Banana Oat Breakfast Cookies (Vegan & Gluten Free)

Lately I’ve been looking for and testing out a few recipes for easy grab and go breakfasts that of course have to be somewhat healthy. From banana bread made with stevia, to a failed chia/quinoa granola bar, to these!

This recipe is actually unintentionally vegan because I didn’t have any honey and used agave instead, but it works either way!

Like a lot of the granola related recipes I have they are endlessly customizable. Use your favourite nut butter and dried fruit/nuts. Check out my granola and granola bars if you’re curious!

What you need:

  • 1 cup nut butter (I used 1/2 peanut, 1/2 almond)
  • 1/4 cup agave syrup
  • 1 tsp vanilla extract
  • 2 medium ripe bananas, mashed
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 1/4 cup rolled oats
  • 1/2-1 cup of dried fruit/nuts (I used 1/2 cup dried cranberry and 1/2 cup chopped dried prunes)
  1. Preheat oven to 350°F and line a large baking sheet with parchment.
  2. In a large bowl combine all ingredients and mix well.
  3. With a 1/4 measuring cup or scoop, divide mix onto baking sheet, you should have 10 cookies.
  4. Bake for about 20-25 minutes or until you can see the edges have lightly browned.
  5. Transfer to cooling rack and allow to cool.
  6. Store in an airtight container for up to a week.

These are really delicious and great that you can switch them up each week with different nuts/seeds/fruit. Be careful if you’re using salted nuts or seeds, adjust the salt accordingly.





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