This On-the-Go Oat Recipe Rivals Overnight Oats

Move over overnight oats, there’s a new kid on the block.

Easy, healthy, and flavoured like your favourite dessert: overnight oats have earned themselves a spot in the breakfast hall of fame and rightly so. Can it get any better, we thought? Well as it happens, yes, it can.

Oats are one of the healthiest grains going. Packed with protein and fibre, they are an excellent source of important vitamins and minerals such as magnesium, which contributes towards energy production. Studies have shown that oats have an impressive repertoire of health benefits. From stabilizing blood sugar to reducing the risk of heart disease, aiding weight loss, and lowering cholesterol, there’s no wonder we want our daily dose. 

So what could be better than reaping the rewards of oats via the overnight method? Ladies and gentlemen, we give you, the breakfast cookie.

The ingredients aren’t a far stretch from a classic overnight oat recipe, with room for customisation if you’re feeling particularly creative. All you need is oats, a banana, vanilla extract, honey or maple syrup, and any other optional extras you fancy (think blueberries, chocolate chips, cinnamon, for example). The trick is to blitz your oats to a fine powder before adding the rest of the ingredients. This will help your cookie stick together, along with the mashed banana. Then simply bake at 180C for 12-15 minutes and allow to cool slightly. Batch bake and you’ve got yourself a grab ‘n’ go brekkie that feels like a treat. Breakfast? Completed it.

Our top tip: We like to add protein powder to our cookies for an extra boost of protein and flavour. 

full recipe

Makes: One large cookie (Scale up for batch baking)


  • 1/2 cup oats, blitzed
  • 1 banana, mashed
  • 1 tsp vanilla extract
  • 1 tbsp honey or maple syrup


  • Preheat oven to 180C
  • Add all the ingredients into a bowl and mix
  • Add to a baking tray. The cookie should be around 1cm thick.
  • Bake for 12-15 minutes. Allow to cool slightly before tucking in.