Strawberry Banana Breakfast Cookies

This Strawberry Banana Breakfast Cookies recipe is sweet, fruity, and filling enough to power you through a busy morning. Made with real strawberries, oats, and creamy almond butter, these cookies are naturally sweetened and come together with just a handful of ingredients. They’re soft, chewy, and perfect for a fresh-from-the-oven breakfast or packing into a lunchbox on the go.

This strawberry banana breakfast cookies recipe works because it uses whole, nourishing ingredients with no refined sugar or flour. The banana adds natural sweetness and moisture, the oats bring lasting energy, and the strawberries give every bite a juicy pop of flavor. If you love breakfast cookies, be sure to check out my Banana Trail Mix Breakfast Cookies or the always popular Peanut Butter Banana Oatmeal Cookies.

Easy Strawberry Banana Breakfast Cookies

This recipe is about as easy as it gets just one bowl, five ingredients, and under 15 minutes in the oven. There’s no mixer required, no complicated steps, and everything comes together in about 5 minutes of prep. It’s the perfect way to use up one ripe banana and a handful of strawberries.

Why You’ll Love This Strawberry Banana Oatmeal Breakfast Cookies Recipe

• Packed with real fruit and whole grains
• No refined sugar, flour, or dairy
• Made in one bowl with minimal cleanup
• Kid-friendly and great for lunchboxes
• Sweet, chewy, and naturally gluten-free

Are Oatmeal Cookies Healthy?

These strawberry banana breakfast cookies are free from refined sugar, flour, and butter. The oats offer fiber and sustained energy, the banana adds natural sweetness and potassium, and the almond butter contributes healthy fats and protein. Just stick to whole, minimally processed ingredients, and you’ve got a cookie you can feel good about eating for breakfast.

Ingredients Needed For Strawberry Banana Breakfast Cookies

• Banana. Just one ripe banana is enough to bind the dough and naturally sweeten the cookies. The riper, the better.
• Oats. Rolled oats give these cookies a hearty base. Quick oats work, too, but skip steel-cut.
• Chopped Strawberries. Fresh is best for juiciness, but frozen (thawed and drained) will do in a pinch.
• Almond Butter. This adds healthy fat, flavor, and helps hold everything together. Use natural, unsweetened almond butter for best results.
• Chia or Flax Seeds. Optional, but they boost fiber and add a little nutrition bonus.

How I Make Strawberry Banana Breakfast Cookies

(This is a quick overview of how I make strawberry banana breakfast cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat the oven. Set it to 350°F and line a baking sheet with parchment.
2. Mash the banana. Use a medium bowl and mash until smooth.
3. Stir in the oats, almond butter, strawberries, and optional chia or flax. Mix until everything is evenly combined.
4. Scoop and flatten. Drop spoonfuls onto the baking sheet and gently press them down—they won’t spread much on their own.
5. Bake for 12 to 14 minutes. The cookies should be set around the edges but still soft in the center.
6. Cool completely. Let them rest before storing, they’ll firm up as they cool.

Recipe Variations and Substitutions

Berry Swap. Use raspberries, blueberries, or diced apples instead of strawberries.

Nut-Free Option. Use sunflower seed butter in place of almond butter.

More Texture. Stir in shredded coconut, chopped nuts, or mini chocolate chips.

Protein Boost. Mix in a tablespoon of protein powder or hemp seeds.

I like baking these cookies for 12–14 minutes so they’re chewy and tender. For crispier edges, bake an extra minute or two.

If you prefer thicker strawberry banana breakfast cookies, chill the dough for 10 minutes before scooping.

What to Serve with Strawberry Banana Breakfast Cookies

• A protein smoothie or shake
• Greek yogurt with a drizzle of honey
• A handful of almonds or walnuts for extra staying power

Storing Strawberry Banana Breakfast Cookies

Once cooled, store cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Freeze in a single layer, then transfer to a freezer-safe bag. They thaw quickly at room temp.

Can I Make These Cookies Without Oats?

If you’re avoiding oats or just don’t have them on hand, you can try substituting with a combination of almond flour and shredded coconut for texture. Keep in mind that the cookies may be more delicate and slightly softer. Another option is to use quinoa flakes, which offer a similar chew. Start with a 1:1 swap and adjust if the dough seems too wet or dry.

Best Berries to Use in Breakfast Cookies

Strawberries are perfect for their juicy sweetness, but plenty of other berries work beautifully in breakfast cookies, too. Try:

• Blueberries – fresh or frozen (thawed and patted dry)
• Raspberries – slightly tart and bright
• Chopped blackberries – juicy and flavorful
• Dried cranberries or blueberries – for a chewy texture and longer shelf life

If you love strawberry cookies as I do, don’t miss my Strawberry Cheesecake Cookies are rich and indulgent, and my Strawberry Shortbread Cookies are buttery and perfect for gifting or springtime bakes.

Frozen berries are fine to use, just make sure to thaw and dry them well to avoid excess moisture.

More Strawberry Recipes

FAQs About Strawberry Banana Breakfast Cookies

Print