Lemon and Poppy Seed Oat Cookies

These lemon and poppy seed oat cookies are a simple breakfast bake made with just a handful of ingredients. Naturally sweetened with bananas and flavoured with fresh lemon, they are vegan, sugar-free and easy to prepare either in the oven or air fryer. The oats provide fibre to help keep you feeling satisfied throughout the morning, while the poppy seeds contribute calcium and a pleasant crunch. The lemon adds a fresh, zesty flavour that makes these cookies feel light despite their wholesome ingredients. They're ideal for busy mornings, lunch boxes or an afternoon snack with a cup of tea. If you'd like to increase the protein content, you can add an egg to the mixture and a little extra oats if needed.

Print Recipe

Prep Time 5

Cook Time 15

Resting Time 4

Total Time 20

Servings: 4 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

2 ripe bananas
1 cup oats
Zest of 1 lemon
Juice of ½ lemon
1 Tbsp poppy seeds
1 tsp vanilla extract

Method

Mash the bananas thoroughly in a mixing bowl.
Add the oats, lemon zest, lemon juice, poppy seeds and vanilla extract. Mix well to combine.
Leave the mixture to rest for 5 minutes so the oats can absorb some of the moisture.
If the mixture seems too thick, add a splash of plant-based milk. If it feels too wet to shape, stir in a little extra oats.
Divide the mixture into portions and shape into balls, then flatten slightly between your palms to form cookies.
Air Fryer Method: arrange the cookies in the air fryer basket, leaving a little space between them. Air fry at 180°C for 12–15 minutes, turning once halfway through cooking.
Oven Method: preheat the oven to 180°C and line a baking tray with baking parchment. Arrange the cookies on the tray and bake for 15–18 minutes, or until lightly golden.
Allow the cookies to cool slightly before serving.
Store in an airtight container for up to 3 days. They can also be frozen and thawed as needed.