These Easy Peanut Butter Oatmeal Banana Cookies use only 5 simple ingredients and are gluten free and vegan friendly! A healthy treat for kids and adults!
PIN Easy Peanut Butter Oatmeal Banana Cookies
These cookies are BANANAS
Do you guys remember when that was THE song? I just googled it because I thought it was a popular song, liiiike, maybe 2 years ago?
IT WAS in 2004! Ummmmm. When I was 14! 14 YEARS AGO.
Did I just make you feel REAL OLD? Good. Join the club.
Good thing we have this healthy banana oatmeal cookies recipe to make us feel ALL SORTS of better.
You KNOW that I would never do such an evil-awful-dark-cloud-so-much-bad kind of things like make us all have a we-feel-so-old-we’re-basically-fossilized-pity-party without some kind of LIGHT at the end of the tunnel of DESPAIR.
But really? It’s not.
I think all people who love food (you and I, and all other humans of the universe) can agree that light definitely DOES = COOKIES.
This is also me testing the “cookie waters.”
I’m slowly extending a hand full of healthy, easy peanut butter oatmeal banana cookies, wondering if you will gladly TAKE ONE (or 6) or KNOCK MY HAND ASIDE in a fit of RAGE, causing said cookies to fall on the ground in crumbly bits of delicious sadness, and scream “IT’S ONLY BEEN 2 WEEKSISH SINCE DECEMEBER. I AM STILL FULL OF PALEO WHIPPED GLUTEN FREE SHORTBREAD COOKIES and SUGAR FREE CHEWY SUGAR COOKIES TAYLOR. I DO NOT WANT MORE COOKIES.”
I feel like no one gets THAT angry in the face of cookies, but you just NEVER KNOW.
Especially because, uhhh, these are SUPER healthy, gluten free cookies that just so happen to be vegan friendly and ONLY require 5, super-easy-breezy (not like Covergirl) pantry-essential ingredients.
Plus, uhhh, PEANUT BUTTER AND BANANA. SO GOOD. Start your day with a Banana Peanut Butter Overnight Oats Recipe with Almond Milk and a handful of these and you’re GOLDEN.
This recipe for banana cookies is the PERF way to get over ALL the HOURS and YEARS (exaggeration) that you spent decorating some gluten free chewy sugar cookies over Christmas, and then they DIDN’T EVEN LOOK AS GOOD AS HOW PINTEREST SAID THEY WOULD.
But, maybe I’m the only cookie decorating fail.
Don’t worry, these require none of that shenanigans. And they’re go from cooking in your imagination –> baking –> your VERY FACE a WHOLE LOT QUICKER.
These simple, naturally-sweetened peanut butter banana oatmeal cookies are the perfect healthy treat for a school or work lunchbox. They’re made with just 4 ingredients– oats, peanut butter, banana, and chocolate chips.
I first tried these simple peanut butter banana oatmeal cookies when one of my good friends made them in college, so I knew what to expect when I tried making a version of peanut butter banana oatmeal cookies myself.
They’re are an easy, healthy treat that doesn’t taste overly decadent or sweet. They’re soft rather than crispy and almost remind me of a banana bread cookie. They’re definitely not your typical cookie, but I think they’re delicious.
You can preheat the oven, mix up the batter, and enjoy one of these cookies in 20 minutes from start to finish!
To make these healthy cookies, start by mashing ripe bananas in a medium bowl. Stir in peanut butter, optional honey or sugar, oats, salt, and chocolate chips. Then, roll the cookie dough into balls, place them on a parchment paper-lined sheet, and lightly flatten them since they don’t spread in the oven. Before you know it, you’ll be enjoying some cookies hot out of the oven.
A note about sweeteners: you can add a small amount of honey or sugar if you prefer your cookie to taste a bit sweeter. Even though I don’t love overly-sugary desserts, I enjoyed the addition of a tablespoon of honey to liven these up after only sweetening them with banana the first time I made them. They aren’t overly sweet at all. But it’s up to you!
I often pack a mini treat to snack on between classes or enjoy after dinner as a healthy dessert, and these peanut butter banana oatmeal cookies are perfect for that. I keep these cookies in the freezer, toss one in my lunchbox in the morning, and it’s thawed within a couple of hours.
Some of my other favorite healthy treats that I keep in my freezer are Yasso Greek yogurt bars and these amazing double chocolate peanut butter muffins (which only have 8 grams of sugar)! Feel free to share other ideas with me– I’d love to hear your favorite healthy treats!
I hope you enjoy these peanut butter banana oatmeal cookies as much as I do!
If you try these peanut butter banana oatmeal cookies, feel free to let me know in a comment and leave a star rating, or take a photo and tag me @livbane on Instagram! I’d love to see!
Last updated: 09/23/2019 by: My Pure Plants May contain affiliate links – 13 Comments
Healthy, 3-ingredient banana peanut butter oatmeal cookies. No refined sugar. No flour. No baking soda. I even included 3 variations: chocolate chips, raisins, and cocoa powder. Perfect for a quick snack or for an on-the-go breakfast. Vegan, oil-free, egg-free, dairy-free and gluten-free.
This is the easiest cookies to make in the whole world. Seriously, you only need a fork and a bowl to mix the ingredients. We really-really like easy sweet treats with minimal ingredients. Like, this Coconut Milk Chia Pudding recipe, which has also only 3 ingredients and no-bake! Hurray! Or this Vegan Tapioca Pudding recipe. Again, only 3-ingredients. Have you seen our 4-ingredient Vegan Chocolate Pudding and Fried Apple Rings recipes yet? Yum and yum.
For more recipes using oatmeal or any other gluten-free flour, visit our Ultimate Gluten-Free Flour Guide.
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How to make healthy banana oatmeal cookies?
If you have 5 minutes and a couple of overripe bananas, oats and peanut butter in your pantry, you are good to go! Kids love to help. Mine sure does. In no time you will have 6-8 soft, chewy flourless cookies.
First, peel the bananas. Take a medium-sized bowl and mash them with a fork as much as you can (photo #1). No need to go completely bananas! 🙂 You can leave some yummy banana chunks. Then, add peanut butter (crunchy or smooth – both versions came out divine) and mix (photo #2). Last, but not least add the oats (photo #3).
To get an equal portion for each cookie, I use an ice cream scooper with trigger release. Pre-heat the oven for 390 Fahrenheit (200 degrees Celcius) and bake them on a baking sheet or on a parchment paper for 15 minutes tops (photo #4). While you are waiting, you can totally lick the bowl as the mixture is just so damn tasty. I definitely don’t waste any of it. 🙂
Okay, here comes the hardest part. You need to wait until the cookies chill. They are very soft when they are hot. I know. It is hard not to grab a bite right away! Or two. Or… (Don’t tell anyone but I can eat the whole batch – that is 6-8 cookies – in one go.)
Variations for Banana Peanut Butter Oatmeal Cookies
Chocolate chip banana oatmeal cookies
Add 1/3 cup vegan chocolate chips or chocolate chunks. Mix and bake the same as you would bake the basic banana peanut butter oatmeal cookies. You can use carob chips for an even healthier WFPB-friendly (whole foods plant-based) option.
Raisin banana oatmeal cookies
Add 1/3 cup of raisins or dried cranberries. Basically, any dried fruit can work here. Although, you need to cut larger fruits like dried apricot into chunks. Mix and bake the same as you would bake the basic banana peanut butter oatmeal cookies.
Chocolate banana oatmeal cookies
Add 3 tsp cocoa powder or cacao powder. I even tested it with vegan hot chocolate powder. My daughter says “Those are the best cookies!” Mix and bake the same as you would bake the basic banana peanut butter oatmeal cookies.
How to make peanut butter at home
Easy-peasy. 1 ingredient and 1 step. Cool, hm?
Take you high-power blender or food processor – we love our Vitamix – and add dry unsalted peanuts. Blend it on high speed and scrape the sides for a couple of times until you get smooth, creamy peanut butter. That’s it! No artificial or unnecessary ingredients!
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Top tips to make Perfect Flourless Banana Peanut Butter Oatmeal Cookies
- If you use overripe bananas , then you definitely don’t need any sweetener. The best is if the banana peel has already lots of brown spots. So-so sweet. Naturally sweet.
- If you use rolled oats rather than quick oats , let it sit for 5 minutes (or until you pre-heat the oven) to get the oats a little softer before baking.
- You can use either crunchy or smooth peanut butter. Both versions came out delicious.
- Don’t move the cookies while they are hot. They can be very-very soft right out of the oven . Wait for a couple of minutes for them to cool down a bit.
- If you don’t have an ice cream scooper, use two spoons.
- This is a basic peanut butter banana oatmeal cookie recipe, you can add your favorite ingredients to it like cinnamon or vanilla extract or chopped nuts. Let us know in the comments, which one is your favorite.
FAQs and Substitutions
Can I use other nut butter?
Well, it is a peanut butter cookie, but the recipe also works for almond butter.
What does overripe banana mean?
I call a banana overripe if there are brown spots on the peel. There may also be some areas where the banana itself turns brownish. The softer, the sweeter. You can also use normal yellow-peeled bananas, but the cookies may not be sweet enough.
Can I use rolled oats?
Yes, you can, although in that case, I would let the mixture sit for 5-10 minutes so the rolled oats soften a bit. I would also bake them for 20 minutes instead of 15 minutes and on 350 Fahrenheit (180 degrees Celcius) instead of 390 Fahrenheit (200 degrees Celsius).
This Banana Peanut Butter Oatmeal Cookies recipe is vegan, so dairy-free and egg-free. It is WFPB-friendly (whole foods plant-based).
However, it is only gluten-free if you buy certified gluten-free oats and oat flour. Oats are naturally gluten-free, although they are usually cross-contaminated with other grains. If you are interested to read more about oats, you can always visit Coeliac.org.uk or NCA’s Stance on Gluten-free Oats.
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More dessert recipes
You can browse through our Vegan and Gluten-free Dessert Recipes or check out
Apr 8, 2019 · by Kaylie Grace · 12 Comments
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These peanut butter banana oatmeal cookies are chewy, soft, and SO delicious! The recipe requires just 3 gluten-free ingredients and one bowl. It’s healthy, easy to make, and can even be eaten for breakfast.
Easy One-Bowl Peanut Butter Banana Oatmeal Cookies
Have you ever been in the mood to bake cookies but decided not to because of the mess you’d have to clean up afterwards? Yeah, I’ve been there… but hold off on ordering a Postmates delivery instead. I promise, you don’t have to worry about making a mess when it comes to this cookie recipe.
The great thing about these peanut butter banana oatmeal cookies is that your kitchen stays clean in the process. That’s right, you can make them with just one bowl! I’m talking about an easy preparation and an even easier clean-up.
Simply mash the bananas, toss in the rest of the ingredients, and stir everything together. Voila! The cookies are now ready to be baked. It’s not often that a cookie recipe is more effortless than that.
How to Make 3 Ingredient Oatmeal Cookies
For the full recipe, scroll down to view the recipe card below.
Realistically, this recipe only require three ingredients: rolled oats, mashed bananas, and creamy peanut butter. Mix them together and you’ll have the easiest, gluten-free cookies.
The rolled oats are rich in fiber, the bananas provide a variety of vitamins and minerals, and the peanut butter gives a boost of healthy fats and protein. These whole-food ingredients make this recipe nutritious enough for breakfast! And who doesn’t like the sound of cookies for breakfast?
Although they are not required, I recommend adding in the cinnamon, vanilla, and salt for additional flavor. If you’re a chocoholic, like me, you should toss in the mini chocolate chips, too!
These 3-ingredient peanut butter banana oatmeal cookies are so versatile. Here are a few options for ingredient swaps:
- Instead of peanut butter, you can use any nut butter of your choosing. Almond butter and sunflower seed butter will taste equally delicious.
- Not a fan of banana? Try using mashed pumpkin instead!
- For an even healthier recipe, omit the mini chocolate chips and add raisins, cranberries or dried blueberries instead.
- Want an extra boost of nutrients? Add your favorite nuts or seeds to the recipe. Some great options are chia seeds, hemp seeds, and chopped walnuts.
- For gluten-free cookies, double check the label on your rolled oats to make sure they do not contain gluten.
More healthy vegan dessert recipes:
If you try these Peanut Butter Banana Oatmeal Cookies, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!
Posted: Mar 20, 2020 · Updated: Mar 20, 2020 by Tonje
These amazing 3 ingredient peanut butter oatmeal cookies are absolutely delicious, super easy to make and healthier than you’d expect. This is the perfect sweet treat or breakfast you can make ahead and prepare for later.
I love cookies (who doesn’t?), and I always get excited about the thought of a healthy cookie. This one ticks all the boxes for me: it’s thick and chewy, filling, rich in goodness like fiber and vitamins, and is totally acceptable to eat for breakfast.
These peanut butter oatmeal cookies only require 3 ingredients: peanut butter, ripe bananas, and rolled oats.
You can also add extra add-ins as you wish, like chocolate chips or raisins.
Preheat the oven to 185°C/175°C fan oven/365°F.
Mash the bananas in a bowl until smooth.
Add rolled oats and peanut butter, and stir to combine all the ingredients. Add any add-ins if you wish.
Use a fork or spoon to spread the cookie dough into cookies on a baking sheet covered baking tray. The cookies will not change shape when they cook, so shape them the way you want them to turn out.
Bake the cookies for about 15-20 minutes, or until they are golden brown. The cookies will still be soft when removed from the oven.
Move the cookies from the baking tray to a cooling rack. Allow them to cool down completely, which will also help the cookies crisp up.
💡 TIP! Make a big batch and freeze the cookies down to quick and easy future treats, snacks or sweet breakfasts.
💭 Top tips
Here is how you can get these healthy cookies perfect:
- Use ripe bananas, ideally they should be covered with brown spots. Unripe bananas will not taste as good, and can be hard to mash properly.
- Add any add-ins you like. Try adding roughly chopped peanuts, chocolate chips, raisins, blueberries, chocolate spread or coconut flakes.
- This recipe contains no sugar, as the ripe bananas add enough sweetness. If you wish, you can add some brown sugar or honey for extra sweetening.
Leftover cookies can be stored in an airtight container for up to a few days. They can also be frozen for up to 3 months.
Peanut butter banana breakfast cookies are an excellent make ahead breakfast. Simply freeze them down individually, and thaw them as needed.
📋 Frequently asked questions
Are these 3 ingredient peanut butter oatmeal cookies healthy? – Absolutely. These cookies are filling and rich in fiber – perfect as a healthy treat or for breakfast. Just avoid eating all of them in one go!
Can these be made vegan? – Yes. These cookies are in fact vegan and vegetarian by default!
Are these cookies allergy friendly? – These are dairy free, soy free and egg free. Use almond butter or sunflower seed butter if you have a peanut allergy, and use gluten free oats if necessary.
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These 5 ingredients Healthy Vegan Chocolate Peanut Butter Banana Oatmeal Cookies can be a dessert or even a breakfast cookie on the go! Feel great about what you’re eating with this easy treat.
Sometimes we want a quick treat but we don’t want a bunch of added sugar or “bad” ingredients (whatever that means at the time). These healthy vegan chocolate peanut butter banana oatmeal cookies will help.
Whether you are looking for something healthy for your kids or you are doing a plant based diet and don’t do sugar and oil, then this is the recipe that you need.
These delicious and easy vegan cookies need just 5 ingredients and you will be shocked at how quickly they come together.
They could also totally be a vegan breakfast cookie. Imagine your kid’s surprise when you hand them a cookie for breakfast and are totally okay with it.
You will be the parent of the year.
Even if you don’t have kiddos, you yourself will be thrilled at your life choices when you eat these cookies for breakfast.
That means they make breakfast on the go super easy!
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What ingredients do you need to make healthy vegan chocolate peanut butter banana oatmeal cookies?
Guys let’s admit, almost all the ingredients are already in the name of the post. It only needs 5 ingredients, so you can already tell 4 of them by the title of the post.
And guess what. The 5th ingredient is optional. We love them more with it, but it doesn’t have to be included.
The 5 ingredients that you need for this recipes are:
- rolled oats (old fashioned oats)
- peanut butter (sub for sunbutter if allergic)
- cocoa powder
- vegan chocolate chips (optional)
Full amounts are listed in the printable recipe card below.
How do you make healthy vegan chocolate peanut butter banana oatmeal cookies?
This is one of those recipes where you feel silly for writing it out as a recipe.
Preheat oven to 350 degrees F.
In a large bowl, add all your ingredients and combine well.
Scoop out equal size amounts (it makes 6-8 depending on your size) and shape into a flat cookie shape about 1/2 inch thick.
Place on a parchment lined baking sheet and bake for 10 minutes.
Remove from oven, let cool and serve.
Can I make these without chocolate?
If you don’t like or don’t want chocolate cookies, but you’d like a healthier cookie, the chocolate can be omitted entirely. Just use the oats, bananas, and peanut butter.
Can I make with another nut butter besides peanut butter?
Yes. If you want to use almond butter, cashew butter, or even sun butter, you can use any of them!
Can I make these healthy vegan cookies Top 8 Allergen free?
Yes. Make sure that you have gluten free oats and sub your peanut butter for sun butter.
If you are using the optional vegan chocolate chips, make sure that you use safe ones, like Enjoy Life!
Can you prep these healthy vegan cookies ahead of time.
These cookies have bananas, so they have a lot more moisture than traditional cookies. They will last for 5 days in an air tight container, but after that it’s very susceptible to mold so always check.
What about traditional vegan cookies?
We know this is a healthy cookie and you may want a more traditional cookie. We have a big list of traditional vegan cookies that you may want to try.
Pin these healthy vegan chocolate peanut butter banana oatmeal cookies for later:
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Drop cookies, made of dough that is casually shaped into a ball and dropped onto a cookie sheet, are not always the most attention-getting cookies. I think that they’re probably the most often made type of cookie, since they are very quick and easy when compared to cut-out cookies, but they don’t hold a candle to the cutouts when it comes to presentation. That being said, drop cookies are usually packed with lots of great flavors and I think that we’ve all learned to appreciate them, sometimes in spite of a plain outward appearance.
These Peanut Butter Banana Oatmeal Cookies definitely fall into the plain-but-surprisingly-flavorful category. The have peanut butter, oats, and mashed banana in them. I actually was inspired to make them by the banana peanut butter I tried recently, so I put these together by mixing some into my Banana Oatmeal Cookies. The fact that I know the flavor combination is a good one in general didn’t hurt things, either.
The finished cookies looked like your basic oatmeal cookies, but tasted like a cross between a peanut butter cookie and banana bread. The banana flavor was good, but not overwhelming, and the peanut butter added a nice nuttiness to the whole thing. The cookies stayed moist, slightly chewy and fresh tasting for several days when stored in an airtight container, so these are a great option if you want to bake a batch over the weekend and keep it around during the week. I used smooth peanut butter for these cookies, but using crunchy would add a little bit more texture if that’s your peanut butter preference at home.
Peanut Butter Banana Oatmeal Cookies
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar
1/2 cup sugar
2 tbsp butter, room temperature
1 large egg
1/2 cup peanut butter
1/4 cup mashed banana (from 1 sm/med)
1 1/2 cups quick-cooking rolled oats (not instant)
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together sugars and butter. Beat in egg until smooth, then mix in the peanut butter and mashed banana. Working by hand or with a mixer on low speed, blend dry ingredients into the peanut butter mixture. Stir in the oats.
Shape dough into tablespoons and place on baking sheet, flattening each slightly with your fingers.
Bake for 10-12 minutes, until cookies just begin to turn golden around the edges.
Cool on a wire rack.
Are you looking for a cheap, easy, but healthy alternative to dog treats?
You can easily make it at home! Rather than purchase treats with a ton of additives, you can make something tasty for your pup that is virtually no hassle.
Blogger Alex, from Munchkins and the Military, has shared her easy to replicate recipe for 3-ingredient dog treats.
Your dog will literally flip out as soon as they get one bite of these! My dog loses his mind over anything that smells like peanut butter.
Munchkins and the Military Source: Munchkins and the Military
For this recipe, you literally just need three ingredients to get the job done!
- 1 1/2 cups of uncooked oatmeal (ground down)
- 1 large banana
- 1/2 cup of peanut butter (without xylitol)
Some peanut butter brands without xylitol are Jif Creamy Peanut Butter, Jif Natural Creamy Peanut Butter Spread, and Nutzo Organic Smooth Power Fuel, Peanut Free. Luckily, Jif is an easy-to-purchase peanut butter sold in most grocery stores nationwide.
Munchkins and the Military Source: Munchkins and the Military
It is very important to note that you should be using a peanut butter without xylitol. It is extremely dangerous for dogs. According to VCA Hospitals, this is what happens to dogs if they consume xylitol:
“This occurs because xylitol may not be completely digested in the intestines until the digestive system adapts. Xylitol is extremely toxic to dogs. Even small amounts of xylitol can cause hypoglycemia (low blood sugar), seizures, liver failure or even death in dogs.”
Munchkins and the Military Source: Munchkins and the Military
Once you’ve got your ingredients, you can follow Alex’s recipe easily:
- Preheat your oven to 350 degrees.
- Using a food processor or blender, grind your oats until they are powder.
- In a bowl, beat together the banana and peanut butter until smooth. A few small chunks of banana here and there is ok. The dough should stick together, but shouldn’t be sticky.
- Reserve about a tablespoon of ground oatmeal and pour the rest into the banana peanut butter mixture and mix until combined.
- Dust your surface with the reserved ground oatmeal and roll your dough to about a 1/4 inch thickness.
- Cut into desired shapes and place on a parchment paper lined cookie sheet.
- Bake treats for approximately 15 minutes, or until the edges start to brown.
- Cool completely before storing in an airtight container for up to a week.
Munchkins and the Military Source: Munchkins and the Military
Alex suggests adding more peanut butter to the mixture if the dough is too try. What dog would ever say no to extra peanut butter?!
To make these treats even cuter, you can purchase a dog bone cookie cutter to make each treat shaped that way.
You can purchase one Ann Clark cookie cutter for $1.29 or a 5-piece set for $7.99 from Bed Bath & Beyond. Aren’t these cookie cutters just adorable?
3 Ingredient Peanut Butter Banana Cookies – Made with only bananas, oats, PB2 (and your choice of mix-ins), these cookies are less than 50 calories each and healthy enough to be breakfast!
You guys know I get excited about pretty much any healthy recipe, but I’m extra excited to share these cookies with you!
And, not just any ingredients – healthy, real food ingredients that you probably already have in your pantry! Don’t you hate it when a recipe claims to be 2 or 3 ingredients and then calls for a store bought cake mix? So, you know, more like 50 ingredients. 😉
This recipe really does only have 3 HEALTHY REAL FOOD INGREDIENTS!
Clearly I’m excited!
Before we get to the recipe, I wanted to share some super AWESOME NEWS! For a limited time, when you subscribe to my weekly newsletter you’ll get my latest eCookbook “44 Healthy Recipes with 4 Ingredients or Less” for FREE!
Plus, I’ll email you weekly with all my very best healthy recipes, tips & workouts!
It doesn’t get easier than 4 ingredients or less, so make sure you don’t miss this freebie! Hurry and subscribe right HERE and I’ll email you a copy!
Did you get it? Good! You’re going to love the recipes!
Now, back to this recipe…
You literally only need 3 ingredients
- Ripe Bananas – They don’t have to be super brown, but the more ripe they are the sweeter these cookies will be.
- Old Fashioned or Quick Cooking Oats
- PB2 – If you haven’t tried PB2 yet, you absolutely have to! It is dehydrated/powdered peanut butter, which may sound a little weird, but basically you get all the peanut butter flavor with a fourth of the calories and fat grams. You can find PB2 in your local grocery store, but the most affordable way to buy it is on Amazon HERE.
Of course, I also added a handful of dark chocolate chips <70% cocoa is the very best for your health – I love THIS brand>. 🙂 Next time I’m going to do walnuts or maybe some dried cranberries. Feel free to add your families favorites. I bet a little shredded coconut would be good too, or even a little bit of cinnamon and raisins.
All 4 of my kiddos love these, even my daughter that hates bananas, and my husband has been grabbing one in the morning on the way to work. Pretty cool to be able to hand them a cookie and know they are really eating bananas, oatmeal, and a little bit of peanut butter!
I bet 3 Ingredient Peanut Butter Cookies will be a favorite breakfast, snack, or even dessert in your family too!
P.S. Still didn’t get your FREE ECOOKBOOK? 44 Healthy Recipes with 4 Ingredients or Less
CLICK HERE & I’LL EMAIL YOU A COPY!
July 11, 2016 by Marisa
These vegan breakfast cookies take just 3 ingredients and 15 minutes to make! Plus this recipe is great way to use up overripe bananas.
I love oatmeal for breakfast but in the summer I tend to take a break. A bowl of hot oats is just not as appealing when it’s 97 degrees outside. These peanut butter banana breakfast cookies are the best of both worlds.
They make it easy to enjoy the same bowl of oats only it’s handheld. Plus the cookies can be made ahead. They make a great grab and go breakfast and are good for both kids and adults.
No sugar added breakfast cookies
These 3-ingredient breakfast cookies have no added sugar. Natural peanut butter is just peanuts and salt – so no sugar there. The banana delivers sweetness. Be sure to use a very ripe banana – one with way more brown than yellow – so you get the best flavor.
If you accidentally use a banana that’s not quite sweet enough, add a drizzle of maple syrup or your favorite sweetener to the mix before baking.
I found the original recipe on one of my favorite sites, Cooking Light. I saw them make their Banana Bread Breakfast Cookies and didn’t believe just 2 ingredients would work. But in some magical way – it does! And as I am a huge peanut butter & banana fan, I thought to put the two together in my version of the cookies.
How to store breakfast cookies
I like to make them on a Sunday night and store them in a sealed container in the pantry. I’ll grab one for a snack or as an easy breakfast with tea. I’ve even popped them into the toaster oven for a toasty, warm cookie.
This recipe is a good base. Add cinnamon, dried blueberries or chocolate chips to make them your own. Try it out and let me know what you think!
Tips for the best breakfast cookies
Use the ripest, sweetest bananas you can find. That is often the ones that are almost mushy sitting on your kitchen counter after several days.
Choose traditional or old-fashioned oats. Instant oats won’t have the same chew and make bake up differently.
Space the cookies out well. Leave room for the cookies to brown on the baking sheet. If you place the cookies to close together, they won’t get that nice golden brown edge.
Last updated on June 13, 2020
These Peanut Butter, Banana, Oatmeal, Chocolate Chip Cookies are a delicious cross between a sweet treat and a healthy snack. They’re soft, moist and chewy, and packed with peanut butter and banana flavour. Sweetened with maple syrup and dark chocolate chips, these no-flour, no-egg, no-oil cookies will satisfy your cookie craving without any of the guilt.
Guys!! I have another totally yummy healthy cookie recipe for you!
These peanut butter and banana, oatmeal chocolate-chip cookies are soft, moist and chewy, and ridiculously delicious.
They’re rather addictive too, but that’s ok because they’re made with just a handful of healthy ingredients. They’re actually a knock off of our healthy breakfast cookies, but this version is sweeter and more sinful because we’ve swapped out the seeds and nuts for maple syrup and dark chocolate chips.
They’re SO, SO GOOD!
I can’t stop eating them. I’m serious. I’ve made them twice in 3 days. Hey, I had to do SOMETHING with the overly-ripe, brown bananas in my fruit bowl, and this was one of the healthiest options.
Quick, One-Bowl Recipe
They’re super-quick and easy to make too. You only need one bowl and a couple of minutes to prepare them. Just mash the bananas, stir in the rest of the ingredients, and BAM, they’re ready for the oven.
Recipe Substitutions and Add-ins:
I use natural peanut butter to keep these cookies on the healthier side, but you can use regular peanut butter if you don’t have natural. I also use 100% pure maple syrup, but any grocery brand syrup will do.
This is a very accommodating recipe, so if you want to add any extras, go for it. Chopped nuts, dried cranberries, pepitas and coconut would all be delicious.
Can you make these cookies with previously frozen bananas?
I would recommend using overly-ripe, fresh bananas to make these cookies. Bananas that have been frozen and thawed contain a lot of liquid, and I suspect they might make the dough too wet to hold its shape on the cookie sheet.
Exact measurements in recipe card below.
- 2 very ripe bananas (not previously frozen)
- peanut butter
- quick oats
- maple syrup
- salt (optional)
- chocolate chips
STEP ONE: In a good-sized bowl, mash two ripe bananas with a fork, leaving lots of lumps in there.
STEP TWO: Stir in the peanut butter, maple syrup vanilla and a dash of salt. Note: you can leave the salt out if you’d rather, but a bit of salt will enhance the flavour of the chocolate.
STEP 3: Add in the quick oats and chocolate chips and stir until just combined.
STEP 4: Drop by heaping teaspoon onto a cookie sheet or baking stone, and flatten slightly with the back of the spoon.
Note: These cookies won’t spread so you can really load up your cookie sheet.
STEP 5: Bake for 15 minutes a 350ºF unit the edges start to brown.
Remove from oven and transfer to a cooling rack.
These easy 4 ingredient peanut butter oatmeal cookies are quick, hearty, and filling and made with simple pantry ingredients you probably have on hand — no flour, brown sugar, or baking soda needed!
The best part about making cookies is, in my opinion, eating the dough. I know it’s not right. Or safe for that matter.
That’s why I love these cookies: They taste like peanut butter cookie dough. And they only contain four ingredients–all of which you probably have right now in your kitchen.
These are also so hearty, even just one little cookie is really satisfying.
|You might also like: The BEST No Bake Cookies|
What is natural peanut butter?
Natural peanut butter contains either just peanuts or peanuts and salt. Other peanut butter contains additional ingredients like oil and sugar. If you’re using natural peanut butter, these are best made with a variety that has salt. But you can also use regular peanut butter in this recipe.
Which kind of oats are best to use in these cookies?
You can use either quick or old-fashioned oats in this recipe.
I can’t eat eggs. Now what?
You can make these cookies without using the egg. As a substitute, use a flax egg. How to make a flax egg: Combine one tablespoon ground flaxseed with three tablespoons water, stir, and let it sit for at least five minutes to thicken. Use the mixture in place of the egg in this recipe.
These easy 4 ingredient peanut butter oatmeal cookies are quick, hearty, and filling and made with simple pantry ingredients you probably have on hand — no brown sugar or baking soda required!
- 1 cup peanut butter (regular or natural both work)
- 1 egg (or one flax egg; see recipe note below)
- 1/2 cup oats (old fashioned or quick)
- 1/2 cup sugar
- Preheat oven to 350 degrees.
- Mix all ingredients together in a medium bowl.
- Roll into 1-inch balls or drop by rounded teaspoons onto ungreased cookie sheet (I use a cookie scoop).
- Press the tops of the cookies with the back of a fork (dipped in sugar) to make a crisscross design.
- Bake about 10-12 minutes or just until the tops start to look dry.
- Cool 1-2 minutes, then remove from baking sheet and place on cooking rack.
You can use a flax egg in place of the egg in this recipe. To make a flax egg, combine one tablespoon ground flaxseed with three tablespoons water. Stir to combine and allow it to sit at least five minutes to thicken. Add to mixing bowl and combine with other ingredients.
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These Peanut Butter Oatmeal Balls With Banana are the perfect on-the-go breakfast or snack for any time of the day. Easy, packed full of protein, fiber, and more nutrients to fuel your body.
Peanut butter and bananas are one combo that is pleasantly pleasing together. Add in some hearty oats and you have one awesome bite-size ball to treat yourself with, that you don’t have to feel guilty about it. Beware, they are wildly addictive!
I remember a few years back when Reese’s came out with a limited time Elvis Presley peanut butter cup that had banana in it. He was famous for this combo, and I always thought it was odd. Well, I tried it.. and I regret not trying it sooner.
I was forced by a friend to try out this Reese’s and let me say it was actually really tasty. Since then I try to use this combination over and over again, in different situations like banana bread and more.
These are perfect to toss in your child’s lunch for school, serve up as a breakfast option, or after school snack. These are so simple to make and if you have a little older kids they might want to help make these tasty oatmeal bites.
It is a great time to teach your child about cooking. I think it is important to teach cooking as a life skill so that when they leave to go off to college one day, they can cook for themselves. This is a really good starter recipe. No baking required and minimal steps is all it takes.
Peanut Butter Oatmeal Balls With Banana
The beauty of this recipe is that there is no baking required. Within minutes you can whip up these Peanut Butter Oatmeal Balls With Banana. Kids love them and so adults.
I have found that the riper the banana is the sweeter you will find these peanut butter banana oatmeal ball will be. It is the same thing when you make banana bread.
I have also used quick oats as well as rolled oats and both work well. You will find you have more of a chew if you use rolled, and quick oats will be less chewy overall.
I also will say that each time you might have to play around with the mix. Sometimes you might find the mix is a little drier than the first time or wetter.
When you work with bananas you can’t fully gauge on size and moisture that comes from them. So if you find the texture is a little wet, add some more oats to help get a thicker consistency.
Last Updated on June 28, 2020
These Healthy Peanut Butter Oatmeal Cookies are packed with oats, peanut butter and plenty of nutrition. Enjoy them as a dessert or breakfast!
These Healthy Peanut Butter Oatmeal Cookies are completely guiltless, healthy, and packed with good for you wholesome ingredients. This recipe requires 6 ingredients you most likely already have in your pantry.
If you love peanut butter cookies, you will love these. These cookies are packed with protein, fiber, potassium and many nutrients. I like to make a batch of these cookies at the beginning of the week and pack them as a breakfast, snack, or healthy treat!
This vegan recipe is naturally sweetened and has no additional sugar added. You can also make this recipe gluten-free by using gluten-free oats!
ADDITIONAL INGREDIENTS TO ADD (OPTIONAL)
Chia Seeds- I usually always put chia seeds in recipes like these because they just add nutritional value and omega-3.
Chocolate Chips- regular milk or dark chocolate chips would make an extra sweet addition. Mini chips are fun to add too.
Chopped Nuts- you can use any nuts for this. Walnuts, peanuts, almonds, and hazelnuts are all great options.
Dried Fruit– chopped dried cherries, apricots, or cranberries would give these cookies a chewy texture and added fiber.
WHAT YOU WILL NEED TO MAKE THESE HEALTHY PEANUT BUTTER OATMEAL COOKIES
With just 6-ingredients you can make these delicious and healthy cookies with ingredients that you most likely already have in your pantry right now! Peanut butter is a staple ingredient in this recipe because it gives these cookie a peanut butter cookie flavor to them and it binds the ingredients together. It also brings in the protein you get from each cookie!
- Bananas– it is best to use ripe bananas for sweeter cookies.
- Whole Rolled Oats– you can also use gluten-free.
- Peanut Butter– you can use smooth or crunchy peanut butter.
- Honey– this adds the natural sweetness to the cookies.
- Cinnamon– only a few dashes for flavor.
- Vanilla extract– to compliment the balance of the peanut butter flavor.
HOW TO MAKE THESE 6-INGREDIENT PEANUT BUTTER OATMEAL COOKIES
- Preheat oven to 325 F. In a medium size bowl, mash together the bananas with two forks. Mash until the banana is completely mashed and creamy.
- Add the remainder of the ingredients to the mashed bananas and mix until combined.
- Line 2 baking sheets with parchment paper and use a mini ice cream scoop to scoop out the dough ball and place on prepared baking sheet. Making sure to leave a little room between each one, please note the cookie will not expand or spread.
- Gently press down with a fork on the top of each cookie to make a small criss-cross pattern. Bake for 20 minutes and enjoy!
Leftover cookies (if there’s any left) should be stored in airtight containers for up to 3 days. This is so that the cookies maintain their softness and freshness. You don’t want them to get stale!
These cookies are a great make-ahead recipe. Simply bake as normal according to the directions. Make sure to cool cookies completely, then store in an airtight freezer bag for up to 2 months! Make sure to give them plenty of time to defrost before digging in.
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Only 7 simple ingredients in these soft & chewy flourless peanut butter oatmeal cookies.
Today’s post is coming to you a little late in the day. Total lazy Sunday. I’m sitting on the couch still full after last night’s crab cake dinner, a little lethargic after yesterday’s walk around Annapolis, and my stomach hurts from laughing so hard.
Great ab workout if you ask me.
(If you live in the Columbia area, check out Stanford Grill for dinner. Incredible crab cakes, nightly jazz band, all fresh and local ingredients, great beer and wine selection. It’s by far my favorite restaurant in the area.)
A couple of my girlfriends visited this past weekend and when we weren’t laughing hysterically, we were eating chocolate and guacamole and jelly beans and pizza and fries. True story. So today’s cookie recipe is on the healthier side. Best way to start a new week.
If you follow me on Instagram, you may remember my troubles with a gluten free cookie recipe a couple weeks ago. You’ve been asking for more gluten free recipes, so I’m trying my hand at experimentation. Sure, they may look incredible in the picture but my god. Those flourless peanut butter oatmeal cookies tasted like cardboard. Crispy, soft, cakey, and dry all at the same time. I’ll spare you any more detail.
Determined, I tried my hand at them again. Batches number two and three were completely flavorless. The texture was spot on, though. Baby steps! “Practice makes perfect” – I kept telling myself. They were soft and chewy just how I love my oatmeal cookies. But their taste was seriously lacking; not something I’d ever want to share with others. We spread each with a smear of peanut butter and ate them anyway.
The (delicious) things I do for the sake of recipe testing.
Fourth time’s a charm! In fact, the 4th batch was so delightfully charming that I made them twice in 3 days. Each batch disappeared. Taste testers had no idea these sneaky little peanut butter cookies had no butter, no flour, and reduced sugar. They each thought today’s flourless peanut butter oatmeal cookies tasted like my full-fat, sugary peanut butter cup oatmeal cookies. It was music to my ears.
Needless to say, I’m quite excited to share these cookies with you today. They’re “bangin” as my one friend described them. Hey Sal, you got anymore of those bangin’ peanut butter cookies?
Use your favorite peanut butter – whether that’s homemade or store-bought. Try to stay away from anything too oily. I like to use my homemade honey roasted peanut butter in this recipe and strongly suggest you do as well for the best flavor. Peanut butter takes the place of regular butter in this cookie recipe.
While you do not need a mixer for today’s flourless cookie recipe – you will need to chill the cookie dough for 30 minutes. Just enough time for you to clean up and preheat the oven. Then, scoop, bake, eat, fall in flourless-peanut-butter-oatmeal-cookie-love.
I’m so corny. Are you even still reading? Let’s, uh, get to the recipe.
Chewy edges, soft centers, cinnamon-spiced and full of peanut butter flavor. No butter, no flour, no oil, and yet… still taste dreamy. With a recipe repertoire of hundreds of cookies, it really says something when I make the same cookie recipe twice in 2 days!! Like my friend said, they’re bangin’…. but it totally sounds cooler when he says it.
If you’re a peanut butter lover like me, you’ll also love these recipes:
Peanut butter & banana oatmeal cookies:
- 2 ripe bananas
- 2 cups – 2 tbsp (150g) quick oats
- 1/3 cup (85g) natural peanut butter
- 1/4 cup (45g) chocolate chips (optional)
- 1/2 teaspoon vanilla extract
Maple & chocolate chip oatmeal cookies:
- 1¼ cups (100g) quick oats
- 3/4 cup (90g) flour
- 1 teaspoon cinnamon
- 2 tablespoons coconut oil
- 1½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup (106g) maple syrup
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup (90g) chocolate chips
Applesauce oatmeal cookies:
- 350g (12.34 oz) unsweetened applesauce
- 2 cups (160g) quick oats
- 1/4 cup (30g) dried cranberries
- 2 tablespoons desiccated coconut
Peanut butter & banana oatmeal cookies:
1. Preheat oven to 180C (360F)
2. In a large bowl, mash bananas, add peanut butter and vanilla extract. Stir until incorporated and smooth. Add oats and chocolate chips, stir until combined.
3. Roll into balls, place on a baking sheet lined with parchment paper. Slightly flatten with.
4. Bake for 10-12 minutes or until lightly browned.
Maple & chocolate chip oatmeal cookies:
1. Preheat oven to 340F (170C).
2. In a large bowl, whisk together oats, flour, baking powder, cinnamon, and salt.
3. In other bowl whisk together egg, maple syrup, coconut oil and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. Add the chocolate chips and give a last stir.
5. Refrigerate the dough for 30 minutes. Roll into balls. place on a baking sheet lined with parchment paper. Slightly flatten.
6. Bake for 12-13 minutes or until lightly browned.
Applesauce oatmeal cookies:
1. Preheat oven to 340F (170C).
2. In a large bowl whisk together oats, desiccated coconut, cinnamon and dried cranberries.
3. Add applesauce and stir until incorporated.
4. Roll into balls, place on a baking sheet lined with parchment paper.
Oct 14, 2019 · by Kaylie Grace · 8 Comments
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This peanut butter banana baked oatmeal is moist, fluffy, and incredibly delicious! It’s a vegan and gluten-free breakfast made with healthy ingredients like overripe bananas, rolled oats, and creamy peanut butter. Enjoy this oatmeal bake as a nutritious weekend brunch or for meal prep throughout the week!
You may have tried my chocolate banana baked oatmeal, but today I’m bringing you peanut butter banana baked oatmeal. It’s like the older, less rebellious sister. You know what I mean? No? Just me?
This recipe is my new favorite breakfast. Ok, I think I declare something as my “new favorite” every week. But, I can say with certainty that – at this very moment – it’s my favorite. I don’t foresee this opinion changing any time soon. I ate this breakfast for the last week straight, and that says a lot for someone who isn’t a creature of habit!
So, what’s this baked oatmeal all about? Well, for starters, it’s vegan and gluten-free. No refined sugar is used in the recipe. The flavor is lightly sweet with hints of vanilla while the texture is fluffy and moist. The banana flavor is not too over powering and each bite contains creamy peanut butter.
Oh, and let’s not forget – it’s a great option for meal prep because you can store leftovers in the refrigerator for up to four days. Simply reheat a slice by popping it into the microwave for 30 seconds!
How to Make Peanut Butter Banana Baked Oatmeal
For the full recipe, scroll down to view the recipe card below.
This recipe is very easy to create! All of the ingredients can be mixed together in just one bowl. Round of applause for the easy clean-up process, right? Let’s get started!
First, we’ll mash the ripe bananas. The recipe calls for 1.5 cups which is approximately 4 medium-sized bananas. I recommend measuring to get the exact amount.
Next, add creamy peanut butter, maple syrup, applesauce, melted coconut oil, vanilla, cinnamon, and salt. Mix the ingredients together. Add almond milk and mix together again until well combined. Finally, fold in the rolled oats and baking powder.
It’s now time to assemble the batter and toppings. Pour the batter into a lightly oiled baking dish. Then, add your desired toppings. Bake at 375 degrees F for 40 minutes or until a toothpick comes out clean.
We’ve reached the finish line! After allowing the peanut butter banana baked oatmeal to cool, slice it into 12 squares and serve. It pairs great with a cold glass of almond milk. Also, feel free to add additional sliced bananas and peanut butter on top. Mmmmmmm.
- Use ripe bananas! You may be wondering how to tell if your bananas are ripe enough. The answer is simple; a ripe banana will have a yellow peel with small brown specks all over it. Ripe bananas are sweet and perfect for baked oatmeal, banana bread, and banana oatmeal cookies.
- Got toppings? This peanut butter banana baked oatmeal is delicious all on its own, but I love tossing some additional banana slices, creamy peanut butter, and hemp seeds on top. Also try: berries, walnuts, pecans, chocolate chips, or this insanely delicious maple almond butter. Seriously – I ate a slice drizzled in maple almond butter for a week straight after making this recipe. Sooo good!
- Rolled oats work best. I recommend sticking to rolled oats instead of trying to substitute quick oats.
- Keep any leftovers stored in the refrigerator to maintain freshness. The leftovers should keep for 3-4 days. To reheat, warm in the microwave or oven at 350 degrees F.
If you love this healthy baked oatmeal, you may also enjoy these vegan breakfast recipes:
If you try this Peanut Butter Banana Baked Oatmeal, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!
These Healthy Banana Peanut Butter Cookies are super easy to make and are only 50 calories each! They have no added sugar and are vegan and gluten free, too.
Eating sugar is such a slippery slope. I always have the best intentions to keep sugar out of my diet, and then, after a while I inevitably get lax with it.
It starts off innocently. I’ll just add a little honey to this peanut butter banana sandwich. Why not top my oatmeal with some pure maple syrup? That’s not so bad; it’s natural sugar, after all.
Then, I’m adding 1/2 cup of Sucanat to every other baked good I make. I justify it because at least it’s unrefined evaporated cane juice and retains some nutrients.
The next thing you know, sugar, whether it be refined or unrefined, natural or not, starts to take over.
The truth is this: sugar is sugar. Whether you consume it in the form of the white refined stuff or via honey, it still has a negative effect on your body. Which is why I’ve always contended that sugar, even natural sweeteners, should only be a small part of your diet, eaten in moderation.
The moderation part has been eluding me lately.
I made these little Healthy Banana Peanut Butter Cookies with no added sugar as a way to transition from eating way too many sugary foods to eating none at all. They are not technically “sugar free”, but their sugar comes from the bananas and dates. They are definitely the healthiest cookie I’ve had in a while.
Even though these are healthy cookies, they are satisfying my sweet tooth. The flavor is strong banana with subtle peanut butter undertones. The peanuts add a nice little crunch that complements the chewy oats and banana combination.
Whether you are giving up sugar for lent or just want a healthier cookie to feed your toddler or kids, give these little guys a try. They are easy to whip together and super tasty.
How to Make Healthy Banana Peanut Butter Cookies
Healthy Banana Peanut Butter Cookies
5 from 1 reviews
A healthy cookie with no added sugar, these little crunchies are bursting with banana and peanut butter flavor. They are vegan and gluten-free if you use certified GF oats.
- Author:Healthy Happy Mama
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Makes approximately 4 dozen small cookies 1 x
- Category: Snacks
- Cuisine: American
- 1 1/3 cup mashed banana ( 4 small bananas)
- 2 cups rolled oats
- 1/3 cup crunchy peanut butter
- 1 teaspoon pure vanilla extract
- 1 cup dates, chopped
- 2/3 cup peanuts, chopped
- Preheat your oven to 350 degrees. Lightly grease two cookie sheets or line with parchment paper and set aside.
- In a large bowl, mix together all ingredients well. Allow the mixture to sit for 15 minutes. Drop by the tablespoon full onto the cookie sheets. Bake for 15-18 minutes, until the tops of the cookies are golden brown. Enjoy!
- Serving Size: 1 cookie
- Calories: 52
- Sugar: 4g
- Sodium: 1mg
- Fat: 2.2g
- Saturated Fat: 0.4g
- Carbohydrates: 7.5g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0g
Keywords: healthy snack
Did you make this recipe?
Another great recipe with NO added sugar is Soft Batch Loaded Oatmeal Cookies! Try it!
This recipe was first published in February of 2012. Photos were updated and a video was added in August of 2019.
My younger sister, a vegan, gluten-free home cook extraordinaire, introduced me to this microwaveable oatmeal recipe, which I like to call “microwaveable oatmeal cookie,” because the texture and taste is like a batch fresh out of the oven. The first time I watched her make this recipe, I couldn’t conceal my bafflement — why is there no water?! Can banana and peanut butter alone really rehydrate the oats? Being the wiser-yet-younger sister, she calmly brushed my anxiety aside and said, “Just trust me on this one, OK?”
Even those who claim they are oatmeal averse won’t be able to resist scraping the last bite of this recipe. The oatmeal becomes fluffy and almost cake like — rather than sticky like when cooked on the stovetop or rehydrated with boiling water. And the best part of this recipe is that it’s extremely filling. As a person who often sneaks away to the kitchen for snacks every hour, this stuff keeps me satisfied for hours on end.
The basic recipe calls for instant oats, peanut butter (or any kind of nut butter), and a large banana.
The first step is key — mash the banana with a fork until it cannot be mashed any more. It should look like a thick, sticky syrup. I’ve used a mug here for convenience, but my sister likes to use a bowl with a wide, flat bottom.
Then stir in the peanut butter. Mash and stir until the two are thoroughly mixed.
Stir in the oats until every single piece is coated in the peanut butter-banana mixture. Microwave for a few minutes and then garnish with whatever toppings of your choice. I love sprinkling flake salt and ground cinnamon and sometimes adding a few squares of chocolate (as inspired by the recipe’s original creator, our family friend Andie). My sister, on the other hand, likes to microwave her oatmeal with a few blueberries on top.
Microwaveable Peanut Butter and Banana Oatmeal
Inspired by Andie Eikenberg and Tricia Kate Roberts
To keep things convenient at work, I recommend keeping minipackets of oatmeal and peanut butter on hand.
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not only are these peanut butter banana oatmeal cookies delicious, they are healthy enough to eat for breakfast
It’s been 7 weeks, and so far I am absolutely in LOVE with Weight Watchers. I was pretty skeptical at first, but now am a true believer. I have tried so many things over the years to take the weight off, only to find myself a few pounds heavier than when I started.
Shakes, bars, meal replacements of any kind are not the answer; no matter how much money I spent. I need real food. So I was more than a little shocked when week after week, I ate real food. Food that I made. That I and my family loved. I didn’t have to prepare “special” meals for myself. And the weight came off. Maybe not a lot all at once, but 1 or 2 pounds each and every week.
Now after 7 weeks and 13 pounds, my Monday meetings are one of the highlights of my week. More than anything, I have learned how to make the foods I love more healthy.
I don’t have much of a sweet tooth, but every now and then I do get a craving for a cookie. Most of the time they aren’t worth the points, and we all know that one cookie is not an option; you always need at least two. I’m not willing to skip a meal to have a cookie, so finding a healthier option, more importantly a cookie that doesn’t break the points bank, was a must. The kids LOVE these chocolate cookies, but I am a peanut butter and oatmeal fan.
Peanut butter is a bit too high in points for me to use all the time, so I started buying PB2, and I love it. The cookies are simple, oats, banana, PB2, a bit of brown sugar, and a few chocolate chips. Using bananas that are VERY ripe allows you to use a very small amount of sugar and still have cookies that taste like cookies.
healthier peanut butter banana oatmeal cookies
Prep Time: 15 minutes plus 30 minute chilling time
Cook Time: 10 minutes
Total Time: 55-60 minutes (including chilling)
- 2 ripe bananas, well mashed
- 1 egg lightly beaten
- 1/4 cup pb2 or other powdered peanut butter
- 1/4 cup brown sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup old fashioned rolled oats
- 1/4 cup chocolate chips (optional)
- blend together the banana, egg, pb2, and brown sugar
- add the baking soda, salt, oats, and then fold in the chocolate chips if using
- cover and chill for at least 30 minutes
- preheat the oven to 350 degrees
- scoop dough (1-1 1/2 tsp per cookie) onto a parchment or silpat lined baking sheet
- bake 10-15 minutes (10 for softer cookies, 12-15 for more firm)
- cool on baking sheet for 5 minutes, then carefully move to a rack
My bananas were overripe, so I used 1/4 cup of brown sugar. The cookies we very sweet, so I could have probably used less. Even when adding chocolate chips each cookie is only 2 weight watchers points.
Make sure to let your batter chill for at least 30 minutes before baking. As or the baking time, I prefer a softer cookie. Baking the cookies for 10 minutes was perfect for me. If you want them a bit more firm, bake 12-15 minutes, but be careful to watch for burning.
Healthy doesn’t have to be boring, and these healthier peanut butter banana oatmeal cookies are anything but.
Last updated – March 19, 2020 ; Published – December 11, 2018 By Rhian Williams 8 Comments
These Gluten-Free Vegan Peanut Butter Oatmeal Cookies are soft and chewy, perfectly sweet and nutty. They’re super easy to make and satisfying too!
Why you’ll love these Peanut Butter Oatmeal Cookies:
- they’re undetectably vegan and gluten-free
- they’re perfectly chewy
- they’re not too sweet
- they’re crispy on the outside and tender on the inside
- they’re refined sugar free
- they’re oil-free
- they’re high in protein and fibre
- they’re made in one bowl
- they take just 30 minutes to make
- they make a great dessert, snack or even breakfast!
How to make these Peanut Butter Oatmeal Cookies
Scroll down to the bottom of the post for the recipe.
- Take a heaped tablespoon of the mixture and use your hands to form it into a little patty.
- Lay it out onto a rectangular baking tray lined with greased baking paper.
How long do these Peanut Butter Oatmeal Cookies keep for?
These Peanut Butter Oatmeal Cookies keep in an airtight container for up to a few days.
Substitutions you can make to this recipe:
- you can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc
- you can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc
- you can substitute the peanut butter with any other nut or seed butter: almond butter, cashew butter, sunflower seed butter, tahini etc
- the ground almonds can be substituted with ground walnuts or ground sunflower seeds
- you can add chocolate chips to the cookies
- you can also add dried fruit such as raisins, dried cranberries, driedcherries etc
- you can also add chopped nuts such as walnuts or pecan nuts or desiccated coconut!
More gluten-free vegan cookie recipes:
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
No Bake Peanut Butter Oatmeal Cookies are easy to make, packed with protein and stuffed with Reese’s Pieces for good measure. They’re made with just 7 ingredients and are ready to devour in 10 minutes!
Day 2 of Fall Cookie Week with Inspired by Charm continues with No Bake Peanut Butter Oatmeal Cookies
Yes, you read that right. You know I love that sweet and salty combo – and I can’t resist Reese’s Pieces, so I decided to add a little surprise in these No Bake Oatmeal Peanut Butter Cookies. In fact, you’d probably be surprised if I didn’t, right? There’s nothing like candy tucked inside of cookies for a sweet surprise.
The best part is that they’re ready to enjoy in just 10 minutes – without having to preheat the oven or refrigerate and wait! They make a great after school snack and of course the perfect fall treat!
All you need to make No Bake Peanut Butter Oatmeal Cookies without cocoa is sugar, butter, milk, vanilla, peanut butter, quick oats and Reese’s Pieces!
How to Make No Bake Peanut Butter Oatmeal Cookies:
- Combine sugar, butter and milk, bring to a boil.
- Stir in vanilla, peanut butter and oats. Stir to cool the batter.
- Form balls, add Reese’s Pieces and cover with a little extra batter.
- Drop onto a lined cookie sheet and allow them to set.
How to Stuff Peanut Butter Cookies:
- Using a large cookie scoop, scoop dough.
- Create a well using your thumb.
- Add Reese’s Pieces (or the candy of your choice).
- Cover with excess dough or add additional dough to seal.
Tips to Make No Bake Oatmeal Peanut Butter Cookies:
- Use regular creamy peanut butter, not natural
- Use the heaviest milk you have (Vitamin D or 2% is preferable)
If You Love No Bake Desserts, You’ll Also Love these Easy Recipes:
If you’re a fan of sweet and salty, you’ll love these easy Peanut Butter recipes!
Peanut Butter Ice Cream
Easy, creamy 3 ingredient Peanut Butter Ice Cream
Peanut Butter Fudge
This Peanut Butter Fudge is the ultimate easy, creamy dessert recipe! It takes just 10 minutes hands on time and 6 staple ingredients! It’s great for indulging or for gifting!
Peanut Butter Pie in a Jar
Peanut Butter Pie is the dreamiest no bake dessert recipe. It’s gluten free and oh so good!
Peanut Butter S’mores Pie Recipe
The ultimate pie made with peanut butter cookie dough, graham crackers, chocolate chips and toasted marshmallows served piping hot!
Peanut Butter Cookie Cake
A thick, chewy, Peanut Butter Cookie Cake. Quicker than cookies and always beautiful!
Peanut Butter Cookies
Get the secrets that make these Peanut Butter Cookies stand above the rest!
Peanut Butter Bark
Peanut butter and chocolate paired with peanut butter cups, pretzels and marshmallows for an easy candy!
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Today is all about that peanut butter! Michael whipped up Peanut Butter Brownie Pillow Cookies that I’m adding to our weekend baking list – I think you should, too! Hop on over to his site for the recipe! I’m so honored to join him for another year of Fall Cookie Week (PS you can follow along on Instagram, too with #fallcookieweek). I met Michael 5 or 6 years ago at an event for Better Homes and Gardens and am so lucky to call him friend. Through the years we’ve since traveled together, spent our days sending gifs back and forth and have supported one another in business and in life.
Michael shares a lot of incredibly easy recipes, home decor (he’s an amazing decorator) and diy’s. You can sign up for his newsletter here so you don’t miss anything (like this Pumpkin Cheese Ball or Oranmentini for the holidays.
I hope you love these peanut butter no-bake cookies! If your family loves peanut butter recipes as much as mine does, give this peanut butter cake recipe a try! I promise you won’t regret it!
Peanut butter oatmeal cookies are slightly sweet and convenient for busy afternoons or mornings. A delicious chewy baked good made with coconut oil and packed with oats for heart health!
Best soft peanut butter oatmeal cookies!
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Every time we walk into the grocery store my little munchkins gravitate to any and everything starting with the letter C. Cookies. Crunchy. Carbohydrates. At that point there is a giant flash before my eyes of them running directly to a sugary sweet object which then is grabbed and chucked into the shopping cart like LeBron James shooting the winning shot!
I end up leaving the grocery store and coming home with tons of items I did not even notice, if not careful. In the past, as I unload the groceries it has been four containers of Trader Joe’s crushers, 2 extra loaves of bread, oatmeal cookies (they really love cookies so we try to always make them healthy at home), and a package of dark chocolate peanut butter cups to name a few.
Healthy Chewy Low Fat Peanut Butter Cookies
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I think after 5 years of having children I am slowly getting wiser at my shopping abilities. Plus my reflexes to get the extras out of the shopping cart are growing stronger everyday:-).
After our wild grocery shopping experiences that always ends up looking like a mama tiger with her cubs bouncing off carts roaring at every object that passes by, we come home to make snacks.
Now comes the fun part. We unload groceries to make homemade peanut butter cookies and our comes peanut butter powder, rolled oats, coconut oil, cinnamon, almonds and eggs and all they want to do is throw the eggs at each other! That being said, that is one scenario of how Delightful Mom gets baking done. The other scenario is I secretly break the eggs into the bowl first then turning around to find two boys taking handfuls of oats and scooping it directly into their mouths with a whole lot of cleanup left for me all over the floor. Ahhh, the joys of baking with boys! Luckily these easy peanut butter oatmeal cookies take little time to mix up! So how much trouble could they really get into, right?!
5 Health Benefits of Oats:
- Oats help cut asthma in children.
- Oats aid to reducing cholesterol and blunting glycemic and insulin response.
- Oats contain help boost immunity with beta glucans which boost defenses of the immune system against bacteria, viruses, fungi, and parasites.
- Oats can help reduce the risk of type 2 Diabetes.
- Oats keep you full longer! – source
I made these healthy peanut butter oatmeal cookies a couple of weeks ago and am probably on my 6th batch already! We eat these all the time and the boys just love them for snacks, dessert and breakfast.
Easy peanut butter cookie recipe!
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We celebrated Chase’s 5th birthday party last weekend. It was star wars theme and these chewy “Yoda Treats” were a really bit hit! The rest of the week my husband has been taking them in the mornings to work and just raves how scrumptious they are!
I eat 2-3 of these incredibly soft oatmeal cookies each morning and have been for the past two weeks and feel full until lunch. I workout each morning after breakfast and school drop-off and am full until lunch. I have a protein shake after my workouts which are only about 150 calories, but I am not really hungry for it. My post workout protein shakes are just to help with building muscle and nutrients that have been depleted during weight lifting.
PBfit Oatmeal Cookies
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To keep the fat content lower in peanut butter oatmeal cookies use Organic PBfit Peanut Butter Powder which is all natural, vegan, gluten free and low in fat!
To hold the cookies together I use coconut oil and let the dough set for a couple of hours to moisten the oats. This process also allows the coconut oil to harden making the dough easier to roll into balls.
Once the dough has hardened roll it into 2-inch balls then smash them down using the palm of your hand keeping each peanut butter oatmeal cookie about 1 inch apart. Bake for 8-10 minutes and flatten with the spatula right after the peanut butter oatmeal cookies come out of the oven. If you want to add raisins and turn them into peanut butter oatmeal raisin cookies go for it! If my boys see the sight of a shriveled grape in their cookie I am doomed for success:-). Or add some chocolate!
Chewy peanut butter oatmeal cookie recipe
June 13, 2020 Last Modified: June 16, 2020 by Regina | Leelalicious Leave a Comment
This recipe shows you that homemade peanut butter is a breeze to make using either a high-powered blender or food processor. Moreover, you have the option of making smooth or chunky peanut butter or flavoring it to your taste.
What are the Ingredients in Peanut Butter?
Peanut butter at its simplest form is just peanuts and salt. Sometimes homemade peanut butter recipes will add some peanut oil as well to help the mixture blend into a creamy consistency faster, but peanuts have so much oil in them that this is unnecessary. This version utilizes just peanuts and salt to ensure that you have the most natural homemade pb possible.
If you would like to get creative with the flavours, though, feel free to try adding some vanilla, honey, or cinnamon to the mixture. You could even add some cocoa powder or crunchy mix-ins like chocolate chips or chocolate-dipped pretzels for extra interesting texture and chocolate peanut butter flavour.
How Do You Make Peanut Butter from Scratch?
For this homemade peanut butter, you will want to start with either roasted or unroasted peanuts. If you use unroasted peanuts, you will have the added step of roasting them yourself in the oven. Roasting gives the peanuts a more robust, full flavour that is delicious in peanut butter. Roasting the peanuts also encourages them to release their oil which is essential for turning them into nut butter. They should cool down though before continuing with the recipe.
Next, you need to blend the peanuts and salt (if using) to either a food processor or high-powered blender like a Vitamix or Blendtec. The motors of regular blenders or small food choppers just aren’t quite up to the task of grinding whole peanuts into a smooth paste. The salt is optional if you start out with salted peanuts. If your peanuts were unsalted, though, add the salt to really make the peanut taste pop.
Three Peanut Butter Blending Methods
For the Food Processor Method: The total time for this method takes about 5 minutes. You will simply add the peanut to the processor bowl and run it until the peanuts break down, clump into a ball, and gradually release their oil so that they turn into a buttery paste. You will need to scrape the sides of bowl down once in a while to ensure that everything can be blended with the food processor blades.
Vitamix Peanut Butter: This method only takes 1 to 2 minutes, so it is super fast. You simply add the peanuts and blend them until smooth, using the tamper to push the peanuts down into the blades to make sure all of the nuts blend evenly into smooth peanut butter.
Without a tamper the process takes much longer because you will have to stop the Vitamix frequently and scrape down the sides with a rubber spatula.
Making Peanut Butter in a Blendtec Blender: For this method, add the peanuts to a Blendtec twister jar and start to blend on low speed to break down the peanuts. Then, increase to high speed to blend the peanuts into a smooth paste. While doing this, you will need to twist the lid counterclockwise, which will reduce the need to scrape the sides of the twister jar.
You can also make peanut butter in a regular Blendtec blender jar (like the Wildside+). Here you also need a rubber spatula to move the peanuts towards the blades and scrape down the sides once in a while.
How Do I Make Chunky Peanut Butter?
Once your peanut butter blends to a smooth consistency, you can stir in additional chopped peanuts. These peanuts can be as finely or coarsely chopped as you like them, so feel free to get creative with your version of this peanut butter recipe.
How Long Does Homemade Peanut Butter Last?
Once you have made your homemade peanut butter, you should store it in the fridge in an airtight container to keep it fresh and buttery. It will keep well for at least three to four weeks, however, you are likely to consume the batch long before that. Of course, the time frame will depend on how fresh the peanuts were that you had at the start. To tell if it has gone bad, the peanut butter will have a rancid smell and flavour.
Is Homemade Peanut Butter Healthier?
Homemade peanut butter can be healthier than some store-bought varieties because it doesn’t contain all the added sugar and other oils. For example, a generic store brand might contain soybean oil, vegetable oil, maltodextrin, and sugar, which are not the healthiest ingredients to consume.
However, there are more natural peanut butter products on the market these days that contain only peanuts like this homemade peanut butter recipe. When I don’t make my own, I like to use the Kirkland brand of natural peanut butter from Costco.
If you would like to have some control over what you are consuming in your peanut butter, this recipe is a great place to start. You can even get creative by using honey roasted peanuts or adding cinnamon or honey to the finished peanut butter for an extra intriguing breakfast butter.
Can I Use this Recipe to Make Other Nut Butters?
Yes, this method will work to make almond butter, cashew butter, pistachio, pecans or even coconut butter and other kinds of tasty nut butter. These nuts all have different quantities of fat, though, so some may take longer than others to blend into butter. For example, cashews and pecans are very fatty, so they will blend into butter quite quickly, whereas almonds have much less and will take quite a while to blend into tasty almond butter. Once you have your almond butter or whatever type you decided to make, you can store it in the fridge to enjoy for the upcoming weeks.
Packed with peanut butter flavor and sweet, ripe bananas, these peanut butter banana muffins are loved by all. They’re airy, fluffy, and some of the best muffins I’ve ever tried!
It’s no question that peanut butter and banana are the perfect match. Just like peanut butter and jelly, which I’ve made into muffins already, creamy peanut butter is the ideal partner to sweet bananas.
Taking notes from my peanut butter banana bread, I knew that adding sour cream or yogurt would make perfectly moist and tender muffins. These easy muffins can be made in under an hour using ingredients you likely already have in your pantry – perfect for an afternoon snack or mornings when you need something special.
A Note About Bananas
As with any banana baking recipe, it’s important to use ripe bananas. Since they act as a natural sweetener, you want them to be at least speckled brown, if not darker. The riper, the better.
Since I find myself craving these muffins regularly, I like to keep extra bananas in my freezer. You can easily do this by peeling the bananas and placing into a freezer-safe bag until using. Allow them to thaw completely before adding to the rest of the ingredients in the peanut butter banana muffin recipe.
How to Make Peanut Butter Banana Muffins
These quick and easy peanut butter banana muffins don’t require any special tools or ingredients. Once your bananas get perfectly ripe, you can have warm muffins in under an hour and even have time to do the dishes while they bake.
To start, prepare your muffin tin and preheat your oven. It should be ready by the time you are done mixing the batter. In a large bowl, whisk together the dry ingredients making sure it is evenly combined.
In a separate bowl, whisk together the eggs and sugar until smooth and creamy. Whisk in the mashed bananas, peanut butter, and sour cream (or yogurt). Pour the wet mixture into the dry, stirring just until combined. Be careful not to overmix the batter, as this will result in dense and chewy muffins.
Stir in the chocolate chips, if using, and divide the mixture evenly between the muffin tins. Everyone has different sized tins, so be sure to fill them up ¾ of the way full to get a perfectly domed muffin top.
The peanut butter banana chocolate chip muffins bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
You can freeze these muffins for up to 2 months. Thawed overnight or reheated in the oven, they taste just as good as a fresh batch!
If you’re a peanut butter lover like me, then you will enjoy these muffins. They are the perfect comfort food – warm, full of flavor, and filling. The added chocolate chips make these peanut butter banana muffins irresistible.
Peanut Butter Banana Baked Oatmeal Cups are a delicious treat perfect for breakfast, snacking, and on-the-go. Add these to your meal prep lineup for an easy, pre-made hunger fix!
A delicious peanut butter banana treat
Are they muffins? Are they oatmeal? They’re both! Peanut butter banana baked oatmeal cups are a delicious blend of, well, peanut butter, banana, and oatmeal, presented in a muffin-style baked good!
These muffin cups are a wonderful breakfast option, especially if you tend to rush in the mornings! Make them for the week ahead, and then you have a quick and easy grab-and-go treat each day.
Oatmeal is notoriously filling, making this a satisfying option that’s sure to kick hunger for hours ahead. I love to eat these for breakfast, as a mid-day snack, or as a bit of pre-workout fuel!
Ingredients used to make this peanut butter recipe
To make peanut butter banana cups, we’ll be using a handful of ingredients. If you’re a serial baker like me, you probably already have most of these items in your pantry!
Tools used to make banana oatmeal cups
To make these muffins, you’ll need a muffin tin, nonstick spray, two mixing bowls, a mixing utensil, and a cookie scoop. Once you’ve gathered those items, it’s time to begin baking!
How to make peanut butter banana baked oatmeal cups
Oatmeal cups are simple to make and should only require 35 minutes (including baking time). In total, this recipe yields 12 delicious, fluffy “muffins!”
To make peanut butter oatmeal cups, begin by preheating your oven to 350F. Spray a muffin tin with nonstick spray.
In a large bowl, mix together the oats, cinnamon, salt, and baking powder.
Then, in a medium sized bowl, mix together the mashed banana and peanut butter. Stir in the egg until everything is well combined.
Pour the wet ingredients into the oat mixture, then add the almond milk. Stir until everything is well combined.
Using a cookie scoop, scoop the mixture into the muffin tin and top with chocolate chips.
Bake for 25 minutes or until fully set. Once cooled, top with additional banana slices if desired.
Finally, store in the fridge, or keep in the freezer for a later date!
How to make vegan-friendly banana baked cups
Hey vegans, I have good news! These muffins can be easily made into vegan-friendly treats. The only non-vegan item included in this recipe is an egg! Here are some egg substitute ideas that you can try:
- Flax seeds: To use flax seeds in place of an egg, grind 1 tbsp of seeds in a spice or coffee grinder. Then, mix with 3 tbsp water. Stir until the seeds absorb the water and become thick.
- Pre-ground flax seeds: If you have pre-ground seeds, you’ll be mixing 2.5 tsp with the water.
- Chia seeds: Chia seed can be used as well! Mix 1 tbsp of chia seeds with 3 tbsp water. Like with the flax seeds, let the chia seeds absorb all of the water before adding to the batter. This will take about 15 minutes.
- Applesauce: You can use 1/4 cup of applesauce to replace the egg.
How to make peanut butter banana baked oatmeal cups ahead of time
If you’d like, you can totally use this recipe as part of your meal prep line up. After baking, peanut butter banana cups can be stored in the fridge and will remain fresh for up to 4-5 days. You can also freeze them for up to one month.
From frozen, let the muffins thaw and then reheat by microwaving in 15 second increments.
A healthier peanut butter muffin recipe
I like to make my recipes as healthy as possible, especially when it comes to baked goods. I especially like to stay away from all purpose flour and granulated sugar, instead opting for all-natural flour and sweeteners. For this recipe, you can go as natural as possible by using the all-natural version of these ingredients.
Organic, all-natural rolled oats are a wonderful ingredient to use. Oats contain antioxidants and fiber and are wonderful for cholesterol and blood sugar.
By opting for all-natural nut butter, you’re saving yourself from eating a long list of chemicals. Regular, processed nut butters are full of questionable ingredients and are high in bad sugars. All-natural versions are definitely the way to go. Feel free to choose your favorite type of nut butter; you don’t have to stick with peanut! Hazelnut, almond, and more will all taste great in this recipe.
When choosing a maple syrup, it’s great to select one that is free of preservatives, processed sugars, and additives. Even without added sugar, regular, natural maple syrup is still delicious and sweet.
Finally, using all-natural chocolate chips is a great way to boost the nutritional benefits of these baked cups. All-natural chocolate is full of antioxidants, helps blood pressure, and boosts brain function. Dark chocolate is notoriously highest on the chocolate health scale, but you can use milk if that’s what you prefer!
Similar peanut butter recipes
If you’re a peanut butter lover like me, get excited. I have so many peanut butter recipes where these oatmeal cups came from!
By Stephanie Keeping
Oct 19, 2018
I love, love, love time in the kitchen with my son, Sam.
Ever since he was very small, we have had plenty of quality time in the kitchen, creating goodies together.
It’s a tradition that started with my grandmother. As a little girl, I spend countless hours as her kitchen assistant.
I would hop up on the counter, tie a handkerchief around my hair and grab my favourite spatula.
I was in charge of pouring ingredients and stirring. and of course: quality control. 😉 It was a tough job, but someone had to do it.
As a I got older, I was in charge of gathering supplies and measuring.
I loved our time together and I loved the treats we created. I was also so happy to share whatever we created with my grandpa and hear him praise us for how delicious it was.
To this day, my grandmother’s cookie recipes remain some of my favourites and I’ve loved handing them down to Sam.
While he’ll always be my little guy, Sam is 9 now. It hardly seems possible how quickly the years have gone by.
After a busy day of work and school, I love meeting Sam in the kitchen to create something together. It’s a wonderful opportunity to have some quality time together and catch up on our days.
Sam had been begging for cookies and I was happy to oblige him with an old favourite: oatmeal peanut butter cookies from my grandma’s recipe box.
These soft, simple, chewy cookies come together beautiful from scratch in no time at all.
There are yummy variations you could try as well. I’ve used crunchy peanut butter before instead of creamy, which of course creates a whole new tasty texture to enjoy. I’ve mixed in a banana, Nutella or chocolate chips as well. Lots of fun ideas that can give you some great flavors to enjoy.
Today, I’m going to share the standard recipe and how to. You can get creative in the kitchen if you want though!
We like to eat these still hot, fresh from the oven, with a glass of cold milk. YUM! It’s the perfect, quick treat for after school.
I hope you’ll enjoy this tasty recipe for peanut butter oatmeal cookies with those you love soon.
Peanut Butter Oatmeal Cookies
- ½ cup butter
- ½ cup peanut butter
- ½ cup brown sugar
- ½ cup sugar
- 1 egg
- 1 ½ teaspoons vanilla
- 1 cup flour
- 1 cup quick cook oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
1. In a large bowl, cream together butters and sugars until fluffy.
2. Add egg and vanilla and mix well.
3. Mix dry ingredients in a separate bowl.
4. Slowly add dry ingredients to the wet ingredients and mix until dough comes together.
5. Roll spoonfuls of dough into balls and place on a baking sheet lined with parchment paper.
6. Bake at 375° for 10-12 minutes.