Banana Oat Breakfast Bites

Banana Oat Breakfast Bites

Soft, chewy bites made from mashed banana and oats, no flour or added sugar needed.

Total 30 min Makes 24 cookies Calories 68/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

These breakfast bites combine mashed ripe bananas with rolled oats, a touch of cinnamon, and mix-ins like raisins or chocolate chips for a grab-and-go morning snack. They bake up soft and lightly chewy, making them a practical option for school lunches, post-workout fuel, or a quick weekday breakfast.

Ingredients

  • 3 ripe bananas, mashed
  • 2 1/2 cups old-fashioned rolled oats
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/3 cup raisins
  • 1/3 cup mini chocolate chips
  • 1/4 cup chopped walnuts

Method

  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.

  2. In a large bowl, mash the bananas until smooth with just small lumps remaining.

  3. Stir in the applesauce and vanilla extract until combined.

  4. Add the rolled oats, cinnamon, baking powder, and salt, and mix until the oats are evenly moistened and the mixture holds together.

  5. Fold in the raisins, mini chocolate chips, and chopped walnuts.

  6. Let the mixture sit for 10 minutes so the oats absorb some moisture and firm up slightly.

  7. Scoop the mixture into 24 rounded tablespoon-sized mounds and arrange on the prepared baking sheets, spacing about 2 inches apart. Flatten each slightly with the back of a spoon.

  8. Bake until the edges are lightly golden and the bites feel set, 12 to 15 minutes.

  9. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before storing.

Rate this recipe

★ 3.7 (1)

Comments

    Log in to comment.

    Banana Oat Breakfast Bites

    These breakfast bites combine mashed ripe bananas with rolled oats, a touch of cinnamon, and mix-ins like raisins or chocolate chips for a grab-and-go morning snack. They bake up soft and lightly chewy, making them a practical option for school lunches, post-workout fuel, or a quick weekday breakfast.

    30 min 24 cookies 68 cal

    Ingredients

    • 3 ripe bananas, mashed
    • 2 1/2 cups old-fashioned rolled oats
    • 1/4 cup unsweetened applesauce
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/3 cup raisins
    • 1/3 cup mini chocolate chips
    • 1/4 cup chopped walnuts

    Method

    1. 1

      Preheat the oven to 350°F and line two baking sheets with parchment paper.

    2. 2

      In a large bowl, mash the bananas until smooth with just small lumps remaining.

    3. 3

      Stir in the applesauce and vanilla extract until combined.

    4. 4

      Add the rolled oats, cinnamon, baking powder, and salt, and mix until the oats are evenly moistened and the mixture holds together.

    5. 5

      Fold in the raisins, mini chocolate chips, and chopped walnuts.

    6. 6

      Let the mixture sit for 10 minutes so the oats absorb some moisture and firm up slightly.

    7. 7

      Scoop the mixture into 24 rounded tablespoon-sized mounds and arrange on the prepared baking sheets, spacing about 2 inches apart. Flatten each slightly with the back of a spoon.

    8. 8

      Bake until the edges are lightly golden and the bites feel set, 12 to 15 minutes.

    9. 9

      Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before storing.