Flora & Vino

You are here: Home / Breakfast / Banana Oatmeal Chocolate Chip Breakfast Cookie

Banana Oatmeal Chocolate Chip Breakfast Cookie

By Leave a Comment

Jump to Recipe·Print Recipe

Banana Oatmeal Chocolate Chip Breakfast Cookie made with oats, banana, and dark chocolate chips. Bakes in 25 minutes for a fun breakfast!

Single Banana Oatmeal Chocolate Chip Breakfast Cookie split in half on a plate with a fork and knife. There is a small bowl of chocolate chips on the plate and a banana on the side with chocoalte chips and oats scattered.

Sometimes reality TV is weirdly comforting to me. 

The day I first made this a single serve breakfast cookie I was simultaneously binge-watching Love Is Blind Season 2 on Netflix. 

Judge me, but watching these “love stories” unfold from the comfort of my living room was wildly cathartic. 

And inspired me to make an equally cozy baked breakfast. 

I alternated between sitting on the TV couch and standing by the oven to check on the cookie progress. 

When it was done I enjoyed mouthfuls of cookie while watching drama unfold on the TV screen. 

I’ve made plenty of breakfast cookies on Flora & Vino, but I’ve never made a *single* breakfast cookie. 

This Banana Oatmeal Chocolate Chip Breakfast Cookie is made with, oats, banana, and dark chocolate chips. 

Each cookie has all of the healthy nutrition of a bowl of oats, shaped and baked into a crave-able cookie! 

It bakes in just 22 minutes with 7 ingredients you probably already have on hand.  

white board with a glass of almond milk in a glass, mini chocolate chips in a bowl, dollop of SunButter in a bowl, flaxseed with water in a bowl, maple syrup in a container, oats in a masuring cup, and a banana.

I was inspired by Eating Bird Food to create a breakfast cookie that’s made for one! 

And by one, I mean you, boo! 

The base of this cooke is gluten-free old-fashioned rolled oats. 

banana and oats smashed in a glass mixing bowl with a fork. There is half a banana peel and a small bowl of dark chocolate chips in left corner.

Solo Banana Oatmeal Chocolate Chip Breakfast Cookie

It’s sweetened with banana and a touch of maple syrup. 

The recipe as no-added-oil and incorporates nut or seed butter for creaminess. 

I added dark chocolate chips for a banana-oatmeal-chocolate chip flavor profile. 

Basically, it’s a healthy breakfast in a delightful dessert format. 

banana oatmeal cookie batter in a bowl with a spoon with dark chocolate chips scattered on top. There is a banana peel and scattered dark chocolate chips on the bottom right.

What You Need

Here’s what you need:

  • ground flaxseed
  • banana
  • maple syrup
  • SunButter 
  • unsweetened almond milk 
  • gluten-free old-fashioned rolled oats
  • vegan dark chocolate chips

That’s it! 

banana oatmeal chocolate chip cookie batter in a glass mixing bowl with a spoon. Dark chocolate chips and a banana peel scattered

How to Make a Banana Oatmeal Chocolate Chip Breakfast Cookie

Preheat the oven to 350°F and line a baking sheet with parchment paper. 

Add the ground flaxseed and filtered water to a medium-sized mixing bowl and allow it to gel for ~5 minutes. 

During this time you can gather the rest of your ingredients and smash the banana!

I like to smash my banana separately on a plate before adding it to the bowl so it mashes faster and more evenly. 

Banana Oatmeal Chocolate Chip Breakfast Cookie spread into a circle on parchment paper with a spoon on the side.

Next, add the smashed banana, maple syrup, SunButter, almond milk, and oats to the same mixing bowl. 

If you don’t have SunButter, any nut or seed butter will work in its place. 

Stir everything well to combine, making sure the oats are well coated.

The end mixture should be thick and sticky. 

Fold in the dark chocolate chips to evenly distribute them throughout the batter. 

Single Banana Oatmeal Chocolate Chip Breakfast Cookie baked on parchment paper with dark chocolate chips scattered and a glass of almond milk with a fork and a knife.

Swaps and Substitutions

Spread the batter on the parchment lined baking sheet in a large thin circle, using a spatula or the back of a spoon.

Sprinkle some more dark chocolate chips on top and gently press in with your hands. 

Add as many as you want; I’m not judging! 

If you’re not feeling the banana and dark chocolate combination, try subbing in fresh blueberries instead.

Transfer the baking sheet to the oven and bake the big cookie for 20-22 minutes, until it’s golden brown underneath and around the edges.

Single Banana Oatmeal Chocolate Chip Breakfast Cookie on a plate with a fork and knife. There is a small bowl of chocolate chips on the plate and a banana on the side with chocoalte chips and oats scattered.

How to Serve a Banana Oatmeal Chocolate Chip Breakfast Cookie

Allow the cookie to cool briefly, then serve it immediately on a big plate. 

I love mine served with a drizzle of nut butter and a side of fresh fruit. 

And a steaming mug of hot coffee, please. 

Now that’s 

Single Banana Oatmeal Chocolate Chip Breakfast Cookie on a plate with a fork and knife.

Notes on Meal Prep

Enjoy this Banana Oatmeal Chocolate Chip Breakfast Cookie for a fun plant-based breakfast idea!

It feels like eating dessert for breakfast in a compact cool cookie shape packed with plant-based protein, fiber, and healthy fats. 

And this breakfast cookie isn’t just for breakfast!

You can also make one for snacking, dessert-ing, and everything in between.

Each cookie is portable and dense, so it will hold up well wherever your day takes you.

Try doubling or tripling the recipe to make multiple cookies to enjoy now and later. 

They meal prep well and can be reheated and enjoyed for days to come.

Enjoy! 

Single Banana Oatmeal Chocolate Chip Breakfast Cookie split in half on a plate with a fork and knife. There is a small bowl of chocolate chips on the plate and a banana on the side with chocoalte chips and oats scattered.

More Vegan Breakfast Cookies

I Want to Hear From You

If you make this Banana Oatmeal Chocolate Chip Breakfast Cookie recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Single Banana Oatmeal Chocolate Chip Breakfast Cookie split in half on a plate with a fork and knife. There is a small bowl of chocolate chips on the plate and a banana on the side with chocoalte chips and oats scattered.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Oatmeal Chocolate Chip Breakfast Cookie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Flora & Vino
  • Total Time: 0 hours
  • Yield: 1 cookie
  • Diet: Vegan
Print Recipe

Description

Banana Oatmeal Chocolate Chip Breakfast Cookie made with oats, banana, and dark chocolate chips. Bakes in 25 minutes for a fun breakfast!

Ingredients

  • 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
  • ½ banana, smashed 
  • 1 tsp pure maple syrup
  • 1 TBSP SunButter (or any nut or seed butter)
  • ½ TBSP unsweetened almond milk 
  • ½ cup gluten-free old-fashioned rolled oats
  • 1 TBSP vegan dark chocolate chips + more for topping

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. 
  2. Add the ground flaxseed and filtered water to a medium mixing bowl and allow it to gel for ~5 minutes. 
  3. Next, add the smashed banana, maple syrup, SunButter, almond milk, and oats and stir well to combine, making sure the oats are well coated. The mixture should be thick and sticky. Fold in the dark chocolate chips. 
  4. Spread the batter on the parchment lined baking sheet in a large thin circle, using a spatula or the back of a spoon. Sprinkle on a few more dark chocolate chips on top and gently press in with your hands. 
  5. Transfer the baking sheet to the oven and bake the cookie for 20-22 minutes, until it’s golden brown underneath and around the edges.
  6. Allow the cookie to cool briefly, then serve immediately!

Notes

Recipe adapted from Eating Bird Food

  • Prep Time: 5 mins
  • Cook Time: 20-25 mins
  • Category: Breakfast, Snack
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free

Filed Under: All Food Recipes, Breakfast, Gluten-Free, Healthy Snacking, Oil-Free, Refined Sugar-Free

You may also like:

Sweet Potato Spice Granola
Raspberry Matcha Muffins
Chocolate Cherry Overnight Oats

like, follow, share

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star