These soft and chewy breakfast cookies are full of wholesome goodness — oats, seeds, and natural sweetness from ripe bananas and honey. They’re dairy-free, egg-free, and take only 10–15 minutes to bake. Perfect for busy mornings, school snacks, or a quick energy bite during the day.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 10 cookies
Ingredients
Ingredient
Quantity
Local Substitutes / Notes
Ripe banana
1 medium (120 g mashed)
Use overripe bananas (brown-spotted) for sweetness
Rolled oats
200 g (about 2 cups)
Use Quaker or Bake Parlor oats
Mixed seeds
60 g (about ½ cup)
Mix pumpkin, sunflower, flax, or sesame seeds
Chia seeds
15 g (1 tbsp)
Optional but adds fiber & texture
Natural peanut butter
60 ml (¼ cup)
Use any smooth brand; for nut-free, use tahini
Honey
45 ml (3 tbsp)
Or agave/maple syrup for vegan version
Cinnamon powder
½ tsp
Optional but adds warm flavor
Sea salt
¼ tsp
Balances sweetness
Mini dark chocolate chips
15–20 g (optional)
Can use chopped dark chocolate
Method
Preheat oven: 190 °C (375 °F). Line a baking tray with butter paper or parchment.
Mash banana: In a large bowl, mash the ripe banana with a fork until smooth.
Mix wet ingredients: Add peanut butter and honey. Stir well until creamy and combined.
Add dry ingredients: Add oats, mixed seeds, chia seeds, salt, and cinnamon. Stir until fully combined.
Shape cookies: Scoop ~2 tbsp of mixture per cookie onto the tray (makes ~10). Gently flatten with a spoon.
Add toppings: Sprinkle chocolate chips or seeds on top if desired.
Bake: Bake for 10–12 minutes until lightly golden.
Cool: Let the cookies cool on the tray for 5–10 minutes to firm up before serving.
Tips & Variations
Use runny peanut butter for softer cookies. If thick, microwave 10 seconds to soften.
Nut-Free: Replace peanut butter with tahini or sesame paste.
Vegan: Use maple syrup or agave instead of honey.
Add-ins: Chopped dates, raisins, coconut flakes, or walnuts for extra flavor.
For crunchier texture: Bake 2–3 minutes longer.
Storage Tips
Room Temp: Up to 5 days in airtight jar.
Fridge: Up to 7 days.
Freezer: Store in airtight bag for 3 months; thaw before eating.
Nutrition (Per Cookie)
Nutrient
Amount
Calories
160 kcal
Protein
5 g
Carbohydrates
22 g
Fat
7 g
Fiber
3 g
Sugar
8 g
Serving Ideas
Pair with hot chai or coffee for a mid-morning snack.
Crumble over Greek yogurt or milk for a healthy breakfast bowl.
