Strawberry oat breakfast cookies

  • Prep: 15m
  • Serves: 10
  • Cook: 16m
Presentation photo of Strawberry oat breakfast cookies


All to be sourced organic where possible

  • 1 egg or 1 chia egg (1 tbsp ground chia seeds in 3 tbsp of water)
  • 120g strawberries
  • 200g rolled oats
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • ¼ tsp salt
  • 200g almond butter
  • 75ml maple syrup
  • 1 tsp vanilla extract

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  1. Heat the oven to 180°C / 160°C fan / gas mark 4. Line two oven trays with baking parchment.
  2. If using a chia egg, prepare it by mixing the chia seeds and water. Set aside for 10 mins.
  3. Mash half of the strawberries to a purée and finely dice the other half. Set aside. In a large bowl, mix together the oats, baking powder, ground ginger, egg and salt.
  4. Heat the almond butter in a pan on a gentle heat. When it has melted a little, remove from heat and mix in maple syrup and vanilla extract.
  5. Combine the almond butter mix with the oat mix. Fold in the purée and finely chopped strawberries.
  6. 1 heaped tablespoon at a time, spoon the cookie mixture onto the oven trays, forming 5-7cm diameter rounds. Flatten each one to an even thickness with a spoon. You might find it easier to use a large round cookie cutter as a guide.
  7. Bake in the oven for around 15 minutes until golden and firm.
  8. Once done, remove from the oven and leave to cool completely before transferring onto a serving plate.