Description
Sweet, fruity, and wholesome, these strawberry banana breakfast cookies are made with oats, almond butter, and real strawberries. Naturally sweet and easy to prep in one bowl, perfect for a grab-and-go breakfast or lunchbox treat.
Ingredients
Units
Scale
- 1 ripe banana, mashed
- 1 cup rolled oats
- 1/4 cup chopped fresh strawberries
- 1/4 cup almond butter (unsweetened)
- 1-2 teaspoons chia seeds or ground flax (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Mash the banana in a medium bowl until smooth.
- Stir in oats, almond butter, strawberries, and optional chia or flax seeds. Mix well.
- Scoop dough onto the baking sheet and gently flatten each cookie.
- Bake for 12–14 minutes, until set around the edges but soft in the center.
- Cool completely before storing—they firm up as they cool.
Notes
- Use extra ripe bananas for better sweetness and moisture.
- Frozen strawberries work too—thaw and pat dry first.
- Store in an airtight container for 2 days at room temp, up to 1 week in the fridge, or freeze up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 85 kcal
- Sugar: 4g
- Sodium: 5mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg