If you’re looking for a quick, healthy, and delicious breakfast you can enjoy on the go, these banana oat breakfast cookies are the perfect solution. Made with wholesome ingredients like ripe bananas, hearty oats and peanut butter, these nutritious cookies are naturally sweet, full of fibre, and easy to customise with your favourite mix-ins. Unlike sugary cereals or processed pastries, these banana oat breakfast cookies provide lasting energy to fuel your morning – whether you’re heading to work, school, or the gym.
Banana Oat Breakfast Cookies: A Healthy Start to Your Day
When mornings get busy, breakfast often becomes an afterthought. Grabbing something quick doesn’t always mean grabbing something healthy – but banana oat breakfast cookies are here to change that. Packed with nutrients, naturally sweetened, and perfectly portable, these cookies make an excellent option for anyone who wants a wholesome start without sacrificing convenience.
Whether you’re a busy parent like me, a student rushing to class, or someone looking for healthier snack alternatives, these banana oat breakfast cookies check all the boxes. They’re quick, nutritious, versatile, and delicious – everything you want in a morning meal/snack.
Why These Banana Oat Breakfast Cookies Are a Smart Choice:
Naturally Sweetened – Bananas are nature’s candy and a great natural sweetener to use in baking. Especially when ripe, they add lots of sweetness meaning less need for added refined sugar. This makes these banana oat cookies a healthier option compared to traditional baked goods while still satisfying your sweet tooth.
Full of Fibre – Oats are a powerhouse of dietary fibre, which helps you feel fuller for longer. That means a couple of these cookies can keep mid-morning hunger at bay, reducing the temptation to reach for processed snacks.
A Source of Energy – The combination of complex carbs from oats, natural sugars from bananas, and healthy fats from the peanut butter provides steady, sustained energy. Unlike sugary shop bought bars, these banana oat breakfast cookies won’t lead to an energy crash halfway through your morning.
Why I Love These Banana Oat Breakfast Cookies:
Easy to Customise – These cookies are endlessly adaptable. I added seeds for healthy fats, but nuts will also work. You can change the dates for another dried fruit, or leave them out completely. Things like desiccated coconut, spices or even chocolate chips will also work. Basically anything you like or have at hand. The base recipe is simple, making it easy to tailor to your taste and nutritional needs.
Perfect for On-the-Go – If you’re rushing out the door, these banana oat breakfast cookies fit perfectly into your lifestyle. They’re portable, mess-free, and can be stored for several days. You can even bake a batch on the weekend and enjoy them all week long.
Dietary options:
Vegan option – To make these cookies vegan, simply replace the egg with a ‘flax egg’. You can make it by mixing 1 tbsp of ground flaxseed with 3 tbsp of warm water. Leave for 10-15 minutes to set before adding it the rest of the ingredients.
Gluten-free option – Make sure you use gluten-free oats for a gluten-free version.
Nut-free option – If you need these banana oat breakfast cookies to be nut-free, you can easily substitute the peanut butter for a seed butter like tahini.
How to make these Banana Oat Breakfast Cookies:
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Preheat oven to 180C/160 fan/350F.
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Mash the banana and add to a mixing bowl along with the egg, maple syrup, tahini and vanilla.
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Mix to combine, then fold in the oats, oat flour, dates, seeds, cinnamon and salt.
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Shape into 8 cookies on a baking sheet lined with parchment paper and bake for 15 minutes.
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Allow to cool before serving. Enjoy!
These Banana Oat Breakfast Cookies Are:
- Healthy
- Easy to make
- Can be made gluten-free
- Can be made vegan
- A source of protein
- A source of fibre
- Easily adjusted to likes and dietary needs
- Great for a speedy breakfast
- Or grab-and-go snack
- So tasty!
Banana Oat Breakfast Cookies
Ingredients
- 1 ripe banana
- 1 medium egg
- 2 tbsp maple syrup
- 2 tbsp tahini
- 1/2 tsp vanilla
- 105g rolled oats
- 30g oat flour oats ground up into a flour in a high-speed blender
- 4 tbsp chopped dates
- 4 tbsp mixed seeds
- 1/2 tsp cinnamon
- pinch of salt
Instructions
- Preheat oven to 180C/160 fan/350F.
- Mash the banana and add to a mixing bowl along with the egg, maple syrup, tahini and vanilla.
- Mix to combine, then fold in the oats, oat flour, dates, seeds, cinnamon and salt.
- Shape into 8 cookies on a baking sheet lined with parchment paper and bake for 15 minutes.
- Allow to cool before serving. Enjoy!
Nutrition
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