Breakfast Cookies for Babies: Soft Banana and Oat Bites
Choose over-ripe bananas for your breakfast cookies for babies to ensure a softer texture that is easier to chew. Use a smooth nut butter without added sugars or salt to keep the ingredients pure. If you prefer a vegan option, use a flax-egg substitute. Stir the flaxseed meal and water and allow it to sit for 5 minutes to gelatinise before adding it to the mix.
These American-style bites combine rolled oats, applesauce and vanilla extract. Bake them at 176°C (350°F) for 12 minutes until the edges are lightly golden. The result is a firm yet soft cookie that fits in tiny hands. Serve them at room temperature or slightly warmed with a dollop of full-fat yoghurt for a comforting start to the day.
Breakfast Cookies for Babies: Soft Banana and Oat Bites
Recipe cardIngredients
Instructions
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Prepare the oven
Preheat your oven to 176°C (350°F). Line a baking sheet with parchment paper to prevent the cookies from sticking to the metal.
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Combine dry ingredients
Whisk the rolled oats, oat flour, and salt together in a medium bowl. Mixing these first ensures the salt is evenly distributed through the oats.
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Mix the wet base
Mash the ripe bananas with a fork until they are completely smooth. Stir in the applesauce, peanut butter and vanilla extract until the mixture is combined.
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Prepare the binder
Beat the egg lightly and stir it into the wet mix. If using a flax-egg, combine the flaxseed meal and water first and let it sit for 5 minutes to gelatinise so it binds the dough.
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Form the dough
Pour the wet mixture into the dry ingredients and stir until a sticky dough forms. Add 1 tsp of water if it feels too dry, or a little extra oat flour if it is too wet.
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Scoop and shape
Place rounded portions of dough onto the baking sheet using a tablespoon. Space them 2 cm apart and flatten each slightly with a spoon to ensure even baking.
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Bake the cookies
Bake for 12 minutes. The edges should be lightly golden and the centre set, leaving the cookies firm enough to hold but soft enough for a baby to chew.
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Cool and set
Let the cookies rest on the sheet for 4 minutes. Move them to a wire rack to cool completely so they do not become soggy from trapped steam.
Check the dough consistency before baking. If the mixture is too wet, the cookies will spread into a single sheet rather than holding their shape. Add a small amount of oat flour to thicken the dough until it is sticky but scoopable.
What to serve with it
Pair these cookies with a small dollop of plain full-fat yoghurt or a mild fruit puree. You may also serve them with a small pat of unsalted, whole-meal toast for a balanced start to the day. A side of mashed pumpkin or carrot puree adds nutritional diversity to the plate.
Storing and reheating
Keep cookies in a seal-tight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer for up to 1 month. Reheat frozen cookies in the oven at 160°C (320°F) for 4 minutes to restore their soft texture before serving.
Nutrition per serving
- Calories
- 45
- Protein
- 1.5 g
- Carbs
- 6.2 g
- Fat
- 5.0 g
- Fiber
- 2.0 g
- Sugar
- 3.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make these without eggs
Yes. Use a flax-egg by mixing 1 tsp flaxseed meal with 3 tsp water. Allow this mixture to sit for 5 minutes to gelatinise. This provides the necessary binding properties without using animal products.
What can I use instead of peanut butter
Use any halal nut butter such as almond or cashew butter. Ensure the butter is smooth and contains no added sugars or salt to keep the recipe wholesome for infants.
How do I make the dough less sticky
Add a small amount of extra oat flour if the dough is too wet. This adjusts the consistency so you can scoop rounded portions onto the baking sheet more easily.
Can I use different fruits instead of banana
Yes. Replace the banana with 120 g of mashed baked sweet potato or mashed apples. These alternatives provide a similar moisture level and natural sweetness while changing the flavour profile.
