When you’re craving something sweet but still want to keep things wholesome, this Easy Oatmeal Dessert with Bananas and Cocoa is the answer. With just a few ingredients—many of which you probably already have in your pantry—you can whip up a soft, chewy, chocolatey treat that’s perfect for snacking, dessert, or even a healthier breakfast option.

This recipe is all about simplicity. There’s no refined sugar, no flour, and no complicated steps. Just ripe bananas, rolled oats, cocoa powder, and a few optional add-ins that give it a little flair if you want it. The result? Soft little mounds of oat and banana goodness with a chocolate twist that feels indulgent but is totally guilt-free.

I first made a version of this recipe years ago when I was trying to use up some overripe bananas. I didn’t have any eggs, didn’t feel like making a full banana bread, and really wanted something I could grab and go. A quick mix of oats, cocoa, and banana turned out better than I expected—and it’s been a go-to ever since.

These little treats are naturally sweetened by the bananas, so there’s no need to add sugar unless you want to sprinkle in a few chocolate chips. They also store well in the fridge, making them a great make-ahead snack for busy days or a simple dessert to satisfy your sweet tooth.

Let’s take a look at what you’ll need to get started.

Ingredients

• 2 ripe bananas, mashed
• 1 cup rolled oats
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp vanilla extract (optional)
• Pinch of salt
• Optional: 2 tbsp chopped nuts, dark chocolate chips (no sugar), or cinnamon

STEP 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to make cleanup easy and prevent the cookies from sticking.

STEP 2: Mash the Bananas

In a medium bowl, mash the bananas until they’re nice and smooth. This will be the base of your mixture, and it’s what gives the cookies their soft texture and natural sweetness.

STEP 3: Mix in Oats, Cocoa, and More

Add the rolled oats, unsweetened cocoa powder, vanilla extract (if using), and a pinch of salt to the bowl. Stir everything together until well combined. The mixture will be thick and sticky—that’s exactly what you want.

STEP 4: Add Optional Mix-Ins

If you want to take things up a notch, now’s the time to add any extras. Chopped nuts add crunch, cinnamon gives warmth, and sugar-free chocolate chips turn this into a fudgy chocolate treat. Mix them in gently until evenly distributed.

Easy Oatmeal Dessert with Bananas and Cocoa

Now that your simple, wholesome cookie mixture is ready, it’s time to shape and bake your treats. One of the best parts about this recipe—aside from how healthy and delicious it is—is how quick the baking process is. These little bites only take about 12 to 15 minutes in the oven, which means you’ll be snacking on something warm and chocolatey in no time.

This next part is super kid-friendly, too. If you have little ones around, let them help with scooping the mixture onto the baking sheet. The rustic, imperfect shapes only add to the charm.

Let’s walk through the next few steps to finish off your oatmeal banana cocoa cookies.

STEP 5: Scoop and Shape

Use a spoon or small cookie scoop to drop small mounds of the mixture onto your parchment-lined baking sheet. The mixture won’t spread much while baking, so feel free to shape each one into a rounder, slightly flattened cookie form if you want a more uniform look.

You should get about 10 to 12 cookies, depending on how large you make them.

Tip: Wet your fingers slightly before shaping to prevent sticking, especially if your bananas were extra ripe and made the dough a bit softer.

STEP 6: Bake Until Just Set

Place the tray in your preheated oven and bake for 12 to 15 minutes, or until the cookies are set and slightly firm to the touch. They won’t brown like traditional cookies, but they will firm up enough to hold their shape once cooled.

Keep an eye on them around the 12-minute mark. You want them soft and chewy, not overbaked and dry.

STEP 7: Cool and Enjoy

Once out of the oven, let the cookies cool directly on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up just a bit more and gives the oats time to settle.

These cookies are best enjoyed fresh and slightly warm, but they’re also delicious chilled. Pop a few in the fridge, and they turn into chewy, fudgy bites that feel like a healthy dessert version of no-bake brownies.

Ways to Customize Your Cookies

While the base recipe is simple and satisfying, here are a few easy ideas to make these cookies your own:

• Add chopped walnuts or pecans for crunch and texture
• Mix in unsweetened shredded coconut for a tropical twist
• Sprinkle cinnamon or pumpkin spice into the batter for a warm, seasonal flavor
• Drizzle with melted dark chocolate after baking for an extra indulgent finish

You can even press a small slice of banana on top before baking for a fun, decorative touch.

Easy Oatmeal Dessert with Bananas and Cocoa

At this point, you’ve got a batch of soft, chocolatey, naturally sweetened oatmeal cookies cooling on your counter—and maybe a few already in your belly. Whether you made them for a quick snack, a healthy dessert, or a lunchbox treat, these cookies check all the right boxes: easy, wholesome, and totally satisfying.

Before we wrap up, let’s go over some commonly asked questions about this recipe, from storage tips to simple ingredient swaps.

1. How should I store these cookies?
Once cooled, store the cookies in an airtight container in the refrigerator. They’ll stay fresh for up to 4–5 days. You can also freeze them for longer storage—just let them thaw at room temperature when you’re ready to enjoy.

2. Can I make these cookies ahead of time?
Absolutely. These are perfect for meal prep. Make a batch over the weekend and enjoy them throughout the week as a quick snack or light breakfast.

3. What kind of oats should I use?
Rolled oats are best for this recipe. They provide texture and chew. Quick oats will work in a pinch, but avoid steel-cut oats, which won’t soften properly in the baking time.

4. Can I skip the cocoa powder?
Yes. If you prefer a more traditional banana oatmeal cookie, you can leave out the cocoa and maybe add a touch of cinnamon or nutmeg instead.

5. Are these cookies sweet?
They’re naturally sweetened by the bananas, so the level of sweetness will depend on how ripe your bananas are. The riper they are, the sweeter your cookies will be.

6. Can I add protein powder?
Sure! Add 1–2 tablespoons of your favorite unsweetened protein powder. Just keep in mind you may need a splash of almond milk or water if the mixture becomes too thick.

7. Are they vegan and gluten-free?
Yes, as long as you use certified gluten-free oats, these cookies are naturally vegan and gluten-free. No eggs, no dairy, and no flour required.

Final Thoughts: A Simple Treat You’ll Keep Coming Back To

This Easy Oatmeal Dessert with Bananas and Cocoa is a perfect example of how just a few ingredients can come together to create something delicious and nourishing. It’s proof that healthy doesn’t have to mean bland, and simple doesn’t have to be boring.

These little cookies are endlessly adaptable, budget-friendly, and quick to make. Whether you enjoy them with your morning coffee, as an afternoon pick-me-up, or as a late-night sweet fix, they’re a recipe you can always rely on.

Give them a try the next time you’ve got overripe bananas hanging around—then come back and let me know how you customized yours. Did you add nuts? Toss in some cinnamon? Drizzle with dark chocolate? However you make them, I hope they bring a little extra joy to your day.

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