Cacao, banana and oat biscuits
Dairy free, Egg free, Nut free, Vegetarian
About the recipe
These soft and chewy cacao, banana and oat biscuits are the perfect healthy snack for toddlers, kids, and adults alike. Naturally sweetened with banana and honey, and made with rolled oats, seeds, coconut oil and antioxidant-rich cacao, they’re nut-free, egg-free, dairy-free and lunchbox-friendly. These biscuits are easy to make, freezer-friendly, and a delicious way to offer fibre, healthy fats and whole food ingredients in every bite.
This one’s for the chocolate lovers—big and small! These soft and chewy biscuits combine the natural sweetness of ripe banana with the rich, earthy flavour of cacao. Lightly sweetened with honey and free from nuts and dairy, they make a great lunchbox addition or after-kindy snack you can feel good about.
The oats and seeds give them a boost of fibre and healthy fats, while the banana adds natural moisture and makes the texture perfect for little mouths still learning to chew. These biscuits are easy to whip up, freezer-friendly, and a great recipe to get the kids involved in the kitchen too. Because snacks don’t have to be complicated to be nourishing.
Age Appropriate: 2+ (due to cacao)
Serves: Makes about 12–15 biscuits
Serving Suggestions:
Pop one into your toddler’s lunchbox, serve with a smear of nut butter or yoghurt on the side, or pair with fruit for a balanced morning tea. These are also great for busy parents to snack on with a cuppa!
Storage:
Store in an airtight container at room temperature for 2–3 days, in the fridge for up to 5 days, or freeze for up to 3 months. They hold up well in lunchboxes and make a great grab-and-go snack.
Ingredients
2 ripe bananas
2 cups rolled oats
½ cup seeds (pumpkin, sunflower, or a mix)
⅔ cup coconut oil
⅓ cup cacao powder
⅓ cup honey
Method
Preheat your oven to 180°C and line a baking tray with baking paper.
In a large mixing bowl, mash the bananas until smooth. Add in the oats and seeds and stir to combine.
In a small saucepan over very low heat, melt the coconut oil. Once melted, add the cacao powder and stir until fully combined. Remove from heat, then stir in the honey—letting the residual heat gently loosen it.
Pour the wet cacao mixture into the banana and oat mixture. Stir everything together until well combined.
Scoop heaped tablespoons of the mixture onto the prepared tray and gently press them down into biscuit shapes.
Bake in the oven for 15–20 minutes, or until golden on the edges and slightly firm to the touch. Let cool completely before storing.
Ingredient Swaps
You can use maple syrup instead of honey for a vegan option.
Rolled oats can be replaced with quick oats for a softer texture.
Cacao can be swapped with carob powder for a caffeine-free version.
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