Banana Oat Cookies For Babies
So… you’ve got a couple of overripe bananas staring at you from the counter, a baby who wants snacks every five minutes, and exactly zero interest in baking something complicated. Same. Enter: banana oat cookies for babies the snack that looks like you tried really hard, but secretly took almost no effort. These are soft, naturally sweet, and basically impossible to mess up. Yes, even on low sleep. Especially on low sleep.
No fancy ingredients. No sugar. No dramatic kitchen disasters. Just wholesome little cookies your baby can gum happily while you feel like a responsible, Pinterest-level parent (without actually being one).
Let’s do this.
Why This Recipe Is Awesome
First of all, it’s baby-friendly. No added sugar, no salt, no weird stuff you can’t pronounce. Just bananas and oats doing what they do best being quietly nutritious.
Second, it’s ridiculously easy. If you can mash a banana and stir things together, congratulations, you are fully qualified. IMO, this recipe deserves a medal for effort-to-reward ratio.
Third, it’s flexible. Forgot an ingredient? Want to tweak it? Baby suddenly hates everything they loved yesterday? Cool, we can adapt.
And finally, they’re freezer-friendly. Make a batch once, stash them away, and future-you will feel incredibly smug when snack time hits. Trust me.
Ingredients You’ll Need
Keep it simple. Babies appreciate simplicity. So do tired adults.
- 2 ripe bananas – The spottier, the better. If they look a little sad, they’re perfect.
- 1 cup rolled oats – Old-fashioned oats work best. Skip steel-cut unless you enjoy chaos.
- 2–3 tablespoons breast milk, formula, or water – For softening things up if needed.
- ½ teaspoon cinnamon (optional) – Totally optional, but adds cozy vibes.
- 1 tablespoon nut butter (optional, for older babies) – Peanut or almond butter if allergens are already introduced.
- 1 tablespoon chia seeds or ground flax (optional) – Tiny nutrition boost, zero drama.
That’s it. No sugar. No flour. No “why did I start this” ingredients.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
Yes, do this first. Waiting until later is how cookies turn into “why are these still raw?” moments. - Mash the bananas in a bowl.
Go full caveman with a fork. Mash until mostly smooth, but a few lumps are fine we’re not auditioning for a cooking show. - Add the oats and mix.
Stir until everything looks like a thick, sticky mess. That’s the correct texture. If it looks dry, add a splash of milk, formula, or water. - Stir in optional extras.
Cinnamon? Nut butter? Seeds? Add them now. Or don’t. These cookies won’t judge you. - Scoop onto a lined baking sheet.
Use a spoon and gently flatten each cookie. They won’t spread much, so what you see is what you get. - Bake for 12–15 minutes.
You’re aiming for set edges and a soft center. Remember: baby cookies should stay soft, not crunchy. - Cool completely before serving.
This part is non-negotiable. Hot cookies + baby fingers = instant regret.
Common Mistakes to Avoid
- Using underripe bananas.
If they’re not sweet, your cookies won’t be either. Patience, grasshopper. - Overbaking.
You’re not making biscotti. Dry cookies are a choking hazard and a vibe killer. - Adding honey or sugar.
Just… don’t. Babies don’t need it, and bananas are already doing the heavy lifting. - Skipping the flattening step.
These cookies won’t magically shape themselves. Give them a little help. - Forgetting texture matters.
Too thick and dry? Add liquid. Too wet? Add a spoon of oats. Easy fix.
Alternatives & Substitutions
Feeling experimental? Or just working with what’s in your kitchen? Same energy.
- No rolled oats?
Quick oats work too. The texture will be softer, which is great for younger babies. - Banana hater (how??)
Mashed sweet potato or applesauce can work, but the flavor will change. Obviously. - Dairy-free?
Use water or plant milk. Babies won’t care, promise. - Gluten-free?
Oats are naturally gluten-free, just make sure they’re certified if needed. - Want savory-ish vibes?
Skip cinnamon and add a pinch of finely mashed avocado. Weird? Yes. Surprisingly good? Also yes.
Final Thoughts
These banana oat cookies are proof that baby food doesn’t have to be bland, complicated, or soul-crushing to make. They’re easy, flexible, and honestly kind of fun which is rare when you’re cooking with one eye open and a baby yelling at you from the high chair.
Make a batch. Freeze some. Eat one yourself standing over the sink like a gremlin at midnight. No judgment here.
Now go impress your baby (and yourself). You’ve earned it.
