These 3-ingredient oatmeal cookies are a quick and easy treat that’s both healthy and delicious. With just oats, bananas, and your favorite mix-in, these cookies come together in minutes for a naturally sweet snack or breakfast option.
Why You’ll Love This Recipe
- Simple and Quick: With only three ingredients, this recipe is perfect for those busy days when I need a healthy treat fast.
- Naturally Sweetened: Bananas provide natural sweetness, eliminating the need for added sugar.
- Customizable: Whether I like raisins, chocolate chips, or nuts, I can make these cookies just the way I like them.
- Healthy: Packed with fiber from oats and nutrients from bananas, these cookies are as good for me as they are tasty.
- No Special Equipment: I don’t need a mixer or fancy tools—just a bowl and a baking sheet.
Ingredients
- 2 ripe bananas, mashed
- 1 cup of rolled oats
- 1/3 cup of mix-ins (e.g., chocolate chips, raisins, nuts, or seeds)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, I mash the bananas until smooth.
- I stir in the rolled oats and mix-ins of my choice until everything is evenly combined.
- Using a spoon, I scoop the mixture onto the prepared baking sheet, shaping it into small cookie rounds.
- I bake the cookies for 12-15 minutes, or until they’re lightly golden.
- I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes about 10-12 small cookies.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
Variations
- Chocolate Lovers: I mix in dark chocolate chips or cocoa nibs for a richer treat.
- Nutty Delight: Adding chopped walnuts, almonds, or pecans gives the cookies a satisfying crunch.
- Tropical Twist: I include shredded coconut and dried pineapple for a tropical flavor.
- Spiced Up: A pinch of cinnamon or nutmeg adds warmth and depth to the cookies.
- Vegan Option: If my mix-ins include chocolate, I choose a dairy-free variety to keep the cookies vegan.
Storage/Reheating
- Storage: I store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week.
- Freezing: I freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months.
- Reheating: To enjoy warm cookies, I reheat them in a microwave for 10-15 seconds or in a 300°F oven for a few minutes.
FAQs
Can I use instant oats instead of rolled oats?
Yes, I can use instant oats, but the texture may be slightly softer.
Can I make these cookies gluten-free?
Absolutely! I ensure I use certified gluten-free oats.
Can I make these cookies without mix-ins?
Yes, the base recipe works fine on its own, but I like to add mix-ins for extra flavor.
Can I substitute bananas with another fruit?
Applesauce or mashed sweet potatoes can be used as a substitute, but the flavor will change slightly.
How can I tell when the cookies are done?
The cookies are done when they are lightly golden and firm to the touch.
Conclusion
These 3-ingredient oatmeal cookies are the ultimate easy recipe for when I’m craving something sweet but want to keep it healthy. Whether I enjoy them fresh from the oven or as a make-ahead snack, they’re always a hit. With endless variations, I can make them just the way I like. Give them a try, and I think you’ll love how simple and satisfying they are!
3-Ingredient Oatmeal Cookies
These 3-ingredient oatmeal cookies are the perfect combination of healthy, easy, and delicious! Made with bananas, oats, and your favorite mix-ins, they’re naturally sweetened, customizable, and ready in minutes for a quick snack or breakfast.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Total Time: 17-20 minutes
- Yield: 10-12 small cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/3 cup mix-ins (e.g., chocolate chips, raisins, nuts, or seeds)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash bananas in a medium-sized bowl until smooth.
- Stir in rolled oats and your chosen mix-ins until combined.
- Scoop the mixture onto the prepared baking sheet, forming small cookie rounds.
- Bake for 12-15 minutes or until lightly golden.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For a gluten-free option, use certified gluten-free oats.
- Customize mix-ins for a variety of flavors, such as chocolate chips for a sweeter touch or nuts for added crunch.