Banana Breakfast Cookies

Lorna’s Banana Breakfast Cookies

These are absolutely delicious, and great to grab-and-go. I love to do a double batch as they freeze really well and can
be defrosted overnight in the fridge. That way, I always have them at the ready for those rushed school mornings!

Serves 4


  • 2 large bananas
  • 80g porridge oats
  • 50g chopped up chocolate, chocolate chips or raisins (or a combination of chocolate and raisins)


  1. Heat the oven to 180°C/Fan 160°C/Gas 4 and line a baking tray, ready for your cookies.
  2. Mash the bananas really well in a large bowl. Add the oats and mix together.
  3. Stir through the chocolate or raisins (or both if you love a chocolate-raisin combo).
  4. Scoop out eight dollops of the mixture, placing them on the baking tray, evenly spaced
  5. Bake for 10–12 minutes until golden brown, then cool on a wire rack.
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