Strawberry Banana Chia Oat Cookies Recipe

This strawberry banana chia oat cookies recipe is a bright, fruity, and wholesome way to start your day with something that feels like a treat, but fuels you like breakfast. Packed with fresh strawberries, creamy peanut butter, sweet banana, and nourishing chia seeds, these soft-baked cookies are a cozy breakfast in disguise. They’re naturally sweetened, simple to make, and full of goodness.

All it takes is one bowl, a few basic ingredients, and less than 30 minutes from start to finish. The oats and chia seeds give these cookies their chewy, satisfying bite, while the strawberries burst with fresh, juicy flavor. If you love strawberry-packed bakes, you’ll want to try my Strawberry Almond Oat Cookies or these soft and hearty Strawberry Banana Breakfast Cookies.

Why You’ll Love This Strawberry Banana Chia Oat Cookies Recipe

• Naturally sweetened and refined sugar free. These cookies skip refined sugars and rely on ripe banana and a splash of maple syrup or honey for just the right amount of sweetness.
• Fresh strawberry flavor. The chopped strawberries add a juicy, slightly tart contrast that keeps every bite interesting and bright.
• Wholesome and energizing. With oats, chia seeds, and peanut butter, these cookies give you lasting energy and keep you full longer.
• Soft, chewy, and kid-friendly. The texture is like a cross between a muffin top and a soft cookie, which makes them perfect for toddlers and picky eaters.
• Perfect for breakfast or snack time. They’re quick to grab on your way out the door and equally great with an afternoon tea or smoothie.
• Customizable and easy to batch prep. You can easily adapt them to fit your favorite add-ins or dietary needs—and freeze extras for the week ahead.
• One bowl, no mixer, no chill time. The simplicity of this recipe means you can have fresh-baked cookies ready in minutes with zero stress.** Fuss-free and fast enough for weekday baking.

Ingredients Needed For Strawberry Banana Chia Oat Cookies

• Ripe Banana. Use a very ripe banana (with brown spots) for sweetness, moisture, and natural binding.
• Oats. Rolled oats create the perfect chewy texture. Quick oats will also work in a pinch.
• Fresh Strawberries. Chop them small, so they distribute well and don’t water down the dough. Fresh is best here for texture.
• Peanut Butter. Adds richness, protein, and flavor. Use natural, creamy peanut butter without added sugar.
• Maple Syrup or Honey. Adds a little extra sweetness and moisture. Maple keeps the cookies vegan.
• Chia Seeds. Tiny powerhouses of fiber and omega-3s that also help bind the cookies.
• Vanilla Extract. Rounds out the sweetness and brings a warm, bakery-style aroma.
• Salt. Just a pinch enhances all the other flavors.

How I Make Strawberry Banana Chia Oat Cookies

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

1. Mash the banana. Use a fork to mash it in a medium bowl until smooth.
2. Stir in the wet ingredients. Add peanut butter, maple syrup (or honey), vanilla, and salt. Mix until combined.
3. Add the dry ingredients. Stir in oats and chia seeds, then gently fold in chopped strawberries.
4. Scoop and flatten. Drop spoonfuls of dough onto a parchment-lined baking sheet. Flatten slightly and drizzle a bit of peanut butter over each one.
5. Bake. Bake at 350°F for 12 to 14 minutes until the cookies are set and just golden on the edges.
6. Cool and store. Let them cool completely on the baking sheet before storing.

What to Serve with Strawberry Banana Chia Oat Cookies

• A hot cup of coffee or vanilla oat milk latte
• A smoothie or green juice on the side
• Greek yogurt or a dairy-free alternative for extra protein
• A handful of almonds or trail mix for a bigger snack

Strawberry Banana Chia Oat Cookies Recipe Variations and Substitutions

• Nut-Free Version. Use sunflower seed butter or tahini in place of peanut butter. This keeps the cookies school-safe and allergy-friendly.
• Berry Swap. Replace strawberries with raspberries, blueberries, or chopped cherries. Make sure they’re fresh and chopped small for even distribution.
• Vegan Version. Use maple syrup instead of honey, and confirm your oats and peanut butter are vegan-certified.
• Chocolate Strawberry. Fold in a couple tablespoons of mini chocolate chips to turn these into strawberry chocolate breakfast cookies.
• Cinnamon Spice. Add ¼ teaspoon ground cinnamon or cardamom to warm up the flavor and give the cookies a cozy twist.
• Tropical Twist. Add shredded coconut and a few diced pineapple pieces (pat dry first) for a fruity, tropical spin.
• Protein Packed. Add a scoop of vanilla or unflavored protein powder and a tablespoon of almond milk to maintain the dough’s moisture balance.
• Textured Crunch. Stir in chopped walnuts, sliced almonds, or pumpkin seeds for crunch and extra nutrition.
• Crispier Edges. Flatten the cookies more before baking and bake for the full 14 minutes for a crispier bottom.
• Fold in extras. Flaxseed, hemp hearts, dried strawberries, crushed freeze-dried fruit, or even cacao nibs can take these to the next level, depending on your mood.

Storing / Freezing Strawberry Banana Chia Oat Cookies

• Room Temperature. These cookies are best enjoyed fresh but will keep in an airtight container at room temperature for up to 2 days. Because they contain fresh strawberries, they’re more delicate than traditional cookies. Store them in a single layer if possible, or place parchment paper between layers to prevent sticking or sogginess.
• Refrigerator Storage. For longer freshness, store cookies in the fridge in a tightly sealed container. They will stay chewy and flavorful for up to 5 days. The cooler temperature helps preserve the strawberries and prevents the cookies from becoming overly soft or sticky.
• Freezing Instructions. Strawberry banana chia oat cookies freeze very well. Let them cool completely, then lay them in a single layer on a parchment-lined baking sheet and freeze for 1 hour. After that, transfer them to a freezer-safe container or zip-top bag. If you’re stacking them, be sure to use parchment between layers to keep them from sticking together. Label with the date and use within 2 months.
• To Reheat or Thaw. When you’re ready to enjoy, thaw a cookie at room temperature for about 30 minutes. You can also warm it in the microwave for 10–12 seconds to bring back that fresh-from-the-oven softness. They’ll taste like you just baked them.

How to Pack Strawberry Banana Chia Oat Cookies for Work and School

These cookies make the perfect morning grab-and-go or lunchbox treat. Here’s how I like to pack them:

• Wrap individually. Use parchment paper, wax paper, or reusable snack bags to make them easy to grab.
• Keep chilled. If your lunchbox will sit in a warm area, toss in an ice pack to keep the strawberries fresh and peanut butter drizzle firm.
• Pair them up. Great with a piece of fruit, a hard-boiled egg, or a small yogurt to make it a balanced mini-meal.
• Label and store. If freezing, label each bag with the date and flavor so you can rotate your stash throughout the week.

FAQs About Strawberry Banana Chia Oat Cookies

More Healthy Treats Ideas

Print