Strawberry Oat Cookies (5 Ingredients)


Strawberry Oat Cookies

I experimented with some extra additions to my oat cookies today. OMG, Sooo Goood! Easy, Delicious, and “Food that loves you back”.  

I recommend using old fashioned whole grain rolled oats rather than quick cooking oats because in this recipe I prefer their thicker texture and superior flavor. 

Instant oats are prepared in a similar way to quick-cooking oats, the only difference is that they are steamed longer and rolled more thinly. Instant oats are usually used to make ‘instant’ porridge.  Generally the more you process a food the less nutritious it becomes, instant oats are best avoided if you want to get the full benefit of this grain.

As for the essential banana ingredient, it’s very important that the final doug mixture is still moist and not too dry. For this reason I recommend 2 medium bananas or a large banana. If you mix up all the ingredients and notice that the dough is too dry add 1/2 banana to make it moist. This will make the cookies crispy on the outside and moist on the inside.

Tip: try different combinations so that it never get boring for your oat cookies. Variations I like to add to my oat cookies are: nut butters (almond or cashew butter), goji berries, crushed nuts, hemp seeds, cacao powder, cinnamon, apple slices, maca powder.



1 cup whole grain oats
1 large banana (spotty) or 2 medium ones
1 tablespoon raisins
1 tablespoon poppy seeds and chia seeds
3 sliced strawberries




Mash the mixture together in a bowl.








Form into circles and bake for 10-15 mins at 180 °C or 350 °F Magnific




Now all that’s left to do is to enjoy this deliciousness. 



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