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Rhubarb Raspberry Breakfast Cookies


Rhubarb is typically used in pies or other desserts (so delicious), but if you'd like a healthier rhubarb recipe, this is it!

These "cookies" are a quick, easy, healthy breakfast when you don't have time for or feel like hot oatmeal. They're also a delicious with a smoothie or as an afternoon snack with a fresh glass of iced green tea.

Make a double batch and freeze them individually so you always have them ready to go.



makes about 10 cookies

  • 1 cup fresh rhubarb, chopped into small pieces (about 4 medium stalks)
  • 1 Tbsp maple syrup
  • 2 very ripe bananas, mashed
  • 2 cups rolled oats
  • 1 Tbsp pumpkin seeds
  • 2 Tbsp hemp seeds
  • 2 Tbsp ground flax seeds
  • 1 cup fresh raspberries
  • 1/2 tsp cinnamon

Tips & Nutrition

These "cookies" are full of plant based protein and healthy fats for energy plus iron and fibre.

If you don't have the seeds listed, you can use any seeds you like - just keep the measurements the same.

You can sub chopped strawberries or fresh blueberries for the raspberries to change it up.


Heat the oven to 350 and line a rimmed baking sheet with parchment paper. 

In a small bowl, stir the chopped rhubarb with the maple syrup and set aside.

In a large mixing bowl combine the mashed bananas, oats, seeds and berries. Stir together until the mixture is wet and lightly mash down the raspberries - not totally mashed but enough that they easily incorporate into the 'dough'.

Stir in the rhubarb and maple syrup mixture until everything is well combined.

Using damp hands, form the dough into 2 inch round balls and lightly flatten them to a "cookie" shape. They will not change shape as they bake so make them the size and shape you like. Sprinkle with cinnamon (as much as you like).

Bake for 20 minutes or until they are lightly firm but still soft in the middle. Let cool for 10 minutes. 

They will keep in an airtight container in the fridge for 3 days or individually wrapped tightly in the freezer for a month. 


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