Peanut Banana Oat Cookies – a tasty-but-good-for-you breakfast for those busy mornings!

Peanut Banana Oat Cookies - egg, flour, butter free. No added refined sugar. So simple to make!

So tell me, are you in the ‘I can’t eat chocolate for breakfast’ camp?

Or are you in my camp?

I’m not talking about a 1kg bar of Dairy Milk with my morning coffee (but who am I kidding here, I would so eat that for breakfast if someone put it in front of me).

I’m talking about a little bit of dark chocolate, mixed into an oaty, peanut-ty cookie.  Crisply brown on the outside, soft and chewy on the inside.

Yes, I’m mixing peanut butter into my recipes again.  Still hate the stuff on it’s own (that spoonful in the picture? eugh, just the scooping it out of the jar brought on that horrible ‘sealing of mouth’ feeling), but add it into anything and I’m usually sold.

Peanut Banana Oat Cookies - egg, flour, butter free. No added refined sugar. So simple to make!

I had a lonesome, almost black banana that came very close to going in the bin, but decided to rescue it, and make an updated version of my favourite Banana Oat Cookies.

There’s nothing like having a pile of cookies in the oven, when 10 minutes earlier you weren’t even in the kitchen!

Peanut Banana Oat Cookies - egg, flour, butter free. No added refined sugar. So simple to make!

I bet these would have worked wonders for my post-school-reunion hangover on Saturday too….
If I could have actually managed to eat anything the next morning!

I can’t believe I left high school 20 years ago. I feel so old!
Of course that didn’t stop any of us from drinking like irresponsible teenagers, gossiping, laughing raucously, and dancing like a very un-cool parent (but thinking you look like a Strictly champion at the time).

Good times, but bad bad head.

No more daft cocktails until at least Christmas!

Just give me my cookies, a blanket and the next episode of Downton Abbey please.

Peanut Banana Oat Cookies Recipe:

5 from 3 votes

Peanut Banana Oat Cookies

Peanut Banana Oat Cookies - egg, flour, butter free. No added refined sugar. So simple to make!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6 Cookies
Course: Breakfast
Cuisine: British


  • 1 medium sized ripe banana peeled
  • 100 g (3.5 oz) rolled oats check they're gluten-free if required
  • 2 tbsp honey
  • 3 tbsp peanut butter
  • 50 g (1.8 oz) dark chocolate chopped (check it's gluten-free if required)
  • pinch of salt
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  • Preheat your oven to 170C/325F (fan).
  • Place the banana in a medium-sized bowl and mash it with a fork. Add the oats, honey, and peanut butter, and give everything a good stir until combined.
    1 medium sized ripe banana, 100 g (3.5 oz) rolled oats, 2 tbsp honey, 3 tbsp peanut butter
  • Add in the chopped chocolate (reserve a few pieces to sprinkle on once the cookies are cooked) and the salt. Stir to combine.
    50 g (1.8 oz) dark chocolate, pinch of salt
  • Take a tbsp of the mixture in your hand, roll into a ball, and then squash to flatten into a thick disk (approx. 1cm thick). Place on a baking tray and repeat until all your mixture is used up. You should get 6-7 cookies.
  • Place in the oven and cook for 15 minutes.
  • Take out of the oven, sprinkle with the reserved chocolate, and leave to cool.


Nutritional Information is per cookie.


Calories: 185kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Sodium: 36mg | Potassium: 226mg | Fiber: 3g | Sugar: 10g | Vitamin A: 15IU | Vitamin C: 1.7mg | Calcium: 17mg | Iron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.


Welcome to Kitchen Sanctuary

Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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  1. Sarah says:

    5 stars
    Fabulous recipe, I’ve made them several times and used rum and raisin chocolate chopped up, they taste wonderful. Trying them today with the addition of a handful of raisins and they are just out of the oven, waiting for them to cool …….

  2. Sarah says:

    Really like the look of this recipe but my son hates bananas. Can you suggest something we could swap the banana for that would still work with the recipe?

  3. Sabnam Petal says:

    5 stars
    I had 2 over ripe bananas and made banana bread last time so this recipe was perfect. They’re in the oven as I type and the warm aroma wafting from the kitchen is just scrummy!

  4. Kath says:

    5 stars
    Love these fab quick allergy friendly cookies. Great way to use that slightly too ripe a banana!

  5. plasterer bristol says:

    wow these sound awesome. Thanks so much for this recipe. can’t wait to make these.


  6. Saz says:

    my friend ( whom I gave your website to) said these were amazing. And since i have to be gluten and lavctose free for a little while it’s so perfect !! ( as always)
    Do you think i could trade chocolate chips for raisins ?

    thanx Nicky !

    1. Nicky Corbishley says:

      Hi Saz, sorry for the late reply. School holidays have left me so far behind on everything 🙂
      I’m so glad your friend liked them. Yes, I think they’d be great with raisins in – or maybe dried cranberries (love dried cranberries).

  7. Annie @ Annie's Noms says:

    I am firmly in the chocolate for breakfast camp!!! These look fab 🙂

    1. Nicky Corbishley says:

      Yay!!! Best place to be 🙂