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Make-ahead breakfast cookies recipe

Make-ahead breakfast cookies recipe

183 ratings

With hidden fruit and veg to boot, these breakfast cookies also double up as a mid-morning snack – the kids will love them! See method

  • Serves 12
  • 25 mins to prepare and 15 mins to cook
  • 180 calories / serving
  • Freezable
  • Vegetarian
  • Dairy-free


  • 200g rolled oats
  • 150g wholemeal plain or self-raising flour
  • 2 tsp ground cinnamon
  • ½ tsp bicarbonate of soda
  • 2 medium ripe bananas, peeled
  • 2 tbsp clear honey
  • 1 large egg, beaten
  • 50ml olive oil
  • 150g carrots, scrubbed, trimmed and grated
  • 1 eating apple, cored and grated
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 5%
  • Sugars

    7g 8%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 28.7g Protein 4g Fibre 3g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Line a large baking tray with nonstick baking paper.
  2. In a large bowl, stir together the oats, flour, cinnamon, bicarbonate of soda and a pinch of salt (optional). In a separate bowl, mash the bananas with a fork, then whisk in the honey, egg and oil. Pour the wet ingredients into the dry and add the grated carrot and apple. Mix with a fork until just combined.
  3. Roll the mix into 12 balls (5cm wide); arrange on the baking tray. Press the balls down with your fingers to make a cookie shape.
  4. Bake on the middle shelf for 15 mins or until firm, turning the tray halfway through. Transfer to a wire rack to cool. Store in the fridge in an airtight container for up to 3 days, or in an airtight bag in the freezer for up to 2 months.

See more Breakfast recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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