I just made Banana Chocolate Chip oaties that let me eat something dessert-level and still call it a healthy snack, you need to keep scrolling.

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I’m obsessed with these Banana Chocolate Chip oaties. They hit the sweet spot when I want something actually satisfying but not a sugar crash waiting to happen.

Ripe bananas, mashed and rolled oats are all I need to feel like I won’t eat my feelings later. And the chocolate chips?

Tiny pockets of joy. I call them my go-to from my Healthy Banana Recipes list because they travel, stash, and calm hanger fast.

Not snacky nonsense. Real food that behaves like dessert without pretending to be something else.

Eat one. Or three.

I won’t judge. Trust me, you’ll thank me.

Ingredients

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Banana sweetness keeps it moist and natural; basically candy without the guilt, honestly too.
Rolled oats give chewy texture and fiber, so it’s filling and actually good for you.
Cinnamon adds warm spice, makes it smell like home, cozy and comforting always.
Chocolate chips bring sweet pockets and tiny melty joy in every bite, seriously.
Basically vanilla rounds flavors; optional but you’ll notice it missing once you skip it.
Plus peanut butter adds creaminess and protein, for real making these dangerously snackable.
Pinch of salt wakes everything up, keeps sweetness from going flat and boring.

Ingredient Quantities

2 ripe bananas, mashed (about 1 cup)

1 1/2 cups rolled oats, not instant

1 tsp ground cinnamon

1/4 to 1/3 cup chocolate chips, semi sweet

1 tsp vanilla extract, optional

2 tbsp peanut butter, optional but sooo good

pinch of salt

How to Make this

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1. Preheat oven to 350°F and line a baking sheet with parchment paper or lightly grease it.

2. In a medium bowl mash the ripe bananas with a fork until mostly smooth, a few small lumps are fine.

3. Add 1 1/2 cups rolled oats, 1 tsp ground cinnamon, and a pinch of salt to the mashed banana and stir until combined.

4. If using, mix in 1 tsp vanilla extract and 2 tbsp peanut butter now so it folds through evenly.

5. Fold in 1/4 to 1/3 cup semi sweet chocolate chips, reserving a few to press on top if you want them to look extra pretty.

6. Let the mixture sit for 3 to 5 minutes so the oats absorb some moisture; it will thicken and be easier to shape.

7. Using a spoon or small ice cream scoop, portion out rounds about 1 1/2 tablespoons each onto the prepared baking sheet, flatten slightly with the back of the spoon because they will not spread much.

8. Bake for 12 to 15 minutes, until the edges are lightly golden and the centers are set. They will firm more as they cool.

9. Cool on the sheet for 5 minutes then transfer to a wire rack to finish cooling. Press any reserved chocolate chips on top while still warm if you like.

10. Store in an airtight container in the fridge or pantry for 3 to 5 days. Reheat briefly in the microwave if you want them warm.

Equipment Needed

1. Oven (set to 350°F)
2. Baking sheet
3. Parchment paper or nonstick spray
4. Medium mixing bowl
5. Fork for mashing bananas
6. Measuring cups and spoons
7. Spoon or small ice cream scoop for portioning
8. Wire cooling rack

FAQ

Can I use instant oats instead of rolled oats? Yes you can, but the texture will be mushier and they’ll hold together less well; rolled oats give a chewier, more cookie like bite.

How ripe should the bananas be? The riper the better — lots of brown spots makes them sweeter and easier to mash, about 1 cup mashed from 2 medium bananas is perfect.

Can I swap the chocolate chips for something healthier? Sure, try chopped dark chocolate, cacao nibs, or dried fruit like raisins or chopped dates; keep the amount similar so the batter isn’t too dry or wet.

Do I have to bake them or can I make no bake oaties? You can do no bake by chilling scooped oaties in the fridge for 30 to 60 minutes, but they’ll be softer and less golden than baked ones; baking at 350F for 12 to 15 minutes gives a nice chew with slightly crisp edges.

How do I make them nut free? Omit the peanut butter and use sunflower seed butter or just leave it out; you might add a tablespoon of applesauce or a bit more mashed banana if the dough seems dry.

How should I store them and how long do they last? Keep in an airtight container at room temp for 2 to 3 days, or in the fridge for up to a week; you can also freeze for 2 to 3 months, thaw on the counter or microwave for 15 to 20 seconds when ready to eat.

Healthy Banana Chocolate Chip Oaties Recipe Substitutions and Variations

Bananas: swap with unsweetened applesauce or canned pumpkin puree (use same 1 cup; batter may be a tiny bit looser).
Rolled oats: use quick oats if in a pinch, or pulse rolled oats into oat flour for a denser, cookie-like oatie (same total weight).
Chocolate chips: sub chopped dark chocolate, cacao nibs for less sweet crunch, or raisins/dried cherries for a fruity twist.
Peanut butter: almond butter or sunflower seed butter work great if you want a different nutty flavor or have an allergy.

Pro Tips

1. Use slightly older bananas, the browner they are the sweeter they taste and the cookies hold together better, but if theyre super runny squeeze a little out on a paper towel before mashing.

2. If you want chewier cookies, let the mixed dough sit 7 to 10 minutes instead of 3 to 5, the oats will soften more and youll get a better bite. If you want them firmer chill the dough for 15 minutes first.

3. Swap the peanut butter for almond or sunflower seed butter if someone has allergies, or stir in a spoon of oat flour or ground oats if the mix seems too wet, just add a bit at a time until its scoopable.

4. Watch the baking time, ovens vary a lot. Start checking at 10 minutes, pull them when edges look lightly golden and the centers are set but still soft, they continue to firm as they cool so dont overbake.

Healthy Banana Chocolate Chip Oaties Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I just made Banana Chocolate Chip oaties that let me eat something dessert-level and still call it a healthy snack, you need to keep scrolling.

Servings

servings

Calories

101

kcal

Equipment: 1. Oven (set to 350°F)
2. Baking sheet
3. Parchment paper or nonstick spray
4. Medium mixing bowl
5. Fork for mashing bananas
6. Measuring cups and spoons
7. Spoon or small ice cream scoop for portioning
8. Wire cooling rack

Ingredients

2 ripe bananas, mashed (about 1 cup)
1 1/2 cups rolled oats, not instant
1 tsp ground cinnamon
1/4 to 1/3 cup chocolate chips, semi sweet
1 tsp vanilla extract, optional
2 tbsp peanut butter, optional but sooo good
pinch of salt

Directions

Preheat oven to 350°F and line a baking sheet with parchment paper or lightly grease it.
In a medium bowl mash the ripe bananas with a fork until mostly smooth, a few small lumps are fine.
Add 1 1/2 cups rolled oats, 1 tsp ground cinnamon, and a pinch of salt to the mashed banana and stir until combined.
If using, mix in 1 tsp vanilla extract and 2 tbsp peanut butter now so it folds through evenly.
Fold in 1/4 to 1/3 cup semi sweet chocolate chips, reserving a few to press on top if you want them to look extra pretty.
Let the mixture sit for 3 to 5 minutes so the oats absorb some moisture; it will thicken and be easier to shape.
Using a spoon or small ice cream scoop, portion out rounds about 1 1/2 tablespoons each onto the prepared baking sheet, flatten slightly with the back of the spoon because they will not spread much.
Bake for 12 to 15 minutes, until the edges are lightly golden and the centers are set. They will firm more as they cool.
Cool on the sheet for 5 minutes then transfer to a wire rack to finish cooling. Press any reserved chocolate chips on top while still warm if you like.
Store in an airtight container in the fridge or pantry for 3 to 5 days. Reheat briefly in the microwave if you want them warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.