This Chia Banana Oat Breakfast Cookies recipe is a soft, chewy, and fiber-rich way to power through your morning. Made with just five wholesome ingredients, these cookies are naturally sweetened by banana, packed with oats and chia for lasting fullness, and take just minutes to prep. They’re the perfect healthy breakfast to make ahead for busy weekdays or early workouts.
These chia banana oat breakfast cookies are also completely gluten-free and dairy-free, with no added sugar. The banana brings moisture and natural sweetness, the oats give heartiness, and chia seeds add fiber, texture, and a gentle boost of plant-based protein. If you’re into nourishing grab-and-go options, be sure to check out my Banana Walnut Breakfast Cookies, or my favorite Banana Trail Mix Breakfast Cookies to keep you full through morning.
In This Post
Why You’ll Love These Chia Banana Oat Breakfast Cookies
- Naturally sweetened with banana. No need for added sugar—just one ripe banana gives these cookies a deliciously sweet, moist base.
- Vegan, gluten-free, and dairy-free. With no eggs, flour, or dairy, they’re perfect for nearly every dietary need.
- Only 5 ingredients. These cookies are simple and fuss-free, made from pantry staples you probably already have.
- Great for meal prep. Bake a batch and store them for the week. They hold up beautifully in the fridge or freezer.
- Satisfying and nourishing. Full of oats, chia seeds, and nut butter, each cookie delivers long-lasting energy and fiber to keep you full.
Are Chia Seeds Good for Breakfast?
Chia seeds are one of the best ways to add lasting energy and nutrition to your morning. They’re packed with fiber to support digestion, plant-based protein to keep you full, and omega-3 fatty acids to fuel your brain and body. Including them in breakfast cookies is a simple way to benefit from their slow-digesting power without needing to prep a full chia pudding.
table talk with liliya!
This recipe came together one morning when I had just one banana left, a scoop of peanut butter, and a handful of oats. I tossed in some chia seeds on a whim, and I loved the chewy, hearty texture they added. What surprised me most was how filling they were—I didn’t even think about lunch until hours later! Now I always keep a stash in the fridge for those grab-and-go mornings.
Ingredients Needed for Chia Banana Oat Breakfast Cookies
- Ripe Banana. Use a very ripe banana for the best sweetness and moisture. Brown spots are perfect.
- Rolled Oats. These give chew and structure. Quick oats work if you prefer a softer cookie.
- Chia Seeds. Tiny but mighty, chia seeds add fiber, plant protein, and that signature seedy crunch.
- Peanut Butter. Creamy, unsweetened peanut butter adds richness, binds the dough, and gives staying power.
- Cinnamon (Optional). A sprinkle of cinnamon adds warm, cozy flavor, but it’s optional.
Best Type of Oats to Use
Rolled oats are the best choice for chia banana oat breakfast cookies. They provide great texture and structure without making the cookies too soft or too dense. Quick oats can be used for a more tender result, but they won’t give quite as much chew. Avoid steel-cut oats, they’re too tough and don’t soften well in this type of recipe.
How I Make Chia Banana Oat Breakfast Cookies
(This is a quick overview of how I make chia banana oat breakfast cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Preheat your oven. Set it to 350°F and line a baking sheet with parchment paper.
- Mash the banana. In a mixing bowl, mash until smooth.
- Mix in everything. Stir in the oats, peanut butter, chia seeds, and cinnamon if using. The mixture should be thick.
- Scoop and flatten. Spoon small mounds onto your baking sheet and gently press them down.
- Bake for 12–14 minutes. Cookies should be golden on the bottom and just set.
- Cool completely. They firm up as they cool and are even better the next day.
Can I Eat These Cookies Before a Workout?
These Chia banana oat breakfast cookies are great as a light pre-workout snack. They’re made with slow-digesting oats and chia seeds for steady energy, banana for quick carbs, and a bit of healthy fat from the peanut butter to keep you satisfied. Eat one about 30 to 60 minutes before exercise for a gentle energy boost.
How to Make These More Filling
If you need a bigger breakfast or want more staying power, try pairing these cookies with:
- A side of Greek yogurt or a plant-based protein smoothie
- A drizzle of extra nut butter or tahini
- A handful of nuts or a boiled egg for extra protein
These combos turn your cookies into a complete, energizing meal.
Tips For The Best Chia Banana Oat Breakfast Cookies
- Use a very ripe banana: The riper the banana, the sweeter and softer your cookies will be—perfect for binding everything together.
- Let the dough rest: Give the chia seeds about 5 minutes to absorb moisture and thicken the dough before baking.
- Customize the flavor: A splash of vanilla extract or a pinch of cinnamon takes these cookies to the next level.
- Portion with a scoop: Use a cookie scoop or spoon to make evenly sized cookies that bake consistently.
- Store smartly: Keep extras in an airtight container in the fridge—they’re even better the next day!
Chia Banana Oat Breakfast Cookies Recipe Variations
Want to change up your chia banana oat breakfast cookies? Try one of these easy mix-ins to suit your taste, nutrition goals, or pantry staples:
Berry Boost. Fold in 2–3 tablespoons of chopped dried strawberries, raisins, or dried cranberries. You can also gently press a few fresh or frozen blueberries into the tops before baking (just pat them dry if using frozen).
Nutty Crunch. Add chopped almonds, walnuts, or pecans for extra protein, texture, and a satisfying bite. A sprinkle of sunflower or pumpkin seeds also works great if you’re avoiding tree nuts.
Chocolate Chip. Stir in a tablespoon or two of mini dark chocolate chips for just a touch of sweetness. You can also use cacao nibs for a more antioxidant-rich option.
Spice It Up. Try pumpkin pie spice, ground cardamom, or even a pinch of ginger or cloves for a cozy seasonal twist. A splash of vanilla extract can also warm things up.
Tropical Twist. Add a few tablespoons of shredded coconut and a touch of lime zest for a bright, summery flavor.
Protein Boost. Stir in a scoop of vanilla protein powder or a tablespoon of flaxseed or hemp seeds for added nutrition.
I like baking these for 12–14 minutes for soft and chewy cookies. If you want them firmer or crispier, bake a minute or two longer. They’ll finish setting as they cool.
What to Serve with Chia Banana Oat Breakfast Cookies
- A smoothie or protein shake
- A cup of coffee or golden milk
- Fresh fruit or a dollop of Greek yogurt
Storing and Freezing Chia Banana Oat Breakfast Cookies
- Room Temperature. If you plan to eat them within a couple of days, store the cookies in an airtight container at room temp. They’ll stay soft and chewy for up to 2 days.
- Refrigerator. For longer freshness, place the cookies in a sealed container in the fridge. They’ll keep well for up to a full week and actually taste great chilled!
- Freezer. These cookies freeze beautifully. Lay them in a single layer on a baking sheet to flash-freeze, then transfer to a zip-top freezer bag or airtight container. They’ll keep for up to 2 months. Just thaw overnight in the fridge or pop in the microwave for a few seconds when you’re ready to enjoy.
Can I Make These Without Peanut Butter?
Yes, you can substitute the peanut butter with an almond butter, cashew butter, or sunflower seed butter. Each option will slightly change the flavor, but all will help bind the dough and add healthy fats. Just make sure to use natural, unsweetened nut butters for the best results.
FAQs About Chia Banana Oat Breakfast Cookies
Can I make these without chia seeds?
Yes, use ground flax or add more oats. The texture will be a little different.
Can I double the recipe?
Yes. These freeze beautifully, so go ahead and make a big batch.
Can I skip the peanut butter?
Use almond butter or sunflower seed butter instead. Skipping entirely might make them too dry.
More Healthy Breakfast Recipes
Chia Banana Oat Breakfast Cookies
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 19 minutes
- Yield: 10 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Soft and chewy breakfast cookies made with banana, oats, peanut butter, and chia seeds. Packed with fiber, naturally sweet, and perfect for mornings on the go.
Ingredients
- 1 ripe banana, mashed
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 1/4 cup unsweetened peanut butter
- 1/4 teaspoon cinnamon (optional)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mash banana in a mixing bowl until smooth.
- Stir in oats, chia seeds, peanut butter, and cinnamon (if using) until well combined.
- Scoop the dough into mounds on the baking sheet and gently flatten each cookie.
- Bake for 12–14 minutes until cookies are set and golden underneath.
- Cool completely before storing. They firm up as they cool.
Notes
- Use extra ripe bananas for maximum sweetness and moisture.
- Let the dough rest for 5 minutes if it feels loose, chia seeds will thicken it.
- Store in a sealed container for 2 days at room temp, 1 week in the fridge, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 85 kcal
- Sugar: 2g
- Sodium: 35mg
- Fat: 4.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
