4 ingredient oatmeal cookies are a dream for quick and healthy snacking, especially when you have a toddler in the house. These are the easiest way to use up brown bananas and the whole family will love them.
In the world of snacks, I feel like toddler moms (🙋♀️) are at peak inventory.
You can never have too many snacks on hand. One thing I don’t really buy are the packaged bars, because they’re pricey and most aren’t all that good. Instead I try to always have some sort of homemade baked good on hand and you guys… it doesn’t get any easier than this one.
A few weeks ago when the notorious afternoon snack time was fast approaching, I decided to throw these together. Even with a whiney toddler at your feet, they come together so fast. Kind of like a Bobo’s bar but better?
As a bonus, you get to enjoy something warm and homemade. What could be better? I present to you, 4-ingredient oatmeal cookies.
- banana (the more ripe, the better!)
- rolled oats, which I buy at Costco because we use them so fast
- peanut butter, the “drippy” natural kind
- chocolate chips which are optional but make them a little more fun
Yes, that’s it! I know it seems too good to be true, but this absolutely works.
Now full disclosure here: this is not a novel idea.
There are probably hundreds of similar recipes floating around the internet and I’ve made a few of them, but I was always underwhelmed. The banana was overpowering, or there wasn’t enough peanut butter flavor (or any peanut butter at all).
I tweaked the amounts of each ingredient over time and finally came up with my perfect ratio so of course I wanted to share it!
The thing I love about these “cookies” (I use that term lightly here) is that they’re basically oatmeal, but ready-to-eat and portable.
They’re great with a cup of coffee first thing in the morning before your “real” breakfast. But they actually do work as a breakfast when paired with some protein too.
You can leave off the chocolate chips to keep them totally free of added sugar (or for babies), but personally I’m not opposed to a few chocolate chips at breakfast.
The next time you have some extra brown bananas to use up, keep this recipe in mind! You can go from start to finish in about 15 minutes with one bowl and a few utensils to clean. The longest step is waiting for the oven to preheat.
They’re wholesome, tasty and incredibly simple. Now THAT, is what I call a kitchen win.
You might also like:
- Peanut Butter Banana Chocolate Chip Muffins
- Zucchini Banana Bread Baked Oatmeal
- Double Chocolate Almond Flour Banana Muffins
4 Ingredient Oatmeal Cookies
4-ingredient oatmeal cookies are a dream for quick and healthy snacking, or when you have a toddler in the house! These are the easiest way to use up brown bananas and the whole family will love them.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 cookies 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
- Diet: Vegan
- 1 large banana, mashed (the more ripe, the better!)
- 1/4 cup peanut butter (see notes)
- 1 cup rolled oats
- 2 tablespoons chocolate chips
- Preheat oven to 350° F. Line a cookie sheet with parchment paper.
- Use a fork to mash the banana in a medium mixing bowl. Then add peanut butter and oats, stirring until well combined.
- Drop 1.5 tablespoon balls on the cookie sheet and flatten slightly with a fork (these cookies won’t change shape/size when baked). Press a few chocolate chips in each cookie.
- Bake for 8 minutes, then remove from oven and enjoy immediately or store in an airtight container for up to two days.
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- Natural “drippy” peanut butter works best for this recipe to add more of a liquid component. If you only have the no-stir type, you may want to add more banana.
- Serving Size: 1 cookie
- Calories: 88 calories
- Fat: 5 grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Protein: 3 grams
Keywords: toddler snacks, kid-friendly snacks, vegan snacks, easy recipes
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