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.
Let’s Search
What’s on your mind?
Chia Gel
Chia seeds are one of those small-but-mighty foods that we come back to again and again, especially when supporting little tummies through the transition to solids. They’re incredibly nutrient dense, meaning even a small amount delivers a beautiful boost of fibre, healthy fats, protein, calcium and magnesium. One of the biggest reasons we love chia … Continued
Baked Pumpkin Risotto
I love risotto… but I do not love standing at the stove stirring for 40 minutes while someone’s asking for a snack or hanging off my leg. This baked version is my little kitchen hack. You get that creamy, cosy risotto texture without the constant stirring. The pumpkin softens and melts into the rice, making … Continued
Butter Chicken
This is one of those meals I make when I want everyone at the table to eat the same thing… and actually enjoy it. It feels like a proper comfort dinner, but it’s still gentle enough for babies. The pumpkin softens into the sauce and makes it naturally sweet and creamy, which means you get … Continued
Chicken & Mushroom Meatballs
If you’re looking for a soft, iron-rich finger food that actually holds together in little hands, these Chicken and Mushroom Meatballs are such a winner. They’re juicy, gently flavoured and packed with extra nourishment from finely chopped mushrooms, making them ideal for baby-led weaning. Using chicken thighs keeps them tender and higher in key nutrients … Continued
Chicken & Pasta Soup
This is chicken noodle soup’s heartier, toddler-friendly cousin. The pasta cooks right in the broth and soaks up all that goodness, which means it turns thick, cosy and easy to scoop. No slippery noodles sliding everywhere. No watery broth left behind. Just a nourishing, comforting bowl that little ones can actually manage. It’s packed with … Continued
Passionfruit Coconut Slice
This passionfruit coconut slice is one of those recipes that feels a little bit special but is still incredibly simple to make. It is light, fresh and naturally sweet, with that perfect balance of tangy passionfruit and mellow coconut that works beautifully for both kids and adults. It is a toddler-approved favourite in our house … Continued
Spaghetti Bolognese With a Twist
Recipe from Toddler to Table This spaghetti bolognese is a classic comfort meal with a clever nutrient-dense twist. It’s the kind of dinner that feels familiar and cosy, but works a little harder behind the scenes to support growing bodies. By adding grated liver and heaps of vegetables into the sauce, you’re boosting iron, zinc, … Continued
Pumped Up Porridge
A warm, nourishing start to the day – packed with healthy fats, fibre, and blood sugar-balancing goodness for little (and big) tummies. This porridge is a go-to in our house when I want something comforting, filling and full of goodness. Oats are a great source of fibre and antioxidants, but on their own they’re primarily … Continued