set it to 350°F and line your baking sheet with parchment paper.
2. Mash the bananas. In a large bowl, mash until mostly smooth.
3. Add the rest. Stir in the oats, dried fruit, oil, vanilla, and a pinch of salt. Mix until everything is well combined.
4. Rest the dough. Let the mixture sit for 15 minutes so the oats absorb some moisture and the dough thickens slightly.
5. Scoop and shape. Drop spoonfuls of dough onto the baking sheet, leaving space between. Flatten each slightly with your fingers or a fork.
6. Bake. About 20 minutes or until the edges are just golden brown.
7. Cool. Let them cool on the pan for 5 minutes before transferring to a rack.

Dried Fruit Banana Oatmeal Cookies Variations and Substitutions

Nut Boost: Add a handful of chopped walnuts, pecans, or pumpkin seeds for crunch and healthy fats. They’ll also make the cookies more satisfying.

Chocolate Twist: Stir in mini chocolate chips or chopped dark chocolate for a sweet treat version that still feels wholesome.

Coconut Touch: Replace ½ cup of oats with unsweetened shredded coconut for a subtle tropical flavor and extra texture.

Spice It Up: Mix in ½ teaspoon of cinnamon, nutmeg, or pumpkin pie spice for a cozy, warm flavor profile that’s perfect in fall or winter.

Oil-Free Version: Swap the oil for unsweetened applesauce or mashed avocado. The texture will be softer but still moist and delicious.

Gluten-Free: Use certified gluten-free oats to make these cookies fully gluten-free.

Protein Boost:Stir in a scoop of your favorite vanilla or unflavored protein powder to turn these into post-workout cookies.

Vegan Option:These are already vegan if you use plant-based oil and check that your dried fruit doesn’t contain honey or dairy additives.

Low-Sugar Swap: Use unsweetened dried fruit and add a few drops of liquid stevia if you want to boost sweetness without sugar.

• Stir in mini chocolate chips or cacao nibs.
• Swap some oats for shredded coconut.
• Use cinnamon or nutmeg for a spiced version.

Storing / Freezing Dried Fruit Banana Oatmeal Cookies

• At room temperature: Once fully cooled, store the cookies in an airtight container at room temperature for up to 3 days. Place parchment between layers if stacking to prevent sticking.
• In the fridge: To keep them fresh longer, refrigerate in an airtight container for up to 7 days. This slightly firms up the cookies and helps preserve the fruit’s texture.
• In the freezer: These cookies freeze beautifully. Let them cool completely, then place in a single layer on a tray to freeze. Once frozen, transfer to a freezer-safe bag or container, layering parchment if stacking. They keep well for up to 3 months.
• How to thaw or reheat: Thaw at room temperature for about 30 minutes or microwave for 10–15 seconds for a warm, soft bite anytime. I often pull a few out the night before to defrost overnight for breakfast or lunchbox snacks in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to 7 days.

Best Dried Fruits for Baking

When it comes to baking with dried fruit, not all options behave the same in the oven. Here are some of my favorite go-to choices for these cookies:

• Raisins: Classic and naturally sweet. They plump up just slightly during baking and are always a win with kids.
• Dried cranberries: Tart and colorful, they add a pretty pop and balance the banana’s sweetness.
• Chopped apricots: Slightly chewy and mellow in flavor. Be sure to dice them small, so they distribute well.
• Dates: Soft and sticky, dates melt into the cookie a bit and add a caramel-like sweetness.
• Golden raisins or currants: Great if you want a mix of texture and natural sugars without overwhelming flavor.

Always check that your dried fruit is soft and fresh, not overly dry or hard. If needed, you can soak tougher fruit in warm water for 5–10 minutes and pat dry before using.

Can I Make These Cookies Without Oil?

Yes, absolutely. The oil in this recipe helps keep the cookies tender, but there are a few great substitutions:

• Unsweetened applesauce: Makes the cookies a little moister and slightly cakier.
• Mashed avocado: Adds healthy fats and a creamy texture with very mild flavor.
• Nut butters (like almond or peanut): Boosts flavor and protein and gives a slightly denser texture.

Whichever substitute you choose, keep the same measurement (⅓ cup). Just note that the cookies may bake up a little differently depending on your choice.

How to Prep and Freeze the Dough for Batch Baking

These cookies are perfect for making ahead. Here’s how I prep them for later:

1. Mix the dough as usual.
2. Scoop portions onto a parchment-lined baking sheet, just like you’re about to bake.
3. Freeze the dough mounds for 1–2 hours until firm.
4. Transfer to a freezer-safe bag or container, label with the date, and freeze for up to 3 months.

To bake from frozen: No need to thaw! Just add 2–3 extra minutes to the bake time and keep an eye on the edges for doneness.

How to Pack These Cookies for Work or School

These banana oatmeal cookies are made for busy mornings and snack breaks. Here’s how I love to prep and pack them:

• Wrap individually. Once cooled, wrap each cookie in parchment or place in small snack-size containers. This keeps them from sticking or crumbling.
• Use reusable containers. Bento boxes or small airtight containers work perfectly in lunch bags and protect the cookies from getting crushed.
• Keep chilled if needed. If it’s a hot day or your bag sits out, add a small ice pack to keep them cool and fresh.
• Pair with protein. I often pack one alongside a boiled egg, string cheese, or a small container of yogurt to make it more of a complete meal.

They’re a super convenient option that feels like a treat but fuels you through the day. No crumbs, no mess, and they thaw quickly if you’re pulling one from the freezer!

Kid-Friendly Mix-In Ideas

These cookies are already a hit with kids, but here are some fun additions to switch things up:

• Mini chocolate chips or white chocolate chips
• Chopped dried mango or pineapple for a tropical spin
• Cinnamon or pumpkin pie spice to make them smell like fall
• Shredded coconut for a little chew and sweetness
• Colorful dried fruit blends to make the cookies pop in lunchboxes

Let the kids help pick the mix-ins it makes them more excited to eat what they helped create!

FAQs About Dried Fruit Banana Oatmeal Cookies

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