7 Days Fun of Clean RecipesDownload
27Jan, 23
Clean Food Love
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3-Ingredient Banana Oatmeal Cookies ❤️🍪🍌

Three basic ingredients create a surprisingly good little treat!

They’re ooey-gooey and as easy as can be!

We make these often at our house as after-school snacks and even a quick grab-go breakfast once in a while.

Seems like we always have a few overly ripe bananas sitting on the counter and old-fashioned oats in the pantry.

This is another budget-friendly recipe to help bulk up your family meals anytime you want to stretch your trips to the store. It’s such a quick and easy recipe too!

🍫 When shopping for chocolate:

Look for a higher percentage of cacao for the chocolate chips, and always read the ingredients.

Lots of questions about chocolate brands – I like to visit the specialty (nicer) chocolate section at the stores and find a really high quality, (often organic) dark chocolate bar on SALE – so I’m always trying something different because I shop/buy whatever happens to be on sale.

A high-quality dark chocolate bar works great, too! I’ll often find a beautiful organic dark chocolate bar on sale, then chop it up to use for things like this.

I like to buy the highest quality I can find. I’m always keeping an eye out for a good deal and will often stock up when a high-quality product is on special.

Use any dark chocolate chips of your choice: the higher cacao percentage = more health benefits.

If you’re looking to keep sugars lower; try using Lily’s brand chocolate that is sweetened with stevia.

Here’s Everything You Need To Know About Oats.

makes 16 cookies


  • 2 medium ripe bananas, mashed
  • 1 cup of old-fashioned rolled oats
  • 1/4 cup mini dark chocolate chips


Preheat your oven to 350 degrees f. and line a sheet pan with parchment paper.

Using a fork, mash the bananas in a shallow bowl until smooth.

Add the oats and chocolate chips, then stir well to combine.

Scoop the mixture into evenly-sized balls onto your prepared sheet pan.

Bake for 15 minutes, then allow your cookies to completely cool before serving.

Store leftovers in the fridge for up to 5 days in a sealed container. I love storing a stash of these in the freezer (up to 2 months) because I love to eat them slightly frozen.



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