BANANA OAT BREAKFAST COOKIE
A wholesome grab-and-go snack is Banana Oat Breakfast Cookie, which contains mashed ripe banana with hearty rolled oats, creamy peanut butter and a sprinkle of chia seeds for extra fibre. The Aromatic cinnamon and a touch of sweetness round out the flavour, creating a tender, chewy cookie that feels indulgent yet delivers balanced nutrition. This banana oat breakfast cookie is low in sugar and entirely plant-based, which fixes your morning hunger pangs or afternoon slump without refined ingredients. This banana oat breakfast cookie is ready in 15 minutes and requires no mixer, which is perfect for busy schedules, lunchboxes or a post-workout refuel. This cookie is gluten-free and naturally vegan. This simple recipe proves that minimal effort can yield maximum satisfaction in every bite.
RECIPE CATEGORY
Breakfast, Snack
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Picnic, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Low Fat, Low Sodium, Low / No Sugar, Organic, Quick & Easy, Kid Friendly
DISH TYPE
Cookie
INGREDIENTS
- 1 tablespoon mashed ripe banana
- 2 tablespoons rolled oats
- ½ tablespoon smooth peanut butter
- 1 teaspoon chia seeds
- ¼ teaspoon ground cinnamon
FULL NUTRITIONAL INFORMATION
- Calories: 118.5 kilocalories
- Fat: 6.1 grams
- Saturated Fat: 1.1 grams
- Carbohydrate: 14.0 grams
- Sugar: 2.7 grams
- Sodium: 2.5 milligrams
- Fibre: 3.4 grams
- Protein: 4.0 grams
- Calcium: 41.1 milligrams
- Iron: 1.0 milligrams
- Potassium: 149.9 milligrams
PREPARATION
- Preheat Oven: Heat to 175 °C (fan 155 °C/Gas Mark 3). Line a small baking sheet with parchment paper.
- Combine Wet Ingredients: In a bowl, mash 1 tablespoon ripe banana until smooth. Stir in ½ tablespoon of peanut butter until fully incorporated.
- Mix Dry Ingredients: Add 2 tablespoons rolled oats, 1 teaspoon chia seeds and ¼ teaspoon cinnamon to the banana mixture. Stir gently until a sticky dough forms.
- Shape The Cookie: Scoop the dough onto the prepared sheet, forming a 6 cm‑wide circle about 1 cm thick. Pat down lightly to smooth the surface.
- Bake: Slide into the oven and bake for 10 to 12 minutes or until the edges turn light golden and the centre is set.
- Cool: Remove from oven and let the cookie cool on the sheet for five minutes, then transfer to a wire rack to finish cooling.
PREP TIME
5 minutes
COOKING TIME
12 minutes
TIPS
- Uniform Mash: Use a very ripe banana (spotted skin) for maximum sweetness and a smooth mash.
- Oat Texture: Choose old-fashioned rolled oats for structure; quick oats can yield a softer cookie.
- Chia Binding: Allow chia seeds to absorb moisture by resting the dough for one minute before baking.
- Cookie Thickness: Keep your cookie no thicker than 1 cm for even baking; thicker cookies can remain doughy.
- Prevent Sticking: Parchment paper ensures easy release; avoid greasing the sheet to keep edges crisp.
- Check Early: Start checking at 10 minutes to avoid over-baking, and the cookie will firm up as it cools.
VARIATIONS
- Chocolate Chip: Fold in 1 teaspoon dairy-free mini chocolate chips for a sweet twist.
- Nutty Boost: Add 1 teaspoon chopped walnuts or pecans for extra crunch and protein.
- Fruit Burst: Stir in 1 tablespoon dried cranberries or raisins for chewy sweetness.
- Spice Mix: Replace half the cinnamon with nutmeg or ginger for warming spice notes.
- Seed Mix: Swap chia seeds for hemp hearts or flaxseed to vary texture and nutrients.
PREPPING AND STORAGE
- Fridge: Store cooled cookies in an airtight container for up to three days, so reheat in a toaster oven for 2 minutes for restored chewiness.
- Freezer: Freeze single cookies in a sealed bag for up to one month; thaw at room temperature for five minutes before eating.