This Strawberry Almond Oat Cookies recipe is easy, fruity, and naturally nourishing—perfect for busy mornings or snack cravings. Made with ripe banana, oats, almond butter, strawberries, and a touch of maple syrup, these chewy cookies are packed with flavor and made in one bowl with no fuss. They bake in just 12 minutes and keep beautifully in the fridge or freezer, making them an ideal breakfast treat or wholesome grab-and-go option.
If you love fruity breakfasts that feel like dessert, you’ll want to try my Double Chocolate Oatmeal Cookies or my easy filling 4-Ingredient Peanut Butter Oatmeal Cookies, too.
These strawberry almond oat cookies are the kind of easy, no-fuss recipe you’ll keep coming back to. They taste like a fruity muffin top, bake up quickly, and use just a handful of pantry staples. Whether you’re trying to use up ripe bananas, pack a nourishing lunchbox treat, or need something sweet without refined flour, these cookies have you covered.
In This Post
Why You’ll Love This Strawberry Almond Oat Cookies Recipe
- Fresh and fruity flavor. You get bright strawberry bursts in every bite, whether you use fresh or dried berries.
- Wholesome ingredients. Oats, banana, almond butter, and just a touch of maple syrup make these naturally sweet and nourishing.
- Quick to make. Stir everything in one bowl, scoop, and bake in under 15 minutes total.
- Great texture. Chewy oats, soft banana base, and the crunch from almonds create the perfect contrast.
- Gluten-free and dairy-free friendly. With certified gluten-free oats and almond butter, they fit many dietary needs.
- Great for meal prep. These cookies store beautifully, pack well, and stay tasty for days in the fridge or freezer.
- Perfect for any time of day. Breakfast, snack, or even dessert—these cookies satisfy without feeling heavy.
table talk
With Liliya!
I created these cookies during a weekend strawberry haul when I couldn’t resist picking up more than we could eat fresh. I knew I wanted something wholesome but indulgent—and these hit the spot. They’re tender from the banana and almond butter, dotted with sweet-tart berries, and that almond topping gets so toasty and golden it’s honestly addictive. You’ll find me eating one of these straight from the fridge with coffee or crumbling it over yogurt when I’m feeling fancy.
Liliya
Ingredients Needed For Strawberry Almond Oat Cookies
- Ripe Banana. Acts as a natural binder and sweetener—make sure it’s spotty for best flavor.
- Quick Oats. Bake up soft and tender, absorbing moisture well while keeping the cookies hearty.
- Chopped Strawberries. Fresh strawberries add bursts of juicy flavor, while dried ones offer chewiness and longer shelf life.
- Almond Butter. Creamy and nutty, it adds richness and pairs perfectly with strawberries.
- Maple Syrup or Honey. A small amount adds just the right hint of natural sweetness.
- Sliced Almonds. Add a satisfying crunch and look beautiful toasted on top.
- Vanilla Extract. Adds warm, aromatic depth to bring everything together.
- Salt. Just a pinch balances and enhances all the flavors.
How I Make Strawberry Almond Oat Cookies
(This is a quick overview of how I make strawberry almond oat cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Mash the banana. Use a fork to mash until smooth in a mixing bowl.
- Mix wet ingredients. Stir in almond butter, maple syrup, vanilla extract, and a pinch of salt until well combined.
- Add dry ingredients. Mix in the quick oats and strawberries until everything is fully incorporated.
- Shape the cookies. Scoop the dough onto a lined baking sheet and gently flatten each one into a round.
- Top with almonds. Press a few extra sliced almonds on top of each cookie for crunch and a toasty finish.
- Bake at 350°F for 12 to 14 minutes. They should be set and golden around the edges.
- Cool completely. Let them cool before storing so they firm up and keep their shape.
Tips For The Best Strawberry Banana Breakfast Cookies
Pat strawberries dry before chopping. This keeps the dough from getting too wet and helps the cookies bake evenly.
Use dried strawberries for chewy texture. They hold up better in baking and give a sweeter, more concentrated flavor.
Swap nut butters as needed. Peanut butter works fine, but almond butter is more subtle and lets the strawberry shine.
Press the almonds on top gently. This helps them stick while baking and prevents them from falling off after.
Don’t overbake. The cookies should be just set with golden bottoms; they’ll continue to firm up as they cool.
Strawberry Almond Oat Cookies Recipe Variations
- Chocolate strawberry. Stir in mini chocolate chips for a dessert-like cookie with gooey chocolate and juicy berries.
- Jammy center. Spoon a small dollop of strawberry jam into the center of each dough ball before baking for a surprise middle.
- Tropical twist. Swap the strawberries for dried pineapple or mango, and add shredded coconut for a sunny tropical flair.
- Berry blend. Use a combination of strawberries, blueberries, or raspberries for a mixed-berry cookie with a hint of tartness.
- Coconut almond. Fold in shredded coconut to complement the almond butter and add soft chewiness.
- Extra crunch. Stir sliced almonds directly into the dough in addition to sprinkling on top for a double-almond texture.
Strawberry Almond Oat Cookies Recipe Substitutions
- Almond butter. Peanut butter, cashew butter, or sunflower seed butter all work depending on allergy needs and taste.
- Sweetener. Maple syrup, honey, or even agave can be used interchangeably—each adds its own unique note.
- Vanilla. Almond extract can replace vanilla for a more pronounced nutty flavor. Use just ⅛ to ¼ teaspoon.
- Banana. Mashed sweet potato, pumpkin puree, or applesauce can be subbed in. You may need to slightly increase oats if the batter is too moist.
- Sweetener. Swap maple syrup for honey or agave.
- Vanilla. Almond extract works too—just use a little less.
- Banana. Sub with applesauce or mashed sweet potato (adjust oats if too wet).
Storing / Freezing Strawberry Almond Oat Cookies
Room Temp. Store in an airtight container for 2–3 days.
Fridge. Keeps well for up to 1 week—just let them come to room temp before eating.
Freezer. Freeze baked cookies for up to 2 months. Layer with parchment in a zip bag.
To freeze unbaked. Scoop dough into balls and freeze raw, then bake from frozen adding 1–2 minutes.
How to Pack Strawberry Almond Oat Cookies for Work and School
Individually wrapped. Use parchment or small reusable containers.
Pair with protein. Add to a lunchbox with boiled eggs or Greek yogurt.
On-the-go breakfast. Keep a few in the fridge to grab-and-go with a smoothie.
Kid-friendly. Great finger food—just use dried berries to avoid mess.
How to Bake with Fresh vs. Dried Strawberries
Fresh strawberries make cookies more moist and soft, but they can also lead to excess water in the dough. Always pat them dry and chop them small. These are great for tender, juicy bites.
Dried strawberries are chewier, sweeter, and more concentrated in flavor. They also hold their shape better during baking and extend shelf life. Ideal for grab-and-go breakfasts or lunchbox cookies.
Oatmeal Cookies Without Flour: Best Binders
If you want to skip traditional flour altogether, mashed banana is a powerful binder that also adds sweetness and moisture. Nut butters (like almond or peanut butter) help hold everything together while adding richness. You can also use ground flaxseed (1 tablespoon flax + 2.5 tablespoons water = 1 flax egg) for structure.
How to Keep Fruit Cookies from Getting Soggy
- Use dried fruit when packing for lunches or storing for more than a day.
- Cool cookies completely before storing to prevent steam from making them mushy.
- Layer with parchment in airtight containers to absorb extra moisture.
- Avoid stacking cookies if they contain fresh fruit—this keeps the tops from getting too soft.
FAQs About Strawberry Almond Oat Cookies
Can I use frozen strawberries?
Not recommended. Frozen strawberries release too much moisture during baking, which can make the cookies soggy and affect their structure. Stick to fresh or dried strawberries for the best texture.
Do I need to cook the oats first?
Nope! The oats bake up perfectly in the oven and soften in the dough. Using them raw also helps maintain their wholesome, chewy texture.
Can I make these nut-free?
Absolutely. Use sunflower seed butter instead of almond butter, and skip the sliced almonds on top. The cookies will still be delicious and satisfying.
Are they very sweet?
These cookies are gently sweet, thanks to ripe banana and a touch of maple syrup. They’re perfect for breakfast or a light snack—not a sugar bomb.
Can I double the batch?
Yes! These cookies freeze wonderfully. Just be sure to cool them completely before freezing and store in a freezer-safe container.
What kind of almond butter is best?
Natural, creamy almond butter without added sugar or oils is ideal. It blends easily into the dough and lets the strawberry flavor shine.
Do they spread much?
Not really. These cookies keep their shape fairly well, so gently flatten them before baking if you want a more traditional cookie look.
Can I skip the banana?
You can try subbing with applesauce or mashed sweet potato. Just note that the flavor and sweetness will shift slightly, and you may need a bit more oats to balance moisture.
More Delicious Treats To Try
Before you get started! If you try this Cinnamon Dolce Oatmeal Cookies recipe, I’d love for you to leave a rating and review. It helps us keep sharing free recipes you can count on.
Strawberry Almond Oat Cookies
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 10 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Strawberry Almond Oat Cookies to keep you full till lunch. Soft, fruity, and naturally sweet , these cookies are packed with juicy strawberries, creamy almond butter, and a touch of crunch from sliced almonds.
Ingredients
1 ripe banana
1 cup quick oats
1/2 cup chopped fresh or dried strawberries
2 tablespoons almond butter
1 tablespoon maple syrup or honey
1 tablespoon sliced almonds (plus more for topping)
1/2 teaspoon vanilla extract
Pinch of salt
Instructions
- Mash the banana in a mixing bowl until smooth.
- Stir in almond butter, maple syrup or honey, vanilla extract, and salt.
- Add the oats and strawberries, and mix until combined.
- Scoop the dough onto a baking sheet lined with parchment paper.
- Flatten each cookie slightly and top with extra sliced almonds.
- Bake at 350°F (175°C) for 12 to 14 minutes, or until just set and lightly golden.
- Cool completely on the baking sheet before transferring to a container.
Notes
- Use dried strawberries for a chewier, more portable cookie.
- Pat fresh strawberries dry before mixing to avoid excess moisture.
- Store in a sealed container in the fridge for up to 1 week or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 5g
- Sodium: 30mg
- Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
