Quinoa banana oat cookies

These Quinoa Banana Oat Cookies combine nutritious quinoa, mashed banana, and oats with peanut butter and coconut for a healthy snack or breakfast option. Easy to prepare and packed with protein and fiber, they make for a satisfying treat any time of day.

30 Dec 2025
Cook time 25 min
Prep time 10 min

Ingredients:

1 cup quinoa
1 banana
1/2 cup oats
1/4 cup peanut butter
6 tsp stevia leaf sweetener
3 tbsp dried coconut meat
Quinoa banana oat cookies

Start your day off right with these delicious and nutritious Quinoa Banana Oat Breakfast Cookies with Peanut Butter and Coconut. These cookies are not only easy to make but also packed with protein, fiber, and healthy fats, making them a perfect breakfast or snack option.

Instructions:

1. Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for about 15 minutes, or until the water is fully absorbed and the quinoa is tender. Fluff with a fork and let it cool slightly.
2. Mash the Banana: While the quinoa is cooling, peel the banana and mash it in a large mixing bowl until smooth.
3. Combine Ingredients: Add the cooked quinoa, oats, peanut butter, stevia leaf sweetener, and dried coconut meat to the bowl with the mashed banana. Mix until all the ingredients are well incorporated. The mixture should be sticky and hold together when pressed.
4. Form the Cookies: Scoop out tablespoon-sized portions of the mixture and roll them into balls. Place the balls onto the prepared baking sheet and flatten them slightly with the back of a spoon or your hands to form cookie shapes.
5. Bake the Cookies: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are golden brown.
6. Cool the Cookies: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes. Then transfer the cookies to a wire rack to cool completely.
7. Serve & Store: Once fully cooled, your Quinoa Banana Oat Breakfast Cookies with Peanut Butter and Coconut are ready to be enjoyed. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

In just a few simple steps, you can enjoy these wholesome and tasty Quinoa Banana Oat Breakfast Cookies. They are perfect for on-the-go breakfasts or a healthy snack. Store them in an airtight container for a quick and satisfying bite anytime you need it.

Quinoa banana oat cookies FAQ:

What is the baking time for these cookies?

The cookies should bake for 12-15 minutes in a preheated oven until the edges are golden brown.

How can I tell when the cookies are done?

The cookies are done when their edges turn golden brown and they feel firm to the touch. They will continue to firm up as they cool.

What is the best way to store the cookies?

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.

Can I substitute peanut butter with another nut butter?

Yes, you can substitute peanut butter with almond butter, cashew butter, or sunflower seed butter, depending on your preference or dietary needs.

Is there a gluten-free option for the oats?

Yes, make sure to use certified gluten-free oats to ensure the cookies are gluten-free.

Tips:

- Cook the quinoa ahead of time and let it cool before incorporating it into the cookie mixture for a smoother texture.

- Use ripe bananas for a natural sweetness and easier mashing.

- For a crunchier texture, consider adding some chopped nuts or seeds.

- Substitute the peanut butter with almond butter or any other nut butter if you have allergies or preferences.

- Adjust the sweetness by adding more or less stevia, or use another sweetener like honey or maple syrup if preferred.

- For a more decadent treat, add some chocolate chips or dried fruit to the mix.

Nutrition per serving

12 Servings
Calories 80kcal
Protein 2.44g
Carbohydrates 10g
Fiber 1.32g
Sugar 2.77g
Fat 3.66g

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