Some mornings just call for something you can grab and go, and these healthy banana breakfast cookies with oats deliver exactly that. No sugar added, no refined flour, no fuss. Just wholesome, nourishing ingredients that come together in under 25 minutes and taste genuinely good. Think soft, chewy centres with a lightly golden edge and a warm banana flavour running through every bite. These are the kind of cookies you can eat at 7am without any guilt at all.
What makes this recipe stand out from the typical two-ingredient banana oat cookie you might have seen floating around online is the added nutrition. A scoop of vanilla pea protein powder bumps the protein content up significantly, while ground flaxseed adds omega-3 fatty acids and a boost of soluble fibre. Almond butter brings healthy fats and a subtle richness, and a handful of pumpkin seeds on top gives each cookie a satisfying crunch alongside a nice dose of zinc and magnesium. The ripe bananas do all the sweetening work here, so there is absolutely no need for honey, maple syrup, or any other sweetener. Riper bananas mean more natural sweetness, so do not be shy about using ones that are well spotted.
The base of the recipe is rolled oats, which are a fantastic source of beta-glucan fibre. Beta-glucan is the type of soluble fibre that helps slow digestion, keeps blood sugar levels steadier after eating, and keeps you feeling full until lunchtime. Oats also provide a gentle source of complex carbohydrates, which your brain and body genuinely need in the morning. Pair that with the protein from the pea powder and almond butter, and you have a breakfast that actually sustains you. Each cookie comes in at around 145 calories with 6 grams of protein and 3 grams of fibre, which is a solid nutritional profile for something that tastes like a treat. They are also naturally dairy-free and can easily be made vegan by using a flax egg instead of the whole egg.
One of the best things about this recipe is how adaptable it is. You can swap pumpkin seeds for sunflower seeds if you need a nut-free option, stir in some cinnamon and a pinch of cardamom for a warming spiced version, or fold in some dark chocolate chips for a more indulgent variation that still keeps added sugar low. The dough comes together in one bowl, which means less washing up. These cookies also freeze beautifully, so making a double batch on a Sunday and storing half in the freezer is a genuinely great strategy for stress-free weekday mornings. Just pull a couple out the night before and they will be ready by morning.
Ingredients
- 2 large very ripe bananas (mashed well, about 200g peeled weight)
- 1.5 cups rolled oats (use certified gluten-free oats if needed)
- 1 scoop vanilla pea protein powder (approximately 30g)
- 2 tbsp ground flaxseed
- 3 tbsp natural almond butter (no added sugar or salt)
- 1 large egg (or flax egg for vegan version)
- 1 tsp ground cinnamon
- 0.5 tsp vanilla extract (pure, not imitation)
- 0.3 tsp baking powder
- 0.3 tsp fine sea salt
- 3 tbsp pumpkin seeds (for topping)
- 2 tbsp raisins (optional, for natural sweetness boost)
Instructions
- 1
Preheat your oven to 180C (350F) fan and line a large baking tray with parchment paper.
Lining the tray properly prevents sticking without needing any oil or butter.
- 2
Peel the bananas and place them in a large mixing bowl. Mash thoroughly with a fork until you have a smooth, lump-free puree. A few small lumps are fine but try to get it as smooth as possible for even texture throughout the cookies.
The riper and more spotted your bananas are, the sweeter and more flavourful the cookies will be.
- 3
Add the almond butter, egg, and vanilla extract to the mashed banana. Stir everything together until fully combined and smooth.
If your almond butter is very thick, warm it briefly in the microwave for 10 to 15 seconds to make it easier to mix in.
- 4
Add the rolled oats, pea protein powder, ground flaxseed, cinnamon, baking powder, and sea salt to the bowl. Stir the dry ingredients into the wet mixture until a thick, sticky dough forms. If using raisins, fold them in now.
Do not overmix. Stir just until everything is combined and you no longer see dry patches.
- 5
Using a large spoon or a cookie scoop, drop 12 equal portions of dough onto the prepared baking tray, spacing them about 4cm apart. Use the back of a wet spoon to gently flatten each cookie to about 1.5cm thickness, shaping them into rounds as best you can.
These cookies do not spread much in the oven, so the shape you press them into is largely the shape they will keep.
- 6
Press a small pinch of pumpkin seeds onto the top of each cookie, pressing them in lightly so they adhere to the dough.
- 7
Bake in the preheated oven for 13 to 15 minutes, until the tops look set and the edges are lightly golden. The centres may still look slightly soft but they will firm up as they cool.
Start checking at 12 minutes as oven temperatures vary. Overbaking will make them dry rather than pleasantly chewy.
- 8
Remove the tray from the oven and allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely. They firm up nicely as they cool.
Resist the urge to move them straight away. They are delicate when hot but become much sturdier once cooled.
Nutrition per serving
145kcal
Calories
6g
Protein
17g
Carbs
6g
Fat
3g
Fibre
5g
Sugar
62mg
Sodium
Pro Tips
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Use the ripest bananas you can find. Black-spotted bananas are ideal and will make the cookies naturally sweeter without any added sugar.
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If you do not have pea protein powder, you can leave it out but the protein content per cookie will drop. The texture will be slightly softer without it.
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Measure your oats by spooning them into the measuring cup rather than scooping directly from the bag to avoid over-packing.
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A cookie scoop makes portioning fast and gives you evenly sized cookies that all bake at the same rate.
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Let the baked cookies cool fully before storing in an airtight container or they may steam and become too soft.
Frequently Asked Questions
Variations
- •
Chocolate Chip Version
Fold 3 tablespoons of dark chocolate chips (70% cocoa or higher) into the dough before baking. This adds a small amount of sugar but keeps the overall recipe much lower in sugar than traditional cookies.
- •
Spiced Chai Banana Cookies
Add 0.5 teaspoon of ground ginger, 0.25 teaspoon of ground cardamom, and a pinch of ground cloves alongside the cinnamon for a warming chai-inspired flavour profile.
- •
Coconut and Mango Tropical Cookies
Swap the raisins for 2 tablespoons of finely chopped dried mango and add 2 tablespoons of unsweetened desiccated coconut to the dough for a tropical twist.
- •
Nut-Free School-Safe Version
Replace almond butter with sunflower seed butter and swap pumpkin seeds for sunflower seeds on top. All the nutrition, none of the tree nuts.
Substitutions
- •Pea protein powder → Vanilla hemp protein powder (Hemp protein has a slightly earthier taste but provides a similar protein boost and blends well into the oat base.)
- •Almond butter → Sunflower seed butter (Use in the same quantity. Great for a nut-free version that still provides healthy fats and a creamy texture.)
- •Egg → Flax egg (1 tbsp ground flax plus 3 tbsp water, rested 5 mins) (Makes the recipe fully vegan. The cookies will be slightly softer and more dense but still hold together well.)
- •Raisins → Dried cranberries or dried blueberries (Choose unsweetened versions where possible to keep added sugar at zero.)
- •Pumpkin seeds → Chia seeds or hemp seeds (Chia and hemp seeds are smaller and will create a different visual effect but still add nutrition and a light crunch.)
🧊 Storage
Store cooled cookies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, freeze in a single layer and transfer to a freezer bag once solid. They keep in the freezer for up to 3 months.
📅 Make Ahead
You can mix the dough the night before, cover the bowl with cling film, and refrigerate overnight. Scoop and bake the next morning straight from the fridge, adding 1 to 2 extra minutes to the baking time. Alternatively, bake the full batch, cool completely, and refrigerate for grab-and-go breakfasts all week.
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