Banana, fruit and nut brekkie cookies
Use up ripe bananas in these easy make-ahead cookies with oats, nuts and seeds. Freezer-friendly and great for busy mornings.
Ingredients
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1 cup mashed ripe banana (about 3 bananas)
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½ cup unsalted, no added sugar peanut butter or nut spread
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â…“ cup honey
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½ teaspoon baking powder
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2 cups wholegrain rolled oats
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2 cups unsalted seed mix with fruit and nuts (see tips)
Method
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1Whisk banana, nut spread, honey and baking powder in a large bowl.
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2Add oats and seed mix. Stir until well combined.
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3Spoon generous â…“-cup portions of mixture about 3cm apart on two baking paper-lined trays to make 8 cookies. Press lightly with wet fingertips to flatten into 9cm rounds, about 1.5cm thick.
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4Bake in a 170°C (fan-forced) preheated oven for 18–20 minutes, until golden. Cool on tray.
Tips
- We used a seed mix with nuts and dried fruit, consisting of sunflower seeds, pepitas, almonds, cashews, sultanas and dried apricots but any raw unsalted mix can be used, or you can make up your own mix.
- Find unsalted, no-added sugar peanut butter and other 100% nut spreads such as cashew or almond spread in supermarkets and at health food stores.
- For nut-free cookies, replace nut spread with tahini and use a nut-free seed and dried fruit mix.
- Maple syrup can be used instead of honey.
- Cookies will keep in a container in the fridge for up to 2 weeks or can be frozen for up to 2 months. Microwave frozen cookies on High (100%) for 30-40 seconds, until warm.
Last updated11 September 2026