Easy Mini Banana Oat Cookies

If you’re a teacher or parent looking for a quick, healthy, and classroom-friendly snack recipe, these mini banana oat cookies are about to become your new go-to. They’re simple to make, require only two main ingredients, and are a hit with even the pickiest of eaters.

But, best of all? They’re soft, naturally sweet, and can easily be tailored to suit dietary needs—making them perfect for kindergarten classrooms, including special ed settings.

Snack time can be one of the best moments of the day for little learners, it’s a chance to take a break, fuel up, and even build social and independence skills. These cookies fit right in: they’re portable, low-mess, and soft enough for students who may have sensory sensitivities or chewing difficulties.

Read on below to find out how you can make these for your students (or children at home!) too.

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Why These Cookies Work So Well in the Classroom

As a special education teacher or caregiver, you know that snack time is more than just a quick bite… It can be a learning moment. These cookies offer a fun, hands-on baking activity if you choose to make them with your students. Or a super simple prep option if you’re bringing snacks from home. Here’s why we love them:

No added sugar – The sweetness comes entirely from ripe bananas, making this a great option for young children.
Allergy-friendly – No eggs, no dairy, and no nuts. You can keep them basic or modify them based on the needs in your class.
Soft texture – Great for sensory-sensitive eaters who struggle with crunchy or crumbly foods.
One bowl recipe – Quick to prepare and minimal cleanup.
Freezer-friendly – Make a batch ahead of time and freeze for easy grab-and-go snacks during the week.

Ingredients

You’ll only need two basic ingredients to make these cookies, with a couple of optional extras if you want to mix it up:

2 ripe bananas (the riper, the sweeter!)
1 cup quick oats

Optional add-ins:

A handful of mini chocolate chips
A sprinkle of cinnamon
A few raisins or crushed freeze-dried fruit for natural flavor and color

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Mash the bananas in a mixing bowl until smooth.
Stir in the oats and any extras you’re adding (like chocolate chips or cinnamon).
Scoop small spoonfuls of the mixture onto your baking sheet. Flatten slightly with the back of a spoon, they won’t spread on their own.
Bake for 10–12 minutes, or until the cookies are set and slightly golden around the edges.
Let cool before serving. Store in an airtight container in the fridge for up to 4 days, or freeze for later.

Learning Extensions & Classroom Tie-Ins

Want to make this more than just a snack? Turn it into a quick and meaningful learning activity:

Math: Let students count spoonfuls or measure oats.
Science: Talk about how heat changes food when baking.
Fine Motor Skills: Scooping and flattening dough are great for hand coordination.
Social Skills: Use the opportunity to practice turn-taking and sharing if baking together.

You can even create visual recipes or step-by-step cards to make the process more accessible for non-readers or students with additional learning needs.

These mini banana oat cookies are a winner for busy educators, classroom snack times, and even weekend baking with little ones. They’re healthy, simple, and customizable, which means they’re easy to adapt for your unique group of learners. Whether you’re working on independence, fine motor practice, or just trying to make snack time easier, these cookies are a fun and functional choice.

So grab those overripe bananas and whip up a batch.. You’ll be glad you did!

Helpful Links

You may also like the following recipes;

Cooking in the Classroom

Below are links to my Amazon storefront where I share some of my must-have pieces for cooking in the classroom.
– USA Cooking Favorites
– UK Cooking Favourites

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Nikki