These 3-ingredient oatmeal cookies are the ultimate easy, healthy snack for kids! Made with just banana, peanut butter, and oats, they’re naturally sweet, soft, and perfect for toddlers and busy moms. No added sugar, flour, or dairy—just wholesome ingredients for a quick breakfast or snack!
Why You'll Love These Cookies
- freezer-friendly for make-ahead snacks
- made with pantry staples
- naturally sweet with no added sugar
- perfect texture for toddlers
- great for baby-led weaning
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Ingredients
Rolled oats: The base of these cookies. They provide fiber and whole grains, and help the cookies hold their shape.
Banana: Super ripe is best! This acts as a natural sweetener and binder.
Peanut butter: Adds healthy fats, protein, and a little richness. Sub with sunflower seed butter for allergy-friendly.
See recipe card for quantities.
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mash the banana, then stir in peanut butter and oats until well combined.
- Scoop about 1-2 tablespoon of dough per cookie onto the baking sheet, flatten slightly, and bake for 10-12 minutes until golden brown.
- Let cool for 5 minutes before serving.
Hint
For the best texture, use a very ripe banana with brown spots—it mashes easily and adds natural sweetness, making the cookies soft and flavorful without extra sugar!
Substitutions
- peanut butter → use almond butter, cashew butter, or sunflower seed butter
- rolled oats → swap for quick oats for a softer texture
- banana → try unsweetened applesauce or pumpkin puree for a different flavor
They are naturally gluten-free (if using GF oats), dairy-free, and egg-free!
Variations
These cookies are super easy to customize! Here are some ways you can mix it up:
- chocolate chip – stir in mini chocolate chips for a sweet touch
- cinnamon spice – add ½ teaspoon cinnamon and a pinch of nutmeg for warmth
- crunchy nut – fold in finely chopped walnuts or pecans for extra texture
- blueberry – fold in a handful of blueberries
How To Serve To Toddlers
- warmed up and paired with a smoothie for breakfast-on-the-go
- halved with fruit for snack time
- crumbled over yogurt or oatmeal
- packed into lunchboxes or snack trays (use sunflower butter for nut-free)
Equipment
You will need a mixing bowl, measuring utensils, baking sheet, and parchment paper to make these!
Storage
Store in an airtight container for up to 2 days at room temperature. Keep in the fridge for up to 1 week. Freeze in a sealed bag for up to 3 months. Thaw at room temp or microwave for 10-15 seconds before eating.
Tiff's Tip
Get your little ones involved in helping you with these! Have them pour or stir the ingredients in the bowl.
FAQ
Yes! Swap peanut butter for sunflower seed butter or tahini.
Use a riper banana, or add 1 tablespoon honey or maple syrup.
Absolutely! Try adding chocolate chips, cinnamon, chopped nuts, or dried fruit for variety.
3-Ingredient Oatmeal Cookies
Equipment
Ingredients
- 1 ripe banana mashed
- ½ cup peanut butter or sub other nut/seed butter
- 1 cup rolled oats GF if needed
Instructions
- Preheat & Prep – Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Ingredients – In a bowl, mash the banana, then stir in peanut butter and oats until well combined.
- Shape & Bake – Scoop about 1-2 tbsp of dough per cookie onto the baking sheet, flatten slightly, and bake for 12-15 minutes until golden brown.
- Cool & Enjoy – Let cool for 5 minutes before serving.
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