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Easy No-Bake Banana Oat Cookies - Quick, Healthy, and Delicious

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 large ripe bananas (the spottier, the better)
  • 2 cups old-fashioned rolled oats
  • 2–3 tablespoons peanut butter or almond butter (optional but recommended)
  • 2–3 tablespoons honey or maple syrup (optional, adjust to taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 1/3 cup mini chocolate chips or chopped dark chocolate (optional)
  • 2–3 tablespoons shredded coconut, chopped nuts, or seeds (optional for texture)

Method
 

  1. Prep the pan: Line a baking sheet or plate with parchment paper for easy removal.
  2. Mash the bananas: In a medium bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are fine.
  3. Add wet ingredients: Stir in peanut butter (if using), honey or maple syrup, and vanilla. Mix until well combined.
  4. Season the mix: Add cinnamon and a pinch of salt. These boost flavor and balance the sweetness.
  5. Fold in the oats: Add rolled oats and stir until everything is evenly coated. The mixture should be thick and scoopable, not runny.
  6. Mix in extras: Fold in chocolate chips, coconut, nuts, or seeds if you like. Keep it balanced so the cookies hold together.
  7. Shape the cookies: Scoop heaping tablespoons onto the lined sheet. Flatten each scoop gently with the back of the spoon to form cookie shapes.
  8. Chill: Refrigerate for 30–60 minutes, or freeze for 15–20 minutes, until firm and set.
  9. Serve: Enjoy straight from the fridge for the best texture. They’ll be chewy and slightly fudgy.