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These easy Breakfast Cookies made with peanut butter and banana are the perfect healthy start to your mornings! So simple to make, healthy, high in protein, gluten-free, sugar-free, and ideal for kids.
Healthy Breakfast Cookies are a perfect for start to the day when you’re on the go. Especially when time is tight and the chances of breakfast are slipping away.
BUT have you seen how expensive shop-bought breakfast biscuits are?! They are also often highly processed with lots of additives and sugar.
Here’s my solution. I love how simple these banana oat cookies are to make and the fact that I know exactly what’s gone into them. Ingredients are cheap and they taste amazing. All round winner.
They’re made using very ripe (in fact, the blacker the better) bananas, oats, peanut butter, cinnamon and chocolate chips are optional.
This is a no-flour recipe, which means these are gluten-free Breakfast Cookies, (if you use GF oats) and there’s no refined sugar (you can also omit the honey if you prefer).
I hope you enjoy these to start your day with a nice cuppa, or put them in your kids’ hands as they run out the door to school… perfect!
Why you’ll love this Breakfast Cookies recipe
⭐️ Healthy, delicious breakfast option
⭐️ So convenient for out and about
⭐️ Make a batch ahead for ease
Other make-ahead breakfast options
Breakfast is often the meal people miss the most. Busy mornings without the time to put into making a healthy meal means it often goes on the back burner.
But a good breakfast sets you up for the day and stops those pesky cravings later on. My saviour is make-ahead breakfasts that have been batch-cooked when I’ve had more time, meaning my future frantic morning self is saved from a rumbling tummy!
Here are a few other options to get you organised:
Breakfast Cookies Ingredients
- Bananas – The riper the better
- Rolled oats
- Smooth peanut butter
- Runny honey
- Ground cinnamon
- Chocolate chips – Optional
How to make Breakfast Cookies
- Throw everything in a bowl and mush up (technical term).
- Scoop out 8 portions onto a baking paper-lined baking tray and bake for 20 minutes.
- Bake until golden-topped and cooked through. Done.
- Dried fruit or other toppings – Feel free to experiment with what you add into the mixture. For example, dried apricots instead of the choc chips etc.
In the fridge You can keep this recipe in the fridge for a day or two.
In the freezer If you want a bigger batch of cookies, you could freeze the baked cookies and take them out to defrost the night before you’ll eat them, which is so handy for busy mornings.
Top tip for making Breakfast Cookies
The bananas need to be very ripe. Did you know that ripe bananas have so much more natural sweetness than very yellow bananas?
When we have bananas left uneaten I just pop them in the freezer for whenever I need a ripe banana, which is great for reducing food waste.
Banana Oat Breakfast Cookies FAQs
This recipe makes 8 BIG cookies. They’ll be good the next day if stored in an airtight container. If they are a little dry, you can microwave them for about 30 seconds to refresh them.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Peanut Butter Breakfast Cookies with Banana
- 3 Bananas, Peeled.
- 200 g Rolled oats
- 100 g Smooth peanut butter
- 50 g Runny honey
- 1 tsp Ground cinnamon
- 40g Chocolate chips, Optional.
- Preheat the oven to 180C.
- Put everything into a bowl and mash and mix together very well. (Add half of the chocolate chips if using.)
- Scoop out into 8 cookie shapes on a lined baking tray. (Press the remaining chocolate chips in if using).
- Bake for 20 minutes. Allow to cool before moving from the baking tray to allow them to set.
Nutrition information is automatically calculated, so should only be used as an approximation.