Looking for a healthy breakfast you can enjoy on the go? These Strawberry Banana Breakfast Cookies are the answer. Soft, naturally sweet, and bursting with fruity flavor, they’re the perfect blend of nutritious and delicious. With just five simple ingredients and no refined sugar, they’re ideal for busy mornings, kids’ lunchboxes, or even a quick afternoon snack.
This recipe came from one of those hectic mornings when I needed something easy, portable, and made from real food. I mashed a banana, tossed in oats, and the strawberries in my fridge—what came out was a soft, chewy cookie that my entire family now requests weekly. It’s become a staple in my kitchen, and I’m excited to share it with you!
Why You’ll Love These Cookies
- Naturally sweetened – No added sugar needed
- One-bowl recipe – Easy cleanup and quick prep
- Gluten-free & dairy-free – Great for a variety of diets
- Kid-approved – Perfect for lunchboxes and snack time
- Freezer-friendly – Make a batch ahead for the week
Ingredients (Yields 10 Cookies)
- 1 ripe banana, mashed
- 1 cup rolled oats (certified gluten-free if needed)
- ¼ cup chopped fresh strawberries
- ¼ cup almond butter (unsweetened)
- 1–2 tsp chia seeds or ground flax (optional, for added fiber & protein)
Equipment
- Medium mixing bowl
- Fork or potato masher
- Baking sheet
- Parchment paper or silicone baking mat
- Spoon or small cookie scoop
Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mash the Banana
In a medium bowl, mash the ripe banana using a fork until smooth. It should yield about ⅓ to ½ cup once mashed. This is your natural sweetener and the moisture base of the cookie.
3. Mix the Dough
Add the oats, almond butter, chopped strawberries, and chia/flax seeds (if using) to the mashed banana. Stir until everything is well combined and sticky. The dough should hold together when pressed.
4. Scoop & Shape
Use a spoon or cookie scoop to portion the dough onto the prepared baking sheet. Flatten each slightly with your hand or the back of a spoon to form cookie shapes.
5. Bake
Bake for 12–14 minutes, or until the cookies are firm around the edges and slightly soft in the center. Avoid overbaking, as these cookies continue to set while cooling.
6. Cool & Store
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Pro Tips & Variations
- Make it nut-free: Swap almond butter for sunflower seed butter or tahini.
- Add-ins: Try mixing in mini chocolate chips, shredded coconut, or a dash of cinnamon.
- Frozen strawberries? No problem! Just thaw and pat them dry before chopping.
- Want more sweetness? A drizzle of honey or maple syrup can be added if you prefer sweeter cookies.
- Double the batch: These freeze well—store cooled cookies in a freezer-safe bag for up to 2 months.
Why They’re Great for Breakfast
These cookies are packed with:
- Complex carbs from oats for sustained energy
- Natural fruit sugars for a quick morning boost
- Healthy fats & protein from almond butter and chia seeds
- Fiber to keep you full longer
They’re a great grab-and-go option that doesn’t compromise on nutrition or flavor. Pair them with a yogurt cup or smoothie for a complete breakfast.
What to Serve With
- Greek yogurt or skyr for extra protein
- A smoothie like my Aloha Tropical Smoothie
- Coffee or matcha for an energizing start
- Almond milk or oat latte for a dairy-free combo
Frequently Asked Questions
Are these cookies freezer-friendly?
Yes! Freeze cooled cookies in a single layer, then transfer to a freezer bag. Reheat in the microwave for 15–20 seconds or enjoy them as-is.
Can I use quick oats instead of rolled oats?
You can, but the texture will be slightly softer. Rolled oats give a better chew.
Can I replace the banana?
Unsweetened applesauce or mashed sweet potato works, but the flavor will be different.
Are they safe for toddlers?
Absolutely! Just ensure the almond butter is smooth, and avoid adding sweeteners or chocolate chips for young children.
Final Thoughts
These Strawberry Banana Breakfast Cookies are more than just a breakfast solution—they’re a celebration of simple, wholesome ingredients that don’t need bells and whistles to shine. With the sweetness of ripe banana, the pop of fresh strawberries, and the satisfying texture of oats and nut butter, every bite feels like a small reward.
Whether you’re a parent looking for healthy snacks, a student in need of fuel between classes, or simply someone who values smart eating without the fuss, this recipe delivers on all fronts. Bake a batch and feel the difference of starting your day with real food made with love.
The Goods
Strawberry Banana Breakfast Cookies
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Recipes
- 1 ripe banana mashed
- 1 cup rolled oats certified gluten-free if needed
- ¼ cup chopped fresh strawberries
- ¼ cup almond butter unsweetened
- 1 –2 tsp chia seeds or ground flax optional, for added fiber & protein
Instructions
Preheat the Oven
- Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mash the Banana
- In a medium bowl, mash the ripe banana using a fork until smooth. It should yield about ⅓ to ½ cup once mashed. This is your natural sweetener and the moisture base of the cookie.
Mix the Dough
- Add the oats, almond butter, chopped strawberries, and chia/flax seeds (if using) to the mashed banana. Stir until everything is well combined and sticky. The dough should hold together when pressed.
Scoop & Shape
- Use a spoon or cookie scoop to portion the dough onto the prepared baking sheet. Flatten each slightly with your hand or the back of a spoon to form cookie shapes.
Bake
- Bake for 12–14 minutes, or until the cookies are firm around the edges and slightly soft in the center. Avoid overbaking, as these cookies continue to set while cooling.
Cool & Store
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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